diff --git "a/data/dense_video_captioning/youcook2/train.caption_coco_format.json" "b/data/dense_video_captioning/youcook2/train.caption_coco_format.json" new file mode 100644--- /dev/null +++ "b/data/dense_video_captioning/youcook2/train.caption_coco_format.json" @@ -0,0 +1 @@ +{"annotations": [{"image_id": "GLd3aX16zBg.mp4", "caption": " spread margarine on two slices of white bread place a slice of cheese on the bread place the bread slices on top of each other and place in a hot pan flip the sandwich over and press down cut the sandwich in half diagonally", "id": 0, "seg_prompt": "241 ; 90, 102 ; 114, 127 ; 132, 138 ; 139, 145 ; 173, 174..............................................................", "asr_text": " Dudes, thanks for coming back to my crummy apartment. Believe it or not, a lot of grown adults search on the internet for grilled cheese recipe. Now, even though I feel that that's kind of pathetic, today I am going to make a grilled cheese recipe for you. But not just any grilled cheese, today we're making a white trash grilled cheese sandwich. The best kind there is. This is for you rich folks out there who never had to make your own meal growing up, because your parents happen to be at the bar having Ryan Cooks. Now, I should also tell you that there are only three ingredients in this recipe, so you and your university degree, well, you should be able to figure this one out. Check it out. We're going to start with a non-stick pan. It's coated with nice, safe chemicals, medium-low heat. The first ingredient is going to be white bread. Now, don't go shopping for anything that says healthy, whole grain, low fat, brown, or God forbid, arches and no. If you've never seen this brand, it's called Wonder Bread. Wonder Bread fits all the great, awesome qualities that make a white trash grilled cheese sandwich. Remember that brand. This company is going to love me for boosting their sales. Next thing we need is butter. Wait a second. Did I say butter? No, scratch that. We only use margarine here in Scarborough. They can't keep enough of this yellow-flavored oil on the shelves. It's just awesome. Well, again, when buying margarine at the store for your white trash grilled cheese sandwich, don't get anything that has a heart on it. And don't get anything like this. It's just a gimmick trying to imitate the real good stuff. Lastly, and most importantly, is the cheese. The kind of cheese we use for white trash grilled cheese sandwiches is called processed That means it's processed into something better than you've ever tasted in your life. They actually mix byproducts of real cheese with other awesome ingredients like oil, MSG, And then they form it into these slices that are handy to use, and they last forever in Now, you know something is good for you when it can last three months in your fridge. Let's put this bread like this, and we'll take it. A lot of people in the trailer parts, what they like to do is just squash your grilled I don't know why they use that technique, so we're just going to do it just to keep this recipe more traditional. Kids from all over the trailer part will come for grilled cheeses that look this good. If you want to know if your cheese is cooked in the middle, take it and just lift open the side here like this. Check that out. That's the great thing about this awesome cheese. It melts fast. So you can feed a bunch of trailer part kids really fast. This looks beautiful, and it's ready. So you take it, put it onto your cutting board. Make your best knife corner to corner, then you get some dinnerware. Now we're just going to add some potato and vegetables to this meal to make a complete dinner for your kids. Pickles are the best vegetable ever, and they go great with grilled cheese. Now when you're diving into the jar, don't use a fork or utensil. Just use your hands, because if you have any germs or bacteria or cuts on your hand, that pickle juice is medicinal. It's going to just clear everything up, you know, just sort of wash it up a little bit, and then just probably take a look. Oh my God. Add some potatoes. Here's another shopping tip for you. Use Black Diamond or Kraft Cheese Slices. They have the best oil wells and MSG factories on the planet. Dude, stop laughing, because that's an awesome sandwich. Oh yeah, try this cheese with your next wine and cheese tray at home. Your guests are going to be blowing away, trust me. ", "duration": 241.83, "segments": [[90, 102], [114, 127], [132, 138], [139, 145], [173, 174]], "seg_text": " ", "pure_cap": "spread margarine on two slices of white bread. place a slice of cheese on the bread. place the bread slices on top of each other and place in a hot pan. flip the sandwich over and press down. cut the sandwich in half diagonally"}, {"image_id": "H_9oM1Y60lU.mp4", "caption": " grill the patties chop some roasted pepper and season with salt and pepper add butter flour and hot milk to a sauce pan and whisk add some parmesan cheese and salt to pot put the patties cheese sauce and vegetables in buns", "id": 1, "seg_prompt": "316 ; 67, 102 ; 129, 157 ; 202, 222 ; 229, 239 ; 264, 305..............................................................", "asr_text": " Imagine Bobby Flay showing up in your kitchen and challenging you to cook your best dish. And then he's gonna do his version. That, of course, is the premise of Food Network's show, Throw Down, and also the inspiration for Bobby's latest cookbook of the same name. And Bobby is here with some of his all-time favorite Throw Down recipes. And I gotta tell you what, of all your shows, my favorite show, really. No, because these people, they live wherever they live and they kinda write in and they hear about some guy in Timbuktu who makes better lasagna than anybody else on the planet. And you go down there and you cook with them and they love that you're there. It's kind of a celebration. Well, they're surprised that I'm there. I mean, you know, we speak up to you. Exactly, but you know, to me, it's really not about the competition. People consider Throw Down a competition show, but I really consider it a show about these great people who make all this fantastic food all over the country. So today, we're gonna do a dish that I did actually in New Mexico, actually a place called San Antonio, New Mexico, not San Antonio, Texas. And green chili cheeseburgers. I love green chili cheeseburgers. New Mexico is the home state of the roasted green chili. So we're gonna make some green chili cheeseburgers. Now, we talked about burgers just the other day and you do this 80-20, right? 80-20, 80% beef, 20% fat. You gotta have enough fat to make sure you have enough flavor. You know my burger trick, Harry? Just make a well in the burger like that, okay? So this way, you don't have to push the burger down. There's a thumbprint in there. Exactly, and the burger plumps up while it's cooking and it turns into like a football shape. And then what people do is they press it down and they squeeze out all the juices. Not a good idea. We're actually gonna fake out the burger and let it come back to its original shape. When there's a little pool of juice in there, then what happens? Turn it over. All right, buddy. Now, you've been paying attention to all these years, Harry. I love that. It's shocking, it's shocking. All right, so let's get to the green chili part. These are roasted, peeled, and seeded poblano peppers. It's a great starter chili, is what I like to say. For people that don't know a lot about chili peppers, poblano's have a nice, great pepper background flavor, but they're not too spicy. But they have a little bit of heat. They're not gonna knock you over. Exactly, so we're just gonna chop these up. And I also have some serranos, which are kind of like jalapenos, because I want a little more heat in my green chilies. We do need the heat. Now, don't forget, if you ate the green chilies by themselves, they might be a little bit hot for you. But don't forget, we have the burger, we have the bun, we have the sauce that we're gonna make out of cheese. So the chilies and the flavor and the spiciness have to fight all through with all those ingredients. You got a lot of, then there's a lot of stuff going on here with this burger. So we have our green chilies here. Okay, our roasted green chil, I love roasted green chilies. I mean, there's just so much flavor in them. And then we're gonna take a little bit of honey. Yeah, it's just a tiny bit of honey, just to kind of chill out the spiciness. A little bit of acidity with some red wine vinegar, okay? A little olive oil, okay? And this is gonna be our sort of green chile relish. And you can do this a couple days ahead of time and have it already done. I like it, I like it. I'm getting this now. Very, very simple, okay? It's starting to come in a clear view. Exactly, let's move over here. We're gonna make our cheese sauce, okay? Now you could just slap a piece of cheese on there and make a cheeseburger with green chilies. But I'm gonna make, I like sort of the smoothness of the sauce. So what we're gonna do is we're gonna make a little bit of vegemel, you know, a classic sauce. Some butter and some flour. We're gonna stir that. And then we're gonna add, ooh, nice hot stove here today. We're gonna add a little scalded milk. And what's gonna happen is the butter and the flour is the roux, right? And that's gonna actually start to thicken up the milk here. We're gonna get a classic, what they call, vegemel or cream sauce, all right? And then what you're gonna do is we're gonna take that classic sauce, we're gonna let this cook for a little while, and we're gonna add a bunch of cheese to this, we're gonna melt the cheese. This is some Monterey Jack. And we also want some Parmesan cheese in here as well. Yeah, you reach underneath it. A little bit of saltiness. Okay, and then season it with a little salt and pepper. And this is what it's gonna look like, Harry. Nice and thick, you know, we want this nice sort of thick cheese sauce. You know what I've been dying to do all morning? Just dip that in there. See, I see this guy right there. My wife calls this queso. Yeah, it looks like it, yeah. Which is basically a cheese sauce you can dip in there. So let's, you eat and I'll assemble the burgers. How's that sound? All right, so we're gonna take our burgers off. So you toasted the buns. You got a perfect burger. I only flip the burgers one time so they get nice and crusty on both sides. All right, so we're gonna take our sauce. All right, we're just gonna let the sauce just kinda melt over there. And make sure you put enough cheese in that sauce. Look at that, beautiful. And then our green chili relish. Oh, okay, there it's back. The green chili relish is back. And you know, put enough on there. You know, you wanna really taste these green chilies. What do you have here? Those are pickled red onions. I love pickled red onions because they get a nice little crunch to them. A little crispiness, just put those right on top, Harry. And then what I do for my crunchification is I put a little bit of blue corn tortillas on here. And there you go. And that's a green chili cheeseburger. And that is a losing recipe I'm throwing at. Ha ha ha ha ha. Bobby, as always, thank you so much. ", "duration": 316.67, "segments": [[67, 102], [129, 157], [202, 222], [229, 239], [264, 305]], "seg_text": " ", "pure_cap": "grill the patties. chop some roasted pepper and season with salt and pepper. add butter flour and hot milk to a sauce pan and whisk. add some parmesan cheese and salt to pot. put the patties cheese sauce and vegetables in buns"}, {"image_id": "XOwypmUT5cc.mp4", "caption": " mix sesame seeds with chicken breast add in cooking oil soy sauce salt and mix everything up add 2 tbsp corn starch and let it marinate combine chicken stock dark soy sauce cooking wine hoisin sauce black vinegar sugar and sesame oil mix some corn starch and water together coat the chicken pieces with flour and fry them in the oil fry some minced garlic roasted red chilli and the sauce add in the corn starch and water mixture add in the fried chicken and stir to coat them well", "id": 2, "seg_prompt": "698 ; 77, 98 ; 117, 166 ; 175, 193 ; 201, 264 ; 269, 319 ; 325, 403 ; 513, 579 ; 580, 588 ; 600, 618.........................................", "asr_text": " Okay, so today we're going to make General's Chicken. Now, I don't care how you say it, General Toh. So, however, just I just call it General's Chicken. It's not a traditional Chinese dish. There's no doubt about that. You start researching the history. It's very cloudy of where it came from, but it's definitely not Chinese in the sense it did not come from mainland China. There's a lot of saying thinking that it came from the US. There's also some claims that it came from Taiwan, but it's a very popular Chinese dish. Chinese slash whatever you want to call it dish, and I happen to like it. It's one of even knowing that it's not real Chinese. I still love it. Occasionally order it, but it's hard to find a place that does it right. There's most of the buffet places. It really has no flavor. It just tastes sweet, and there's nothing to it. It's not done the way that it should be done. So, anyway, I'm going to do it the way that I like to do it. As you can see, I've got some chicken breasts that I've cut up. I prefer to use thigh, but breast does taste really good done this way. Now, I've got some sesame seeds that I've lightly bruised up. About half a tablespoon. Oh, by the way, all the ingredients and the amounts are going to be listed under more info. So, if you look under the box that you're watching a video in, and you're going to see some information, you'll see a little thing that says more info. You click that, and it'll open up a new box, and it will show you all the ingredients and the amounts. So, we're going to give this a mix. Just kind of get it on the chicken, kind of spread it out a little bit. Now, this is going to be a deep-fried dish, not a stir-fried dish. Kind of thinking about maybe someday trying to stir-fry it, just see how it turns out. Kind of curious about that. I'm going to take a teaspoon of a Chinese cooking wine, maybe a little more. If you don't want to use alcohol, you should use some water or chicken stock or something like that. It will taste slightly different, but chances are most people will not notice. A lot of people don't want to use alcohol either they're feeding it to the kids or they they have allergies or whatever. Anyway, one teaspoon of soy sauce. I've got a pinch of, let me mix this up. We've got to kind of layer these things in. This ain't a sauce. I'm putting certain ingredients on in certain orders. There we go. I've got a pinch of salt and a pinch of white pepper. If you want an amount that's maybe eighth of a teaspoon of each, we're going to give this a mix. Here I have two teaspoons of cornstarch. We're going to give this a mix until we do not see any more white specks. Then we'll let this marinade for 15 minutes to half an hour or something like that while we make our sauce. I'm going to do some other preparation work. Okay, so let's make our sauce. I have a quarter cup of chicken stock. I have one tablespoon of dark soy sauce. Now if you don't have the dark, it's okay. You can use just all regular because now I'm going to put in one tablespoon of regular soy sauce. So if you don't have the dark, just use two tablespoons of that. I have half a tablespoon of the Chinese cooking wine. I have a half a tablespoon of hoisin sauce. Now I've started using this kuchun hoisin sauce. I really like it. It seems to be less chemically flavored than the others. Anyway, I've got one teaspoon of black vinegar, one teaspoon of sugar, one teaspoon of sesame oil. Then I want to give this a good stir and set it to the side. Yeah, this is a few ingredients in here but we can make everything ahead of time and then it all comes together. Don't worry. Okay, a few ingredients to talk about. I've got some dried red chili peppers here. I'm using three and these are pretty spicy. You can use pretty much anything you want. You can leave them out completely but you should have a little bit of that. I have about two teaspoons of chopped ginger. These are coarsely chopped for garnish. I've got some sliced up green onion and some sesame seeds. I've got some flour for dipping. I'm using about a third of a cup, exactly how much it's not really that important, but a third of the cup is a good starting point. Maybe you can get by with a quarter cup. You may need a half a cup. You don't want to use too much because you're dipping raw chicken in it so when you get done you're gonna have to throw it away. Anyway, and here I have one tablespoon of cornstarch, one tablespoon of water. We're gonna use this to thicken our sauce later. We're gonna go ahead and mix it up. That way it's ready whenever we are. My oil is almost up to temperature but I'm not quite there. What we're gonna start doing, we're gonna start taking some of these chicken pieces and give them a light dusting of this flour. Kind of set them to the side. That way when my oil gets to temperature I'll be ready. I can start dropping them in. All right, oil temperature is good and what I was looking for is 350 degrees F. We're gonna start putting our chicken in. Nice and slow. You don't want to crowd the pan. We're going to work with some batches. We're about two minutes in. I want to put just a little bit more color on here. If these are floated up and it's colored up really good. You gotta listen to the sound of what your oil is doing. If it starts getting carried away or smoking, turn the temperature down. Put some more chicken in there. If it's not making any sizzling noise and you're not browned, it's probably too cold. If you're brown and it stops making sizzling noise, that means moisture is no longer coming out and you're overdone. Go ahead and let's take these out. Start cooking our next batch. All right, we're getting the last little bit of our chicken out of the hot oil. We'll set this over here to the side. Now turn my burner down so it won't leave it so hot for the next step. All I'm going to do is I'm going to pour off most of this oil. I'm going to pour it all off. I'm going to wipe this pan out. I'll get rid of all them little chicken bits and such. I'll be right back. Okay, so I got my pan wiped out. I didn't worry about getting it all out. Just, you know, pretty good. Now the chicken's got some oil on it. We're going to put just a little bit of this oil back in here. We're going to turn our heat back probably about to a medium. We're going to put our ginger and chili peppers in here. Season that oil up. Soften the ginger a little bit. Oh yeah, smells good. Smell of ginger and chili peppers. I don't want to burn the peppers. This will help soften the peppers up. It'll put some heat into the oil. Get that ginger flavor into the oil. All right, we're getting just a little bit of color on our ginger. That's good. I'm going to stir our sauce up one more time. I'm going to pour that in and we're going to bring the sauce up to a boil. All right, that didn't take long. The sauce is up to a boil. Now we're going to stir our cornstarch and water mixture. You have to do that because the cornstarch will start to settle out and we're going to pour this in. I'm going to give it a mix, thicken our sauce. All right, I'm going to go ahead and turn this burner off. I really don't need to put any more heat in here. There we go. Now we're going to put our chicken in here and we're going to toss the chicken and we're done. I'm going to plate this up and I'll be right back. Okay, so what we're going to do, I'm going to put some sesame seeds on here. There's some green onion on here. Okay, so how does it taste? The batter is nice and light. It's not hard. The sauce is not sweet at all, so if you want it sweet, add some more sugar, but this is really flavorful. Yes. Hey, I'm Jax and welcome to the Grill Iron. Join us as we drop in on the tastiest tailgates you could ever sink your teeth into. Our cross-country food adventure looks deep into a slow food revolution. We drop the best culinary trailblazers to step into our taste-made kitchen at the Hyundai Fieldhouse and redefine the art of tailgating. While the teams fight it out on the gridiron, our chefs turn up the heat on the grill iron. ", "duration": 699.0, "segments": [[77, 98], [117, 166], [175, 193], [201, 264], [269, 319], [325, 403], [513, 579], [580, 588], [600, 618]], "seg_text": " ", "pure_cap": "mix sesame seeds with chicken breast. add in cooking oil soy sauce salt and mix everything up. add 2 tbsp corn starch and let it marinate. combine chicken stock dark soy sauce cooking wine hoisin sauce black vinegar sugar and sesame oil. mix some corn starch and water together. coat the chicken pieces with flour and fry them in the oil. fry some minced garlic roasted red chilli and the sauce. add in the corn starch and water mixture. add in the fried chicken and stir to coat them well"}, {"image_id": "_xOx9hkJoBk.mp4", "caption": " cut squid rings add some ground white pepper ground cayenne pepper and ground black pepper to the same bowl mix of ingredients in the bowl coat the squid rings with the mixture in the bowl put the squid rings on a pan and cook the squid rings with oil poured on them", "id": 3, "seg_prompt": "134 ; 21, 37 ; 57, 67 ; 68, 73 ; 74, 79 ; 80, 100..............................................................", "asr_text": " G'day guys, welcome to Aussie Griller. Today I'm making salt and pepper squid. Now this is one of my favourites, so sit back and enjoy. Alright guys, salt and pepper squid, one of my pub favourites. So for starters, you will need some squid tubes, and you just want to cut them into rings. Now you can buy your rings pre-cut, but this way it's cheaper and it's just as easy. So this is what we're looking for here. Now for a flour mixture, so here I've got a third of a cup of plain flour and a quarter cup of corn flour, and to this I'm going to add a teaspoon of salt, just regular table salt, a teaspoon of white pepper, a half teaspoon of cayenne pepper. Now this will just give it a bit of zing, you can adjust your cayenne pepper to your taste, and a quarter teaspoon of black pepper. And just give that a quick mix, and then simply coat your squid rings with the flour mix. Allow these to stand for a few minutes so that mixture can stick. And here I've got a BBQ plate preheated to a medium high heat, of course you can use your frying pan if you like, and I've got a generous dose of olive oil on there, and I'm just going to cook these for about a minute each side. So quick and easy, they're done already guys. Just remove them from the BBQ onto some paper towel to drain off any excess fat. Serve up with a nice side salad, and you're done. And that is top notch guys, give it a go. Make sure you check out my indoor cooking channel, Google Plus, and Facebook. The links are in the description bar along with a full list of ingredients for today's recipe. Thanks for watching, and I'll catch you all on Wednesday night's show. ", "duration": 134.5, "segments": [[21, 37], [57, 67], [68, 73], [74, 79], [80, 100]], "seg_text": " ", "pure_cap": "cut squid rings. add some ground white pepper ground cayenne pepper and ground black pepper to the same bowl. mix of ingredients in the bowl. coat the squid rings with the mixture in the bowl. put the squid rings on a pan and cook the squid rings with oil poured on them"}, {"image_id": "67ilysu8CeU.mp4", "caption": " heat some oil in a pan with garlic and cumin seeds add some chopped onions and stir add tomato puree and stir add the chicken and coat with the sauce season it with coriander powder and add some water", "id": 4, "seg_prompt": "217 ; 16, 23 ; 25, 40 ; 67, 109 ; 131, 158 ; 168, 197..............................................................", "asr_text": " hi everyone i hope you all are doing great so last sunday my uncle visited us and made this delicious chicken leg curry and it is the easiest recipe that i have ever come across so i thought i'll share it with you all so if you like what you're seeing then keep on watching for the recipe because it's really simple so we have some oil which is already heated in the pan and we have added some garlic and cumin seeds then we are adding onions which is like four to five big onions you can actually chop it finely into small pieces i chopped the onions that's why they look really chunky and big but you can always chop it in fine thin slices here i have some tomato puree and marinated chicken you can check the description box to see what all we added for marination now you can see that the onion is leaving out some oil not oil water so we need to cook it on high flame so that the water evaporates once the water evaporates it will look something like this and you can see that the onion is losing out oil that's the time when you have to add in your tomato puree as you can see that our puree is not a very smooth textured thin puree it's like it has chunky pieces of tomato in it that's because that's how we wanted it to be and now give it a good stir and make sure you keep mixing and stirring your tomatoes and onions because you don't want to burn it so it's still on high flame because we want to evaporate all the water from the tomato and onions so you can see the water just leave it like that for a few minutes till the water evaporates at this time you can also add in some salt so now you can see that tomatoes and onion have again oozed out oil that's the time you add in your marinated chicken just stir it nicely once you've added it and be careful not to burn yourself and not to spill it out of your work just leave it like that for a few minutes and you can see you have some water it's from the chicken that we added in because chicken has a lot of water in it so just keep cooking it and then just throw in yes i mean throw in some coriander in it finely chopped fresh coriander in it okay now it's always like up to you just cook the chicken and you can either have it dry just like this or you can have it little into a gravy we decided to eat it with rice so add in some salt i forgot to say that earlier sorry add in some salt and add in water because i just said we to eat it with rice so just cook it for 15 to 20 minutes and your chicken would be cooked from inside nicely and it would be ready to serve and eat so i hope you guys find this recipe very easy i hope you give it a try to let me know how it turned out and i'll talk to you guys soon ", "duration": 217.17, "segments": [[16, 23], [25, 40], [67, 109], [131, 158], [168, 197]], "seg_text": " ", "pure_cap": "heat some oil in a pan with garlic and cumin seeds. add some chopped onions and stir. add tomato puree and stir. add the chicken and coat with the sauce. season it with coriander powder and add some water"}, {"image_id": "nfYzqyureLo.mp4", "caption": " chop the lemon grass ginger onion and chili finely pre heat oil in a bowl and add onions chili lemon grass ginger and garlic and stir it and put a lid on discard the broken and bad mussels add coconut milk fish sauce and soy sauce into the pan chop fresh coriander and slice the lime put all the mussels into the bowl and stir transfer all the mussel shells out of the bowl and squeeze lemon over them pour the sauce over the mussel shells", "id": 5, "seg_prompt": "259 ; 28, 54 ; 55, 80 ; 81, 123 ; 129, 144 ; 161, 165 ; 173, 180 ; 196, 210 ; 220, 228..................................................", "asr_text": " Mussels are usually something you associate with French or Belgian cuisine. Today, Ben's going to show us a great recipe with a Thai twist. As with the classic mule mernier, we need a broth to cook our mussels in and this time it's going to be Thai style. So we've got all these fantastic ingredients that class can use with Thai, then we'll make a stock with our coconut milk and then we'll steam all of the mussels in there as well. So we'll start with our ginger, lemongrass and garlic, now if you can just peel and roughly chop that, same with the garlic and with the lemongrass, we'll just take that outer husk off and then what's left, we actually just chop up nice and small, cool, down there like Meanwhile on this side, I'm going to do the onion and chilli. You can of course put all these ingredients into a blender and actually make a paste or in fact use a Thai paste that you can buy from the supermarket, so just a splash of oil in there to start out frying off and I'm going to get our onions in to start. With the chilli, I quite like this dish with a bit of heat, so I'm going to keep the seeds in as well, entirely your choice, I'm going to give you a little hand with those lemongrass, I gave you too much there, thank you. So our lemongrass, nice and finely chopped, I love this bit of lemongrass, so that can go into there with all of our ginger and garlic and we'll just keep it all moving and while we put the lid on there to help it steam, we can concentrate on our mussels. Now these, not those, these shellfish, so some people get a bit concerned by which ones they can and can't eat and I'm going to say it's very very simple, if there are any that are broken, it's not worth it, it's probably still alive but for the sake of a broken bit which might get shard of shell in there, just get rid of it, they're really cheap, that's what we do. So if you can just pick through those, so for instance this one's really close, that's fine, the chance though it's alive it's just shut up, if later on when we've cooked it, it's still closed, then we won't try and force it open, depending on what time of year you get your mussels, they will have either lots of beard or less so, it tends to be a factor of the seasons, they just get stuck in there. Oh that's been shaved, something like that. Not quite your beard. So if you can just finish off sifting through those because the rest of our pan is nearly ready, we've fried those off, at which point we can add in our coconut milk, so a whole tin of coconut milk and that's just going to bubble away in there and that's essentially what's going to cook and steam all of our mussels and becomes a great sauce to dip them in at the end. A little splash of fish sauce goes in there about a tablespoon and a splash of soy sauce and as you cook these all the juices from the mussels leap into that sauce, you get a really kind of fishy type flavour that comes from the shellfish, so while we let that come up to boil we can just prep some of our ingredients for later, that's a little bit of fresh coriander and a lime, make sure you haven't got any fishy bits, but if you can just slice that in half so we can squeeze it later on. So now you can see all of that bubbling up there, plenty of steam, at which point all of our mussels, nice and clean, can go into our pan like so, give it one stir just to coat all of those in the flavours, put the lid back on and allow it to cook and steam for about 3 to 4 minutes, that's all the mussels need to open up and then we can serve them. So there we go, that's all it takes, a couple of minutes to open up all of those mussels, you can see how quickly they open up, there's 2 portions in here, looks like an awful lot but obviously you're only eating the meat, you're not eating the shell, don't worry about too much of the sauce at the moment, the important thing is getting all those mussels and then what's left in the pan, if you can squeeze our lime into and our fresh coriander, beautiful, give that a good stir and that's essentially the final bit of fresh seasoning and then we can put some of that ladled stock, we've got all that beautiful mussel fishy juice now over the top as well, so there's plenty to dunk into, it smells ridiculously amazing, ridiculously amazing, that's what we're aiming for and finish it with our final bit of lemongrass, so there we go, an awesome bowl full of mussels with an inspired Thai flavour, sorted, it's kind of messy food but you've just got to get stuck here, those are incredible, it's the balance of all the Thai flavours, you've got the lime juice, the soy chilli, the lemongrass, it's fragrant, it's salty, it's sweet, it's spicy, it's got everything. ", "duration": 259.33, "segments": [[28, 54], [55, 80], [81, 123], [129, 144], [161, 165], [173, 180], [196, 210], [220, 228]], "seg_text": " ", "pure_cap": "chop the lemon grass ginger onion and chili finely. pre heat oil in a bowl and add onions chili lemon grass ginger and garlic and stir it and put a lid on. discard the broken and bad mussels. add coconut milk fish sauce and soy sauce into the pan. chop fresh coriander and slice the lime. put all the mussels into the bowl and stir. transfer all the mussel shells out of the bowl and squeeze lemon over them. pour the sauce over the mussel shells"}, {"image_id": "skrWT6xHVoI.mp4", "caption": " add cashews onion powder water and chicken flavoring to a blender and blend pour the mixture on hash browns mix the hash brown and the sauce add the diced onions and mix spread the mixture loosely on the cooking sheet with olive oil and place in the oven", "id": 6, "seg_prompt": "191 ; 22, 72 ; 74, 80 ; 87, 112 ; 114, 132 ; 133, 155..............................................................", "asr_text": " Today we're going to demonstrate oven baked hash browns. I love hash browns, but unfortunately the oil is not as beneficial as if we could get the oil out and make it taste just as good and we're going to show you a way to do that. We're going to start with a half a cup of raw cashews. I'm going to put in three quarters cup of water, a half a tablespoon of onion powder, a half teaspoon of garlic powder. Be careful with that because too much is going to take over as a dominant flavor and then two tablespoons of chicken flavoring. I've chosen McKay's. You can choose a different brand. I like McKay's. It has no MSG in it in the type that I get. I'm just going to blend those until smooth. With a high speed blender it only takes a few seconds. That's now smooth. I'm going to add that to eight cups of hash browns. You can get frozen hash browns and this would speed up the process of making it. You'll need two pounds, which is equivalent to eight cups. You just want to mix that mixture in with the hash browns. We're then going to cover it with a cup of finely diced onions, put it on our cookie sheet, and then put it in the oven at 400 degrees for 20 minutes or until the edges are getting quite brown. You don't want to leave it in too long because the edges will start burning. That's pretty well mixed up. We're going to add one cup of finely diced onions. We're going to mix that in and then put it on a cookie sheet. You can use a nonstick cookie sheet. I put a very slight amount of olive oil on this cookie sheet just so that the hash browns won't stick to it and then we're going to put it in the oven. That's pretty well mixed up. We're going to just place that onto the cookie sheet. You want to spread it fairly smooth, uniform thickness. Don't compress it too much. Then we'll put that in the oven for 20 minutes. You'll be amazed that this tastes so much like hash browns that you've cooked in a skillet with all that oil. Here we have our oven baked hash browns. There's not a bit of oil except a little bit of oil that was in the cashew nuts. When you eat this, you'll never go back to eating hash browns with oil. You can notice that it's a little browned on the edge. That's what you want it to look like. That tells you and it's done. The potatoes are cooked nicely through and you can serve those up and your family will just love them. Enjoy. ", "duration": 191.83, "segments": [[22, 72], [74, 80], [87, 112], [114, 132], [133, 155]], "seg_text": " ", "pure_cap": "add cashews onion powder water and chicken flavoring to a blender and blend. pour the mixture on hash browns. mix the hash brown and the sauce. add the diced onions and mix. spread the mixture loosely on the cooking sheet with olive oil and place in the oven"}, {"image_id": "BGCW_PWhY9g.mp4", "caption": " chop green onions and garlic add minced garlic brown sugar soy sauce rice wine sesame oil honey and ground black pepper to a bowl cut the chicken and combine it with the marinade oil a pan and place the chicken on it to cook sprinkle the chicken with green onions and serve", "id": 7, "seg_prompt": "106 ; 24, 27 ; 28, 58 ; 62, 75 ; 78, 89 ; 94, 98..............................................................", "asr_text": " Hi everyone, it's sous chef. Today I made Korean chicken frugogi. This recipe is so good and so easy to make so I hope you enjoy it. Chop up some green onions and garlic. You can also add some mushrooms and onions if you like. Now add two tablespoons of minced garlic, two tablespoons of honey powder or brown sugar, five tablespoons of soy sauce, two tablespoons of rice wine or sake, one tablespoon of sesame seed oil, two tablespoons of honey and some freshly ground black pepper. Now cut up the chicken and combine it with the marinade. Lightly oil the pan and start cooking your chicken. Sprinkle it with some green onions and it's ready to be served. Thanks for watching and I hope you enjoy. ", "duration": 106.67, "segments": [[24, 27], [28, 58], [62, 75], [78, 89], [94, 98]], "seg_text": " ", "pure_cap": "chop green onions and garlic. add minced garlic brown sugar soy sauce rice wine sesame oil honey and ground black pepper to a bowl. cut the chicken and combine it with the marinade. oil a pan and place the chicken on it to cook. sprinkle the chicken with green onions and serve"}, {"image_id": "EjHxMfOdl1k.mp4", "caption": " cook some chicken pieces in a pan with some cooking oil add some water taco seasoning mix and stir the chicken put the chicken black beans green onions cilantro and pepper in the rice mix the ingredients place the filling and cheese on the tortilla and roll the burrito", "id": 8, "seg_prompt": "287 ; 68, 90 ; 94, 113 ; 122, 150 ; 151, 187 ; 211, 262..............................................................", "asr_text": " Hi, everyone. I'm Judith. Well, today I'm going to be showing you how to make chicken and black bean burritos. This is one of my favorite Mexican snacks. So what you'll need for this is one box of Spanish rice, one tablespoon of vegetable oil, one pound of boneless, skinless chicken breast cut into half-inch pieces, one package of taco seasoning mix, two-thirds of a cup of water, one can, about 15 ounces, of black beans drained and rinsed, one medium red bell pepper chopped, a third of a cup of sliced green onions, half a cup of chopped fresh cilantro, one package of flour tortillas for the burritos, about eight tortillas, heated, one and a half cups of shredded cheddar cheese, taco seasoned cheese blend or Mexican cheese blend. Today we'll be using cheddar cheese and some guacamole salsa and sour cream if desired. So first of all, I have my large skillet here and we have it to a medium heat and all I'm going to do is add in my oil. So in goes the oil, let that get nice and hot and then we're going to add the chicken to that. So once our oil is hot in our skillet, let's add in our chicken. So we've cut these into half-inch little pieces and we're going to cook them for about three to four minutes until they're no longer pink. Make sure to give them a stir occasionally. So once our chicken is no longer pink and it's cooked for about three, four minutes, it's now time to add in our water. So in goes the water and the taco seasoning mix. So that's just going to give it lots of nice flavor in there. Give it a stir. So we're going to cook that for another three to four minutes or until most of the water is absorbed. So our chicken is now done. It should be nice and moist and not dry just as we want it. So let's get our bowl of rice. And to our rice, we're going to add in the chicken mixture. So once the chicken is in there, we can then add our remaining ingredients. So our black beans going in there, which I just love, full of protein and fiber. Our green onions, of course. Our cilantro, which is just going to give it a lovely freshness. And our pepper. In it all goes. And then we're going to give it a good stir so all those flavors are mixed up together. Oh, looking and smelling very colorful and fantastic already. Great. So here, if you want to add any additional salt and pepper, you can go ahead. But that taco seasoning mix had so much flavor already that I'm not going to need to put in too much. All right. So that is done. So now it's time to roll up our burritos. Lots of fun. So let's get our flour tortillas, which we've warmed according to package instructions. And let's just do one first. All right. So get your spoon. And we're just going to add in the middle. We'll go down and we'll add about three quarters of a cup to a cup of the mixture inside. Good. Now on top of that, let's sprinkle on some of our cheese. Your cheese of preference, of course, on there. And then we're going to wrap it up. So from the bottom, we'll wrap over about an inch over the top of the mixture. And then on the sides, we're going to wrap that over once. Wrap the other side over so it covers the other side. Be careful because your tortillas might break up easily. And of course, then just wrap on the remaining side. And if your tortillas are big enough, they will fit. Don't overcrowd your tortillas, of course, with the mixture because you want to fold them nicely. So we can pop that on the plate. And we're going to do the same with the remaining tortillas. Perfect. So there you go. That'll be a great treat for when your friends come over or for the family. I really, really love this Mexican dish. So that's how you make chicken and black bean burritos. ", "duration": 287.67, "segments": [[68, 90], [94, 113], [122, 150], [151, 187], [211, 262]], "seg_text": " ", "pure_cap": "cook some chicken pieces in a pan with some cooking oil. add some water taco seasoning mix and stir the chicken. put the chicken black beans green onions cilantro and pepper in the rice. mix the ingredients. place the filling and cheese on the tortilla and roll the burrito"}, {"image_id": "MIXkGU4TJp0.mp4", "caption": " put the thinly sliced cabbage in a jar add sugar salt and vinegar to the jar fill the jar with boiling water and place the lid on the jar", "id": 9, "seg_prompt": "266 ; 32, 100 ; 105, 141 ; 150, 207......................................................................", "asr_text": " One of the things I learned from one of my favorite aunts, Aunt Virginia, is how to make She makes the best and it's so easy to make and with so few ingredients. Some sugar, vinegar, water, salt, and of course cabbage. And what you want to start out with are some nice cabbage heads about this size. And all I'm doing is I'm shearing or chopping the cabbage up to really sort of a slaw like consistency and you just pack it in jars like this. So I'm taking these quart jars and I'm just putting the cabbage in there. You know we grow a lot of cabbage here at the farm. It's a beautiful cool weather season plant. We grow different varieties because they come off at different times and the cabbage heads are of different sizes. But one I like to grow for ornamental purposes is red cabbage. Now what I'm doing here is I'm packing the cabbage down in the jars. You want to pack it in just as much as you can. As you can see I've got it just about packed in. I think I can add a little more there. What you don't want is the cabbage to touch the top of the jar lid. So I'm just getting it down to about that point. Just about got it all packed down in there. Look at that. Isn't that beautiful? Okay, so I've got four quarts already started and what you need to think about here is it takes about one head of cabbage to do three quarts. Just think about that. And what you do now is really add three basic ingredients and it's just one teaspoon per So you want one teaspoon of sugar in each one of these and you set it right on the top just like that. And then you want one teaspoon of salt and this is canning salt, it's a little coarser. And then one teaspoon of vinegar. That puts the sour in sauerkraut. That one's a little shy. There we go. Mmm that vinegar smells good. Okay now what I'm going to do is just fill it ladle boiling water into each one of the jars and I'm just going to fill it up just to the neck. You can see that hot water is carrying the sugar and the vinegar and the salt all the There we go. Again, just right up to the neck. Okay, so we've got the water in there. Crowd is already cooking and now it's just a matter of taking, placing the lids on all of these quart jars. Just like this. You want to tighten them down. So look at that, isn't that beautiful? Now this is where the art of canning comes in. My Aunt Jenny is finished at this point. She just stores her cabbage or now sauerkraut in a cool dark place and just lets it sit there and it's ready to eat in about a month. Now you can also drop it in a hot water bath and I've done that here. You can put it in boiling water for about 20 minutes and lift it out and then store it in a cool dark place. Either way, you want to make sure that the lids pop. You'll hear them pop when it's sealed. And if you get any discoloration at all, those you should never eat. But this is a really easy sauerkraut recipe and what's so wonderful about this, it's delicious cooked with pork, also with apples. It's a wonderful addition to the pantry for those fall and winter meals. ", "duration": 267.17, "segments": [[32, 100], [105, 141], [150, 207]], "seg_text": " ", "pure_cap": "put the thinly sliced cabbage in a jar. add sugar salt and vinegar to the jar. fill the jar with boiling water and place the lid on the jar"}, {"image_id": "Ap3g0IRcjzU.mp4", "caption": " trim fat from pork and cut it to slices season with a little salt and pepper cut one green onion into 1 inch size cut a red onion into strips chop a chinese broccoli to half inch pieces cut the mushroom into thin slices combine soy sauce water and sugar in a bowl boil some udon noodles in water boil the chinese broccoli and drain it fry the pork with oil and the green onion red onion carrot mushroom and chinese broccoli add the udon noodles and cook add the premade sauce and stir", "id": 10, "seg_prompt": "492 ; 135, 175 ; 176, 179 ; 180, 209 ; 214, 225 ; 226, 242 ; 245, 267 ; 274, 290 ; 299, 323 ; 345, 362 ; 372, 411 ; 412, 419 ; 425, 449.............................", "asr_text": " Hi, and thank you for stopping by at Neenah's Kitchen! On this cooking tutorial, we will be learning how to make Yaki Udon Pork. Yaki Udon is similar to Yakisoba, they are both Japanese stir-fry noodle dishes. But instead of using soba noodles, like in Yakisoba, we will be using udon noodles instead. Udon noodles are thicker, chewier noodles with more surface area for the sauce to adhere Such udon noodles, like the one we will be using in our tutorial, are relatively easy to find in most grocery stores in the Asian section. You can also order them online, please check in this description box linked in our webpage. This dish takes under 20 minutes to make and it's great for lunch or dinner. Leftovers heat up well in the microwave as well. Are you ready? It's time for a Yaki, Yaki Udon, thick and chewy noodles of fun. Udon, Udon, get your noodle on! First, let's go over all the ingredients. Two packages of udon noodles, feel free to use or discard the flavor packet already included with the noodles. A half a pound of pork, or a meat of your choice. Three to four shiitake mushrooms, or you can substitute button mushrooms. Four bundles of Chinese broccoli, or you can substitute cabbage. Two stalks of green onion, a half of a medium red onion, a half a cup of matchstick carrots. For our sauce, we will need two tablespoons of soy sauce, one tablespoon of mirin, one tablespoon of sugar, here we're using organic coconut sugar, but you can use any sugar of Two tablespoons of water, or you can substitute vegetable broth. For stir-frying, we will need one tablespoon of oil. And for our toppings, we will need bonito flakes, but this is optional. And a little dash of salt and pepper for our meat to season. Remove the fat from the pork, then cut meat into thin long strips, a quarter inch wide across the grain. Season with a little salt and pepper. Cut up one green onion into one inch lengths, discard the white chips. Cut up the remaining green onion into one eighth inch width for the topping. Set this aside. Cut red onions into thin slices. Roughly chop the Chinese broccoli into a half inch wide pieces. Cut the stem of the shiitake mushrooms and thinly slice them. In the sauce ingredients, add soy sauce, mirin, water, and sugar in a bowl. Fill udon noodles as directed. Break them up while boiling. Now we'll parboil the Chinese broccoli. Do this for a minute and then drain. In a pre-seasoned wok, heat oil on medium high heat. Add in your meat and stir until almost cooked. Add in the red and green onions, stir and cook until softened. Add in carrots, shiitake mushrooms, and Chinese broccoli. Stir for another three minutes. Add in the pre-boil udon noodles and cook for an additional two minutes. Add the sauce pre-made earlier. Make sure to incorporate all the sauce. And now we're ready to serve. Serve on a plate, then sprinkle bonito flakes and green onions on top at the very end. This is a wonderfully delicious meal and it serves up to four people. Have fun and enjoy and let us know what you think in the comments box below and don't forget to subscribe. Thank you for watching here at Mina's Kitchen, bye! For more information about this recipe or others, please visit our website. You can also find us on Facebook, Pinterest, and Instagram. If you like this video and want to see more, give us a thumbs up and subscribe. See you next time! ", "duration": 492.83, "segments": [[135, 175], [176, 179], [180, 209], [214, 225], [226, 242], [245, 267], [274, 290], [299, 323], [345, 362], [372, 411], [412, 419], [425, 449]], "seg_text": " ", "pure_cap": "trim fat from pork and cut it to slices. season with a little salt and pepper. cut one green onion into 1 inch size. cut a red onion into strips. chop a chinese broccoli to half inch pieces. cut the mushroom into thin slices. combine soy sauce water and sugar in a bowl. boil some udon noodles in water. boil the chinese broccoli and drain it. fry the pork with oil and the green onion red onion carrot mushroom and chinese broccoli. add the udon noodles and cook. add the premade sauce and stir"}, {"image_id": "7nH0Y3agsas.mp4", "caption": " fry oil onions herbs and vegetables in a pan pour water into the pan mix everything and let it cook add potatoes cabbage and pasta to the pan and stir add flour mixture tomatoes herbs and seasoning to the pan and stir garnish with parsley", "id": 11, "seg_prompt": "218 ; 47, 80 ; 81, 89 ; 90, 97 ; 98, 126 ; 129, 173 ; 182, 187..........................................................", "asr_text": " Hello, a warm welcome to Taladallal's kitchen from your nutritionist Nisha. Today I am going to share with you the recipe of Melanom Ministrone, a nourishing soup for one and all. The USB of this recipe is that it's made in a jiffy and from health angle the use of loads of veggies makes it rich in fiber and also the whole wheat pasta contributes to the fiber. The veggies also contribute nutrients which makes it rank high on the list of healthy soups. To make this soup, we will first heat some oil in a deep non-stick pan. To this, add some finely chopped onions, bay leaf and saute just for about 30 seconds and then add loads of finely chopped carrots, some finely chopped cauliflower. All the vegetables in this soup have to be finely chopped and some green peas and then add water and we will allow this to cook for 2 to 3 minutes. Mix it well and let it cook now and once these vegetables have been boiled for 2 to 3 minutes, I will add finely chopped potatoes, some finely chopped cabbage, isn't it full of fiber rich vegetables and some whole wheat pasta. Here I have used penne. Mix all this and allow this to cook on a medium flame for approximately 7 to 8 minutes and once all these vegetables and the pasta has been cooked, then we will add cornflour and water mixture. It's a chunky soup but we need to thicken it a bit so we are adding this, some finely chopped tomatoes, some tomato puree, oregano since this is an Italian soup, salt and some pepper. Mix all this well and now we need to cook this just for 1 to 2 minutes but remember to keep stirring continuously since we have added cornflour water mixture. This is the healthy version of the Milano Ministrone so the amount of vegetables are more as compared to the regular soup and in just about 10 minutes our healthy soup is ready. To give that final touch to our recipe, I am going to garnish it with some parsley. Usually Ministrone has cheese but since this is a healthy recipe, I am garnishing it with parsley. Serve this recipe piping hot off the pan and I am sure you will enjoy it. Download the Tarla Dalal app on your Apple and Android devices. Follow us on the Facebook and TarlaDalal.com. If you enjoy our recipes, click like. To see more of my recipes, click here. Please share your comments. I would love to hear them. I am waiting for them. ", "duration": 218.5, "segments": [[47, 80], [81, 89], [90, 97], [98, 126], [129, 173], [182, 187]], "seg_text": " ", "pure_cap": "fry oil onions herbs and vegetables in a pan. pour water into the pan. mix everything and let it cook. add potatoes cabbage and pasta to the pan and stir. add flour mixture tomatoes herbs and seasoning to the pan and stir. garnish with parsley"}, {"image_id": "wXA-1ZmvuEA.mp4", "caption": " cut tofu into strips add oil ginger bean paste chilli paste mushroom green onion chicken lily and vegetable stock to a pot add soy sauce vinegar black pepper and sliced tofu add cornstarch and water and stir add egg and sesame oil", "id": 12, "seg_prompt": "431 ; 85, 114 ; 120, 202 ; 225, 304 ; 338, 365 ; 375, 395.............................................................", "asr_text": " Hi Nihon, I'm Chef Tom. I had a special request from one of my Facebook friends Pig King Soup and I got some ingredients which is the dry wood ear mushroom, bamboo shoot, regular button mushroom, green onion, I got some grilled chicken already cooked. I just going to cut it like this like a little strip or you can use ground chicken or any kind of chicken that you have, that's fine and we have this tofu, 5 ounces of tofu medium-firm. I want to introduce a new ingredient that I haven't cooked yet which is the dry lilies flowers. Yep it's a dry lilies, a lily flowers but in Asian cooking we use it for lots of like making stew stir-fry and what I did is soak into like a warm water for maybe just five minutes and it's supposed to be dry but now after you soak it is nice and soft and the lily flower dry have a lot of health benefit for you. It's good for like vitamin C and B1 and B2 plus others so anyway I'm going to show you how to cook it and I got one beaten egg too so first I'm going to cut the tofu just going to cut the little strip tofu maybe like a quarter inch slice this is a medium-firm tofu or you can use firm or soft when you cook with soft tofu you got to be careful because they break down very easily so I like medium-firm and then just going to cut like maybe quarter inch strip there we go and I'm gonna show you how to cook it here's my deep frying pan okay I'm going to add some vegetable cooking oil just a little bit like this and I'm going to add ginger ginger is really good for making soup and black bean paste if you don't have black bean paste you can do without it okay and you can use any kind of hot chili paste or hot chili flake or hot chili oil just give them the spiciness and give them a quick stir we're going to infuse the oil to make the soup more flavor all right that's good enough and then the next I'm going to add all my wood ear mushrooms and the regular mushrooms and the chicken bamboo shoot also this dry lily here all in give them a quick stir mmm smells so good gonna be great flavor all right we're gonna have to serve too long one minute is enough I'm using this organic vegetable stock that I have some left over here's four cups add it in very simple to make at home there we go and we're going to cover up we don't have to add any seasoning yet until the sauce bring up to a boil okay see you later soup is up to a boil turn the heat down to medium now we're going to add some soy sauce I like to try out maybe a couple teaspoons first and depend how salty your soy sauce is and then you're gonna give them a try it's good maybe one more okay I don't eat too salty so I put three teaspoon and then the vinegar I like to use the white vinegar stronger acidity one two three three teaspoon we stir a little bit you see the temperature control is great still bubbling still cooking and give them a quick try perfect for me if you like more sour and more white vinegar and I always like to pinch at some black pepper or white pepper just a pinch like that give them a different kind of flavor all right and now after we flavor the soup and we can add our tofu in like that tofu doesn't require a lot of time to cook and now I can cram back up the temperature too high and the next step I got some cornstarch mix I got two tablespoons of cornstarch with three ounces of water and we're going to thicken the soup before we thicken up the soup we want to make sure the soup bring up to a boil now the soup bring up to a boil we're going to thicken the soup by adding the cornstarch mix a little bit at a time getting thicker okay a little more oh you can use potato starch potato starch is stronger than the cornstarch for thicken just a little more that's perfect yes and after that we're going to add in the beaten egg you want to make sure your soup is thickened before you add the beaten egg in otherwise the egg when you pour into the soup without thicken it just flying around everywhere you see how beautiful there is now nice and the end sesame oil just like that the flavor is good the thickness of the soup is great here we go ready to serve here's your picking soup it's usually like a hot and sour soup they like to use hot chili oil so if you have like a homemade hot chili oil or you can drizzle on the top it looks really yummy if you like more spicy just eat more hot sauce I'm chef Tam I hope you like the video and see you next time bye ", "duration": 432.17, "segments": [[85, 114], [120, 202], [225, 304], [338, 365], [375, 395]], "seg_text": " ", "pure_cap": "cut tofu into strips. add oil ginger bean paste chilli paste mushroom green onion chicken lily and vegetable stock to a pot. add soy sauce vinegar black pepper and sliced tofu. add cornstarch and water and stir. add egg and sesame oil"}, {"image_id": "Kbrkj7wZ4UA.mp4", "caption": " add baking powder salt and flour to a bowl and mix add melted butter yogurt minced garlic coriander leaves to the bowl and mix add water to the bowl and knead the dough sprinkle dry flour and knead the dough wrap the dough in plastic wrap roll a ball of dough into a thin shape pat the naan with water and place on a hot pan flip the naan to the other side and cover the lid remove the naan from the pan place in a plate and rub butter on it", "id": 13, "seg_prompt": "466 ; 72, 82 ; 85, 98 ; 99, 112 ; 113, 140 ; 160, 166 ; 235, 293 ; 317, 333 ; 343, 346 ; 352, 358...........................................", "asr_text": " Namaste. Welcome to my home kitchen. As you can read here, I love cooking. I'm Bauna and today I'm making roasted recipe of no yeast naan. Let's get the ingredients first. So let's look at the ingredients first. 2 cups of all purpose plain flour. 2 tbsp butter. 2 tbsp yogurt. 1 tbsp minced garlic. 1 tsp baking powder. Salt to taste. Water as needed. Fresh coriander leaves. So the first step is to prepare the dough. So I have taken white bowl. And first mix dry ingredients. In 2 cups of plain flour add 1 tsp of baking powder. Salt as per your preference. And give it a good mix. Now it's time for wet ingredients. Finely chopped coriander leaves. You can also add some chopped green chillies. Give it a good mix again. Now it's time to add water. Add water slowly. And make soft dough. Alright so the soft dough is ready. Right now the dough is sticky. You can see that. So sprinkle some dry flour. And knead another minute or 2 minutes. To get nice elastic dough. The more you knead the better the result will be. So keep testing little flour at a time. And keep kneading. Until you get a nice and smooth dough. You can see that it's already started getting smooth. After 1 and half minute you see how this dough is nice and smooth. Now wrap this dough with plastic wrap and allow it to rest 30 minutes. I strongly recommend that you leave this dough on a counter for at least 30 minutes. So wrap it nicely and let it rest. Now usually naan is baked in a tandoor or you can use even a one. But today I'm going to show you how you can bake naan on store top. So here I have this big pot. Make sure to take a wide big pot. If you don't have it's okay but if you have a big pot then the result will come out great. And take the pan with lid. And I'm going to show you exactly how you're going to bake. Sometimes it happens that you don't want to turn on the whole big oven just to make 2 or 3 naans. But I have already shared many recipes of naan so you can watch them. And if you want to bake in the oven you can watch my other video. So you can always find something on my channel. Unwrap the dough and knead for another minute or so. You can again take some dry flour to knead it very well. Again keep sprinkling and keep kneading. So you see that how it has got nice and smooth. Look at this. Alright so this is how we want our dough. Now take about lemon size of a ball and roll just like a roti. Now you can roll in the shape. You can roll triangle, oval, simply circle. So it's really up to you. Take help of a dry flour again and roll. Now at this point I'm going to turn on the stove on a high heat. Keep this covered and turn on the stove on a high heat. You have to have this pot really nice and hot when you place your naan into this pan to bake. So that it will bubble up and you will have a nice result. So keep it hot all the time. Shape don't matter at all so just go crazy. And I like my naan a little thinner but it's really up to you whether you like a thick naan or thin or just a regular thickness. So it's really your preference. Alright so this is how I roll. Look at the thinness. And also keep some water on the side when you bake your naan and I'll show you what to do with water. Now open this pot. You can see the smoke coming out of it. So we want that hot. Now before I place my naan in there I told you that we are going to use some water. So here I got some water and pat your naan with water. This will help us to make naan brown. Goes into the pot. Again pat with water the other side as well. Cover it and let it bake. Until you see some bubbles. You see the bubbles? The big big bubbles. That's what we want on naan. Flip on the other side. And again allow it to bake. So the naan is ready to come out. Look at this bubbly again. Bring it down onto the paper towel. And apply some butter. And look at this naan. I'm going to bake rest of the naan. Now when I roll this naan I added some kalonji seeds. This brings out the nice flavor. And this one is ready to go into the pan as well. So you can top it up with any of your favorite ingredients. Let me show you this one. The one with the kalonji seeds on it. Look at these big bubbles. Flip on the other side. And you see those seeds? The kalonji seeds looks great. Let it bake on the other side. Alright so this naan is ready as well. And look at all this naan. Again butter on the top. And look at them. So you saw how easy it is to prepare naan for just one or two people even. You can use this same naan to make pizza now. Today I prepared this naan to go with my mushroom curry quick, easy and delicious naan recipe. Can't wait to give it a bite. And look at this how soft this naan is. Take into the curry and give it a bite. Naan comes out as great as just made with yeast. So no one will even notice that this naan is made without any yeast. So this was all about no yeast naan. Thank you for watching and I will see you soon with the next great recipe. ", "duration": 466.67, "segments": [[72, 82], [85, 98], [99, 112], [113, 140], [160, 166], [235, 293], [317, 333], [343, 346], [352, 358]], "seg_text": " ", "pure_cap": "add baking powder salt and flour to a bowl and mix. add melted butter yogurt minced garlic coriander leaves to the bowl and mix. add water to the bowl and knead the dough. sprinkle dry flour and knead the dough. wrap the dough in plastic wrap. roll a ball of dough into a thin shape. pat the naan with water and place on a hot pan. flip the naan to the other side and cover the lid. remove the naan from the pan place in a plate and rub butter on it"}, {"image_id": "pluBtIfxUvE.mp4", "caption": " add the lobster to a pan pour eggs on the lobster move the eggs in the pan place the scrambled eggs on a plate with toast", "id": 14, "seg_prompt": "212 ; 21, 33 ; 58, 67 ; 73, 150 ; 152, 170..................................................................", "asr_text": " Hello, this is Chef John from FoodWishes.com with Lobster Scrambled Eggs. That's right, I'm going to help solve one of America's biggest home cooking dilemmas, what to do with all that leftover lobster. Hey, we've all been there. Anyway, all kidding aside, you may, in fact, one day have leftover lobster and scrambled eggs is a fantastic way to use them up. So what I'm going to do is I'm going to take a saute pan on medium-low heat with a nice chunk of butter. When the butter melts, I'm going to add my lobster chunks. You'll notice they're still in fairly large pieces. You don't want to dice it or mince it up like I've seen in some recipes. You want to know you're eating lobster, okay? So don't chop it up. Leave it in nice big pieces. As soon as that lobster starts to warm through, it's not really cooking, it's just starting to gently sizzle in the butter, and the chill's been taken off. I'm going to add my eggs, to which I've added a couple tablespoons of tarragon leaves, one of my favorite, favorite seafood herbs, especially with lobster. Just a perfect, perfect pairing. I'm going to turn the heat up to medium, and I'm going to take a spatula, I'm obviously using a non-stick pan here, and I'm going to keep it moving until it's done. You got to keep it moving. I don't want big chunks of rubbery scrambled eggs and lobster. I want this very, very, very soft and very, very custardy. Now the only other times I've made this, I've actually scrambled the eggs first, and then when they were almost done, I folded the lobster meat in, which does work. But here I wanted to try something different. I wanted to start with the lobster in the pan, and I wanted to scramble the eggs with the lobster to possibly impart more lobster flavor into the dish. The risk, of course, is overcooking the lobster, which I'm happy to announce did not happen. And again, very important, you keep it moving, keep that spatula scraping against the bottom of the pan so that no part of the egg stays in one place too long. So I'm going to keep it moving, keep it moving. When it got to this point, and it was almost there, I stopped. Because by the time you put the spatula down, and you get your warm plate, and you go ahead and you serve it up, it continues to cook from the residual heat in the lobster and So if you think, okay, it's almost where I want it, stop. Put it on the plate. By the time you dig your fork in, it's going to be absolutely perfect. And there you go. A little bit of toast, a cup of coffee, and you are in breakfast heaven. So next time you have a bunch of leftover lobster hanging around, I know, happens all the time, you should give this a try. Super great way to use it up. All right, so I'm going to dig in here and you can see that custardy egg, just a beautiful, sweet, buttery taste, luxurious texture, that little bit of anisette flavor from the tarragon, kind of a licorice flavor profile, just fantastic with this. And my theory about cooking the lobster with the eggs, instead of adding at the end, totally This really did have a stronger lobster flavor than the other version I described. Really, really delicious. I hope you give this a try. Check out foodwishes.com for all the ingredient amounts, as usual, and as always, enjoy. ", "duration": 212.33, "segments": [[21, 33], [58, 67], [73, 150], [152, 170]], "seg_text": " ", "pure_cap": "add the lobster to a pan. pour eggs on the lobster. move the eggs in the pan. place the scrambled eggs on a plate with toast"}, {"image_id": "pOP5Zzm19kc.mp4", "caption": " rinse the quinoa with water add quinoa water and salt to a pot slice and dice the ham into cubes fry the ham peppers and onions in a pan add garlic to the pan add the quinoa the the pan add rice vinegar soy sauce and sriracha to the pan add green onion to the pan", "id": 15, "seg_prompt": "300 ; 24, 38 ; 41, 57 ; 71, 82 ; 101, 137 ; 140, 147 ; 175, 186 ; 195, 216 ; 221, 231..................................................", "asr_text": " Hello, this is Chef John from FoodWishes.com with pork fried quinoa. That's right, this is our first quinoa recipe. Thank you for noticing. And while I do enjoy the flavor of quinoa, I'm certainly not above covering it up with fried ham, peppers, and onions. So let me show you this super easy and very nutritious quinoa recipe idea. So we're going to start by rinsing some quinoa off in cold running water. All right, some of these packages will say pre-wash, but don't believe the hype. Wash it anyway, just in case. So I'm going to run that under cold water for about a minute. We're going to let that drain really well, and we're going to dump it in a saucepan. All right, and the amounts here are critical, so make sure you go to FoodWishes.com to get all the accurate ingredient amounts. So we're going to dump that in a saucepan. We're going to add cold water and a pinch of salt. We're going to put that on high heat. We're going to bring it to a simmer. And as soon as it starts to simmer, I'm going to give it a stir. I'm going to quickly cover it. We're going to reduce the flame down to low, and we're simply going to simmer slowly for And after 15 minutes, we're simply going to turn off the heat and let it sit there covered for another five minutes. And then it's ready to fluff and add to the rest of the ingredients, which is what we're going to be prepping while the quinoa cooks. So we're going to go ahead and dice up some smoked ham. You can see I've already minced up some garlic, cut up some red pepper, cut up some green onions, mostly the white parts. I'm going to save some of the green tops for the end as usual. Because quinoa is such a small little grain, by the way, it's not a grain, it's a seed. But anyway, because it's such a small seed, we don't want our garnish to be too big. So a nice small dice on this stuff is going to work perfectly. And once that's prepped, we're going to take a big old frying pan, we're going to place it on medium heat, and in there we're going to put just a little bit of vegetable oil, maybe a tablespoon. We're going to keep this much, much, much lighter than a traditional pork fried rice. We're going to dump in the ham, the peppers, and the onions, and we're going to cook that stirring for about, I don't know, five minutes or so. We definitely want to keep some texture in the onions and peppers, but we do want the edges of the ham to kind of caramelize a little bit. That always sweetens it up, brings out that beautiful smoky flavor. You'll also notice there'll be a little bit of a fond building up on the bottom of the That's actually going to get deglazed off by the moisture from the quinoa. So stay tuned for that. And once our ham is cooked, we have one last step. We're going to throw in the minced garlic. We're going to turn off the heat, and we're just going to stir that around. I don't want that garlic to brown, and there's plenty of heat in the pan. And it's also going to continue to cook when we put in the quinoa. So that's why I'm turning off the heat at this point. By the way, you can do this part ahead of time and just continue on when your quinoa But I did mine simultaneously, so at this point my quinoa was done. It sat for five minutes. I removed the lid. We're going to fluff it up a little bit. Look at that. All the moisture is absorbed, but it's certainly not dry. Those little seeds will be tender, but not mushy. They're still going to have a little bit of a bite to them. So that's perfect. I'm going to go ahead and dump that into the frying pan. We can put our heat back on medium-low, and we're simply going to take a spoon or spatula and just stir that in to the ham-onion-pepper mixture. And you remember what I said about that little bit of caramelization at the bottom of the There's a little bit of moisture on the quinoa. It's going to absorb all that flavor and color. So I'm just going to stir that around for about two minutes. And then to finish, we're going to season this with a little bit of seasoned rice vinegar, a little splash of soy sauce, and then, of course, I need a little heat in mine. I'm going to use a little sriracha, hot sauce. Anything spicy would be delicious. If you want to throw an egg in here like regular fried rice, go ahead, but I don't think it works as well with quinoa as it does with rice. So I didn't put the egg, but feel free. In fact, next time I might try topping this with a poached egg, which I think would be And, of course, because I had them, I added a few more of the green onion tops, stirred And when I say this is easy, I'm not kidding. As soon as you mix in those ingredients and it's all heated through, you're ready to eat. This is so incredibly fast and simple. This is like the dream weeknight dinner, especially if you're doing this with leftover quinoa or quinoa you cooked ahead of time. This whole dinner is going to take you about 15, 20 minutes to do. So let's go ahead and plate that up. I'm going to finish with some toasted sesame seeds. For me, sesame oil is a little too strong in this, but I do like that subtle nutty note that the sesame seeds provide. So I'm going to put a few of those on. And there you go, pork fried quinoa. And we all know how nutritious and awesome quinoa is. It's a superfood, as they say. But you know what? Who cares about superfoods if they don't taste good? And with this here, that's not a problem. This really is so tasty and delicious, you will not be thinking for a second, you're We have no problem with cooking healthy as long as it looks like this and it doesn't Then, everybody wins. So I really hope you give this a try. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 300.83, "segments": [[24, 38], [41, 57], [71, 82], [101, 137], [140, 147], [175, 186], [195, 216], [221, 231]], "seg_text": " ", "pure_cap": "rinse the quinoa with water. add quinoa water and salt to a pot. slice and dice the ham into cubes. fry the ham peppers and onions in a pan. add garlic to the pan. add the quinoa the the pan. add rice vinegar soy sauce and sriracha to the pan. add green onion to the pan"}, {"image_id": "dxSSb3tv5ZM.mp4", "caption": " put chopped green onions in a bowl blend some pear with garlic add brown sugar to the green onion combine soy sauce mirin rice vinegar and honey add some ground pepper to the green onions pour the combined liquid and the blended pear to the green onion bowl stir the ingredients pour in a little sesame oil marinate the beef cook the marinated beef on a pan", "id": 16, "seg_prompt": "265 ; 14, 20 ; 32, 41 ; 43, 61 ; 70, 117 ; 120, 127 ; 130, 150 ; 153, 161 ; 164, 170 ; 191, 213 ; 226, 256..........................................", "asr_text": " Okay, so today I'm going to teach you guys how to make galbi, which are Korean style short ribs, and these are basically just beef short ribs that have been marinated in a sort of sweet soy marinade, and then grilled. So we're going to start with some green onions. Just chop two or three of them, put them in a bowl. And we're just making our marinade here. So an important component here is actually pear. So I've chopped up a pear here, I'm going to put in a few cloves of garlic, and then I'm going to take my emergent blender and just puree it all. Now what the pear does is it contributes some sugar, and there's a lot of sugar in this marinade, but also I've heard that the enzymes in the pear actually help tenderize the meat. So we'll add a few tablespoons here of brown sugar. Again, there's a lot of sugar in this marinade, and the reason for this is when you actually cook it, it sort of acts like a glaze, you get a lot of caramelization. Then we're going to put in about 100 milliliters of soy sauce. Here I'm using tamari, which is Japanese, obviously it shouldn't be in a Korean dish, but I really love the flavor of tamari, and I rave about it almost every video, but you don't have to use it. You can substitute with a Korean soy sauce, or any other soy sauce, but I like this stuff. Then we'll add some mirin. Here we're going to add about 40 or 50 milliliters, and again, this is adding more sugar. And I like to add just a splash of rice vinegar, just to sort of brighten it up. It's very sweet on its own, but it sort of balances it. Then about a couple tablespoons of honey, more sugar. And then we'll just put some, grind some black pepper. And that's pretty much it for a glaze, so you can just combine all the ingredients. We'll give it a good stir here to make sure everything's mixed up. And then, just to finish it off, we'll just pour in a little bit of sesame oil, because a little bit is all I have. So now on to the meat. So these are just beef short ribs. You want them cut across the bone. These guys are a little bit thicker than they should be, but you can see the defiant characteristics of short ribs have a lot of intramuscular fat, so they're very flavorful. But unfortunately, this muscle gets used a lot, so it tends to get a little bit tough. So here, I've got about a centimeter thick ones. You might want to go a little bit there. You want to keep them nice and thin, so they're not too tough to eat. Traditionally what you do is you actually use cuts along a single rib, and you butterfly But this way is a lot easier to do, and it's more popular. So just put them in a Ziploc bag and marinade for at least an hour or so, or overnight. You can see that the meat's actually turned brown there, which means that they're good So I live in a basement. I have no barbecue. So what's that I have to make do with my good old castor? I'm just going to turn this out a little bit. And you want to make sure you put them through the mince, they cook evenly. And you don't want to beat up too much, because you know what could be in this plate, it could And in this case, we're looking to get about 57 or 58 degrees Celsius inside. Just above medium-rare. And this is the end result. Just garnish the little green onions, and you're good to go. It's a nice, easy supper. I hope you enjoy. ", "duration": 265.5, "segments": [[14, 20], [32, 41], [43, 61], [70, 117], [120, 127], [130, 150], [153, 161], [164, 170], [191, 213], [226, 256]], "seg_text": " ", "pure_cap": "put chopped green onions in a bowl. blend some pear with garlic. add brown sugar to the green onion. combine soy sauce mirin rice vinegar and honey. add some ground pepper to the green onions. pour the combined liquid and the blended pear to the green onion bowl. stir the ingredients. pour in a little sesame oil. marinate the beef. cook the marinated beef on a pan"}, {"image_id": "acMP2DOpWeA.mp4", "caption": " put cake flour sugar corn starch baking powder and salt in a bowl and sift them together mix the bowl well with a whisk beat one egg in a bowl add milk to the bowl and mix well add the dry ingredients and mix until well blended add cooking oil and mix the bowl cover the bowl with plastic wrap heat a nonstick pan over medium heat place the pan on a wet towel turn off the stove and place the pan back on the stove pour the batter onto the pan flip the pancake when bubbles appear cook until the other side of the pancake is brown place a piece of butter on the pancakes and pour some maple syrup", "id": 17, "seg_prompt": "174 ; 35, 52 ; 53, 57 ; 58, 62 ; 63, 69 ; 71, 86 ; 87, 93 ; 94, 97 ; 100, 104 ; 105, 115 ; 116, 123 ; 124, 132 ; 133, 136 ; 139, 142..............................", "asr_text": " Hi everyone, today I'm going to show you how to make pancakes from scratch. Actually, I received many many requests for finally making this tutorial. I hope you find this helpful and I hope you can try it out. Here are the ingredients. Sift in all the dry ingredients in a bowl. Yes, I'm using regular sugar. Then mix well with a whisk. Beat one egg in a different bowl. Add milk and mix well. Add the dry ingredients one third at a time and mix just until blended. Now add cooking oil and mix again. Cover with plastic wrap and leave to set for 5 minutes. Meanwhile, heat an on-stick frying pan over medium heat. If you are using a regular pan, you want to apply some oil. Now place the pan on a wet towel to cool down a little bit. Then turn the heat down to low and place the pan back to the stove. Add half a ladle of the butter onto the pan. When bubbles appear on the surface, flip with a spatula. Then cook for a minute until browned on the other side. Repeat the steps to complete the rest. Place a piece of butter and pour some maple syrup. And now it's done! Thanks for watching. I hope you enjoyed this tutorial. Jaz has so great anakimasu! Thank you for watching! ", "duration": 175.17, "segments": [[35, 52], [53, 57], [58, 62], [63, 69], [71, 86], [87, 93], [94, 97], [100, 104], [105, 115], [116, 123], [124, 132], [133, 136], [139, 142]], "seg_text": " ", "pure_cap": "put cake flour sugar corn starch baking powder and salt in a bowl and sift them together. mix the bowl well with a whisk. beat one egg in a bowl. add milk to the bowl and mix well. add the dry ingredients and mix until well blended. add cooking oil and mix the bowl. cover the bowl with plastic wrap. heat a nonstick pan over medium heat. place the pan on a wet towel turn off the stove and place the pan back on the stove. pour the batter onto the pan. flip the pancake when bubbles appear. cook until the other side of the pancake is brown. place a piece of butter on the pancakes and pour some maple syrup"}, {"image_id": "Gs3OGfQbPjc.mp4", "caption": " mix 3 types of flour to a bowl add 1 egg 1/2 cup of water salt and sugar and mix cut an onion to rings coat the onion rings in the liquid mixture and then in bread crumb fry the onion rings in shallow oil", "id": 18, "seg_prompt": "156 ; 30, 36 ; 37, 54 ; 57, 68 ; 83, 97 ; 103, 130..............................................................", "asr_text": " G'day guys, today I'm going to show you how I make onion rings. Now these are a great snack and they're beautiful and crispy and very easy to make. So I'm going to start by making the batter. Here I've got a half cup of plain flour, a quarter cup of corn flour. Now this helps the batter to become nice and light and crispy. And my secret ingredient, two tablespoons of oat flour. Now this gives the batter some nice body and crunch and complements the corn flour So add the flour to a bowl, then add one egg, a half cup of water, a teaspoon of salt and a teaspoon of sugar. Mix together well until you get a nice smooth thick batter. Leave this to stand for half an hour so that oat flour can hydrate properly. And while that's happening, cut your onions into one centimetre thick slices and then remove the centre rings so you just have the larger outer rings remaining. So here I've got my onion rings, my batter and some panko breadcrumbs. Now you can use regular breadcrumbs if you like, but the pankos will just make them that So simply take the onion rings, place it in the batter, make sure all excess batter is run off and then lightly coat in the breadcrumbs. Just repeat this step for all of your onion rings and now it's time to cook. I'm shallow frying these in some oil and what I'm doing here is just using a piece of bread to tell when the oil is ready. So when it sizzles like that, it's time to put in those onion rings. Now these are very quick to cook, they only take about 30 seconds per side, turning once and when they're done, carefully remove them from the oil and place them onto a wire rack so the excess oil can run off. And this is what you get guys, absolutely beautiful, enjoy! As you can hear, they're beautiful and crispy, be sure to give these a go, they are delicious! Thanks for watching and I'll catch you all next time! ", "duration": 156.67, "segments": [[30, 36], [37, 54], [57, 68], [83, 97], [103, 130]], "seg_text": " ", "pure_cap": "mix 3 types of flour to a bowl. add 1 egg 1/2 cup of water salt and sugar and mix. cut an onion to rings. coat the onion rings in the liquid mixture and then in bread crumb. fry the onion rings in shallow oil"}, {"image_id": "_bICKhr9AGo.mp4", "caption": " place pieces of pork shoulder dark and light soy sauce chinese rice wine cinnamon sticks and water to a pot boil and remove the foam add vinegar sugar and salt to a bowl and mix add carrot and daikon to the bowl and stir add sugar to the pork and stir add the pork simmering liquid and fish sauce to a bowl drain the carrot and daikon pickle slice the pork into thin slices slice a baguette lengthwise and spread mayonnaise spread pate on the bread add lettuce leaves pickled vegetables cucumber scallions cilantro jalapeno and pork to the bread add the simmering mixture and fish sauce to the sandwich add pork floss to the sandwich", "id": 19, "seg_prompt": "344 ; 40, 62 ; 63, 85 ; 95, 106 ; 108, 120 ; 142, 150 ; 154, 162 ; 167, 173 ; 178, 190 ; 198, 209 ; 213, 231 ; 235, 295 ; 297, 301 ; 314, 318..............................", "asr_text": " I can't think of a better example of the French influence on Vietnamese food than the banh mi sandwich. Thin crusted baguette, braised meats, pickled vegetables, fresh herbs, all in one sandwich. In this video, I'm going to show you one of my favorite banh mi with sweet and savory red cooked pork. The first step for this banh mi is to make a red cooked pork. This is the southern Chinese technique of cooking pork in soy sauce and spices. We have a one pound piece of pork shoulder cut into two pieces, dark soy sauce, light These are really the ingredients that give it the color, hence the term red cooking. Chinese rice wine, two sticks of cinnamon, and some star anise, three pieces. Lastly, I'm going to add enough water just to cover the pork. After that, all I need to do is bring it up to a boil. As it comes up to a boil, I want to make sure that the pork is submerged. If it isn't, I'll just add a little bit of water to make sure it is covered. Then I want to skim off any of the foam. Then we'll lower this to a simmer for about an hour until it's nearly tender. One other element of the sandwich that needs a little advanced prep is our carrot and No need to cook them, really simple to make. First thing I'm going to start with is plain old distilled vinegar, a half cup of that. Then a half cup of granulated sugar, half teaspoon of kosher salt. Whisk that a bit. You really don't need to whisk it until it's dissolved. Then next, I'll add my carrot and daikon. The carrot and daikon julienne can be cut by hand or with a mandolin. I just need to give it a stir. Now, after these are stirred, I like to marinate them for at least 30 minutes, but really no longer than 24 hours. If you see there's still some granulated sugar, just come back and stir it in about 20 minutes and it'll be fine. After the pork's been simmering an hour, I want to test for doneness. What I like to do is give it a little push. It should be firm, but it should be able to be peeled back a little bit. Now that I've checked that it's tender enough, I'm going to add my sugar. I don't add the sugar too early because the sugar can pull the moisture out and cause the meat to be tough. Give that a stir to dissolve the sugar. I want to cool it in the liquid so it stays moist and succulent. Then I'm going to add six tablespoons of the pork simmering liquid to the measuring cup, two tablespoons of fish sauce. I'm going to use that to season the sandwich at the very end. Now that the carrots and daikon have picked up that pickling mixture, I'm going to drain Get rid of most of the liquid. A few drops is okay. It actually seasons the sandwich. Now that the meat's cool, let's slice it. Get it ready for the sandwich. Take that and slice into thin strips. You can see it's got that red hue on the outside from the soy sauce. Inside is cooked through. Now I've got everything ready. Let's make the sandwich. Starting with a light, thin, crusted baguette, I'll slice it in half lengthwise, leaving the spine intact. First thing, some mayonnaise. The mayonnaise I tend to spread on the top half. Second is my pate. The pate I did add some butter to so it was spreadable, so it's nice and soft. That goes on the bottom. Now this, I'm making one sandwich here. The recipe makes two, but I'll make one. There we have it. So we've got our mayo, our pate. Next I'm going to add my lettuce leaves. Vietnamese sandwiches don't have a lot of filling. I took the tip of the green leaf lettuce and pulled those off in here. Next, the pickled vegetables, which have been drained with most of their liquid. That comes down the center. Notice the pickled veggies is a fair amount of them. They're really a seasoning in here. Cucumbers, less of the cucumber than the julienne vegetables, the pickled ones. The shaved scallions, very light with the scallions. Sprigs of cilantro, the whole sprigs, not just the leaves. Some of the tender stems are fine. Jalapeno slices, any chili will do. Those are evenly distributed, so we get no really spicy bites. And then lastly, the pork. Place that in here, single layer, and spread them out. Make sure to fill up the whole sandwich with that. Fill in any gaps. And lastly, I'm going to add a sprinkling of the simmering mixture, which has been mixed with the fish sauce. I want to use four tablespoons of that. The sandwich is complete as it is, but if you can find it, pork floss as it's called, which is cooked pork, which has been pounded and shaved and sometimes fried, it's a great accompaniment to it. Salty, roasted in flavor, and a little bit crispy. So now that the first sandwich is assembled, let's cut this and put it on the platter. And there it is, the Vietnamese sandwich. Sweet and salty, spicy, crispy, everything, all in one sandwich. I'm saving this last one for me. Everything comes together in one bite. It's like a party in your mouth. ", "duration": 344.83, "segments": [[40, 62], [63, 85], [95, 106], [108, 120], [142, 150], [154, 162], [167, 173], [178, 190], [198, 209], [213, 231], [235, 295], [297, 301], [314, 318]], "seg_text": " ", "pure_cap": "place pieces of pork shoulder dark and light soy sauce chinese rice wine cinnamon sticks and water to a pot. boil and remove the foam. add vinegar sugar and salt to a bowl and mix. add carrot and daikon to the bowl and stir. add sugar to the pork and stir. add the pork simmering liquid and fish sauce to a bowl. drain the carrot and daikon pickle. slice the pork into thin slices. slice a baguette lengthwise and spread mayonnaise. spread pate on the bread. add lettuce leaves pickled vegetables cucumber scallions cilantro jalapeno and pork to the bread. add the simmering mixture and fish sauce to the sandwich. add pork floss to the sandwich"}, {"image_id": "dxK5n3J9pdY.mp4", "caption": " boil chick peas in pressure cooker with ginger add oil and green chilies to pan remove chilies and add cumin seeds and chick pea flour add blended tomatoes to pan and stir add coriander powder black salt and green chilis add salt and black salt add chick peas to pan and cover add ground masala machu powder and water", "id": 20, "seg_prompt": "430 ; 136, 152 ; 178, 198 ; 208, 230 ; 240, 264 ; 274, 284 ; 298, 304 ; 307, 324 ; 345, 364.................................................", "asr_text": " Today I will be making cholay, chickpeas, these are Punjabi cholay and eaten with baturas. Cholay batura you know it just taste great. This cholay you can serve with naan or any other Indian bread but goes best with baturas. This recipe will serve 2-4. I have 1 cup of chickpeas, garbanjo or kabli chana, 2 medium tomatoes which I have already blended, 2 tea bags, 3 tablespoons of oil, 1 teaspoon of cumin seeds, 1 tablespoon of besan or gram flour, 1 chopped green chilli, about half inch chopped ginger, 1 tablespoon of coriander powder, half a teaspoon of black salt, half a teaspoon of garam masala, 1 teaspoon of salt, half a teaspoon of black salt and this is optional, and 1 teaspoon of mango Here I have green chillies to garnish. I have 4 cups of water which I have boiled with 2 tea bags. So I am going to wash chickpeas really good and soak this chickpeas in tea water for about Here I already have chickpeas soaked which has been soaking for about 8 hours and as you see they have become about double the size after soaking or little bit more than Boil the chickpeas using pressure cooker on high heat. Add the ginger. Close it after it comes to boil and you will see the steam then you can do the heat to medium and let it boil for about 10 minutes. Chickpeas are ready if you see they are soft and they were boiled for about 10 minutes. Heat is on, medium high. Going to add oil. And first I am going to fry these green chillies which I am going to use for garnishing. So I have just cut it slightly from the center. This will take about a minute. The peppers are ready you can see some white blisters on the skin. And chickpea flour, besan. Just stir fry for few seconds. Add the tomatoes. Stir fry for about 2 minutes and you will see some oil will start coming from the side. The tomatoes are ready and as you see it has started leaving the oil. So it's time to add coriander powder. Black salt and chillies. And stir fry for another minute. Add salt and black salt. Black salt is optional. Let these are on those chickpeas. Let it cook for about 10 minutes on low medium heat. This has been about 10 minutes. So smelling really good just press few chickpeas. And add garam masala and amchur powder. And pour about 1 4 cup of water. For the best taste let this cook on low heat for about 20-30 minutes. Cholas are ready and they look great. I am going to garnish them with these green chillies. I like hot so they are just perfect. Cholas are smelling and looking great. And I am ready to try. How about you? I am going to see you again with a new recipe soon. ", "duration": 430.67, "segments": [[136, 152], [178, 198], [208, 230], [240, 264], [274, 284], [298, 304], [307, 324], [345, 364]], "seg_text": " ", "pure_cap": "boil chick peas in pressure cooker with ginger. add oil and green chilies to pan. remove chilies and add cumin seeds and chick pea flour. add blended tomatoes to pan and stir. add coriander powder black salt and green chilis. add salt and black salt. add chick peas to pan and cover. add ground masala machu powder and water"}, {"image_id": "pOWe4zB-E-4.mp4", "caption": " mix the maida rice flour suji curry leaves salt cumin seeds and hing add the water ginger and chilis to the mixture add black pepper and grated coconut add milk to the dough spread the batter in the pan add oil to the edges flip the dosa over place the potato mixture on the dosa fold the dosa over", "id": 21, "seg_prompt": "275 ; 5, 78 ; 78, 114 ; 130, 150 ; 155, 162 ; 190, 205 ; 218, 228 ; 228, 235 ; 244, 256 ; 256, 263..............................................", "asr_text": " Today we are going to cook one of the most liked dish that is Masanaravadosa. It's very simple, for making Masanaravadosa we need to take Mehta or all purpose flour. Just take any amount, I am taking this 2 small bowl and then mix equal amount of rice flour in the Mehta, another 2 small bowl of rice flour in it and we also because it's Ramatosa so we need to mix Suji, Suji will also be in the equal proportion as we have mixed rice flour and Mehta and in this add few curry leaves, if you have fresh curry leaves that's even better, add salt to your taste and I am going to add around 1 tbsp cumin seeds and add pinch of hing, do not add too much hing because it's too strong and it might make dosa bitter if it is too much, just mix all these things dry together and then start adding water, don't add too much water in one go, just make a dough, sort of dough, we can also add chopped ginger, if you want you can have a ginger paste and add green chopped, finely chopped green chillies in fact, use a chopping board because sometimes it's difficult to chop the green chillies like I am doing and mix all these things together and add more water if you need to, once we have this kind of dough just leave it for around 2 hours and after 2 hours in the dough add more black pepper to it, I am going to add grated coconut, it's optional, you don't need to add coconut if you don't want to, I am just adding little amount of coconut and just mix these things together and just to make it more flavourful, I will add little amount of milk around 50g, it is also optional, you can just mix more water and make a very light dough, this dough will be very thin because we will spread it over our tawa, as you can see it's a very thin dough and now we will start making our rubber dosa or masala rubber dosa, for this heat of a pan and add oil and just spread the oil over the pan and then just spread this dough that we have made of the watery solution of all the mixture, just spread over the tawa, I am just trying to fill all the gaps in the dosa, you don't need to in fact and then apply little amount of oil on the edges, it will help in taking this rubber dosa out of from the tawa, as you can see that we can just turn it around and cook from the other side as well, just press it a bit because my rubber dosa is little thicker than what we get in the market but that's what the practice calls, they have lots of practice and then we are going to apply this potato that we have made in other video, just put them in the middle of the dosa, just turn the dosa around once more and our rubber masala dosa is ready and we are going to enjoy this with the summer that we have made in other video. ", "duration": 275.67, "segments": [[5, 78], [78, 114], [130, 150], [155, 162], [190, 205], [218, 228], [228, 235], [244, 256], [256, 263]], "seg_text": " ", "pure_cap": "mix the maida rice flour suji curry leaves salt cumin seeds and hing. add the water ginger and chilis to the mixture. add black pepper and grated coconut. add milk to the dough. spread the batter in the pan. add oil to the edges. flip the dosa over. place the potato mixture on the dosa. fold the dosa over"}, {"image_id": "zEdAA9Oxpdw.mp4", "caption": " chop a big cabbage heat a pan with oil and saute the chopped cabbage add some cider vinegar and saute the cabbage add salt ground mustard seed brown sugar and stir", "id": 22, "seg_prompt": "211 ; 50, 71 ; 78, 112 ; 114, 150 ; 151, 203..................................................................", "asr_text": " Hello, I'm Chef Diane DeMeil and welcome to Bootleg Tips. Today we are making something very fun. Generally, this is something that you would brine, but we are doing it a very fast, quick and easy way. And what is that? It's a pickle and generally it's based upon putting something in some salt and water and letting it ferment. However, we don't always have that time and we really want a good, not store bought, saerkraut that we can make easily at home to match with anything. For instance, maybe a Reuben, so make sure to check out my recipe for a Reuben. But this cabbage, cider vinegar, salt, little brown sugar, some mustard seed, I like the ground and parts better flavor and I just don't really like the crunchy seeds. And some oil to saute it in. All right, so first what I'm going to do, you want to make sure that you get it really When cabbage finally cooks, it wilts down, contains a lot of water, all right, voila. And that's it. Now, I'm going to go straight to the stove, saute it and add all of my other ingredients and we're going to have super delicious, fabulous saerkraut. My pot is already nice and hot. I'm going to get my oil in there, that's a tad bit. We don't want oily, oily saerkraut, we just want cooked saerkraut. Little oil goes a long way in a hot pan and let's seize it, yeah baby, in it goes. First I'm going to let it wilt a little bit and then once it does, I'm going to add some vinegar, let it reduce, add my sugar, my mustard seed and a little bit of salt. Cook it down and that's about it. I'm going to do my first vinegar reduction. I'm not adding my seasonings now, why? Because each time the vinegar reduces, it either makes it a little too much concentrated or it might not be enough. So once I have the cabbage at the right texture that I like, I will then add my seasonings because it will be perfect and ready to go, okay. Second vinegar reduction. I'm going to wilt this about 30% more and then I'm going to be ready to add the rest of my seasonings. My kraut is at the texture that I want it to be, a little crunchy still but definitely soft, a lot of liquid has been evaporated and I'm going to go ahead and add my salt, approximately I don't know, one tablespoon, some ground mustard seed, about a half a teaspoon and sugar, sugar, sugar, okay, ground sugar in, about two, three tablespoons and stir. By the way, that was about, I'd say half a cabbage head, more or less, muscle meals and as always, taste to adjust your seasoning, bam, bam, bam, bam, that's some sauerkraut and this has been your tip for the week and I will see you next week with another Bootleg Hello, I am Chef Diane DeMeo and welcome to my kitchen. Today, we are making a corned beef. ", "duration": 211.5, "segments": [[50, 71], [78, 112], [114, 150], [151, 203]], "seg_text": " ", "pure_cap": "chop a big cabbage. heat a pan with oil and saute the chopped cabbage. add some cider vinegar and saute the cabbage. add salt ground mustard seed brown sugar and stir"}, {"image_id": "7Ui4OCsawAU.mp4", "caption": " chop a stalk of parsley finely chop a few cloves of garlic finely chop a few hot peppers cut a stick of butter into thin slices and add to the vegetables add salt black pepper and breadcrumbs to the bowl and mix together add the butter mixture to empty shells add the escargot inside the shells put the butter mixture on top of the escargot dip an escargot into the breadcrumbs pour some water into a tray and place the escargot onto it and place in the oven remove the escargot from the oven and place on a plate place pieces of garlic bread on the plate with the escargot", "id": 23, "seg_prompt": "451 ; 58, 68 ; 69, 85 ; 89, 100 ; 124, 139 ; 140, 180 ; 181, 208 ; 217, 224 ; 225, 230 ; 283, 290 ; 314, 338 ; 355, 379 ; 395, 408................................", "asr_text": " Today we make escargot a la caricina. This is the escargot, what do you need? We got butter, a little bread crumb, salt, you can use black pepper so you like, parsley, and garlic. I prefer like a lot of hot, I use hot pepper. Somebody don't like hot pepper, you can use only black pepper. Now this is the shell, one time I got to make a stove, I got to prepare everything, I got to start to chop everything and we make the stove for the shell and the snails don't go in. And I'll show you what I'm doing now. We start the chop of the parsley. We do the garlic. Now chop a little hot pepper. Ok now this, let's all chop it together, you put on a dish. Now we cook the butter. I put it together with a mix. Put a little salt, not too much salt, the butter is salty or red a little bit. I use a little black pepper, a little bread crumb, and now you mix all together. You got to come nice, mix. We need to mix first on the shell. One time I do all 12 shell, I show you what you got to do with this garlic. That's it. Now we did the 12 shell. Now we put this garlic inside of the shell. You got to push it in and you put the fill on the top like this. Ok now we done all 12, it's got to go. Now we got to do with a little bread crumb. You take it it's got to go and you dip on the bread, the cover of the butter, and you make it just like that. One by one. Ok now this is ready, the corn oven like this for 15 minutes, 10 to 15 minutes. Now we put the oven 400 degrees. I use a little water, I have to put this dish inside. And we put the oven to 400 degrees. One more. Ok now we check it's got to go. Oh look how beautiful. Nice, really nice look. Look how beautiful. This color. See. Now we serve this like this for one person. And the other one. Now we use a little bread with the garlic and oil. And we can dip this with this garlic oil. Put one over here. One. Ok now we taste, it's got to go. Oh look how nice. Delicious. The bread you dip inside the butter. Numero uno. Thank you for watching. ", "duration": 452.0, "segments": [[58, 68], [69, 85], [89, 100], [124, 139], [140, 180], [181, 208], [217, 224], [225, 230], [283, 290], [314, 338], [355, 379], [395, 408]], "seg_text": " ", "pure_cap": "chop a stalk of parsley. finely chop a few cloves of garlic. finely chop a few hot peppers. cut a stick of butter into thin slices and add to the vegetables. add salt black pepper and breadcrumbs to the bowl and mix together. add the butter mixture to empty shells. add the escargot inside the shells. put the butter mixture on top of the escargot. dip an escargot into the breadcrumbs. pour some water into a tray and place the escargot onto it and place in the oven. remove the escargot from the oven and place on a plate. place pieces of garlic bread on the plate with the escargot"}, {"image_id": "frCFxOt9390.mp4", "caption": " combine chilies black pepper coriander cumin fenugreek seeds cardamom and a cinnamon stick and blend into a powder add chopped garlic chopped ginger and chopped onion add white vinegar and brown vinegar and mix add brown sugar salt paprika and canned tomatoes add the spice powder to it and blend heat up a pot on the grill with ghee and lamb pour in the sauce stir and cover the pot open the lid stir close the lid and move the pot from the direct heat cover the grill and cook stir the pot replace the lid on the grill and cook", "id": 24, "seg_prompt": "276 ; 78, 100 ; 101, 119 ; 121, 124 ; 128, 136 ; 144, 158 ; 159, 166 ; 167, 195 ; 198, 214 ; 220, 222 ; 224, 236 ; 239, 245......................................", "asr_text": " Alright guys, not really a BBQ recipe but it's a ripper so check this out. We've got 1 kilo of diced lamb, 1 coarsely chopped onion, 4 tablespoons of white vinegar and 4 tablespoons of brown vinegar, 10 cloves of garlic and an inch of ginger which I've just chopped here guys. Now it is common to have the same amount of garlic and ginger in a vindaloo but I like it better this way, I've done a bit of experimenting with this. Here I've got a spice mix, now there is a bit going on here so rather than mention all of the ingredients I've put them down in the description bar for simplicity reasons so just check that out. We've got some ghee here, of course you can use butter or some olive oil if you want, a tablespoon of brown sugar, half a tablespoon of salt, 2 teaspoons of paprika and 2 400 gram cans of diced tomatoes. Now we're going to start here by blending up the spice mix, now I'm using a spice blender but you can use a mortar and pestle or a coffee grinder if you like for this and grind it until it's fine. Now into a blender I'm going to add all of these ingredients, so the garlic and ginger, Now this is a little bit of an unorthodox way to do it, a lot of people will brown their onions off first and do it like that but this way you get all of the flavour combined into the sauce and I think a vindaloo is pretty much all about the sauce guys, for those vindaloo heads out there you know what I mean. So we're just adding in everything other than the lamb and blend well. Now if you want a chunkier sauce simply add the tomatoes in later, now I've heated up a pot over some charcoal, I've melted the ghee and just added in that lamb which I'm going to lightly brown before pouring in that sauce. I'm going to put the pot lid on and leave it for a few minutes to come up to a simmer. Once simmering just give it a light stir, replace the lid and move it off the direct Now this will keep simmering throughout the cooking process without burning the bottom, and after an hour or so give it a quick stir and I'm going to replace the lid on the kettle only, this will cook the sauce down and help it reduce and we're going to do that for another half an hour until the sauce is nice and thick. This is what we're looking for here guys and that is it, you're done. Serve with some rice, guys give this a go it is one of my favourites, you've got to check this out. Thanks for watching and I'll catch you guys next time. ", "duration": 276.67, "segments": [[78, 100], [101, 119], [121, 124], [128, 136], [144, 158], [159, 166], [167, 195], [198, 214], [220, 222], [224, 236], [239, 245]], "seg_text": " ", "pure_cap": "combine chilies black pepper coriander cumin fenugreek seeds cardamom and a cinnamon stick and blend into a powder. add chopped garlic chopped ginger and chopped onion. add white vinegar and brown vinegar and mix. add brown sugar salt paprika and canned tomatoes. add the spice powder to it and blend. heat up a pot on the grill with ghee and lamb. pour in the sauce stir and cover the pot. open the lid stir close the lid and move the pot from the direct heat. cover the grill and cook. stir the pot. replace the lid on the grill and cook"}, {"image_id": "HXqC_xWsKkY.mp4", "caption": " trim the fat off of some beef and place in a slow cooker crush caraway seeds with a mortar and pastel and pour into a small bowl add paprika salt and pepper to the caraway seeds sprinkle the spices over the beef cubes and stir add a large onion and bell pepper to the beef add diced tomatoes beef broth worcester sauce and minced garlic to a pan and stir pour the tomatoes into the slow cooker and place two bay leaves on top turn on the slow cooker on high for four hours mix corn starch and water in a bowl and stir with the stew", "id": 25, "seg_prompt": "192 ; 25, 40 ; 41, 53 ; 54, 64 ; 65, 73 ; 77, 89 ; 92, 114 ; 115, 129 ; 131, 139 ; 152, 164..............................................", "asr_text": " This tasty Hungarian beef goulash slow cooker recipe is load and go simple. Instead of browning the beef, you simply coat it with spices, make a quick sauce, and start your slow cooker. With less than a quarter of the sodium of traditional recipes, this recipe is healthy First, trim two pounds of cubed beef stew meat, such as boneless chuck roast, to reduce saturated fat and calories. Then place the beef into a four quart or larger slow cooker. Next, crush two teaspoons of caraway seeds with a mortar and pestle, or use the bottom of a heavy saucepan. Pour them into a small bowl. Add one and a half to two tablespoons of sweet or hot paprika, one quarter teaspoon of salt, and freshly ground pepper to taste. Stir the spices together. Sprinkle the spices over the beef cubes, and stir well to coat the beef. Now we'll add a large chopped onion, and one small chopped red bell pepper. Next into a medium saucepan over high heat, add a 14 ounce can of diced tomatoes, a 14 ounce can of reduced sodium beef broth to help keep the salt in this recipe lower, one teaspoon of Worcestershire sauce, and three cloves of minced garlic. Stir and bring the liquid to a simmer. Then pour it over the beef and vegetables in the slow cooker. Mix two bay leaves on top, stir everything well, and cover the slow cooker. Cook on low for seven to seven and a half hours, or on high for four to four and a half hours until the beef is very tender. Once the stew is cooked, discard the bay leaves. Skim any visible fat from the surface to cut the fat and calories. Mix one tablespoon of cornstarch with two tablespoons of water in a small bowl, then stir it into the stew. Cook the stew on high for 10 to 15 minutes longer, making sure to stir it two or three times until the sauce is thickened. This healthy Hungarian beef goulash is delicious served over whole wheat egg noodles, potato gnocchi, or spetzel. Just before serving, sprinkle with chopped fresh parsley to add a beautiful green accent. Find this recipe and more healthy recipes on eatingwell.com. ", "duration": 192.83, "segments": [[25, 40], [41, 53], [54, 64], [65, 73], [77, 89], [92, 114], [115, 129], [131, 139], [152, 164]], "seg_text": " ", "pure_cap": "trim the fat off of some beef and place in a slow cooker. crush caraway seeds with a mortar and pastel and pour into a small bowl. add paprika salt and pepper to the caraway seeds. sprinkle the spices over the beef cubes and stir. add a large onion and bell pepper to the beef. add diced tomatoes beef broth worcester sauce and minced garlic to a pan and stir. pour the tomatoes into the slow cooker and place two bay leaves on top. turn on the slow cooker on high for four hours. mix corn starch and water in a bowl and stir with the stew"}, {"image_id": "_XxXWiOoyhY.mp4", "caption": " cook the meat in a pan cook the spinach in a steamer cook the mushrooms in a pan cook the bean sprouts in a pan cook the carrots in a pan combine gochujang soy sauce vinegar sesame seeds oil garlic and honey blend cilantro garlic lime juice and oil poach the egg in water place the bean sprouts cucumber carrots mushrooms spinach and meat on the rice add cilantro and gochujang sauce place the egg on top", "id": 26, "seg_prompt": "490 ; 48, 65 ; 67, 74 ; 80, 95 ; 103, 115 ; 121, 132 ; 135, 172 ; 203, 231 ; 233, 241 ; 248, 313 ; 324, 345 ; 348, 365.....................................", "asr_text": " Do you want to stand, huh? Hello everyone and welcome to another cooking video. My name is Jay. We're going to continue this week in our journey with rice. Today I got this bowl of rice and it's screaming for something to put on it. So we're going to look at a Korean recipe today called bibimbap. Bibimbap simply means mixed rice. So we're going to take a look at some of the toppings and some of the ingredients. And I'm going to show you how easy this is to do. So are you ready? Let's do it! I'm going to start this recipe off right. I got some roasted garlic here that I just drizzled with olive oil and put in a 350 degree oven for about 40 minutes. Now meanwhile I got browning here some ground beef that I had seasoned with about half a teaspoon of sugar, sake, soy sauce and sesame oil. As well as some garlic powder and some salt and pepper. I'm just going to brown that and then we're going to set it aside. Okay for the spinach all I did was I put it in the steamer and just let her go until it was wilted. Moving on to the carrots and cucumbers all we did was julienne to match stick size. Okay I got a hot pan here and I just added about 2 cups of mytake. All I'm going to do is I'm going to toss them around slightly and then I'm going to add our base for a sauce. Which we're going to use about a tablespoon each of soy sauce, mirin and sugar. Now what we're going to do is we're going to just cook that down until it's reduced into a nice thick sauce. Okay now what you want to do is grab a little handful of bean sprouts there and put it in a hot pan. And you just want to saute them for about 30 to 45 seconds. Now add a dash of sesame oil if you like just for a little bit of flavor. Now finally with the carrot we're just going to cook it slightly for maybe about 30 seconds. We're going to get a bit of the natural sweetness out and then we're going to move on. So let's move on to the sauce. Okay let's start with our gochujang sauce. The first thing we're going to need is we're going to need 3 tablespoons of gochujang. Which is a pepper paste that you can get in the Asian supermarket or the Korean grocery. To that we're going to add about a half a teaspoon of soy sauce. 1 teaspoon of vinegar. 1 teaspoon of roasted sesame seeds. In addition to 1 teaspoon of sesame oil. Now to that we're going to add one of those bulbs of our roasted garlic. So just squeeze it in there. And a teaspoon of honey. Now what you're going to want to do with that is just mix it real well until everything is incorporated. You can put it in a blender if you like as well just to make sure that that garlic is well blended. Now when you get that roasted garlic out it's going to be beautiful. It's going to be like butter. So soft. And don't be worried about using so much garlic because once you roast it it turns sweet. So it's not as overpowering as when you use it when it is fresh. So go nuts. Okay for the cilantro sauce with the roast garlic emulsion. I'm very excited about this sauce by the way but we're going to use a bunch of fresh cilantro. One bulb of that roasted garlic. No let's say two bulbs of the roasted garlic. The juice from three limes and about half a cup of canola oil. And all you got to do is buzz that in the blender until it's well incorporated. And then once that's done give it a taste add some salt and pepper to season and then you are done. Okay finally we're going to poach our egg and if you don't know how to do that check out my poached egg video. Okay so finally here we are at the assembly of our dish. So we're going to start by getting our sauteed bean sprouts there. And we're just going to lay our ingredients around the edge of the bowl. So we got our bean sprouts there. And then we're going to follow up with some of that fresh cucumber. Followed on the opposite side with our carrots. Now just make it pretty. It's all good. And take your time. Once that's done there I got our shiitake. Or not our shiitake but our maitake. And we're just going to put those right next to the carrots. And when you're laying these down just make sure you have a nice variety of colors that you're alternating. Everything like that unlike what I did there by putting the green next to green but whatever. So there's our spinach. And once our spinach is done we're going to put our ground beef right in the middle. So put a small mound and the great thing about these dishes you don't need a lot of meat so don't worry about that. In fact you don't even need meat at all. You can totally make this a vegan dish easily. Ok so once your meat is down in the middle there let's put some of that cilantro emulsion sauce there. So I'm going to put that in a couple spots there on the bowl. Followed by that gochujang hot pepper sauce that I'm just going to put right on top of the beef. Now once that's down I'm going to finish that off with our poached egg. Now where's our poached egg? There it is. Ok let's put that down nice and carefully. Right there. Good. Now I think we have almost everything I'm just going to finish it off with a little bit of furikake. And then once that furikake is down I'm going to grab a knife and I'm going to cut that egg open and let it run all over. It's going to be beautiful. See check that out. See that silkiness of the egg and the texture. This is beautiful and this is going to taste incredible. Let's give it a taste. Ok so here is our finished product our bibimbap right here in the bowl. As you can see let's give her a taste test. So the first thing we've got to do is we've got to mix this up really good. I'm curious to see how the addition of that second sauce is going to be to this dish. That cilantro roasted garlic emulsion sauce. Here we go tadakimasu. There's a good balance right there. That gochujang adds a wicked edge. Traditionally it does that. But with the added cilantro and roasted garlic sauce there's a slight herb power there. The lime juice really nice. It freshens it up. I really like it. So that was that really good. So that's my version of bibimbap. So try it out at home. Try it out at home. Be brave don't be afraid. Make this recipe yours. Most importantly though have fun in the kitchen. And until next time take care. ", "duration": 490.83, "segments": [[48, 65], [67, 74], [80, 95], [103, 115], [121, 132], [135, 172], [203, 231], [233, 241], [248, 313], [324, 345], [348, 365]], "seg_text": " ", "pure_cap": "cook the meat in a pan. cook the spinach in a steamer. cook the mushrooms in a pan. cook the bean sprouts in a pan. cook the carrots in a pan. combine gochujang soy sauce vinegar sesame seeds oil garlic and honey. blend cilantro garlic lime juice and oil. poach the egg in water. place the bean sprouts cucumber carrots mushrooms spinach and meat on the rice. add cilantro and gochujang sauce. place the egg on top"}, {"image_id": "qOB709GWcE8.mp4", "caption": " place chicago hot dogs on the grills and cook for few minutes remove the cooked sausages on a plate put hot water in bowl place sieve on put poppy seed buns inside cover with towel to make buns softer cut the buns place the grilled dogs inside squeeze some mustard sauce on it now spread green relish and then add chopped white onions on it place slices of tomato in the edges and pickle and 2 pepper on top lastly top with celery salt and serve", "id": 27, "seg_prompt": "322 ; 61, 83 ; 129, 133 ; 167, 173 ; 181, 197 ; 199, 219 ; 220, 239 ; 244, 246......................................................", "asr_text": " Hey, welcome back to How to Barbecue Your Eye. Today I'm going to show you how to make one of my favorite hot dogs and it's the Chicago I ordered some of these hot dogs straight from Vienna, shipped from Chicago. They even sent me the bright green pickle relish, the sport peppers, even the celery salt to go with them. You can see here. And today we're going to get them out on the grill because in Chicago they do hot dogs a couple ways. You can either steam them or bowl them in some water or you've got a few places that's actually throwing them on the grill and creating what they call the Chicago Char Dog and that's the one that I'm going for because you've got all that flavor from the charcoal, from the smoke, gets on the outside casing of that dog, blisters it up real good and it makes an excellent Chicago Dog. So I'm going to show you how we're going to cook those. It's going to be fast. There's not much to it. And the big part is putting them together, everything that goes on the Chicago Dog because you know up there, they run them through the garden. That's what you hear them say when you go to the hot dog places. That's what we're going to do. So let's get to cooking. I'm just going to get these Chicago Dogs right on the grill. Nothing to it, man. You just want to get some hot charcoal. You can use any kind of grill for grilling hot dogs. Even my five year old can do this, so there's nothing to it. You just want to get them cooked on all sides, it'll take a few minutes. We'll be ready to go inside and build some Chicago Dogs. Just after about a minute and a half, two minutes, I went ahead and started rolling these hot dogs over. You can see I scored the ends on a four or five of them, just so they would kind of split I love the way they get kind of crunchy and it just creates a little more surface area in there and you really get some good bite on the end and it looks cool for presentation when you put these hot dogs together, but all right, our hot dogs have been grilling just for about five minutes and that's how I like to see them. I just want some grill marks on them. I want to blister it up real good, getting some of that grill flavor, that charcoal taste If you want to take them to where they're a lot darker than that, go ahead, be my guest. Cook hot dogs however you like them, but for me, the perfect Chicago Dog, blister it up. We got some nice grill flavor on it, some nice marks, it's all we need. There we go. That's our grilled Chicago Dog that we're getting to go inside and assemble. You saw how easy that hot dog grilling process was. All you need is some hot coals, some fire, get those hot dogs on there, get the outside marked off, get a little blister on it, they're ready to go. Now it's time to assemble the Chicago style dogs and you can't have a traditional Chicago style hot dog without these poppy seed buns. I ordered the buns also when I ordered the hot dogs and they shipped them in a freezer pack, so you got to let them thaw out and to get them back to that saw stage, I kind of set up my homemade steamer at home. I just got a pot of water bowl and put a colander in it with a dish towel over it. Bring that water up to a bowl, put those buns in there just for a few minutes and they're right back soft just like the day they were baked. So we got the buns open here on the plate. Now we're going to start assembling these Chicago Dogs. So let's take one of these grilled ones and we'll just get one of the regular ones that we didn't split and do them a couple different ways. So for a Chicago Dog, the first step is mustards, regular yellow mustard, and you better not come with ketchup in Chicago because it is not allowed on a hot dog. After the mustard, we're coming with this bright green relish that's famous in Chicago and that's really what brings the color to this style of hot dog. After the bright green pickle relish comes a little bit of chopped fine onion. You got to have all this on a Chicago Dog. That's what makes it. This is what running it through the garden is. So after that, we're going to tuck in a couple of slices of tomato, cut into little wedges. Got to have that tomato. I'm lucky on this. These are fresh out of the garden. We're going to come with a pickle on this side, a little tomato on this hot dog. Oh man, it's a mill and a bun. You get the salad. Now you got the sport peppers and usually they have two on each one. So that's what we're going to do today. Last but not least, you got to have that celery salt, just a dash to top it off. And that my friends is a Chicago style hot dog and it is awesome. Now for the best part of the day, always when you're cooking, time to get to try it by. There's no way around it with Chicago Dogs. You got to dive right in. I love that chardaw, putting it on the grill instead of steaming under the bowl. It gives the hot dog so much more flavor just to get it out on that grill, even though it only takes five minutes. It puts all that flavor on the outside skin of that hot dog. You got to give this Chicago dog a try. I'm telling you, run it through the garden, get your pickles and pepper relish and sport peppers and onions and fresh tomatoes. It all makes the awesome dog. They know what they're doing up there in Chicago. So the next time you want to make a really great hot dog at home, give this Chicago dog And thanks for checking out our video. You can subscribe to our channel, we're going to keep putting out videos all year long. Thanks for watching. ", "duration": 322.5, "segments": [[61, 83], [129, 133], [167, 173], [181, 197], [199, 219], [220, 239], [244, 246]], "seg_text": " ", "pure_cap": "place chicago hot dogs on the grills and cook for few minutes. remove the cooked sausages on a plate. put hot water in bowl place sieve on put poppy seed buns inside cover with towel to make buns softer. cut the buns place the grilled dogs inside squeeze some mustard sauce on it. now spread green relish and then add chopped white onions on it. place slices of tomato in the edges and pickle and 2 pepper on top. lastly top with celery salt and serve"}, {"image_id": "-xbTvALWCIg.mp4", "caption": " mix water salt and sugar soak the salmon in the brine add olive oil and the fish to a bag cook the salmon in the bag separate the salmon into pieces spread the soy air on the plate place the avocado and salmon on the plate", "id": 28, "seg_prompt": "455 ; 78, 92 ; 94, 104 ; 121, 127 ; 153, 175 ; 182, 248 ; 262, 271 ; 271, 292.....................................................", "asr_text": " Welcome back to another sushi video tutorial, I'm Chef Devaux and today I'm going to show you guys how to make something spectacular, something impossible, something revolutionary, something innovative, it's possibly the future of sushi, although it might not be, who knows. But what's certain is over the last hundred years sushi has evolved so much from something that took six months to make by fermenting rice and fish together to something which is made instantly in sushi bars across the country. So this could be the future, basically I use a sous vide machine to cook the fish to an exact temperature, 40 degrees Celsius and then what happens is the fat dislocates the fish and you create these sashimi size fish flakes which are juicy and tender and perfectly cooked unlike anything you'll ever be able to achieve in a pan or pot and they're just magnificent, it's a completely new way to look at sushi. So I hope you guys enjoy this little video, let's get straight into making it, let's Alright so first thing you want to do is you want to get a nice piece of salmon with the grain going right across and you don't want a curving of the grain so I've cut it specifically to be like so. Now you just want to make the brine which is simply 500 milliliters of water and then 6% salt and 4% sugar and you just want to let this dissolve inside and then add your Okay so it's been 24 hours since I brined the fish and I've just patted dry and what's happened is the brine has seasoned the fish perfectly and it's changed structure so the albumin doesn't leach out, the albumin is the white stuff that usually coats the outside of salmon when you cook it and this way it will stay nice and orangey when you cook it. Now I'm just going to stick it inside this suvi bag and then I'm just going to add 40 grams of extra virgin olive oil. Alright so this part is very easy, you just put it inside your vacuum sealer, make sure it's lined properly, close it and seal it, perfect, that easy. And it doesn't matter if there's a little air popping with oil because you just want to basically poach it inside oil, that's the plan here. So I've got the suvi machine at 41 degrees Celsius, I'm just going to add the salmon So you want to cook the salmon to about 40 degrees Celsius and I put the suvi machine at 41 degrees Celsius to make it go a bit faster and you want to leave it in there for about 25 minutes to 27 minutes, 27 minutes if it's a pretty thick piece of salmon, 25 minutes is not. Alright so after 27 minutes you cool your salmon out and then you just let it rest for one or two minutes. So once it's cooked what I'm going to do here is just take a butter knife and get right in between layers of fat and separate it. So this piece is a little bit small and just like so they come off pretty easy and it's almost like sashimi slices but not quite because it's not the way you cut sashimi. Alright so you just put your knife in between the fat layer and it just comes apart and just help it slightly with your hand and this is so soft, it's just incredible. So you place your knife in between the fat layer and it just slides in and it just comes off the fish like so. It's extremely soft because what's happened during the soft cooking is the fat has sort of melted and the tender, tender fish is just so soft and juicy that it just falls Alright so now I've got everything prepared, I've got some avocado slices and my salmon flakes in pieces which look really like sashimi. I'm just going to add a little bit of soy wasabi air which you can check out how to make by clicking on the link on the top left corner to a plate, beautiful, then you just pull it out. Alright so now you just add some sliced avocado, make sure to spread them out nicely, perfect. And now you add your salmon. And just finish it off by adding a couple of little herbs or something to decorate, in this case I'm using some mint and you can maybe just make your air come towards the mint so it can be fixed in place, okay, perfect. Alright I hope you guys enjoyed watching how to make this delicately cooked salmon sashimi and if you want to make it without the sushi machine it's possible but it would take a lot of effort. You'd have to sit there and turn the gas on and off and watch it with a thermometer for 27 minutes which would be hell. So I would suggest just making the investment, it's the same as any other cooking machine in your kitchen, it costs money. So if you want to buy it you can do it right now by clicking on the left. Anyway I guess that's everything and I guess there's nothing left to do but try it. Look at that delicate fish, dip it inside the soy sauce and then you're here. It's got such juicy, delicate flavors of fish and the texture is just, it's somewhere in between cooked and raw, it's remarkable. I really suggest you guys try this at home, it's amazing, God. Alright that's all and now I'll just show you a little clip about my new kitchen which is being built. Alright so this is going to be my new kitchen. Now it's still in the construction as you can see, I'm really excited about it, it's been taking so long to build this, I have to lay down a concrete floor with tiles, 2.4 tons of concrete things, that was painful work. And I figured out how to do it all by just watching some YouTube videos and getting on with it, which is what YouTube is all about isn't it? So once this kitchen is finished in about 1-2 months it's going to be dedicated to making only YouTube videos and making better sushi video recipes. Now that's the sort of dedication I have to making better videos. If you guys want to show me your support to what I do then feel free to share this video and many of my other videos on Google+, Facebook, Twitter, whatever your social media And if you want to show your appreciation even more then you can do so right now by clicking on the bottom right on Patreon.com. And that's basically everything, if you want to see more videos every single week then subscribe to my channel on the top left corner, it's completely free and you'll be updated whenever new videos are released. And if you want to see new videos this second because you're that excited then click on the left right now and you can see all my other videos. Thank you for watching, until next week, go ahead. ", "duration": 455.17, "segments": [[78, 92], [94, 104], [121, 127], [153, 175], [182, 248], [262, 271], [271, 292]], "seg_text": " ", "pure_cap": "mix water salt and sugar. soak the salmon in the brine. add olive oil and the fish to a bag. cook the salmon in the bag. separate the salmon into pieces. spread the soy air on the plate. place the avocado and salmon on the plate"}, {"image_id": "UA7wqVe8Kpo.mp4", "caption": " open the can of chickpeas and drain chop up garlic in a food processor add chickpeas lemon juice olive oil and water to food processor and blend add black pepper and salt and stir", "id": 29, "seg_prompt": "185 ; 32, 39 ; 43, 58 ; 58, 106 ; 106, 126..................................................................", "asr_text": " Alright, let's make some hummus. This is the most traditional and basic way, simply using lemon, garlic, chickpeas, olive oil and salt. Usually tahini is included which is just ground sesame seed but that adds a lot of fat so I chose to leave it out for this recipe. Alright, so let's start by opening the can of chickpeas, draining out the liquid and then setting them aside for a minute. And now what I'm going to do is chop up the garlic, simply using a food processor. If you don't have a food processor or a blender, you can use a knife to chop up the garlic. This dish is traditionally made with a mortar and pestle or you can use a spoon and a bowl but this is just for convenience and it chops it up a little bit easier. Alright, so once you've chopped up the garlic, go ahead and add the chickpeas now or later but just set that aside so you can samurai chop your lemon in half. This is a crucial part in making some kind of ninja move before you cut the lemon otherwise your hummus will not come out right. Alright, so now we're going to add the juice from just half of the lemon. You can always add more later but you can't take it away. Give it a few quick pulses just to chop it up and mix in the lemon juice and now go ahead and add one tablespoon of olive oil. Again, you can always add more or less depending on your macros or depending on the consistency that you like and you may need to add a little bit of liquid. I chose to just add water so I don't add additional calories. You can add some more lemon juice or olive oil just so it blends up a little bit better and becomes a bit more creamy. Now you can go ahead and add any additional spices or sauces that you would like. I'm sticking with just black pepper and some sea salt. Again, I have made many different kinds of hummus and that's the best part about it. You can make it with basil and pesto. You can make it with roasted red pepper, buffalo sauce and make a buffalo hummus, roasted pine nuts, sun dried tomatoes, jalapenos, roasted garlic, Greek and olive, anything you could think of that you want to mix into this dip or paste, feel free to do so. The best part about hummus is the versatility of the dish. It can be used in salads as a spread on a sandwich instead of mayo or dressing. You can dip crackers in it, vegetables in it. This is the macros for the entire bowl. It can serve more than one person unless you're really hungry. You can also significantly lower the macros by taking out the tablespoon of olive oil and replacing that liquid with water or lemon juice or something like that just to get rid of some of the fat if you choose to do so. Anyway, if you enjoyed this recipe, don't forget to like the video and subscribe for As always, I appreciate the support and I'll catch you in the next one. See you next time. ", "duration": 186.0, "segments": [[32, 39], [43, 58], [58, 106], [106, 126]], "seg_text": " ", "pure_cap": "open the can of chickpeas and drain. chop up garlic in a food processor. add chickpeas lemon juice olive oil and water to food processor and blend. add black pepper and salt and stir"}, {"image_id": "Moh7iYf2rGo.mp4", "caption": " add flour pepper and salt to a bowl and mix add the chicken and cover with flour add barbecue sauce honey onion powder hickory seasoning to another bowl and mix together add the chicken to the fryer put the chicken into bowl of sauce and mix", "id": 30, "seg_prompt": "238 ; 13, 38 ; 39, 60 ; 60, 137 ; 153, 171 ; 171, 206..............................................................", "asr_text": " I'm gonna make some wings today and here I have 30 wings that are 15 wings that are cut in half and makes 30 pieces So I'm going to take a big bowl And add two cups of flour to it Add pepper a teaspoon of pepper And salt two teaspoons of salt Just blend this real fast I'm going to take and put all my chicken pieces in here Just cover these with flour very well You need to let this sit for 30 minutes So that the flour really sticks on there very well. I'm going to put these in the refrigerator for 30 minutes Next is I'm going to take a barbecue sauce Just put all of that in there I'll come back to it and get more out. Now I'm going to put honey in here. We need about half a cup of honey The barbecue sauce we need two cups And I would say that's probably a half a cup of honey. I'm going to put in onion powder About one half teaspoon to one teaspoon. That's about half And I'm also going to take Hickory seasoning which is liquid smoke add a half a teaspoon of that in here See if more barbecue sauce comes out I'm going to mix this up It's going to go into the microwave because I want to make sure that the honey really melts into the barbecue sauce So I'm going to cover it up Into the microwave for about three minutes I'm adding my Chicken I'm going to do ten pieces at a time. So that'll be three batches I'm going to fry this up Fry them for 13 minutes and take them out. I put them directly into the bowl the bowl of the barbecue sauce And mix them around In the sauce I let the oil come back up to temperature Fry the next batch. Actually, this is the second batch Right here. I'm mixing up. I take them out and then put them in another bowl and Once this oil heats up, I will fry the last batch Here's half of them and let's try a bite That is so good. So good Thanks for watching ", "duration": 239.0, "segments": [[13, 38], [39, 60], [60, 137], [153, 171], [171, 206]], "seg_text": " ", "pure_cap": "add flour pepper and salt to a bowl and mix. add the chicken and cover with flour. add barbecue sauce honey onion powder hickory seasoning to another bowl and mix together. add the chicken to the fryer. put the chicken into bowl of sauce and mix"}, {"image_id": "z_ZHVTqbSZo.mp4", "caption": " heat pan with oil and add garlic paste add green chili and coriander seeds cook on medium heat add chopped onions and fry until brown add red chili powder red chili flakes and mix well add one cup of water add some salt and mashed potatos mix flour salt and oil in a bowl adding water slowly to form a dough make small rolls of dough and roll into circle and cut in half fold into cone shape and fill with potato mix and pinch top closed heat oil in pot and deep fry then serve", "id": 31, "seg_prompt": "266 ; 24, 36 ; 37, 56 ; 58, 75 ; 78, 96 ; 97, 112 ; 113, 121 ; 132, 152 ; 154, 188 ; 189, 240 ; 241, 261..........................................", "asr_text": " Today I am going to show you how to prepare samosa. The ingredients are onion, potato, turmeric powder, red chilli powder, red chilli flakes, garam masala powder, tin chilli, karam sweet, ginger garlic paste and flour. Heat the pan with oil, saute with ginger garlic paste, then add green chilli and crushed Cook on medium heat for about 30 seconds then add chopped onion. Fry onions till golden browns in color. Then add turmeric powder, red chilli powder, red chilli flakes and garam masala powder. Mix well then add 1 cup of water, cooked spices on medium heat for about 60 seconds. Then add some salt and add mashed potatoes. Mix well and keep aside. Now take 4 add garam seed, salt and oil. Mix well and add water little by little and knead into a stiff dough. Add small rolls of dough and roll it into a 4 to 5 diameter circle. Now cut it into 2 parts like semi circle. Take one semi circle and fold it like a cone. Use water while making cone. Now you can see the cone is ready. Take 2 tsp of filling in the cone and seal the 3rd part using a drop of water. You can see the samosa is ready. Now heat the oil in a cut high and de-fry the samosa. De-fry the samosa on low heat till golden brown in color and serve hot with your favorite Please subscribe to my youtube channel for more videos. See you next time. ", "duration": 266.33, "segments": [[24, 36], [37, 56], [58, 75], [78, 96], [97, 112], [113, 121], [132, 152], [154, 188], [189, 240], [241, 261]], "seg_text": " ", "pure_cap": "heat pan with oil and add garlic paste. add green chili and coriander seeds cook on medium heat. add chopped onions and fry until brown. add red chili powder red chili flakes and mix well. add one cup of water. add some salt and mashed potatos. mix flour salt and oil in a bowl adding water slowly to form a dough. make small rolls of dough and roll into circle and cut in half. fold into cone shape and fill with potato mix and pinch top closed. heat oil in pot and deep fry then serve"}, {"image_id": "GmWb7W7m2vs.mp4", "caption": " add water to rice drain the water and boil it in pressure cooker add olive oil lemon juice salt and rice add the lid and cook the rice add spices to the chicken mix the chicken put chicken pieces onto frying pan put lid on the frying pan beat one egg in a bowl add ginger garlic and onions add the fried chicken pieces to the pan add soy sauce and chili garlic sauce add the cooked rice add pepper vinegar and salt", "id": 32, "seg_prompt": "428 ; 12, 16 ; 20, 30 ; 20, 55 ; 60, 74 ; 108, 127 ; 127, 135 ; 145, 155 ; 170, 175 ; 190, 197 ; 200, 221 ; 290, 296 ; 301, 312 ; 330, 341 ; 352, 381.........................", "asr_text": " Welcome to Srinath recipes. Today we will see how to make chicken fried rice. Wash and soak 1 cup of basmati rice in 1 and 1 quarter cups of water for half an hour. After half an hour, pour the water from the soaked rice into a pressure cooker. Turn on the flame and when the water starts boiling, add 1 tsp of olive oil, 1 tsp of lemon juice, a little salt and the soaked rice. Stir well. Now place the lid and wait for the first whistle. Keep the flame in medium mode and when the whistle is about to come, turn off the flame. The pressure has come down. Open the cooker. Now allow it to cool. Take 1 cup of boneless chicken and cut it into small strips. Now add \u00bd tsp of pepper powder, 1 tsp of corn flour, 1 tsp of soya sauce and a little salt. Mix well. Marinate this for 15 minutes. After 15 minutes, heat 1 tbsp of oil in a pan and fry the marinated chicken pieces. Fry this over low flame for 5 minutes with the lid on. Now stir fry this till it becomes light brown. The colour has changed. Turn off the flame and keep it aside. Beat 1 egg in a bowl and keep it aside. Heat 2 tbsp of olive oil in a pan and saute 1 tsp of finely chopped ginger and 1 tsp of finely chopped garlic. Saute this for some time and add 3 tbsp of spring onion whites. Saute this till it becomes transparent and add 1 tbsp of finely chopped carrot and 1 tbsp of finely chopped capsicum. Now push the vegetables to one side of the pan and pour the beaten egg. Wait for some time and scramble it. Mix this with the vegetables. Now add the fried chicken pieces, 1 tsp of soya sauce and 1 tsp of chilli garlic sauce. It's time for us to add the cooked rice. Now add \u00bd tsp of white pepper powder and 1 tsp of vinegar. If you want, add 1 pinch of aginomoto, it's optional. Check salt and if you want add a little more. Now add 2 tbsp of spring onion greens. Mix well and turn off the flame. Chicken fried rice is ready to serve. Please do try and post your feedback. ", "duration": 429.0, "segments": [[12, 16], [20, 30], [20, 55], [60, 74], [108, 127], [127, 135], [145, 155], [170, 175], [190, 197], [200, 221], [290, 296], [301, 312], [330, 341], [352, 381]], "seg_text": " ", "pure_cap": "add water to rice. drain the water and boil it in pressure cooker. add olive oil lemon juice salt and rice. add the lid and cook the rice. add spices to the chicken. mix the chicken. put chicken pieces onto frying pan. put lid on the frying pan. beat one egg in a bowl. add ginger garlic and onions. add the fried chicken pieces to the pan. add soy sauce and chili garlic sauce. add the cooked rice. add pepper vinegar and salt"}, {"image_id": "2p_h3s1CPoc.mp4", "caption": " soak chickpeas with water drain and blend the chickpeas add parsley coriander chili garlic and some blended chickpeas to the blender blend the ingredients mix the blended mixture with the blended chickpeas add flour cumin crushed coriander seeds baking soda and a little salt and pepper mix all the ingredients heat some oil in a pan form the falafel balls add the falafel balls to the oil remove the balls and drain with paper towel", "id": 33, "seg_prompt": "291 ; 78, 85 ; 98, 123 ; 138, 157 ; 160, 162 ; 165, 169 ; 172, 189 ; 190, 194 ; 201, 209 ; 210, 220 ; 236, 245 ; 255, 263......................................", "asr_text": " Hello and welcome to Videojug. We're going to show you how to make falafel, a traditional Middle Eastern dish. Step 1. You will need the following ingredients to serve 4 people. 250g of chickpeas. 3 cloves of garlic, chopped. A handful of parsley, chopped. A handful of coriander, chopped. 1 chilli, chopped. 2 tablespoons of flour. 3 quarters of a teaspoon of baking soda. 1 teaspoon of cumin. 1 teaspoon of crushed coriander seeds. 1 litre of vegetable oil and salt and pepper. And here is a quick summary of the ingredients. You will also need the following utensils. A blender or food processor. 2 bowls, a spoon, a tray, a slotted spoon, some paper towel and a saucepan. Step 2. Take a large bowl and put in the chickpeas. Then pour over enough water to cover the chickpeas and an additional 2cm more. Leave to soak overnight. In the morning they will look plump and swollen. Step 3. Drain and puree the chickpeas. Hold the chickpeas over the sink and drain off the water with your hand over the bowl. Now spoon the chickpeas into the blender bowl. Don't overfill the blender. The chef is using a small food blender so he will have to do it in batches. If you have a bigger mixer you can do it all at once. Close the blender and pulse a couple of times. Then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary blend again on full power until you create a fine puree. Then transfer into a bowl. Step 4. Puree the other ingredients. Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puree chickpeas into the bowl of the blender. Put the lid on and blend until well combined. Step 5. Mix and season. Spoon the blended mixture into the bowl of puree chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about 1.5 tablespoons of salt. Finally add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry a few drops of water can be added. Step 6. Preheat the oil. Place the saucepan on the hob and add the oil. Then heat it up on a medium to high setting. Step 7. Make the falafel balls. Take a small amount of the blended mixture in your fingertips and mould it into small balls. Then place onto a baking tray. This amount of ingredients should make around 25 to 30 balls. Kept covered, this mixture will keep for one day in the fridge. Step 8. Fry the falafel balls. The oil should now be hot enough to fry. So individually spoon half the batch of falafel balls into the oil. Allow to fry for two minutes until golden brown. Stirring with a slotted spoon so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls. Step 9. Serve. The falafel balls are now ready. They are usually served inside pita bread with tahini, hummus or chopped salad. This is a very filling vegetarian dish, perfect as a starter, main course or just a snack. And that's how to make falafel, the video jug way. ", "duration": 291.67, "segments": [[78, 85], [98, 123], [138, 157], [160, 162], [165, 169], [172, 189], [190, 194], [201, 209], [210, 220], [236, 245], [255, 263]], "seg_text": " ", "pure_cap": "soak chickpeas with water. drain and blend the chickpeas. add parsley coriander chili garlic and some blended chickpeas to the blender. blend the ingredients. mix the blended mixture with the blended chickpeas. add flour cumin crushed coriander seeds baking soda and a little salt and pepper. mix all the ingredients. heat some oil in a pan. form the falafel balls. add the falafel balls to the oil. remove the balls and drain with paper towel"}, {"image_id": "DXYCXcuifM8.mp4", "caption": " heat the pan crack an egg into the bowl add oil to the pan pour the egg and add a pinch of salt and red chili powder add some chopped chilies some chopped tomatoes chopped coriander leaves and some grated cheese flip the egg and cook the other side place the cooked egg on toast", "id": 34, "seg_prompt": "127 ; 21, 24 ; 25, 34 ; 39, 43 ; 44, 56 ; 57, 77 ; 78, 95 ; 106, 109......................................................", "asr_text": " Hi! Welcome to Universal Chimney. This is Smita. I am going to show you how to make egg benedict. So I am going to put on the gas, take one pan and let it heat up. Meanwhile I am going to take an egg and break it. You can take this without any yolk too. It can be made with an egg white too. Here I am just going to use a pan as heating. I am going to add just one tablespoon of oil here. So once your pan is hot, now I am going to put the egg on this. Now I am going to add little salt, a pinch of salt, red chilli very little. I have some chopped chillies. I am going to add that too. If you would like it spicy you can add little bit more. And then I have some chopped tomatoes. Just one teaspoon is good enough. The coriander leaves. Some grated cheese. And now we are going to turn this off. And we are just going to do the underside just literally for like half a minute. Not even half a minute. Less than that. And I have just put on my oven and I am going to toast bread in that. And I think good enough. I am going to turn this off. And I am going to take a toasted bread. So just turn it and flip it back. So here your egg prenedict is ready. Very healthy option to eat. So if you like the video please leave a comment and subscribe to India Food Network. Thank you. ", "duration": 128.0, "segments": [[21, 24], [25, 34], [39, 43], [44, 56], [57, 77], [78, 95], [106, 109]], "seg_text": " ", "pure_cap": "heat the pan. crack an egg into the bowl. add oil to the pan. pour the egg and add a pinch of salt and red chili powder. add some chopped chilies some chopped tomatoes chopped coriander leaves and some grated cheese. flip the egg and cook the other side. place the cooked egg on toast"}, {"image_id": "UfWND-lc4sc.mp4", "caption": " heat up a bowl of shredded cabbage and water drain it run under cold water and remove excess water add green onion garlic ginger sugar shaoxing wine soy sauce and corn starch to a bowl of ground beef mix the bowl of ground beef by hand add the cabbage to the beef and mix by hand wet the edges of a potsticker add the meat mixture to the center of the wrapper fold in half and close add peanut oil to a pan and spread add the potstickers to the pan and pour hot water over them", "id": 35, "seg_prompt": "189 ; 60, 74 ; 75, 81 ; 82, 85 ; 88, 93 ; 94, 102 ; 103, 140 ; 144, 154 ; 155, 164..................................................", "asr_text": " Hi everyone! My name is Leela and welcome to my kitchen. Today I'm making pot stickers. These delicious fried dumplings are filled with a mixture of ground meat and vegetables and make the perfect appetizer or snack. For the wrappers, I'm using Joyza skins. These can usually be found in most Asian grocery stores. They're round and look like this. For the filling, I'm using a half a head of shredded green cabbage. You can also use Napa cabbage if you wish. Three-quarter pound of either ground pork or ground beef. Here I'm using ground beef. Three green onions diced. Three cloves of garlic minced. A quarter piece of fresh ginger grated. One teaspoon of sugar. One tablespoon of Shaoxing wine. Two teaspoons of soy sauce and a tablespoon of cornstarch. I'm going to start by cooking the cabbage. Cover it in hot water and microwave it on high for about three to four minutes just until it is soft. Then drain it, run it under cold running water, and thoroughly squeeze out all the excess water. Then in a large bowl, add all of the ingredients to the ground beef except for the cabbage. Use your hand to thoroughly mix everything together. Once everything is mixed, add in the cabbage and again use your hand to thoroughly mix it in. Now it's time to fill the pot stickers. Place a wrapper on a working board or plate and wet the edges thoroughly. Then add about a teaspoon of the meat mixture to the center and fold it in half. Next, carefully pleat the corner and then begin pleating one edge of the wrapper. Make about four pleats in the wrapper and use your finger as a guide. Then finish by pressing the corner closed and place the finished pot sticker on a plate. Once all the pot stickers are wrapped, we can start cooking. Add about a half a tablespoon of peanut oil to a nonstick pan and spread it around evenly with a paper towel. Heat this on medium high. Once the oil is hot, add the pot stickers. Then add a half a cup of hot water, cover, and let them cook for about seven to eight minutes or until the water completely boils out. Then remove the cover and let them cook for about one more minute or until the bottoms are brown. Once they're brown, then place them on a plate and serve. Enjoy! For complete ingredients and instructions, click the link below. Thank you for watching! ", "duration": 190.0, "segments": [[60, 74], [75, 81], [82, 85], [88, 93], [94, 102], [103, 140], [144, 154], [155, 164]], "seg_text": " ", "pure_cap": "heat up a bowl of shredded cabbage and water drain it run under cold water and remove excess water. add green onion garlic ginger sugar shaoxing wine soy sauce and corn starch to a bowl of ground beef. mix the bowl of ground beef by hand. add the cabbage to the beef and mix by hand. wet the edges of a potsticker. add the meat mixture to the center of the wrapper fold in half and close. add peanut oil to a pan and spread. add the potstickers to the pan and pour hot water over them"}, {"image_id": "y-Jxli-JfPg.mp4", "caption": " grate the potato and onion squeeze water out of the potatos with a towel mix an egg salt and pepper with the potatos mix flour with the potato mixture add oil to a pan place dollops of batter onto the pan and flatten flip the pancakes when the edges turn brown", "id": 36, "seg_prompt": "137 ; 20, 31 ; 37, 43 ; 46, 63 ; 63, 79 ; 80, 88 ; 94, 108 ; 108, 111......................................................", "asr_text": " All recipes member Molly is a big fan of this potato pancakes recipe saying I followed it exactly and was very pleased. Sometimes the most simple ingredients yield the best results. To begin we'll grate four large peeled potatoes. It's best to use baking potatoes like russets. Then grate one yellow onion. Transfer the vegetables into a kitchen towel or colander and squeeze out as much liquid as you can. This will make the pancakes nice and crispy. Add the drained potatoes and onions into a bowl and stir in one beaten egg, one teaspoon of salt, and ground black pepper to taste. Many all recipes members added their favorite blend of spices to make this recipe their own. Give it a try. Next we'll add two tablespoons of flour and stir it in. If the pancake batter is still loose, add more flour a little at a time to make it thick and hold together. To cook the pancakes, heat two cups of vegetable oil in a heavy skillet over medium-high heat. The oil should be about a quarter inch deep. Alternatively, all recipes member Daniela suggests baking these pancakes in a 325 degree Fahrenheit oven for 45 minutes. Carefully drop several quarter cup mounds of pancake batter into the oil and flatten with a spatula to make half-inch thick pancakes. All recipes member ML Morris comments, make sure you don't flip the pancakes until you can see the bottom edges are golden brown. Then fry on the other side about five minutes. Transfer the fried pancakes to a paper towel lined plate to drain and keep warm in a 200 degree Fahrenheit preheated oven until serving time. All recipes member Rosemary comments, my grandmother and mother made their potato pancakes exactly this way for years and years. This is a true potato pancake batter from the ", "duration": 137.5, "segments": [[20, 31], [37, 43], [46, 63], [63, 79], [80, 88], [94, 108], [108, 111]], "seg_text": " ", "pure_cap": "grate the potato and onion. squeeze water out of the potatos with a towel. mix an egg salt and pepper with the potatos. mix flour with the potato mixture. add oil to a pan. place dollops of batter onto the pan and flatten. flip the pancakes when the edges turn brown"}, {"image_id": "C_6yMh3tEQk.mp4", "caption": " ground some roasted peanuts and put aside add cooking oil in a pan and cook the tofu chunks in it add 1 clove of chopped garlic and 1 small chopped shallot after tofu turns brown add some soaked rice noodles and add water to soften it add pad thai sauce add sugar and fish sauce add some shrimp and bean sprouts and continue stirring add cooking oil and beat an egg put the grounded peanuts on top of the noodles", "id": 37, "seg_prompt": "529 ; 75, 87 ; 177, 222 ; 249, 278 ; 292, 329 ; 340, 343 ; 354, 362 ; 389, 431 ; 452, 477 ; 492, 501.......................................", "asr_text": " Sawati Ka. Welcome back to cookingthaifood.com. Today I'm going to show you one of the most popular Thai dish, Pad Thai with trim. Okay the first ingredient is rice noodle. We need the medium size of rice noodle. The one I got here is the dry one. So if you've got the dry noodle, you need to soak it about 15 to 20 minutes. But if you've got the fresh noodle, then you still need to soak it but only five minutes is enough. Then the next ingredient is um shrimp. You need to peel it and then um dewend it like this. For this recipe I made it only for one person so um you need about four trim. And then the next ingredient is um one coat of um garlic and one shallot, small shallot. And you need to chop it um like this. I already chopped it here. Then the next ingredient is um firm tofu. And then the next ingredient is roasted peanut unsalted. And from this you need to grout it. I use this thing. This is the end product. Be careful don't don't grout it then to make it too powdery we need just look like that. And the next ingredient is um bean sprout. You need it um one cup of bean sprout. And the next one one egg. Next um cooking oil. We need it um two tablespoons of cooking oil. And this um fish sauce. We need one teaspoon of fish sauce. And this sugar we also need one teaspoon of sugar. The next thing we need is just about two tablespoon of water to soften the noodle when we cook it. And this is the last but the most important ingredient is pad thai sauce. Um you might wonder how to make pad thai sauce. Actually it's not difficult at all. Just only three ingredients you need to make pad thai sauce. So now let's start cooking. I already heat up my pan. The first I will add um one tablespoon of um cooking oil. Okay the first thing the next thing I will add um the tofu. We use um medium to low heat for this. I add the tofu first because um some people don't like it tofu smell. If you stir fry it first it will make the tofu even more firm and it makes it smell nicer and a little bit more crispy outside. So I will um fry the tofu until the outside is um golden and golden and a little bit crispy. Okay now you can see that now the our tofu will um turn um golden and a little bit more crispy outside. Then the next thing I add all the garlic and um shallot all together. So so you just um mix stir it together until it the same you know golden. And then I will make um bloom I will make bloom for the noodle because now I'm going to add the noodle. I think I forgot to tell you for um this recipe for one person you need one cup it's about one cup of rice noodle. So now I'm going to go ahead and add the noodle. And then follow by water to help soften the noodle. You kind of um stir it and mix it the noodle with the water and you can see that now the noodle looks soft softer now. And next I will I'm going to add pad thai sauce. And again mix now you can um mix everything together. And then I'm going to add more seasoning. I add one teaspoon of sugar one teaspoon of fish sauce. And then um mix stir it more mix everything together until um the sauce is dry. And while we um I wait until the sauce is dry I add the shrimp our shrimp over here. I turn up the heat a little bit more. So now shrimp is cooked it's very fast like I say now you just mix everything together. And next I will add the bean sprouts. And again for the bean sprouts we don't need to um mix it too much because we don't need we don't need it to cook and bean sprouts very fast to cook. Now I turn down the heat and I make more loom for an egg. I add a little bit more um vegetable just a little bit. And then I add egg. Spread it out spread the egg out. And now flip it over see it's like a whole thing look nice flip it over. I will add the peanuts some of them because we will keep half of them for a garnish. Add the peanut and almost done looks like a looks like a circle. So okay we finished now we finish our pad thai with shrimp in about 10 minutes. ", "duration": 529.67, "segments": [[75, 87], [177, 222], [249, 278], [292, 329], [340, 343], [354, 362], [389, 431], [452, 477], [492, 501]], "seg_text": " ", "pure_cap": "ground some roasted peanuts and put aside. add cooking oil in a pan and cook the tofu chunks in it. add 1 clove of chopped garlic and 1 small chopped shallot after tofu turns brown. add some soaked rice noodles and add water to soften it. add pad thai sauce. add sugar and fish sauce. add some shrimp and bean sprouts and continue stirring. add cooking oil and beat an egg. put the grounded peanuts on top of the noodles"}, {"image_id": "7-WEdqJBXoQ.mp4", "caption": " combine seasoned bread crumbs with flour beat an egg and dip the chicken in it coat the chicken with the bread crumb powder and lay them on a baking pan spread some salt black pepper and butter on each piece of chicken bake the chicken in the oven", "id": 38, "seg_prompt": "473 ; 140, 151 ; 152, 167 ; 173, 188 ; 228, 255 ; 334, 382............................................................", "asr_text": " Hi, everyone. I'm Rockin' Robin from CookingMexicanRecipes.com. Now today, I'm going to show you how to make some oven-fried chicken. We're going to season this with some breadcrumbs with some Italian seasonings in that, and I'll tell you it's just a little bit healthier than your typical pan-fried chicken. So, and the cleanup is so much easier. You don't have all that grease splatter all over your stove, and you don't have to worry about getting rid of all that extra oil that you've used to cook the chicken in. So don't go away. I'll be right back to tell you all about it. So let me go over the ingredients with you so we can get started with our oven-fried chicken. So for our chicken, I'm going to be using chicken thighs. Now I have four of them here, and obviously the bone is in, and I had the skin on, and I left the skin on this one piece here so that I could show you my little tip for easily removing the skin off the chicken. So basically what you want to do is I just grab a paper towel, and I loosen the skin up, and then I use the paper towel to pull back on the skin, and I tell you, it's a vice grip that just really makes it easy. It just pulls it right off. You have a nice grip on it, so that works beautifully to do it that way. Okay, so our other ingredients are our coating here. I've got an egg, which I'm going to beat up in a minute, and my seasoned breadcrumbs. Now these are Italian seasoned breadcrumbs, which means they have some spices in them already, and I really like this. I bought this at Whole Foods. It's the 365 brand, so if you want to try that, you can. If you don't have seasoned breadcrumbs or you have a hard time finding it, I'm going to leave a little recipe for you in the description below this video so you can do your own if you'd like. And we'll also need a little bit of flour. That's about a quarter of a cup, and the ratio to the breadcrumbs, that's about a cup. And then the other item that you'll need is some real butter. This is organic butter. I had one of my fans or my viewers to my channel ask me to state when I use organic ingredients. So there you go. And we'll probably add just a little more salt and a little bit of pepper, and that's all we'll need. I want to mention that you want to be preheating your oven right now to, you know, 425 degrees. Alright, so what I'm going to do on this plate here is I'm just going to combine my seasoned breadcrumbs with the flour. So we'll sprinkle that on top, and then blend it up really well. Now you'll take your egg and just beat that with a fork. So now all we do is you take a thigh, and I'm going to dip it right into the egg mixture just to give it a little coating so that the bread mixture will stick to it really well. Lay it in your crumbs, and I like to take a spoon and just sort of sprinkle the crumbs over the chicken. It just makes it a little bit easier. And just toss it around until it's all covered. Shake off any excess, and then just lay it on your baking sheet. Now I'm using a pampered chef. It's like a clay baking sheet, and I like to use that. It's not Teflon, and it works beautifully. So I'm going to go ahead and continue coating the rest of my chicken, and we'll go from there. So with the amount of breadcrumbs and even the egg that I had leftover, you could easily make six, even eight pieces of chicken. So I just wanted to show you that. All I wanted for today for myself is four, so that's why I have some leftover breadcrumbs. So yeah, and you could certainly use chicken breasts, legs, thighs, whatever you want to do as well. So now all we have left to do is, if you want to add just a little bit more salt, just give it a little sprinkle on top of each piece. Just a little bit. And maybe a little pepper. That's that. And our last thing is butter. So I have my butter in the refrigerator so it's nice and cold. I'm peeling off a nice thin piece of butter. Can you see that? Can you see how thin that is? I'm going to show you that in just a second here. But you have to have your butter nice and cold in order to be able to do that. Okay, so what I do is I take my knife and I go across the top, and I make a very thin sliver of butter. And hopefully you can see that. It's just like paper. Paper thin, and then I place that on top of the chicken. So I'm not adding too much butter, but just a nice thin, very thin paper layer. I'm kind of good at this, and everybody makes fun of me, but because I do that to the butter sometimes, I go across the top. And I've got this big valley in the butter, and they're like, what did you do to the butter? It's just me shaving off thin pieces when I want it really nice and thin. But like I said, it's got to be cold to do that. So I just put a few pieces on top, and I'll show you that here in just a second. Just so you've got some moisture, because I took the skin off of the chicken and there's no fat up there. So you've got to put a little bit of fat to get those breadcrumbs moistened. And this butter will drip down and get on the bottom as well, and then the bottom will also get nice and brown. So here's the chicken. Here you can see where I've placed the very thin slices of butter on top. And that's pretty much it. So we're going to place this in the oven. Remember I told you it's set at 425, so we'll go do that now. And we're going to check it in about 15 minutes. It'll probably take, you know, half an hour total. We'll put it in for 15, we'll turn it over, and then we'll do it another 15. Okay, so you can see here I'm going to place this in the oven, and I have it on the lower third of the rack. Not the very bottom rack, but just one up above that. So like I said, we'll check that in 15 minutes. All right, here we go. We're going to check the chicken. Time to turn it over. Starting to turn a nice golden brown. Okay, there we go. And we're going to let that go for another probably 18 minutes. I'm going to go. All right, so here's our chicken after about 35 minutes. It's a beautiful golden brown. And I'm just going to go ahead and cut into it. You can use an instant-read thermometer. That's got a little pink in it still. I'm going to let it go probably one more minute or so. That one looks done. We'll let that go one minute, and then we're going to pull it out. Okay, so here's our chicken just out of the oven. Doesn't that look fantastic? Nice and golden brown. It's easy, it's delicious, cooks up within about a half an hour depending on how big your pieces are. And you know, you can serve this up with any kind of side dish salad, vegetables, and you've got a delicious meal that is healthier than regular fried chicken. So yeah, you've got to give this a try. So do try my oven fried chicken. I know you're going to really enjoy it. It's easy to cook. It's easy to clean up. You don't have all that extra oil that you have to dispose of. So yeah, give it a try. I'm really sure you're going to love this. So go ahead and subscribe to my channel if you like this video and you want to see more of them. And leave me a comment. I'd love to hear how you cook your oven fried chicken. Maybe you have a special technique or recipe that you like to share. Alright, thanks for watching and be sure and head on over to my website at cookingmexicanrecipes.com. I have a lot of Mexican recipes over there that you can cook at home. Thanks for watching. ", "duration": 473.83, "segments": [[140, 151], [152, 167], [173, 188], [228, 255], [334, 382]], "seg_text": " ", "pure_cap": "combine seasoned bread crumbs with flour. beat an egg and dip the chicken in it. coat the chicken with the bread crumb powder and lay them on a baking pan. spread some salt black pepper and butter on each piece of chicken. bake the chicken in the oven"}, {"image_id": "DDRzeomsyzU.mp4", "caption": " boil a pot of water add an egg oil vinegar to a bowl and mix place the bowl above the boiling water place pieces of bread in an oven poach an egg and place onto paper towel place bacon and egg onto the bread and top with the sauce", "id": 39, "seg_prompt": "193 ; 44, 48 ; 50, 67 ; 73, 80 ; 87, 92 ; 104, 109 ; 110, 138..........................................................", "asr_text": "", "duration": 194.17, "segments": [[44, 48], [50, 67], [73, 80], [87, 92], [104, 109], [110, 138]], "seg_text": " ", "pure_cap": "boil a pot of water. add an egg oil vinegar to a bowl and mix. place the bowl above the boiling water. place pieces of bread in an oven. poach an egg and place onto paper towel. place bacon and egg onto the bread and top with the sauce"}, {"image_id": "Krmi9Is522c.mp4", "caption": " add flour salt and oil and mix into a dough add oil cumin seeds ginger garlic green chilies turmeric powder green peas and water cook with the lid and add salt add the mashed potatoes and garam masala and mix add in the dry mango powder and chopped coriander leaves roll and cut the dough apply water to the edges make a cone stuff it with the filling and seal it heat oil in a pan and deep fry the samosas", "id": 40, "seg_prompt": "610 ; 90, 132 ; 156, 205 ; 207, 219 ; 236, 258 ; 269, 282 ; 331, 360 ; 368, 491 ; 499, 539..............................................", "asr_text": " Hello friends, I am Veena from veenaskitchen.com. My friends from recipeline.com has asked me to create a video on how to make samosa. Samosa is a very popular recipe in India. Well, it is the stuffing inside the samosa that makes this dish so tasty. So go ahead and enjoy this video. The ingredients required would be all purpose flour, 2 cups, green peas, half cup, 4 boiled and mashed potatoes, oil, 4 tbsp, a few chopped coriander leaves. These are some chopped ginger and garlic. This would be about 1 tsp and this is 1 green chilli and I have chopped them into slices. The spices required would be this is garam masala, this would be about 1 tsp and these are the dried mango powder, half tsp and these are the cumin seeds. This would be about 1 tsp. To start with we will be adding the flour in a bowl. Add about half tsp of salt to it, oil and mix them all very well. Mix it so well so that the oil completely coats with the all purpose flour. Now we will sprinkle some water on top of it, very very less water we will be using and we will go ahead and knead this dough, I am using hands here, of course we have to do that because we don't want a liquid dough, we want a very stiff dough. Now I have kneaded the dough by sprinkling water on it, by adding little by little water and kneading it very nicely. So we get a stiff dough like this, what we will do is we will go ahead and allow the dough to rest for some time for about 15 minutes. Now heat a cooking pan, add about 1 tbsp of oil into it, that should be enough. Once the oil heats, add the cumin seeds into it and a lot of it is flaky, add the chopped ginger and garlic. Once the aroma spreads we will be adding the green chilies to it, add a pinch of turmeric powder into it, add the green peas, add very little water and allow it to cook. Once the peas are cooked well and nice, add salt as per our taste, the peas have now become tender and very soft. Now at this stage the peas are completely cooked well and nice, let us add the mashed potatoes to it, mix the whole mixture very nicely. Now at this stage let us add the garam masala, mix well, allow it to cook for another couple Now all the spices have completely mixed well with the vegetables, at this stage we will be adding the dry mango powder, mix again and to finish we will be adding the chopped coriander leaves to it, alright there, let us switch off the flame. Also the delicious stuffing for the samosa is ready, it has potatoes and green peas and to enhance the flavor we have got the spices, the garam masala and the mango powder which gives a pinch of sourness to the taste. So let us go ahead and make samosas out of this wonderful and delicious stuffing. After allowing the dough to rest for about 15 minutes we will be taking the dough, now take the dough to the size would be almost about the size of your palm, sprinkle some flour on a wooden surface, keep it on the surface, flatten it and circle them. Okay after flattening the dough we get something like this, a long shape, almost kind of an Now what we will do is, we will cut it in the center, take one side, apply water over the edges, it acts as a glue, alright, apply it very nicely, now let us make it a cone This is very interesting, all we need to do is just press it in the center here and press it on its side here, there we get a cone shape like this, wow, beautiful. Now let us add the filling into it, filling goes in inside the cone and more, there that's over, that should be enough, now stick this end with the other end, let me show you, stick this end of the filling and fold it behind like this and give it a shape, there we have a samosa, okay now those samosas have been stuffed and it is ready to go in the oil to deep fry, heat oil in a frying pan for the samosas to fry, okay now the oil is heatened up, now let us add the samosas and deep fry them in a very slow flame of course, okay now the samosa has started to change the color, it is becoming a golden brown in color, this has turned golden in color, let us take it out, now let's take it out in a serving plate, crispy hot samosas are absolutely ready, they are so hot, alright now the crispy and hot samosa is now ready to be served, you can have it with the mince chutney or it goes wonderful when you have it with the tomato ketchup, alright now let's see how it looks from inside, oh my it's so crispy, ah beautiful, see that hot and crispy yummy samosa, oh it is it is also a wonderful chaat recipe, well guys go ahead and try this recipe, it's very simple to make and thanks for watching, well that was samosa recipe for you, I hope you enjoyed this video, for more such recipes do visit recipeline.com, thank you. ", "duration": 610.17, "segments": [[90, 132], [156, 205], [207, 219], [236, 258], [269, 282], [331, 360], [368, 491], [499, 539]], "seg_text": " ", "pure_cap": "add flour salt and oil and mix into a dough. add oil cumin seeds ginger garlic green chilies turmeric powder green peas and water. cook with the lid and add salt. add the mashed potatoes and garam masala and mix. add in the dry mango powder and chopped coriander leaves. roll and cut the dough. apply water to the edges make a cone stuff it with the filling and seal it. heat oil in a pan and deep fry the samosas"}, {"image_id": "1k64hSAAAd4.mp4", "caption": " add eggs to a bowl and whisk add milk garlic powder salt and pepper spread butter on the dish add pieces of english muffin and ham to the dish pour the egg mixture over the dish bake the dish in the oven mix egg yolks and lemon juice mix butter cayenne pepper and salt with the sauce pour the sauce over the dish sprinkle paprika and parsley on top", "id": 41, "seg_prompt": "63 ; 5, 8 ; 8, 14 ; 15, 17 ; 17, 21 ; 21, 25 ; 27, 29 ; 30, 34 ; 36, 47 ; 47, 51 ; 51, 54..........................................", "asr_text": " I love eggs bandit. I hate all the other kids' backs. The secret behind a great eggs bandit dict is in the Holland days. ", "duration": 63.67, "segments": [[5, 8], [8, 14], [15, 17], [17, 21], [21, 25], [27, 29], [30, 34], [36, 47], [47, 51], [51, 54]], "seg_text": " ", "pure_cap": "add eggs to a bowl and whisk. add milk garlic powder salt and pepper. spread butter on the dish. add pieces of english muffin and ham to the dish. pour the egg mixture over the dish. bake the dish in the oven. mix egg yolks and lemon juice. mix butter cayenne pepper and salt with the sauce. pour the sauce over the dish. sprinkle paprika and parsley on top"}, {"image_id": "ffoRmenLSLs.mp4", "caption": " place a skillet of sausages on the grill cover the grill and cook the sausges flip the bratwursts over place the sausages on the grill", "id": 42, "seg_prompt": "169 ; 47, 52 ; 58, 68 ; 69, 104 ; 128, 137..................................................................", "asr_text": " Hi folks it's Mike with GetMyTips.com with my technique for cooking brats on the grill. Now I use a cast-iron skillet and some hickory chips to flavor the brats while they're cooking. Cooking brats in a cast-iron skillet helps prevent that burning and scorching and erupting that you see when you cook brats directly on the grill. So let's go outside and see how we do that. Okay it's been about 15 minutes now and you can see that the hickory wood chips are starting to smolder so it's time to put the cast-iron skillet on. Now I always use an oven mitt anytime I touch a cast-iron skillet it's just a habit because if a cast-iron skillet is hot it can fool you and you can really get burned. So let's close the grill and let the brats start cooking. Okay our pan with our brats in it has been on the grill for about 10 minutes let's take a look. Oh yeah looking good hickory smoke is going around all right see how nice and symmetrical these are they haven't exploded let's stick a little bit leave them up put on my oven mitt rather warm just shake them a little bit if they stick break them loose there we go all right let's let those cook some more and we'll be back. Okay right now total cooking time has been about 20 minutes let's use our thermapen to check the internal temperature of the sausage. These are definitely done where you're looking for 160 meters definitely cook let's put some grill marks on them they look okay folks there you have it that's my version of how to cook brats on the grill using a cast-iron skillet with some hickory wood chips to add flavor I think you'll enjoy them try it ", "duration": 157.5, "segments": [[47, 52], [58, 68], [69, 104], [128, 137]], "seg_text": " ", "pure_cap": "place a skillet of sausages on the grill. cover the grill and cook the sausges. flip the bratwursts over. place the sausages on the grill"}, {"image_id": "Vi9BxQvpdpQ.mp4", "caption": " put maida in a deep bowl add sooji baking soda salt and mix well add yogurt and mix well add water and start to knead in to stiff dough once dough is ready cover and keep it to rest for 4 hours heat up oil add cumin seeds onion and cook until onion gets golden brown add ginger garlic paste and cook add chana masala and cook for 2 minutes add tomatoes red chilli powder mix cover and cook for 5 minutes add soaked chana salt water cover and pressure cook after 4 hours divide dough in small balls deep fry until gets golden color from both sides", "id": 43, "seg_prompt": "482 ; 43, 68 ; 71, 86 ; 84, 98 ; 101, 142 ; 160, 181 ; 185, 200 ; 205, 236 ; 243, 270 ; 294, 348 ; 381, 405 ; 420, 461...................................", "asr_text": " This is very tasty and very popular North Indian dish. This is such a unique combination that it tastes just awesome with each other. So let's get started. We will begin by making dough to make this patura. For this here I have 2 cups of all purpose flour or maida. To that I will add some suji or semolina. Next add in some salt to taste. Also I have some sugar, about 1 tsp. Some baking soda. Now first give good mix for all dry ingredients. Next put in some yogurt and start to knead this into a dough. And now we will continue to knead this by adding water. We have to make sure not to put too much water as we don't want to make this very soft dough. This has to be little bit stiff. Now continue kneading this. Bring this all together. Now this dough is almost ready. It looks good now, you can see the consistency of this dough. This is pretty thick or stiff dough and not very smooth or very soft dough. This is the consistency we are looking for. Now add some few drops of oil and coat it. It prevents it from forming cracks. Cover this up. And we will keep it to rest at any warm place for 4 hours. Our dough for making bhutura is getting ready. In the meantime we will start to make our chona masala or chole masala. For that here I have some hot oil in a pressure cooker. To that I am gonna put some cumin seeds. So I am gonna put some pearlive. And some finely chopped onion. And mix it. Alright, I will let my onions get little golden brown. Well, onion looks good, they have become nice and soft and caramelized well. Next I am gonna put some ginger garlic paste. Stir this around, it smells really good. And cook this for about a minute. Okay, after about a minute now it's time to add some chole masala. Today I am gonna make use of this store bought chona masala. If you don't have this masala available, you still can make this chona masala using home Just make the combination of some cumin powder, coriander powder, amchur powder, garam masala and red chilli powder. So I will put this chona masala. And allow it to cook for 2 minutes. After about 2 minutes, let's put in some chopped tomatoes. Next, this is smelling heavenly. Also put in some water. I am gonna add some red chilli powder. I like my chona little bit on spicier side, mix. And I will continue to cook this till the time this tomatoes become very soft and gets totally dissolved with onions. As you can see this tomatoes are fully dissolved with this onion. And also oil has started to separate. Now it's time to add some chickpeas. And here I have raw chickpeas which has been washed and soaked overnight. Mix it good. Put some water, accordingly how much thick or thin gravy you want. So add salt to test, mix, it looks super delicious. And now put the lid on, cook this until 7 to 8 whistles, well now this chona is cooked until 8 whistles and all the pressure has also gone. Let's check this, it's smelling so good, wow, you can see, awesome, it has got really nice thick gravy and this chickpea is also very well cooked, it looks just perfect. Alright our chona masala is ready and also this toy has been sitting for 4 hours. Now let's see how it is doing. As you can see this toy is rised up a little bit. Now again I am gonna knead this and smooth it out, alright it looks nice and soft. Now split this toy in small balls like this, about this much thick. And we need to start to roll it. Now try to roll this into big size puri, well I have rolled it into big puri. Now let's deep fry it. Pop this butter in hot oil very carefully and try to push it down from all the sides so that it will puff up. You can see this is puffed up really nice, wow, it looks awesome. Now flip this over and let it get cooked from other side as well. And drain out all the excess oil, this butter is ready, wow. I hope you have enjoyed watching today's session, for such and more and more exciting recipes please visit madurasarecipit.com developing a new test. See you soon, bye bye. ", "duration": 483.0, "segments": [[43, 68], [71, 86], [84, 98], [101, 142], [160, 181], [185, 200], [205, 236], [243, 270], [294, 348], [381, 405], [420, 461]], "seg_text": " ", "pure_cap": "put maida in a deep bowl add sooji baking soda salt and mix well. add yogurt and mix well. add water and start to knead in to stiff dough. once dough is ready cover and keep it to rest for 4 hours. heat up oil add cumin seeds onion and cook until onion gets golden brown. add ginger garlic paste and cook. add chana masala and cook for 2 minutes. add tomatoes red chilli powder mix cover and cook for 5 minutes. add soaked chana salt water cover and pressure cook. after 4 hours divide dough in small balls. deep fry until gets golden color from both sides"}, {"image_id": "3r8A4xCZgPQ.mp4", "caption": " peel and cut the radish wash the radish spread salt onto the radish drain and rinse the radish mix red chili sugar garlic fish sauce and scallians with the radish", "id": 44, "seg_prompt": "315 ; 53, 102 ; 103, 110 ; 115, 130 ; 189, 193 ; 196, 213..............................................................", "asr_text": " Hey, I'm Caroline Shin, and I'm here with my grandma, Sana Kim, who is one of the best And so today, she's going to be teaching us how to make Korean food. And I thought, in the spirit of seasonality, why not make Jeongka Kimchi, which is young Now, you can get this at any grocery store, you can get this at many of the Korean restaurants here, but, you know, my grandma, being the excellent, excellent cook that she is, she's going to teach me and you how to make this at home. Young radishes, fish sauce, ground red pepper flakes, garlic, sea salt, scallions, and sugar. So you kind of scrape off the dark parts of the radish. So now we're cutting and quartering the radish. Now, the next step is washing the vegetables under the water. So you'll take maybe about a tablespoon of the sea salt and just kind of sprinkle it in a pretty scattered fashion. The chemical compounds of unrefined sea salt help retain crispness. I mean, you don't want saucy kimchi. just going to set this aside for now. So 30 minutes later, it has been sitting in its juice. There's a lot of water in there. We're just going to take that out and rinse it off. And now the fun stuff, we get to season the radish. Two tablespoons of the red chili, one tablespoon of sugar, and a whole lot of garlic. Two tablespoons of fish sauce and some scallion. Now that the kimchi has been seasoned, we're pretty much done. We leave this in room temperature for about two days so that it ferments. Just make sure to enclose it in a container. After two days, we put it in the fridge and then it's ready to be eaten. But my grandma already had a pre-made sample for us. It tastes really good. So the radish is sweeter, softer, and definitely doesn't have that freshly spicy taste to It's very good. So that was really delicious. Thank you, Grandma. So if you also have a hankering for something spicy, something Korean, head on over to a grocery store where they have some young radish and make yourself some kimchi. Check us out in our next episode of Home Cuts. ", "duration": 315.83, "segments": [[53, 102], [103, 110], [115, 130], [189, 193], [196, 213]], "seg_text": " ", "pure_cap": "peel and cut the radish. wash the radish. spread salt onto the radish. drain and rinse the radish. mix red chili sugar garlic fish sauce and scallians with the radish"}, {"image_id": "nqyO0ovASOg.mp4", "caption": " in a large skillet add olive oil and melt the butter add chopped potatoes and cook them in the skillet for 10 mins add onions red pepper salt and black pepper to the potatoes and cook for 5 minutes sprinkle some garlic and parsley and cook the potatoes for 1-2 mins", "id": 45, "seg_prompt": "301 ; 75, 102 ; 102, 158 ; 158, 220 ; 220, 260..................................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show you how to make potato hash. Now this is not to be mistaken with hash browns because for me they are two completely different things and in a future episode I would love to share my recipe for hash browns but for right now I'm going to make potato hash and let me take you over the ingredients so we can get started. You're going to need some potatoes, peeled and diced, I'm using Yukon Gold and I cut them into about half inch little cubes like that and you're also going to need some chopped up red bell pepper, onion, some fresh parsley, garlic, salt and pepper and a little bit of olive oil and a tinsy bit of butter. Now like I already said, potato hash and hash browns for me are two different things. These are like the little cubes of potatoes that are mixed with veggies and cooked and crispy and delicious and then the hash browns are the shredded kind that get really crispy but they don't normally have any veggies in them. This happens to be my favorite way of eating them, I do prefer them over hash browns but to be honest I like them both. So today I'm doing this kind, now in this large skillet I have some olive oil and a little bit of butter and I'm melting that over about medium heat and you could also use any other kind of potatoes. I prefer the Yukon Gold, they're so buttery, they've got like a sweet buttery rich taste which I adore, they have my favorite potato but you can use whatever you want obviously. Now once that comes up to temperature I'm going to show you what to do next. Add my potatoes and this like I said is over medium heat, give this a little stir and now what I'm going to do is I'm going to cover them, this lid obviously isn't big enough to fit the pan but that's okay, what I want to do is just cover the potatoes and I'm going to let this cook for about 10 minutes, what I'm trying to do is cook the potatoes halfway like kind of steam them halfway and then when I add my veggies and I brown them up I'll ensure that they're completely cooked through so when they develop a good amount of color I'm not nervous that they're cooked on the outside but not on the inside. So I'm going to let those go for 10 minutes and then I'll show you the next step. After 10 minutes I'm going to take off the lid, I'm going to turn the heat up to about medium high and give these a stir, you can already tell they're starting to brown, that is what you're looking for. After that I'm going to add in my onions and my pepper and I'm going to just season that with some salt and pepper and now the important thing to remember here is not to mix them too much because if you over mix them then you're not going to get a, you know, a form of crust on anything. So what I'm going to do is give this a stir just to make sure everything is mixed together, I'm actually going to switch to this because I'm going to make sure everything is nice and flat like so and I'm going to cook it like that for about 5 minutes and then I'm going to give this a toss, I'm going to flatten it out again and cook it for another 5 minutes and I'm going to just continue to do that until the veggies and the potatoes just develop a nice golden brown crispy on the outside, crispy color and then I'll show you what they look like once they're there. So just keep your eye on them, just making sure that you always keep everything in one layer and leaving it there for a few minutes in order for that crust to form. My potatoes are pretty much exactly how I want them. Now I'm going to sprinkle in the garlic and now I didn't add the garlic when I added the rest of the veggies because if I were to cook the garlic for that long it would burn and when the garlic burns it becomes very bitter, so I don't like that. Sprinkle in some parsley. Potatoes took about 15 minutes to develop the color. Now I'm just going to cook them for another minute or two until the garlic becomes fragrant. They look great, oh yum. That to me are like the perfect, oh that one right there, oh yeah, oh yeah, they're so yummy and so simple. They don't take very long at all but they have definitely that restaurant quality like hash potatoes or whatever that you're going to get on a Saturday morning for breakfast These are the bomb. Go to www.laurenandkitchen.com to get the recipe and I'll see you next time, bye bye. ", "duration": 302.0, "segments": [[75, 102], [102, 158], [158, 220], [220, 260]], "seg_text": " ", "pure_cap": "in a large skillet add olive oil and melt the butter. add chopped potatoes and cook them in the skillet for 10 mins. add onions red pepper salt and black pepper to the potatoes and cook for 5 minutes. sprinkle some garlic and parsley and cook the potatoes for 1-2 mins"}, {"image_id": "0hVAuvPAIzA.mp4", "caption": " add sugar rice wine soy sauce salt chili oil chili powder and chicken stock to a bowl chop garlic ginger and green onions and red chilies trim away chicken fat and cut meat into pieces add chicken salt rice wine soy sauce to a bowl and mix add corn starch and mix add oil and mix add oil dried chilies and chicken to the wok add garlic green onions and ginger add sauce to the wok add roasted peanuts to wok and mix add black vinegar and stir the wok", "id": 46, "seg_prompt": "292 ; 30, 53 ; 60, 86 ; 87, 117 ; 120, 139 ; 140, 148 ; 147, 155 ; 165, 184 ; 198, 204 ; 209, 213 ; 229, 235 ; 236, 241......................................", "asr_text": " Hello and welcome to the art of cooking. Today we're going to make kung pao zi ding or kung pao chicken as it is known in the west. Now as you might notice there is actually no vegetables in this dish. Well that's because this version is actually the original Sichuan version which uses chicken as its primary ingredient. The characteristics of this dish is tender chicken, crispy peanuts with a combination of numbing, spicy, sweet and sour sauce. Let's prepare it by starting the sauce first. Two tablespoon plus one teaspoon of sugar, one teaspoon of salt shing rice wine, one and a half tablespoon of soy sauce, and one fourth teaspoon of salt. This is optional. Two teaspoon of chili oil, one teaspoon of hot pepper powder or chili powder. This is optional. A fourth cup or 60 milliliter unsalted chicken stock or water and stir. Also another additional ingredient. Two tablespoon of black vinegar. Do not mix it with the sauce. Three cloves or one tablespoon of minced garlic. One tablespoon of minced ginger. Chop three sprigs of green onions. Separate the white part from the green part. The green part would be used as a garnish while the white part would be used for cooking. Cut 12 to 15 dry chilies in half. If you like extra spicy, cook the seeds with it. Otherwise, discard it. Prepare the chicken thigh. Trim away the fats and cut the thickest part of the thighs in half. This will ensure the thigh cook evenly. Next, cut the chicken into strips approximately one inch or 2.54 centimeters. Then cut it into bite-sized pieces. Now if you don't want to use thighs, you can use breast as well. You can also use shrimp, beef, pork. It doesn't have to be chicken. So now it's time to marinate. Here I have 14 ounce or 400 grams of chicken thigh. One fourth teaspoon of salt, one tablespoon of soy sauce, one tablespoon of soft shim rice wine or regular rice wine. Mix until all the liquids are absorbed. Once all the liquids are absorbed, add in one tablespoon of cornstarch and mix until there is no powder. So it should look like this. Once it's like this, add in half a tablespoon of oil and mix. This oil will actually prevents it from sticking to the wok. So when you cook it, it separates easily. Next, let's prepare the slurry mixture. One teaspoon of potato starch plus one teaspoon of water. Now let's get cooking. In a wok or pan, add in two tablespoon of oil. Turn the fire to the lowest setting. Add in about one fourth to one third teaspoon of siswan peppercorn. Add in the dried chilies. Saute the chilies for about 15 to 20 seconds or until fragrant. Add in the chicken and spread that leg out because it's getting hot in here. Turn the heat to medium setting and let it cook for about 30 seconds before flipping the chicken over. Ladies and gentlemen, as you have observed, despite the low heat, the chicken didn't stick to the wok. That's because of the oil that we put in the marinade. Cook the other side for about 20 seconds, then add in the green onions, garlic, and ginger and stir fry for about 20 to 30 seconds. Add in the sauce and let it cook in the sauce for about 20 seconds. At this point, the chicken is about 60 to 70% cooked. Because we cut it small and relatively thin, the time to cook the thighs is around three minutes, no more than four minutes. At this point, add in the slurry mixture and mix until it's thickened. Once it's thickened, turn off the heat and add in half cup or 75 grams of roasted peanuts. Mix until the peanuts are well combined with the sauce. Lastly, with the fire off, add in the black vinegar and quickly mix. The reason we add the vinegar at the last stage of cooking with the fire off is because we don't want to lose the acidity of the vinegar. If you add it with the other sauce, you basically cook away the acidity of the vinegar. By the way, just FYI, when I use wok for stir frying, I always heat it to wok until it's hot. Then turn off the fire and add in cold oil. The wok actually is still hot, but cold enough that it doesn't actually burn the food while at the same time producing a nonstick surface. Oh, one more thing I forgot to mention. After you infuse the citron peppercorns flavor into the oil, you may want to remove the peppercorns from the oil. Unless you want to piss someone off, then leave them in there, which I did, and I pissed my brother off. That's what brothers are for. Thank you for watching, and I hope you enjoyed this tutorial. Please like, favorite, subscribe, and leave a comment below. ", "duration": 292.33, "segments": [[30, 53], [60, 86], [87, 117], [120, 139], [140, 148], [147, 155], [165, 184], [198, 204], [209, 213], [229, 235], [236, 241]], "seg_text": " ", "pure_cap": "add sugar rice wine soy sauce salt chili oil chili powder and chicken stock to a bowl. chop garlic ginger and green onions and red chilies. trim away chicken fat and cut meat into pieces. add chicken salt rice wine soy sauce to a bowl and mix. add corn starch and mix. add oil and mix. add oil dried chilies and chicken to the wok. add garlic green onions and ginger. add sauce to the wok. add roasted peanuts to wok and mix. add black vinegar and stir the wok"}, {"image_id": "PKt_za_XfF8.mp4", "caption": " boil the potatoes until it is half done then peel the skin and grate heat butter in a pan add finely chopped onions into the melted butter and salt till it gets brown put grated potatoes in a bowl and pour salted onions into it add 1 tsp salt black pepper powder little crushed nutmeg and finely chopped parsley and mix all the ingredients well grease a baking tray with butter or oil and put the mixture on it and spread evenly spread some butter on top of the evenly spread potato mash and season with black pepper powder bake it in a preheated oven for 10 15 minutes at 200 degree and serve", "id": 47, "seg_prompt": "219 ; 14, 25 ; 29, 39 ; 41, 51 ; 54, 65 ; 67, 92 ; 104, 122 ; 124, 133 ; 141, 144..................................................", "asr_text": " Excuse me sir, this is Aloo 7yvi, Hash Brown Potatoes. We are going to start with Alagandhazme, a simple one, which is called Aloo Co. It is called Aloo Co. It is called Power Boil Co. It is called Aloo Co. It is called Purana Valle. It is called Adha Valle. It is called Aloo Co. Great. You can see it here. It is called Bandmeh Makan. This is what you can see here. It is called Dada Haseh. We are going to start with a tailpipe. This is Aloo Co. It is called Piaaz. You can see Piaaz. It is called sauteh. It is called aloo leleh. It is called Piaaz. It is called sauteh. You can see it here. Piaaz is called bakki. This is called namak. This is called kutihui kali mirch. It is a type of taurish. This is called jafal. This is called paasleh. It is called aloo leh. It is called treleleh. This is called treleleh. It is called panleh. This is called kegwagara banateh. It is called treleleh. It is called kalka sa greas galeh. It is called tealseh. Its created aloo leh, It is worded. This aloo leh playsbass, It is called par To save them, Everything preheated is ready. I freeze the tray. It is full of beer with headphones and Just put here and you and I canorned a mate moving! These are little rice sheets to EDU They tell you that dress is for00, If you take them, you should still be for hanging out. You can do it today. We have some today with Aloo peanut cream. Just give it to everyone. I only have one surprise of maybe one district with my baked suited burger arrested. And if not, just give it to anyone to help me! Essentially, you should be careful with Aloo. Or you could recommendation them. If you can feel comfortable to make gingerbread around, this is where all is criteria, so do five or six each one stream. Every serving is preheated, ", "duration": 219.83, "segments": [[14, 25], [29, 39], [41, 51], [54, 65], [67, 92], [104, 122], [124, 133], [141, 144]], "seg_text": " ", "pure_cap": "boil the potatoes until it is half done then peel the skin and grate. heat butter in a pan. add finely chopped onions into the melted butter and salt till it gets brown. put grated potatoes in a bowl and pour salted onions into it. add 1 tsp salt black pepper powder little crushed nutmeg and finely chopped parsley and mix all the ingredients well. grease a baking tray with butter or oil and put the mixture on it and spread evenly. spread some butter on top of the evenly spread potato mash and season with black pepper powder. bake it in a preheated oven for 10 15 minutes at 200 degree and serve"}, {"image_id": "L-NOPLU4JOQ.mp4", "caption": " add flour into mixing bowl with salt baking powder yeast sugar add yogurt to mixing bowl add warm milk and knead dough cover the dough knead the dough break dough into equal size balls roll balls flat on surface add garlic and coriander leaves to dough place the dough on the skillet and fry remove from skillet and place in oven pat with butter and serve", "id": 48, "seg_prompt": "436 ; 73, 110 ; 117, 133 ; 135, 153 ; 167, 170 ; 200, 213 ; 214, 227 ; 260, 277 ; 277, 294 ; 295, 320 ; 311, 352 ; 358, 380....................................", "asr_text": " Hello friends, I'm Madhura. Welcome to Madhuras recipe.com. Today I'm going to show you how to make Naan. Naan is a fluffy and little crisp Indian flatbread. It makes really great accompaniment for any curried vegetable. It is a much easier process. All you need is just a little bit of time to let the dough rise. So let's start with the ingredients. For making Naan dough, I'm going to use 3 cups of plain flour, 3 fourth cup of warm milk, half cup of yogurt, plain yogurt, a teaspoon of sugar, 2 teaspoons of rapid rise yeast, a teaspoon of salt, half teaspoon baking powder, 2 tablespoons of grated garlic, that's optional, and some finely chopped coriander leaves, that's optional too. To start off with I'm going to take all purpose flour and save this into a mixing bowl. And after all flour is sifted, in that I'm going to add salt, baking powder, rapid rise yeast, sugar, and mix. And you want to mix all this dry ingredients together very well. And once it's mixed up very well, I'm going to add all yogurt into this. Now let's start to knead the dough. And the yogurt needs to be at room temperature. Now next let's add in warm milk into this. And continue to knead this until you get little bit soft and sticky dough. And this Naan dough is ready. It's soft but it's got a bit of sticky texture. Make sure that you use a little bit bigger bowl because this dough is going to rise up and it's going to get double in its size. Now cover this up and put it in gone place and give it at least 2 hours to rise. There you go, this dough has rested for 2 hours. And look at that, it has risen really good. Now drizzle some oil, just few drops over this dough. And also crease your hands very well. That's we're going to work on this dough. And just knead this again to make it little bit soft. And that looks nice and even. Now I'm going to divide this dough into small equal size balls. Now I'm going to roll my Naan but before that we need to make some preparation for roasting process. So what I'm going to do, I'm going to roast one side of the Naan on the skillet and other side I'm going to put Naan in the oven and then broil it. So you want to start heat on medium heat and preheat your skillet. And also you want to start oven on the broil mode. So I'm going to flour the surface of rolling board. And just going to stretch this out. You can also use rolling pin if you want. So here I have rolled out two Naans into some oblong shape. Now I'm going to season this up with some grated garlic. Now this is purely optional. You can skip this process and just make it plain Naan and some coriander layers. Now this Naan is ready to go over skillet. Try it over skillet and break it so that it won't pop up when we put it in the oven. You want to roast it till it gets light golden spots on the bottom side of this Naan. That looks good. If you can see this side it has got light golden spots. I'm going to take this right onto the baking tray. Now roast other Naan as well. Now the other Naan is done as well. Now I'm going to put this onto the baking tray. And now I'm going to broil this for just about a minute or so. Right till the time it gets little browning on the surface. And you want to wash this Naan when they are in the oven because they bake really fast when they are broiling. And there you go. This Naan is out of the oven. Now I'm going to butter it. Also look at the texture of this Naan. It's got perfect crisp on these edges. And if you break it, it's really very soft. It's not very hot. You can easily break this off. Let me taste this real quick. Nothing bits the taste of something baked fresh. For more delicious recipes, please go to my website ", "duration": 436.33, "segments": [[73, 110], [117, 133], [135, 153], [167, 170], [200, 213], [214, 227], [260, 277], [277, 294], [295, 320], [311, 352], [358, 380]], "seg_text": " ", "pure_cap": "add flour into mixing bowl with salt baking powder yeast sugar. add yogurt to mixing bowl. add warm milk and knead dough. cover the dough. knead the dough. break dough into equal size balls. roll balls flat on surface. add garlic and coriander leaves to dough. place the dough on the skillet and fry. remove from skillet and place in oven. pat with butter and serve"}, {"image_id": "uxEhH6MPH28.mp4", "caption": " cut off the wing tips from a chicken disjoint the body into pieces and cut the breasts in pieces place the chicken in a bowl and add black pepper salt paprika dried herbs white pepper and cayenne and stir pour buttermilk into the bowl and stir add salt paprika cayenne garlic powder white pepper and onion powder to a tray of flour coat the chicken in the seasoned flour fry the chicken into a pot of boiling oil transfer the chicken from the pot to a rack", "id": 49, "seg_prompt": "247 ; 11, 67 ; 68, 84 ; 85, 96 ; 97, 112 ; 113, 134 ; 135, 156 ; 197, 205......................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with my recipe for buttermilk fried chicken, one of my favorite recipes of all time, and not that hard to put together. And just for fun, I'm going to show you how I break down a whole chicken for fried chicken. I'm going to take off the wingtips, those are useless. I'm going to de-joint the wings right where they attach to the body. All right, the thigh, leg section comes off, don't be afraid to snap and dislocate. And then that gets cut between the drumstick and the thigh. Yes, this is quick, but go back and watch it seven or eight times, you'll see. So once the legs and thighs are done, I'm left with basically the carcass, which has the backbone and the breast. And you'll notice I'm using a nice heavy cleaver, the ultimate tool for a chicken breakdown. Snap the backbone like that, cut the breast in half, and then each breast gets cut in All right, and you'll notice here when I cut the breast in half, I slice down until I hit the bone and then I give it one pound with my hand so it goes through in one shot nice Otherwise, you get like bone fragments. So there's my four breast pieces, my two thighs, drumsticks, and the two wings. All right, into the bowl it goes. Black pepper, salt, paprika, dried herbs, white pepper, cayenne, and that gets tossed. All the, believe it or not, 11 herbs and spices will be on this site. Okay, after that's well tossed with the spices and herbs, you're going to top it with buttermilk, and we're going to let that sit for six hours. You can get away with four, you can go overnight if you want, but I like six hours. All right, then we're going to make some seasoned flour, which is just flour, salt, some paprika, some cayenne, some garlic powder, some white pepper, and some onion powder. So give that a mix. After the buttermilk marination, the chicken pieces get dredged. Oh my God, there's a firetruck going by, I hate when that happens. The chicken gets dredged in that seasoned flour well, there you want it really nicely Give it a little shake off, put it on a plate, and then we're ready to fry. And what we're going to do, and there's lots of different ways to fry this, I'm going to take a Dutch oven, that's a big eight quart Dutch oven, and I have about two and a half quarts of oil in there, and I'm going to fry all eight pieces at once. Now some people like to fry in a skillet in just like an inch or two of oil, and then they do it in batches and they turn it halfway through. You know, I don't have the patience, I want it to all be done at the same time. Of course this uses twice the oil, but you know what, how often do you make fried chicken? Like once a year? So at 350, I'm going to cook that for about 10 minutes, it's going to develop a nice crust, I'm going to go in after 10 minutes and just move it around a little, just in case some pieces are stuck together and I want to cook evenly. That's going to go for about another 10 to 15 minutes, so it's about 20-25 minutes total in the hot oil to cook all the way through. Now while that's finishing up, I like to take a rack and put it on some paper towels on a sheet pan, and that's what I'm going to use to drain the cooked chicken on. Alright, so that's ready, and the chicken's ready, look at that, unbelievably beautiful. So again, that's been about 20-25 minutes total in the oil, I'm going to fish it out with my spider, that little strainer thing you see there, and what beautiful chicken. Impossibly crispy, amazingly delicious, don't bite into it for about 10 minutes, because it's so hot, you won't enjoy it, you just burn yourself. So 10 minutes later, we had a delicious plate of fried chicken, and I just could not bring myself to eat this in front of you, but trust me, it was every bit as good as it looks. That is not a hard recipe, it does take a little bit of work, but completely worth it. So like I said, 11 Herbs and Spices, believe it or not, are what was included in this, you can go to the site, count them yourself, because all the ingredients are listed there. And as always, enjoy. ", "duration": 248.17, "segments": [[11, 67], [68, 84], [85, 96], [97, 112], [113, 134], [135, 156], [197, 205]], "seg_text": " ", "pure_cap": "cut off the wing tips from a chicken disjoint the body into pieces and cut the breasts in pieces. place the chicken in a bowl and add black pepper salt paprika dried herbs white pepper and cayenne and stir. pour buttermilk into the bowl and stir. add salt paprika cayenne garlic powder white pepper and onion powder to a tray of flour. coat the chicken in the seasoned flour. fry the chicken into a pot of boiling oil. transfer the chicken from the pot to a rack"}, {"image_id": "aCZPq6uRZa4.mp4", "caption": " squeeze the potatoes add the hash browns and flour to a bowl add salt pepper garlic powder and an egg to the bowl mix the ingredients in the bowl together fry the hash browns in a pan", "id": 50, "seg_prompt": "189 ; 41, 52 ; 53, 56 ; 56, 75 ; 75, 79 ; 90, 111..............................................................", "asr_text": " Everyone loves a cooked breakfast now and again and no cooked breakfast would be complete without some of these little babies. Let's make some hash browns on the One Pot Chef. To make our hash browns, first things first, we're going to obviously need some potatoes. And what I've done is I've just run a kilo of potatoes through the food processor using the shredding blade. If you don't have a food processor you can just run them through a cheese grater. And I've put them into a colander with a glass bowl underneath or you can just stick it in the sink. And just squeeze the potatoes with your hands just to get rid of all that excess liquid. I've transferred our potato into a large mixing bowl and to that I'm adding in 2 tablespoons of flour. Just plain flour. A little bit of salt. And some pepper. I'm also adding in some garlic powder which is great for a bit of extra flavour. You don't have to use garlic, it's entirely optional. You could also use a different herb or spice that you prefer or make your own mixture. And one lightly beaten egg. And just using a spoon just mix all that together. I've divided the mixture into little patties and we're just going to flatten them out as we cook them. I've got my fry pan with a bit of olive oil on the bottom. And we're just going to heat this over a medium heat until it's nice and steaming hot. We're going to cook our hash browns in batches. Be careful putting them in. And just press them down slightly to flatten them. And we're going to fry these for about 2-3 minutes each side or until they're golden and crispy. These are looking golden and delicious. And we're just going to transfer these onto a baking tray lined with some absorbent kitchen paper. Once all the hash browns have been fried we're just going to put this into a low oven 120 degrees Celsius for about 5-10 minutes just to make sure they're nicely warmed through and fully cooked. And here are some of our completed hash browns looking absolutely gorgeous and they smell amazing. So I'm going to have a little taste. Crisp and golden and gorgeous on the outside. And we've got that fluffy sort of little bits of potato all inside. You can really taste the garlic in it which is great because you can pretty much change the flavour of these to whatever suits your own personal taste. This is perfect as part of a nice full cooked breakfast with bacon and eggs and sausages but it's 2 o'clock in the afternoon when I'm recording this so I don't really feel like cooking a full breakfast at this time. Well I hope you've enjoyed this recipe. Check out my other videos at 1potchefshow.com. And until next time, see you later. ", "duration": 190.17, "segments": [[41, 52], [53, 56], [56, 75], [75, 79], [90, 111]], "seg_text": " ", "pure_cap": "squeeze the potatoes. add the hash browns and flour to a bowl. add salt pepper garlic powder and an egg to the bowl. mix the ingredients in the bowl together. fry the hash browns in a pan"}, {"image_id": "xHuaYMXGTnc.mp4", "caption": " spread the butter on two toast slice a thin slice of the cheese heat a pan and put the toast in it put the cheese slice on top and then the other piece of toast on top flip it when the bottom is golden take it out to serve when the other side is also done", "id": 51, "seg_prompt": "184 ; 56, 65 ; 68, 88 ; 90, 102 ; 106, 115 ; 125, 150 ; 154, 165..........................................................", "asr_text": " Oh, hi there everyone! I'm Jen. This week on Girls and Boys is food week, so I thought I would make something for you all. I really like grilled cheese sandwiches. If you didn't know this about me, I eat grilled cheese sandwiches way more than I should. So today I thought, I, okay, what? It's my hair. I thought that I would teach you guys how to make the perfect grilled cheese sandwich. Also, I just woke up. That's why I look like this, not wearing any makeup, and I'm not looking good, so I apologize. But, um, we're gonna do this. So, let's start. Here are some of the things you'll need. A plate, obviously, butter. You'll also need some cheese, and some bread. Perfect. The first thing you're gonna do is you're gonna take your butter and just spread that shit everywhere. Done! Next, you're gonna take your cheese and start slicing that shit. Just look at that cheese. Anyway, take your cheese slicer thing and just start slicing it. I like to just slice one full strand of cheese, but if you want to do more, then be my guest. Next, you're gonna get your pan and just, whoop, and start heating it up. Once the pan starts to feel like Satan's crotch, then you're ready to go. Then you're gonna take your bread and just put it on there like that. Wow, look how easy that was. Then you're gonna take your cheese and put it on top of that. Wow, that was easy too. And then you're gonna take your last piece of bread, butter side facing up, and just slap it on top of that as well. And then you're gonna wait for it to stop sizzling as much as it usually is, and then you're gonna flip it. Here we go. Oh shit, look how perfectly I did that. Wow, this is the color you want. You want it to be this golden brown color. You don't want it burned. You don't want it too yellow looking. This is, holy shit, I did that really well. And then you're just gonna wait until the other side stops sizzling and flip that and then, yeah. Okay, let's try this again. Okay, well, that's fine. It's fine. It's okay. It's all right. We're all good here. And there you have it, your perfect grilled cheese sandwich. The other side, the other side didn't look as great. It's a little burned, but you know what? Sometimes the burn adds more flavor. You know what? It's all good. So yeah, thank you guys for watching. If you enjoyed this video, give it a thumbs up. Subscribe to everyone's main channel down below. And yeah, I'll see you guys next Wednesday. Bye. ", "duration": 184.33, "segments": [[56, 65], [68, 88], [90, 102], [106, 115], [125, 150], [154, 165]], "seg_text": " ", "pure_cap": "spread the butter on two toast. slice a thin slice of the cheese. heat a pan and put the toast in it. put the cheese slice on top and then the other piece of toast on top. flip it when the bottom is golden. take it out to serve when the other side is also done"}, {"image_id": "IqD6qnug7tc.mp4", "caption": " crush chilis coriander stalks and shallots cook the noodles in boiling water add a chicken stock cube to boiling water add lemongrass galangal crushed vegetables and tomatoes add chili paste lime leaves fish sauce and lime juice add the seafood and mushrooms add evaporated milk and stir add the soup to a bowl of noodles", "id": 52, "seg_prompt": "158 ; 35, 47 ; 47, 62 ; 66, 73 ; 73, 89 ; 90, 109 ; 111, 125 ; 125, 132 ; 136, 145..................................................", "asr_text": " Hello and welcome back to another recipe video. On the menu today is udon noodles in tom yum soup. This is tom yum soup with a twist. The udon noodles are great for soaking up the soup which is packed with herbs and flavors. We've used mixed seafood in this recipe but you can mix and match depending on your own preference. This recipe is very tasty, very filling and it's actually surprisingly quick and simple to make once you've prepared all of your ingredients. On screen now the ingredients. As always see our blog post for full details on the ingredients. I'll post a link to it in the description box just below this video. We're using fresh udon noodles but if you can only find the dried variety then feel free to use those instead. Okay so first add two red bird eye chilies and one tablespoon of coriander stalks to a mortar and pestle and then just briefly crush them until the chilies break open. Then add four shallots and crush until the shallots have also broken open. Now we need to prepare the noodles. As we're not using dried noodles we only need to cook them long enough to heat them up so just add 300 grams of udon noodles to a pan of boiling water and cook for a couple of minutes until they are hot. Then drain the noodles and set them aside in a bowl. Next we need to make the soup so boil about 650 milliliters of water in a pan and then dissolve one chicken stock cube in the water. Once the stock cube has dissolved add to the pot one sliced lemongrass, six slices of galangal, the ingredients that we lightly crushed in our mortar and pestle earlier and one tomato cut into quarters. Give everything a good stir and allow the soup to boil for about two to three minutes. Now add two tablespoons of chili paste and stir the soup until the chili paste has dissolved. Then add six lime leaves tearing the leaves up first, four tablespoons of fish sauce and four tablespoons of lime juice. Stir and let the soup simmer for about two minutes. Now add the mixed seafood and gently stir being careful not to break up the fish. Let the seafood cook for a couple of minutes then add four white mushrooms which have been cut into quarters and then just stir and let the soup cook for about two to three minutes. Finally add four tablespoons of evaporated milk, stir and cook the soup for a final five minutes. Ensure that all of the seafood is thoroughly cooked before serving and now you're ready to serve. Simply spoon the seafood and the soup onto the udon noodles that we cooked earlier and then just garnish with some spring onion and coriander if you wish and then eat and enjoy. So give the recipe a try let us know what you think and if you're interested in seeing more Thai and Asian inspired recipes hit subscribe. We're releasing new videos every Monday, Wednesday and Friday and we hope to see you again on the next video. ", "duration": 158.5, "segments": [[35, 47], [47, 62], [66, 73], [73, 89], [90, 109], [111, 125], [125, 132], [136, 145]], "seg_text": " ", "pure_cap": "crush chilis coriander stalks and shallots. cook the noodles in boiling water. add a chicken stock cube to boiling water. add lemongrass galangal crushed vegetables and tomatoes. add chili paste lime leaves fish sauce and lime juice. add the seafood and mushrooms. add evaporated milk and stir. add the soup to a bowl of noodles"}, {"image_id": "a3ZvOvo49WE.mp4", "caption": " cut the onions into inch slices add olive oil on the iron pan and sear the bratwurst add the onions onto the pan covering the bratwurst pour some german beer over the onions remove the pan off the coal heat and close the grill lid and let it cook indirectly for about half an hour place the bratwurst on direct heat on the grill let it grill until cooked on both side grill the sandwich roll along with the brats place the grilled bratwurst in the sandwich bread add onions in between the bread spread ketchup on the bratwurst and serve", "id": 53, "seg_prompt": "604 ; 51, 110 ; 115, 208 ; 214, 247 ; 248, 266 ; 267, 300 ; 310, 355 ; 356, 397 ; 405, 420 ; 422, 480............................................", "asr_text": " Welcome to BBQPitBoys.com Today we're going to do some smoked grilled brats and onions. Man, this is real easy to do, I have the grill set up for indirect heating here, you know Here's a couple different kinds of brats, this is a pork veal brat, here's a traditional German brat, it's all pork. Here I have some natural casein hot dogs, and we got some big onions here, got some olive oil, and of course some German beer. Alright, this is real easy to do and real good for tailgating, here I'm going to slice up some big ol' sweet onions here, these are the dahlias, you can use a Spanish onion, whatever onion you like, these are nice and sweet, goes real good with these brat ones. What we do here is we're going to cut them into maybe quarter inch slices, you know all about this so I really don't have to show you how to do it. Now once you get them all sliced up, you might want to have them up here. You can make the onions the way you like them, this is the way it works real good. Alright, now I got the black iron pan on the grill, just putting it over the hot coals, add a little bit of olive oil because we're going to sear these brats and dogs first, now you don't have to do it, you can go directly just to steaming them, but I kind of like to sear just for a minute or two, gives them an extra special taste, you'll see here, so we'll get these bratwurst here in this black iron pan. Now if you've never had bratwurst before, then you're missing something out of your life, you've got to check these out, these are German, been doing them for about five hundred years, I'm telling you they've got these sausages down real good. So as you can see here, we're just trying to sear these sausages, you don't want to cook them through, you just want to get a nice browning to that natural case. You can smell that, it smells good. That's kind of easy to do now, it's like I was saying, real easy to do for that backyard party or that tailgate. Now we're going to take these sliced up onions and we're just going to cover these brats right over top. Now of course, you don't have to use these onions, you can just go straight steaming, but I would use these onions, that's the only way to do it. Now here, throwing on some of that German beer, you don't want to boil them, you just basically want to steam them, so just cover the bottom of that pan with a little bit of that German beer. Now we move the pan off the hot coals, because we're going to do this indirect, low and slow, and we're going to add some chunk hardwood here, right here I have a little hickory, put the cover on, we're going to close those vents, because we're going to really cook it nice Of course that's chef privilege, finishing off that beer. Alright, so about maybe a half hour's gone by, about a 200 degree Fahrenheit grill, and you can see these onions have picked up a lot of that smoke. Getting nice and brown, and it's time to take some of these brats and put them over the Now this really works, this is why you want to do it indirect, because these bratwurst are steamed low and slow, and that's that German beer, and amongst that onion, and boy, don't get any better than that. Now you can keep a big pot of these sausages going, and just pull them out when you're ready to grill them up, just before serving. And then fully cooked, real moist. Here I'm adding just a sandwich roll here, you can use hot dog roll, just a hearty bread like a white bread, like a potato bread, works real good with this. Alright, so we're going to grill up these sausages here, just before serving. Does that look good or what? Here I'm moving them off the hot coals, you can just keep them real hot to the side of that hot fire there, alright. I think it's time we're going to eat one of these right here. I think I'll grab one of these veal and pork bratwurst there. Then I'll grab a couple of these authentic German brats right there, there you go. Now this is not so traditional here, but here in the States we got plenty of these beautiful onions, so this is why I like to do mine with some onions. Just pile these onions all over these bratwurst. A lot of people, all they do is just throw on a little mustard and they're good to go, but that's fine, but this is the way I like to serve them, this is the way I like to eat them. Of course, I'm going to pass on the mustard right now. I thought I'm just going to use a little bit of good old ketchup. Oh, getting hungry or what? Back there, I'm trying on these right now. Alright, this is the way I like to serve my bratwurst here. I've got a little of that German potato salad and some German coleslaw. And I've got a little fresh pickles. Now you can serve your brats any way you want, it just gives you a little idea of what you can do here. Alright, in fact, I might try this German brat right here right now. I do apologize for that. Now the next time you're looking for an easy to do old time barbecue recipe, check out BBQPitBoys.com. Thank you very much. ", "duration": 604.5, "segments": [[51, 110], [115, 208], [214, 247], [248, 266], [267, 300], [310, 355], [356, 397], [405, 420], [422, 480]], "seg_text": " ", "pure_cap": "cut the onions into inch slices. add olive oil on the iron pan and sear the bratwurst. add the onions onto the pan covering the bratwurst. pour some german beer over the onions. remove the pan off the coal heat and close the grill lid and let it cook indirectly for about half an hour. place the bratwurst on direct heat on the grill let it grill until cooked on both side. grill the sandwich roll along with the brats. place the grilled bratwurst in the sandwich bread. add onions in between the bread spread ketchup on the bratwurst and serve"}, {"image_id": "l1YSzo9n8EE.mp4", "caption": " spread butter on one side of the bread slices place the bread butter side down onto a hot pan place the cheddar cheese on top of the bread place the second slice of bread on top of the cheese flip the sandwich to the other side remove the sandwich from the pan and slice diagonally", "id": 54, "seg_prompt": "273 ; 54, 99 ; 103, 112 ; 130, 138 ; 142, 149 ; 180, 189 ; 210, 227..........................................................", "asr_text": " Hey everyone, I'm Judith Jones, food and travel editor of the Gourmet Travelista, and today I'm going to be showing you how to make the perfect grilled cheese. Yum, the ultimate indulgence. So for the classic grilled cheese, all we're going to need is three very basic ingredients. Your bread, your cheese, your butter. So we have two slices of thickly sized white bread. We have two slices of sharp cheddar cheese, and we have two tablespoons of butter. Now if you don't have a flat griddle, the best thing you can use is a cast iron pan. That's going to be the perfect instrument to use to give you a perfect golden crust. So first things first, let's get our bread. Now be very generous with your butter, and we're going to butter one side of the bread. Now just to let you know, we have got our pan on a medium heat, and we've let it get nice and hot, smoking hot in fact. We're just going to really generously lather the butter on this. You can't have enough butter in grilled cheese, that's what I play. And we're going to do the same to the other side. Alright get that all going there. Now there's various different ways you can make grilled cheese. You know a lot of people even do it in the oven. You can put the butter in first in the pan, but this is one of the easiest and simplest and more well known ways. So we've got our two bread buttered like that. Now I have my cheddar cheese, but first of all we're going to put our bread butter side down into our cast iron pan and let that go a little. Now I have my cheddar cheese. Cheddar cheese is from a nice little village in Somerset in England. Now there's a lot of cheeses that say they're cheddar, but they're not actually, they're just processed cheeses. So if you want the actual cheddar cheese from England, make sure you look at the label. So we've got our sharp cheddar cheese here, you can use a mild one too, and we're just going to place that on top of the bread. We'll put two slices nicely on there. So as that goes, we're going to put our second bread butter side up on top of the cheese, and we're going to let that all melt in there. And it usually takes about three minutes-ish to cook on either side. We're going to let it get a nice golden brown. So there you go. Now obviously there's tons of variations you can do with the grilled cheese, but this is like really the classic one, and you serve that with a nice tomato soup and you're done. So as that's going, nice medium heat, I'm going to get that done for a couple of minutes. So as we see that cheese oozing in, it's been a couple of minutes, we're going to do a quick flip of the sandwich. So there we go. We flip it, and as you can see it's got a nice golden brown there, and that's exactly what we want. So that butter is just going to toast and crisp the other side, and that cheese is just going to melt lovely inside. There we go. Another couple of minutes in there on your cast iron pan. Now the cast iron pan is great because it keeps in that heat, and it makes the bread nice and crispy. Crispy on the outside yet still nice and soft inside. So that's toasted really nicely, it's been another couple of minutes, and we're just going to set it down on the cutting board, put it on the other side, and look at that perfect golden brown, crispy. And we're going to cut that through the middle, and we're going to see that cheese oozing. Oh, how good is that? And let's just plate it up. I'll plate right there. And there you have it everyone. That is your perfect grilled cheese. Thanks for watching today everyone, and make sure to subscribe to our website to watch plenty of other fantastic videos. And if you have any email requests, you can email requests at mahalo.com, and we'll be sure to answer any questions and queries you might have. ", "duration": 273.83, "segments": [[54, 99], [103, 112], [130, 138], [142, 149], [180, 189], [210, 227]], "seg_text": " ", "pure_cap": "spread butter on one side of the bread slices. place the bread butter side down onto a hot pan. place the cheddar cheese on top of the bread. place the second slice of bread on top of the cheese. flip the sandwich to the other side. remove the sandwich from the pan and slice diagonally"}, {"image_id": "gbN0iw4VbBs.mp4", "caption": " slit 12 string cheese sticks in the middle cut 24 pepperoni slices into halves stick the pepperoni slices in between the cheese sticks spread the dough sheet and cut it into strips and roll the strips around the cheese stick to cover it bake the rolls in oven for about 10-12 minutes serve it along with hot sauce", "id": 55, "seg_prompt": "55 ; 2, 8 ; 9, 12 ; 13, 26 ; 27, 41 ; 42, 45 ; 45, 50..........................................................", "asr_text": "", "duration": 55.83, "segments": [[2, 8], [9, 12], [13, 26], [27, 41], [42, 45], [45, 50]], "seg_text": " ", "pure_cap": "slit 12 string cheese sticks in the middle. cut 24 pepperoni slices into halves. stick the pepperoni slices in between the cheese sticks. spread the dough sheet and cut it into strips and roll the strips around the cheese stick to cover it. bake the rolls in oven for about 10-12 minutes. serve it along with hot sauce"}, {"image_id": "5I-_uJQ0t1o.mp4", "caption": " remove the head of a squid peel the squid cut the cleaned squid into rings soak the squid rings with milk mix some flour and black pepper and coat the squid rings with it add the squid to the oil", "id": 56, "seg_prompt": "490 ; 157, 162 ; 218, 222 ; 257, 264 ; 280, 285 ; 319, 376 ; 383, 396.......................................................", "asr_text": " Cook with Alia Hi, this is Alia and welcome back to Cooking with Alia, the show that brings you the flavors of Morocco. As you can see, we have a new kitchen here. It's because I moved to Seoul, Korea. You can follow all my adventures in cooking with Alia Kagan style series, the new series over. However, it doesn't mean that the cooking with Alia videos are going to stop because we're going to continue. Today, I'm going to show you a dish that's very popular in Morocco, especially in the north of Morocco and in Spain. I've had it in Spain and I've had it in Seoul, Korea when I arrived. It's fried squid, or we call fried calamari. Squid, apparently, is very, very popular in Korea. You can find it everywhere and it's very cheap. So, basically I got two of these for like $3. It's really, really cheap. So, I'm going to show you how to clean the squid, how to cut it in rings, and how to fry it Moroccan style. So, let's start! First, let me show you how to cut the squid. So, here's my squid here. Right below the eyes, I'm going to cut this portion. And you can see there's something here. Just squeeze it and remove this. You don't want this. You don't need it. This is basically the squid beak. So, the squid is like a bird. It has a beak. See? So, we're throwing this and we're keeping these tentacles. But, with the tentacles, you see these little things here? If you touch them, they're actually plasticky and they have little teeth in them because they suck. So, you want to scrape these off like this. Just give them a little scrape and they go. You can also just do it with your hands. It can go like this. And they get removed. So, now that the tentacles are clean, I'm just going to keep them here so we use them. Here, you have the head. I will just pull the head and pull everything that comes with it. So, I pull the head. We're going to throw it. And then, you will see things that are inside. It's kind of disgusting. But anyway, just take it away. So, all this you don't want. And it also has cartilage. You're going to feel cartilage here. So, just pull it. It kind of comes easy. See all this cartilage? Here. It's coming up. Now that we cleaned the inside, you see the wings? These two wings here, I'm just going to cut them. Since I want to cut it into wings, I don't want the wings. And here, it just came out. So, we have the wings here. Finally, the question is to peel or not to peel? I want to peel. It's more tender when you peel the squid, especially when we fry it. So, for peeling, just find a place where the skin is ripped. And you kind of peel it like an onion. It's kind of easy. You just pull the skin this way. See? So, see the skin? You just pull it. Keep pulling it until you take it out. So, here, my squid is ready. I mean, if not all the skin has to go away, but most of the skin is out. And all you have to do is clean it in a little bit of water, like this. Make sure everything inside is clean. Here, one last piece of cartilage. So, make sure everything is clean. And that it's very, very soft. So, if there's no cartilage, you can move it around like this. It's fine. And all I have to do now is cut it in rings, like this. Right? And that's what we're going to batter and fry. And here, my squid is ready. The calamari is ready. As you can see, we have our calamari rings here. And now, here comes the trick. I'm going to soak them in milk. And try to soak them for at least half an hour. If you can keep them there for a couple of hours, it's even better. But at least half an hour, because it's going to make them really tender. Another trick that people do in Morocco is they put them in ulemes, which is basically club soda. I've never tried the club soda one, but the milk works. So, hey, feel free to use the club soda as well. And so, that's it. You cover it, and then you let it soak in the milk for at least half an hour in the fridge, and then we're going to fry them. To fry the calamari, we first need to cover them with flour. So, here I just have all-purpose flour. I'm going to use a little bit of salt and pepper. Just keep it simple, and then mix it together. If you want to have more flavors in your calamari, you can use powdered garlic, or dried herbs, or whatever you like. I like them to be simple with a little bit of lemon, and it's good. So now, we're ready to start frying. First, remove the calamari rings from the milk, and put them in a paper towel. And we're going to basically take away all the moisture like this. We're going to put them in the flour, just like this, until they're covered with flour. Make sure to dust off the excess flour like this. Just shake them a little bit. This way, you don't have this clumps of flour when you fry them. Heat vegetable oil in your pan, and it has to be really hot before we start frying. And the way you test this is it has to sizzle when you touch it with one of the calamari. See? This is ready. So this is enough. This is good. This is good as well. It goes really quick. When the oil is hot, you have to reduce the temperature so it doesn't splash, and then keep frying them. So this one is good. It has to be golden, and that's all you need. Place the calamari rings on a plate cover with paper towel so it absorbs any excess oil. And that's it. So a couple of secrets. Make sure the oil is hot, make sure it covers the calamari, and don't coat them too much with flour. Otherwise, they get like this thick coating. This is so much better, and believe me, it's so tasty. You don't have to believe me. I'm going to try it right now. So you serve it immediately, hot, with a little bit of lemon. You squeeze a little lemon. Oh, yum. You can also put a little bit of salt and pepper on top if you want, and check this out. Mmm. Oh, yum. See how soft? Mm-hmm. This is delicious. It reminds me, when I'm in Morocco, we go to the beach and come home, and then we find this waiting for us for lunch. So this is my lunch today. See you next time. Bon appetit. ", "duration": 491.0, "segments": [[157, 162], [218, 222], [257, 264], [280, 285], [319, 376], [383, 396]], "seg_text": " ", "pure_cap": "remove the head of a squid. peel the squid. cut the cleaned squid into rings. soak the squid rings with milk. mix some flour and black pepper and coat the squid rings with it. add the squid to the oil"}, {"image_id": "Zoud8fEbWhE.mp4", "caption": " cut the romaine lettuce to fairly small pieces and put it in a large bowl add in diced cucumber green pepper add finely chopped parsley chopped onion chopped green onion and mint add in canned tomatoes cheese and then mix everything up combine juice of 3 lemones 1 tbsp garlic paste regular mustard and 1 tbsp white and black pepper add in a little bit maple syrup add in some olive oil and pour the dressing to a jar cover the jar and shake everything inside to mix it well pour the dressing on the mixed salad and serve with some chips", "id": 57, "seg_prompt": "553 ; 33, 80 ; 82, 97 ; 98, 142 ; 145, 213 ; 240, 356 ; 376, 388 ; 404, 438 ; 450, 457 ; 509, 540........................................", "asr_text": " Fattous salad is a Levantine salad made from toasted or fried pieces of pita bread and a variety of ingredients. By Levantine, it usually consists of Egypt, Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey. Now I want to cut the heart of a Romaine lettuce into fairly small pieces. I threw out the part that usually goes on a ham sandwich and I'm cutting this into fairly small pieces. I'm not cutting it as small as you would if you were making tabbouleh and I'm not even sure you could cook this in a tabbouleh salad, but that looks like the limit of what I'm going to get out of this heart of Romaine lettuce. In addition to the Romaine lettuce, we've got cucumber, green pepper. The suggestion for the recipe was green pepper and red pepper, but red pepper is so incredibly expensive that I refuse to use it. Packed parsley, chopped fairly fine, a small chopped onion, chopped green onion, and the And finely chopped mint, about two tablespoons. I'm also using tomato. Since I live in America and it's impossible to get fresh, tasty tomatoes, I'm using canned tomato which has been, and I threw it throughout the tomato juice, and actually rinsed the pieces of tomatoes so that the tomato juice wouldn't interfere with the dressing that I'm going to make. So I add the tomatoes. And because somebody was kind enough to leave a little bit of goat cheese, I'm going to add that too. And this is the part that I'm really looking forward to, I'm going to mix it up a little There it is. It looks pretty good to me. Now for the dressing, I'm going to be a little bit daring, because let's face it, I don't know much about making dressing. And I want to have enough so that I don't have to make any more before the salad is So I'm going to put in what I think is about the juice of three lemons, maybe four. Then let's see what next. I think I probably am going to put in a teaspoon or two of garlic. Then I'm going to add some regular mustard. Perhaps a teaspoon of black pepper, and a little bit of white pepper too to get in between and the black pepper. And I have a sense from reading several recipes that there should be some sweetness, and I'm going to try a little bit of maple syrup, but not very much, because there's no disguising maple syrup if you get too much in. I'm not eating too much there, but if it is, I'll probably add some more lemon, I don't It would probably be extra virgin olive oil. I'm going to put it into this clean jar some more. I'm going to add a little bit of olive oil, and then I'm going to add a little bit of That looks pretty good. One of the best things about this salad, aside from the obvious health benefits, is the easiest thing is that it's served with pita chips, which could be homemade, but I'm a little too lazy to do that, and I need to shake this dressing up a little bit. So here it is, fatouche salad with mustard and maple syrup dressing, topped with pita chips, which is my favorite part of the whole recipe. Not homemade, but extremely interesting. ", "duration": 553.67, "segments": [[33, 80], [82, 97], [98, 142], [145, 213], [240, 356], [376, 388], [404, 438], [450, 457], [509, 540]], "seg_text": " ", "pure_cap": "cut the romaine lettuce to fairly small pieces and put it in a large bowl. add in diced cucumber green pepper. add finely chopped parsley chopped onion chopped green onion and mint. add in canned tomatoes cheese and then mix everything up. combine juice of 3 lemones 1 tbsp garlic paste regular mustard and 1 tbsp white and black pepper. add in a little bit maple syrup. add in some olive oil and pour the dressing to a jar. cover the jar and shake everything inside to mix it well. pour the dressing on the mixed salad and serve with some chips"}, {"image_id": "D0EAxdmzjzE.mp4", "caption": " heat oil in a pan add shallots and toss coat shallots in brown sugar and stir and dry them on paper towel heat a pan and coat the sausages with oil mix mustard paprika chili flakes and olive oil cook sausages on the grill pan place hot dogs shallots ketchup sauce and bacon in the bun", "id": 58, "seg_prompt": "254 ; 41, 60 ; 73, 95 ; 101, 117 ; 139, 161 ; 167, 180 ; 190, 223..........................................................", "asr_text": " Food busker and I'm back baby with a New York star hot dog. Oh and this is how you do it. Everybody knows a great hot dog, you've got to have a great bun and a great dog and we've got to kill a Frankfurter down there but really what hot dogs are all about is their toppings and the first thing I've got for you is a killer killer mustard with chilies and smoked paprika. To start with I'm going to do a really beautiful caramelised shallots with bacon to go on the Let's get it on. Right the pan's getting hot, let's get the oil in the pan. Okay so you want about two tablespoons of oil and you're going to know the pan's ready because the oil goes in and it starts dancing. So then shallots in they go, get those bad boys all in. Okay so they're sizzling, let's just give them a toss and what you want to do is you want to cook them on the medium to high heat, the natural sugars in there are going to get that beautiful brown caramelised vibe going on. Okay so when you've got them at that sort of stage, turn the heat down to low, grab some dark brown sugar and just a little bit, not much on the top. So what we're going to do is now just cook that nice and slow and just really allow it We've been cooking there for about five to six minutes on a low heat. We're going to take them off and dry them on some kitchen roll. So you want to get all the excess oil out so spread them out and drain them properly. Set those aside to dry out and get nice and crispy. Right griddle pan on. Get it up to a medium heat and then we'll get the dogs in. I'm going to grab some oil, just lightly drizzle this bowl and then I'm going to get my dogs and just work them a little bit around. You're just coating them ever so slightly so they don't stick. Okay and then let's get these guys into the griddle pan. Okay now you can use whatever sausages you want. I'm using the classic Frankfurters. Now these are smoked sausages so I just want to put them in a low heated pan to bring them back to life. You can use whatever you want, make sure you cook them all the way through. Now the fiery mustard. You want 200 grams of French cheese mustard. We want one teaspoon of smoked paprika. One teaspoon of chilli flakes. And then one teaspoon of olive oil. And what I would say is make a big batch. All these products will stay for months so just put it in your fridge and bosh. Fiery mustard done. Okay hot dogs, half way done. You're just going to get them and flip them over. They're ready to rock. So I'm going to set those aside and we'll start building the dog. Grab your bun down the middle. So let's grab a dog and put him in there. Remember those shallots? They've dried up beautifully. What I'm going to do is I'm going to grab the bacon I cooked earlier and I'm just going to break in to the shallots. And then let's dress it. So you've got to get your wiggle right okay? Come in my brother. So catch up. Hot kick ass mustard. Look at that. Okay people I reckon that's worth at least seven of your British pounds my brothers and But what would you pay for it? Let me know in the comment box below. And make sure you check out my channel Food Busker. ", "duration": 254.67, "segments": [[41, 60], [73, 95], [101, 117], [139, 161], [167, 180], [190, 223]], "seg_text": " ", "pure_cap": "heat oil in a pan add shallots and toss. coat shallots in brown sugar and stir and dry them on paper towel. heat a pan and coat the sausages with oil. mix mustard paprika chili flakes and olive oil. cook sausages on the grill pan. place hot dogs shallots ketchup sauce and bacon in the bun"}, {"image_id": "CIRA1IC9shc.mp4", "caption": " chop the bacon beef and vegetables cook the bacon in a heated pan and then remove it from the pan cook the beef in the pan with oil remove the beed from the pan add oil the pan and cook the vegetables in the oil add the beef and the bacon to the pan and stir season the ingredients with salt and pepper sprinkle flour into the pan and mix together pour broth and wine into the pan add garlic thyme bay leaf and tomato paste to the pan cover the pan with the lid and place it in the oven melt butter in a pan and add mushrooms to cook season mushrooms with salt and pepper add the mushrooms to the stew serve the stew over a bowl of noodles and garnish with herbs", "id": 59, "seg_prompt": "379 ; 25, 62 ; 64, 81 ; 91, 155 ; 156, 161 ; 163, 178 ; 182, 195 ; 196, 203 ; 216, 242 ; 247, 258 ; 262, 287 ; 290, 294 ; 302, 315 ; 317, 323 ; 331, 332 ; 345, 359....................", "asr_text": " Hi, welcome to Chocolate Pimienta. Today I will show you how to make a delicious beef pugignon or beef stew. Here are the ingredients to make our beef pugignon. We're going to stir the recipe by chopping the bacon and the beef. Then we're going to chop the carrot, onion and peel the garlic. We're going to put a pan in a medium heat and then we're going to cook the bacon. When bacon is completely brown, golden brown, so deliciously, we're going to remove the bacon from the pan and then we're going to seal the meat. Dry the beef in paper towels. It will not brown if it's done. Saute it in a few pieces of time in hot oil and bacon fat until it's nightly brown on all sides. I know, I know this step is very tedious, but it's a very important step. Look at this beautiful piece of me, golden brown. Okay, we're going to remove this pieces of meat from the pan and we're going to add a little bit more of olive oil. Then we're going to put the vegetables and we're going to set them for about five minutes, no more than that. Then we're going to add the meat and the bacon. We're going to combine all the ingredients very well and we're going to season with a little bit of salt and pepper to taste. Sprinkle on the flour and toast again to coat the beef lightly with the flour. Cook for about 10 minutes. Now add three cups of beef or chicken broth. Then add the red one. Finally, add the garlic, thyme, the bay leaf and the tomato paste. Cover the casserole and set in lower third of the preheated oven. Regulate the heat so the liquid simmer very slowly for two and a half to three hours. To make the mushrooms put in a skillet, two tablespoons of butter. Then add the mushrooms and cook until they are golden brown. Season with a little bit of salt and pepper and reserve until the bouquignon is completely done. Now add the mushrooms to the bouquignon and cook for about 10 minutes more. Serve your bouquignon and enjoy. Garnish with a little bit of thyme and pasta. I hope you enjoy the recipe. Please follow me on my social networks every week any recipe. For this and more recipes visit www.chocolatimita.com. Remember to subscribe. Bye! ", "duration": 380.17, "segments": [[25, 62], [64, 81], [91, 155], [156, 161], [163, 178], [182, 195], [196, 203], [216, 242], [247, 258], [262, 287], [290, 294], [302, 315], [317, 323], [331, 332], [345, 359]], "seg_text": " ", "pure_cap": "chop the bacon beef and vegetables. cook the bacon in a heated pan and then remove it from the pan. cook the beef in the pan with oil. remove the beed from the pan. add oil the pan and cook the vegetables in the oil. add the beef and the bacon to the pan and stir. season the ingredients with salt and pepper. sprinkle flour into the pan and mix together. pour broth and wine into the pan. add garlic thyme bay leaf and tomato paste to the pan. cover the pan with the lid and place it in the oven. melt butter in a pan and add mushrooms to cook. season mushrooms with salt and pepper. add the mushrooms to the stew. serve the stew over a bowl of noodles and garnish with herbs"}, {"image_id": "SHGY7kKeLq8.mp4", "caption": " brush some oil around brat and cook them on the grill cook some chopped white onion with beer and the brat in a pan take the cooked brat out and then cook it on the grill put butter onions and beer in a pan add in the onions and the brat and cook in the pan", "id": 60, "seg_prompt": "233 ; 58, 73 ; 111, 130 ; 139, 147 ; 157, 166 ; 167, 183..............................................................", "asr_text": " Hey there, it's Bill West from BarbecueTricks.com, everybody loves a good bratwurst, good cookout. Bratwurst are pretty easy, but the big thing you need to remember is the insides of a bratwurst are raw sausage, raw meat, so you're going to want to cook the sausage up to the correct temperature, kind of like a steak or any other meat, unlike the guys that they're usually cooked along with. They're distant cousin, the hot dog, pretty much cooked already, you could eat them raw and be fine. These you got to get them up to temperature, and I found three different ways that you can do just that. Brats can be made out of beef, veal, or pork, the ones that we're using are the most common in the states here, labeled all premium pork on the packaging. But bratwurst is an old German name derived from bratwurst, which is finely chopped meat and worst, which means sausage. Brats are almost like cheese, there's so many different varieties, 40 different varieties if you want to go online and look them up, but basically it's raw sausage, so you got to get it cooked. And the most basic way is going straight to the grill for a lot of people, and it's fine, you may want to brush it with a little light coating of oil before you hit the grill. It can help add a little crisp texture to the casing. And you're going to want to grill it over indirect heat for about 15 to 20 minutes. It's going to take some time, usually longer than everything else on the grills like burgers, so keep that in mind. Indirect heat, which means not directly over the flames, it's going to allow you to get the internal temperature up a little slower and get the sausage hot enough without over-charing the rest of the brat. The other benefit is it keeps the flare-ups down. You want the final product to appear golden brown with an unbroken skin if you can. I won't worry too much about that. And make sure you use an instant-read thermometer to make sure you hit the recommended internal temperature of 170 degrees, or at least close if it's going to sit around a little bit longer. Remember, just because the outside is charred, inside may not be done yet, so use the thermometer. It's also coming to pre-cook or par-boil the bratwurst in a pan from the comfort of your kitchen, or use that side burner that you never use on the grill. Just add one or two inches of your favorite beer into a pan over medium heat. Add the sliced onions, maybe some peppers and the brats. Bring it to the lowest possible simmer that you can. You don't want to boil it. You don't want to rupture the skins of the brats by getting the liquid too hot. Cook it for about six to eight minutes, and then you get to finish it off on the grill like you did in the first procedure with a shorter grilling time, only three to six minutes. That removes a lot of the worry about the insides being cooked. The third way to cook these is kind of a combination of the first two. Someone once called it a brat tub. I think it's the most fun way to cook the brats, simple shallow pan with the same mixture we just did butter, onions, and a beer or two, and you put that pan right there on the side of the grill, also over indirect heat, but get it hot. This gives the brats a little hot bath after your first grilling step. That way you can keep them cooking, always have a hot brat on hand, you can pay attention to the game or socializing, and also eliminate some of the worry about it not cooking long You don't have to hover over the grill as much. A couple other point is use tongs, never a fork. You don't want to prick the casing that would diminish the juiciness of the end product and also could cause a big flare up. If you even want to add a lick of smoke, even to a gas grill, you can toss in a foil smoker pouch full of wood chips under the grate before cooking. It's real easy. You can see how we do it on the website. If you like this video, we appreciate it if you subscribe, rate, and comment on iTunes, YouTube, even on Facebook. And for tips, tricks, and other fun stuff, head over to www.barbecuetricks.com. ", "duration": 233.5, "segments": [[58, 73], [111, 130], [139, 147], [157, 166], [167, 183]], "seg_text": " ", "pure_cap": "brush some oil around brat and cook them on the grill. cook some chopped white onion with beer and the brat in a pan. take the cooked brat out and then cook it on the grill. put butter onions and beer in a pan. add in the onions and the brat and cook in the pan"}, {"image_id": "rO2UhGnexwY.mp4", "caption": " add tomatos cucumber onion mint and parsley into bowl sprinkle sumac into bowl add olive oil lemon juice and sumac mix with hands until evenly coated sprinkle bread on top and mix", "id": 61, "seg_prompt": "177 ; 52, 85 ; 90, 96 ; 100, 117 ; 118, 126 ; 128, 146..............................................................", "asr_text": " Hi guys, today we're going to make a super healthy dish for a change, and that is a salad. And this salad is called Fatouche, and is a Lebanese salad, and by far my favourite salad of all time. So, let's get started. So, all we need is Spanish onion, some freshly squeezed lemon juice, some ground sumac, which you can find in most supermarkets, some cherry tomatoes, flat leaf parsley, some mint, Lebanese cucumber, Lebanese bread and olive oil. Okay, before we get started, we need to preheat the oven and then put the Lebanese bread in on an oven tray for about 10 minutes on a moderate oven, so it goes nice and crisp and hard. So, first thing we do is we just chuck all these ingredients in. That should be enough. Flat leaf parsley. And we just give that a mix. And then we just give a little sprinkle of sumac. And what I've done here is I've just combined in a jar the olive oil, the lemon juice and the sumac. I'll just give that a shake. And we'll just drizzle that all over the salad. And once again, we'll just give that a light toss. Okay, so I've got the Lebanese bread. I'm just going to sprinkle that on top. Crush it up. And then we'll just toss that through again. You can add a little bit more if you like. So, how easy was that? A beautiful, refreshing, healthy salad. So, there you have it. A beautiful, refreshing salad. One of the nicest salads you'll ever have. It is by far my favorite. And the tanginess of the sumac and the lemon combined is so, so refreshing. And it's so healthy. And I'm going to get stuck into this. And I'll see you next time. Bye. ", "duration": 177.5, "segments": [[52, 85], [90, 96], [100, 117], [118, 126], [128, 146]], "seg_text": " ", "pure_cap": "add tomatos cucumber onion mint and parsley into bowl. sprinkle sumac into bowl. add olive oil lemon juice and sumac. mix with hands until evenly coated. sprinkle bread on top and mix"}, {"image_id": "-sQXBqu-_1w.mp4", "caption": " slice the pork peel the skin off ginger and garlic cloves put soy sauce mirin ginger and garlic cloves into a spice blender blend all the ingredients and pour the marinade into a bowl add the pork mix the pork with the marinade chop red onion and slice red bell pepper and snap peas cut the broccoli add oil to a wok and stir fry the pork add chopped onions and salt to the wok add bell pepper slices peas and broccoli and stir fry add the rice and toss the ingredients add pork and sweet chili sauce and mix season with soy sauce and stir the rice garnish with chopped red pepper and green onions", "id": 62, "seg_prompt": "406 ; 53, 70 ; 75, 79 ; 84, 98 ; 109, 125 ; 128, 130 ; 134, 136 ; 140, 188 ; 197, 205 ; 247, 283 ; 285, 295 ; 298, 303 ; 305, 324 ; 325, 339 ; 342, 349 ; 351, 357....................", "asr_text": " Now the chances are you're watching this video because you're looking for a quick, speedy dinner, but you lack the very basic kitchen skills. So today I'm going to show you all the tips and tricks to awesome knife skills that means you can chop without losing fingers and we're going to create an incredible pork stir-fry Because let's face it, a chimpanzee with an axe has better knife skills than you. Now I reckon I have a stir-fry at home at least once a week because it's really easy to throw together and the only skill is getting everything ready ahead of cooking, chopped up nice and fine and that's the bit we're going to look at today. Okay, so first up the pork, which we need to marinate, this is tenderloin or pork loin and all I want you to do is cut it into small strips. The key here is a board that isn't going to move around. So that's nice and sharp and then just let the knife do the work as you slide through. If you've got a nice sharp knife it will do. And I see you're using the claw technique with the hand. Yes, so thumb behind the fingers and then all you're doing is your knife is sliding down that nail and there's no way you can cut your finger. And meanwhile, over on this side, I'm going to make a marinade for that pork, which is root ginger and a couple of cloves of garlic blended up with some liquid. So in the marinade, what I'm going to do is a little spice grinder, I'm just going to put soy, so that's the salty flavour going in, a shot of mirin, which is a sweet rice wine and that is incredible and now we've got kind of the fiery heat of the ginger and the raw garlic going in as well and that's it, as simple as that. Pop the lid on, blend it up and we're going to marinate our pork in that. Now you can do that just for a few moments before you fry it while you cut up all the rest of your veg or you can do it in the morning, leave it all day and it would be amazing my time eating around dinner. Now typically this machine would be for grinding spices or coffee beans or nuts, but I find the pastes and marinades is brilliant too, give us a whiff of that now, even taste it. It's pretty strong because you've got the fiery heat of ginger, this is going to be So that's going to go in there, all the good pork in and then just leave that to marinate for a little while while we cut up all of the veg and the key to a good stir fry is to make sure everything is about the same size. We'll get rid of the raw meat board, you clean your hands. Next up, red onion and we want a dice of red onion. Cut into where the root was, like that, but sort of three-fourths of the way through, remember the claw, you're keeping your fingers back and then turn it and go the other way. And what you're left with here is a dice of onions. Top advice on pepper, so you minimise the waste, cut the bottom off, then the top off, then down one side and then carve all the way around. It means all the seeds come out in one and then you can slice everything else into small Don't let the knife leave the board, so you're rocking back and forth and you end up with awesome little julienne. There's our pepper, onion done. Next up, sugar snap peas. You could use munch too. At the moment, they're a little bit too big, so the same thing, use that rocking action, keep the knife on the board, you just cut it into strips, like that, and that way the strips will be on par with the pepper. And I'm going to take tender stem broccoli. Now this is already small florets of broccoli, but I'm just going to cut them in half because the stalk's the biggest bit, and you can just cut down the stalk and just kind of tear it and it'll find its natural line and you end up with pieces like that. Now the last thing we have to get ready before we start to cook is our rice. We already have it ready because it's left over. If you're going to cook it fresh, cook yourself off some rice until it's just cooked, then drain it, lay it out on a tray and let it cool down, and that allows it to steam dry as well because you want quite dry, cold rice. Okay, then we need a wok, and the wok has to be to the max, and this bit, this is the bit you love. And that's what we're going to fry in. So you guys suggested it. Basically, a couple of reasons. One, it has a higher smoke point, but also just if you get a good quality oil, you get the coconut flavour coming through as well. So with the ginger and the mirin and the coconut and all these veg, it's absolutely delicious. Don't put it in until your wok is already hot. And when that is nice and hot, the first thing we're going to do is cook our meat. Smells like a body shot. It smells like suntan lotion, isn't it? And then in with this. And it has to be that hot to get the nice crisp flavour. You're doing this bit, so stir-fry, you kind of want to keep it moving. And how long do I do this for before I take it out to do the bit? If it's hot enough, that's almost cooked because we cut the pork so fine that the soy and the ginger and stuff are all caramelising. At this point, we want to scoop the pork out but leave the oil in the wok because that's now got all the amazing porky flavours with the ginger and the mirin. Next up, your onions go in. And this is so easy, so quick, providing you've got everything just to the side, you get all your prep done. When we were being trained, it was called mise en place. It's the another top tip is if you say anything that you're doing in the kitchen in French, makes it sound more skillful. So I tend to stem broccoli and I rouge peppers. The other great thing about stir-fry is we're not going to overcook this. No, it's got to be crunchy. You want the crunch in the veg. And then in goes the rice. Now the rice is cold, so we need to give this time to heat all the way through. You're doing it perfectly but basically scrape right down to the bottom. It's those bottom bits that will get caught but with a silicon spatula, a wooden spatula, get under there. And just make sure there's a stick. Other spatulas are available. When you're happy, that rice is hot all the way through. Back in with our pork and all those juices have come out of the pork and then the sauce We're going to squeeze our sweet chilli sauce, bit of a cheat but I absolutely love it. I love sweet chilli. And season it with soy, a little bit of marinade but instead of putting in salt, put in a little bit of soy sauce. Keep it moving, make sure it's piping hot and that's it. Like less than five minutes for the stir-fry once you've got all your bits ready. And there we go. A super speedy stir-fry. Whether you're a beginner or not, you can absolutely nail this every time. So stir-fry dries with pork, salted. It's a speedy evening dish, isn't it? Are you going to give a lesson into how to use those or is that a completely separate Use a fork if you're not comfortable with it. That coconut oil just makes this, it just takes it to a different level entirely. I guess there's nothing else to say other than if you know someone out there like me who would benefit from watching this video, then please share it with them and do the planets some service. Thanks for watching. ", "duration": 406.67, "segments": [[53, 70], [75, 79], [84, 98], [109, 125], [128, 130], [134, 136], [140, 188], [197, 205], [247, 283], [285, 295], [298, 303], [305, 324], [325, 339], [342, 349], [351, 357]], "seg_text": " ", "pure_cap": "slice the pork. peel the skin off ginger and garlic cloves. put soy sauce mirin ginger and garlic cloves into a spice blender. blend all the ingredients and pour the marinade into a bowl. add the pork. mix the pork with the marinade. chop red onion and slice red bell pepper and snap peas. cut the broccoli. add oil to a wok and stir fry the pork. add chopped onions and salt to the wok. add bell pepper slices peas and broccoli and stir fry. add the rice and toss the ingredients. add pork and sweet chili sauce and mix. season with soy sauce and stir the rice. garnish with chopped red pepper and green onions"}, {"image_id": "bQ3QYyFglc0.mp4", "caption": " cook the bacon in a pan put mayo on bread season it with salt and pepper put the cooked bacon on it put some ham and tomato slices on top add more pepper and salt put some avocado on top top with some cheese slices put some lettuce on top too put more mayo and salt and pepper on top cover it with another piece of bread", "id": 63, "seg_prompt": "272 ; 14, 18 ; 30, 34 ; 38, 42 ; 47, 57 ; 69, 80 ; 83, 86 ; 89, 100 ; 110, 132 ; 133, 143 ; 146, 154 ; 154, 163......................................", "asr_text": " This is Nick from Nick's Guitar Videos, and you're watching Eric Surf 6. Here we go, we're cooking bacon. Can you smell the bacon? Welcome to Eric Meal Time. Today I'm going to be building a sandwich. I'm going to try to do this in real time. So let's get started. Here we go. Some nice bread, a bit of mayonnaise on the bread. I like to put a little bit of seasoning, salt, and pepper right on the bottom there. Next, moving on, this is a BLT. So the main ingredient right here is this. This is an Epic Meal Time Bacon Weave. It's a double 16 pieces worth of bacon. I'm just going to dump that right on top there. That took a bit of preparation. Alright, so that's that. We're going to top that with a little bit of ham. Just a little bit of ham that I've got left over here, a couple pieces. Okay, so we've got the bacon, we've got the ham. Then we're going to go for some tomatoes, four massive tomatoes here. We've got a little bit of pepper on them. Okay, a little bit more pepper, seasoning, salt. Okay, now the avocados. Let's get the avocados on here. Put some on there. A couple on each side. Let's do this. This is express sandwich making here. That's right, Eric, Meal Time. So we've got that. We're going to top with some cheese. Okay, we've got to have some cheese. Cheese slices right on top. These are sticking together a little bit. Sticking together, that's not good. Sticking together, it's alright. It'll come out just as well. Alright, so you've got your cheese slices on there. You've got to put some lettuce on top of that. Okay, about that much. And a little bit more. You've got the lettuce there. And a little bit more mayonnaise on the top of that. Okay, a bit more of the seasoning, salt, some pepper. And then on top goes the bread. That's the sandwich right there. Alright, let's eat this thing. The BLT, Eric Meal Time. Here we go. Oh man, it's not bad. That's the sauce. Best sandwich I've ever made. Alright, round two. Let's get in there for some more. And I forgot what was the purpose of this video again. Round five, less than a handful left. This video was a bad idea. What was I thinking? So there you go, Eric Meal Time, the BLT. Thanks for watching. I don't think I'll do another one of these. ", "duration": 272.33, "segments": [[14, 18], [30, 34], [38, 42], [47, 57], [69, 80], [83, 86], [89, 100], [110, 132], [133, 143], [146, 154], [154, 163]], "seg_text": " ", "pure_cap": "cook the bacon in a pan. put mayo on bread. season it with salt and pepper. put the cooked bacon on it. put some ham and tomato slices on top. add more pepper and salt. put some avocado on top. top with some cheese slices. put some lettuce on top too. put more mayo and salt and pepper on top. cover it with another piece of bread"}, {"image_id": "jGnz9f_2A2Y.mp4", "caption": " peel and cut the prawn combine baking powder flour and soda water and whisk everything crush seaweed and chilies combine sweet chili sauce rice wine vinegar fish sauce sesame seeds coriander and mint and blend together sieve the crushed powder dip the prawns in the batter and deep fry in oil grate lemon zest drain the prawns and put them on a paper coat the prawns with the seasoning powder", "id": 64, "seg_prompt": "440 ; 58, 93 ; 109, 129 ; 208, 238 ; 240, 277 ; 293, 298 ; 306, 330 ; 348, 350 ; 354, 359 ; 361, 370...........................................", "asr_text": " Hi, I'm John Coulter, and I love bringing music and food together, and today I'm with Yeah, this is my house. I am in the middle of making my fourth album, and what we've decided to do is open up the whole process to four webcams, which has been broadcasting everything for the past four We're going to do this amazing dish, which we've got these Madagascarian brawls. You can get to know them. That piece of cheese bread. He thinks deep thoughts. So we've got our shrimp, we're going to do it with a really cool seaweed and chili garnish and then a great dipping sauce. So, you've got this baffle here, and what we're going to do is we need to take the outer So you just get in here, and you just kind of pry it apart along here, and then you're just peeling it over. And now what we're going to do is that we're just going to cut down the back top there. As we do that, you sort of open it up, and then can you see that in there? And that's sort of like, you don't want to eat that. It's not very flavourful. I think you see how I've kind of just, I'm butterflying him. So I've just opened him up like that. Now what we're going to do is we're going to make a tempura batter. This is super simple, really quick, and I think it's one of those dishes that you want to learn how to do because you can do it with vegetables, you can do it with fish, you can do it with meat, really awesome. I've got some baking powder, rock that in there. Then we've got some self-raising flour, and then we've got some corn flour. And now we're going to use a sparkling mineral water. You could use soda water, but the important thing is, is that it's cold. It's really important that you do that. The consistency we're looking for is that you want to whisk everything in. Basically, all those bubbles that have gone in there are kind of lifting it, and that's going to make it really light. So it's important to whisk all the flour together and get a nice consistency that when you put your finger in, just coat, and you don't want any lumps in there. See how it's just coating my finger? You want it to be light. Look, you've set yourself a pretty high level with this new arm. You've literally done it in what, four weeks? Is that right? Yeah, we gave ourselves five weeks to get finished, and this whole, the way that we've done it, this process has actually never been done before. So at no point in the history of music has anyone kind of opened up the recording process to quite this degree. It's like the cameras are on all the time. So they're on all day and all night. I mean, I was worried about all kinds of things. I was like, well, hang on. Is it more exciting to get an album and hear it for the very first time, or to have heard it being made and then hear the finished product? It's really unique, isn't it? It's really interesting. Okay, so we've done the prawns, we've got the batter done. Now we're going to get this really cool seasoning. For the salt part, we're going to use seaweed. If you can just start pounding that down, and then what I'm going to do is I've got these great Mexican chillies, really smoky, and so I'm just going to chop this down a And remember, if you don't want the heat, leave these seeds out, because that's where the fire is at. I want a bit of fire. And then what I'm going to do to add to that is I'm just going to put in here, just, there we go, perfect. That's delicious as it is, but then we want a really cool dipping sauce, and I love this Sweet chilli dipping sauce. Get that bad boy in there, and then the next one that you want to put in there is the vinegar part, the sour, so in she goes. And then we've got some fish sauce, a scorelet of her, I've toasted off some sesame seeds, they're going in, and then this, this is going to make it really vibrant, really zingy, really So we're just going to get some coriander, and we're going to get some mint, and you could use other fresh, vibrant herbs like dill or parsley. Just going to blitz that, so, okay, perfect. Now that that's done, we're just going to get it, I'm just going to sieve it through. We've just got a little bit, because the bigger ones, they'd overpower it, okay, so perfect. We're ready to start frying, and then just get the bad boys, and you can take the heads off if you want to, and just going to put those in, make sure that they're all covered. You can still see the prawn underneath it, so it's light, and then you hold it for a little bit, because if you just drop it straight in, it will sink to the bottom, stick to the basket, and you'll have a, you'll kill somebody, you'll have a great day, and you'll be like, I can't do this anymore. Now they're going to cook for about a minute and a half, two minutes tops, at 190 degrees, and you're just going to see them turn a beautiful pink, and then the batter's going to be a beautiful golden colour, and they're going to be flipping, tasteworthy to the max, people. And then a little thing that just adds to the seasoning, which is just going to take it up a little bit, but it's going to add so much. Here's a little bit of lemon zest, so we're just going to put a little bit in with our Okay, so, drain off, and then just punch it comes, and then into the seasoning they go, and they're hot, so they're going to pick up that beautiful seaweed and the chilli, and just whack them on here, and then we're just going to finish off with a nice wedge That's our boy there, and there we have the most amazing tempura shrimp with seaweed and pepper seasoning, and a really cool sweet and sour dipping sauce. First, let's just get a bite, and then now, dipping sauce. Isn't that amazing? So if you want this recipe, you can click here, and you need to subscribe for more of these awesome recipes of Jamie's Food Tube, and check out those other bad boy chefs, and I highly recommend this, this is amazing. It's worth it. So, this is food by skin, this is Nukem Forma, I'm John Coulter, have a good one. ", "duration": 440.67, "segments": [[58, 93], [109, 129], [208, 238], [240, 277], [293, 298], [306, 330], [348, 350], [354, 359], [361, 370]], "seg_text": " ", "pure_cap": "peel and cut the prawn. combine baking powder flour and soda water and whisk everything. crush seaweed and chilies. combine sweet chili sauce rice wine vinegar fish sauce sesame seeds coriander and mint and blend together. sieve the crushed powder. dip the prawns in the batter and deep fry in oil. grate lemon zest. drain the prawns and put them on a paper. coat the prawns with the seasoning powder"}, {"image_id": "asoMkznFaCU.mp4", "caption": " mix some chopped parsley garlic and butter season with salt and pepper mix everything together put the mixture on paper wrap and press the mixture", "id": 65, "seg_prompt": "244 ; 57, 63 ; 64, 74 ; 78, 94 ; 162, 172 ; 173, 216..............................................................", "asr_text": " Hi, Chef Roger. We're about to make some compound butter. This one's going to be seasoned with garlic, parsley, salt and pepper. That's it. The measurement to be exact, 110 grams of butter, two cloves of garlic, one tablespoon of parsley has been chopped, same with the garlic, we chop it, some salt and pepper. You use compound butter to season your food. For example, if you're making a grilled steak and you don't want to put any sauce with it, but just a nice piece of butter on top of it, you could season that butter with different ingredients and then those flavors will disperse onto your hot steak. It could be a piece of fish too, a piece of posh chicken. It's very quick to make, easy to store and usually it releases a lot of flavor. Again, today the flavor we're using into it, garlic and parsley. To make it, you take some butter and you cube it and then you will add your chopping ingredient to it. Here's my parsley, here's my garlic. I'm going to season with a little bit of salt, a touch of salt and some fresh ground pepper. Then I'm going to take my spoon and I'm going to mix everything together with my spoon this way. It's going to soften up and everything is going to mix well together. Then I will shape it as a log so I can slice nice little slices after all of it. It's almost done. Actually, I'm going to use that compound butter with me to make some snails. Here I have some beautiful snails and I'm going to top those snails with some of that butter and then put it in the oven and I will eat a feast out of that. That's dinner tonight. Everything is mixed well. Now I need to shape it. To do that, I'm going to take a piece of parchment paper that I have here. I'm going to put the garlic right here on top of it. I'm going to fold the parchment paper over it and then with my hand I'm going to press it this way. I'm pressing it like that to see if it creates a log. You could use also an instant seed like this one, which is a pastry scraper, and you just press it like that. This is your compound butter. Here I've been pressed. Now I'm going to put that in my fridge for a good 30 minutes, I will say. It will be out and I could slice it and use it again onto my rare proteins or here for some snails. You could make a very nice cream sauce with that too. If you were to simmer a little bit of chicken stock, add a little bit of that to it and finish it with some cream, it would be beautiful. Not saying it's the most healthy sauce but it's pretty good. Thank you for watching how to make a nice compound butter and let me know if you like it. ", "duration": 244.5, "segments": [[57, 63], [64, 74], [78, 94], [162, 172], [173, 216]], "seg_text": " ", "pure_cap": "mix some chopped parsley garlic and butter. season with salt and pepper. mix everything together. put the mixture on paper. wrap and press the mixture"}, {"image_id": "cVUMbDi51ZQ.mp4", "caption": " add peanut butter soy sauce sesame seed oil rice vinegar garlic sugar cilantro and siracha sauce to food processor add a little bit of water and mix in chop green onions carots cucumber into thin slices tear lettuce basil leaves and cilantro into small pieces place rice paper into water until soft then spread on table place shrimp accross middle and add all other ingredients fold up tight and roll up", "id": 66, "seg_prompt": "664 ; 175, 230 ; 237, 264 ; 275, 414 ; 415, 456 ; 459, 513 ; 515, 577 ; 580, 615..............................................", "asr_text": " I'm Rockin' Robin, and today I'm going to show you how to make spring rolls. Now, these are super healthy. They make a great appetizer, and the reason they're so healthy is because they're made with fresh vegetables, and of course you can put anything you want in it. So what I'm going to be putting in mine are some baby shrimps, carrots, cucumbers, onions, to name a few things, and we're going to serve it up with a nice spicy peanut sauce. So I'll be right back to show you how to do it. Are you ready to go over the ingredients? Well, here we go. So the first thing I'm going to show you is our dipping sauce, which we'll be making that Okay, so we need some peanut butter. This is sesame seed oil, soy sauce, some sugar. Now, in here you can't really see anything, but there is some rice vinegar in there, and we'll need some minced fresh garlic and some sriracha sauce, which you can also substitute hot chili sauce if you like. So for the rest of our ingredients, we are going to be using, this is called fine rice vermicelli, and it comes in a package, I should have had this over here, comes in a package like this, and you get this in the Asian, in an Asian market, and basically all you do with it is you take out the pieces, I'm going to show you a piece. This one looks like this, and it's hard right now, and you just soak it in nice hot water for about 5 to 10 minutes, and it turns out like this, and you just strain out the water. So it's nice and soft, and that's going to go inside of our spring roll. Okay, so we'll need some carrot. I have some cucumber here, green onion, and like I said, I'm going to be putting some shrimp into mine. This is already cooked. Now here's what we're going to be rolling up our spring rolls with. This is rice paper, and this is pretty interesting stuff. Let me show you a piece here. It feels like plastic, and you see that beautiful pattern on there? That's when they lay the rice out on bamboo, and this is what imprints on the rice. So what we're going to do with this is simply soak it in water for just a few minutes, just very few, and it gets very soft and pliable, and then we'll fill our spring rolls in this and roll it up like a burrito. Now I'm also going to be using a little bit of cilantro and some lettuce. Now with the lettuce, you're going to probably not want to use the real crispy part of the This is romaine here, and this part here is pretty crispy, and it might make it difficult to roll your spring roll, plus it might break the rice paper covering. So a butter lettuce would be really nice, anything with a soft leaf, and then I'm also going to be using a little bit of basil, and that's pretty much it. So let's go ahead and start off with the dipping sauce, like I mentioned, and so we're going to place all those ingredients in my food processor. So first in goes the peanut butter, the soy sauce, the sesame seed oil, it has a nice roasted flavor, the rice vinegar, the garlic, the sugar, and I don't know if I mentioned it earlier, I'm going to throw in a little bit of cilantro, some of that garlic there, and I'm going to give a squirt of sriracha sauce, you know, just put in as much as you like, how much heat you like, so it's more of a trial and error kind of thing. So we'll blend this up, and what I want to do is go in and scrape this down. Now right now this sauce is a little thick, and so I may thin it down a little bit with some water to get the consistency a little thinner. So you can see right here that this is really, really thick, and that doesn't make for a good dipping sauce, does it? So we're going to add a little water to that, and by a little, I mean probably a tablespoon, and we're just going to work it in until we get the consistency we want. So just keep stirring it around, it's getting there, I think I'm going to add just a little bit more water, and of course if you want it even thinner, that's good, but I think this is a nice consistency here, and we'll just set this aside until we're ready to eat our spring rolls. Now that we have our peanut sauce made, now we just need to chop up and get everything prepared so it's ready to go into the spring rolls. So let's start off with our onions. Go ahead and chop off the root end and a little bit of the other end, and you just want to dice this up. The other option would be, and I find this easier, is to cut this into strips, but I think cutting it and dicing it works well. Now for the carrots you have a couple of different options. You can either peel them or not, I didn't peel this one because it's organic, and one option is if you have a peeler like this one that has the ridges right here, I'll show you how it works. You see how it just makes little julienne pieces? It's really nice. They're nice and small. I personally don't like a big chunk of carrot. So this works well. If you don't have this, let me do a couple more swipes. It's pretty cool how that works. You can just go around and rotate your carrot. Now if you don't have this, I'll show you what you can do with your knife. Cut off a piece. Because this thing rolls around a lot, it's nice to cut a wedge so that now your carrot will just sit solid and it's not going to roll around on you. That piece you cut off, you can just do some real fine chopping on it and get real nice You want your pieces thin, I think. Now let's move on to the cucumber. I like to peel mine. Again, this one's organic, but I still want to peel it. So go ahead and peel your cucumber. Now here, you want them to fit into your rice paper. So you might want to cut this into thirds, just to be sure. And then I'm going to cut it in half. And I'm just going to cut very thin pieces. If you don't like the seeds, you can leave those out. That doesn't bother me, so I leave them in. The other option is to use the peeler like we did with the carrots. We'll break it up into small little threads like that. If you like that, it just depends on how you want it to be and whatever's easier for you. Now for the lettuce, you know, I told you I wasn't going to use the very crunchy part of the leaves, so I'm just going to tear off the softer part into pieces. I'll just be able to lay that into the spring roll. Next we have the basil. So with the basil, I'm just going to tear the leaves into small pieces. That way I can just kind of spread this out. I don't want a big, an entire leaf in one spot. I like to just kind of put little pieces across it. And our last thing is the cilantro. So this, I'm pretty much just going to leave it, just tear off a little bit and place it on your spring roll. So we got a bunch there. Okay, so now we're ready to start making spring rolls. So what I have here is I have a pie plate filled with some water. And it's just lukewarm water. And I have one, let's see here, I got one of the rice papers. So I'm going to place it into the water and I'm only going to place one at a time. We're only going to make one at a time, okay? And we're going to leave it in here. I'm just going to keep my hands in here because I can feel it getting soft. Now right now it's still, you know, you can even hear it. It's not soft enough yet. So I want to show you what that looks like. It probably takes, you know, 20 seconds or so. I'm not sure. Okay, I think we're ready. Lay it down here on the cutting board and spread it out as best you can. It's hard to see right now. I don't know if you can see it, but it's pretty transparent here on the board. Now the first thing you put down is what's going to be the most noticeable. So I want to put down some shrimp first so that that will be seen. Okay, so I'll just put a few across, just like that. And then I'll probably add maybe a little bit of carrot and sprinkle it across. You don't want to make it too big because you've got a lot of things to add. Put some of the cukes down like that. And we have the vermicelli plate. Everything goes directly across. It's just like building a burrito. Here's a little onion and a little bit of basil, a little bit of cilantro. And if you don't like cilantro, guys, just leave it out. You could do parsley. You could even do mint. Mint is really nice too. So you can play with this. And like I said, you can put anything you want in these things. Now some lettuce. I was even thinking about putting some nuts in here. I think nuts would be really nice. Okay, so that's that part. All right, so now I'm going to fold it up. So I'm going to pick up the skin here. And you want it to be tight. So I'm going to tuck it in tight, okay, and roll it over. And once you make a rollover, now you can do the edges. Fold the edges in. That keeps them nice and tight. Fold in the other one, and then you can continue to roll it up, all right, just like that. Pretty simple, right? And then I'll just set this over here on my plate. So that's all there is to making spring rolls. Pretty simple and pretty flexible dish. I mean, you can add, like I said, anything you want to put in there. I'm going to go ahead and take a little taste. I'm getting kind of hungry. Dip some of that into the sauce. What a delicious, healthy thing to eat. Guys, I hope you'll try this, and I hope this helps you out. You know how to fold them and how to do it. So if you enjoyed this video, please give me a thumbs up, and share it on Facebook and Pinterest if you like. Thanks for watching. Be sure and subscribe to my channel if you haven't already. I'll be coming out with new videos every week. And I want to thank you for being here. All right, we'll see you next time. I'm Rockin' Robin, and today I'm going to show you how to make my shrimp asparagus pasta Now, this is a cold pasta dish made with fresh ingredients. We're going to be using some fresh basil and garlic and Parmesan cheese and a few other ", "duration": 664.83, "segments": [[175, 230], [237, 264], [275, 414], [415, 456], [459, 513], [515, 577], [580, 615]], "seg_text": " ", "pure_cap": "add peanut butter soy sauce sesame seed oil rice vinegar garlic sugar cilantro and siracha sauce to food processor. add a little bit of water and mix in. chop green onions carots cucumber into thin slices. tear lettuce basil leaves and cilantro into small pieces. place rice paper into water until soft then spread on table. place shrimp accross middle and add all other ingredients. fold up tight and roll up"}, {"image_id": "qndZKzNHpwc.mp4", "caption": " place a ball of rice onto the seaweed and spread out sprinkle spice onto the rice flip the seaweed over place scallians in a line on the seaweed place the tuna next to the scallians roll up the sheet place the mat over the roll and press down slice the roll", "id": 67, "seg_prompt": "520 ; 114, 164 ; 193, 206 ; 208, 219 ; 219, 224 ; 224, 247 ; 259, 311 ; 323, 343 ; 445, 496................................................", "asr_text": " Welcome to Sushi 101, today we're going to show you the basics of sushi, talk about some of the ingredients, and demonstrate how easy it is for you to take my counter and bring this to your home. So let's start off with what you're working with. A couple of ingredients you need to pick up starting with the nori, or the dried seaweed. You can find these in most Asian stores here in town, they usually come together in one piece like this. What we're going to do today is we're going to cut it in half and work with half a sheet The second ingredient you're going to work with is your rice. Now they don't come pre-packaged like this, there's a whole process of making the rice. You're basically doing one cup of rice and we're using short grain calories to one cup When you're done making your rice you'll add a bit of solution to it, it's usually one fourth of a cup of solution to one cup of rice being made. The type of rice that we're using here is sushi rice, the term sushi refers to the rice and not to the general type of food that we're working with. Today we'll be making two types of sushi, one will be the California style, inside out maki and the second one will be a hamburger, we'll be making a California and a spicy tuna. So let's begin with our pat, half sheet of rice and for your spicy tuna roll we'll be using scallions and spicy tuna mix. This mix consists of ahi or yellow fin tuna, chopped up and mixed with a combination of sriracha sauce and our own special house sauce. Our house sauce is a spicy aioli, here we call it a raw sauce, you can substitute any type of spicy sauce that you want, I've seen people use some Tabasco and jalapenos, but spicy tuna is a universal term for anything where you take your fish, kick it up a notch and stick it onto your sushi roll. To begin with your pat again, a couple things you really need to know, I'm using gloves today to kind of make sure that I don't make a big mess in front of the camera, but we're going to take a bunch of our rice here, about a 4 to 5 ounce portion of rice and you see it balled up, take it from our pot prepared and cooled, I'm going to ball it up so I'm just going to make sure that I keep my working area very clean, place it in the center of your pat and now you're going to do what I call the bow tie technique, one of the hardest things that beginning sushi people are going to have to face with is trying to keep everything on your mat, from here I'm going to take the rice, split it in half, evenly distribute it onto our pat and then I'm going to form a bow tie, using just the tips of my fingers I'm going to press the rice out to the edge of the nori pat, starting with the outer edges, having my little bow tie design, and then I'm going to fix the rest of the perimeter. Reason you do this is you'll see at the end of your roll that if you take a little attention to detail at this point of your rolling sequence, your sushi is going to look excellent when you start chopping it up and serving it to your guests or to yourself, and you can see in a matter of seconds, I've got an evenly distributed ball of rice, now I'm adding my The next thing you're going to consider is what kind of toppings you'd like to put onto As I said, it's an inside out roll, so this part of the rice that you're looking at will be the part of the sushi roll that you'll actually be seeing, so whatever you put onto this part of the roll will be presented to your customer, your friends, or to yourself. In this case, we're using a five spice Japanese sriracha sauce, a combination of Japanese chili spice, dried orange rye, black and white sesame seeds, and some dried seaweed. This is the first layer of spicy tuna roll. Now this is what makes it inside out. I'm taking my pad, flipping it over, being very careful to keep all the ingredients here nice and neat, and anything I'm going to place onto this side of the pad, which is now the inside of your roll, will be considered what you're filling. Starting off with our scallions, genus helping with scallions, and then I'm taking a couple of pinches of the spicy tuna mix. Here's where you can make a big mistake. One of the cardinal sins of sushi rollers are trying to put too much into too little bit of a roll. As you can see, we've cut this roll in half, so it's a half pad. Anything more than four or five ounces of material inside will give you a roll that will not properly seal, and you'll not have a good sushi experience. So at this point, I've got all the fixings for my spicy tuna roll. Now here's where the sushi staff skills come into play. I'm going to take my fingers, and again, we're not going to be manhandling sushi. It's very delicate art. It's very delicate food. I'm going to take my thumbs, take my fingers, and I'm going to gently raise the roll up until I cuff, and I'm going to decrease the air gap between your fish and your nori pad and press it up against there. Next thing I'm going to do is I'm actually going to let gravity be my friend. I'm not going to manhandle the sushi. As you can see, I'm basically, with my thumbs, picking up whatever bits of rice need to be placed onto the nori pad. With my fingers, my pinkies and all my fingers, I'm gently tucking in the roll, and as I tuck and press, tuck and press with my thumbs and my fingers, I'm letting gravity do all the work, and the roll will fall on itself. Now, the piece of equipment that most people consider critical to sushi rolling, or your bamboo mat, can come into play. For cleanliness and for ease of use, I wrapped it in saran wrap. You'll take your mat, place it over your roll, and at this point, one of the nuances of the sushi roll to come into play, where you're going to form the roll and not press it down. I'll give a gentle bit of pressure to seal that bottom half of the roll. Again, gravity covered the roll, my mat's going to form it, I'm going to give a little bit of pressure, and then I'm going to use the mat and my chopping board to press, form, roll, press, form, roll, and after three rolls, I'm staring at the seam or bottom half of my sushi roll. If I've done a good job, which I think I have, our sushi roll has been sealed, and flip it over to the top side, and again, you can see where the presentation of the roll from the beginning and the attention to detail, spreading out my spicy sauce, my spicy powder, comes The next step, Santoku style knife. For you novice sushi rollers, people ask me, what kind of knife should I get? This is $9.95 from Hawaii, but if you keep your blade sharp, maintain your knife, and you reuse it proper as far as cutting techniques, you could use any knife in your kitchen. What we're going to do is, we're going to bring into our water bin, into play, and you're going to want to keep a bin of water right next to you, just for multiple purposes, to wet your knife, to clean your hands, and right next to our water bin, you're going to want to have a wet pad. The reason being is, cleanliness is next to godliness in sushi roll, and I'm constantly dabbing the tips of my fingers, and any piece of my body that comes in contact with the So, I'm dipping my knife into the water, and this is a quick little technique, a nice little Keep your pad by the water, and watch it drain. Now, if you look closely at the knife, from heel to toe on the blade, it's coated with So, when I cut into my sushi roll, I should have a clean cut. When the knife is sharp, I maintain it, and there isn't a lot of material on here, I should have a clean cut going through the roll. I'm going to find the center of my roll, I'm going to do two cuts. I'm going to do an initial cut that will take me in about half an inch into my roll, and then a second cut that should get me to the base of the roll, at which point, wipe my knife, coat it in water, watch it drain. Find the center piece of my second half, or my first half, excuse me. One cut, two cuts, wipe my knife, repeat, one cut, two cuts. That goes on the board. Spicy tuna, ready for presentation. ", "duration": 521.17, "segments": [[114, 164], [193, 206], [208, 219], [219, 224], [224, 247], [259, 311], [323, 343], [445, 496]], "seg_text": " ", "pure_cap": "place a ball of rice onto the seaweed and spread out. sprinkle spice onto the rice. flip the seaweed over. place scallians in a line on the seaweed. place the tuna next to the scallians. roll up the sheet. place the mat over the roll and press down. slice the roll"}, {"image_id": "Aa4rc5Exz24.mp4", "caption": " crack two eggs and whisk them add in butter milk and some whole milk while whisking add some melted butter and vanilla while whisking add some flour salt baking powder baking soda and sugar and mix together pour the liquid mixture in to the dry ingredients and stir it up cook and flip the pancakes spread butter on the pancakes", "id": 68, "seg_prompt": "210 ; 14, 33 ; 33, 42 ; 44, 58 ; 61, 77 ; 80, 103 ; 117, 131 ; 133, 143......................................................", "asr_text": " Hi guys today on Divas Can Cook we are making these fluffy old-fashioned buttermilk pancakes. This recipe is the bomb ticket seat and it is so easy to make. Let's get right into it. Alright so the first thing we're gonna do is we're gonna crack our eggs into a medium bowl here. Then we're gonna grab our little whisk, get your whisk, and we're gonna whisk this bad boy until it's uniform in color. We don't want any streaks of yellow. We want a nice soft yellow color just like this right here. There's Ethan, now they're playing. I record my videos in my son's room so just in case you guys like, where is she? And honey. Alright now we're gonna add in some buttermilk and some whole milk. Alright buttermilk and whole milk. That's my grandmother's secret. She always use those so it makes the best pancakes. Okay now we're gonna add in some melted butter. Go ahead and whisk that butter right on into that batter. Keep that whisk moving and then we're gonna add in some pure vanilla extract to give it a nice little flavor there. Alright and go ahead and just whisk that on in there and now we're done. And now we're gonna move on to our dry ingredients. I had some all-purpose flour here in the bowl. I'm gonna add in my salt, my baking powder, and baking soda. Then we're gonna toss in a little bit of sugar just to sweeten it up a little bit like me. Alright then we're gonna whisk this around. You can also sift this but make sure you get it nice and combined. Okay we want everything to be perfectly mixed up. Alright now I'm gonna make a little well in the center of my dry ingredients there and pour those wet ingredients right into that little hole that we made. Then we're gonna take my rubber spatula and just kind of toss the flour into the wet ingredients like that and kind of fold it around. You want me very very gentle. Okay very very gently stir this up because we don't want to work the batter too much. Alright there should be some lumps in there like that right there. Perfect. Yeah it's still kind of lumpy. That's perfect. I have my griddle all heated up. I'm gonna just plop this batter right onto my griddle. This batter is kind of thick especially if you let it sit for a little while which is what I did. So I'm using my cup to kind of spread it out a little bit just like that. Alright and when the bubbles begin to break on the surface and the underside is nice and golden. I mean it's wretched honey. Go ahead and flip that bad boy over. Beautiful golden pancakes. I love it. I love love love. Some homemade pancakes. Nothing beats homemade pancakes. I'm so sorry. Alright now you have to brush it with butter. You have to. It's just the southern way darling. Brush it with some butter. It's gonna be so good. I promise you guys alright. It is alright. Perfect. Now you got pretty much done beautiful golden pancakes and you did it from scratch. Go girl. And in my next video I'm gonna show you guys how to make some homemade syrup that is bangin. And there's Isaac. He love these pancakes so much. Yeah he's getting so big my baby. And there's my little pancake thief Ethan. Ethan did you take did you take a pancake? So you don't have a pancake in your mouth? No. Are you eating a pancake? No. What are you eating? Some M&Ms. Is that a lie? Are you telling a lie? No. Okay. There you go. Oh kids are precious. Now go ahead and plop that butt on those pancakes. You're on the drizzle with some homemade maple syrup. Yes honey. And don't forget you guys. You can find this recipe on my blog at dwasandcooks.com. Thank you guys so much for watching. Later. ", "duration": 210.5, "segments": [[14, 33], [33, 42], [44, 58], [61, 77], [80, 103], [117, 131], [133, 143]], "seg_text": " ", "pure_cap": "crack two eggs and whisk them. add in butter milk and some whole milk while whisking. add some melted butter and vanilla while whisking. add some flour salt baking powder baking soda and sugar and mix together. pour the liquid mixture in to the dry ingredients and stir it up. cook and flip the pancakes. spread butter on the pancakes"}, {"image_id": "5yJz2Sc7T5k.mp4", "caption": " slice a large piece of peeled squid into squares and drain with paper towel add flour baking soda salt and pepper to a plastic seal bag add some red chili powder squid paste and the squid squares seal the bag and toss to coat the squid with the mixture fry the squid in the oil", "id": 69, "seg_prompt": "243 ; 24, 59 ; 68, 93 ; 94, 106 ; 109, 119 ; 139, 171..............................................................", "asr_text": " Time for a deep fried seafood delight that is surprisingly simple to make. Let's make some salt and pepper squid on the One Part Chef. Let's make some salt and pepper squid. First, I've got four large squid tubes, also known as squid hoods, and we're just going to slice along one side to open it up. And using a sharp knife, we're just going to cut little diagonal lines along the inside surface. You don't need to cut all the way through. Just score those marks all along the inside. Pat that dry with a bit of paper towel just to get any excess liquid off. Then simply slice the squid up into small pieces. That's our squid chopped up, so we can just set that aside while we work on our coating. Next, I've got a snap lock freezer bag. Now, this makes things so much easier when it comes to crumbing things. I'm going to put in a quarter of a cup of plain all-purpose flour, two tablespoons of corn flour or cornstarch. This helps to add a nice sort of silky texture to this crumb mixture. Next, this is salt and pepper squid after all, so we're going to put in a little bit of salt and some pepper. And just to add a little bit of extra flavour, I'm adding in about a teaspoon of garlic powder. And for a little bit of pep, I'm putting in about half a teaspoon of chilli. I'll just give that a bit of a shake around just to mix everything up. Next, we're going to add in our squid pieces, and we're just going to seal this up and gently toss it around to coat. Our squid's lovely and coated, so we can set that aside while we heat up our oil. I've got about one litre or four cups of cooking oil. I'm just using some regular vegetable oil for this. And I've got it in my big wok over a high heat, and we're just heating up that oil until it gets to about 190 degrees or until a piece of bread dropped into the oil turns nice and golden in about 10 seconds. We're going to gently place about half of our squid pieces into the oil. And we'll allow this to cook for about four minutes or until they curl up and go nice and golden. Try not to overcook them because otherwise they'll go kind of rubbery. A few minutes later and our squid is lovely and golden. It's curled up and looking gorgeous, so we'll just take that out with a slotted spoon and transfer it onto a plate lined with some kitchen paper towel to drain off any excess oil. And then we'll allow this oil to come back to temperature and cook the rest of our squid. And here we have our completed salt and pepper squid, which I'm just serving with a little bit of tartar sauce. But of course you could serve this with some garlic aioli or just squeeze a lemon wedge over the top. Absolutely fantastic. The smell is amazing. I cannot wait to have a taste. There is nothing like freshly made seafood, especially when it's got this wonderful crumb mix on it. So I'm going to have a dip and have a taste. It's lovely and perfectly cooked and you've got that wonderful mixture on the outside. Not too spicy and lots of flavor there. Yum. Well, I hope you enjoyed this recipe. Check out my other videos at onepotchefshow.com. And until next time, see you later. This took no more than about 20 minutes to make. It was very simple, very, very effective. And trust me, you make this, your family and friends will be begging you for it. It's so, so easy to do. So I'm going to have a bit more. ", "duration": 243.5, "segments": [[24, 59], [68, 93], [94, 106], [109, 119], [139, 171]], "seg_text": " ", "pure_cap": "slice a large piece of peeled squid into squares and drain with paper towel. add flour baking soda salt and pepper to a plastic seal bag. add some red chili powder squid paste and the squid squares. seal the bag and toss to coat the squid with the mixture. fry the squid in the oil"}, {"image_id": "ZLA9W7R4a_c.mp4", "caption": " heat oil in a wok add some finely chopped garlic finely chopped chilies and saute add shredded cabbage grated carrots chopped cauliflower green and white spring onions and saute add chilli sauce soy sauce vinegar mix all together well and cook add water or stock and corn flour mixture salt and pepper and mix well and bring it to boil once the soup boils serve it with chilli vinegar soy sauce and fried noodles", "id": 70, "seg_prompt": "186 ; 37, 64 ; 65, 90 ; 91, 109 ; 110, 134 ; 151, 161..............................................................", "asr_text": " Welcome to Taradaral's Kitchen. Our chef Pal today will be making one of the famous Chinese soup recipe named Hot N Sa Soup. Chinese soups are very popular whether it's Manchow soup or Hot N Sa soup. It is loved by one and all. So let's start making this quick recipe of Hot N Sa Soup. For this soup recipe you can use a kadai or a wok. For that we'll heat some oil and we'll allow it to heat completely. All Chinese cooking is always on a high flame. We'll add some finely chopped garlic, some finely chopped chillies and we'll saute this for a few seconds. Whether you make rice, noodle, soup, anything in Chinese cuisine this is the first step that is followed. Then we'll add some shredded cabbage, make sure it's thinly shredded. Some grated carrots, some cauliflower and some spring onion, greens and whites. And we'll saute this on a high flame for 2 minutes. We'll add little chilli sauce, little soya sauce, little vinegar. You can also use lemon juice. We'll mix this well and we'll cook this for 1 minute. We'll add some water. You can also add some stock. Then we'll add a cornflour and water mixture to give that thickness to the soup, salt and some pepper powder. We'll mix this well and we'll allow it to boil. Remember when you add the cornflour water mixture to stir it continuously. Our soup has started to boil. See the colour and the consistency is now perfect. One tip I would like to give you is whenever you make any type of Chinese recipes, whether it's noodles, rice or soups, try and serve it immediately. Our soup is ready, let's serve. Serve it hot with chillies in vinegar, chilli sauce and soya sauce. If you want that extra crunch you can also add some fried noodles. Download the Tarla Dalal app on your Apple and Android devices. Follow us on the Facebook at tarladalal.com. If you enjoy our recipes click like. To see more of my recipes click here. Please share your comments. I would love to hear them. I'm waiting for them. ", "duration": 186.67, "segments": [[37, 64], [65, 90], [91, 109], [110, 134], [151, 161]], "seg_text": " ", "pure_cap": "heat oil in a wok add some finely chopped garlic finely chopped chilies and saute. add shredded cabbage grated carrots chopped cauliflower green and white spring onions and saute. add chilli sauce soy sauce vinegar mix all together well and cook. add water or stock and corn flour mixture salt and pepper and mix well and bring it to boil. once the soup boils serve it with chilli vinegar soy sauce and fried noodles"}, {"image_id": "dl4NvSA3hRI.mp4", "caption": " crush the garlic and pepers heat up oil in a wok add the garlic and the chicken to the wok add oyster sauce sugar and fish sauce to the wok add rice to the wok and stir add bell pepper and basal to the wok", "id": 71, "seg_prompt": "471 ; 65, 118 ; 129, 149 ; 163, 192 ; 192, 222 ; 278, 297 ; 330, 356.........................................................", "asr_text": " Hi and I'm Kathy Jise. Today we are going to make a basil chicken fried rice or kalpatkapow. So let's dive right in with your basil chicken fried rice. The first thing we need for fried rice is 4 cups of cooked rice. Okay and that is jasmine rice right? And now why do you use jasmine rice? Thai is preferred jasmine rice. And jasmine rice is actually long grain fragrant rice. And that's the Thai favorite alright. And next is 6 cloves of garlic. And 2 Thai chili peppers. So depend on how spicy you want. And of course if you don't want it spicy leave it out. I'll smash all these together in the mortar here. When you do this you have to be careful. And then why are you smashing it? Can't you just chop everything up? Yes you can do that but this will bring out more flavor of the garlic and the chili peppers. You can actually just use a big knife and lay it flat and smash everything under it if you don't have a mortar or pestle. But if you're going to cook Thai food a lot definitely invest in one of these because it makes everything taste way better. So how fine are you smashing this? It doesn't have to be real fine. Just to release all those flavors and break it up so you don't get a huge bite of chilies or a huge bite of garlic. Okay this is about just right. All right looks good. Okay and I will heat up the oil now. Medium heat for now just to heat up the oil. Okay you've got a big wok there and how much oil are you going to use? A quarter cup of vegetable oil. All right and we're using medium heat at first so that we don't overcook the chicken right? No we don't want to burn the garlic. When we put the chicken in that's when we use high heat. Oh okay okay good to know. And garlic when it burns it gets a yucky bitter flavor right? Okay I start to see the smoke so this is good time to put the garlic and chili pepper in. Okay how long are you gonna cook that? Oh just a few seconds. Just to to brown the garlic but not to burn the garlic. And this is the chicken meat is one and a half pound. Okay and what are you using fresh meat? Yeah you can use whatever you like the white meat or the dark meat. Okay and now are you gonna cook the chicken all the way through at this point? Maybe it's halfway cooked. Okay and this is oyster sauce. This is three tablespoon of oyster sauce and I put in one teaspoon of sugar and that oyster sauce is a Chinese ingredient right? Uh-huh and two tablespoon of fish sauce. Okay and fish sauce is a staple of Thai food. It's made out of anchovies or other small fish and then they put the small fish into these large jars and they mix with this with salt water and then they leave the jars in the sun for several The fish actually dissolves in the water and then it gets all nice and very very salty and at this point they add more liquid to thin it out right? And that's what fish sauce is. It's a staple of Thai food and it's got a nice meaty flavor that salt doesn't tend to have. So 25 years ago when my mom first came to America from Thailand she packed up all her bags ready to go and she filled her suitcases with fish sauce and then she got off the plane and my dad had seen her suitcases full of fish sauce and he started laughing. Don't laugh at me because I was so afraid that I couldn't buy any here. Thai people could not live without fish sauce. Okay I'm gonna turn on the heat higher. Okay now we're really cooking and now put in the rice. Okay and again how much rice is that? Four cups cooked rice. This is a great meal especially if you've got some leftover rice sitting around because nothing makes a better fried rice than day old rice because it's a little drier so the rice holds its own very well. Yeah when you stir fry on high heat you have to work quick. That's right otherwise they'll burn. So we cool things until the chicken is cool. Okay and typically how long does it take? Three to five minutes. Okay depending on how hot your stove is and we've got a really hot pan so ours will be quicker than most. Okay when the chicken is cool I put in this is from one red bell pepper. Okay a whole red bell pepper. This red bell pepper is rice crunchy. Okay and I will put in about two cups of fresh basil. Okay I'll go ahead and stir. Okay oh smells so great. The basil is a key ingredient in this recipe. Okay and I turn off the heat so you don't want to cook the basil. Okay let's put this in the bowl. You hear you've got a nice bowl. There you go. And I honestly think if I had to pick one thing that I had to live off of for the rest of my life it would be this chicken basil fried rice. I love it. Okay looks good. Okay and this is how we serve the spicy chicken fried rice with sweet basil. Type people always eat fried rice with fresh cucumber. It cuts down the spiciness. Gives it a nice crunch and the cool flavors with the spicy flavors taste so good. And of course cilantro right. Let's put it on top. Okay as a garnish and cilantro is something that I've grown to love. And we always put fresh limes on the side. So you can squeeze it on top of the fried rice if you like. Oh Thay's love all kinds of flavors all mixed in one dish. I can't wait to eat it. Want to learn how to cook the Thai dishes that you've seen on today's show? Email us at dim at thayfoodtonight.com and tell us the recipe that you'd like. We'll also be happy to try and answer any of your Thai cooking questions. This program brought to you in part by Thai Kitchen offering a full line of Thai ingredients and products to help you bring that Thai experience home anytime. ", "duration": 471.33, "segments": [[65, 118], [129, 149], [163, 192], [192, 222], [278, 297], [330, 356]], "seg_text": " ", "pure_cap": "crush the garlic and pepers. heat up oil in a wok. add the garlic and the chicken to the wok. add oyster sauce sugar and fish sauce to the wok. add rice to the wok and stir. add bell pepper and basal to the wok"}, {"image_id": "GLzyCOTbwcU.mp4", "caption": " add cloves of garlic chili ginger coriander seeds chili powder and lemon juice to a blender and blend together mix masala paste mashed potato corn flour bread crumbs salt and coriander together form the mixture into a roll add oil to a pan and then a patty and turn while cooking toast the the buns in the pan place the patty in the bun and add green pepper onion mustard and ketchup", "id": 72, "seg_prompt": "498 ; 52, 106 ; 124, 178 ; 185, 208 ; 237, 273 ; 326, 351 ; 365, 418........................................................", "asr_text": " Hi, I am Madhura, welcome to Madhuras recipe.com Today we will see how to prepare veg hot dogs. Hot dogs is not something to be meant only for non vegetarians. Vegetarians can have this too and this yet another great recipe is given to us by Neera Janala. Thanks so much Neera for taking an effort to share such a great recipe with our viewers. So before we start let's take a look at ingredients. And to get started first we need to blend few spices together. Just combine everything together into blender and grind to make very smooth paste. First I am going to add few cloves of garlic. Also here I have chopped green chilli and one small piece of ginger. Add in some whole coriander seeds. This whole coriander seeds adds really nice and different taste to this dish. Then add red chilli powder about just half teaspoon. And after that add some lemon juice. We are adding lemon juice so that we don't need to add any water to grind this everything together. Now just cover this up and just blend this together to make very smooth paste. And after we blend this all spices together into a paste. Next thing what I have here is one medium sized boiled potato. I have boiled this into a pressure cooker, peeled and mashed it really well. Now in this boiled potato I am going to add this ground masala paste. This masala is really very flavourful. Also here I have some corn flour. This corn flour gives nice binding to this hot dog. Also add in some bread crumbs. And salt to taste. And lots of chopped coriander leaves. And now just combine this everything together really well. And also you can make addition of some chopped or boiled vegetable in this mixture. Now after we mix this everything together really well. Next we are going to form small oval shaped patties from this mixture. And also at the same time here I have skillet heating up over medium heat. You can make this as big as you want. And now this is ready. Just keep it aside. And now in the same way just make this patties from rest of the mixture. And after we make all our veg hot dog patties. Next we are going to shallow fry them. For this here skillet is heating up over medium heat. And to that first I am going to add just a teaspoon of oil. Now place one of this patty. And we need to shallow fry this from all the sides till the time it gets nice golden crust over it. Now once in a while make sure to turn them so that it will get cooked really well from all the sides. You can see it is getting light golden crust. It looks fabulous. And it looks done. I will just take this out. You can see this is beautifully roasted from all the sides. It has got wonderful golden color. It is fabulous. It has got light crust also. Now in the same way I am going to shallow fry rest of the hot dogs. And after we shallow fry our veg hot dogs. Now next here I have got beautiful hot dog buns. I have buttered them inside out. Now next I am going to toast it lightly on the same skillet. So just place this buns. You can see I have just buttered it lightly. Now just toast it little bit. It is optional. If you don't like you can just keep this. And now I am going to just flip this over. And just toast it from other side also. And once this bun is beautifully toasted just take this out. And now the most interested part of this recipe is to assemble this veg hot dogs. For this take one of these toasted hot dog buns and grab one of this shallow fried veg hot dog and put this right into middle of this bun. And now I am going to add some veggies. Here I have some chopped green pepper. Just stack it on the sides of hot dog so that everything will stay inside this hot dog. Also I have some chopped onion on the other side. And now top this up with some yellow mustard. And next I have some tomato ketchup. Looks beautiful isn't it? And now this veg hot dog is all ready. See it looks fabulous. You can see all these toppings this sauce and this combination of sauce. Wow looks just lovely. Believe it or not these are veg hot dogs. I just love it. Now when you eat it you are going to mess up all yourself. But it is okay sometimes especially when you are having fun with it. It just looks fabulous. It tastes just amazing. Thanks again Neeraja for such a wonderful wonderful recipe. I hope you have enjoyed watching today's session. For this and more and more and more exciting recipes please visit madurasarecipe.com developing a new test. See you soon bye bye. ", "duration": 498.67, "segments": [[52, 106], [124, 178], [185, 208], [237, 273], [326, 351], [365, 418]], "seg_text": " ", "pure_cap": "add cloves of garlic chili ginger coriander seeds chili powder and lemon juice to a blender and blend together. mix masala paste mashed potato corn flour bread crumbs salt and coriander together. form the mixture into a roll. add oil to a pan and then a patty and turn while cooking. toast the the buns in the pan. place the patty in the bun and add green pepper onion mustard and ketchup"}, {"image_id": "ucky1nWb7LY.mp4", "caption": " preheat the oven at 425 degree and drizzle little bit of olive oil on both the sides of 4 bread slices lay the bacon slices on a broiler pan and place both bread and bacon in the oven and cook for 10-15 minutes cut the avocado into half take off the seed and scoop the pulp of half into a bowl squeeze half of a lemon juice add a pinch of salt and some fresh parsley and mash them all together with a fork to get a paste slice the other half of the avocado take out the bacon and bread toast from the oven to assemble bottom layer of sandwich take 2 slices of bread and spread the avocado mixture over both the slices place some tomato slices on the avocado spread and season with little salt and pepper drizzle a little bit of olive oil over it top it with the bacon slices and on the other slices of bread place the sliced avocadoes season avocado slices with little bit of salt and top the avocadoes with lettuce leaves place the avocado and lettuce topped bread slice on the bacon and tomato topped bread slice and serve cutting the sandwich into 2 pieces", "id": 73, "seg_prompt": "305 ; 60, 76 ; 81, 95 ; 109, 120 ; 123, 146 ; 147, 153 ; 154, 167 ; 169, 197 ; 201, 204 ; 210, 226 ; 227, 250 ; 251, 257......................