Happy Saturday can someone tell me how to cover this giant zit on my chin. Should I wear a mask
THE CURLY COOKS (Ep 16) St George's Day Special
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Chef Russell Bateman cooks scallops, veal sweetbreads and a chocolate dessert.
National Chef of the Year 2014 winner Russell Bateman talks us through what winning the National Chef meant to him and how it was to cook for the judges - some of whom he has worked with, such as Marcus Wareing.
He cooks the three dishes that secured him his win at the 2014 National Chef of the Year these were: oyster panna cotta, scallop and apple tartare with chilled celeriac consommé, as the first course, followed by roast veal sweetbreads, garam masala, black garlic, girolles, turnip, and sherry vinegar. The dessert was a great chocolate dessert called Rocky Road.
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Chef'd Tips Casey Thompson: Toasting Couscous
See how Chef Casey Thompson gets perfectly golden couscous in this quick Chef'd Tip!
Craziest Moments from Worst Cooks Season 26 | Worst Cooks in America | Food Network
From pink macaroni and cheese to catfish with a side of spaghetti, these are some of the most-outrageous moments from Worst Cooks in America Season 26!
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A new batch of recruits invades boot camp, and they’re desperate to learn how to cook so they can hook a date! Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving, flirty singles to the boot camp kitchen with the goal to transform them from kitchen duds to culinary studs. The challenges this season are chocked full of romantic themes and dating-inspired showdowns, and the recruits learn how to make date night meals like sushi, spicy wontons and classic French pastries. At the end of eight weeks, the last recruit standing will walk away with a $25,000 prize and the ability to put cooking skills on their dating profile.
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Craziest Moments from Worst Cooks Season 26 | Worst Cooks in America | Food Network
Chef Masterclass: Michelin-starred L'Enclume chef Simon Rogan demos dishes
Two Michelin-starred chef Simon Rogan demonstrates two dishes at his restaurant L'Enclume in Cartmel, Cumbria. He uses local produce, including some from the restaurant's own farms.
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