A SANDWICH WITH NO CHEESE! IS IT REALLY A SANDWICH? Simon Mo, Dix Hill Fire Department
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Captain Simon Mo invites me into the Dix Hills fire department's kitchen to help me create an amazing sandwich inspired by the captain himself.
Having grown up in the kitchen of a restaurant owned and operated by his parents, Captain Simon can not only take the heat, but also almost shows me up on my own channel.
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Edited by Jordan Herridge
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My Favorite Kitchen Gear & Essentials
Everything on this list I currently use or have in the past ! All 100% approved by yours truly!
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**SMALLWARES**
Wusthof IKON Knife
Wusthof Steel
Victorinox Serrated Knife
Rubbermaid Rubber Spatula
Peeler
Tongs
Microplane/Zester
Scrapper
Measuring Cups & Spoons
Measuring Cup
Whisk, Light Duty
Whisk, Heavy Duty
Ladles
Wood Spoon
Slotted Spoon
Thermometer
Can Opener
Corkscrew
Kitchen Scissors
Cheese Grater
**POTS AND PANS**
Cast Iron Pan
Saute Pan 10
Saute Pan 12
Non Stick Pan 10
Stock Pot 6qt
Sauce Pot
Dutch Oven
Colander
Sieve
Mixing Bowls
Sheet Pan 1/2 Size
Sheet Pan 1/4 Size
Wire Rack
Roasting Pan w Rack
**APPLIANCES**
Vitamix Blender
Hand Blender
Kitchen Aid Mixer
Food Processor
**MISC**
Rubber Cutting Board
Sharpening Wet Stone
Sharpening Glass Stone
Japanese Slicing Mandolin
Kitchen Towels
Oyster Knife
Clam Knife
Pizza Slicer
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America's Oldest Restaurant!! ???? OYSTER BAR + CLAM CHOWDER!! | Union Oyster House, Boston!
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BOSTON, MASSACHUSETTS - Welcome to Boston and one of the restaurants I was most looking forward to eating at was the Union Oyster House - the oldest continually running restaurant in the United States! They are known for their oyster bar and New England style seafood. In this video we’re getting a first hand look at Union Oyster House, the back end kitchen, and the legendary oyster bar!
First of all, I love the old building that actually dates back to way before Union Oyster House opened. There are so many stories that have come out of the amazing building. Union Oyster House opened in 1826, and when you arrive it’s a total step back in time, a living museum that’s a restaurant.
As you enter Union Oyster House, probably my favorite part of the entire restaurant is the oyster bar, which is the original oyster bar. It wasn’t a seating oyster bar, but rather a leaning oyster bar. And it happened to be a favorite of Daniel Webster who would lean at the bar and eat no fewer than 6 dozen oysters. The oysters were phenomenal, so fresh and local, and with a squeeze of lemon and a swipe of horseradish and cocktail sauce. It was some of the best cocktail sauce I’ve ever had.
After taking a full tour of the restaurant we then sat down for a full meal including clam chowder, more oysters, broiled haddock, shrimp with a tomato pesto sauce, and one of my favorite dishes, mussels in white wine, garlic and garlic. The food was fresh and local and prepared in classic New England style. The clam chowder is one of the best I’ve ever had.
Union Oyster House is an iconic restaurant, it has unparalleled history in the United States, and food is quite delicious - especially the oysters and the clam chowder! When you’re in Boston, for both food and history lovers, it’s a must.
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Man, Food, and Fire: The Evolution of Barbecue
Award-winning cookbook author and master griller Steven Raichlen will lecture at the Library of Congress on the history of barbecue, from the discovery of live-fire cooking nearly 2 million years ago to the invention of the charcoal briquette, gas grills and modern barbecue restaurants.
The host of Primal Grill on PBS, Raichlen is the author of 28 cookbooks, including The Barbecue Bible and BBQ USA. He has won five James Beard Awards for his cookbooks.
Public domain: (2012) Man, Food, and Fire: The Evolution of Barbecue. [Video] Retrieved from the Library of Congress,
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