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show you how to make an avocado BLT. Now I constantly get requests for more salads, more sandwiches, just kind of quicker things to eat and BLT is a classic but I'm throwing in the avocado because I really like it, so let me take you over the ingredients so we can get started. I'm going to eat some thick cut bacon, some bibb lettuce or balsam lettuce, whatever it's called in your store, some sliced tomatoes, avocado, a little bit of lemon juice, some fresh parsley, extra virgin olive oil, salt and pepper and the bread of your choice. I am using just some gorgeous Italian bread, it's a round loaf and I've cut about half inch slices off of that but you can use whatever bread that you like, it's up to you. Now the first thing you want to do is the oven preheated to 425 and I'm going to toast my bread and cook my bacon at the same time in the oven. Now I'm going to cook my bacon, all I'm doing right now is just drizzling my bread with a little bit of olive oil and what I'm going to do with my bacon is I'm going to cook it on my broiler pan here or you can use any kind of pan that you can put a rack over because that way the bacon fat kind of drips down and the bacon cooks evenly, it doesn't sit So I'm just going to put my bacon slices on here and I'm going to put the bacon and the bread in the oven, the bacon is going to take about 10 to 15 minutes, the bread should take about 10 minutes, the oven is on at 425, once they're done we'll put the whole thing together I just took my bread out of the oven and now I'm going to work on the avocado and all I've done is I've halved it and I've taken out the stone and I'm going to take half of this and I'm going to put it into this bowl. Now what I'm doing is because I don't want to use mayo, I'm going to mash half of the avocado and half of the avocado is going to act as that creaming component that would be on your BLT which is classically mayo but I don't want the seed of the lemon. I'm going to put in some lemon juice to stop it from browning and give it some color, pinch of salt and some fresh parsley and I'm just going to take a fork and just mash it all Alright, so I have that done, I took my other half of the avocado and I just sliced it, I also took my bacon out of the oven and we're pretty much ready to assemble. Now I'm going to take one piece of bread at a time and I'm going to divide the mashed avocado mixture between the two slices, that looks good. Take some tomato slices, you can use any kind of tomatoes you want and of course you don't have to use the avocado if you don't want to, you could just use regular mayo and make a regular BLT but I like it this way, it's a nice twist, it's a nice change on a classic. I'm going to season the tomatoes with a little salt and pepper and that's good, and just a little teeny tiny drizzle of olive oil on the tomatoes themselves, like less than a half a teaspoon. Now that you have your bottom layer, I'm going to top it with the bacon, now to the other slice I'm going to take some of this avocado that we've sliced and I'm just going to divide that with the two remaining slices. Season the avocados with some salt because you know avocados they need salt because they're very bland, they're very rich in flavor meaning they're very like, when you taste an avocado it's not like a light thing, it does taste very rich, it's got a lot of healthy fats in it but it is relatively bland, I'm putting this lettuce on the wrong side. Top the avocados with just a little bit of your lettuce and then just pretty much unite the two, and that is done, whoops, oh that is gorgeous. That is money, so good, so easy, you can make this if you want to this way, or you can make it more traditional without the avocado, it's completely up to you, but if you want to get this recipe go to www.laurainthekitchen.com, I'll see you next time, bye bye. ", "duration": 306.0, "segments": [[60, 76], [81, 95], [109, 120], [123, 146], [147, 153], [154, 167], [169, 197], [201, 204], [210, 226], [227, 250], [251, 257]], "seg_text": " ", "pure_cap": "preheat the oven at 425 degree and drizzle little bit of olive oil on both the sides of 4 bread slices. lay the bacon slices on a broiler pan and place both bread and bacon in the oven and cook for 10-15 minutes. cut the avocado into half take off the seed and scoop the pulp of half into a bowl. squeeze half of a lemon juice add a pinch of salt and some fresh parsley and mash them all together with a fork to get a paste. slice the other half of the avocado take out the bacon and bread toast from the oven. to assemble bottom layer of sandwich take 2 slices of bread and spread the avocado mixture over both the slices. place some tomato slices on the avocado spread and season with little salt and pepper. drizzle a little bit of olive oil over it. top it with the bacon slices and on the other slices of bread place the sliced avocadoes. season avocado slices with little bit of salt and top the avocadoes with lettuce leaves. place the avocado and lettuce topped bread slice on the bacon and tomato topped bread slice and serve cutting the sandwich into 2 pieces"}, {"image_id": "1R9d_EJPZ-w.mp4", "caption": " clean the squid and cut it into small slices add some extra virgin olive oil to the pan add some pressed garlic to the pan add the squid to the pan and sprinkle it with salt stir fry the squid", "id": 74, "seg_prompt": "202 ; 40, 52 ; 90, 92 ; 96, 114 ; 136, 142 ; 142, 184..............................................................", "asr_text": " Hi, I'm Randi Rabne from theconsciousplate.com. I'm a coach, a chef, and an expert in teaching people how to have the freedom to eat real food without worrying about getting fat. And today, I'm going to show you how to make a healthy calamari. So I'm working here with the bodies of the calamari today. And I just want to show you what it looks like. In advance, I've cut it into rings, which is probably what is more familiar to you. If you're used to ordering fried calamari in a restaurant, you typically see it like So I've gotten my squid pre-cleaned by my fish monger, and I recommend that you do that And then you just want to take a good sharp knife, and you want to slice through the tubes. So today, I'm making a quick saute of calamari with extra virgin olive oil and garlic. And the thing that's so interesting about calamari is that you can do one of two cooking methods with it. You can either cook it for a very long time and almost stew it in order for it to be tender. Or you can cook it really quickly for just a couple of minutes, and it'll still be tender. Anywhere in between, you're going to get this chewy, rubbery thing that you're not going to want to eat. And today, we're doing a quick cook. So I have my pan on medium heat, and to that, I'm adding some extra virgin olive oil. Now, I'm just letting the olive oil heat up, and while it heats, I'm adding to it some cloves of fresh garlic that I'm actually pressing into the oil. And the reason why I'm pressing it is because I find that I get the most flavor. It releases the oils in the garlic. If you don't have a garlic press, it's a great tool. I recommend having one. I love it. I'm letting this garlic get golden brown. If you like a little heat in your food, you could also add some crushed red pepper right And you don't want to take it much further, because when garlic starts to burn, it gets I'm just going to give this a nice pinch of some unrefined sea salt, and then I'm going to give it a stir to make sure that all the calamari is touching the surface of the pan and that everything can evenly cook. And this is literally just going to go for about two minutes, and we're going to watch as it just begins to turn opaque. And when it turns opaque, believe it or not, that's how fast it's ready. That's how it's tender, delicious, and you're going to want to eat it. You take it any further, and it's going to be chewy and rubbery. So here you have it, a very, very simple dish, sauteed calamari with garlic and extra virgin I'm Randi Rabney of the consciousplate.com, and this is how you make a healthy calamari. ", "duration": 202.5, "segments": [[40, 52], [90, 92], [96, 114], [136, 142], [142, 184]], "seg_text": " ", "pure_cap": "clean the squid and cut it into small slices. add some extra virgin olive oil to the pan. add some pressed garlic to the pan. add the squid to the pan and sprinkle it with salt. stir fry the squid"}, {"image_id": "tXfLb2JyZI0.mp4", "caption": " dip the dough in the flour roll the dough out cook the roti in the pan flip the roti over in the pan place the roti on the flame so that it puffs out", "id": 75, "seg_prompt": "260 ; 39, 44 ; 50, 88 ; 98, 118 ; 118, 121 ; 150, 160..............................................................", "asr_text": " Hello everyone today, I'm going to show you how to make roti It's Indian flatbread and for that we need a flat surface here I have a wooden board and a flat rolling pin. This is from India So let's get started Here I have a dough just make a round ball of a dough and We need a loose flower We're gonna dip this in a loose flower And then start rolling it And we're gonna roll it in a circular motion with the gentle pressure And we're gonna keep rolling around and round and round With the very light pressure. You don't want it to just press it so it sticks to the bottom So just keep rolling from the side and rotating with the other hand it needs some practice and But you will get it, right? So roll it until you have a desired size of a roti And now we're gonna Roast it here. I have a pan ready I'm gonna put the roti on it and we're gonna roast it a few seconds on each side The first side very few seconds and the second side we're gonna roast it a little longer Until we see all the bubbles forming Now as you see it started forming some bubbles and now we're gonna put it on the flame side down and Make sure the flame is on high and see how it puffed out. This is how we want ", "duration": 260.83, "segments": [[39, 44], [50, 88], [98, 118], [118, 121], [150, 160]], "seg_text": " ", "pure_cap": "dip the dough in the flour. roll the dough out. cook the roti in the pan. flip the roti over in the pan. place the roti on the flame so that it puffs out"}, {"image_id": "igC0oJ48gxg.mp4", "caption": " heat some oil in a pan and cook chopped onions in it chop some green lettuce and tomato into small pieces add yellow beans to the pan and cook with the onions prepare some cooked rice and mix the onion mixture with it put green lettuce tomato and rice mixture on a taco and roll it up to serve", "id": 76, "seg_prompt": "206 ; 7, 47 ; 52, 107 ; 134, 154 ; 159, 169 ; 176, 202..............................................................", "asr_text": " All right, you get to look at my frying pan again, about a tablespoon of olive oil, and you're going to cook one large onion, and you'll start with this so it can cook till it is caramelized. My kids have a bit of a sweet tooth. They do not like onions, but if I caramelize it, they don't even notice, or sometimes they don't notice that the onions are in it. So that's going to cook a while while I prepare and chop the other food. So while my onions are cooking, I'm going to chop up one romaine heart into small slices, so you get this broken up. Okay, I finished the lettuce, and I stirred the onions. It's starting to turn a little bit brown. My husband thought salsa would be good, but I wanted to go with some fresh vegetables. I don't always like going with a can, especially since you may go with can with beans. So two tomatoes chopped into, or diced. All right, this is a very pretty color, and it tastes just right for the onions. All right, I have to go with another onion because I thought it needed it. So I'm going to add a can of beans. Turn it down to low, and let that cook while my rice is cooking. This is about three cups of wild rice cooked in a pressure cooker. I will use jasmine rice cooked on the stove as well, but the pressure cooker gives it the kind of mushiness that I like. Pour in the dressing and stir. Now it's time to construct your burrito. You have your tortilla that has been heated in the oven for about five minutes at 350. You have your lettuce, your tomatoes, your rice, and your beans. Then fold it up and you're ready to eat. Enjoy your insane vegetarian burrito. ", "duration": 206.33, "segments": [[7, 47], [52, 107], [134, 154], [159, 169], [176, 202]], "seg_text": " ", "pure_cap": "heat some oil in a pan and cook chopped onions in it. chop some green lettuce and tomato into small pieces. add yellow beans to the pan and cook with the onions. prepare some cooked rice and mix the onion mixture with it. put green lettuce tomato and rice mixture on a taco and roll it up to serve"}, {"image_id": "Ex2yu23wyHA.mp4", "caption": " cook the udon noodles in hot water fry the beef and add mushroom garlic and cabbage leaf add stock and toss the ingredients add the cooked noodles soy sauce white pepper light soy sauce and mix it well add sesame oil", "id": 77, "seg_prompt": "249 ; 18, 60 ; 62, 96 ; 97, 118 ; 119, 180 ; 188, 192..............................................................", "asr_text": " We have to close the hood on a little bit, see if they're frozen, we'll kind of cook They're cooked noodles, but they're frozen, so we kind of dissolve the ice You see the hood on kind of open, like that But it's ready for stir-fry I'm going to stir the oil Stir-fry the meat a little bit Add a little bit of salt Add a little bit of garlic And a little bit of soy sauce And a little bit of chicken stock And one leg of chicken stock And a little bit of sizzling A couple of top soy sauce And light soy sauce Make it more tasty And we go in When the hood on, you need to cook a little bit longer Make sure the flavor goes inside the wooden Because the noodles are kind of big, give it a little more time Kind of like cinnamon, you know You stir the noodles Use a little bit of sesame oil to clean it So at the end, you need to think of the meat for the flavor So here's the beef, so open Thanks for watching! ", "duration": 249.67, "segments": [[18, 60], [62, 96], [97, 118], [119, 180], [188, 192]], "seg_text": " ", "pure_cap": "cook the udon noodles in hot water. fry the beef and add mushroom garlic and cabbage leaf. add stock and toss the ingredients. add the cooked noodles soy sauce white pepper light soy sauce and mix it well. add sesame oil"}, {"image_id": "2uApOypvnZI.mp4", "caption": " mix together mayonnaise lemon juice pickle onion capers and pickled onions in a bowl mix together flour corn starch cayenne pepper and a bottle of beer in a bowl coat a piece of cod in flour and the beer batter deep fry the cod in a frying pan place the cod onto a plate and serve with french fries green peas tartar sauce and a lemon slice", "id": 78, "seg_prompt": "322 ; 74, 86 ; 122, 184 ; 205, 229 ; 230, 240 ; 286, 311..............................................................", "asr_text": " Hey guys it's Friday night and some of you might be out at a pub and if you are usually the special on a Friday night is fish and chips a classic and this is my take on beer battered fish and chips now follow me camera guy come over here and have a look at this I've got some nice golden brown beer battered fish and chips with my homemade tartar sauce a side of green peas and some french fries and a drizzle some lemon juice on that and it's ready to serve so if you want to know how to make this stick around in this episode of cooking in HD I'm making beer battered fish and chips let's start with our tartar sauce the main ingredients for tartar sauce will be about a cup of mayonnaise the juice of half a lemon I've got some sweet gherkins here finely chopped also finely chopped some yellow onion I'm gonna use about a tablespoon or two of capers and for something a little bit different I've got some pickled onions and I've minced that into this bowl right here and I'm gonna mix everything together right now that's all mixed in let's give it a little taste here nice bite a little bit of sweetness tanginess it's good tartar sauce all right let's go over our ingredient list I've got five cod fillets here these were previously frozen if you can get fresh ones all the better but that's just what I happen to have I've got a plate here with just plain all-purpose flour in it I'm gonna use that to dredge the the cod fillets in and then in here I've got one cup of flour half a cup of cornstarch and half a teaspoon of cayenne pepper and to that I'm going to add my beer this is a sleeping cream ale it's a Canadian beer it's good I like it and I'm gonna dump the whole 355 mil bottle into here and what I'll be looking for is the consistency of something like pancake batter now in goes our beer now this is cold and that's kind of important because that means that we won't get lumps and I'm going to start to whisk this fully incorporate everything all right now check out the consistency it's very much like pancake batter which is what I'm looking for and I've just added a little bit of salt and I'm not adding pepper because I've got cayenne pepper in there and that's gonna give us just a little bit of heat so this is just the right consistency and I'm gonna okay so I'm gonna take my first piece of cod and what I want to do here is I'm just coating it in the flour and try to just use one hand because this is gonna make it dry and then the next step I'm gonna make it wet by putting it into the beer batter and I'm gonna use my other hand for that so I'm gonna cover it with my beer batter and once I've got it nice and covered I'm gonna take it over to my frying pan and just drop it in all right let's do the next one okay so this hand for dry throw it in the beer batter and then this hand for the wet and I like a lot of beer batter on mine so I'm just gonna just absolutely cover it all right so these are done let me show you what they look like all right you got nice golden brown color on there so I'm gonna plate these but first I'm gonna put them on a paper towel plate just to let the grease run off and then we'll plate them and I'll show you what the final product looks like okay so here's what the final product looks like I'm serving it with french fries some green peas I've got two fillets on there and this is my homemade tartar sauce you can see the nice golden brown batter on them and then I'm just going to take this lemon drizzle it on top and it's ready to serve so this is my beer battered cod fish fillets served on a Friday and I'm looking forward to having this with a glass of my slimineo Cheers ", "duration": 322.5, "segments": [[74, 86], [122, 184], [205, 229], [230, 240], [286, 311]], "seg_text": " ", "pure_cap": "mix together mayonnaise lemon juice pickle onion capers and pickled onions in a bowl. mix together flour corn starch cayenne pepper and a bottle of beer in a bowl. coat a piece of cod in flour and the beer batter. deep fry the cod in a frying pan. place the cod onto a plate and serve with french fries green peas tartar sauce and a lemon slice"}, {"image_id": "I8ckIq2-j0k.mp4", "caption": " dry soaked slices of potato on a towel add cayenne pepper and dill to a bowl of flour baking powder salt and pepper add soda water and ice to the bowl and mix add the potatoes to a pot of hot oil remove the potatoes from the pot coat pieces of fish in the batter place the fish in the pot of hot oilh remove the fish from the pot place the potatoes into the pot of oil remove the potatoes from the pot sprinkle salt onto the potatoes squeeze a lemon onto the fish", "id": 79, "seg_prompt": "388 ; 39, 65 ; 77, 84 ; 102, 135 ; 149, 160 ; 176, 192 ; 205, 224 ; 231, 233 ; 253, 260 ; 265, 268 ; 277, 289 ; 297, 304 ; 327, 330.................................", "asr_text": " Hey dudes, I'm Hilah and today on Hilah Cooking, we are making fish and chips, super crispy, the crispiest fish and chips you will ever eat, just like they served in the old England, just like probably Sherlock Holmes ate, except definitely better because I'm making them and I'm making them with love, damn it. We're going to start with chips part and I've got some russet potatoes here that I cut up about this size. I like them about as thick as my finger and about twice as wide but that's a little bit, you know, it's up to you. Some people like them bigger like steak fries but I think that's a little too much. So they've been soaking in cold water for about 30 minutes and now I'm just going to dry them off on a clean towel. The soak in the water helps make them really crispy because it draws out some of the excess starch on the surface. Okay, so then just sort of kind of the same trick that you use like if you're making potato latkes and stuff like that. Just want to roll it up in a towel and give it a little squish just to get all the water off, good deal. Okay, and we can kind of just set those aside for now and make our fish fry batter. For that, I've got some flour and some baking powder, salt and pepper. I'm going to add a little bit of cayenne pepper, totally optional. And a little bit of dill and honestly, you don't really taste this. It just looks really pretty in the final product but you could totally skip it or if you wanted to add any other spices of your choosing, that's fine. Maybe some curry powder would even be a fun little variation. And then I've just got some plain old soda water. You could use beer but I'm using soda water. And this is sort of like a tempura batter and it's just basically water and flour and then we're going to add in a couple of ice cubes. Some recipes you'll see add egg to the batter but I think that that makes it a little bit I like this because it's definitely very light and crisp and that's what I like and my fish and chips but I guess it's a personal preference. That looks about right. And I'm just going to add in a couple of ice cubes. It's going to help keep it cool and we can set this aside while our oil heats up, waiting for our oil to heat up to 330. So I'll let you guys know when that happens, okay? So you just sit tight. So our oil is hot at about 330 and our potatoes are dry. So we can go ahead and do the first frying and this first time we're just trying to cook We're not really trying to brown them. So we're just going to put in the potatoes and let them cook for about two minutes or until like all the sizzling kind of subsides a little bit. And don't overload it too much just because you don't want to drop the temperature. So maybe a handful of potatoes at a time. Not that you should use your hands to put things in boiling oil. A couple minutes later you can see our oil for the potatoes is not quite as furiously boiling as it was when we first dropped them in and the potatoes are soft. They're getting a little brown but this isn't the crisping step yet. So we're just going to let them drain here and then turn our oil back up to let it get up to like 365 or so and then we'll do the fish and the second fry of the potatoes. Oil's hot up to 365. I've got some fish that I cut just a little bit bigger than the potato pieces. I'm using a barramundi which is an Australian fish that I am new to but somebody recommended it on Instagram so thanks bud, I really like it. But you can use anything. Dogfish is very traditional but cod is also good. When I was in New Zealand the fish shop would have like five or six different types every day that just whatever was in fresh and you could take your pick. So just dip your little fish. I'm going to use my fingers. Do as I say, not as I do. Don't use your fingers. And again, you don't want to overload it so just fry a couple pieces at a time. And these will be ready when the fish kind of starts to float and the breading is nice and brown and again kind of waiting for that oil sizzle to subside. Okay so the sizzling has subsided and they're nice and brown. Let's drain them a little bit there and then these are so, so hot I'm going to let them cool for here just a minute while I do the second fry on these potatoes and it will be Like the fish will still be plenty hot by the time these potatoes are done. Just let them go for about a minute until they look really nice and brown and the oil again is up to about 365. And the potatoes are done. They're brown and crisp. So excited about this you guys. Way more excited than I should be for health purposes. Alright and then while everything is still hot, we want to sprinkle it with a little You can also use the same batter, the fish batter to do like fried mushrooms or zucchini We've even done eggplant chunks. It's all delightful. Alright now usually these are served with malt vinegar but my skanky old grocery store doesn't carry it. So I've got some tartar sauce that I made up with some homemade aioli and I'll put the recipe in a link to that and then the aioli will be up next Thursday or this coming Thursday or whatever sometime in the future and I am going to do a little bit of a lemon squeeze It's so crispy. Oh my God. Can you hear that? Oh my God, I'm so excited. Oh my God, so crunchy and so moist and just perfectly cooked. Wow, this is better than any fish and chips that you will ever buy in a restaurant or a bar or a pub or anywhere I promise you. So I hope you try this recipe and if you have any questions or comments, leave them below and I'll respond as soon as I can and remember if you ever take any pictures of any of the food that you make from my recipes, you can always put them on Instagram, hashtag Hilah Cooking and it will go straight to the website or you can post them on Facebook or the new Google Plus community for Hilah Cooking. So thank you for watching and I hope you have a great day and have some fish and chips, dudes, because it's good for you, not really. ", "duration": 388.33, "segments": [[39, 65], [77, 84], [102, 135], [149, 160], [176, 192], [205, 224], [231, 233], [253, 260], [265, 268], [277, 289], [297, 304], [327, 330]], "seg_text": " ", "pure_cap": "dry soaked slices of potato on a towel. add cayenne pepper and dill to a bowl of flour baking powder salt and pepper. add soda water and ice to the bowl and mix. add the potatoes to a pot of hot oil. remove the potatoes from the pot. coat pieces of fish in the batter. place the fish in the pot of hot oilh. remove the fish from the pot. place the potatoes into the pot of oil. remove the potatoes from the pot. sprinkle salt onto the potatoes. squeeze a lemon onto the fish"}, {"image_id": "P8SY69LYkx0.mp4", "caption": " add sorted red onion sorted celery some fresh herbs and pepper powder little salt to pre ground sirloin put a pair of gloves mix all the ingredients well place ring on plastic wrap and fill in mixture inside ring to brim press it and remove filling repeat the steps for all burgers to make small burgers take small quantity of the mixture roll it and press so as to get small burger season the patties by sprinkling little salt and pepper on top of the burgers", "id": 80, "seg_prompt": "260 ; 49, 68 ; 109, 133 ; 155, 174 ; 183, 193 ; 194, 220 ; 230, 237..........................................................", "asr_text": " Hi, this is Brian Schieser from Trellis at the Heathman Hotel in Kirkland, Washington, and we're here to show you how to make a juicy hamburger out of lean ground beef. We're going to start off today with ground sirloin, and this is a special grind, and in order to have a juicy hamburger, we want a certain fat content. So we're looking for about 8-10% fat, and that means we're going about 90-92% lean. Now we've asked our butcher to grind this for us, so it's already pre-ground, and what I'm going to do is I'm going to add into this a little bit of sauteed red onion, a little bit of sauteed celery, and some fresh herbs, and that is going to help us create a nice I want to put a touch of pepper, not too much salt, just a little bit of salt. Now the celery and the onion have been pre-saut\u00e9ed a little bit. What they're going to do is when we cook our burger slowly, they're going to bring some juice, and they're also going to help keep it nice and lean. So I'm going to put a pair of gloves on. One of the most important things when making burgers or handling ground meat is that you want to have your work surface clean and sanitized. Make sure that you're cutting board, running through the dishwasher, all your tencels are nice and clean, and I'll show you a little trick when we form it. Just a Ziploc bag or a little piece of plastic works great for keeping all those things off So I'm going to mix our celery and our onion in with our ground beef. We want to mix this really well. We're going to form this into four patties, and we're going to make sure everything is mixed in nice. If you want all your patties to be the same, a little trick is to have a scale. You can set your scale for the ounces that you want, a six-ounce burger, seven-ounce burger, eight-ounce burger. And then for forming our burgers, so they're all the same, we use a ring. And actually, this ring makes a perfect six-ounce burger. And I'm just going to set that on top of our plastic wrap. Put my ground beef in the center, and just put a touch more on top there. We want to fill it right to the top. Take and turn that over, put our burger out. This is an eight-ounce burger, so this is a pretty hefty burger. It is delicious when grilled and makes a great sandwich for two. Another little trick we can do here, so we want to make a couple of small burgers for the kids, just take a little bit, make a couple of little tiny burgers here. Now remember, when you're getting ready to cook your burgers, you then again want to season them with a little salt, and I like to season high up, that way there it's evenly distributed over the top of the burgers, so we don't have a lot of salt in one spot. Put a little bit of pepper, and this is how to make a juicy hamburger with lean ground This is Brian from Trellis at the Heapman Hotel in Kirkland. ", "duration": 261.17, "segments": [[49, 68], [109, 133], [155, 174], [183, 193], [194, 220], [230, 237]], "seg_text": " ", "pure_cap": "add sorted red onion sorted celery some fresh herbs and pepper powder little salt to pre ground sirloin. put a pair of gloves mix all the ingredients well. place ring on plastic wrap and fill in mixture inside ring to brim press it and remove filling. repeat the steps for all burgers. to make small burgers take small quantity of the mixture roll it and press so as to get small burger. season the patties by sprinkling little salt and pepper on top of the burgers"}, {"image_id": "5E3kulJRzGY.mp4", "caption": " mix red chili cinnamon stick cloves cumin seeds mustard seeds pepper garlic vinegar sugar and wine season the lamb with salt and papaya paste mix the chili paste with the lamb heat some oil in a pan and cook the lamb in it add onion and the sauce and cover the pot", "id": 81, "seg_prompt": "338 ; 29, 87 ; 104, 114 ; 124, 138 ; 152, 170 ; 187, 205..............................................................", "asr_text": " hello namaste salaamwalekum satsriyakaal, welcome back to another session with your VahChef at Vahrehvah.com. Today I'm going to make another favorite dish of Vindalu, usually traditionally this dish is made with pork but today I'm going to use lamb to make this dish. To make this Vindalu first we need to make the spice mixture, to make this spice mixture I've got red chillies, here I'm using this big red chillies, these red chillies add more of a color and a very nice flavor rather than hotness so if you want nice red colored Vindalu you can add this kind of red chillies, add a small piece of cinnamon sticks, few pieces of clove and a piece of cardamom if you want, add cumin seeds, half a teaspoon, half a teaspoon of mustard seeds, few pepper, around 6-7 pieces of a clove and a small piece of ginger, add vinegar just we're going to let these soak in this vinegar, half a teaspoon of sugar and traditionally they use fenny to make this Vindalu but I'm going to use a little bit of coconut milk this also gives a kind of a very good effect to your gravy, add a little bit of coconut milk but if you want to add fenny even half a cup of wine will add a nice flavor to this, soak all these ingredients for at least 30 minutes after which make a nice paste out of this. Now to this lamb what I did is I got the lamb with a little bit of fat on it that's okay because traditionally this dish is made with pork and I'm today using lamb instead of it, you can just add a little bit salt and also if you want to add any meat tenderizer you can add, I have a little bit of green papaya paste, let me tell you once again this is only to make your meat tender and then just mix and leave it for one hour after which we're going to add them chili paste, after leaving it for one hour you can add this chili paste what I did, now you can see how red this is, this gives a very nice flavor to your meat also, if you taste this marinade it will be like sweet, sour and lot of spicy, now let this meat rest for another 3-4 hours that's when this all these juices are absorbed by this meat then we're going to make this awesome lamb vindal, after marinating the meat for almost 4 hours I'm going to cook it now, add 2 tablespoons of oil, I'm just going to squeeze out the juices little bit and just add meat to this hot oil, just let it cook in the oil in a medium flame, saute this meat for another 5 minutes vindaloo is one of the most misunderstood dish even by the chefs, lot of people what they do is they make a nice red lamb curry in which they add potatoes and they call it lamb vindaloo, vindaloo doesn't mean aloo, vindaloo is basically a Portuguese dish which has been indianized by govan and they call it vindaloo, now add one small onion finely chopped, make sure you finely chop this onion and mix it up, I've got some of this sauce left in my bowl I'm going to add this also to this now, this already looks like an awesome gravy but it's going to become a very nice gravy after you cook it, just cover it up with a lid and let it cook, it's going to take around 30 to 40 minutes to make this dish, cook it to a point till this meat is tender and this oil loses out from this dish that's when this becomes an excellent vindaloo, after 15 minutes you can see that this meat is cooking, I kept the flame at low so you can see these nice bubbles coming up, let it cook in a slow flame for a little longer time recently I was in Goa and I tried vindaloo at three different restaurants and each restaurant had a different kind of flavor, different kind of taste usually this is not as red as what I'm showing it is slightly little yellowish in color, lot of you are used to eating vindaloo which is reddish in so I've used chilies that give more color and less of heat I thought the meat will be cooked in 30 minutes but it took more than 45 but look at this gravy, wow just awesome lamb also cooked perfect, ah even with the flavors you can tell this you're cooking something really really special oh my god oh my god you got to look at this sauce wow what a sauce, what a color wow even the meat is so tender, I am going to have a feast of kovan food today ah vindaloo is definitely one of my favorite and I'm telling you all over the world they go crazy about this vindaloo but very few chefs and very few make this perfect, dear friends you have to try this if you eat pork you better try it with pork otherwise you can use lamb if you're cooking with chicken make sure you cook this gravy separately then add otherwise the chicken will be cooked and the sauce will not be as cooked but when you cook it with lamb or pork you get the sauce as well as this meat cooked to perfection dear friends I hope you enjoyed to learn today's session of making vindaloo with your VahChef at Vahrehvah.com but remember Vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at Vahrehvah.com so others can benefit from your great cooking ", "duration": 338.5, "segments": [[29, 87], [104, 114], [124, 138], [152, 170], [187, 205]], "seg_text": " ", "pure_cap": "mix red chili cinnamon stick cloves cumin seeds mustard seeds pepper garlic vinegar sugar and wine. season the lamb with salt and papaya paste. mix the chili paste with the lamb. heat some oil in a pan and cook the lamb in it. add onion and the sauce and cover the pot"}, {"image_id": "TFJ6oR89Vb8.mp4", "caption": " add red pepper flakes to a bowl of eggs and whisk add feta cheese basil and cherry tomatoes to the eggs add olive oil to a hot pan pour the eggs into the pan mix the eggs together and shake the pan", "id": 82, "seg_prompt": "161 ; 47, 55 ; 56, 65 ; 66, 75 ; 76, 86 ; 90, 104..............................................................", "asr_text": " Hello, this is Chef John from FoodWooshes.com with cherry tomato feta and basil scrambled When I think summer, I think sweet corn on the cob, I think how's it possible the Chicago Cubs suck again this year, and I think delicious sweet cherry tomatoes. So I'm going to show you how to make one of my favorite summer breakfasts. And one of the keys is mise en place. We've got to have all these ingredients ready, chopped, sliced ahead of time before we start If you cook so fast, there's just no time to do anything once the flame is on. Okay, first of all we have three farm fresh eggs, and by farm fresh I mean just from the Three cherry tomatoes per egg, I have nine cherry tomatoes cut in half, some chiffonade of fresh sweet basil, some hot pepper and feta, one of my favorite cheeses. I'm going to give a nice pinch of red pepper flakes to the eggs, give those a scramble, and then we're going to dump in the other ingredients. There's just no time to add those once the eggs are in the pan. The feta cheese, the sweet fresh basil, and our lovely sweet 100 cherry tomatoes. I'm going to throw a heavy, high quality nonstick pan on high heat. That's right, high. Don't be afraid. A nice glug of olive oil, about a tablespoon and a half maybe. Alright, leave it on the heat until it starts to shimmer. That means it's really hot. It's not smoking yet, but it's shimmering. And then dump in the eggs. Have your spatula in your hand, and don't do anything for five seconds. Don't do anything. Wait for it. And now, start moving the pan, moving the eggs, moving everything. And this is going to cook, this is real time, however many seconds this is. This is going to cook really fast. Normally I use a lower heat for scrambled eggs, but the idea here is because we have such watery ingredients, the cherry tomatoes and the feta, we need to cook everything fast before everything starts to bleed. So that's it. I'm going to do a plate. I'm going to top with some fresh sea salt. The feta has a little bit of salt in it, but you're going to need a little more probably. So incredibly delicious, sweet, herbaceous, a little bit salty, just magnificent. And oh yeah, there will be blood. And by blood I mean delicious, sweet, cherry tomato juice, and a little bit of feta milk. The genius of this dish though is the toast soaks it up, and you're in summer breakfast And cherry tomatoes are just perfect right now for this dish. So go get some, give it a try, go to the site, all the ingredients are there, although I don't really think you need them. And as always, enjoy. ", "duration": 161.67, "segments": [[47, 55], [56, 65], [66, 75], [76, 86], [90, 104]], "seg_text": " ", "pure_cap": "add red pepper flakes to a bowl of eggs and whisk. add feta cheese basil and cherry tomatoes to the eggs. add olive oil to a hot pan. pour the eggs into the pan. mix the eggs together and shake the pan"}, {"image_id": "0Mz4NTozNXw.mp4", "caption": " combine flour cornstarch instant mashed potatos and cayenne stir in club soda with the flour mixture add panko bread crumbs to a bowl slice the onion into rings coat the onion rings in the batter coat the onion rings in the bread crumbs deep fry the onion rings in oil", "id": 83, "seg_prompt": "210 ; 20, 40 ; 40, 56 ; 60, 70 ; 73, 82 ; 89, 97 ; 97, 112 ; 115, 134......................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with an unbelievably incredibly great onion These are the most incredible onion rings ever. You know I'm normally pretty modest and humble. It's one of the things that makes me so awesome, but I have to say these are incredible, best in the world. Alright, so we're going to start with some regular flour and cornstarch. So it's kind of similar to a tempura batter, basically, but there's my secret ingredient, instant mashed potatoes. Alright, a little cayenne. So I'm going to whisk up the dry ingredients and then I'm going to add club soda. You have to get the exact amounts on foodwishes. We're going to stir that in, which is just going to take a minute. By the way, don't worry about developing gluten or the batter is going to be tough. This is unbelievable. Now it looks pretty thin there, but as it sits, the instant mashed potato, even though it's just a little bit, is going to swell up and absorb some of that liquid. It's going to be perfect. Alright, we're going to put some panko breadcrumbs, the other secret, in a shallow pan. You can get those in any store. Stop emailing me. You can't find panko. Big supermarkets have it. Alright, I like to use not super big, but kind of medium yellow onions. Do not cut them any thicker than a quarter inch, otherwise they won't cook. Separate them into rings. I didn't really need to tell you that, right? Alright, so there we go. This is only like 10 minutes later. Our batter has thickened slightly, and it's perfect. We're going to dump in a few rings at a time. Make sure they get coated with the batter, which is pretty much going to drip off, but enough is going to stick on there to latch onto these panko breadcrumbs, these sharp, incredibly crispy breadcrumbs. By the way, do as I say, not as you just saw me do. Use a separate fork for the crumbs and a separate fork to pull them out of the batter. Alright, we're going to fry these, and I'm not doing a deep fry demo, just standard 350. I'm using olive oil, but any standard vegetable oil, frying oil is going to work. It's going to go maybe three, two and a half, three minutes, and when it comes out, that magic formula that I've come up with, with the potato and the panko, produces the most crispiest onion ring I've ever had, ever, anywhere. Alright, now you can hear this. It's not fake sounds. That is the actual crunchiness. And now, you just have to listen to this. I mean, come on, unbelievable. Alright, that was really bland because there was no salt. Make sure you salt these generously before serving with some very fine sea salt, so it sticks on there. And let me finish this. I know this is so rude, but come on, admit it. You want to hear it. And that's it, super crispy, amazing onion rings. And here's really the ultimate test. Lots of different recipes are crunchy right when they come out of the oil, okay? The real test, does it stay crunchy? What you're going to see and hear now is literally, to the second, 15 minutes later. These sat on this rack for 15 minutes, and this is what they sound like. Your Honor, I rest my case. Anyway, I hope you give it a try. Go to the site. All the ingredients are there. And as always, enjoy. ", "duration": 210.83, "segments": [[20, 40], [40, 56], [60, 70], [73, 82], [89, 97], [97, 112], [115, 134]], "seg_text": " ", "pure_cap": "combine flour cornstarch instant mashed potatos and cayenne. stir in club soda with the flour mixture. add panko bread crumbs to a bowl. slice the onion into rings. coat the onion rings in the batter. coat the onion rings in the bread crumbs. deep fry the onion rings in oil"}, {"image_id": "GYolHIuQlEY.mp4", "caption": " roll the ball of dough press down on the ball of dough coat the dough in flour roll out the dough into a flat circle flip the dough over to remove flour", "id": 84, "seg_prompt": "56 ; 2, 9 ; 10, 14 ; 20, 27 ; 28, 41 ; 41, 52..............................................................", "asr_text": " Hi friends in this video, I'm going to show you how to make a round chapati out of the whole wheat flour dough Which I have already made So here I have taken a small portion out of it and try to make it around in shape in between both the palms press it and dip it in Dry whole wheat flour and remove the excess flour from the dough Using a rolling pin try to make it in round in shape Slowly try to make round in shape. Don't press in the middle portion. Try to make it round from the sides and remove excess Dry flour by flipping in both the sides. Hope you like this video. If you like this video, please don't forget to press thumbs up ", "duration": 56.67, "segments": [[2, 9], [10, 14], [20, 27], [28, 41], [41, 52]], "seg_text": " ", "pure_cap": "roll the ball of dough. press down on the ball of dough. coat the dough in flour. roll out the dough into a flat circle. flip the dough over to remove flour"}, {"image_id": "wSXkTrTvI5o.mp4", "caption": " preheat the grill put ham between bread and spread butter on top place a parchment paper over the baking tray fry the sandwiches sprinkle cheese on top", "id": 85, "seg_prompt": "199 ; 40, 44 ; 56, 86 ; 92, 95 ; 97, 130 ; 146, 155..............................................................", "asr_text": " Hello and welcome to Videojug. We're going to show you how to make croque monsieur. Step one, you will need the following ingredients to serve four people. Eight slices of ham, four slices of bread, halved, 50 grams of butter and 150 grams of grated Gruyere cheese. Here is a handy list of the ingredients. You will also need the following utensils, a knife, a fish slice, a frying pan, a large baking tray and parchment paper. Step two, preheat the grill. First, preheat the grill to 150 degrees centigrade or gas mark 2. Step three, make the sandwich. Take two slices of ham and place them on a slice of bread. Put another slice of bread on top to close the sandwich. Repeat to make all four. Step four, spread with butter. Spread the top side of the sandwich generously with butter, then turn it over and butter the other side. Repeat the same thing with all four sandwiches. Step five, prepare the baking tray. Line the baking tray with parchment paper in preparation for grilling. Step six, fry the sandwiches. Place the frying pan on a medium heat and individually place each sandwich into the pan. Fry them until they turn golden brown on the underside. Then using your fish slice, turn each one over and brown the other side. Remove from the heat when browned. Step seven, transfer to the baking tray. Using your fish slice, transfer each of the sandwiches onto the baking tray. Then sprinkle the tops with the grated cheese and they're ready to grill. Step eight, grill. Put the baking tray under the preheated grill. A quick tip leaves the door open when grilling to stop the cheese from sweating and when the cheese has melted, remove from the oven. Step nine, serve. As this is a perfect choice for breakfast or brunch, serve hot with a nice cup of tea or coffee. And that's how to make croque monsieur, the video jug way. Enjoy! ", "duration": 200.17, "segments": [[40, 44], [56, 86], [92, 95], [97, 130], [146, 155]], "seg_text": " ", "pure_cap": "preheat the grill. put ham between bread and spread butter on top. place a parchment paper over the baking tray. fry the sandwiches. sprinkle cheese on top"}, {"image_id": "9cDDAEsdb7A.mp4", "caption": " cut the potatoes into halves add some salt and dried chicken stock to a pot of water add the potatoes and boil take the potatoes out and drain them add a piece of butter milk and some salt and mash the potatoes using a hand masher heat some vegetable oil in a pan add some flour in the pan and stir add in some chicken stock in the pan and whisk keep whisking until the gravy turns to a dark color", "id": 86, "seg_prompt": "321 ; 34, 42 ; 51, 58 ; 61, 93 ; 96, 100 ; 104, 127 ; 138, 147 ; 151, 170 ; 178, 184 ; 185, 220..............................................", "asr_text": " Hi everyone and welcome to Niko's Kitchen's Fast Food Friday. Today we're going to be making one of the world's most popular fast foods. We're making KFC's potato and gravy. He's got budget meals Monday what you want Wednesday fast food Friday what else could he share? It's Niko's Kitchen where satisfying meals are prepared. So guys the first thing that we're going to do to get started on our potato and gravy I've just peeled some potatoes here and you can use any potatoes that you like and I'm just going to cut them into halves. Now over onto the stove just into a large pot I've put some water in there and we're going to boil that water up. Now to the water I'm going to add in some salt and I'm also going to add in some dried chicken stock. Just a small amount we don't want a lot. Just give that a good stir until it all dissolves. Then what I want you to do just grab the potatoes that we had and just pop them in. Now we want to boil these for about 7 to 10 minutes. Don't let them go too mushy but we don't want them to be too hard either because we are going to be mashing these potatoes. So just keep an eye on them it should take anywhere between 7 to 10 minutes on a medium to high heat. So guys our potatoes are cooked and you'll know that if you just grab a knife and just run them to the edge. If you hear it just goes through and you hear it click on the side of the pan you know they're done. So just take them out and drain all the water. So I've just put our potatoes into a bowl guys and to the potatoes I'm going to add in some butter and I'm also going to add in some milk that I've warmed up and make sure the milk is hot. And also give it a good generous seasoning of some salt. And just using a potato masher just give that a really good press down. And that's what you're after guys this beautiful no lumps creamy mashed potato. So just put this to one side and now we're going to get started on our gravy. Now guys into a small pan over a medium to high heat I'm going to add in some vegetable oil. And just leave the oil in the pan for about 2 to 3 minutes just to really warm up. So now that the oil has heated up guys what I'm going to be putting in is some flour. And we're just going to add in some small amounts at a time into the oil. And just give that a good stir and keep mixing it around. And we want to keep doing this guys once it's all dissolved add some more flour in. And what you'll find is the mixture will actually start to turn a brown colour and that's what we're after. So now once we've got it at that brown colour and I know it doesn't really show up on the camera that well. But trust me you'll see it at home it is a light brown colour. We're going to start adding in some chicken stock. So just add that straight into the pan. And what you'll find it will just all clump together. And just like we did with the flour just keep adding small bits at a time. And guys you'll see this transformation take place with the gravy and the chicken stock. It will really start to thicken like a paste and you'll think what have I done but trust me just keep stirring it. So guys when it turns real dark brown I want you to turn the heat straight off. Just keep mixing that through and that's what you're after guys this beautiful thick brown chicken gravy. So that's done so now it's time to plate this bad boy up. Now guys there are two ways to serve this up. You can serve it straight up in a bowl of course if you want to eat it straight now. But if you're having a picnic or something like that just grab a container like that with a lid already on it and just put it in there. So guys there you have it there's my version of KFC's gravy and potato mash. Now of course their potato is the reconstituted dry stuff that they add to water. I don't want to do that I would rather use the real potatoes but if you wanted to use the dehydrated mash to make it even more authentic then go for it. So let's give this bad boy a try check it out. This is one of those things it's a real treat you don't want to have this too often check that out. It's almost like ice cream is the potato and the chocolate sauce. It's almost like a savoury version of ice cream and chocolate sauce. Mmm it tastes exactly the same exactly the same. So guys give this a go please it's not that hard to do and I'm telling you it will save you heaps and heaps of money. All the ingredients are below as always so check it out. You guys take care and I will see you this Monday for budget meals so until then take care. Thanks for watching. ", "duration": 321.5, "segments": [[34, 42], [51, 58], [61, 93], [96, 100], [104, 127], [138, 147], [151, 170], [178, 184], [185, 220]], "seg_text": " ", "pure_cap": "cut the potatoes into halves. add some salt and dried chicken stock to a pot of water. add the potatoes and boil. take the potatoes out and drain them. add a piece of butter milk and some salt and mash the potatoes using a hand masher. heat some vegetable oil in a pan. add some flour in the pan and stir. add in some chicken stock in the pan and whisk. keep whisking until the gravy turns to a dark color"}, {"image_id": "hL0kuCIfFJI.mp4", "caption": " heat some olive oil and cook chopped onion and shallots in it add minced garlic and stir add soy sauce bell peppers and carrots add curry powder and pineapple chunks add a little salt sesame seeds and stir add some cooked rice and mix season the rice with chopped green onions", "id": 87, "seg_prompt": "260 ; 73, 93 ; 97, 105 ; 120, 130 ; 133, 155 ; 163, 177 ; 179, 202 ; 207, 214......................................................", "asr_text": " Hi! Welcome to my home kitchen. I am Bona and today I am making pineapple fried rice. It is thai. Let's start. Here I have leftover rice. Make sure that the rice is not very fresh because we need a very separate kind of each and every grain of the rice. In here I have some finely chopped vegetables. Of course I have pineapple chunks. You can use shallots or red onion. I have here carrot and bell pepper, green and red. So I am going to put this on the side and here I have this pan. Into this pan I am going to add olive oil. You can use any cooking oil you are using in your kitchen. Here I have the oil heating and the first thing I am going to add is the shallots, finely chopped shallots. You can use red onion. Give it a quick stir and you might want to cook it at the high temperature because we are making here fried rice and fried rice is cooked at the very high temperature. Here I have the garlic, minced garlic. So this onion, the shallots look good and to make it spicy, here I have the curry powder and I am going to need soy sauce. Here I have this soy sauce. I am going to add just a splash of it, just a few dash of it. Here I have bell peppers, green and red and carrot. So I am going to add all the carrots to go. Now I am going to add this curry powder. You can add according to your preference but I want it a little spicy. So I added about half tablespoon. Now I am ready to add this pineapple chunks and I am going to keep some for the top. Now you can see that it is cooking, sizzling nice here. I am going to add just a little bit of salt here, just pinch, just to taste. And here I have this sesame seeds. Now this is optional but I kind of like to add little crunch here. Now I am ready to add this rice. Oh my, it is so wonderful here. Now you will see that the rice kind of starts dancing, kind of sizzling. So you can take it off at that point. If you think that it is too dry, you can use the vegetable sauce here but mine looks perfect. On the top here I have some finely chopped green onion, scallion, spring onion. On the top. And turn off the stove. So here I have this pineapple fried rice. It is ready in no time. It tastes so delicious. I can't tell you. Once you make it, I am sure you will love it and you will make it again and again. Just going to give it a bite here. So with just a few ingredients, you can prepare this rice in no time. So this was all about pineapple fried rice. Thank you for watching and I will see you soon with the next great recipe. ", "duration": 260.5, "segments": [[73, 93], [97, 105], [120, 130], [133, 155], [163, 177], [179, 202], [207, 214]], "seg_text": " ", "pure_cap": "heat some olive oil and cook chopped onion and shallots in it. add minced garlic and stir. add soy sauce bell peppers and carrots. add curry powder and pineapple chunks. add a little salt sesame seeds and stir. add some cooked rice and mix. season the rice with chopped green onions"}, {"image_id": "0Y8z5xbGKqI.mp4", "caption": " add water to a bowl of flour and mix cover the dough with plastic wrap roll the dough into a ball apply flour to the dough and roll into a thin circle spread oil onto the chapati and fold into a triangle apply flour to the chapati and roll again place the chapati onto a hot pan and flip once it puffs up", "id": 88, "seg_prompt": "135 ; 14, 23 ; 30, 37 ; 39, 47 ; 50, 60 ; 61, 73 ; 74, 85 ; 104, 120......................................................", "asr_text": " will show you how to make wheat chapati. Take 2 cups of flour, add salt according to your taste and 2 cups of flour will make around 15 chapatis. Add half cup of water initially and mix it well. Add some more water as required to make tau salt. Now cover it and keep it for about 30 minutes. To make chapati take some dough and make it round. Apply some flour, roll it, apply oil and fold it into triangle. Now apply flour and roll it again. While rolling apply flour if required. Roll it until it is uniform and thin. Heat pan. Once the pan is hot put chapati. Once it pops up flip it. If you want you can apply oil and keep it for 2 minutes and your chapati is ready. ", "duration": 136.17, "segments": [[14, 23], [30, 37], [39, 47], [50, 60], [61, 73], [74, 85], [104, 120]], "seg_text": " ", "pure_cap": "add water to a bowl of flour and mix. cover the dough with plastic wrap. roll the dough into a ball. apply flour to the dough and roll into a thin circle. spread oil onto the chapati and fold into a triangle. apply flour to the chapati and roll again. place the chapati onto a hot pan and flip once it puffs up"}, {"image_id": "bFoIJCDEqGw.mp4", "caption": " pour fresh cold water into a bowl add kosher salt and sugar to water and dissolve cut salmon on both sides of center tissue and cut meat off of skin cut into thin slices brine slices for 3 minutes and remove pat the slices dry and put on a plate in fridge dip in soy sauce and ginger", "id": 89, "seg_prompt": "326 ; 31, 36 ; 37, 65 ; 92, 130 ; 131, 149 ; 150, 188 ; 191, 227 ; 248, 258......................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with quick cured salmon. That's right, this amazing technique is so fast, it actually takes longer to explain it than it does to do it. And think about it, why pay $25 a pound for Gravelocks at that fancy grocery store when you can buy fresh salmon for $25 a pound and make your own. Hey, wait a minute. So all right, I'll admit we really don't do this to save money. The real reason is so our foodie friends think we're a badass. So we're going to get started and the first thing we need is the brine. So into a bowl I'm going to pour some fresh cold water. Yes, we're using fresh water this time. And then to that we're going to add a whole bunch of kosher salt and a fairly decent amount of white sugar. And we're going to go ahead and give that a stir until it's completely dissolved. And sure, this would be quicker if we used hot water, but then our water wouldn't have been cold and fresh. But anyway, no worries because after a couple of minutes of stirring, that cloudiness will disappear and it will look like water again. And in the business, we refer to this as a moment of clarity. And once your brine looks like that, simply set it aside while we move on to prep the And there we go. I have one beautiful piece of salmon and it should still have the skin on it. And I'm going to recommend you ask the fishmonger for a center cut, right? That's right in the middle of the fillet. Make sure you have them pull those pin bones out or you do that yourself. And because we want some nice uniform thick slices, this piece of salmon is going to work And then to prep this, here's what we're going to do. There's a little bit of connective tissue right in the center. See that little streak down the middle? What we'll do is we'll cut on either side of that right down to the skin, but don't And then simply turn the blade parallel to the cutting board and slice it that way. And then we'll go ahead and do the same thing on the other side, keeping the knife between the flesh and the skin. And then once you've done that on both sides, go ahead and slide that knife blade right through like that. And that piece of meat should come right off the skin. And I'm not going to show up, but I'm going to do the same thing to the other piece. And then once I have those sections removed from the skin, we can trim it up a little further if we want. You can see that little bit of gray flesh there where it meets the skin. So basically anything that's not that beautiful orange flesh, you can feel free to trim away. And then once any fine tuning trimming is done, we're just going to turn that piece this way and carefully cut about quarter inch thick slices. And obviously you can cut them thinner if you want or thicker if you want. But if you want to use my brining times, it's going to be kind of important you get it similar. So I'm going to continue to slice that across. And once our salmon has been sliced, it's time to brine. And I like to do five or six pieces at a time. I mean, I could probably get more in here, but I know doing it in batches works great. So better safe than sorry. You want to be sure about the cure. So I'm going to go ahead and place those slices in the brine. And then believe it or not, it's only going to sit in there for three minutes. It's not called quick here for nothing. So set your timer for three minutes and you could probably just let it sit there. But you know me, I can't stand in front of food for three minutes without touching it. So I do move mine around a little bit. Like I said, probably for no good reason. And then exactly three minutes later, we're going to fish those out onto a rack, although you could probably just put these right on the paper towels. I just thought the rack would look cooler. But anyway, we're going to fish those out. And once those have been removed from the brine, very important. We need to pat those dry a little bit. So take a paper towel and kind of blot those off. It's okay if they're moist. You just don't want them wet. And then once all our salmon slices have been cured and patted dry, we're going to go ahead and put those on a platter. We'll go ahead and wrap that nice and tight with plastic. And then to finish the process, we want to refrigerate those until ice cold before serving. I would say a minimum of two to three hours, although overnight I think is much better. As these sit in the fridge, those slices of salmon kind of continue to cure and you'll even get a little more of a firmer texture. But anyway, we're going to chill that thoroughly and then it's ready to unwrap and use. And look how beautiful that is. That color is deepened. That texture is firmed up. Very similar to a commercial smoked salmon or a gravlax or other type of cured salmon. And because of that salt and sugar in the brine, it's perfectly seasoned. So let's go ahead and unwrap that and start figuring out ways to eat this. One of my favorite and simplest ways is just to put a little bit of ginger, just like a half of a freakishly small wooden spoon. Just stir it into a little soy sauce and then just give that slice of cured salmon a little And that is absolutely fantastic like that. So that's kind of the minimalist approach. If you want to go full food blogger, you can serve it as a crudo with a little micro herb salad, maybe a little green goddess underneath, maybe a little grated horseradish over the That's another amazing way to enjoy this. And you can really get a good feel for the textures. I cut it with a fork. I mean, it has that firmness like a cured piece of salmon would, but it also retains this incredible suppleness, just a luxurious texture. Or of course you could just channel your inner New Yorker and do a take on a bagel and lox. It's just a pumpernickel, everything flatbread with some cream cheese, a slice of the cured salmon and some chive. And that bite right there is just as awesome as you would imagine. But hey, what do you do in imagining when you can actually experience? So I really do hope you give this a try. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 326.5, "segments": [[31, 36], [37, 65], [92, 130], [131, 149], [150, 188], [191, 227], [248, 258]], "seg_text": " ", "pure_cap": "pour fresh cold water into a bowl. add kosher salt and sugar to water and dissolve. cut salmon on both sides of center tissue and cut meat off of skin. cut into thin slices. brine slices for 3 minutes and remove. pat the slices dry and put on a plate in fridge. dip in soy sauce and ginger"}, {"image_id": "C67CT1mdkzI.mp4", "caption": " add flour to a bowl and add water and mix knead the dough well and make into a sphere add oil to the dough and let the dough rest take a pinch of the dough and roll into a circle pat the dough onto dry flour and roll into a thin circle flip the dough between your hands to get rid of excess flour place the dough onto a pan over heat flip the roti to the other side remove the roti from the pan and place directly on the fire", "id": 90, "seg_prompt": "288 ; 45, 70 ; 75, 87 ; 90, 99 ; 123, 133 ; 135, 160 ; 161, 172 ; 173, 185 ; 186, 190 ; 195, 208..............................................", "asr_text": " Hi welcome to Ready Steady Eat and this is your Bournemouth Guru Saloni and today I am going to show you how to make a Phulka. You can call it a roti or you can call it a chipati. It is an Indian unleavened bread which is enjoyed on a daily basis by every Indian household. So without a further delay let me tell you what you need for this. So over to my kitchen. For this you will need 2 cups of whole wheat flour, \u00be cup or as required water and to serve ghee or butter. So here I have got some whole wheat flour and to start this recipe I need to first remove my rings. I have kept aside some flour for dusting and the rest I am going to need with plain water. Make a little well in the middle. Add some water. We are going to add water slowly to see how much is required. Actually I am going to keep adding a little water to this like this and I am going to make it into a nice smooth dough. You can see that it is all coming together now. It is almost like a pastry dough. Knead it well so that it is of a firm and smooth consistency. You can use both your hands. We are going to round it off and place it here for about 10 to 15 minutes. I am going to add a wee bit of oil or ghee on it so that it doesn't form a crust and I am going to let the dough rest for 10 to 15 minutes. So now we have waited for a good 15 minutes and my dough you can see is firm and it is ready to roll out into nice round rotis. For this what we need is a skillet which I am going to heat now and while the skillet is warming up I am going to now make small round rotis with the help of a rolling pin. Now I am going to take a pinch of the butter and make it into a small roundel the size of a table tennis or a golf ball. I am going to press it between my fingers and I am going to now pat it on the dry flour. I am going to use the rolling pin and I am going to lightly make a circle maybe about 8 inches round. It is only after a lot of practice that you will be able to make it into a proper circle. Now what you do is lift up the roti and flip it like this on both your hands to remove the excess flour. Pat it like this on either side and then place it on the griddle. So while it is being cooked I am going to take another roundel and do the same thing with this as well. You can see there are little bubbles being formed and now I am going to flip this side. You can see how well it has come out. You can see that it is starting to puff up so I am going to remove this. I am going to keep it on one side and with this side I am going to place it on the dry flour. You can see how the roti is ballooning up and there you can see that this roti is done. So now you see how nice and rounded and beautiful these Phulkas are. So I am going to now roast them one by one like the first one. So you patch them with your hand, remove the excess flour and on to the griddle just like this. They are nicely fluffing up already. This is done so I am going to flip it. I am going to slowly pick this up and put it on the direct flame. You can see how nicely this is fluffed up and ballooned up. Just add a little bit of ghee or clarified butter and you are ready to go. So my beautiful Phulkas are now ready. These make a wonderful accompaniment with any curry. You can even eat them plain with just a little bit of butter. They are really delicious. Do try out this easy recipe and let me know how they turned out in the comments section below but before that don't forget to leave a like button. Also subscribe to our channel for many such quick and easy recipes. So this is me Saloni signing off. Bye bye. ", "duration": 288.33, "segments": [[45, 70], [75, 87], [90, 99], [123, 133], [135, 160], [161, 172], [173, 185], [186, 190], [195, 208]], "seg_text": " ", "pure_cap": "add flour to a bowl and add water and mix. knead the dough well and make into a sphere. add oil to the dough and let the dough rest. take a pinch of the dough and roll into a circle. pat the dough onto dry flour and roll into a thin circle. flip the dough between your hands to get rid of excess flour. place the dough onto a pan over heat. flip the roti to the other side. remove the roti from the pan and place directly on the fire"}, {"image_id": "PTgdWWK2SPQ.mp4", "caption": " slice some celery stick into small pieces using food processor and transfer it to a bowl mince 3 garlic cloves in food processor later add 2 medium onions and 1 coarsely diced carrot and process them turn on the heat of pressure cooker and heat some of olive oil add the processed vegetable mixture chopped celery and italian spice mix and stir until the onions become translucent add 1 pound of cannellini beans six cups water and bay leaf cook closing lid on high pressure 35 minutes after 35 minutes of cooking time and 20 minutes of cooling time open lid to check if beans are tender add some chicken stock and diced tomatoes to it and set the cooking to browning add 1 cup of raw paste to it and cook it for about 10 12 minutes pour it to a soup bowl and top with some grated parmesan cheese and chopped parsley and serve", "id": 91, "seg_prompt": "400 ; 54, 74 ; 72, 131 ; 144, 150 ; 151, 193 ; 197, 231 ; 255, 264 ; 270, 294 ; 300, 312 ; 320, 358.............................................", "asr_text": " It's cooking with Cuisinart. Great recipes from master chefs. Now, one of America's greatest chefs, Hubert Keller, from Fleur de lis, in San Francisco and Las Vegas. The burger bar in Las Vegas and St. Louis. And sleek steakhouse in St. Louis. And now, today's recipe. First of all, it's a great, hearty soup in Italy. And what it means, fagioli, are those little white beans right over here, or the cannelloni beans. It's a great soup. The problem with it, it takes about two to two and a half hours to cook those white beans until they're really tender. And what I'm using today is a great pressure cooker over here. And what that pressure cooker does, it cooks the beans in about 35 minutes. Let me show you how to do it. So first, I have some celery right over here. And I will slice that celery. So, just like that. Okay. Once I have the celery going, I will remove now the celery from the working bowl. Okay. Let me transfer that right in here. Okay. Once I have that, so now the next ingredients, I will be putting the blade into the bowl. And we'll transfer three garlic cloves in there. And we'll chop them until really fine. Perfect. So, once I have that, so now the next step, I'm adding some onions to it. So that's about two medium onions, or one and a half larger ones that I've coated up already. And the other element is a carrot. So I'm just going to cut the carrot kind of coarsely before adding it to the food processor. And I have that. Let me put that in. And just couple on and offs. I'm chopping now the onions and the carrots. And I will transfer all those vegetables in the pressure cooker. So, I'm taking the lid off. And the pressure cooker actually also works like a saute pan or like a brassiere. I turned out the heat. And what I will do now, I will sear up the vegetables in a pressure cooker just by adding a little bit of olive oil. And I will transfer now all the vegetables, the onions, the garlic, and the carrots into the oil. So now I'm also adding the sliced celery into my vegetable mix and some Italian spice mix. And now I'm just going to keep on stirring that very gently until my onions become really nice and translucent. And it's amazing just by adding actually the Italian spice mix just to the heat. I can really smell it right there already. So it's quite amazing. We have not even started cooking and it smells already wonderful. Okay. My vegetables are really nice and ready and steaming. So the next step now, I'm having my cannelloni beans. I'm adding one pound of beans right over it. And I have six cups of water right over. Okay. So once I have that, one more item, bay leaf, right into it. So now let me close it and let me set the high pressure. I just set the pressure cooker on 35 minutes on high pressure. And believe it or not, just 35 minutes and those beans are going to be butter tender. All right. And now you see the steam actually building up. That means the pressure keeps on building up inside. And as soon as steam stops, the countdown starts 35 minutes and we are ready with some great beans. So I cooked the beans for 35 minutes and I naturally released the pressure from it for about 20 minutes. I'm ready now to open up the lid. Okay. And you see how it is and you can see how my carrots and my beans are already nice and tender right there. That was basically achieved just in 35 minutes. So now the next step, I'm adding some more chicken stock to it. Okay. And I have some diced tomatoes I'm adding to it. Okay. So now we have that. And let me set it up to browning. So what I'm trying to achieve now here is actually bringing everything to a boil. And at the last moment I'm adding the pasta. So I'm just going to drizzle the pasta nicely into it. And I'm going to bring it back to a simmer and we'll cook the pasta for about 10 to 12 minutes and the soup is absolutely ready. I guess the soup is ready. As you can see an easy way to cook those beans. So now comes time for plating. Okay. So we can see how nice and you can even see it how tender those beans are and how easy it was to cook them just for about 35 minutes. Of course I want to get some of that broth. And by the beans cooking that way it really thickens up the broth of you so you can see. So that and now the way I really like to serve it is with some parmesan cheese that I'm sprinkling just over. And that can be pretty generous with the parmesan cheese. You can even serve a little bit of the cheese on the side and of course sprinkle a little bit of parsley over it. Here goes the pasta a fagioli, the great, great soup. And it's very simple to do. But also remember by using the pressure cooker you can even use it on a potty and serving the pot just like that. Keep the set on simmer and in the whole potty your friends and everyone can just help themselves lilling up the soup. A great way without a pressure cooker you will never be able to cook the beans in 35 minutes. ", "duration": 400.67, "segments": [[54, 74], [72, 131], [144, 150], [151, 193], [197, 231], [255, 264], [270, 294], [300, 312], [320, 358]], "seg_text": " ", "pure_cap": "slice some celery stick into small pieces using food processor and transfer it to a bowl. mince 3 garlic cloves in food processor later add 2 medium onions and 1 coarsely diced carrot and process them. turn on the heat of pressure cooker and heat some of olive oil. add the processed vegetable mixture chopped celery and italian spice mix and stir until the onions become translucent. add 1 pound of cannellini beans six cups water and bay leaf cook closing lid on high pressure 35 minutes. after 35 minutes of cooking time and 20 minutes of cooling time open lid to check if beans are tender. add some chicken stock and diced tomatoes to it and set the cooking to browning. add 1 cup of raw paste to it and cook it for about 10 12 minutes. pour it to a soup bowl and top with some grated parmesan cheese and chopped parsley and serve"}, {"image_id": "91z7e22XGy8.mp4", "caption": " boil the potatoes in water mash the potato with salt pepper and cayenne pepper add an egg and farmers cheese to the potatoes and mash spread egg wash on the wrapper edges place the filling in the center of the wrapper press the edges of the wrapper together boil the pirogies in a pot of water cook bacon and onions in a pan with butter place the pierogis in the pan with bacon", "id": 92, "seg_prompt": "319 ; 21, 30 ; 40, 67 ; 68, 86 ; 130, 141 ; 141, 146 ; 146, 160 ; 176, 185 ; 192, 206 ; 226, 245..............................................", "asr_text": " Hello, this is Chef John from foodwishes.com with cheater pierogi. That's right, I was sitting around thinking, how can I make my Polish grandmother roll over in a grave? And then it came to me, make this recipe. So while this is far from authentic, it is very pierogi-like and very tasty. So here's how you make it. So we're going to boil some potatoes for the filling. I have some Yukon Gold. Of course I salted the water. We're going to cook those until completely tender. And while we're waiting, we're going to take our cheese out of the fridge. That is farmer's cheese. Read about that on the blog post. For me, it's kind of a cross between like cream cheese and ricotta cheese, but very Once the potatoes are cooked, you have to drain them extremely well. You don't want water in this. And then we're going to mash those while they're hot. And they really should cool down to just warm before we add the rest of the ingredients. So smash them and let them sit there for about 10 minutes to cool down. While you're waiting, you can season them with some salt, some pepper, some, that's A little bit. Did my grandmother use cayenne? I highly doubt it. So 10 or 15 minutes later, the potatoes should be just warm. I'm going to throw in a whole egg and my farmer's cheese. And once that's mashed together, you are done. And by the way, pierogi can have a million kinds of fillings. This just happens to be my favorite, but what I'm showing you here today will work with almost any filling. So once your cheese is mixed in and your filling is made, I'm going to go ahead and wrap that up and refrigerate it. I find it easier to work with cold, but you don't have to. You can actually start folding your pierogies right now if you want. So the filling is done and chilling until needed. That wasn't really the cheater part of this recipe. That filling is actually fairly legit. Here is the cheating part. We're using round wonton skins for our pierogi dough. Wonton skins are nothing more than perfectly round, perfectly even pieces of pasta. It's incredibly fast and easy. And again, this is a cheater recipe. So we have our wonton skins. I'm also going to need a little bit of an egg wash, which is just a beaten egg with like a tablespoon of water. You're going to want to lightly flour your surface. I'm going to take a pastry brush or a fingertip. I'm a fingertip guy. Go around the outside, around the outside, around the outside to moisten with the egg The dough seals properly. Once it's been egg washed around the outside, it's time to place down your filling. I'm using a little sorbet scoop. It's about two teaspoons or so. And then just simply press the edges together to seal. If you want to go and do the little fancy crinkle fold, go ahead. I don't bother because once these are cooked, as you'll see, they look great. So I'm just simply folding it over, pressing, and that is it. Seriously, it's that easy. So you're going to want to egg wash, fill, and fold a whole bunch of those. As many as you want to eat would be my advice. And then to finish, these are simply boiled for two minutes in boiling salted water. And then they can be finished in any number of ways. You can cook them in a little bit of butter. That's probably my favorite way. Or as I'm going to show you now, in bacon and onions, which takes it up a notch. So let's get in the time machine and go back about 20 minutes. I took some bacon and some onions and a little bit of butter. We're cooking bacon in butter. I'm using medium heat, and I'm going to cook the onions and the bacon together. And the bacon fat's going to render, and it's going to brown the onions beautifully. And when your bacon's as crisp as you want, and your onions are nice and caramelized, I'm going to push those off to one side. And I'm going to evaluate how much fat I have, because you need a couple tablespoons to fry So right here, I think I have just about the right amount. Of course, if it's too much, you use the old paper towel trick and soak some up. And if it looks like you need more, throw in another little chunk of butter. I'm ready to place in my just-boiled Perogi. And of course, you're doing both these things simultaneously. You have your pan of fixings next to the boiling pot. So when your Perogies are done, you're transferring them right into the frying pan. It's a perfect system. I'm going to brown those lightly for a minute or two on each side. I'm going to toss it with the bacon and onions. And that is one of the world's great comfort foods of all time. I'm going to go crazy with the portion sizes. Four or five is plenty. So I'm going to place those on a plate, a nice dollop of sour cream. You can top that with some fresh dill or fresh chive. And that's it. Way, way, way, way faster and easier. And talk about a textural tango in your mouth. You got that crispy, buttery crust. And inside, you have that soft, luscious potato, farmer cheese mixture. Anyway, there you go. Sorry, Grandma, but I had to do it. One of these days, I'll make the dough from scratch. It is better. But having said that, these were super delicious and something I hope you try, especially if you've never had Perogi before. Consider this like training Perogi. So I hope you check these out. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 320.0, "segments": [[21, 30], [40, 67], [68, 86], [130, 141], [141, 146], [146, 160], [176, 185], [192, 206], [226, 245]], "seg_text": " ", "pure_cap": "boil the potatoes in water. mash the potato with salt pepper and cayenne pepper. add an egg and farmers cheese to the potatoes and mash. spread egg wash on the wrapper edges. place the filling in the center of the wrapper. press the edges of the wrapper together. boil the pirogies in a pot of water. cook bacon and onions in a pan with butter. place the pierogis in the pan with bacon"}, {"image_id": "COKrOqleb1k.mp4", "caption": " add flour salt oil and butter to a bowl add boiling water to the bowl while mixing its contents transfer the dough from the bowl to a table roll into a sheet and add flour add butter and flour to the dough and roll together pinch out small pieces of dough and roll into small balls flatten the small pieces of dough into rotis using a roller place the roti into a hot pan and flip every thirty seconds spread butter on the roti", "id": 93, "seg_prompt": "341 ; 8, 34 ; 35, 90 ; 95, 115 ; 120, 135 ; 137, 140 ; 141, 161 ; 162, 211 ; 212, 220..................................................", "asr_text": " My name is Renee, and welcome to Proudly Indian Coffee. First you add 4 cups of baking flour to a mixing bowl. Then you add 1 and a half teaspoon of salt. Then you add half cup of oil. And 1 tablespoon of butter. Add a little bit of boiling water at a time as you are mixing until it forms a soft dough. Note, water must be boiling water. Once your dough is nice and soft, remove it from your mixing bowl and add it into a table. Add a little flour onto your working surface to prevent the dough from sticking to your table. Now roll your dough out into a sheet. Add some flour. Once your dough is rolled out into a sheet, add a little butter and a little flour to your dough and roll it all in together. Now, once your dough is rolled out, pinch out small pieces and roll them into small balls. Now using a rolling pin, flatten your small pieces of dough into rotis. Place your roti into a flat frying pan, ensuring each side cooks for plus minus 30 seconds. Now we have added butter to one side of the roti, but this is optional. So let's demonstrate just one more roti. This mixture makes two dozen rotis. When rolling out your roti, ensure that you roll it as thin as possible because if the roti is too thick, then it gets too hard overnight. With the roti that we've made, you can keep it in the fridge or freezer and once reheated, it's still air soft. So if you try this recipe out, be sure to send us your feedback on our website at proudlyindian.co.za. We would love to hear from you. ", "duration": 341.67, "segments": [[8, 34], [35, 90], [95, 115], [120, 135], [137, 140], [141, 161], [162, 211], [212, 220]], "seg_text": " ", "pure_cap": "add flour salt oil and butter to a bowl. add boiling water to the bowl while mixing its contents. transfer the dough from the bowl to a table roll into a sheet and add flour. add butter and flour to the dough and roll together. pinch out small pieces of dough and roll into small balls. flatten the small pieces of dough into rotis using a roller. place the roti into a hot pan and flip every thirty seconds. spread butter on the roti"}, {"image_id": "QpDxIXV6VTE.mp4", "caption": " add 1 kg of clams that is vongole cockles and palourdes to a pan of boiling water close the lid of the pan & cook for few minutes to allow the clam to open up take out the clams separately and put them in a bowl leaving the stock in the pan pour the clam stock into a jar peel some potatoes and cut them in small cubes take 2 celery stocks tear the wings deskin and finely chop them into pieces also finely chop onions cut pancetta into cubes melt butter in a pan add chopped onions celery pancetta ground black pepper and saute simmer and allow the veggies and pancetta to cook till soft add potato cubes to cooking veggies cook for minute then add clam stock close lid bring to boil 10 minutes separate the clam meat from the shells open pan lid to find if veggies are cooked then add 300 ml milk stir and cook for few minutes add clam meat into the soup and cook for 1 minute and serve", "id": 94, "seg_prompt": "454 ; 193, 197 ; 205, 207 ; 221, 228 ; 229, 232 ; 240, 247 ; 251, 259 ; 262, 264 ; 271, 284 ; 285, 293 ; 296, 310 ; 321, 333 ; 337, 347 ; 357, 362...........................", "asr_text": " Guys, welcome on another fishy Friday here at Bart's Fish Tales, today really exciting. I'm at the Osterskrelder, which is an inlet next to the North Sea in the south part of the Netherlands, and it's rich of all kind of beautiful seafood. You can find lobsters, oysters, razor clams, but today it's time for clams. We're going to make a traditional, well traditional, it's my version, clam chowder. But first, let's find the clams, we're going to see Joep here next door, he is the expert here in the Netherlands on shellfish and crustaceans. Good morning Bart, good to see you. This is Joepauer of Z\u00e4ker Seuss. So this is the catch of today, so this is a whole pellet. This is a whole mix of all different shellfish you can find in the Osterskrelder, right? And you hand pick them. All with hands, we pick the cockles, we pick the pellet, we pick the pongola, it's all So you take out the broken ones, which is really good. So he's the only one here who is picking by hand, so you get the highest, highest quality. Today we're going to make a clam chowder, can I have some clams? So these are the catch of today, these are full of sand. So if you want to clean your clams at home, you use a bit of water with some salt, and actually you can get rid of the sand, but Joep already did it for us. So this is all cleaned, right? So here you have all the different kinds of shellfish. So what do we have today, what can we cook with? I have here the pongola. So guys, look at these pongola, beautiful, all kinds of different colors. We're going to make a clam chowder today with different kinds of clams, because we are with But if you can find only one single species, no worries, it will be amazing, Joep. So next to the pongola, what else do we have, Joep? That was pongola, we have here, paludis. Paludis, they're beautiful, they're a bit bigger. And we have some paludis. So we have paludis, we have pongola, what else do you have, Joep? I have cockles. I love cockles. They're more white. Joep, I'm going to cook outside here, we're going to make this clam chowder. So you should come and taste. See you later. Okay guys, so let's kick off for a clam chowder. So the first thing what we're going to do, because we're going to make this clam soup, it's a seafood soup, we're going to make this broth, this stock out of these clams. What I use is a bit of water. So what I'm going to do right now is adding the clams to this water. So this is around one kilo of clams. You could count approximately in between 300 and 400 grams per person. Okay, so I put the lid on, I give it a few minutes, and until all clams are opened. So now it's time to check if my clams are opened. Look at this, smells so good. Yes, all the clams are opened. So what I do, I'll take them apart, you can sift them at home. The thing is you want to separate them from the stock you just have made, leave the last bit of the stock in the pan so you can take out the broken shell parts. So I've got these beautiful clams, I've got this delicious stock. I'm going to peel some potatoes. And now I'm going to cut them in small cubes. If you want to know the exact recipe, click on the link below. Two celery stalks. The first thing I'm going to take up the veins, the skin of the celery stalk. So now I've finely chopped them. The next is shallot. I've got here a beautiful piece of pancetta, and I'm going to slice it in small cubes. So everything has been cut now. I have my pan back on the fire, I have a knob of butter. So now the butter is melted, I'm going to add the shallot, the celery, and the pancetta. Add a bit of black pepper. So now I'm going to simmer the veggies and the pancetta until the veggies have been softened and the pancetta has a bit of color. I'm going to add the potato cubes. So after I've added the potatoes, I give it like one minute, and now it's time to add So now I bring it to boil, I'm using a lid because I'm outdoor cooking right here. So as soon as the broth is boiling, I give it like 10 minutes. So the potatoes will be cooked, and all the flavors have infused. This gives me the opportunity to separate the clam meat from the shells. What you want to do is save like 10% of the shells, including the meat, for the decoration of the stew. You have to clam open. You take out the meat with your fingers. So now it's boiling and I give it 10 minutes. So the potatoes are almost cooked. I'm going to add like 300 ml of milk. You can choose either for milk or for cream. So I slowly cook it for another few minutes. So what I do right now is adding the clam meat back into the soup for maybe one minute, just to heat it up. Just to heat it up. And now it's time to taste the soup. Mmm, it's really good. All these flavors, the base, the base is coming out of this beautiful inlet here in the south of the Netherlands. So now I give Joep, because Joep is the main man. He made sure that we had the best clams. So Joep, I just made a delicious clam chowder. So I would like to serve you, I have some clams in the shell and then I'm going to add Look at this Joep, some clams, potatoes, have some celery, some bacon. We're not adding salt because it's already the salt out of the clams, right? And the bacon gives a little bit of salt. So Joep, it's time to give you a taste. Guys, if you like this video, give it your thumbs up. If you have any comments, any questions to me or to Joep, leave them down in the box below. Thank you Joep. See you soon. Another fishy Friday. ", "duration": 454.83, "segments": [[193, 197], [205, 207], [221, 228], [229, 232], [240, 247], [251, 259], [262, 264], [271, 284], [285, 293], [296, 310], [321, 333], [337, 347], [357, 362]], "seg_text": " ", "pure_cap": "add 1 kg of clams that is vongole cockles and palourdes to a pan of boiling water. close the lid of the pan & cook for few minutes to allow the clam to open up. take out the clams separately and put them in a bowl leaving the stock in the pan. pour the clam stock into a jar. peel some potatoes and cut them in small cubes. take 2 celery stocks tear the wings deskin and finely chop them into pieces also finely chop onions. cut pancetta into cubes. melt butter in a pan add chopped onions celery pancetta ground black pepper and saute. simmer and allow the veggies and pancetta to cook till soft. add potato cubes to cooking veggies cook for minute then add clam stock close lid bring to boil 10 minutes. separate the clam meat from the shells. open pan lid to find if veggies are cooked then add 300 ml milk stir and cook for few minutes. add clam meat into the soup and cook for 1 minute and serve"}, {"image_id": "5MiUA4iaKbA.mp4", "caption": " peel and marinate the shrimp cook the kebabs on a grill cook all sides of the kebabs", "id": 95, "seg_prompt": "151 ; 54, 77 ; 108, 116 ; 116, 123......................................................................", "asr_text": " Hey everybody, Tin Man here. Welcome to my easy cooking channel. Today I'm going to make some steak and shrimp kebabs. What I have here is a pound and a half of stew meat and I actually used that in a crock pot recipe the other day and it was really good meat after I browned it. I was just eating it like that. So I'm going to use it for my kebabs and I'm going to marinade it in this garlic and herb marinade and I'm also going to unthaw some of these 3140 shrimp and get the shells off of them and put the shrimp in that same garlic and herb marinade. Okay this is going to be really simple, that's the way I like it. Stew meat is all cut up already so I just poured some of that marinade on it. All I'm doing with these shrimp is I kind of ran some water over them to unthaw them a little bit and I'm just pulling the shell off like that and dropping them in a bowl of marinade, same marinade. Okay my meat has been marinading here for about an hour and a half, two hours and it's looking really good. I put the shrimp in the fridge because the shrimp cook faster than this will so I figured by letting this come up to room temperature and putting the shrimp in the fridge it'll help equalize the cooking time a little bit. I'm going to use these metal skewers that I bought. It's easier to thread the meat onto these metal ones. Okay I'm doing everything the easy way today so I'm using my gas grill. We'll just cook these until the shrimp turn pink which shouldn't really take too long. Okay it's been about seven or eight minutes. I've been moving these around a little bit. They look pretty good to me. I think it's about time to get them off of there. Looks like these surf and turf kebabs turned out great. Little veggies on these babies just pure meat and I'm starving so I'm gonna dive into these things. Thanks for watching you guys and I'll talk to you next time. ", "duration": 151.5, "segments": [[54, 77], [108, 116], [116, 123]], "seg_text": " ", "pure_cap": "peel and marinate the shrimp. cook the kebabs on a grill. cook all sides of the kebabs"}, {"image_id": "i4ZAwUoP8c4.mp4", "caption": " finely chop onions and transfer it to a deep pan and salt them in vegetable oil cook covering the lid cut beef into cubes remove the pot from the heat and add 2 tbsps of paprika and mix well add pepper corns bay leaves and the meat and cover by adding water add 1 chopped sweet pepper and 1 chopped tomato cover the lid and simmer on low heat peel a carrot and dice it round chop parsnips and 2-3 garlic cloves and put them in a bowl crack 1 egg add salt beat and take 1/3 of the egg add flour and knead dough with fingers take a pinch of dough and roll and put them on a plate add chopped vegetables and 1 tsp of ground caraway seeds to the soup add some more water and cook until carrots and parsnips are half tender add potatoes and cook with lid covered once everything is well cooked add the sebeka cook for 5 minutes covering the lid and serve", "id": 96, "seg_prompt": "215 ; 39, 50 ; 53, 54 ; 57, 60 ; 69, 74 ; 75, 82 ; 84, 88 ; 92, 99 ; 103, 135 ; 136, 152 ; 171, 175 ; 176, 199 ; 199, 212..................................", "asr_text": " Budapest's great market hall dates to 1896. It's a draw for both tourists and the locals in search of the very best in fresh food and delicacies. Located just blocks from our Viking ships, I'm exploring it with my friend Agnes. Today we're preparing one of Hungary's national dishes, the Hartig Goulias, a meaty soup that originated with the Regent Hertzman, or Goulias. It's a favorite that quickly spread throughout Europe. We're back and we're ready to cook our goulash, and it's a typical Hungarian dish. It's a typical Hungarian dish. First we need onions. The onion gives the stew taste and consistency, so now we're going to saute the onions in vegetable oil. How much salt do you want? And just stir a little bit and cover. We're going to cut the beef and cube it. Okay, so we've cut our meat, and now we're going to add paprika. So before adding paprika, always remove the pot from the heat. But this is not spicy. This is a sweet one, so it's not. We're going to add peppercorns and bay leaves and the meat. We're going to add water now, just to cover. Two more things to add, one sweet pepper and one tomato. And cover and simmer, always low heat. Now we have time to clean the vegetables. Now we're going to make chipotle noodles. So we need one egg, but we use only a third of this egg. All right. Add some salt, please. So you're taking out two thirds and leaving one third. Now I will add the flour, and you will use your fingers to knead the dough. After a while you will be able to push and roll. Just knead it. Just knead it. You know it's starting to come together. But it does start off as a very messy, messy thing. Always add some flour on the plate because they are sticky. Just one small pinch, roll, and that's it. They look like tic-tacs. Yes, tic-tacs. About the same size and about the same dimensions. It cooks very fast. We will add this just five minutes before finishing the soup. Now it's time to add the veggies. Smells good. It smells really good. Let's see if the meat is tender. Perfect. So it's time to add parsnips, carrots, garlic, and caraway seed. We add a teaspoon of ground caraway seed. The soup, please. More water. Not too much. When parsnips and carrots are half tender, potatoes go in. Still smells good, better and better. Delicious. So let's taste one potato. Mm-hmm. Very soft. So please add the chippet cam, noodles, just five minutes, and they are done. Okay, that was the last step. And now we get to the best part. Yes, sure. We go and eat. Let's go. ", "duration": 215.5, "segments": [[39, 50], [53, 54], [57, 60], [69, 74], [75, 82], [84, 88], [92, 99], [103, 135], [136, 152], [171, 175], [176, 199], [199, 212]], "seg_text": " ", "pure_cap": "finely chop onions and transfer it to a deep pan and salt them in vegetable oil. cook covering the lid. cut beef into cubes. remove the pot from the heat and add 2 tbsps of paprika and mix well. add pepper corns bay leaves and the meat and cover by adding water. add 1 chopped sweet pepper and 1 chopped tomato cover the lid and simmer on low heat. peel a carrot and dice it round chop parsnips and 2-3 garlic cloves and put them in a bowl. crack 1 egg add salt beat and take 1/3 of the egg add flour and knead dough with fingers. take a pinch of dough and roll and put them on a plate. add chopped vegetables and 1 tsp of ground caraway seeds to the soup. add some more water and cook until carrots and parsnips are half tender add potatoes and cook with lid covered. once everything is well cooked add the sebeka cook for 5 minutes covering the lid and serve"}, {"image_id": "tKWl-njXhP0.mp4", "caption": " combine flour and salt in a bowl add two eggs into water and mix it well combine the wet and dry ingredients knead the dough and cover it roll the dough and cut out shapes place a scoop of potato and cheese on top for the round slices shape to dough to cover the filling and seal it cook the pierogi in boiling water heat a pan with butter and fry the pierogi and onions", "id": 97, "seg_prompt": "426 ; 8, 12 ; 13, 19 ; 20, 64 ; 65, 120 ; 122, 193 ; 200, 214 ; 215, 270 ; 273, 307 ; 308, 365.............................................", "asr_text": " Hi, I'm Susan Sadie. Welcome to Susan's cooking school. Today we'll be making pierogi. Let's make our pierogi dough. Here I have my flour. I'm going to add salt, stir it in. I'm going to take my eggs and add them to my water. This helps to get the eggs evenly distributed in the dough. Gradually add the egg mixture while stirring with a fork. I just keep tossing to incorporate the ingredients. It makes it a little easier when you go to knead it. I'm going to start to bring this dough together with my hands, and as I do so, I'm going to be able to tell if it's going to be too dry or too moist. If it feels too dry to me, this is the time to add a little extra water. And if it feels too moist, it would be the time to add a little more flour. Feels pretty good. After I have all the ingredients incorporated, then I'm going to put it on the table and knead it. We'll dump this on the table. Now I'm going to knead this for about a minute. As I'm kneading it, I'll pick up the bits of flour and dough that are on the table. We don't need to over knead this dough. We just need to make sure that it's nice and smooth and even. Usually a minute, doesn't it? I'm just kind of pushing the dough back and forth and putting my body weight behind it. It helps to bring it all together. So it feels pretty smooth and pretty even. I don't feel any lumps in there. But now it needs to sit and rest before we roll it out. So I'm just going to cover this with a little flour. Put a piece of plastic over it and let it sit for about 15 minutes and that will be ready to use. Our dough is ready to go. We've rested it. I'm going to take about half of it, the other half to the side. Keep it covered so it doesn't dry out. I'm going to put a little flour on my table. Press the dough out with my fingertips, give it a head start. I keep flouring it to make sure that it's not going to be sticking to my table. Flour the top. We can brush off the excess flour later on. Now I'm going to roll it. It's good to roll from the center out and keep checking that it's not sticking to the counter. Keep putting a little flour underneath it. It's nice and even. It's fairly thin. It's about an eighth of an inch or so. I'm going to take my cutter and cut the circles. I'll take my scraps of dough, which can be reused. I'll smoosh them together. I'm just going to put them on the back side of the dough that we have saved from before. We'll begin with our potato and cheese. Our filling is nice and cold and you can see that it's pretty firmed up. I'm using a 3 quarter ounce dish and I'm going to put one scoop on each dough. Now we're going to shape these. I take one. Basically I'm going to stretch the filling over the dough. I'm going to push down the filling, push the dough up and over, and then seal it at the top first. Then I'm going to seal it at the sides. I just pinch all along. Now that I've got it pretty sealed, I'm going to make sure that it's very good and sealed. I'm going to squeeze really hard on this edge. We just repeat that process. Again, take the paragon in one hand, sort of push down and pull up the dough around the filling. Squeeze at the top, making sure that I don't have any filling in there. Then pinching tight. And with experience, you'll be able to do these faster and faster. Okay, these are ready to be boiled. Make sure you have a large pot with a lot of water because if the pierogi are too crowded and the water takes too long to come back to a boil, they're not going to come out as good. So just drop your pierogi in one by one. You give it a stir once with a wooden spoon to make sure that they're not sticking to the bottom. And then it takes about three minutes for them to be done. The pierogi, when they're just about done, should be all floating to the surface as they are and the water should be vigorously boiling. Okay, so we'll remove these now. I have over here a tray that I just put some oil on. I'm just going to scoop these out and put them on the tray. Let them get nice and coated with a pin coating of oil, which will help prevent them from sticking. Even though these pierogi are ready to be eaten now, you can eat them just like they are. You can put some butter on them. But we're going to fry them up. We're going to serve them with some sauteed onions and sour cream. I think our butter is ready. So I'm going to add our potato and cheese, pierogi, and our sauerkraut and mushroom pierogi. Put them loose from the bottom of the pan. Put this over a somewhat medium gauge. And keep a close eye on them because you don't want them to burn. Okay, those are browned on one side. Flip these over. Flip the side a little bit, and I'm going to add some onions. I'm just going to move my onions around a little bit to keep them even looking good. Our pierogi are just about done. Okay, our pierogi are ready. Now we'll just plate them out. We'll arrange them around some sour cream that I have on this plate. With a little parsley on top. I'm going to put three potato and cheese and three sauerkraut and mushroom. And now we'll take some of these onions that we made and just sprinkle them around the top. And they're ready to be served. I hope you enjoyed this video. Thank you for watching. Please like and subscribe. Thank you for watching. ", "duration": 426.5, "segments": [[8, 12], [13, 19], [20, 64], [65, 120], [122, 193], [200, 214], [215, 270], [273, 307], [308, 365]], "seg_text": " ", "pure_cap": "combine flour and salt in a bowl. add two eggs into water and mix it well. combine the wet and dry ingredients. knead the dough and cover it. roll the dough and cut out shapes. place a scoop of potato and cheese on top for the round slices. shape to dough to cover the filling and seal it. cook the pierogi in boiling water. heat a pan with butter and fry the pierogi and onions"}, {"image_id": "nfO0YS2dSdw.mp4", "caption": " put some olive oil on a skillet and cook the sliced bacon add diced onion and toss put some diced celery and minced garlic and stir add clam juice and chicken broth into the skillet add cubed potatoes mix it well and let it simmer add black pepper and a pinch of cayenne add finely diced red fresno chili and cream add fresh lemon zest and stir it add in the scallops and stir", "id": 98, "seg_prompt": "368 ; 25, 49 ; 52, 70 ; 71, 86 ; 87, 106 ; 107, 131 ; 132, 139 ; 174, 185 ; 206, 223 ; 235, 250.............................................", "asr_text": " Hello, this is Chef John from Foodwishes.com with Bay Scallop Chowder. That's right, I was in the mood for a little seafood. And not only are Bay scallops one of the smallest seafood options at the store, they're also one of the most delicious and extremely easy to cook, especially in a recipe like this. But anyway, this came out incredibly well. My only complaint, I pretty much hated how it looked. But anyway, we'll get into that later. In the meantime, we're going to start with one of my favorite first steps of all time, So we're going to put a heavy duty skillet on medium heat with a little bit of olive oil in there. And we're going to go ahead and cook a couple strips of bacon that we've sliced in pieces. And we're pretty much going to cook this bacon all the way. We don't necessarily need it crispy, but we do want most of that fat rendered out and for some fairly significant caramelization to happen, which is what we have right about And at that point, we're going to throw in some diced onion and we'll give that a stir. And we'll saute that for, I don't know, three or four minutes, maybe five until those onions soften and kind of get a little bit golden brown. And by the way, don't worry about throwing in a pinch of salt like we usually do. We've got to be really careful with salt in this recipe. And the bacon does have enough salt in it to draw a little bit of moisture out of those We should be enough to deglaze that bacon goodness from the bottom of the pan. And then once our onions look good, we're going to go ahead and toss in a little bit of diced celery and a couple cloves of minced garlic. And we'll stir that in and we'll just cook that for like a minute. As usual, we don't want that garlic to brown. So we'll stir that in and saute that for just a minute, at which point we're going to add our liquid and we're going to use two kinds. Well, actually three, but two for now. I'm going to dump in some clam juice and also a little bit of chicken broth. And ideally that's unsalted chicken broth or low sodium, because I mentioned earlier being careful about the salt, the bacon has salt, clam juice is generally kind of salty. But anyway, we're going to add those liquids. We're going to crank our heat up to medium high because we do want this to simmer. And while we're waiting, let's go ahead and stir in a cubed potato. And I'm going to use a Yukon Gold. I love the texture. For me, it's the perfect soup or chowder potato. And usually I like the color, although ironically, the color sort of added to the problems I had later regarding this dish being sort of aesthetically challenged. Anyway, we're going to stir in those potatoes. Like I said, we want to bring this up to a simmer and we'll definitely be adjusting our final seasonings later, but I'm going to put a little pinch of freshly ground black pepper in here and a little pinch of cayenne. And once this mixture does start to simmer, go ahead and back your heat down to maybe medium, maybe medium low. We just want to maintain a nice, gentle simmer until those potatoes are just about cooked and we don't need them falling apart at this stage. They still can be a little firm. We just don't want them crunchy. And by the way, because scallops have that rich, sweet flavor, I want the liquid in this chowder to be more brothy than thick. But if you do, just smash some of those potatoes and you'll see that will significantly thicken things up. But anyway, the viscosity is up to you. You are the boss of what I don't want to seem like a sauce. And at that point, I'm going to add one finely diced red Fresno chili. So yes, I do like my base scallop chowder. Like I like my, well, basically everything else with a little bit of spice to it. And at this point, we're also going to throw in a big splash of cream and we'll stir that in and then all we're going to do is simmer that mixture for another maybe five or six minutes until the cream reduces just a hair and those potatoes are perfectly, perfectly tender. And this is basically what mine looked like when it got to that stage. We can also at this point, give it a little check for salt. Like I said, we haven't added any yet. So if you need to add a little pinch here, go ahead. And then before we add our scallops, I'm going to add one more thing, a little fresh lemon zest. In fact, we get that question a lot. When do you zest? When do you use juice? When do you use both? When we want lemon flavor, but we don't want the acidity of the juice. That's when you just use the zest. And on the other hand, when we're looking mostly for a hit of acidity with maybe a little bit of lemon flavor, we go for juice, but anyway, we'll stir in some lemon zest and at that point we're pretty much ready for our base scallops. And here they are. You buy those frozen and you thaw them and they should pretty much look like this. But if there's a little bit of that milky liquid in the bowl, that's fine. As long as these are wild caught with no additives or preservative brines, then you're good to go. And that's what I have here. And you're going to stir those in. And like I said, it's only going to take a minute or two for these to cook. And I believe I was on medium heat here, but if you feel like you need to crank it up a little bit, go ahead. Basically, as soon as they go from that raw sort of translucent look to more of a white color, that's pretty much it. They will feel just a little springy under the spoon or finger. And as soon as that happens, you're done. You have to turn off the heat and serve these. If you cook any kind of scallops too long, they will turn into small, chewy, rubbery nuggets that quite frankly, no one will enjoy. So as soon as you think yours are good, turn off the heat. And then before we serve this, I'm going to stir in some fresh tarragon. I think that sweet or basis flavor is incredibly important to this dish. So please find some tarragon. And as soon as that's mixed in and we've tasted for final seasoning, we're ready to serve up. And up to this point, I was so happy. It was smelling amazing. It was tasting amazing. But as soon as I ladled it into the bowl and garnished with a little extra tarragon, I realized I didn't like how this looked. It just looked kind of dingy to me. Because we cooked that bacon and onion first, this mixture wasn't even close to your more traditional white chowder colors. And when you combine that with the green from the celery and the gold from the potato, I just did not find this to have a very appetizing color. Although a few people that saw this told me I was overreacting that it didn't look that bad, but of course I knew them. And when it comes to food, don't believe anything friends or family tell you. But anyway, above and beyond its questionable appearance, this was absolutely delicious. Those base scallops are so sweet and tender, especially when you only cook them briefly and forget about the scallops. Anytime you're eating bacon and potatoes, that's usually a good experience, right? So all in all, I was extremely happy with this, except for, like I said, I'd love to figure out how to make it more beautiful. And by the way, if you're saying it might've helped if you seared the scallops first, no, I don't agree. And if you read the blog post, you'll hear my theory why. But anyway, there you go. Fresh base scallop chowder. So if you're a fan of clam chowder and or base scallops, I really hope you give this a try soon. So head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 368.5, "segments": [[25, 49], [52, 70], [71, 86], [87, 106], [107, 131], [132, 139], [174, 185], [206, 223], [235, 250]], "seg_text": " ", "pure_cap": "put some olive oil on a skillet and cook the sliced bacon. add diced onion and toss. put some diced celery and minced garlic and stir. add clam juice and chicken broth into the skillet. add cubed potatoes mix it well and let it simmer. add black pepper and a pinch of cayenne. add finely diced red fresno chili and cream. add fresh lemon zest and stir it. add in the scallops and stir"}, {"image_id": "CYadKq5-FRg.mp4", "caption": " soak the seaweed in water chop the seaweed and spring onion slice the tofu heat the broth in pot add miso to the soup add spring onion seaweed and tofu to a bowl pour the soup into the bowl", "id": 99, "seg_prompt": "211 ; 39, 53 ; 58, 76 ; 76, 88 ; 89, 96 ; 101, 133 ; 154, 173 ; 173, 180......................................................", "asr_text": " Hello and welcome to the vegan corner. Here you have our recipe for a renowned Japanese preparation, miso soup. This dish as we mentioned in our recipe for dashi stock is all but vegan as one of its ingredients is fish. We know how people love this soup so we decided to turn it into a fat-free vegan delicacy. We also wanted to point out that making miso soup better than any standard Japanese restaurant is dead easy as they usually prepare it by mixing a small bag of instant dashi stock with water which is quite far from being healthy. The ingredient list for this savory soup is in the description down below. To begin with let's rehydrate the seaweed. Place it into a small bowl and cover it with cold water. Within 10 minutes the few small pieces of dehydrated wakame will transform into big leaves. Drain the seaweed and remove the edible part from the central veins which are quite hard and not very pleasant to eat. Chop the seaweed into smaller pieces. Now take a spring onion and slice it into small round pieces. Next ingredient to add is the tofu. You can use as much as you want of it as it is mainly needed for presentations purposes. However we like to add the very little tofu to our soup and to cut it into tiny small dices. What can I say we are perfectionists. Now to the main ingredient of the dish the actual soup. Heat the dashi stock until it starts steaming and you see small bubbles forming on the bottom of the pan. Now turn off the heat and stir in the miso. How much miso you might ask? Well add it a little at a time until the soup has the level of savoriness that matches with your personal taste. Now miso is very difficult to dissolve in water and it also often contains some bigger pieces which are not desirable into the final soup. To solve this problem we are using a miso strainer for this task called misokoshi in Japan. If you do not have this piece of equipment you can simply use a small fine mesh sieve or a tea strainer. But if you do not have a Japanese miso strainer then what are you playing at? Everyone has a misokoshi at home, right? The variety of different miso available seems infinite. However the most popular ones are red miso and white miso. Red miso being the words most utilized to prepare miso soup. Now let's put the pieces together to create the final soup. For the sake of demonstration we are making a single portion here by using a small ceramic Japanese bowl as it is cute and appropriate. However if you have a larger appetite don't be shy and use a salad bowl instead. The first thing to go in are the onions followed by the seaweed. Now add the tofu and simply pour in the soup to complete the dish. Here is the final miso soup full of flavor and packed with umami. In case you have a savory tooth this dish will surely satisfy it as it is considered one of the most delicious food ever invented. The phenomenal taste makes it the perfect starter for any meal. Thanks for watching this video and if your mouth is watering simply hit the like button and we can guarantee it will stop immediately not lying. To the next recipe! ", "duration": 211.33, "segments": [[39, 53], [58, 76], [76, 88], [89, 96], [101, 133], [154, 173], [173, 180]], "seg_text": " ", "pure_cap": "soak the seaweed in water. chop the seaweed and spring onion. slice the tofu. heat the broth in pot. add miso to the soup. add spring onion seaweed and tofu to a bowl. pour the soup into the bowl"}, {"image_id": "trSnVJl6Q_k.mp4", "caption": " saute chopped onion and garlic with oil put one jar of spaghetti sauce in the pan and let it simmer add the beef bread crumbs parmesan cheese parsley basil and garlic to the bowl add one onion moist italian bread black pepper and two eggs to the beef and mix together make small balls of beef and fry them in vegetable oil and olive oil in a pan add some sauce on the meatballs mix the meatballs and sauce in the spaghetti", "id": 100, "seg_prompt": "196 ; 12, 28 ; 28, 34 ; 34, 66 ; 66, 97 ; 97, 156 ; 156, 169 ; 169, 190......................................................", "asr_text": " Hi, I'm Frankie the Butcher. Let me tell you what's for dinner. We're going to make a nice Italian classic spaghetti and meatballs, my favorite. So first what you want to do is you get like a half an onion. You throw it in the pan. I got some olive oil, about four or five cloves of garlic, and just a little bit of oregano, not too much. And we're going to let that simmer, get nice and hot and brown. I'm going to use two jars of sauce because we've got a lot of meatballs. Okay, now just let that simmer. Next, what we're going to do is we want to start out with some nice good chopped meat. And I got some nice ground chuck. So what you do is you get a nice big mixing bowl like that. What I do is some nice bread crumb. Some nice reggiano-pomagiano cheese. Throw that in there. Some nice fresh parsley, basil, fresh basil, basil, garlic, and Italian. That's the most important ingredient with this. Some fresh garlic, maybe about four or five cloves cut up, chopped nice fine. And one whole onion. I got some old Italian bread. I put it in water. You get it moist and you squeeze it with your hands. Once that's squeezed in, it's a little chopped up, nice crushed black pepper. Next thing you want to do is you're going to put two nice eggs. Okay, so you got that, all the ingredients. We're going to just mix it up with the hands. Don't be afraid. Now, once it's all mixed in there really nice, what you do is really simple. And you make it like the shape of a ball. And that's it. And once you make all of these, then we're ready for the next step, which is we're going to fry them. Throw some regular vegetable oil, and then we're going to throw some nice olive oil. Mix it together. Now, what you want to do is you want to make sure that that gets nice and hot before you throw your meatballs in. Try not to put them close to each other, too close, because you want to let them breathe a little bit because they expand as you cook them. And that's it. Just let them cook. So what I do is I use that spoon that I was trying to drain some of the oil, and I also put a napkin in the bowl. So what we're going to do is we're going to remove all the meatballs from the pan. I'm going to put them in here. Don't mind my hands, okay? Just, hey, we use our hands. What are we going to do? We're going to just place them in here real nice. We're just going to throw some of the sauce over there just to start to get some of that flavor. Okay, so just let that sit. Look at that. It's a nice meatballs with a little tomato sauce. Meanwhile, let me check the spaghetti. And we're going to bring it right over here. We're going to throw it in here. You get just a little more sauce. Get a couple of our meatballs. Put it in there. Homemade Classic Spaghetti and Meatballs by Frankie the Butcher and Aunt Jenny. ", "duration": 196.33, "segments": [[12, 28], [28, 34], [34, 66], [66, 97], [97, 156], [156, 169], [169, 190]], "seg_text": " ", "pure_cap": "saute chopped onion and garlic with oil. put one jar of spaghetti sauce in the pan and let it simmer. add the beef bread crumbs parmesan cheese parsley basil and garlic to the bowl. add one onion moist italian bread black pepper and two eggs to the beef and mix together. make small balls of beef and fry them in vegetable oil and olive oil in a pan. add some sauce on the meatballs. mix the meatballs and sauce in the spaghetti"}, {"image_id": "cCAct_Q8QTw.mp4", "caption": " bring large pot of salted water to boil cook pasta in water until soft drain and put pasta into cold water then drain again combine pasta and vegetables in a bowl add mayonnaise and sour cream to bowl and mix well refrigerate for half an hour spread in pan and serve chilled", "id": 101, "seg_prompt": "171 ; 60, 62 ; 63, 71 ; 72, 90 ; 93, 106 ; 107, 122 ; 123, 126 ; 127, 146......................................................", "asr_text": " Namaste friends, I am Samir Goel. I welcome you at Econji channel. Pasta salad is prepared with all types of pasta and generally served chilled as an appetizer or a main course. You can prepare it with veggies, fruits, egg, chicken, ham or the combination of these. I am making creamy pasta salad with 100g elbow pasta, 1 tomato finely chopped, half green capsicum, half red capsicum, half yellow capsicum, all finely chopped, 1 tsp black olives, half onion finely chopped, 200g mayonnaise and 100ml sour cream. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until cooked through but firm to the bite. Put it in cold water and drain. Combine pasta and veggies in a bowl. Add mayonnaise and sour cream and mix well. Refrigerate your creamy pasta salad for half an hour. Serve this yummy creamy pasta salad chilled. You can print this creamy pasta salad recipe from our website Econji.com. Subscribe me at Econji channel for free to keep watching my easy and delicious recipes every Saturday. ", "duration": 171.67, "segments": [[60, 62], [63, 71], [72, 90], [93, 106], [107, 122], [123, 126], [127, 146]], "seg_text": " ", "pure_cap": "bring large pot of salted water to boil. cook pasta in water until soft. drain and put pasta into cold water then drain again. combine pasta and vegetables in a bowl. add mayonnaise and sour cream to bowl and mix well. refrigerate for half an hour. spread in pan and serve chilled"}, {"image_id": "DOpNRTefVjE.mp4", "caption": " add chickpeas turmeric powder and water to a pressure cooker add oil cumin seeds and ginger garlic paste to a pan and stir add two finely chopped onions to the pan and stir add chana masala powder to the pan add chopped tomato to the pan and stir add turmeric powder salt and red chili powder to pan and stir pour the chickpeas and water to the pan add dry mango powder to the pan and stir add cumin powder to the pan and stir garnish the chole masala with cilantro", "id": 102, "seg_prompt": "358 ; 40, 54 ; 75, 116 ; 116, 139 ; 140, 150 ; 171, 186 ; 187, 216 ; 240, 254 ; 275, 290 ; 291, 306 ; 307, 317.........................................", "asr_text": " namaste welcome to sesrakaskitchen.com today I am making chana masala or chole masala with sprouted chickpeas this is a very healthy recipe and it is even more healthy because the chickpeas have been sprouted you can watch my video on how to sprout the chickpeas I will post the link below it goes very well with batura, puri or chapati I have taken one cup of chickpeas soaked in water and sprouted them for two days now I am going to cook them in the pressure cooker until they are well cooked add a pinch of turmeric powder you can use a stout up slow cooker or the pressure cooker after cooking the chickpeas they should retain their shape but when you press between your fingers they should be crushed okay let us make the chana masala I have taken two tablespoons of oil now the oil is hot I am taking some cumin seeds I am taking some ginger garlic paste now add the two finely chopped onions fry the onions until they are lightly brown my onions are nicely getting brown I am adding the chana masala give it a nice mix I am using store bought chana masala powder it smells really good once the chana masala is mixed with all the onions now add the tomato finely chopped tomato give it a mix add some turmeric powder and some red chilli powder cover it and let the tomatoes cook until they are soft let us look at the tomatoes the tomatoes are cooking very well and the oil is oozing out now I am adding the cooked chana see my chana is cooked very well I am taking it along with the water okay give it a nice mix now cover it again and let it cook for a few more minutes in the low flame let us look at the chana chana is cooked very well you can see the oil is oozing out at this point I am adding just a little bit of amchur half teaspoon to one teaspoon you can add give it a mix and I am also adding a little bit of cumin powder now mix it well once everything is mixed add the cilantro finely chopped cilantro add coriander mix and if it is too spicy you can also add it one fourth cup of yogurt and that will make it less spicy ", "duration": 358.83, "segments": [[40, 54], [75, 116], [116, 139], [140, 150], [171, 186], [187, 216], [240, 254], [275, 290], [291, 306], [307, 317]], "seg_text": " ", "pure_cap": "add chickpeas turmeric powder and water to a pressure cooker. add oil cumin seeds and ginger garlic paste to a pan and stir. add two finely chopped onions to the pan and stir. add chana masala powder to the pan. add chopped tomato to the pan and stir. add turmeric powder salt and red chili powder to pan and stir. pour the chickpeas and water to the pan. add dry mango powder to the pan and stir. add cumin powder to the pan and stir. garnish the chole masala with cilantro"}, {"image_id": "2Rn2tM9Rgg8.mp4", "caption": " add tamarind sauce fish sauce and coconut sugar boil and stir put wok over fire and add oil add garlic and onions add diced tofu add shrimp to the wok add fresh noodles add water and stir add eggs add the sauce add bean sprouts and chives", "id": 103, "seg_prompt": "603 ; 104, 122 ; 136, 158 ; 169, 190 ; 192, 198 ; 209, 218 ; 265, 288 ; 342, 349 ; 368, 410 ; 414, 418 ; 445, 460 ; 465, 472.............................", "asr_text": " Now we're off to Thailand to visit with our good friend Anu Chai. He's the head chef at the Royal Thai Air Force Officers Club of Bangkok. He's worked in some of the finest restaurants in Thailand, Japan and Hong Kong. So what do we need to first get started today? Today we're going to make pad thai. First of all let me give you a few of the ingredients in pad thai. We start with fresh or dry rice noodles, chicken eggs, fresh shrimp or you can use dried shrimp, roasted peanuts that have been crushed, preserved turnips chopped up, extra firm tofu diced, chopped garlic and chopped red onions, followed by bean sprouts and garlic chives or green onions, ground dried roasted chili peppers and one important ingredient that you can't do with that is the sauce and we're going to make the sauce out of fish sauce, coconut palm sugar and tamarind sauce. We're going to make the sauce first? First we're going to make the sauce. I'm going to show you what ingredients go into the sauce and so let's begin. For the sauce you don't need too much heat, just kind of use medium heat. Do you need a special pan for this or is it just any kind of pan? You can use any kind of pan for this. You can even use a pot. First we're going to add the tamarind sauce. How much tamarind sauce do we use? The tamarind sauce? We'll be using about one cup. After that we're going to put in fish sauce, about one cup of fish sauce and then we're going to add the coconut palm sugar, about two tablespoons of that. This looks like it's going to make enough food for four people? Actually if you use the amounts I'm using in this recipe you're going to be able to make enough for ten servings and that's big servings. What we're going to do is make a lot more sauce than we need for today and then we're going to just keep what we don't use in the refrigerator and we can use it again the next time we make butter. How long do you leave that boiling for? I'm going to stir it until the sugar starts to melt and then I'll let it simmer, maybe about five minutes or so and then I'll be ready to use. It should come out looking like this sauce right here. Okay so now we're going to move on to the frying stage. So the first thing you want to do is set your pan or your wok over the stove and turn the fire up to kind of medium high heat I'd say. Once the pan is hot go ahead and add some oil. How much oil are you putting in? About three tablespoons of oil. Next we'll add the chopped red onions and chopped garlic, about one tablespoon of each Next we'll add the diced tofu, let's put it all in here and we'll make about four servings. How much of this tofu do you use? The tofu, I'd say about one piece. And is that about two cups? Yeah, one piece about two cups. Now is this the typical kind of tofu that you find at the store or is this a different Actually you can use any kind of tofu, just make sure it's the extra firm tofu. Next we're going to add the chopped turnips. How many spoonfuls of chopped turnips are you going to use? I'd say about four teaspoons. Then you want to start stirring it to keep stirring just for a little bit until it starts to smell good, maybe about 30 seconds or so. Yeah, I'd say about half a minute. Now if you're in Thailand you're going to add dried shrimp to the recipe, so go ahead and add some dried shrimp, going to put about three tablespoons of dried shrimp. I don't see that shrimp too often at the store, can you use some other kind of shrimp? Oh sure, if you don't have dried shrimp you can always use fresh shrimp or frozen shrimp from the supermarket. If it's frozen make sure to thaw it first. I like to use both. If it's fresh shrimp and you need to take the head off you just grab the shrimp like this and just separate the head from the body. Thais like to cook shrimp with the head off. That's right, thais really like to cook shrimp with the head still on. Okay, now we're going to kind of stir it for a little bit, just let the shrimp kind of Let me turn the fire down a little here. Well if you're going to make four servings like I'm doing here you probably want to have four big shrimp, but if you're going to use little shrimp then maybe ten shrimp. We're using fresh water shrimp here, but if you don't want to use fresh water shrimp you can use any kind of shrimp. Or the smallest size ocean shrimp. That's right, any kind of shrimp. Okay, when this is done we're going to add some of this over here. Fresh noodles, now the amount of fresh noodles that I'm adding for this recipe is about a And the noodles are wet because you've soaked them before? Here in Thailand we use the fresh noodles and that's why they're soft. If you're using the dried packaged noodles you're going to have to soak them in water so that they get a little soft before you stir fry them. Okay now I'm going to add a little bit of water here to soften up the noodles even a Okay, now we're going to stir this up a little bit until the noodles get nice and soft. You'll probably find that the ingredients that we use here in Thailand and the ones you'll find in the West aren't exactly the same, but that's okay. This is how we do it in Thailand. Are you cooking this for two or three minutes? About half a minute if you use the fresh noodles. Now if you use the dry noodles you're going to have to cook them longer, maybe two or three Just cook them until they're soft. I'm going to add a little more oil here. If you see the noodles look too dry. And then I'm going to add some eggs. For this recipe I'm going to add about three eggs. Just like that. Yep, add the eggs right in there. It's important that you have a real hot wok when you stir fry pad thai to get the real flavor to come out. Okay now, after you've added the eggs in you'll want to add the sauce that we made Now for this recipe I'm going to use about six tablespoons of sauce. And enough for four people. That's right, four people. Now once we've added the sauce we can add this, the bean sprouts. And then I'll add the chives. So about a cup of garlic chives. That's right about a cup of chives and a cup of bean sprouts. Now if you want it spicy you're going to want to add some of this dry roasted ground peppers I'm going to make it not too spicy so I'm just going to add a little bit. What about the people who don't like spicy? Yeah if you don't like spicy you don't have to add it at all, it'll be fine. So it depends on the individual taste? Now if you're not sure if your guests like it spicy or not spicy you can always put the ground peppers on the side of the dish and they can add it in themselves. Okay now it's done. And this is going to be enough for about four or five good servings. We'll dish it out. That shrimp is mine. In Thailand pak thai is usually served with fresh vegetables because thai's love fresh We'll start with huopli. It's the flower of the banana plant. Then we'll add some bean sprouts, we'll put them over here to the side. Next we'll add some thai herbs, some green onions, and if you like that lemony flavor you can squeeze some limes over it. In America we don't have all these vegetables so we'll just use green lettuce leaves instead. You can use lettuce, you can use any kind of vegetables, just use your imagination. Any kind of vegetables. That's right, any kind of fresh vegetables you want to use just go ahead and give it I can't wait, I have to try this. Go ahead and try some. Thanks so much for joining us on Thai Food Tonight. Want to learn how to cook the thai dishes that you've seen on today's show? Email us at dim at thaifoodtonight.com and tell us the recipe that you'd like. We'll also be happy to try and answer any of your thai cooking questions. ", "duration": 603.83, "segments": [[104, 122], [136, 158], [169, 190], [192, 198], [209, 218], [265, 288], [342, 349], [368, 410], [414, 418], [445, 460], [465, 472]], "seg_text": " ", "pure_cap": "add tamarind sauce fish sauce and coconut sugar. boil and stir. put wok over fire and add oil. add garlic and onions. add diced tofu. add shrimp to the wok. add fresh noodles. add water and stir. add eggs. add the sauce. add bean sprouts and chives"}, {"image_id": "Rc9kXItj6ic.mp4", "caption": " add a little bit of garlic into hot oil in a pan add the tomato sauce add coconut milk and mix it and simmer add a little bit of vodka and stir it add one cup of frozen peas and let it cook add cooked and strained brown rice pasta into the sauce and mix it well spread almond flour on top", "id": 104, "seg_prompt": "176 ; 49, 62 ; 63, 91 ; 93, 109 ; 113, 117 ; 118, 134 ; 135, 150..........................................................", "asr_text": " So once all the pasta is coated with all of the sauce you're just gonna pour it into a bowl I'm Arielle Haskell nutrition and lifestyle expert I love healthifying bad food so you can enjoy yourself guilt-free get ready to treat yourself Want to know my favorite dish to make for date night end every night of the week Penne ala vodka my vodka sauce gives you that delicious rich creamy taste you're looking for But it isn't loaded with the sodium fat or so-called natural flavors found in most store-bought pasta sauces So it might look like we're making martinis tonight, but actually it's date night and we're making penne ala vodka First what I like to do is I like to add a little bit of garlic When you add garlic, you're just adding a little bit of spice It's also antibacterial and when you cook garlic, it won't make your breath smell We're just gonna heat up the tomato sauce in the pan. It's actually store-bought tomato sauce in a can Now here comes the fun part you're gonna add coconut milk in most penne ala vakas You usually use cream or milk, but some people are lactose intolerant And I don't know about you, but I don't want my stomach rumbling during date night, right? Once all of this is just mixed up. You're just gonna let it cook and simmer for a few minutes So once the coconut milk and the tomato sauce is simmering in with the garlic and the oil Then you're just gonna add a little bit of vodka and the vodka actually once it's simmered and once it cooks you won't even taste That there's alcohol in it. It adds a delicious delicious flavor Then you're just gonna add the peas during the last few minutes One of the tricks with peas is that you can actually use frozen peas so they don't need too much cooking Once this is cooked you're then gonna take the brown rice pasta Which is already cooked and strained and you can add the pasta to your sauce Creamy rich and decadent your date is gonna love it So once all the pasta is coated with all of the sauce something that I love to do instead of parmesan cheese is I actually like to use almond flour super high in vitamin E and protein gives the same Texture as parmesan cheese, but it's dairy-free. So if your date is lactose intolerant, this won't hurt their stomach It's simple. It's delicious. It's decadent. It's rich and it's perfect for date night What's your favorite dish for date night? Is it something like this where it has a secret ingredient like baka comment below post a picture and Hashtag treat yourself ", "duration": 177.17, "segments": [[49, 62], [63, 91], [93, 109], [113, 117], [118, 134], [135, 150]], "seg_text": " ", "pure_cap": "add a little bit of garlic into hot oil in a pan. add the tomato sauce add coconut milk and mix it and simmer. add a little bit of vodka and stir it. add one cup of frozen peas and let it cook. add cooked and strained brown rice pasta into the sauce and mix it well. spread almond flour on top"}, {"image_id": "jxMQRNpUsXc.mp4", "caption": " boil some spaghetti in hot water chop garlic and bacon and cook in a pot mix beaten egg cream and parmesan cheese together drain the spaghetti and add the cooked garlic bacon and the sauce take the spaghetti out and garnish with basil", "id": 105, "seg_prompt": "153 ; 30, 39 ; 41, 80 ; 82, 98 ; 106, 131 ; 132, 136..............................................................", "asr_text": " Okay, spaghetti carbonara, looks great, tastes great, but it's all in the timing if you don't want to scramble those eggs, so here is how to make it. And for the ingredients you'll need, 2 rashes of bacon, enough spaghetti for 2 people, some oil to fry, 1 clove of garlic, 2 eggs, 125ml of double cream, 30g of finely grated parmesan and some fresh parsley to garnish. So we're going to start by putting the spaghetti on, so get yourself a saucepan, pour in some boiling water and then bring it up to boiling point. When your water's hot enough, get your spaghetti and stick it into the saucepan, leaving it to simmer away for however long it says to on the packet. So, whilst the spaghetti's cooking, we're going to prepare the rest of the ingredients. So get your garlic clove, peel it and then finely chop it with a sharp knife, then stick it into a separate saucepan. Next, get your 2 rashes of bacon and again, with a sharp knife, finely slice it into small pieces. With all your bacon sliced, you then need to chuck that into the saucepan along with the finely chopped garlic. Now, stick that saucepan on a separate hob and then fry it with a little bit of oil for about 5 minutes until the bacon becomes nice and crisp. And once the bacon and the garlic look something like this, we then need to prepare the cream sauce. Support your 125ml of double cream into a jug and then crack in your 2 eggs as well. Then also pour in your 30g worth of finely grated parmesan. Generously season the sauce with some pepper and then thoroughly mix it together with a fork. So, once the sauce is ready and the bacon and the garlic has been fried off, we then need to wait for the spaghetti to finish cooking. And when the spaghetti is done, drain the water out through a colander and then return the spaghetti back into a clean saucepan. Now pour your fried up bacon and garlic into the saucepan with the spaghetti and then pour in the jug full of your cream sauce. Then, using a couple of wooden spoons, toss the spaghetti in the sauce to make sure it's all thoroughly combined together. And finally, serve your carbonara up onto plates, garnish it with your fresh parsley and enjoy. Why not learn how to cook spaghetti perfectly or how to cook my yummy risotto recipe by clicking on one of the videos on the screen. ", "duration": 153.83, "segments": [[30, 39], [41, 80], [82, 98], [106, 131], [132, 136]], "seg_text": " ", "pure_cap": "boil some spaghetti in hot water. chop garlic and bacon and cook in a pot. mix beaten egg cream and parmesan cheese together. drain the spaghetti and add the cooked garlic bacon and the sauce. take the spaghetti out and garnish with basil"}, {"image_id": "KmqfNQG1BXk.mp4", "caption": " put some pork and crushed ginger in a pot with water cover and heat the pot until the liquid boils take out the pork and take out the fat after freezing it marinate pork with sauce and heat in another pot until a boil and take out pork peel the eggs put the eggs in the marinated pork liquid mix flour baking soda and salt together make the hand made noodles with the mixture boil the noodles in water cut some cilantro and green onions cook some spinach in water and cut it cut the eggs in half and cut some naruto maki place all the ingredients on the noodles", "id": 106, "seg_prompt": "282 ; 26, 35 ; 35, 38 ; 39, 48 ; 58, 81 ; 86, 108 ; 108, 109 ; 110, 134 ; 142, 165 ; 167, 175 ; 175, 177 ; 178, 182 ; 183, 190 ; 190, 201..............................", "asr_text": " This week's feast. Ah, what else to say about this dish other than that it is the ramen that Naruto loves to consume. But hold on, we're not just making any packaged noodles, this is Feast of Fiction. We're doing it legit. So we're gonna make our soup stock out of pork. Put the leftover bones and meat in a pot. Fill it up with water. Crush some ginger and put on the heat. Scoop off the scum because that's disgusting. Well if you like it then you should have put a lid on it. After it's boiled for a couple of hours take out your bones and then stick the whole thing in the fridge. This way when it's frozen the fat has coagulated to the top and you can scoop it off. Now just heat your soup back up. Next using some Yoshida's sauce and Lee Kum Kee chicken marinade we're gonna make some delicious pork. Now the best pork you can select will both be lean and still have fat on it. Fill up a pot with your sauces and then just dip the pork inside and turn that heat on. Flip it around a couple of times and wait till it gets to a boil. Then lower it and reduce it to a simmer. Asian cooking pro tip, if you want to make sure that your pot doesn't boil over try sticking a toothpick in between the pot lid and the pot. Now after that's been cooked take out your meat and prepare some hard boiled eggs because this part's pretty fun. We're gonna try to blow out hard boiled eggs. The way you do this is you crack a little hole in the top and on the bottom. Get all the air in your lap. Get a nice grip and blow as hard as you can. Then just soak it back into the same liquid that you put your pork in. Now it's time for handmade noodles. We got cake flour, flour, baking soda and salt. Mix them together and add a little water. Of course you can use a kitchen in for 12 minutes or your ninja skills. Alright back to the mixer. Now we're playing this in slow mo so you can see what the dough should look like once it's ready. It'll stick to the paddle. After that add a little bit of oil. This will make the dough first split apart but after a couple of seconds it should attach right back to the paddle. Now you're ready to go. Yeah so turns out that hand spinning your own noodles is actually extremely difficult and would take many years to master. Ah well there's us messing up. So we suggest if you want to hand make your own noodles go back to the Legend of Korra episode and look how we did the water trap noodles. You can actually use the same recipe we used here. Just roll it flat and follow the same instructions. But if you really want to hand pull your own noodles we put some links in the more info box below that have some great tutorials on how to do it yourself. All you need is a little bit of patience and a lot of practice. It's very difficult. So good luck. The rest of the ingredient prep is simple. Cut up some cilantro and green onions. Cook some spinach and some boiling water. Squeeze it out and then cut it up to size. Take your eggs out and cut them in half. Then slice the iconic naruto maki. Cover your noodles with some broth and carefully place the ingredients all around. Remember presentation is key here. Sprinkle it all on at the end. You've got naruto ramen. We like to call this a faithful recreation of authentic Japanese ramen. Now there are many different ways to make authentic broth for ramen and this is just our own recipe. We encourage you to actually go on YouTube and look up some more. There are plenty out there. Happy New Year everybody. Happy New Year and congratulations. You've made naruto ramen. But operate easy to make. So make a lot. Good job mom. Good job Jimmy. I thank you very much. Happy New Year. ", "duration": 282.33, "segments": [[26, 35], [35, 38], [39, 48], [58, 81], [86, 108], [108, 109], [110, 134], [142, 165], [167, 175], [175, 177], [178, 182], [183, 190], [190, 201]], "seg_text": " ", "pure_cap": "put some pork and crushed ginger in a pot with water. cover and heat the pot until the liquid boils. take out the pork and take out the fat after freezing it. marinate pork with sauce and heat in another pot until a boil and take out pork. peel the eggs. put the eggs in the marinated pork liquid. mix flour baking soda and salt together. make the hand made noodles with the mixture. boil the noodles in water. cut some cilantro and green onions. cook some spinach in water and cut it. cut the eggs in half and cut some naruto maki. place all the ingredients on the noodles"}, {"image_id": "zmEyQT7ifS8.mp4", "caption": " put chicken breast into boiling water turn off the heat and let the meat inside for 10 minutes grate a chunk of parmesan cheese finely over a large baking disc and mend the edges place it in oven slice a ciabatta loaf into pieces place ciabatta on a tray and add salt pepper thyme oregano and garlic powder and oil and place in oven remove the cheese and place on a bowl combine an egg yolk white wine vinegar salt pepper and vegetable oil and whisk add worcestershire sauce some grated parmesan cheese water and whisk thoroughly pluck the lettuce leaves slice cherry tomatoes into chop the red onion and slice chicken grill the sliced chicken breast lightly on a grilled pan place lettuce seasoning tomatoes onions and chicken in layers in the cheese bowl place marinated anchovies on top pour more dressing place croutons and serve", "id": 107, "seg_prompt": "439 ; 59, 61 ; 64, 82 ; 93, 95 ; 98, 103 ; 109, 117 ; 120, 131 ; 204, 220 ; 221, 239 ; 242, 282 ; 284, 294 ; 296, 348 ; 353, 365...............................", "asr_text": " It's on the menus of most of the restaurants in the world and it's a popular lunchtime What would you say if I told you we were going to do the ultimate version of a chicken Caesar I'd say I can't wait. And that's what we're going to do. We're going to make it ultimate by poaching our chicken, we're going to make a homemade Caesar dressing, we're going to do all these things, we're going to do cherry tomatoes on the vine, crouton seasoned with five different flavourings and I think the best part, a parmesan This doesn't sound like your ordinary chicken Caesar salad. No, it's ultimate and it starts with our chicken, so one chicken breast and we're going to put that into a pan of boiling water but as soon as it goes in, turn the heat off. And then let it poach for about ten minutes because then it will be slightly less than boiling which keeps it really moist and succulent and it will just cook at a temperature that is so, so cool and cooler but it will cook the chicken through. Later on we'll take it out, slice it and char it, so if you can do that, over here I have got a chunk of parmesan and I think this is the best part, this is our parmesan basket. All I'm going to do is grate it nice and fine, grate it into a large disc and then just kind of tidy up the edges because those bits will burn otherwise. So if it's going to be a bowl, how do we get the bowl shaped? That bit comes later on, so this is going to go into an oven, 180 degrees Celsius for four minutes, so it's molten and bubbling and a little bit golden and as it comes out it gets draped over a bowl, upside down so it's an inverted bowl and if it cools it hard and it goes brittle and we can turn it up. Ok so that can go into an oven. Next up our croutons, we've got one ciabatta loaf and Jamie if you can slice that into pieces, they're going to be long ciabatta kind of croutons rather than square ones and to it I'm going to add five different flavours, salt and pepper, dried thyme, dried oregano and garlic powder and mix all of those together, scatter them over our ciabatta with a good drizzle of oil and they can go into the oven alongside our parmesan crisp. At this stage you've got to be careful, you've also got to be pretty quick, it's molten cheese so just lift it over a bowl and give it about 10-15 seconds and then hopefully we can take it off and turn it over and we'll have our very own bowl to serve our Caesar salad. That is what makes this thing ultimate. With our salad we of course need a dressing, now you can buy that but that's not very ultimate, this is ultimate because we're making our own, we're going to use two different types of oil, the egg and then flavour it with hand-shipping parmesan and Worcestershire sauce, wow, ok, to start with though we need just an egg yolk, basically going to make a mayonnaise. So separate out an egg, you're going to get all the whisky, so that goes in there, the ultimate whisky machine, you are the ultimate whisky machine. To it we add a dash of white wine vinegar, a pinch of salt and pepper, some vegetable oil and then also later on we're going to do rated oil, about half of each, so it's not too golden but quite a pale dressing for this, that's what we're aiming for. As you dribble in the oil really, really slowly what will happen is the oil and the egg helps to kind of emulsify it and you get a thickening, I love it when you talk all sciency to me, don't use a sciency but it's also a love. It's ultimate but if you are looking for other healthy salads on the Feel Good Food series we've done ones like, there was a watermelon salad, a tuna lissoir, there was a lobster This was amazing. That was all just incredible, if you're looking for healthy I'd hit that direction. As soon as you're happy you've got the consistency of mayonnaise it's now time to season it, obviously it's already got salt and pepper and vinegar but now a Worcestershire sauce, a good splash of, yep, for saltiness and creaminess, some grated parmesan, lovely and that is too thick to be a Caesar's dressing so a splash of warm water as you whisk and that's the kind of thing you'd find in a bottle from the supermarket except this one Jamie is ultimate. Next up our salad we're going to take little gem lettuce, if you can just pluck the leaves, you want to keep them pretty much whole because they're beautiful little leaves, if you can also take some of these cherry tomatoes and just pop them off the vine, yep, amazing, if you can buy cherry tomatoes from the vine do so because they have so much better flavour. While you're doing that I'm going to slice up a red onion, keeping the pieces nice and fine, we don't want onion to overpower the rest of the flavour especially as we're keeping And now to char our chicken so hopefully poached perfectly, look at that in the middle there, cooked away through but never overcooked, doesn't dry out, there's nothing worse when you buy salad it's been charred on a grill for 20 minutes or so and the outside is so dry in order to cook it all the way through that is what's going to happen, here it's good to go, I can feel that heat from here and it's already cooked so this is purely for decoration and for a bit extra flavour because it's ultimate. And now to dress the salad so it looks as good as it's going to taste, the parmesan basket on the base and plenty of our little gem lettuce on the top, dress that with our Caesar dressing and then jamie with the cherry tomatoes, now actually remember Lydia has just done a video of dating dilemmas where she said that chicken Caesar salad was the ultimate first date meal and why is that, well she said it was because it was light, it's not messy, it tastes good and you look good whilst you're eating it, ribs will always be better, food comes first for you doesn't it always, why would you change yourself for If it's this ultimate Caesar salad I'd change too, maybe that's different, there we go, more dressing, more layers of tomato, we put our onion on there as well, now I'm going to grab the chicken so we get plenty of that on top of there, every stage of the process is better than anything you would get anywhere else, look at these, these are fresh straight out of the deli counter, already marinated but fresh anchovies, we've got a little bit in our dressing already, a couple of those on top, more dressing, grab just two croutons jamie, plenty of seasoning and spice on those, five different things but that is I think the ultimate chicken Caesar salad, jamie all you have to do is tuck in, it looks fresh and vibrant, not going to say it's the healthiest salad in the world with all that cheese basket It's really worth the extra effort that every single piece has had there, that tastes incredible. As we said at the start, Caesar salad you can pretty much get everywhere and yet this one hopefully gets put down in front of someone with a parmesan basket, you get the wow factor as well and that's why this one's ultimate. Now if you want to see some behind the scenes of the kitchen what we get up to when we're not cooking then make sure that you're following Body Talk Daily on Twitter and Instagram. And if you want to give this ultimate Caesar salad a go at home then head to sortedfood.com to get all the recipe and ingredients. And you can subscribe to Body Talk Daily for loads more recipes and other great videos. Let's get it done, right the coconut broth is a tin of coconut milk into the pan and then smell these spices, we've got fennel seeds, ginger, cardamom pods and a cinnamon stick, they are all going in there as well. Smells like a curry. It's the perfect spice blend throughout all the stuff we're doing today. Next up orange, if you can just halve that, we want just the orange juice in with our coconut So quite typically you put lime into coconut milk in things like Thai. ", "duration": 440.0, "segments": [[59, 61], [64, 82], [93, 95], [98, 103], [109, 117], [120, 131], [204, 220], [221, 239], [242, 282], [284, 294], [296, 348], [353, 365]], "seg_text": " ", "pure_cap": "put chicken breast into boiling water turn off the heat and let the meat inside for 10 minutes. grate a chunk of parmesan cheese finely over a large baking disc and mend the edges. place it in oven. slice a ciabatta loaf into pieces. place ciabatta on a tray and add salt pepper thyme oregano and garlic powder and oil and place in oven. remove the cheese and place on a bowl. combine an egg yolk white wine vinegar salt pepper and vegetable oil and whisk. add worcestershire sauce some grated parmesan cheese water and whisk thoroughly. pluck the lettuce leaves slice cherry tomatoes into chop the red onion and slice chicken. grill the sliced chicken breast lightly on a grilled pan. place lettuce seasoning tomatoes onions and chicken in layers in the cheese bowl. place marinated anchovies on top pour more dressing place croutons and serve"}, {"image_id": "zW4yoTwjtJs.mp4", "caption": " soak beef ribs in water rinse the ribs and drain the water peel and dice and asian pear and onion and grind them together place beef ribs in a mixing bowl and pour the pear and onion mixture on it in a bowl add cup soy sauce 2 tbsp cooking wine 1 tbsp minced garlic 3 finely chopped green onions add sugar minced ginger sesame oil black pepper and honey and mix pour the sauce on the beef ribs and mix well cover it with a plastic wrap and marinate in the fridge grill the ribs", "id": 108, "seg_prompt": "265 ; 24, 31 ; 32, 42 ; 43, 75 ; 76, 101 ; 102, 113 ; 114, 135 ; 139, 166 ; 167, 176 ; 181, 229..............................................", "asr_text": " Hi everyone, today I'll show you how to make a marinade meat dish called Kaibing in Korean. I used beef ribs for this video, but you can use a pork ribs also. It takes time to marinate the meat, but otherwise it is very simple and easy to make. Take 2 and a half pounds of beef ribs in water for about 2 or 3 hours to get rid of the blood. Change the water every 1 hour when it gets blood like this, 2 or 3 hours later rinse the ribs and drain the water. Cut 1 asian pear and half of an onion. Grind them together in a mixer. Pour the pear and onion mixture into the beef ribs. Mix well and set it aside for an hour. This will help to get rid of the bad meat flavor and make it sweet and tender. In a bowl, combine all of the ingredients for the sauce. Mix well until the sugar and honey deserbs. One hour later, pour the sauce mixture on the beef ribs and mix well. Cover it with plastic wrap and marinate it for a day in the refrigerator. Flip over all the ribs once or twice while it marinating. On a heated pan or grill, drill some pieces of marinated beef ribs with some extra sauce. Cook them until the ribs are well done. We enjoyed eating this kalbi very much so I hope you can enjoy this kalbi as much as we did. Thank you for watching. See you soon again. Bye! ", "duration": 266.0, "segments": [[24, 31], [32, 42], [43, 75], [76, 101], [102, 113], [114, 135], [139, 166], [167, 176], [181, 229]], "seg_text": " ", "pure_cap": "soak beef ribs in water. rinse the ribs and drain the water. peel and dice and asian pear and onion and grind them together. place beef ribs in a mixing bowl and pour the pear and onion mixture on it. in a bowl add cup soy sauce 2 tbsp cooking wine 1 tbsp minced garlic 3 finely chopped green onions. add sugar minced ginger sesame oil black pepper and honey and mix. pour the sauce on the beef ribs and mix well. cover it with a plastic wrap and marinate in the fridge. grill the ribs"}, {"image_id": "Ij-B7-rcK0Q.mp4", "caption": " add salt to the pot boil the pot over a stove drain the water from the pot over a sink add butter and milk to the pot and mash the potatoes pull the leaves off of a stalk of kale and chop them place the kale into a pot of water season with salt and boil finely slice a spring onion and add it to a pot of thick cream boil the pot of cream and spring onions add the mashed potatoes butter cream and kale to a pot and mix season the potatoes with black pepper cook some kangaroo bangas on a pan cut the sausage into small slices add butter and the sausage to the colcannon", "id": 109, "seg_prompt": "319 ; 46, 50 ; 52, 57 ; 69, 73 ; 80, 89 ; 100, 113 ; 114, 133 ; 135, 156 ; 160, 165 ; 179, 205 ; 206, 213 ; 218, 224 ; 227, 236 ; 240, 251..............................", "asr_text": " Hi there I'm Steve Owens and you're in Steve's kitchen and welcome and a happy St. Patrick's Day to everybody. Today I'm going to make one of my favorite Irish dishes, Colcannon. It is delightful. Now an Irishman and a kangaroo go into a bar. Well if you want to know the answer to that or the punchline, watch the end of the video. Let's get on and make Colcannon. So first of all we want to get those potatoes on and cooking. Now depending on the amount of people you're serving you need to take your potatoes, peel and cut them up. We've put them into a saucepan here and we've just covered them over with water. Now I'm adding about a teaspoon or so salt just to season the water and then we take them over to the stove and bring them up to the boil. Now they need to cook for about 15 minutes or until the potatoes are nice and tender. Now when you take a knife and you push it into the potato and it goes through without any resistance you know your potatoes are ready to mash. So I bring my saucepan over to the sink and just holding the lid on at an angle we can just pour out the hot water. Now if you take your masher straight away and try to mash those potatoes they'll be a little bit dry. So to make our mashed potato a little smoother I'm just going to add a knob of butter into there and a splash or so of full cream milk and now that's a lot easier to mash up to a smooth mashed potato. So now our mash is ready we just set that aside and get on and prepare the colcannon. Now traditionally cabbage or kale is used but I really think kale is the best and I've got my kale here we just want to pull the leaves off the side. We don't want the stalks because they're a little bit tough. Now once it's off the stalks we're just going to take a knife and roughly chop this up it doesn't have to be too accurate we're just going to break it into smaller pieces and then we can lift those and put them into a large saucepan and now I'm going to put water into this pot probably only about an inch and we're going to bring that up to the boil and then simmer it for about five minutes that should allow the kale to wilt down. And just one last little point whilst that comes up to the boil I'm just going to season that with a little bit of salt. So once our kale is on to boil I'm just going to take three onions here I'll just cut the tops off and then we're going to finely slice these up. So we have three spring onions there finely diced then I've got a small saucepan here and I've got half a cup of full thick cream and we're just going to take those spring onions now and pop them in the cream and then we're going to take that over to the stove and we'll just bring that up to a simmer. So when that cream has come up to a boil I'm just going to turn it off and let the onions continue to cook a little bit. Now if you come over here you can see my kale, whoops is that too much steam, my kale is completely wilted down and that now is ready to use the potatoes of course are all mashed and on the side. Now strain the kale from the big saucepan and I'm bringing my creamy mashed potato over and putting it into that pan. I'm going to add another decent sized knob of butter into there and then in goes my cream which is now infused with the flavor of those spring onions and now that kale that we've drained all the water out of that goes in and then we're going to thoroughly mix this together. Now I've seen people use blenders with this but I really think it makes it too fine it's meant to have lots of texture in it and I want to season this with a good twist of black pepper and that really is just to taste. Now there is my beautiful cole cannon it's getting ready to serve but what about the kangaroo? Well I've got here some lovely kangaroo bangers or kangaroo snags as we call them. I'm just going to cook those up where the punch line of the story at the end was the Irishman came out with a taste for roux and why not because they are delicious. I've got some kangaroo snags here I'm just going to cut them up into small slices. Now I've got my cole cannon here in a bowl and I'm just going to do the traditional thing which is to make a little divot in the top put a bit of butter in there that will melt and I'm taking my little kangaroo snags and I'm just dropping them around the outside. Now cole cannon itself is a wonderful dish and with a little bit of sausage in there it just adds a meatiness that I absolutely love and I can tell you I can't wait to get stuck into this it looks delicious the colors are fantastic give this cole cannon a try. No wonder this is one of the most popular Irish dishes it is fantastic it is delicious I hope you don't mind me putting the sausage in with it it was a bit of fun an Irish friend of mine suggested it so we went for it. Guys please subscribe to the channel and share the love give this video the thumbs up we'll be doing some more St. Patrick's Day videos coming up shortly be good see you next time. I hope everybody all over the world that celebrates St. Patrick's Day will love this video I'm going to leave some links to some other videos here I'd appreciate your comments please subscribe stay in touch be good see you next time. ", "duration": 319.83, "segments": [[46, 50], [52, 57], [69, 73], [80, 89], [100, 113], [114, 133], [135, 156], [160, 165], [179, 205], [206, 213], [218, 224], [227, 236], [240, 251]], "seg_text": " ", "pure_cap": "add salt to the pot. boil the pot over a stove. drain the water from the pot over a sink. add butter and milk to the pot and mash the potatoes. pull the leaves off of a stalk of kale and chop them. place the kale into a pot of water season with salt and boil. finely slice a spring onion and add it to a pot of thick cream. boil the pot of cream and spring onions. add the mashed potatoes butter cream and kale to a pot and mix. season the potatoes with black pepper. cook some kangaroo bangas on a pan. cut the sausage into small slices. add butter and the sausage to the colcannon"}, {"image_id": "QS0I7mLQIgc.mp4", "caption": " keep pan on medium heat add olive oil and saute onions and celery chops adding salt and cook onions translucent add finely chopped garlic give a stir and cook for a minute pour vegetable stock to the salted mixture and give a stir now add 1 large can of crushed tomatoes to the broth and stir bring to a simmer on high and bring to bubble seasoning with ground black pepper and cayenne and pepperica mix add little sugar and wait till the soup comes up to a simmer add 3tbs of regular long grain rice and stri to thicken the soup adjust heat to maintain steady simmer any fat rising to the top while simmering can be skimmed off and continue to simmer for about 35-45 minutes when all veggies are cooked soft reduce heat to low and add salt and sugar per the taste and stir blend the mixture using blender for few minutes till the soup is smooth and creamy add thick cream stir and bring the soup to proper consistency adjust for salt sweet and heat keep stir and serve hot garnishing with cream and chopped basil on top", "id": 110, "seg_prompt": "424 ; 26, 52 ; 58, 74 ; 75, 89 ; 91, 113 ; 116, 141 ; 143, 155 ; 159, 175 ; 180, 187 ; 189, 206 ; 207, 231 ; 232, 249 ; 250, 277 ; 286, 340.............................", "asr_text": " Hello, this is Chef John from foodwishes.com with tomato bisque. That's right, we're doing tomato soups, richer and slightly more promiscuous cousin, the And if you're worried you can't make this because you don't have access to fresh vine ripened tomatoes, don't worry, we're not going to use any. That's right, we're going to use canned tomatoes. But don't worry, all will be explained. Okay, so the first step here is going to be fairly standard soup making procedure. We're going to put our soup pot over medium heat with a little bit of olive oil in it and we're going to sweat some onions and celery. And as usual, we're going to add a big pinch of salt that's going to help bring out a little bit of that liquid. So we're going to give that a stir and we're simply going to cook that for about, I don't know, six or seven minutes, five or six minutes. I never time it. I just cook it over medium heat until the onions kind of soften and turn translucent and look something like that. See, and there's the magic of video. That would take me like a paragraph to describe the look, but we don't have to. You can just look at it and go, ah, that's what he means. Okay, so at that point we're going to add our garlic and give that a stir. And we're going to cook that for just like a minute. The only real way to screw up this step would be to brown the garlic, which reminds me to tell you, do not brown the garlic. I just saute it for like a minute and then we're going to introduce our liquid. I'm going to use chicken broth. That's my personal choice. Of course, a vegetable stock will work beautifully here, especially one made with mushrooms. Mushrooms and tomatoes always delicious. And if times are tough, you could just use water. Well, not really fine, but it'll work. So we're going to pour that in, we're going to give it a stir and then it's time for the star of the show, the tomatoes. And I'm going to use one large can of crushed San Marzano tomatoes. Oh, we've talked about those before. And on the blog post, I will explain in detail why I'm not using fresh tomatoes for this. And spoiler alert, it's the exact same reasons we usually don't use fresh tomatoes for tomato And by the way, if you can't find crushed San Marzano, the can of whole San Marzano You just got to crush them yourself and that would be fine because we're going to blend all this anyway. So we're going to stir in our tomatoes. We're going to raise the heat. We're going to bring this up to a simmer. So I'm going to turn my flame up to high. And while we're waiting for it to bubble, let's go ahead and season this up a little I'm going to go with some freshly ground black pepper, a little touch of cayenne and a little bit of paprika. I'm using the plain, but I have used the smoked paprika before in this and it is lovely. And at this point, I probably add a little more salt also, but my chicken broth was perfectly So I'll taste and adjust for that later. And besides the salt, I'll warn you right now, we're also going to add some sugar to Very critical ingredients. But I'm going to wait on that too. So all we're going to do is simply wait for this to come up to a simmer, at which point we're going to stir in the ingredient that really makes this a bisque and that would be the rice. So we're going to stir in about three tablespoons of regular white long grain rice. I actually used a variety of rice called jasmine, but really anything will work. I just like saying jasmine. So we're going to stir in the rice and that's what's going to thicken up this soup, but it's going to be silky, not starchy, which is kind of funny because we're adding starch, but it's not going to be that kind of starchiness you get if you add a whole bunch of flour based roux or cornstarch. And that's another thing I'll talk about more on the blog post. And then the game plan here is I want you to adjust the heat down to low, medium low, whichever provides you with a nice steady simmer. And while that's simmering, if you want to skim any foam off or any of the fat that rises to the top, feel free. This is not my bisque, it's your bisque. So I did do a little bit of recreational skimming and all we're going to do is let that simmer for about 35 to 45 minutes or until the rice and vegetables are absolutely as soft as they And the mixture should look something similar to this. Now at this point, we're going to turn the heat all the way down to low and we're going to give it a taste. And I'm tasting for salt, but more importantly, I'm tasting for sugar. All right, depending on how sweet your tomatoes are, you're definitely going to need to add some sugar here. You may actually need a couple of teaspoons in here to get it tasting like you want. So I tested mine, I stirred in some sugar and some salt, but I'm not done. So this is all blended. We're going to adjust this again at the end and then we're going to take our immersion blender and we're going to very carefully blend this absolutely smooth. This is obviously edited, but you're going to let that blend for at least a few minutes until it's as smooth as silk. And because of the rice in there, the appearance is going to change from red to that more familiar sort of cream of tomato orange color. And at this point, we're going to add the last major ingredient, the cream. Besides the rice, that's the other mandatory ingredient in a bisque. It's got to have cream. So we'll stir that in. Not sure why I'm using the spoon, a whisk would have been better, but it's too late. I'm not changing. So we're going to stir that in. And at this point, I've taken you as far as I can go. The rest is up to you. You need to adjust this until it's absolutely perfect, meaning if it's too thick, add some If it's too thin, reduce it a little. Let's switch to a ladle here. We're going to need that. And then just as important as texture is the taste. You got to taste this again. Like me, you may need to add a little more sugar, maybe a little more salt. You might even put a little more cayenne in. That's been known to happen. So like with most recipes, I do not want you just blindly following the ingredient amounts. If you want this to work for your taste, you have to adjust. You are the Sanjay Gupta of your soup. That was one syllable away from being perfect. But anyway, what I'm trying to say is adjust this with sugar, salt, and pepper until it's like the best soup you've ever tasted. And at that point, your tomato bisque is done. We're going to ladle that into some hot bowls. Just put a few bowls in the back of the stove while you're cooking. They'll be plenty warm enough by the time you're ready to serve. Of course, you could use a warm oven or maybe just keep them under your sweater. But regardless, we're going to ladle that up. I'm going to garnish with a little more fresh cream on top and some chopped basil just because it goes so perfectly. And you may remember this garnish from such tomato-based soups as every single one I've And that right there ended up being a beautiful tasting and looking tomato bisque. And because we use rice and not a whole bunch of roux or cornstarch, I really like the texture I think it tends to be a little silkier and smoother. And you can see here, mine is fairly thick. Or if you want yours a little thinner, put a little less rice or a little more broth. Like I said, very easy to adjust. And if you're wondering where the heck is the toasted cheese sandwich, it's right here. All right, everybody knows making tomato soup, no matter what kind you're making, is simply an excuse to eat toasted cheese sandwiches. We're not going to lie. That's the actual purpose of this. In fact, control room, cue full frontal in three, two. OK, that's enough. If you don't mind, I'm going to grab a little piece of basil for this last bite. That, my friends, was a beautiful, beautiful fall lunch. So, no, you don't need a whole basket of sweet vine ripened tomatoes to make a delicious tomato bisque. In fact, I will argue this comes out better because you don't. But regardless of what kind of tomatoes you end up using for this, it's an easy, fast and fairly foolproof way to make a delicious and very, very comforting and satisfying style of tomato soup. So I really do hope you give this bisque a try. