Justin Wilson: How To Cook Chili Jambalaya
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
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Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
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Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
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Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Lea Kichler
--
0:00 Wings Wings Wings
0:26 Chapter One - Prepping The Wings
1:50 Chapter Two - Making The Sauce
2:38 Chapter Three - Frying The Wings
4:18 Chapter Four - Sauce and Serve
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BEST VIETNAMESE FRIED CHICKEN! Japanese KATSU & KOREAN BURGER in Dallas Texas
Use my code DUMPLING10 and link: to get 10% off (save up to $47!) your own authentic Japanese subscription box from Bokksu! Don't miss out on this amazing snack-journey through Japan!
Found an AMAZING Vietnamese Fried Chicken restaurant in Dallas along with some incredible Korean burgers and katsu
Restaurants I went to:
Mike's Chicken
4234 Maple Ave 2403, Dallas, TX 75219
Ricky's Hot Chicken
100 S Central Expy 18, Richardson, TX 75080
Nurungji Chicken/누릉지통닭/치킨
11407 Emerald St, Dallas, TX 75229
Ddongggo Tx 2
625 Old Denton Rd 322, Carrollton, TX 75007
La Burger
1017 E Trinity Mills Rd 104, Carrollton, TX 75007
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Keith Eats Everything At Chili's
We're ringing in the New Year with a fresh new episode of Eat The Menu! Today Keith's eating everything from southwest chicken egg rolls to a juicy Rib Eye at Chili's! Enjoy this action packed episode!
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