Hello foodie Lions 🦁! Happy Tuesday. Welcome to today's show. 🥗🍲🫕
This is the #threadcast for Day 147 of the #foodtalk on Leo 19/11/2024 for 18/11/2024. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments.
Discussion
- Be part of the Food Talk Show On Leo. Here is Day 146 that leads you to the previous threadcasts.
- Check out the food videos and the summaries. 👇
- We will continue with national food celebrations in November.
- Share other food-related content and ask questions about food.
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun. #foodie
!summarize
Part 1/4:
Cleaning Out the Freezer: A Cheesy Freezer Chicken Pot Pie
Next on the list for the great kitchen cleanout is the freezer. The narrator has already taken out some cooked chicken and puff pastry to thaw, and now it's time to tackle the half-used bags of frozen veggies. The plan is to make a delicious Cheesy Freezer Chicken Pot Pie, using ingredients from the freezer.
The first step is to make a roux, cooking a mixture of butter and flour until it's a deep golden color. The narrator then whisks in some low-sodium chicken broth, creating a thick, flavorful sauce. Garlic powder and onion powder are added for an extra boost of flavor.
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Next, the narrator adds the other ingredients to the pot pie filling. This includes the cooked, shredded chicken, as well as a mix of frozen vegetables like broccoli, peas, carrots, corn, and green beans. The narrator mentions that the beauty of chicken pot pie is that you can use whatever veggies you have on hand, making it a great way to clean out the freezer.
After the filling is combined, the narrator adds some grated sharp cheddar cheese, reserving some for the top of the pot pie. The filling is then poured into a skillet, ready for the puff pastry crust.
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The narrator takes a package of thawed puff pastry and cuts it into strips, creating a lattice crust that will be placed on top of the filling. Before baking, the puff pastry is brushed with melted butter, which the narrator says makes it even more delicious.
The pot pie is baked at 400°F for about 20 minutes, and then the remaining cheddar cheese is sprinkled on top. It goes back in the oven for another 5 minutes, until the crust is golden brown and the filling is bubbly.
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After resting for a few minutes, the Cheesy Freezer Chicken Pot Pie is ready to serve. The narrator is proud of the fact that they were able to create this delicious meal almost entirely from the leftover ingredients in their freezer, and they encourage the reader to try making it soon, as their family is sure to love it.
!summarize
Part 1/5:
Nigerian Fried Rice and Coleslaw
Preparing the Chicken
To begin, we'll season a whole cut of chicken with chopped onion, crushed garlic, salt, thyme (fresh or dry), crushed chicken seasoning cubes or bouillon, and curry powder. We'll let the chicken marinate in the spices, cooking it on low heat for about 5 minutes without any added water. Then, we'll add a bit of water, cover, and let it cook for an additional 5-10 minutes.
Cooking the Rice
Part 2/5:
While the chicken is cooking, we'll wash the long-grain rice, such as basmati, until the water runs clear. When the chicken is partially cooked, we'll remove it and filter the chicken stock to remove any bones. We'll then add the washed rice to the chicken stock, along with some more curry powder to give it that signature yellow color. Finally, we'll add chopped green bell pepper to the rice, cover, and let it cook for about 20 minutes or until fully cooked.
Frying the Chicken
You can choose to either fry or air-fry the chicken. For frying, simply cook the chicken until golden brown. For a healthier option, you can air-fry the chicken by spraying it with a bit of oil and air-frying it at a high temperature for 10-15 minutes.
Preparing the Vegetables
Part 3/5:
While the rice is cooking, we'll prepare the vegetables. We'll peel and cut the carrots, green bell pepper, and green beans into small pieces. We'll also chop the green onions, using the entire stem and root.
Assembling the Fried Rice
In a wok or wide pot, we'll start by stir-frying the carrots and green beans for about a minute, then add the peas, sweet corn, and season with crushed chicken cubes, salt, and white pepper. Next, we'll add the chopped green bell pepper and stir-fry for 30 seconds before adding the cooked rice.
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The key to delicious fried rice is to fry the rice on high heat, stirring constantly to prevent burning. This helps to evaporate the excess moisture and gives the rice a wonderful texture and flavor. Finally, we'll add the cooked shrimp and fried liver to the rice and continue stir-frying until everything is well combined.
Making the Coleslaw
To make the coleslaw, we'll start by peeling and grating the carrots using a vegetable peeler or grater. We'll then shred the cabbage using a sharp knife. For the dressing, we'll mix together mayonnaise, lemon juice or white vinegar, and sugar. We'll combine the shredded vegetables with the dressing, cover, and refrigerate until ready to serve.
Part 5/5:
Nigerian fried rice is traditionally served with coleslaw and fried or grilled chicken, making for a delicious and satisfying meal. Remember to adjust the seasoning to your taste, and feel free to experiment with different protein options or additional vegetables. Enjoy your homemade Nigerian fried rice and coleslaw!
