How To make Prince Primavera Seafood Salad

I OPENED A 5 STAR MCDONALD'S!!

I OPENED THE FIRST EVER 5 STAR MCDOANLDS !! This was our best idea yet, or was it?
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Nashville Hot Soft-Shell Crab

Nashville Hot chicken was made famous by Princes Hot Chicken and Hattie B’s and if you’re ever in Music City I highly suggest trying at least one of em. This dish is inspired by that chicken… minus the chicken. The folks at Hattie B’s were nice enough to let me in on a few of their secrets including how they bread their chicken.

For those who are unfamiliar with soft shell crabs, definitely watch this video for the full rundown but in a nutshell (crabshell?); soft shells aren’t so much a type of crab as they are a “time” of crab. Crabs molt, you know like reptiles. But instead of shedding there skin, they migrate to the marshes and warmer waters where there shell softens and has time to grow. So in the beginning of spring, these guys hang out in marshes where theres less predators so they have the time and safety to grow. When they put on some extra pounds they head back into the colder waters where the cold firms up their shell and they’re crabs again.

Spiceology -

Recipe-
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How to Make Classic Carbonara | Jamie Oliver

Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!

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SUCCULENT Large STONE CRAB Claws | JOE'S SEAFOOD & STONE CRAB | Las Vegas

Located in the Ceasars Forum Shops in Las Vegas, you will find the famous Joe's Seafood, Prime Steak & Stone Crab. They are renowned for their sweet, juicy, and tasty STONE CRAB claws. Eating these crab claws will certainly be a memorable experience that you will not soon forget!

Music: Springtime
Musical Artist: Jeff Babko

#joesstonecrab #ceasarsforumshops #steveandrene

Halifax Nova Scotia has Changed! Canada's Crazy Cost of Living in 2023 ????????

We're back in our home city of Halifax! In this video we're talking about how Halifax has changed since the last time we were here (a year ago). We make our way though downtown Halifax and talk about all sorts of things that have changed (or not), from cost of living/prices to infrastructure to transit and community. We also talk about health care, the weather and our favourite topic, the food!

As we visit the city for a couple of days we also give you a tour of the amazing hotel we're staying The Prince George (one of our favourite hotels in downtown Halifax). We also eat at their restaurant Gio, which has some of the best upscale food in the city.

More about the Prince George Hotel:
More about Gio:

#Halifax #NovaScotia #downtownHalifax #halifaxwaterfront

0:00 Halifax has Changed
1:29 Canada's Cost of Living
3:30 Halifax Growing Pains
5:07 Halifax Transit System
5:57 The Prince George Hotel
8:20 Our Condo
8:55 Community Feel
10:25 The Nicest People
11:38 Doctors & Healthcare Crisis
12:49 The Weather
14:48 Dinner at Gio
21:04 We're in Montreal!
21:48 What's Next?

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A little bit of luxury, a little bit of budget, a whole lot of travel! We’re Anna and Trevor and we’re setting out to explore as much of the world as we possibly can. We want to encourage you get out there and explore in your own way, not the way someone else tells you to travel!


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SPRING RECIPES // Wild Garlic Salmon Cakes + Almond Butter Fish Curry

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Wild garlic salmon cakes (makes 8 patties)

220g salmon
5/7 small potatoes
1 egg
½ cup flour
1 tsp. Dijon mustard
2 tbsp mayonnaise
large handful wild garlic
1 garlic clove
1 white onion
1 tsp. capers
1 tsp. lemon zest
½ chilli
handful fresh parsley
small handful fresh dill
sea salt
black pepper
olive oil (to cook)


Almond butter fish curry (serves 2-3)

300g cubed squash of choice
1 tbsp. smooth almond butter
large handful fresh coriander
1 tsp. dried thyme
1 tsp. fennel seeds
1 tbsp. cumin seeds
1 tsp. coriander seeds
6 cardamon pods (crush and leave whole)
1 tbsp. curry powder
1 tsp. garam masala
½ tsp. chilli flakes
1 x lime
400g chopped or plum tomatoes
300ml full fat coconut milk
150ml water or stock
sea salt & black pepper
coconut oil (to cook)
Cod:
250g cod loin
1 lime (juice)
1 tbsp. garlic powder
sea salt & black pepper