Matty Makes Chili for a Legendary Tailgate
Growing up as a hardcore kid in Fort Erie, Matty has always heard stories of legendary football pre-game tailgate parties, but has never attended one...until now.
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This episode originally aired on VICE on TV in 2019.
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Decoding Authentic Curry | Pre-chilli and Post-Chiili era Curries | Exploring various Curries in UK
Decoding Authentic Curry: Unraveling Centuries of Culinary History
Description: Dive into the fascinating world of curry as we explore its rich heritage spanning over 2500 years. In this video, we journey through the distinct eras of pre-chilli and post-chilli curry, unraveling the cultural tapestry woven by black pepper and the advent of chilli through Portuguese traders. Discover the surprising origins of post-chilli curry in the islets of the Jaffna Kingdom and its migration to the UK, shaping the modern curry landscape.
Join us on a historical gastronomic adventure, from the southern tip of the Indian subcontinent, where pre-chilli era curry thrived, to the vibrant curry houses of the UK facing an unprecedented crisis. Learn about the impact of the Emancipation Act of 1833 on curry's global spread and the unique Tamil and spice trade connections with countries like Thailand, Japan, and China.
Explore the clash of authenticity in the UK curry industry, from the closure of traditional Indian curry houses to the rise of unexpected champions like Wagamama's Japanese Katsu Curry. Delve into the debate of fresh ingredients versus pre-packaged convenience and the urgent need for standardization in the curry landscape.
Uncover the secrets of street food, from the tantalizing Koththu-Roti to the luxurious Dutch-Tamil Lumprice. Understand the fusion of flavours in regions influenced by migrations, blending pre-chilli and post-chilli elements.
As we conclude, reflect on the plea for recognition and preservation of authentic curry, guided by the Tamils, who hold the key to an ancient culinary heritage. Witness the looming £5 billion threat to the curry industry and the imperative call for assistance.
Don't miss this captivating journey through time and taste, where every spice tells a story and every recipe is a chapter in the Great British Curry Crisis. Subscribe now for more culinary explorations and insights into the world of authentic curry!
In the meantime, click here to enroll a free curry course:
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Ghana's Hottest Chilli Pepper ||Story Of Farmer Using Cow Dung As Manure To Enrich The Soil
#agriculture #organicfarming #celebratefarmers #maizefarming #ricefarming #ghfarmer #cocoafarming #sustainability #zerowaste #foodie
The Ghanaian Farmer platform works to educate and enlighten people on the latest advancements to hit the agriculture industry.
The show attracts a large farm and ranch audience along with a loyal following of city viewers who want to remain connected with country and the business of agriculture.
Whether you stay in Ghana or abroad, this platform is your best bet, we connect you with all the value chain.
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Michigan Tour: Detroit's Chili Mustard Onions
I head to Detroit's Chili Mustard Onions eatery to try out the Big Mock and, of course, more of their fabulous vegan food items. Don't miss out on this wonderful food establishment. It'll definitely be worth it.
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Britain's largest Chilli Fiesta
West Dean Gardens Chilli Festival has been running since 1995 and has established itself as a Mecca for devoted chilli fans from all over the World. It is the largest Chilli festival in the UK.
The popularity of the chilli has grown exponentially in the UK, not least because in recent years people have been able to source a huge number of varieties that were previously unavailable here. For those who wish to grow their own, there are some 250 varieties on display in the glasshouses at the festival. The superb specimens came in an array of colours, shapes and sizes and visitors could learn how to grow them and indeed buy seeds or plants from many of the stalls.
However, at a Chilli Fiesta, many visitors come to tickle their taste buds and try some of the many chilli products on offer, ranging from the mild to very hot chilli sauces, jams, salsa, chutney, relish and marinades and chilli beer and chilli fruit juices when you need a drink. Often people were drawn to the less traditional products on offers such as Chilli chocolate, Chilli ice-cream and Chilli cheese where the subtlety of the initial taste was soon replaced by the growing heat as the chilli did its magic.
For those who were more interested in aesthetics rather than taste, there was chilli art and chilli inspired jewellery on sale. There were also talks about ‘Chilli healing’ for those who were interested to find out more about the many medicinal and health benefits associated with the chilli. But no Chilli Fiesta would be complete without those in search of ‘the burn’ It is clear that the once rather bland diet of the British is being replaced by spicer and hotter foods. It is no coincidence that the UK’s largest Supermarket group (Tesco) have recently started to stock one of the world's hottest chillies in their stores nationwide; the Bhut Jolokia, more than 400 times hotter than Tabasco sauce.
Many customers buying products at the Fiesta were also seeking the hottest products available. The heat of a chilli is measured in Scoville Heat Units (SHU’s) with a mild variety such as Jalapeno registering just 3000 SHU’s, a Scotch Bonnet giving a distinct kick at 400,000 SHU’s and the world hottest including the Bhut Jolokia, Infinity and Naga Viper clocks in at over a million SHU’s. The last few years has seen British growers striving to produce the hottest chilli with some success having produced the Infinity Chilli from Grantham and the Naga Viper from Cumbria. For Gerald Fowler from ‘The Chilli Pepper Company’ who produced the Naga Viper, it’s also big business as he’s not only seen his turnover increase year on year but also exports his products around the globe and is especially successful in China, Israel and many of the Eastern European countries.
Resipi Ketam Nipah style SINGAPORE CHILLI CRAB #DiaryChefKacak
Alo Alo Alo! Salam Kacak Semua!
Orang Singapura baru lepas celebrate National Day awal bulan ni. Kalau still ada rasa festive, bolehlah masak SINGAPORE CHILLY CRAB ni untuk jamu fmily makan. Anyway, all the best dan selamat hari merdeka untuk Singapura!
Kali ini kita akan share cara buat Singapore Chilly Crab yang sangat terkenal di Singapura ni. Rasanya sangat sedap sampai orang dari JB pun sanggup meredah jem untuk makan di Singapura. Oleh kerana masih dalam musim PKP(P) atau MCO dan border masih belum dibuka, kita belajar buat sendiri dululah ya. Selamat mencuba!
Bahan:
Ketam Nipah x 2 kg
Bahan Dikisar
Bawang merah x 1 biji
Bawang kecil x 5 biji
Bawang Putih x 5 ulas
Halia x 1 cm
Cili Merah x 7 batang
Bahan DiGaul
Sos Cili x 3 sudu
Tauchu x 2 sudu
Garam & Gula x Secukup Rasa
Hiasan
Daun Ketumbar
Daun Bawang
Sedikit entang Chili Crab:
Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011.
In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart in Singapore. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road.
Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order for diners to clean their hands after their meal.
Chilli crab sauce is described as sensuous and sweet, yet savoury, with a fluffy texture. Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can be used too.
It is commonly served with a side of either fried or steamed mantou buns, which are used as a vehicle to scoop up the sauce.
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Tonton juga video ringkas dari #DiaryChefKacak untuk MASAK TULANG MERAH SINGAPORE di sini:
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Okaylah. Itu saja harini. Ingat! Kita semua Kacak :)
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#DiaryChefKacak #ResipiMudah #HomeCooking #diarychefkacak #chefkacak #resepikacak