Sanji's Seafood Risotto from One Piece | Anime with Alvin
This week on Anime with Alvin, we're cooking up Sanji's seafood risotto from One Piece.
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Top 5 Quick & Easy Thanksgiving Side Dishes | Southern Living
Elevate your Thanksgiving feast with our Top 5 Quick & Easy Thanksgiving Side Dishes! Join us in the kitchen as we share simple yet delicious recipes to enhance your holiday table. From speedy mashed potatoes to flavorful green bean casserole, these dishes bring joy without the hassle.
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Southern Living Senior Food Editor, Shirley Harrington, shares her top five Thanksgiving side dishes. What are yours? Tell us in the comments below.
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Southern Living celebrates the best of life in the South, both in our content and through publications and programs that enrich the lives of more than 15 million devoted readers. In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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Recipe: Fiery Carrot Caesar
Weekend afternoon entertaining would not be complete without a classic cocktail or mocktail. While Caesars, mimosas, and sangria are a brunch staple, many recipes leave you feeling uninspired. This weekend, shake it up (literally) and give your guests a colourful and seasonal update. Get the recipe here:
Fiery Carrot Caesar
Prep time: 5 min.
Total time: 15 min.
Serves: 4
4 cups (1 L) refrigerated carrot juice
3/4 cup (175 mL) vodka
1/4 cup (60 mL) lime juice
1/4 cup (60 mL) Sensations by Compliments Spirited Mickie Hawaiian-Style Huli Huli BBQ Sauce
1 tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) Sensations by Compliments Sriracha Seasoning (grinder)
5 lime wedges
ice
4 baby carrots with tops, optional garnish
Directions:
1. In large pitcher, mix carrot juice, vodka, lime juice, BBQ sauce, ginger and Worcestershire sauce.
2. Spread 1 tsp (5 mL) Sriracha seasoning in small dish. Use a lime wedge to rub rims of 4 cocktail glasses then dip rims in seasoning. Fill glasses with ice; pour carrot mixture into glasses.
3. Garnish drinks with remaining lime wedges and baby carrot, if using.
Tip: Thread pieces of candied ginger or cooked shrimp onto cocktail sticks as drink garnishes.
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Charlotte Voisey of William Grant & Sons & Jackie Patterson of Solerno Blood Orange Liqueur
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Jackie Patterson, brand ambassador for Solerno Blood Orange Liqueur, discusses the Perfumology event held during Manhattan Cocktail Classic, a concept created by Carol Maa of ofLeisure. During the event, guests experienced themed cocktails paired with delectable scents curated by Carol. The cocktails were created by Jackie, Charlotte, Jennifer Colliau of Small Hand Foods ( and Anu Apte of Rob Roy in Seattle (
*Remember, great cocktails start with measuring responsibly.*
How It's Made: Fresh Yuzu Juice From My Home Town
Many thanks to Senkoji Farms for inviting me to see their Yuzu operation. This was the very first time I have picked a fresh Yuzu fruit and squeezed the pure juice from it.
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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
the japanese howl voice actor?? ????
#shorts #howlsmovingcastle