Beef stew & Crispy Dumplings
How to make a delicious beef stew with beer and crispy dumplings.
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Beef Stew
2lb / 1kg Beef
½ltr / 1 pint Beef Stock / beef stock cubes can be used
½ltr / 1 pint Strong Brown Ale or Stout
2 Large Carrots
1 small turnip or swede
1 Large Leek
1 Large Onion
4 Cloves of Garlic
½ tsp Dried Thyme
¼ tsp Freshly Ground Pepper
½ tsp Salt
100g / 3½oz Plain Flour / All Purpose Flour
2 heaped tsp of Corn flour or corn starch mixed with 150g of cold water
Dumplings
300g / 10½oz Self- Raising Flour
2tsp Baking Powder (if you are using Plain or All Purpose Flour use 4 tsp of Baking Powder)
175g / 6oz of full cream or semi skimmed Milk
60g / 2oz of butter
100g / 3½oz Beef or vegetable suet
1 Large Egg
100g / 3½oz Finely Chopped Leek
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time.
Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
Thank You
Music used in this video
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lazy River Rag
By Dan Lebowitz
Lazy Afternoon Sun
By Dan Lebowitz
Birds in Flight
By Dan Lebowitz
Upgrade Your Lamp - Turning the Ordinary into something Extraordinary
Join us as we turn an everyday object into something a little more personable. With the holidays just about over and the cold weather setting in, it's time to be creative indoors. And this may be your ticket to productively creating something that will last a lifetime.
Dimmer:
Chapters:
0:00 Intro
0:22 Shopping for our next project
0:51 Montana Agate and Rockhounding
1:21 How does Montana Agate Form?
1:42 Rock Tumbling / Tubmler
2:36 Assembling your Story
2:51 Disassembling and Filling the Lamp
4:25 Wiring a Touch Dimmer to Lamp
8:13 The Finished Lamp
8:58 A Christmas Story and Help
9:59 Fluorescent Rocks / Black Light
10:33 Cooking with a Squatch
11:09 The Big Reveal!
11:55 End Card
Partial Transcript:
Today we brighten up our lives and upgrade the common into something a little more enlightening, and maybe we’ll take it a step further. Nope. Nope. Yep. DIBS.
It’s winter. I’m getting Montana cabin fever. And as we know sometimes that doesn’t end so well. So I got to thinking, how can we turn the ordinary into something extraordinary?
Well, why not start with a trip down to Get... rat.
Yup, mm-hmm. This definitely has untapped potential. Let’s see - we’ll just grab a lampshade while we’re here, and... Ah, get-rat!
Don your masks…. again, we’re heading home - wait, what? Ah, yes - this is what I’m looking for. Well, now there’s too many. Hmm, this one isn’t too bad. Let’s snag it and take it home because you’re about to be upgraded.
To begin, let’s find something interesting to fill this lamp, and I’ve got just the thing. But WAIT, how did we end up here? Let’s rewind a bit.
Back into warmer weather and into the wilds of Big Sky Country.
This is one of our escapes and favorite past-times. Browsing the riverbanks of Montana and picking up interesting rocks. But if you look at the ground hard enough, what you’ll find are these little gems. This is Montana agate, and this place is full of it.
And the agates are not unique to just this spot. They can be found all along the Yellowstone River and surrounding areas.
These agates are said to have formed a long, long time ago when Yellowstone Park erupted.
Silica from ash-covered forests dissolved into the ground and filled various cavities forming a special quartz-like structure that we now call Montana agate.
But it’s not just the agate and petrified wood I pick up here. There are other interesting rocks with compelling patterns. So how do we get from these unrefined specimens to something that looks a little bit more presentable?
A rock tumbler is a special device used to smooth and polish various rocks. In order to transform them from their raw form like this, we need to put them in barrels that will contain and erode them quickly - like hitting the fast forward button on the projector.
Various grits are used starting with a course, mid-grade, and then a polish.
Fill the barrel up with water, but not all the way - just enough to cover the rocks.
Add the grit like this.
Fasten the top.
