Box Openings: Vitacost, Ireland, California & Scotland 7/26/17 & 7/29/17
In this video, we are opening boxes from Vitacost, Ireland, California and Scotland.
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Enhancing the Edibility of Northeast Landscapes with Native Species with Russ Cohen, 15th IHS
There’s an increasing inclination to utilize more native species in home landscaping, and in parks and other conserved landscapes, thanks to books like Doug Tallamy’s Bringing Nature Home, which extol the virtues of native plants over exotic ornamentals for attracting and sustaining beneficial insects. Yet, for some property owners/managers, this alone may be insufficient motivation to “go native”. The fact that many native species are edible by people too provides an additional powerful incentive for people to plant them. Juneberries (Amelanchier spp.), for example, are equally edible by songbirds and people and taste like a cross between cherries and almonds. Edible wild plants offer opportunities for people to connect to nature via their taste buds, thereby building their enthusiasm and public support for adding edible native plants to their home landscaping, as well as conserving other lands that offer foraging opportunities. Adding native edible plants to a landscape can boost biodiversity as well as “spice it up” (literally as well as figuratively – i.e., we can have our acorn cake and eat it too). Join wild edibles enthusiast Russ Cohen, author of Wild Plants I Have Known…and Eaten, to learn about the comestible qualities of at least two dozen species of edible wild plants native to the ecoregions of the Northeast. Keys to the identification of each species will be provided, along with edible portion(s), season(s) of availability and preparation method(s), along with guidelines for safe and environmentally responsible foraging. Russ will also talk about his post-retirement role as a “Johnny Appleseed” for native edible species, collecting, storing, and sharing seed, propagating plants from some of that seed in his nursery, and forming partnerships with land trusts, municipalities, state and federal agencies, tribal groups and others, to plant plants from his nursery on appropriate places on their non-rare-habitat properties (see for more info).
Brunch Boys Eats Babka French Toast
We went to the all new location of mekelburgs to see how they turn their already incredible Chocolate Babka, into an even more outrageous French Toast!
#babka #frenchtoast #cookingvideo
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Ade in Britain | Essex Colchester Pudding | ITV
Follow the steps in our recap video and cook your very own Colchester Pudding
More About Puff Pastry | The French Chef Season 2 | Julia Child
Julia Child highlights another way to make the famous French thousand leaf pastry dough, and demonstrates how to make Vol au Vents and patty shells.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Richard Bainbridge's Radish Tart
A tart that encompasses all the sights, smells and flavours of an English country garden during springtime, Richard's tart is inspired by his daughter Holly, who grew her own radishes in the garden. The wafer-thin pastry case is filled with garlicky cream cheese, radishes and herbs, before being topped with a set vinegar and radish jelly. Finished with herbs and flowers, it's as pretty as it is delicious.
See the full recipe here:
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