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 425.17, "segments": [[26, 52], [58, 74], [75, 89], [91, 113], [116, 141], [143, 155], [159, 175], [180, 187], [189, 206], [207, 231], [232, 249], [250, 277], [286, 340]], "seg_text": " ", "pure_cap": "keep pan on medium heat add olive oil and saute onions and celery chops adding salt and cook onions translucent. add finely chopped garlic give a stir and cook for a minute. pour vegetable stock to the salted mixture and give a stir. now add 1 large can of crushed tomatoes to the broth and stir. bring to a simmer on high and bring to bubble seasoning with ground black pepper and cayenne and pepperica mix. add little sugar and wait till the soup comes up to a simmer. add 3tbs of regular long grain rice and stri to thicken the soup. adjust heat to maintain steady simmer. any fat rising to the top while simmering can be skimmed off and continue to simmer for about 35-45 minutes. when all veggies are cooked soft reduce heat to low and add salt and sugar per the taste and stir. blend the mixture using blender for few minutes till the soup is smooth and creamy. add thick cream stir and bring the soup to proper consistency. adjust for salt sweet and heat keep stir and serve hot garnishing with cream and chopped basil on top"}, {"image_id": "mKIvvx1SwmQ.mp4", "caption": " place the beans in the center of the tortilla pour ketchup and sriracha sauce onto the beans add onions and cheddar cheese to the burrito tuck the sides of the buritto in and roll", "id": 111, "seg_prompt": "253 ; 81, 85 ; 105, 108 ; 111, 119 ; 123, 146..................................................................", "asr_text": " Hey everybody, this is The Takeout Diet, also known as Where Diets Go To Die. And today on the show, we will be making our version of the Taco Bell Bean Burrito. Now let me tell you, I have never willingly ordered a Taco Bell Bean Burrito. It is so mushy and textureless that it just does not do it for me. But you can end up with a bean burrito two ways. You are horribly broke and you have to order it off of the value menu. Or, you are horribly drunk and you mumble inaudible words to your sober driver of course. And then they say, she will have a bean burrito. And even in your drunken estate, you are like, no. I said, why didn't we go to Chipotle? And it is because Chipotle isn't open at 3, 4, 5, maybe 6 in the morning. Don't judge. Anyway, today we are going to make it because it is fibrous and maybe I need to poop. You know, who knows. Just saying. Let's get started. Start by stirring your big pot of cooked bento beans because I am not showing you how to make that. Next, we are going to steam our flour tortilla in the microwave for 30 seconds. If you have whole wheat flour tortillas, perfect. If you have a steamer, that is even better. But, I am going to cover my flour tortilla in wet pepper towels and microwave it for 30 seconds. Place it on a large plate and then pour on your serving of bento beans. Then Taco Bell says they use a tangy red sauce. What the heck is a tangy red sauce? I asked my sister and she is like, is that sour, sweet, tangy red stuff at the Asian restaurant? And I am like, no, no, no, no, no. It is not that. I am pretty sure it is not that. But, I still do not know what it is. So, we are going to add on a little bit of ketchup and a little bit of sriracha sauce together and hope for the best. Lastly, we are going to add on our onions and our cheddar. I use diet cheddar cheese. And honestly, I only use a little bit because it tastes funny. Now, how do you wrap up a burrito you may ask. Or not. You know, whatever. Take the side of the tortilla closest to you and fold it over the stuff in the middle. Tuck that in under the stuff and then fold in both sides. You can fold them in straight if you are amateur, but I fold mine in at a triangular angle and then do another fold. And then roll it the rest of the way towards the other side opposite of you. Now, we can eat it. Despite my preconceived notions, it actually tastes good. I thought I would take one bite and just start to involuntarily gag, but I immediately took a second bite. It was really good. The diet cheese was pretty good. The beans are cooked really well. And then I ran into the sriracha sauce. Now, I don't eat hot stuff that often. And I put on a little bit of a lot of sriracha sauce. So, it is hot. It is hot. So, I would add less next time. That is how you learn life lessons. You know, you do something. You feel pain. You don't do it the next time. But overall, it was really good. No harsh words about the bean burrito from me. I like pinto beans. I just wish I had a little bit more crunch and a little bit more crisp. So, that is it for today. I would like to thank you for watching my bean burrito episode. Please leave your thoughts in fast food, drive through, dine in, dine out, take out suggestions in the comments below. And I will read and respond to all of them. And please subscribe. If you haven't subscribed, you don't want to miss out. So, do that. And I will see you tomorrow. I would like to introduce you all to my dog. His name is Buster. He is a Pembroke Washcorgi. He is wondering why I am talking like this. And he is very hopeful that he will get my bean burrito. He is four years old. He is a boy. And he is adorable. And he is fat. He doesn't eat people food. Well, we give him like carrots and things. But mainly he just eats dog food. But still he has managed to put on a lot of weight. See his stomach. He is sad. ", "duration": 253.33, "segments": [[81, 85], [105, 108], [111, 119], [123, 146]], "seg_text": " ", "pure_cap": "place the beans in the center of the tortilla. pour ketchup and sriracha sauce onto the beans. add onions and cheddar cheese to the burrito. tuck the sides of the buritto in and roll"}, {"image_id": "dmJB7NHZ2cI.mp4", "caption": " slice and separate the onions add flour chili powder baking soda garlic powder salt and breadcrumbs to a bowl add yogurt and water and whisk add a tbsp of all purpose flour and the onion rings and shake the bowl dip the onion rings into the batter and the breadcrumbs deep fry the onion rings in oil until golden brown sprinkle some chat masala", "id": 112, "seg_prompt": "329 ; 76, 110 ; 117, 137 ; 138, 177 ; 178, 195 ; 196, 219 ; 220, 280 ; 281, 290......................................................", "asr_text": " Hello everybody, welcome to Sruti's kitchen. Today let's make crispy fried onion rings. They are flavourful, they are very easy to make and they are quick. I get so many requests from my viewers asking for quick appetizers and quick recipes, quick snack ideas. So here you go, perfect quick recipe for you all for the evening snack time. So let's quickly run through the ingredients and start the recipe. So we will need 3 quarter cup of all purpose flour or maida, quarter cup of corn flour or corn starch, quarter teaspoon of garlic powder, you can even use fresh grated garlic, half teaspoon of red chilli powder or you can adjust according to your taste. Chat masala quarter teaspoon, one eight teaspoon of baking soda, salt to taste, half cup of yogurt, well beaten, two medium sized onions, cut in rings, one cup of panko bread crumbs or any crisp bread crumbs. You also need oil for deep frying. I'm going to start by cutting them into one fourth inch thick slices. Don't make them very thick pieces otherwise they don't taste good, they will be raw from inside and they will be under cooked. And then separate the rings just like that and do the same thing with the other onion. These extra onion pieces you can use them while preparing your curries or any dishes. Let's start by preparing the batter. Mixing bowl will add in the all purpose flour, maida, corn starch, corn flour, chilli powder, baking soda to make them nice and fluffy and some salt to taste. We'll add just about a tablespoon of bread crumbs into the batter and we are going to make a batter using yogurt. Just add little bit of yogurt at a time until you get a nice thick pouring consistency batter. If needed I'm going to add some water and make a thick batter. Along with half cup of yogurt I'm going to use quarter cup of water. Mix everything together until very well combined. Forgot to add in some garlic powder so just a touch of garlic powder goes in. You can even use fresh grated garlic. Mix well. Do not over mix it. This is perfect, the batter is ready. I'm going to add about a tablespoon of all purpose flour into a mixing bowl and I'm going to add these rings into the flour. Cover this up and shake this very well so that the onion rings are very well coated with the flour. Now dip the onion rings into the batter and coat them with the bread crumbs. I'm going to transfer them onto the wire rack and will repeat the same process with the remaining rings. Now let's start by heating up the oil. I'm going to heat it on medium. The oil looks nice and hot. I'll drop the bread coated onion rings into the oil and will fry them till they are nice and golden. Now they are perfectly golden. I'm going to take them onto a paper towel. Now let's do a simple batter fried onion rings. So first I'll dip them into the batter one by one and then will drop into the oil slowly from the side. Just be very careful while you are doing this. Now they look golden and crispy. I'm going to remove them onto a paper towel. Now for the extra zing when they are still hot I'm going to sprinkle some chaat masala. That gives a very good taste. Serve them hot with ketchup or as is or you can even serve them with any dip of your choice. I hope you enjoyed watching today's recipe. Give this one a try and make sure that you get subscribed to Shruti's kitchen for more such yummy recipes. Follow us on Facebook and other social media. Thanks for watching guys. Take care. Bye. Thanks for watching. ", "duration": 330.0, "segments": [[76, 110], [117, 137], [138, 177], [178, 195], [196, 219], [220, 280], [281, 290]], "seg_text": " ", "pure_cap": "slice and separate the onions. add flour chili powder baking soda garlic powder salt and breadcrumbs to a bowl. add yogurt and water and whisk. add a tbsp of all purpose flour and the onion rings and shake the bowl. dip the onion rings into the batter and the breadcrumbs. deep fry the onion rings in oil until golden brown. sprinkle some chat masala"}, {"image_id": "obixe3__Sjk.mp4", "caption": " add oil to a hot pan add chopped garlic thyme onion carrots and celery to the pan add tomato puree to the pan and stir add oil to another hot pan add mincemeat to the pan add salt and pepper to the mincemeat add the mincemeat to the other pan with the vegetables pour beef stock into the pan and add salt worcester sauce and brown sauce pour the filling into a tray spread mashed potatoes over the filling place the tray in the oven", "id": 113, "seg_prompt": "277 ; 25, 29 ; 31, 45 ; 56, 65 ; 90, 93 ; 94, 105 ; 106, 109 ; 117, 124 ; 133, 165 ; 184, 191 ; 198, 218 ; 220, 225......................................", "asr_text": " Hi, I'm Jonny and welcome back to my Food Fest series. This episode I'm going to show you how to make a delicious cottage pie. First up, what we're going to do is we're going to get the veg on because you can't have a cottage pie without a little bit of filling in there. So we're going to have mints and then we're going to have a bit of carrot, celery, onion, garlic, just kind of, you know, it's like a base layer really. So I've got my pan heating up, throwing a little bit of oil, garlic and thyme for this one. So, garlic in. So throw the thyme in. Stand back though because it will pop. Go in with your onion, your carrots and your celery. So what we're going to do now is we're going to add the tomato puree to this one but we're going to bring in another pan here and add the mints because what I'm trying to do is I'm also trying to speed things up. Tomato puree right in. Give that a mix. Let it fry a little bit. What you're going to do now is you're going to just turn it down just ever so slightly because you don't want to burn the tomatoes. But as you can see, there's not many ingredients in this dish. So make sure you check the description box. Get everything you need. Make sure you can cook it right because I do not want you to miss out on any of this because it's simple cheap and tastes phenomenal. So, pan's been hot here for the mints. Stick that in. A bit of oil in. You know the drill. Mash it up as such. Get it frying quicker. At this stage we're going with a little bit of seasoning. Salt, pepper, standard. So I've browned off my mints. Have a look. Nice and crispy. Remember, colour is flavour. So, we're going to add it into this pan. Get it all coated in that. Now we're going to add in some beef stock. Obviously, you know, if you've had the time and you've followed the recipe that I showed you before with making a beef stock, you'll have this ready. Just pour it in. What we're going to do now, we've added the beef stock. We're going to whack this on high heat. Now we're going to go in with some salt. Salt, pepper, standard. Worcestershire sauce. Everyone's starting to become familiar with this now. Two teaspoons of that. This bad boy. Brown sauce. It adds a little fruity element to it. And it also helps thicken the sauce just a touch. A couple of teaspoons of that in. And trust me, you will notice the difference. So give this a little mix. So what we're going to do is we're going to leave this on a high heat now. Ten, fifteen minutes and let the heat make a meal of it. Okay? So it's reduced. It's come down. What you want is that lovely thick, real velvety consistency. So all I've got is a little bowl like this. Lift it up and just literally tip all that amazing filling in. And I made some mash just before. Put it in a piping bag. I mean, you don't have to put it in a piping bag. I'm literally being fancy. After this recipe, make sure you hit the subscribe button so I can see you again. Teach you more things. Show you more things. Show you how easy it is to cook under ten pound. It's so easy. And you get delicious food like this. I cannot complain. So after it's all filled in, stick it under the grill until golden brown. I would say two, three minutes under the grill. Look at that bad boy. Look at it oozing all that. I can't wait. I can't wait to get stuck in. This to me looks so good. I've got to have a little bit. So check that out. Just comfort at its best. Got all that sauce. So if you like this and want to join me. Oh, that's just delicious. It's rich. It's deep. It's got everything you want. If you like this, I want to see more. Hope to see you next time. ", "duration": 277.67, "segments": [[25, 29], [31, 45], [56, 65], [90, 93], [94, 105], [106, 109], [117, 124], [133, 165], [184, 191], [198, 218], [220, 225]], "seg_text": " ", "pure_cap": "add oil to a hot pan. add chopped garlic thyme onion carrots and celery to the pan. add tomato puree to the pan and stir. add oil to another hot pan. add mincemeat to the pan. add salt and pepper to the mincemeat. add the mincemeat to the other pan with the vegetables. pour beef stock into the pan and add salt worcester sauce and brown sauce. pour the filling into a tray. spread mashed potatoes over the filling. place the tray in the oven"}, {"image_id": "VcIF3HOI9wI.mp4", "caption": " take 2 strips of bacon and cut each into 2 pieces heat a pan spray some olive oil and cook the bacon until it becomes crisp cut a tomato into slices take some lettuce leaves and wash them thoroughly later tear them into small pieces toast 2 slices of bread in a toaster flip the bacon pieces and cook the other side take the toasted bread spread some mayonnaise on both the slices place the bacon pieces on one toast layer bacon lettuce tomato and toast", "id": 114, "seg_prompt": "326 ; 62, 71 ; 78, 90 ; 91, 103 ; 110, 129 ; 136, 138 ; 140, 162 ; 164, 185 ; 192, 215 ; 221, 235..............................................", "asr_text": " G'day guys, Greg's Kitchen time once again and today I thought I'd show you how to make one of the world's most popular sandwiches, the BLT, bacon, lettuce and tomato. Now these require hardly any ingredients yet you're getting maximum flavour from a sandwich that just takes minutes to make. So how do you make one? Well, let me show you how, come on. This is Greg's Kitchen. Okay so for a BLT all you're going to need is some beef or bacon, L for lettuce, this one's an iceberg one, oh, and look mine came with a free moth, a tomato, aka tomato, yeah Some good quality mayonnaise, now you want to use the whole egg mayonnaise once, not all that tangy horrible stuff, and some bread for toasting. Okay well out of all this the bacon is the one that takes the longest to cook so I'm just going to cut this in half because the bacon here in Australia is humongous and what you need to do is have a frying pan on medium, ah dude, medium heat, I'm going to put some olive oil onto there and start cooking this bacon so it's nice and crisp. So while that bacon's cooking I'm just going to slice my tomato up into slices that you find the most comfortable. Look just slice the tomato up. Now Mr Moth, I'm sorry but we're not eating you today, so I'm just going to take some of this moth-ridden, worm-eaten lettuce and I'm going to give it a wash first because it is probably covered in pesticides, right now that's done, if you want you can tear it into smaller pieces or you can slice it, who's got time for that? Because now I got to just throw this in the toaster and get this toasted. Boom, boom, boom. Okay, well how's my bacon going? It needs to be turned over! Ow, ow, ow, ow, ow, oh mummy! So with the bacon you, oh yeah, settle down, the bacon! You do actually want it that golden colour, that's the best way to have it, nice and Okay, well now that toast is done, what I'm going to do is add some of the mayonnaise. I'm going to throw it on both sides because I like mayonnaise and I'm not using butter Yes, I know, write that down in the comments, where's the butter, like you always do. Now this bacon actually looks pretty cooked, and I'm picking it up with my fingers and transferring it, oh boy, ow! Need some more. Now most people would say, make sure that you drain all the fat off, but I'm not, ugh, ugh, ugh, ugh, that's so hot! And as I was saying, I'm not like most people, so leave the fat on I say. So it's called a bacon, lettuce, and tomato. So that's the order, then I'm going to put it in, piece of bread on top, and your BLT Roa what's one of these look like inside? Well it looks like BLT heaven, oh! But what does it taste like? Well, let's find out, ha ha ha! Well, down the hatchet guys. Oh my god, oh yeah, oh wow. If sensational was a word, I'd use that to describe how good this tastes. Oh man, that tastes absolutely sensational, it's just, ugh, so more-ish. You really do have to go and make yourself one right now! And if you do, please let me know how yours turns out. Righty-o guys, well, thanks for watching, remember to thumb this video up, or down if you thought Iceberg was a gangster rapper, waa waa waa! Thanks for watching, and I'll see you next time right here, on Greg's Kitchen! ", "duration": 327.0, "segments": [[62, 71], [78, 90], [91, 103], [110, 129], [136, 138], [140, 162], [164, 185], [192, 215], [221, 235]], "seg_text": " ", "pure_cap": "take 2 strips of bacon and cut each into 2 pieces. heat a pan spray some olive oil and cook the bacon until it becomes crisp. cut a tomato into slices. take some lettuce leaves and wash them thoroughly later tear them into small pieces. toast 2 slices of bread in a toaster. flip the bacon pieces and cook the other side. take the toasted bread spread some mayonnaise on both the slices. place the bacon pieces on one toast. layer bacon lettuce tomato and toast"}, {"image_id": "W2xZWTltJ10.mp4", "caption": " add desi ghee cinnamon stick bay leaves cardamom star anise and cumin seeds to the pan add finely chopped onions add salt ginger and garlic paste and saute until the onions turn golden brown add 3 finely chopped green chilies and continue to saute add 3 chopped tomatoes lower the flame and saute add garam masala powder salt coriander powder red chili powder ginger powder saute and cover mix the ingredients add carom seeds and pomegranate seeds powder and continue to saute add the boiled chana water and stir well add the cooked chana into the pan and mix add kasuri methi add mango powder stir to mix and serve it topped with onion and lemon rings", "id": 115, "seg_prompt": "733 ; 63, 95 ; 107, 111 ; 136, 185 ; 186, 215 ; 216, 270 ; 278, 368 ; 375, 406 ; 416, 464 ; 465, 505 ; 515, 562 ; 577, 592 ; 652, 700........................", "asr_text": " Hello Ladies and Gentlemen this is ChefGuru from guruscooking.com with Punjabi Chana Masala. I have here with me two cups of Chana which is also called Kabali Chana. We have soaked this in six cups of water and kept this for eight hours to soak. After eight hours we will pressure cook these chanas which are also called Kabali Chana in a pressure cooker along with the six cups of water and a pinch of baking soda. Baking soda makes your chanas even softer and it behaves like a tenderizer so if you see if I can hold and grab one of these chanas in my hand and try to squeeze them they easily squeeze in between my fingers. We will keep this chana and the water aside we will use both of them later on for the time being we will take our kadhai. In this kadhai we will be adding four tablespoons of desi ghee or clarified butter drop one inch of cinnamon stick keep cooking at a low flame and now we will add two baileys followed by two black cardamom and one star anise. We will add three cloves and one teaspoon of jeera or cumin seeds. When the jeera splutters we will be adding two large onions that have been finely chopped and now if you wish you may increase the flame from low to medium high. It's time we saute these onions along with these whole spices that we've added and like I said I prefer ghee for this recipe you may also use vegetable oil or canola oil in case you do not have ghee at that instance of time. We will add one teaspoon of salt adding salt at this time accelerates the process of cooking the onions and we will also drop in one teaspoon one large teaspoon of ginger garlic paste. The ginger here is 70% in the ginger garlic paste and the obvious garlic that is available So we will saute this all these mixtures along until the raw flavors the raw aroma of the ginger garlic paste wafts through the air and your onions turn golden brown so you really have to cook this pretty well otherwise your chole masala will not really taste good. We will now add three finely chopped green chillies for some spicy and hotness and we will saute them along with the ginger garlic paste and the onions. After a few minutes we will add three chopped tomatoes. Now usually in my recipes I show you things which are pretty quick. So the onions and the ginger garlic paste and all these things that we cooked already takes approximately around five to six minutes which I just showed in my video for around you know one or two minutes. So please do not follow the time of the video. You take your own time the video is cut short and edited a lot of times. Now ladies and gentlemen after adding the tomatoes they will splutter a lot of liquid onto your hands onto your palms into the air. So please lower the flame now and in fact we will be adding a few spices as well. So it is well recommended you lower the flame at this instance of time and let's add a few We have already added a lot of garam masala in whole. So now we will add half a teaspoon of garam masala only. We have already added one teaspoon of salt. We will add one teaspoon of salt again. To total it is two teaspoons of salt in this recipe. We will add one and a half teaspoon of coriander powder, one teaspoon of red chilli powder and one teaspoon of dry ginger powder which is also pronounced as saunt in Hindi. How do you pronounce that? So when you say that th your tongue touches your upper lip. So we will saut\u00e9 all this together and remember we are still cooking add a little flame. So mix everything well and nice pretty well and the best way as I always say to cook the tomatoes is to cover it with a lid leave it for 5 to 7 minutes at a very low flame sit back relax and then let the steam do all the magic. It's been 7 minutes now and let's see what the status is. So here you have all the ghee wafting up at the surface it's been oozing out of the tomatoes which means the tomatoes have now cooked well along with the masalas that you added. So we will just give it a gentle mix for a minute now. Now we will add in a few more spices we will add half a teaspoon of carom seeds or ajwain. This is very good for digestion and the chana actually creates gas to some people. So this is a good thing that you can add and also for the sourness we will add two teaspoons of pomegranate seeds powder which is also called anardana. If you remember we added only three tomatoes and that was the reason because we are going to add a lot of what you call spices which will add to the sourness of this recipe one of them being pomegranate seeds or the anardana that we just added. Towards the end we also will be adding dry mango powder which is amchur but not right now in the end. Now what we will do is we will add that chole or chana water that you had saved when you boiled this chana in the pressure cooker. So we will add this it is healthy and it is very good so probably please don't discard this water keep it along with you and now we add this. If I try to stir this along with all the masalas that we have been preparing since long long time you will see that we are having no chunks of masala in here which is a good thing. Let's see that. So here if you observe it's too good we do not have any chunks or lumps of masala being formed here and if that is the case then you will be adding those beautiful kabuli chanas that you had boiled look at them so gorgeous like pearls in a cup. Let's add these gently pour them down the sea there it goes and of course now the most important step everything that you have prepared in the form of masala has to be incorporated along with the chana otherwise it will not be called Punjabi chana masala so mix it up At this instance you can increase the flame slightly to medium and keep mixing it. Now the best way to cook this is to let it relax by covering with the lid lowering the flame once again and then cooking it for around at least 8 to 10 minutes at a very very low flame and once again let this steam do the magic and you relax. So before we do that I forgot one important thing we will add one teaspoon of kasuri methi which is also called dry fenugreek leaves and the way we add this is by holding it in between your palms and crushing it nicely and that is the way you add it. So you should never drop it directly you should just crush it in between your palms and then add it like this. So it's time we cover it with the lid please lower the flame at this instance and let it cook for at least 8 to 10 minutes and it's been 8 to 10 minutes now let's observe what the status is. So almost all of the liquid has dried up you don't have to dry all the liquid in this there should be a little amount of moisture and that is how it works. Because if you make it total dry then it becomes the other recipe which is pindi chana and of course now we will add the half teaspoon of dry mango powder which is also called amchur in the end and that offers for another sourness there and a tangy effect to your panjabi chana So like I said you should not dry up all the liquid in this otherwise it will taste like the pindi chana recipe which also is available on my website. Let's focus our camera and see what we have some delicious nice chana masala there. This is the time ladies and gentlemen that you can put off the flame serve the chana masala on a platter along with some chapatis topped over with a dressing of onion rings and a Thank you so much for watching, pindi chana masala. ", "duration": 733.67, "segments": [[63, 95], [107, 111], [136, 185], [186, 215], [216, 270], [278, 368], [375, 406], [416, 464], [465, 505], [515, 562], [577, 592], [652, 700]], "seg_text": " ", "pure_cap": "add desi ghee cinnamon stick bay leaves cardamom star anise and cumin seeds to the pan. add finely chopped onions. add salt ginger and garlic paste and saute until the onions turn golden brown. add 3 finely chopped green chilies and continue to saute. add 3 chopped tomatoes lower the flame and saute. add garam masala powder salt coriander powder red chili powder ginger powder saute and cover. mix the ingredients. add carom seeds and pomegranate seeds powder and continue to saute. add the boiled chana water and stir well. add the cooked chana into the pan and mix. add kasuri methi. add mango powder stir to mix and serve it topped with onion and lemon rings"}, {"image_id": "SqLOMJ2D_SM.mp4", "caption": " put the kombu in boiling water for 30 min shave the bonito and put the flakes in the water strain the water to remove the bonito and kombu add deisred vegetable to the soup", "id": 116, "seg_prompt": "159 ; 18, 34 ; 60, 75 ; 90, 100 ; 135, 140..................................................................", "asr_text": " This is the piece of combu. They come in long strips, so you only need about a 10 centimetre square, so cut it and snip a few extra bits in to let the flavour all come through. And then you soak it in water. That's one I put in about half an hour ago, and it all goes back to its original size. And we boil that away, probably on sort of medium heat. So when you start seeing little bubbles come up from the side of the combu, then that's when it's ready for you to take the combu out. Now this is the bonito, so it's a piece of the fish that's being boiled and smoked and dried. Sort of looks like a prosciutto almost. Almost, yeah. And you have this really nice shiny meat inside. And this is the special shaving tool. Careful with your fingers, but that's how you do it. And then you end up with the flakes in the bottom. And then you put the bonito flakes in. So is that like one cup of bonito flakes? Ah, say two big handfuls. And the heat back on. Just sort of when you start seeing the little bubbles. And then we turn that off. And then just let it sit and wait till it goes, or the flakes sink to the bottom of the pan. And then we just strain it through. Oops. Yeah, that's it. So basic stock. General rule of miso is the darker the colour of the miso, the sort of stronger and sharper the flavour. And lighter it is, sweeter and milder. So that's sort of halfway. So there's about a litre of stock in here. There's probably plenty of miso. So you start off with a small amount. And what you do, you just melt the miso in nice and easy. And there you go. That's stock turning to miso soup. Any seasonal vegetable can be added to make a hearty soup. Yuki's favourite additions are wakame and tofu. We just have to heat it through. Wow. Mmm. It's very hot. It is really good. ", "duration": 160.0, "segments": [[18, 34], [60, 75], [90, 100], [135, 140]], "seg_text": " ", "pure_cap": "put the kombu in boiling water for 30 min. shave the bonito and put the flakes in the water. strain the water to remove the bonito and kombu. add deisred vegetable to the soup"}, {"image_id": "I9nR5rDP7nQ.mp4", "caption": " put flour salt and paprika in a bowl add some water and stir chop some squid into rings sprinkle some flour on the squid and coat them with the mixture deep fry the squid rings in oil chop the lemon and lime", "id": 117, "seg_prompt": "245 ; 23, 46 ; 48, 70 ; 94, 122 ; 135, 150 ; 161, 171 ; 187, 199..........................................................", "asr_text": " Nothing like a warm spring shower, is there? It kind of freshens up everything. Certainly reminds me of when I was in holiday in southern Italy, sitting down there on the side of the street there in Calabria, a place called Maratea, drinking a glass of wine and eating a plate of crispy calamari. And I got the recipe. I'm going to share that with you now. Very, very simple. Now what we've got to do is, I'm going to add about six ounces, 175 grams, of soft raising flour. And I know I'm just shaking it in. You can weigh it out if you want. And to that, I'm going to sprinkle in a little bit of salt and then a teaspoon of paprika. So I thought paprika is nice. It also gives you that lovely colour too. That's it. And then to that, we're going to add eight fluid ounces, or if you like, 250 milliliters of cold water, that is. That's it. Just create a little well in the middle there. Pour some of that water in, about a third of it, and then just stir that around and keep stirring that. That's it. There we are. That's it. And you can see that's thickening up. And what you're looking for, for me, is a kind of a heavy double sort of cream consistency. Of course, just let that rest a little bit. Now I've got some squid here. I've just cling film that up because I didn't want all those smells of the fish to kind of linger out all through your fridge there. That often happens, doesn't it? Now, squids, look at these. Look at that tube. Isn't that a wonderful tube there? Yeah. Hello. How are you doing? Hello, hello, hello. And you just cut that into strips. And if you can see here, that little crunch at the back there, that means a little bit of cartilage. Sometimes you get that in the corner. That comes in lots of different shapes, all these little sort of bits. It looks like something you get with toys, isn't it? One of those little plastic things. And then we're just going to cut those, the rest of that, into strips. Very, very simple. And with regards to the slightly smaller ones, you can also cut those in rings, but just cut that a little bit on the angle there. And then you've got these little bits here with the tentacles. And right at the end there, you've got a plastic bit called the beak, which you can just snap off like that. There you go. Perfect. A couple of tablespoons of flour. Just sprinkle it like that. And slightly sort of toss it using your fingers. Pop those straight into your batter. Just give that a bit of a shake. A bit like Giorgio there, isn't it? Talking about the waves of the sea in his risotto. Delightful. I like the idea of using the tongs here. That really does help when you want to pick up your piece of calamari and plunge them into your fryer. A little bit of control movement there. That's it. Look at those. Lovely. Straight in there. Here we are. It's like I'm working in a chipper here. And just let those cook away. That won't take very long. And that's literally going to take about three or four minutes. I've got some lovely fresh limes and lemons over here. And what I do is I cut the cheeks off these. All right, so it's about there. Do you see what I mean about that? Little cheeks. There we are. I think they're about ready to come out now. That's fantastic. And look at those. They're lovely. Let's give that a little bit of shake. Give that a little bit of a tap. And look at that. That all comes off. And that is perfect. That's okay. And just sort of stack those up. Pile those up. And then serve that with the little wedges of lemons and limes. I think that's just fantastic like that. Just look at that. Isn't that great? Beautiful. ", "duration": 245.33, "segments": [[23, 46], [48, 70], [94, 122], [135, 150], [161, 171], [187, 199]], "seg_text": " ", "pure_cap": "put flour salt and paprika in a bowl. add some water and stir. chop some squid into rings. sprinkle some flour on the squid and coat them with the mixture. deep fry the squid rings in oil. chop the lemon and lime"}, {"image_id": "0VBNakxmATU.mp4", "caption": " mix mayonannaise milk pepper sauce salt pepper and vinegar cut the cheese into cubes slice the tomatoes in half add the cheese and tomatoes to the pasta pour the sauce on the salad and stir slice up the basil and add to the salad", "id": 118, "seg_prompt": "82 ; 1, 20 ; 21, 28 ; 28, 34 ; 35, 40 ; 40, 50 ; 53, 69..........................................................", "asr_text": "", "duration": 82.83, "segments": [[1, 20], [21, 28], [28, 34], [35, 40], [40, 50], [53, 69]], "seg_text": " ", "pure_cap": "mix mayonannaise milk pepper sauce salt pepper and vinegar. cut the cheese into cubes. slice the tomatoes in half. add the cheese and tomatoes to the pasta. pour the sauce on the salad and stir. slice up the basil and add to the salad"}, {"image_id": "SsafTopywFo.mp4", "caption": " chop 2 cloves of garlic 1 onion and combine the ingredients in a pot add some oil to the pot and saute the onions and garlic peel some potatoes and chop them add the potatoes to the pot add some green chilies to the pot squeeze the boiled tomatoes and add them in the pot stir the mixture in the pot and let it boil add 4 cups of chicken stock to the pot and let it boil add some fresh basil salt in the pot pour the mixture in the blender and blend it put the mixture in a bowl and add some pecorino cheese on it", "id": 119, "seg_prompt": "587 ; 45, 73 ; 73, 92 ; 92, 125 ; 125, 155 ; 155, 178 ; 178, 201 ; 201, 296 ; 296, 383 ; 383, 434 ; 434, 484 ; 484, 532..............................", "asr_text": " Hello everybody! Tonight we make an easy dish. It's a tomato soup. We got already, what I did, I was boiling the tomato and I peeled off everything. What I need, I'm gonna chop this. I got a potato, onion, garlic. And I got chicken stock, the portague. Now, everybody make the soup different. I make like this. A lot of people use the cream, the milk. I don't like the cream. It bother me, maybe it bother somebody else too. I make, for make a little thickness, I use a potato. Now, we start with onion and garlic. Actually, I cut the garlic like this and a half. I put it right in the parts over here. I got two garlic. I got one onion. You don't got to cut it really thin. I cut it like this. A piece like that. Okay, we put onion and the parts over here. Okay, we start with onion and garlic. We put the flame on. The time this start to fry a little bit, I wanna peel the potato. This is the new potato I was buy. It's really nice potato. Okay, this is so peel what I do. I wanna clean up with a peppy towel. And now, we chop the potato. You got to be small piece, like this. Or like this. And I have, add that. Okay, and we put the potato nut together. Make sure you don't burn this. This is gonna come nice color when we do this. Look at that. It's beautiful. And now, I wanna put my, what is, okay, my one oil baby. This is really hot stuff. Okay, but you don't wanna know how to pepper, no pour. This is, I got some basil. After one, I blend everything together. I got basil to pour together. Now, the time this start, I wanna start the tomato over here. I like to do by hand. I squeeze a little bit like that. Okay, now, this apple tomato, now, this is a fresh tomato for the guy. I was gonna pick it up this in farm. And now, it's time for this tomato to make the soup. Okay, now, we turn this everything together. And I got over here the chicken stock. And I got to use over here five to six cups the chicken stock. And we put all together. Okay, gotta cook everything together. My tomato soup boil over there. And I wanna boil this wine over here. And I wanna say to everybody, salut, ching ching. Everybody, I got a big surprise. I got so many subscribe under my channel in the view. And I wanna say thank you, thank you very much. And I wanna say salut. Everybody, ching ching. Everybody, calm so up. Look like my, I feel better now, my vertigo. The vertigo start calm down now. Salut, a tutti. Really good. Let's check the soup now. Okay, start the boil, five more minutes, and I wanna put the chicken stock. Look how nice it look, beautiful. Okay, now, it's time, I wanna put the chicken stock together. Okay, we start with four cups. Look how nice, huh? This one, look at that. It's really beautiful. Thank you very much. It work really good. Okay, this is four cups. And we start, put over here. Okay, that's it. Four cups, it's enough. Okay, after this one, we blend, become nice, creamy. And I wanna put too much chicken stock. Okay, after, you know, it's too liquid. We wanna become nice, thick. Okay, now, let me go over here. And let me say, ginger again. Like I say, I feel much better. The wine, it make me more good. Like this. What do you look at my shoes? My shoes, it's beautiful. I look at my egg, make sauce. Salut! Okay, this was boiled already for 20 minutes. I got a fresh basil, I pick it up in my yard, my garden. And I put it inside for five minutes. You know, it give a good taste. And I leave it there for five minutes, and now, now I want taste. So it's okay, the salt, again, the chicken stock, it's the salt already, but I wanna make sure everything okay. I got a nice spoon over here. I need a little salt. And the salt, this, it's enough. The hot, my all year baby, I can taste already. It's a really good taste, okay? Okay, now we start. It's really, really hot, you gotta watch, okay? Now, like I said before, this blend can take the hot stuff, but your blend, you know, sure, take a hot, leave a cool off, and after, one time it's a cool off, you blend, after you put it back in the pots, and you leave warm up again, it's it. But this one, for me, it's okay. Okay, now it's time to rock. Let's see what's going on. This is a blessed strawberry. Look how nice. Okay, now the smell, it go all over the room, up the stairs, every place. You smell? Yeah, everybody smell. Okay, now I want to put my dish over here, I want to taste. It's really good. Okay, we put it right over here. Okay, look how nice and beautiful, look at this. Okay, now, somebody like the cheese, I got some pecorino cheese over here. And I put a little bit, you don't like the cheese, except you, what you like to do. I put a little cheese, and see the basil, I keep over there, I want to eat the basil, because I like basil with the soup. And let me taste. It's really good. And with the cheese, it give a good taste. I hope everybody make this soup, tomato soup. It's really good. And now it's time to make, it got a lot of tomatoes, everybody got tomatoes. If you make this, I want to say thank you very much to everybody. Salute, ching ching, I'll see you next recipe. This will go on Sunday, 11 o'clock. Thank you very much, I'll see you next recipe. ", "duration": 588.0, "segments": [[45, 73], [73, 92], [92, 125], [125, 155], [155, 178], [178, 201], [201, 296], [296, 383], [383, 434], [434, 484], [484, 532]], "seg_text": " ", "pure_cap": "chop 2 cloves of garlic 1 onion and combine the ingredients in a pot. add some oil to the pot and saute the onions and garlic. peel some potatoes and chop them. add the potatoes to the pot. add some green chilies to the pot. squeeze the boiled tomatoes and add them in the pot. stir the mixture in the pot and let it boil. add 4 cups of chicken stock to the pot and let it boil. add some fresh basil salt in the pot. pour the mixture in the blender and blend it. put the mixture in a bowl and add some pecorino cheese on it"}, {"image_id": "bUIHg-RNR28.mp4", "caption": " take out the squid head and its inner organs peel off the squid body and cut it into rings coat the squid rings with mixture of flour pepper salt and paprika fry the coated squid rings in oil in a pan serve it with some salt seasoning", "id": 120, "seg_prompt": "344 ; 40, 60 ; 120, 185 ; 188, 230 ; 268, 280 ; 280, 298..............................................................", "asr_text": " Are you one that loves to eat calamari when you're out at a restaurant, but you're super intimidated to make it at home? Well, today I'm gonna share with you some of the rules in preparing calamari. First, start at your fishmonger or your fish shop and make sure that when you purchase squid that it has a very nice briny aroma. It shouldn't be fishy at all. The squid shouldn't be slimy and the flesh should be firm in texture, but not rubbery. So the first thing that I'm gonna do is I'm going to take the tentacles and the head away from the body. All you need to do is pull the body away from the tentacles. So that's just like this here and the innards should come out with it. And now part of the innards here is the ink sack of the squid. And that's really great at flavors of risottos or pasta dough, but we're not gonna use it today. And now to separate the tentacles from the rest of the head, you're gonna cut in between the tentacles and the eyes and your knife should be able to slide right through nice and gently. We're gonna discard this whole thing. The tentacles now you want to cut away the long tentacles. These are the grasping tentacles. And there you have a beautiful thing of tentacles. And then for the cavity or the mantle of the squid, first things first, you need to remove the cartilage, which is inside. And the cartilage is also called a quill because it resembles, as you can see here, a quill or a pen or a feather. So this is tough cartilage. It almost looks like plastic. You wanna make sure to get rid of this. So now to remove the membrane on the cavity of the squid here, you're going to pull away the flippers, which are these guys here. And this is how the squid steers itself in the water. So all you have to do is pull them away from the cavity and the membrane, that outer membrane should come away with it. So now the last step is, of course, rinsing the mantle, getting rid of any sand that might be in the cavity here. And now we're ready to cut the squid into rings and make the most delicious calamari, which is a lot easier than you think. First, what we have to do is cut the tubes into rings. So I have a little bit of paper towel to dry off the calamari. And you need a very sharp knife for this. And you wanna slice this into anywhere from a quarter to a half inch rings. If you didn't wanna fry your calamari, like I am today, you could certainly do so many different things with this. You could stuff the cavity with a nice breadcrumb stuffing and braise it in a little bit of tomato sauce. So today I'm using a very simple seasoned flour mixture for the calamari. Now it's all purpose flour, a little bit of pepper, coarse salt, paprika, and cayenne, but you could use anything in this mix. You could use a little bit of Old Bay. So just mix it together, sift all of your ingredients. Again, I'm using all purpose flour, but you could use rice flour that would create a lighter coating. So this is mixed up nicely. I have a neutral flavored oil here in my pot at 375 degrees, so you wanna high temperature to fry your squid in. Now I'm going to put in the tentacles here as well and gently toss the calamari in your seasoned flour mixture. Any residual moisture will help the seasoned flour mixture stick to the calamari. And since the tentacles are a little bit bigger than the rings, I'm gonna start with them and they're gonna go right into the oil. Now, whenever you're frying, I like to tell people to do this. Make sure you don't overcrowd your pot because what it does is it brings the temperature of the oil down and the oil will soak into your batter or your flour mixture and you'll get a greasy calamari. So don't overcrowd. Make sure you are watching the temperature and it's staying at around 375 degrees. And these fry for about a minute to a minute and a half. So not a long time at all. So it's been about a minute and a half and the calamari looks great. It's a light golden brown color. Transfer to a wire rack. As always, when I'm frying, I like to transfer to a wire rack instead of paper towels because I find if you put things right onto paper towels, they start steaming on the bottom and your batter or your coating gets soft and soggy. Right when you come out of the fryer, a little bit of salt and maybe some freshly ground pepper. So there you go, guys. Get this right to the table, maybe with a little cocktail sauce and lemon. Now you know how to make calamari at home. It's not so intimidating. You have the technique and the recipe. Now, if you have any kitchen conundrums, seafood conundrums, write in the comment section below or reach out to me using the hashtag kitchen conundrums. ", "duration": 344.67, "segments": [[40, 60], [120, 185], [188, 230], [268, 280], [280, 298]], "seg_text": " ", "pure_cap": "take out the squid head and its inner organs. peel off the squid body and cut it into rings. coat the squid rings with mixture of flour pepper salt and paprika. fry the coated squid rings in oil in a pan. serve it with some salt seasoning"}, {"image_id": "arQZ2m0hMSU.mp4", "caption": " put olive oil into a pan add the cardamom and cloves to the pan add the onions and chile pepper to the pan add mutton to the frying pan and stir it up let the mutton cook add a cup of water to the pan add spice to the pan squeeze half a lime and squirt the lime juice into the pan stir the mutton in the pan plate the mutton over rice", "id": 121, "seg_prompt": "309 ; 80, 82 ; 86, 91 ; 102, 110 ; 135, 160 ; 165, 170 ; 175, 179 ; 184, 192 ; 215, 223 ; 235, 252 ; 257, 270..........................................", "asr_text": " Hey, how you doing? Chef Remy here for Cooking1on1.com. Today's recipe is spicy mutton curry. Okay, so for this recipe we're going to use a little bit of olive oil. We've got a kilo and a half of mutton, small diced cut. We've got half a tablespoon of cloves, half a tablespoon of cardamom, and we've got some caram masala just to finish it off at the end. Here we've got a whole onion, it's a red onion in this case, and we've got about five kilo peppers here cut up, and also a half a lime. And we also have some Indian curry spice that we're going to add with some water just to get the sauce going. Okay, so we're going to put a little bit of olive oil in the pan. And for the sake of flavor, we're going to take your cloves, your cardamom, throw them in, and fry them up. And then we're going to take your onions and your chili peppers, throw them in. Just let them fry out until you get some nice flavor coming out of that. We're not using a wok here today, but you can probably use a frying pan if you want. It all depends on what you like to cook with. Now you're going to throw your mutton in. You just mix that around, make sure all the chili peppers and the onions have flavor in there. You're going to cook that out for about ten minutes. Okay, so we've been cooking our mutton here for ten minutes, and it looks like it's all cooked through with the onions and the chili peppers. So what we're going to do now is we're going to add our cup of water, and we're going to take three tablespoons of the spice here and throw it in, your Indian curry. You're going to mix that all up and let that simmer for a bit for five minutes. Okay, so now we've been cooking our mutton for another five minutes, and you want to get that sauce just thickened up so it almost marinates the meat. And then you're going to add, you're going to take a half a lime, squirt that in there, put all the lime juice in there because that's going to bring out your flavors too. And you're going to take your carrot and salad, add that in, just stir that up, let that cook for about another two minutes. And it looks like our recipe is done here. Here we go, you're just going to sprinkle that over your rice, and you can use whatever you want there. We're using rasmati rice. There you go. Spicy mutton curry. Mmm, the mutton's nice and tender, and the lime brings out all the flavors. It's got a great spice to it. Anyway, that's our recipe for today on CookingOneonOne.com. If you have any questions or concerns, you can reach us through the website. So this is Chef Remy saying, we'll see you next recipe. ", "duration": 309.33, "segments": [[80, 82], [86, 91], [102, 110], [135, 160], [165, 170], [175, 179], [184, 192], [215, 223], [235, 252], [257, 270]], "seg_text": " ", "pure_cap": "put olive oil into a pan. add the cardamom and cloves to the pan. add the onions and chile pepper to the pan. add mutton to the frying pan and stir it up. let the mutton cook. add a cup of water to the pan. add spice to the pan. squeeze half a lime and squirt the lime juice into the pan. stir the mutton in the pan. plate the mutton over rice"}, {"image_id": "5olHoTWB1Hw.mp4", "caption": " boil some water with salt and olive oil boil the macaroni add heavy cream garlic powder and cayenne pepper to a bowl crack eggs into the cream and whisk the mixture season the mixture with pepper and smoked paprika add cheese to the mixture mix the mixture with the boiled macaroni", "id": 122, "seg_prompt": "409 ; 12, 19 ; 23, 32 ; 48, 66 ; 67, 95 ; 102, 113 ; 128, 150 ; 214, 232.....................................................", "asr_text": " Hey Youtubey Babies, this is BriKan and I'm cooking again. Today I will be cooking Southern style macaroni and cheese with a twist because I'm adding breadcrumbs on top. So let's get started. First, I'm going to boil some water. As you can see, I added some salt and I'm adding some olive oil. Now, I'm putting my noodles in and you're going to cook them to the al dente. What the package told me to do was 6 minutes. So you can go buy a package or you can be ghetto in country and get one of the noodles and throw it on the wall and if it sticks, it's al dente. I know, I'm through y'all. But that's how it should look. Ok, I have my 3 cheeses right here. I have some Kobe Jack Cheddar and some Velveeta. Ok, now I have some heavy cream. Now I have about 3 cups I'm going to be adding to that and I'm going to add my house seasonings as you guys can tell. If you want to know what's in my house seasonings, just look down below and I will tell you guys what's inside all that seasoning. Ok, now I'm going to add 3 eggs to this. Now you guys, you do not have to use heavy cream. You can use milk. But I wanted to use heavy cream because I wanted to do it the real fatty way because macaroni and cheese is not supposed to be healthy. Ok, you guys, just because I had lab bed don't mean I don't get down and eat unhealthy food. Ok, so I'm going to mix all this stuff together like so. And also you guys, I did add sour cream. I did not show that but I added about a cup of sour cream to that. And I have some pepper right there and some smoked paprika right there. And I'm going to mix. Excuse me for using a plastic utensil but I'm a firm believer in not trying to mess up so many dishes because I am a messy cook. So I try not to use all, you know, but I'm going to add my cheeses to that, to all that milking, the seasons and the eggs. I'm going to add all that cheese to that and I'm going to mix. So just continue to watch what I'm about to show you next is pretty much self explanatory. I'm just going to be mixing all this cheese together with all this. I'm just going to be mixing everything together. Alright, so just stay tuned. Now you guys, I did have to add some milk because I kind of made too much. So I added a little milk, but like I said, this is pretty much self explanatory. I'm just going to be mixing everything together. Oh wait, stay tuned. Now you guys, I did grease my pan with a little bit of butter and I'm putting some butter through my noodles so they won't be so sticky sticky together. See how it's not all together. Now I'm going to add all that stuff that I mixed together. Just put all of it. Now I could put all this in a large bowl, but I don't have one at the moment. So I had to do it this way. Okay, but I would prefer mixing all this in a large bowl, then putting it in your cooking dish, whatever you want to call it. That's how I should look and I am adding some of my house seasons on top. And I put some of that smoked pepper on top of there too as well. And I got some cheddar cheese. And I'm going to sprinkle a little bit on top, just so it has a little bit on top. I would have put a lot more, but I wasn't thinking that I was putting bread crumbs on top of it because I was going to add more cheese when it was in the oven. But I forgot I was adding bread crumbs. I used Texas toast croutons, the seasoning kind. Yes honey, this is so good. But I'm going to beat it all together like so. This puts out a lot of anger. And I got some melted butter. Real butter y'all. And you are going to mix melted butter and the bread crumbs together. It kind of toast the bread crumbs on top. And I had to add a little bit more butter because I did not have enough. Because you want it to look like this. And guys, that bread crumbs and that butter, I'm telling you, it smelled so freaking good when I was mixing it together. But you are going to put the bread crumbs on top like so. See you guys, I didn't put a lot of cheese on top because I wasn't thinking I was putting bread crumbs on top. I was not thinking, I already put the bread crumbs on top and I was like, forget it. There is enough cheese in there. But you are going to add it all over like so. And you are going to preheat your oven to 350. And that is how it looked when it was completely done. Doesn't it look splotches? I had this in the oven for about 40 minutes, 45 minutes. And guys, look how good this stuff was. It was so cheesy and gooey. And those bread crumbs like really, really did the job. Those bread crumbs, those croutons are the bomb. So I'm going to cut into it just to show you guys how it looked. You see all the cheese? Just look at it. Yes, honey child. But you see that big lump of Velveeta right there? Don't that look good, child? But that is how it looked, you guys. And this is all we ate. We just ate the macaroni and cheese. Y'all see that big chunk of Velveeta. But like I said, you don't have to add all those cheeses. You can add whatever kind of cheese you want. But that Velveeta is like the secret because it gives you that creamy sensation of the macaroni and cheese. But just marinate all of it, y'all. Just make our own cheese boys. But you guys, my next video I will be making buttermilk ranch lemon pepper fried chicken, y'all. That chicken look good, don't it? But that will be my next video, you guys. Remember, stay blessed and thank you for watching me. And remember, like my video. Mwah, love you guys. ", "duration": 409.5, "segments": [[12, 19], [23, 32], [48, 66], [67, 95], [102, 113], [128, 150], [214, 232]], "seg_text": " ", "pure_cap": "boil some water with salt and olive oil. boil the macaroni. add heavy cream garlic powder and cayenne pepper to a bowl. crack eggs into the cream and whisk the mixture. season the mixture with pepper and smoked paprika. add cheese to the mixture. mix the mixture with the boiled macaroni"}, {"image_id": "7hfaWQgcDyo.mp4", "caption": " mix parmesan cheese and butter in a bowl butter bread slices with mixture place a slice of provolone cheese and one slice of american cheese on each slice of bread place second piece of bread on top and put in pan flip the sandwiches", "id": 123, "seg_prompt": "54 ; 2, 8 ; 8, 16 ; 17, 24 ; 26, 30 ; 28, 32..............................................................", "asr_text": "", "duration": 54.33, "segments": [[2, 8], [8, 16], [17, 24], [26, 30], [28, 32]], "seg_text": " ", "pure_cap": "mix parmesan cheese and butter in a bowl. butter bread slices with mixture. place a slice of provolone cheese and one slice of american cheese on each slice of bread. place second piece of bread on top and put in pan. flip the sandwiches"}, {"image_id": "P7bsYTDILps.mp4", "caption": " pour room temperature milk on the cubed bread pieces toss them and let it set and absorb for few minutes mix tomato ketchup chopped onions worcestershire sauce mustard paste salt pepper powder and garlic whisk the mixture with a fork to have an even blend crack an egg and whisk pour the sauce on the meat and add soaked bread crumbs mixture pour whisked egg on to it toss and mix it in hand until everything is thoroughly mixed line the baking sheet with parchment paper put the mixed meatloaf on to the parchment paper on tray and shape that in to a loaf mix tomato ketch up and barbeque sauce pour the mixture on top the meatloaf and spread evenly bake it in the oven at 350 degrees for an hour and 15 minutes once it is baked let it rest for 10 minutes to set and then slice it", "id": 124, "seg_prompt": "275 ; 62, 71 ; 79, 103 ; 104, 109 ; 114, 120 ; 130, 136 ; 137, 142 ; 143, 147 ; 148, 155 ; 156, 171 ; 176, 188 ; 189, 202 ; 221, 233 ; 234, 241..............................", "asr_text": " Hi, I'm Diane Cametta, and today on Dishin' with Di, I'm going to show you how to make meatloaf. This is a really classic dish, and it's very simple to make. So let's get started on Dishin' with Di. You need some ground beef that's been sitting at room temperature for about an hour, and this is an 80-20% fat ratio. I also have a finely minced sweet onion, some Worcestershire sauce, some prepared mustard, some garlic powder, ground pepper, and salt. This is some bread slices that I've cut into small cubes, some ketchup, some barbecue sauce, milk at room temperature, an egg, and some additional ketchup. So the first thing that we're going to do is take the room temperature milk and pour that right over these bread cubes. We're just going to let this sit for a few minutes so that the bread can kind of absorb that. I'm just going to toss that around a little bit. And now I'm going to mix together some of the seasonings. So I have this little bit of ketchup here, and I'm going to take the onion and put that in, along with the Worcestershire sauce. I can never pronounce this the same two times. Worcestershire, Worcestershire, Worcestershire sauce, and then this is the prepared mustard, and then the salt, pepper, and garlic powder. And then you're just going to whisk this together with a fork just to get it all combined because I don't want to just kind of dump it in there and have one area where there's a whole bunch of garlic powder and another area where there's not. And then take that egg and then you just want to whisk that together. And then over here to our bowl with our meat. And I'm just going to take the ketchup with the onion mixture and I'm going to pour that right on in. And then in with our breadcrumb mixture. And then throw in your egg and then you're going to get your hands in there and kind of toss this around. So just lightly until everything gets really thoroughly combined. You have a baking sheet here that I've lined with some parchment paper. And I just put the parchment paper on there so that this doesn't stick. So just get the meatloaf out onto the parchment. And then shape that into a nice loaf. You see I didn't pack it too tight. And now I have that little bit of ketchup and barbecue sauce. So we're just going to mix these together. Now when I was a kid, my mom always used ketchup. But I like to kind of jazz it up a little bit with a little bit of the barbecue sauce. And then just pour this right over the top. And just kind of spread it out nice and evenly. And it's as simple as that. That's it. It's ready to go into my oven, 350 degrees for about an hour to an hour and 15 minutes. Or until it reaches an internal temperature of about 160 degrees. And then you want to take it out and let it rest for about 10 minutes before you slice into it. If you try to slice into it when it's very hot, it might crumble a little bit. So you just want to let it sit on the baking sheet for about 10 minutes. And then I'll show you what it looks like. There it is. It cooked for about an hour. It's nice and crisp on the outside with that nice moist top. And it's moist and tender on the inside. And it's great with mashed potatoes. The recipe is on my website. Dishinwithdye.com. Don't forget, like, subscribe, and share. I hope I made your life a little easier, more enjoyable, and delicious. I'll see you next time. Bye-bye now. ", "duration": 275.17, "segments": [[62, 71], [79, 103], [104, 109], [114, 120], [130, 136], [137, 142], [143, 147], [148, 155], [156, 171], [176, 188], [189, 202], [221, 233], [234, 241]], "seg_text": " ", "pure_cap": "pour room temperature milk on the cubed bread pieces toss them and let it set and absorb for few minutes. mix tomato ketchup chopped onions worcestershire sauce mustard paste salt pepper powder and garlic. whisk the mixture with a fork to have an even blend. crack an egg and whisk. pour the sauce on the meat and add soaked bread crumbs mixture. pour whisked egg on to it. toss and mix it in hand until everything is thoroughly mixed. line the baking sheet with parchment paper. put the mixed meatloaf on to the parchment paper on tray and shape that in to a loaf. mix tomato ketch up and barbeque sauce. pour the mixture on top the meatloaf and spread evenly. bake it in the oven at 350 degrees for an hour and 15 minutes. once it is baked let it rest for 10 minutes to set and then slice it"}, {"image_id": "p2wKeNmzIJ0.mp4", "caption": " remove the stem of a cabbage cut the rest of the cabbage into small slices and put in a crock add 1 tbsp salt to the crock massage and press down the cabbage with hand add some water to the crock to immerse the cabbage seal some water in a plastic seal bag and use the bag to cover the crock keep it in room temperature for 1 month", "id": 125, "seg_prompt": "474 ; 4, 40 ; 45, 180 ; 196, 278 ; 321, 338 ; 372, 434 ; 441, 471......................................................", "asr_text": " Today I'm making homemade sauerkraut, which is a great way to get probiotics into your diet, and not as hard as people make it out to be. First, I'm going to cut the end off the cabbage. You can leave in as much of the core as you want. I generally find that it's a little harder and not so pleasant, so I will cut out most of it. This is generally the simplest way. And I will be fermenting this in a crock that I bought at Ace Hardware. It was about $20 for this crock. It's a one gallon sized crock. And I bought a new crock because they say that it's very easy to leach lead out of the old crocks, if they have any kind of crack at all in their finish. And so I thought it was worth it to buy a new crock just for this purpose, but without having to spring like $100 for one of the fancy fermenting crocks. This works just as well with the trick I will show you at the end for keeping the sauerkraut submerged nicely for fermenting. I try to cut my cabbage pretty thin because you don't really want huge chunks of sauerkraut. You want to be able to get just as much sauerkraut as you want and not huge strings. So once I finish slicing it fairly thinly, I'll turn it like this and cut across about three times so all those shreds of cabbage are a reasonable length. And then just drop them right in the crock here. When you're fermenting the cabbage, you really want it to be completely submerged in water because the good bacteria are anaerobic. They grow without the presence of oxygen. And the bad bacteria that might take over if you're not careful require the presence of oxygen. So once everything's in there, you want to make sure it is completely submerged in liquid, the fermenting process. And the fermenting process pretty much takes as long as you want it to. You want to leave it for at least a week. Usually I leave it for somewhere between two or three weeks whenever I think, oh hey, I had sauerkraut fermenting around here somewhere. I wonder if it's ready yet. So there's the cabbage. This is big enough that I can do two heads of cabbage if I want, but then it's very full at the beginning before it is compressed down. So it's simpler to deal with if I just do one head at a time. For one head of cabbage, I'm going to put in a tablespoon of salt. This is my usual pink Himalayan sea salt full of lots of good minerals. And I just sprinkle that over the cabbage. And you can let it sit for a few minutes, and I will go ahead and start working the salt into it now. This works better on a lower surface because I'm short, and it helps to get your body weight down into it. But you just start tossing it to get the salt evenly distributed, and then start squeezing and pressing on the cabbage. And in just a few minutes, the cabbage will start releasing liquid, and your cabbage will take up a lot less space, and the liquid usually for me will almost cover the cabbage. I always have to add a little bit of filtered water so that it's completely submerged. And this process will take a few minutes, and is slightly energetic. It requires a little bit of muscle. After a couple minutes of working and squeezing this, it's compressed down, packed pretty tightly there in the bottom of the pot. It's a lot moister than it was when I started. Normally I can tell it's done when the liquid is just coming up almost to the surface of the cabbage when I press on it like this, and I press it down very firmly. You'll want it packed in there very tightly for the next step. This cabbage is not releasing quite as much water, but that is perfectly fine. I'll just add a little more filtered water so that it's submerged. And once it is packed in there tightly, I will add my water, and then I will show you my trick for keeping it submerged, which I learned from my father. I add water probably until it's just about an inch or two above the surface of the cabbage. You'll have a little bit floating at this point. It's kind of hard to show you with the angle of the camera there, but there's what it looks like when it's tilted. And I will go get a gallon-sized Ziploc bag, and then I'm going to fill this partway with water. This is not going to come in contact with the sauerkraut, so I'm just using normal tap water here. And I put probably two quarts or so of water in the bag usually, maybe a little less. It just needs to be enough to make a good seal on the sauerkraut. And then in order to seal it tightly, I close the zip on most of the bag and then tilt it so that the water's there. And then there's just this small portion here where I'm letting the air out to get as tight a seal as possible. Mostly that just makes it easier to work with. It doesn't have to have no air left in it. It's just easier if it's mostly water. And then I just drop this down on top of the cabbage, and you'll see a little bit of water come up around the edges of the bag, but the cabbage will stay neatly submerged under the bag, and of course the bag form fits to the edges of the container. So it makes a really good seal on there, keeping all of the air out so the bad bacteria can't work. I'll usually throw just a dish towel on top of this, especially if I'm letting it sit in some other room in the kitchen to keep the dust and whatever out of it. And then like I said, just let it sit for two to three weeks, or you can even let it sit for several months. Usually after two or three weeks, I'll take it out and put it in mason jars in the refrigerator. But obviously this is a technique that was used for a long time for preserving the sauerkraut without refrigeration. So it's perfectly fine to let it sit this way for months and just continue to sour. And that's homemade sauerkraut. ", "duration": 475.17, "segments": [[4, 40], [45, 180], [196, 278], [321, 338], [372, 434], [441, 471]], "seg_text": " ", "pure_cap": "remove the stem of a cabbage. cut the rest of the cabbage into small slices and put in a crock. add 1 tbsp salt to the crock massage and press down the cabbage with hand. add some water to the crock to immerse the cabbage. seal some water in a plastic seal bag and use the bag to cover the crock. keep it in room temperature for 1 month"}, {"image_id": "IdEZ7LvLZPE.mp4", "caption": " crack the eggs in a cup mix milk and herbs with the eggs heat the butter in a warm pan cook the eggs in the pan", "id": 126, "seg_prompt": "197 ; 66, 68 ; 71, 80 ; 95, 98 ; 102, 134..................................................................", "asr_text": " welcome to Benjamin TV today I'm going to teach you how to do scrambled eggs yes the humble very simple and easy and quick scrambled eggs and we're going to go right into the ingredients first thing is you're going to need eggs now I suggest you get farm fresh or organic if you can I like to have these at room temperature because eggs really cook best when they're a little warmer next you're going to have butter salt and pepper if you want that's all the ingredients you actually going to need to use optionally if you want to really spruce it up I have some herbs here this is a mix of tarragon chives and parsley I just freeze these and I use them whenever I want as well as some milk basically aside from that are the tools really important to have something to mix your eggs with chopsticks these are really the best tool when making eggs especially scrambled eggs I will be using a spatula make sure you have a thick bottom pan you want to cook scrambled eggs on a low heat but make sure you have it nice and heated because the residual heat in there is going to be important for cooking your scrambled eggs properly first things first we're going to go ahead and crack the eggs in okay notice I did not put any salt or pepper into the egg mixture I feel like that's something you should put after you cook because actually can affect the way the eggs cook I'm going to take about a tablespoon of butter and put it into this thoroughly warmed pan remember you don't want it too hot this is actually on a low heat here is to make sure you let it melt but not burn okay now I'm going to pour in the eggs make sure you mix a little bit so you get those are really important let it sit for about 20 or 30 seconds let it cook through and all you're going to do is gently slide the spatula through the egg mixture just let it sit for about 10 to 15 more seconds again side to side at this point you're actually really close to being finished so I actually start flipping the eggs on top of each other all right at this point I turned the heat off and the eggs they look like they're a little undercooked but they're fine they're going to actually cook through with the residual heat that's in the pan after about a few moments you're going to go ahead and transfer that onto your plate even though it looks a little undercooked don't worry you're not going to die you're going to be fine in fact it's going to actually create better flavor make sure you salt and pepper time to taste these I may be biased but that's perfect if I might say anyways that was scrambled eggs quick and easy remember cooking is not as hard as it looks actually pretty easy this is Benjamin TV thank you for watching if you want more recipes make sure you subscribe to Benjamin TV and comment below on other recipes you want to see thanks for watching I'll talk to you later today's topic is best protein choices what proteins that we eat and why we think it's good for you one little thing I will say is look what I'm wearing coffee Monday shirt ", "duration": 197.17, "segments": [[66, 68], [71, 80], [95, 98], [102, 134]], "seg_text": " ", "pure_cap": "crack the eggs in a cup. mix milk and herbs with the eggs. heat the butter in a warm pan. cook the eggs in the pan"}, {"image_id": "WWoxlXWGYTA.mp4", "caption": " add corinader seeds cumin seeds cardamom a bayleaf and black pepper to the pan add cinnamon and grind ingredients in the pan pour oil in the pot and add onions tomatoes ginger and garlic add ginger powder to the spice powder add chili powder turmeric powder and chopped green chilies to the pot and saute the ingredients add chicken to the pot and stir add the spice mix the to pot add water to the pot", "id": 127, "seg_prompt": "766 ; 48, 73 ; 73, 171 ; 193, 371 ; 445, 455 ; 488, 529 ; 529, 546 ; 546, 596 ; 653, 658......................................", "asr_text": " Hey, I'm remembering my mother's chicken curry, welcome to YouTube. My name is Harpal Singh Soki and at Singh and Cook, we are cooking mother's recipe. Something which we all cherish, right? When we were children, we would love to sit beside the mother and then kind of look at what she was doing. And this is something which is very close to my heart, very personal, I miss that taste I'm trying to replicate that in YouTube just for you. So what do we require? First of all, my mother used to, you know, grind spices that were whole and then used in the recipe. So I've got some coriander here, around two large tablespoons of coriander, one tablespoon of cumin into this. Okay, she would use black cardamom. So you get a nice flavor. This is very flavorful. So I'm just adding four of them, some bay leaf into this, two, three bay leaf. Okay, she would definitely add peppercorn, peppercorn to this, cinnamon, around two to three pieces, not bigger than this size. And let's dry roast this for some time. This is something which she would really do, you know, all the spices she would roast and then grind it, very passionately she would cook this curry and the flavors, I still can't forget them. So what I'm doing here, nice spices, all of them whole, I'm like dry roasting them. I don't want them to be colored, but just get that nice flavor out. So this should not take more than 30 to 40 seconds. Do not roast it on a high flame or anything on a high kind of, you know, burner or something So this should not be colored, flavors are nice now, what I'm going to do is grind this What a beautiful blender here. So let me just grind them, all the dry spices, that's the beauty of this curry, all the spices into the curry, beautiful. Just remember, our parents who very dearly taught all this and used to passionately cook food for us, especially in India, I'm sure you will all agree this, yeah. Anywhere in the world actually, sometime or the other, our parents must have done something good, feed us nice food and this is what I'm sharing with you. So let me grind. This is nice and powdery, all flavors fresh, I'll not unlock it because I want all the flavors to be absolutely intact. We'll quickly light this burner up. Let me pour some oil, some generous helping of oil actually, two to three tablespoons of oil in this, she would definitely use a lot of oil and let the oil get heated up. In the meanwhile, let me slice up some onions quickly, quickly because the oil is heating up so onions sliced absolutely finely and this into the oil, oil is hot, let me slice another one, slice three to four onions for chicken curry, if you're making like a kilo of chicken, at least four onions are required. Onions here, fast and quick, that's what I'm doing and thanks to this knife, all the onions into this, some are getting brown, some are just added now, so you get a great flavor So let me give a quick stir to this, now something which I remember my mom would never do is brown the onions, she would not brown the onions, probably because browning the onions, wow, this is making me cry, emotional quotient, yeah, it's because of the onions and yes because of my mother's recipe. So she would not actually brown the onions because that would require too much oil, right, so she would just slice it and add to this and cook it until it is translucent. Now tomatoes, she would also not make fury of the tomatoes, one, probably because I feel we were all living in small villages, during those days you did not get anything that was hybrid, you used to get what we call is locally available, tomatoes that were locally grown, you would get that. Now those tomatoes were little tangier than what we have now, they're not so sweet as these hybrid ones that we grow now, yeah, while the onions get cooked translucent, my chopping of tomatoes is also over, onions now getting lightly brown, this point what I'm going to do is add the ginger and garlic paste, so she would use one tablespoon of ginger and garlic paste separately, one tablespoon of each into the mixture and wow, saute this for just around 30 seconds, the onions and ginger garlic cooked now, what we'll do is add the tomatoes into this, no purring of tomatoes, that's important because one, when you purry tomatoes, I feel you don't get a bright red color, so don't purry tomatoes, that's what my mother also never used to do and I'm also not doing it because I want to show you something which is cooked, my mother's style, you know, tribute to my mother here and sharing of this recipe with all of you, beautiful. So let this get cooked for some time, let's cover this up and let it get cooked until the tomatoes are absolutely mushy so that you get a nice gravy, in the meanwhile, this is something which we had ground, all spices that we had cooked here, they're nice and coarse, it's not a complete powder, beautiful flavor, now to this my mom used to add ginger powder also, so I'm adding half a teaspoon of ginger powder, she used to add whole dry ginger to the karam masala, so I'm adding dry ginger to this and mix this up, close it up because I don't want all the flavors to, you know, kind of run away from this beautiful blend of spices that I've made, let it be here, meanwhile, let's look at the tomatoes, let them get mushy, let them get cooked for some time, let us now check, tomatoes are nice and mushy now, they're almost curried here and you get a great taste when you use tomatoes like this, so now what we'll do is add the rest of things, add some chili powder, she would add a teaspoon of chili powder, two types of chilies gone inside now, the black pepper and the red chili, now we have some turmeric, half teaspoon of turmeric, salt to taste, salt inside, got some green chilies also, she would add green chilies but chop it up just like this in a large way, green chilies inside this and let's saute this up, beautiful, what I'm going to do is, now I'm going to add the chicken to this, so let me cook the chicken together, no water, just cook the chicken together with all the onions, tomatoes and spices, chicken, let it get cooked, meanwhile I've got some coriander, my mother definitely would add lot of coriander, lots of coriander, let's chop this up and keep it aside, while the chicken gets cooked, here is the coriander, check the chicken getting cooked, beautiful, now what we'll do is, we'll add all the spices that I've ground, so all spices here, the little cores but that's what the flavor is, that's a beautiful flavor of the garam masala, the coriander, cumin, pepper, everything and in goes the dry spice here, wow, all of it inside the curry, that's what she used to do, grind only that much of spices that are required for the dish, so that everything stays a fresh, if you were to do this curry in your house, do follow the way I am doing here now, beautiful, suddenly there's lot of flavors that have erupted from the chicken curry, we'll cook for another four to five minutes before I add water to make a curry, so let this get cooked for four to five minutes, becomes nice and good because the chicken would also leave its own juices and then we'll add water as required to make a curry which is not very thin but not very thick also, so let the chicken get cooked here, wow, divine flavors I must tell you and after sauteing just become too good, you can just eat it like this but I am making my mother's chicken curry, so to this at least three cups of water, let's bring this to a boil now, beautiful, now this chicken curry you see is not a very clean clean dish, it's nice and coarse, you see the spices they're still coarse, the onions are like whole and the tomatoes also like they got messy but most of the ingredients are really not in a fine texture form, that's because during my mother's days we never used to have a blender, chopper, they would grind everything in a stone you know, so that's why most of the things used to be coarse, so let's cook this curry now and bring it to a boil till the time the chicken also gets cooked, the curry gets nice and beautiful, the chicken curry is now cooked for around 10 minutes, so let me give a stir, wow, as you open the lid what flavors and what flavors I remember my mother, beautiful, fresh spices, coarse curry reminding me of my childhood days, finally some coriander into this, lots of it because she would love to add coriander and that's because it also gives a nice fresh flavor to the curry, beautiful, wow, I am amazed at the way this chicken curry has come out, let me just have a quick taste, I tell you I've gone back to my childhood days, same taste, same flavors, just too good, you try it in your houses, let me know if you have remembered your days, childhood days, chicken curry, my mother's style just for you. ", "duration": 766.5, "segments": [[48, 73], [73, 171], [193, 371], [445, 455], [488, 529], [529, 546], [546, 596], [653, 658]], "seg_text": " ", "pure_cap": "add corinader seeds cumin seeds cardamom a bayleaf and black pepper to the pan. add cinnamon and grind ingredients in the pan. pour oil in the pot and add onions tomatoes ginger and garlic. add ginger powder to the spice powder. add chili powder turmeric powder and chopped green chilies to the pot and saute the ingredients. add chicken to the pot and stir. add the spice mix the to pot. add water to the pot"}, {"image_id": "dC9gJsXAXGU.mp4", "caption": " spread some sushi rice on the seaweed flip the sheet over and put on avocado and crab salad on it roll the sheet slice the roll", "id": 128, "seg_prompt": "204 ; 49, 63 ; 67, 92 ; 100, 137 ; 147, 162..................................................................", "asr_text": " Hello, this is Chef John from FoodWishes.com and today we are doing Roll Your Own Sushi You made your sushi rice and now it's ready to roll some California rolls and you're going to need one of these. This is a bamboo sushi mat, very cheap, you'll get that at your local sushi supply store or the sushi department at Walmart. And once you get one of those you're going to wrap it in plastic wrap, you also need for your fingers some ice water or cold water and some vinegar splash net, it's just rice vinegar and that's going to make so the rice doesn't stick to your fingers. Alright, you're going to need one of these Nori Seaweed Sushi Wrappers, you're going to place that on your bamboo sushi mat, shiny side down, you're going to take a snowball size handful of sushi rice and you're going to spread it evenly over the entire surface. Now spread it before you start patting down, you want it all evenly distributed and then you can lightly tap it down. You just want it on there enough to stick because we're going to turn this over but you don't want to mash it down because we still have to form it and it will get too So once that's set you're going to flip it over, we're going to put down a couple pieces of avocado and I'm going to use a little bit of a fake crab salad, the donations have been a little slow this week, karma, so anyway I'm going to use a fake crab with just a little touch of mayonnaise and salt and pepper and I'm going to put a nice little layer of that and not too much. If you put too much you can't roll these, so you're going to have to do a little experimenting but you see how much I have there, not a ton and then you're going to kind of roll your mat up, I'll do this real slow here and the top will fold right over and that crab and avocado will stay right in the middle and see how that works, now let me pull this into the middle here a little bit because I've got to basically finish the roll, so once you roll it and you've just got to be a little careful when you start it but once it starts turning over then just push it down with your fingers, don't press like with all your weight, you just want enough, see that, to stick the rice together, alright, then you want to kind of make it into a round shape, you can make it into a square shape, half circle, the mat lets you kind of shape it any way you want and that's it, now again be careful not to over press it, you want the sushi rice still to kind of crumble when you eat it and if you press too hard it does get a little gummy, and that's it, we're going to take a wet sharp thin knife, your sharpest blade and you're going to cut right through that and look at that, hey that's not bad for an Italian Polish Russian chef, cook, now sometimes if you think you're good you can line up a few together and cut them like that, I like to shake a little sesame seed on there, some people put that in the rice or on the rice or in the roll, I just shake it on top, there's my soy sauce, my pickled ginger and my decoratively scored wasabi lump, and that's it, do it yourself, it's easy, it's fun, it's a hell of a lot cheaper, karmic donations, and I don't know how you say you can do it in Japanese but if I knew how I would say that, so as promised there's your California sushi roll, check the site for more details and as always, enjoy. ", "duration": 204.17, "segments": [[49, 63], [67, 92], [100, 137], [147, 162]], "seg_text": " ", "pure_cap": "spread some sushi rice on the seaweed. flip the sheet over and put on avocado and crab salad on it. roll the sheet. slice the roll"}, {"image_id": "k89aq4jtiNM.mp4", "caption": " heat some oil and minced garlic in a pan add chicken breast shrimp and chopped tofu add some rice noodles and an egg add tamarind cameron and brown sugar and stir add fish sauce and oyster sauce add some garlic chives sprouts and pickled daikon saute the noodles", "id": 129, "seg_prompt": "284 ; 89, 107 ; 113, 129 ; 135, 158 ; 167, 176 ; 180, 188 ; 195, 210 ; 215, 227......................................................", "asr_text": " I started my journey on the south-eastern coast of Thailand, just near the Cambodian border. A place steeped with culture, history, architecture and of course, really great food. I think I've found myself in one of the most quaint streets in Thailand. A historic street in Chantaburi, along the river. It's absolutely incredible. And I've parked myself right here alongside this lady who's selling these conom. It's like a sticky rice and young coconut wrapped in the leaf that they thatch rooves with and then grilled over charcoal, but I'll have that later. What I'm going to cook now is pad thai gung gap gai, which is a pad thai using chicken and prawn. And the noodles are actually made right here in this area. So let's get started. So first we'll just light our gas. Okay, pad thai is very simple, but you have to watch it and you have to stir regularly. Okay, we're going to start with just a few tablespoons of oil. And the first thing to cook is some garlic, but not on too high a heat. And just let the aromatic characteristics of the garlic come out. And once you can smell the garlic, we add the chicken and the prawn. Busy little street. And then next we add some tofu. The tofu adds a lovely chew to the dish and always pad thai tofu. Next we're going to add the noodles. And the noodles have been soaked in water. Really important when you're making pad thai to soak the noodles in water overnight. And that way you don't have to add any more liquid to the dish. To that we add one egg, just cracked in. Just move the egg around, let it cook before you stir it through the rest of the noodles. Okay, some tamarind. Tamarind makes it nice and sour. And then a touch of brown sugar. Just about one teaspoon is perfect. And then we add some fish sauce. Some oyster sauce, just a tablespoon. And then we finish the dish using some garlic chives. Just torn up, turn off the heat, some bean shoots, mix through. And then the final ingredient, just some pickled daikon. Just have a quick taste. Splash more fish sauce. And it's ready to go. Now, whenever you're serving any type of noodle dish, I always suggest using tongs, and then lift the noodles out of the wok. And then when you put them down, give them a bit of a twist, just to give it some extra height, and then let all the goodies land on top. Okay, to finish that off, a couple of wedges of lime, some more fresh bean shoots on top, and some of the whole garlic chives that you just pick up and chew. And then some peanuts over the top. And there you have it, pad thai gung kap gai, right here in the most amazing street in Chantaburi. ", "duration": 284.67, "segments": [[89, 107], [113, 129], [135, 158], [167, 176], [180, 188], [195, 210], [215, 227]], "seg_text": " ", "pure_cap": "heat some oil and minced garlic in a pan. add chicken breast shrimp and chopped tofu. add some rice noodles and an egg. add tamarind cameron and brown sugar and stir. add fish sauce and oyster sauce. add some garlic chives sprouts and pickled daikon. saute the noodles"}, {"image_id": "yBsMxYO8fZo.mp4", "caption": " cut the chicken into strips mix chinese spice sesame oil soy sauce and chicken cut the chili into small pieces place the chicken in the pan peel and grate the ginger finely chop the coriander mix soy sauce sesame oil honey and cilantro cut the carrot pepper spring onion and chicken crack and whisk an egg brush the pastry with the egg place the filling on one end of the pastry fold in the edges and roll cook the spring rolls in the oven", "id": 130, "seg_prompt": "326 ; 33, 38 ; 38, 51 ; 55, 67 ; 79, 87 ; 87, 101 ; 102, 113 ; 113, 123 ; 124, 174 ; 197, 202 ; 202, 207 ; 207, 213 ; 213, 237 ; 259, 268..............................", "asr_text": " We are making spring rolls. And not just any spring rolls, healthier baked ones. And not just healthy baked ones, but Jumbo ones. For these spring rolls, we need to marinate our chicken in some Chinese spices, then we're going to put it in our filo pastry with loads of other crunchy, colourful veg, our pepper, carrot, spring onion. OK, so so much going. Will you listen to a word of that? No, not a word. The chicken. In that case, you can start on the chicken. Right, so Jamie, you're going to slice our chicken into really thin strips. The thinner the better, means they're going to cook a lot quicker. Then we're going to add some flavouring to it. So we've got some Chinese five spice, which is going to go into our bowl. We're going to put a tablespoon of sesame oil in, a tablespoon of soy sauce. Then once Jamie's cut all his chicken, that goes in there and you just give it a good mix up to marinate all of that chicken. While you're doing that, I'm going to start on the marinade over here. Want the garlic peeled and then crushed. And our chilli as well, which we just cut around the pith. And then all these ingredients are just going to chop up nice and finely. Am I best to get my hands in this? I would, yep. And that way you can massage and get all the little bits and pieces around. I'm just loving this Jamie. Rub the breasts. And the longer you can leave that, the better. A good sort of couple of hours, but we're just going to move straight on because enough flavour's in there anyway. This is quite a healthy spring roll, so we're going to add no extra oil to the pan. We've got it already, a bit of sesame oil on the chicken. Yep. That's enough. So if you can just put that in there, smoking your hot pan and scatter it out, it's got a layer. And then if you can get rid of all the raw chicken stuff and wipe your hands down, Baron and I will finish our marinade. A little bit of ginger as well. Peel enough for that. Keep that chicken moving every so often. We've got our garlic, we've got our chilli. Now, a little bit of ginger as well, which we'll just grate up. Jamie, if you get a clean boredom underneath here, fresh coriander. And if you can chop that up nice and fine. And we're going to divide all these ingredients into two. Half of our garlic and ginger and chilli in there, and half in the other dip pot. And coriander. Sile and trowel. Okay. With some sesame oil, some soy and some honey. And that becomes our dip. So if you can give that a stir up and then we'll just leave that on the back for later. We've got a few more veg to chop up. I'll do pepper. We'll do the carrot. Peel the carrot. And then cut little peelings of it. Pepper. We want really, really thin strips. And I'm going to do some spring onions. Same thing. Thin, thin strips. So there we go. I'm going to put my spring onions into the bowl. And as soon as you guys are done, if you can put your pepper and carrot in there as well. Why does this have to be so thin? Because we're going to roll them up, you want loads of all different flavours in there. And if each bit is too chunky, you won't end up with enough difference in case you want a bit of everything. While you're finishing that, I'm going to do the chicken. Now I need to strip it up again so we've got bits like that. You need to strip it. Yeah. They really like stripping. In the kitchen, it's fine. It's allowed. So there's a bit of preparation and chopping involved in this dish, but once you've made them, they can sit in the fridge for a little while until you need them. So you can make them way ahead of time. So all of our chicken go in there. Yep. Rest of the pepper. And carrots. Nicely chopped carrots, Baz. Give the whole thing a big mix up and then we'll move everything to one side. We need this space to do our rolling. So how much jumbo are these jumbos we roll? As big as our filo pastry will allow. So we're going to buy this stuff already done because it's easier. Just one sheet. And what we need to do is crack an egg. So again, traditionally with filo pastry, we tend to use butter, but this is our healthier version. So we're going to get away with an egg. Cool. Give it a whisk up and give it a light brushing. And then our jumbo bit, plenty of this filling. And we need to pack it in so that you get plenty of that in there. We fold in both edges like that. And then we need to wet and dampen this because our egg acts as the glue as well. And then this is a difficult bit because it will start to rip at first. Okay. And keep going and it should hold its shape. Like a duck pancake. Like a duck pancake. So by the time you get to the end, you've got several rolls with this fantastic filling. It makes you've got plenty of egg at the bottom. Stick it and there we go. Do you want to do one more of those? Now we can lay them on our baking tray. And we just need to give it another brush with egg as soon as Barry's done with the brush. Well worth taking your time on these. You can make them way ahead in advance. Okay. And then you cook them off when you need them. Cool. Go on, Baz. Cool. Last one. There's both of those. J, into our hot oven. So that's 200 degrees Celsius until they go nice and crispy on the outside. It's about there. Look at those. Lovely and glossy, crispy on the outside. Hopefully it's soft on the inside. So if you can put our dip in there. I think we'll cut into one of these so you can see exactly what's going on on the inside. They should, because they're baked because they're egg, they hold their shape perfectly. There we go. So you can see everything inside of there. So I reckon if we take one of our big ones, okay, and then one of those half cut ones, you can see exactly what's going on there. It's our healthier version. They're baked, they're full of fresh, crispy vegetables. It's our jumbo chicken spring rolls. Sorted. There we go. Nice and crispy. These are pretty awesome as they are, but make sure you get a dip to make it even better. Yeah. Oh, it's quite hot. Oh, it's really, quite hot. It's really warm. Yeah. Oh, it's the speech. It's going to hurt. Now you're getting the flavours? Mm, definitely very jumbo. Yeah. Do you know, I don't think I could go back to small ones after this. Once you've had big, you just don't go back here. ", "duration": 326.33, "segments": [[33, 38], [38, 51], [55, 67], [79, 87], [87, 101], [102, 113], [113, 123], [124, 174], [197, 202], [202, 207], [207, 213], [213, 237], [259, 268]], "seg_text": " ", "pure_cap": "cut the chicken into strips. mix chinese spice sesame oil soy sauce and chicken. cut the chili into small pieces. place the chicken in the pan. peel and grate the ginger. finely chop the coriander. mix soy sauce sesame oil honey and cilantro. cut the carrot pepper spring onion and chicken. crack and whisk an egg. brush the pastry with the egg. place the filling on one end of the pastry. fold in the edges and roll. cook the spring rolls in the oven"}, {"image_id": "okvTq8gtr8c.mp4", "caption": " mix the peanut butter dressing chili sauce and soy sauce add the dressing garlic and ginger to a pot add the chicken pieces to the pot stir and cook the chicken in the pot add the paste to the pan and stir", "id": 131, "seg_prompt": "388 ; 77, 110 ; 133, 152 ; 157, 164 ; 164, 175 ; 178, 207.............................................................", "asr_text": " Hey guys, welcome back to the channel. I want to say thank you to all the subscribers today, all the ones that have joined in the past week, and all you guys that still continue to hang on here. Thank you, y'all. I appreciate it. Listen, today we're going to make kung pao chicken. Kung pao chicken. We're going to have some broccoli on the side too, but I'm not going to show you. We're just going to steam the broccoli. It's going to be pretty quickly. So I'm not even going to include that in the recipe today, but here's what you're going You're going to need about a pound of boneless, skinless chicken thighs here. There we go. We're going to cut these into bite-sized pieces here in a minute. You're going to need some peanut butter, some garlic, some light soy sauce, some chili sauce. We're going to use Kraft classic Catalina dressing, and we've got some ginger. Let me go ahead and process this, get it all set up, and we'll go ahead and start cooking Kung pao chicken serves four, I think it's less than 350 calories per serving. First thing we're going to do is we're going to take our quarter cup of peanut butter, and we're going to combine it with two tablespoons of our Catalina dressing. There we go. We're going to put in two tablespoons or two teaspoons of our chili sauce, and we'll put in our tablespoon of soy sauce. Then we'll go ahead and mix this up thoroughly so it'll make a nice even paste. This is the consistency. You're looking for it right here, so it's basically turned back into peanut butter. It's absorbed the liquids, so this is what we're looking for in a little peanut butter I've got our pan on medium-high heat here, and I've got our other two tablespoons of the Catalina dressing. We've got our garlic, and we've got our grated ginger. I'm going to go ahead and just heat up our remaining dressing here. I'll put in our garlic. There we go. I'll go ahead and put our ginger in. I've got our chicken cut up here. To bite-size pieces, I've taken most of the fat off that I could get. I'm going to go ahead and put this in our pan too. I'm going to stir-fry this for about a minute here, try to get everything coated. We're going to have some stickage to our pan. We'll just scrape it all. All right, guys. This smells fantastic. Oh, my God. I wish I could smell this. I'm going to go ahead and add in our peanut butter mixture that we made earlier now. There we go, baby. Get in there. I want to get all of this. I'll come back and scrape this out in a minute, y'all. All you're going to do now is go ahead and just stir this around in here and make sure we get every piece coated with this. I'll show you what it looks like. We're going to let this cook once you get all the peanut butter in for about seven more minutes and we should be ready to serve. All right, guys. This is what we're looking for. It's golden brown. See, we've got a lot of stuff stuck on the bottom. Not a problem. I'm going to go ahead and serve this up now and mix four servings, like I said, and this is less than 400 calories per serving. I'll give you all the details down here. Let me serve this up, y'all, and we'll give this a try. All right, guys. There it is. Kung Pao Chicken. Let me see if I can get a close up of this for y'all. See if my... There you go. It's got a nice little glisten on the top. It's very heart friendly. It's got the good cholesterol for you in here. All right, without further ado, I'm going to go ahead and take a nice bite of this. There it is. I guess I should always offer you guys the first bite. There you go. That tastes good? All right, let me try it, y'all. Naturally, I get the first hit of ginger and garlic, which is really, really satisfying Always be careful with ginger, man. That's some powerful stuff. They should regulate that. I love ginger. But you get a taste of that peanut butter. There's a vague, vague hint of the Catalina. I would be happy with a little bit more Catalina, but you can taste it. It does alter the flavor. I think I would prefer a little bit more chili sauce because I like the heat, but I'm cooking for my kids here, so they have to... They don't really enjoy the heat as much as I do. Man, this is perfect size too. That's like popcorn size. It's got a great coating in your mouth. Really awesome little dish here. There it is, y'all. Kung Pao chicken. Please like, share, and subscribe to my channel if you get any benefit out of it. Tell a friend, tell a family member, tell your spouse, all you guys subscribe. Follow me over on Google Plus, P, period, Space Barton, P Barton over at Google Plus. Until next time, and then you'll get all my updates. Until next time, y'all, I will see you later. ", "duration": 389.0, "segments": [[77, 110], [133, 152], [157, 164], [164, 175], [178, 207]], "seg_text": " ", "pure_cap": "mix the peanut butter dressing chili sauce and soy sauce. add the dressing garlic and ginger to a pot. add the chicken pieces to the pot. stir and cook the chicken in the pot. add the paste to the pan and stir"}, {"image_id": "HeG0xZ-U_4w.mp4", "caption": " add salt to a pot of boiling water and add penne pasta add oil chopped onion bell pepper mushrooms and garlic to a pan add tomato puree to the pan add oregano basil thyme rosemary salt and pepper to the pan and stir mix the pasta and sauce in a pot and add to a tray top the pasta with mozzarella cheese and pepperoni", "id": 132, "seg_prompt": "172 ; 6, 15 ; 18, 50 ; 55, 60 ; 66, 78 ; 79, 93 ; 94, 110..........................................................", "asr_text": " To some boiling water, I'm going to add some salt. I'm doing two tablespoons, then I'm going to add one box of pinae pasta. And to help keep it from sticking, we're going to stir it up just a little bit. To a hot pan, we're going to add some oil, and then we're going to give it a swirl. And when the pan's coating, we're going to start adding our veggies. We'll start out with some onion. I'm using purple, but you could use white. I'm going to add some bell pepper. I'm using red, but you could add any color you want. Remember, it's your dish. Do it your way. I'm going to add some mushrooms. Now, if you don't like mushrooms, leave them out. And two cloves of garlic that have been crushed. And then we're going to start mixing this up and cook it until everything is starting to soften up a little bit. You don't have to fully cook it, because it's going to finish cooking in the oven. Time to add the tomato puree. The dried herbs I'm using are oregano, basil, thyme, and rosemary. We're going to add our dried herbs, salt and pepper. We're going to give this a stir, bring it up to a simmer, and keep it simmering until we're ready to use it. After we strained our pasta, we're going to put it back in the pot. And we're going to add the sauce that's been simmering. Give it a real good mix. Add the pasta to a casserole dish. Top it with mozzarella cheese. Now, don't be shy. Yeah, more cheese. We're going to add our pepperoni, and then we're going to put this thing into an oven preheated at 350 degrees for 30 minutes. Yeah, lots of pepperoni. And while my casserole is baking, I'm going to enjoy a nice whiskey for my flavor sample pack here. They have a subscription service where you can sample nice quality liquors without buying bottles. I'll include a link to the company's website in the show more box. And this is what it looks like when it comes out of the oven. Now, the hard part, we have to wait about 10 minutes. While I'm serving this up, it'd be a great time for you to like the video, share it with your friends. And if you're not already subscribed, please do so now. So the question, how does our pizza taste, our pizza casserole? Oh, yeah, we'll make sure we get some pepperoni. If you like pizza, you'll like this. ", "duration": 172.33, "segments": [[6, 15], [18, 50], [55, 60], [66, 78], [79, 93], [94, 110]], "seg_text": " ", "pure_cap": "add salt to a pot of boiling water and add penne pasta. add oil chopped onion bell pepper mushrooms and garlic to a pan. add tomato puree to the pan. add oregano basil thyme rosemary salt and pepper to the pan and stir. mix the pasta and sauce in a pot and add to a tray. top the pasta with mozzarella cheese and pepperoni"}, {"image_id": "1dIa_dJUxro.mp4", "caption": " add the corn flour baking powder salt paprika pepper turmeric and soy milk to a bowl mix the ingredients cut the tofu into strips stick the tofu in the wooden stick and spread the batter on the tofu fry the corn dogs on each side", "id": 133, "seg_prompt": "230 ; 48, 83 ; 84, 105 ; 106, 135 ; 141, 162 ; 165, 213..............................................................", "asr_text": " Hey people, welcome to my new video. Today we will cook vegan corn dogs. For this recipe we need 80g of corn flour, 80g of spelt flour, half a teaspoon guagam powder, 3 teaspoons baking powder, half a teaspoon salt, half a teaspoon hot paprika powder, a pinch of pepper and a pinch of turmeric, 180 milliliters of soy milk and here we have some smoked tofu. First I will put the corn flour, spelt flour, guagam powder and our spices in a bowl, the soy milk as well and now I mix it till I have a smooth dough. And it looks like this. Now I will cut our tofu in sausage like pieces. Now I take some wooden pins and stick it in the tofu and now we put some of our dough on it so it looks like this and now we will fry our corn dogs in oil, use enough oil. I fry it for one minute on each side. I really hope you liked this video and you will try this recipe. And don't forget to subscribe and check out my other videos. Thank you. ", "duration": 230.33, "segments": [[48, 83], [84, 105], [106, 135], [141, 162], [165, 213]], "seg_text": " ", "pure_cap": "add the corn flour baking powder salt paprika pepper turmeric and soy milk to a bowl. mix the ingredients. cut the tofu into strips. stick the tofu in the wooden stick and spread the batter on the tofu. fry the corn dogs on each side"}, {"image_id": "UvuV9z3HkDo.mp4", "caption": " mix pepper powder sugar salt and water remove the skin and cut the korean radish and napa cabbage into squares put the cabbage and radish in a large bowl sprinkle salt and toss mix water and rice flour cook and stir grind asian pear onion garlic and fresh ginger together in a food processor chop pear green onions carrot and red hot pepper pour the grinded veggies into the kimchi broth then pour the rice mixture and mix them well add the vegetables to the cabbage and radish and strain the kimchi broth into the veggie bowl", "id": 134, "seg_prompt": "240 ; 27, 48 ; 57, 73 ; 75, 86 ; 90, 108 ; 110, 125 ; 130, 150 ; 151, 162 ; 166, 192..................................................", "asr_text": " Hi everyone, today I will make one type of water kimchi made with napa cabbage and a Korean radish called napa kimchi in Korean. This is so delicious and refreshing. This also does not have any fish sauce or seafood in it, so this can be a good kimchi for vegetarians too. maintain cups of water, quarter cup of hot pepper powder, 3 tbsp of sugar, and 1 tbsp of salt in a large mixing bowl. Mix everything until the sugar and salt drizzles, set it aside while you're preparing rest of the ingredients. I will call this kimchi broth from now on. Obtain 1 pound of napa cabbage and 1 pound of korean radish, wash both of them. Remove the skin and any bad part from the radish, cut it into 1 inch squares. Cut the napa cabbage into 1 inch squares. Put the cabbage and radish in a large bowl. Sprinkle 2 tbsp of coarse sea salt on top, toast them gently and set it aside for about It is time to make a sweet rice mixture. Mix 1.5 cups of water and 2 tbsp of sweet rice flour. Cook it on medium high, keep stirring. Once you start to bubble, cook for 30 seconds and then turn off the heat, set it aside to Next, we will grind some veggies to add to the kimchi broth. Grind the Asian pear, onion, garlic and ginger together for about a minute in a mixer on Cook the rest of the veggies from the main ingredients. Pour the ground veggies into the kimchi broth that you made first. Then pour the cooled rice mixture to the kimchi broth. Mix everything well. 20 minutes later, add the chopped veggies into the salted napa cabbage and radish bowl. Turn the kimchi broth into the bowl with the veggies. Discard any pieces that remain in the strainer. This will have the kimchi broth to remain clear later. Mix everything gently and keep the water kimchi in a glass jar or container. That is set at room temperature for a day and then store it in the refrigerator. It will take a week or two before it becomes fermented enough to eat. It tastes very delicious and refreshing, especially after eating greasy food. Thank you for watching. See you soon again. ", "duration": 241.17, "segments": [[27, 48], [57, 73], [75, 86], [90, 108], [110, 125], [130, 150], [151, 162], [166, 192]], "seg_text": " ", "pure_cap": "mix pepper powder sugar salt and water. remove the skin and cut the korean radish and napa cabbage into squares. put the cabbage and radish in a large bowl sprinkle salt and toss. mix water and rice flour cook and stir. grind asian pear onion garlic and fresh ginger together in a food processor. chop pear green onions carrot and red hot pepper. pour the grinded veggies into the kimchi broth then pour the rice mixture and mix them well. add the vegetables to the cabbage and radish and strain the kimchi broth into the veggie bowl"}, {"image_id": "L5IxNIODQkc.mp4", "caption": " heat poached eggs in a pot remove eggs from the pot and dry them put the salmon on top of the bread place the eggs on top of the salmon pour hollandaise sauce over the eggs", "id": 135, "seg_prompt": "196 ; 51, 86 ; 87, 104 ; 110, 121 ; 123, 132 ; 134, 151..............................................................", "asr_text": " Hi there, I'm Chef Eric Crowley, owner of the culinary classroom in West Los Angeles, and today I'm going to show you how to make a smoked salmon eggs benedict. This also has different titles like a Norwegian eggs benedict or eggs Montreal. What we are going to need is some hollandaise sauce, a video of which you can see elsewhere on Mahalo.com, also some poached eggs. You can also see that video elsewhere at Mahalo. We have some posted English muffins, some smoked salmon Norwegian, hence Norwegian eggs Room temperature is absolutely fine. We're going to start off with our eggs after we wind up poaching them and we shock them in nice water and drain them. We're going to reheat them and we can actually use the same water that we use to make our hollandaise sauce with. So I take my poached eggs, I'm going to slide them into my barely simmering water, and they only need to sit in there for about 30 seconds or 45 seconds. We're really just looking for the eggs to be in there long enough to warm them up and take the chill off. We don't want to cook them anymore. So it's really important that after the eggs come out of the water, we have a tray that has some paper towels in it because we need to actually block the eggs dry. If you wind up taking the eggs out of the water and start to assemble your eggs Montreal or your smoked salmon benedict, when the hollandaise sauce gets onto the wet eggs, it's just going to wind up diluting the sauce and getting it to run all over. So eggs have been in the water long enough, lift them on out, get them on some paper toweling. I'm going to blot them dry. Put our smoked salmon on. Our toasted English muffin and follow it up with the egg. And last but not least, our hollandaise. A really nice change of pace from a classic eggs benedict. Easter is coming up. This would be a wonderful brunch dish. You could easily do many steps way ahead of time. You can poach the eggs ahead of time, toast the English muffins. The smoked salmon only needs to be room temperature. Make your hollandaise at the last minute and that is a classic brunch dish, smoked salmon eggs benedict or eggs Montreal. Thanks again for watching. Be sure to subscribe so you can get some additional information. If there's a recipe that you would like to see me make, feel free to send an email to requests at mahalo.com. Thanks again and I'll see you soon. ", "duration": 196.33, "segments": [[51, 86], [87, 104], [110, 121], [123, 132], [134, 151]], "seg_text": " ", "pure_cap": "heat poached eggs in a pot. remove eggs from the pot and dry them. put the salmon on top of the bread. place the eggs on top of the salmon. pour hollandaise sauce over the eggs"}, {"image_id": "DzRIphFQ2Jc.mp4", "caption": " boil eggs in water boil some water in a large pot with konbu chop and boil some tofu and dry shiitake in water drain peel and slice the eggs boil the udon noodles in another pot in the soup pot remove konbu and add bonito flakes remove the bonito shavings and put the dashi in a pan cut the chicken add soy sauce vinegar and sugar to the dashi put the chicken pieces tofu and shiitake in the dashi and keep boiling", "id": 136, "seg_prompt": "188 ; 20, 24 ; 32, 36 ; 44, 60 ; 62, 67 ; 68, 77 ; 79, 92 ; 97, 105 ; 107, 116 ; 125, 141 ; 148, 160..........................................", "asr_text": " Hello and welcome back. Today we're going to be cooking Torino nikomi udon, which is chicken noodles. You can have the boiled egg, the shiitake, and the abura prepared in advance, but I'm just doing it all together now. Starting with cold water for three eggs and boil for one minute. In another pan, heat water for cooking the udon noodles. And in a third pan, with five cups of water, add some kombu, kelp, and we're going to make the soup base here. When you mean it is up with the eggs, let them rest in the hot water for seven minutes. Cut some abura egg into cubes. I'm using the thick one, but you can use also the thick one. Part boil a few minutes to remove the excess oil. Place some dry sea tage in water. When soft, cut and remove stem. Drain the eggs, peel, and slice. Set aside. When the water is boiling, add the udon. Follow the instructions in your package, and gently separate the noodles. In the pan where you're cooking the gashi, when the water comes to a boil, remove the kombu, and add the bonito flakes, one and a half a cup. Bring to a boil. When you don't water is boiling, start the cooking time for one minute. Remove the bonito shimmings. Your dashi is ready. Place it back in the pan, and bring to a boil. The abura egg is ready, so please drain. Once you can dress, we're going to cut and bite-size pieces. When your dashi comes to a boil, we're going to start adding both a cup of soy sauce, two tablespoons of medium, and one tablespoon of sugar. Mix it well, and add the chicken, abura egg, and shiitake mushrooms. When it comes to a boil, now it's the turn to add the udon noodles, which you cooked before. Cook everything for two to three minutes. Place everything on a dish bowl, and now you could add your boiled eggs and the green onions, the negi. And there you have it, chicken noodle soup. I hope you try it at home. To see more recipes like this one, please subscribe, share with your friends. Thanks for watching. Itadakimasu! ", "duration": 188.5, "segments": [[20, 24], [32, 36], [44, 60], [62, 67], [68, 77], [79, 92], [97, 105], [107, 116], [125, 141], [148, 160]], "seg_text": " ", "pure_cap": "boil eggs in water. boil some water in a large pot with konbu. chop and boil some tofu and dry shiitake in water. drain peel and slice the eggs. boil the udon noodles in another pot. in the soup pot remove konbu and add bonito flakes. remove the bonito shavings and put the dashi in a pan. cut the chicken. add soy sauce vinegar and sugar to the dashi. put the chicken pieces tofu and shiitake in the dashi and keep boiling"}, {"image_id": "APKue3kxJmg.mp4", "caption": " add water to sugar then add yeast and stir it add some olive oil and salt to some flour in a bowl and mix by hand cover the dough stretch the dough brush some tomato sauce on the pizza and top with some chopped mozzarella cheese dried oregano and fresh basil", "id": 137, "seg_prompt": "518 ; 105, 120 ; 137, 233 ; 240, 243 ; 275, 318 ; 353, 372...........................................................", "asr_text": " Hello my dear chefs, and welcome... I forgot what I was saying... Hello my dear chefs, and welcome to the kitchen I'll spice it up. Today I'm very excited to share with you pizza! It's a traditional recipe that was invented in Naples, which is a beautiful city. You definitely need to go and check it out if you ever come to Italy and eat a pizza. I'm going to show you the most traditional of them all, which is the basic one. Margherita, which is just a plain red pizza with some mozzarella cheese. And then you can just jazz it up according to whatever you like. Just put it on top of it, it will be amazing. And it's all about the ingredients. Good, fresh, raw ingredients. Trick for any Italian plate, to be honest. And I think I just rambled and raved for, I don't know, like 30 minutes or something. So let's stop the chatting and let's go straight into the recipe. You're gonna need some all-purpose flour, natural rising yeast for bread and pizza. Granulated white sugar, because this will activate your yeast. Water, which has to be at least at room temperature, just a pinch of salt. And good quality extra virgin olive oil. For the dressing you're gonna need good quality tomato sauce. I made a video explaining you all about how to do it. And you're gonna need some fresh basil, some dried oregano and some good quality mozzarella cheese. And some extra virgin olive oil. The first thing you wanna do is activate your yeast. So I'm taking my yeast, my room temperature water and my sugar. I'm just gonna add my water to the sugar because the sugar activates the yeast. It's basically the food of the yeast. Then to the water and the sugar you're gonna add your yeast. Just gently stir it so that any lumps are disintegrated. And set it aside for 5 to 6 minutes. You'll see that the yeast has been activated because it will start to form a nice bubbly foam on top. So my yeast has activated, it's nice and foamy on top. And I'm gonna take my flour, I'm gonna just make a well in the center. And I'm gonna pour in my yeast water mixture. Then I'm gonna gently incorporate it with a fork to the flour mixture. Sprinkle it about a tablespoon of extra virgin olive oil. I'm gonna sprinkle in a pinch of salt. I'm just gonna lightly flour my hands. Don't add too much flour because otherwise it will become too thick. Just enough so that nothing sticks to your hands. You're gonna knead this thing together until it's nice and fluffy and it doesn't stick to your hands any longer. I'm gonna move the dough to my counter and I'm gonna start kneading it together. The thing is that with bread mixtures, the more you knead things together, the more soft and fluffy the end result will come out. As you can see my pizza dough is nice and ready, it's fluffy. Now you just wanna move it into a bowl and it's super easy. I'm gonna take the side, pinch them together, pinch them together. Now you're gonna take your pizza bowl dough and put it into a slightly oiled bowl. I'm adding here the oil and I'll just sprinkle everything around. Put in my pizza dough because oil blocks the oxidation so that no cross will be formed on top of it. I'm gonna cover it with kitchen towel and place this in a warm place to rise for about 1 hour or until it has doubled in size. I'm gonna show you the results when we get there. My pizza dough has been resting for the last hour and a half and it has doubled in size and it's nice and fluffy. It looks perfect and now we're just ready to spin it out and shape it into a circular shape. Put the toppings on and eat everything up. I'm gonna cover my dough in flour so that it's not sticky. And now to shape it, it's really, really easy. You just, with your finger, do an indent. You do a circular shape and with your fingers, you start shaping your outside part of the pizza. And then what I like to do is with one hand, I just start flipping it up on the side, keeping one hand. And you can see it just stretches. If you don't like to do this by hand, you can just roll it out. You wanna just roll it out evenly, not too thinly, until it has approximately a circumference of 30 centimeters. And you're done! Now, you wanna cut out your mozzarella. I like to cut mine in thin slices. Just leave it a minute to pour out the water and squeeze the water out. Otherwise, when you put it in the oven, it will become too watery. Now, you wanna take your tomato sauce and just season it. I just like a pinch of salt. I'm adding some oregano because, to me, tomato sauce and oregano is just pizza. And now it's super easy. You're just gonna take a spoon of your tomato sauce, place it in the middle of your pizza, and just spoon it round. I'm gonna top my pizza with mozzarella. Here you go. A couple of leaves of fresh basil. A drizzle of good extra virgin olive oil. And now, this you need to put on your baking sheet. If you have the traditional oven like I do, I just use a nice preheated pizza stone and it works perfectly. If you don't have a pizza stone, just use aluminum foil, not the shiny part, the other way around. Just drizzle a bit of extra virgin olive oil so that nothing sticks. You're gonna add your pizza to it. And pop it into a preheated 250 degrees Celsius oven for at least 12 to 15 minutes until it gets a nice brown delicious color. And I'm gonna show you the results when I get there. And here you have it, your delicious, homemade margherita pizza for the time of style. I can't wait to try this. I cut myself as nice as I don't know about you guys, but we in Italy, we eat it with our hands. Pizza for me is like the most amazing comfort food ever. It's just delicious. As you can see, my pizza is quite thin. It has a thicker crust on the outside. It has a beautiful golden color. And this is what we call Napolitana style. Some of them do it thicker than this. But this is just how I like my pizza. And just so good. So, I'm gonna stop talking right now because pizza definitely needs to be eaten hot. And this is cooling down and I really wanna eat this. So, I hope you enjoyed spending time with me. I hope you like my homemade margherita pizza. And if you did like this recipe, please remember to give a big thumbs up to the video. Subscribe, I post new videos every Tuesday. And let me know in the comments down below what you want me to do next. If you have any suggestion, any recipe you really wanna know how to do, just comment down below. So, I'm gonna stop talking and I'm gonna see you in the next recipe. I love this, I can't avoid it, I'm just Italian. Stick with it. Let's see if she likes pizza just as much as I do. What do you think? ", "duration": 519.0, "segments": [[105, 120], [137, 233], [240, 243], [275, 318], [353, 372]], "seg_text": " ", "pure_cap": "add water to sugar then add yeast and stir it. add some olive oil and salt to some flour in a bowl and mix by hand. cover the dough. stretch the dough. brush some tomato sauce on the pizza and top with some chopped mozzarella cheese dried oregano and fresh basil"}, {"image_id": "9K3HfJqsY-M.mp4", "caption": " chop green onions and some soft tofu boil some water in a pot add dashi granules miso and stir until they dissolve add the tofu and the green onions take the soup out to serve", "id": 138, "seg_prompt": "163 ; 24, 56 ; 59, 67 ; 74, 119 ; 124, 139 ; 140, 158..............................................................", "asr_text": " all recipes member Nancy says honest this miso soup is the real thing the secret is the dashi granules I had to go to a Japanese market to get it but it was worth it let's start by slicing two green onions on the diagonal into half next dice an 8 ounce package of silken tofu into half inch cubes now in a medium saucepan over medium heat add four cups of water two teaspoons of dashi granules bring the dashi granules and water to a boil reduce the heat to medium before adding the miso miso is full of rich enzymes and boiling will kill them stir in three tablespoons of miso paste add the diced tofu into the soup and stir it you just need to heat the tofu through not cook it then separate the layers of the green onions taking care to keep the rings whole and add in the green onion serve it while hot one all recipes member Diane S commented that we recently enjoyed a delicious miso soup at a sushi restaurant and I was trying to come close to that we actually thought this one was better we'll be making this often ", "duration": 163.5, "segments": [[24, 56], [59, 67], [74, 119], [124, 139], [140, 158]], "seg_text": " ", "pure_cap": "chop green onions and some soft tofu. boil some water in a pot. add dashi granules miso and stir until they dissolve. add the tofu and the green onions. take the soup out to serve"}, {"image_id": "ny7G1uw36J0.mp4", "caption": " add mango to a blender add a pepper and lime juice to the blender blend the ingredients in the blender place carrots cucumbers radish and mint on the lettuce pour the sauce on top place a piece of lettuce on top", "id": 139, "seg_prompt": "480 ; 146, 159 ; 175, 201 ; 225, 239 ; 285, 325 ; 328, 340 ; 347, 352.........................................................", "asr_text": " Hey there, what's going on? It's Lisa here, Raw Food for Kids. Hope you're having a super awesome day. I sure am Last couple days just been keeping it real simple and I needed to make a video so I wanted to do something special for you guys, so I thought of a VMNE sandwich that is just awesome. It's very very popular I probably not pronounced it right, so if someone knows the crepe pronunciation It's a banh mi. I think it's it's called you'll know what it is when I start making it But it's a real traditional VMNE sandwich and normally It's got some kind of meat product in it or tofu or something, but in this case I'm just gonna stuff the sandwich full of a nice vegetables and everything so check this out. It's a typically this VMNE sandwich is got carrots in it If my store had daikon, I would have gotten carrots and daikon, but I'm using carrots I got some thinly sliced radishes I have a little mandolin, but if you don't have a mandolin just slice all these really thin the carrots. I I shredded So nice thin little strips. I've got some a cucumber thinly sliced. I've got a fresh mint Fresh cilantro. Those are the herbs and then for the sandwich part for my for my bread typically it's made with a Like kind of almost like a baguette bread But I thought we would work out really nice and be a little more sturdy so we could really pack this full of vegetables And some sauce we're gonna make a chili lime mango sauce to go on it I'd use some Napa cabbage. I got the Napa cabbage and the the ribs are really pretty Don't know you don't really want to eat in they're kind of hard so what I do is I just kind of chopped off the rib part and I'll say that for for something else, but Basically, this is gonna be my sandwich is gonna be by my bread here, and it's nice and hearty So let's make the sauce first, and I'm sure you put together. I mean, this is very simple the amounts I mean you just cut up as much vegetables as you want to put in your sandwich and the sauce here I've got about a half of a Mango if you use a little champagne or honey. Mango is probably the meat from one or two Depends on how much sauce you like generally the condiments on the sandwich or mayonnaise Like a chili like a chili sauce is typically put on there so I thought to kind of make it like a chili sauce I do some a A little bit of a fries no chili, so I've got one of these It's about the same heat as a jalapeno to whatever pepper you want to the spiciness I took out the ribs Putting that all in there instead of using honey or gov or anything I'm gonna use this mango as my sweetness And then the juice of a half a lime these limes haven't been very juicy, so I'm gonna put in 3 fourths of a lime because that's what I've got It's really to taste you want the acidity to balance out You could also just do chili and lime in here And then just squeeze some I have a lot of lemon squeeze some lemon over top or some more lime This is gonna be the sauce and I want it to be kind of thick the mango is gonna Make it really nice because again when you use all these vegetables, and they're full of water and everything you want something That's gonna stay on your sandwich All right, so just pray this up One more piece of mango Pretty color whoa I can smell that chili Let's make sure I'm not gonna kill us oh Man that's the perfect balance. That's awesome. Oh, that's really good. Yeah me so check this out. It's all you do Eating healthy is very simple, and you can eat great food. This is fat free full of flavor you just want to take one of your your little bread here and Fill it up. I'm able to do the carrots put some carrots in there Yeah, put some Put some radishes here, and I thought about maybe pickling some of the vegetables but You could do that too, but I just want to do something quick and easy Put some fresh mint in there the herbs gonna. Give it such a Nice flavor. No I check this out so I'm not looked awesome That what am I missing okay? I got that on there and then the sauce See how thick that is yeah good lava that on there. Oh, man Mama Mia look at that Top on there ban me that's what I'm calling and probably pronounce it wrong, but that's what I'm gonna call it And you could even cut this If you wanted to let's see if I can Want that for dinner Go get yourself some of these ingredients and put it together. Are you doing put it in together? See that no look awesome. I'm gonna take a bite It totally holds together It should work out better and then Romaine leaves or something like that. It's a little more sturdier. Oh, man Delicious a sauce gives it such a good flavor the herbs Excellent put it stuff it as big as you want because many of these as you want so anyway I hope you enjoy this one Remember always eat happy foods happy foods make you feel good I just wanted to mention that Jenna. I've been really working it hard at the gym Lately and one thing that we notice is that we're just pushing ourselves as hard as we can where our muscles are Fatigue to the end of the workout, but we both notice that we haven't been that sore and I I can only I imagine that it's from from eating this way the fruits and the vegetables just helping to flush things out and and Keep you go and keep the recovery time down. So that's one thing that we both notice. So You know if you into working out You know try to clean things up get the raw foods in you because I'm telling you we just feel amazing each day that we go to the gym and And we're pushing it. So Anyway, please subscribe these videos. Thank you so much for watching and leave me a comment give me a thumbs up if you like any of the recipes and I'll talk to you real soon. Take care. Have a great night ", "duration": 480.83, "segments": [[146, 159], [175, 201], [225, 239], [285, 325], [328, 340], [347, 352]], "seg_text": " ", "pure_cap": "add mango to a blender. add a pepper and lime juice to the blender. blend the ingredients in the blender. place carrots cucumbers radish and mint on the lettuce. pour the sauce on top. place a piece of lettuce on top"}, {"image_id": "qmoqJRP5N6E.mp4", "caption": " cook ramen noodles in water for 3 minutes and drain the noodles crack 1 egg in a bowl and whisk it thoroughly add the cooked noodles to the whisked egg and give a quick toss pour noodles into pan wrap cover press it using another pan remove it and keep in fridge for 15 minutes repeat the procedure again mix beef meat noodles tastemaker chopped spring onion soy sauce and sesame oil in a bowl pack the seasoned meat into a burger shaped pan given fine burger shape patting by fingers take the meat off the pan to get burger shape fry them in a pan on either side fry the noodles burger in another pan on either sides fry bok choy in another pan mix tomato ketchup and a generous squeeze of hot sauce and stir when the noodle buns are crispy on one side given them a flip and fry the other side crack and fry two eggs spread sauce mix on noodle bun place meat burger patty topped with cheese slice place fried bok choy leaves place another burger patty spread cheese slice fried eggs and cover with another noodle bun", "id": 140, "seg_prompt": "338 ; 25, 28 ; 34, 36 ; 37, 40 ; 50, 61 ; 67, 70 ; 73, 80 ; 81, 105 ; 107, 111 ; 114, 117 ; 160, 163 ; 171, 173 ; 175, 184 ; 186, 189 ; 193, 194 ; 199, 206 ; 206, 211..................", "asr_text": " Hey Baz, what should we do fridge cam on this week? I don't know. How about this? The last New York food creation we brought you was cronuts. This time, the ramen burger. Straight out of a Brooklyn food festival with a few twists of our own, and this is how we make it. Probably worth clarifying, ramen is the name given to a broth in Japan that uses these kind of noodles. Now, a more generic term for the noodles themselves in America. Just don't want to kill that up. Put them in boiling water for three minutes. After three minutes, drain the noodles, and then crack one egg into a bowl and whisk it thoroughly. I think it's impossible. Dump in the noodles and give those a quick toss together. If you've got a burger press, use one, if not anything, round that you can line with cling film. Oh, that's totally yours. You brought it from home again. Half of our noodles into a lined, burger-shaped pan. Oh, yeah, but they're all stuck together, Ben, so. And then transfer that into the fridge for 15 minutes to cool. Do you want to put it in there? Right, stop noodling around. Let's make a burger. Beef mint, spring onions, and the seasoning we saved from our noodles. Oh, we did save that. Soy sauce and sesame. Pack it into a burger press, or again, anything you've got, use the same size as your ramen bun. Good, clear, concise instruction from Ben there. You'll see what he's doing is using his fingers to form the burger. Now, this is something that you can choose to do, or I like the traditional way of shaping it in your hand. For this, though, you would need a rather large hand, is that not right, Ben? We're going double with our burgers, Jay. Like a big Mac, baby. Next up, the burgers need frying for a couple minutes on either side. Whilst these are cooking, I just want to give you a little bit of a taste of the other flavors that we've been cooking up this week. First up, our chicken and chorizo puff pie in celebration of our family-famous e-book chapter. I loved that one. And you guys have asked for homemade bread so many times that we brought back our focaccia bread recipe from the website from last year. With some nice oils and dips, you need this one. You need it. At the table this week, we made Portuguese egg custard tarts. Proper, deep-filled one. And for our ultimate series this week, we went for raspberries, praline, truffle, jemois sponge, and gold leaf. Ultimate chocolate cake. Everybody knows that a good burger is made up of a bun, a burger, something else, and then another bun. Ben, what's our something else? Well, we need something green. Traditionally, in Brooklyn, they're going for arugula or rocket. We're going for bok choy. Burger relish falls into my something else category. So what are we doing for that? A squeeze of ketchup and a generous squeeze of hot sauce. If you stir this in a really small bowl, it makes an awesome noise. Once the buns are crispy on the underside, give them a flip. Turns out a ramen noodle burger needs eggs and cheese. We're going to fry two eggs and grab ourselves some sliced cheese. The construction key montage. The classic swing, we're all just wasting time. Look at all of that. It's one hell of a burger. Ben, can we try and get the egg to the yolk to, to, to, to? Come on, come on, come on. Oh, yeah, look at that. This is probably one of the best burgers I've ever had, but it's really weird because it doesn't have a bun. It is really messy to eat, though. Hats off to Chef Shimmy Meltaw. Did you say that right? Yeah, you sure? I like it when we do food crazies. We did cronuts. We've done ramen noodles, burgers. But what should we be doing next? Let us know. We like to stay on trend, so thanks for that. And we only did it because you shouted at us. Literally shouted at us. Hey, look at this. Yeah, this is a blog called Top with Cinnamon. It's by a girl called Izzy, who we've met, who came down to our studio to talk about her blog. It's like blinking really, really quickly. She does loads of stop-motion stuff. She's an incredible cook. Her recipes are incredible. So we wanted to tell you guys about her because she's worth having a look at. We honestly have fallen in love with her stuff. Look at it. He's absolutely incredible. OK, so that looks like it's about it. Have a lovely weekend. No, I haven't had one yet. Wait a minute. Mike, how was your weekend? It was really good. Yeah, last weekend. Hey, thanks for all of you who came to Summer in the City and said hi. We had a really great time. We met some of you. And you're as mental as we are. I wasn't invited to come on. Yeah, you weren't there because you had time. I did not have that. No, it was a family thing. Thanks for all the get-well wishes for Baz. I didn't feel a lot better. I was right. I'm lovely with you. Thank you, then. It doesn't take long in that top shelf. It's for you. ", "duration": 338.33, "segments": [[25, 28], [34, 36], [37, 40], [50, 61], [67, 70], [73, 80], [81, 105], [107, 111], [114, 117], [160, 163], [171, 173], [175, 184], [186, 189], [193, 194], [199, 206], [206, 211]], "seg_text": " ", "pure_cap": "cook ramen noodles in water for 3 minutes and drain the noodles. crack 1 egg in a bowl and whisk it thoroughly. add the cooked noodles to the whisked egg and give a quick toss. pour noodles into pan wrap cover press it using another pan remove it and keep in fridge for 15 minutes. repeat the procedure again. mix beef meat noodles tastemaker chopped spring onion soy sauce and sesame oil in a bowl. pack the seasoned meat into a burger shaped pan given fine burger shape patting by fingers. take the meat off the pan to get burger shape. fry them in a pan on either side. fry the noodles burger in another pan on either sides. fry bok choy in another pan. mix tomato ketchup and a generous squeeze of hot sauce and stir. when the noodle buns are crispy on one side given them a flip and fry the other side. crack and fry two eggs. spread sauce mix on noodle bun place meat burger patty topped with cheese slice place fried bok choy leaves. place another burger patty spread cheese slice fried eggs and cover with another noodle bun"}, {"image_id": "UB1_MNpdvgs.mp4", "caption": " slice the onion into small pieces peel and cut the potatos cut the sausage into small pieces add the oil to the pot of onions add paprika to the pot add water to the pot add salt pepper and cayenne add the potatos and sausage to the pot add the beef paste to the pot mix water and flour together add the flour mixture to the pot add the marjoram to the pot", "id": 141, "seg_prompt": "745 ; 223, 273 ; 284, 304 ; 305, 345 ; 356, 360 ; 402, 420 ; 442, 451 ; 460, 477 ; 479, 503 ; 512, 525 ; 555, 578 ; 595, 613 ; 624, 635........................", "asr_text": " Welcome in my cooking channel Czech cookbook and today we will be making potato goulash. Growing up my mom used to make this pretty often because you don't use regular beef as you would for beef goulash but you just use a kobasa which is less expensive and that's what we enjoyed. What you need is one medium onion and here we have potatoes because it's potato goulash. We have four medium potatoes and this is amazing. These are from my own garden. I grew potatoes for the first time and look at them. It's amazing these are golden potatoes but you can use any potatoes you have and if you don't have medium ones just get three big ones you will see. Then we need one tablespoon of olive oil. Now we need this kobasa. You can get either a polish kobasa or here I have a turkey kobasa. It doesn't really matter and this is 12 ounces. Then we have two tablespoons of paprika. I like to use Hungarian paprika it's really good. Then we have five cups of water and you can use either a beef stock if you have or if you don't have just use water and then use this beef base one tablespoon. Then we have a little bit of black pepper one tablespoon of salt and when I was growing up my mom didn't make it spicy but I just like a little bit of spicy so I add a tiny bit of cayenne pepper but you have to be careful and if you don't like spices just forget about it and just use use use it without it and then for our flour base we will need another water so this time is one cup water half cup of flour and to spice it up at the end it's one tablespoon of marjoram. Marjoram is not really spicy but it brings the nice flavor so let's start. First thing we will do we will slice our onion. I already peeled it and you want to make it on small pieces so I don't think I ever showed you guys how I sliced my onion to make it kind of small chunks so cut it like this don't go all the way to the end so it doesn't fall fall apart on you just make thin lines and now this holds together because you didn't go all the way to the end and now you have a control over it how thick or thin slices you want so let's do really thin ones. See it goes really really well when you end up with super small slices. I put the onion in the pot and now I like to prepare all the ingredients ahead of time so what we will do next we will peel our potatoes and cut them on small pieces potatoes are peeled and washed now we can cut it on small pieces above this big this way it will cook faster and we like smaller potato chunks. Next thing I like to prepare ahead of time is cut this this klabasa so what I do I like to cut it like this lengthwise oops doesn't look the best and now you just cut it like this one for my mouth that's a good cut ingredients are cut and ready and now we can start cooking this is pretty fast meal you just pretty much wait till the potatoes are soft and then it's done let's add one tablespoon of oil and turn on the flame and let's fry these onions and you will have to stir it pretty often but keep it on high because if you do it on low then onions get cooked but doesn't really get fried and crispy the onions have a nice color so the pot whoopsies but this is stainless steel pot and that's what happens but it's much healthier than Teflon so let's turn off the flame we will be adding two tablespoons of paprika and you don't want to add it while it's on the flame because paprika can burn and then becomes bitter we're adding two tablespoons this is hard to measure because it's hard to come off sometimes you make a big mess but it's okay so this is one two tablespoons of paprika let's stir it a little bit and turn on the flame but put it on lower on like number six because we want a little bit to fry it but don't burn it to give a better flavor just for a little bit that's good and now let's add five cups of water put the flame on high let's add more ingredients we have one tablespoon of salt a little bit of pepper and a little bit of canned pepper i want to put really little now we will add the potatoes carefully so it doesn't splash i'm doing it from the side a little splash and you can add also the cobassa so it's already the flavor gets into all into the squash and now and then come and stir it and wait till it starts to boil it starts to boil so let's add one tablespoon of this beef base it's a organic beef base without MSG so it's not bad for you and if you want to know which kind i'm using you can go under the video click on the link and i have products that i'm using and you can purchase it i put it on lower about number six but have it still boiling a little bit and we will wait till the potatoes are almost done and in the meantime we'll prepare our flour mixture for our flour mixture this will help to thicken up the sauce because it's not a soup so it has to be a little thicker so we have one cup of water and half cup of flour let's put it all together and with the whisk just mix it together we don't have big clumps it doesn't take long and the potatoes are almost done so now we'll be adding a flour mixture i recommend using using this strainer because you don't want to have big chunks so this is the water and flour so let's add this but also have a wooden spoon ready and then stir it right away see this is all that will end up in the goulash and wouldn't be too pretty let's put this on higher a little bit and this will thicken it up but keep stirring last thing we'll be adding is one tablespoon of margarine which is a great herb and in check we love the flavor keep stirring and cook it for a little bit so we have a time to have this sauce thicken up our potato goulash is done and doesn't it look amazing it's so good and it was super fast too and super easy ", "duration": 574.67, "segments": [[223, 273], [284, 304], [305, 345], [356, 360], [402, 420], [442, 451], [460, 477], [479, 503], [512, 525], [555, 578], [595, 613], [624, 635]], "seg_text": " ", "pure_cap": "slice the onion into small pieces. peel and cut the potatos. cut the sausage into small pieces. add the oil to the pot of onions. add paprika to the pot. add water to the pot. add salt pepper and cayenne. add the potatos and sausage to the pot. add the beef paste to the pot. mix water and flour together. add the flour mixture to the pot. add the marjoram to the pot"}, {"image_id": "GLYC8yfRSzE.mp4", "caption": " slice the meat into pieces pound the meat until flat season the meat with salt and pepper coat the meat in flour egg and breadcrumbs add oil to the pan fry the meat in the pan", "id": 142, "seg_prompt": "211 ; 15, 22 ; 37, 49 ; 76, 81 ; 82, 107 ; 111, 116 ; 117, 136..........................................................", "asr_text": " In Germany there's a Wienersch\u00fcnstel but they call it Wienersch\u00fcnstel Vinaat because it's not with veal but with pork. So a real Wienersch\u00fcnstel is made with veal. So we have the Fierennienkka of the veal. And we're just going to slice it into two centimeter thick pieces to batten on. Now take some glad wrap or some cling film. And with the help of another sheet of cling film, you can bash these without leaving too much moisture. For the heavy rolling pin, you can bash them out. If you have a rolling pin, just a heavy bottom pad. And these are now a quarter centimeter thick. It's not a traditional cut for a ferschmitte but it's all I had. So we're going to make a little breading station. We have some all-purpose flour, some beaten egg and lovely, lovely bread crumbs. Take your mini veal, salt, both sides, pepper. Put it into the flour. Knock off all excess flour. Put it into the egg wash. Now use a fork, otherwise you're going to bread your fingers. And into the bread crumbs. So Wienersch\u00fcnstel is ready to get fried. Have some flour oil until it covers the bottom of the pan. So quite a thick layer. In front of them are for a good 30 seconds on each side. Now we can give them a little bit. Thin slice of lemon. Cut it in the middle. Give it a nice twist. Press it down and that's our lemon garnish. In Austria schnitzel is served with either latke or roasted potatoes or potato salad. I have both here. German roasted fries. Schnitzel here, one there, and a beautiful lemon garnish on top. Next we have some potato salad, Swabian potato salad. This cuts for the richness of the schnitzel. A nice lemon that we did earlier. Thanks for watching Minnie Wienersch\u00fcnstel. If you want to learn how to make roasted potatoes, click over here. And if you want to learn how to make potato salad, just click right here. Thank you very much. ", "duration": 211.33, "segments": [[15, 22], [37, 49], [76, 81], [82, 107], [111, 116], [117, 136]], "seg_text": " ", "pure_cap": "slice the meat into pieces. pound the meat until flat. season the meat with salt and pepper. coat the meat in flour egg and breadcrumbs. add oil to the pan. fry the meat in the pan"}, {"image_id": "aEXmWHuxdO4.mp4", "caption": " add minced garlic black pepper and sugar to the chicken breast add sesame seeds sesame oil and soy sauce mix the ingredients together", "id": 143, "seg_prompt": "210 ; 70, 98 ; 99, 124 ; 128, 151......................................................................", "asr_text": " Hi guys, alright so today I am going to show you how to make chicken bulgogi. I have here two boneless skinless chicken breasts thinly cut and then there are six This is garlic and you'll need one tablespoon of that and then here is black pepper and you need a half teaspoon of that and then here is sugar and you need two tablespoons This is sesame seeds and you need one tablespoon of that and then sesame seed oil and you need about two tablespoons of that and then here is a fourth of a cup of soy sauce. I'm just going to put everything into this bowl. One tablespoon of garlic, black pepper, sugar, sesame seeds. Sesame seed oil and soy sauce and you're just going to mix everything. Alright, so that's mixed. What you're going to do is you're going to put saran wrap on top and you're going to cover it with it and then you're going to marinate it in the fridge for a couple of hours and then once you're ready you just fry it and serve it. This will serve about two to three people and you can serve it with rice and cucumber kimchi and you have a quick, easy and delicious Korean meal. You can learn how to make cucumber kimchi in my next video. Alright guys, that's it. ", "duration": 211.17, "segments": [[70, 98], [99, 124], [128, 151]], "seg_text": " ", "pure_cap": "add minced garlic black pepper and sugar to the chicken breast. add sesame seeds sesame oil and soy sauce. mix the ingredients together"}, {"image_id": "6jQF0_tuGdU.mp4", "caption": " add olive oil to a pan on medium heat add chopped white onion and salt to the pan add one clove of garlic to the pan add some tomato paste to the pan and stir add some sugar to the pan add some red wine vinegar to the pan and stir add water to the pan add hot sauce to the pan and stir put some sauerkraut on the hot dog add the sauce that was made to the hot dog add spicy mustard to the hot dog", "id": 144, "seg_prompt": "179 ; 7, 14 ; 15, 26 ; 42, 48 ; 51, 65 ; 68, 75 ; 76, 82 ; 83, 87 ; 91, 101 ; 123, 131 ; 137, 140 ; 144, 149......................................", "asr_text": " I've been heating my pan over medium-high heat. I'm going to add some oil, olive oil, a couple tablespoons. Put that in there. I'm going to add a medium-sized onion, about 1 cup of onion, a little bit of salt. I'm just going to cut these up a little bit. I've cooked them about 5 minutes, maybe 4 minutes. They're starting to get a little brown on the edges. That's what I want, so I'm going to add a garlic, 1 clove of garlic, and add a tablespoon of tomato paste. Stir that in. I'm going to cook this about a minute, and next I'm going to add sugar, just a teaspoon of sugar, and some red wine vinegar, 2 tablespoons of vinegar, and water, 3 fourths cup water. I'm going to let this simmer together, and a dash, a dash of hot sauce, maybe about a teaspoon of hot sauce in there too. I'm going to let this cook down and kind of get thick. So when you're cooking this, I turn the heat down to medium-low just to go slowly. You want to drag your spoon across and make sure there's no excess water, and it's pretty much done and ready. Next, take your hot dog and put some sauerkraut on there, just like that, some of the sauce that we made, and some spicy mustard. There you go. Let's give it a try. Delicious. New York hot dog. Thanks for watching. ", "duration": 179.5, "segments": [[7, 14], [15, 26], [42, 48], [51, 65], [68, 75], [76, 82], [83, 87], [91, 101], [123, 131], [137, 140], [144, 149]], "seg_text": " ", "pure_cap": "add olive oil to a pan on medium heat. add chopped white onion and salt to the pan. add one clove of garlic to the pan. add some tomato paste to the pan and stir. add some sugar to the pan. add some red wine vinegar to the pan and stir. add water to the pan. add hot sauce to the pan and stir. put some sauerkraut on the hot dog. add the sauce that was made to the hot dog. add spicy mustard to the hot dog"}, {"image_id": "vHpqMItXGzg.mp4", "caption": " mix milk water salt pepper and garlic powder and flour cut the chicken into little bit size chunks coat each chicken piece with flour powder and egg mix simultaneously and place it on a plate fry the chicken pieces in oil for 5 minutes on each side under medium flame mix the sauce butter salt pepper and garlic powder mix the chicken with sauce", "id": 145, "seg_prompt": "211 ; 10, 44 ; 45, 61 ; 67, 89 ; 90, 127 ; 128, 159 ; 173, 195..........................................................", "asr_text": " Boneless buffalo chicken wings, okay. So we have some egg wash. This is just a little bit of milk, a little bit of egg, a little bit of water, and we have some all-purpose flour. So we're going to salt this flour, put some pepper in the flour, and a little bit of garlic Mix this up a little bit, it's all incorporated in there. We're going to do, we're just going to bread