Test to ensure the barrel does not leak.
Place the barrel onto the tumbler and let it run for a couple weeks.
Rinse the rocks and barrel, then add the next level of grit.
Repeat the process two more times using a finer grit, and then a polishing agent.
In the end, it’ll make your rocks look just swell.
These are rocks that we’ve collected and tumbled over the years. There’s also a mixture of some rocks we bought from various gem and mineral shows or rock shops. But more importantly, some of these are rocks that family members owned, and even some of these, like this crystal, we found in our landscaping limestone.
Let’s start by taking off the bottom of this lamp. The felt covering just peels away revealing a plaster weight.
We’ll go ahead and pull this cord out a bit and get ready to take apart the base.
Next we’ll loosen the retaining nut on the center post and remove the nut, washer, weight, and then the base. Oh, and, uh, SNIP.
Now don’t actually cut this unless you’re looking for an extended project - we’ll get to this in just a minute.
With clear access to the inside, we can now strategize on the size of the stones we want to place in first. Since the top of the lamp is fairly compact, we’ll use some of these smaller, flat stones.
Now, this will take some time and concentration. And that’s the key here - take your time and ensure the rocks are going where you want them to. Carefully strategize each stone and maneuver it into position...carefully - this is glass afterall.
I found that something like these skewers help move these into place with a little more finesse.
Next we’ll carefully fill up the base. This takes some trial-and-error… and a bit of artifice to pull off correctly. All these rocks should be compacted enough so they don’t all shift when we flip the lamp back over.
...
How to Make Seafood Dressing [New Orleans Seafood Dressing]| The Creoljun Contessas
This video shows how to make traditional holiday New Orleans Seafood Dressing with Shrimp, Crab, Mirliton (Chayote) and Creoljun Breadcrumbs. This side dish is sure to please for the holiday. Use the recipe as a base and substitute crawfish for shrimp, or oysters for crab. The seafood combinations are endless. Enjoy this Good Luvin' From the Oven holiday classic.
Stay Safe & Happy Holidays!
Remember to Subscribe & Like….
GROCERY LIST:
CREOLJUN BREADCRUMBS
8-10 ounces day old French boule, French baguette, French bread loaf, or butter bread
2 tablespoons extra light olive oil
1/2 teaspoon iodized salt
1 teaspoon ground oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon granulated onion
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
SEAFOOD DRESSING
1 ½ - 2 pounds mirliton (chayote squash)
2 tablespoons salted butter
1 cup yellow onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, seeded & chopped
1 1/2 teaspoons iodized salt, divided
1 teaspoon ground black pepper
2 teaspoons creole seasoning, divided
1/4 teaspoon granulated onion
1/4 teaspoon garlic powder
2 teaspoons of garlic, minced
1- 1 1/2 pounds gulf shrimp, peeled, deveined, & roughly chopped
1-pound white gulf crab meat
1 1/2 -2 cups Creoljun breadcrumbs
1 large egg, slightly beaten
2 teaspoons dried parsley, optional
INSTRUCTIONS:
1. Preheat oven to 425 degrees Fahrenheit.
2. Cut bread into one-half inch cubes. Transfer to bowl. Combine all spices for breadcrumbs.
Sprinkle extra light olive oil and spice blend over cubed bread. Toss until well coated. Spread
in a single layer on parchment lined baking sheet and bake 15-20 minutes; flipping croutons
half-way through the toasting process. Cool. Use food processor to crush into breadcrumbs.
3. Rinse mirliton under cool water. Cut in half. Transfer to deep pot, cover with water 1-2 inches
above tops of mirliton. Add 1 teaspoon salt to water. Cover with vented lid. Bring to boil over
medium high heat for 30-40 minutes or until tip of knife easily pierces skin. Drain and cool.
Use a spoon to remove seed from each half and discard. Scoop meat from shell. Discard shell.
Set mirliton meat aside.
