How To make Dakota Buffalo & Beer Pie
2 lb Commercially raised buffalo
-meat, cut into 1 inch -cubes 2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
-pastry for a single crust 9 Inch pie
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned. Using a slotted spoon, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned. Makes 6 servings. Converted by MMCONV vers. 1.50
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4 Times I've Been CHEATED By Food Challenge Restaurants!!
Hey everyone!! Here is a different kind of video than we normally post, where I reveal 4 times I've been cheated by food challenge restaurants during the past few years of my 10-year career as a professional eater. It's totally mind-boggling to me that someone would fly or drive many hours to help positively promote a restaurant by doing their food challenge to post a video on his or her growing social media, and rather than show appreciation, lol the restaurant cheats the person and screws them over by taking malicious actions to make the challenge way harder than it normally is. This has happened other times, but I have no intention of going back to any of these 4 restaurants, so there is no need to cover up or hide their unethical practices. I hope you enjoy the stories and here are links to what is discussed in the video:
#4) Reubin's Diner in Kamloops, British Columbia, Canada (now closed):
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Nashville Hot Chicken As Made By Spike Mendelsohn #TastyStory
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Nashville Hot Chicken As Made By Spike Mendelsohn
Servings: 4
INGREDIENTS
4 chicken breasts (5 ounces each)
4 extra large eggs
4 ounces whole milk
2 cups plain bread crumbs
4 brioche buns
12 bread and butter pickles
Canola oil for frying
Salt
Spicy pepper oil
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons Spanish paprika
16 ounces sunflower oil
PREPARATION
Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
Trim the excess fat off the sides of the chicken breast.
Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
In a separate medium-sized mixing bowl, add the bread crumbs.
Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
Transfer to a parchment-lined baking sheet.
Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C.
Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
Transfer to the brioche buns.
Whisk together the spicy oil so none of the seasoning settles to the bottom, and drizzle 2 tablespoons over each chicken breast.
Add 3 bread and butter pickles on top of the chicken and place the top bun.
Enjoy!
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