the chicken now, and just use a side. Alright, so we have our chicken, now we're just going to cut this into little bite-sized Alright, here we go. Now what we're going to do from here is we're going to put a little bit of flour on it, and then we're going to hang. And then we're going to get back into the welling. We're going to press them down. We're going to go with the coke. And we're just going to do that with all of them, and then we're going to go into the See you in a sec. Alright, so once we have a bunch of them, we're just going to go into the oil. So this is about medium heat. And then while these are cooking, we're just going to bread some more. Let these cook for about 5 minutes on each side. Alright, so now we just take them out of the oil. They've been in here for around 10-15 minutes, just flipping them every few minutes. And now the next part is the sauce. Alright, so for the authentic buffalo hot sauce, we are going to use Frank's, of course, and we're going to use about 3 tablespoons of butter, a little bit of lien, paring, and salt, pepper, and a lot of garlic. And we're going to pop this in the microwave just to melt the butter. Alright, so how I like to do it is take my wings, put them into a metal bowl like that. Then you come in with a little bit of your hot sauce, pour it over top, and you toss Make sure they get all covered. Get your plate. And, of course, a side of blue cheese. There you go. I hope you enjoyed this video, and have a great day. ", "duration": 212.17, "segments": [[10, 44], [45, 61], [67, 89], [90, 127], [128, 159], [173, 195]], "seg_text": " ", "pure_cap": "mix milk water salt pepper and garlic powder and flour. cut the chicken into little bit size chunks. coat each chicken piece with flour powder and egg mix simultaneously and place it on a plate. fry the chicken pieces in oil for 5 minutes on each side under medium flame. mix the sauce butter salt pepper and garlic powder. mix the chicken with sauce"}, {"image_id": "vL2hqbnR5HY.mp4", "caption": " add oil and onions to a pan add stock and corn flour to the pan cook the sausages on a grill mash the potatos with butter add salt pepper chives and milk to the potatos", "id": 146, "seg_prompt": "214 ; 54, 67 ; 75, 110 ; 120, 131 ; 132, 148 ; 148, 182..............................................................", "asr_text": " G'day guys, very easy recipe today. You will need two snags. Now here I've got Italian sausages but you can use whichever ones you want of course. Got some freshly chopped chives, a coarsely chopped onion, a bit of butter, some potatoes have been peeled and chopped up into smaller pieces, some olive oil, some milk, some corn flour, some chicken stock and a bit of salt and pepper. Now we're going to start with the gravy because it will take the longest because we are caramelizing some onions. So into a pan I'm going to add some oil and that chopped onion and we're just going to let this cook on a low heat. It's going to take about half an hour or so guys and you want to resist the temptation to stir it too often. Every five minutes or so should do it. If it starts to burn, turn it down. If they take on a burnt flavor you have to start again. So once they're caramelized I'm just going to put a bit of that chicken stock into a cup to mix with corn flour and the rest of it into the saucepan with the onions. And once that's up to a simmer I'm just going to mix a bit of corn flour in with the cold stock. And just add it in now guys and stir it for about a minute or so until it starts to thicken and then just leave it off to one side to simmer and cook down a bit. So while that's happening we're going to get those sausages started. And we'll get into the mash. Now here I've boiled these potatoes for about 12 minutes or so. They are soft and while it's still hot add that butter in and start mashing. Now we're just going to mash this until that butter is melted all the way through it. Then we're just going to add a bit of salt. A bit of pepper. We'll throw in the chives. And just a bit of milk guys. You're better off putting less in the start with and add more if you need it then put too much in the start with so just a little bit at a time. And just work that through with the masher. Another point with mash is it's important not to over mash it. So our gravy is done, our mash is done and our sausages are done. So ready to plate it up guys. And there you have it. It is absolutely awesome. It's very easy to make. You want to give this a go guys. Thanks for tuning in and I'll catch you guys next time. ", "duration": 215.17, "segments": [[54, 67], [75, 110], [120, 131], [132, 148], [148, 182]], "seg_text": " ", "pure_cap": "add oil and onions to a pan. add stock and corn flour to the pan. cook the sausages on a grill. mash the potatos with butter. add salt pepper chives and milk to the potatos"}, {"image_id": "LyHg4jZM3Xo.mp4", "caption": " heat oil ginger and garlic in the wok stir fry the vegetables in the wok add the udon noodles to the wok add soy sauce and vinegar to the wok add sugar to the wok and mix drizzle sesame oil on top", "id": 147, "seg_prompt": "250 ; 58, 67 ; 68, 82 ; 83, 102 ; 111, 133 ; 182, 190 ; 198, 203..........................................................", "asr_text": " Hello, I'm Chef Tom. Today I'm going to introduce the ingredients. It's black vinegar. In the Asian cuisine, we use this a lot for soup. I'm going to make you some, pretty soon, like the chicken gansu and pork gansu, those kinds of stuff. But today I'm going to make the vegetable stir-fry udon noodle. So I have bok choy, bean sprout, and this is the hot chili alopeno. I just cut off the seeds and sweet pepper. And this is the fresh purple kale. I'm going to use it for garnish. It's very healthy and very nutrition wise and good for you. And I'm going to use it for coloring for the plate. And this is the udon noodle, fresh udon noodle. We're just going to put it in the microwave for like a couple minutes before we stir-fry. All right, I'm going to show you. Okay, heat your wok hot. One tablespoon oil, cooking oil with some ginger and garlic, salted until fragrant like this. And then you add your vegetable. Here we go. And we're going to stir-fry the vegetable for a couple of minutes. Just like this. Okay, after a couple of minutes, I have this udon noodle. I put it in the microwave for two minutes. It's nice and warm. I put it into the mixed vegetables. And once the noodle got really hot, it was separated. You can stir-fry pretty much with any kind of vegetable if you want. Okay, now we're going to put some soy sauce. Very easy to make. And the black vinegar. So you? It's a very good one. Very good flavor. We have red vinegar, white vinegar, rice vinegar, apple cider vinegar. This is like 10 to 12 different kinds of vinegar. So I show you one ingredient at a time. Every time I get a chance to the grocery store, I look around and I spot something that's really nice. I like to bring home a show to you guys. So it's very simple. And now I just want to use my lid to cover up just for 30 seconds. I want to increase the temperature. And it's almost done. It's very simple to make. It's easy. It's good to make when your kids come home from school and they always love noodles and we want to put some vegetables. Introduce them to eat different kinds of vegetables. All right, now it's good. And we are going to add some sugar. I just used white sugar today. A little bit to balance up the vinegar. And now the water. You always want to stir fry with a hot wok and a hot oil. All right, now we're just going to drizzle some sesame oil. Not much. Just like this. See how beautiful it is? So healthy. This is enough for my two boys. All set. Ready to serve. There's raisin mixed vegetable stir fried udon noodle. I got some sriracha hot sauce on the side. And it's very healthy. And I garnish with some beautiful purple cowl. It's very good for you. And some cilantro. Some black sesame seeds. I hope you like the video. Please subscribe and comment. I'm Chef Tom. Thank you for watching Fortune Cooking. I see you next time. Bye. ", "duration": 250.83, "segments": [[58, 67], [68, 82], [83, 102], [111, 133], [182, 190], [198, 203]], "seg_text": " ", "pure_cap": "heat oil ginger and garlic in the wok. stir fry the vegetables in the wok. add the udon noodles to the wok. add soy sauce and vinegar to the wok. add sugar to the wok and mix. drizzle sesame oil on top"}, {"image_id": "6bZ4ZJtRmaE.mp4", "caption": " add lime adobo seasoning and cumin to the beef place the beef onto a grill cut the meat into small pieces put the meat onto two soft tortillas add some manchego cheese on the tortillas add some pico de gallo to the tortillas add guacamole to the tortillas add hot sauce to the tortillas", "id": 148, "seg_prompt": "356 ; 61, 99 ; 126, 164 ; 166, 199 ; 212, 220 ; 240, 249 ; 250, 265 ; 270, 279 ; 287, 293..................................................", "asr_text": " Folks, tonight it's Glen the Bold Shelf that I'm putting together some tacos from Mexico. These are real Mexicana Tacos. This is the kind of stuff you see down at Taco Bell. These are the real deal, tacos, the way they make them down in the places I've been in And they're really good, but they're not what you think they are. So I'm going to show you exactly how I prepare the meat and put this whole taco dinner together. And I think you'll be pretty impressed with the final results. Let's get started. Alright, meat selection is very, very important in making your tacos. You're not going to use ground beef for these. It's not going to work. I don't even know what to use the taco bell. But what I do is I marinate my beef and I put a little bit of onion and some jalapeno with some fajita, which is basically flank steak. That's fajita de res. And I just take a little bit, not a lot, because the lime will actually cook the meat. I'm going to put a little bit of lime on to my fajita and then this is a baru, which is some sort of Mexican seasoning they use. It's got, I think, a couple different things, hopefully it doesn't have any MSG or anything like that in it. I didn't read this, but I don't think it does. I think it's primarily garlic, which they don't even really like to use too much. But the most important thing here is a little bit of cumin. Just a little bit. This stuff's pretty strong. If you've been sitting around in your spice cabinet for a minute, you probably got to You need to keep that nice and fresh, even though it is a dried spice. And we're going to let this fajita meat marinate while we fire up our charcoal grill. And we're going to be grilling this fajita off here in a minute. Alright, we've got our coals just down to some embers. Our fajita is now nicely marinated off. Put that right up on the grill. Put the peach right next to it. And last but not least, put this other little guy over here, put a little bit of onion on The whole thing isn't going to hurt anything. It's going to roast off right there in the cooking process. Add the overall flavor of the dish at the top. Alright, this stick straight out of the grill still has a little bit of a pink center. In Mexico, no way. They want this stuff well done. I don't know if it's for sanitary reasons or whatever, but I've never met a Mexican. A bit like their carne asada or tacos or anything like that. Anything but well done. For me, a little bit different. There's the first batch of the fajita meat, and down in Mexico, they don't have a hard shell or soft shell. They don't even have flour tortillas. They have tortillas. And I don't know why they always load them up too over like that, and then they just stick with the meat right on top of that. Just like that. That's how you get an order in Mexico. Let's take these over and we'll dress these up. Alright, now for the toppings. Well, for one, they've got a lot of different kinds of cheeses in Mexico that you've probably never heard of. I like the manchego cheese on my tacos de Mexico. It's probably similar to Monterey Jack. I've got a little bit here I've got up, a local Mexican macada that was kind of grated I believe it's a goat cheese. I'm not really quite sure. And then we're going to put the pico de gallo on here, which is a Mexican spicy relish with tomatoes and cilantro. You've seen this in my earlier video. You know exactly how to make that. And then of course, we're going to top this off with a little bit of guacamole. Wouldn't be complete without it. And then, I'm going to use a little bit of cholulas, hot sauce, I believe I'm pronouncing That's what they always have down there for some reason on the counter. And we'll just put a little dab right on there and I have to give this the big taste test. Those tacos were muy bueno, querico. I'll tell you what, this may not be what they serve down there at Old El Paso, but it isn't chef word either. This is a real Mexican taco deal. And if you want to give this one a try, you can't go wrong with it, it really is quite I've been going down to Mexico since the 70s, probably down there 40 times. It's always the same. If you're Mexican, you're probably saying, yeah, you didn't do this right, you didn't do that right. Yeah, so what? I like them. They just like what I ate down there. They don't have as sophisticated of a palate as you guys do, but this tastes like a Mexican taco to me. Thanks for watching folks, subby if you like my channel here. I got a lot of crazy stuff going on, of course, as always. And I like the video if you like it, if you don't, tell me why. Thanks for watching, and as always, Bon Appetit! ", "duration": 356.67, "segments": [[61, 99], [126, 164], [166, 199], [212, 220], [240, 249], [250, 265], [270, 279], [287, 293]], "seg_text": " ", "pure_cap": "add lime adobo seasoning and cumin to the beef. place the beef onto a grill. cut the meat into small pieces. put the meat onto two soft tortillas. add some manchego cheese on the tortillas. add some pico de gallo to the tortillas. add guacamole to the tortillas. add hot sauce to the tortillas"}, {"image_id": "aloPXuBLkDs.mp4", "caption": " chop up the parsley finely pour boiling water on the wheat mix lemon juice with olive oil add the dressing and the the parsley to the wheat mix in cucumbers tomatoes red onion and mint", "id": 149, "seg_prompt": "145 ; 13, 23 ; 28, 40 ; 51, 68 ; 75, 94 ; 94, 116..............................................................", "asr_text": " Hi, I'm Jamie Miller, and today I'm making tabbouleh, a delicious and healthy summer salad featuring fresh parsley. Tabbouleh features a lot of parsley, so you're chopping a big mound. It really helps if you kind of gather it all together and just chop away until it's nice Another main ingredient in tabbouleh salad is bulgur wheat. It's a terrific option for summer salads because it doesn't even require cooking. All we need to do is pour enough boiling water over the bulgur wheat to cover and then let it set for about 15 minutes. So I'll just set my bulgur aside, and next step is to make a refreshing little vinaigrette with olive oil and fresh lemon juice. So we've got about two lemons worth of fresh juice, and you'll want to use a good quality extra virgin olive oil. Then we just whisk that together for a simple and fresh tasting vinaigrette. So I've drained my bulgur wheat, and you want to make sure to press out as much water as Next we're going to go ahead and whisk in that vinaigrette. You want the grains to really soak up all the flavor in that lemon juice and the olive oil before we start adding more ingredients. So now I'm going to stir in our freshly chopped up fragrant parsley. I'm also going to add to that lots of healthy vegetables. I've got some crisp cucumbers. I have got some juicy ripe summer tomatoes, a little bit of red onion. It's going to add a nice savoriness to our dish, and some chopped up fresh mint. We're just going to stir all that together, add a little bit of salt and pepper to taste, and you've got a fantastic summer salad. You can keep bonnie herbs like parsley and mint at your fingertips right outside your kitchen by growing them in pots. Plant your bonnie herbs in a container filled with good quality potting soil and where it gets good sun. To plant, remove the label, gently tear away the bottom of the pot, and peel back the rim of the pot so it's not sticking above the soil when planted. ", "duration": 145.33, "segments": [[13, 23], [28, 40], [51, 68], [75, 94], [94, 116]], "seg_text": " ", "pure_cap": "chop up the parsley finely. pour boiling water on the wheat. mix lemon juice with olive oil. add the dressing and the the parsley to the wheat. mix in cucumbers tomatoes red onion and mint"}, {"image_id": "ZFCc4B5Jj_4.mp4", "caption": " mix corn starch soy sauce and 2 eggs in a bowl and whisk them all to make thick batter take 3 lbs of chicken breast cut into bite size pieces dip them in the batter to coat deep fry the coated chicken pieces in vegetable oil for 4 5 minutes mix corn starch water soy sauce minced garlic sugar chicken stock white vinegar and white wine saute chopped green onions and red chilies adding olive oil and the liquid mixture to it and cook add the fried chicken give it a stir cook and serve it with rice", "id": 150, "seg_prompt": "185 ; 31, 55 ; 56, 63 ; 64, 72 ; 84, 123 ; 124, 155 ; 156, 170..........................................................", "asr_text": " Hey everyone, it's Julie. Today we'll be making General So. And now this recipe was given to me by my friend Jack Scofani from the Cooking with Jack show. Jack already made a video for this and you might think, well, wait a minute, why would you make it if he already made it? Well, before I recommend another YouTuber to you guys, I like to try their recipes and I thought this was so delicious. It was incredible. And this is what you can expect over at Jack's channel. Everything looks amazing. Please go check them out and don't forget to subscribe. So now let's get started. So into a bowl, I threw in some corn starch, soy sauce and two eggs. I follow this recipe exactly how Jack made it except the only difference is that I decided to use two eggs instead of one. Julie, there's just one egg in there. My camera didn't catch me adding the extra egg, but trust me, he got in there. This texture was perfect for me and very easy to dip the chicken in. I used three pounds of chicken breast and I just cut them into bite size pieces. Make sure to coat each piece of chicken well and shake off any excess. I fried my chicken in batches. I used vegetable oil, cooked the chicken for about four to five minutes. Chicken came out super juicy and crispy on the outside. And from now on, I plan on frying all of my chicken this way. I think all fried chicken should look like this. Color is beautiful. And to be honest, I could have stopped right here because these little chicken bites were so delicious. But no worries. I didn't stop. I continued with the recipe. I threw in some corn starch, water, soy sauce, minced garlic, sugar, chicken stock, white vinegar, and some white wine. Give everything a whisk and I will say that you should not eat this every day. Also, this dish is meant for sharing. That looks like my morning coffee bath. And don't think I'm lecturing you guys for the most part. I get really sweet positive comments. Thank you for that. However, once in a while, a member of the YouTube culinary police likes to stop by and make sure that everything is healthy and clean. In a skillet with some olive oil, I sauteed some green onions and some dried chili peppers. Jack removed the seeds. I left them in. That is completely optional. I like really spicy food. However, the finished result was not spicy, although general. So chicken is normally not supposed to be spicy. I would say has a sweet and salty taste, which is what makes it so good. I poured in the corn starch and soy sauce mixture and let it cook over medium high heat for about five to six minutes. And before you know it, it will be thick and velvety. You want to toss in your chicken. Give it a stir. Let it cook for an additional five minutes on low heat and then it's ready to serve. I served this with white rice. I didn't season the rice because the sauce from the chicken will give the rice all the flavor it needs. I hope you guys give this recipe a try. Please don't forget to visit my friend Jack's channel. Make sure to subscribe for his awesome recipes and thank you guys so much for watching. ", "duration": 185.83, "segments": [[31, 55], [56, 63], [64, 72], [84, 123], [124, 155], [156, 170]], "seg_text": " ", "pure_cap": "mix corn starch soy sauce and 2 eggs in a bowl and whisk them all to make thick batter. take 3 lbs of chicken breast cut into bite size pieces dip them in the batter to coat. deep fry the coated chicken pieces in vegetable oil for 4 5 minutes. mix corn starch water soy sauce minced garlic sugar chicken stock white vinegar and white wine. saute chopped green onions and red chilies adding olive oil and the liquid mixture to it and cook. add the fried chicken give it a stir cook and serve it with rice"}, {"image_id": "X1mE2IWeamI.mp4", "caption": " pour boiled water to rice noodles cut the filet out of chicken breast and slice it to small slices chop some garlic and broccoli heat some olive oil in a pan add the chicken breast salt and pepper add garlic and the broccoli in whisk a egg and add to the pan and keep stirring add the noodles and the chicken mixture in and stir to mix them", "id": 151, "seg_prompt": "297 ; 2, 17 ; 28, 64 ; 84, 112 ; 114, 122 ; 122, 136 ; 142, 186 ; 219, 233 ; 235, 257..................................................", "asr_text": " First off, we're going to soak our noodles. Now, these are rice noodles into a bowl and just pour a hot water over the rice noodles, soak, and rehydrate 12 to 15 minutes to soften up. If you've got a wok, perfect. If not, just a normal-sized frying pan with big sloping sides. Get it really nice and hot. Chicken breast, very lean, hardly any fat. On there, you've got this little fillet. Just slice that off. Now, the secret to getting it really nice and thin and to cut it into strips, take a knife, keep it nice and flat on the board, and sort of slice it in half like a sort of scallop. We call this butterfly and the chicken. Take a rolling pin and, nice and gently, roll over the chicken. And what it does, it sort of flattens it and allows you to slice it even thinner. And the thinner the slice of the chicken, the sort of crisper it gets, the quicker it cooks. Slice it in half. Start slicing these nice, thin slices. And the good news is one chicken breast can serve two or three Next, wash your knife and finely slice garlic. The thinner the garlic, the crispier. This is a young, tender broccoli. Just slice them down. I want a bite to the broccoli. And normally, you sort of paste the dish with 1-3 noodles, 1-3 vegetables, and 1-3 of your protein, chicken. With a dish that takes literally minutes to put together, it's really important to get everything organized. Everything needs to be at your fingertips. A touch of olive oil. Get that pan really nice and ready. Just starting to smoke. Drop the chicken in first. A touch of salt and pepper. Open up those little strands of chicken. Once you've started to sear off the chicken, get the garlic in. Now, let that get really nice and crispy. The way to do it is to sort of spread all the chicken, the garlic, up the side of the pan. And see why it's so important to cut the chicken to thin strips because it colors and cooks at the same time as well. Really, really crucial. Now, that garlic's getting really nice and crispy. Feel strange putting raw broccoli in like that. Normally, we're blanching in boiling water to dry it out, but you want that crunch. Now, soy sauce. That helps to season it, but also stains beautifully. Soy sauce in. That's exactly what I want. Now, take that out. Give your pan a little wipe out. A little teaspoon of olive oil. Get that wok. Really nicely oiled again. Drain your noodles. This is a really exciting way of finishing this quick stir fry. Two eggs in. Whisk up the eggs and give that a really good whisk. Sort of almost spread it at the side of the pan. Like you seasoned the eggs, noodles, in. Chicken and broccoli in. Give that a really nice mix. You want the egg to sort of almost bring the dish together, make sure that that egg's cooked. Make sure you've got that nice, even distribution of chicken, And then just finish that with a fresh lime. And there you have a very simple, delicious stir fry with rice noodles. Now, this is angel pasta. Nice, thin pasta. Takes three and a half to four minutes. Three fingers, one in front, two behind. And this part of the knuckle is going to be good. ", "duration": 297.5, "segments": [[2, 17], [28, 64], [84, 112], [114, 122], [122, 136], [142, 186], [219, 233], [235, 257]], "seg_text": " ", "pure_cap": "pour boiled water to rice noodles. cut the filet out of chicken breast and slice it to small slices. chop some garlic and broccoli. heat some olive oil in a pan. add the chicken breast salt and pepper. add garlic and the broccoli in. whisk a egg and add to the pan and keep stirring. add the noodles and the chicken mixture in and stir to mix them"}, {"image_id": "FQRC8urWpew.mp4", "caption": " bake the meatballs in the oven add oil and onions to the pan add garlic and paprika to the onions add tomatos and water to the pan add a beef stock cube to the pan cook the noodles in a pot of water add the meatballs to the pan add the peppers and parsley to the pan place the peppers meatballs and oregeno on the pasta", "id": 152, "seg_prompt": "265 ; 24, 36 ; 46, 59 ; 61, 67 ; 94, 99 ; 104, 108 ; 121, 126 ; 132, 139 ; 146, 162 ; 172, 185..............................................", "asr_text": " Howdy folks how is it going welcome to my virgin kitchen it is Barry here today I am showing you how to make an easy meatball goulash it smells so so good and the ingredients are minimal you are going to absolutely love this so hit pause on the video now write them all down this is how you do it it is so so good. So the first step is actually cooking up our meatballs now these are some frozen meatballs that I got from Sainsbury's there but there is nothing stopping you making your own from fresh and either cooking them straight away or putting them in the freezer for a later date and obviously hopefully making this recipe so whack them into an oven proof dish I baked mine for around about 22 minutes gas mark 6 or equivalent which I put on the screen right there and just while they are cooking away it is time to move on with some other steps oh yeah. So over a medium flame whack down a frying pan and add in a tablespoon of olive oil then follow up by tipping in your chopped onions now those are frozen chopped onions you want to soften them up for around about 5 minutes until they are all translucent and like lush and smelling all good in the kitchen initially and then we are going to add some more flavour in there so we are adding in some frozen chopped garlic and also some paprika now stirring that through will stain it and make it look like it is on a sunbed but will really add some decent flavour in there. Now I need to tell you about that garlic that I was using I have these pots today this is frozen chopped parsley but the garlic and the onions also came in pots like this it is so good particularly the onions and the garlic because you can sort of snap them off and then sort of whack them down once you are done no wastage back in the freezer for another day and also with the onions and the garlic particularly no smelling fingers no crying all that stuff but anyhow all you want to do is add in your tomatoes tin of chopped tomatoes and 300ml of water once that is all in there it will sort of stir it through those initial flavours start to bring it to a simmer but crumble in a beef stock cube as well get that all in there and again keep stirring it through bringing it to a simmer. So while that is simmering away and you have your meatballs in the oven it is just time to cook up your spaghetti to package instructions so I used some high fibre spaghetti just put that straight into my pan and then we had the spaghetti cooking away the goulash simmering away like bubbling like a cauldron and of course the meatballs too. So once the meatballs were ready it was time to take them out very very carefully lovely nice colour on them and gradually add them into the pan with the thickened goulash sauce so that is really what the stage you want to simmer it to just so it is thickened ok so get the meatballs in there stir it through get it nice and coated. Then I added a bag of frozen ready chopped peppers you have seen a theme here lots of frozen stuff but it is all good we are cooking it straight from frozen how cool is that so the peppers go in and then my good old parsley this is the actual tub I use it is so good just sprinkle it all on there like that so I have not got to chop it no wastage as well and can whack that back in the freezer get that all stirred through in there let it simmer all those flavours mingle together for a good 5 minutes and once you are ready to serve it get your spaghetti down on a plate get some of the initial peppers and onions and garlic all down first of all place down some meatballs as well a little bit more juice on top and if you want you can finish it with a little sprinkling of oregano. So so good I hope you will agree that is looking pretty darn stonking time to taste it oh yeah here we go shiver me timbers guys that tastes amazing and remember I have cooked it straight from frozen and that is not the movie frozen let it go that is frozen from my freezer which is now becoming my best best friend indeed so many flavours in there considering the minimal ingredients so guys if you enjoyed this recipe and want to see more frozen recipes you can click here to see some recipes I have done for the Sainsburys channel all good right there but I hope you give the recipe a go guys if you do send me a picture at my virgin kitchen I would love to see what you come up with in fact I might let my little daughter Phoebe have a little taste of this and see what she thinks hello yes Phoebe is here alright mate yeah so she is taking after her dad I said to Phoebe what do you want a little bit of meatballs and spaghetti she said no I want it all right yeah we have some meatball spaghetti and peppers in that goes is that nice I think she likes it amazing and I absolutely love it it smells so good I remember with authentic goulash it is quite heavily paprika based Hungarian dish right Hungarian paprika is so so good as well so really good to tell on it personalise it add these flavours make it your own you alright yeah there is a dinner well massive portion for her so maybe we will share it see you next time guys bye bye bye ", "duration": 266.0, "segments": [[24, 36], [46, 59], [61, 67], [94, 99], [104, 108], [121, 126], [132, 139], [146, 162], [172, 185]], "seg_text": " ", "pure_cap": "bake the meatballs in the oven. add oil and onions to the pan. add garlic and paprika to the onions. add tomatos and water to the pan. add a beef stock cube to the pan. cook the noodles in a pot of water. add the meatballs to the pan. add the peppers and parsley to the pan. place the peppers meatballs and oregeno on the pasta"}, {"image_id": "gRoxcqIRXOU.mp4", "caption": " add water and salt to a bowl of flour and mix into a dough knead the dough for three or four minutes place the dough back in the bowl and cover cut the dough into four pieces and roll into balls press the dough out into a disk and roll into a thin circle place the dough onto a hot pan flip it over to the other side till it puffs", "id": 153, "seg_prompt": "215 ; 25, 50 ; 51, 66 ; 67, 71 ; 77, 83 ; 92, 118 ; 122, 130 ; 132, 136......................................................", "asr_text": " Hi, and welcome to The Bread Kitchen. No Indian meal is complete without a chapati or two, so here's how to make them. So to make these chapatis, I've got one cup of chapati flour. You can use just plain all-purpose flour and I'll add in a third of a cup of water, a pinch of salt and mix it to a soft dough. Now depending on your flour, you might need to add in a little bit extra water. I usually add in a teaspoon extra at a time until I feel the dough is going to be nice OK, I've got a really nice soft dough here. Now I'll knead the dough on a lightly floured surface for about three or four minutes just to make sure it's really well mixed. It's lovely and soft, it's a bit like, it's a bit like clay, soft clay. Now I'll just put it back in the bowl, cover it and leave it to rest for 15 minutes after the dough has had a good rest. Pop it on your board, then we're going to cut this into four pieces. Just roll the pieces into little balls. Now get yourself a flat pan over a medium-high heat, lightly dust your work surface. Take one of the balls and kind of press it out to about two inch diameter with your fingers And then roll it out into a circle about six inches in diameter. It's getting quite thin now. Keep turning it as you roll it and it can be more or less circular by the time you've Right, I think I'm fairly happy with that. I'm going to take this across and pop it onto my nice hot pan. Now I'll just leave it sit there for about 20-30 seconds. Then after 20 seconds I'll flip it over. Then after another 20-30 seconds flip it over again. And you should notice it's starting to kind of puff up. And when it starts to puff up use your spatula to help drive the air bubble through the chapati. Sometimes it won't puff up like a ball because you get a little hole develop and the steam escapes through that little hole rather than puffing up the chapati. Flip it over about every 20 seconds or so. Oh yes, there we go. There it is, look. Puff, puff, puff, puff, puff like a big puff ball. Play football with that. Flip that over one more time. And when it's got these brown spots on it and it's puffed up like that it's cooked. So we can pop it on the plate and get on with the next one. Now what I need is a nice steaming hot curry to eat these with. Chapatis are always best fresh but they will keep for a day or two in a plastic bag. I hope you enjoy making your chapatis and do join me next time in The Bread Kitchen. ", "duration": 215.83, "segments": [[25, 50], [51, 66], [67, 71], [77, 83], [92, 118], [122, 130], [132, 136]], "seg_text": " ", "pure_cap": "add water and salt to a bowl of flour and mix into a dough. knead the dough for three or four minutes. place the dough back in the bowl and cover. cut the dough into four pieces and roll into balls. press the dough out into a disk and roll into a thin circle. place the dough onto a hot pan. flip it over to the other side till it puffs"}, {"image_id": "LV943DshjOc.mp4", "caption": " heat tomato paste in a sauce pan with lid on mix cornflour water in a bowl turn off the heat on tomato paste heat some butter in a pan add diced carrots and broccoli stir and cook with lid on drain the tomato paste and pour the juice back put the cooked vegetables in the juice and add some water pour the flour mixture in add salt and black pepper and stir pour the soup out and garnish with some coriander and cream", "id": 154, "seg_prompt": "356 ; 79, 93 ; 105, 130 ; 133, 140 ; 149, 155 ; 163, 195 ; 204, 229 ; 231, 245 ; 261, 274 ; 278, 287 ; 312, 340..........................................", "asr_text": " Namashkar, nishamadulika.com hai afka swagat hai. Khane se pele agar ek piala garma garam suv mil ja hai toh kane ka sua dar bhu doh nahi bhar ja te hain. Toh aaj hum mix vase tomato suva nahi hai aay de ke mix vase tomato suva nahi ke li hain ken chijo ki avashekta ho ghee. Tamata, panso gram, pancha tamata lili ja hai aur ek ken chadrak ka tu kra. Ek gajar jo bari khat li hai, thole se brokli, bobi bari khat li hai, doh table spoon cream, doh table spoon bari khat ao aharad hani hai, egg table spoon corn floor, egg table spoon makan, egg chodh chamach namak, egg chodh chodh chamach safen mir chiya kalimach, egg chodh chodh chamach kala namak. Tamata suva nahi ke li hai, sabse pele ham tamata ko vadabara chokh kar ke bari kpislingi. Ki tamata ra adrak ka ham nahi bari kpislingi naali hai aur abham is hai uvalingi. To bardan me ham tamata ka pislingi, aa aada kap pani dal thingi, aada pona kap. Kise ham achi taras hai, ovale tak ki tamata bilkul obla aur lage, kala chanju lata tamata ka tap tama mumbal le thingi. Tu kari bismay saat naat nit lag chahingi. Tab tak amaar hai tamata ovale ke tai aur hote, tab tak ham kon floor ko ghoul ke tai aur kat te hai aur sabjiya kobi naram kallingi. Ki sivi pele me kon floor dal thingi aur to ra sa pani dal ke pani ham is hai gutliya hai tane thak kollingi. Aa garam eksa chada pani dal thingi, to gutliya dheer sa aat pani. Tu pele ham is hai kollingi thodise pani mein, aa aada kap pani dal ke sa raat te hai. Nita mata ovale ke hai, to in ham hai tane thay, bas thodise tande ho jaya tabin hai chan Sabjiyoko butter mein thoda sab naram karli te hai. Tu pein garam karli hai ham nay, butter aap aek cham bhach, ya do cham bhach aap nay, paasan ke am saad aa saat nay, jitna aap khaana chai hai. More butter, melt ho jaya, broccoli gajar, dal thingi, butter mein, broccoli gajar, koh halka sa naram karlingi. Sabjiyoko aap nay, paasan ke am saad, jitna aap poul gobi, beans, shimla mein, ya available for 15 to 20 years. Sabjiyoko aap karli te hai, bhasan ke am saad aap karli te hai, bhasan ke hai, bhasan ke jap tak hai, tomato kuchan ke te hai aarkar lei. Tomato koh hum bari kat kar ke bhi istari ke se hubal sa khe hai, aap isle koh bhi tari ka hum chu aasan lage, usi hum isi te hai aarkar sa khe hai, ye ach hai tari ke se dawak kar hum ura juice, tomato koh lei lei lei lem, bhaka sthaldinghe, sabjiyam hai dawaldinghe kles mein, arthin ka paani dawaldinghe, kon flor choh hum nikol ke rakha hai, mobi dawak ", "duration": 356.67, "segments": [[79, 93], [105, 130], [133, 140], [149, 155], [163, 195], [204, 229], [231, 245], [261, 274], [278, 287], [312, 340]], "seg_text": " ", "pure_cap": "heat tomato paste in a sauce pan with lid on. mix cornflour water in a bowl. turn off the heat on tomato paste. heat some butter in a pan. add diced carrots and broccoli stir and cook with lid on. drain the tomato paste and pour the juice back. put the cooked vegetables in the juice and add some water. pour the flour mixture in. add salt and black pepper and stir. pour the soup out and garnish with some coriander and cream"}, {"image_id": "1-SJGQ2HLp8.mp4", "caption": " add flour and salt to a bowl add yeast to water then add to flour and mix take the dough out and mix with flour pull the dough and fold it repeatedly to knead cut the dough into fourths and roll place the dough on a pan with flour and warm cloth on top and let sit stretch out and press the dough spread tomato paste over the dough drizzle olive oil on top and sprinkle with salt add grated parmesan and pieces of mozzarella cheese on top place basil leaves and olive oil on top move pizza to paddle and cook in oven", "id": 155, "seg_prompt": "395 ; 39, 46 ; 49, 75 ; 80, 105 ; 108, 120 ; 130, 150 ; 180, 198 ; 210, 235 ; 240, 250 ; 252, 260 ; 261, 280 ; 283, 288 ; 298, 318..................................", "asr_text": " Hi lovely people of Food Tube, I am in Gozo, beautiful Gozo. It's an island next to Malta, yes. I'm going to celebrate this beautiful island. I'm going to make my own homemade pizza, classic margarita. So simple, so easy, the world loves pizza. Why you should go buy? Macaron is chippy and easy and it is delicious. Let me show you how. A bowl, 500 grams of strong flour, 1 teaspoon of salt, sachet of 7 grams of dry yeast, and then you have here 3 to 5 mil of warm water. Straight in, mix it. Now can you see the salt on here? I'm going to mix it, the salt with the flour. The yeast goes inside and then you mix it. What is it about making pizza? It's fantastical. Turn it down, move the spoon and start to mix it. At this stage I need a little bit of flour. Just a little bit, put them on top. This is the way you clean your ends. I love making pizza. You gather all together now with a palm of your ends in one side and you hold it for the other one. You pull it and you fold it. You pull it and you fold it. You can't even do that. Then you get the other side, pull it and you fold it. Now the dough is ready. Get the flour, just roll in a little bit. Get a knife, you do 1, 2, 3 and 4. About 150g, roll it, roll it. Now you've got four beautiful portions of dough. Now I'm going to prove the dough. First, a little bit of semolina. If you don't have semolina, use breadcrumbs, it's working. It's fantastic, this is what I used to do. I'm going to prove it. What it's proving, yeast is alive. As long as it touches water, it starts to move it. As soon as it touches the flour, it starts to feed on. They create a hair. Oxygen goes bubble. And it goes double the size because they're happy. But then they rest it. They become very elastic. You can stretch it a little nicer, I don't mind. Put the little flour on top. Put the dump clop on and let it prove for at least two hours. Here they are. Flour, look at that. They're double the size. Turn them around again. Pick them up, look at that. Now, there is a little hole here. Don't try to stick it. Try to take it from the side of the pizza. Put them on the middle. Then with your finger, just press it. This is really fantastic. You get nice tomato. Opasato will do. On this particular one, a flavorful bit of garlic is easy. Start from the middle. You do not need to put too much tomato. Drizzle with some little olive oil. Help to flavour the pizza. A little bit of salt. When you reach this stage to make the classic margarita, you need the parmesan cheese. This will be so delicious. For each pizza, you need about 50 grams of mozzarella. Just break with your hands. It's so good. Buzzle, break it. Yes, a little nice drizzle of olive oil again. Here, a little semolina on a palate. Don't be afraid. You adjust it. Now a miracle will happen. This is very rustic. This is what I call a pizza. Look at that. The perfect pizza. The basil on top. The goat's olive oil. Go so love you. You can put salami. You can put preserved vegetables. Make your own. It's ever so easy. If you want to see me make all more fantastic dish, don't forget Food Tube channel. It is free. Less cooking altogether is in join. I made for you fantastic margarita pizza. Do you know what? Paul the cameraman is looking at me. He's going to nearly fall. I'm going to eat my pizza. Mmm, mmm, mmm, mmm, mmm. Thank you for watching my video FoodTubers. This recipe was adapted from my book, Let's Cook Italian. Please take a look. You will love it. And keep watching Food Tube channel. It is free. Let's cook all year round together. I love you all. ", "duration": 395.33, "segments": [[39, 46], [49, 75], [80, 105], [108, 120], [130, 150], [180, 198], [210, 235], [240, 250], [252, 260], [261, 280], [283, 288], [298, 318]], "seg_text": " ", "pure_cap": "add flour and salt to a bowl. add yeast to water then add to flour and mix. take the dough out and mix with flour. pull the dough and fold it repeatedly to knead. cut the dough into fourths and roll. place the dough on a pan with flour and warm cloth on top and let sit. stretch out and press the dough. spread tomato paste over the dough. drizzle olive oil on top and sprinkle with salt. add grated parmesan and pieces of mozzarella cheese on top. place basil leaves and olive oil on top. move pizza to paddle and cook in oven"}, {"image_id": "WEAobzGzPFI.mp4", "caption": " add oil chopped onions garlic celery and carrots add one cup of cooked chick peas and 1 cup of chopped broccoli add water to the pot whisk miso and water and add the miso to the soup", "id": 156, "seg_prompt": "224 ; 50, 75 ; 99, 103 ; 108, 118 ; 143, 179..................................................................", "asr_text": " Hi, guys. Remember last week when Cherabocar came on and we made that delicious, healthy food? Well, if you want more healthy food, stay tuned because her series, Eat Clean, is starting right now. What's clean eating anywhere? It means eating whole, unprocessed foods so you'll maximize your energy and optimize your health. I'm Cherabocar, host of Eat Clean. Join me as I create simple, healthy, delicious homemade meals that will inspire you to eat clean and feel your best. Soup for breakfast might sound unusual, but in many Asian countries like Japan and Vietnam and China, that's the way the day gets started. And this vegetable miso soup has everything you need to power through your day. We have chickpeas for protein, miso for a probiotic kick. Let's get cooking. To get started, heat a medium pot over medium heat. Then add a couple tablespoons of olive oil, and then we're going to start with our mirepoix. This is that delicious blend of half a chopped onion, two cloves of garlic, two stalks of celery chopped, and two carrots chopped. And just cook this until the vegetables have softened and they smell really wonderful. Now, I always like to season a little bit as I'm going, and I find that this just helps build the flavor. Now, one of the reasons I love the idea of a breakfast soup is that I often run into a breakfast rut. You know, you can only have yogurt and granola or toast and eggs so many days in a row, and this is just a nice way to freshen up your routine. It's also a great way to get your vegetables in the morning. My vegetables are sizzling away here. They smell wonderful. One cup of cooked chickpeas and one cup of chopped broccoli. Cook this for just a couple of minutes. The broccoli will turn bright green. It smells great. And add four cups of water. And the great thing that I love about a homemade soup is that you know everything that's going in there. These are all whole ingredients. And then just increase the heat to high. You want to bring this mixture to a boil. So I'm just going to let this soup simmer away for about 10 minutes until the broccoli is knife-tender. We don't want to cook it too much. My vegetables are perfectly cooked. Now it's time to add the miso. When you're adding miso to hot liquids, you want to make sure that they're not boiling. So I'm taking two tablespoons of miso, two tablespoons of water, and just whisking. And whisk it until it becomes softened. This also helps incorporate it into your dish a lot faster. So miso is a fermented product, and that means there's lots of beneficial microorganisms. And you don't want to blast them with lots of high heat. And that's why we're tempering it into our soup after it's simmered. And one of the reasons I love using miso, not just in soup, but in other cooking, is that it's really nutrient dense. You have lots of probiotics, and it's full of amino acids. And another really important thing when you're cooking with miso is to taste before you season with salt. Because miso is naturally high in sodium. So you really only need just a little bit of salt. Okay, let's eat. Oh, this broth smells so good. Let's try it. A healthy breakfast is a guaranteed way to have an energetic morning. ", "duration": 224.67, "segments": [[50, 75], [99, 103], [108, 118], [143, 179]], "seg_text": " ", "pure_cap": "add oil chopped onions garlic celery and carrots. add one cup of cooked chick peas and 1 cup of chopped broccoli. add water to the pot. whisk miso and water and add the miso to the soup"}, {"image_id": "xp899pkRCew.mp4", "caption": " add wheat flour corn starch an egg a pinch of salt and milk and whisk it until sticky thread the sausage onto skewers or chopsticks add frozen french fries to a bowl and crush it with hand dip the sausage stick into the batter and roll it glue the french fries to the dog deep fry until golden add sauce on the hotdog and serve", "id": 157, "seg_prompt": "220 ; 20, 57 ; 59, 65 ; 80, 87 ; 119, 135 ; 138, 149 ; 160, 170 ; 171, 180......................................................", "asr_text": " Hi everybody, welcome back to my kitchen. Today we are going to show you how to cook hot dog hot dogs in Indonesia. So, let's get cooking. We are going to cook some hot dog hot dogs in a little bit of water. Are you ready? Yes, I'm ready. We are going to cook some hot dog hot dogs in a little bit of water. We are going to cook some French fries in frozen. We are going to cook some hot dog hot dogs in a little bit of water. So, we are going to cook them in a bowl by hands. Some hot dogs in Indeed or oneannah, cook it in a bowl with eggs and I think they will work their way out. We are going to cook this in a bowl by hands, and after we cook it in a bowl, we will cook it in a bowl. We will cook this in a bowl by hands and I think they will work their way out. So, let's cook this in a bowl by hands. We will cook it in a bowl by hands. To cook this in a bowl, we will cook the eggs and eggs. We will cook the eggs, eggs, and eggs for about two minutes. We will cook the eggs and eggs. We will cook the eggs, eggs and eggs for about two minutes. We will cook the eggs and eggs for about two minutes. I will make a hotdog made of fries. In Fukushima we have a moving to do hotdogs. If you like this video, please like, subscribe and leave a comment. I will see you next time. See you next time. ", "duration": 221.17, "segments": [[20, 57], [59, 65], [80, 87], [119, 135], [138, 149], [160, 170], [171, 180]], "seg_text": " ", "pure_cap": "add wheat flour corn starch an egg a pinch of salt and milk and whisk it until sticky. thread the sausage onto skewers or chopsticks. add frozen french fries to a bowl and crush it with hand. dip the sausage stick into the batter and roll it. glue the french fries to the dog. deep fry until golden. add sauce on the hotdog and serve"}, {"image_id": "ixaY3TcKFFA.mp4", "caption": " add fish sauce oyster sauce black pepper and sugar to the chicken combine flour starch rice flour salt garlic powder onion powder cajun seasoning and pepper mix italian seasoning and chili powder with the flour mix coat the chicken in the flour mixture place the chicken in the oil", "id": 158, "seg_prompt": "397 ; 85, 118 ; 127, 157 ; 162, 197 ; 210, 238 ; 266, 281.............................................................", "asr_text": " Hi guys, it's Saab here. In this video, I'm going to show you guys how to make my Asian Fried Chicken. It's just like any other fried chicken recipe except it uses more Asian ingredients. And like with most American Fried Chicken, they usually soak the chicken in buttermilk or maybe in a saltwater brine. And that's just the real main difference with Asian Fried Chicken versus your American Fried Chicken. This is a collaboration video with Rosie over at I Heart Recipes. She has a really great collection of southern food, soul food, yummy food. You guys are going to love it there. And in her video, she's going to show you guys how to make her southern red beans and rice, which is a great side dish to have with my Asian Fried Chicken. I know y'all Cambodians are like, where's the papaya salad at? Where's the sticky rice at? But you know what? You've got to switch it up a little bit and make your life a little bit more exciting, you know? Break up the same old monotony of what your daily eating routine is, okay? That's all I'm saying. Give it a try. I'll post a link to her recipe along with her YouTube channel at the end of the video and also down in the description box below, right? Let's start frying up some chicken. Here is my two pounds of chicken that I've cleaned and pat it dry. So I've cut them up just like this. I've got my little drumstick piece here, or drumettes. I've got that little wing part here. Now I'm going to go ahead and add in my soy sauce. That's two teaspoons. I'm going to need about three tablespoons of oyster sauce. So there's one. Three. A little bit of black pepper. I'm also going to add in some sugar. So about a teaspoon of sugar. Just mix to combine. I'm going to mix this all together. And I'm going to let this sit at room temperature for about half an hour. While the chicken's marinating, we're going to go ahead and work on our flour mixture. So I have our three tablespoons of all-purpose flour. I'm going to need three tablespoons of potato starch and three tablespoons of rice flour. Two pinches of salt. Two teaspoons of garlic powder. Two teaspoons of onion powder. One tablespoon of Cajun seasoning. A quarter teaspoon of white pepper. Finally, a quarter teaspoon of black pepper. So I have everything that I need to do here, but I did forget to show you guys two things. I forgot to add half a teaspoon of Italian seasoning, which consists of your rosemary, sage, thyme, all that jazz. It tastes really great with the fried chicken. I'm also going to add a little bit of chili powder. A quarter teaspoon of that. It's not going to make it too overly spicy, but it's definitely going to add a little bit of a nice kick, kind of like a background spicy note. So I have here my chicken. I'm going to mix it all with my hands here. Your hands are your best tools. The trick here to not get too overly crazy messy is to have one hand in your dry ingredients and one hand in your chicken. Because if you mix it too, it starts to get clumpy and messy. It gets kind of too messy for me. So I'm going to take my left hand, throw it in my mixture. And I'm just going to do a couple at a time. Left hand is always going to stay out of the flour mixture. Tap off the excess. Turn this one over. Tap off the excess. So here's what your chicken is going to look like. So I'm just going to go check on my oil and then we can fry these babies up. So I'm going to check if the oil is hot. The good old Asian way. I'm going to dip the end of my chopstick in the middle here. And if you see little bubbles form around it, that means my oil is hot enough to fry my chicken. If you don't do it this way, obviously you can use a thermometer. I would say about 350 is good for this. So my chicken is done. Look at that. Oh, come on now. Doesn't that look amazing? Now it's time to taste. Smells so good. Looks so good. Let's take a bite. Damn it. Sorry, guys. My neighbor is cutting and mowing their lawn right now. Something gets kind of loud. My bad. Wow, that is good. This is seriously delicious. You get a little bit of everything. Softiness. Slightly sweet. A little bit of spice. Not a bit spicy. Really. And I can almost, I think that's a weed whacker. And that Cajun seasoning adds a nice little bit of color too because of the paprika in it. Wow. Oh no. Dipped in some sweet chili sauce. This beats going out to eat, ordering fried chicken any day. Don't forget to check out my friend Rosie over at I Heart Recipes. Hope you guys enjoyed the video. Thanks for watching. Bye. ", "duration": 397.5, "segments": [[85, 118], [127, 157], [162, 197], [210, 238], [266, 281]], "seg_text": " ", "pure_cap": "add fish sauce oyster sauce black pepper and sugar to the chicken. combine flour starch rice flour salt garlic powder onion powder cajun seasoning and pepper. mix italian seasoning and chili powder with the flour mix. coat the chicken in the flour mixture. place the chicken in the oil"}, {"image_id": "hrj_nf_ApD0.mp4", "caption": " add flour to both sides of the foie gras pieces season the foie gras with pepper place the foie gras onto a hot pan and season cut some figs into pieces remove the foie gras from the pan onto a plate add butter to a hot pan and add the figs transfer the figs to a plate plate the foie gras and figs add rocket leaves cherry tomatoes and balsamic vinegar to the foie gras", "id": 159, "seg_prompt": "230 ; 35, 46 ; 57, 59 ; 61, 75 ; 91, 95 ; 101, 109 ; 115, 129 ; 155, 162 ; 165, 174 ; 200, 216..............................................", "asr_text": " Hi, I am Gurjod Singh Sethi from the Claridge Surajkund. Today we would be doing pan-seared foie gras. It's basically a goose liver with fresh figs, some cherry tomatoes, butter for caramelizing and fresh rocket. Now to pan-sear the foie gras, we need a very hot pan, dusting with some flour on both the We dust it so that it's caramelized on both the sides. It doesn't burn, it gets some time to cook. The pan is nice and hot, we place the foie gras on the pan like this, some seasoning this side as well. As you see, it starts getting a little bit of color. We turn it nice and crisp, by the time our foie gras is getting crisp, we get ready with We need to cut the figs. Our foie gras is almost ready, rest it for a few seconds, butter. We need butter just to give a color to our figs. Once our fresh fig is so sweet, we didn't require any extra sugar to give a sweetener. Its own sweetener is getting caramelized. Seeing how nicely they are being done. Already done and ready. Now we are plating our dish, fresh figs to be placed. Figs are ready, foie gras is ready, there is the foie gras here, it's a very delicate piece of fat, now for this we need to toss some rocket leaves, not much, a little bit of olive oil, salt, pepper, cherry tomatoes. And to finish this, icing the topping, royal balsamic reduction. Our pan seared foie gras is ready. ", "duration": 231.0, "segments": [[35, 46], [57, 59], [61, 75], [91, 95], [101, 109], [115, 129], [155, 162], [165, 174], [200, 216]], "seg_text": " ", "pure_cap": "add flour to both sides of the foie gras pieces. season the foie gras with pepper. place the foie gras onto a hot pan and season. cut some figs into pieces. remove the foie gras from the pan onto a plate. add butter to a hot pan and add the figs. transfer the figs to a plate. plate the foie gras and figs. add rocket leaves cherry tomatoes and balsamic vinegar to the foie gras"}, {"image_id": "UzqlXpAAAWk.mp4", "caption": " boil potatoes and parsnips in a pot of hot water cook onions and bacon together in a pan add the minced meat to the pot and add ketchup add steakhouse marinade the pot drain the potatoes and parsnips and mash with milk and butter add the meat to a dish top with the potato mash and cheese and bake", "id": 160, "seg_prompt": "78 ; 27, 31 ; 36, 40 ; 41, 44 ; 45, 48 ; 50, 60 ; 61, 70..........................................................", "asr_text": " A cottage pie is a really beautiful comfort food, but I wanted to make mine with a little bit of difference. I really wanted to pack it with flavour. How I'm going to do that is just add these two ingredients into the minced meat as I'm This is a steakhouse marinade, it's full of flavour and this is tomato ketchup, everybody has that in their house. So what I'm going to do is just start off by boiling potatoes and parsnips together. This will give a different type of topping for a different type of mash. In the meantime we're going to cook some onions with some bacon for a little while in a pan. Add the minced meat and start to brown. When it's browning add ketchup and your steakhouse marinade, cook for 15 minutes, season and When your potatoes and your parsnips are done, strain them, mash them with some salt, pepper, milk and butter. Then put your minced meat mixture into a dish, spoon the mash on top of the mince, sprinkle with some cheddar cheese and put into a hot oven until it's golden and bubbling. And that's my extra tasty cottage pie. You're going to love this one. ", "duration": 79.0, "segments": [[27, 31], [36, 40], [41, 44], [45, 48], [50, 60], [61, 70]], "seg_text": " ", "pure_cap": "boil potatoes and parsnips in a pot of hot water. cook onions and bacon together in a pan. add the minced meat to the pot and add ketchup. add steakhouse marinade the pot. drain the potatoes and parsnips and mash with milk and butter. add the meat to a dish top with the potato mash and cheese and bake"}, {"image_id": "EOc8Xiezg8U.mp4", "caption": " place 3 egg yolks in a heatproof bowl with 1 tablespoon cold water whisk for 1 to 2 minutes slowly add cubes of softened butter season with salt and lemon juice bring a wide deep pan of water and 1 tablespoon vinegar to the boil crack the eggs to the boiled liquid and let them cook until ready use a slotted spoon to carefully scoop out the poached eggs drain on kitchen paper to remove any excess water", "id": 161, "seg_prompt": "193 ; 27, 46 ; 47, 51 ; 55, 65 ; 67, 74 ; 105, 110 ; 112, 123 ; 124, 127 ; 129, 134..................................................", "asr_text": "", "duration": 194.17, "segments": [[27, 46], [47, 51], [55, 65], [67, 74], [105, 110], [112, 123], [124, 127], [129, 134]], "seg_text": " ", "pure_cap": "place 3 egg yolks in a heatproof bowl with 1 tablespoon cold water. whisk for 1 to 2 minutes. slowly add cubes of softened butter. season with salt and lemon juice. bring a wide deep pan of water and 1 tablespoon vinegar to the boil. crack the eggs to the boiled liquid and let them cook until ready. use a slotted spoon to carefully scoop out the poached eggs. drain on kitchen paper to remove any excess water"}, {"image_id": "gbkXkxwlYjw.mp4", "caption": " add oil garlic and ginger to a wok and stir add pork chops to the wok with salt and pepper and stir add shredded cabbage and green onions to the wok and stir add doubanjiang to the wok and stir add sesame oil and rice to the wok and stir add mirin soy sauce and black vinegar to the wok and stir crack an egg in the center of the wok and stir add ground szechuan pepper to the wok", "id": 162, "seg_prompt": "410 ; 25, 55 ; 56, 98 ; 103, 130 ; 137, 174 ; 178, 266 ; 271, 309 ; 324, 384 ; 390, 399................................................", "asr_text": " Hey guys I know it's been a while since my last video but I had some issues with my camcorder so I'm back and I'm just got a very simple dish tonight doing some pork fried rice and fried rice is great it's so versatile it's basically you know your leftovers casserole so we'll start with just some rice if you got leftover rice that's great it's best to make this the day before so it can dry out in the fridge and then I just like to do some garlic and ginger with some oil and wok just as a base for the flavor so today I'm using some chopped up pork chops but the nice thing about fried rice is you can make it with basically anything if you got leftover chicken or steak even vegetarian is quite easy to do but tonight we're going to do pork so I'm just going to fry up some pork chops here and nothing's too fancy just just some salt and pepper and I like to throw this in with the the ginger and garlic now the trick with with stir frying something like this is you want to have all your ingredients ready to go you need to do it some of the steps need to be done pretty quickly so make sure everything's chopped into small pieces so here the pork is done cooking I'm just gonna slide it away from the center of the box towards the edge to give us room to add some veggies so you can use pretty much anything like today I've got some some shredded cabbage here just some green onions it's a nice simple thing to do but I mean if you've got leftover say cook corn is fine any Chinese greens or I mean you don't peas I mean you don't have to even have vegetables this is really a great versatile dish so after we let that fry up a little bit everyone has their own recipe for fried rice here's one of the ways I like to do it add a little bit of spice with some duban jang so this gives a little bit of saltiness but also some spice and some umami flavor because it's a fermented bean paste so there's plenty of savory flavor there of course you get the camera right in the steam so you can't see too well here but just like to fry it up with the cooked ingredients here so once that's well mixed and fried for a minute or so again we're gonna slide the ingredients away from the center so we have room to add some other stuff so here I'm just gonna add some sesame oil and this gives a great flavor I mean if you don't have it you can use canola oil or whatever but sesame is great we'll add our rice you can see it holds the shape really well it fries a lot better if it doesn't have excess water so this is why leftover rice is better because it's had a chance in the fridge to dry off so just want to mix that around and try to fry it a little bit here and if you fry it at really high temperature for a long time you can actually make it quite crispy I'm not a big fan of that I like it to still be pretty much like normal cooked so one thing to note when you're doing this is especially if you have an electric stove you want to crank the heat up pretty much as high as it goes you should basically be hearing this sizzling sound the whole way through you don't want to really be steaming ingredients you want to fry them so the thing with the wok is it's thin doesn't have a lot of heat capacity so we're relying on basically the power of the burner and if you've got a crappy electric range there's not a lot of power there so I just like to add a few flavor ingredients here just a splash of mirin adds a little bit sweetness to it this traditional soy sauce again like I always do I love tamari and you just do this to taste and just a tiny splash of some Chinese black vinegar I find adds a distinctive taste and it kind of balances out the other flavors and we'll just mix it in really well here if this is all you have this is you're pretty much done here but I like to add some eggs so we'll make a little well in the center here and if your rice is soaked up all the oil just add squirt a little bit more oil in and you can pre you can pre mix the eggs if you like I just like to crack them right in the middle here so I mean there's a lot of different ways to do this if if you let it sit in the middle here for a while you can get large kind of nice big pieces of egg I know some people like that I'm not a huge fan of that so you can see it here I've just got kind of small chunks of egg here so I've kind of blended together before it was completely cooked in the middle and I'm just gonna mix that in with the rest of rice and that's pretty much it so I mean give it a shot if you I mean tune it to your flare I mean there's plenty of different flavors here even within China you know there's probably 20 or 30 different major variations of this and you know every chef does it their own way so I like to finish it off with some ground up Sichuan pepper so I mean it's not really spicy here but I like to give it a little bit of that Sichuan flare and that's pretty much it it's a very unassuming dish is a great way to get rid of leftovers thanks for watching hope you enjoy ", "duration": 410.5, "segments": [[25, 55], [56, 98], [103, 130], [137, 174], [178, 266], [271, 309], [324, 384], [390, 399]], "seg_text": " ", "pure_cap": "add oil garlic and ginger to a wok and stir. add pork chops to the wok with salt and pepper and stir. add shredded cabbage and green onions to the wok and stir. add doubanjiang to the wok and stir. add sesame oil and rice to the wok and stir. add mirin soy sauce and black vinegar to the wok and stir. crack an egg in the center of the wok and stir. add ground szechuan pepper to the wok"}, {"image_id": "QWhn9Ncvvso.mp4", "caption": " take baked bacon slices on a plate toast the bread slices spread mayonnaise on the bread slices layer the bacon slices on one bread slice and lettuce on the other slice the tomato into thick slices place the tomato slices on top of the lettuce sprinkle some grated pepper fold the two bread slices on top and cut it into half and serve", "id": 163, "seg_prompt": "238 ; 24, 50 ; 62, 73 ; 74, 114 ; 118, 142 ; 144, 170 ; 171, 180 ; 183, 210......................................................", "asr_text": " Welcome everyone, I'm Deronda and today I'm making a BLP sandwich. I've got about Five slices of bacon here that I have baked and if you've never heard of bacon bacon Go ahead and check out my YouTube video on how to bake bacon I don't think you'll ever go back to the frying pan once you try it Over here. I have mayonnaise now I love mayonnaise on my BLTs if you don't like it keep it off But to me it makes all the difference in the world I put a little fresh cracked pepper on my BLT but my family loves of course the romaine lettuce So we use romaine lettuce. It's a real hearty lettuce But if you like iceberg or any other lettuce that'll do and then of course, we've got a beautiful red tomato here and then back here I I have some bread that I've toasted. I have a whole wheat bread now You may use whichever bread that you like It is your preference but to get the BLT assembled take a little mayonnaise I go from side to side Make sure to get all the corners Okay, let's pick it up there show you how I'm doing it And there's nothing better than a delicious fresh BLT I think it is the best and now I'm going to go ahead put a little mayonnaise here on the other side And now to get this assembled I'm going to go ahead and get this serving plate out of the way We've got our two slices of toast here and Then I start off on one side and I just layer the bacon slices Okay, just like that if you think they're a little too long you can cut them in two No, big deal if you don't like them sticking out over the edge And then of course you're going to put your main lettuce or whichever lettuce you like over here on this side Then you're going to take your tomato And I'm going to give it a nice little My gosh, this tomato looks absolutely delicious. Look how beautiful that turns out I'm going to just make a nice slice Big big slice of tomato here. Now if you like thin be my guest in use then Get the tomatoes back over here And we're going to add this slice right here onto the top of the bread And now we're going to fold it on top like this I'm going to take it in knife. You see the little ridges little teeth and we're going to cut right down And looking there Elt that will melt in your mouth. Here we go. I'm going to try it out Look at that That is one BLT you'll make over and over again Hey y'all this is Jeronda. Thanks for watching. I'll catch you next time ", "duration": 238.67, "segments": [[24, 50], [62, 73], [74, 114], [118, 142], [144, 170], [171, 180], [183, 210]], "seg_text": " ", "pure_cap": "take baked bacon slices on a plate. toast the bread slices. spread mayonnaise on the bread slices. layer the bacon slices on one bread slice and lettuce on the other. slice the tomato into thick slices. place the tomato slices on top of the lettuce sprinkle some grated pepper. fold the two bread slices on top and cut it into half and serve"}, {"image_id": "G5DNP4qv51c.mp4", "caption": " add coconut water and onion to the blender blend the ingredients in the blender spread oil on the sheet spread the blended mixture onto the sheet drizzle oilive oil on the mixture place onions garlic parsley pepper salt and thyme on top place the naan in the dehydrator and serve", "id": 164, "seg_prompt": "219 ; 27, 48 ; 54, 67 ; 77, 87 ; 92, 109 ; 115, 120 ; 123, 151 ; 155, 180......................................................", "asr_text": " Hello! Let me show you how to make garlic naan real fast and easy. Okay, here are the ingredients. Everything finely minced, parsley, garlic, white onion, pepper, sea salt, thyme, and olive oil. And our main ingredient, which is coconut meat. You can either buy the coconut and scrape out the meat yourself, or get the already scraped out meat that we purchased. So we put about two cups in the blender, two tablespoons of water. In the book it says coconut water, but I don't want it to be too sweet, so I'm just going to use plain old regular water. And we got about 3 fourths cup of an onion. Vitamix will rip it up, so just toss it in there. Always use your tamper. Blend till just smooth. Yeah, everything's nice and blended in there. Now we're going to take a dehydrator sheet and lightly oil it. Okay. And then we'll pour our naan batter onto this sheet. And then with an offset spatula, we're just going to spread it a little bit. And then we're going to top it first with a little bit more olive oil, a little drizzle of an olive oil. And then our onions, garlic. Just throw it on there like that. Parsley, pepper, a little sea salt. Yum thyme. Look how beautiful that looks. Then we'll just slide this underneath. So this will be in the dehydrator for about two hours. Then we're going to flip it over and it'll be on the other side for another two and a half, three hours. There is no flour, no wheat, no sugar, no dairy, no animal products whatsoever in this. It's not heated to death. It's just gently warmed till it's nice and puffy and very naan-like without all the bad things that come along with eating wheat and gluten. The garlic naan recipe is on page 26 in the lovely new cookbook, Love on a Plate by Marcus and Kara. If you want to share this video with your friends, just tell them to go to garlic naan dot com. ", "duration": 219.33, "segments": [[27, 48], [54, 67], [77, 87], [92, 109], [115, 120], [123, 151], [155, 180]], "seg_text": " ", "pure_cap": "add coconut water and onion to the blender. blend the ingredients in the blender. spread oil on the sheet. spread the blended mixture onto the sheet. drizzle oilive oil on the mixture. place onions garlic parsley pepper salt and thyme on top. place the naan in the dehydrator and serve"}, {"image_id": "C2cNcOXGyZA.mp4", "caption": " cut open the chicken breast cover the chicken in plastic wrap and pound the chicken add pepper and salt to the chicken coat the chicken with flour coat the chicken with egg and then coat with breadcrumbs fry the chicken on each side pour sauce on top of the chicken sprinkle mozzarella cheese parmesan cheese and oregano on top bake the chicken", "id": 165, "seg_prompt": "235 ; 14, 45 ; 45, 72 ; 75, 88 ; 88, 114 ; 114, 137 ; 137, 153 ; 159, 184 ; 184, 205 ; 205, 211..............................................", "asr_text": " Hey everyone it's Julie. Today we'll be making chicken parmesan. It's really simple to make, it's delicious and I've never met a person who doesn't like chicken parm so why not make it. Now let's get started. So in total I'll be using two chicken breasts which I'm going to butterfly like this. You want to slide a knife through it almost all the way and then open it like a book. You do not have to butterfly your chicken however if the chicken breast is too thick you won't be able to taste much of the breading or cheese. I like to taste a bit of everything. So this is the second chicken breast which I'm also going to butterfly. I'm going to remove most of the fat. It had a lot of fat so when you slice the fat off of your chicken it should just slide off. If your knife is giving you a hard time I suggest you sharpen your knife. Remember a sharp knife is safer than a dull knife. I used some plastic wrap on both sides. If you only use plastic on top your chicken will slide around while you pound it. I don't have a meat mallet so I used a rolling pin or a rock whichever is closer. Be classy and use a meat mallet. Don't pound the chicken on the same spot or else you'll get holes in the chicken and you don't want a holy chicken. If you've watched my chicken schnitzel video you'll see how I pound it out really thin. You can certainly pound it out that thin. I definitely didn't want this chicken to be thick but I didn't want it as thin as schnitzel either. Although the best chicken parm I've ever had was very thin. You want to season both sides of the chicken breasts with salt and pepper. Some people only season the flour. I seasoned both. By the way my grandmother was over my house when I was recording this and I had to keep my eye on her because she really wanted to sneak in some adobo on the chicken. Salt and pepper is enough grandma. Alright so coat your chicken breasts on both sides with flour. That little part didn't want to get coated but I got him. Shake off the excess flour and then we're going to coat the chicken and egg. I like to use one egg per chicken so I use two eggs total and you need eggs so the breadcrumbs stick. I used regular store bought breadcrumbs. I don't like to use panko breadcrumbs for this but you can use your favorite breadcrumbs. You can even make your own. Make sure to coat every single piece of the chicken breadcrumbs. Also I think it's a great idea to make a few extra of these and keep them in the fridge. You'll be happy you did later on in the week. Alright so make sure you use enough vegetable oil to fry these in. You just have to make sure every bit of breadcrumbs touches oil. I cooked these for about three minutes on each side. I was going to cook both chicken breasts at the same time but I then decided not to. We are going to place these back in the same skillet and finish them off in the oven. I like to wipe off the excess oil but you don't have to. I honestly could have stopped right here and ate these just like this. They look beautiful, not oily, not dry, just perfect. Add as much or as little sauce as you like. If you have guests coming over you may ask them what's their preference. If they like lots of marinara sauce you may want to add sauce on the top and the bottom. I only added an on top. I added some shredded mozzarella cheese. I do love fresh mozzarella but I don't like the way it melts. I honestly think shredded mozzarella melts the best. I grated a little bit of fresh parmesan on top, fresh bottled, whatever you have at home it's fine. I also added a little extra sauce on the side so the cheese doesn't run over on the side of the skillet and burn. Sprinkle a little bit of oregano. I placed it in the oven at 350 degrees for about five minutes. Make sure your skillet is oven safe. Make sure it doesn't have a rubber handle. I served this with spaghetti. You may serve it with anything you like. Grandmother suggested rice. Whatever flows to your boat this was so delicious. It's not really much of a recipe, more of a technique on how to make it. I really hope you guys give this a try. I thought that little parsley looked adorable. Don't roll your eyes please. I hope you guys enjoyed this video and thank you all so much for watching. ", "duration": 236.0, "segments": [[14, 45], [45, 72], [75, 88], [88, 114], [114, 137], [137, 153], [159, 184], [184, 205], [205, 211]], "seg_text": " ", "pure_cap": "cut open the chicken breast. cover the chicken in plastic wrap and pound the chicken. add pepper and salt to the chicken. coat the chicken with flour. coat the chicken with egg and then coat with breadcrumbs. fry the chicken on each side. pour sauce on top of the chicken. sprinkle mozzarella cheese parmesan cheese and oregano on top. bake the chicken"}, {"image_id": "JzU12Qf5FPg.mp4", "caption": " remove excess fat from the chicken and keep it clean in a tray and season with salt add butter to a pan add surfacing flour and chicken to a bag and mix fry the the chicken flip the chicken bake the chicken in the oven place the chicken on paper towel", "id": 166, "seg_prompt": "564 ; 90, 127 ; 154, 162 ; 187, 245 ; 292, 348 ; 374, 419 ; 426, 464 ; 489, 503..............................................", "asr_text": " Hi, I'm Betty. Welcome to Betty's Kitchen. Today we're making country fried chicken. Now I have a lot of chicken recipes in Betty's Kitchen, you probably know that. I usually use chicken breast meat. And I've done oven fried chicken breasts, I've done chicken nuggets, I've done casseroles with chicken, but I've never really made it country style. And by that, it means I'm going to use chicken that has legs, it has wings, it has breast meat, there will be thighs, and we'll leave the skin on. Now, if you look over here, I've made my purchase from the grocery store, and these are in packets. And here we have our chicken breasts with ribs. And here is a package of leg quarters. That means the thigh and the leg are attached, and I'm going to detach those. And then we have our wings. Now, I would like to go through and remove any fat like that, because that's not going to do us any good. I will leave the skin on because it has a good flavor, it's nice and crispy, and people like that. So give me a minute, I'll get these prepared, and then we'll come back and get them ready to fry. So I have my chicken pieces prepared. You can see that there's less fat on them because I took this much fat, and gristle, and organ meat off that I did not want in my fried chicken. And I've got this organized so that I have, right here I have the chicken legs, and I have the chicken thighs. In the middle I have the wings, there are a lot of those. And then over here we have the chicken breasts. And I have already salted them. I just use regular old salt. I use the iodized version, and I just sprinkled all of this very well on one side, then sort of turned it over and sprinkled on the other side, worked it in with my hands. It's been sitting here for a moment like that. Now let me talk about the preparation of the skillet. You'll need a large skillet, and this probably will not hold all of that. We're cooking for a crowd tonight, so I've got this 13 and a half inch iron skillet, and into that I have put peanut oil. And I'd say it's about a quarter of a cup. I wanted enough to cover the bottom completely and go up the sides just a little bit. Now to that I'm going to add one tablespoon of butter. So I have that sitting out here, and I had heated the oil a little bit. So you see that is beginning to run. So let me get some work done, and I'll be back to continue. I want to show you how to prepare my chicken for frying. I start my oil in terms of getting it heated, and I keep an eye on it. You don't want it to smoke. If it smokes, I throw that away and start again. But I think we'll do okay with this. You can see I've already done some work here. That's just a safe time. I always take a black bag, some generic plastic bag, and then I use flour. This is self-rising flour, but you could use all purpose. It doesn't really matter in this application. And I've already used one cups worth for this much. Now the whole thing is about 11 pounds. So if you're not making that much, you'll have to adjust downward. This time I think I'll just put in maybe half of a cup because I've got a few pieces left to cover. And what I do for each piece, and this is a breast piece. It's very large, but it's been salted. I put it in here and then sort of close the top with my hand. I don't zip lock it. And then shake until it's completely covered, and it will get a good amount of flour, making a really nice crust. Okay, I have them all ready to go. It would probably be more convenient for me to move these over. It's very heavy. But I'm going to move it over here. This would be steady. And let's check that. I'm going to turn it up just a little bit. And I'm going to take my sack of flour, and we'll just test. You see how that sizzles? That is okay, and it is browning a little bit because of the butter. So I think I'll go ahead and start putting them in just to let you see how you do it. You should do one layer at a time. So if you have more chicken than that, it's possible to do a double layer. You just have to work more at it because you need to turn these. And with one layer, it's perfect. So just lay these in, and they should sizzle like that. And I'm going to try to be consistent and get maybe a couple of each piece and put them right up against each other. We've got two thousand there and no legs. So let me find a leg. The legs are hard to find. You can see how this is going. I'm going to turn this down. Let me go ahead and finish filling the skillet. Then it's going to go to the oven. As soon as I get my chicken layered into one layer in the skillet, then I want to pepper it. And I use fresh black peppercorns and I put it in a grinder and then just grind along the top. That way I am sure that each piece gets some freshly ground pepper. Now you'll see I have all this chicken left, but this was a lot of chicken, 11 pounds. This skillet is 13 and a half inches across. So you can see how much of it it did, maybe a third. So I'm going to have to use a second skillet. My second one is a little smaller. I think it's 10 and a half inches. And then I may have to do two shifts of these. You can see that my chicken is sizzling right along. What I want to do is just have it lightly browned on the bottom side and then I turn it over. And I like to use a meat fork which does pierce the chicken, but for me it's handier than using tongs. You can use tongs if you prefer and that way it doesn't pierce the chicken. In the center here, you can see the nice golden brown look. And okay, if you would like to, you can try this chicken entirely on the stove top. But what I like to do is just tuck it away in the oven. Let it cook until it's about halfway done and turn it over. And you get the other side brown and then I check for doneness and then I've got fried chicken. My fried chicken has been in the oven at 450 degrees for about 10 minutes. So I just checked on it and it looks like it was ready to turn. And I've turned all of it except I'm over to this leg and the bottom side that was down is right here. So I want to put that side up and here's that last wing. Now I'm pushing this back and then pushing my racks back. You have to be careful with your knuckles here. And then closing the oven door again and it's going to need another 10 minutes or so. And then I'll take it up. My chicken has been baking in the oven or frying in the oven for about 10 times a minute. And I've been checking both sides of actually about a couple minutes ago. I've turned a few of them because of the sauce they need. They're a little more browning on the bottom side. But this is basically done. So I'm going to bring this out of the oven. And here we can bring it up easily and put it on the mat so it doesn't burn your counter. Once you bring it out then just take each piece of chicken and put it on a tray that has paper cowling. And then it will drain and we'll try not to let it cool off. My country fried chicken is done. And it all came together about the same time. And here it is. And I've got it draining but it's still piping hot. So what I want to do is to take this big long tray because we're going to have a crowd of people. And we need to have some way of containing it and keeping it warm. So I'm going to just start over here. Here's a nice chicken breast. And let's go back over here and get something. And this will get us started. Now I'll be putting more in. And I think this is going to be a great solution for a lot of buffets. I'm going to have this summer. And with the more of it coming up soon I'm going to use it. ", "duration": 564.5, "segments": [[90, 127], [154, 162], [187, 245], [292, 348], [374, 419], [426, 464], [489, 503]], "seg_text": " ", "pure_cap": "remove excess fat from the chicken and keep it clean in a tray and season with salt. add butter to a pan. add surfacing flour and chicken to a bag and mix. fry the the chicken. flip the chicken. bake the chicken in the oven. place the chicken on paper towel"}, {"image_id": "M4cDslY_qCg.mp4", "caption": " add some olive oil 1 clove garlic salt and pepper to a bowl chop 3 pieces of bread to small cubes and mix the cubes with the mixture put the croutons on a baking pan and bake for 15 minutes in a large bowl add olive oil chopped anchovy fillet mayo salt pepper and lemon juice whisk the mixture well to get the sauce chop some lettuce to small pieces and add to the bowl toss the lettuce well in the sauce and take it out to serve with the homemade croutons", "id": 167, "seg_prompt": "189 ; 13, 32 ; 39, 49 ; 51, 65 ; 65, 101 ; 102, 115 ; 130, 135 ; 138, 163......................................................", "asr_text": " caesar salad crush one garlic clove or finely mince it into a large bowl and add 1 Tbsp olive oil meanwhile preheat oven to 400F add 14 tsp salt 14 tsp pepper to the olive oil bowl and mix well slice 5 inches ciabatta bread and cut into about 34 inch 2 cm cubes add the bread cubes into the bowl and toss until the bread is lightly and evenly coated with the olive oil spread bread cubes in a single layer on a baking sheet bake at 400F for 15 minutes or until golden brown mince 12 tsp anchovy fillet in a large bowl add chopped anchovy add 12 minced garlic cloves add 1 tsp dijon mustard 1 Tbsp japanese mayonnaise add 1 tsp vinegar and 1 Tbsp lemon juice add 2 Tbsp extra virgin olive oil mix well togather add 12 tsp salt and 14 tsp black pepper turn the croutons in order to brown all sides of the croutons let the croutons cool completely cut 12 hearts of romaine lettuce into bite size pieces and wash them drain and dry thoroughly the lettuce gently toss the lettuce and dressing serve the salad on a plate top off with the grated or shaved Parmesan cheese and croutons subscribe join me justonecookbook", "duration": 189.83, "segments": [[13, 32], [39, 49], [51, 65], [65, 101], [102, 115], [130, 135], [138, 163]], "seg_text": " ", "pure_cap": "add some olive oil 1 clove garlic salt and pepper to a bowl. chop 3 pieces of bread to small cubes and mix the cubes with the mixture. put the croutons on a baking pan and bake for 15 minutes. in a large bowl add olive oil chopped anchovy fillet mayo salt pepper and lemon juice. whisk the mixture well to get the sauce. chop some lettuce to small pieces and add to the bowl. toss the lettuce well in the sauce and take it out to serve with the homemade croutons"}, {"image_id": "v7U70gPylBA.mp4", "caption": " pour 2 tbsp of olive oil in a pan and add diced 1 huge onion add green and red bell peppers and 5 cherry tomatoes and saute add 2 tsp paprika and mix add 1 lbs chopped pork meat to it and stir add 1 cup of water add 1 tsp salt stir and cook add carrots parsnip slices of celery root and a cup of celery now add cilantro leaves chopped and 3 cloves of garlic and mix all the ingredients well add 1 tsp of caraway seeds and stir add 2 cups of water stir and cook add potatoes crushed hot chilies water salt black pepper stir and cook pour the soup into a serving bowl and sprinkle cilantro", "id": 168, "seg_prompt": "449 ; 23, 40 ; 49, 77 ; 92, 102 ; 109, 128 ; 131, 133 ; 159, 161 ; 190, 216 ; 229, 240 ; 245, 247 ; 256, 276 ; 292, 373 ; 395, 415................................", "asr_text": " Hi, my name is Halamata Radiks. Today I cook Hungarian goulash soup, because of the goulash I'll show you how I make first time. So you need 2 tbsp olive oil and this is a cut huge onion. And add 2 different pepper and tomato. You need half green pepper, half red pepper and I put 5 cherry tomatoes. You have to saute this 2 minutes. This is really nice. But this is same as Hungarian goulash. So now I saute everything. So this is ready. And now I put 2 tsp paprika. And you have to mix. And when you finish with this, this is a goulash soup. I usually use the 4th shoulder. You have to put it together with the meat. Just 2-3 minutes after you give a liquid. You have to smell this. It's really really good. So now I add 1 cup of water this time. And you have to mix again. And 10 or 15 minutes we check after we give more liquid. And don't forget please 1 tsp salt. Later maybe we need more. Just first time I always add just this one. Hi, I come back. So it is half tender. Now you have to add vegetable. I used 4 different color carrots. Mix very well. So this is one huge spot. And 2 slices of celery root cut. And you add this. This is one stick of celery. And this is a cilantro. Quarter cup of cilantro and chopped. And 3 cloves of garlic. Really really necessary you put every vegetable. Because this gives you a very very good taste. Now add 1 tsp carabin seed. This will give you a very very good taste. So you mix. So now again you need 2 cups of water. And smell is fantastic. You have to try this soup. I know all your family, your friends, love it. So now again we left this for 20-25 minutes. Hi, I come back. So this is almost ready. You have to see this really really nice color and smell and taste. I clean 4 large potatoes and cut to small pieces. You have to add it. This is really really good. We need just maybe 20-25 minutes again and ready. I put crushed hot chillies. 1 tsp. Now you have to put 4 cups of water again. And we need 1 tsp more salt. Mix it. So we need black pepper. This is a half tsp. Mix it. And we left. Cook for 20-25 minutes after I cut him back. Bye. Hi, I come back. So my gunal soup is ready. I show you how I serve it. You know before you serve it you always have to taste it. Maybe you need a little more salt or up to you. So now I serve it. I would like to serve it to you. I serve it. Now I have to put a little cilantro. This is just for this. So I put here and now I make a biscuit. It's really really simple biscuit. I always eat with this or bread. So bon appetit. Thank you very much. Bye. ", "duration": 449.67, "segments": [[23, 40], [49, 77], [92, 102], [109, 128], [131, 133], [159, 161], [190, 216], [229, 240], [245, 247], [256, 276], [292, 373], [395, 415]], "seg_text": " ", "pure_cap": "pour 2 tbsp of olive oil in a pan and add diced 1 huge onion. add green and red bell peppers and 5 cherry tomatoes and saute. add 2 tsp paprika and mix. add 1 lbs chopped pork meat to it and stir. add 1 cup of water. add 1 tsp salt stir and cook. add carrots parsnip slices of celery root and a cup of celery. now add cilantro leaves chopped and 3 cloves of garlic and mix all the ingredients well. add 1 tsp of caraway seeds and stir. add 2 cups of water stir and cook. add potatoes crushed hot chilies water salt black pepper stir and cook. pour the soup into a serving bowl and sprinkle cilantro"}, {"image_id": "GridojtCXDE.mp4", "caption": " heat some oil in a pan cook the combined spice and vegetables in the pan add boiled potatoes and paneer to the pan season the ingredients with salt add chopped mint and coriander leaves add green chilis to the pan add a packet of biryani masala to the pan and stir add the yogurt and paneer to the pan boil some water and add oil and spice to it add the soaked rice to the liquid put the mixture on rice add yogurt and nuts", "id": 169, "seg_prompt": "590 ; 41, 43 ; 44, 88 ; 89, 95 ; 98, 103 ; 139, 148 ; 150, 152 ; 170, 183 ; 195, 207 ; 246, 256 ; 259, 263 ; 287, 292 ; 301, 314..................................", "asr_text": " hello namaste salaamwalekum satsriyakaal. Welcome back to another session with your VahChef at Vahrehvah.com. Today I'm going to show you vegetable biryani lot of you have been asking okay you showed vegetable pulav in the rice show chicken biryani, lamb biryani how about vegetable biryani so today I'm going to make that. To prepare vegetable biryani we have to understand one thing very important you have to make sure your vegetables are done right because that's what gives a very nice flavor to your dish so to do this add some oil in a hot pan, add some whole garam masala, I've got cinnamon, cardamom, cloves everything once you saute your whole garam masala add shahi jeera, okay add some ginger garlic paste for vegetable biryani do not cut vegetables into small pieces make them little bit bigger pieces so that when you cook it you want these nice vegetable pieces to come while you eat the biryani so I've got some carrots, some cauliflower and I've got potatoes look at the way I cut these potatoes into nice sticks okay so when you actually cook them you can actually see these vegetables are not I've got some paneer also but I'm going to add this little later when your vegetables are frying in this ginger garlic paste in this preparation we are going to cook the vegetables till they are 70% done and then you add rice on top over it now if you see this potato it is slightly brown you know you want your vegetables to be nicely sorted this sauteing of vegetables give very nice flavor I'm going to add fried onion on top of it later I want all the vegetables to have slight brown coating on the vegetables and then I'm going to let them steam and cook I'm going to add half of the mint and coriander see this mint gives very nice biryani flavor to that rice dish and then I'm going to add some green chilli I've cut them really big pieces you want this green chilli to be big pieces because you don't want them to disappear into this preparation every time I add chili powder, turmeric and coriander powder, cumin powder and I make my own biryani masala but today I'm going to use the store-bought biryani masala so that you know lot of you can use this way just use just one packet of biryani masala powder okay so now if you notice all my spices are coated very well on these vegetables okay so that is what you want you want your vegetables to be flavorful in your biryani you don't want them just like boiled vegetables which don't taste at all so to this what I'm going to do I'm going to add half of the yogurt I have not too much I'm going to add very little yogurt so at this point of time I'm going to add some of the paneer I have to be very effective always use a bigger pan like the non-stick pan like what I'm using and that way the water evaporates faster and you get your vegetables very nicely coated with the masalas whether you take a piece of potato or you take a piece of cauliflower or carrot or even paneer see all of them have a very nice coating of these masalas and I'm going to keep it aside I have soaked rice for almost one hour now usually if you soak it for 30 minutes it's good so and also remember you know you should buy basmati rice which by itself smells really nice so I've got here some water boiling I'm going to add some oil to it if you want you can add some garam masala I'm going to add shahi jeera and some cloves and cardamom so it's up to you if you want to add you can add I'm going to add to this preparation bring it to boil but remember one thing since I have soaked this rice so long this rice is going to just cook in less than 3-4 minutes vegetables are 70% done so I'm going to cook this rice also till it is 70% done rice is almost getting done so we're going to drain this rice check this this is you know almost 70% done you know I take some of these vegetables half of these vegetables okay I'm going to divide into two portions and I'm going to spread the first portion on bottom of this basil okay and then to this bottom portion I'm going to add some more yogurt and then I'm going to add some nuts some cashew nuts some almonds and then I'm going to heat it up a little bit and check the seasoning if you want to add little bit more salt you can add okay and then sprinkle some of this fried onion okay make sure the flame is very same and then put half of this rice okay excellent and then on the top I'm going to use little bit of these vegetables little bit left-row vegetables look at this all these vegetables have a very nice flavor and they're going to remain so flavorful you add some of these fried onion see this fried onion gives very nice sweet flavor to your rice biryani okay and then sprinkle the rest of the rice now on top of this we're going to put some more chopped coriander and the mint leaf that is left at the last what we'll do is we're going to sprinkle little bit of saffron color while I was a kid you know my mom always whenever she made vegetable biryani you know she used to add some fried bread you know from the double kamita I kept some of these bread so what I'm going to do I'm going to put it on top of this okay so after you're done adding the color, the bread, everything just cover this with a lid okay now I know lot of you are getting this chicken biryani, lamb biryani without getting burnt but some of you are still unable to figure out and you're thinking maybe you know there is something wrong with the recipe trust me professional chefs will never have the bottom burnt you know because they're very careful but lot of you if you're just starting off you know it is a problem that you'll all face so I found one more method how we can avoid that completely so to avoid this burning we have something called as hot bain mari that is what we do to keep food hot and lot of times when we make desserts in bakery we use a bain mari so that it doesn't burn at the bottom bain mari is nothing but a bigger vessel in which there is some water what you do you take this biryani container and put it on top of that when you put water at the bottom in a bigger vessel and then you put another vessel on top this is your worst of guarantee that it will not burn I have been cooking this vegetable biryani in the bain mari for last 30 minutes okay now the biryani is almost done so let's understand this bain mari one more time the top vessel is sitting in the bottom vessel with little water in the bottom vessel and with the heat from the water like a steam it is cooking you can do another thing is you can put this whole vessel in the oven and it will make a perfect biryani look at this look at this look at this wow look at this green chilli also it's full of now you know check this biryani oh wow look at this bottom of this vessel and when you put on a double bain mari you know the bottom will shine as when you started the cooking process so let's taste this biryani wow see and another thing I cook this bread over top of it and still it is crunchy it is you know kids love specially when you add you know fried bread to biryani and that gives a very nice sweet flavor too even if you look at these panettos they look as if they have been roasted you know that's beautiful they look huh so dear friends I hope you have enjoyed learning to cook this awesome vegetable biryani but remember vegetable biryani needs more attention than both non vegetarian biryani because if you want to retain nice flavors and make each piece of vegetable very tasty you know just follow the procedures I have shown and do not forget that vahrehvah is all about inspiring others to cook so please post your cooking tips and recipes so others may benefit from this process like this ", "duration": 590.5, "segments": [[41, 43], [44, 88], [89, 95], [98, 103], [139, 148], [150, 152], [170, 183], [195, 207], [246, 256], [259, 263], [287, 292], [301, 314]], "seg_text": " ", "pure_cap": "heat some oil in a pan. cook the combined spice and vegetables in the pan. add boiled potatoes and paneer to the pan. season the ingredients with salt. add chopped mint and coriander leaves. add green chilis to the pan. add a packet of biryani masala to the pan and stir. add the yogurt and paneer to the pan. boil some water and add oil and spice to it. add the soaked rice to the liquid. put the mixture on rice. add yogurt and nuts"}, {"image_id": "EN1Qf9vcnN0.mp4", "caption": " mix sugar yeast and water mix baking powder flour yeast butter and flour knead the dough spread oil on the dough separate a small portion of dough spread the dough out place the bread on the pan flip the bread over", "id": 170, "seg_prompt": "393 ; 28, 42 ; 53, 93 ; 93, 116 ; 121, 136 ; 166, 175 ; 185, 197 ; 198, 209 ; 217, 227.................................................", "asr_text": " In this video, I'm going to share how I make flatbread, or also known as not. The ingredients that you need are 3 cups of flour, 1 teaspoon of salt, or to taste, 3 tablespoons of unsalted melted butter, 1 teaspoon of baking powder, 1 tablespoon of yeast, half a teaspoon of sugar, 1 fourth of a cup of warm water, about 1 cup of warm water, and some oil. The first step is to add the sugar to the yeast and add the 1 fourth cup of warm water, mix it well, and let the yeast rise for about 10 minutes. After 10 minutes, this is what your yeast should look like. It should be very foamy and have risen a lot. Next, add the baking powder to the flour, as well as the salt, the yeast, and the butter, as well as about half a cup of water, warm water that is, and then just give that a quick mix and add the remaining half a cup of warm water. You may need more or less depending on the kind of flour that you're using, but for me, 1 cup was exactly the right amount, and then I'm just mixing that with the spoon, but at some point you'll have to use your hands, and knead the dough for about 3 to 5 minutes. The consistency of the dough should be sticky. That is what is going to make them really nice and airy. You don't want your dough to be too tough, so if the dough is sticky and moist, then that's a good thing. If it's not sticky enough, then you should add a little bit of water, and next just add a little bit of oil on top and just spread that all over. You're going to have to let this rise for a few hours and the oil is going to prevent it from forming a crust, and as you can see, the dough is really nice and soft. So then just cover that with anything that you have. I just used some foil and let it rise for about 2 to 4 hours. The longer you let it rise, the better the dough will be. Next, preheat a pan and make sure that the temperature is on low to medium heat, and then this is what the dough looks like after it has risen. Mine rose for about two and a half hours, but like I said, the longer the butter, you can let it rise up to four hours and it will be good, and then just take some oil and rub it on your hands so that it's not sticky, and then take the desired amount of dough, depending on how large you want your flatbread to be. I'm actually not going to be kneading that dough again. I'm just going to be leaving it as is and just taking a little bit of dough as I go along. So then just take a plate or any flat surface and then just spread out the dough with flatbread form. Make sure that you do not make it too thin, otherwise you will have a crunchy flatbread, and then just really quickly throw it on the pan, and if it stretches out too much, you can gather it together, and let that cook for about two minutes on the first side until you start seeing the top cooking from within, and when the bottom also gets nice dark brown spots. And then on the second side, cook it for about one more minute. And I know this is not the most perfectly shaped flatbread, but it's homemade, so it's okay. And this is what it should look like. And then just repeat the same process. Just put some oil on the surface you're working on, put the dough on top. You can put a little bit more oil if you want to, and then just flatten it out into a circle, again making sure it's not too thin, because if it's thicker, it will be nicer and softer. And then again, really quickly just throw it on the pan, gather it back together if it stretches out too much, and as you can see over here, there's the dough and there's where it has dried up and cooked from within a little bit. So while the bottom is cooking, the top will start drying up, and that's when you can tell that you're ready to flip it, as well as when the bottom is getting nice dark brown spots. So it took about two minutes for the first side and one minute for the second side. And that one is ready as well. So these are the finished flatbreads. I got about eight of them from this recipe, and as you can see, they're really soft and very delicious and very chewy. For extra softness, which is how we like it in my family, I cover it with some foil and let it stay for about 10 minutes, and the steam and the heat of the flatbread will actually make the rest of the bread really nice and soft. And that is it. This bread came out really delicious, and it made the whole house smell like delicious homemade bread. It was so good. I hope that you all give it a try, and if you do, please give me some feedback and let me know what you thought of it and how it turned out for you. And I also wanted to share with you all a website that I recently found out about. It's called Opinion Outpost. You can get paid or awarded with free stuff to give your opinions. It is not a get rich quick scheme, but real research from big companies. You can win cash or Amazon gift cards, and it's free to sign up. So if you're interested, I'm going to put the links below this video on top of the description box, and you can click on them and check it out. Also, you can find me on Facebook at Cooking with Sunny Shiny. Thank you all so much for watching. Please rate, comment, and subscribe if you like this video. ", "duration": 393.17, "segments": [[28, 42], [53, 93], [93, 116], [121, 136], [166, 175], [185, 197], [198, 209], [217, 227]], "seg_text": " ", "pure_cap": "mix sugar yeast and water. mix baking powder flour yeast butter and flour. knead the dough. spread oil on the dough. separate a small portion of dough. spread the dough out. place the bread on the pan. flip the bread over"}, {"image_id": "o4gTZoW0SXI.mp4", "caption": " take a bowl of cooked rice and add crushed garlic and light brown sugar and soyasauce and some white ground add some vegetable oil in a pan add shrimp and cook for a minute add baby corn carrots onions red bell pepper which are finely chopped and cook it with shrimp for 2 mins add the cooked rice and mix it well with vegetables abd shrimp for 2-3 minutes place shrimp in bowl add fried rice on top place plate on top of bowl flip it serve with lime", "id": 171, "seg_prompt": "214 ; 80, 98 ; 101, 129 ; 130, 155 ; 160, 180 ; 182, 198..............................................................", "asr_text": " Hi, this is Alia and welcome back to my kitchen! This week is all about Thai food! A few months ago I went to Thailand and I took a wonderful cooking class where I learned how to make 10 delicious dishes and a few beverages. And I took my small camera with me to film the cooking class while I was doing it. And today I'm going to share some of the footage with you. So the quality of the videos is not prime because I didn't take my big camera and my lighting and so forth. But you will get to learn how to make easy delicious Thai dishes! So, I picked three main dishes that if you put together you get a Thai menu. Today we're going to make Thai fried rice with shrimp, yam. It's an essential dish in all Thai menus. In the next video I'm going to show you how to make vegetables Thai style that you can serve with the fried rice and shrimp. And the third video is going to be a Thai delicious dessert. Absolutely amazing! So, I hope you enjoyed these videos and I hope you make a Thai menu and invite all your friends and family to share it with you. Here are our ingredients. Cooked rice, shrimp and vegetables. We have enough for one portion. On the cooked rice add the crushed garlic, light brown sugar, light soy sauce and white ground pepper. We reserve the rice for later after we have cooked the shrimp and vegetables. Add vegetable oil to a pan and heat it up on medium heat for a few seconds. Now, add the prawns or shrimp. You can also use small pieces of chicken breast if you want. And cook for one minute. If you are using chicken, you should cook it for five minutes or so. The secret technique is to use the back of your spatula to massage the shrimp or chicken using a rotational movement. This will help make them tender. Now, add the vegetables. Here we have baby corn, carrots, onion, red bell pepper and scallions. Notice, they are chopped into very small pieces so they cook fast. You can also add other vegetables of your choice or if you like sweet, pineapple. Mix the vegetables with the shrimp and cook for two minutes. Finally, add the cooked rice. Break it with the spatula and also massage it into the shrimp and vegetables so all the flavors get together. Cook for another two to three minutes and that's it! To serve the fried rice, first place the shrimp or chicken in a bowl, then add the fried rice on top. Pack it well by pushing with the spatula. Clean the sides of the bowl, then place a plate on top of the bowl and flip. Here you go. Add a small piece of lime, yum, and I am ready to eat it! Here is my embarrassing dance of happiness. ", "duration": 214.67, "segments": [[80, 98], [101, 129], [130, 155], [160, 180], [182, 198]], "seg_text": " ", "pure_cap": "take a bowl of cooked rice and add crushed garlic and light brown sugar and soyasauce and some white ground. add some vegetable oil in a pan add shrimp and cook for a minute. add baby corn carrots onions red bell pepper which are finely chopped and cook it with shrimp for 2 mins. add the cooked rice and mix it well with vegetables abd shrimp for 2-3 minutes. place shrimp in bowl add fried rice on top place plate on top of bowl flip it serve with lime"}, {"image_id": "Gf4eEhDpxgk.mp4", "caption": " crack two eggs into a bowl and whisk add salt and pepper to the bowl and mix add butter to a hot pan pour the eggs into the pan push the egg too the center of the pan place the eggs onto a serving plate", "id": 172, "seg_prompt": "294 ; 44, 97 ; 105, 116 ; 130, 134 ; 156, 164 ; 185, 248 ; 249, 256..........................................................", "asr_text": " Hey there, I'm Hilah and welcome to Hilah Cooking. So one of the goals of our show is to sort of go over the basics, kind of cooking 101 if you will. So today I'm going to show you how to make scrambled eggs, super duper easy and it's great thing to know how to make if you want to make breakfast for yourself or you want to make breakfast tacos or any number of things. So I will show you starting right now. Okay, so basically all you need is eggs and butter. Some people like to add milk or water to their eggs. Personally, I don't really notice a difference when I do that so you can do it, I don't Maybe the extra liquid just helps you break up the egg more better, I don't really know. I've heard explanations but I don't necessarily believe it. Anyway, it is important to get some air mixed into your eggs so when you beat them, you can use a fork, I'm going to use a whisk because it's kind of more fun but you just want to do it a lot. And it starts to turn sort of a lighter yellow, a lemon yellow, get in there air, get frothy And then we add a little salt and pepper and we're ready to cook. All right, let that preheat while I get my S&P in there, that's salt and pepper. And mix that up again. And another very important thing when you're making eggs is to use the proper sized pan. Since I just have two eggs here, I'm using my little baby skillet because I don't want them all spread out and then you end up with sort of a, they cook too fast and then you get sort of tough eggs. So I'm going to cook slow and kind of deep. And I've got it on high heat right now while the butter melts and the butter is going to melt and then it's going to kind of foam up a little bit and that's when I know it's It will start to bubble. One final wham-bam and then I'm going to pour my eggs in. Okay, now don't stir them right away. Let them acclimate to their new environment. Turn your heat down to medium low and it's starting to cook around the edges here but I don't want to mess with it just yet. Now I do. I'm using a rubber silicone spatula. You can use a metal spatula because I want to be gentle with my baby eggs. Now I can start stirring them a little more vigorously to break up the little clumps. And when they're, I like my eggs fully done but you want to take them off before they're to the point of your liking. So like this looks, turn that heat off and just keep stirring them around for just a few more seconds. Don't want to overcook. And then there. They still look a little moist. I'm ready to plate. Go ahead and get them on my plate and perfectly cooked scrambled eggs. All right, see here we have large curds that are still moist and delicious and fluffy. There you have it. Perfectly cooked eggs. Check out HilahCooking.com for more episodes and recipes and I will see you later on the flip side probably. Thanks for watching. ", "duration": 294.5, "segments": [[44, 97], [105, 116], [130, 134], [156, 164], [185, 248], [249, 256]], "seg_text": " ", "pure_cap": "crack two eggs into a bowl and whisk. add salt and pepper to the bowl and mix. add butter to a hot pan. pour the eggs into the pan. push the egg too the center of the pan. place the eggs onto a serving plate"}, {"image_id": "Ax165ic4b3o.mp4", "caption": " whisk an egg sour cream water milk and flour knead and roll the dough and cut out pieces wrap the cabbage and drain the water out of it and grind the cabbage add half a stick of butter black pepper and salt stretch the dough and place a small tsp of filling in the middle fold it and seal it at the edges cook the pierogies in salted boiling water spread melted butter on a plate and transfer the cooked pierogies", "id": 173, "seg_prompt": "430 ; 27, 85 ; 92, 160 ; 189, 235 ; 236, 280 ; 300, 344 ; 353, 383 ; 384, 414..................................................", "asr_text": " Everyone in our family loves pierogi especially when my mother who was always known as Big Martha in the family made them and I work closely by her side writing down her recipes so we would have them forever and this is Grandma's recipe it works beautifully it is soft it is tender she rolled it out thinly she didn't make the pierogi too big she only had one kind of cutter so we're gonna start with the one large egg you can just whisk so all right and then into the one large egg two tablespoons sour cream so it's not a lot it's just a tiny little bit but it makes a difference there are some very nice pierogi places we'll go there some night with your new boyfriend one cup of whole milk and I'm just gonna keep whisking yeah not too much air we just want it mixed well but not a lot of bubbles and then flour cup by cup gradually now you use a wooden spoon okay and this makes a wet sticky dough that that has to be kneaded for quite a while okay the next cup can go in and did I mention it's five cups of all-purpose flour see how nice the dough is okay now it's one of us has to do the kneading so why don't you do that put your put a lot of flour on your hands and use the bunch scraper like grandma did she lifts with the bench scraper and pushes with the heel of the left hand yeah left hand yeah yeah only one hand because you have to save one hand for the telephone and so now we'll take this and start to roll it out so here I'll give you an eighth so put some dough flour down here not on the crack here and you want to get it to be oh somewhere less than an eighth of an inch thick okay don't press hard and this is a rolling pin so it's not a pressing got it and this is a ball bearing pin that's why I gave you a ball bearing because it's not a pressing it's rolling see how nicely it rolls when you don't press too hard not pressing anymore good now don't waste any dough as close to the edge as possible and they cut perfect rounds do a little twist yeah twist really hard okay see how nicely it cuts it we always had so much fun doing this next step making the I call it the sweet cabbage filling which is my favorite and you take real cabbage my mom would go to the store and ask for the old cabbages that are dried out kind of desiccated and then she would steam them in wedges like this and just on a rack in a big pot and then the hard work started this is hard on a board wedged into the sink like this you would wrap the dough so now you squeeze here just squeeze really tight you're gonna get every speck of water out of it oh my god key and that's why I've used a strong muslin cloth or or cheese cloth see how now you'll see how much water comes out of that and then you push it on the board too yeah this uses elbow grease and okay so give me a piece of cabbage just so I can it's if it's too wet unfortunately it just doesn't work that well so here is this little little piece of look at this shriveled up steamed cabbage their meat chopper actually chops it up so now you push this through the chopper spitting cabbage at you it comes out a nice little piece and now whoever devised this I will never know now this is a half a stick of butter okay and then look at this cream cheese have to be in there and you think that that's rich but you see how small these dumplings are just just so small yes and you can eat 20 of them with no difficulty my dad used to have contests on who could eat them oh yeah I did wins on time that's terrible to admit lots of black pepper very important to have the black pepper but see how this is not wet yeah okay it's very important that this filling not be wet and salt lots of salt wow there that's a teaspoon yeah and seasoning is important because there's nothing here except dough and cabbage so so now we have water boiling all the stuff you're gonna make these right away here you use yours and I use mine and we're going to now use flour on your fingers just to make sure that they're not gonna stick to the dough and I have these covered with cloth it's very important not to let the dough dry out and just get all the flour off stretch the dough a little bit not too much but just a little yeah and see this little spoon you don't want too much filling but you don't want too little so a small teaspoon like this is good then you just did you see how grandma was doing it in the picture I've never mastered that is exactly is hers but but you pull these edges exactly together let me see oh you're fast yeah I put it on a cloth with a little bit of no we have some already made the girls were practicing before we went on yes yeah but you know why do they work salted water make sure it's salted and we're just gonna drop these in and they're done I'm putting yours in okay perfect and putting mine in and Sophie's and you wait and stir but if you stir these don't stir with something like this stir with the back of a wooden spoon with a handle just to keep them you don't want to break them at all these are all little tricks that grandma taught me look floating look how beautiful so they float for about a minute and then you take them out yes let them cook because you do not want the dough to be undercooked okay so these are done now don't just put the pierogies on a bare plate always according to grandma put a little melted butter on the plate and you know let it go all over the plate and then you put the hot gorgeous pierogies well-drained on the plate we're going to go into the kitchen and eat all of these during intermission a little bit of melted butter there too many to hold those up ", "duration": 430.67, "segments": [[27, 85], [92, 160], [189, 235], [236, 280], [300, 344], [353, 383], [384, 414]], "seg_text": " ", "pure_cap": "whisk an egg sour cream water milk and flour. knead and roll the dough and cut out pieces. wrap the cabbage and drain the water out of it and grind the cabbage. add half a stick of butter black pepper and salt. stretch the dough and place a small tsp of filling in the middle fold it and seal it at the edges. cook the pierogies in salted boiling water. spread melted butter on a plate and transfer the cooked pierogies"}, {"image_id": "7dUpBLA2C6I.mp4", "caption": " bake two pieces of white bread melt some butter and add some flour in a pot add some milk and whisk to get a smooth sauce add some parmesan cheese and keep whisking with low heat add one layer of yellow mustard gruyere and ham on one bread and then top with the other bread top it with the previous sauce and some cheese and bake until cheese melts", "id": 174, "seg_prompt": "139 ; 13, 15 ; 21, 30 ; 30, 37 ; 43, 58 ; 73, 81 ; 86, 103..........................................................", "asr_text": " On this episode, we're going to take a French classic called a croque monsieur. And if you like grilled cheese sandwiches, this one takes grilled cheese sandwiches to the next level. Yeah. So if you're ready, let's get to work. Let's start by making our sauce. Melt two tablespoons of butter in a saucepan and add in some flour to make a roux. Gently cook out the raw smell of the flour, but don't allow it to color. When that's done, gradually add some warm milk and whisk until you have a nice, smooth sauce. Season with a little nutmeg and congratulations, you just made b\u00e9chamel sauce, the classic French mother sauce. To that b\u00e9chamel, we're going to add some shredded parmesan cheese and continue to whisk until you get it silky smooth. Season with a little salt. Your b\u00e9chamel is now a mornay sauce. See what you can learn when you cook with me. Now set that aside on low heat and let's continue. Okay, got some toasted bread here. You can use a white bread of your choice, but today I'm going to use some Winnipeg rye bread, which is a lightly colored and very flavorful bread made from cracked rye and white flour. Now what I'm going to do here is I'm going to spread both slices with some Dijon mustard. Follow that with some shredded gruyere and a nice layer of shaved ham. Add more gruyere, then top with the other slice of bread. Now let's put this on a baking sheet and then we're going to spoon on some of that great mornay sauce you just made. Lastly, we're going to top it with some more cheese and then we're going to put it under the broiler until everything's nice and golden. Golden melty gruyere, thinly sliced ham and a silky mornay sauce. Are you kidding me? Grilled cheese just got way better. Now there are so many regional variations to this dish, I can't even count them, depending on the different ingredients that you want to add to this base recipe. So take this recipe and let me know in the comments how you would make the croque monsieur your own. For more great recipes, visit us at www.theaimlesscook.com and subscribe. ", "duration": 140.0, "segments": [[13, 15], [21, 30], [30, 37], [43, 58], [73, 81], [86, 103]], "seg_text": " ", "pure_cap": "bake two pieces of white bread. melt some butter and add some flour in a pot. add some milk and whisk to get a smooth sauce. add some parmesan cheese and keep whisking with low heat. add one layer of yellow mustard gruyere and ham on one bread and then top with the other bread. top it with the previous sauce and some cheese and bake until cheese melts"}, {"image_id": "BUhMeYMzydE.mp4", "caption": " cook the onions in pot with melted butter add bell peppers celery thyme and bay leaves to the pot add potatoes clam juice and worcestershire sauce to the pot when the soup boils add clams to the soup mix flour and half and half together pour the flour mixture into the soup and stir mix in sriracha sauce garnish with green onion", "id": 175, "seg_prompt": "268 ; 34, 47 ; 49, 87 ; 88, 114 ; 121, 133 ; 134, 144 ; 144, 160 ; 163, 175 ; 187, 195..................................................", "asr_text": " Hi friends. Hey everyone. Thank you so much for tuning in. It's Cook with April on Tasty Tuesday. Today I'm going to show you how to make clam chowder, but it's not just any regular clam chowder. It is Justin's Grandma Moore's clam chowder. So I give her full credit for this recipe. It's so good. I've been making this probably three years ago. Yeah, three years. And I think I have done a good job getting the ingredients correct. So I hope you guys enjoy. Let's get started. In a large pot, you're going to melt half a cup of butter and I will include all the exact ingredients in the information box on a blog post. Next, you're ready to saute until they are brown. You're ready to add a variety of bell peppers. I use yellow and I also use red. You can also use green bell peppers if you like. And saute that with the onions. Now you're ready to add celery. Next, add your seasonings. You're going to add thyme, as well as bay leaves, whole. And then you're going to remove the bay leaves after cooking. Bay leaves are usually just for aroma. And we're going to saute for about five minutes until the onions have completely brown. Now you're ready to add potatoes. Add your potatoes and mix that in. Give it a good mix. Mix it with all those veggies. Now you're ready to add the clam juice. Just pour all the clam juice in. After adding the clam juice, you're going to add orchister sauce. You're going to mix it a little bit and you're going to go ahead and boil this for about three minutes. Now that we have boiled the clam juice with the vegetables, you're ready to add your clams. If you can't find fresh clams, you can use canned clams. And I like to include the canned clams with the juice because that's extra clam juice. And you're just going to mix that in. Next, you're going to mix half and half and flour together. And flour and half and half will thicken the soup base. Now you're ready to pour the half and half and flour mixture. Make sure to thoroughly stir. And I like to heat this up on medium for about five more minutes and then you'll be ready to enjoy. This is completely optional, but if you like a little spice, I suggest adding some sriracha and go ahead and mix. I recommend adding less than more just because everyone has a different spice level. And you're just going to mix that in. And after mixing it in, you're ready to enjoy. Just grab yourself a bowl and scoop yourself some delicious clam chowder soup. Your clam chowder is ready and if you like, you can also garnish with a little bit of green onions and you're ready to enjoy. All right. It's nice and ready and hot and ready to enjoy. Yeah. It's so beautiful with the green onion garnish that you got here. Oh my gosh. Oh my God. That is so good. You know, I noticed that you put bigger clams in it this time. I love that because sometimes, you know, you have clam chowder and you're like stirring around trying to find the clams where the heck are the clams. So I love that you add more of the ingredient that we actually love. Oh, this is so good. And a little bit of spice to it. I'm guessing you put sriracha in it. Yes. Oh man. It's so fantastic. This is like, I don't know. This is like, I really love this kind of like soup during the fall. I don't know. I feel like clam chowder is such a perfect fall meal and I just love taking it for work or just eating it for dinner. Just this, you know? And it's good with rich crackers. Oh yeah. We need to get some like some oyster packers or saltines. Oh yeah. Do we have saltines? We do have. Oh, we're going to have some and we had it with a salad. So that's a perfect meal for winter. I hope you guys enjoy and we'll see you guys next time. Bye. Bye. Hi friends. Hey everyone. Thank you so much for tuning in at Cook with April. ", "duration": 268.67, "segments": [[34, 47], [49, 87], [88, 114], [121, 133], [134, 144], [144, 160], [163, 175], [187, 195]], "seg_text": " ", "pure_cap": "cook the onions in pot with melted butter. add bell peppers celery thyme and bay leaves to the pot. add potatoes clam juice and worcestershire sauce to the pot. when the soup boils add clams to the soup. mix flour and half and half together. pour the flour mixture into the soup and stir. mix in sriracha sauce. garnish with green onion"}, {"image_id": "IPl_MdY9yNQ.mp4", "caption": " combine flour salt and sour cream knead the dough unil elastic mix potatos salt cheese butter and parsley thinly roll out the dough cut circles out of the dough place the stuffing in the center of the wrappers place the cabbage on the stuffing fold the wrapper over and press the edges together add salt and the perogies to the water fry the onions in a pan with salt pepper and herbs move the pierogies to the pan", "id": 176, "seg_prompt": "396 ; 28, 34 ; 38, 54 ; 74, 104 ; 105, 126 ; 126, 144 ; 146, 158 ; 164, 192 ; 198, 230 ; 237, 260 ; 276, 291 ; 294, 298.....................................", "asr_text": " hello namaste salaamwalekum satsriyakaal. Welcome back to another session with your VahChef at Vahrehvah.com. Today we are going to make a dish from the European side from the Polish side and they are called perogies. I am going to simplify this. These look like our momos but these have its own taste. So for this just take some all-purpose flour and in this add salt and add some sour cream. You can sprinkle little water and make this into a nice soft dough. You want to knead this dough so if it is sticking to your hand just apply little bit flour and just knead it for like around 3-4 minutes till this dough becomes slightly elastic. The more you knead the more better this is. See now this is good, well needed and then just cover it and let it rest for around 20 minutes after which we are going to make our European style momos called perogies. Now we will make the stuffing for this perogies. I am going to make easy method what I usually make. Take some grated potato. This is boiled potato which has been grated. See when you can use mashed potatoes in this add salt and some grated cheese. Whatever your favorite cheese add in this because this goes as a stuffing I want it to be nice and juicy. So I am going to add some butter and add some pepper, little more of pepper and in this add some chopped parsley. Now mix all of this and this is what we are going to use as a stuffing. You know after 20 minutes of resting the dough just sprinkle some flour so this doesn't stick to the rolling pin and now you will be able to roll this dough thin but if you try to do this immediately after making the dough it will not stretch easily. This is fantastic. I have managed to roll it nice and even and then take a cutter cut them into this small disk for perogies. Wow. Now after cutting remove of this extra dough and then just you can reuse the dough by just you know mixing the dough and you may have to rest it for another 5 minutes after mixing this and then again you will be able to roll it. This potato and cheese stuffing they put you know in this look at this is very easy this is a mechanized factory style of doing it you know put one one on each one of this. Isn't this easy? They usually put some sauerkraut and because I don't have it what I did is I took some cabbage finely shredded it add some salt and slightly steamed it and this becomes slightly soft. Now I am just going to put some of these on each one. See because when you don't have certain ingredients you should also know how to make best use of what ingredients you have to get the best of the taste. So this is and you will not believe even in the hotels we have done it like this and the guests really liked it. Now you know take help of water just you know let it wet with only half of this and then take the dough and just press these on the edges and then you can put it down and then press them like this and they will come out nice and fantastic. Ok I am going to show you one more just apply little bit water on this dough and then just press the stuffing little bit inside and then bring the dough and then see look at this just press it on the edges ok then this will seal properly After that just heat it down and then you will be able to get very nice shape on this. We are going to boil this periogis in water but we are going to add some salt just the way we boil our rice for the biryani we are going to boil this perogis drop this vegetarian momos you know perogis whatever drop all of them they will settle at the bottom when you add but when they are cooked they will float on top so when they are floating you can just remove them and put this and let it cook for around 7 to 8 minutes look at this periogis they are almost done and it takes another 1 minute so in the meanwhile in another pan I have taken some oil in this oil add some onions wow you know make sure you take the olive oil for doing this add some salt, pepper just saute them some mixed herb and now remove this periogis while they are boiling and hot and just add to this and just toss them it's ok to toss them that's ok they will not break wow look at this look at them if you want to fry them you can fry them little more or else just like this this will taste awesome I am telling you you know I have just modified it to make sure that Indian taste buds will love these and because they are vegetarian you can make tons of these and enjoy look at this inside the cheese and potato and the cheese slightly melts along with this nice onion and herb on top wow what an aroma I am telling you it is so hot but these onions also with these herbs I am telling you make this and you will enjoy and wow dear friends I hope you enjoyed today's session of learning how to make this awesome periogis specially to suit to our Indian taste but do not forget vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking ha ha dear friends this is super awesome periogis wow wow wow mmm wow super super and super ", "duration": 396.5, "segments": [[28, 34], [38, 54], [74, 104], [105, 126], [126, 144], [146, 158], [164, 192], [198, 230], [237, 260], [276, 291], [294, 298]], "seg_text": " ", "pure_cap": "combine flour salt and sour cream. knead the dough unil elastic. mix potatos salt cheese butter and parsley. thinly roll out the dough. cut circles out of the dough. place the stuffing in the center of the wrappers. place the cabbage on the stuffing. fold the wrapper over and press the edges together. add salt and the perogies to the water. fry the onions in a pan with salt pepper and herbs. move the pierogies to the pan"}, {"image_id": "3HKIO_gPWQQ.mp4", "caption": " wash northern beans in water and drain add bay leaves and garlic cloves add salt and tomato sauce add pasta to boiling water pour the cooked beans on the pasta and mix it together", "id": 177, "seg_prompt": "327 ; 38, 58 ; 59, 99 ; 107, 120 ; 218, 224 ; 252, 307..............................................................", "asr_text": " Eat a plate of pasta cheese, smell the breeze, if you please, that's a pomegranate cheese, so I bake you enemy seats, eat a plate of pasta cheese. Pariana's in the kitchen, cookin' up a hot sausage. All the kids are gonna be fed, hurry up and slice the bread. Uncle Tony's down the line, he's a bringin' home the wine. Alright, we used a, uh, one bag of these dry beans, it's about, it's a 16 ounce, one pound bag, jackrabbit, great northern beans. You gotta put the night time inside the cold water, it put just the beans, it start to cook, now just I gotta wash. Alright, so we let these beans sit overnight, and just cold water, we let them soak. I put a brush, just like before. All the, that stuff inside, you start usein' up the garlic and bay leaves, that's it, that's it. What do we got there? We got some bay leaves there, okay. Let's run it a lot, let's check out this. Put a couple pieces of bay leaves in there. I got one piece of garlic, you know. And that's it for now. We're gonna cut it up. Alright, so we're gonna let it boil. I forgot to put the rest of the stuff. A little bit of salt. Alright, so we're gonna put a little bit of salt in there. Meat, sauce, and jack. Just gotta be cookin' up there. Alright, so we added the, uh, we just added tomato sauce. The bread pack. Okay, and we also just added some olive oil here. Uh, about what, two tablespoons? About two, three tablespoons of olive oil. We just mixed in there. Cook the pasta and mix it again. We mixed everything in there, about three tablespoons of the oil. Um, and we mixed that all in there. Uh, we did this after about 30 minutes of it letting it boil. And now we are gonna let it... We have to cook very slow. I can't cook too fast. Very good bitch. You're cooking the one I have done. No, just cook the pasta and mix it again, that's it. Alright, so we're gonna put the pasta on next. Alright, this is the pasta we're gonna be... And this is a, uh, one pound box we're gonna be using... Alright, put our pasta in the strainer here and we're gonna be boiling it in, uh... Just a few minutes. We just lowered the heat a little bit on it. We're gonna add the pasta now. And then we're gonna put the heat back up as soon as we put it in there. Alright, we took it off in about 20 minutes. In about 20 minutes. Now we're just straining all the, uh, noodles out. Alright, now we're gonna put the beans in with the pasta and mix it together. Now a lot of other, um, kinds will be more like a soup. This is a thicker kind of pasta joule. And this soup is, that's the juice and nice. No dry blooding, no, no soup. Gotta be plenty of juice. Here we have it, and, um, we need a new mixture. It smells of a... All the kids are gonna be fed, hurry up and slice the bread. ", "duration": 327.5, "segments": [[38, 58], [59, 99], [107, 120], [218, 224], [252, 307]], "seg_text": " ", "pure_cap": "wash northern beans in water and drain. add bay leaves and garlic cloves. add salt and tomato sauce. add pasta to boiling water. pour the cooked beans on the pasta and mix it together"}, {"image_id": "s99K_WyajB8.mp4", "caption": " heat some oil in a pan add some minced garlic to the pan add chopped red onion to the pan add carrot slices to the pan and stir add finely chopped white onion to the pan add finely chopped green onion to the pan and black pepper and salt place the mixture in some spring roll bases and roll them up fry the spring rolls in oil and serve with ketchup", "id": 178, "seg_prompt": "345 ; 55, 64 ; 66, 74 ; 75, 85 ; 85, 103 ; 103, 118 ; 125, 140 ; 216, 246 ; 291, 324..................................................", "asr_text": " Welcome to howtocookgreatfood.com Hi, welcome to howtocookgreatfood.com I will show you today how to cook pizza ball spring roll The pizza star, white card leaves, finely chop one piece of egg for using as a glue spring roll pastry wrapper ground black pepper Let's start cooking Ok, let's start our pizza ball spring roll a preheated pan this is very easy, this vegetable spring roll now, the carrots white cabbage finely chop plus the vegetable stock and cover this for about 45 minutes and then we will drain the moist few bits of water and it's ready to roll See you at the table Ok, let's start rolling our pizza ball spring roll This is what I'm doing already, our mixed pizza balls let's put the pastry wrapper egg as a glue We will repeat this same process and then I have to put this to the pizza for 23 hours and then I will start frying Ok, we have the pizza balls in the center both in both hands and then we will add a little bit of salt Ok, let's roll Our pizza ball spring roll Actually, this is frozen already It's been on the plate for 2-3 hours Ok, the pan is hot Just fry this and let me drink it We will cook this for about 5-6 minutes So, this is it Our pizza ball spring roll is ready It's good with different types of salad See you again next time on HowToCookGreatFood.com Thank you, bye ", "duration": 345.5, "segments": [[55, 64], [66, 74], [75, 85], [85, 103], [103, 118], [125, 140], [216, 246], [291, 324]], "seg_text": " ", "pure_cap": "heat some oil in a pan. add some minced garlic to the pan. add chopped red onion to the pan. add carrot slices to the pan and stir. add finely chopped white onion to the pan. add finely chopped green onion to the pan and black pepper and salt. place the mixture in some spring roll bases and roll them up. fry the spring rolls in oil and serve with ketchup"}, {"image_id": "8fVUcbC8MgM.mp4", "caption": " add some flour salt pepper and calamari to a plastic bag mix the bag shake off flour and add the calamari to the oil drain the fried calamari with paper towel", "id": 179, "seg_prompt": "321 ; 74, 159 ; 160, 178 ; 184, 205 ; 262, 274..................................................................", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to show you how to make a classic Italian appetizer by Calamari. They're quick, they're delicious, they're crispy, they're so addicting, and I'm going to show you how easy they really are. Let's do it. So here's what you're going to need. All-purpose flour, salt and pepper, your calamari, which are cleaned and cut into little rings. Make sure they're thawed out after frozen, make sure they're thawed out and pat dry. And that's about it. You're going to need hot oil. You're going to need vegetable oil. Now I have an electric fryer. If you don't have one of these, what you can do is you can take a large pot and you can fill it up with about two to three inches of vegetable oil. And with a candy thermometer, just check it and make sure it's 375 degrees. Now, here's my little, um, this is so quick. This is like the quickest recipe you can possibly make. It literally takes like five minutes. But here's my little trick to doing it, to making this perfect every time. Now, I'm taking some of this flour. Okay, I'm going to take about half of it because I'm going to do this in two batches. Okay, so because you're probably wondering why do you have a sieve there in a bowl? Well, you'll see. I'm telling you, it makes my life a lot easier. Season it like so. Now, I make fried chamoy a bunch of different ways. Um, I went to, recently went on a mini vacation with my husband to Boston and we went to this little cafe, I think it was called Cheers Cafe. Oh, they have fried chamoy. Now, everywhere I go, if I see fried chamoy, I have to order it. It's addicting. Um, so we ordered it and it was so different. It had like fried peppers in it, fried sweet and hot peppers in it, and like an Old Bay crust. It was delicious. I never had it that way before. So, I came home, started experimenting, got it down to a T and it was delicious. But this is like your, your simple sort of Italian classic salt pepper calamari. So that's what I'm going to show you. I'm going to take half the calamari. This is in two layers. I have a layer over here and I have a layer on top. I'm going to take this first layer. This makes life a lot easier, just so you know. Because it makes mixing, you know, all the flour all the way through the calamari perfectly makes it a lot easier. So, take this first layer. Make sure there's no air in your bag. And like so. That's what you want. Distributing all the way through. Here we go. Now, I do this through sieve much easier than to go in there with my hands. Okay. Shake off all the extra flour. I just know dinner's going to be good. Okay. Now, in your basket. And in they go. Oh yeah. This only takes three to five minutes to get nice golden ground crunchy and crispy all the way around. First batch in. When it comes out, put it on the paper towel lined plate so it soaks up all the oil. And I'm going to get going with the second batch. These are almost done. Now, if your oil is very clean, like if it's the first time you use that oil, you'll see that it won't turn, they won't turn like a brown, brown color. It'll be just lightly golden. But that's what you want. Because I mean the oil is clean. But they are still very crispy. On a paper towel lined plate. And immediately you want to sprinkle these with salt. Now, here we go. Put these on a pretty platter. Pour your bowl of sauce right next to. Just like so. A couple of lemon wedges. And you're done. And there you have it. To get this recipe, guys, check out my website www.laurenthekissy.com and I'll see you next time. ", "duration": 321.5, "segments": [[74, 159], [160, 178], [184, 205], [262, 274]], "seg_text": " ", "pure_cap": "add some flour salt pepper and calamari to a plastic bag. mix the bag. shake off flour and add the calamari to the oil. drain the fried calamari with paper towel"}, {"image_id": "EyAdFQJv2LY.mp4", "caption": " roll some rice by hand into an egg shape hold the fish in the other hand press the rice into the fish and push down with thumb flip the fish over and press the rice into it garnish the sushi with a piece of grated ginger", "id": 180, "seg_prompt": "54 ; 10, 17 ; 19, 22 ; 25, 32 ; 33, 38 ; 43, 49..............................................................", "asr_text": " My name is Jay and today we're going to be making nigiri sushi. We're going to be making sake toro sushi. The first thing you want to do is dip your hands, make sure they get nice and wet, and get a little bit of rice, and we're going to count this out. One, two, three. So a little egg, and pinch the fish with the presentation side on your left side. A little bit of wasabi, drop that egg right in there. Your thumb might make a little indentation shape it. One, two, flip. One time, shape one more time, and you're done. We're going to garnish this with a little bit of red ginger or shoga, and that's it. Sake toro sushi. ", "duration": 54.33, "segments": [[10, 17], [19, 22], [25, 32], [33, 38], [43, 49]], "seg_text": " ", "pure_cap": "roll some rice by hand into an egg shape. hold the fish in the other hand. press the rice into the fish and push down with thumb. flip the fish over and press the rice into it. garnish the sushi with a piece of grated ginger"}, {"image_id": "9rS18VIXt1w.mp4", "caption": " scramble the egg in the pan add oil coleslaw mix drained noodles and sauce to the pan toss the noodles add chicken and egg", "id": 181, "seg_prompt": "252 ; 66, 82 ; 97, 140 ; 141, 155 ; 156, 163..................................................................", "asr_text": " Hi guys, I'm Caroline, and I'm Alejandra, and today we're making peanut butter pad thai. Pad thai is one of my favorite things to order in, but it's actually super simple to make, and it's even better with a touch of pita zan peanut butter, so I'm going to show you what to do. Some rice noodles, beaten eggs, some shredded cabbage or coleslaw mix, some vegetable oil, fish sauce, lime juice, soy sauce, garlic, brown sugar, a little bit of water, the pita zan, some shredded roasted chicken, and a couple of fresh herbs. We have some cilantro and mint, and of course our chopped peanuts. So how do we get started? Alright, we're going to do a couple of things, if you want to stir together this sauce, just go ahead and add everything together, and I'm going to use a little bit of this vegetable oil to just sear up a little bit of egg. Water in here too? And I'm just going to gently scramble this egg, so just pulling it the sides a little I'm just breaking it up a little bit, but when you saute it again later, it's going to break up even more, so you don't have to worry about it too much. So there you go, I'm just going to set this egg aside, oh and actually we're missing this garlic too, so there you go. I'm going to add the remaining oil, so now we have some sliced cabbage, but you can actually use coleslaw mix too, it's a really great cheat that makes this even faster. So I'm going to add this to our hot skillet. Just give it a quick little saute. So as this is beginning to soften, these are our rice noodles, but actually all I've done to them is just take a package of wide rice noodles that I've soaked in some boiling water, and all that does is just make them a little bit al dente and ready for the skillet, and then when we add the sauce, it finishes them just right. Here we go, I'm going to add these, I've never made pad thai, so this is learning a lot here. And our sauce. So the noodles darken, you can smell that it's caramelizing a little bit, you can really smell that peanut butter. I love how that sauce is just soaking into the noodles, exactly, it's fantastic. So now I'm just going to toss in this egg and the chicken, and then we're going to be ready to plate. And I love the cheat of using the cooked chicken already. Yeah, it's easy. The grocery chicken from the grocery store, so easy. Exactly, or you can roast, it can be leftover roasted chicken from home, either way, it's a very, very easy dinner to pull together. And you can probably soften another protein, like some shrimp or even tofu, right? The best part is all the toppings. You can go ahead and sprinkle with our fresh mint, cilantro, and our chopped peanuts. I love that, oh that's beautiful. You can smell the heat bringing out the fresh herbs. Yeah, it's delicious. So there you have it, peanut butter pad thai. Are you ready to give it a try? I'm so ready, this is really exciting for me. Good, there you go. That's good stuff, and it's got such amazing heat. It really does, super delicious. Pad thai is a delicious thai recipe made with peanut butter and noodles. What other ways would you like us to combine peanut butter and noodles? Tell us in the comments below. Thanks for watching. We hope you like this recipe. If you give it a thumbs up. Every week we cook up a new peanut buttery dish, so subscribe to our YouTube channel so you don't miss a single one. See you next time. Are you ready to give it a try? I'm so ready, this is really exciting for me. Good, there you go. I don't know, I was like, I want this one. The one that's already made. ", "duration": 252.17, "segments": [[66, 82], [97, 140], [141, 155], [156, 163]], "seg_text": " ", "pure_cap": "scramble the egg in the pan. add oil coleslaw mix drained noodles and sauce to the pan. toss the noodles. add chicken and egg"}, {"image_id": "MrYB9qNgbJ4.mp4", "caption": " melt truffle butter in a hot pan and add escargot add lobster to the pan add fiddleheads english peas and pickled green beans to the pan add some stock to the pan add truffle oil to the pan transfer the escargot from the pan to a plate", "id": 182, "seg_prompt": "178 ; 20, 28 ; 29, 32 ; 52, 62 ; 70, 75 ; 96, 101 ; 125, 139..........................................................", "asr_text": " Well, Matt Provencher from Richard Bistro in Manchester joins us, and we are going ultra-fancy in the News 9 kitchen today. You got truffles, lobster, escargot, fiddleheads, what else? We call it a sauteed escargot with lobster, so we melt down some truffle butter, put the escargot in, give it a little toss. And this is something you have on the menu, right? So, little lobster. This is pretty decadent. Yes, yes it is. And we were talking about the truffles, the truffles you used in this were the black There are white truffles as well. Do they have different tastes, really? I think black truffles are a little more pungent, but white truffles are a little softer, a little more mild. I like black truffles because you get that good shot. At the restaurant, we just do whatever green vegetables we have. And the fiddleheads are right. Fiddleheads, here's some beautiful English peas. And then h\u00e9covertes, which are baby green beans. Nice green color there. The escargot, how long do they have to cook? Just a couple of minutes. You just want to get them hot. So, let me do a little bit of stock. So, let me just let it cook down a little bit. Now I've never had our escargot. How do you eat them? You have a little teeny fork or something and you just dank them out? I've never been a big fan. I'm not sure I'm just going to serve them in the shells and that's a little too fancy Oh my goodness. So, we just give them a little bit of heat. We add a little truffle oil, just to add a little bit more to it. Now, the fiddleheads, they're out right now. If someone wants to cook the fiddleheads at home, what's the best way to serve them up? Because I think they're a little intimidating for some folks. I love them just a little bit of butter, a little bit of garlic. Just saute them up. Just saute them. They're going to overcook them, I guess. They actually get a little slimy if you overcook them. Yeah, that's not good. But these are perfectly cooked. So, you just serve this in a bowl, not over anything? Just like this. And this is on your regular menu? What are some of the other specials you have going on there at Richards these days? We actually just finished a segment called Have Knife Full Travel, which is a chef swap. A chef swap. Tell us about that. Between myself and Justin Leonese from the former Commercial Street Fisheries. So we actually just booked the next ones with Jeff Page from Cotton. And so how does that work exactly? We do a week in between. So the next ones are August 19th and September 2nd. And for the 19th, Jeff will come to the Bistro, we'll cook a four course menu, and then on the second I go over to Cotton and we cook a four course menu. It's kind of nice for you. See other kitchens? Thank you so much. This looks great. ", "duration": 178.5, "segments": [[20, 28], [29, 32], [52, 62], [70, 75], [96, 101], [125, 139]], "seg_text": " ", "pure_cap": "melt truffle butter in a hot pan and add escargot. add lobster to the pan. add fiddleheads english peas and pickled green beans to the pan. add some stock to the pan. add truffle oil to the pan. transfer the escargot from the pan to a plate"}, {"image_id": "We4NsM_moJQ.mp4", "caption": " cut a red onion and mix with some minced garlic combine soy sauce fish sauce and sugar with them and mix them well marinate the pork shoulder in the sauce peel and chop carrot and daikon into strips and put in a bowl season with salt and sugar rinse the daikon and carrot combine some sugar in warm water until they dissolve pour the sugar water to the daikon and carrot grill the meat on a pan put mayo meat prepared vegetables cilantro and green chili between the buns squeeze some sauce in it and cover the sandwich to serve", "id": 183, "seg_prompt": "393 ; 93, 98 ; 99, 107 ; 109, 130 ; 165, 174 ; 182, 190 ; 207, 214 ; 217, 230 ; 233, 240 ; 250, 264 ; 284, 311 ; 324, 330.....................................", "asr_text": " Hey everyone, welcome back to another episode of Honeysuckle Catering. Today I'm going to show you how to make my childhood favorite, and it's actually still a favorite today, the Vietnamese sandwich, or it's also called Banh Mi Thit Nhong. There's so many different varieties of fillings for the sandwich. You can have grilled pork, grilled chicken, meatball, fish, the variety is endless. Today we're going to be making the grilled pork, a crowd favorite. I'm going to break each of the steps down so that it's super easy and simple for you Let's get started. We're going to start with how to make the grilled pork. What you'll need are a pound of sliced pork shoulder. I have one that's already pre-sliced for me that I bought at the Asian market, a tablespoon of black soy sauce, and this isn't your regular soy sauce that you use for sushi. It's actually a thicker soy sauce that has molasses in it, and so it's nice and thick and has that caramel-y texture to it. This can also be found at the Asian market. A tablespoon of fish sauce, half a tablespoon of sugar, two cloves of garlic, half of a shallot, and some salt and pepper. Now take your garlic and mix it well, and put it in a bowl. Now take your half a shallot and mix that well. Now combine your soy sauce, fish sauce, sugar, and put it in a bowl with the garlic and shallot and mix it well. Now take your sliced pork and put it in a bowl and mix it well so that everything marries Take a dash of salt and pepper to give it some extra seasoning. Now set it aside in the fridge for about half an hour so that the flavors all come together. Next, I'm going to show you how to make the pickled carrot and daikon. This is a sweet, salty, tangy condiment that goes well with so many Vietnamese dishes. You're going to need one cup of warm water, one cup of distilled white vinegar, a carrot, a daikon, a tablespoon of sugar, plus a quarter cup of sugar, an eighth cup of salt, plus a tablespoon of salt. First you're going to peel off your carrot and daikon clean. Cut it into matchsticks. You're going to want equal amounts of daikon and carrot for this recipe. Now put your daikon and carrot in a bowl and with a tablespoon of salt and a tablespoon of sugar, combine it and let it sit. You're going to be drawing out all the water and juices from the carrot and daikon. This will help make it flexible. Let it sit for about 10 minutes so it can soak all the water out. It's been 10 minutes and our carrot and daikon are ready. You should be able to bend the carrot or daikon without it breaking. Take your carrots and daikon and run it under cold water to rinse off the salt and sugar. Then transfer it back to the bowl. Take your quarter cup of sugar and an eighth cup of salt and mix it into the warm water and stir it until it dissolves. Now take your cup of distilled white vinegar and pour it into your sugar and salt mixture. And then pour everything over the carrot and daikon. You're going to want to let it sit for an hour to overnight so that it pickles and it's ready to use. Now it's time to cook our grilled pork. If you have a grilled pan, you can go ahead and put it on the stove and cook it on high for about 3 minutes on each side until it's nice and dark and caramel-y. If you don't have a grilled pan, any pan will do. Now it's time to assemble our banh mi. You're going to need a Vietnamese French baguette, our pickled carrot and daikon, cilantro, some sliced jalapeno, some sliced onions, mayo and maggi sauce. Take your baguette and slice it lengthwise. With your mayo, spread it inside. Now take your grilled pork, I would say about half a cup of grilled pork and layer it inside You want the sandwich to be meaty. Now take your pickled daikon and carrots, layer it on and then take your cilantro, onions and jalapenos and layer those on as well. Now the last step is the secret sauce, the maggi sauce. This is more flavorful than soy sauce and it has a special seasoning to it. Just squirt a few squirts and you're done! And there you have it, the Vietnamese sandwich or banh mi. It's so good! Look how meaty it is and then this layer of airy bread, I'm going to try it. I really hope you enjoyed this episode, this is my favorite dish of all time. If you'd like to see more episodes, please subscribe above and let me know what you think of this recipe below and visit my Facebook to get more updates. And I hope to see you soon, bye! Thanks for watching! ", "duration": 393.33, "segments": [[93, 98], [99, 107], [109, 130], [165, 174], [182, 190], [207, 214], [217, 230], [233, 240], [250, 264], [284, 311], [324, 330]], "seg_text": " ", "pure_cap": "cut a red onion and mix with some minced garlic. combine soy sauce fish sauce and sugar with them and mix them well. marinate the pork shoulder in the sauce. peel and chop carrot and daikon into strips and put in a bowl. season with salt and sugar. rinse the daikon and carrot. combine some sugar in warm water until they dissolve. pour the sugar water to the daikon and carrot. grill the meat on a pan. put mayo meat prepared vegetables cilantro and green chili between the buns. squeeze some sauce in it and cover the sandwich to serve"}, {"image_id": "GAKI57aE3Yo.mp4", "caption": " saute diced onions and bell peppers on the pan using olive oil add garlic paprika and dried thyme in a bowl combine ground beef bread crumbs cream beaten egg worcestershire sauce salt pepper and some beef broth add the onion pepper mixture to the bowl and mix all the ingredients place the beef mixture in the meatload pan bake the meatloaf mixture in the oven at 350 degrees place the turkey in the bowl and add the same spices as when making a beef meatloaf mix some worcestershire sauce mustard pepper and ketchup in small bowl bake the turkey mixture in the oven pour the sauce on the loaves and bake them again in the oven for 15 to 20 minutes", "id": 184, "seg_prompt": "380 ; 47, 63 ; 63, 81 ; 103, 146 ; 147, 168 ; 194, 209 ; 219, 230 ; 233, 266 ; 266, 282 ; 284, 286 ; 286, 312..........................................", "asr_text": " Hi guys, hopefully all of you are doing well. Today I'm going to show you how to make a simple weeknight staple and that is just a We're going to do both a beef and a turkey version and in the midst of all of that I'm going to show you also how to cut a recipe in half. So for those of you who have smaller families or it's just a couple, you can make a smaller meatloaf and you don't have to worry about making a big two pound meatloaf for just two people or maybe even four. Check it out, see if you like it and if I need to I can also do a video on how to cut recipes in half if you guys think it's necessary but take a look. First off we're going to start the recipe by dicing some bell peppers and onions and then we're going to saute them off in a little bit of olive oil. Cook the onions and the bell peppers for about five to eight minutes or until the onions are nice and translucent and just before they get done we're going to add our chopped garlic. Now you're not going to see that happen because I'm going to show you how to save this recipe regardless of an absent mind. The next thing we're going to add is our spices. I'm adding some paprika and some dried thyme. This is your chance to use some of those dried herbs that probably need to be used anyway so go ahead and take the opportunity to do that. These two work really well together in this recipe and as soon as they hit the hot oil you can smell them immediately. This is a good way to always wake up your dried herbs. Now as far as ground beef we're going to be using ground chuck and that means it's 80-20, 80% meat and 20% fat which is going to give you a great moist result for our meatloaf. Let's talk about what goes inside the meatloaf and I'm going to be using some panko breadcrumbs. You can use whatever breadcrumbs you like. I'm going to be using some heavy cream but you could also use milk. We have a beaten egg and I'm also going to put in some Worcestershire sauce which if you don't have you can add some steak sauce which is a nice substitute for that. I'm going to be adding salt and pepper to taste and of course I'm going to add some Grand Diamond All-Purpose seasoning which you can get at gdseasoning.com. Remember this recipe you can use any type of seasoning you want. Again look in your cupboard and use what you have. The last ingredient that I'm going to add is some beef broth that I had on hand and I just wanted to add a little bit to the meat just because I was being a little extra but this is optional on the recipe. You do not have to add beef broth. The whole point of sauteing the onions and peppers first was to not only just cook them but give them a few minutes to cool, about 10 minutes and after they've cooled then you can go ahead and finally add them to the meatloaf mixture. Just mix the meatloaf mixture just until it comes together. You don't want to overwork the meatloaf. Once everything is thoroughly mixed then we're going to go ahead and give it a taste. How we're going to do that is we're going to make a small patty and that's a way of checking what the meatloaf is going to taste like without having to wait to bake the whole What you're going to do is take that patty, turn right back around and put it in that skillet where we sauteed the onions and the peppers. Once it's done give the patty a taste and then adjust your seasonings to your liking. Now remember I said I forgot the garlic earlier? That patty is what reminded me that I had forgotten it so I went ahead and sauteed off about three to four cloves of garlic and I was ready to move forward. Now we're ready to bake off our meatloaf. So we're just going to take the meat mixture and shape it into a nice loaf in a baking I'm using a 9x11. You can use a 9x13, whatever you have, and shape it accordingly. As you can see my meatloaf the way it's shaped, yours may be a little longer or a little shorter. That's why when baking meatloaves the times may vary. So what we're going to do is we're going to bake at 350 degrees until an instant read thermometer reads 160 degrees. Start checking the internal temperature of the meatloaf right at the 60 minute mark. You should be close to being done by that time. So just for kicks I wanted to show you guys a couple of things. Yes, you can cut a recipe in half, especially one like this. It's a