How To make Golden 86 Bagels

Chill Out With We Bare's Cool Refreshing Ramen!???? #shorts #webarebears #ramen #cartoonnetwork

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This video contains a recipe for The Perfect Summer Ramen From We Bare Bears. Watch this video The Perfect Summer Ramen From We Bare Bears and see how it is done.

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The goal of my channel is to quickly show you how to cook amazing properly seasoned food. I take inspiration from other my 40 years of experience in the corporate culinary industry and some YouTube influencers that use my favorite style of cooking such as Bayashi and AlbertCancook!

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Bo Burnham - Bezos I (Lyrics) ceo entrepreneur born in 1964 - Jeff Bezos

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Bo Burnham - Bezos I (Lyrics) ceo entrepreneur born in 1964 - Jeff Bezos

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CEO, entrepreneur
Born in 1964
Jeffrey
Jeffrey Bezos
CEO, entrepreneur
Born in 1964
Jeffrey
Jeffrey Bezos
Come on, Jeffrey, you can do it
Pave the way, put your back into it
Tell us why
Show us how
Look at where you came from
Look at you now
Zuckerberg and Gates and Buffet
Amateurs can fucking suck it
Fuck their wives, drink their blood
Come on, Jeff, get 'em!


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Simit Recipe Turkish Sesame Bread Rings Sesame Bagels

Today, Auntie Saniye is sharing the recipe for the most well-known Turkish street food: Simit. We hope you enjoy it.

INGREDIENTS:
4 cups of flour
180ml of milk
1 cup of lukewarm water
50ml of cooking oil
1 tablespoon of granulated sugar
1 teaspoon of salt
20g of fresh yeast (or 10g of dry yeast)
2 tablespoons of mulberry molasses OR grape molasses
70g of sesame seeds

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The Real New Yorker’s Sandwich

Forget your street cart hot dogs and deli pastrami, the *real* New Yorker’s sandwich is the chopped cheese, a beautiful conglomeration of chopped ground beef, melted cheese and secret seasoning, all served on a hero or a roll. The birthplace of the chopped cheese is Hajji’s Deli in Harlem, where Salah has been managing the joint for the past 15 years. Inspired by an Arabic dish, the chopped cheese has now become a New York staple, with fans in everyone from Jay-Z to Cam’ron.

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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Biscotti With Everything Bagel Seasoning. This Recipe Will Blow Your Mind! Savory, Sweet Perfection.

What can I say except this recipe totally blew my mind! I had no idea Everything Bagel Seasoning + something sweet is outrageously delicious. I am not kidding either. The flavors are savory and sweet and unexpected all at the same time. SO good! Let me know when you make them.

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Here's the recipe:

The Easiest Actually Good Baguette You Can Make at Home

Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.

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????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:

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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)

Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.

In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.

Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.

Place a piece of well oiled parchment on an upside down sheet tray.

Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.

Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.

Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.


*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.


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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.


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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing


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