!summarize
Joshua Weissman --- 100 Food Hacks I Learned In Restaurants
#foodtalk
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
Part 10/10:
Tasting for Salt
Choosing the Right Salt
The Deli Container Drink Hack
!summarize
This video has already been summarized: https://inleo.io/threads/view/lisamgentile1961/re-winanda-2w9hsil9p
I've noticed the discreptancy with multiple error messages by 'conscript'. I think I've resolved the issue now
!summarize
Part 1/3:
Homemade Toffee: A Christmas Delight
Toffee is a classic holiday treat that never fails to impress. In this recipe, we're making a delicious homemade version that's loaded with nuts, topped with chocolate, and simply irresistible.
Preparing the Pan
To start, we'll line a 9x9-inch cake pan with parchment paper. This will make it easy to remove the toffee once it's set. We'll cut the parchment paper to size, slit the sides, and press it into the pan, overlapping the edges.
Building the Base
Next, we'll layer the bottom of the pan with a mix of toasted almonds and chopped pecans. This will provide a crunchy base for the toffee.
Making the Toffee
Part 2/3:
In a heavy-bottomed pot, we'll combine granulated sugar, unsalted butter, salt, and water. We'll cook this mixture, stirring constantly, until it reaches the hard crack stage on a candy thermometer (290-300°F or 145-150°C). This is the key to achieving the perfect toffee texture.
Pouring and Topping
Once the toffee reaches the right temperature, we'll quickly stir in some vanilla extract and pour the hot mixture over the nuts in the prepared pan. We'll use a spatula to spread it evenly.
While the toffee is still warm, we'll sprinkle semi-sweet chocolate chips over the top and cover the pan with foil. The chocolate will melt, and we'll then spread it around for an even layer.
Part 3/3:
For an extra flavor boost, we'll sprinkle some flaky sea salt over the chocolate. Finally, we'll top the toffee with the remaining toasted almonds and chopped pecans.
Cooling and Serving
The toffee will need to cool completely, either at room temperature for 6-8 hours or in the refrigerator for about an hour. Once set, we can remove it from the pan using the parchment paper and break it into pieces.
This homemade toffee makes a wonderful gift, as it can be packaged in a festive bag or box. But it's also a treat that's hard to resist for yourself or your loved ones. The combination of crunchy nuts, rich toffee, and smooth chocolate is simply irresistible.
Give this recipe a try and let it become a new holiday tradition in your home!
!summarize
Part 1/4:
How to Make Party Jolof Fries
In this video, we'll learn how to make delicious and authentic party jolof fries without the hassle of burning the rice. The key to achieving that smoky, party-style jolof fries flavor lies in the roasting and blending of the pepper mix.
Preparing the Pepper Mix
Start by gathering your ingredients: bell peppers, paprika, onion, tomatoes, Scotch bonnet pepper, and garlic. Remove the seeds from the bell peppers, then drizzle the pepper mix with oil and roast in the oven for about an hour at 365°F. If you don't have an oven, you can use a non-stick pan and roast the peppers on low heat until they become charred.
Making the Broth
Part 2/4:
To create a rich broth for your jolof fries, combine hot chicken and goat meat in a pot. Add grated onion, garlic, and ginger, then season with curry powder, thyme, seasoning cubes, salt, and black pepper. Cover and let it steam for about 10 minutes before adding water. Allow the meat to cook until it's soft.
Blending the Pepper Mix
Once the roasted peppers are ready, transfer them to a blender and blend until smooth. This process will give your jolof fries that delicious smoky flavor that's often achieved by burning the rice.
Frying the Chicken
In a separate pot, heat up some oil and deep-fry the chicken. You can also opt to air-fry or bake the chicken. The key is to use the same oil for frying the chicken as you'll use for the jolof fries, as this will help build the flavor.
Part 3/4:
Cooking the Jolof Fries
In another pot, heat up some of the chicken frying oil and sauté chopped onions for about 2 minutes until fragrant. Add tomato paste and fry for 7-10 minutes, stirring frequently, until the tanginess subsides and the paste becomes sweet.
Next, add the blended pepper mix and stir well to combine. If the mixture is too thick, add a bit of water and oil to achieve the desired consistency. Season with thyme, curry powder, white pepper, bay leaf or rosemary, and paprika.
Fry the jolof mixture for about 10 minutes, stirring occasionally to prevent burning. Once the oil starts to float to the top, it's ready.
Assembling the Jolof Fries
Part 4/4:
Add the washed and drained rice to the jolof mixture and stir to combine. Pour in the reserved meat stock and cover the pot. Cook for 15 minutes on medium heat, then cover with parchment paper or foil to trap the steam and cook the rice further.
After 30 minutes, the rice should be completely cooked. Stir in sliced onions, tomatoes, and butter to add the finishing touches.
For a balanced meal, you can also add peas and carrots to the jolof fries.