meatloaf so you would take every ingredient and you would cut the measurement in half to get a one pound meatloaf. The second thing I need you to know when you're making a turkey loaf is that turkey is very lean as opposed to beef. The ground turkey I'm working with here is 93% lean. So that means when I sauteed the peppers and the onions I used way more olive oil. That way I can return it back into the turkey loaf. And I used chicken broth for moisture also. As far as the glaze, it's going to be a mixture of Worcestershire sauce, Dijon mustard, cayenne pepper, and ketchup. We're just going to whisk that together. But it's only going to go on top of the meatloaf at the last 15 to 20 minutes of the cooking So we're in the home stretch now. We got 15 to 20 minutes more cooking time so I'm just going to take our ketchup sauce and just pour it right over the meatloaf and just spread it out evenly. And the same steps apply for the turkey loaf. Once the beef meatloaf is done, you're going to see how much fat has rendered out. And you can actually use a couple of tablespoons of that fat as a base to make a roof and a skillet so that you can make gravy if you wanted to pour gravy over the meatloaf. But I just prefer some steamed vegetables and some mashed potatoes or rice and you're good to go. So you want to treat this meatloaf like any other large piece of meat and you want to remove it from the cooking dish, put it on a plate and then let it rest before you cut I don't know why it's taking me so long to put this recipe up but everybody needs a good This is your basic one that has lots of flavor and it's easy to make. You can even prep the meatloaf the day before and then cook it off when you get home from And then for those of you who may want to bypass the beef option and go with the turkey, it turned out just as moist and flavorful and even more figure friendly. Thank you guys so much for joining me. You know I appreciate it when you come hang out. Don't forget both of these recipes will be found in the description and you can find them at gdseasoning.com and I'll see you guys next time. ", "duration": 380.33, "segments": [[47, 63], [63, 81], [103, 146], [147, 168], [194, 209], [219, 230], [233, 266], [266, 282], [284, 286], [286, 312]], "seg_text": " ", "pure_cap": "saute diced onions and bell peppers on the pan using olive oil. add garlic paprika and dried thyme. in a bowl combine ground beef bread crumbs cream beaten egg worcestershire sauce salt pepper and some beef broth. add the onion pepper mixture to the bowl and mix all the ingredients. place the beef mixture in the meatload pan. bake the meatloaf mixture in the oven at 350 degrees. place the turkey in the bowl and add the same spices as when making a beef meatloaf. mix some worcestershire sauce mustard pepper and ketchup in small bowl. bake the turkey mixture in the oven. pour the sauce on the loaves and bake them again in the oven for 15 to 20 minutes"}, {"image_id": "SZ7TtauNFRU.mp4", "caption": " blend the chickpeas in a food processor blend the fava beans in a food processor blend the cilatnro parsley and onion in the food processor add garlic to the food processor and blend mix the blended ingredients together add coriander cumin cayenne bread crumbs and salt and mix mix in flour mix in baking powder and baking soda form the falafel into balls and fry in oil spread the sauce on the pita add vegetables and garlic sauce to the pita place the falafel on the sandwich roll up the sandwich", "id": 185, "seg_prompt": "619 ; 71, 104 ; 110, 122 ; 135, 139 ; 140, 155 ; 167, 213 ; 215, 254 ; 264, 277 ; 306, 320 ; 359, 383 ; 504, 510 ; 510, 535 ; 537, 546 ; 569, 582.....................", "asr_text": " Hello everyone. Welcome to Diddy's Mediterranean Kitchen. Today we're going to be making falafel, those wonderful fried patties made of chickpeas and fava beans. They make a great vegetarian sandwich and today I'm going to show you how to make it. The first ingredients we're going to use are dried chickpeas and dried fava beans. We're gonna soak them overnight in water to the brim and then the next morning we're going to pour off the water when we assemble the falafel. Next we have cilantro and parsley. You're going to need about a cup to a cup and a half of cilantro, fresh cilantro as always, and about a half cup of fresh parsley. You're also going to need one large onion. You can use yellow onion or white onion, either one. We're also going to need about eight cloves of garlic, about two tablespoons of ground coriander, a tablespoon of ground cumin, half teaspoon of ground cayenne pepper, half cup of breadcrumbs, two to three tablespoons of flour, some salt, a teaspoon of baking soda, and a half teaspoon of baking powder. You want to start by first blending the chickpeas in a good food processor. You don't want to use canned chickpeas or canned fava beans because they have too much moisture and too many preservatives. It's best to just use the soaking process overnight. We're going to blend these until they're a fine crumbly mixture. Now after you're done grinding them up, you want to put them into them into a bowl. We're going to do the same things with the fava beans and then blend them until they're nice and crumbly. We're also going to empty these into the same bowl. After we do this step, we're going to add the cilantro, the parsley, and the onion to the blender and process that until it's a nice paste. About halfway through, we're going to add one of the most important ingredients, garlic. I know you all love garlic. And then just continue to blend. After we're done blending, we're going to add it to the other ingredients. You should smell this. It smells amazing. The cilantro and parsley, garlic, onion. What better is there than that? At this point, we want to mix it until it's very well combined. Falafel was actually traditionally made with just fava beans. As it moved north along the Mediterranean, people started to incorporate chickpeas into it. Some people make it with just chickpeas. Some people make it with just fava beans. There's a lot of little variations to the dish, but the main ingredients are the chickpeas and the fava beans. Falafel is also a very healthy dish if you don't fry it. You can also bake it, but many people just fry it up. It has a lot of protein and a lot of fiber. After we've combined the ingredients, we're going to add all the seasoning. Start with the coriander, the cumin, the cane pepper. If you don't like it spicy, you don't have to add the cane pepper. I'm going to add the breadcrumbs and salt. We're going to add two teaspoons salt. Actually, let's do three. Some people like it really salty. Some people don't like it that salty. It all depends on how you like it. Then we're going to mix this up really well. After we add all the seasoning, you want to check the dough's consistency. This is a lot like a dough. If you see that it's too crumbly, what you can do as a fix it is to add some flour. I like to add two to three tablespoons of flour. You don't want to add too much because you don't want it to be too doughy. It will stay raw in the middle when you fry it. Just mix it up again. After you add the flour and you're done mixing it, you can actually freeze it. Falafel can actually freeze for up to a month, but you want to freeze it before you add the baking soda or the baking powder. Just like that, we're going to add our baking soda and our baking powder. Then we're going to let it sit for about 10 to 15 minutes so that those ingredients activate all together and you get a nice fluffy falafel. It's a baking powder and the baking soda. Just mix it all up. While the falafel is sitting and you're waiting for it, you want to preheat a two to three inch deep frying pan. Just a regular frying pan and you want to add to it about an inch and a half of just regular vegetable oil. I know it's not that healthy, but falafel is a great indulgence and makes a great sandwich. Falafel mixture has been sitting for 15 minutes. Now it's time to fry the falafel. There's two different ways you can mold the falafel when you fry them. You can use a falafel molder or you can use two spoons. Now I know this is not readily available everywhere, so you can just use two spoons. I'll show you both ways. So we're just going to get a spoonful of this and you just want to mold it up so it's a nice little ball, just like that. And be careful when you're frying it. You don't want to burn yourself. Have the oil on medium heat and just slowly drop it in and continue until you have about 10 of them in the frying pan. Now you don't want to let them cook until they're about medium golden brown. You don't want them too dark and you want to make sure that the oil is on medium low heat because otherwise they'll be nice and dark on the outside but they'll be raw on the inside. So you definitely don't want that. You want to turn them over just to make sure that they're not sticking. Look at that color. See how nice that color is? Let it in there for just a few more seconds. See the falafel? They smell amazing. Put them on a, lay them on a paper towel so that it absorbs all the excess oil. Now you want to fry the falafel right before you serve them. If you fry them too far in advance, they end up getting really doughy and they end up getting really soft. Falafel is known to be fluffy. That's what the word means. So you want to make sure they're crunchy on the outside and fluffy on the inside. Now if you're going to use the falafel mold, what you're going to do is you want to pull it down and then just fill it with the falafel mixture. Just you can use a spatula just like that and then you want to drop it in to the oil. It needs a little help. Keep your hand low so you don't splash. Now we're done frying up our falafel. I'm going to put a great sandwich together. Now if you're trying to stay away from the carbs, that's okay. You don't have to put it into a sandwich. You can just eat it with this great tahini sauce. It's really easy to make. It's just some tahini, olive oil, water, garlic. Mix it all up and it makes a great sauce. Or you can serve it with garlic sauce. I know you all love that garlic. So what I do is I have a nice loaf of pita and I'm going to put some of the tahini sauce just like that. You can add any vegetables you want to the sandwich. I like to add a lot of tomatoes to my sandwich. I also like to add kabis which are these wonderful pickled turnips and then some lettuce and I'm going to add a little bit of the garlic sauce just because you can never get enough garlic. I like to add a lot of garlic sauce. If you don't like garlic you don't have to. But who doesn't like garlic? It's amazing. Next you want to get your falafel patty and place it in the sandwich. Now traditionally they actually mush the falafel patty when they add it. So that's what we're going to do. Just break it up just like that. But I want to show you what it looks like. Look at that. Look at how nice and green the falafel is. It's nice and fluffy and you can see that the inside is not raw or doughy anymore. It's perfect. I'm going to put that down. We're going to roll up our sandwich just like they do at the falafel stand. Roll it nice and tight and I like to use aluminum foil to wrap the sandwich to make it look like just the way you buy it when you're at the restaurant. It's a sandwich made for a king. Thank you for joining me on this episode of BD's Mediterranean Kitchen. Remember you can get all my recipes at BDmed.com and I'll see you again. ", "duration": 619.83, "segments": [[71, 104], [110, 122], [135, 139], [140, 155], [167, 213], [215, 254], [264, 277], [306, 320], [359, 383], [504, 510], [510, 535], [537, 546], [569, 582]], "seg_text": " ", "pure_cap": "blend the chickpeas in a food processor. blend the fava beans in a food processor. blend the cilatnro parsley and onion in the food processor. add garlic to the food processor and blend. mix the blended ingredients together. add coriander cumin cayenne bread crumbs and salt and mix. mix in flour. mix in baking powder and baking soda. form the falafel into balls and fry in oil. spread the sauce on the pita. add vegetables and garlic sauce to the pita. place the falafel on the sandwich. roll up the sandwich"}, {"image_id": "FG7gL0oxMDs.mp4", "caption": " mix flour salt oil and water in a bowl shape the mixture to a base with hand drop a little oil on the base and cover it and set it aside heat oil mustard seeds cumin seeds turmeric powder green chilli onion and stir add streamed potato to the pan and stir add cilantro and garlic masala powder add 1 tbsp of salt to the pan knead the base and divide it into small portions shape the small protion of base to flat shape and then take half of it and make a cone put the cooked mixture in the cone and wrap it to a samosa shapte put the samosa in deep oil to fry and then serve", "id": 186, "seg_prompt": "617 ; 129, 177 ; 180, 198 ; 200, 208 ; 211, 255 ; 260, 279 ; 280, 285 ; 306, 310 ; 349, 388 ; 393, 443 ; 452, 511 ; 525, 578..............................", "asr_text": " Hi everybody, I am Shruti and you are watching Shruti's Kitchen.com. Today in my kitchen I am going to show you a very very popular snack samosas. These can be filled with any stuffing of your choice. Today I am going to make delicious potato stuffing to go along with this samosas and this is going to be really yummy and I am going to show you how you get the crispy texture for the outer layer. So let's quickly start with the recipe. First go through the ingredients, later I will show you the step by step procedure of making the samosas. For making the dough you need 1 cup of all purpose flour or maida, 1 quarter teaspoon of ajwain, carom seeds, 3 tablespoons of oil, salt to taste and you also need some water to knead the dough. You need a very little amount of water, we want a tight and stiff dough for the samosas and for the stuffing you need 3 medium sized boiled potatoes, have slightly mashed them, quarter teaspoon of cumin powder, quarter teaspoon of coriander powder, a generous pinch of asafoetida or hing, 2 tablespoons of oil, half teaspoon of mustard seeds, half a teaspoon of cumin seeds, salt to taste, quarter teaspoon of turmeric powder, quarter teaspoon of garam masala powder, green chillies finely chopped to taste, quarter teaspoon of finely chopped onion and you also need 3 tablespoons of finely chopped cilantro. For deep frying the samosas you need some oil, so you can use any oil such as vegetable oil or even the canola oil. So let's start by preparing the dough first. So into the wine bowl I am going to add in the all purpose flour followed by ajwain, salt and most important oil. This oil that we are going to add into the flour it helps in developing nice flakiness into the samosas. This is very important ingredient and I am going to mix all this oil into the flour. As you see you could see some crumb texture into this flour after adding the oil into This is how you want. If you want you could even add any kind of fat such as clarified butter or even the butter I am going to add little bit of water at a time and make a very tight dough out of it. So for making the dough I just used quarter cup of water nothing more than that. We want it tight and stiffed out of it. Make sure that you get everything out from the corners of the bowl and make it very stiff dough out of this. And finally I am going to coat it with just few drops of oil and I am going to cover this until we are ready with the stuffing. So now let's start preparing the stuffing. So into the wine bowl I am going to start by heating up the oil. I am going to season it once the oil is nice and hot. I am going to start by adding the mustard seeds. I will allow them to pop completely and add in the cumin seeds, pinch of hing, turmeric powder, green chilli, mix it through, add in the onion, let the onion get cooked which should be nice and soft. You can pretty much add any kind of masalas like chaat masala or even the lemon juice. The pepper powder you can spice it up the way you like but here I got the coriander powder and the cumin powder. I am going to dump in the potato and mix the potato along with the onion and the masala. You can use the same stuffing inside the dosa or even the halu bhonda. Stuffing can also go into the puff pastry sheets and make puffs out of this. So there are n number of ways to use this stuffing. So finally to finish this off I am going to add in the lots of cilantro and the garam masala powder and mix it through. Cilantro adds a great flavor. In the place of cilantro you could reduce the amount and even add in the mint for a As I told you you can go crazy about how you make the masala and how it tastes great because of the potatoes. And last but not least I am going to add in the salt and mix it through. If you want you could even add in some lemon juice along with the salt as well. So our flavorful potato filling is all ready. You could even give it a taste test and you can adjust according to your preference. Salt and even spices. Mine is just perfect. I am going to turn off the heat. This is all ready. I am going to take it out from the pan. Let it cool completely before stuffing into the samosa. So it's been a while now. I have my stuffing ready. It has cooled down completely and the dough is looking nice and beautiful. Let's start dividing the dough into small balls. I am going to make 1 inch round balls out of it because we are going to make small samosas, bite sized samosas which I like. So give it a final knead. So you might probably get about 6 to 8 dumplings out of it. So there I have 6 balls. I am just going to smoothen them and start rolling into chapatis and we are going to divide each chapati into 2 parts and later shape them into samosas. I am working with 1 dumpling. I am going to cover the remaining because we don't want them too dry up and you could even dust it with a dry all purpose flour. Now I am going to start rolling into 5 inch diameter circle. I am going to divide this into 2 and I am going to seal this like this. If it's not getting sealed properly you could even coat it with little bit of water but my dough is looking beautiful. I don't need any additional water for this. Just stick it carefully so that it's completely sealed and you get a cone on top when you So into this portion I am going to add in the potato filling. As I told you you can use any filling of your choice and I am going to pull this up little bit so that I will be able to seal this. Make sure that you are sealing it properly. So after you seal it completely like so over here I am going to make a pleat. And again press it. So there you have beautiful samosa ready. And similarly you can do the same way with the remaining batter as well. Make sure that you seal everything properly. I am going to fry them up in 2 batches. My oil is already going on low to medium. Make sure that you are frying on low to medium only otherwise they don't turn out crispy. So I am just going to carefully slide all these samosas one by one into the moderately hot oil and as I told you I am going to do this frying in 2 batches. And we are going to wait till these samosas float on top of the oil. So after 5 minutes I am going to increase the flame to medium and cook for 5 more minutes. Basically we want them to cook from inside out. We want them to be nice and flaky and they should be nice and crispy. Now as you see they are beautifully golden. I am going to take them off from the pan and I am going to follow the same thing with the remaining samosas as well. So there I have my yummy and crispy samosas and I wanted to show you how crispy they are. I am going to give it a bite. They are super hot. They are very crispy and they are amazing. So there are my crunchy and flavourful samosas. These are really crispy. I hope you all had a great time watching this video. Don't forget to rate this video and do subscribe to Shruti's Kitchen for the latest recipe updates and I will be back soon with another great recipe. Till then take care. ", "duration": 618.17, "segments": [[129, 177], [180, 198], [200, 208], [211, 255], [260, 279], [280, 285], [306, 310], [349, 388], [393, 443], [452, 511], [525, 578]], "seg_text": " ", "pure_cap": "mix flour salt oil and water in a bowl. shape the mixture to a base with hand. drop a little oil on the base and cover it and set it aside. heat oil mustard seeds cumin seeds turmeric powder green chilli onion and stir. add streamed potato to the pan and stir. add cilantro and garlic masala powder. add 1 tbsp of salt to the pan. knead the base and divide it into small portions. shape the small protion of base to flat shape and then take half of it and make a cone. put the cooked mixture in the cone and wrap it to a samosa shapte. put the samosa in deep oil to fry and then serve"}, {"image_id": "AEpS4UBE6ds.mp4", "caption": " mix soy sauce sugar sesame oil chicken broth and corn flour in a bowl stir fry ginger add chicken breast into the pan and fry add carrot red capsicum and mushroom and fry pour the prepared sauce into the pan and cook until the sauce thickens place the spring roll sheets on a damp cloth add rice vermicelli and coriander to the pan put the filling on the wrap and roll the wrap add the rolls to a pot of hot oil and fry until golden brown", "id": 187, "seg_prompt": "438 ; 58, 99 ; 107, 118 ; 123, 156 ; 157, 200 ; 202, 224 ; 233, 245 ; 252, 278 ; 300, 330 ; 340, 386............................................", "asr_text": " Hello everyone, Mark here. Welcome to A Thousand Simple Recipes. Today we're going to do the Asian Sandwich, the spring roll. Now the spring roll is famous all over Asia and it's a fantastic fast food. You can either make them cooked or uncooked. And today I'm going to do the cooked version with chicken and vegetables. So let's go for it. As always guys, we've got the ingredient list and the recipe written below in the description box. The great thing about this method of making a spring roll is that the sauce is basically inside the spring roll. So what I'm going to do is just make the sauce that's going to go into the chicken and vegetable mix inside. So we've got one tablespoon of mirin there. We've got the tablespoon of soy. We've got a tablespoon of sugar. We're going to put about half a tablespoon of sesame oil. Some chicken broth. And one tablespoon of cornflour. So that's what it looks like when it's finished. So here we are at cooking the filling. I've just got a couple of tablespoons of peanut oil in there. I'm just going to fry that ginger up to start with on a hot pan. And I've got some chicken which is finely chopped to one breast. And that will fry that for about 20 seconds. So we'll just keep that moving. Once that's starting to move, you don't want to fry it for too long. I just want a little bit of color off it and then I'm going to add my vegetables. So that's about enough. And then we're going to add the carrots, the capsicum, and the mushrooms. And we'll just fry that up. And you just want to get these just so they're just cooked. So all of this is just starting to look like the chicken's gone white now. So we'll just get the broth in now, the sauce that we made up earlier. And that should thicken up the sauce nicely. You just want to wait until the vegetables and the sauce starts to thicken up. As you can see now, this sauce in there is just starting to get a bit of thickness to it. So here I'm just peeling off the wrappers and you just want to do as many as you're going to make. And keep them in a damp tea cloth because you don't want to let them dry out. Because they crack and become hard to roll. So I'm going to do about 12 here. So that's it. So the chicken and vegetable mixture's cooled down. And so I'm just going to add some rice vermicelli that I've just soaked in water for about 40 minutes. And then put straight into some hot water for about 15, 20 seconds. And that's all until they become tender. And then chop that into 3 or 4 inch pieces. And I'm just going to add that coriander too now. And this is pretty much our filling. Now once we've finished this we can start wrapping. Okay, so this is our finished mix. I'm just going to check that for saltiness. And I've just tasted and just needs a little bit more salt. So I'm just going to put a bit of salt in there. So here we are. We've just got the pastry diagonally facing towards us. One of the secrets of making good spring rolls is not to overfill them. Just so you don't try and put too much in. And what you want to do is roll that one over first. And then when you get to the halfway mark you roll that over and that one over. And then I'm using some egg white here but you could use flour and water. It will work just as well to close up your spring roll. You want to keep as tight as possible. Try and keep any air bubbles out. And now we have this ready to cook. So we're just going to add a couple of spring rolls at a time. You don't want to overfill your... And you want to just keep turning these over so they cook evenly. And these you want to cook for about six or seven minutes. The oil temperature, you don't want to have it too hot. You want it to cook gradually so you get this really crispy outside skin. Just going to take these spring rolls out now. They look absolutely gorgeous. Beautiful golden brown colour. And let them drain that excess oil off. So this is the chicken and vegetable spring roll. It's more of a Japanese, Chinese style of spring roll but it's delicious. Crunchy on the outside. Chicken and noodles and vegetables. If you really want the healthy version, look at my other uncooked rice paper spring roll for the gluten free and people. It's delicious too. But really that's fantastic. I'm going to enjoy a whole bowl of these. I've got a whole bowl of these. I'm going to sit down and eat them now. So I'll see you next time on 1000 Simple Recipes. ", "duration": 438.67, "segments": [[58, 99], [107, 118], [123, 156], [157, 200], [202, 224], [233, 245], [252, 278], [300, 330], [340, 386]], "seg_text": " ", "pure_cap": "mix soy sauce sugar sesame oil chicken broth and corn flour in a bowl. stir fry ginger. add chicken breast into the pan and fry. add carrot red capsicum and mushroom and fry. pour the prepared sauce into the pan and cook until the sauce thickens. place the spring roll sheets on a damp cloth. add rice vermicelli and coriander to the pan. put the filling on the wrap and roll the wrap. add the rolls to a pot of hot oil and fry until golden brown"}, {"image_id": "A4pTxrrBtMU.mp4", "caption": " preheat grill place butter snails and shalots in a pan and stir add wine to pot and boil remove pan from heat and transfer snails to bowl put butter garlic parsley salt and bread crumbs in a bowl and mix well put snails back in shell spread garlic butter onto snail and place on baking tray grill snails and serve", "id": 188, "seg_prompt": "180 ; 59, 67 ; 68, 88 ; 91, 98 ; 99, 106 ; 107, 126 ; 128, 131 ; 132, 150 ; 151, 168..................................................", "asr_text": " Hello and welcome to Videojug. We're going to make snails and garlic butter. A staple at French restaurants, snails or escargot, are juicy, tender morsels which are irresistible when smothered in this rich garlic coating. Step one, you will need the following ingredients to serve two people. Nine snails rinsed and drained, one shallot chopped, 40 milliliters of white wine, 60 grams of butter at room temperature, two tablespoons of parsley, chopped, two cloves of garlic, minced, one tablespoon of breadcrumbs, and half a teaspoon of salt. Here's a quick list of the ingredients. You will also need the following utensils. Nine snail shells cleaned and dried, a teaspoon, a saucepan, two bowls, a spoon, an oven-proof escargot dish, and a tray. Step two, preheat the grill. Begin by turning on the grill section of your oven. Step three, prepare the snails. Place the saucepan over a medium heat. Then add a small knob of butter, the snails, and the shallots. Allow them to warm through, giving them a little stir. Add the wine and bring it to a boil. Boil for a few minutes to allow the majority of the liquid to evaporate. When there's still a little of the liquid left, remove the pan from the heat and transfer it into a bowl. Step four, prepare the garlic butter. Put the rest of the butter into a separate bowl. Follow with the garlic, the parsley, the salt, and the breadcrumbs, and mix them together well. Step five, prepare for the oven. Push the snails back into their shells with your hands. Then spoon a teaspoon of garlic butter into the opening of each shell and spread it evenly by using the back of your spoon. Make sure that the shells are facing butter side up in preparation for grilling and place them onto a baking tray. Step six, grill and serve. Put the snails under the grill and cook only for a few minutes until they are sizzling hot. Then serve them immediately as an exotic appetizer. And that's how to make snails in garlic butter. Enjoy! ", "duration": 180.83, "segments": [[59, 67], [68, 88], [91, 98], [99, 106], [107, 126], [128, 131], [132, 150], [151, 168]], "seg_text": " ", "pure_cap": "preheat grill. place butter snails and shalots in a pan and stir. add wine to pot and boil. remove pan from heat and transfer snails to bowl. put butter garlic parsley salt and bread crumbs in a bowl and mix well. put snails back in shell. spread garlic butter onto snail and place on baking tray. grill snails and serve"}, {"image_id": "UZGqsSB9cSQ.mp4", "caption": " add black pepper to the sliced beef add sliced asian pear soy sauce sesame oil onion and garlic to a blender turn on the blender to mix the ingredients pour the marinade onto the beef and mix by hand add the chopped green onion and sesame seeds to the beef and mix put the beef onto a pan and place to the pan on a stove to heat place the beef and ssamjang paste onto a piece of lettuce", "id": 189, "seg_prompt": "284 ; 68, 74 ; 75, 101 ; 102, 110 ; 118, 138 ; 139, 155 ; 156, 195 ; 198, 216......................................................", "asr_text": " Hey guys, it's Andy from The Squishy Monster and today in my kitchen I have the world's best cook and it is my momma! So I want you guys to meet my mom. So mommy, what do we have? Okay, today is bulgogi. Let me see. So first of all, it means sliced. Yes, thinly sliced meat. And yamper, onion. Then green onion. Then sesame seeds. Then brown sugar. So what we're going to do is we're going to go ahead and pepper the beef. And we're going to actually blitz all of the wet marinade into the food processor just to make life a little bit easier. Do you want to put everything into the food processor? So she's going to go ahead and put in that Asian pear and I'm going to go ahead and pour in the soy sauce and all this good stuff. The sesame oil and she's going to put in the onions and the garlic. And just like I said, just to make life easier we're going to go ahead and blitz the whole So and the only thing I'm not going to add in are the green onions and the sesame seeds. Add and blitz that. Just to make life easier. And this soy sauce is actually going to cut through the meat so, so fast. Alright, so I went ahead and ended up blitzing everything together and my momma is going to go ahead and mix it all together with momma. Here we go. Yeah, it smells really good. So this marinade is going to come up pretty quickly and my momma makes the best pugogi, So I'm really excited about this and we're going to actually have it with lettuce wraps. It's going to be really delicious. Then it's the green onions. And then go ahead and just sprinkle in her sesame seeds for her. Is that enough, Momma? It's going to be nice and fatty because we got a nice, marbleized zerabai. It's going to be delicious. Oh, here's that circle. Oh, that's good, Momma. I'm going to add a little bit more. Basically, she's saying the meat, the cattle and the beef is so expensive in Korea that they didn't get to eat it in Korea. So now that we're in America, the land is the bounce of all. She gets to eat pugogi all the time. Oh, this looks so amazing. I'm going to bump up the heat. I'm too glad there's a chip. What Mom just said. It smells so amazing, doesn't it? Alright, so we're ready to eat the lettuce zerabai. So, Momma did such a good job. I'm so excited. We have steamed rice and just some lettuce. You can use romaine, whatever kind of romaine. Any kind of bibb lettuce, butter lettuce, doesn't matter. And some ssamjang. And I'll post this recipe on my blog. So, we're going to go ahead and dig in. Just take a little piece of lettuce. And you know who this is for. I'm getting her back. So, go ahead and just fold it up. Is it good? So, I hope you guys try this. It's very simple. It's relatively inexpensive. You can use whatever meat you really have on hand. We used ribeye today, but whatever's on sale at your grocery store. Just any kind of lettuce, some steamed rice, which is always economical. And the ssamjang, which if you make once, will last you a really, really long time. So, I hope you guys enjoyed watching me and my momma. So, if you liked watching this, let me know. We'll do some more. She's a super busy, super mom. But I will definitely try to fit her into her busy schedule. And we'll definitely come back and do another one. So, thanks so much. I love you. ", "duration": 284.83, "segments": [[68, 74], [75, 101], [102, 110], [118, 138], [139, 155], [156, 195], [198, 216]], "seg_text": " ", "pure_cap": "add black pepper to the sliced beef. add sliced asian pear soy sauce sesame oil onion and garlic to a blender. turn on the blender to mix the ingredients. pour the marinade onto the beef and mix by hand. add the chopped green onion and sesame seeds to the beef and mix. put the beef onto a pan and place to the pan on a stove to heat. place the beef and ssamjang paste onto a piece of lettuce"}, {"image_id": "WrJ_Xj9FArM.mp4", "caption": " peel and slice the potatos pour oil and sprinkle salt and pepper over the potatos bake the potatos in the oven mix flour pepper and beer together coat the fish in flour salt and pepper dip the fish in the batter fry the fish in the oil boil the peas in the pot of water chop up the mint finely mash the peas with the mint and creme fraiche add salt and pepper to the peas", "id": 190, "seg_prompt": "301 ; 26, 52 ; 56, 62 ; 62, 67 ; 83, 96 ; 100, 113 ; 129, 132 ; 134, 154 ; 182, 184 ; 186, 202 ; 204, 213 ; 213, 217......................................", "asr_text": " Hey guys and welcome back to the kitchen, so today I'm here on my own, Mike is not here, but I'm doing a very exciting recipe today, a lot of you have been asking for traditional homemade fish and chips. So we're going to start off with the chips, we're using Maris Piper potatoes today because apparently they go squishy in the middle and all fluffy and nice and crispy on the outside. Chips are probably one of my favourite things ever, but I always feel guilty about eating chip chop chips because they are fried. So today we are going to be baking them. I always have cockles with my fish and chips and now they're hard to find. Chip shops do not stock cockles anymore. If Mike had his way I think we'd probably have fish and chips take away once a week, however it's usually more like once every couple of months, but if it works out well cooking at home you never know, maybe we can start doing at home and serve game take away. So now we're going to pop them in the oven for about 40 minutes to bake. It's now time for the fish, we are actually using coley today instead of cod because it's more sustainable, but what we're going to do first is make the batter and we're using So whilst the oil is heating up I'm just going to sift in 225g of self raising flour. I hate beer, but beer battered fish always tastes good. We're going to prepare the fish. What we're going to do first is pop a little bit of flour, give it a bit of a dusting on I think this just helps the batter to stick to the fish because otherwise it would be a bit slimy. I'm going to put a little bit of salt and pepper on. So now we're done with the fish, we need to test that the oil is hot enough. You must be very, very careful with hot oil, but you want to take a little bit of bread and you want to pop it into the oil and see how it reacts, it's meant to fizzle away. I want it to have a good coating of batter and then we're going to pop it in. And we're going to fry it for 2-3 minutes on each side and put the other one in as well. Never fried fish at home, but it looks amazing. I'm really excited by this. Mike is going to be so jealous he's missing this. Look at that, golden brown. It's difficult to know when the fish inside is going to be cooked. You can see that the batter is done because you want it to still be nice and succulent, you don't want it to be like a dry old boot. I'm going to take it out now and pop it onto some kitchen roll to soak up any excess oil. They look amazing! No fish and chips where we compete without mushy peas though, so we're doing mushy peas as well, DIY style, we've got Sainsbury's garden peas, boil them away for a minute. I'm going to chop up a few leaves of mint and of course Mike is like the condiment phobe and the only thing he likes is mayonnaise. He doesn't like vinegar, doesn't like dark sauce, doesn't like ketchup, doesn't like barbecue sauce, just mayonnaise, boring, glad he's not here. I'm going to pop the mint in, pop the creme fraiche in and we're going to mush them together with a fork. This is quite fun, it's like popping bubble wrap. Mix it up, put it in our little pot. I've never made mushy peas before but if I do say so myself I think they look pretty So I'm going to serve everything up on traditional British newspaper because that is the old So here they are, they are looking pretty amazeballs. I'm going to pop on a little bit of lemon. OK, I'm going to pop a bit of ketchup on, don't tell Mike, he's not here. What he doesn't know won't hurt him, moment of truth. That is so good, almost like a real chip shop, fish and chips, nothing better than eating chips with your fingers, dipped it in the mushy peas as well. Even though it's not fried, I think they're pretty damn good chips. I think we absolutely nailed this. The batter is just crunchy enough but just soggy enough in the right places. If you enjoyed our traditional British fish and chips recipe then don't forget to check out our brilliant British scones here and Jack's restaurant style harissa sea bass recipe Mike has all of this washing up to deal with when he gets home, I love it, he's missed the fun parts. Don't forget to subscribe if you want to see new videos every Wednesday and comment below if you want to see anything special, if you have any requests for us and we'll try our best to make them for you. See you next time. ", "duration": 301.83, "segments": [[26, 52], [56, 62], [62, 67], [83, 96], [100, 113], [129, 132], [134, 154], [182, 184], [186, 202], [204, 213], [213, 217]], "seg_text": " ", "pure_cap": "peel and slice the potatos. pour oil and sprinkle salt and pepper over the potatos. bake the potatos in the oven. mix flour pepper and beer together. coat the fish in flour salt and pepper. dip the fish in the batter. fry the fish in the oil. boil the peas in the pot of water. chop up the mint finely. mash the peas with the mint and creme fraiche. add salt and pepper to the peas"}, {"image_id": "RoLhMa9SHsI.mp4", "caption": " spread the butter on two pieces of bread heat one piece in the pan and brush some aioli on top add the cheese on top and brush more aioli on top add the pickles slices of jalapeno tomatoes and the chadders on top top it off with the other piece of bread let it cook on low heat and then flip it take it out to serve when both sides are ready", "id": 191, "seg_prompt": "258 ; 40, 51 ; 56, 68 ; 74, 87 ; 90, 118 ; 131, 138 ; 140, 158 ; 179, 188......................................................", "asr_text": " Hey, Mike Foster here, today I'm going to show you how to make a killer grilled cheese. Let's show you what's in it. Take a look. We have Havarte cheese, provolone cheese, a sharp cheddar, and this is Fontina. Couple of dill pickles, some sliced jalapeno, a thinly sliced tomato, I'm going to put some killer garlic aioli mustard in the middle of it on a whole grain bread, okay? I'll meet you at the stove and show you how this all comes together. Okay, we're buttering up this bread. Now I don't usually use a lot of butter, I like to use olive oil, but I want this to be killer diller, so I'm buttering both sides of this bread, okay? I'm going to toss it into this pan over here. Alright, let's put the first one in, you can hear a little sizzle there. I'm going to add a little of the aioli, mix that around, alright, I'm going to start adding That's the Havarte, provolone on one side. Little more aioli in the middle, remember this is killer, so we've got four different I'm going to put the pickles, a couple of slices of jalapeno, if you don't like the heat, leave the jalapeno out, but of course, come on, you love the heat, don't you? Nice few slices of farmer's market fresh organic tomatoes, the sharp cheddar, and this is the fontina, a little more of the aioli, oh my goodness, this is going to be killer, and we'll top it off with the bread, okay? We're going to let this cook on a slow heat, and then we're going to flip it, let's take a look at the bottom. Okay, I'm going to flip this guy guys, ready, oh yeah, oh, oh nice, this is starting to melt down, so I'm going to reduce the heat, so this is going to cook another couple minutes when it's done, I'm going to serve it up, plate it, and we'll let you know how it tastes. Take a look at it, alright, I'm going to plate this guy, okay, nice, I'm going to slice this in half, that pickle is trying to be a little crazy, let me show you, we'll put it up like this, how's that look, nice, alright, that's going crazy, okay, so how to make a killer grilled cheese, well I kicked this one up a notch, several notches, let's bring it up here, see how it tastes, you see it? Take a bite, you can taste all the different cheeses, I got the aioli, I'm not getting the heat from the jalapeno, but there's one sitting right there, let's take a bite, killer, until next time, peace, take a look at that. ", "duration": 259.0, "segments": [[40, 51], [56, 68], [74, 87], [90, 118], [131, 138], [140, 158], [179, 188]], "seg_text": " ", "pure_cap": "spread the butter on two pieces of bread. heat one piece in the pan and brush some aioli on top. add the cheese on top and brush more aioli on top. add the pickles slices of jalapeno tomatoes and the chadders on top. top it off with the other piece of bread. let it cook on low heat and then flip it. take it out to serve when both sides are ready"}, {"image_id": "RAsemdTGDYk.mp4", "caption": " put the eggs in a bowl and whisk them whisk water with the eggs add oil to the pan add the eggs to the pan push the egg in the pan add salt and pepper to the eggs", "id": 192, "seg_prompt": "243 ; 27, 39 ; 39, 71 ; 73, 82 ; 88, 94 ; 94, 170 ; 198, 207..........................................................", "asr_text": " Today I'm going to be making some really, really easy scrambled eggs. I've got four eggs, four tablespoons of water, that's at room temperature, and one tablespoon of vegetable oil. Three ingredients, let's get started. First thing we're going to do, get all of our four eggs into our bowl. I'm just going to start whisking those around. This is a really, really simple recipe. And now my four tablespoons of water, so that's one tablespoon of water per egg. Now you can use milk if you wish, however, you know there's a lot of debate, but in most hotels, restaurants, the chefs will use water. Most chefs believe in water over milk, but at home, you want a little bit more nutrition. Throw in the milk, we'll just mix that up, I want that really well whisked, and then we're ready to get our pan heated up and get on to the next step. Alright I'm back and I've set up my hot plate here. First thing, get our oil in there, you can just mix that around a little bit. You don't want your heat too high, and then I'm going to grab all of my egg, I'm just going to give it a little last minute whisk and get that right in there, just like that. And then what I'm going to do is, right away, I'm going to start pushing the egg. If we leave the egg in there and don't move it, we're going to turn this into an omelet. So I'm going to just keep moving my egg, just like this, I'm actually going to lower my heat, and then you just want to push it. Now you do not want to have a really high heat, because what will happen is your egg will actually start browning. Now if you like a little bit of a crust on your egg, that's fine, however, I like my egg without that kind of crust, and so you want to do a low heat. Just like that, you can see how quickly this is coming together. Just before I started filming, I did make my toast, my toast is all ready to go. You can see in real time how quickly this comes together. And the longer you let this sit here, the more moisture is driven out of the eggs, and the drier they will become. And at this point right here, you can see, we're maybe 15-20 seconds away from plating. And right there, we're almost done. And that's it. So let's plate this up, turn this element right off, and I'll go get my plate. Alright, I've just zoomed in a little bit. Here's our beautiful egg, we'll get that right on there. Beautiful scrambled egg platter, oh that looks good. Just like that. We'll get our toast on there as well. Hit that with a little pepper, a little bit of salt, and there we go, my easy scrambled I hope you enjoyed this video, and I'll see you next time. ", "duration": 243.5, "segments": [[27, 39], [39, 71], [73, 82], [88, 94], [94, 170], [198, 207]], "seg_text": " ", "pure_cap": "put the eggs in a bowl and whisk them. whisk water with the eggs. add oil to the pan. add the eggs to the pan. push the egg in the pan. add salt and pepper to the eggs"}, {"image_id": "eZqq8C0U49M.mp4", "caption": " season chicken with salt black pepper and garlic powder rub that in and do it on the other side pour 1/4 parmesan cheese to some tomato pasta and mix up pour the mixed sauce on a baking pan put the chicken breast on it and pour some sauce over it cook it in an oven for 30 minutes and top with mozzarella cheese and cook for another 5 minutes", "id": 193, "seg_prompt": "233 ; 47, 62 ; 77, 90 ; 97, 111 ; 115, 163 ; 168, 196..............................................................", "asr_text": " Hey everybody, it's Rocky. So last night I made some chicken parmesan and ugh, was it good? I mean seriously, it was delicious. I mean this is definitely one I'll be adding to kind of like a regular rotation. It was simple, super simple. All I did was like just season the chicken, toss it in the pan with some sauce and some cheese. It wasn't breaded and then I threw it in the oven for half an hour and then bada bing bada boom, there was my dinner. I didn't show this but I actually did serve it alongside of some steamed spinach and it was just, it was perfection. So if you want to see how I make my version of chicken parmesan then just keep on watching. So I have my chicken breasts out and I just have a combination here of salt, black pepper and garlic and I'm just gonna sprinkle that over my chicken breasts and I'm just gonna rub that in and I want to make sure they're nice and coated. I want the chicken itself to have flavor. Have you ever like gone to a restaurant and you're eating something that you know some kind of like piece of chicken or whatever that has sauce on it but when you bite into the actual chicken it tastes like nothing and I really hate that. So we're gonna turn them over and we're gonna do this exact same thing to the other side. I have one and a half cups measured out in a measuring cup of just a regular pasta sauce and right now I'm just gonna pour in about a quarter cup of parmesan cheese and I'm just gonna mix that together. I have a baking pan that I sprayed down with some olive oil spray and I'm just gonna pour some of my sauce down right onto the pan. Just kind of make a little bed for my chicken breasts to lay down on. Get my chicken breast and lay it right down on top of the sauce just like that and now we're gonna pour the remaining sauce over the chicken breasts. And just make sure they're all covered with sauce. I'm just gonna pop them into a 375 degree oven for about 30 minutes or until my chicken is cooked through. Alright 30 minutes later and it's out of the oven and it is cooked through so I'm gonna go ahead and do is put down some mozzarella cheese right over the top. And this cheese is part skim cheese I get from Trader Joe's. Alright I'm gonna put it back of the oven for about five minutes or until the cheese is melted. And here is our unbreaded chicken parmesan right out of the oven. The cheese is just kind of like melting off each of the chicken breasts. Smells so good. I cannot wait to dig into this. So if anybody has any questions just go ahead and post them below. The full recipe and pictures will be on my website which I'll post a link to below and until next time ", "duration": 234.17, "segments": [[47, 62], [77, 90], [97, 111], [115, 163], [168, 196]], "seg_text": " ", "pure_cap": "season chicken with salt black pepper and garlic powder. rub that in and do it on the other side. pour 1/4 parmesan cheese to some tomato pasta and mix up. pour the mixed sauce on a baking pan put the chicken breast on it and pour some sauce over it. cook it in an oven for 30 minutes and top with mozzarella cheese and cook for another 5 minutes"}, {"image_id": "sje4izweMUg.mp4", "caption": " scrape off the belly side from the meat taking off the tendons cut small pieces of the meat diagonally against the grain mark then cut straight down into square pieces", "id": 194, "seg_prompt": "116 ; 14, 38 ; 59, 91 ; 93, 109......................................................................", "asr_text": " The skin's still on, right? The belly's over here. So we're going to take both of those off here, break it down here, right? Kind of use most, keep most of it here intact, right? It's nice long strokes here, right, get rid of that, right, and then right down the skin. Close to the skin as possible here, you can probably scrape a little bit off there. This doesn't have too many tendons in it. All right, take it all off right there, back clean, all right? And with this, you want to cut it on a diagonal, right, with the lines. So the lines here with the lines of your knife, right? This is with the grain, right? We're going to take it over, and we're going to go this way, against the grain, with the Make on the right side an X also, okay, so you know you're kind of right, right? So we'll do a little bit of nigiri here, and I'll do the rest of sashimi, just to show you the angle of the cuts with the tuna, right? Look at that, nice color. Yeah, this is like, this is true butter here. This is what you can have all day long. A lot of oil content in this, just amazing stuff, right? And learn to appreciate this one, take your time when you order this in the sushi bars. This is the filet mignon of the animal right here, right? Leave that right there. We're going to take this side, and again, like I said, straight down, right? About like a half inch cuts, nice long strokes, right? Just all the way down. Just go all the way down. This is what you want. You don't want to put any spicy on this, very little wasabi, very little soy sauce. ", "duration": 116.5, "segments": [[14, 38], [59, 91], [93, 109]], "seg_text": " ", "pure_cap": "scrape off the belly side from the meat taking off the tendons. cut small pieces of the meat diagonally against the grain mark. then cut straight down into square pieces"}, {"image_id": "Cgyi5kaU7Qc.mp4", "caption": " add sauces and spices to the boneless chicken mix the chicken with hands add oil to pan cook the chicken add ginger and garlic add onions add vegetables saute the food add the sauces to the pan mix everything up add rice add egg to the pan add spices", "id": 195, "seg_prompt": "357 ; 50, 63 ; 65, 70 ; 77, 90 ; 90, 125 ; 130, 140 ; 138, 145 ; 150, 165 ; 165, 173 ; 177, 205 ; 210, 223 ; 224, 240 ; 266, 273 ; 280, 293..............................", "asr_text": " Welcome to chief kitchen today. I'm going to make chicken fried rice with fried eggs. These are the ingredients of the recipe First one rice I have boiled and chill the rice in the fridge Next for the sauces. I'm using a dark soy sauce tomato sauce green chili sauce oinsen sauce chili vinegar fish sauce light soy sauce and then I have about half a kilo of boneless chicken and The spice powders have pepper and chili powder. You can even use paprika Spring onions, and then I have bell peppers green red and yellow long-cut onions ginger and four cloves of garlic Carrots and yes, these are the ingredients of the recipe. So let's see how to make this in the boneless chicken. I'm adding dark soy sauce about two teaspoons then one spoon of Chili vinegar a teaspoon of chili powder half a teaspoon of pepper powder and then salt to taste mix everything well So I've mixed everything and I also cut the chicken into really small bite-size pieces the pan is hot and I'm adding oil Make sure you add to fill the bottom layer of the pan We are going to cook the marinated chicken. I've marinated this for about one hour You're gonna cook this till it's really dry You don't have to add any water the chicken will let out its water you can see to keep cooking It's really dry So yes, the chicken is done. You can see it's completely dry So it's done Now in the same pan, I'm going to add just a little bit of oil add ginger and garlic finely chopped And saute it for a minute now add onions Saute all the ingredients in high heat now add all the veggies This is the time I will be adding the sauces One to two teaspoons of green chili sauce One teaspoon of ointin sauce One to two teaspoon of live soy sauce One teaspoon of tomato sauce Little bit of pepper powder little bit of chili vinegar about one tablespoon Mix everything well Now add the chicken And mix everything well Now add the rice Now the rice is done I'm going to plate this and now it's time to do the fried egg I'm adding oil because it is frying. I will be adding a lot of oil Make sure the oil is really hot Because when we add the egg it has to cook immediately now. I have two eggs here, and I'm adding I'm going to add the chili powder And then fish sauce not much just a few drops is enough Make sure you have the egg in high heat while you're doing this I'm going to turn the egg See how guys the dish is done Chicken fried rice with fried egg. I'm going to have a taste of it Looks really gorgeous Mmm, it's so good So nice with the fried egg It just tastes super delicious. I'm going to continue having my fried rice and I'll see you guys in my next video. Take care everyone ", "duration": 357.5, "segments": [[50, 63], [65, 70], [77, 90], [90, 125], [130, 140], [138, 145], [150, 165], [165, 173], [177, 205], [210, 223], [224, 240], [266, 273], [280, 293]], "seg_text": " ", "pure_cap": "add sauces and spices to the boneless chicken. mix the chicken with hands. add oil to pan. cook the chicken. add ginger and garlic. add onions. add vegetables. saute the food. add the sauces to the pan. mix everything up. add rice. add egg to the pan. add spices"}, {"image_id": "fw_3Bg17UFU.mp4", "caption": " add butter to a hot pot break some eggs and add the yolk into a bowl add the egg yolks cayenne pepper salt and lemon juice to a blender add the butter into the blender while on add vinegar and salt to a pot of boiling water pour an egg into the pot place slices of canadian bacon onto a hot pan place the bacon poached egg hollandaise sauce and chives on top of an english muffin", "id": 196, "seg_prompt": "304 ; 23, 28 ; 50, 71 ; 80, 99 ; 120, 132 ; 154, 161 ; 173, 179 ; 209, 211 ; 237, 265..................................................", "asr_text": " Hey everyone, Chef Jason Hill here and today I'm going to prepare a traditional eggs benedict with homemade hollandaise sauce and Canadian bacon. Let's get started. First thing we're gonna do is make up the hollandaise sauce. First we need to melt down 9 tablespoons of butter. I'm gonna put my little sauce pot on a low heat so we don't want to burn the butter. I just want it to melt. If you break your butter up into little chips it tends to melt a little faster. Okay, we're just about there. If you want, you can remove the froth from the top by skimming it with a spoon, but it's not necessary. So we're gonna take three large eggs. We need the egg yolk. Crack it open. This is the messiest part of the job. There we go. There's one yolk. And don't throw out your egg whites. You can use this to make a healthy omelet. Now we're just gonna add everything to the blender except the butter. Three egg yolks. Eighth teaspoon of cayenne pepper. This really doesn't give it any heat. It just pops the flavors out. Half teaspoon of kosher salt or sea salt. And then a tablespoon of fresh lemon juice. I'll put my lid back on, leaving the vent hole open so we can drizzle in our butter. Power on the machine. Look how cool this display is. And we're gonna start on number one. Once that gets going, I'm gonna slowly drizzle in the butter from the top. And that's it. Put the butter. Remove the lid. Oh my gosh. Perfect. Absolutely perfect hollandaise sauce. Now it's time to poach the eggs. Okay, I got a slow boil going on here. You don't want it to be a rapid boiler. Your egg will break apart. And if you don't have really fresh eggs, to help the egg coagulate as it's cooking, add two teaspoons of vinegar. And I have a quart of water here. And I'm gonna throw in a pinch of salt. And we're gonna start stirring this to form a little whirlpool. And this will also help keep the egg intact. And now I'm just gonna slowly pour in our egg. Okay, it's been under just about two minutes on low. I'm gonna scrape away some of the egg white. You'll still want the egg yolk to be runny, so take your slotted spoon and carefully remove your poached egg. Look at that little perfect poached egg there. Yum. After we poach the eggs, let's go ahead and toast our English muffin. Get our pan nice and hot. A little cooking spray. I'm just gonna heat those up. It only takes 30 seconds. So our sauce is done. The eggs are poached. The muffins are toasting. Canadian bacon is sizzling away. I think we're good. All right, let's build our eggs benedict. Get our Canadian bacon on there, followed by our poached eggs. And then our wonderful homemade hollandaise sauce. And for garnish let's put a little bit of fresh chives from the garden. Oh boy. Oh, look at this. Pretty amazing how something so elegant can be done so easy. Give this recipe a try. You won't be disappointed. This is one of my favorite things to eat. Thanks for tubing in. ", "duration": 304.5, "segments": [[23, 28], [50, 71], [80, 99], [120, 132], [154, 161], [173, 179], [209, 211], [237, 265]], "seg_text": " ", "pure_cap": "add butter to a hot pot. break some eggs and add the yolk into a bowl. add the egg yolks cayenne pepper salt and lemon juice to a blender. add the butter into the blender while on. add vinegar and salt to a pot of boiling water. pour an egg into the pot. place slices of canadian bacon onto a hot pan. place the bacon poached egg hollandaise sauce and chives on top of an english muffin"}, {"image_id": "fJ47lmh3uiU.mp4", "caption": " heat the butter in a sauce pan add the onions to the pan season with a little bit salt add the snails to the pan put the bay leaf in the pan and season it with salt and pepper add the wine to the pan put the cooked snail on the special baking tray and put compound butter on top cook the snails in the oven", "id": 197, "seg_prompt": "630 ; 62, 76 ; 103, 106 ; 121, 126 ; 194, 198 ; 199, 212 ; 251, 254 ; 429, 518 ; 531, 561..............................................", "asr_text": " Hi, welcome to my video. We're about to cook some snails with a garlic parsley compound butter. I have that recipe of a compound butter on my channel, so if you want to look for it, be my guest. So to make that recipe here, I'm going to use 24 snails here. Just so you know about snails, they're part of a mollusk family and they are unified, meaning there's only one shell. A bivalve will be a clams or an oyster, that's a unified. So to cook those 24 snails, I'm going to use a little piece of butter, a tablespoon of chopped onion, and a quarter cup of white wine, and a little belly. So here I'm warming up my saute pan, in which I'm going to put my butter. Look at that. You see here, I have a half tablespoon of butter here. I'm going to cook that slowly. We don't want to bring any color to the butter. Then I will add my onions to that with my snails. Let it cook a little bit, then deglaze with my white wine, season it with salt and pepper. I will then put it in my little snails plate here, and top it with some of my compound butter that I'll have in my fridge at the moment. So the butter is almost melted. I'm going to add first the onions. I'm going to let those sweat a little bit. Sweated means for them to release their water and intensify their flavor, and then they stop to the bite. I'm going to put a tiny bit of salt with those onions, just to have them break down a little bit. It's nice when you cook to season as you go, you know? So you develop a little bit more flavor. Then I will put those snails when they're done into my oven here. My oven is trading right now at 450 degrees. It needs to be very, very hot, because I don't just want the butter to melt on them, that compound butter, but I want it to also kind of get some nice color. I need to brown a little bit as it's cooked into the oven. I'm going to grab my compound butter. Here it is. This is my compound butter that I made earlier. It smells nice. So those onions are sweated. A couple of minutes, I'm going to add my snails to them. I'm going to take that piece of daily record in couple pieces and put it with it. Season a tiny bit more. Salt and pepper. Let that cook for a minute, two minutes, and then add your wine. If you do not want, if you do not want the wine, you can just skip it. The wine brings a little bit of acidity to your snails, but if you prefer not to use the wine, just don't use it. It'll be fine. Okay, I'm going to deglaze now with my wine, and I'm going to let it cook till everything evaporates from my saute pan here. Everything radiates down. While that is happening, I'm going to cut my pieces of compound butter. Here it is. This is our beautiful compound butter, and I'm going to cut a nice slice out of it to go into my plate. I will say two millimeter thick slices. I'm going to place them. I'm going to put one on the bottom and then one on the top. All right, I'm going to put one on the bottom and then one on the bottom. The wine almost radiates down here. It needs a little bit more. See, it radiates down, so all those snails get wrapped in iron. It gets wrapped all that nice seasoning. It's like a paste, a glaze, getting it onto the snails. Okay, see, it's nothing left almost here. I'm going to put those into my mold. I'm going to put two per. I'm actually putting 12 snails on each plate just to make sure that the guests have enough to eat, you know, because one snails, six snails like that as an appetizer. For me, it's not enough, but if you only want six, it's up to you, right? Okay. Here we go. Now I'm going to top those with more butter. I'm going to take those and place them in my oven right away. You will see in five minutes they'll be coming out and be a beautiful thing. Let's just be patient now. You can see they're cooking nicely in the oven. Almost ready, bubbling nicely. Oh, that's going to be yummy. They're coming out. Beautiful little thing. Oh, it's hot. They get very hot. Here we go. So those are your beautiful snails here. I'm going to eat one right now with a piece of bread. You need bread for that. They're hot. I'm going to try that. Take that bread in that beautiful garlic butter parsley sauce. Thank you for watching. It's a pleasure to share something like that with you. Bye-bye. ", "duration": 631.0, "segments": [[62, 76], [103, 106], [121, 126], [194, 198], [199, 212], [251, 254], [429, 518], [531, 561]], "seg_text": " ", "pure_cap": "heat the butter in a sauce pan. add the onions to the pan. season with a little bit salt. add the snails to the pan. put the bay leaf in the pan and season it with salt and pepper. add the wine to the pan. put the cooked snail on the special baking tray and put compound butter on top. cook the snails in the oven"}, {"image_id": "gswKIbddBHw.mp4", "caption": " slice the mushrooms into small pieces add oil cole slaw mushrooms and garlic salt to the pan place the filling in the center of the wrapper fold the wrapper and seal the edges together spread sesame oil in a pan place the potstickers in the pan add water to the pot and cover", "id": 198, "seg_prompt": "207 ; 73, 77 ; 82, 94 ; 113, 116 ; 123, 148 ; 160, 167 ; 168, 176 ; 182, 189......................................................", "asr_text": " Hi everyone! My name is Leela and welcome to my kitchen. I hope everyone had a wonderful New Year's. I know in my last video I had mentioned that I've gone down to Palm Beach but I also went to New Jersey to spend some time with my family during Christmas as well. So now I'm very far behind and I need to get caught up and I also wanted to do some videos for Chinese New Year which is coming up on January 23rd I believe. So today I'm going to be making some pot stickers. Now I have another pot sticker recipe which has the meat filling but these are vegetarian pot stickers for those of you who don't eat meat. So let's go ahead and get started on this recipe. For this recipe I'm using a 14 ounce bag of coleslaw mix, a package of pot sticker wrappers, if you're vegan make sure to get the ones without the egg, a 15 ounce can of straw mushrooms, stir-fry oil which has the flavors of garlic green onion and ginger already infused in it, sesame oil, and garlic salt. First drain the can of mushrooms and then chop them into smaller pieces. Next heat a non-stick pot on high and add two tablespoons of the stir-fry oil. When the oil is hot add the coleslaw mix, mushrooms, and a half a teaspoon of garlic salt. Stir-fry for about six to seven minutes or until the cabbage becomes soft. Make sure to stir constantly so that the cabbage does not brown. Then remove it from the heat and let it cool down about 15 minutes. Once the filling is cool then it's time to fill our wrappers. Place the wrapper on a plate or work surface. Add some of the filling then using your finger wet the edges with a little bit of water. Then fold it in half, pleat the outer edge, and then pleat the entire top edge using your index finger as a guide. Pleat the end and press firmly to seal. Then place the finished pot sticker on a plate and continue wrapping the rest. Once all of the wrappers are filled heat a large non-stick pot that has a tight-fitting lid on medium-high. Add one tablespoon of sesame oil and spread it around evenly using a paper towel. Then add about 15 to 20 pot stickers. Keep in mind that you want to space them out so that you don't overcrowd the pot. You may only be able to add 10 or so depending on the size of your pot. Next add a half a cup of water, cover, and let them cook for eight minutes or until the water boils out. Then remove the lid and let it cook one more minute. Then carefully remove them from the pot and serve. Enjoy! For complete ingredients and instructions click the link below. Thank you for watching! ", "duration": 207.83, "segments": [[73, 77], [82, 94], [113, 116], [123, 148], [160, 167], [168, 176], [182, 189]], "seg_text": " ", "pure_cap": "slice the mushrooms into small pieces. add oil cole slaw mushrooms and garlic salt to the pan. place the filling in the center of the wrapper. fold the wrapper and seal the edges together. spread sesame oil in a pan. place the potstickers in the pan. add water to the pot and cover"}, {"image_id": "X1e5zsLlbZo.mp4", "caption": " cook udon noodles in boiling water cut the ginger into slices slice the onion and carrot cut the cabbage in half and slice add oil and ginger to the wok add red onion and carrot to the wok add the cabbage and stir everything drain the udon noodles add the noodles to the stir fry pour soy sauce onto the noodles slice up the ginger sprinkle the nori sprinkles and garnish with ginger", "id": 199, "seg_prompt": "322 ; 13, 27 ; 28, 41 ; 41, 80 ; 85, 100 ; 114, 127 ; 128, 140 ; 140, 148 ; 155, 170 ; 177, 186 ; 194, 205 ; 220, 237 ; 267, 270..................................", "asr_text": " First, pour 1.5 litres of water into a pan and turn the heat to high. Once the water has boiled, get one pack of clear spring brown rice udon noodles and add the whole pack into the pan. Stir and leave to boil for 9 minutes. Cut the ginger into thin slices, then into fine smaller pieces. Ginger is great for any Asian stir fries. Cut the root of the red onion and peel off the skin. Cut the other tip off and then into half. Thinly slice the onion while keeping its length. You can also use ordinary white onion but red onion brings out the beautiful colour of the final dish. Cut the carrots into slices, then into thinner strips. The size of the vegetable can be adjusted according to your preference. Cut the cabbage into two, we will only use one half. Cut diagonally from the leafy part to the root. You can choose to keep or remove the hard part of the root. The cabbage will shrink to half of its current size so don't be afraid to add planting. Heat the wok with strong flame. Take a bottle of clear spring toasted sesame oil and add roughly 2 tbsp into the pan. First add the ginger, then the red onions and continue to stir. Add the carrots and finally the cabbage. Stir and mix well. Leave on low heat with the lid on to steam the vegetables for a few minutes. When the udon noodles are ready, drain it with a sieve, wash it on the cold running water to stop any further cooking and to remove the excess starch. Drain once more and add it to the stir fry. As you can see the vegetables have shrunk in size. Add the udon noodles and stir well. Take a bottle of clear spring teriyaki sauce, shake the bottle well and pour plenty onto the noodles as the noodles will soak it up. Continue to stir on a low heat to prevent burning. Create a pack of clear spring sushi ginger, pour half or the preferred amount into a bowl to drain. Cut into very thin pieces. Don't worry about the black pieces, they are the edible shiso leaves which add this natural pink colour to the ginger. Serve the noodles on a large plate if sharing. Get a pack of clear spring green nori sprinkles. Sprinkle a tablespoon worth over the noodles. The combination of the chewiness of the udon noodles, the sweetness of the teriyaki sauce and the sharpness of the pickled ginger creates a flavour rich dish. We made this dish using clear spring brown rice udon noodles, toasted sesame oil, teriyaki sauce, green nori sprinkles and pickled ginger. For the vegetables, we used cabbage, carrots, onion and ginger. You can make this dish using any of our six noodles in the range. There are three different types of both udon and soba noodles for you to enjoy. ", "duration": 322.5, "segments": [[13, 27], [28, 41], [41, 80], [85, 100], [114, 127], [128, 140], [140, 148], [155, 170], [177, 186], [194, 205], [220, 237], [267, 270]], "seg_text": " ", "pure_cap": "cook udon noodles in boiling water. cut the ginger into slices. slice the onion and carrot. cut the cabbage in half and slice. add oil and ginger to the wok. add red onion and carrot to the wok. add the cabbage and stir everything. drain the udon noodles. add the noodles to the stir fry. pour soy sauce onto the noodles. slice up the ginger. sprinkle the nori sprinkles and garnish with ginger"}, {"image_id": "UaQ_PwDnIis.mp4", "caption": " put 3 dozens of clams into a pot and boil them till they open up take three slices of apple smoked bacon and fry them simultaneously in other pot for five min and remove melt butter and then mix with flour add 1 finely diced onion into the same pot then add the smoked bacon and stir add garlic salt and celery seeds and stir add clam water to the stock and cook add three finely diced potato clams and rich creme and cook the potatoes add a little black pepper add 2 tbsp of dry parsley", "id": 200, "seg_prompt": "351 ; 58, 75 ; 76, 105 ; 112, 158 ; 180, 211 ; 212, 220 ; 238, 260 ; 262, 298 ; 299, 304 ; 312, 318..............................................", "asr_text": " Hi, I'm Len, the ball chef, and today we're going to cook up a pot of New England clam And I'm going to give you the step-by-step method to put this recipe together. It's delicious, and we're going to go right through it and show you exactly how it's done. Ingredients are pretty simple. We've got three dozen medium-sized fresh clams. Three slices of apple smoked bacon, two tablespoons of sweet butter, a tablespoon and a half of garlic, a tablespoon and a half of salt and celery seed, three potatoes finely diced, one white onion finely diced, and of course, four and a half tablespoons of flour to make the road to put this dish together. The first thing we're going to do is take this boiling pot of water and put our clams in there, and we're going to let these things cook until they're fully steamed and they We want to make sure that the clams that don't open up, we don't use. Our next step is we're going to take our apple smoked bacon, we're going to put it right here into this pot, and we're going to thoroughly brown off our bacon, and we'll let that go here for about five minutes here, just let off all the fat. As you can see here, we've got our bacon completely browned off here, and we've got our renderings of the bacon, which we're going to add to our butter. We're going to put this up on medium heat, and this will start our roux that we use for the base of our chowder here. As we get this butter completely melted down here, we will then take and put in our flour and what we're going to do is we're just going to whisk this around, and we're going to brown this off and like that. We do want to take the flour off thoroughly, and we'll just stir this around here, and then just going back over here, you can see we've got the clams all nicely chopped up. We've got probably about a cup of clams and so there, so that's ready. We're just going to let this roux cook here for a few minutes, and then we'll show you what we're going to do next. Now that we've got our roux, put this in as soon as we want. What we're going to do now is we're going to put in our onions. We have now only diced our applesauce bacon, so we're just going to stir this around and put out more of the flavor from the onion and the bacon. We'll flavor this dish at this point. We'll go ahead and put in our garlic and our celery seed and sea salt. We'll turn it in and stir this around for about two and a half minutes. The onions are now starting to become translucent. Now what we're going to do next is we're going to take the clam liqueur that we have reserved, and we're going to put that into our stock. We're going to turn this to a high heat, and we're going to let this boil for about five minutes, and then we're going to take the next step. As you can see, this is cooked up nicely. We're going to put our potatoes in here and our clams, and then we're going to add about two cups of half and half to our mixture here. What we want to do here is we do not want to bring this to a boil. We just want this to be on low heat until the potatoes are soft. If not, we are going to make these clams very tight. We're going to run it off a little bit of cracked black pepper in here and do back to whiteness. All right, well, potatoes are now thoroughly cooked, and the last step here, we're going to add in about two tablespoons of dried parsley. Probably would have gone better with some fresh parsley, and we'll just let that go for a minute there, and I think what we're going to do next here is to go ahead and plate this up. We'll put the nice little of this and bring this over here to the bowl. More juice in there. And there you've got it, folks. New England clam chowder. ", "duration": 351.67, "segments": [[58, 75], [76, 105], [112, 158], [180, 211], [212, 220], [238, 260], [262, 298], [299, 304], [312, 318]], "seg_text": " ", "pure_cap": "put 3 dozens of clams into a pot and boil them till they open up. take three slices of apple smoked bacon and fry them simultaneously in other pot for five min and remove. melt butter and then mix with flour. add 1 finely diced onion into the same pot then add the smoked bacon and stir. add garlic salt and celery seeds and stir. add clam water to the stock and cook. add three finely diced potato clams and rich creme and cook the potatoes. add a little black pepper. add 2 tbsp of dry parsley"}, {"image_id": "H4-p87JS-yA.mp4", "caption": " add flour to a bowl crack an egg into the bowl add cayenne powder and salt to the bowl pour milk into the bowl and mix the ingredients add baking powder to the bowl and mix coat the shrimp in the batter and deep fry in a pot of hot oil remove the shrimp from the oil and place onto paper towel", "id": 201, "seg_prompt": "189 ; 13, 18 ; 20, 25 ; 30, 43 ; 44, 66 ; 69, 85 ; 98, 116 ; 125, 129......................................................", "asr_text": " Now we are going to make the shrimp mother. First, put the one cup of flour, all-purpose flour, and one egg, only a few will be a pinch, and then salt also. And I will mix the milk together. It's one cup of milk, and mix it. And we also add one-fourth teaspoon of baking powder. And let's set for three minutes. So you take your shrimp, you put it in the butter, and now you're going to deep fry in that oil that's around 350 degrees. It's going to be a beautiful shrimp. So you didn't put too much oil, now. We add like an inch of oil in that small little pot. Look at this beautiful baby here. It's going to be good. What's your name? Hi Chef, I'm Joe. Chef Joe in action. Joe from the Philippines. Making us this beautiful shrimp bingay or shrimp tempura nachal we want to call them. Here they are, a beautiful tempura shrimp with a sweet chili sauce. Thank you for watching. ", "duration": 189.5, "segments": [[13, 18], [20, 25], [30, 43], [44, 66], [69, 85], [98, 116], [125, 129]], "seg_text": " ", "pure_cap": "add flour to a bowl. crack an egg into the bowl. add cayenne powder and salt to the bowl. pour milk into the bowl and mix the ingredients. add baking powder to the bowl and mix. coat the shrimp in the batter and deep fry in a pot of hot oil. remove the shrimp from the oil and place onto paper towel"}, {"image_id": "4UDMcBe5D3A.mp4", "caption": " wrap the fish meat in a paper towel pat the fish dry place garnish on ice dip knife in water cut the fish meat into pieces and place on the ice", "id": 202, "seg_prompt": "198 ; 74, 81 ; 92, 94 ; 109, 117 ; 133, 175..................................................................", "asr_text": " Hello, I'm Kevin Long at Big Night Entertainment Group and I'm here today, I'm going to show you how to make tuna sashimi. Sashimi is actually fairly easy to do. The biggest thing in the process is to really purchase the right fish. Generally your tuna is, you would buy frozen. A lot of people are surprised when they hear that about sushi and sashimi but that's actually a lot of the ways that it comes is actually very safe and good for you. But you really need to know how to treat the fish when you buy it. So most of the time the fish you can get from your local fishmonger, a lot of supermarkets will have what they call a saku block which is generally a block like this. You would buy the fish frozen, it's usually cryovac and the real way to handle it is to let it thaw overnight under refrigeration. So what you would do is usually leave it in the wrap or take it out, wrap it neatly in a little paper towel, put it on a plate and let that thaw overnight in the fridge. So your finished product the next day should be a beautiful piece of fish like we have This is a yellowfin tuna, will pat dry very briefly. And the biggest thing for people when they're doing this at home is make sure you buy the right product and then don't be scared, don't be scared of the fish, kind of have a little fun with it. Here at Empire, one of our restaurants we prepare this very simply, served over a bed of ice, which is a very traditional preparation. You want to have soy, ginger, wasabi and like I said just don't be scared of the fish, just have a little bit of fun with it. Nobody cuts it perfectly out of the gate. A little bit of water usually on your knife helps you kind of, helps your knife glide through the fish very easily. You don't want to water log it. And then it's simply slices. Get some nice pieces, beautiful kind of color, nice and lean. Set on top of our garnish, then we serve with a little bit of soy sauce. I am Chef Kevin Long with Big Night Entertainment Group and this is how you cut some beautiful ", "duration": 198.33, "segments": [[74, 81], [92, 94], [109, 117], [133, 175]], "seg_text": " ", "pure_cap": "wrap the fish meat in a paper towel. pat the fish dry. place garnish on ice. dip knife in water cut the fish meat into pieces and place on the ice"}, {"image_id": "cppB7IXFySk.mp4", "caption": " place all of the ingredients into a bowl and mix well fill the wonton wrappers with a spoonful of stuffing place the wontons on a baking pan add water and oil to a frying pan place the potstickers into the frying pan place the frying pan onto the stove cover the frying pan with a lid remove the lid from the frying pan continue cooking the wontons in the pan", "id": 203, "seg_prompt": "275 ; 91, 107 ; 110, 129 ; 130, 140 ; 142, 147 ; 149, 151 ; 152, 153 ; 157, 159 ; 163, 164 ; 165, 176..............................................", "asr_text": " Hi everyone, welcome back to another episode of Honeysuckle Catering. Today I'm going to show you how to make another fast and easy appetizer with pot stickers. Who wants those frozen packaged pot stickers when you can make them fresh in no time? I'm going to show you how to fill them, steam them, and can fry them all in one swoop. Let's get started. You're going to need half a pound of ground pork, 2 cups of napa cabbage leaves, finely chopped, 2 stalks of onions, finely chopped, about a teaspoon of ginger, finely minced, and then a whole shallot, finely chopped as well. And to stuff your filling in, you're also going to need wonton wrappers. I'm using these gyoza wrappers that's circular and really easy to handle. You want to mince all the ingredients very finely so that when you mix it together with the ground pork, it'll just come together very nicely. You don't want big chunks of onions or ginger when you bite into your pot stickers. To season your filling, you're also going to need a tablespoon of Shaoxing wine, which is like dry sherry. If you don't have this, you can use a tablespoon of sake to substitute, or even orange juice, a tablespoon of sesame oil, 2 tablespoons of soy sauce, half a teaspoon of salt, and half a teaspoon of sugar, and a dash of black pepper. For this recipe, all you have to do is dump all of the ingredients I just listed in a huge bowl and mix it well. I'm going to use my hands because it gives me more control over the mixing process. Now to fill your pot stickers, first take a wonton wrapper and then about a teaspoon of your filling, put it in the middle, and then with a bit of water, you're going to want to put it on the wonton wrappers on the edges. This will act like a glue when you pinch it together, and then purse it like this. You're going to create pleats that will help hold the wonton together during the cooking This recipe is going to make about 30 pot stickers, so once you've finished filling all of them, take a non-stick frying pan and fill it up with about a quarter cup of water, and then a teaspoon of oil. Now take your pot stickers and line them up in the frying pan. Put it on the stove on medium or medium-high heat. Now take a cover and put it on the frying pan for about 3 minutes. You're going to be steaming the pot stickers at this point. After 3 minutes have passed, remove your lid and let the rest of the water evaporate. Once the water is evaporated, you're going to be frying the pot stickers with the leftover oil from the pan. Fry it for 2-3 more minutes until the bottom is golden brown. You should be able to just remove it easily. And there you have it, your crispy pot stickers. See, the bottom is nice and golden brown from the frying, and the top is steamed. The meat inside is fully cooked now, so don't worry about that. Now for the dipping sauce, I like to mix a little bit of soy sauce and sesame oil and a little bit of sugar just to balance it out. But you can use any kind of dipping sauce you'd like, like teriyaki, ponzu, even sweet and sour would be really good too. The filling came together really well. You have cabbage in there, which helps to keep the pork moist. Thanks for watching another episode of Hunting Suckle Catering. This is the basic recipe for the pot stickers, and you can use actually anything that you'd You can use chicken, you can add mushrooms, you can put in bamboo shoots. The variety is endless. So comment below and let me know which flavor combination you would use, and to see more videos and recipes, please subscribe above, and please visit my Facebook page for more And I'll see you guys soon. Thanks for watching. ", "duration": 275.17, "segments": [[91, 107], [110, 129], [130, 140], [142, 147], [149, 151], [152, 153], [157, 159], [163, 164], [165, 176]], "seg_text": " ", "pure_cap": "place all of the ingredients into a bowl and mix well. fill the wonton wrappers with a spoonful of stuffing. place the wontons on a baking pan. add water and oil to a frying pan. place the potstickers into the frying pan. place the frying pan onto the stove. cover the frying pan with a lid. remove the lid from the frying pan. continue cooking the wontons in the pan"}, {"image_id": "T2lxCGJ9ekg.mp4", "caption": " pour olive oil in the pan cook meat in the pan add salt and ground pepper add onions meat mashed garlic cloves tomato juice tomato paste and water and stir add paprika ground cumin ground coriander and oregano and mix put the lid on and slow cook add white vinegar add oregano and stir fill a taco shell with the mixture cheddar cheese and chopped iced lettuce", "id": 204, "seg_prompt": "288 ; 63, 66 ; 68, 70 ; 91, 98 ; 115, 134 ; 142, 155 ; 164, 166 ; 191, 193 ; 200, 204 ; 219, 226..............................................", "asr_text": " Hey guys, so continuing this month's theme of easy family meals, I had to include something with a slow cooker. I love a slow cooker, especially if you don't have a lot of time to get dinner on the table. They are such an ally in the kitchen, so I'm gonna show you one of my favorite things to make in a slow cooker, crispy beef tacos. Let me show you how to make it. So for this recipe, I'm using a slow cooker It's their three-in-one multi-cooker. I really love this model because it comes with some pretty terrific features. It actually does three different things. You can brown and saute meat right in it, so no need to take that insert over to the stove top. You can do it right in the slow cooker. It will steam things for you, so it comes with a little wrap that you can put in the center and actually steam fish or vegetables, and of course you can slow cook in it. So hey, three features for the price of one, can't be beat. Now if you don't have a slow cooker, you can actually also make this recipe in a regular stock pot, and I'll leave you some instructions in the description on how to do that. So the first thing we're gonna do is we're gonna set the slow cooker to the brown and saute function at 400 degrees. Then we're gonna put a little drizzle of olive oil in the pan, and then we are going to brown two pounds of ground beef. Now this is really important because we do wanna make sure that all of that meat is actually browned and cooked through first because when we go to slow cook it, it actually is only reaching a 200 degree Fahrenheit temperature. So you do wanna make sure that all of your meat is actually cooked through ahead of time. Now if you didn't wanna use the beef, you could also use ground chicken or ground turkey, or if you wanted to make it vegetarian, you could use kidney beans. Now as our meat is browning, we're also going to add two teaspoons of salt and some freshly cracked pepper. Now this may look like a lot of salt at first, but it is important to really salt your meat well, especially as we're going to be adding lots of other ingredients into this dish, and it's going to be simmering for several hours. So we wanna make sure that we are building upon that flavor and that these tacos become really tasty. So once our meat is all browned, we're gonna add a cup of diced onion, five garlic cloves, two cans of diced tomatoes, juice and all, just throw it right in there, three tablespoons of tomato paste, and a cup of water. Go ahead and just kinda give that a stir and making sure that all of that is incorporated. Now we're gonna add all the spices, and my favorite spices for beef tacos are two teaspoons of smoked paprika, two teaspoons of ground cumin, two teaspoons of ground coriander, and four teaspoons of dried oregano. So go ahead and just mix that all up and you'll start to smell these delicious flavors start to come together. And then all you are going to do is put the lid on and then you're gonna press slow cook. And the temperature that you wanna keep this on is low. And then you can go ahead and go about your day, head off to work or school, and when you come home you will be treated to the most delicious dinner. Over time, what happens when you make this recipe in a slow cooker, all of those juices and meat and vegetables and spices, they all marry together and create the most delicious sauce. And then the final step, just before serving, is to also add a teaspoon of white vinegar. It'll just give your tacos a little bit of a tang. You won't really taste it like vinegar, it'll just heighten all the flavors. And then I also would like to add about another teaspoon of dried oregano. Give it a stir and then it's ready to be brought to the table. And here's the other thing, why I like the slow cooker. The cooking pot comes right out of the slow cooker and you can bring it to the table. That way you can keep the lid on, keep your meat warm while everybody serves themselves. And the way that I like to eat these is take a store bought taco shell, fill it with some of the taco mixture, top some cheddar cheese on top and some shredded iceberg lettuce. And then I also like to serve it with a selection of hot sauces and varying temperatures depending on what everybody likes. I love this recipe because it is so delicious. You have that very flavorful beef and the sharpness of the cheese and the coolness of the lettuce. It's such a great weeknight meal that actually did all the cooking while you were at work or school. I hope you guys give this one a try and let me know what you think. And for more great, easy recipes, be sure to subscribe and I'll see you back here next week for a really fun in-person collab with one of my favorite YouTubers, Sarah Lynn from The Domestic Geek. We'll see you then, bye. [\"Loving You Is Easy, You're Amazing\"] ", "duration": 288.33, "segments": [[63, 66], [68, 70], [91, 98], [115, 134], [142, 155], [164, 166], [191, 193], [200, 204], [219, 226]], "seg_text": " ", "pure_cap": "pour olive oil in the pan. cook meat in the pan. add salt and ground pepper. add onions meat mashed garlic cloves tomato juice tomato paste and water and stir. add paprika ground cumin ground coriander and oregano and mix. put the lid on and slow cook. add white vinegar. add oregano and stir. fill a taco shell with the mixture cheddar cheese and chopped iced lettuce"}, {"image_id": "k-aTILi_nLY.mp4", "caption": " peel and grate the potatoes add salt and water to a bowl add the potatoes to the bowl strain the potatoes and squeeze the water out melt butter in a pan cook the potatoes in the pan add onion powder salt potato powder cornstarch rice flour and water to the hash browns flatten the hash browns fry the hash browns in oil", "id": 205, "seg_prompt": "234 ; 12, 23 ; 23, 32 ; 32, 37 ; 44, 61 ; 68, 73 ; 73, 87 ; 99, 123 ; 150, 159 ; 159, 182..............................................", "asr_text": " Hey guys and welcome to Bharat's Kitchen. Today I'm gonna make fast food style hash browns. So here we go. I'm gonna start with 2 potatoes. I'm gonna peel the potatoes and shred them with a thick shredder. You basically want thick shreds of potatoes. Now in a bowl, I'm gonna add a teaspoon of salt and very very cold water. In fact so cool, I'm even gonna add ice. Then I'm gonna transfer my shredded potatoes in my bowl and I'm gonna keep it in that for about 15 to 20 minutes. So basically what we want is just to remove the excess amount of starch. Now for the next step, you're gonna need lots of muscle power. So I'm gonna strain all the water out of my shredded potatoes that have been kept in the water. I'm gonna squeeze the potatoes in batches till all the water has been drained. Now this is a very crucial step. You need to remove the water from all the potatoes. You can actually see the amount of starch that has been removed from the potatoes. I'm gonna remove any excess water with paper towel. Water should not be there. Alright, keep that in mind. Now in a pan, I'm gonna add some butter and transfer my potatoes. I'm gonna cook them on medium and not all the way through. Now what you want is basically the potatoes should be kind of a power boiled potatoes. Not wholly cooked potatoes. Alright, you don't want them to turn brown. So basically each shred should be a bit firm but not very firm as you can see. Alright, I'm gonna transfer potatoes in a bowl. Let it cool for about 10 to 15 minutes so that I can work on them. After that, I'm gonna add onion powder, some salt, potato powder, corn starch, rice flour and finally a tablespoon of water. You can see all the information and all the measurements in the description bar down below. I'm gonna mix it all up and then add some more rice flour. Alright. So basically rice flour is added to combine and provide that crispness. Now on a butter vapor, I'm gonna transfer my potato mixture, cover it with another butter vapor, flatten it with a rolling pin and be careful you don't want to over flatten them. You basically want them to be around a centimeter thick and then refrigerated to 4 to 6 hours so that you can easily cut them in standard hash brown shapes. In my case, it is triangle so you can go in any which shape what you want. You can cut them easily when they're refrigerated and they're freeze. So apparently the video has moved faster and my speech has been delayed. But the last step is basically simple frying. You need hot oil and you need to golden fry your hash browns somewhat like this. Now the real test of hash brown would be the crispy test. Right? Let's go and test the real crispy test. Now this was recorded 15 to 20 minutes after frying. And to add insult to injury, I would say... Now you can see how crispy they are and this has all been done in real time. As you know my poor editing skills. So do subscribe to my channel. Thanks for watching fast food style hash brown. I hope you liked the video. And thanks for watching. ", "duration": 234.67, "segments": [[12, 23], [23, 32], [32, 37], [44, 61], [68, 73], [73, 87], [99, 123], [150, 159], [159, 182]], "seg_text": " ", "pure_cap": "peel and grate the potatoes. add salt and water to a bowl. add the potatoes to the bowl. strain the potatoes and squeeze the water out. melt butter in a pan. cook the potatoes in the pan. add onion powder salt potato powder cornstarch rice flour and water to the hash browns. flatten the hash browns. fry the hash browns in oil"}, {"image_id": "JlXYqpEWUuA.mp4", "caption": " fry the sausages in a pan with oil slice the onion and place them next to the sausage in the pan slice the potatoes into chunks and boil them pour water in the pan and cover add tomatoes to the pan add flour salt and pepper to the pan cook the green beans in a pot of water mash the potatoes with salt pepper and milk", "id": 206, "seg_prompt": "523 ; 11, 40 ; 61, 91 ; 123, 130 ; 165, 171 ; 267, 270 ; 330, 347 ; 366, 368 ; 400, 424.............................................", "asr_text": " A good way to do them is with a tomato and onion gravy in their own gravy. It's the frying, poaching, sourcing method. You've got to have sausages that have got natural casings on them, right? Natural casings are very important. And very good quality sausages as well. So like if you use the ones that have the sort of artificial casing, when you're cooking with this way, the casing will often just crash down. So olive oil just helps from stopping from sticking. And you want to get a nice brown colour on the outside. Don't worry about whether or not they're cooked on the inside. You just want to caramelise the outside. That's the key. Caramelise, hey? Oh, brown. Yeah, brown. We call it browning in your cow. So this actually needs to be done on a fairly low heat. One onion, decent size. Quite big. Some nice pickish spices. That's too thick. The sausages are right over there. It's good to do them on a low heat. Otherwise they'll burn quite easily. You want to have a very convincing brown streak because with the poaching method the brownness can actually wash off when you're poaching them. It's a gradient flavour. Just pop that around the side and that'll sweeten up and cook nicely. I better throw some potatoes on for mash. They look like good mashes. They're sabago, I don't know. You say sabago, I say sabago. Let me just peel the potatoes over there so this could be as onion, a bit of squizzle. Just switch these over. What you can do as well is you can move the ones that are on the inside to the outside, put the ones on the outside closer to the heat. Here, take the camera for a minute. I want to explain to you how sausages are. You think of the shape of a sausage, right? You've got a thin edge in contact with the fry pan all the time. Which means that there's not a lot of surface area for the heat to get in and cook the sausage. So you're either flipping it all the time, or the other thing that people do is just sit there and burn the crap out of it so that it's cooked on the inside but then it's all burned and horrible on the outside. Why not do what I'm about to do, which is get some water, right? Cut some water in. That's too much. We're finishing off the cooking by, we should have put hot water in really, but it'll come to the boil, by essentially just poaching them in the hot water and then the little bit of juice and flavour that comes out in the water we've got left when we finish we'll use to make our gravy. That's too much water, huh? Potatoes are just going to be poppling all over there, we'll swap it over so that this is all you know what I'm saying. So what are we doing? We're eliminating some of the water that the dummy over poured after the completely exonerated of a person. Gave him a glass full of water and said put that in there. You need about however much gravy you want, a cup, a cup and a half, something like that. The tomatoes were Lenny's idea. A bit salty and the tomatoes, the acidity and the sweetness of the tomatoes just takes away the saltiness of your gravy. Can the lid go on this yet? No. There's no need to sound scandalised, just yes or no. No it was, that's fine as it is for now, thanks was. That's fine as it is for now, thanks was. Tomatoes have been chunkified. You can serve it with potato mash, you can serve it with polenta. They'll also be very nice. Now that's getting down to the sort of level we want and as I said, the tomatoes will help take away the saltiness. Reserve the sausages. You can just pop them under the grill and they'll sort of re-brown. That's got above and round for the lid on. Just soften up the tomatoes and get them to release their juices, not release their juices. Don't let the tomatoes release their juices. They must retain their juices at all times. If you find that the gravy is a little bit thin and you'd like to thicken it up, just mix a little bit of flour with cold water and tip it in towards the end. I'm sort of, I'm okay with the gravy being a bit thin to be honest. Oh I think it needs thickish. Now unctuous isn't the word. It means oily and repulsive. It can mean oily as in oleogenous or it can mean oiliness like a sort of a person who's a bit slimy and a bit too ingratiating. I don't agree with that. It is still a bit watery. Maybe a bit and also I think that's a bit much tomato. I think you put too much tomato in. Actually it needs salt Check that thing. This is very old. I've got this a long time ago. That's been in storage for about 10 years while we've been over the season. I think it might actually have the same peppercorns in it or to be switched. No I've got the new ones. What are you doing now? Well I just want to quickly do the beans and I don't really want to. You want to be careful. You can burn yourself there. That won't take long. Now that is actually starting to peel down. Can you turn that off now please? Done that. My puns are getting more and more rancid aren't they really? Would you stop using advertising words? It's really annoying. What rancid? Yeah rancid and oily and crazy. No you're the one who brought oleaginous into this or whatever the word was. I didn't say oleaginous. I said unctuous. It's had a bit of pre-cracked pepper. Yeah I just find it has a slightly different flavor. It goes through a bit better too. I don't think that can hurt. It's sort of whipping to some extent now. Like a demurely crossed pair of legs. On a permatanned You want some? Yeah. Alright. I'd say the key to cooking sausages, know your sausage. I've cooked this before then. And sometimes if you poach the sausages too long they sort of end up a bit wizened and a bit, you know like you've cooked too much. A bit dryer. Too much of the moisture's coming out and gone into the gravy that should have started in the sausage. But you know natural casing is the key. The manufactured casings, they might still say they're natural but they're made from collagen or something and they've got a sheen to them and a plasticky look. Stay away from that. And obviously the quality of the sausage is key. If you use a cheap sausage that's got this sort of soft really finely minced and mushy middle that's not going to do it. Like toothpaste. A toothpaste sausage. But I do feel you have to learn your sausage. Find one that you like. Yep. I agree. Know your sausage. ", "duration": 523.5, "segments": [[11, 40], [61, 91], [123, 130], [165, 171], [267, 270], [330, 347], [366, 368], [400, 424]], "seg_text": " ", "pure_cap": "fry the sausages in a pan with oil. slice the onion and place them next to the sausage in the pan. slice the potatoes into chunks and boil them. pour water in the pan and cover. add tomatoes to the pan. add flour salt and pepper to the pan. cook the green beans in a pot of water. mash the potatoes with salt pepper and milk"}, {"image_id": "um8-utUa9UI.mp4", "caption": " bring the vegetable broth to boil remove from heat and add shiitake mushrooms cover it and rest it for twenty mins grate the carrot and ginger tear the seaweed into 1 inch pieces remove the mushrooms from the broth cut the stems and discard them and slice the caps add the tofu seaweed to the vegetable broth and simmer for 3 min add the broccoli mushroom and carrots to the broth cover it and simmer for another min remove one cup of broth and add it to a small bowl gently stir it with miso until it is dissolved add the dissolved miso into the soup and stir", "id": 207, "seg_prompt": "237 ; 130, 140 ; 144, 156 ; 158, 162 ; 166, 175 ; 176, 182 ; 183, 190 ; 192, 205 ; 208, 210..................................................", "asr_text": " Miso is just fermented soybeans. It's considered a medicinal food in some parts of the world and is a daily staple in the traditional Japanese diet. Miso is available in a range of colors from white all the way to dark red. White misos are typically very mellow and sometimes sweet in flavor, while a red miso is much richer and hardier in taste. The longer the miso has been fermented, the darker in color it will be, so dark red misos are considered to be more nutrient rich than the lighter counterparts. You can use either dark miso or light miso in this recipe. The ingredients in a traditional miso soup are 5 cups of water or vegetable broth, half a pound of firm tofu cut into half inch cubes, 1 ounce of dried shiitake mushrooms, 4 tablespoons of light or dark miso and a sheet of nori. We're also going to use 2 cups of broccoli, 1 cup of carrots that will julienne and 3 to 4 teaspoons of ginger that will grate. Nori is a sea vegetable that's usually found in sheet form like this. It's a dense source of nutrients such as calcium, vitamin A, vitamin C, iron and iodine. I would encourage you to experiment with all the different types of sea vegetables like wakame, kombu, hijiki and arame. Miso might just be the perfect food. It contains all essential amino acids and is a great source of phosphorus, potassium, protein, B vitamins, iron and calcium. It's also rich in the anti-cancer agent, genistein. Studies show that daily consumption of miso leads to lower rates of cancer, lower cholesterol and lower blood pressure. We'll use a 3 quart saucepan, a slotted spoon, a small bowl, a fork. I'll cut the vegetables on a salad master machine or you can use a knife and cutting board. Bring the water or vegetable broth to a boil, remove it from heat and add the shiitake mushrooms. Cover and let sit for about 20 minutes. Cut the carrots and grate the ginger. We recommend not peeling your carrots, just wash them well because most of the nutrients are very close to the skin. Ginger root is a great anti-inflammatory. It also aids in digestion and can alleviate nausea. Tear the nori into 1 inch pieces. You can fold it if that helps. Using your slotted spoon, remove the mushrooms from the broth. Cut off the stems and discard them then thinly slice the caps. I like the stems so I'm just going to leave them in. Add the tofu, nori and ginger to the veggie broth and return to a simmer and cook for about 3 minutes. Add the broccoli, mushrooms and carrots to the broth. Cover and simmer for another minute just until the broccoli turns bright green. Remove 1 cup of the broth and add it to the small bowl. Gently stir in the miso with a fork until it's dissolved. It's important that your broth is not boiling when you add the miso because this could destroy the delicate cancer fighting compounds found in the miso. Stir the dissolved miso into the soup. The shiitake mushrooms in this soup are a great source of vitamin D. Vitamin D is shown to be very protective against prostate cancer. You can have this soup any time of day but I prefer to have it for breakfast. ", "duration": 237.5, "segments": [[130, 140], [144, 156], [158, 162], [166, 175], [176, 182], [183, 190], [192, 205], [208, 210]], "seg_text": " ", "pure_cap": "bring the vegetable broth to boil remove from heat and add shiitake mushrooms cover it and rest it for twenty mins. grate the carrot and ginger. tear the seaweed into 1 inch pieces. remove the mushrooms from the broth cut the stems and discard them and slice the caps. add the tofu seaweed to the vegetable broth and simmer for 3 min. add the broccoli mushroom and carrots to the broth cover it and simmer for another min. remove one cup of broth and add it to a small bowl gently stir it with miso until it is dissolved. add the dissolved miso into the soup and stir"}, {"image_id": "1U5GzTal-2Y.mp4", "caption": " spread rice onto the seaweed sprinkle sesame seeds on top of the rice flip the sheet over place tuna in a line on the sheet place sauce on the tuna roll the sheet up cut the roll into pieces add sauce to the top of the roll", "id": 208, "seg_prompt": "256 ; 25, 58 ; 74, 82 ; 83, 89 ; 91, 115 ; 118, 127 ; 134, 159 ; 187, 230 ; 245, 252..................................................", "asr_text": " I'm going to show you how to make spicy tuna roll. I have here bamboo mat wrapped in sawn wraps and half sushi nori and I'm going to wet my This is sushi rice. We already cooked and seasoned and cooled. We're going to put in there on the seaweed and spread on the seaweed. You want to cover seaweed with rice all over, no peaking. You don't want to be too thick layer of the rice, kind of one layer of the rice and you want to be even, spread evenly. Many times people do is you just cover the seaweed with rice on the center part of it, just the center and that's not going to work. You want to cover with the side, top and the bottom also. Then here I have sesame seed, just sprinkle. This is going to be inside the out roll, so I'm going to flip over. Now I have tuna, so you want to fill the tuna in the center of the seaweed about total like half an inch square and all the way end to end. Now if you want to put the spicy sauce here, you can put it now, but I don't do too much inside because when you roll, it's going to get like woozy up. So just a little bit here, then now I'm going to roll. Pick up your bamboo with your thumb and then with the other fingers, hold ingredients and then a little bit coming in here and then make it tighter, pick up, roll and shape. So that's your sushi roll. I'm trying to make the shape of the roll kind of square, depends on how you want to be. Some chef want to be like a little round on the top and square on the side. It's up to you, but the only thing you don't want to do is flat sushi. So now I'm going to cut the roll with your knife with damp towels and I'm going to cut the roll in half first, hold the roll on the side with your hand and let the knife go and cut it quickly. And if you get the little gooey stuff, you want to clean it up, otherwise it's going to get sticky and come in here and cut in half again, cut the half again and cut the So here I have plates. What else you can do is you can add more spicy sauce on the top. That's how you make your spicy tuna roll. ", "duration": 256.17, "segments": [[25, 58], [74, 82], [83, 89], [91, 115], [118, 127], [134, 159], [187, 230], [245, 252]], "seg_text": " ", "pure_cap": "spread rice onto the seaweed. sprinkle sesame seeds on top of the rice. flip the sheet over. place tuna in a line on the sheet. place sauce on the tuna. roll the sheet up. cut the roll into pieces. add sauce to the top of the roll"}, {"image_id": "Kkhvy9rQHaQ.mp4", "caption": " stir macaroni and butter add some cubed cheese add shredded cheese crack eggs and mix it with some cream pour the mixture to the macaroni and mix them well put the mixture in a baking pan cook in an oven", "id": 209, "seg_prompt": "320 ; 77, 80 ; 96, 101 ; 109, 115 ; 131, 152 ; 155, 161 ; 191, 193 ; 226, 248......................................................", "asr_text": " Hey to all you kitties out there at GetCookingPaulaDene.com, I've got a new challenge for y'all this You know, everybody thinks they make the best macaroni and cheese, well that's this week's Now I have cooked off my elbow macaroni noodles and you always hear that you want to cook your macaroni's and pasta's el dente, personally I don't like mine el dente, and especially when I'm doing macaroni and cheese. Now a little macaroni goes a long, long way, for a recipe you'd probably want to use no more than two cups of raw pasta and that will yield you about four cups. Alright for this recipe I'm going to need butter, sour cream, eggs, a little bit of salt and some milk. Alright so I'm going to start with some butter, you know this eyeball and a couple of tablespoons a little salt. You want to be careful that you don't put too much though because cheese in itself is kind of salty. Now I'm just going to mix that butter in here first and that will kind of separate my noodles. I want to show y'all real quickly what makes the best macaroni and cheese. It's called hook cheese, the finest cheese in the world for macaroni cheese. I'm just going to kind of cut this in cubes and throw it in my macaroni and because that macaroni's hot it will help melt it and you know you can't have too much cheese. So now I'm going to throw some cheese in before you've been grated and this is an aged Wisconsin and you can really do any kind of cheeses that you like. I love Gruyere cheese and macaroni and cheese, in fact I haven't even used some Swiss in It's getting real gummy y'all with all that cheese. Alright so I'm going to take my eggs and I'm going to beat them up. So I'm just going to beat up my eggs. Ok so our eggs are beaten up and our secret ingredient y'all is sour cream. It makes it so creamy and I'm probably going to use whatever that is. It's about a half of a cup. So I'm going to mix that in with our eggs. I stick pretty close to it. But look at this, how rich and creamy. But I'm going to cook this like halfway y'all and then I'll go to the oven and I'm going to stir it completely and then I'll make a judgment call at that time. Whether I feel like it needs more milk. Alright so you can see how that pasta is absorbing that milk. I know my macaroni and cheese is very traditional for this one. So I can't wait to hear some of the different recipes that y'all have. I'm just going to pour this in here. So in the oven it goes 350 like I said for about 40-45 minutes. Oh my god you've got to turn around and let everybody out there at PaulaD.com see Brandon. Somebody sent me this. They sent you that apron or did they send it to me? They sent for Brandon but I'm only there. Well Brandon, I think you're perfectly gorgeous. Your mommy would be proud. It's so fine looking macaroni and cheese. Look at that. It's not much longer. I'm going to rotate the pan about 5 more minutes. Alright y'all the buzzer just went off on the macaroni and cheese. Look at that butter. Alright so what we want to do right now is top it with cheese. 5 more minutes. You know every time you pull out a dish that's really worked and perfected the recipe and you know that it's just the very best that you're capable of doing just gives you a real proud feeling of real sense of accomplishment. Alright let's take it out y'all. I don't like my cheese. Alright let's dig in. See y'all there. Thanks for watching. ", "duration": 320.67, "segments": [[77, 80], [96, 101], [109, 115], [131, 152], [155, 161], [191, 193], [226, 248]], "seg_text": " ", "pure_cap": "stir macaroni and butter. add some cubed cheese. add shredded cheese. crack eggs and mix it with some cream. pour the mixture to the macaroni and mix them well. put the mixture in a baking pan. cook in an oven"}, {"image_id": "XzgR14o6b80.mp4", "caption": " put salt and pepper on beef steak and shallow fry it in a pan add measly paste to another pan and add sugar rice wine olive oil salt and pepper cook the steak until their color changes and slice them dip the steak in the marinate mixture cut the chinese cabbage in half and shred it season the cabbage with chili flakes vinegar sesame seed oil and wasabe paste mayonnaise prepare the tortillas and roll them using rolling pin add mayonnaise cabbage and beef to the tacos", "id": 210, "seg_prompt": "311 ; 19, 60 ; 60, 94 ; 94, 128 ; 128, 148 ; 148, 176 ; 176, 212 ; 212, 248 ; 248, 303..................................................", "asr_text": " Beef tacos with wasabi mayo. The great thing about street food is anything goes. The only rule is they've got to be really fast and really tasty. Now, these tacos mix a Mexican and Japanese flavors into a delicious meaty mouthful. First off, get that pan really nice and hot. These are sirloin steaks. Sear it in the pan with all that fat on. They'll add flavor. Salt and pepper. A couple tablespoons of olive oil in. Pan nice and hot. Hold up the steak and layer with it. Always layer away with the pan. A little shake and it stops the steak from sticking. We're looking for color. But if it sticks, it's going to burn. While the steaks are cooking, I can go in with my super quick marinade. Now, two tablespoons of meat soup paste and some fermented soy bean. That gives a really nice sort of rich sweetness. A tablespoon of sugar. A couple tablespoons of rice wine. That gives it a really nice vinegary kick. A couple tablespoons of olive oil. Salt and pepper. I'm looking for a nice sort of thick, rich marinade. Marinade done. It's time to turn the steaks. Give the steaks a little base. What we're doing every time is just adding more and more flavor. Take your tongs and sort of lift the steak on its back and really melt all that fat down. Off with the gas. Take them out. Just take your knife. That's all that fat there. Just slice it off. Don't want any of that. Now, in to the marinade. Tacos are one of Mexico's most popular street foods. They've been made from beef, pork, chicken or fish and are loaded up with amazing sauces and spices. Now, I want something sort of pickly. Cabbage. These are Chinese cabbages. Slice it in half. Look at it. Really crisp and really tasty. I'm going to slice that into quarters and then just shred it and take your time. Think of cabbage here and you think of sort of braised, overcooked cabbage. But I'm telling you, you want freshness. A little season of chili flakes. They sort of discreetly give it a little bit of heat. A little touch of rice wine vinegar. If you haven't got that, fresh lemon juice. Small drop of toasted sesame seed oil. Give that a really good mix. Now I need something to sort of bring it together. We take some wasabi paste. Very hot, very spicy. A sort of thumbnail size. I'm going to mix that with a cup of tablespoons of mayonnaise and give that a really good mix. These are basic corn tortilla. The trick is to sort of color them and then shape them. Actually place it on the gas ring. Use some tongs so as not to burn yourself. You can also toast your tacos in a frying pan. From there, just going to place it on the rolling pin. Literally 30 seconds as it cools down. The great thing about serving tacos is people can fill them themselves just the way they want them. Cabbage, just squeeze out wet marinade with a nice, rustic little mountain. Oh, you just see how soft and delicious and almost sort of melting in the mouth texture we've got on this amazing sirloin. Sort of that really nice sear around the outside. It's just nice and pink in the middle. Start off with my crispy shell back of the spoon with the wasabi mayonnaise inside the taco. Just sprinkle that delicious pickled cabbage and then just start lining my taco with three or four slices. A touch more of my spicy mayo. And that is how I'd make the perfect taco. ", "duration": 311.33, "segments": [[19, 60], [60, 94], [94, 128], [128, 148], [148, 176], [176, 212], [212, 248], [248, 303]], "seg_text": " ", "pure_cap": "put salt and pepper on beef steak and shallow fry it in a pan. add measly paste to another pan and add sugar rice wine olive oil salt and pepper. cook the steak until their color changes and slice them. dip the steak in the marinate mixture. cut the chinese cabbage in half and shred it. season the cabbage with chili flakes vinegar sesame seed oil and wasabe paste mayonnaise. prepare the tortillas and roll them using rolling pin. add mayonnaise cabbage and beef to the tacos"}, {"image_id": "4zO87oc_r-c.mp4", "caption": " combine sugar and flour add baking powder salt and baking soda whisk the mixture whisk two eggs pour milk into the eggs and add some melted butter and vanilla whisk the mixture pour the liquid mixture into the powder mixture and stir pour the batter on the pan flip the pancake when bubbles form", "id": 211, "seg_prompt": "179 ; 20, 28 ; 34, 42 ; 44, 48 ; 54, 66 ; 73, 89 ; 94, 101 ; 104, 135 ; 141, 148 ; 150, 156..............................................", "asr_text": "", "duration": 179.33, "segments": [[20, 28], [34, 42], [44, 48], [54, 66], [73, 89], [94, 101], [104, 135], [141, 148], [150, 156]], "seg_text": " ", "pure_cap": "combine sugar and flour. add baking powder salt and baking soda. whisk the mixture. whisk two eggs. pour milk into the eggs and add some melted butter and vanilla. whisk the mixture. pour the liquid mixture into the powder mixture and stir. pour the batter on the pan. flip the pancake when bubbles form"}, {"image_id": "14w_h9VFtzU.mp4", "caption": " add the mixture to the center of the tortilla fold in the ends of the tortilla spray the burritos with cooking oil cook the burritos in the oven", "id": 212, "seg_prompt": "179 ; 60, 66 ; 70, 82 ; 90, 99 ; 105, 107..................................................................", "asr_text": " So these are the ingredients we're going to need to make the burritos. Well you're going to need about a cup of shredded cheese, a cup of rice, I'm using the minute brown rice, and a can of refried beans, I'm using vegetarian, a quarter cup of salsa, any variety that you like, about a tablespoon of chocolate seasoning, and 8 flour tortillas. The first thing you're going to want to do is cook your rice, and mine just took 5 minutes, and I did cook it in some chicken broth because it gives it a little extra flavor, but it really doesn't make that big of a difference, so yes, you just want to get your rice cooked and you do want to have it cool off just a little bit, and then you can start getting everything else ready. Then all you'll need to do is pour all of your ingredients into a large bowl and stir them around until they're all mixed together completely. Also you'll want to have your oven preheated to 450 degrees. Alright next, all you'll need to do is start filling your burritos, so I went ahead and lined a baking sheet with tin foil, so I'm just folding my last burrito, and it did make all 8 of them, this is the last one, it's a little bit small, but it's alright, so what I do is just fold in each end like this, and then just fold the other way, so that's kind of a tiny one, but there's all 8 of the burritos, and then I'm going to cook them 4 at a time, Before I put them in the oven, I'm just going to spray them with some cooking oil really fast, just over the tops, alright, then I'm going to just bake them for about 5 to 7 minutes, and then I'm going to flip them over, spray them again, and bake them for another 5 minutes. Alright so these baked for 5 minutes, and I just flipped them over so that they can brown on the other side, and I'm going to put them back in for about 3 more minutes or until they're brown on both sides. So those flipped for 3 more minutes, and the backs got a little more brown, and then the tops got just slightly brown. So if you want them even browner, you can just leave them in a little bit longer, and they'll darken up on each side. So now I'm just going to go ahead and put the second batch in, and I've resprayed the pan and the burritos, and they're just going to go back in for 5 minutes, and then probably another 3 minutes, just like the other ones. Alright so here's the finished thing, I have it cut open so you can see the inside. The shell is slightly crispy, and then it's just warm and gooey on the inside. So I hope you enjoyed this video, and I will talk to you soon. 10 is really good, and 7 is just a little bit of good. Oh, well it's a 10. What did you think Cora? ", "duration": 180.17, "segments": [[60, 66], [70, 82], [90, 99], [105, 107]], "seg_text": " ", "pure_cap": "add the mixture to the center of the tortilla. fold in the ends of the tortilla. spray the burritos with cooking oil. cook the burritos in the oven"}, {"image_id": "S8BAT46vJJs.mp4", "caption": " place sliced onions green pepper and mushrooms in a bowl add red chili powder cumin powder coriander powder salt and oil to the bowl stir and bake the mixture in the oven put the mixture rice and shredded cheese on the tortilla fold the tortilla add some cheese on it and bake it in the oven garnish the baked burritos with cilantro", "id": 213, "seg_prompt": "376 ; 87, 101 ; 101, 145 ; 145, 178 ; 178, 209 ; 234, 337 ; 337, 347........................................................", "asr_text": " Today I will show you how to prepare spicy burritos. Burrito is a Mexican recipe. It consists of a flour tortilla wrapped in filling such as vegetables, beans, rice. This is not authentic recipe. I am going to show you Indian way to cook spicy burrito. So let's get started. To prepare spicy burrito, we will need 3-4 cup onion flour, 1-4 cup green pepper, boiled rice, 1-4 cup mushroom chopped into small pieces, 1-2 teaspoon red chili powder, 1-2 teaspoon cumin powder, 1-2 teaspoon coriander powder, shredded cheese, Mexican tortilla, oil, 2 teaspoons, salt to taste. Now we are going to make filling for burritos. First, meanwhile, preheat the oven to 400 degree Fahrenheit. Take sliced onion, green pepper. We are going to bake these vegetables and mushrooms. Now add red chili powder, cumin powder, coriander powder and salt. Now add oil and toss the vegetables. If you don't have oven, then you can just stir fry it on pan also. Mix all the vegetables. Now we are going to bake it in the oven on 400 degree Fahrenheit for 10 minutes. Now it's ready to go in the oven for 10 minutes. After baking it for 10 minutes, remove from the oven, turn it off, wow this smell of wow. Now we are going to fill this burrito with this take tortilla and add vegetables like this. Take rice, you can use beans also, beans, corn, you can use vegetables of your choice. I am using mozzarella chips, you can use images of your choice. We are going to bake this burrito in the oven. Now fold from one side, one more fold from the other side and fold it like this. Perfect, now place it in the baking tray. Repeat the same process for the rest of tortilla. I have wrapped all the tortillas now add cheese over it. You can add vegetables of your own choice, cheese of your own choice. This is not authentic but now we are going to place it in oven on 400 degree Fahrenheit for 10 minutes. Now keep it in oven. If you don't have tortilla then you can use homemade rupees also. If you don't want to bake it or if you don't have oven then you can just roast it on a pan, wrap it and you can have it like that. I like the burrito more crisp that's why I am baking it but this is optional if you don't like to bake it you can just wrap it and just have it like that. After 10 minutes remove it from the oven. Wow it looks done now look at this it's crispy the cheese has melted all over the burrito just garnish it with cilantro. It tastes so yummy with indian spices. This is done now look at this it's very crispy this cheese has melted and this tortilla has cooked fully. At this point of time if you want you can add sour cream to it. This cooks very well with salsa, chutney sauce or just add it in. This is a full meal by Excel. You can watch more recipes on mazuragarecipo.com developing a new taste. Thanks for watching my video see you soon. ", "duration": 376.83, "segments": [[87, 101], [101, 145], [145, 178], [178, 209], [234, 337], [337, 347]], "seg_text": " ", "pure_cap": "place sliced onions green pepper and mushrooms in a bowl. add red chili powder cumin powder coriander powder salt and oil to the bowl. stir and bake the mixture in the oven. put the mixture rice and shredded cheese on the tortilla. fold the tortilla add some cheese on it and bake it in the oven. garnish the baked burritos with cilantro"}, {"image_id": "LrfB-u6Y7Vg.mp4", "caption": " soak the noodles and shrimp in water slice the tofu whisk palm sugar tamarind concentrate and fish sauce in a bowl slice the scallion and chilli pepper add oil and garlic to a wok fry shrimp in the wok and then remove fry tofu in the wok and then remove cook the eggs in the wok add the sauce chicken stock and noodles to the wok add the shrimp garlic and tofu to the wok add the noodles to a bowl and add the egg sprouts scallion peanuts chili and basal", "id": 214, "seg_prompt": "661 ; 14, 36 ; 76, 91 ; 105, 152 ; 157, 200 ; 271, 284 ; 294, 315 ; 322, 359 ; 370, 415 ; 432, 460 ; 478, 501 ; 514, 595................................", "asr_text": " The actual cooking of pad thai takes less than 10 minutes. It's important to have all of your ingredients ready to go. So the first thing to do is soak up all the ingredients that need soaking. For instance, the noodles, the backbone of the pad thai recipe. So I'm going to soak them in warm water. You could soak them in cold water, just not hot water. Hot water will cook the noodles, which you don't want to do. Soak them until they're pliable. The next thing we're soaking are the shrimp. These are dry shrimp, and they're really used for seasoning more than anything, just seasoning. And they have a salty flavor. You're going to be soaking them in about 20 minutes. And it's important when you're choosing the shrimp at the market to look for something that's orange-pink in color, really meaty with less shell. Just look for something that's plump like this and just a beautiful bright color. The main protein in pad thai is pressed tofu. You can tell it's pressed about, I would say, maybe three quarters of an inch thick. And all the water has literally been pressed out of it. So the texture is a little bit chewy. And it's a great thing for when you're doing stir-fries because it retains the texture even when it doesn't break apart in the wok. Here what we're going to do is just slice the tofu, and I'm using a cleaver, but use anything you want. The chef's knife is quite all right. There we go. The next thing we're going to do is put together the sauce, the seasoning. This is where we're really balancing the flavors between sweet, salty, and sour. Three notes so far. We'll be adding bitter and spicy later on. Main ingredient here is palm sugar. Palm sugar is from the coconut palm tree. And what we're going to do is break it up a little bit. It comes as a paste or in little blocks, but either version will work. To this, I add tamarind concentrate. And that gives the sour note to the recipe. And to that, fish sauce. So like I said, sweet, sour, and salty. Just keep whisking the sauce until it's smooth. It's almost there. Okay, it looks great. And now, the last ingredient that we add to our stir fry is garlic, which I've already And now we're going to prep our garnishes. First we're going to slice the scallion. What I like to do is slice it diagonally. For presentation, I find that it looks prettier. And now I'm going to prep the Thai chilies, because I like to have a perfectly round slice. I just roll the pod right in between my fingers to loosen the seeds. And then I just cut the stems off, and the seeds crawl out. Just fold a very few last ones. And now, just the slicing of this perfectly round slice. Now you may want to wear gloves where you're dealing with chilies. Next ingredient for our garnish is the mung bean sprout. Now what I like to do here is actually take the mung beans and snap off that little root end, that brownish part, just to make it cleaner. And there you have it. And another garnish are the peanuts. Just roasted, unsalted peanuts. And I just chop these coarsely. The last garnish is this Thai basil. You'll recognize it by its purple stem right here. The leaves are fragrant, giving a licorice flavor to the dish. So here I'm just going to snap the leaf off, and then just tear it and throw it on your noodle dish just before you serve it. And we're ready to stir fry. Because the stir frying goes so fast, you want to make sure that all of your ingredients are right near you, right near the wok. And in addition to what we prepped earlier, I have the chicken stock and four eggs right So now what I'm going to do is I usually set the wok on the back burner so it doesn't spit. The oil isn't spit back at you. And here I have it set over a high flame because we're stir frying. And the idea is just to keep the ingredients moving very quickly. So now we have a little bit of grape seed oil. And to that, I'm going to add the garlic. And we're going to stir fry that on the, it's slightly golden. And just as it's about to turn, you can see it's a little golden here on the edges. I'm going to just stir it a little bit. I'm going to add the shrimp. Here we go. Stir fry that until fragrant, trying to do is really just bring out the flavors here. And this is about right. So we're going to remove the shrimp from the wok. We're building the flavors one layer at a time, going to add a little bit more oil. And now we're going to add the tofu. And as you can see, while we're using firm tofu, it doesn't break apart like regular tofu, which is why it's often used in stir fries. And we're just going to stir fry this until it's nice and golden. So this is a really nice salad. So this is what you're trying to achieve throughout the stir fry here. And this is about right. And now we're going to move on to the next ingredient. I'm going to add a little bit more oil. I'm just going to swirl this around a little bit. And now we have our eggs. And what you want to do with the eggs here is scramble them without necessarily mixing them too much. You want a fair amount of white and yellow. And you want to make sure that they're not too wet, but also not too dry. So you want a nice glistening effect on the top of the egg. And then we're almost there. There we go. And this is done. So here we wipe any excess egg in the wok. And we're ready to move on to the next step. So again, we're going to add oil. And then this beautiful sauce of tamarind, fish sauce, and palm sugar. And now the chicken sauce. And to this, we're ready to add the noodles now. They're nice and soft, beautifully pliable. And all we're doing here is just draining them loosely. It's okay if a little water goes back into the wok. It's good right now. And now this is going to cook for about four to five minutes absorbing all of the liquid. And really building that beautiful flavor into the noodle itself. So now the noodles have absorbed most of the liquid. It still has a little bit more to absorb. But right now is about the right time to incorporate the shrimp with garlic and the tofu. And we're just going to incorporate all that, mix it up really nicely. And as you can see, the noodles are continuing to absorb the remaining liquid. And at the same time, what we're doing is really moistening the tofu and the shrimp. Noodles are beautiful right now. And I believe we're ready to serve. So you want to put a fair amount of noodles in the bowl. And then top that with some tofu, dry shrimp, make it look nice and pretty. There we go. And now we're ready to garnish. And when you're in Thailand and you're sitting at one of those, you pull up to one of the street vendor's carts, they'll have pad thai for you and you'll be able to garnish your very own. If I'm entertaining at home, I just like to serve it beautifully garnished already. Here what I like to do is break up the eggs and put them off to one side, just like this. You want some of the white part and the yolk. And to this, I'm going to add the mung bean sprouts, pile them up like so. And here, more color, gets really pretty. Just a little bit of scallion, some crunchy peanuts all around. Another beautiful vibrant color of red chilies and thai basil. All I'm doing here is just tearing the basil like so. And for the finishing touch, the lime. Now what they do in Thailand is carve something that goes into the plate. So if this is the garnish we're using, the lime, which we'll squeeze on top of the dish afterwards. But this recalls the beautiful carvings that Thailand is so famous for. And it's really so simple, you just run the blade right on the edge of the lime. And then you just turn in all these little cuts you've made around the lime. And there's your dish, right here. Now I just have to have a taste of this delicious noodle dish. Mmm, this is exactly what we wanted. The sweet from the palm sugar, the sourness from the tamarind and the lime juice, saltiness from the fish sauce, the heat from the chilies, everything is there in a single dish. ", "duration": 661.17, "segments": [[14, 36], [76, 91], [105, 152], [157, 200], [271, 284], [294, 315], [322, 359], [370, 415], [432, 460], [478, 501], [514, 595]], "seg_text": " ", "pure_cap": "soak the noodles and shrimp in water. slice the tofu. whisk palm sugar tamarind concentrate and fish sauce in a bowl. slice the scallion and chilli pepper. add oil and garlic to a wok. fry shrimp in the wok and then remove. fry tofu in the wok and then remove. cook the eggs in the wok. add the sauce chicken stock and noodles to the wok. add the shrimp garlic and tofu to the wok. add the noodles to a bowl and add the egg sprouts scallion peanuts chili and basal"}, {"image_id": "Y4SijHJ02Zg.mp4", "caption": " chop celery into thin slices chop half of an onion into small pieces chop a few cloves of garlic into small pieces add olive oil to a pot over heat and add the vegetables and mix add sicilian oregano to the pot add the cannellini beans to the pot and stir add water to the pot add parsley salt pepper and tomato puree to the pot add ditalini pasta to the pot pour the soup into a serving bowl garnish the soup with some parsley drizzle some olive oil and grate some pecorino cheese", "id": 215, "seg_prompt": "414 ; 48, 65 ; 66, 70 ; 71, 80 ; 83, 125 ; 126, 130 ; 137, 155 ; 170, 175 ; 197, 217 ; 254, 259 ; 313, 324 ; 331, 341.....................................", "asr_text": " I'm Johnny, and this is my North Beach. I'm making paste fagioli, aka pasta fazul. This is a favorite of mine, and it's also a favorite of lovely Amor 13, who suggested that I make this on YouTube. So that's what I'm cooking today. So let me show you the ingredients for pasta fazul. There's a cannellini beans that I soaked overnight, titallini, the little shortcut pasta, extra virgin olive oil, celery, onion, garlic, fresh Italian parsley, bay leaf, dried oregano, sea salt, black pepper, tomato puree, and some pecorino. So let me get the odori going first. I'm going to use celery and onion. So there's one, the second one. See these leaves over here? This is going to add flavor to it. If I got celery leaves, we're going to use them. Okay, there's my celery. Then we're going to take a half an onion. Okay, then we got a little bit of garlic here, baboom, and baboom, give this a rough chop Let me get my pan going. I'm using this enamel pot. We're going to give it some olive oil, maybe about two tablespoons, I'd say. Get these in. So it's the celery, the onions, the garlic, bay leaf, all that goodness is going right I don't want to get any color on this, so I'm going to keep a good eye on it, and we just want them to soften a little bit. They'll finish cooking in the soup, of course, but I just want to cook them a little bit to bring out their flavor. Any time I'm making a soup or a stew, I'll always start this way by cooking your herbs or your garlic, onions, so I'll just let those go for a minute or two. Now that the onions and the celery have sweated down a little bit, this is my Sicilian oregano, and I'm going to add that now. Just let that toast up. I've got the cannellini beans that I soaked overnight, and I'm going to put a cup or two of these in. If you don't want to soak beans overnight, you can use cannellini beans. Just make sure that you drain them well, because you know there's going to be a lot of that starts down at the bottom of the can, and you don't want that in here. We're going to add some water to this. You could use chicken stock, you could use vegetable stock, but this is going to be such a flavorful dish. I don't think you need it. I don't want the salt, I don't want the other flavor, so I'm just using some good old hetch hetchy water here in San Francisco, and you want to make sure that you're more than fully covering the beans. So I'm going to bring the heat up to high, lid on a jar, and we'll just test these in about 15 minutes and see if the beans are tender. So the beans have been cooking for about 10 minutes in the boiling water, so I just want to add the final ingredients here before the pasta goes in. So I'm just going to add some parsley here to help flavor that broth, right, because it's just water. A little bit of salt and pepper, and then we can always adjust. This is a tomato puree from Italy, so I'm going to add some of this for color. Take a look here, see how we're doing. I think my beans are going to be, let me taste one for you, I don't want to get burnt here. Beans are just about to the creamy stage, time to add my ditalini. You know, usually my mother used to make this with ditali, right, it ended over here, no N.I., because there's a bigger cut than this. It's hard to find a ditali that's cut sometimes, so ditalini you see more often, so I'm using that, it's going to be just as good. Some people like to cook their pastas separate, and then add it. So there's one downside to doing it this way, the pasta is going to swell up, so you better eat this soon. The good thing is that some of that starch from the ditalini are going to help thicken So we'll let it go probably about another five, six minutes and we're going to be eating some pasta vazos. Let me taste it, got a bean and I think it's going to be done now. Needs a little salt, right, always adjust salt and pepper. Now give it a little bit of fresh pepper too here, okay. So this isn't a real watery soup, see you can see here, see how it thickened because it had the starch coming off the pasta, it's the way you want it. Okay, so here's our pasta vazos. I'm just going to brighten it up a little bit with some parsley, nice olive oil, a little drizzle, a little pecorino, look at the mess I made over there, get that all in That cheese is expensive, I don't want to lose any. Okay, let me take a little bit here, see how nice and thick it is though? You don't want this to be like a broth, look at that. Some of the beans, some of the little ditalini, burning my hand, just like my mother made Be sure you subscribe and you can check out another episode here. Hey, what are you waiting for? When the moon hits your face like a big pizza pie that's s'more. When the stars make you drool, that's pasta vazos and I'm having s'more. When the moon hits your face. ", "duration": 414.5, "segments": [[48, 65], [66, 70], [71, 80], [83, 125], [126, 130], [137, 155], [170, 175], [197, 217], [254, 259], [313, 324], [331, 341]], "seg_text": " ", "pure_cap": "chop celery into thin slices. chop half of an onion into small pieces. chop a few cloves of garlic into small pieces. add olive oil to a pot over heat and add the vegetables and mix. add sicilian oregano to the pot. add the cannellini beans to the pot and stir. add water to the pot. add parsley salt pepper and tomato puree to the pot. add ditalini pasta to the pot. pour the soup into a serving bowl. garnish the soup with some parsley drizzle some olive oil and grate some pecorino cheese"}, {"image_id": "22qauL6BO8E.mp4", "caption": " wash the squid rings with plain water add a spoon of baking soda to the squid and mix the squid coat the squid rings with flour in a plastic bag fry the squid rings in oil in a pan", "id": 216, "seg_prompt": "181 ; 55, 59 ; 60, 89 ; 103, 126 ; 131, 154..................................................................", "asr_text": " Today I'm going to show you how to do the calamari, how to slice it, how to fry it properly. Here I have calamari about one kilo and a half, enough for four or five people. We are going to cut the calamari, the head of the calamari maybe sometimes as you can see I first cut it in half, sometimes they have this teeth right here, this that I got don't have any teeth but you have to be careful with those, the rest of the calamari must be cut like this. So I get all my cutted calamari and I put it in a strainer and leave it in there for a few minutes. And now we wash it really really good with plenty of water. We are going to add one teaspoon of baking soda powder in there and we are going to mix it really good. Now what the soda does, the soda makes it way easier to cook and gives a better taste afterwards but you are going to leave it like that with the soda at least for ten minutes and then you are going to wash it really really really good three four times otherwise if the soda remain in the calamari it will give you a nasty taste. Now we washed it and we added enough salt there, add as much as you want. So you guys I'm going to show you a way to flour the calamari without waste any flour and without do a huge mess in the kitchen. So you get a plastic bag, you put flour in there and you put the calamari in. Also put some flour on the top and just work the product like that, that way you are going to flour it way more easy instead of flouring piece by piece. That's it right here. In order to fry the calamari right, you are going to need a lot of corn oil so you kind of deep fry them and you are going to need high temperature. Now be careful because the most time you leave the calamari to fry, the more firm is going So you want it to be nice and good to chew so be careful how much you are going to fry. While these are frying, you better get a plate with some paper towel on there. There we go guys, let me show you closely. I mean simplicity on its best right. Now a combani with a Greek salad or with a green salad and it's going to be amazing. ", "duration": 181.67, "segments": [[55, 59], [60, 89], [103, 126], [131, 154]], "seg_text": " ", "pure_cap": "wash the squid rings with plain water. add a spoon of baking soda to the squid and mix the squid. coat the squid rings with flour in a plastic bag. fry the squid rings in oil in a pan"}, {"image_id": "_pwC3oNzQT8.mp4", "caption": " crack eggs over the chicken mix up the chicken with the eggs mix paprika and pepper with the flour dip the chicken in the flour marinade and the bread crumbs fry the chicken in a pot with oil cover the pot with the lid", "id": 217, "seg_prompt": "445 ; 116, 135 ; 135, 180 ; 185, 204 ; 232, 274 ; 277, 291 ; 338, 344.........................................................", "asr_text": " Welcome back to the way chef ricotta cooking woke up we are back in the kitchen one more time again guys we're gonna give you the chicken of funny time spicy fried chicken right here too remember couple days ago I marinate the chicken and season top and get awesome season everything guys I'm gonna give you the way how to fry it one of the best number one way to fry the funny time special fried chicken when they requested chef ricotta kind of fried from there I said yes I'm definitely gonna do that and this is the way it goes in the kitchen chef ricotta leave your comments and thank you very much for watching chef ricotta cook program we have a lot of recipe for you guys thank you very much and I see you guys this Valentine spicy fried chicken which we did marinated couple days ago I'm gonna put the link below auto marinated chicken right over here I have some seven fries plain flour sorry guys some plain flour right here right over here I have some bread crumbs which are just grated and right over here I have my island stove getting really hot for a lovely spicy fried chicken so we're gonna super do know we're gonna marinate the chick we're gonna marinate up the floor and get it seasoned up and as I said the chicken is already done so let's go into business and let's fright enjoy the recipe guys say to you the bread crumbs right over here as you can see I got some bread crumbs which I did earlier all you need to do is to use your blender and blend up some bread in a white bread brown bread whatever breading you like to use again the simple chuck it in straight in your blender and blend it up and make yourself some bread crumbs right over here I have some some season some flow of plain flour right here and I'm we're gonna simple do I'm gonna simple marinate of the chicken again by putting on some egg first of all crack on some egg one two three egg that's for a right away we are putting on straight on side of there if you got a gloves is good for you to use the gloves guys but I'm gonna just use my hand and let's give it a rubber cast I know I'm doing but please don't use a hand what I'm doing guys please use a gloves guys very important for you to use a gloves so let's get all of the egg on the chicken like this as you can see what I'm doing right here lovely and nice I can smell the scent of this chicken remember two weeks a few days ago when we marinate the chicken get it marinated and this is the Valentine's spicy fried chicken and we are fried it today and hopefully you will enjoy the recipe and the season does simple put a little bit of paprika and it's just a little bit of paprika a little bit of course proper that's it simple use your hand and I seem to give it a little rub like this nice one so the flour is finished the bread is fine bread comes is fine and the chicken is marinated and head wash so all you need to do while it's getting hot pretty hot pretty hot first guys on a medium-sized eat at the moment so now I'm gonna check my eye and see what's going on over here lovely so if you want to know your height is hot all you need to do lovely so the height is ready now I'm gonna simple take a piece of chicken like this you don't need to add anything inside of the eye because the chicken already have all over your flavor where you need it dip inside of the flour just like this shake it off make sure it really flow up with and shake it off back like this and simple dip inside of but they head wash and then your bread comes it just like this guys don't make it I'm too really hot too much because you don't want to burn up the chicken nice one then dip it straight inside of the high like this let's do another one to show you and as I say I have it on a medium-sized eat can smell the scent of chicken really really good dip it back straight inside of the egg wash this is the bottom time spicy fried chicken if you know what I'm talking about you have to try this at home dip it straight inside of the bread crumbs straight inside of the oil and I'm gonna do all of them like that guys so it's a nice idea and hopefully we learn something new and this is where it comes really nice and cheeky bits inside of it's up and generous be has to do all of them to show you I'm gonna cover my part because I want to be really steep fried properly so I'll make sure to cover my part guys to show you what's going on right here look at the quality look at the quality of the chicken guys looking so lovely and nice as I can see right here this is just as it so now the chicken is finished I just take them from it and I'll say I fried them for roughly one good 15 minutes each and now it is finished so you guys enjoy the recipe and subscribe the YouTube channel thank you very much for watching chef Ricardo cooking program but as you can see this is just really perfect and nice and hopefully really you will love the recipe and dip fried them 50 15 minutes and in that hot pot so enjoy the recipe and subscribe the YouTube channel thank you very much for watching chef Ricardo cooking program and as I said request whatever you like and this is the way all the fry and this is the way they look so thank you very much buddy Valentine's spicy fried chicken nice one and ", "duration": 445.33, "segments": [[116, 135], [135, 180], [185, 204], [232, 274], [277, 291], [338, 344]], "seg_text": " ", "pure_cap": "crack eggs over the chicken. mix up the chicken with the eggs. mix paprika and pepper with the flour. dip the chicken in the flour marinade and the bread crumbs. fry the chicken in a pot with oil. cover the pot with the lid"}, {"image_id": "Pqi3yupFFJo.mp4", "caption": " slice the onions into thick slices and separate the rings take cup of all purpose flour add baking powder salt and blend together crack one egg in another bowl and beat it and add in the milk and mix it together coat the onion rings in flour mix add the flour mixture into the egg bowl and mix it together dip the onion rings in the batter and coat it with the panko breadcrumbs and place it on a wire rack fry the onion rings in hot oil on medium heat until golden brown on both side take mayonnaise add 1 tbsp of hot sauce add in the milk and mix it well serve the rings with the sauce", "id": 218, "seg_prompt": "478 ; 60, 80 ; 110, 134 ; 135, 156 ; 157, 198 ; 208, 227 ; 237, 299 ; 318, 370 ; 392, 440 ; 442, 446..........................................", "asr_text": " Hello and welcome again to Pinay Cooking Lessons. Today we are going to be making onion rings. We are going to be making onion rings. For our first ingredient, we are going to be making onions. Onions come in different colors. We are going to be making red onion, yellow, and white onion. When I am on the side of the onion, I am drinking red onion which I don't prepared but I prefer to use a lot of cumin litres as well. We are using January ginger onion. I am making onion issues which I don't prefer that much. What I did with the onions I sliced it into rings and then I separated the rings into ringlets. I don't have any rings in the rings but I am using a lily egg in the ringlets. I plan to use it in the other ringlets. So I just used my outer ringlets to make the rings. I am adding onion rings resulting in the rings. One and one fourth cups of all-purpose flour. This is one teaspoon of baking powder. One teaspoon of salt. One cup of evaporated milk. We will also need panko breadcrumbs. And of course canola oil for frying. I am adding the ingredients for our onion rings. The procedure I have here is a small bowl. I am adding small bowl. I am adding flour. I am adding baking powder. I am adding salt. I am adding the onion rings together. I have here another bowl. I am adding the onion rings. I am adding the onion rings together. Then I am mixing the onion rings together. I am adding the onion rings together. The next step is to mix the flour mixture with the onion rings. I am adding the onion rings together. I don't always say it is a video. But I am adding the onion rings. I make it habit to wash your hands frequently. I am adding the onion rings. I am adding the raw ingredients. I am adding the onion rings. I am adding the onion rings together. I am adding the onion rings. I am adding the onion rings together. I am adding the egg and milk mixture. I am adding the onion rings together. I am adding the panko breading. The next step is to add onion rings. I am adding the deep onion rings together. Make sure it is well coated. Onion rings with the onion rings. I am adding the panko breading together. After adding the onion rings, I am adding the water. Let's do it again. I am adding the onion rings together. I am adding the panko breading together. I am adding the fresh onion rings. I'm adding the panko breading. I am adding onion rings. I am adding the oil in the pan. I am adding 1 inch of oil. I am adding the onion rings now. In my opinion I am adding the couldt I am adding onion rings now. I am adding the onion rings now. I am adding the golden brown onion rings now. So I am adding the orange onion rings now. I am adding the golden brown onion rings now. First we add green onion rings. We add jalapenoPie for high Squeeze the wire. Lob our onion rings. Add onion with Learn the dish six good ingredients. ", "duration": 478.5, "segments": [[60, 80], [110, 134], [135, 156], [157, 198], [208, 227], [237, 299], [318, 370], [392, 440], [442, 446]], "seg_text": " ", "pure_cap": "slice the onions into thick slices and separate the rings. take cup of all purpose flour add baking powder salt and blend together. crack one egg in another bowl and beat it and add in the milk and mix it together. coat the onion rings in flour mix. add the flour mixture into the egg bowl and mix it together. dip the onion rings in the batter and coat it with the panko breadcrumbs and place it on a wire rack. fry the onion rings in hot oil on medium heat until golden brown on both side. take mayonnaise add 1 tbsp of hot sauce add in the milk and mix it well. serve the rings with the sauce"}, {"image_id": "SSmpg5gmTzc.mp4", "caption": " saute onions garlic and jalapenos in a pan and add some salt add mint water vinegar and vegetable stock to the pan add the beef to the pan and submerge it in the liquid for two and half hours chop the beef and soak it in the broth heat the tortilla on a tortilla pan add some beef some vegetables and sauce on the tortilla", "id": 219, "seg_prompt": "332 ; 21, 99 ; 99, 158 ; 158, 195 ; 195, 254 ; 254, 283 ; 283, 321..........................................................", "asr_text": " Today, I'm going to show you how to make one of my favorite tacos, Tacos de Langua, which actually translates to beef tongue. So I have all my mise en place here. I'm going to saute them first because they take a few minutes. I have onions, garlic, a little bit of oil. I'm going to step over here, get that going, and we're going to sweat them to bring out That sounds so good. I'm low here, and then I have some jalapenos with the seeds and veins removed take a little bit of the heat away. So I'm going to add that. If you use jalapenos, wear gloves, guys, because the oil will irritate your skin, and if you touch your eyes, you're going to hate yourself. And then I have a little mint up front there, which will also add a nice flavor to the braising So that is sweating. I have some stock here, some aromatics, which I'm going to add next. So I just want to talk about this really quickly while this is sweating. So beef tongue is a muscle, and it is very firm, and it requires a long time to cook. So give yourself at least two and a half hours. The front is very lean, the back is more fatty, and the fat is what makes this thing So if you ask me, this is my favorite piece, but we're going to chop it up and mix it together so it's a little more even and uniform. So I think we're perfect here. I'm just going to add the aromatics, add the mint, stir it up a little bit, and add some You want to submerge it. You can also roast the tongue. It's entirely up to you. I'm just a fan of braising because you can let the meat stay in the liquid, and it'll make it a little easier to preserve. It'll allow it to keep a little more flavor. I'm putting in vinegar now, adds a nice acidity to it. Lastly, I'm going to put some stock. I'm a huge fan of stock. It just adds a nice base flavor. If you want to be neutral, you can use vegetable stock, which is what I do a lot. You can use chicken if you want. If you're going to use beef, I would use it just to cook beef. So we have vegetables here. With this, you don't really need to do anything to it to prep. When it's done cooking, you're going to be able to peel this really coarse. These are like the taste buds. You'll be able to peel that right off. That's how you'll know it's done. So now I'm going to take the tongue. I'm going to put it in the braising pot here. I would say you don't necessarily need to submerge the whole thing here because you're going to put a top on it, and it's going to keep the heat going all around, but that liquid is going to reduce over time, and you're going to have an amazing little broth slash sauce that you can ladle over it. About two and a half hours later, we're just going to take a little knife and see if we can easily cut a piece off, see if it's ready. So we've been patiently waiting for the lengua to braise. We're at about three hours now. You should really just feel inside. You want the meat to just pull off. So what we're going to do now is take this beautiful beef tongue, put it down, watch It's really hot. You can use your knife to help you. Let's see how it just peels right off. That's how you know it's done too. So we're just going to, I'm going to hold off doing it all, but I'm instead going to cut my favorite part of the tongue, which is the bottom part right down underneath because it has higher fat content, and it is so delicious. So here we are. It's right here. You can see the beautiful layers of fat in the middle. That is what's going to make your taco absolutely amazing. Let me just chop it up. I'm going to save a little bit of the broth here to soak the meat in because once you cut this up, you're going to be exposing a lot of the meat to the flavor here, whereas before it was right in the center of the tongue. Now you have an opportunity to really just absorb all that, oh my God, this is so good. So tortilla pan heating right behind me. Yes, right here. We're going to go simple here. We want to highlight the flavor of the beef. We have tomato salsa, fresh avocados, lime. Everything is very mild. It's going to show off how awesome our beef is. So I'm just going to check this. We want to add a little color, and then we're ready to build this baby. And guys, once you taste this, you won't even think twice that it's done. Here we go. See how moist that is? That's why I like to braise instead of roast. You can see you still have some of the jalapenos and onions in here. I'm going to use this. And if you want to spice it up a little bit, we have some hot sauce, lime. So good right there. That is a taco de lingua. ", "duration": 332.33, "segments": [[21, 99], [99, 158], [158, 195], [195, 254], [254, 283], [283, 321]], "seg_text": " ", "pure_cap": "saute onions garlic and jalapenos in a pan and add some salt. add mint water vinegar and vegetable stock to the pan. add the beef to the pan and submerge it in the liquid for two and half hours. chop the beef and soak it in the broth. heat the tortilla on a tortilla pan. add some beef some vegetables and sauce on the tortilla"}, {"image_id": "UVHIuuQ0-nA.mp4", "caption": " slice the big bok choys into two halves cut 6 scallions into roughly 1 inch pieces add sliced carrots with them add salt to the vegetables and mix them add ginger garlic red chilli powder brown sugar and rice vinegar into the food processor and blend mix roasted sesame seeds vegetables bowl and the paste", "id": 220, "seg_prompt": "325 ; 35, 54 ; 68, 82 ; 95, 102 ; 118, 135 ; 153, 224 ; 246, 307..........................................................", "asr_text": " Hi, my name is Tariq Romero, author of Vegan Eats World. Today we're going to be making kimchi with baby bok choy. It's fast, it's easy, you can eat it right now or you can set it aside in the refrigerator to naturally ferment on its own. So first, the most important ingredient is the bok choy. Make sure you get little guys like this. What I'm going to do is slice in half any of the larger ones like this. I'm going to put that aside in a big bowl right over here. They're little ones, I like to keep them whole. I'm using about two pounds. Alright, so with the bok choy, I'm going to add a few more vegetables, about one big pound of scallions. There's a big bunch here, about six of them. I'm just going to trim off the root end and cut them roughly into one inch pieces. Putting them in the bowl. And last but not least, just one carrot that I sliced into long, thin shreds. Now, I'm going to be adding one cup of, or half a cup of kosher salt. I'm just going to sprinkle this over the vegetables and I'm going to massage the salt into the This is going to help remove a lot of the water. Okay, so this has been sitting aside for 20 minutes. As you can see, the leaves are wilted and the stem has tenderized. This is ready to put the chili paste on. So, I'm going to set that aside and I'm going to make a fast chili paste. What I'm going to do, I'm going to put it in my little food processor here. About two tablespoons of fresh ginger, chopped and peeled. About four or five garlic cloves, you've got to have garlic and kimchi. Now, this is the really important ingredient. You have to get special Korean red pepper powder. You can't make kimchi without it, or at least this style of kimchi. It's not too spicy, it's a little bit sweet. So, I'm putting about half a cup in here. I would like a little bit of sweetness in my kimchi, so I'm putting just a teaspoon of brown sugar. And to speed up that tangy flavor, I'm adding a third of a cup of brown rice vinegar. Okay, so I'm just going to pulse this here in the food processor to make a creamy paste. So, we have a thick, garlicky, gingery paste. I'm going to turn back my bok choy. And I'm going to add some sesame seeds. This is two teaspoons, or rather two tablespoons, of roasted sesame seeds. I'm going to add my paste. Now, for the fun part, massaging the paste back into the vegetables, just like you did before. So, you want to make sure that you really get those leaves in the inside of each of these little tiny bok choy covered with paste. So, just take your time, and really work it in here. So, this is about it. You can eat your kimchi right now, as is for a fresh zesty kimchi, or you can pack this into plastic bags or glass jars and store it in the fridge. And in about a few days, you'll start to get a little bit of a light fermented flavor. So, if you enjoyed this recipe, please check out Vegan Eats World, or see my other recipes at VeganLatina.com. ", "duration": 325.5, "segments": [[35, 54], [68, 82], [95, 102], [118, 135], [153, 224], [246, 307]], "seg_text": " ", "pure_cap": "slice the big bok choys into two halves. cut 6 scallions into roughly 1 inch pieces. add sliced carrots with them. add salt to the vegetables and mix them. add ginger garlic red chilli powder brown sugar and rice vinegar into the food processor and blend. mix roasted sesame seeds vegetables bowl and the paste"}, {"image_id": "cVDsNLn2zc4.mp4", "caption": " cut the foie gras into quarter inch thick pieces season the foie gras with salt and pepper cut a shallot into thin slices cut an apple into thin slices place the foie gras into a hot pan and flip after thirty seconds place pieces of bread into the pan and grill on both sides place the shallots into the pan and stir with salt and pepper add the apples to the pan place a piece of bread onto a plate and add a piece of foie shallots and apple", "id": 221, "seg_prompt": "409 ; 123, 151 ; 158, 174 ; 186, 222 ; 229, 248 ; 263, 283 ; 309, 320 ; 324, 371 ; 373, 383 ; 385, 398.........................................", "asr_text": " Well, it's the holiday season and for a special occasion I love foie gras. This is a foie gras, it's a giant overstuffed