Wow Classic Cooking Guide | For Almost Free! | Cooking Guide Wow Classic 1 - 300
Wow Classic Cooking Guide | For Almost Free! | Cooking Guide Wow Classic 1 - 300
-------- Please Read Me --------
Project Paladin Discord Invite Link:
Previous video:
Gear & Talents I use can be found here:
Wow Classic Scarlet Monastery Playlist:
Wow Classic Gold Farming Dungeons Part 1 Playlist:
Wow Classic Gold Farming Dungeons Part 2 Playlist:
Classic Wow Gold Farm | Outdoor Gold Farming Edition Playlist:
WoW Classic Professions Levelling Guides:
Second in our wow classic professions levelling guide series for you guys to enjoy and hopefully get something out of! Today I present to you all my very own Wow Classic Cooking Guide and how to level from 1 to 300. In this guide you'll follow the exact step by step method I used to level my cooking skill in classic wow. My Cooking Guide Wow Classic 1 - 300 is something that took me a little longer than expect but in my opinion it is worth it because I can share with you all my work.
Cooking classic wow is a great profession to have. The demand for the food you can make at the higher levels is essential to raiding and can fetch a pretty good price on the Auction House
You'll see all of the zones, exact locations, items and so much more in this guide. You'll also learn how I made my way from 1 to 300 from this Cooking Guide Wow Classic 1 - 300. Which is fantastic since you're not exactly losing money whilst doing it and your hard work will pay off!
Classic wow cooking can be boring to some people, although for others it can be a great way to unwind and enjoy the game peacefully. So if you've not managed to level this profession up just yet. Then what better way to start by following my Wow Classic Cooking Guide!
Next in the series will be the First Aid guide, so be sure to subscribe if you're interested in that!
So untill the next one, here is my Wow Classic Cooking Guide from 1 to 300. Enjoy guys! :D
CREDITS:
Subscribe Button by MrNumber112
CAROLINA REAPER VS MEALWORMS
Mealworms eating Carolina reaper, world's hottest pepper!
Mealworms eating Apple, Cherry, Radish sprouts, Redcurrants, Cheeseburger, Tangerine, Lettuce heart many of these in macro :)
???? STAY IN TOUCH ????
► youtube.com/photoowl
► instagram.com/photoowlsocial/
► twitter.com/Photoowlsocial
☕ Buy me a VIRTUAL COFFEE (one time donation):
???? Music:
1.
Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
2.
Simplicit Nights by Ghostrifter
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
3.
The Reckoning by AERØHEAD
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
4.
Walking in the Sky - Nico Staf (No attribution is required.)
#timelapse #mealworms #photoowl #carolinareaper
Guy Fieri's DRAGON'S Breath Chili with French FRIES | Guy's Big Bite | Food Network
Guy's chili uses THREE different types of chiles! And it's served with FRENCH FRIES.
Subscribe ►
Get the recipe ►
We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dragon's Breath Chili
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 2 hr 25 min
Prep: 10 min
Inactive: 2 hr
Cook: 15 min
Yield: 10 to 15 servings
Ingredients
3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Double-Fried French Fries:
Four 4- to 5-inch-long russet potatoes
8 cups canola oil
1 tablespoon fine grain sea salt
1 teaspoon freshly ground black pepper
Directions
Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
Double-Fried French Fries:
Yield: 8 servings
Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes.
Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#GuysBigBite #GuyFieri #FoodNetwork #DragonsBreathChili
Guy Fieri's DRAGON'S Breath Chili with French FRIES | Guy's Big Bite | Food Network