Finally, don't forget to add the reserved pepper sauce at the end to revive the flavors and give your jolof fries that extra oomph.
Serve and enjoy your delicious party-style jolof fries!
What food plan do you have for lunch? #foodtalk #lunch #foodplan
!summarize
Part 1/4:
Festive Bread Pudding with Nuts and Dried Fruits
Prepping the Bread
Start by cutting the edges off 4 slices of bread, keeping the bread as close to the edge as possible to minimize waste.
Optionally, you can toast the edges and grind them into homemade breadcrumbs.
Cut the trimmed bread into small cubes, weighing approximately 100g.
Making the Custard Base
In a heavy-bottomed pot, bring 2 cups (500ml) of full-fat milk and 1/4 cup (4 tbsp) of granulated white sugar to a boil, stirring occasionally to prevent the milk from sticking.
Once boiling, remove from heat and stir in 2 tsp of unsalted butter until melted.
Add the cubed bread to the hot milk mixture, pressing it down so the bread absorbs the liquid.
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Grind 2 green cardamom pods and add the seeds, along with a pinch of ground nutmeg and cinnamon, to the bread mixture. Mix well and set aside to cool.
In a separate bowl, whisk together 2 whole eggs, 2 egg yolks, 1/4 tsp of salt, and 2 tsp of vanilla extract.
Pour the egg mixture into the soaked bread, gently mixing to combine without overmixing.
Adding the Festive Touches
Chop 15g each of cranberries, pistachios, raisins, and cashews.
Toss the chopped dried fruits and nuts together.
Assembling the Pudding
In a heat-proof 6-inch cake pan, pour in 1/4 cup (4 tbsp) of caramel sauce, swirling to coat the bottom.
Layer half of the bread pudding mixture into the pan, then sprinkle half of the dried fruit and nut mixture on top.
Part 3/4:
Steaming the Pudding
Cover the pan with aluminum foil and place it in a pot with 2 kitchen paper towels and water filled halfway up the sides of the pan.
Steam the pudding for 40-50 minutes, until set.
Remove from heat and allow to cool completely at room temperature, then chill in the refrigerator for 2 hours.
Unmolding and Serving
Carefully unmold the chilled pudding onto a serving plate.
Cut a slice and enjoy the smooth, creamy texture with the festive burst of flavors from the nuts and dried fruits.
Part 4/4:
This bread pudding is the perfect holiday dessert, filled with warm spices and a delightful mix of textures. Serve it chilled or at room temperature for a truly indulgent treat.
Welcome to another episode of the #foodtalk on Leo, Day 147. Let's have food conversations and learn together. Check out the food content and ask any questions about food and also share your meals.
What did you have for breakfast? #foodtalk #breakfast
!summarize
Part 1/4:
Homemade Flavored Ice Cream: A Delicious Treat with Just Two Ingredients
In this video, the creator demonstrates how to make three delectable ice cream flavors - Oreo, Biscoff, and Nutella - using just two core ingredients. This simple yet indulgent recipe allows you to easily customize your ice cream to suit any taste preference.
The Two-Ingredient Base
The foundation of this ice cream recipe consists of two essential components:
Sweetened Condensed Milk: This provides the sweetness and creaminess to the base.
Heavy Whipping Cream: The cream is whipped until thick and fluffy, creating the perfect ice cream texture.
Part 2/4:
By combining these two ingredients and whipping them together, the creator forms a versatile ice cream base that can be transformed into a variety of flavors.
Crafting the Flavors
The creator then divides the ice cream base into three separate portions, allowing them to create three distinct flavors:
Oreo Ice Cream: The creator folds in crushed Oreo cookies, creating a classic cookies and cream delight.
Biscoff Ice Cream: Biscoff spread is incorporated into the base, resulting in a rich, caramelized flavor.
Nutella Ice Cream: Nutella is whisked into the base, producing a decadent, chocolate-hazelnut ice cream.
The creator emphasizes the importance of using room-temperature fillings to ensure they blend seamlessly into the ice cream base.
Part 3/4:
Freezing and Serving
Once the flavors have been added, the creator transfers the ice cream mixtures into individual containers or tubs, sealing them with lids to prevent freezer burn. The containers are then placed in the freezer for a minimum of 6 hours, or overnight, to allow the ice cream to fully freeze.
When ready to serve, the creator scoops the ice cream into decorative glasses, showcasing the unique textures and flavors of each variety. The Nutella ice cream is described as having a thick, gelato-like consistency, while the Oreo ice cream maintains the classic cookies and cream appeal. The Biscoff ice cream also receives high praise for its caramelized flavor.
Conclusion
Part 4/4:
This simple, two-ingredient ice cream recipe allows for endless flavor possibilities, making it a versatile and delicious treat. The creator's enthusiasm for the Nutella and Oreo varieties shines through, demonstrating the potential for customization and personal preference. With this method, ice cream enthusiasts can easily create their own unique and indulgent frozen desserts at home.