fat liver of a duck or a goose. In this case it's a duck, it's from Canada because the pita nuts have made it so it's very difficult to grow these in the States. And by the way if you're a pita nut you can just switch off right now. I love this stuff, I don't care what anyone thinks, I'm going to eat it occasionally. This is about a 2 pound lobe, it's about 100 bucks worth of liver. It doesn't taste at all like liver, basically it's meat flavored butter. If you were to cook this in an oven, slowly all the fat would drain out of it and you'd end up with a piece about the size of a grape because it's almost all fat. There's very little work to do on one of these things, you can see pretty clearly it comes in two pieces. So you can break the pieces apart or you can just slice it straight across. If you slice across, that's great, it may fall apart and if you want one very even piece you may find you want to slice it lengthwise. I'm going to do sort of a combination of both by slicing it sort of diagonally along with the crease that's in here so that if in case the pieces do sort of fall apart there's minimal It did cost as I said about $100, it's about 50 bucks a pound. However you're going to get a good 12 to 16 servings out of this thing. So it's not exactly what you would call economical but it's not that heart stoppingly expensive The best way to cut is to use a long thin knife like a carving knife and wash it in hot water between cuts. The hot blade of the knife will cut right through it like butter and make very nice So I'm going to fill up a picture and use that to warm up my knife. We're going to make four portions of this appetizer. One of these giant foie would obviously make a lot more than that. The other thing to remember is we're going to use all the fat that comes off this to cook everything else. So we're doing it in a skillet and we're not going to throw any of the fat away. But nice slice, about a quarter of an inch thick. Foie gras experts out there will tell you you need to clean the nerves and veins out of this thing. I think that's completely unnecessary and a waste of time and will actually ruin the way the foie gras looks because you're going to tear it up into pieces. So I have four very nice slices here. These don't need very much seasoning except for just a little salt and pepper. I wouldn't put very much. I will sprinkle a little bit of my seasoned salt blend and my seasoned pepper. That's that part. We have some very thinly sliced shallots here. Shallots are like little red onions. They're sort of a cross between a red onion and a garlic. They add a great flavor. If you didn't have shallots you could use red onion. First way to peel a shallot, cut it lengthwise because sometimes they're in a figure eight shape and pull the entire outer layer off. Remember you're not wasting that because you're going to use it for your soup stock as we've talked about many times. When I'm sauteing them I like to cut them lengthwise. Does it really matter? Slicing them thin. Little more pieces to this and once all the pieces are ready we'll get cooking. We're going to put some apple, we're going to saute some apple. Nice thin slices of apple. This is a fairly crisp, firm textured apple that has a mixture of tart and sweet. This kind is called Fuji. You may have a different kind available where you live. Use whatever you like. You want your pan hot but not screeching hot because you could burn the foie or overcook it and when you overcook it it will melt down to nothing. Foie gras goes in first. You can see the fat starts coming out immediately. Maybe 30 seconds on a side is all it needs and see just an unbelievable amount of fat We're going to use that to our advantage. You can see the color is just golden brown, it's not black, it's not deep brown. We're going to remove these to a plate. Whatever you do, do not drain these on paper towels because then all the juice and all the fat will go into the paper towel and you won't be able to eat it. Now into the fat we grill our bread on both sides. Just getting the bread nice and toasty. Bread's nice and crispy. On to a plate and in go the shallots. Keep them moving so they don't burn and although you want to turn the fire up, don't. If you want you can add a little touch of salt and a little pepper to the onions. Again, these seasoning mixes are available on the web, the recipes are on the website. If you don't want to make them yourself you'll be happy to sell some to you. Shallots are starting to get nicely brown, they're not quite finished yet so we'll move them off to the side and put in our apples. Just until the apples get soft and a little bit of color on them I think we're ready to So onto the plate, lovely piece of toast, some of the shallots, nice piece of foie, fantastic little piece of apple. Pick this up and eat it with your hands or eat it with a knife and fork, but however you eat it, a fantastic special holiday appetizer. Hwa Gras on baguettes with shallots and apples. ", "duration": 410.0, "segments": [[123, 151], [158, 174], [186, 222], [229, 248], [263, 283], [309, 320], [324, 371], [373, 383], [385, 398]], "seg_text": " ", "pure_cap": "cut the foie gras into quarter inch thick pieces. season the foie gras with salt and pepper. cut a shallot into thin slices. cut an apple into thin slices. place the foie gras into a hot pan and flip after thirty seconds. place pieces of bread into the pan and grill on both sides. place the shallots into the pan and stir with salt and pepper. add the apples to the pan. place a piece of bread onto a plate and add a piece of foie shallots and apple"}, {"image_id": "J3wZ7wYPVTI.mp4", "caption": " drain chickpeas in a strainer and rinse them off set a cup of chickpeas aside put some chickpeas in food processor and blend them add half cup of water and blend again add tahini to the food processor add lemon juice garlic cloves salt and cumin blend the ingredients pour in olive oil add lemon juice drizzle some olive oil and sprinkle cumin parsley and chickpeas on top", "id": 222, "seg_prompt": "283 ; 21, 29 ; 32, 36 ; 42, 58 ; 60, 65 ; 68, 76 ; 94, 105 ; 109, 123 ; 128, 138 ; 156, 159 ; 176, 190..........................................", "asr_text": " Hey guys! Many of you have been asking me for more vegetarian recipes, so I thought I would share with you one of my favorite appetizer ideas, homemade hummus. Hummus is one of those things that is always going to taste better homemade, and when you see how quick and easy it comes together, you're going to be making it all the time. Let me show you how to make it. So the first thing we're going to do is rinse our chickpeas. Now, you may also know these as garbanzo beans. It's the same thing, so go ahead and drain them into a strainer, give them a rinse, and just rinse them off. Now, for our garnish, we're going to want to make sure that we take at least about a tablespoon of chickpeas and put them on the side. We're going to top our hummus with them after they're done, so you want to make sure you set those aside. Then we're going to take our chickpeas and put them in a food processor. So for me, the mark of a great tasting hummus is a smooth and creamy hummus, and a food processor is really going to help with that. So go ahead and give them a whirl. You just want to make sure that they're nice and sort of caught up. They don't need to be completely pureed at this stage. We just want to give them a head start. Then we're going to add a half a cup of water. Puree that. Again, we're just trying to get those chickpeas nice and smooth. Next, we're going to add some tahini, about two-thirds a cup. Now, if you're not familiar with tahini, it is a delicious sesame paste. You'll find it in the aisle next to the peanut butter. Now, if you've never worked with it before and you open your jar, don't be startled if you see a bunch of oil on top. That's actually what happens to tahini when it sits for a while. You can just go in with your knife and give it a stir, and you will reincorporate all of that oil back into the sesame paste. And then we're also going to add half a cup of lemon juice. Then you're going to add two garlic cloves, one and a half teaspoons of salt, and two teaspoons of cumin. I love the cumin because it adds a really wonderful sort of exotic taste to the hummus. Pop the top on our food processor and give it a whirl for at least two to three minutes. You cannot process it too long. You're really looking for a smooth and creamy hummus, and that just takes some time in the food processor. So not to worry, just sit back and let it whirl. Then at this point, we are going to slowly add a half a cup of olive oil. You can do this with the machine running and just pour it into the chute, and you'll see that that hummus will become creamier and smoother as you add the oil. Now, at this stage, you want to check your hummus. Now, depending on how you like it, it's really personal preference. If you like a weightier hummus, your hummus could be done. If you like one that's more spreadable, you probably want to add about two tablespoons more of liquid. And at this point, the choice is yours. If you like really tangy hummus with a lot of lemon juice, you could add two tablespoons of lemon juice. That's normally what I do because I do like the lemon juice. Or you could add two tablespoons of water, or two tablespoons more of olive oil. The choice is yours. So at this point, you want to transfer your hummus to a bowl. I like to spread it with a spatula because then you'll get some nice texture in your hummus. You're going to drizzle with a little bit more olive oil on top. Sprinkle with some cumin. Top with some chopped flat leaf parsley, and then we're going to add our remaining chickpeas on top. And you'll see you'll have a beautiful looking hummus. Now, at this point, you could serve your hummus with some pita chips, some bagel chips, but I really like to serve it with some grilled pita bread. Now, you could just heat it up in the microwave or the oven, but I do think grilling it really kicks it up a notch. So you're going to just brush it with a little olive oil on both sides. You can even season with a little bit of salt. Then you're going to grill it either on a barbecue or an indoor grill on both sides. And then you can cut it into triangles. Then to serve. I really love to serve hummus like this in the summertime on a big cutting board. And I am a big fan of Baboo's cutting boards. I recently saw that they had this walnut style, and I just loved it. And it makes for a great chopping block, but it also makes for a great serving piece if you want to serve an appetizer in this style. If you want to know where to get one, the link is in the description. I love this recipe because even though it's vegetarian, everybody loves a great homemade hook. And remember, for the full printed recipe, you can head over to entertainingwithbeth.com, or you can also find it here in the video description below. I'll see you guys back here next week for another delicious recipe. Until then, bye. ", "duration": 284.17, "segments": [[21, 29], [32, 36], [42, 58], [60, 65], [68, 76], [94, 105], [109, 123], [128, 138], [156, 159], [176, 190]], "seg_text": " ", "pure_cap": "drain chickpeas in a strainer and rinse them off. set a cup of chickpeas aside. put some chickpeas in food processor and blend them. add half cup of water and blend again. add tahini to the food processor. add lemon juice garlic cloves salt and cumin. blend the ingredients. pour in olive oil. add lemon juice. drizzle some olive oil and sprinkle cumin parsley and chickpeas on top"}, {"image_id": "v7xUF6_YFcc.mp4", "caption": " take 2 lbs of ground beef in a bowl and add onion powder ground black pepper and seasoned salt add two eggs to the bowl and salsa sauce to the beef mixture add tomato ketchup on the beef and bake the mixture in the oven", "id": 223, "seg_prompt": "403 ; 98, 210 ; 210, 323 ; 350, 389.....................................................................", "asr_text": " Hello everybody, I am coming at you today because I am going to try something new. Okay, so every now and again I'm going to venture off kind of away from the halls, away from the makeup, away from what? Because there are other facets to life and one of those facets is eating and I love to Okay, so I am going to be doing little short takes on different meals that I might prepare and I'm really not going to do a whole lot of those. I mean because sometimes you get the pretty basic recipes you know that you do, but I just thought that hey listen if I'm sharing a little bit of my life with you as far as makeup is concerned, where I'm shopping at, what I've gotten when I went on to the store, how I do my hair, what products I use in my hair, then certainly I can add a few snippets of my regular life where I actually have to cook meals because I do have to eat and I do have my kids that like to eat as well, so hey listen I'm getting ready to prepare a meatloaf and I'm just, I don't have a name for it, it's just meatloaf and I think it's a rather simple recipe and I'm going to invite you to join me and just see how I do what I do and you can do it all, so alright please stay tuned okay, check me out alright, thanks There's a void, but there should be it's to see, see, see, see, see, see, see, see. No music, no vocals. Why all that wonderful music? Why all that wonderful music, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, here it comes. see, see, see, see, see, see, see, see, see, see, see, see, see, notice, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see,rii, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, seen, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, look, see, see, see, see, see, see, see, hey, see, see, see, see, see, see, see, see, see, see, case, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, see, realize, see, see, see, see, come upon the ", "duration": 404.17, "segments": [[98, 210], [210, 323], [350, 389]], "seg_text": " ", "pure_cap": "take 2 lbs of ground beef in a bowl and add onion powder ground black pepper and seasoned salt. add two eggs to the bowl and salsa sauce to the beef mixture. add tomato ketchup on the beef and bake the mixture in the oven"}, {"image_id": "JGp_1OQ_XC8.mp4", "caption": " rinse the mussels in water add the onion to the pot add the wine and the mussels cover the pot garnish with green onion", "id": 224, "seg_prompt": "113 ; 33, 38 ; 49, 55 ; 60, 63 ; 67, 69 ; 90, 103..............................................................", "asr_text": " I feel like people like to order mussels at at restaurants but they don't usually make them in their home because they're scared of them and they are so easy. It's actually, think of them like shrimp or you know even clams. They are so simple and beautiful. So I came up with this recipe because I just love garlic and white wine, that quintessential French flavoring. This is the perfect sauce for mussels. They steam and absorb all those flavors and dipping the bread in is like heaven. It is so good. I could drink this stuff like soup. So once you have your mussels you want to take them out of the fridge and rinse them in water. The beard of a mussel is sometimes attached and it basically looks like this scraggly piece of lint or something on the outer shell. It's pretty easy to take off but you just have to give it some gusto. Throw the onion and the garlic in some butter and olive oil and get that going in your pot to release all that yummy, fragrant, fresh flavoring. Saute it for a few minutes and then add the wine in along with the mussels. Discard any mussels that are already open. That means that they're not good to cook with. Cover the pot and those are going to steam for just about three to five minutes. What I do is I like to buy a big country style loaf. The bigger the bread the better for me because I love this sauce. I like to cut my bread into big chunks, brush it with olive oil on both sides and then grill it for about three minutes per side so it gets that nice char mark on there. After the mussels are done I bring them to the table in my Big Lake Crusade and serve them out of that. You can easily spoon them on to a big platter or an individual bowls but make sure to give lots of broth to people because that's the best part. Serve it alongside with the bread for dipping and sprinkle it with fresh parsley and fresh lemon slices. It is heaven in a dish. ", "duration": 113.5, "segments": [[33, 38], [49, 55], [60, 63], [67, 69], [90, 103]], "seg_text": " ", "pure_cap": "rinse the mussels in water. add the onion to the pot. add the wine and the mussels. cover the pot. garnish with green onion"}, {"image_id": "OIHLdm9BuoU.mp4", "caption": " fry the sausage in the wok with oil add msg salt and pork powder to the rice add eggs and the vegetables to the wok add the rice and toss add soy sauce and fish sauce and toss add garlic and stir", "id": 225, "seg_prompt": "191 ; 40, 50 ; 50, 78 ; 85, 98 ; 98, 114 ; 115, 137 ; 147, 162..........................................................", "asr_text": " okay everybody I'm here in Thailand I'm gonna get my first Thai cooking lesson from my favorite restaurant that I just eat at every single day and check this out the chef here is gonna show me how to make his version of fried rice and I have this like how many times do you think I eat here every week I must eat here like twice a week three times a week easily and what we have right here as he's preparing the wok we've got the vegetables we've got some Chinese sausage check it out right there and the master is gonna show us how he does it so what did you do you put oil in there first yeah looks like it okay got the rice and what's that sugar no no that's sugar what's that oh yeah yeah okay so we got some sugar in there SMG or an MSG right pork powder pork powder pork powder I've never heard of pork powder okay so we got sugar pork powder and MSG excuse me you put an egg in there put two eggs in there okay so he mixes all that together turns down the heat broke and the so we got onions in there carrots and some kind of Chinese kale and then he topped it off with carrots and the rice and that is soy sauce one dash two dash it looks pretty thick fish sauce Wow uh-huh two dashes another soy sauce so two types of soy sauce mix it all together and it's just that simple I think you can see other Thai people coming in the restaurant they love this spot like me I love it Wow garlic fresh garlic okay the dry dry garlic dry garlic this is great I'm so finish that quick thank you very much ", "duration": 192.0, "segments": [[40, 50], [50, 78], [85, 98], [98, 114], [115, 137], [147, 162]], "seg_text": " ", "pure_cap": "fry the sausage in the wok with oil. add msg salt and pork powder to the rice. add eggs and the vegetables to the wok. add the rice and toss. add soy sauce and fish sauce and toss. add garlic and stir"}, {"image_id": "BTMd6rcevns.mp4", "caption": " melt butter in a sauce pan boil some water and preserve some hot water for later use place a bowl over the boiling water add vinegar and 2 egg yolks and whisk the mixture squeeze 1 tbsp of lemon juice to it and keep whisking pour melted butter and whisk add a little bit of warm water and continue whisking add tarragon salt cayenne pepper and little more water and whisk add white vinegar to the boiling water and stir the water drop an egg into the water and cook remove the egg from water and drain off the excess water combine spinach white onion avocado oil salt pepper and lemon juice split and toast a english muffin and place the spinach salad over it lay smoked salmon over the salad and then place the poached eggs drizzle with hollandaise sauce", "id": 226, "seg_prompt": "185 ; 15, 26 ; 27, 31 ; 32, 46 ; 47, 52 ; 53, 62 ; 63, 67 ; 68, 81 ; 85, 91 ; 92, 105 ; 106, 111 ; 112, 123 ; 125, 130 ; 131, 139 ; 140, 155..........................", "asr_text": "", "duration": 185.33, "segments": [[15, 26], [27, 31], [32, 46], [47, 52], [53, 62], [63, 67], [68, 81], [85, 91], [92, 105], [106, 111], [112, 123], [125, 130], [131, 139], [140, 155]], "seg_text": " ", "pure_cap": "melt butter in a sauce pan. boil some water and preserve some hot water for later use. place a bowl over the boiling water add vinegar and 2 egg yolks and whisk the mixture. squeeze 1 tbsp of lemon juice to it and keep whisking. pour melted butter and whisk. add a little bit of warm water and continue whisking. add tarragon salt cayenne pepper and little more water and whisk. add white vinegar to the boiling water and stir the water. drop an egg into the water and cook. remove the egg from water and drain off the excess water. combine spinach white onion avocado oil salt pepper and lemon juice. split and toast a english muffin and place the spinach salad over it. lay smoked salmon over the salad and then place the poached eggs. drizzle with hollandaise sauce"}, {"image_id": "a6Axxe-Q9K0.mp4", "caption": " soak the potatoes in water drain the water dry the potatoes and mix in an egg add flour salt and black pepper powder mix together and refrigerate the mixture heat some soft butter on a pan and place ball-shaped mixture on the pan pour some olive oil on top and flip over", "id": 227, "seg_prompt": "181 ; 40, 45 ; 46, 55 ; 62, 85 ; 95, 115 ; 120, 147..............................................................", "asr_text": " Hi, I am Kanak and you are watching Ready Steady Eat. Today I am going to show you how to make hash browns. Hash browns are staple breakfast food in America. Basically it is a potato preparation which is pan fried. It can be served as a side dish and it goes very well with any kind of meal. So without any delay let me tell you what all you need. 2-3 raw potatoes grated, 2-3 tbsp of all purpose flour i.e. maida, 1 egg beaten, salt to taste, half a tsp of black pepper powder, soften butter for pan frying. Grate the raw potatoes and soak it at least for half an hour in water. Now drain the excess water and pad dry all the potatoes and make sure that it does not have any moisture in it. This will help in making our hash browns more crispy. Mix the egg in it and give it a whisk. Now add all purpose flour, salt and black pepper powder. Now mix all the ingredients well. Once you see that the potato has taken all the moisture at this point of time just keep the potato mixture in the fridge for at least half an hour so that it becomes firm enough to make into shapes. Once the mixture is out of the fridge heat the pan, take a small amount of the mixture in your palm and try to make a patty out of it. Now spread butter on the non-stick pan and place it over it. Now repeat the process for the rest of the mixture and keep it on a medium flame because we don't want our potato to become brown very fast because it is very raw so it needs some time to be cooked from inside. You can also do this recipe with parboiled potatoes but I personally like to use the raw potatoes because it gives a very different texture. If you are little calorie conscious just drizzle some olive oil on it. Now you can just check and see if you can flip it over. It takes almost 3 to 4 minutes on each side. Here we have used raw potatoes so if you want you can cover it with a lid to ensure that it is cooked through. Just make sure that all the potatoes are cooked properly. Just flip it over and see yeah it's done. Now it's ready to serve. Now it's ready to eat you can serve it piping hot with red ketchup sauce. That's a perfect appetizer for tea time. I hope you like my recipe do try it and let me know how it turned out in the comment section below. Also hit the like button and do subscribe to Ready Steady Eat for more such lovely recipes. It's me Kanak signing off. Bye Bye. ", "duration": 182.0, "segments": [[40, 45], [46, 55], [62, 85], [95, 115], [120, 147]], "seg_text": " ", "pure_cap": "soak the potatoes in water. drain the water dry the potatoes and mix in an egg. add flour salt and black pepper powder mix together and refrigerate the mixture. heat some soft butter on a pan and place ball-shaped mixture on the pan. pour some olive oil on top and flip over"}, {"image_id": "LMoGwLqPM64.mp4", "caption": " place kabocha in a bowl and cover with plastic wrap cut the kabocha into bite-size pieces slice some onion and mushrooms put the water dashi powder sliced onion shimeji mushrooms and kabocha in a pot remove the foam then cover cook the noodles drain the noodles in a strainer and rinse the noodles under running water dilute the miso in a ladle and dissolve into the soup add the noodles", "id": 228, "seg_prompt": "197 ; 41, 47 ; 53, 58 ; 58, 67 ; 71, 87 ; 96, 106 ; 111, 119 ; 122, 126 ; 134, 139 ; 144, 146..............................................", "asr_text": " Hi everyone, today I'm going to show you how to make kabocha miso soup with salmon noodles. After watching cooking with stocks hot on a bed, I was inspired to use kabocha in my miso soup and it came out amazingly delicious. If you follow my Facebook page, you know that I posted a picture of it, so I really hope you enjoy my tutorial and I hope you can try it out. Here are the ingredients. Wash and place damp kabocha on a microwavable dish. Cover with plastic wrap, microwave for about 3 minutes to make it easier to cut. Cut the kabocha in 2 bite sized pieces. With tough base of shimeji mushrooms and break into bite sized chunks. Slice the onion. Put the water in a large pot. One teaspoon dashi powder. Then add onion slices, shimeji mushrooms, and kabocha. Now bring to a boil. Then remove the foam. Turn the heat down to low and cover. Cook for about 7 minutes until cooked through. Meanwhile boil water in a different pot. Take one bundle of dried salmon noodles out into it according to your package. Drain and rinse the noodles under running water. Now open the lid, dilute miso in a ladle and dissolve into the soup. Cut the salmon noodles and cook until hot. Serve in a soup bowl or mug. And now it's done! Thanks for watching, I hope you enjoyed my tutorial. See you next time! ", "duration": 197.83, "segments": [[41, 47], [53, 58], [58, 67], [71, 87], [96, 106], [111, 119], [122, 126], [134, 139], [144, 146]], "seg_text": " ", "pure_cap": "place kabocha in a bowl and cover with plastic wrap. cut the kabocha into bite-size pieces. slice some onion and mushrooms. put the water dashi powder sliced onion shimeji mushrooms and kabocha in a pot. remove the foam then cover. cook the noodles. drain the noodles in a strainer and rinse the noodles under running water. dilute the miso in a ladle and dissolve into the soup. add the noodles"}, {"image_id": "rAvuiOAC-V8.mp4", "caption": " heat a pan of oil and brown sausage remove sausage and add bacon and onion to pan add sausages back to pan cover sausages with onion and bacon add beer to pan finish cooking sausages over coals spread mustard on bread and place sausage onion bacon and sauerkraut to bun", "id": 229, "seg_prompt": "196 ; 63, 79 ; 80, 95 ; 96, 101 ; 102, 104 ; 105, 118 ; 120, 131 ; 133, 171......................................................", "asr_text": " G'day guys, today I'm going to show you how to cook up some beautiful brats on the BBQ and it's very easy. You'll need, of course, some bratwurst sausages. Now I made these a couple of days ago so I've put the link to that recipe in the description bar. Of course you can buy them from the store if you like. Some nice crusty long rolls which I've cut in half. Some chopped onion. Some chopped bacon. Olive oil. Some good mustard. Use your favourite here. A bit of sauerkraut to top it off. And some beer. Now you can use your light or your dark beers for this. Both will work well. So to get started, just heat a pan to a medium high heat, add a bit of olive oil and just lightly brown those sausages. Then take off the sausages, add in the bacon and the onion and just cook that for a couple of minutes until the bacon browns and the onions go translucent. Then add back in the sausages, cover them with the onion and bacon mix and pour in your beer. Now let this cook for about 15 minutes or so on a light simmer until that beer is evaporated. Just like that guys. Now just give those sausages a light sear over the coals. And now it's time to put together these sandwiches. Just spread some mustard onto the bottom of those rolls. Then add the bratwurst. Followed by a good helping of that onion and bacon mix. Don't forget the sauerkraut. Now sauerkraut isn't everyone's cup of tea but in this meal it tastes awesome. The flavours blend in there so I highly recommend you add it even if you're not big on sauerkraut. Then simply add your top buns and you are done guys. Dig in. Now these are awesome, be sure to give them a go. Drop me a comment below and tell me your favourite technique for cooking up sausages. Check out my other videos and sub for regular updates. Thanks for watching and I'll catch you all next time. ", "duration": 196.67, "segments": [[63, 79], [80, 95], [96, 101], [102, 104], [105, 118], [120, 131], [133, 171]], "seg_text": " ", "pure_cap": "heat a pan of oil and brown sausage. remove sausage and add bacon and onion to pan. add sausages back to pan. cover sausages with onion and bacon. add beer to pan. finish cooking sausages over coals. spread mustard on bread and place sausage onion bacon and sauerkraut to bun"}, {"image_id": "IJXdHAGqxhA.mp4", "caption": " add soy sauce sesame oil brown sugar honey and red chili pepper flakes to a bowl and mix mince some garlic cloves and add them to the bowl cut a yellow onion lengthwise slice the green onions and add them along with the onions and beef to the soy sauce mixture add sesame seeds to the bowl and mix by hand cover the bowl with plastic wrap and place in fridge add oil to a skillet and place on medium heat place the beef on the pan and stir", "id": 230, "seg_prompt": "213 ; 62, 73 ; 74, 78 ; 79, 81 ; 82, 102 ; 103, 117 ; 118, 123 ; 131, 134 ; 135, 147..................................................", "asr_text": " Hi everyone! Welcome back to another episode of Honeysuckle Catering. Today we're going to be making Korean food and I'm going to be showing you how to make a really popular dish, bulgogi. After Vietnamese food of course, Korean food is my favorite cuisine. It's so comforting, spicy and so flavorful. Korean food is a great social food to be shared with friends and family. You're my family, so let's get started so we can eat. You're going to need a fourth cup of soy sauce, two tablespoons of sesame oil, a tablespoon of brown sugar, two tablespoons of honey, a tablespoon of sesame seed, a quarter teaspoon of red chili pepper flakes, also called gochugaru, three cloves of garlic, two stalks of green onion, a pound of sliced beef and half of a whole yellow onion. In a large bowl, combine your soy sauce, sesame oil, brown sugar, honey and red chili pepper flakes. Mix them well. Now take your three cloves of garlic, mince them well and add them to the bowl. Now cut your yellow onion lengthwise and set aside. Now take your green onions and slice them. I actually have a really cool tool that will shred them easily and make them look really pretty. Set aside a little bit of the green onions for garnish later and then add in the rest of the onions and your beef into the soy sauce mixture. Finally, add in the sesame seeds and mix everything well with your hands. This is your easy marinade and we're going to pop it in the fridge for about an hour or two, I'd say five hours for the beef to soak up the flavors. Once your beef is done marinating, take it out of the fridge. Take a heavy skillet, put it on the stove, add some oil and turn the heat up to medium-high. You want to cook your beef in batches so that it gives a nice char. If you cook too much, it's going to end up steaming the beef and it's not going to be very good. And there you have it, delicious pogo ghee. With the green onions that we set aside earlier, top it to garnish. Smells so good. I love having it with rice. Thanks for watching another episode of Honeysuckle Cannery. I want to know, have you tried making Korean barbecue and do you have a special way of making it? Comment below and if you want to see more videos and episode, please subscribe above and visit my Facebook page for more daily updates. And I'll see you soon. Bye. ", "duration": 213.33, "segments": [[62, 73], [74, 78], [79, 81], [82, 102], [103, 117], [118, 123], [131, 134], [135, 147]], "seg_text": " ", "pure_cap": "add soy sauce sesame oil brown sugar honey and red chili pepper flakes to a bowl and mix. mince some garlic cloves and add them to the bowl. cut a yellow onion lengthwise. slice the green onions and add them along with the onions and beef to the soy sauce mixture. add sesame seeds to the bowl and mix by hand. cover the bowl with plastic wrap and place in fridge. add oil to a skillet and place on medium heat. place the beef on the pan and stir"}, {"image_id": "64x2_RvBOa0.mp4", "caption": " combine sugar salt chicken powder and white pepper wash and rinse the rice cook the rice with water seasoning oil and yellow coloring add oil and onions to the wok add the pork and rice to the wok add green onions and water to the wok", "id": 231, "seg_prompt": "282 ; 31, 50 ; 56, 75 ; 80, 125 ; 178, 189 ; 189, 206 ; 210, 220..........................................................", "asr_text": " Hello and welcome to the art of cooking. Today we're going to make yellow fried rice, more specifically in this case pork fried rice, but you can use any meats, seafood, and or vegetables you have available. So you might be wondering why is the fried rice yellow? Well I'll explain that later on in this video and the reason behind it. Before I go on, I want to clarify that this fried rice is not authentic fried rice that you will see in Asian countries. In fact, you will not find it anywhere except in America. This video is only a demonstration of what and how the restaurant makes it. So let's get started shall we? In a bowl add in 1 teaspoon of sugar, 1 teaspoon of salt, 1 and a half teaspoon of chicken powder, 1 sixth teaspoon of white pepper and mix the ingredients together. Normally monosodium glutamate is used instead of chicken powder, but chicken powder gives the rice more flavor hence the reason behind using it. Now let's prepare the rice. 2 cups or 400 grams of long grain rice. Wash and rinse a couple of times to remove any impurities and talc powder if any. Let's cook the rice. Make sure to use a thick bottom pot when cooking on a stovetop. Add in 600 milliliters or 2.54 cups of water. Add in the seasoning mixture, 2 tablespoons of oil and 1 fourth teaspoon of yellow egg shade. This is completely optional. Stir and cover with lid. Bring to a boil then lower the heat to the lowest setting. Cook for about 15 to 20 minutes or until all the water are absorbed by the rice. Then turn off the heat and let it steam for about 10 to 15 minutes with the lid on. Do not open the lid. So what's the purpose of the yellow egg shade? Well around the 1980s in America, restaurant used poor and cheap quality long grain rice to cook white rice. When steamed the rice turned into somewhat light brown and colored on some parts of the rice instead of all white color which resulted in uneven color and unpleasant to the eyes. Thus they used the food color. Use a fork to fluff the rice and transfer it to a large pan for cooling. If you want the yellow color of the rice without using any food coloring, use either turmeric or saffron as a replacement or you don't have to use any at all. Let the rice cool down to room temperature. Once cool to room temperature refrigerate the rice for next day use. Let's combine the ingredients to make pork fried rice. You need onion, dice, roast pork or chashu pork, dice. Please click on the screen on the upper right corner for the chashu recipe. I'll also make roast pork specifically used for the fried rice in a separate video. 200 grams or seven ounce of cold cook flavored rice. Now let's make the fried rice. Heat wok to smoking hot to prevent it from sticking. Add in two tablespoons of oil and diced onions. Saute the onions just before they are translucent. Add in the roast pork or the chashu pork or any ingredients you have available. Since the pork is already precooked, just saute it for about a minute or until it's warm. Next add in the fried rice and cook over medium-high heat until the rice is hot. Make sure to continuously move the fried rice around to ensure even cooking. Add in one to two tablespoons or one sprig of green onions. Green part only. Two tablespoons of water. During the cooking process the fried rice will dry up hence the water is added to moisten the rice. No additional seasoning is required as this rice is already flavored which makes this fried rice easy to make and consistent in taste every time you make it. Now it's time to plate. As I mentioned before the food coloring is not a necessary ingredient to add in so leave it out by all means. So why can't they use good quality rice then? Well the answer is simple. Profit. One thing you have to remember is that their main customer base was lower income people which means people who have little disposable income. So higher quality rice which means higher price was out of the question. Of course not all Chinese restaurants use this method. Most of them still stick to the brown fried rice which is my preferred fried rice so it's up to each individual restaurant. Also if you like you can substitute chicken stock for chicken powder. As always thank you for watching. Please like, favorite, share, subscribe and post your comments below. Check out my other recipes by clicking on the video and don't forget to visit my website theartofcooking.org or you can just click on the image and a new window will magically appear right before your eyes. ", "duration": 282.67, "segments": [[31, 50], [56, 75], [80, 125], [178, 189], [189, 206], [210, 220]], "seg_text": " ", "pure_cap": "combine sugar salt chicken powder and white pepper. wash and rinse the rice. cook the rice with water seasoning oil and yellow coloring. add oil and onions to the wok. add the pork and rice to the wok. add green onions and water to the wok"}, {"image_id": "pH5PbKWJ3c0.mp4", "caption": " prepare the onions and peppers and chop them into small chunks dry fry the vegetables on a mdeium-high heat in a pan until softened add spices and some water to the pan add 3 ingredient vegan mince beans and tinned tomatoes to the pan place lettuce leaves on tortilla apply some wasabi and put the mixture on the tortilla roll the tortilla", "id": 232, "seg_prompt": "138 ; 4, 32 ; 32, 46 ; 46, 65 ; 65, 87 ; 87, 108 ; 108, 119..........................................................", "asr_text": "", "duration": 138.5, "segments": [[4, 32], [32, 46], [46, 65], [65, 87], [87, 108], [108, 119]], "seg_text": " ", "pure_cap": "prepare the onions and peppers and chop them into small chunks. dry fry the vegetables on a mdeium-high heat in a pan until softened. add spices and some water to the pan. add 3 ingredient vegan mince beans and tinned tomatoes to the pan. place lettuce leaves on tortilla apply some wasabi and put the mixture on the tortilla. roll the tortilla"}, {"image_id": "fr_02xrchH0.mp4", "caption": " toast 2 pieces of bread on one side add butter 1 spoon salt to a heating pot and whisk well add some whole milk while whisking add 1 spoon mustard ground nutmeg and gruyere cheese pour the sauce on a piece of ham on each bread and pour some shredded cheese on the ham bake the bread in an oven until the cheese melt", "id": 233, "seg_prompt": "136 ; 45, 50 ; 55, 71 ; 74, 83 ; 91, 98 ; 109, 116 ; 118, 124..........................................................", "asr_text": " Hi, I'm Keri Suresky from FrenchRevolutionFood.com, and I'm going to show you how to make the perfect Parisian croque monsieur. So here's what you'll need to make four giant croque monsieur, four slices from one loaf of white sandwich bread that has been cut the wrong way, so the long way, one tablespoon of unsalted butter, one tablespoon of all-purpose flour, one cup of whole milk, one and a half tablespoons of Dijon mustard, five ounces of grated Gruyere cheese, a pinch of ground nutmeg, some salt and pepper to taste, eight slices of black forest ham, and as many cornichons as you want. So we're going to start on our giant croque monsieur, and croque monsieur is just a fancy way of saying the best ham and cheese sandwich ever. So we're going to start off with our bread. I've just toasted it under the boiler, one minute on each side, so we're going to leave this aside for a minute and turn our attention to the mornet sauce. I put the pot on medium-low heat and I've added one tablespoon of unsalted butter. Now I'm going to whisk in one tablespoon of flour, and this just thickens up the sauce. We're going to cook it for about 30 to 60 seconds until it bubbles up, and it just smells like baking cookies. I'm just going to add one cup of milk, no skim milk in this recipe. Leave this on medium heat, about three to five minutes, whisking every now and again until it gets nice and thick. You can tell it's thick enough because if I run my finger down the back of a spoon, it stays separated. I'm going to add about a tablespoon and a half of Dijon mustard, which goes so well Whisk it in, and then a secret ingredient, a pinch of ground nutmeg, finally about one ounce of the Gruyere. We're going to assemble our croque monsieur, about two slices per sandwich. We have our sauce, and we're just going to pour it all over the top of the sandwich, sprinkle it with grated Gruyere. So we're just going to run this under the broiler just for a few minutes until the cheese It's really hot. ", "duration": 136.33, "segments": [[45, 50], [55, 71], [74, 83], [91, 98], [109, 116], [118, 124]], "seg_text": " ", "pure_cap": "toast 2 pieces of bread on one side. add butter 1 spoon salt to a heating pot and whisk well. add some whole milk while whisking. add 1 spoon mustard ground nutmeg and gruyere cheese. pour the sauce on a piece of ham on each bread and pour some shredded cheese on the ham. bake the bread in an oven until the cheese melt"}, {"image_id": "byZj4mfOJ2s.mp4", "caption": " add bread crumbs minced onion flakes to ground turkey add some milk a beaten egg a spoon of soy sauce and some pepper mix the ingredients and put the mixture on a baking sheet mix ketchup brown sugar and yellow mustard pour the sauce on top of the meat loaf", "id": 234, "seg_prompt": "340 ; 34, 50 ; 51, 101 ; 106, 186 ; 195, 218 ; 223, 263..............................................................", "asr_text": " Hey guys and welcome back to Crouton Cracker Jacks. Today I'm gonna show you how to make delicious and moist turkey meatloaf. Now if you guys have had turkey meatloaf before, you might have found that it's kind of dry and bland, not very appetizing at all. This meatloaf here is absolutely fantastic. It's moist, it's juicy, it doesn't have the greasy and heavy dense feeling that a traditional beef meatloaf has. If you've never tried this with turkey before, definitely give this a try and it's super easy to make up. So let's get started. I'm gonna start off using one pound of browned turkey here. Now you can do this recipe with beef as well. That's perfectly fine. I'm just showing you how to do a turkey meatloaf here. I'm gonna add in two-thirds of a cup of breadcrumbs as well as two tablespoons of dried minced onion flakes. You could use chopped real onions if you want to. I'm just doing this quick and easy so I'm using the minced stuff. Then I'm going to add in three-quarters of a cup of whole milk. You can also use two percent or one percent. That's fine. This is what's going to keep our meatloaf nice and moist. Next I'm gonna take one egg and beat that up. The reason I pre-beat this is because when we go to mix this together, you want to be careful with the meat. You don't want to over mix it because that's gonna give you a really dense meatloaf. So I'm just gonna add that into my mix, into my bowl. I'm also going to add in one teaspoon of soy sauce. That's completely optional. It does make a difference, however. I'm gonna use some seasoned pepper here and season this up, maybe half a teaspoon or so. I'm also going to use some fresh cracked black pepper. Now using my hands, I'm just going to gently start folding these ingredients together. Now you don't want to go crazy with a spoon or get out an electric mixer. Don't do any of that stuff. That's gonna make your meatloaf dense and it's gonna make it kind of pasty. You want to keep your ground turkey as whole as possible. And turkey, as it naturally is, is really kind of a soft meat and you don't want to break up that grind. So be careful and gentle with this mixture. Just fold it over on itself and press it down. Don't mix this any more than you have to. This is also why I pre-beat the egg so that way we don't have to mix it in there and, you know, mix this mixture to death. You just want to mix this until everything is incorporated. Now I've just got a standard cookie sheet here and I'm going to go ahead and line it with a piece of foil. The reason I use the foil on there is for easy cleanup. All I have to do is take the meatloaf off of it, throw the foil away. The cookie sheet is, you know, nice and clean, doesn't need to be washed. So I'm just gonna take my meat mixture and put that out onto the foil and I'm gonna start shaping this into a loaf, if you will, air quotes there. I don't use a loaf pan for my meatloaf. I find it takes really long time to cook meatloaf that way and I don't want this in the oven for a long time. So I'm gonna pat this out until it is about maybe an inch and a half thick or so and I'm gonna try and get this into a rectangular shape and then I'm going to slightly press down a little divot in the center. Don't go overboard with this. Just you want to make a very shallow little ditch in the center and that's where our sauce is gonna go. Now for the sauce on top, I just like a ketchup-based sauce. I've got 1 third of a cup of ketchup in here. I'm gonna add in 2 tablespoons of brown sugar and I'm going to guesstimate about a tablespoon or so of prepared yellow mustard. Using a spoon I'm just gonna mix this mixture up. Now if you like a brown gravy, brown sauce on yours, you know, go ahead and make your favorite sauce on top. This is what my favorite is. So yeah, this is what I'm going to use. But once I get that mixed together, I'm gonna go ahead and put that on top of my meatloaf. I'm just gonna place it right in the ditch. Be sure and get all that sauce deliciousness out of the bowl and then using a spoon I'm just gonna coat the entire top of my meatloaf here. Now the other nice thing about cooking your meatloaf like this as opposed to in a loaf pan is that each piece, every bite that you get of meatloaf will have a little bit of your sauce on it. I find when you make meatloaf in a loaf pan it's just it's short on sauce and I like sauce on my meatloaf. So but once you get that on there then you want to go ahead and put this into a preheated 350 degree oven and you want to bake this for between 40 and 45 minutes or so. It is best to use a thermometer if you have one. You want to cook it to an internal temperature of 160 degrees. If you don't have a thermometer go ahead and cut into it. Make sure that it is no longer pink inside. The juices are running clear. Then you want to let your meatloaf rest for about 10 minutes before you cut into it. That again will keep your meatloaf nice and juicy. And then when you are ready to serve it go ahead and slice it into slices and then you can go ahead and serve this up. And you can see how nice and juicy this meatloaf is. It is not dry by any means. That milk in there really helps to keep it moist. It's an all-around basic and versatile recipe. From here you can add whatever ingredients that you like. If you want to add peppers to this and carrots and all that other jazz vegetables to your meatloaf. I know some people like that. Do that with your own meatloaf. But this is just how I like mine. So there you go. That's how you make turkey meatloaf. I hope you guys enjoy. If you did be sure to give this video a thumbs up. I would greatly appreciate it. Subscribe for more deliciousness and to keep up to date on all my latest videos. Thanks so much for watching and we will see you next time. ", "duration": 340.83, "segments": [[34, 50], [51, 101], [106, 186], [195, 218], [223, 263]], "seg_text": " ", "pure_cap": "add bread crumbs minced onion flakes to ground turkey. add some milk a beaten egg a spoon of soy sauce and some pepper. mix the ingredients and put the mixture on a baking sheet. mix ketchup brown sugar and yellow mustard. pour the sauce on top of the meat loaf"}, {"image_id": "wklpuFysPq8.mp4", "caption": " add chopped tomatoes chopped cucumber and chopped green pepper to a bowl add parsley green onions and minced garlic add sumac salt ground black pepper cumin thyme olive oil and lemon juice to the bowl mix all the ingredients cut the pita bread into small square slices fry the pita bread slices in oil", "id": 235, "seg_prompt": "612 ; 82, 123 ; 124, 186 ; 196, 282 ; 293, 328 ; 335, 385 ; 445, 502.......................................................", "asr_text": " Hi, welcome back. This is Emil from yesorganicfood.com. For today, I will make something very simple, very famous Lebanese salad called Fatouche and it's very healthy. It's very easy and quicker to do and taste delicious. So I will use different variety of vegetables, cucumber, tomato, green onion, parsley and green bell pepper and other stuff. So, first step, I have to clean all my vegetables, clean it and wash it very, very carefully. After that, I will chop everything and after that, I will show you the preparation of the salad, that called Fatouche. So first, I will clean, chop and after that, we'll continue. Hi, welcome back. So after I clean and wash my vegetables, I chop it and now I will start the first step of making the Lebanese salad that's called Fatouche. So for my recipe, I will use like three cups of chopped tomato. So I will add everything to this large bowl, the three cups of tomato and I will use also three cups of chopped cucumber. I will add it to my large bowl as you see here. I will use one cup of chopped green bell pepper and I will add it to the bowl. I will use one cup of fine chopped parsley and I will add it to the large bowl. I will add like third cup thin slice green onion and adding to the bowl. I will add like one tablespoon chopped fresh chopped garlic and adding to my large bowl. Also, I will use radishes that I cut for thin slice and I will add like this will be like also a third like quarter cup of radishes. So after I add all my chopped vegetables to the large bowl, now I will add my spices. So the most important spice that I will use is called sumac as you see here and you can buy the sumac spice from me from any Greek Lebanese or Turkish grocery. So I will use one tablespoon sumac. I will use one teaspoon salt or you can add half the amount of the salt and then test it and see if it needs more salt. I will add like a little bit grind black pepper. I will add like half teaspoon cumin or cumin and I will add like a half teaspoon thyme. Again half teaspoon thyme. And I will add fresh olive oil. I will add like two tablespoon fresh olive oil and I will add like third cup of fresh lemon juice. So after adding all my spices, the sumac, cumin, salt, thyme and lemon and the olive oil, I will mix everything together. So this is the first part of my salad and it's still missing very important ingredient and that will be fry or toasted beeta bread. So I have to leave my salad for one hour and every 10 minutes you mix it and I leave for another hour to allow all the juice, the spices and the rest of us to combine together. So welcome back. So now I will prepare the beeta bread. So about the bread you can find it today in any market and simply I will cut the beeta bread for Like this size. And about the burrito. There's two ways to prepare the beeta for the fatu salad. First one to fry the beeta bread in oil and the second way is to coat the beeta bread with olive oil. Put it in baking sheet and toss it in the oven until you have browned light golden color and when you toss it in the oven you have to mix the beeta every like five or ten minutes to ensure that all the beeta is tossed equally. For me I will fry the beeta bread. The difference between frying the beeta bread and toasting it in the oven when you fry it it will have more calories. So if you consider less calories so toss the beeta bread in the oven. So after I cut the beeta bread now I will fry it. So let's move frying the beeta bread. So I will start adding the bread. Oh that's nice to my hot oil. You have to be careful it's very hot. So I will fry the beeta bread till I get this light golden color and I forget to say that I will fry three beeta bread. So I have three beeta bread I chop it and I will fry it. So as you see this is the color that I want brown brown gold so my beeta bread is ready. I will take it out of the oil and put it in some pepper sheet and leave it in the side till the time I will serve my fatouche. Hi welcome back. So this is my my salad and also here's my my beeta bread deep fried. As I said you can also toast it you can do it in the oven. So next step we will add the the chips the beeta chips to the salad and if you don't want to serve all the amount now you add we have the amount of the chip. So if you add it and you eat it later the chip will be soggy and soft. So the chips or the beeta bread fried you add it add the serve. So let me show you the final product. So this is my final salad the fatouche so it's ready to be tested. Simply let me taste it very quick. It's really really tasty. It's a very healthy recipe. So I recommend this recipe for everyone and if you have any question write for me back and as always please subscribe subscribe subscribe subscribe. For now I have to eat this finish it so bye bye. ", "duration": 612.67, "segments": [[82, 123], [124, 186], [196, 282], [293, 328], [335, 385], [445, 502]], "seg_text": " ", "pure_cap": "add chopped tomatoes chopped cucumber and chopped green pepper to a bowl. add parsley green onions and minced garlic. add sumac salt ground black pepper cumin thyme olive oil and lemon juice to the bowl. mix all the ingredients. cut the pita bread into small square slices. fry the pita bread slices in oil"}, {"image_id": "tqA5LByjh_Y.mp4", "caption": " cut the onion and bell peppers into slices and put it in a bowl add some extra virgin olive oil some salt pepper and mix it all smash the garlic and cut them into small pieces cut the provolone cheese into long slices make slits in the italian sausage add vinegar olive oil salt and pepper into the garlic place the sausage on the grill and grill it along with the onion and bell pepper pan place the provolone cheese on the sausages let grill it on indirect heat take the bread roll and apply garlic marinade on each side roast the bread for 3-4 mins place the sausage in the roasted bread roll and stuff it with onions and bell pepper mix", "id": 236, "seg_prompt": "348 ; 61, 95 ; 96, 115 ; 116, 127 ; 128, 139 ; 140, 151 ; 153, 163 ; 170, 218 ; 220, 235 ; 236, 251 ; 265, 275 ; 285, 302.....................................", "asr_text": " Alright, today we're making Weber's Hot Dogs, especially Italian hot dogs. And they are ready to eat when they look almost like in this book of Weber's Hot Dogs recipes. So stay tuned, it's time to grill! So I have a lot of these Weber recipe books. This is a special book, don't know if this is available in the states, for hot dogs. So there are several hot dog recipes in there and a lot of other recipes that deal with sausage more or less in combination with other ingredients, but it don't have to be hot dog. So as I showed you in the winter grilling book, it's fun just to make one of these recipes I decided to make the Italian Salzecia dog, just to make it easy I call these Italian This is what it needs. I put the amount of each ingredient into the description box as always. So we start with an onion, cut into half and then cut into slices. Same with the red bell pepper. I prepared more or less 4-6 till 8 hot dogs. The original amount in this recipe is made for 4 hot dogs. You're ready with cutting. Put everything into a bowl and add some extra virgin olive oil and some salt and pepper. And give it a good mix. Next step is smashing some garlic. You can use your hand or a knife. If you want you can cut them into smaller pieces as well. I did, but I won't show you. So this is provolone cheese. Provolone is perfect for Italian hot dogs. Make sure the parts of the provolone are as long as your Salzecia. So these are our Salzecia Italian sausage. It's made with fresh fennel. Really great taste. Cut them into half. Make sure not to cut them too much so they fall apart. Now take your garlic, some balsamic vinegar, some olive oil, salt and pepper. I tell you later what to do with the marinade. I've prepared my Weber Master Touch 2015 Edition 57 cm. The special edition with the heavy duty grate. Cut them for direct heat for the sausages and for direct heat as well for my cast iron Just to cook the pepper, the white bell pepper and the onions. After some minutes give them a flip. And after approximately another 5 minutes put them to indirect heat. That's easy and add the provolone cheese. Now close the lid and let it melt. Now take your roll and prepare the roll for grilling as well. Take your marinade and baste each side with the marinade. And once your sausage and the pepper mixture with onion is ready, put this again into a clean bowl as well and roast your roll. This is how I do it. Maybe there are several things that help as well. And once they're roasted for about 3 to 4 minutes, we're ready to build our dogs. Oh, sorry, I forgot the parsley. Now take your roll, your salsica with the provolone cheese and add some of that great tasty mixture of red pepper bell, bell pepper and onions. Now we're ready to eat. One more time. And I think we did a quite good job on these dogs because they look more or less the same than in the book. So would be great if you leave me a comment, thumb up or subscribe to my channel if you haven't subscribed yet. You're seeing us again next barbeque Thursday, 1800th century European time. Thanks for watching, I'm out, see you. ", "duration": 348.83, "segments": [[61, 95], [96, 115], [116, 127], [128, 139], [140, 151], [153, 163], [170, 218], [220, 235], [236, 251], [265, 275], [285, 302]], "seg_text": " ", "pure_cap": "cut the onion and bell peppers into slices and put it in a bowl. add some extra virgin olive oil some salt pepper and mix it all. smash the garlic and cut them into small pieces. cut the provolone cheese into long slices. make slits in the italian sausage. add vinegar olive oil salt and pepper into the garlic. place the sausage on the grill and grill it along with the onion and bell pepper pan. place the provolone cheese on the sausages let grill it on indirect heat. take the bread roll and apply garlic marinade on each side. roast the bread for 3-4 mins. place the sausage in the roasted bread roll and stuff it with onions and bell pepper mix"}, {"image_id": "8lqdPpg3w08.mp4", "caption": " prepare a patty of meat loaf mix paprika black pepper salt brown sugar garlic powder onion powder and red pepper powder season the meat patty with the mixture and fry it on a grill grill some pieces of bacon on it and set them aside flip the meat patty when the bottom side is brown place cheese on the patty spread water on the grill and fry an egg put the meat patty bacon fried eggs lettuce and tomatoes in the buns", "id": 237, "seg_prompt": "441 ; 68, 82 ; 105, 144 ; 158, 176 ; 192, 210 ; 224, 230 ; 230, 234 ; 260, 290 ; 357, 400..................................................", "asr_text": " Hey guys, thanks for stopping by ballistic barbecue Another edition of Grand Theft Burger today's victim fud wreckers The hangover burger. Let's get going So one of the things that makes fud wreckers such a good burger is simply the meat they grind their meat in house which is what I did I got a really good deal on some decent ribeye and Makes the best hamburgers. It's one of my favorite meats and the price I paid for these It was about the same as I would have paid for her sirloin or chuck So can't beat it really good marbling. You want some nice fat content in a good hamburger Now fud wreckers They sell their burgers in one quarter one third and one half pound sizes I'm not gonna weigh mine, but I'm probably gonna go for right around a third between a third and a half Now their patties are Perfectly shaped. There's nothing irregular about the shape at all, which is why I'm using this form here I'm gonna try to come as close as I can to the way their burgers look now I am obviously packing this but I'm Paying close attention. I'm not packing it too hard And there we go It looks like a fud wrecker patty, I'm pretty happy with this We're gonna go ahead and set this aside and move on to the next step, which is their seasoning salt All right. Now fud wreckers seasons their patties with the seasoning salt that they actually brand It's pretty good stuff and I found a really good copycat recipe on top secret recipes calm Thank you guys. So we're gonna start off with two teaspoons of paprika One and a half teaspoons black pepper One and a quarter teaspoon salt One half teaspoon brown sugar One quarter teaspoon garlic powder One quarter teaspoon onion powder and one quarter teaspoon cayenne pepper It's gonna give that a good mix And there we go Good stuff. Grill's almost ready. So I'll meet you out on the patty. Alright guys, so fud wreckers cooks their burgers on a flat top We're gonna be using the mojo griddle today. Love cooking on this thing It really replicates the type of cooking surface that you get in those restaurants Season that patty with that seasoning salt we made Let's get it down here Now this hangover burger has bacon on it we're gonna go ahead and start crisping up some bacon It's looking pretty good. We're gonna go ahead and take this off. Set it aside Alright so as you can see I'm getting some nice color up the side of this burger. We're gonna go ahead and flip it It's gorgeous crust. We'll go ahead and put on some cheddar cheese All right, that's what I'm looking for now what I'm gonna do is move this burger off to the cooler side here And we're going to do something that again Defines this burger this hangover burger Now just so you guys know I only have charcoal on one side of my grill on this half the grill This side is strictly radiant heat Which is what I want because you can see in a minute here They have a fried egg on top of this burger Now the buns are also another signature thing for Fuddruckers they bake their own buns. I have some buns here. I actually bought at Fuddruckers Right here. We're gonna give these just a little bit of a toast Eggs coming along fine. I'm gonna go ahead and give this a flip Gorgeous toast on the bread Right guys eggs done burgers done. Let's go ahead and make us a hangover burger All right now when you buy a burger at Fuddruckers even one of their signature burgers, they have this Unbelievable produce bar where you can build the burger how you want it different types of lettuce tomato sauces You name it onion good stuff So this is one of their signature burgers the hangover burger But it doesn't come with any lettuce or tomato or anything on it So I'm gonna go ahead and do it as I would do at the restaurant Gonna lay down some nice green leaf lettuce Couple thin slices of tomato Then that burger is gonna go down And they slices of bacon in that egg on top Now of course you have the options of Mustard ketchup barbecue sauce, whatever the preferred condiment for the hangover burger is good old a one steak sauce That's the way I like to have it Top it with that beautiful fresh baked bun. There you go guys. Let's give this a shot This is gonna be yet another messy one can tell you that right now So good guys that steak sauce just really Does the beef well and that egg I didn't really used to be into eggs on burgers until just recently love them Thanks for stopping by keep the suggestions coming. See you on the next video. Cheers ", "duration": 441.83, "segments": [[68, 82], [105, 144], [158, 176], [192, 210], [224, 230], [230, 234], [260, 290], [357, 400]], "seg_text": " ", "pure_cap": "prepare a patty of meat loaf. mix paprika black pepper salt brown sugar garlic powder onion powder and red pepper powder. season the meat patty with the mixture and fry it on a grill. grill some pieces of bacon on it and set them aside. flip the meat patty when the bottom side is brown. place cheese on the patty. spread water on the grill and fry an egg. put the meat patty bacon fried eggs lettuce and tomatoes in the buns"}, {"image_id": "TvQjlIaAssw.mp4", "caption": " cook the pancetta onions garlic celery and hot pepper flakes in a pot blend the tomatos add the pureed tomatos and broth to the pot add basil to the soup add the pasta and beans to the soup", "id": 238, "seg_prompt": "123 ; 9, 35 ; 38, 46 ; 48, 57 ; 69, 73 ; 77, 87..............................................................", "asr_text": " Hi, I'm Emily and I want to show you how to make a delicious beans and pasta soup a true peasant dish from southern Italy You're gonna start off with some pancetta you're gonna saute it and let it render the fat just to get it a little bit golden and crispy Then you're gonna add onions garlic a little bit of celery and And just enough hot pepper flakes to get a little kick let that cook for a bit just to soften Pour your can of tomatoes in a blender and buzz it up until it's nice and smooth You're gonna add that to your vegetable mixture along with your broth Bring it to the boil and then reduce the heat and let it simmer for about 10 minutes You're gonna finish it off with a little bit of basil After that you're gonna add your beans and your ditali pasta any small pasta will work, but the tubes are one of my favorites Let it simmer for about 8 to 10 minutes until your pasta is nice and tender This is a hearty meal and it's perfect with some nice crusty bread alongside ", "duration": 123.83, "segments": [[9, 35], [38, 46], [48, 57], [69, 73], [77, 87]], "seg_text": " ", "pure_cap": "cook the pancetta onions garlic celery and hot pepper flakes in a pot. blend the tomatos. add the pureed tomatos and broth to the pot. add basil to the soup. add the pasta and beans to the soup"}, {"image_id": "kAD8FSnkm50.mp4", "caption": " add eggs and water to the mixture knead the dough wrap the dough in foil roll the dough out cut the rolled dough into equal squares place cherries in the center and fold the dough place the mixture on the dough and close the dough drop the pierogi into the boiling water place sour cream and cherries on the pierogies", "id": 239, "seg_prompt": "314 ; 63, 75 ; 76, 101 ; 104, 106 ; 115, 131 ; 140, 148 ; 164, 192 ; 196, 215 ; 251, 260 ; 267, 273..............................................", "asr_text": " Hi guys, welcome to my YouTube channel, Alla's Yummy Food and today I'm making a very Eastern European and Russian dish called Verenyki which are the dumplings not filled with meat which are pelmeni. These will be filled with sweet stuff like jam or cherries or cottage cheese which I'll show you today. They actually originally come from Ukraine and we eat them a lot in Latvia, they're eaten all over Russia and today I'll bring them to you. Okay, the ingredients for the dough are really simple and it's the same method of making them as pelmeni which I will put the link below. We've got 400 grams of plain flour, one tablespoon of caster sugar, a pinch of salt, I've got two eggs and a cup of water which we'll be using depending on how much the dough needs. For the fillings I've got cottage cheese, Russian one, and I've got sweet cherries. So I've taken the dough and it's all combined and now we still need to knead it for quite a while until it becomes really, really easy to work with an elastic. So just take it, fold it, take it in, just do that. Put some flour on the surface, make sure it doesn't stick. Okay, it's all done. It's very easy to work with now, very elastic. All we have to do is now wrap it in some foil and put it in the fridge for half an hour. Okay, so my dough has been refrigerated for about half an hour. Now all we have to do is roll it out into sort of a big, big square and into quite thin So just do it slowly, it's quite easy to work with. Put some flour on a board of space. Okay, so I've just rolled it all out. I cut the edges off to make a square so we want the same working pieces. Now with a knife or anything sharp you have, we're just going to lightly scroll down and make equal squares. Okay, so I've got my feelings ready. I've put some cottage sugar into the cottage cheese because I like it sweet. You don't have to do that, you can make them salty as well. So I've got my cherries here. So all we have to do is just touch the square, then I would say put about two cherries in the middle, and then we just pinch it from the top, just like that. Push that one inside, just pinch it from this side as well. We need to make sure it stays together, otherwise it's going to open while it's cooking. Now make these kind of triangles, just like that. Place them on a plate, flour the plate. And do the rest. Okay, these are all done. I've got the cottage cheese and cherry filling. I've actually also tried some with strawberry jam for someone special. So we'll see how that turns out. So I've put my boiling water here. I've added a bit of salt and a bit of sugar, because it's pasta, so we need to make sure it doesn't stick together. So once it starts to boil, we're just going to drop in our berenki in and cook them for about five to ten minutes. Once they're done, I'm going to serve them with some sour cream and jam. Okay, it's all done, steaming hot. Looks absolutely amazing. I've put some cherries on the side and a cup of smitana, sour cream on top. Maybe another cherry, just to make it look really pretty. Mmm, can't wait to eat this. Okay, I'm going to dig in and cut one open now. So when you cut it open, you should see the cherries just in there. Oh, looks good. A bit of sour cream. Mmm, oh my God. These are amazing, guys. Mmm, I know what I'm eating for dinner now. I hope you try this recipe. If you enjoyed it, please subscribe to my channel and check out all my other recipes. ", "duration": 315.0, "segments": [[63, 75], [76, 101], [104, 106], [115, 131], [140, 148], [164, 192], [196, 215], [251, 260], [267, 273]], "seg_text": " ", "pure_cap": "add eggs and water to the mixture. knead the dough. wrap the dough in foil. roll the dough out. cut the rolled dough into equal squares. place cherries in the center and fold the dough. place the mixture on the dough and close the dough. drop the pierogi into the boiling water. place sour cream and cherries on the pierogies"}, {"image_id": "C4ToOkxTe-o.mp4", "caption": " pour 3 pounds of shredded organic red potatoes in a pan sprinkle some dried parsley turmeric and pepper on the potatoes cook the potatoes on the low setting of the stove", "id": 240, "seg_prompt": "294 ; 117, 145 ; 145, 185 ; 185, 201......................................................................", "asr_text": " Hey guys, today I'm going to show you how to make low-fat vegan hash browns. So I've got these organic red potatoes and I've already shredded up a decent amount of them, just to save time, and I'll show you how I'm going to shred up this last one. I have this tool, it's called a master cut. You can pretty much just hold the potato here, and you can see inside here, it just comes out with all these little shoestring type of shreds, and it works pretty fast. And then, I'll figure this out, and I don't know if you can buy this tool called the master cut online or what, because it actually came with cookware that we bought like four or five years ago, so I haven't tried looking, or I don't know. But otherwise, a good tool is a cheese grater. I read online that a coarse cheese grater can actually get these type of shreds out So if you're vegan and you don't have a cheese grater, that would probably make sense, but borrow one off of someone, or just buy one and use it so you can carve up shredded potatoes So, and this is three pounds, I don't know if I told you or not, three pounds of organic red potatoes, and I've got my ceramic non-stick pan right here, and I'm not going to use any I don't recommend eating oil, it's just liquid fat, it's not going to do anything good for your body or your arteries. So these are vegan hash browns, don't use butter, don't use oil. If you have weird pans that maybe they're not non-stick, maybe use a tiny bit in the bottom, but just enough so that stuff doesn't stick and get all crazy, or you could use a little bit of water too. But I don't recommend adding any oil, so I'm pouring all this in the pan, and it might sound weird, but this is all one meal, I'm going to eat this whole thing, and I'll probably make another batch for my husband, he's at work right now, but yeah, because we eat a Alright, so we'll set that there, and I'm going to show you, I'm going to, you can put herbs on it or spices, if you really really need salt, I mean put a little on, but I don't really eat a lot of salt, I eat a low sodium diet, so I've got these parsley flakes, dried parsley, I'm going to shake a little of this on, but maybe it would make sense just to lift the top off, because it's not coming out very well. So I've got some dried parsley, I'm sure you can do fresh parsley too, even better, and I'm going to put a little bit of turmeric on, I like it, and then it makes it look yellow, and then some pepper. Cool, and I'll show you, I got it kind of on a lower setting for the stove here, if you can see, like around three, I don't know what you guys, the stoves are looking like, but yeah, cook it on low, and I'm going to stir all this around, and cover it with this lid, and I'm going to set a timer, and after 15 minutes, I'm going to flip it, and wait another 15 minutes, and see if it needs to be flipped again, otherwise it should be done, and I'll show you the finished product. Okay, so we're back with the final product, this is what it looks like, beautiful, I like to eat it with a little ketchup, if you're worried about sodium, or anything else, you got a problem with ketchup, you can make your own sort of a sauce, any kind of tomato sauce, low sodium pasta sauce, you can use hot sauce, barbecue sauce, or you can just eat it plain, it's really tasty, and I'm also going to eat it with some organic romaine lettuce, to wrap it up, or just munch on it, get the greens in, and I know, I lied earlier, I said I was going to be eating this all by myself, actually, I've got a little buddy helping me, a 26 week old little buddy in here, I'm pregnant, helping me eat this, so it's going to be delicious, I eat this like almost every night, don't worry, potatoes aren't going to make you fat, and you're going to feel amazing, I want to see all you get healthy, eat your fruits and vegetables, watermelons, bananas, potatoes, or even rice, I got some rice over here, rice, dates, eat your fruits and vegetables, I want to see you get super healthy and go vegan. ", "duration": 294.5, "segments": [[117, 145], [145, 185], [185, 201]], "seg_text": " ", "pure_cap": "pour 3 pounds of shredded organic red potatoes in a pan. sprinkle some dried parsley turmeric and pepper on the potatoes. cook the potatoes on the low setting of the stove"}, {"image_id": "QDm3UNAXg_U.mp4", "caption": " cut 3 lbs chicken breasts into small chunks and put them in a bowl add some sea salt and pepper to the chicken heat the skillet on the stove and put some peanut oil in it put 1 tsp salt 1/2 tsp paprika and 1/2 tsp of rosemary leaves in the flour coat the chicken pieces in the egg batter and place them in the flour fry the coated chicken in the skillet and fry until golden brown", "id": 241, "seg_prompt": "572 ; 82, 180 ; 180, 209 ; 209, 220 ; 220, 262 ; 262, 284 ; 284, 334.........................................................", "asr_text": " Hi, I'm Betty. Welcome to Betty's Kitchen. Today we're making boneless hot chicken wings and I'm going to put wings in quotes because this is not actually made from chicken wing meat, it's made from chicken breast. That's why it's boneless, it doesn't have the bones to worry about that you have normally I do have a recipe for hot wings that uses regular wings that are chopped into two pieces and you get the nice piece and also it's marinated and it's kind of roasted or broasted or broiled in the oven and has all those good flavors in it. You might like that variety but another variety that you'll see as an appetizer in restaurants a lot is made totally of chicken breast meat and it's cooked just like fried chicken, maybe flavored up a bit and crusted a bit and then it's dipped into a hot dipping sauce. So we'll be making the hot wing sauce and we'll be able to dip these boneless chicken wings in the hot wing sauce. So let me show you how to get started. I bought chicken in the form that you see right here, it was frozen and these were chicken breasts with rib meat and this is three pounds worth and what you'll see here is all of that minus one individual half wing that I put out here to show you what I've been doing. I have been using my kitchen shears to take off any fat scraps or any gristle, anything that really would not be good in this meal or in this appetizer and then I took each individual piece of breast and I chunked it up. So you'll see these are in pieces like that and there's no particular shape or size, some of them are going to be small like that and some of them are going to be larger like that. So as they begin to fry, which we will do in a skillet, we'll look at the ones that are getting done, maybe they'll get done faster when they're smaller, but as they get done they will come out and they will be drained on paper toweling and they will be ready to eat hot as they are with the hot dipping sauce. Now I'm just finishing this one up, just giving you an idea of how I chunked those up. It doesn't have any great importance as to what you do with them, just get them in pieces. Now I like to wash my hands and come back and continue with what we're going to do. I'm right back. So I have my chicken chunked and what I've been doing while I've been away, I did take some Atlantic sea salt and just ground it over the top and turn that with my hands. I'm just demonstrating, not putting a lot on now and then I ground some fresh peppercorns and again with my hands I worked that in and I washed my hands. Now the idea is to dip our chicken into egg wash and then dip it into flour and then we'll come over here to a skillet that is heating right now. It has about one half inch of peanut oil and I'm giving you an eye on that because we need to be ready for that. What I'm going to do is place some spices in with our flour. This is one cup of flour and if we run out we'll just get more but I'm putting one teaspoon of salt and you might say we already salted that. The thing is when it goes in the egg wash that takes a lot of the salt off and you don't get a whole lot of salt when you dip it in the flour. I'm putting in one half teaspoon of paprika and one half teaspoon of rosemary leaves. So I'm just going to bring this together at the top, not really zip lock it, but shake it a bit. I'm going to turn this down. I see it kind of wavering a little bit so it tells me it's really hot but I'll show you a couple of these. You're just going to take a couple of them at a time, there's about three, put them in the egg wash and get them all nice and covered. Shake it off a bit and then bring it to your bag that has the flour and spices. Then you're going to shake that really well and then reach in there and get one of your coated pieces and put it in your hot oil. It won't take long for it to fry so what we've got to do is get back there and get some more of these, try to get that covered in one layer. I won't be able to do them all in one batch but I'll come back and just repeat that process. When they're brown on the bottom or golden, I will turn them over and let them get golden on the top. By that time they will be done all the way through and I have a platter with a paper towel waiting over here for them. So we'll be getting these done and serving them with a nice sipping sauce in two minutes. We finished up frying our chicken wings. These are boneless chicken wings and you know that they're really chunks of chicken breast and they're seasoned up a bit and fried in peanut oil. They come out nice and crispy and they're just perfect for combining with this hot wing So I'm going to show you a serving over here is my paper blade, actually plastic, but for something like this it's just an appetizer or it's something that might be one of several things served at a party and I know a lot of you are getting ready for the Super Bowl and this is just a suggestion. I did the real hot wings last year, not at Super Bowl time, but at some time during the year I did hot wings, but I wanted a different version for you this year so you can try these if you like, but we serve them by just taking your fingers. These are finger foods so just take as many as you want or you might have other things that require a fork so if you have a fork then it would be easy to use your fork. As far as the hot wing sauce, I would either drizzle that over these or allow guests to Some people don't like to share with others so I'm just going to put some over one of them and then make a little spot there where I could do some other dipping. Now with this we like to serve celery. It's nice and crunchy and it's a good contrast and with the celery obviously we have some blue cheese dressing and this is in Betty's Kitchen, it's called Betty's Best Blue Cheese Dressing and you can just dip your celery in there and you have a nice little snack. To go with that I have a diet, Ale 8-1 and some of you may have gone with us to the Ale 8-1 bottling plant in Winchester, Kentucky so I'm going to be pouring that for my drink It's a really nice company, a really nice drink that originated just in the next county over from where we live in Kentucky so I hope you enjoy the boneless chicken wings. You're probably curious to see what our hot wings look like, the boneless hot wings when we cut into one, they should be nice and white that indicates that they're done all the way through and here we have a piece and I'm just going to take that with my fork and get a little bit of sauce on it and taste it for you. Nice spicy sauce, really good and the chicken flavor is really good. The crust is crunchy and it's salty but not over salted at all and I can taste just a hint of the rosemary and paprika, I think you'll like it. ", "duration": 572.67, "segments": [[82, 180], [180, 209], [209, 220], [220, 262], [262, 284], [284, 334]], "seg_text": " ", "pure_cap": "cut 3 lbs chicken breasts into small chunks and put them in a bowl. add some sea salt and pepper to the chicken. heat the skillet on the stove and put some peanut oil in it. put 1 tsp salt 1/2 tsp paprika and 1/2 tsp of rosemary leaves in the flour. coat the chicken pieces in the egg batter and place them in the flour. fry the coated chicken in the skillet and fry until golden brown"}, {"image_id": "m20wLqgdmLY.mp4", "caption": " combine the mayonnaise with dijon mustard grated lemon zest and pepper chop the cabbage and tomato to chunky slices cook some slices of bacon under the grill for 8-10 minutes cut the cooked bacon into strips spread the mayo mixture on a piece of toast put the bacon and the vegetables and then the other piece of toast on top", "id": 242, "seg_prompt": "185 ; 52, 71 ; 74, 78 ; 80, 85 ; 88, 92 ; 124, 126 ; 127, 138..........................................................", "asr_text": " Howdy folks how is it going welcome to my virgin kitchen you are looking gorgeous yes you are today we are making a BLT a BLT fit for Mr T you crazy fool you crazy sucker I aint getting all lettuce so make this good times. It looks amazing right and this recipe request comes from me I really wanted to make a BLT about 4 years ago before I started getting into cooking and stuff I used to hate tomatoes and I used to hate lettuce but the more I have used them in recipe videos the more I have grown to like BLTs and everyone likes bacon right and I was thinking do I put a special twist on it rather than being a BLT do I add some avocado but then it would be like a BLAT like a blat nah we will just stick to the BLT if you want to have a go at making this hit pause on the video now write all these ingredients down super simple you must you must try this please we will start off by making a sexy lemon pepper mustard mayo so in a bowl combine your mayonnaise with the Dijon mustard around about half the amount of your mayonnaise but you can tweak that to your liking scrape on some lemon zest scrape on I mean zest on some lemon zest with like a zester you know what I am saying and grind on some pepper and give it a good mix through until fully combined then whack it in the fridge for the time being. In terms of the lettuce and the tomato all I did was grab myself a knife shredded up the lettuce and just cut my tomatoes into nice thick chunky slices so easy right now with my bacon I wanted to get it nice and crispy so I whacked mine under the grill for a good 8 to 10 minutes turning it over but there is nothing stopping you cooking it in a pan or even oven baking it if you want whatever you want to do and once it is done just cut it into nice little strips oh yeah baby. Now the reason I really wanted to do this recipe video today was I was on a training other day and paid \u00a35 for a BLT and the bread was terrible it was so thin I could wash my face with it there was hardly any lettuce there was like one little sliver of bacon and I do not even think it was a tomato actually in there it might have been a piece of orange I do not really know but the really thing that is going to make this recipe your own is getting some good quality bread this is from a baker it is a seeded granary loaf so so good and of course with all these ingredients we made we can stack them high so taste up your bread slice toast toast it up and now we build it. Yep we build it by grabbing a slice of our toasted bread grabbing some of that mayonnaise and spreading it all over which will act as our glue piling on our lettuce nice and high so really good to tell on that plonk on some tomato slices your bacon strips a little drizzle more of mayonnaise and some more lettuce if you want to and then simply top it that is looking Mr T crazy sucker sensational. Oh just to say guys if it is cooled down and you want it a little warmer wrap it in some baking parchment like this and shove it in the oven for around about five minutes and it will be good baby oh yeah. Oh my goodness I do not know who invented the BLT but I am in love with them right now it is so fresh and particularly that mayonnaise is working its way through it the BLT combo never fails does it well four years ago it did to me but I am loving it right now and it goes great with a book and some of you have been messing with me saying Barry I have ordered your book can you sign up for me yes get in touch via my website it is a lot easier for me to reply to you that way and I will sign it for you but guys if you try out this BLT send me a picture at my virgin kitchen let me know what sort of spin you put on your BLT down below and if you enjoyed this video do not forget to give it a thumbs up share subscribe and comment and all that stuff and buy my book if you have not already love you guys see you next time. ", "duration": 186.17, "segments": [[52, 71], [74, 78], [80, 85], [88, 92], [124, 126], [127, 138]], "seg_text": " ", "pure_cap": "combine the mayonnaise with dijon mustard grated lemon zest and pepper. chop the cabbage and tomato to chunky slices. cook some slices of bacon under the grill for 8-10 minutes. cut the cooked bacon into strips. spread the mayo mixture on a piece of toast. put the bacon and the vegetables and then the other piece of toast on top"}, {"image_id": "_b5ZFYRGFDg.mp4", "caption": " add salt and pepper to two eggs and mix add oil and egg to hot wok add oil and rice to the wok add bbq pork add soy sauce fish sauce and salt add green onion peas and carrots add eggs into wok and mix", "id": 243, "seg_prompt": "440 ; 58, 66 ; 86, 110 ; 150, 175 ; 204, 207 ; 217, 237 ; 287, 298 ; 330, 371.....................................................", "asr_text": " Hi guys, welcome back. This is Becky. So I'm going to show you how to make fried rice. I have some leftover rice here, so I thought it was a great idea to make fried rice today. And the ingredients you need for the fried rice are, you will need one fourth teaspoon of salt, one fourth teaspoon of ground black pepper, two tablespoons of regular soy sauce, one teaspoon of fish sauce, half a teaspoon of salt, and chopped green onions. I have one stalk here, and this is leftover barbecue, Chinese barbecue pork. I have diced it up. This is half a cup, and frozen peas and carrots are already pre-cooked it, so they're ready to toss in. Okay, so I'm going to add the salt and pepper into my egg mixture. Just whisk it well, and then I have whole rice. This is best for frying rice. There's, this is jasmine rice. I have six cups. You can use any type of rice, you can even use brown rice if you like. I have jasmine rice, and we're ready for stir-frying. Okay, now we're gonna fry the egg first. I'm gonna drizzle in like a teaspoon of my vegetable oil into a wok. Or if you'd like, you can use a high-heat frying pan if you don't have a wok like this. So, okay, once it's hot, add in the egg mixture. Just scramble the egg, cook it about 80% done. Then we're gonna remove it. Scramble it. Gonna go really quick, maybe a minute or so. Just like 80% done. Okay, I'm gonna turn off the flame. It's all high-heat when I cook it. After the egg's been cooked, I cleaned up the wok. Now I have the wok on high heat. I'm gonna add in two tablespoons of vegetable oil to the wok. Make sure it's hot. See smoke coming up? That means ready. You want a good amount of oil. You're gonna put in the rice right now. And you don't want the rice to stick to the wok. Okay, it's ready. Put it all in here. You want to break up the rice. It's cold rice, but it might be in clumps and chunks. You want to fry it. Mix it around, break it up. Okay, the rice been cooked a little bit over a minute right now. They're breaking up nicely. Now I'm gonna add in the Chinese barbecue pork. Toss it well like this, and then I'm gonna add in this soy sauce. The fish sauce as well. The salt. You start frying it, give it the next two minutes, and I'm gonna check on it. You want the rice to be loose, not in clumps like this. Just so you want to break it up. Keep stir frying it, mixing it well with the ingredients. All right, after two minutes. Okay, now I'm gonna add in the green onions, all that, peas and carrots. Looking beautiful here. Toss, toss. Almost done. Evenly blend it well. Frying nicely. Continue frying it, maybe another minute or so. And the last thing I'm gonna add is the eggs. Okay, so the final thing I'm gonna add in is the eggs. You just want to mix it well. The eggs practically cooked all the way, almost fully cooked. So you don't want to overcook the eggs, it wouldn't taste good. You can see the thick toss like this. The rice are nice. You can separate it well. And that was done. I'm transferred to the plate. Got a lot of rice here. I mean, it's just six cups. This can serve at least four or five people. It's great for lunch or even dinner. I'm gonna put it on the plate here. Here's my barbecue fried rice. Oh my god. My fried rice is ready, look. Look how amazing it looks. Look at it. It's full of rice here with a lot of color. And I love to use sriracha. If you like chili, you know what sriracha is. So I'm gonna squeeze a little bit in here. Okay, so anyway, I hope you enjoy spending time with me. Please continue supporting my channel by watching the commercial. Subscribe me if you haven't done so yet. Sharing, commenting and liking this video. See you next time, bye. ", "duration": 441.0, "segments": [[58, 66], [86, 110], [150, 175], [204, 207], [217, 237], [287, 298], [330, 371]], "seg_text": " ", "pure_cap": "add salt and pepper to two eggs and mix. add oil and egg to hot wok. add oil and rice to the wok. add bbq pork. add soy sauce fish sauce and salt. add green onion peas and carrots. add eggs into wok and mix"}, {"image_id": "hyj9wh9t3Dg.mp4", "caption": " add garlic powder onion powder italian seasoning salt and brown pepper to some italian sausage mix the meat by hand pour beef broth in a pan shape the meat mixture to balls and add to them to to broth cover the skillet with a lid take out the meat balls and boil pasta in the broth add tomato sauce italian seasoning dried oregano onion powder garlic powder salt and pepper mix everything together", "id": 244, "seg_prompt": "321 ; 30, 43 ; 47, 73 ; 86, 133 ; 139, 141 ; 158, 234 ; 247, 268 ; 269, 284......................................................", "asr_text": " Hello, I'm David, and welcome to 101 Cooking Easy, and I'm here with another quick and easy one-pot pasta, Spaghetti and Meatballs. It only takes about 45 minutes, and it'll serve four to five, so let's get started. Okay, I'm going to start with about a pound and a half of sweet Italian sausage, and I'll add one-half teaspoon of onion powder, one-half teaspoon of garlic powder, one teaspoon of Italian seasoning, one-half teaspoon of salt, and one-quarter teaspoon of ground black pepper. And with clean hands, I'll mix well. And you can make Spaghetti and Meatballs many different ways. You can use ground beef, a mix of ground beef and veal, turkey, chicken, Italian sausage, sweet or hot. I'm using the sweet, and you can cook them many different ways. You can bake them in the oven, you can fry them, cook them in the sauce, and I know a lot of people will boil them just to discard the fat, and then cook them in the sauce. And I'm going to do something like that, but not quite, because that's where all the flavor I'm going to set my stove on medium, and I'm going to add about two and a half to two and three-quarter cups of beef broth. Or you can use vegetable. Now I'll just go ahead and make the meatballs while everything is heating up. And this will make about 18 to 20 meatballs, about the size of a golf ball. Doing it like this really does have its advantages, and I don't mean just doing everything in I have a small wood stove, about a 35 BTU, and doing it like this makes it so much easier just to do on my wood stove. And I can cook anything from a low to medium temperature on that wood stove. It just takes a little while, it's like a slow cooker, and this really speeds it up. And I can bring two to three cups of broth to boil on that wood stove in hardly any time, but two or three quarts. And to have to boil that for spaghetti, that would take me all day. Okay, I finished up my meatballs, I'm going to give that a quick stir, cover, and let that come to a boil. I'm still on medium, and once that comes to a boil I'm going to reduce the heat to medium low, cover, and let those simmer for about 20 minutes, stirring every few. Okay, it's been about 20 minutes, I'm going to set these aside for a few minutes. Okay, I'm going to crank the heat back up to medium and add the spaghetti. And actually you can use any long cut pasta here, Fermathelli, Angel Hair, pound for pound, it's all about the same. As long as you can get it to lay flat in about two cups of broth, that's great. This pot is slightly under, but it still works out just fine. And don't forget about half a cup will simmer off when you do the meatballs. And dragging a fork back and forth across the top helps keep it loose. And I'll only do this for about a minute, just to make sure it's good and loose. Then I'll just cover and let that finish come into a boil. And once it comes to a boil, I'll give it one more quick stir with a fork, reduce the heat to medium low, and by the way, this pasta will need about six minutes to reach al dente. I'll reduce the heat to medium low, cover, and check it again in three minutes. Okay, it's been about three minutes and it's looking pretty good. And it'll need another three minutes. I'm going to cut the heat back to low, cover, and I'll check it a few times between then. I want it to finish absorbing the broth, but I don't want to burn it or dry out. Okay, it's been about three minutes and it's cooked a total of about six and it looks fine. It's absorbed all the broth and I didn't need to add any water. Time to add the sauce and I'm going to add about 24 ounces of tomato sauce. Then I'll add about two pinches of Italian seasoning. And my pinches are about the size of half a teaspoon. And two pinches of dried oregano. Another one half teaspoon each of onion powder, garlic powder, salt, and about another quarter teaspoon of ground black pepper. Then I'll give all that a good stir. Add back the meatballs and stir them in. Cover, turn the heat back up to about medium, and give that about five to ten minutes to reheat. And there you go. Here are one pop pasta. Spaghetti and meatballs. Plain, simple, quick, and easy. This has always been one of my favorites and now even more so. It really hasn't been quite cold enough to light the wood stove yet, but it's getting there and I'll be uploading again soon. Until then, enjoy. ", "duration": 321.5, "segments": [[30, 43], [47, 73], [86, 133], [139, 141], [158, 234], [247, 268], [269, 284]], "seg_text": " ", "pure_cap": "add garlic powder onion powder italian seasoning salt and brown pepper to some italian sausage. mix the meat by hand. pour beef broth in a pan shape the meat mixture to balls and add to them to to broth. cover the skillet with a lid. take out the meat balls and boil pasta in the broth. add tomato sauce italian seasoning dried oregano onion powder garlic powder salt and pepper. mix everything together"}, {"image_id": "92cezdsHEwM.mp4", "caption": " cook pancetta in a pan chop cabbage celery and tomatoes in a food processor add beans to the pan blend the beans with an immersion blender add the blended beans to the soup cook the pasta add water to the soup add the pasta to the soup drizzle olive oil on top of the soup", "id": 245, "seg_prompt": "565 ; 115, 128 ; 151, 180 ; 237, 252 ; 265, 290 ; 302, 315 ; 348, 355 ; 386, 398 ; 435, 448 ; 497, 503.......................................", "asr_text": " Ciao a tutti and thanks for tuning in to Cooking with Nona. Today I have the pleasure of having Nona and Marie. And tell everybody where you're from. I'm from Piscata, Abruzzo. So let's take a closer look and get to know our Nona. I grew up in Piscata in Abruzzo, which is a region of Italy, until I was 11 years old and then I came to this country. In my family were four children, three girls and a boy. I learned how to cook when I was 15. I was here in this country and my mother went to work so I was in charge of making one dish a night for my brothers and sisters. It was very easy for me to learn how to cook because A, I like to eat and B, I just enjoy I have two daughters and yes, I did try to teach them both how to cook but one of them loves it, the other one hates it and she only likes to eat. What do I like cooking? Yeah, I guess it's gratification, I really don't know. I just liked it from day one, I always did. As far as I can remember, I liked cooking. And we're back and we're going to start cooking, so tell me what we're making Nona. We're making pasta fagioli, also in dialect, most people know it is pasta fazool. When the stars make you drool, just like pasta fazool, I love it. So what are we going to do to get started? We're going to first of all take our pancetta and put in a little bit of olive oil. Now pasta fagioli is really pasta and beans and it's really more of a very thick soup and we're going to use cannellini beans today instead of barlotti beans because, why? Because barlotti beans are only summer beans, they're fresh beans that you shell and cook and they're not available in the winter. So our pancetta is going to start sauteing and what do you want me to do? We are going to, you can chop some celery and onion and tomato. Okay, now we're going to make a base for our sauce and you can also do this all by hand but we're going to use our KitchenAid food processor today to cut down on some thyme. So you're just going to add about three stalks of celery, these are just chopped into pieces that fit and a medium onion and we're going to add some peeled tomatoes. So we're going to put all that together and give a couple of quick pulses. Here we go. I'm just going to add this to pass it eventually. Okay, so we got the base of our sauce going, so what's next? Next, we're going to add half of the beans and the beans are really a special part of this dish and you can use dry cannellini beans and soak them overnight and in the morning they will look like this but they take a little bit longer to cook so we're actually going to use some jarred cannellini beans. So we're going to add half of these beans. And you can always use canned beans too, there's nothing wrong with that, whatever you have. And a little bit more. There you go. So we got half of these beans here, what are we doing with these? We're going to puree them and put them in the soup so that it makes a nice thick soup. Sounds like a plan. And to do this we have our KitchenAid immersion blender and this is a really cool tool because it cuts down on clean up and you just whip it in and whip it out and here we go. It's like a game of seeing how many I can get. That looks pretty good. Can you say so? And this is going to thicken our soup really nicely. So how often do you make this? I mean I know I'm not even from Abruzi but my family ate this almost once a week in the winter time at least. The same with us, it's a filling meal and it's a meal in itself, you have all of your protein, your vegetables are in here and your carbs so you really don't need anything else. So what's next? I'm going to cook the pasta. And we have some Elvo pasta today and this isn't quite the traditional way you would make it in Pascata, what would you use? We use homemade egg noodles cut into short strips or to patini pasta. So we're just going to put our pasta and get it going. So our pasta is in and what are we going to add to our soup? We're going to add some hot water to make a soup here to get it ready for the pasta. So we have some hot water set aside. You could certainly use some pasta water and if you use pasta water the starch that releases from the pasta will thicken your soup a little bit more. So if you like a thicker pasta fagioli you could certainly do that. We're going to just use some plain soup. We're just going to use some plain water. Approximately a cup, a cup and a half. And why are we using hot water? So that the vegetables don't get hard. So how long does this have to cook? Well the soup probably a half hour depending which kind of beans you use. If you use the dry beans that you soaked overnight it takes longer. You probably need about an hour if you use already cooked beans. Twenty minutes to a half hour is very good. So this has been cooking for about twenty minutes and we are ready to add our pasta to it that we've only cooked halfway because they're going to finish cooking inside our Here we go. Drain the water and if it's not drained all the way it doesn't really matter and we're all set to go. We'll cook it for a few minutes so the pasta is done and it's ready to serve. Oh this looks great already. I can really smell all the different things we've added, the celery, the pancetta. So this has been cooking for about five minutes. We have everything together and we are ready to taste this while I am. So oh this looks great. So we're going to add just a little bit of extra virgin olive oil, allo crudo and make a nice little design because I'm five years old. And we're ready. Let's give it a shot and see how good it came. That is amazing. The pancetta just makes it so special. That is delicious. Thank you for teaching me how to make this finally. You're quite welcome. And thank you for being my number today. And I have to clean your cheek now because I gave you my lips. ", "duration": 565.83, "segments": [[115, 128], [151, 180], [237, 252], [265, 290], [302, 315], [348, 355], [386, 398], [435, 448], [497, 503]], "seg_text": " ", "pure_cap": "cook pancetta in a pan. chop cabbage celery and tomatoes in a food processor. add beans to the pan. blend the beans with an immersion blender. add the blended beans to the soup. cook the pasta. add water to the soup. add the pasta to the soup. drizzle olive oil on top of the soup"}, {"image_id": "z6GDbQ7nqic.mp4", "caption": " drizzle chicken with oil salt pepper italian seasoning granulated garlic granulated pepper flakes and flip over heat up the tomoatoe sauce sear the chicken on the grill until each side has color trasfer the chicken to the pan with sauce and continue to cook the chicken on low heat transfer chicken to plate with pasta and top with parmesan cheese", "id": 246, "seg_prompt": "256 ; 22, 59 ; 128, 131 ; 132, 165 ; 165, 195 ; 216, 235..............................................................", "asr_text": " Hey everybody, welcome to The Wolf Pit. Today I'm going to make an Italian classic, Chicken Parmesan, but I'm going to do it on the grill, so there's no breading and no frying, just lots of flavor. It's simple, it's easy, and it's delicious. So let's get started. I'm going to start by seasoning my chicken, and today I'm using some boneless, skinless You can use bone-in chicken or boneless, skinless chicken thighs, whatever kind of chicken will work in this recipe. I'm going to drizzle it with extra virgin olive oil, salt and pepper, Italian seasoning, granulated garlic, granulated onion, and some crushed red pepper flakes. Now flip over and season the other side. Once they're off-season, place them in the refrigerator for about an hour to marinate. And today I'm going to be using my Napoleon 485 Mirage Gas Grill. The Napoleon Mirage 485 Stainless Steel Gas Grill has 5 burners for a total of 74,000 BTUs. That's 3 main burners, 1 rear infrared burner for rotisserie cooking, and 1 infrared sizzle zone side burner. This gives you 815 square inches of total cooking area, and there's some other features that really stand out to me. One is the integrated cooler, to where you can keep your condiments and drinks cold, as well as an integrating cutting board. And then you have the iGlow backlight technology. How many times have you been grilling at night, fiddling with the flashlight, trying to see where your temperature is set? Now all you have to do is hit a button, and your knobs illuminate. Now let's go ahead and get the main burner slit, 1, 2, and 3. And the infrared sizzle zone side burner to heat up some tomato sauce. Once the grill is preheated to 350 degrees, I'm going to go ahead and sear the chicken off for about 3-4 minutes per side. After about 5 minutes, our tomato sauce has come up to a simmer, and now I'm going to transfer it over to a pan to finish cooking the chicken in. After about 3 minutes, I'm going to go ahead and flip the chicken once it's got some nice color to it. And after about 6 minutes or so, and it's got some nice color on both sides, I'm going to go ahead and transfer the chicken breast over into the sauce. Once all the chicken is in the pan, I'm going to move the pan to the center of the grill, turn the center burner off, and leave the two outside burners on low. I'm going to close the lid and cook this uncovered for about 20 minutes or until the chicken is cooked through. You do not want to overcook the chicken. After cooking for another 20 minutes on low, our chicken and sauce are done. The chicken is beautiful, it smells amazing, the sauce has thickened up a little. Now let's get this plated up. And there you have it. Grilled chicken parmesan, without all the breading, fat, and calories, but with all Serve over top of a bit of spaghetti, top with lots and lots of parmesan cheese, and If this looks like something you'd like to try at home, please give me a thumbs up. Thank you all very much for watching, I hope you give this a try, and I'll see you next See you next time. ", "duration": 256.67, "segments": [[22, 59], [128, 131], [132, 165], [165, 195], [216, 235]], "seg_text": " ", "pure_cap": "drizzle chicken with oil salt pepper italian seasoning granulated garlic granulated pepper flakes and flip over. heat up the tomoatoe sauce. sear the chicken on the grill until each side has color. trasfer the chicken to the pan with sauce and continue to cook the chicken on low heat. transfer chicken to plate with pasta and top with parmesan cheese"}, {"image_id": "uek-TzOhu9I.mp4", "caption": " make cuts into the shrimp mix egg white flour baking powder and oil add salt pepper and vinegar to the shrimp coat the shrimp in the batter drop the shrimp into the oil", "id": 247, "seg_prompt": "184 ; 19, 52 ; 53, 82 ; 84, 98 ; 106, 117 ; 117, 128..............................................................", "asr_text": " hey everybody today I'm gonna show you how to make some awesome and easy shrimp tempura oh yeah baby so I got me a pound of shrimp here good ones we're gonna clean these babies off clean them up so you wash them real good and then what you got to do is if you want to make them straight like to do in the restaurants in the back there you want to just snip that right up there at the top with your knife that baby will straighten out and then we want to come in here and we're gonna cut right down there and we're gonna get our vein out I'm not really sure what this is but I was told that it was do-do at one time so I automatically know it don't taste good and it needs to come out of there okay so we take it out clean the morsham and then we get us an egg white a little flour and a little baking powder a little salt a little water little vegetable oil and then we stir it up real good now all the directions and the ingredients will be listed below okay now stir it until it gets real smooth just like that right there okay now take your shrimp salt and pepper them babies the way you like them and I like to add a little about two tablespoons of red wine vinegar on them and reach in with my hand and then mix them all up real good okay when I do get them mixed up I come over to my mixture I made drop it in get you some mixture on all the way around your shrimp just like that and take it to some really hot oil and just drop it in there just like that oh yeah baby now these things do not take long to cook I'm talking a minute or two they start turning really nice and brown and when they get really golden brown like that they're ready to come off okay so you take them things off and there you get it you some tempura shrimp super easy and delicious well y'all I hope you give this recipe a try I'm getting beeps on my phone over I hate it when that happens especially when I'm doing this but this is deeeeelicious love you ", "duration": 184.67, "segments": [[19, 52], [53, 82], [84, 98], [106, 117], [117, 128]], "seg_text": " ", "pure_cap": "make cuts into the shrimp. mix egg white flour baking powder and oil. add salt pepper and vinegar to the shrimp. coat the shrimp in the batter. drop the shrimp into the oil"}, {"image_id": "EpMbu7EIYf0.mp4", "caption": " heat a pan on the stove crack the eggs and add milk minced garlic to the pan add shredded cheese and stir stir fry until the eggs are cooked take out the scrambled eggs to serve", "id": 248, "seg_prompt": "286 ; 49, 54 ; 55, 96 ; 97, 121 ; 122, 196 ; 261, 271..............................................................", "asr_text": " G'day, welcome to the Simple Cooking Channel. Today I'm going to be cooking my recipe of scrambled eggs. So what you're going to need is 4 eggs, 50 grams of cheese, grated, a pinch of salt and roughly 20 grams of garlic and half a cup of milk. I use light milk, you can use full cream if that's what you use. So those are the ingredients for my scrambled eggs recipe. Now let's get started making it. First thing you want to do is you want to turn the gas or if you've got an electric stove on to high. Now most people get their eggs and they put them in a mixing bowl and with milk and stuff and they mix it all together. I don't do it that way. I just do it this way, just straight in, straight in like that and then turn it down to low, add the milk, not too much, add the garlic and now add the cheese. So I add all the ingredients at once therefore everything will cook and blend at the same time. So there we go, just a little bit left, just a little bit of salt, just a pinch and there we have our scrambled eggs. We just chop it all together, mix it like this, you know with a little bit of cheese, a little bit of garlic, just give it just a little bit of a kick rather than often people will just get scrambled eggs, mix it together with some milk, put it in and that's it. Just an extra two or three little bits of ingredients can go a long way. As you can see it's already starting to thicken but as you can see when you look at it, it's very even, it's very smooth, it's going to come out with a really nice texture to it and keep it on high and constantly, constantly mix it in with this, constantly mix it, don't leave it. The mistake that a lot of people make when they're cooking whether it's eggs or just regular meals is they go away and leave it, come back to get and it's developed a crust, it's burned from the underside or the trick that I've learned is keep it moving constantly, now this is where we just leave it for a second, leave it for about 30 seconds, mix again, so basically what you want is the excess milk here, better to have a bit too much than not enough is there'll be some excess milk if you put a little bit too much in which is what I like to do and then you let that evaporate slowly, that way it slowly cooks the eggs, so rather than rushing and often people make eggs, don't have many ingredients in them and you hear people saying you know my eggs that you know they're always dry or they're flavourless, well do it this way, just spend the next a few minutes, they certainly won't be dry and they will not be flavourless, now these are pretty much ready now, there's still a little bit of milk, the excess milk but that's almost gone, you don't want to cook it until all of that's gone because then what's happening is it's no longer evaporating, it's starting to suck the moisture out of the eggs and there you go, simple different egg recipe, scrambled eggs a different way and all that was was four eggs and that's enough, if you're having toast that's easily enough for two or three people, if you're having eggs just by yourself like I'm going to this is probably more than enough for me, very simple, bursting with flavour, absolutely bursting with flavour, so join me next time for my next meal. ", "duration": 286.33, "segments": [[49, 54], [55, 96], [97, 121], [122, 196], [261, 271]], "seg_text": " ", "pure_cap": "heat a pan on the stove. crack the eggs and add milk minced garlic to the pan. add shredded cheese and stir. stir fry until the eggs are cooked. take out the scrambled eggs to serve"}, {"image_id": "KgpkoZrOqck.mp4", "caption": " mix chicken stock and sugar add the white vinegar hoisin sauce and mix mix the corn starch to thicken it pour the flour and black pepper on chicken and stir add the egg white to the chicken coat the chicken in the corn starch fry the chicken in hot oil in a pan heat the sesame oil ginger slice minced garlic green onion and chili pepper in the pan pour the prepared sauce in the pan add in the fried chicken and stir", "id": 249, "seg_prompt": "592 ; 79, 94 ; 96, 116 ; 136, 152 ; 244, 258 ; 267, 277 ; 289, 314 ; 333, 376 ; 418, 470 ; 473, 492 ; 505, 530.....................................", "asr_text": " what's up guys in this video I'm going to teach you how to make a simple and delicious general so chicken and I would like to thank Massey Hillman for making request to make this recipe so the first thing that you need to do to make this recipe is you need to make the sauce to make the sauce you need the following four cup chicken stock two teaspoon sugar one teaspoon of white vinegar four teaspoons of soy sauce one teaspoon sesame oil two teaspoon corn okay so the first thing you got to add is the chicken stock add the sugar give it a good stir add the white vinegar give it a stir add the hoisin sauce and give it a good stir add the soy sauce and continue to stir add the sesame oil and give it a good stir the last thing that you add is the corn starch to thicken the sauce I can smell the perfume of all the ingredients of the sauce give it a good stir so now that you made your sauce set it aside for now you'll need it later here's the rest of the ingredients you will need dice chicken thigh or chicken breast 2 tablespoons of sesame oil 1 cup spring onion 4 pieces of red chili pepper this is optional 3 tablespoons fresh sliced ginger 2 tablespoons fresh minced garlic 2 egg white one and a half corn starch one pinch salt and pepper and we need canola oil to fry your chicken thigh or chicken breast for later first put some salt onto the chicken thigh along with the black pepper and stir together add the egg white to the chicken thigh and continue to stir add the canola oil to the frying pan turn on your stove to medium heat roll the chicken into the corn starch as you see here then shake it to get rid of the excess corn starch if you cannot use chopsticks you can use your hand as you can see here I have rolled up the chicken thigh into the corn starch and they are ready to be thrown into the frying pan add the chicken into the frying pan the oil is nice and hot wait until the chicken thigh is golden brown or until the chicken thigh looks like popcorn chicken okay so as you can see the chicken thigh is golden brown and it looks sort of like popcorn chicken so just throw it in the strainer to remove the excess oil it smells so good I really want to eat it now I'm so hungry we're done frying the chicken thigh for now so we're gonna move on to the next step set your chicken thigh aside heat up your frying pan to medium heat then add the sesame oil when the oil is hot add the sliced ginger next add the minced garlic next add the spring onion next add the chili pepper if you want this is optional first stir the sauce and then add it to the frying pan put the stove on low heat and stir until the sauce becomes thickened the sauce has now thickened and it's time to add the chicken thigh stir really well as you see here mmm the smell of perfume of all the ingredients in the frying pan smells so good I'm really hungry now mmm the sochicken is now ready to be served it looks very good guys I'm gonna dig in because I'm so hungry too bad you guys weren't here to taste some I dedicate this youtube video to Masai Hillman since this youtuber was the one who suggested that I make this recipe so I hope you're watching if you like the youtube videos that I make please subscribe to my youtube channel if you haven't already rate this video comment and share it with others thanks for watching ", "duration": 592.5, "segments": [[79, 94], [96, 116], [136, 152], [244, 258], [267, 277], [289, 314], [333, 376], [418, 470], [473, 492], [505, 530]], "seg_text": " ", "pure_cap": "mix chicken stock and sugar. add the white vinegar hoisin sauce and mix. mix the corn starch to thicken it. pour the flour and black pepper on chicken and stir. add the egg white to the chicken. coat the chicken in the corn starch. fry the chicken in hot oil in a pan. heat the sesame oil ginger slice minced garlic green onion and chili pepper in the pan. pour the prepared sauce in the pan. add in the fried chicken and stir"}, {"image_id": "kpRcFx8JQl0.mp4", "caption": " boil potatoes in water with salt peel the stems off the kale slice the leeks chop the green onions and add them to a blender add the vegetables to boiling water add the vegetables and butter to the blender and pulse mash the potatoes with butter mash the potatoes with the pureed vegetables add salt and pepper to the mashed potatoes mix cream into the potatoes", "id": 250, "seg_prompt": "273 ; 24, 38 ; 44, 58 ; 58, 75 ; 82, 90 ; 94, 105 ; 115, 155 ; 158, 167 ; 167, 185 ; 186, 196 ; 196, 197..........................................", "asr_text": " Hello, this is Chef John from Foodwishes.com with, Culkannen. That's right, Culkannen named, of course, after the famous weapon used by the Leprechauns to defeat the vikings that built Stonehenge in the famous second battle of Blarney Castle. And of course, I'm just kidding, everybody knows it was the third battle of Blarney Castle. Anyway, it's an amazingly delicious potato dish, and very traditional for St. Patrick's And here is how you put it together. So we're going to put our potatoes on to boil. I have russet potatoes I quartered. We want to boil those in salted water until perfectly tender. And while those are simmering, I'm going to go ahead and prep my greens. So I'm going to use a big old handful of kale. That's about four or five ounces. All right, my market sells it already chopped up in bags. So all I need to do is sort of peel off those bigger stems. I just want the leaves. All right, you can also use Swiss chard, you can use cabbage, you can use a lot of things. Okay, so my kale is prepped. I'm also going to chop up a leek. Now you can do this with just green onions, but I really do enjoy leeks. So I'm going to have those and slice them across. And I'm going to stick with the white and light green parts. See those dark green parts? Those can be very, very fibrous and tough. All right, so you don't want to use too much of that, especially since this is not going to cook very long. All right, we're just going to give these a quick blanch. And of course, those need to be rinsed really well. Leeks sometimes have a lot of sand in them. I'm going to add that to the kale. And lastly, I'm going to chop up a bunch of green onions. And by the way, save a little bit to garnish the top later. So I'm going to toss those in a blender. I'm going to go ahead and blanch the kale and leeks in boiling salted water. So what we're going to do here is we're going to bring the water to a boil, dump in the vegetables, give it a good mix. This is on high heat, of course. When that comes back to a boil, we're going to cook that for about five to six minutes. All right, the vegetables are going to stay green, but they're just going to tenderize And remember, we're going to grind this down in the blender anyway. When I came back to a boil, boiled for five minutes, I fished it out with my strainer. So we're going to toss that into a blender and puree it with some butter. And you know the drill, just keep pulsing it on and off, on and off. You're going to have to really use your spatula to scrape it down. There's not a lot of liquid in here, which is good. There's nothing worse than watery colcannon. And yes, we're both thinking the same thing. He forgot to put in the butter. So I put it in right here. And another tip besides put it in at the same time as the greens, use room temperature It was cold and rock hard, so it was really hard to puree in here. So this took me like three or four minutes. If you're butter soft, this is only going to take you a minute. Anyway, regardless, puree that in a blender until fairly fine and reserve until needed. Theoretically, by this point, your potatoes are cooked. You're going to drain them extremely well, put them back into the dry pot, mash them with a little bit of butter, but not all the way. Just to get it started, because what we're going to do, we're going to add our green stuff and we're going to mash that in. And you're going to see as soon as you start mashing that kale and leek and onion mixture in, the color just turns into this incredibly beautiful shade of green. Is it clover green? Is it emerald green? Is it Boston Celtic green? I don't know. It reminds me of spring and it makes me happy. We're almost done here. I'm going to go ahead and season this with some salt and pepper to taste. What about cayenne? How do you use any? Do they use cayenne in Ireland? Somebody report back to me on that. And then last but not least, if you want to put in just a little small splash of cream or milk, or you know what I wish I had, homemade creme fraiche, but a little touch of dairy here at the end lightens it up and that is done. I'm going to spoon that into an Irish style bowl. And I think it's actually a law. You must garnish your colcannon with butter. More butter on top. It's going to melt into those steaming hot potatoes and it's going to make it basically I'm going to finish with some fresh green onion and that is by far my favorite traditional St. Patrick's Day food. Let's river dance this fork into that pile of buttery goodness and some recipes I just don't even need to explain how good that's going to be. Those comforting buttery potatoes, that beautiful earthy green cow. The slight pungency from the onion and the leek. Just a perfect, perfect springtime treat and one I hope you try for your St. Patrick's Anyway, head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy. ", "duration": 273.17, "segments": [[24, 38], [44, 58], [58, 75], [82, 90], [94, 105], [115, 155], [158, 167], [167, 185], [186, 196], [196, 197]], "seg_text": " ", "pure_cap": "boil potatoes in water with salt. peel the stems off the kale. slice the leeks. chop the green onions and add them to a blender. add the vegetables to boiling water. add the vegetables and butter to the blender and pulse. mash the potatoes with butter. mash the potatoes with the pureed vegetables. add salt and pepper to the mashed potatoes. mix cream into the potatoes"}, {"image_id": "zWHu95io9B4.mp4", "caption": " mix beef bread crumbs parsley grated parmesan cheese black pepper and garlic powder beat an egg in a small bowl add the egg to the other ingredients and mix all together shape the mixture into meatballs cover them with plastic wrap and keep in fridge chop an onion and mince garlic add olive oil chopped onions and garlic add tomatoes salt sugar and a bay leaf and stir now add tomato paste dried basil black pepper and stir well add the meatballs to the sauce cover the lid and simmer cook pasta put cooked pasta on a plate and top it with the sauce", "id": 251, "seg_prompt": "219 ; 22, 56 ; 57, 62 ; 64, 80 ; 81, 94 ; 95, 108 ; 109, 133 ; 134, 168 ; 172, 190 ; 191, 204 ; 205, 215..........................................", "asr_text": " Italian Spaghetti with Meatballs is a classic dish. All recipes member Jeremy shared the recipe that he got from his mother years ago. He tells us, it's great! Let's start by mixing up the meat. Place one pound of lean ground beef into a large bowl and add one cup of fresh bread crumbs, one tablespoon of dried parsley, one tablespoon of grated Parmesan cheese, a quarter teaspoon of ground black pepper, and an eighth of a teaspoon of garlic powder. Take one egg in a small bowl and then add that to the large bowl. Mix this all together until it's well blended. Then use your hands to shape the mixture into 12 meatballs. Once they're all formed, cover the meatballs and place them in the fridge to stay chilled. Now it's sauce time. Chop one medium onion. This is not a precise science, so just chop enough to make about three quarters of a cup. And then mince five cloves of garlic. In a large saucepan over medium heat, add a quarter cup of olive oil and the onion and Cook and stir until the onion is translucent. Lower the heat if it's cooking too fast. You don't want the onion and garlic to brown. Now stir in two 28 ounce cans of whole tomatoes, two teaspoons of salt, one teaspoon of sugar, and one bay leaf. Cover the saucepan and reduce the heat to low. After 90 minutes, stir in one six ounce can of tomato paste, three quarters of a teaspoon of dried basil, and half a teaspoon of black pepper. Carefully add the meatballs to the sauce. Cover and simmer them for another 30 minutes. While the meatballs are simmering, cook your favorite pasta. Serve Italian meatballs with spaghetti along with a tossed salad and sliced Italian bread and your family will think they're in an Italian restaurant. ", "duration": 219.83, "segments": [[22, 56], [57, 62], [64, 80], [81, 94], [95, 108], [109, 133], [134, 168], [172, 190], [191, 204], [205, 215]], "seg_text": " ", "pure_cap": "mix beef bread crumbs parsley grated parmesan cheese black pepper and garlic powder. beat an egg in a small bowl. add the egg to the other ingredients and mix all together. shape the mixture into meatballs cover them with plastic wrap and keep in fridge. chop an onion and mince garlic. add olive oil chopped onions and garlic. add tomatoes salt sugar and a bay leaf and stir. now add tomato paste dried basil black pepper and stir well. add the meatballs to the sauce cover the lid and simmer. cook pasta put cooked pasta on a plate and top it with the sauce"}, {"image_id": "vglhM2iVGSo.mp4", "caption": " chop spring onions shallots garlic chili and celery add a bay leaf and thyme add oil to a pan and fry the vegetables add salt and mussels stir the pan add wine to the pan add creme fraiche and parsley", "id": 252, "seg_prompt": "83 ; 0, 12 ; 13, 15 ; 18, 24 ; 24, 28 ; 28, 34 ; 41, 49 ; 56, 61......................................................", "asr_text": " First, prep the veg, chop spring onions, shallots, a clove of garlic and chilli to taste. Then thinly slice celery, add a bay leaf and thyme, veg ready. Add oil to a pan and fry. Season, and add mussels and stir. Mussels are one of my favourite shellfish, cheap, healthy and delicious. Cover and steam for a couple of minutes. As the mussels open, add vermouth and aromatic fortified wine. And 150ml of dry white wine. On a high heat, reduce the liquid to create a sauce. Discard any mussels that are still shut. Then finish with creme fresh and chopped parsley. Minimal prep and cooked in less than 10 minutes. My mussels with celery and chilli. Impressive, affordable and super speedy. Slice spring onions, chop spring greens and trim ahead of broccoli. It gives it a really nice sort of sweet, earthy, creamy flavour. It's incredible. ", "duration": 84.17, "segments": [[0, 12], [13, 15], [18, 24], [24, 28], [28, 34], [41, 49], [56, 61]], "seg_text": " ", "pure_cap": "chop spring onions shallots garlic chili and celery. add a bay leaf and thyme. add oil to a pan and fry the vegetables. add salt and mussels. stir the pan. add wine to the pan. add creme fraiche and parsley"}, {"image_id": "LRjJqoeprqg.mp4", "caption": " brush the slices of bread with melted butter on both sides before toasting in the oven add flour and then milk to a saucepan with melted butter and stir until the flour dissolves add cheese salt pepper and a touch of nutmeg to the sauce and stir spread dijon mustard on half of the bread add a layer of swiss cheese ham and another slice of cheese and then top with a bread slice pour sauce onto the sandwich and top with a slice of cheese cook in the broiler for a few minutes", "id": 253, "seg_prompt": "516 ; 103, 135 ; 151, 217 ; 220, 257 ; 273, 294 ; 300, 346 ; 360, 394 ; 395, 423..................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with you one of my favorite, what I call, fancy sandwiches. It's something that I make once in a while for my husband and I and it's a real treat but I love getting this anytime I go to like a French cafe or a French bistro. It's a croque monsieur, it's really a French ham and cheese sandwich. Not to be confused with a Monte Cristo, that's a different kind of sandwich, I often hear people confuse the two. This is a croque monsieur and in a different recipe, in a different video I will show you how to make a Monte Cristo. But the ingredients you'll need aren't very many, you know, not any fancy ingredients. You'll need some, I've got some Swiss here but you could use Gruyere and I've got some ham, this is just deli ham and some Swiss cheese and you'll need some parmigiano de giano, nutmeg, butter, flour, milk, salt and pepper, Dijon mustard and some bread. I'm using my homemade honey wheat bread because it is hearty enough to stand up to this dish, gives it a touch of sweetness with the salty cheeses and the salty ham, it's just a really It's amazing, but traditionally I use a white bread or like a rustic French bread but that's what I'm using, I use different kinds of bread all the time depending on what I have on hand, what I decided to bake, you know, that week or what not, so that's what I'm using. Now I've got my oven preheated or preheating over about 400 degrees and now what I'm going to do, I have a baking sheet that I've lined with some aluminum foil and what I'm going to do is I'm going to brush a little bit of melted butter on both sides of my bread because I'm going to toast this, I want the bread to be toasted because I feel like it holds up to the sandwich much better when it's toasted, so I'm just going to brush it on both sides with some butter because it gives it not only great flavor but it also helps get nice and Do that on both sides, it looks good, I used up all my butter, great, okay. I'm going to pop this into the oven for about 10 minutes or until it's really beautiful, lovely golden brown and toasted and I'm most likely going to flip it halfway through or just keep my eye on it and flip it if I need to just to make sure both sides are golden brown and toasted. In this little sauce pan, I've got my butter melting, I'm going to add to that my flour. Now what we're making is a really quick bechamel, so really quick and easy cream sauce because traditionally Monte Cristo has bechamel with it. Now don't think to yourself I'm not going to go through all that trouble for a ham and cheese sandwich, this literally takes minutes to do and it's a total treat, something that I would make for the weekend or something like that and I just added my milk and you can see that the flour is still in clumps but once everything heats up it gets to, everything melts and it is perfect and it really is one of the most delicious, fancy sandwiches and my husband and I absolutely love it, I love this with a frisee salad with some lordons and maybe even a poached egg if I'm feeling fancy, if I'm not feeling like doing a poached egg maybe I'll do a croque madame which is a croque monsieur with an egg on top, I'll show you that in a different episode but it's delicious, whoops, I'm just going to let this cook until everything thickens and I'm waiting for that flour to pretty much melt completely, this shouldn't take very long at all, it's looking good, it's nice and thick, I'm going to add my grated parmigiano, I just grated some parmigiano to giano, I'm actually going to turn that off and now I'm going to add some salt and pepper and a touch of nutmeg, easy on the nutmeg because it can go from delicious to pumpkin pie spice because it is a pretty strong spice so you want to make sure that you go kind of light on it but it does I think add a world of a difference to your cream sauce. Okay, stir that in, it's going to be nice and thick because especially now that you've added your cheese it's really thick, I'm going to set this aside, check on my bread, get it out and assemble and we are really close to eating actually. My bread is nice and toasted so now we're ready pretty much to assemble. I am going to take some Dijon mustard, I love Dijon mustard, I really really do and I especially love Dijon mustard when it comes to ham and cheese, I just think it's a fantastic, it's just like a match made in heaven, I have to say that Dijon mustard and coarse ground mustard are my favorite, so I'm going to put a good layer on one of the pieces of bread, you can do them both if you want, it doesn't matter, I'm just going to do one piece of bread because I don't want it to be too too strong and then I'm going to take some Swiss, I do one slice, I'm going to cut this in half like that and then you take your ham and do a couple slices of ham because these are really thin slices which by the way that's how I like it, if you can chit chat with your deli person which you should be able to, you can tell them hey listen, cut my ham a little bit thinner because I don't like it to be too thin, even though I'm using a couple slices, I really do feel like the flavor is better if it's thinner and just put a couple more slices on there that you originally thought you were going to use, hope that makes sense. And then I'm going to put the other slice of cheese on the top, so it's two slices and two slices and then I go ahead and put the top, now this is a knife and fork sandwich, this is not a pick up with your hands and eat kind of sandwich. Now our sauce has gotten really thick because it's been sitting here while the bread was toasting, but that's what it does and once it goes into the oven, which by the way at this point I have my broiler preheated, I'm going to put some of my sauce on here, it is full of parmigiano, which you guys know I love. I'm just going to smear this like so and it looks weird but trust me it is heaven in your mouth as soon as this comes out of the oven, it really is. It gets hot and it's bubbly and it's just fabulous. Then you take one piece of cheese like so and I'm going to pop this under the broiler. Don't put this directly under the broiler, I actually put this on my lower rack so it's kind of almost like the furthest away from the broiler so that I can stand there a little bit longer to get everything heat up and then once the cheese is bubbling and it's melted and it's golden brown, we're ready to serve. And that's it, but it isn't, I'm telling you, this is like a word worthy, that's how good the sandwich is. It really isn't a sandwich because you need a knife and fork to eat it. I just start these out of the oven and look at that, I mean that is just perfection. I'm going to cut into this so that you can see, smells phenomenal, it is cheesy, it is just glorious, it's very hot at this point, but if anyone will risk eating a hot sandwich for you guys, let's check. Let me get a bite of this, oh I can't wait, I mean look, look at the ham, look at the cheese, look at the bubbliness on top, it is perfection. Give me a second though because this is really hot. A bigger bite than I thought. That is money, salty but not too salty, it's cheesy and creamy on the top, the bread is nice and toasted so it really holds the shape really well and that mustard, it's just amazing. That is definitely a sandwich, sandwich fit for company. Go to LauraintheKitchen.com to get this recipe, I hope you enjoyed spending time with me guys and I will see you next time, bye bye. ", "duration": 516.83, "segments": [[103, 135], [151, 217], [220, 257], [273, 294], [300, 346], [360, 394], [395, 423]], "seg_text": " ", "pure_cap": "brush the slices of bread with melted butter on both sides before toasting in the oven. add flour and then milk to a saucepan with melted butter and stir until the flour dissolves. add cheese salt pepper and a touch of nutmeg to the sauce and stir. spread dijon mustard on half of the bread. add a layer of swiss cheese ham and another slice of cheese and then top with a bread slice. pour sauce onto the sandwich and top with a slice of cheese. cook in the broiler for a few minutes"}, {"image_id": "_Fr7cxZOjI4.mp4", "caption": " finely chop a clove of garlic and ginger add two eggs and soy sauce to a small bowl and whisk add oil to a hot pan and add the eggs cut the egg into small pieces add a scallion ginger and garlic to a hot pan add pork to the pan and mix add carrots and peas to the pan and add rice add soy sauce and rice wine vinegar to the rice add the egg to the rice", "id": 254, "seg_prompt": "279 ; 15, 47 ; 50, 70 ; 71, 84 ; 112, 122 ; 128, 146 ; 150, 164 ; 167, 196 ; 198, 210 ; 225, 233..............................................", "asr_text": " If you're looking for a great, easy, leftover-friendly dinner, you can't get any better than fried rice. Not only does it use cold, leftover rice from your refrigerator, but you can throw kind of anything in there, and it makes a great meal. Today, I'm making a version with ground pork. Start off by mincing one sort of largish clove of garlic and one tablespoon of ginger. Make sure that you peel it first, and then very thinly slice it across. You could grate it, too, but I find that the yield on minced ginger is much greater than when you grate it, and I don't mind little pieces of ginger. In fact, I love little pieces of ginger. So you cut it into little, thin strips, and then cut crosswise those strips into mitts. I like to add a little bit of egg to my fried rice, so I'm gonna scramble two eggs. Whisk them with just a little bit of soy sauce, about a quarter of a teaspoon. That's in place of salt, though I do find that sometimes you want to add just a little bit of salt to fried rice anyway, because soy sauce, while it's salty, it doesn't enhance the flavors in quite the same way as salt, so add about a tablespoon of oil to a wok or a nonstick skillet over medium-high heat. Add your eggs. What you're doing here is making a very thin omelet, and it should cook really, really quickly in a hot pan. In classic style, you don't even stir it. You just sort of let it sit in there and set, which is happening very quickly. It's almost set. If you can, flip it over. I'm gonna do it, guys. Oh, hey, good enough. You're gonna cut it up into little pieces anyway. So take your eggs out, sort of chop your egg or cut it into little thin shreds, whatever you want. The egg will be added back in after everything else is incorporated, so you can just set that aside while you're cooking everything else. Add another tablespoon of oil to your pan, and then add one scallion, just the white parts, the green parts you'll save for later, the ginger and garlic, and you wanna cook that until they're fragrant, and that won't take very long because that pan was already hot, so like 30 seconds to a minute. Maybe one of my favorite smells. Add your pork. It's a half a pound of ground pork. If you're using pre-cooked pork, like you had some leftover, you would add it at the end just to heat through, but this pork needs to be cooked. When your pork seems to be almost completely done, which mine is, nice and opaque, add two carrots shredded, half a cup of peas. These can be defrosted frozen peas or any other vegetable. Stir it around. Then add two cups of cooked rice. The great thing about this recipe is leftover rice actually works better than fresh rice. Stir, and then you're basically done except for the seasoning, and I'm gonna season this today with soy sauce and rice vinegar. About two tablespoons of soy sauce and rice wine vinegar. Not the seasoned kind, but the unseasoned kind, so plain rice wine vinegar. The seasoned rice vinegar has sugar and other seasons in it that doesn't go so well with all things, so I always buy the unseasoned. It's a very specific flavor. Now you're wanting to heat everything through. Add your egg. Dinner is served, and I'll tell you something else. This makes a fantastic breakfast. Use four leftovers, and just like that, dinner is on the table. Fried rice, great with leftovers, great from scratch. ", "duration": 279.67, "segments": [[15, 47], [50, 70], [71, 84], [112, 122], [128, 146], [150, 164], [167, 196], [198, 210], [225, 233]], "seg_text": " ", "pure_cap": "finely chop a clove of garlic and ginger. add two eggs and soy sauce to a small bowl and whisk. add oil to a hot pan and add the eggs. cut the egg into small pieces. add a scallion ginger and garlic to a hot pan. add pork to the pan and mix. add carrots and peas to the pan and add rice. add soy sauce and rice wine vinegar to the rice. add the egg to the rice"}, {"image_id": "RYaVRKzehns.mp4", "caption": " place the pan on the stove and pour some oil on it add some chopped garlic and chopped small onion to the pan and stir fry the ingredients add some chopped lemon grass to the pan add a bowl of mussels to the pan add some wine to the pan and let the ingredients cook in the wine add some cream to the pan and mix the ingredients", "id": 255, "seg_prompt": "225 ; 17, 19 ; 19, 53 ; 53, 70 ; 70, 96 ; 96, 128 ; 128, 149..........................................................", "asr_text": " I want to make some for Julius, we've been working hard. I'm out of the rubber gear, as you can see, it's started to get a bit cold, actually. So I've changed out of that, but I've still got these mussels here. It's mussels meringue, a classic, and the whole trick not to do too much to a mussel, because these will be beautiful. We need a big old cast iron pan on the fire there, with a splash of oil. Piece of garlic, just like that, release that off with a knife. Pop that on the ball there, and we need a little rough chop there. As long as they're nice and small, the worst thing in the world is a big old chunk of garlic between the two back teeth. Straight into the pan, a bit of a sizzle to that. Small onion, and we'll just chop them up into little squares, and into the pan. Crikey, there's some heat in that fire. Right, now I want to put a little bit of lemongrass in there. I think lemongrass will be a nice flavour. It's kind of a Thai kind of number, really, lemongrass. Beautiful peppermint, spearmint kind of feel to it. Pop them in the fire, just keep it ticking over, just letting the flavours out of the garlic and the onions. It's all about these mussels, though. Look at these, beautiful. We have the same mussel in the UK, we use them a lot, but they're more about this size. Now that, that's a big old plump mussel, and I'm really interested to know if this long growth period, because of this cold water, makes them maybe more tasty or something like that. Anyway, straight into our hot pan. So they're in there now, just ticking away, and now we need to give them something to steam up with. So I've got a bit of sauvignon blanc here, and we really just need to splash all two of this, maybe one more, I guess, and let them just sit for about a minute, and what starts to happen is they start to open. Look at that, they are big, fat and juicy, can't wait for that. You could sit here waiting for your mussels to cook all day long, ever changing landscape. Anyway, there's a sizzle coming on these, and that wine is starting to make those mussels So as that starts to happen, we now need that cream to go in. So just a little bit of cream comes off the boil at that stage, and they're sort of half We now need them to fully open, and they just give up their juices, they give up that little bit of sea. And you end up with a nice mussel soup in the bottom, with some plump, lovely mussels to eat off the top. It's not really the way they have it here. In East Greenland, Julius was saying they often put it into a soup with some other types of seafood, but I think this with a bit of an old crusty bread, every once in a while, one of those icebergs out there cracks or rolls over or something, I don't know, but it's a really airy sound. Such a magical place. Right, we've come back to the boil now, the cream is boiling away, all the mussels have opened up and they've sprung open, releasing those juices, they're just perfect for serving. I can smell white wine, I can smell a touch of garlic, but mostly I can smell those mussels. So I'm going to serve these up into a big old bowl. They do look good, big and clump. Just pour a bit of that over the top like that. Big old chunk of crusty bread like that, bowl of mussels like this, I've got to taste one. Delicious, really like those, big flavour, big mussel flavour, nice and plump, they're beautiful. ", "duration": 225.33, "segments": [[17, 19], [19, 53], [53, 70], [70, 96], [96, 128], [128, 149]], "seg_text": " ", "pure_cap": "place the pan on the stove and pour some oil on it. add some chopped garlic and chopped small onion to the pan and stir fry the ingredients. add some chopped lemon grass to the pan. add a bowl of mussels to the pan. add some wine to the pan and let the ingredients cook in the wine. add some cream to the pan and mix the ingredients"}, {"image_id": "BrtC6jhKBp0.mp4", "caption": " boil water in pan add rice and vegetable oil to water and cover cut garlic and put in frying pan cut pork into strips and into cubes add oil and pork to garlic and fry crack and whisk 3 eggs and add soy sauce add eggs to pan and roll the eggs heat pan of oil and add green onion rice chicken fat and soy sauce add pepper", "id": 256, "seg_prompt": "257 ; 37, 40 ; 58, 63 ; 75, 94 ; 110, 124 ; 124, 135 ; 136, 167 ; 168, 195 ; 207, 230 ; 234, 236..............................................", "asr_text": " I'm going to start over again, steamy, oh my god, hey guys welcome to my tiny kitchen. Today I'm going to show you how I cook in my small dry kitchen, which is a kitchen without We're going to be making egg fried rice with pork. Two cups of water boiling in our pan. We have two cups of white rice, I already rinsed this. Four eggs, some canola oil, some soy sauce, chicken fat, fresh onions that I just cut from my garden. Now I only have one clove of garlic on me right now so that's what I'm going to be working with, but I would use four if you have it at home. We got some water boiling here and I put two cups of pre rinsed white rice as well as two tablespoons of vegetable oil in there. So while the rice is cooking I'm going to show you guys how I easily cut garlic and the only thing you need is a chef's knife and a pair of clean scissors. I just chop the bottom off, take the side of my knife and I'm going to press into it, take the skin off and now I have a piece of garlic, as you can see it's already kind of, it's all like separated. I'm just going to put that over my frying pan and I'm going to cut that about five times. Probably the worst part of living in a dry cabin is doing dishes. So I've learned a lot of easy tricks to avoid making as many dishes as possible. This saves you dishes, it saves you time, I take my clean scissors and I start cutting the pork into strips. This has bone in and we're just going to cut around the bones. So after you cut the pork into strips you're going to cut it into cubes. Now that we have our pork cut we're just going to put two tablespoons of canola oil in with our garlic and we're going to let that start frying. Once that garlic's nice and aromatic you're going to take your pork and add that in. Let's just dump that on in there. We're going to add some pepper. As you can see the pork is now cooked. Let's get our eggs cracked and put in the bowl, cracked and put in the bowl. You're going to gently mix these together just to combine the yolk with the whites but not enough to add air. You don't want to make this like fluffy scrambled eggs. About two tablespoons of soy sauce into there and a nice helping of pepper. Pour the contents of your eggs into the pan. Once you start seeing that the bottom of your eggs has began cooking, I'm going to turn that heat back down a bit, you're going to start rolling your pan. So just rolling it like so. So yep, just make sure all the edges pop up like that. It's just like a big egg pancake. Very, very gently going to score your eggs. The way I was taught is you make your rice a day ahead. I don't do that, so that's that. So with all the main components cooked and ready to go, we're going to heat up our pan, add a bit of canola oil, I washed my scissors after I cut the pork and now I'm going to just cut my green onions into this canola oil, I'm going to just put my rice in there. Add my rendered chicken fat and I'm going to add soy sauce. I would start with about two days to it and just get to mixing now. Add some pepper. Unfortunately while I was frying the rice, the camera stopped recording. I don't even know how to explain it. So the last two steps, you add the eggs and the pork and cook for another five minutes. From my tiny kitchen to yours, bon appetit. ", "duration": 257.5, "segments": [[37, 40], [58, 63], [75, 94], [110, 124], [124, 135], [136, 167], [168, 195], [207, 230], [234, 236]], "seg_text": " ", "pure_cap": "boil water in pan. add rice and vegetable oil to water and cover. cut garlic and put in frying pan. cut pork into strips and into cubes. add oil and pork to garlic and fry. crack and whisk 3 eggs and add soy sauce. add eggs to pan and roll the eggs. heat pan of oil and add green onion rice chicken fat and soy sauce. add pepper"}, {"image_id": "7TUOtdjLI6I.mp4", "caption": " put onion and garlic into a chopper pour the garlic and onion into a pot chop up the carrots as finely as possible put the potatoes into the pot put the meat into the pot add tomato sauce to the crockpot add tomato paste to the pot add spices to the pot mix up everything in the pot add sugar and vinegar to the pot cook on the high setting for five hours", "id": 257, "seg_prompt": "309 ; 75, 85 ; 85, 100 ; 101, 115 ; 120, 130 ; 131, 144 ; 145, 160 ; 175, 182 ; 186, 218 ; 219, 235 ; 245, 258 ; 265, 275......................................", "asr_text": " Hi everyone, my name is Victoria Paikin from EasyRecipesWithTrees.com and today I'm here with my friends at recipeline.com who asked me to produce a video on this beautiful, thick wintery, just incredible pork, coolish stew. So if you want to know how to make it, continue watch the video. For this recipe you will need 2 pounds of pork shoulder, trimmed out of fat and cut to pieces, onion, 2 pounds of potatoes, sugar, white vinegar, carrots, handful of them, 2 giant garlic cloves, if you use normal garlics, not Russian one, use 4 garlic cloves, tomato paste, tomato sauce, thyme leaves, crushed black pepper, sweet paprika, crushed red chili flakes and salt. In order to make very, very thick sauce you have to chop vegetables very fine. So I'm starting with onion and garlic together and placing it as a first layer. The layering here, quite important, vegetables go on bottom and meat go on top of them. So onion and garlic goes in. Next layer is going to be carrots. I'm chopping them really fine, as fine as I can go. Next layer are potatoes, they were small potatoes so I just halved them. Next layer is meat, I'm disposing it evenly, yum, so good. Now I'm adding tomato sauce, this is very thick tomato sauce, so I will have to dilute it with a little bit of water. About half of this jar, I'm adding the water, yeah, I would say half of the jar will be Now I'm adding the tomato paste, beautiful, and spices, a little salt, half teaspoon of chili flakes, about two teaspoon of paprika, about teaspoon of thyme leaves, and black Mixing it for five seconds just to get it inside a little bit of the flavors, but not over mixing it, because I want to keep the layers on. Okay, after I mix it all, I'm adding about teaspoon of sugar, really good, and about tablespoon of vinegar, just to give it a little bit kick. Popping the lid on and open the heat on high, and bye, see you there. Five hours later, this is beautiful hot, and all house smells incredible, so I want to try it. I know you're jealous, I just can feel it, I think you want to try it with me, so if you want to do it, just make your own, it's the biggest secret of all, so don't forget to subscribe, like, comment, thumbs up me, and have a wonderful season, cheers, Victoria. ", "duration": 309.5, "segments": [[75, 85], [85, 100], [101, 115], [120, 130], [131, 144], [145, 160], [175, 182], [186, 218], [219, 235], [245, 258], [265, 275]], "seg_text": " ", "pure_cap": "put onion and garlic into a chopper. pour the garlic and onion into a pot. chop up the carrots as finely as possible. put the potatoes into the pot. put the meat into the pot. add tomato sauce to the crockpot. add tomato paste to the pot. add spices to the pot. mix up everything in the pot. add sugar and vinegar to the pot. cook on the high setting for five hours"}, {"image_id": "j2HzT9LHiUE.mp4", "caption": " put flour into a bowl add cold water sesame oil and salt and stir knead the dough add meat garlic and chopped prawns to bowl add shredded cabbage and coriander add chopped spring onion add salt soy sauce and pepper put the mixture into the fridge cut the dough into pieces press the dough put a spoon of filling onto dough and fold shut add olive oil to pan and put dumplings in pour water into pan and flip dumplings", "id": 258, "seg_prompt": "405 ; 13, 16 ; 17, 44 ; 50, 58 ; 66, 94 ; 96, 115 ; 118, 129 ; 140, 150 ; 160, 166 ; 180, 191 ; 196, 225 ; 240, 265 ; 307, 336 ; 345, 349.............................", "asr_text": " Zoe you can of course buy dumpling rapids which are easy to get but it's also pretty easy to make your own it takes a bit longer to do but I'm gonna show you how to make them. Alright great. What I'll start with is two and a half cups of plain flour which I'll put into the bowl here as long as it's not self-raising because you want it to stay nice and flat. Now to that I'm gonna add one cup of cold water straight in the middle here like this you can start mixing that around nice and gently and some sesame oil I've got a little bit of sesame oil here about a teaspoon is what you need in there and also to season it up grab about a teaspoon of salt to mix in there and you sort of mix it through with the wooden spoon to get it going but for me I like to get my hands in there. The wooden spoon's good but I reckon you sort of get in there and just sort of knead it up. Smell that sesame oil. It's great isn't it? So I'll just move that around like that and all I do is put this bowl aside and I just give this a little bit of a knead on the board here like this so it just sort of comes together and it looks a little bit dry but as it sits there it'll actually soften up a little bit so all I'll do is pop the tea towel on top of it and let it sit there. Now we've got to make the filling. We've got some pork mince there which I'll get you to put that straight into the bowl here and with my knife I'm just gonna get some of these prawns and what I've got is the prawns with the tails and I'll just take the little tails off like that and if you can get that garlic there just about half a clove of garlic on the fine grater and the same with the ginger straight into that bowl there. You could use some mushrooms in there. You can sort of build it up with whatever you want and these prawns here were you know just lying around the fridge so I thought I'd chop them up and I'd chop them up like this so they go all the way through it really really well. Lovely. Now what I've got here is some Chinese cabbage and what I did is I just shredded it nice and fine and just sauteed in a pan to become soft. And I find that cabbage a lot sweeter than normal cabbage as well. It's a great cabbage you can do anything with it you know and what I've got here is some coriander you can put as much in it as you want I'll sort of just chop it up like this you know I've put kaffir lime leaves in this. Beautiful. Love those kaffir lime leaves I think they're just gorgeous in their flavor. And now for some onion flavor I've just got these spring onions. I'm making it really chunky and coarse you know it doesn't need to be really fine but I reckon this is sort of nice and rustic. Have you had garlic chives before? I have had garlic chives. Really pungent and strong but I reckon they go really well in dumplings and that's all you do. Mix that around like that. Great. We need some salt in there and have you put any soy sauce in there? No soy. So if you grab the soy sauce I'll put a pinch of salt in it. About a teaspoon I reckon. We don't need a lot in there. I've got some pepper here nice and coarse. I love the Asian flavor with pepper. I think it really sort of sets things off. So that's the mixture there. Now while I'm waiting for my dough to rest just to keep everything nice and safe we pop this in the fridge then we'll clear this up then we'll roll out our dough and we'll be ready to make our pot sticking dumplings. Sounds like fun. Have a look at this Zoe. I've let it rest so see how it's nice and sort of soft and much easy to work with and I roll it out into a nice little log and what I'll do is I'll just get some of this flour. Is that rice flour or any flour? Just plain flour. What you've got in a log like that what I do is cut these little sort of round pieces along and from the recipe like this you'll get you know between 20 and 30 dumplings depending on how big you want them but I'll just show you this so what I do is grab one of these things here and with my thumb just sort of dust it with a bit of flour and just sort of push it out just gently so it goes into a nice sort of round. All the way around. Is that being a kid again? It is and I've also got this thing which is a little piece of dowel or you know a piece of broom handle which you can cut off just don't get caught cutting it off around my house. I did actually see that being cut. Now I'm going to sort of leave it a little bit sort of thick because I want to fry them off and I want it to be nice and sort of chunky and see how easy it is with that little piece of dowel. It's fun doing this as well. But I reckon once you've made about 10 or 20 of these you'll sort of get the hang of it really well. The trick is when you're doing them is keep a little bit of flour on your finger so it stops it from sticking. Now you've got the wrapper there. Now the thing is when you're using pork and prawn raw meat like that instead of leaving it on the bench you know waiting for your dough to rest you must put in the fridge and keep it nice and cold. Now what we've got here is our little dough and I'm just gonna grab about a tablespoon of this and that little jug over there if you can pass me that little jug because that's what we're going to use to seal it and all I do is grab a little bit of water here or vinegar or whatever you want to use just around the outside here and all you do is just sort of fold it over like that nice and neatly and with your finger sort of pinch it. If I'd been making millions of these I'd have a little way of folding them but I like the little crescent shape you know because look at that. That's a great one Zoe. So all we need to do is make a few more of these just spread them out and the best way to do it is sort of like a little production line sort of thing so that you do a few at once. There we go just a little teaspoon. And you know what? Putting the garlic and ginger in there is nice and healthy you know and look at that in no time at all we've managed to put together a few little wonky dumplings there we go push that down and then in my pan here this is the way we're going to cook them I reckon a great way is what we call the pot stickers where they're nice and sort of crisp on one side and they're sort of crunchy and we've got a little bit of water in there I'll show you how to do it and what I've got is my pan on a medium heat and what I'll do is I'll put some olive oil if you can pass me that olive oil over there. These are a bit like the Japanese gyoza. Exactly the same. This is how you do it. I put a little bit of olive oil in there but you could use vegetable oil, peanut oil you know and I've got some sesame oil here so I'll put a couple of drops of that in there. They're all sort of flavoured as well. Lovely. Good idea. Now the trick with these is not to overcrowd the pan. If you put too many in and they stick together there's nothing worse. You want to sort of spread them around. You just sort of arrange them in the pan there on a mediumish sort of heat because you don't want to get them too hot. What you want to do is actually fry them on the outside until they become nice and crisp on the bottom and then I'm going to pour some water in there. Just about a quarter of a cup which will help to steam it and cook the outside of the dumpling and then I'll show you a little trick to finish it off. There you go Zoe. Have a look at that. That looks like it's cooked to perfection. A little bit soft on one side and crunchy on the other. You know give that a bit of a turnaround and all you do is just pop that straight on the plate like that. What I'll do is I'll get one of these and I'll just cut it in half so that you can excuse my fingers but I just want to show you exactly what I mean. The pork's cooked, the prawn's cooked. You've got that lovely dumpling. I want you to have a taste of that and I want you to tell me what it's like. Oh it's hot. It's very hot. The pastry is much thicker than I'm used to having but the flavours are really lovely. That's what it's about. Just quick and easy dumplings. Fried nice and crispy. I can't wait to try your steamed ones Zoe. Alright they're going to be a little lighter, they're going to be delicious and we can compare the two. ", "duration": 405.67, "segments": [[13, 16], [17, 44], [50, 58], [66, 94], [96, 115], [118, 129], [140, 150], [160, 166], [180, 191], [196, 225], [240, 265], [307, 336], [345, 349]], "seg_text": " ", "pure_cap": "put flour into a bowl. add cold water sesame oil and salt and stir. knead the dough. add meat garlic and chopped prawns to bowl. add shredded cabbage and coriander. add chopped spring onion. add salt soy sauce and pepper. put the mixture into the fridge. cut the dough into pieces. press the dough. put a spoon of filling onto dough and fold shut. add olive oil to pan and put dumplings in. pour water into pan and flip dumplings"}, {"image_id": "zukEQgbWdsY.mp4", "caption": " place pieces of bacon onto a pan with hot oil place pieces of swordfish onto another pan of hot oil place pieces of bread onto the pan that had the bacon in it turn the swordfish pieces over submerge leaves of basil in salt and water and remove any excess water place the basil in a blender with eggs and lemon juice and add water and olive oil while blending spread the basil mayonnaise on the pieces of bread add the swordfish on top of the bread add pieces of bacon on top of the fish add lettuce on top of the bacon add tomatoes and the top slice of bread to the sandwich", "id": 259, "seg_prompt": "314 ; 52, 103 ; 114, 124 ; 132, 143 ; 149, 161 ; 176, 