THE BIGGEST SAMOSA EVER EATEN CHALLENGE | C.O.B. Ep.153
I'm having so much fun with these giant home-cooked food challenges I decided in this week's episode of The Chronicles Of Beard to do another one!
This week we're cooking up the biggest samosa ever eaten! Over 10,000 calories and almost 9lb worth of one of Indian cuisine's best loved appetisers...The only question is...Can it be finished by one man?
RECIPE:
2kg Filo Pastry Sheets
1.2kg Potatoes
500g Peas
300g Carrots
250g Diced Cooked Chicken
Salt, Pepper, Garam Masala, Garlic, Onion & Turmeric to season
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ANSWERS TO COMMON QUESTIONS & ADDITIONAL INFO:
Q: How come you don’t get fat?
A: I eat like this for 1 hour of a 168 hour long week. In simple terms, I eat at caloric maintenance over the course of time, meaning I don’t gain weight.
Q: Don’t you worry about your health?
A: Not in particular. I’m active. I eat nutrient dense foods five days a week. And, I get quarterly bloods done, amongst other health checks.
Music credits to my man FLORIAN HAACK for the incredible video game metal covers!
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The Food Challenge That Almost KILLED BeardMeatsFood
Competitive eater Adam Moran AKA BeardMeatsFood is no stranger to consuming record-breaking amounts of food, but he shares the challenge that he thought had landed him in a life threatening situation...
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How to Make Commercial Quality Meats Snacks for Hunting, Hiking and Camping | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Today is all about snacks! Tree stand snacks, hunting snacks, hiking snacks, camping snacks, whatever you want to call them, we'll show you how we make commercial quality shelf stable snacks that you can take with you wherever we go. We used venison today so this is very similar to a video that would describe how to make deer jerky, but this has a little twist with a different texture and a different bite.
If you want to try to make this at home but you don't have the meat, call your local butcher and ask for beef trim, leaner is better (like 90/10) if they'll let you be specific. You don't need to buy any particular cut of beef, just use beef trim and you'll be very happy with the results. Remember, if you want to use our seasoning, we recommend 1 oz of seasoning per 2 lb of meat (a 6oz shaker for 12lb of meat).
For this video today, we used one year old venison trim that we had in the freezer. You can easily replicate the same process at home with any meat you'd desire to use. We recommend beef or venison as the best meat for beef jerky, but for this type of meat snacks, any meat will do. You can add pork fat as a binder and flavor enhancer, but they won't last as long and it adds more calories. These are the best snacks for hiking, there's really nothing better as far as freshness, protein content, and they'll fill you up more than anything fake. Of course, for the same reason, they are good camping snacks or just snacks for home too. MEAT! your maker sponsored this video today so we want to thank them for their support and let you know that if you buy something from any of the links in this description, we may get a small percentage of the sale at no cost to you. Now go and make jerky at home!
We made 2 kinds of bites today (Use used one 6oz shaker per 12lb of meat)
1) Original with Bearded Butcher Original ( and Bearded Butcher BBQ sauce (
2) Hot Bites with Bearded Butcher Hot seasoning (
We used MEAT! equipment for everything today:
1) 50lb Meat Lug
2) Small Dry Goods Digital Scale (to weigh seasonings)
3) 1.5hp Grinder (Trust us, you want the bigger grinder)
4) Handheld Jerky Gun
5) Vacuum Sealer
Additions:
1) Curing salt (or you can use Celery Juice Powder for a more natural type product)
2) Bearded Butcher Original Seasoning and Bearded Butcher BBQ sauce
3) Bearded Butcher Hot seasoning
4) Hickory smoke powder
5) Oxygen Scavengers
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products:
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The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.
Pasta with Red Wine and Ground Beef
Pasta, red wine, ground beef; the best ingredients for the perfect diner.
This easy pasta recipe can be prepared within 30 minutes. It’s perfect for those week evenings when you don’t have that much time to cook!
Ingredients
500 g pasta
60 ml olive oil
450 g ground beef
250 ml red wine
1 red pepper
800 ml diced tomatoes
1 bay leaf
1 beef flavoured bouillon cube
1 tsp thyme
3 crushed garlic cloves
1 tbsp honey
salt to taste
parsley
grated Grand Regal Cheese or Parmesan
The full recipe is here:
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Espresso Bar Italia - Trabant 33
Макарони с Червено Вино и Телешка Кайма
Макарони с червено вино и телешка кайма, всичко най-добро за перфектната вечеря.
Тази рецепта се приготвя за 30 минути. Чудесна е за работещи хора през натоварените седмични вечери.
Продукти
500 гр макарони
60 мл зехтин
450 гр телешка кайма
250 мл червено вино
1 червена чушка
800 мл консервирани нарязани домати
1 дафинов лист
1 кубче телешки бульон
1 ч.л. суха мащеркаtsp thyme
3 скилидки чесен нарязан на ситно
1 с.л. мед
сол на вкус
магданоз
настърган пармезан или друг вид сухо сирене
Как да ги приготвим
Сварите макароните до готовност в подсолена вода През това време направете соса.
В тиган сложете зехтина и запържете каймата за около 5 минути.
Деглазирайте с чаша червено веме и разбъркайте. Оставете да поври няколко минути. Добавете ситно нарязаната червена чушка и разбъркайте. Добавете доматите.
Добавете дафиновият лист, бульонът, мащерката,чесънът и медът. Разбъркайте и оставете да поври за около 10 минути. Разбъркайте и добавете сварената паста. Отоново разбъркайте и поръсете с накълцан магданоз и го махнете от котлона.
Поръсете с настърган пармезан или друго ароматно сухо сирене.
Добър Апетит! :)
Pumpion Pie from 1670 | The History of Pumpkin Pie
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PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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Selects: Operation Mincemeat: How A Corpse Fooled the Nazis | STUFF YOU SHOULD KNOW
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Selects: Operation Mincemeat: How A Corpse Fooled the Nazis | STUFF YOU SHOULD KNOW
In World War II, a secret department of British ‘corkscrew thinkers’ hatched a plan to use the cadaver of an unclaimed homeless man to turn the tide of the war in the Allies’ favor. It worked. Learn all about it in this classic episode.
Original Air Date: June 19, 2021
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If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered, a podcast by iHeartRadio.
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