4. Preheat oven to 375 degrees Fahrenheit.
5. In a 12-inch skillet or sauté pan over medium heat melt 2 tablespoons of salted butter. When
butter begins to bubble add 1 cup chopped yellow onion, 1/2 cup chopped bell pepper, and 1
cup chopped celery. Season with remaining 1 teaspoon salt, 1 teaspoon Cajun seasoning, 1
teaspoon ground black pepper, ¼ teaspoon granulated onion, and ¼ teaspoon garlic powder.
Sauté 5-7 minutes until vegetable are soft and onions translucent.
6. Add 2 teaspoons minced garlic and sauté an additional 1-2 minutes until garlic is aromatic.
7. Combine mirliton meat with vegetables and sauté for additional 5-7 minutes until flavors
meld. Remove from heat.
8. Mix in 1-1 ½ pounds peeled and deveined raw shrimp seasoned with remaining 1 teaspoon
Cajun seasoning
9. Mix in 1-pound white crab meat and 2 teaspoons dried parsley flakes.
10. Incorporate slightly beaten egg. Transfer to baking dish (2- 2 1/2 quart equivalent) that has
been lightly coated with butter or cooking spray. Bake for 1 hour or until golden, set and
bubbly.
SUBSTITUTIONS:
*May substitute zucchini for mirliton (chayote).
*May substitute any combination of seafood that enjoy. Total weight for all
seafood should be 2- 2 1/2 pounds.
*May substitute Italian bread crumbs for Creoljun breadcrumbs.
*May substitute crab claw meat or lump crab for white crab meat.
-Note: Substitutions will slightly alter final taste of dish.
Rare moments Mark Wiens didn't like the food
Mark Wiens is one of the most popular food vloggers, authors, and travelers alive. He ventures to different countries to document his food journeys, experience the culture, and most importantly give honest opinions about the cuisine. From Thailand to Jamaica mark as traveled the world recording street food videos and travel videos. But there were a few times when he .. kinda didn’t .. like the food.. and well we know if Mark Wiens doesn’t like your food, well that means it must have been “pretty bad.
After scouring the internet for Mark Wiens bad food experience we think we've completed the daunting task of finding Rare moments Mark Wiens didn't like the food.
Mark Wiens Bad food
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The World of Food is the perfect channel for food lovers worldwide. Whether you just want amazing facts on some of the common food brands you use. Or you want inciteful tips about preparing your everyday meals. FoodFanz will help you get to the next level of food knowledge and preparation. No matter what kind of background you have FoodFanz will satisfy your hunger and thirst for Food Knowledge.
If there are any mistakes made in pronunciation or food facts feel free to reach out and let us know. We are always open to correction and willing to learn from you all. If you have a story or idea you wish to see us cover, feel free to let us know.
Thanks for your support guys.
Best Appetizers for the Big Game | Game Day Appetizers
Best Appetizers for the Big Game! - Looking for some amazing appetizers to bring to your next game night? Look no further! In this video, we'll show you some of our favorite appetizers for when the big game comes around.
Crab and Shrimp Spinach Dip Ingredients:
1 lb. large Shrimp
8 oz Crab Meat
12 oz Fresh Spinach
4 oz Cream Cheese
2 cups Half and Half
3 tbsp Butter
1-2 tbsp Flour
2 cups Shredded Parmesan
2 cups Shredded Mozzarella
1 tbsp Better Than Bouillon Chicken Base
1/2 diced Yellow Onion
1 tbsp Garlic Paste
1/4 cup Chicken Stock
Red Pepper Flakes
Fresh Parsley, chopped
Ingredients:
2 lbs. Chicken Wings
1 ½ tbsp Flour
2 tbsp Baking Powder
½ tsp Salt
½ tsp Black Pepper
1 ½ cups Buffalo Sauce
Buffalo Sauce:
2/3 cup Frank's Red Hot sauce
½ cup unsalted Butter
2 tbsp White Vinegar
1 tsp W Sauce
¼ tsp Cayenne Pepper
1/8 tsp Garlic Powder
Salt to taste
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
The Level Up Series Bundle:
Signature Series Cutting Board Collection:
Best of Both Worlds Cookbook:
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After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!