192 ; 193, 223 ; 228, 232 ; 233, 240 ; 241, 246 ; 247, 254 ; 255, 266......................................", "asr_text": " Today on Dude Food, we're making our take on a BLT with east coast swordfish and basil mayonnaise. So we got this really beautiful east coast swordfish. You really want to shop for whatever is the best, you know. If swordfish is nice, you get that. If tuna is nice, you get that. It's all about what is the best and that's gonna make the best sandwich. You really want to look for fish that has a little more fat content because that's gonna kind of compete with the bacon we're gonna put in this. So we're gonna start off by cooking the bacon. Turn it on medium heat and you want to make sure when you're using a cast iron pan, you kind of put a little bit of olive oil in there, get it nice and glistening. And even when you're done washing it, you never want to wash it in the sink. You always want to pull it off, wipe it down with a little bit of olive oil in the pan, more grape seed oil, something to keep it moist so it doesn't rust. And the beauty of these pans is there's no like real hot spots. You get a crank in the beginning, turn it down and then it's gonna hold its heat really well. It's probably gonna take about three to four minutes to cook. About a minute and a half, two minutes on each side. Do you want to show how to slice up the fish a little bit? We have a piece of swordfish with the skin on it. You just want to kind of remove that because that's not edible. We want to get a nice thin piece, flap it on the pan and cook it within, you know, ten seconds per side. Rest your hand on top of the fish. Try not to cut the top of your hand off and then just go through, cut it right in half. Season both sides, salt and pepper. I'm gonna flip the bacon out. You can see it's getting a little bit of color around it. But it's not that crispy bacon you use when you pull it out of the oven. You want it to be kind of soft on the sandwich. Yeah, let's get the fish on. Again, you want a ripping hot pan. So use like a grapeseed oil or canola oil for this. You can see a little bit of smoke coming out through the side. That's when you want to take it off the heat a little bit. And you want to cook this fish. You want to cook it 75% on one side. When you flip it, you're basically just touching the heat to it and cooking it through. So while that's cooking, I'm gonna show you how to toast the bread. Normally we put a little bit of butter on it, but since we have this great cast iron pan with all this bacon fat in it, you don't want to let that go to waste. We're gonna throw a couple pieces of just regular white pullman loaf. If you like Wonder Bread, use Wonder Bread. This you want to turn the pan down a little bit lower than what you had with the bacon. The fish is starting to get a white around the edges. You've got that nice char. You're controlling the heat. There's no burnt spots. It's nice golden brown. You're gonna get under there with that spatula. Get all that brown bit off. Give it a flip. Basically by the time you flip the one, you flip the other. You're going back to get the other one out. Again, it's cooked through, but it's not gonna be dry or overcooked. So the last part of this dish is the basil mayonnaise. We're gonna get a pot of boiling water, and we're gonna get the basil, and we're just gonna blanch it very quickly in salted water. About 30 seconds. And then shock it in an ice bath, and you're gonna squeeze it like Jeff just did. You're gonna squeeze all that liquid out of there. Shocking me is getting ice water, ice cubes, and then you want to basically reduce the cooking temperature of it very rapidly. And that's gonna retain that green color. Alright, we're gonna add the eggs in here. Three egg yolks. And some lemon juice. While that's blending, you might have to add a little touch of water. The olive oil a little bit at a time. So you want to make sure you add a little bit of salt and pepper in there. You always want to make sure you season everything. Alright, so now we're gonna put together the sandwich. Slather some of the basil mayonnaise on top. Brad, you gonna give me a piece of swordfish to throw on top of that? You want each bite to have part of the swordfish, you know? You don't want one bite just to have bacon and tomato and not have swordfish. Put a couple pieces of bacon on. A little bit of bib lettuce. I mean, if you don't have bib lettuce, you can use iceberg, you can use romaine. Whatever kind of salad green you want to put on there works fine. So just a couple tomatoes on top. A little more basil mayonnaise on top. Want to cut that so we can turn that? Beautiful. Look at that. Bacon, swordfish, basil mayonnaise. Delicious. Cheers, dude. Cheers. So that's our take on our BLT. Thanks for watching Dude Food, and don't forget to subscribe. We'll see you on the next episode. Watch our office mates get smashed on a traditional Chinese medicine, snake wine. Then, chase your Cobra Juice with a spicy bacon-infused Bloody Mary. And then hit the sushi buffet for some uni. That's a delicacy that's actually the gonads of sea urchins. Or keep it local with a char-grilled spicy jalapeno burger. Only on Tasted. ", "duration": 314.5, "segments": [[52, 103], [114, 124], [132, 143], [149, 161], [176, 192], [193, 223], [228, 232], [233, 240], [241, 246], [247, 254], [255, 266]], "seg_text": " ", "pure_cap": "place pieces of bacon onto a pan with hot oil. place pieces of swordfish onto another pan of hot oil. place pieces of bread onto the pan that had the bacon in it. turn the swordfish pieces over. submerge leaves of basil in salt and water and remove any excess water. place the basil in a blender with eggs and lemon juice and add water and olive oil while blending. spread the basil mayonnaise on the pieces of bread. add the swordfish on top of the bread. add pieces of bacon on top of the fish. add lettuce on top of the bacon. add tomatoes and the top slice of bread to the sandwich"}, {"image_id": "bpsKpmyexUs.mp4", "caption": " prepare some healthy mussels that can close firmly chop half a white onion 3 cloves of garlic and some coriander heat a pot with some olive oil add onion butter stir a little bit around add garlic cleaned mussels coriander chilli flakes drizzle of white wine and give a stir pour the crashed tomatos into the pot and toss through cover the lid and cook until all the mussels are widely open serve the mussels with the sauce in the pot", "id": 260, "seg_prompt": "531 ; 206, 236 ; 261, 271 ; 301, 321 ; 326, 360 ; 360, 380 ; 385, 415 ; 420, 440.....................................................", "asr_text": " Hi everyone, Chef Mooney here. I've got a bit of a challenge today. I'm going on a quest to find some mussels and it wasn't really planned. I didn't plan to do this today but I was chatting to Steve from Steve's Cooking and they're having trouble on the other side of the world trying to find some local mussels for their restaurants. We're gonna go right now to find some mussels. So we're off to a little place called Carrom Downs and in Carrom Downs there's a beautiful seafood place. They have fresh seafood oysters and I'm hoping they're gonna have some mussels so we'll see. We'll see. Apparently on the other side of the world as Steve was saying and Steve's wife was saying too that they just can't get them. They're all farmed out and there's a bit of a struggle there. So perhaps I can... I think they want 700 kilos, 70 kilos. They need a lot of mussels. Seafood. Okay so we've got Pete here and he's gonna... we went on the quest for mussels. Now these mussels are from Mount Eliza so they're local mussels. Yeah, Mount Martha mussels. So they're Port Phillip Bay. Port Phillip Bay, okay. They're a farmed mussel. Beautiful. So we... I've been on the quest to find some mussels to show people on the other side of the world that we can get them. So Australia has beautiful seafood and look at these. I've purchased two kilos of these so I'm gonna have a nice recipe this afternoon and thanks to the staff here at the fish market and your name sorry again. My pleasure, Peter. Peter. So thanks Peter. Thank you very much. So we'll get our mussels and off we go. So there you go. Fresh mussels. What did I get? Two kilos and I bought some beautiful fish as well. Pete's a lovely guy. He... I think he likes being on camera actually. I think he was very very happy to go on camera and that was great. I wasn't sure. It was a bit of a... should I film them or shouldn't I film them. It's actually quite nerve-wracking filming people. I was actually quite nervous and he said, oh I've never been on camera before. I said, oh well. I gave him a link to my YouTube channel and so we're gonna feature this. We're gonna put this on YouTube. Okay, sun's coming out. I've got two kilos of mussels to cook now. Thanks to Steve's cooking and his lovely wife and they're gonna be so jealous. Let's get back into the kitchen. Okay so now we've got all our mussels back from our wonderful day out. Now I've cleaned them. You want to make sure that you press them when you press them together that they actually stay together. If they don't that means they're dead and you need to toss them out. You have to de-beard them which means you've got to take that funny sort of beardy thing off the side here and you just tear that off. Give them a scrub with some nice water and you can see this one here is just starting to open. We're gonna close him and just give him a few seconds and as you can see it is, I don't know if you can see that, he's already closed up again. So that means that one is still alive. So you need to go through make sure that you don't have any dead ones in there. So I've checked all of those. So I've got a kilo of mussels here and we're just gonna go over the ingredients of what we're gonna use. You're gonna need a sort of a large saucepan here and you're going to also need a lid on top of that. But for the ingredients what you're gonna do is have half an onion. I've got three cloves of garlic. You can add more or less if you wish. Now I did say I was gonna do some coriander or use some coriander. I'm actually using some dill which I had some beautiful dill left over. I think that's gonna go really nice with the tomato. Over here is just a crushed tomato and you can just use a crushed tomato or a tomato sauce or a jar sauce or you can finely chop tomatoes if you want to. There's a whole bunch of things you can do. I'm gonna add just a small little knob of butter. We're gonna put some olive oil in there first to get things moving and of course chilli and we're gonna top it off with some epicentate here which is a nice chardonnay. Into our pan we're going to put some oil. I'm gonna put about three tablespoons and then straight in with our onion. Toss in that knob of butter. Just give it a bit of a stir around. We just want to cook those onions just about halfway through. Now I love garlic I'm adding three cloves of chopped garlic. You can add less if you like. Straight in with your clean mussels. Nice fresh dill. Save a little bit for the garnish on the top. Just a sprinkle. And some nice chilli flakes in there. If you had fresh chilli that would be fantastic. Hit it now with just a drizzle of white wine. And as they begin to cook the mussels should start to open. Toss that around. I'm going to add a good couple of spoons of the crushed tomato. Four maybe five of the crushed tomato. Get that to toss through. Then put your nice tight lid on there and just cook those through. Keep an eye on it. Give it a bit of a shake every now and again. These don't take long to cook at all. It's a very very quick easy simple entree and it just is so colorful and delicious. They're looking good. They can see they're starting to open. Okay these are ready. Now you know when they're ready because they all start to open out. So what I'm going to do now is I'm going to serve them up. This is a very impressive dish because you've got all these beautiful colors. Okay the sauce has reduced enough now. Still a pouring consistency and you don't want it too thick because you want it to sort of drizzle through all of those mussels. So we're just going to pour it over the top. Finish off with a sprinkle of your fresh fennel. So there you have my chilli mussels with a beautiful gorgeous dill drizzle through there with some garlic, a little bit of olive oil, a splash of wine. These mussels are fresh today and you saw where they came from and it's an absolute look at that. Doesn't that look gorgeous? Absolutely perfectly cooked. They're not shriveled up. They're nice and fresh. They taste amazing. I hope you've enjoyed this video today and had a chance to have a look around my little neck of the woods. You take care, have a great week and I'll see you on my next ", "duration": 531.67, "segments": [[206, 236], [261, 271], [301, 321], [326, 360], [360, 380], [385, 415], [420, 440]], "seg_text": " ", "pure_cap": "prepare some healthy mussels that can close firmly. chop half a white onion 3 cloves of garlic and some coriander. heat a pot with some olive oil add onion butter stir a little bit around. add garlic cleaned mussels coriander chilli flakes drizzle of white wine and give a stir. pour the crashed tomatos into the pot and toss through. cover the lid and cook until all the mussels are widely open. serve the mussels with the sauce in the pot"}, {"image_id": "7Fd7DjXMeaQ.mp4", "caption": " add the cumin seeds cardamom and bay leaves to the pot add the tumeric powder coriander powder and chili powder and stir add the tomato puree to the pot add garbanzo beans to the pot add salt to the pot and stir add coriander leaves to the curry and stir", "id": 261, "seg_prompt": "400 ; 136, 169 ; 179, 200 ; 206, 213 ; 244, 254 ; 261, 266 ; 320, 335..........................................................", "asr_text": " Hello and welcome to my kitchen, I am Rashmi, today I am making chana masala or chickpeas It also known as suri or garbanzo bean curry. It is a very popular dish, you can have it with any kind of rice dishes or any kind of So let's take a look for the ingredients, to make this chana masala I have 2 cups of boiled chickpeas or the garbanzo beans, 2 medium size of tomatoes, 1 tbsp ginger chopped, 1 green chilli chopped, 3-4 tbsp of oil, 2 inches of hing, 1 tsp of cumin seeds, 2-4 cardamom pods, 2-5 bay leaves, 2 tsp of coriander powder, 1-2 tsp of turmeric powder, 1-2 tsp of red chilli powder, salt to taste, 2 tbsp of chopped green coriander leaves and chopped tomatoes or onions to garnish. I just turned on the heat and I will add the oil into the pan and let it heat. I took about 1 cup of dried chickpeas and soaked overnight and after that I just boiled it into the salty water. I just made the tomato puree and I added the ginger and green chilli when I made the puree. I think now the oil is hot enough so I will check the oil is hot enough or not just to add the two or four cumin seeds and now the oil is hot enough so I will add the cumin seeds in there and hing and I will just open the cardamom pods and add in there and the bay leaves and now I will add the turmeric powder, coriander powder and red chilli powder and now I will add the tomato puree and now I will let it cook for about 2 minutes and now you see tomato puree is leaving the oil, it means it's almost cooked and now I will add the boiled karpa garbanzo in there and mix it well and now I will add little bit of salt in there. I already boiled the garbanzo beans into the salty water but still I added little bit more salt in there and now I will just press some of the garbanzos on the sides just to make it little bit creamy. Just some of them not all of them and now I will just cover it and let it cook for about 5 minutes on low heat and now after 5 minutes I will check it's really good. It is done and now I will add the coriander leaves and I will save some of the coriander leaves to garnish. And now I will turn off the heat and cover it and let it stand for about 2 to 3 minutes and now after 2 minutes I will check how it is. It looks so yummy, so beautiful. You can see this. Now I will serve this into the serving bowl. And now chana masala curry is ready to eat. Serve hot with puris, parathas or the vaturas or any kind of rice dishes. Enjoy it and thanks for watching. See you next time with the new recipe. ", "duration": 400.67, "segments": [[136, 169], [179, 200], [206, 213], [244, 254], [261, 266], [320, 335]], "seg_text": " ", "pure_cap": "add the cumin seeds cardamom and bay leaves to the pot. add the tumeric powder coriander powder and chili powder and stir. add the tomato puree to the pot. add garbanzo beans to the pot. add salt to the pot and stir. add coriander leaves to the curry and stir"}, {"image_id": "YUWG15N2yW4.mp4", "caption": " cover the pork cutlet in a plastic wrap and pat it to make thin remove and keep aside take flour in one plate and the bread powder in another crack 2 eggs and whisk to make an egg wash coat the meat in flour egg and bread and add salt and pepper heat some oil in a pan and cook the scnitzel on each side until golden brown remove the schnitzel from heat plate it with lemon slices and serve", "id": 262, "seg_prompt": "402 ; 26, 93 ; 98, 113 ; 119, 139 ; 155, 227 ; 236, 333 ; 376, 379........................................................", "asr_text": " Hello guys, this is Ed here from the German restaurant Speicherkammer in Halle Mieder. My favorite dish for our customers is the Wienerschnitzel. What is a pork loin? Or you can also do it with veal. We bread it and then we saute it in camel oil. So that's what I'm going to do today. So enjoy and hopefully you'll learn something. So first we're going to start with the pork loin. What we have right here, it's already cleaned and cut. It's actually not pork loin, it is from the pork butt area. But it's a very nice and tender and very tasty, although I'm not seeing it anyway. It's a very tasty and tender meat. It's a pork cutlet. So that's how we call it. You put that on a plastic wrap, like this. And then you wrap it over on the other side, like this. And then you flatten it out. Just like that. Don't hammer it too much. You don't want to get any holes in it, but you want to make it nice and flat and around. This signal is what it is. Maybe a quarter inch or so. And now we're going to leave it here and we start preparing the breading. That means first you're going to need a little flour. Then we need the breading. Dried white bread, preferably some kind of rolls. You can pretty much get it if it needs to be white. And then we're going to get a couple of eggs. You probably need only one, but we're just going to use two today. Oh, I'm going to use a little bit. You whisk it up, put it in a larger container. And then the way we're going to start it is we're going to put it in flour first. And then we're going to put it in the egg, like this. And we're going to put it in the bread. Now what I like to do, now I like to add a little salt to it. And pepper, what I need to get. A little pepper. I like black pepper. A lot of people like white pepper for it. But I like the black pepper. I like the flavor of it. Now we're going to put it in the breading, turn it around a little bit. Take a little of the breading and then very lightly press on the white bread crumbs. Just like that. Turn it around a couple of times. Always a little messy, but that's how it works. So, now we've got a nice schnitzel breaded. And now we're going to go over to the stove and cook it in canola oil. Now we're going to cook the schnitzel in canola oil. And a nice large pan with roughly a quarter inch of canola oil. It needs to have a lot of oil. It's kind of deep fried. Not really fried, but not really. It's pan fried or deep fried, however you want to call it. But that's probably the best way to do it. You get it nice and hot, not too hot, but it needs to be nice and hot. So when you put it in, it needs to start bubbling right away. Just like it does here. So, we put in the oil, start bubbling and we saute it roughly for one minute. One minute on each side. It needs to get nice and brown and crispy. And it started already right over here. Turn it on, I'm going to look at it and see that it looks nice. The heat, we need to have a lot of heat. Obviously that's a commercial oven, but at home you can adjust the heat always too. Make it nice and hot. And now it's having a nice color, golden brown. That was around one minute I guess. Now we're going to turn it around. That's the limit. And then we are almost done. Maybe another 30 seconds. And there we have our famous Venusnitzel from the spicy camera restaurant in our meter. So that's a perfectly cooked Venusnitzel right there. Golden color, nice and crispy. But what I like to do, the little oil, I like to just touch it up lightly, but don't press it too much. It needs to stay nice and crispy and you don't want to get rid of the breading. The way we serve that is we can serve it with a lot of things. We can serve it with Spetzler, the German pasta, mashed potatoes, roasted potatoes, french fries, and a lot of different things. We're probably going to do that the next time. We're going to make some German roasted potatoes. But what we like to do with it, what tastes really good, is we serve it with a couple of lemon slices. And there you go. And that's our Venusnitzel. And what I like to do is eat it just like that. And that's our Venusnitzel. ", "duration": 402.67, "segments": [[26, 93], [98, 113], [119, 139], [155, 227], [236, 333], [376, 379]], "seg_text": " ", "pure_cap": "cover the pork cutlet in a plastic wrap and pat it to make thin remove and keep aside. take flour in one plate and the bread powder in another. crack 2 eggs and whisk to make an egg wash. coat the meat in flour egg and bread and add salt and pepper. heat some oil in a pan and cook the scnitzel on each side until golden brown. remove the schnitzel from heat plate it with lemon slices and serve"}, {"image_id": "ORHuKU5vxRg.mp4", "caption": " peel the potatoes and cut them into halves put them into a saucepan and let it boil on high heat grill beef sausages flip the sausages on the grill boil the green beans test the potatoes if cooked drain the potatoes and add butter milk mayo and little salt and pepper to taste mash the mixture pour the gravy over the mashed potato and sausages to serve", "id": 263, "seg_prompt": "115 ; 7, 19 ; 21, 32 ; 36, 40 ; 53, 56 ; 57, 58 ; 60, 68 ; 69, 79 ; 80, 89 ; 105, 110..............................................", "asr_text": " So quick bang is a mash recipe, I've picked out nine potatoes, these are maris-piper, really good for mashing. So first of all I'm going to peel them and then I cut them up into roughly the same size chunks so they sort of boil quickly together. Pop them all into a saucepan. You want them fully submerged in water and stick them on a nice high heat. So I'm using these pork and cherry wood smoked bacon sausages, I'm gonna grill them because I find that a lot easier. So I just got out some greens to serve with it I'm just using some runner beans and green beans. So once it starts boiling turn it down, you want it to over boil. So my sausages are halfway cooked I'm just going to flip them over. So I've got my green beans on, just testing my potatoes with pork, once they're nice and tender you want to go ahead and drain them. So to my mashed potatoes I usually add a nice tablespoon of butter, a good glug of milk, a tablespoon of Hammond's light and obviously salt and pepper to taste and then I just start mashing. Sausages are done so I'm going to pull them out. So I'm just boiling my kettle and yes I am going to use gravy granules, I just don't have the time at the moment. Obviously homemade gravy is the best but this is just a quick and easy meal for tonight and yeah that is literally it, it's pouring over my gravy. If you've got any questions let me know and yeah thanks for watching. ", "duration": 115.5, "segments": [[7, 19], [21, 32], [36, 40], [53, 56], [57, 58], [60, 68], [69, 79], [80, 89], [105, 110]], "seg_text": " ", "pure_cap": "peel the potatoes and cut them into halves. put them into a saucepan and let it boil on high heat. grill beef sausages. flip the sausages on the grill. boil the green beans. test the potatoes if cooked. drain the potatoes and add butter milk mayo and little salt and pepper to taste. mash the mixture. pour the gravy over the mashed potato and sausages to serve"}, {"image_id": "7QeBiNfke5s.mp4", "caption": " boil the pasta in water cut the bell peppers into pieces dice the onions slice the cucumber carrots and celery into pieces slice the cheese add the vegetables to the pasta add oil and mustard to the salad add salt and pepper and mix the salad", "id": 264, "seg_prompt": "90 ; 17, 19 ; 26, 30 ; 34, 36 ; 39, 46 ; 46, 48 ; 51, 54 ; 54, 57 ; 57, 62..................................................", "asr_text": "", "duration": 91.0, "segments": [[17, 19], [26, 30], [34, 36], [39, 46], [46, 48], [51, 54], [54, 57], [57, 62]], "seg_text": " ", "pure_cap": "boil the pasta in water. cut the bell peppers into pieces. dice the onions. slice the cucumber carrots and celery into pieces. slice the cheese. add the vegetables to the pasta. add oil and mustard to the salad. add salt and pepper and mix the salad"}, {"image_id": "qRUbmEZ6oiA.mp4", "caption": " marinate beef with sugar soy sauce and sesame oil cook spinach and eggplant in boiling water chop some vegetables and set aside stir fry the vegetables including sprouts carrots onion zucchini and mushroom fry the beef and an egg mix the beef egg vegetables and some cooked rice", "id": 265, "seg_prompt": "342 ; 38, 47 ; 77, 82 ; 129, 156 ; 156, 181 ; 240, 263 ; 286, 309.........................................................", "asr_text": " Hi. Hi. I'm Jess. I'm G. And we're the Soul Searching Sisters. And today what are we making, G? We're making bibimbap. It's actually not an elaborate dish. I mean, a lot of people at home would take whatever leftover they have and just bunk in and then they mix it up. Bibimbap means mix. Oh, okay. Bibimbap means wrap. So it's perfect. It's very colorful here. Yeah, let's go over all the ingredients. We have a bean sprout. We have an onion. We have a carrot. We have some mushroom. We've got an eggplant. We've got some spinach. Okay. So we have a little bit of sugar to go with the beef. And we're going to sprinkle a little bit on it just so it marinates it a little bit. And we're going to put in some soy sauce. Okay. Very nice. And a little bit of sesame oil. Sesame oil. We bought this at the market the other day. I recognize that. We have toasted sesame seeds. Gochujang for the bibimbap. Gochujang. Love it. And basically we're going to stir fry a few of these things and we're going to boil and blanch in some of these things. Stop eating that. I know. They're so good. They're good raw. I didn't wash it. Okay. So we boiled the rice. We showed you how to do that a few episodes ago. And we have that waiting on the side. So it's nice and warm waiting. I've got my spinach. So I'm just going to boil the spinach. It's whatever you want. It doesn't really matter. Have you ever heard of the rabbit? Yes. It's a library. No, you dirty, dirty wine. Oh no. Oh no. Okay. This is the rabbit. This is a girl's best friend. A wine-up best friend. Are we opening up a bottle? Absolutely. Yeah. I'll explain to you a little bit of the wine pairing with the bibimbap. Basically bibimbap has so many mishmash of flavors that a white wine drinker and a red wine drinker can choose either. It doesn't matter. You're a white wine drinker. Sauvignon Blanc will go great with this meal. But you can go with a red wine. I would say a cab would be the best because it's medium bodied. The rabbit is so easy. The rabbit. Of course the rabbit is easy. You know, I've kind of given up on my parents there, but this is very important. It's not as easy as that. What's going on? This is totally ruining our show. Give it to the technician. Do we have another wine opener? I'm just going to boil the eggplants quickly. Okay. Turn it kind of translucent. The eggplants. A little bit of oil. Okay. And we're just using a canola oil. So we're going to go first with the bean sprouts. Just put some until they're kind of translucent as well. I'm going to add a little bit of salt. Okay. Julienne's carrots. True. Yay! We have our wine delivery. A little bit on top. Okay. So this dish, I mean, just put whatever you want, whatever vegetable you have. It doesn't have to be, you know, what we have here. You don't have to follow this recipe exactly. I have many wine gadgets in my house. That doesn't make me an alcoholic, I promise. For the spinach, we're going to put a little bit of sesame oil. A little bit of sesame. You broke this thing? No, you did. You just opened it. A little bit of salt. So for this guy, same thing. Sesame oil. Sesame. And salt. I'm going to put a little bit of chili powder on this one. If you really don't want to mess with this, you can cook some of these all together. You could. Yeah. But we're cooking the meat now. The meat's been marinating while we've been cutting and slaving away, sauteing all the vegetables. Oh yeah. Oh yeah. We're going to find egg after this. Okay. For the egg, you're going to add a little bit of oil. Don't slip it. Don't slip it! Okay, so you're going to do the egg sunny side up because it looks better. I'm just going to prepare the gochujang. We're going to spice it up a little bit. Alright. Oh wow, that smells so good. I love gochujang. Gochujang! Cheers. And now it's time to assemble everything. Alright. So you have your base of rice. So you're going to add color. Assemble it. Carrot, I don't know, bean sprouts, spinach, onions. I like the sauce. So there's the meat. And then the egg. Oh, the gochujang sauce. Gochujang sauce goes first. Right in the middle. Like the middle of the sun. Plop. Plop in the middle. So you're going to mix it all up. Oh yeah. Yeah. Wowzers. So that's how you make a bibbap. Bibbap. Professional style. Mix it all up. Drink, enjoy with your Sauvignon Blanc or your Cabernet Sauvignon Blanc. Alright. Either way. That's it for today's episode. So thank you for joining. Thank you for watching. And we'll see you next time on the Soul Searching Sisters. Bye. ", "duration": 343.17, "segments": [[38, 47], [77, 82], [129, 156], [156, 181], [240, 263], [286, 309]], "seg_text": " ", "pure_cap": "marinate beef with sugar soy sauce and sesame oil. cook spinach and eggplant in boiling water. chop some vegetables and set aside. stir fry the vegetables including sprouts carrots onion zucchini and mushroom. fry the beef and an egg. mix the beef egg vegetables and some cooked rice"}, {"image_id": "CElmXCveb48.mp4", "caption": " add butter and sausage to a pan cook the pan of sausage in the oven peel and cut the potatoes into pieces boil the potatoes in salted water mash the potatoes with butter add milk to the potatoes add mustard and butter to the potatoes chop the onion and garlic cook the onion and garlic in a pot with butter add ale and beef stock to the gravy chop up the pear cook the pears in a pot with butter sugar mustard and pepper", "id": 266, "seg_prompt": "216 ; 24, 34 ; 34, 37 ; 40, 52 ; 52, 67 ; 86, 93 ; 94, 98 ; 99, 107 ; 109, 117 ; 120, 127 ; 127, 143 ; 152, 156 ; 158, 180..................................", "asr_text": " I've got one of my favourite dishes of all time, sausage and mash with onion and ale We've got some lovely sausages, we're going to make some great mash, onion and ale gravy just for a little twist, we've got some pear and mustard chummy. First off we're going to cook those lovely sausages. Add a knob of butter to a hot pan. Just baste the sausage in a nice rich colour. Into the oven for 10 minutes. Now for the mash. Very simple, just peel the potatoes. Four potatoes will give you enough roughly for three to four people. Cut the potatoes. Very important to cut them the same size, this improves the quality of the mash. Nice and evenly cut to create a nice smooth mash once they're boiled on. Season it up. Pan onto the heat. Nice and soft but not too mushy, it's ready. After you've drained the potatoes, back on the heat for just a minute just to dry the mash out, gives you a full of flavour of mash and that's important with comfort food. Grab the potatoes and butter, we're going to get these mashed up. Healthy amount of butter. Start to mash. Top tip, all milk, stops the potato becoming too thick. Next up, mustard, just a small dollop. Don't be shy with the butter, for me this dish is a real treat. And now for that onion gravy. Just going to chop the onion into thin slivers. Now for a little bit of garlic, again just really nice and fine. Sweat the onion and garlic, very very simple. Up with butter, into a warm pan. Onions and garlic in and soften for one to two minutes. Now going to add this traditional dark ale, gives the gravy a nice depth of colour and the dish some heart. Reduce the ale down by half, this way it concentrates the flavour and gives a nice gravy. And one final thing, just a little beef stock, just a touch to add in. And now for a juicy seasonal addition, pear mustard chutney. It's a soft fruit, so it's only going to take seconds to cook this chutney out. We're going to cut it small. To cook the chutney, a knob of butter. And now we're going to cook the pears. Quick sprinkling of sugar. This will shake. And for the mustard. Add some coarse pepper for texture. Now we're going to jar the chutney up. Sausages out of the oven. Plating up, mash on first, followed by these great sausages. Our pear chutney. And that delicious onion and ale gravy. And here it is, my heartwarming sausage and mash with onion and ale gravy and pear chutney. ", "duration": 216.67, "segments": [[24, 34], [34, 37], [40, 52], [52, 67], [86, 93], [94, 98], [99, 107], [109, 117], [120, 127], [127, 143], [152, 156], [158, 180]], "seg_text": " ", "pure_cap": "add butter and sausage to a pan. cook the pan of sausage in the oven. peel and cut the potatoes into pieces. boil the potatoes in salted water. mash the potatoes with butter. add milk to the potatoes. add mustard and butter to the potatoes. chop the onion and garlic. cook the onion and garlic in a pot with butter. add ale and beef stock to the gravy. chop up the pear. cook the pears in a pot with butter sugar mustard and pepper"}, {"image_id": "jRdA68GbUMg.mp4", "caption": " break eggs into a bowl squeeze lemon juice into the bowl pour the egg yolks into the top of a double boiler and whisk add lemon juice white pepper worcestershire sauce butter and water to the eggs and whisk add salt to the bowl and mix fry the canadian bacon add distilled vinegar to a pan of hot water and add eggs split english muffins onto a tray and broil remove the eggs from the water and place onto a paper towel spread butter onto the english muffin place the slice of bacon the poached egg hollandaise sauce and chopped chives on the muffin", "id": 267, "seg_prompt": "385 ; 40, 70 ; 72, 81 ; 106, 115 ; 116, 158 ; 163, 170 ; 189, 210 ; 222, 251 ; 270, 284 ; 290, 313 ; 329, 337 ; 339, 362.....................................", "asr_text": " This wonderful Eggs Benedict recipe was submitted by one of our All Recipes members who comments, hot buttered English muffins, Canadian-style bacon and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day or any time you want to treat yourself to the best brunch in the world. Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. We'll begin by making the hollandaise sauce. First, separate four eggs. Next, juice two to three lemons to make three and a half tablespoons of fresh juice. We'll need a double boiler or if you don't have one, fit a medium metal bowl into a larger pot. To make a tight fit, fill the bottom pot partway with water, making sure that water doesn't touch the top pan. Bring the water to a gentle simmer. While the water comes to a simmer, put a cup of butter into a small saucepan and melt it over low heat. Put the four yolks into the top of the double boiler and whisk them together. Then whisk in three and a half tablespoons of fresh lemon juice, a pinch of white pepper, an eighth of a teaspoon of Worcestershire sauce, and a tablespoon of water. Slowly add in the melted butter, about one or two tablespoons at a time, while whisking the mixture constantly. If the hollandaise sauce begins to get too thick, whisk in a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Remove the pan from the heat. Then whisk in a quarter teaspoon of salt. Place the lid on the pan to keep the sauce warm. Arrange the oven rack so it's four to six inches from the heating element. And preheat the oven to broil. Heat eight rounds of Canadian bacon in a skillet over medium-high heat. Flip them to heat them through. And turn off the heat and cover the pan to keep the bacon warm. Next, we're going to poach the eggs. Begin by filling a large saucepan with three inches of water. Bring the water to a gentle simmer. Then add a teaspoon of distilled white vinegar. The vinegar helps to firm the egg whites faster so the eggs will hold together better, making a neater, rounder shape. Carefully break an egg into the simmering water. Some members recommend that you first break each egg into a small cup or bowl. Then slip it into the water for easier handling like this. Poach two eggs per serving. Nurse the edges back toward the yolk with a slotted spoon. They will take two and a half to three minutes to cook. While the eggs are poaching, split one English muffin per serving. Broil them until they're toasty and golden brown. When the eggs are ready, the whites will be solid, but the yolks will still be soft in the center. Remove the eggs from the water and set them on a warm plate lined with paper towels to drain any excess water. Then chop some fresh chives until you have about two tablespoons and set them aside. To serve the eggs benedict, arrange half of an English muffin on a serving plate and spread it with some softened butter. Top the muffin half with a slice of bacon, then a poached egg. Lastly, reconstitute the hollandaise sauce by adding a tablespoon or so of hot water and whisking it again. Ladle the sauce over the poached egg. Sprinkle it with some of the chopped chives and serve it still warm. Some members commented that they like their eggs benedict with a spicy kick and add a couple drops of sriracha or hot sauce to the hollandaise sauce instead of the Worcestershire. Either way, it's hard to beat the classic brunch specialty, especially when you make it at home. ", "duration": 385.5, "segments": [[40, 70], [72, 81], [106, 115], [116, 158], [163, 170], [189, 210], [222, 251], [270, 284], [290, 313], [329, 337], [339, 362]], "seg_text": " ", "pure_cap": "break eggs into a bowl. squeeze lemon juice into the bowl. pour the egg yolks into the top of a double boiler and whisk. add lemon juice white pepper worcestershire sauce butter and water to the eggs and whisk. add salt to the bowl and mix. fry the canadian bacon. add distilled vinegar to a pan of hot water and add eggs. split english muffins onto a tray and broil. remove the eggs from the water and place onto a paper towel. spread butter onto the english muffin. place the slice of bacon the poached egg hollandaise sauce and chopped chives on the muffin"}, {"image_id": "KIvxQGWU5KU.mp4", "caption": " melt butter in a pan and add finely shredded cabbage add tea to it and braise stir fry the cabbage heat some butter and creme fresh add some freshly ground black pepper to cabbage add the steamed potatoes to the melted butter and mash them stir the cabbage and continue mashing add salt and pepper add the cooked cabbage to the mashed potatoes and mix well", "id": 268, "seg_prompt": "436 ; 48, 85 ; 99, 104 ; 118, 159 ; 183, 185 ; 210, 213 ; 217, 265 ; 266, 303 ; 312, 317 ; 345, 363............................................", "asr_text": " Colcannon, a very famous traditional Irish potato and cabbage recipe. Traditionally served around Christmas time. So we'll kick off by preparing the cabbage. I'm using sweetheart cabbage today, which is this shaped cabbage. Not as fibrous as your colstool cabbage, one of my favorites to use. Just need to finely shred that and then a big pot of steaming mashed potatoes. So I've already steamed my potatoes. I've used rooster potatoes for the mash. So they're just busy drying out. The more they dry out, the fluffier the mash is that we're going to have. So I'm going to start off by just gently stir frying and braising my finely shredded sweetheart cabbage. There's a tongue twister. So lots of butter. Let that down. Oh sizzle, sizzle. And to this, we're going to add our finely shredded sweetheart cabbage. Try to get as much into the pan there. I think that's about as much as I'm going to be able to squash in. There we go. And then I have a very unusual ingredient that I use for my fried cabbage that goes into my colcannon. And that is a couple of tablespoons of strong tea. So make yourself a mug of tea and just splash in a couple of tablespoons of the tea. You can see it creating all that steam. And what that does, that raises the cabbage. The braising is a cooking method whereby you fry a vegetable or piece of meat with oil or butter and you add a liquid to it. So that works really, really well for something like cabbage that's really fibrous. So you could use any cabbage for this. That's a boy cabbage, a regular white coleslaw cabbage. I've just chosen to use a sweetheart cabbage, one of my favorites. So it's up to you how crunchy your cabbage is going to be. You can lightly stir fry it at this point or you can carry on cooking it a little bit softer. I think for colcannon, it's nice to have a slightly softer cabbage. So the tea is going to add a lovely warm nutty taste to the cabbage. I'm going to add plenty of black pepper. Black pepper and braised cabbage go really, really well together. So while that's cooking when doing its thing, you can already see it's reduced down. The moisture is coming out of it and it's braising down nicely. So we're going to make our mashed potato. So a couple of tips for good mashed potato. Ideally steam your potatoes. I use riced potatoes. So there is light and fluffy as possible. I like them to drain in the colander so some of the moisture is going to evaporate. And in this pot, I've heated up butter and cr\u00e8me fra\u00eeche. So any liquid you're using needs to be piping hot before adding to the potato. If you don't make sure it's piping hot, the potato will have this really weird glue-like consistency, like carpentry glue. It's really, really not nice. So I've used a cr\u00e8me fra\u00eeche, which is a sour cream, but it's nice and thick. Lots of salt and black pepper. Add a little bit more. Actually add some to my cabbage while I'm here. Lots of black pepper. And now it's just a little bit of elbow grease. Now you need to make sure that your potatoes are piping hot still when you're mashing them, otherwise they go grey. And it doesn't really affect the flavor, but it just doesn't look very nice. So mash, mash, mash. It's better to either use a potato masher or do it by hand as I'm doing it. I find a food processor. Unless you've got the right blade and you're doing it very, very carefully, it can actually give a strange texture to the mash. So you can get a volunteer to help you with this if you want to. But that's lovely, light, fluffy mash, but still creamy. So it's a nice balance of textures. My cabbage is looking great. Multitask here a little bit. See all the tea's evaporated. It's done its job. It's steamed the cabbage a little bit. Continue mashing. So we're going to mix the two of these together. And colcannon is a traditional Halloween dish, so you can serve it as a side dish for almost anything. It goes particularly well with pork dishes and chicken dishes and really any casserole stew. The cabbage just adds a little bit of something extra special. So this should be smooth and lump free. It's important at this point to just check for the seasoning. It's lovely. A little bit more seasoning. It's quite creamy. And last little mash. You can see that's still steaming hot. So that will give us really light fluffy mash. So my cabbage is perfect. All the tea's evaporated. And it starts to go slightly brown and crispy on the outside. So we're good with that. Get rid of my masher. And in we go. Now I'm certainly looking forward to this. And that even looks really attractive on a table. The fluffy creamy mash with the green of the cabbage. So scoop this out into a big serving dish. There we go. Excellent. Don't leave anything behind. Maybe a little bit for the chef to mop up. Give it a last little mix. And there we go. Creamy, cockamoo, mash. ", "duration": 437.17, "segments": [[48, 85], [99, 104], [118, 159], [183, 185], [210, 213], [217, 265], [266, 303], [312, 317], [345, 363]], "seg_text": " ", "pure_cap": "melt butter in a pan and add finely shredded cabbage. add tea to it and braise. stir fry the cabbage. heat some butter and creme fresh. add some freshly ground black pepper to cabbage. add the steamed potatoes to the melted butter and mash them. stir the cabbage and continue mashing. add salt and pepper. add the cooked cabbage to the mashed potatoes and mix well"}, {"image_id": "d_-261CDy18.mp4", "caption": " process the garlic in the food processor then process the onions along with all the other spices in the processor add lemon juice into the processor and grind it well add yogurt to the processor and grind it well cut the chicken into one inch cubes combine the marinade and chicken in a bag stack the chicken on the bamboo skewers sprinkle some salt and black pepper in the chicken oil the grill and grill the kebabs", "id": 269, "seg_prompt": "328 ; 54, 67 ; 71, 118 ; 119, 126 ; 127, 145 ; 146, 151 ; 152, 189 ; 199, 215 ; 216, 225 ; 226, 274..............................................", "asr_text": " Hi, this is Mariette on behalf of HowToExpo.com. Welcome to my kitchen. Today I'm going to prepare chicken kebab. To print this recipe, visit HowToExpo.com. For this recipe, we need 1 pound chicken breast, 1 onion chopped, 1 cup of plain yogurt, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon paprika, 1 quarter teaspoon thyme powder, 4 cloves of garlic, 1 lime juice and 4 skewers of your choice. Today I'm using bamboo skewers which I soak them for an hour in water so that they don't I will process all the ingredients in the food processor. To process the garlic so that they are minced well, first run the motor. After running the motor, throw the garlic in the processor one by one. When you start putting the onion, you can put all the onions together and puzzle. A few times it will be enough. Again add all the spices. Scrape it down. Add the lemon juice and let it combine well. After everything is combined well together, add the yogurt. Now cut the chicken evenly to approximately 1 inch cubes. After they are well combined, I put the marinade into a non-reactive bowl. It shouldn't be metal or I use a plastic bag for easy clean up. After I put the marinade in the plastic bag, I put the chicken in it, close it well, get the chicken out and mix it like this so that the chicken is coated with the marinade. You can marinate the chicken overnight or for a couple of hours in the refrigerator. The chicken is marinated now for a couple of hours and we are ready to put them on the Always leave a little bit of space between the chickens and the skewer. Discard the remaining of marinade. After you put the chicken on the skewer, sprinkle with some black pepper and salt. Let's go and barbecue with delicious kelabs. Dip a folded kitchen paper into vegetable or olive oil and wipe the pot grill with it so that the chicken doesn't sink. In the Middle East, they barbecue a lot of vegetables with the kebab to serve with the Today I am barbecuing some tomatoes and onions. After 8-10 minutes, check, start it to have color, turn it over for 4-5 minutes and check By the way, the tomatoes need to be cooked before the kebabs because they take longer Tomatoes are done, the chicken has to be cooked thoroughly, they are beautifully done, the tomatoes are almost done. I hope you try this recipe, I am Mariette, see you next time. To print this recipe, visit HowToExpo.com ", "duration": 329.17, "segments": [[54, 67], [71, 118], [119, 126], [127, 145], [146, 151], [152, 189], [199, 215], [216, 225], [226, 274]], "seg_text": " ", "pure_cap": "process the garlic in the food processor. then process the onions along with all the other spices in the processor. add lemon juice into the processor and grind it well. add yogurt to the processor and grind it well. cut the chicken into one inch cubes. combine the marinade and chicken in a bag. stack the chicken on the bamboo skewers. sprinkle some salt and black pepper in the chicken. oil the grill and grill the kebabs"}, {"image_id": "qtyJmyLVclQ.mp4", "caption": " cut 2 garlic halves put them on aluminum wrap bottom side down put a touch of olive oil on top sprinkle little salt placce some rosemary leaves on top pour little olive oil again put the tops back on pour little more olive oil pack foil tight and place in preheated oven to 400 degrees for 45 minutes peel potatoes skin and cut into halves and cook for about 30 minutes or till they become tender melt cream and butter in a pan and keep it aside put cooked potaoes in potato ricer and mash them meanwhile remove baked garlic from oven and keep aside to cool open the baked garlic squeeze the cloves into the mashed potatoes season the potatoes with some salt freshly grated black pepper pour cream and butter sauce and mix well and serve", "id": 270, "seg_prompt": "399 ; 40, 60 ; 60, 81 ; 81, 101 ; 118, 190 ; 192, 197 ; 213, 238 ; 247, 286 ; 300, 333.................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show you how to make mashed potatoes but with a very, very delicious twist. We're going to make a rosemary infused roasted garlic to go with it in it. So so good, I can't even describe it but first thing you want to do is roast the garlic and you want to preheat your oven to 400 degrees, get that out of the way, second thing you want to do is take two heads of garlic and we're just going to cut them in half, just You want to expose the actual garlic cloves, awesome, I'm going to put them on here, bottom side down, put a touch of olive oil on them, sprinkle a little salt, perfect and then we're going to take some rosemary, cut it in half and what that's going to do is infuse the garlic with rosemary and it's so incredible, I can't even describe it. A little more olive oil, you want to keep things very, very moist. Put the tops back on, you can just, they don't go perfectly on there, just make them fit, touch more and you just want to make a nice tight package, just like that and you want to put these in the oven, 400 degrees, for about 45 to 50 minutes until the garlic cloves are very, very soft and kind of golden and they've gone really, really nutty and delicious. Now while the garlic is roasting in the oven, what we're going to work on is peeling our potatoes and getting them to cooking and I'm just using a regular sort of baking potato, you can use any kind of potato you want and if you're using like a baby Yukon Gold or little tiny ones, you don't even have to bother peeling them. I don't know why I'm doing all the peels here when I specifically have a little plate for the peels. Now what I'm going to do, and I'm not going to cut the potatoes really big, I cut them in half, I leave them kind of big because I love using a potato ricer to make these really fluffy and just kind of, I don't like lumpy mashed potatoes. If you do, you can just use a regular standard sort of masher and just mash them to the consistency I like mine super smooth and fluffy so I'm going to use a potato ricer. I'm just going to cut these in half, any little bit that's left over I don't worry about it because the potato ricer actually catches it from getting, you know, kind of pureed Just going to cut that piece. So I'm just going to peel my potatoes and then I'm going to cover them with water and get them cooking until they're nice and fork tender. If they're kind of big like this, they'll probably take about 30 minutes or so. If you cut them smaller, they'll take a lot less. I just took some cream and butter and I've melted it here in the same pan. I used to cook my mashed potatoes, my potatoes I should say, they're not mashed yet. These are my potatoes that I've cooked and they're now tender. And garlic and rosemary is out of the oven, I'm letting it cool for just a few minutes while I mash my potatoes. And using a ricer, this is one of my favorite tools in the kitchen, I'm just going to get This makes the potatoes so incredibly fluffy. And like I said, I love a good fluffy, fluffy potatoes. Just want to make sure to scrape anything that's been left behind. Sitting this aside, next, the unveiling of the garlic. Smells so amazing. Look at that. Now it's like garlic candy and all you do is just squeeze and it comes right out. And it comes out tasting like sweet, kind of nutty, oh it's just so good. So so good. What I often do is I make a few of these and then I serve them alongside like a toasted baguette and then you just spread it on it like butter. So just squeeze all of your garlic cloves into your mashed potatoes. Just look at my fingers. It's so infused but that rosemary is amazing. We have this. Now we need to season it with salt and pepper because potatoes need salt to bring them back In my opinion, they taste like nothing unless there's some salt in there. I love lots of ground black pepper with my mashed potatoes. However, my mother used to like white pepper with hers so you can choose whatever you like. And I have some cream and butter here and I'm just going to mix this up. That is amazing. I don't like a too wet mashed potato either. I'm a very picky mashed potato eater. I'm going to taste this for seasoning. Right on the money. I left those garlic cloves kind of chunky because I want to be able to literally bite down on one. Not that there's anything biting going on because it's so soft but I want to be able to get a huge like clove of it in my mouth because it's not garlicky at this point. It's just like sweet and nutty. That's about it. I'm just going to plate this up. I'm just going to give this one more bite. That is a dinner in itself. So much flavor. I couldn't ask for anything better. I hope you guys have enjoyed spending time with me. To get this recipe and other recipes, check out my website at www.laurainthekitchen.com and I'll see you next time. ", "duration": 399.67, "segments": [[40, 60], [60, 81], [81, 101], [118, 190], [192, 197], [213, 238], [247, 286], [300, 333]], "seg_text": " ", "pure_cap": "cut 2 garlic halves put them on aluminum wrap bottom side down put a touch of olive oil on top. sprinkle little salt placce some rosemary leaves on top pour little olive oil again put the tops back on. pour little more olive oil pack foil tight and place in preheated oven to 400 degrees for 45 minutes. peel potatoes skin and cut into halves and cook for about 30 minutes or till they become tender. melt cream and butter in a pan and keep it aside. put cooked potaoes in potato ricer and mash them meanwhile remove baked garlic from oven and keep aside to cool. open the baked garlic squeeze the cloves into the mashed potatoes. season the potatoes with some salt freshly grated black pepper pour cream and butter sauce and mix well and serve"}, {"image_id": "AoPDhr5qkxY.mp4", "caption": " pour some liquid butter on the beef and season with salt and pepper add some olive oil parsley and red pepper place the chunks on the skewers heat the grill and grill the kabobs", "id": 271, "seg_prompt": "263 ; 49, 53 ; 54, 63 ; 82, 113 ; 148, 158..................................................................", "asr_text": " Vacation cooking. Utah kavavs made simple. This is what we need. Bell peppers, onion, mushroom, beef, olive oil, spices, salt and pepper from the wife, salt and pepper, and of course, skewers. Two simple stages. Cut it up, marinate it, let it sit, throw it on the barbecue, kiss me, dice up your mushrooms. Special note, don't dice your onion into thin rings. You want big chugs, cut your onion like this. Nice big onion chunk. Veggies, marinating in here. Steak, marinating in here. Butter, spices, olive oil, spices. Melting the butter for the steak, salt, pepper, California garlic, crushed red pepper if you like that spice. We're going to let this marinate for about an hour. Olive oil, pepper, salt, parsley, minced onion, crushed red pepper for spice. We're using spices that just come included in this condo we're staying in. Flip it around. It's a bowl not large enough for this mission. Wash your hands, apply more. These are good to go. I'm going to put these, marinate these along with the meat for an hour so we'll see ya. Alright, time to assemble our kebabs. We've got the veggies, we've got the beef, we've got the skewers, we've got everything we need. Now this would be considered the art form. Recognizing that your freedom and creativity is entirely 100% up to you. Do you want the mushroom to be next? Would you like a piece of beef to be next? Would you like a yellow pepper and a red pepper and not two reds? In the same order. Now we want a little bit of spacing for flame broiled but we can stack it up. We're going to fill out the rest like these and then we're going to throw them on the grill. Alright, our kebabs are ready. So let's get the grill fired up and get these things barbecuing. Alright, so our grill is heating up. Know this, that, some details. Medium to high heat on the grill. Make sure there's some space between each of the items so that the heat can fully cook the meat and the vegetables. And you want to grill them for about 10 minutes, turning as needed so that the meat is fully cooked and the vegetables are tender. So I'm going to make sure everything is spaced out good on here. Alright, we're on slightly down from fully high heat. The grill is heated up. Here we go. About 10 minutes from this point on. Alright, I'm going to leave the lid open so that we can let some heat escape and just let the flame broil happen on the bottom. And I brought a little bit of extra of the butter and spice that I had on the meat so that I can just kind of give it a little vibe over here. Alright, we just flipped them as you can see. This piece right here cooking nicely. And we're using, we're getting a little bit of flame broil going on because of using some of the remaining marinade, tripping it on there. There we go. Wow. They're looking like they're pretty good. Now, you know, we lost an onion here. We can probably salvage it. But as all things go, there's, you know, there's casualties in war. So, I mean, that's just life. The essential tool you're going to want is tongs. It's nice and easy to get these off. I'm checking in on how fully cooked they are. My wife likes it a little medium. There's just slightly cooked pretty much through leaving hers on a little bit longer. But, you know, cook your meat to the temperature and amount of doneness that you would prefer. There you have it. Simple and easy kebabs. Cooked to a few different doneness. I cooked these longer because my wife likes her meat done. There's a little bit of pink in the middle on this one because that's how I like it. And I'm going to probably eat all three of these and she'll have this one. And so, anyways, just threw this together with some of the stuff we could find here at a condo on a vacation summer cooking with the canals, kebabs. And we vlog on this channel. So subscribe for just kind of a few vlogs a week and occasionally cooking videos. Alright, well, here's our final result action going on. ", "duration": 263.5, "segments": [[49, 53], [54, 63], [82, 113], [148, 158]], "seg_text": " ", "pure_cap": "pour some liquid butter on the beef and season with salt and pepper. add some olive oil parsley and red pepper. place the chunks on the skewers. heat the grill and grill the kabobs"}, {"image_id": "PQxzLMP99BI.mp4", "caption": " grate potatos squeeze out moisture add mashed potatos heat pan and add oil add salt and flour and milk to potatos and mix add one egg and mix mix more flour if wet butter pan and add batter flip after a few minutes", "id": 272, "seg_prompt": "536 ; 45, 90 ; 93, 131 ; 133, 165 ; 166, 178 ; 180, 249 ; 250, 302 ; 307, 345 ; 364, 420 ; 422, 456...........................................", "asr_text": " Now, a traditional Irish box soup was my grandmother's favourite treat food. It was like eating cake in her day. She'd go over to her cousin's house and they'd spend the evening making box tea and gossiping and stuff like that. The absolute die-hard traditional recipe is just made with raw potato and I'm a little bit of a die-hard. I do prefer my box soup just made with raw potato. But the fashion now is to use yesterday's leftover, leftover spuds as well. So I am going to throw a few of them in because it is a good way of using up leftovers and we're all looking for that at the moment. So, it's so easy, it's unbelievable. All you do is you take your raw potato and you grate it into a bowl. Now, you need to be a little bit careful with your fingers because grating can be one of the more precarious kitchen activities. The other thing to remember with this as well is not where it holds nails because that has happened to me. I once nearly poisoned a relation of my husband's. My husband checked after a meal and said, are you missing a nail? And I looked down and I was and it was stuck in one of his teeth. So that can happen too. So that will do with a bit of potato. Now what you want to do is you want to take all the starchy, as much of the starchy moisture out of this as you can and then you can replace that starchy moisture with a little bit of milk or a little bit of egg and that will put a bit of egg into mind as well. Actually this isn't too bad, this mixture. You can put it into a clean tea cloth and really squeeze it out but I find that usually you can just do it with your hands. If you have good strong Irish hands as I do, they're small but they're strong. So, you've got your dry potato there and to that I would just add whatever you've got left over in the saucepan from yesterday. You really don't want to have more than half and half really in fairness so there's just a bit of a lump of it there and you just mix that up. Now what I'm going to add into this, now I'm going to put the pan on actually because you do want a really good hot pan. You don't want anything kind of namby-pamby going on with that pan. You need a good bit of heat going. So you just mix that up. You need to put in a good scope of salt to taste. There's nothing worse than a bland spud. A nice bit of salt and then a bit of flour, a bit of plain flour. Have I run out? I'm not too picky. Let's see if I've got a bit of soft raising flour here, it won't kill us. Spin from about in as well. And then you're just going to mix that up with a bit of milk or you know what, a bit of leftover yoghurt if you've got it as well. You do the trick. So you just want to, and you want it good and wet, you want this basically, these are potato pancakes so you want it to be the same consistency as a pancake. And in the spirit of pancakes, I like to throw in an egg and here's one of the reasons for this as well. There's an expression in my grandmother's day to over egg the pudding and what it basically meant was to make a food too rich but it was also kind of used an expression for showing off a bit because eggs as a protein, well they certainly weren't a rare commodity but you wouldn't be throwing eggs into things willy nilly either you know, they were a source of protein and they were a serious food. So you'd be careful about how many eggs you put into a cake and you put the majority of your eggs out into a rich cake, a Christmas cake and we don't have to think about those things anymore. You know we think, you know what, we have a different kind of poverty now but in those days you know poverty was not having enough eggs so I do like to put, I do like to put a little extra egg into things and think of my grandmother's day growing up she wouldn't like to stick another egg in you know, enjoy yourself live a little. Right that looks a little bit, that could be a little bit wet, that could be a little bit wet, I'm going to put a little more flour into that. Again you know it's really just about look-see you know, it's a pancake mix and just kind of look-see and you know what, you put this in the pan, is that pan smoking yet? You put this in the pan and if it doesn't work you make a small bit and then if it doesn't work you just try again. Now normally I don't do this, I don't normally fry things in butter because it doesn't usually work for me but it's a way of checking that that pan is smoking hot and it is, I do like, I have to say, the old traditional, the old traditional cast iron pan. Now that's smoking, I hope this isn't going to be too much of a disaster, it'll be a bit embarrassing if it is. Now there's your box tea, just a nice little pancake, I'll see if I can put another one on as well and the pan has suddenly miraculously appeared to have cooled down, let's update the butter in. Now there you go, so you just leave that to fry away for a couple of minutes. You don't want them a perfect shape, it's nice and messy, so we'll just let those fry in for a minute and then we can turn them. Okay we're going to turn the pancakes, oh look at that, oh stop the lights, oh that looks delicious, yes, oh get behind me Saint with a bit of butter and jam on that, where would you be going? Now you see how easy that is, that's just like a little two minute snack food, that's as quick as a pancake, you know, absolutely fantastic, so we'll just let those cook for another second. Now when you're using the raw potato on its own you really want to leave them, you know, you really want to leave them in the pan on a slightly lower setting just to make sure that that raw spot is cut through, because even if it's, you know, not as soft as it should be and it can taste lovely, you can get a little bit of a bit of indigestion. Oh that's good to go, oh I'm going to have one of these right now, I can't even wait for a plate, I'm not even going to wait for a plate, look at this now, straight off the pan, yeah, and what you do is you just get a little bit of butter, stick that on there, yeah, I've got a bit of homemade apple jelly here, this is what I love, the sweet and the savoury, I'm saving this apple jelly now for a big boxy blowout, look at that, check that out, could that be any more delicious? I'm going to stuff my face, mmm, very good, that is fantastic. ", "duration": 537.0, "segments": [[45, 90], [93, 131], [133, 165], [166, 178], [180, 249], [250, 302], [307, 345], [364, 420], [422, 456]], "seg_text": " ", "pure_cap": "grate potatos. squeeze out moisture. add mashed potatos. heat pan and add oil. add salt and flour and milk to potatos and mix. add one egg and mix. mix more flour if wet. butter pan and add batter. flip after a few minutes"}, {"image_id": "N6J2ZQYic_g.mp4", "caption": " cut the chicken wings into three pieces place the chicken wings on the baking sheet with foil cook the chicken in the oven mix melted butter red pepper sauce tomato sauce chili powder and cayenne pepper dip the wings in the sauce and place it on the baking sheet with foil preheat the oven and bake the wings", "id": 273, "seg_prompt": "204 ; 47, 58 ; 59, 82 ; 83, 92 ; 92, 134 ; 135, 156 ; 157, 173..........................................................", "asr_text": " This recipe for Buffalo Chicken Wings 3 was submitted by an all recipes member who describes them as chicken wings with a nice spicy bite. As another member raves, hooray for tasty buffalo wings that you can bake and not have You can get started by preheating your oven to 375 degrees. Let's prepare the chicken wings. This recipe calls for 20 chicken wings split and the tips discarded. Chicken wings are split into three portions, the drumette, the wingette, and the lowly wing tip which usually dries out when it's cooked and most people don't want to bother So, using a sharp knife, you'll make one cut down the joint separating and discarding the tip and another cut right along the drumette leaving you with two pieces. Line two baking sheets with aluminum foil to help with cleanup. Place the wings in a single layer. One all recipes member suggested baking the wings on a broiler pan to separate them from the fat and make them a bit more crispy. Cook them in the oven for 30 minutes or until they're cooked through and crispy. While the chicken wings are cooking, you can make the sauce which is a slight twist on the traditional buffalo wing sauce. Pour half a cup of melted butter into a small bowl and add half a cup of red pepper sauce and three quarters of a cup of tomato sauce. And now for the spice. Add one and a half tablespoons of chili powder and one teaspoon of cayenne pepper. This really kicks the spice level up so if you're sensitive, you may want to leave the extra cayenne out. Whisk the sauce together and set it aside for now. When the chicken wings are baked, take them out of the oven. Using a pair of tongs, dip the wings into the sauce and coat them well. Shake off the excess. Use the coated wings onto clean baking sheets lined with aluminum foil so they don't stick. Reduce the oven to 250 degrees and bake the wings for another 15 minutes to set the sauce. Take the buffalo wings out of the oven and it goes without saying, serve them with blue cheese dressing, celery sticks, and some extra hot sauce for dipping. This recipe gives you all the kick of buffalo wings without the extra fat from deep frying. As one All Recipes member raves, love this recipe. It's quick, easy, and full of flavor and spice. Another proclaims, a new Super Bowl staple is born at my house. ", "duration": 204.5, "segments": [[47, 58], [59, 82], [83, 92], [92, 134], [135, 156], [157, 173]], "seg_text": " ", "pure_cap": "cut the chicken wings into three pieces. place the chicken wings on the baking sheet with foil. cook the chicken in the oven. mix melted butter red pepper sauce tomato sauce chili powder and cayenne pepper. dip the wings in the sauce and place it on the baking sheet with foil. preheat the oven and bake the wings"}, {"image_id": "WmjLvnYi2hE.mp4", "caption": " combinw chickpeas lemon juice garlic water and salt add tahini to the chickpea mixture grind the chickpea mixture", "id": 274, "seg_prompt": "445 ; 82, 138 ; 160, 207 ; 213, 239.....................................................................", "asr_text": " Hi, my name is Rula and welcome to Eating with Rula. Today we are going to make a delicious chickpea dip called hummus or as you may know it, hummus. This dish is nutritious and as I said, very delicious and can be served with anything, kebabs, or any other main dish you'd like it to be served next to or you can have it as an appetizer. If your friends call you last minute and they decide to come, it's quick and easy to make and I promise you they will love it as much as you. So why don't we get started? First thing is I use a food processor because I prefer it because it grinds the chickpeas very well so that it's fine. A good hummus to me should be fine and smooth, smooth like butter. I shouldn't taste or I shouldn't feel I should say the little bits of chickpeas that you can have if you're not using a good food processor. If you don't have a food processor then by all means use your blender. Next thing we're going to need is one can of chickpeas, 15.5 ounce can of chickpeas. We are going to dump it into the food processor. There is no rhyme or reason to how you make this. You plop in all the ingredients in here and put it on and it's done. That's how quick and that's how easy it is. The next ingredient is half of one lemon, a freshly squeezed lemon. The juice, put it in there. Garlic, we're going to put one small clove. We're not going to put anything too big because we'll have very, very, very garlicky hummus and if you like it garlicky that's something we'll discuss later. So a small clove of garlic, a third of a cup of water, one quarter of a teaspoon of salt and the last ingredient which I think is one of the most important ingredients is tainan. Tainan is a sesame paste made of ground sesames. You can find tainan in any Middle Eastern store or Mediterranean store. When you open up your bottle of tainan you're going to notice that there is a thick layer of oil on the top. You want to take the same tablespoon that you're going to need for the hummus and you're going to stir it around to make sure that your oil is well incorporated into the sesame Once you do that we're going to take nine tablespoons of tainan, make sure your tablespoons are filled and just dump it on there, seven, eight and nine. Tainan if you put too much it's usually not a problem or if you put too little it's not a problem so don't ever be afraid of that and then that's it. You've put all your ingredients that you're going to need for this into your food processor What I'm going to do now is I'm going to put the food processor on and leave it on for about two to three minutes because I want my hummus smooth. The smoother as I said the better. So I'm going to leave it on, I do other things in the kitchen and then I'll come back to you and come back to it and we'll see how it's looking. This looks about done and it's perfect, it's smooth, just the consistency you want right What I want you to do at this point is I want you to try your hummus because you should see if, mmm, perfect for me, if you want more salt, lemon, garlic or tainan. I think you're going to love it as it is but I also want you to remember the reason why I'm asking you to try it also is because food is a blessing, it is a gift, it is such a pleasure and you should enjoy eating as much as I do and that's why I want you to try it and make it taste as good as can be so you're happy with what you're eating. Okay, with that said, we're going to take this on over to here and I'm going to put this on to this appetizer platter, you can really put your hummus on anything but I chose this to show you how I would serve it if I had guests coming over. So right here I have some pita chips, some pita chips that I made and you can watch my video on how to make these pita chips, they're very easy and delicious. So we take our hummus and we're going to put it here on our platter, spread it out a bit and then be prepared to feast. So I'm going to decorate it a little bit, I put some chickpeas aside just so I can decorate my hummus a little bit and I put it on top and then I add a little bit of color, paprika. It doesn't give any taste, just some color to your hummus if it will come out and then You have a gorgeous platter of hummus and pita chips but if you prefer by the way not to have pita chips and you want just pita bread, you can do that as well. I think either one it tastes delicious and also again back to the whole thing of making what you like, try your hummus as is without, you know how we prepared it here and see how you like it. Then what I want you to do is take your olive oil because you can serve it with or without olive oil, there is no right or wrong way. Put it here on the corner of the hummus and try it and see how you like it with olive This is amazing, I wish you could come over and eat with me, this would be so much fun. It's delicious, it's really delicious and as I mentioned it's quick, it's easy and it's a wonderful, wonderful appetizer or side dish that will please all your guests. So thank you for joining me today and I hope to see you again in the future on Eating with Take care, bon appetit, bye. ", "duration": 445.17, "segments": [[82, 138], [160, 207], [213, 239]], "seg_text": " ", "pure_cap": "combinw chickpeas lemon juice garlic water and salt. add tahini to the chickpea mixture. grind the chickpea mixture"}, {"image_id": "DwJpxm7RI3k.mp4", "caption": " add water yeast and sugar to a bowl and whisk the ingredients together cover the bowl with a cloth sieve flour and salt add the flour ghee and yogurt to the yeast and mix the ingredients into a dough knead and grease the dough cover the dough preheat the oven and oil the tray knead and divide the dough roll each piece of dough brush the naan with ghee and sprinkle kalonji on top place the naan on the foiled tray and broil it in the oven", "id": 275, "seg_prompt": "299 ; 18, 48 ; 49, 52 ; 61, 93 ; 94, 126 ; 127, 153 ; 154, 159 ; 165, 175 ; 185, 204 ; 205, 226 ; 227, 246 ; 247, 270......................................", "asr_text": " all recipes member Michelle Chen shares this recipe saying this is an authentic Indian naan recipe it goes well with Indian curries start by pouring two thirds of a cup of warm water 110 degrees into a bowl add in one teaspoon of active dry yeast along with one teaspoon of white sugar whisk the ingredients together well making sure that the yeast is completely dissolved in the water then cover the bowl with a clean towel and place the yeast mixture in a warm place to stand for at least 10 minutes until the yeast blooms into a foamy texture meanwhile sift two cups of all-purpose flour along with one teaspoon of salt onto parchment paper sift the flour and salt two more times now add the flour to the yeast along with an eighth of a cup of ghee which is clarified butter used in Indian cooking you can buy ghee in grocery stores that have an international section then add two tablespoons of plain yogurt mix these ingredients into a soft dough grease a large bowl and lightly flour a clean dry surface turn the dough out onto your floured surface and knead the dough for about five minutes or until the dough is smooth and elastic place the dough in the greased bowl and turn to coat it completely cover it with the kitchen towel and let the dough stand at a warm place for about one and a half hours or until the dough has doubled in size set your oven on to broil then cover an inverted baking tray with foil and grease the foil you can also use a pizza stone if you have one once the dough is doubled in size punch it down in the bowl turn it back out on a lightly floured surface knead the dough for five minutes then cut the dough into six even pieces roll each piece of dough out into an 8-inch round continue to roll the remaining five pieces of dough taking the time to roll them out evenly lightly brush each naan with ghee then sprinkle a quarter of a teaspoon of the kalonji on top of each naan kalonji is onion seed which you can also get in the international section of the grocery store place one naan on the foil lined oven tray slide it under the broiler broil it for two minutes or until the heat side is puffed and golden turn it over and broil for another two minutes remove the cooked naan to a plate and then follow the same procedure with each of the remaining five naans serve the naan warm with your favorite Indian dishes as all recipes member Michelle comments these Indian naan are perfect for serving with any Indian dish that has a lot of sauce such as any of the butter chicken recipes you'll find on the all recipes site ", "duration": 299.67, "segments": [[18, 48], [49, 52], [61, 93], [94, 126], [127, 153], [154, 159], [165, 175], [185, 204], [205, 226], [227, 246], [247, 270]], "seg_text": " ", "pure_cap": "add water yeast and sugar to a bowl and whisk the ingredients together. cover the bowl with a cloth. sieve flour and salt. add the flour ghee and yogurt to the yeast and mix the ingredients into a dough. knead and grease the dough. cover the dough. preheat the oven and oil the tray. knead and divide the dough. roll each piece of dough. brush the naan with ghee and sprinkle kalonji on top. place the naan on the foiled tray and broil it in the oven"}, {"image_id": "uJuGp3BUD6o.mp4", "caption": " add vegetables and bacon to a pot and stir add stock and water to the pot and stir add risoni and chicken to the pot and stir season with pepper and stir", "id": 276, "seg_prompt": "188 ; 24, 59 ; 62, 68 ; 71, 106 ; 108, 122..................................................................", "asr_text": " Today's recipe is absolutely amazing. Rich, hearty soup, filled with lots of veggies and chicken. You're going to love this. Let's make some chicken minestrone on the One Pot Chef. Let's make some chicken minestrone. In my big pot I've got a little bit of olive oil, and two that I'm adding in one brown onion, which I've just chopped up. A little bit of crushed garlic. Two sticks of celery, which I've just chopped up. And two large carrots, which I've just peeled and chopped. I'm also adding in 150g of diced bacon. And you can make this bacon, ham, pancetta, whatever you fancy. And over a medium to high heat we're just going to stir this around. And allow this to cook for about 5-10 minutes, or until the onions have softened. Add in a 400g can of diced tomatoes. And I've chopped up two zucchini, or courgettes, depending on where you live in the world. I'm going to add in 8 cups of chicken stock, that's 2 litres. And 2 cups of cold water. Give this a good stir. Now just allow this to come to the boil. Next we're going to add in some risone, about half a cup. Now risone is just this pasta that looks a bit like rice. And when we add this into a soup, it'll suck up a little bit of the excess liquid. And it will add a bit of body to our mixture. And last but not least, I've got some chicken. About 4 cups of cooked chicken. I've just bought a roasted chicken from the supermarket. And all I'm going to do is just chuck this in. You just strip all the meat off the chicken, discard the skin and bones. And then just roughly shred it up into little bits. Don't be too fussy with it. Give that a big stir. Season with a bit of pepper. And all we're going to do is reduce the temperature down to low, just so our soup is just gently simmering. We're going to allow it to simmer for about 10 minutes or so. Or until that pasta has swelled up and is nice and tender. And our chicken minestrone is just about ready. And take a look at this. This beautiful chicken and vegetables and pasta. This is absolutely gorgeous. I cannot wait to try some of this. Oh, this is piping hot. Whoa, way too hot. That is sensational. You've got a big hit of chicken. Look at that beautiful vegetables of the zucchini and the carrot and the onions and the garlic. And the tomato. And little bits of pasta all through it. And of course those beautiful succulent pieces of roast chicken all through it. This is the best soup you will ever eat. Well, I hope you enjoyed this recipe. Check out my other videos at WildPotChefShow.com. And until next time, see you later. ", "duration": 189.0, "segments": [[24, 59], [62, 68], [71, 106], [108, 122]], "seg_text": " ", "pure_cap": "add vegetables and bacon to a pot and stir. add stock and water to the pot and stir. add risoni and chicken to the pot and stir. season with pepper and stir"}, {"image_id": "WZu2ZAHzjbg.mp4", "caption": " add oil seeds flour tomatoes and garlic seasoning to a pan and stir add chickpeas to the pan and stir season with salt and spices and stir pour water into the pan and stir cover the pan with a lid remove the lid stir the contents of the pan mash the contents of the pan stir the contents of the pan", "id": 277, "seg_prompt": "210 ; 16, 110 ; 111, 120 ; 121, 143 ; 145, 154 ; 155, 157 ; 159, 160 ; 164, 167 ; 169, 177 ; 178, 189..............................................", "asr_text": " Alrighty, Chef Buck here and today we're going to cook us up a Chana Masala, which is an Indian style chickpea dish. Super delicious, super easy, give it a try, you're going to love it. Heat your skillet up on medium high and we're going to add about a tablespoon and a half of olive oil. And once that's heated up, we'll throw our cumin seeds in there and then a little bit of asafoetida, just a wee little bit. If you don't have asafoetida, that's alright, you know, you don't have to use it. But if you love Indian cooking, you want to get a hold of some of this asafoetida. It's a super pungent spice and I ain't going to lie, man, the stuff flat out stinks, you know, the reason it's called asafoetida is because it smells like ass. But you know, when it cooks, it just totally transforms. We're going to throw in some chickpea flour, you know, and what this is going to do, it's going to soak up that oil, you know, and we're going to push it around, get it a little thick and brown and then we're going to add one can of diced tomatoes. Now I like to use canned tomatoes when I'm doing most of the Indian dishes I cook, I use canned chickpeas and canned tomatoes, you know, because they're right there in the cabinet, you know, I can just boom, you know, if I'm in a fix, you know, if I need to cook something quick for dinner, Indian food is a great option. Now as these tomatoes start to cook down a little bit, I like to beat them up with the spoon, you know, smash them down a little bit. You can blend them before you put them in there if you wanted to, but I don't think Now I'm going to go ahead and add my minced garlic and ginger and stir that around for about a minute. Man, it smells fantastic, you know, this is such a great dish. I'm going to add my chili powder and turmeric, you know, the chili powder gives it a nice little kick, you know, you can make it as hot or mild as you want, but I like a little bit of heat, so I'm going to add a hot pepper in here too, but there's a million variations of this dish, so definitely play around with it. Throw your chickpeas in there and give those a few minutes, stir those around and let that cook up a little bit. Add you some salted taste and then a little bit of garam masala. Now the word masala just means a collection of spices, you know, and garam masala, you know, you can get those in most U.S. groceries now because Indian cooking is so popular and garam masala is kind of a sweet combination. It's got some cardamom, some cinnamon, some cloves, fennel, black pepper, you know, all sorts of things. All kinds of varieties of it. Now add one cup of water into the mix, get that stirred up and we'll raise the temperature, you know, we'll bring the dish to a bubble, then we'll reduce it down to a simmer, throw a lid on there and let it simmer away for about 10 minutes. Now your chickpeas are going to be softened up and you can take a fork and go ahead and start to mash some of them down a little bit, but I like to go ahead and grab my little potato masher and just randomly crush some of those chickpeas up, you know, that adds kind of a nice thickness to the dish. And plus as it simmers away and you know, once we get it off the heat, because we put that flour in there earlier, that's going to help to thicken it up. So just go ahead and stir it around for a few minutes and there you go, china masala. Man, this dish is so easy. It's so quick to make, you know, it's a great introduction to Indian cooking. So give it a try and let me know what you think, man. ", "duration": 210.5, "segments": [[16, 110], [111, 120], [121, 143], [145, 154], [155, 157], [159, 160], [164, 167], [169, 177], [178, 189]], "seg_text": " ", "pure_cap": "add oil seeds flour tomatoes and garlic seasoning to a pan and stir. add chickpeas to the pan and stir. season with salt and spices and stir. pour water into the pan and stir. cover the pan with a lid. remove the lid. stir the contents of the pan. mash the contents of the pan. stir the contents of the pan"}, {"image_id": "TGY3iP4X34c.mp4", "caption": " wash the beans add pinto beans water and salt to a pot and boil blend cilantro onion tomato and jalapeno mix lime juice salt peppercorn and taco seasoning with the blended mixture grind the beef cook the beef in the pan with oil stir in the seasoning add shortening to the beans transfer the beans to a bowl transfer the meat to a bowl warm the tortilla in a skillet add beans enchiladas sauce onion and cheese to the center of the tortilla roll up the burrito add meat enchiladas sauce onion and cheese to a tortilla roll up the burrito", "id": 278, "seg_prompt": "393 ; 72, 82 ; 84, 108 ; 126, 150 ; 159, 176 ; 178, 192 ; 199, 209 ; 210, 222 ; 225, 236 ; 247, 252 ; 253, 262 ; 262, 270 ; 284, 301 ; 302, 313 ; 318, 331 ; 331, 341.....................", "asr_text": " Hi friends, my name is Mai. Today we are making three delicious types of burritos. Beans and cheese, seasoned ground beef. The third type of burrito is a combination of beans and seasoned ground beef. For this delicious recipe, you will need pinto beans. To season the pinto beans, you will need kosher salt and vegetable shortening. For the ground beef, we are using beef stew meat. To season the meat, you will need taco seasoning, lime juice, kosher salt, crushed peppercorns, cilantro, jalapeno, white onion, and tomatoes. For the garnish, we are using diced tomatoes, shredded lettuce, shredded cheddar cheese, Mexican four cheese blend, enchilada sauce, and sour cream. You will also need large flour tortillas. First, wash and rinse the pinto beans. Next, in a large pot, combine pinto beans and water. Add water, kosher salt, and bring the pinto beans to boil. Once the pinto beans begin to boil, reduce to low heat and simmer for four hours. Next, repair the seasoning for the ground beef. In a food processor, combine cilantro, white onion, tomatoes, and jalapeno. Now, add the lime juice, kosher salt, crushed peppercorns, and taco seasoning. Mix together. Now, in a food processor, make the ground beef. Now, in a medium pan, add a little oil and saute the ground beef. Now, stir in the seasoning and simmer for two hours. After about three hours, add vegetable shortening to the pinto beans. When the beans and the meat have finished cooking, place in a medium bowl. In a large skillet, warm the flour tortillas. Now, let's make the burritos. First, the beans and cheese. Pinto beans, enchilada sauce, chopped white onion, and Mexican for cheese blend. Now, the beef burrito. And the combination beans and beef burritos. Here you have three delicious types of burritos. We hope you enjoyed watching our video. If you would like this delicious recipe, please visit our website. ", "duration": 394.0, "segments": [[72, 82], [84, 108], [126, 150], [159, 176], [178, 192], [199, 209], [210, 222], [225, 236], [247, 252], [253, 262], [262, 270], [284, 301], [302, 313], [318, 331], [331, 341]], "seg_text": " ", "pure_cap": "wash the beans. add pinto beans water and salt to a pot and boil. blend cilantro onion tomato and jalapeno. mix lime juice salt peppercorn and taco seasoning with the blended mixture. grind the beef. cook the beef in the pan with oil. stir in the seasoning. add shortening to the beans. transfer the beans to a bowl. transfer the meat to a bowl. warm the tortilla in a skillet. add beans enchiladas sauce onion and cheese to the center of the tortilla. roll up the burrito. add meat enchiladas sauce onion and cheese to a tortilla. roll up the burrito"}, {"image_id": "HcheHWBXjr4.mp4", "caption": " add butter and garlic to a pan and stir add onion celery thyme pepper and a bay leaf and stir add flour and stir add clam water and stir add clams potatos and cream and stir", "id": 279, "seg_prompt": "279 ; 11, 42 ; 42, 108 ; 136, 169 ; 184, 216 ; 217, 259..............................................................", "asr_text": " Hi, and I'm Bee. I'm going to be making my infamous New England Clanchoda. And we're going to start with melting 4 ounces of butter. And to this melting butter you're going to add 2 cloves of garlic. You just stir those around until the garlic is slightly cooked. You don't want it to brown, however. Just going to add the onions. And the celery. And the spices. Quarter of a teaspoon of thyme. And a half teaspoon of white pepper. And a bay leaf. And you stir this until the onions are translucent. When you're boiling the co-hogs and butter. You cover them with water. And then you save some of the broth. It's 32 ounces. Four cups. Because that's going to be added to the chowder. And you really have to strain it just in case there is any sand on the co-hogs. You really should stir this too. Not just let it stay so that it won't char. Okay. Now we're going to lower the flame a little. We're going to add the 4 ounces of flour. And we're going to be making a roux. And this should have to keep stirring quickly so that it won't burn. You cook this for about five minutes. It breaks down the onions and the celery and the garlic. Then we're slowly going to add the broth. Keep stirring so that it won't get clumpy. Now this is going to cook for another 10 minutes. And now we add the co-hogs. They've all been cut up. And the pre-cooked red skinned potatoes, which you cook for 20 minutes. And leave the skins on because it makes the chowder a little bit more colorful. And then a half pint of cream. Stir this until it's all well heated. And now I'm going to ladle out the chowder. And here it is. Have some. ", "duration": 279.5, "segments": [[11, 42], [42, 108], [136, 169], [184, 216], [217, 259]], "seg_text": " ", "pure_cap": "add butter and garlic to a pan and stir. add onion celery thyme pepper and a bay leaf and stir. add flour and stir. add clam water and stir. add clams potatos and cream and stir"}, {"image_id": "L-BrQdgDu-M.mp4", "caption": " add diced tomatoes into the bowl add chopped radish diced green onions and cucumber add mint leaves and parsley add vinegar and bread and toss add sumac and mix the salad", "id": 280, "seg_prompt": "293 ; 119, 122 ; 123, 146 ; 149, 167 ; 170, 218 ; 218, 246..............................................................", "asr_text": " Welcome to another video recipe demonstration of Coco's Mediterranean cuisine. Thank you for joining me today, I am Coco and today we will be preparing the Touche salad. The Touche is a Lebanese salad made with fresh ingredients, fresh vegetables and it is seasoned with a spice that adds to the tanginess of this lovely salad. It is made with romaine lettuce, tomatoes, radishes, parsley leaves, mint leaves, cucumbers, serene onions and toasted pita bread made with tossed in a vinaigrette, a dressing, garlic, lemon juice and olive oil and seasoned with sumac which is a spice that grows in the Middle East region that can be found in your local grocery store or at the international food stores near you. Today I had purchased everything that we have here from a local farm and this recipe makes a great complement to a poultry, steak or fish. You can have it as a meal by itself by adding a chicken breast or salmon off the grill or even steak to it or if you prefer it simply as a vegetarian dish you could kind of shit with a little bit of feta cheese. I prepared everything here, it's all ready to incorporate together. The romaine lettuce is torn in bite sized pieces. We will add one tomato here that is diced, radishes, this is three or four radishes. These are three green onions that are diced. One cucumber, peeled and diced as well. I prefer to keep the mint leaves whole but you may use kitchen scissors and snip them. They tend to add a little bit of food style to it when it's plated and the flat leaf parsley You may prefer to cut it with scissors to make it look prettier. Once we have all the ingredients here in a bowl we will add the vinaigrette. The traditional recipe calls for the bread to be fried but you can also toast it in the oven with a brushing of olive oil and some salt to add a little more taste to it. You can add as much as one loaf that's toasted to two loaves depending on your taste. Use your hands to incorporate all the ingredients together. Then here we have the two tablespoons of sumac that are already pre-measured. You can add that to the fattoush. This is an excellent, wonderful tasting spice. Not only does it add a citrus flavor to it but it is beautiful, pleasing to the eye as This is one of my favorite salads. It is very satisfying, it is refreshing, and I prefer to have it as a meal on its own without any vegetables or other vegetables or meat. Thank you for joining me and for the recipe you may visit me at my website at www. ", "duration": 293.5, "segments": [[119, 122], [123, 146], [149, 167], [170, 218], [218, 246]], "seg_text": " ", "pure_cap": "add diced tomatoes into the bowl. add chopped radish diced green onions and cucumber. add mint leaves and parsley. add vinegar and bread and toss. add sumac and mix the salad"}, {"image_id": "ZvIXsbEUCa0.mp4", "caption": " chop some garlic shallots and parsley pour some oil into a pot over heat add the chopped shallots into the pot add garlic to the pot and stir add diced tomatoes to the pot add the parsley and thyme to the pot add red pepper flakes to the pot add the mussels to the pot add pale ale to the pot stir the pot to mix the ingredients and cover the lid add the mussels to a serving bowl add some butter to the mussels cut some french bread and dip it into the mussels", "id": 281, "seg_prompt": "399 ; 72, 78 ; 89, 93 ; 100, 110 ; 113, 121 ; 132, 142 ; 143, 152 ; 155, 158 ; 177, 184 ; 200, 223 ; 225, 246 ; 296, 340 ; 341, 343 ; 347, 368...........................", "asr_text": " I'm gonna smoke me a fatty brisket. I got my barbecue shoes on. I got my natural casing. Got the hogs on the run. Welcome to BBQPitBoys.com Today we're cooking up some pale ale mussels at the pit, and it's real easy to do. Alright, I have about four pounds of mussels here. They've been cleaned and picked. And these are gonna be good. Now for this recipe, you're gonna need some thyme. You're gonna need some garlic. You're gonna need some shallots. And you're gonna need some parsley. And you're gonna need a 28-ounce can of diced tomatoes, some SPG, some red pepper flakes. And here's the magic. You're gonna need some American-style pale ale. Now we'll just prep these veggies. And the chicken is sure as hell glad we're not doing chicken at the pit today. Alright, the veggies have been prepped. Now let's put it together. And here I've got a Dutch oven I'm putting direct over the hot coals. Because we're gonna be saut\u00e9ing. I'm gonna add a couple tablespoons of cooking oil. You can use olive oil. And to that, we're gonna add those shallots. And it's about a half a cup of chopped shallots. Now, if you don't have shallots, you could use some onions. Now, we've got some garlic going in here, about six cloves of minced garlic. Now be careful. You don't want to overcook these shallots of garlic. Just cook them down just for a minute or two. Now you add one 28-ounce can of diced tomatoes. I just happen to have some chopped jalapeno for increased heat. You could just use regular diced tomatoes. And now I'm putting about a third of a cup of parsley in there. And also about a tablespoon or two of chopped thyme. Now, red pepper flakes, about three or four tablespoons going there. Yeah. Mix it in good. Now, you can adjust the heat quantities the way you like. More or less red pepper flake. It's pit master privilege, right? Now, here's those mussels. And like I said, about four pounds picked and cleaned. You know all about that, right? And, of course, as I said, the magic. And here we've got some pale ale. And I'd say use your favorite ale. But the bitters in this go perfect with these mussels. You definitely got to check this out. So we're going to put a couple bottles in there. Two 12-ounce bottles. And you could even go two and a half bottles and save the rest for the pit master. That's up to you. A little slight mix. We're going to be eating good. Are you getting hungry or what? Now, we're going to cook these. Just put the cover on. And you cook them until the shells open up. You know all about cooking clams, right? Look at that. Oh, we're about halfway through. They're starting to open up. Got pale ale in there. And garlic and shallots. It shouldn't take you more than 15, 20 minutes. You're getting hungry. Through the miracle of time, these pale ale muscles are done. Take a look at that. Nothing left to do now but plate it up. Did you smell that? It smells good. I say, it's time to eat. Now, just throw a little bit of butter on the top. Everything goes better with butter, right? Cut some French bread. And what bread do you want? It's all about dipping that bread in juices. Oh, my gosh. Of course, we do apologize for eating in front of you like this, but we call this pit master privilege. So the next time you're looking for a barbecue or grilling recipe for your pit, check out BBQPitBoys.com. ", "duration": 399.83, "segments": [[72, 78], [89, 93], [100, 110], [113, 121], [132, 142], [143, 152], [155, 158], [177, 184], [200, 223], [225, 246], [296, 340], [341, 343], [347, 368]], "seg_text": " ", "pure_cap": "chop some garlic shallots and parsley. pour some oil into a pot over heat. add the chopped shallots into the pot. add garlic to the pot and stir. add diced tomatoes to the pot. add the parsley and thyme to the pot. add red pepper flakes to the pot. add the mussels to the pot. add pale ale to the pot. stir the pot to mix the ingredients and cover the lid. add the mussels to a serving bowl. add some butter to the mussels. cut some french bread and dip it into the mussels"}, {"image_id": "i2bQ88Ci5p4.mp4", "caption": " cut the chicken breast into squares soak the chicken in the brine mixture mix flour cornstarch salt paprika chili powder salt cumin and pepper in a bowl mix egg milk and water in a bowl mix together hot sauce butter worcestershire sauce garlic powder cayenne pepper and corn starch in a pan coat the chicken in flour and then the flour mixture fry the chicken in a fryer toss the chicken in the sauce mix dressing and blue cheese together", "id": 282, "seg_prompt": "242 ; 22, 27 ; 32, 38 ; 40, 48 ; 49, 52 ; 52, 71 ; 85, 99 ; 99, 107 ; 116, 119 ; 121, 128..............................................", "asr_text": " When I first heard about boneless chicken wings, I was like, how the heck do they do that? Then I saw a boneless chicken wing and I'm like, nope, that's a chicken nugget. So the boneless wing is basically a small chicken tender but bigger than popcorn chicken made without chicken wing meat and tastes nothing like a chicken wing, but that's okay because they're amazing. To start, cut up some chicken breast meat once in half the long way and then slice the other way into squares. Then sew your chicken in a brine solution, which is a combination of water, sugar, and salt for six hours. If you're strapped for time and things tasting good isn't a priority, you can skip this step. Now combine the following dry ingredients into a shallow bowl. The secret here is using the corn starch, which will make a more protective crispy coating of similar texture you see with general salad chicken. The wet ingredients is the standard ratio of egg, milk, and water. For our wing sauce, most common folk, also known as plebeians, just add butter to their favorite hot sauce. But Applebee's has a much thicker, creamier consistency. So if you don't want that watered down oily look, add the ingredients listed along with corn starch to thicken it up. Make sure you whisk thoroughly on medium heat until everything dissolves and you get a nice creamy thick texture as shown. It tastes, it's spicy. Um, tastes like Applebee's to me. Now take your chicken from the brine and toss it into your flour. Coat it well and then toss it into your egg wash. And we're going to do this twice to get a thick coating. One of the tricks to the breading station is to keep your dry hand dry and your wet hand wet. Or wear gloves. Now fry these guys for four minutes to get it partially fried and right before serving, give it an additional two minutes for that extra crispy exterior. Oh my god, want to rub these on my face. Okay, now once you pour the sauce, do a big bowl as seen in this video several times already because I like how it looks. Toss your chicken into this mixture until fully coated. It looks so good. Now just grab some of your favorite blue cheese dressing and then add chunks of gorgonzola into it. Mix it and you got yourself chunky blue cheese. Serve your chicken on a white plate because any other color would be ridiculous. Pour that crumbly blue cheese mixture into a black ramekin that you borrowed from Applebee's. Add some celery stalks and you've got yourself boneless buffalo wings just like you can get at the restaurant. Except not dried out and sitting under a heat lamp for 30 minutes. Oh my god, where's our waitress? Will you open this bottle of Bombay sapphire? Thank you. Will you pour some in my glass? How much? How much? How much? No, too much. More. More. Okay, more. A little bit. I love this healthy junk food glass. All right. You want to know why we get boneless wings? Because they're always half off at Applebee's after 9 p.m. That's true. During the weekdays. There's always these great deals there. Dude, these smell like them. They look like them. They do mean Bloody Mary. I mean, I know you don't think Bloody Mary was Applebee's. Why are we talking about the food? Okay. Oh, look at this. Look at the texture on this thing. It's just, it's perfect. Yeah, it's true. When I was making the sauce, I told y'all earlier, this smells like Applebee's sauce. You want to grab a fork and grab one? I like cutting mine in half. I know that's ridiculous. You want one too, or no? I love chicken. I'm going in. One bite? For the health of it. This is exactly what we always crave when we go to Applebee's. Spot-on recipe. You guys have to, you have to make these at home. This is good. All right. On the real Z's, do you have anything that you change? I have no objection. I almost feel like I'm on Applebee's, you know, minus the fact that we got served on time. We have great service at Applebee's. Yes. All right, guys. Check out this related video. And make sure to check out this other one over here. I think so. You know I'm good. I'm really good. Check out those related videos and subscribe. Make sure to hit subscribe or fight me. ", "duration": 243.17, "segments": [[22, 27], [32, 38], [40, 48], [49, 52], [52, 71], [85, 99], [99, 107], [116, 119], [121, 128]], "seg_text": " ", "pure_cap": "cut the chicken breast into squares. soak the chicken in the brine mixture. mix flour cornstarch salt paprika chili powder salt cumin and pepper in a bowl. mix egg milk and water in a bowl. mix together hot sauce butter worcestershire sauce garlic powder cayenne pepper and corn starch in a pan. coat the chicken in flour and then the flour mixture. fry the chicken in a fryer. toss the chicken in the sauce. mix dressing and blue cheese together"}, {"image_id": "2vNPfc8LaTc.mp4", "caption": " weave the bacon together in the pan fry the bacon in the pan place cheese on the bacon fold the bacon over", "id": 283, "seg_prompt": "152 ; 14, 116 ; 116, 120 ; 120, 132 ; 132, 143..................................................................", "asr_text": " Today we're making a bacon grilled cheese here on Cooking With Bacon. Here's what it's going to look like, pretty rad. So I'm going to start with four strips of bacon in a pan, and I'm just going to fold each of these back ever so slightly, and we're going to weave another four strips of bacon across these. So for everyone, we're going to start by flipping it over, and then we're going to pull the other sides, and I'm just using a V formation for each of these strips. You're going to notice they're all in the same formation. Make sure that the Vs line up so that you don't have two ends together, otherwise this just makes a weak point in your sandwich. Also, by having four strips of bacon across, we're going to make it nice and easy to fold it down the middle. Pretty brilliant, right? So I'm showing you the full fold on this one because, you know, I get lazy sometimes in other videos and don't feel like narrating the whole thing, but here we are. This is the full fold for it, so there's all the back and forth. We have our sandwich halfway done here, so I'm just continuing with this. Notice it gets pretty easy at the end. You don't have to fold over the whole strip of bacon anymore, and we're just doing the exact same thing as before, the exact same thing. Wow, you could do that at home. I just did. Okay, so we're on our last strip of bacon here. We're just going to throw this puppy down, fold some ends over, pull this third strip down here. There you are. Good job, Ross. Okay, so now we're just going to pull over the end, pull over, and good enough, good enough. There we are. Now just slip that puppy down. Oh, what a beauty. What a beauty. Fold the ends over, and we're done. Okay, so cook this for about 15 minutes over medium heat, flipping once until it looks like this. The bacon's almost finished cooking, but not quite completely crisp. This is where we throw on the cheese. I'm using white cheddar. We're going to cover this for a few minutes until it's nice and starting to melt like this. Now using tongs and a metal knife, I'm just going to fold the sandwich over. I'm going to degrease it and throw it on a plate. There you are with bacon grilled cheese. What a lovely invention. I'm Christian McMahon, and this is Cooking with Bacon. ", "duration": 152.33, "segments": [[14, 116], [116, 120], [120, 132], [132, 143]], "seg_text": " ", "pure_cap": "weave the bacon together in the pan. fry the bacon in the pan. place cheese on the bacon. fold the bacon over"}, {"image_id": "ueGKsfUW-PM.mp4", "caption": " soak dried chick peas and dried fava beans drain the water and add the peas beans chopped onions garlic cloves green pepper and parsley grind all the ingredients and transfer to a bowl add baking powder baking soda coriander salt and black pepper mix all the ingredients cover the bowl with cling wrap and refridgerate make falafel patties with the mixture deep fry the falafel patties on each side", "id": 284, "seg_prompt": "526 ; 12, 24 ; 84, 122 ; 140, 166 ; 172, 210 ; 223, 245 ; 252, 265 ; 310, 370 ; 436, 522...............................................", "asr_text": " Now it's time for us to prepare the mixture for the falafel. For this recipe we need first of all to soak the chickpeas and the dried feather beans of course. So here I have one cup of dried chickpeas. We'll go on a ball with some water in it and have a cup of dried feather beans. Let them soak for about 24 to 48 hours and then about 24 hours they look just like this. Real plump and real nice and soft. Then what I would do is I will drain all the water from in a corner like this. The dried chickpeas and the dried feather beans are real easy to find. You can find them in many Middle Eastern stores and you can also find them in your favorite supermarket like Kroger in the international aisle. You find many many stuff in those international aisles. You don't even have to go and visit a Middle Eastern store now those days because they have so many things available in these international aisles. They have all kind of beans, they have all kind of sauces, they have different kind of rice that you find in Middle Eastern stores. So we'll drain all the water from the chickpeas and the feather beans and I will place them in a ball like this. To this I will add two medium onions that I roughly chopped, three to four garlic cloves, half green pepper that I just roughly chopped again and one whole bunch of parsley. These are all the ingredients I need so far for the mixture of the peppers. So what I would do is I will grind all these ingredients together using an electric It's really easy to mix all these ingredients together. As you grind them they'll mix up too and we need everything to be real fine so that's why you have to use the nitro grinder. All these ingredients are nicely grinded together. Now we will season them. To this we will need to add one teaspoon of baking powder. This will help them puffed up when we are frying them. Half teaspoon baking soda. We will use one teaspoon of ground curd grinder, half teaspoon of cumin and then we'll season it with one to two teaspoons of salt and one teaspoon of black pepper. Of course you can add more or less if you want them to be more spicy you can add more pepper or you can even add red pepper to give it that kick on that heat and the falafel. Now we have all the ingredients in here. We will mix everything nicely together. Look how beautiful the green color from the parsley and from the green pepper. This is gonna be an amazing, amazing falafel. You will never taste any of the falafels like these and you will make them all the time. Falafel mixture is nicely mixed and blended well together. Now what we will do is we let it rust and refrigerate it for about half an hour for all these ingredients to marinate together and they will be ready for us to make the patties. Our falafel mixer is nice and cool now. We left it in the fridge for about half an hour just to marinate and just to hold itself. So now to make the patties I'm using the falafel mold. This is very, very old. This is probably 50 years old. I got it from a friend and I use it all the time and I love it. It's really nice. It comes in different sizes but I like the small one because it's not so thick and the falafel comes out always nice and crispy and I will be using the falafel mold for today. If you don't have a falafel mold you can always make the patties by hand. You just have to dip your hands in some flour. So I will take about maybe one tablespoon of mixture and try to pack it into the mold and smooth all the surfaces. You need to press the top down and then just release them on a saran wrap. It's easier so they won't stick on to anything. I like to make all the patties first before I get the oil hot for frying. Much, much easier. And you see using the mold you get the same shape, same size falafel throughout the mixture. That's why I like to use the mold. Now we have a whole tray of falafel patties ready for frying. Now we are ready to fry the falafel. I have a nice wok here that we can heat. To this I will add some oil. I'm using some grapeseed oil. I really like this oil. It has very light flavor especially for frying the falafel. It doesn't take away anything from the falafel and I love to use it and it's really healthy for you. And it's available at many, many stores and especially at Kroger. I always find it there. It's not a problem finding this kind of oil. It's very healthy for you. So we'll let it heat for a few minutes. The oil seems to be heated. The only way to check if it was hot enough is by taking a piece of bread and just dip it in there. And if it sizzles immediately that means it's warm. I think I need maybe another minute or so. It's still not that hot. So we'll keep a piece of bread there until it sizzles. The oil is nice and hot. Now we will take some patties, drop them in the hot oil. You will only fry a few at a time because adding so many of them will reduce the temperature of the oil and then they will not fry that well. So we will wait about maybe 30 seconds in between each one and then we'll keep dropping a few of them. Smells so good already. We'll fry them on one side for about maybe two minutes until nice and brown. And then we'll flip them and fry them from the other side. Now we'll flip the falafel to the other side. Look how beautiful on top they are. And of course the smell is amazing. Falafels, beautiful. Smells amazing golden color. Nice and puffed. And we will remove them and place them on a tray lined with some paper towel to drain any excess oil from the falafel. The last pieces of the falafel sit for a few minutes to cool off. ", "duration": 526.33, "segments": [[12, 24], [84, 122], [140, 166], [172, 210], [223, 245], [252, 265], [310, 370], [436, 522]], "seg_text": " ", "pure_cap": "soak dried chick peas and dried fava beans. drain the water and add the peas beans chopped onions garlic cloves green pepper and parsley. grind all the ingredients and transfer to a bowl. add baking powder baking soda coriander salt and black pepper. mix all the ingredients. cover the bowl with cling wrap and refridgerate. make falafel patties with the mixture. deep fry the falafel patties on each side"}, {"image_id": "G-vY8T7pSTM.mp4", "caption": " press rice down on half a sheet of nori add toasted sesame seeds or masago arrange crab in a line add cucumber and avocado roll up and press down cut the roll into eight pieces", "id": 285, "seg_prompt": "138 ; 23, 34 ; 35, 60 ; 69, 71 ; 78, 94 ; 95, 113 ; 114, 123..........................................................", "asr_text": " This is Mark here with MySushiDaddy.com. I love sushi. I love it so much. In fact, I taught myself how to make it and now I want to teach you. So please enjoy my video tutorials on how to make western style sushi, rate and comment and enjoy the sushi. To start off making the California roll, we're going to start off with the half a sheet of nori and prepared rice. Now you can either add toasted sesame seeds on here. Another topping you can do for the California roll is the masago or the fish eggs. Adds a nice flavor. I would say the toasted sesame seeds are a little more traditional, but this definitely adds a different unique twist to the roll. Alright, now we're ready to fill the roll. So here we have the crab sticks, imitation crab sticks. Next thing we're going to add is the cucumber and then of course the avocado. Then we're just going to roll it over, get the filling in there, press it down, roll it over to seal it, press it down one more time. Now I use a wet serrated knife to cut these, first you cut it in half, then in half again and then those pieces in half, you get eight pieces per roll and there you have the California roll which started my love for sushi, enjoy. ", "duration": 139.0, "segments": [[23, 34], [35, 60], [69, 71], [78, 94], [95, 113], [114, 123]], "seg_text": " ", "pure_cap": "press rice down on half a sheet of nori. add toasted sesame seeds or masago. arrange crab in a line. add cucumber and avocado. roll up and press down. cut the roll into eight pieces"}, {"image_id": "nWGpCmDlNU4.mp4", "caption": " take 4 chicken breasts dip into beaten egg mix and dip into bread crumbs and put on oven safe take some olive oil and spill it on top of the chicken to spread all over sprinkle some salt over it take some tomato sauce and spread it over the chicken place mozzarella cheese slice on each piece of chicken cover it with aluminum foil and keep it in oven on 395 degrees for about 35-45 minutes", "id": 286, "seg_prompt": "246 ; 75, 118 ; 135, 150 ; 151, 161 ; 162, 186 ; 190, 200 ; 203, 222..........................................................", "asr_text": " Hi I'm Michelle with Modern Mom. Chicken parmesan is one of those classic dishes that when you go to an Italian restaurant everybody wants to order. But I know you're probably thinking to yourself it's got so much fat it's fried chicken. Well I've got a recipe for you that has half the fat, takes half the time, and has all the flavor that your classic chicken parm will normally have. So let's cook. For this recipe you're going to need four chicken breasts which I have, two eggs that I've beaten with a little bit of milk, some seasoned breadcrumbs. If you have plain ones that's fine just add a little bit of dried parsley, some garlic salt, salt and pepper. I put a little bit more salt and pepper in there just so we make sure our chicken is really nice and seasoned. I've got four slices of mozzarella, literally a quarter of the oil that you would normally use to fry your chicken in because we're just going to drizzle a little bit of it on top. And then I've got what I like to call my masterpiece tomato sauce over here. And if you've been following us at all in our YouTube recipes and videos you will know that I have an absolutely delicious recipe for this very tomato sauce right here. So you can go ahead and use your own at home but I guarantee you you're going to like mine better. So give it a try and check that out. And the next thing that we're going to do is we're going to just take our chicken that we have and we're going to dip it into the egg and then we're going to go ahead and dip it into the breadcrumbs and bread it on either side. What could be easier than that? So let's get started with that. So we're just going to dip our chicken into the egg and remember when you're working with chicken don't cross contaminate any of your utensils with the chicken or anything like that because you will get salmonella and you will get sick. So I'm just telling you your friend Michelle she's telling you you'll get sick from salmonella raw chicken. It is a possibility but if you're safe with it you'll be all good. So dip each one and go ahead and just put it into an oven safe pyrex or stoneware and let's just continue on. Our chicken is breaded on either side and now the next thing we're going to do is just take some of our olive oil and just spoon just a little bit over the top of the chicken up and down all over just making sure you kind of just get it just a little bit drizzled on there so that we can get a little bit of that crispiness because it is boneless skinless so we again we don't have any fat in there. I'm going to take just a little bit of salt give it a quick sprinkle of salt make sure we've got some good flavor fantastic and then I'm going to take our super duper tomato sauce that we've made which again I'll say follow the recipe you're going to love it and I'm just going to spoon just a tiny bit right into the center of each one of these chicken breasts. So filled with flavor it's got a lot of garlic in there basil fresh tomatoes my mouth is salivating as I say this. Okay so we're just going to put that right on top and then the next thing I'm going to do is I'm just going to take my slice of cheese and this is mozzarella cheese and just put a slice down on each one easy peasy then we're going to take some foil yes that foil magically appeared out of nowhere piece of foil and we're just going to cover this up and then we're going to pop this into the oven on 395 for about 35 to 45 minutes just kind of depends on how thick your chicken breast pieces are so we're going to put it in the oven so let's boogie. Thanks so much for watching our video and if you'd like to watch more of our videos be sure to subscribe to us and if you want to leave any comments feel free to write down there. Thanks so much for watching see you next time. ", "duration": 247.17, "segments": [[75, 118], [135, 150], [151, 161], [162, 186], [190, 200], [203, 222]], "seg_text": " ", "pure_cap": "take 4 chicken breasts dip into beaten egg mix and dip into bread crumbs and put on oven safe. take some olive oil and spill it on top of the chicken to spread all over. sprinkle some salt over it. take some tomato sauce and spread it over the chicken. place mozzarella cheese slice on each piece of chicken. cover it with aluminum foil and keep it in oven on 395 degrees for about 35-45 minutes"}, {"image_id": "cwsDQ7M5OTI.mp4", "caption": " saute chopped celery carrots and onion add olive oil to a pan and the vegetables add salt and pepper add water to a pot add 3 cans of pinto beans and 2 cans of chicken stock add blended beans to pot and stir add parsley to vegetable pan add vegetables to the pot add one cup of elbow macaroni", "id": 287, "seg_prompt": "275 ; 22, 30 ; 36, 66 ; 68, 75 ; 97, 100 ; 101, 116 ; 147, 160 ; 164, 166 ; 179, 196 ; 206, 223..............................................", "asr_text": " Hello and welcome to Simply Sicilian, Sicilian Italian Cooking Made Easy. I'm Toni Demodica and today I'm going to make for you pasta fagioli. That's pasta with beans. This pasta fagioli, it's one of those dishes that you just can't get enough of. And the first thing we're going to do is we're going to saute two chopped up celery sticks, one chopped up medium sized carrot, and one medium onion. So first we'll put a little olive oil in the pan. Okay. And, okay, and go the onions. And the carrot, celery. And the carrots, now. So we're going to saute these for about 5 to 10 minutes until they're nice and soft. Add a little salt and pepper to get them moving. In the meantime, while these are sauteing, I'm going to go ahead and get the beans and the water and all that prepared and ready for the vegetables to go in. Okay. You can get this recipe on simplycicilian.net, free. And I'm going to add 4 cups of water. I have the pot on low flame and I'll add 3 cans of pinto beans. Okay. Now I'm going to add 2 cans of the chicken stock. This way the chicken stock gives you a nice flavor to go with the beans and the vegetables. I'll give that a little stir. Then I'm going to show you another little trick that I did that you would find in the original recipe as well. And that is I took 1 can of the beans and I put them in the blender. And this way it comes very creamy. So when you add it to this, the liquid here, you'll get that creamy consistency that the original recipe has. Stir that around. Now I'm going to add a little bit of parsley to this, to my vegetables here. Give that a nice stir. Now, what we're going to do is we're going to add this to our liquid. There we go. And we're going to let this, bring this to a boil. And then let it simmer for about, oh, maybe about 10 minutes or so. Okay. We're up to a boil here on my pasta fagioli. And now what I'm going to do is I'm going to add a cup of elbow macaroni. Okay. So we're going to pour this in here. And we're going to let it cook. And when it's finished, we're ready to eat. Now we're just going to bring that up to a boil again. And then we're just going to lower the heat a little bit so we don't have it all spilling over. Okay. Our pasta fagioli is finished now. And we are going to plate it. Ah, there we go. Okay. Pasta fagioli a la siciliana. Ah. The flavors, the chicken broth, the vegetables, the beans are tender. You can get this recipe on simplycicilian.net, free. ", "duration": 275.5, "segments": [[22, 30], [36, 66], [68, 75], [97, 100], [101, 116], [147, 160], [164, 166], [179, 196], [206, 223]], "seg_text": " ", "pure_cap": "saute chopped celery carrots and onion. add olive oil to a pan and the vegetables. add salt and pepper. add water to a pot. add 3 cans of pinto beans and 2 cans of chicken stock. add blended beans to pot and stir. add parsley to vegetable pan. add vegetables to the pot. add one cup of elbow macaroni"}, {"image_id": "J6j0B9hK2Sk.mp4", "caption": " chop some crab meat cook the macaroni in boiled salted water finely chop some celery and green onion put some mayonnaise and yellow mustard in a bowl pour in some lemon juice and mix everything well season the dressing with cajun seasoning bay seasoning and cracked black pepper add in minced garlic and the prepared shrimp and crab add in the chopped onion celery and black olive and stir to mix rinse the macaroni and add it to the salad toss the salad and add parsley flakes", "id": 288, "seg_prompt": "222 ; 33, 38 ; 44, 50 ; 55, 65 ; 69, 78 ; 79, 91 ; 92, 107 ; 113, 122 ; 127, 139 ; 147, 157 ; 160, 181..........................................", "asr_text": " Hey everybody it's Rosie from IHeartRecipes.com and I'm going to show you how I make my seafood macaroni salad. I start off with this creamy dressing that is seasoned to perfection and I'm going to load this with crab meat and lots of shrimp and then we're going to fold everything together and let it chill until it's ready to be served. If you want the exact measurements visit my blog IHeartRecipes.com. So let's get started. I have my shrimp here. This is cooked shrimp that I got for my deli. I will remove the shells from the tails and I'll also be using my crab meat. This is actually imitation crab but if you want to use real crab meat you certainly can. I chopped it up but I left it nice and chunky and over here at my stovetop I'm going to start boiling my macaroni. I'm going to boil it in lightly salted water and I'm using large elbow macaroni but you can use shells or small macaroni if you choose. While my pasta is boiling, by the way, I'm going to boil it until it's nice and al dente. I'm going to chop up some celery as well as green onion. You can use yellow onion if you choose and I'm going to use the green and white parts. I set that to the side and I'm going to make my dressing. I'm going to use some Best Foods mayonnaise aka helmets as well as yellow mustard and this is similar to my potato salad dressing but we're going to use different spices and stuff. I just poured in some lemon juice that is necessary and now we're going to mix everything until it's well combined. So now we're going to spice this up with some Cajun seasoning. You can use your favorite Cajun seasonings. I'm using Tony Chatteries. I think that's how you say it. I always say it wrong but I'm also going to use some Old Bay Spice and once that is in there let's put or start sprinkling in some freshly crackled black pepper and now we're going to mix this until it's well combined. I almost forgot I'm going to add in some minced garlic as well. So add that in there and now we're going to load this baby up with lots of shrimp and crab. I like to leave my crab nice and chunky and now I'm going to fold it in until everything is nicely coated with my dressing. I'm now going to start adding in my onions and celery and I'm also going to be using or adding in some black olives and my olives are sliced up but some people like to leave them whole. You can do that if you choose. Of course I suggest you make sure they're pitted. Once the noodles or my pasta is all done I'm going to let it cool down. Of course I drained it and now I'm rinsing it under cool water to stop the cooking process and now I'm going to start adding my pasta into the bowl. Just make sure the pasta is cold before you add it with the other ingredients. So fold everything. Make sure it's well combined and I'm going to add some parsley flakes to add color. That is completely optional and once I'm done mixing everything I'm going to refrigerate this until it's nice and cold and once it is nice and cold I'm just going to remove it out of the refrigerator. Place it in my serving bowl and I am good to go. This is perfect for your upcoming barbecues, any potlucks, cookouts, picnics, all of the above. This is really easy and your family and friends are going to love it. Don't forget that you can receive my recipes directly in your inbox. All you have to do is head over to my blog IHeartRecipes.com and subscribe to my mailing list. It is completely free. Thank you so much for watching. I'll see you ", "duration": 223.0, "segments": [[33, 38], [44, 50], [55, 65], [69, 78], [79, 91], [92, 107], [113, 122], [127, 139], [147, 157], [160, 181]], "seg_text": " ", "pure_cap": "chop some crab meat. cook the macaroni in boiled salted water. finely chop some celery and green onion. put some mayonnaise and yellow mustard in a bowl. pour in some lemon juice and mix everything well. season the dressing with cajun seasoning bay seasoning and cracked black pepper. add in minced garlic and the prepared shrimp and crab. add in the chopped onion celery and black olive and stir to mix. rinse the macaroni and add it to the salad. toss the salad and add parsley flakes"}, {"image_id": "XpZZ08wz_4A.mp4", "caption": " cut the bell peppers into large flat pieces and place them skin side up on a baking sheet place them under a hot broiler and cook them until the skin has charred transfer the peppers into a bowl and close them with a lid combine lemon juice and tahini in a food processor until smooth and creamy add olive oil minced garlic ground cumin cayenne pepper and salt into the tahini mix and process again add whole can of chickpeas into the blender and process further until thick and smooth peel the charred skin of the peppers and roughly chop them add the peppers into the processor and process until a smooth paste scrape the hummus onto a dish and top it with some peppers and serve", "id": 289, "seg_prompt": "197 ; 20, 39 ; 40, 47 ; 48, 57 ; 60, 90 ; 92, 112 ; 114, 133 ; 134, 148 ; 149, 164 ; 165, 180..............................................", "asr_text": " We're Adam and Joanne from inspiredtaste.net, and welcome to our kitchen. We're making a red pepper hummus recipe. It's creamy, smooth, and so much better than store-bought. Today we're roasting our own peppers, but jarred, store-bought peppers work really well To speed things up, we cut the peppers into large flat pieces. Then we place them skin side up on a baking sheet. Slide them under a hot broiler and cook until the skin has charred. Throw the roasted peppers into a dish with a lid or food safe bag, and then set them aside to steam. Now on to the hummus. Combine lemon juice and tahini in a food processor. This is actually homemade tahini. Look for our recipe on Inspired Taste. If you don't want to make your own, simply use store-bought. Process the lemon juice and tahini for a minute. Scrape the sides and bottom of the bowl and process some more. The extra time helps whip the tahini, which means we're on our way to smooth and creamy Add olive oil, minced garlic, ground cumin, cayenne pepper, and some salt. Then process again, scraping the sides and bottom of the bowl when you need to. We use a whole can of chickpeas for this, but like to add them in two batches. After adding the second batch of chickpeas, process one to two minutes or until the hummus is thick and quite smooth. Add the peppers from earlier and gently peel away the blackened and charred pepper skin. Reserve one to two pieces to use as a garnish, then roughly chop the rest. Add the peppers to the food processor and process until very smooth. Now, chop the leftover peppers into small pieces. Scrape the hummus onto a dish. Make a small well in the middle and top with the peppers. ", "duration": 197.33, "segments": [[20, 39], [40, 47], [48, 57], [60, 90], [92, 112], [114, 133], [134, 148], [149, 164], [165, 180]], "seg_text": " ", "pure_cap": "cut the bell peppers into large flat pieces and place them skin side up on a baking sheet. place them under a hot broiler and cook them until the skin has charred. transfer the peppers into a bowl and close them with a lid. combine lemon juice and tahini in a food processor until smooth and creamy. add olive oil minced garlic ground cumin cayenne pepper and salt into the tahini mix and process again. add whole can of chickpeas into the blender and process further until thick and smooth. peel the charred skin of the peppers and roughly chop them. add the peppers into the processor and process until a smooth paste. scrape the hummus onto a dish and top it with some peppers and serve"}, {"image_id": "7h70U1m5hFg.mp4", "caption": " heat oil in a pan under medium heat and add garlic to it add chile powder and salt and cook for 30 seconds add some water black beans and kidney beans and cook for 10 minutes add the beans and salsa to a bowl and mash the mixture top tortillas with the beans some cheese tomatoes lettuce green onions and some sour cream roll the burrito up", "id": 290, "seg_prompt": "144 ; 32, 41 ; 41, 52 ; 56, 68 ; 77, 95 ; 101, 119 ; 124, 129..........................................................", "asr_text": " Hi, I'm Holly, food editor at MyRecipes.com. Dinner tonight will show you how to make a healthy and delicious supper in less than Hi, I'm Holly Granger, food editor at MyRecipes.com. Dinner tonight is a hearty vegetarian option from Cooking Light, Chipotle bean burritos. This heart healthy dish cooks up quick, so let's start. Add olive oil to a hot skillet and then saute garlic for about 30 seconds. Add some Chipotle chili powder for a smoky hot flavor and a little bit of salt. Olive this is stir, then add water, black beans and kidney beans. Bring this mixture to a boil and cook for about 10 minutes. Once the beans are tender, transfer them to a bowl. Stir in salsa, then mix everything to combine and use a fork just to partially mash the Now that the beans are mashed, let's make the burrito. Top a warm flour tortilla with the beans, then add cheese, some tomato, lettuce, green onion and top with a dollop of sour cream. You can add chicken or steak to make this even heartier. Alright, it's that easy and then just roll it up. I need to get my guacamole and then I'm ready to eat. This recipe was so easy and took just minutes to make. It's a hearty vegetarian Mexican option that I hope you enjoy for your dinner tonight. ", "duration": 144.5, "segments": [[32, 41], [41, 52], [56, 68], [77, 95], [101, 119], [124, 129]], "seg_text": " ", "pure_cap": "heat oil in a pan under medium heat and add garlic to it. add chile powder and salt and cook for 30 seconds. add some water black beans and kidney beans and cook for 10 minutes. add the beans and salsa to a bowl and mash the mixture. top tortillas with the beans some cheese tomatoes lettuce green onions and some sour cream. roll the burrito up"}, {"image_id": "6jwKyMXHY1I.mp4", "caption": " put some rice on a sheet and spread the rice evenly add some tuna slices on it and put some spicy sauce on the top of it add finely chopped cucumber and carrot to the mixture roll the sheet by hand", "id": 291, "seg_prompt": "83 ; 10, 32 ; 32, 50 ; 50, 61 ; 61, 75..................................................................", "asr_text": " Okay, this is how I'm going to make tuna, especially tuna hunter. Let's put it in the middle. Nice rice than usual. This is tuna. Sorry, it's the sauce. This is tambourine. This is the spacing from behind there. It's really easy to cook. ", "duration": 83.33, "segments": [[10, 32], [32, 50], [50, 61], [61, 75]], "seg_text": " ", "pure_cap": "put some rice on a sheet and spread the rice evenly. add some tuna slices on it and put some spicy sauce on the top of it. add finely chopped cucumber and carrot to the mixture. roll the sheet by hand"}, {"image_id": "FfyOV00sXEY.mp4", "caption": " add some butter to a heating pot and some garlic add a bay leaf peppercorn one onion and 3 tomatoes cook for some time and add some salt for taste add water to immerse the ingredients and wait for 5 minutes switch the flame off remove the bay leaf and blend the ingredients in a new heating pot add some butter flour and mix it nicely add a little bit of water and keep stirring strain the tomato mixture to the pot and let it boil for 6 minutes taste the mixture and add more salt if needed add some mixed herbs to the soup and wait for 2 minutes garnish the soup with some sugar cream and serve with bread pieces", "id": 292, "seg_prompt": "453 ; 57, 66 ; 69, 80 ; 97, 106 ; 119, 136 ; 139, 156 ; 177, 220 ; 222, 249 ; 250, 276 ; 278, 287 ; 297, 320 ; 332, 411.....................................", "asr_text": " Hi friends, I am Mrs. Vashav. Today I want to share a soup recipe with all of you. This is very very simple soup which I make it regularly and anybody can make in a very simple way like homestyle I am going to show you. This simple soup that is tomato soup. Maybe you all know how to make this tomato soup but still I want to share my recipe which I make it regularly at my house. So let's start this simple tomato soup. I am not using too much of ingredients today just the homestyle I am making. So I am using little bit of garlic and 1 onion and just 3-4 tomatoes. So here in a pan first we are going to add some you know either you can use olive oil or you know butter or oil anything if you homestyle you know you can just use either oil also just add some butter and we are going to add some garlic in it. Let this little bit saute and then we are going to add some bay leaf and some peppercorns and some 1 onion you know you need not chop it you can just add it directly and just 3 tomatoes. This also you need not remove the skin you need not you know finely chop just cut into little bit big cubes that's it and this we are going to just saute it for 2-3 minutes and then we are going to add good amount of water and we are going to boil it. Once this is nicely boiled then we are going to grind it into a nice smooth paste. In this you can just add some salt also very little. Later on we will check the seasoning and then again we can add the salt. So just mix it and we will cook for 2 minutes then we are going to add water. So dear friends here after 2 minutes of nicely sauteing we are going to add water you know you can just add some 2-3 cups of water and we are going to simmer this for at least 5 minutes then we are going to switch off the flame and grind it. So we are going to wait for 5 minutes. So dear friends after 5 minutes of you know nicely it has been simmered and nicely boiled. So now I am going to switch off the flame and you know just let it slightly cool down and then we are going to nicely make it into a fine paste. But before making into a paste just remove this bay leaf and we are going to grind this now. So dear friends once you know this is slightly cooled down I made it into a nice fine paste you know. You can just remove little bit of water and only first you grind the ingredients then if you need water you can just add some water and you can make it into a nice fine paste. And this we are going to now you know again we are going to simmer it for another 3-5 minutes then our awesome tomato soup will be ready. So in the same pan just add very little of butter again or usually what I do is when I saute this onion, garlic and tomato at that time little bit for thickening what I do is I add little bit of all purpose flour. So you can just add 1 tsp of all purpose flour in the starting itself so that you know this process you can just skip it. Just add tsp of all purpose flour and we are going to mix this nicely. Just for little bit of thickening we are just going to add the butter and this all purpose flour that's it. Just for a minute we are going to cook it then we are going to add little bit of water not milk or anything just little bit of water so that you know it won't form any lumps very slowly. See that this won't form any lumps or you can just directly strain this into you know this mixture but you know if you do it directly it may form lumps. So to avoid lumps first I am adding little bit of water. See this is nice and this mixture is ready now for little bit thickening. See and now we are going to strain this tomato mixture. Just take a strainer and strain it like this. For tomato colour you know you can just add little bit of red colour if you want but we are making a home style tomato soup so I don't want to add any colours into this. So just strain it out and let it boil for three minutes then we can have this hot hot soup. Before this gets simmered so we are going to just check the taste first so just take little wow I think I can add little bit of you know salt always for soups you know you reduce the salt you know we are going to have only the soup so if it is more salt we cannot have it so always reduce the salt and in this in the last we are going to add little bit of herbs mixed herbs if you want you can add it or if you don't want you can just skip it so just add very little. To give little bit of that herbs flavour that's it you can see this is little bit thick once this will simmer for another two minutes or three minutes then this will become little more thick so we are going to wait for another two minutes then our soup will be ready. So here my soup is ready after two to three minutes nice simmering and I can feel nice aroma over here and in the last you know just very little just you know if you want you can add little bit extra but very little of sugar to give little bit of that sweetness and that's it this is all done and just switch off the flame you know you can just check the consistency if you want little bit thick then you can add little bit extra of all-purpose flour or you can reduce little bit of water quantity and you can make it little bit thick so whichever way you want dear friends you can just make your own version in the last we are going to add the cream when we serve also what you can do is just you can just drop little bit on top of it that's it this is all ready to serve so here our soup is all ready just serve it onto a soup bowl my cream was little bit thick so what you can do is you can just dial you little bit and then you can add so that you know you don't have any cream to be seen on top of it so you can just mix it nicely and this is done and now when you go to a restaurant when they serve this nice hot tomato soup they're going to give you either a nice noodles fried noodles or you know the bread which are nicely toasted so these are little bit you know bread pieces i have just toasted it in the last you can just put your little bit cream and then you can put this mint leaf on top of it this is all ready to serve your family members or your guests or whomever you want to serve it just boil the ingredients and make a nice simple tomato soup home style so let me enjoy this nice soup and you also have a nice soup wow this is perfect and this is super please try this and you're going to enjoy it so dear friends see you in another session with some more recipes ", "duration": 454.17, "segments": [[57, 66], [69, 80], [97, 106], [119, 136], [139, 156], [177, 220], [222, 249], [250, 276], [278, 287], [297, 320], [332, 411]], "seg_text": " ", "pure_cap": "add some butter to a heating pot and some garlic. add a bay leaf peppercorn one onion and 3 tomatoes. cook for some time and add some salt for taste. add water to immerse the ingredients and wait for 5 minutes. switch the flame off remove the bay leaf and blend the ingredients. in a new heating pot add some butter flour and mix it nicely. add a little bit of water and keep stirring. strain the tomato mixture to the pot and let it boil for 6 minutes. taste the mixture and add more salt if needed. add some mixed herbs to the soup and wait for 2 minutes. garnish the soup with some sugar cream and serve with bread pieces"}, {"image_id": "BPgpTaUH6t0.mp4", "caption": " add compound butter a heated sautee pan add a tea spoon of garlic and sautee add mushrooms and cook until tender add escargot to pan cook on low heat season with salt and pepper remove from pan and place into toasted bread garnish with lemon grass butter and basil oil and fresh basil", "id": 293, "seg_prompt": "265 ; 25, 48 ; 49, 65 ; 67, 78 ; 79, 108 ; 110, 125 ; 150, 181 ; 182, 237......................................................", "asr_text": " Hi, I'm Joffrey Parris, executive chef of Pro Restaurant Institute Relief pastry shop. Today, Chef Joffrey Parris will be assisting me in preparing our dish, which is a escargot and button mushrooms, lightly saut\u00e9ed in sun-dried tomato and pesto compound butter, then finished off with a little bit of demi-glace. First, let me start off by putting a little bit of compound butter into the pan. Okay, so a little bit of compound butter is put into a green-heated saut\u00e9ed pan. I actually add about two discs of this compound butter that we made. And in this compound butter, all of this is just pumpkin butter, and then we add ingredients to flavor the butter. And in this case, we have sun-dried tomatoes, and we have mixed herbs. Okay, so I'm just heating this up, and I want to melt it down. I'm going to add just a teaspoon of garlic. And then just saut\u00e9 that until it's nice and soft, and all the herbs have been extracted from the garlic. So that looks all nice and clean already, so it's really good. And then next, we're going to add the mushrooms. Okay, we'll add the mushrooms. Okay, so I just want to cook this down until it's nice and soft, and that'll take a couple more minutes. And then now we're going to add the escargot. I just want to warm it, so we don't want to overcook it. We just want to add our escargot. We just want to lightly cook it. We don't want to overcook the escargot because it'll turn hard. Yeah, rubbery and chewy, right? Rubbery and chewy, yeah, we don't want that. That's the thing that we want to try to avoid. That will make for a real tender, saut\u00e9ed escargot. And then finally, we just season it with a little bit of salt and pepper. And then season that with a bit of salt and white pepper. Just a pinch, right? Yes, just a pinch. Just a taste. And then what I want to do is just mix it all in the salt and pepper, all nicely and salt. While that's going, we have a toasted bread that we're going to put it on. It's just a little bread bowl. Just cut it out of a cavity for the escargot. So we're going to go straight from the pan into the serving vessel, which is a toasted bread. Straight into it. Just a little while. You have to combo all the butter in. We're just going to garnish it with a little bit of demi-glace. A little bit of butter. A little bit of basil oil. And then some more of the compound butter. And then finally, just some of the fresh herbs. In this case, we're using basil. There it is. We hope you enjoy these recipes. You can hit us up at ProGuam.com and let us know what the results are. ", "duration": 265.5, "segments": [[25, 48], [49, 65], [67, 78], [79, 108], [110, 125], [150, 181], [182, 237]], "seg_text": " ", "pure_cap": "add compound butter a heated sautee pan. add a tea spoon of garlic and sautee. add mushrooms and cook until tender. add escargot to pan cook on low heat. season with salt and pepper. remove from pan and place into toasted bread. garnish with lemon grass butter and basil oil and fresh basil"}, {"image_id": "Dp_khENsaUQ.mp4", "caption": " put the flour in a bowl and add a little water at a time bring the flour together with your hands to make the dough put some dry flour on a flat plate for dusting get flour on your hands and take a tangerine-sized ball of dough roll the dough in the palms of your hands creating a smooth ball flatten it using the fingers flour again and begin to roll out heat the pan and carefully place the roti flat on to it use tongs and move it around so it doesn't burn turn the heat down a little and when bubbles appear and turn the roti over remove the roti and set it on a clean tea towel and cover to keep warm", "id": 294, "seg_prompt": "84 ; 9, 10 ; 10, 14 ; 23, 24 ; 24, 26 ; 28, 32 ; 33, 37 ; 37, 50 ; 52, 56 ; 61, 64 ; 64, 74 ; 76, 82......................................", "asr_text": " Put the flour in a bowl and adding a little water at a time bring the flour together with your hands to make a dough. Start to knead the dough using your knuckles, folding as you go. The dough should come together and come away from your hand and the bowl. Set to one side for half an hour. Put some dry flour on a flat plate for dusting. Flour your hands and take a tangerine sized ball of dough. Roll the dough in the palm of your hands creating a smooth ball. Flatten it with your fingers then holding the dough in one hand rotate it round to flatten out with the other. Flour again and begin to roll out. Turn it over, flour and roll again. Try not to let it stick. Pick it up and pass from one hand to the other as if you were clapping. This evens it out and removes any excess flour. To cook, carefully place the roti flat on your warmed pan. Try not to let the roti fold. You will see the colour of the roti darken after about 10 seconds. Turn the roti over. If using gas, turn the heat down a little and when bubbles appear after about 10 seconds, take the pan off the hob and put the roti directly onto the flame. The roti will begin to puff up. Turn it over so it doesn't burn. Once it's all puffed, set to one side on a clean tea towel and cover to keep warm. Rotis are great for mopping up any dish with ", "duration": 85.17, "segments": [[9, 10], [10, 14], [23, 24], [24, 26], [28, 32], [33, 37], [37, 50], [52, 56], [61, 64], [64, 74], [76, 82]], "seg_text": " ", "pure_cap": "put the flour in a bowl and add a little water at a time. bring the flour together with your hands to make the dough. put some dry flour on a flat plate for dusting. get flour on your hands and take a tangerine-sized ball of dough. roll the dough in the palms of your hands creating a smooth ball. flatten it using the fingers. flour again and begin to roll out. heat the pan and carefully place the roti flat on to it. use tongs and move it around so it doesn't burn. turn the heat down a little and when bubbles appear and turn the roti over. remove the roti and set it on a clean tea towel and cover to keep warm"}, {"image_id": "hSsNOSjkWww.mp4", "caption": " add some oatmeal to ground turky meat add an egg parsley and minced garlic and mix it add some ground carrots salt and pepper scoop the mixture on a baking sheet cook them in an oven", "id": 295, "seg_prompt": "272 ; 49, 55 ; 55, 119 ; 123, 159 ; 170, 200 ; 207, 212..............................................................", "asr_text": " Hey dudes, I'm Hilah and today on Hilah Cooking, I'm going to show you how to make baked turkey meatballs. These are like the trifecta of perfectness. They are delicious, they are fast and they are healthy. So let's get started and then we'll be done in a flash and you'll get to make them. Alright, I've got a pound of lean ground turkey here. So this is turkey breast. Make sure if you want to keep these low fat or whatever to get turkey breast because sometimes it'll be like dark turkey meat and then that often has just as much fat as beef would. So anyway, whatever. Okay, this is some oatmeal and I'm just sort of crumbling it up with my hands. You can use bread crumbs or matzah meal crumbs or anything like that. Just something kind of dry that's going to like absorb the moisture from the egg, the egg moisture. And some parsley and garlic and these are like, these are pretty garlicky. The turkey is so mild that garlic really sticks out. And then also because we're baking these instead of frying them, the garlic stays a little sharper which I really like especially with sort of Italian food. You can like use these mixed in after they're baked, mixed in with some warm tomato sauce and serve it over spaghetti. But one of my very favorite things to do with these is while they're still warm, wrap them up in some Napa cabbage leaves or some big lettuce leaves with like a tahini sauce and some radishes and cucumbers and stuff like that. And almost make like a, I don't know, like a, it's healthy. It's a wrap. That's a wrap. You know what I mean? Anyway, you can do lots with them and they're even good cold the next day. So it's one of, it's become like one of my go-to recipes now. Then I've got some grated carrot and I grated this on a microplane so it's like super finely grated. I've also done this recipe using grated sweet potato. I like the fine whole grater just because it gives the finished meatballs a more delicate texture. But you could probably use the regular cheese grater probably, probably. I never tried it. Salt. And sometimes I'll also add a couple tablespoons of Parmesan cheese to the same mixture if I'm doing like a Italian-style mixaroni. Some pepper. Look guys, I finally got a pepper grinder so I don't have to like grind it by hand like the paleolithic era or something. Aren't you proud of me? Okay. Okay. So once this is mixed up well, I've got a baking sheet here that I've just lined with some parchment paper and I'm going to use my little cookie scoop just to portion it out. You could roll it by hand but this is way faster and like really in the grand scheme of things, who wants to spend time making sure that their meatballs are perfectly round? I don't. You might need to like really put them close together depending on how big your cookie sheet is because you'll get probably 24 meatballs out of this mixture. Okay. Awesome. That last one is a little shrimpy. But I'm just going to put these in the oven at 350 for about 20 minutes until they are nice and firm and they'll be a little bit golden brown. Okay. So 20 minutes later, it's given me just enough time to cook some spaghetti and heat up some just plain tomato sauce, marinara sauce. So they're done. They're set. So I can go ahead and plop them in my bowl here. So simple and so delicious. So if you like this recipe, please check out my healthy foods playlist up there. It's got a lot more other like high protein, low fat, low carb kind of recipes. And please don't forget to subscribe because that way you'll get notified whenever I release a new video. And also printable recipes are always available at HilahCooking.com. So come over there and say hi to me over there too. It would be fun. Oh, man. That's a winner. All right. Thanks for watching and I'll see you guys later. Bye. ", "duration": 272.33, "segments": [[49, 55], [55, 119], [123, 159], [170, 200], [207, 212]], "seg_text": " ", "pure_cap": "add some oatmeal to ground turky meat. add an egg parsley and minced garlic and mix it. add some ground carrots salt and pepper. scoop the mixture on a baking sheet. cook them in an oven"}, {"image_id": "NHFmZV7XNzc.mp4", "caption": " mix plain yogurt chopped cucumber fresh dill salt and black pepper add mayonnaise and stir add drained chickpeas into a bowl and mash them add chopped onion parsley and chopped garlic cloves to a food processor and blend it until smooth stir the paste into the mashed chickpeas mix together egg ground cumin ground coriander salt lemon juice and baking powder add black pepper and cayenne pepper and stir in with the chickpeas add olive oil and bread crumbs and mix together shape the mixture into patties fry the falafel spread the cucumber sauce on the falafel", "id": 296, "seg_prompt": "200 ; 20, 47 ; 48, 58 ; 59, 71 ; 72, 83 ; 85, 90 ; 91, 106 ; 111, 125 ; 127, 141 ; 142, 157 ; 165, 184 ; 187, 192......................................", "asr_text": " Sean's recipe for falafel and cucumber sauce is simple and quick to prepare, yet delivers lots of Mediterranean flavors. We'll start by making the cucumber sauce. Add six ounces of Greek or plain yogurt to a bowl, together with half of a peeled, seeded and finely chopped cucumber, one tablespoon of fresh dill, or a teaspoon of dried, and salt and ground black pepper to taste. Give this a stir and add a tablespoon of mayonnaise, if you wish, to make it more creamy. Refrigerate the sauce for at least 30 minutes. Now that it's chilling, let's start on the falafel. Add one 15-ounce can of drained chickpeas into a bowl and mash until thick and pasty. Next in a food processor or a blender, combine one chopped onion, a half a cup of fresh parsley, and two chopped garlic cloves. Blend this until smooth and stir into the mashed chickpeas. Then in a separate bowl, mix together one egg, two teaspoons of ground cumin, and one teaspoon each of the following, ground coriander, salt, lemon juice, and baking powder. Begin to taste with ground black pepper and cayenne pepper and stir in with the chickpeas. Let's add a tablespoon of olive oil and bread crumbs if needed to help the falafel mixture This looks great, so we'll divide it into eight equal portions and shape into patties, about a half inch thick and two inches in diameter. Ready to fry? Add enough vegetable oil to a large skillet to reach about one inch deep and heat over Gently lower the patties into the oil and fry until brown, about four minutes per side. Sean's falafels are best when served right away, inside a pita pocket with the prepared cucumber sauce, or try it as a salad topper on a bed of mixed greens. ", "duration": 201.0, "segments": [[20, 47], [48, 58], [59, 71], [72, 83], [85, 90], [91, 106], [111, 125], [127, 141], [142, 157], [165, 184], [187, 192]], "seg_text": " ", "pure_cap": "mix plain yogurt chopped cucumber fresh dill salt and black pepper. add mayonnaise and stir. add drained chickpeas into a bowl and mash them. add chopped onion parsley and chopped garlic cloves to a food processor and blend it until smooth. stir the paste into the mashed chickpeas. mix together egg ground cumin ground coriander salt lemon juice and baking powder. add black pepper and cayenne pepper and stir in with the chickpeas. add olive oil and bread crumbs and mix together. shape the mixture into patties. fry the falafel. spread the cucumber sauce on the falafel"}, {"image_id": "TOle-ziRKN4.mp4", "caption": " mix pork scallions oyster sauce salt oil and soy sauce place the filling on the center of the wrapper fold the wanton in half and press the edges together add the noodles to the pot of boiling water add the bok choy to the pot chop up a spring onion add the noodles and soup to the bowl add the spring onions sesame oil and the wontons to the soup", "id": 297, "seg_prompt": "500 ; 73, 140 ; 169, 174 ; 185, 205 ; 265, 284 ; 302, 330 ; 358, 381 ; 395, 425 ; 425, 466................................................", "asr_text": " hello today we are going to make wonton noodle soup and from scratch okay here are the ingredients and materials you need now wait for the water to boil as you make the wontons now here how you make the wontons and the materials you need you need two shopfully fine spring onions one egg some egg wash some bok choy for the noodles some soy sauce two wonton noodles the oyster sauce about half a teaspoon half a teaspoon of salt one teaspoon of sherry oil one teaspoon of sesame oil a spoon of course but skip that about half a pound of ground pork and some wonton wrappers you also need a tray and a large bowl to make the wontons and of course I just like I said earlier you have to boil two separate I don't know water things okay just let's go make the wontons okay first let's add the pound of pork skip it okay next we add that one and a half of scallions next we add oyster sauce a half a teaspoon of salt a teaspoon of sherry oil and a teaspoon of sesame oil and don't forget a teaspoon of soy sauce next we mix it all together use your hands don't use the blender or anything because this is like most people do while making wontons just keep doing this for the next five minutes and then we'll start wrapping our wontons okay let's start making the wontons now you need the wonton meat which you made I also add an egg which I forgot to add in use the egg and we also need egg wash and of course we had started adding the meat into the wrapper start off with half a spoon of the wonton meat add it to the center on top of the wonton wrapper get the egg wash and put it around the inside of the wonton wrapper now you want to do this so that way when you wrap it it sticks when of course when you wrap it make into a triangle then you just curve it and fold it up to that tip and you have your first wonton now I know some of them don't look like this but this is more of a traditional kind of way you're making it just like the ones at the restaurants now just keep repeating and repeating till you run out of this meat now let's just skip to the part when we start cooking the wontons and the noodles okay once the water starts boiling and I got a dozen of this of course wontons now start adding the noodles now on one back this will be cooking our wontons and this will be cooking our noodles now the kind of noodles I chose was noodle well shrimp flavor because I don't want to add all the seasoning to make the soup taste good and of course you need a large bowl about 4 to 5 cups of boiling water now it's starting to boil of course you add two now I hold on adding the other one and when it starts boiling again use a chopstick and start you know stirring okay the water is boiling let's add the bok choy and then well I already added the wontons into the boiling water now we just sit and wait for both of them to boil and if you know the laws of cooking then you don't need to know when it is finished cooking of course but if you don't know all you have to do is just make sure it's edible and wait until it's finished boiling okay both of them are boiling and they're done of course use the previous bowl put a plate under it because it may get hot so you have to carry it around oh yeah also need spring nicely chopped spring onion and we also need this after that's finished oh the wontons are still not done oh we just wait until the wontons are done okay now the wontons are finished let's add the noodles now gently put them down hold on and add the noodles in now gently add the rest of the soup next we add the spring onions pour on top you add a little bit of sesame oil of course I need to use this grab some wontons put about at least five on top at least look pretty good see add about three more yeah six will do hey there we go we have wonton noodle soup thank you for watching this video if you also like this video and want some more cooking or watch me more cooking just either wait is it is the new videos over this side or is this side whatever now as I enjoy this wonton noodle soup oh my god this looks delicious whoa hot just watch some of my other videos ", "duration": 500.83, "segments": [[73, 140], [169, 174], [185, 205], [265, 284], [302, 330], [358, 381], [395, 425], [425, 466]], "seg_text": " ", "pure_cap": "mix pork scallions oyster sauce salt oil and soy sauce. place the filling on the center of the wrapper. fold the wanton in half and press the edges together. add the noodles to the pot of boiling water. add the bok choy to the pot. chop up a spring onion. add the noodles and soup to the bowl. add the spring onions sesame oil and the wontons to the soup"}, {"image_id": "TMBCzbD7430.mp4", "caption": " add sugar angostura bitters orange bitters and bourbon to a glass add ice cubes to the glasses cut small pieces off the orange rind and add to the glass coat the chicken with olive oil salt and pepper add oil garlic shallots basil and oregano to a pot add the tomatoes and tomato paste to the pot add the vodka and cream to the sauce place the chicken in a pan and cover add the sauce with pasta and sliced chicken to a plate and garnish with cheese", "id": 298, "seg_prompt": "625 ; 147, 176 ; 176, 189 ; 191, 221 ; 372, 385 ; 402, 415 ; 422, 440 ; 443, 453 ; 483, 500 ; 519, 544........................................", "asr_text": " You know what I noticed the other day? There are no young people on all of these cooking shows. You know what? It ain't no colored people either. No, but for real, that's weird. It is weird. You know what we should do, right? There should be a show with two young people. That are black. And they cook? They're great ingredients. And there's drinking. And they're funny. And there's whiskey. We shouldn't really do this. With a little bourbon. It's a great idea. But you... that could be a lot. That is a lot of work. I don't know if I feel like it. You want to grab a drink? Is that it? Yes, that's easier. Let's do that. Because we're sick of your struggle plate. