Pork Roll Festival: Send Foodz w/ Timothy DeLaGhetto & David So
Pork roll or Taylor ham? The lifelong name debate has divided New Jersey in half. But one thing residents can agree on: The processed meat is New Jersey's breakfast staple. In fact, the state even takes their porky pride to the next level with an annual Pork Roll Festival. Watch our hosts Timothy DeLaGhetto and David So take on Trenton, New Jersey, to taste all things pork roll -- from egg rolls to ice cream sandwiches (yes, pork roll ice cream sandwiches).
Ever wonder what it’s like to be given exclusive access to food festivals all over the country? Our newest show, “Send Foodz,” definitely has you covered, hosted by your favorite comedians, foodies, and world-renowned YouTube influencers, Timothy DeLaGhetto and David So. We travel around the US to different food festivals and sample all the best bites and sips the country has to offer. Don’t miss out on any of the fun!
CREDITS:
Hosts
Timothy DeLaGhetto
David So
Producer
Mel Ibarra
Production Coordinator
Myra Rivera
Camera Operators
Corey Stein
Carrie Stalk
Audio Operator
Mike Hurst
Production Assistant
Shepherd Overcash
Editor
Zachary Lapierre
Design Director
Ted McGrath
Animator
Megan Chong
Senior Producer
Lauren Brenner
Line Producer
Emily Tufaro
Post-Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Jones
Executive Producer
Justin Lundstrom
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Fast Food Lasagna - Epic Meal Time
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White Bean Chili | Basic Home Cooking
Today we explore the wonders of White Bean Chili! :D
Ingredients:
6 cups chicken stock
1.5-2 lbs chicken breasts (salt+pepp)
2 (15 oz) cans Great Northern Beans (drained/rinsed)
1 (12/15 oz) can Fire Roasted Diced Tomatoes
2 cups Salsa Verde/Diced Green Chiles
1 white onion (diced)
1 green bell pepper (diced)
4-6 garlic cloves (diced)
1 TBSP cumin
Garnish: Avocado; cilantro; tortilla chips
OG Classy Green Salsa:
Mild Salsa Ingredients:
1 lb tomatillos
1/4 lb serranos
1/4 lb jalapenos
2-4 garlic cloves
Steps:
1) Sear both sides of chicken breasts for a few mins
2) Pull chicken, add more oil if needed and add onions; sweat for a few mins + deglaze w/ stock if needed.
3) Add green bell pepper and sweat it out for a few mins; then add garlic and stir until fragrent.
4) Add diced tomatoes + stir; then return chicken breasts and add stock; bring to a boil then simmer for 20 mins.
5) After 20 mins, pull chicken + shred! Return shredded chicken, add beans, salsa and cumin; simmer for 10 mins.
6) Add salt to taste, and simmer longer if needed (or if you used too much stock like I did :D).
7) You are done!
MUSIC:
Timothy Infinite / Morning Stretch
Far Orange / Sunspot
Autohacker / Good Ol' Mexican Tequila
#basichomecooking #keeponcooking
CREAM CHEESE CHICKEN ENCHILADAS
CREAM CHEESE CHICKEN ENCHILADAS
{makes one 9x13 pan}
3 chicken breasts, cooked and shredded
1 larger can or 2 small cans of chopped green chiles
1 medium yellow onion, chopped
1 8oz block of cream cheese
2 cups freshly shredded cheddar + 2 cups freshly shredded monterey jack
-shred the cheese and combine them in a big bowl-
2 teaspoons cumin
1/2 teaspoon of salt
3 tablespoons of juice from jarred jalapenos
10 large flour tortillas
1 pint of heavy cream
A few shakes of paprika and chili powder
Cilantro
Preheat oven for 350 degrees.
In a large skillet or saucepan with some depth,* sauté chopped onion in 1 teaspoon butter and 1 tablespoon butter until transparent. Add green chiles, and sauté a minute or two. Turn down heat to medium-low; add block of cream cheese and stir until melted. Stir in shredded chicken. Stir in cumin, salt, and jalapeno juice. Taste for salt and seasoning; add more if needed.
Remove from saucepan, and pour into a large mixing bowl. Allow to cool for a few minutes. Add in 3 cups of the cheese, reserving 1 cup of cheese for later. Stir well to combine.
Spread each tortilla with the chicken/cheese mixture, roll, and line them up in a greased 9x13 dish. Pour the heavy cream over the enchiladas, sprinkle with remaining 1 cup of cheese, and shake a little paprika and chili powder over the top.
Bake covered with foil for 30 minutes; remove foil and bake another 20 minutes. Turn up heat to 375 and bake another 10 minutes or so to make them bubbly and begin to brown the cheese on top. Sprinkle the top with chopped cilantro. Serve with sour cream, salsa, and slices of avocado.
*I use my Le Creuset 3.5qt braiser! Ask for one for your birthday or Christmas...your life will never be the same.
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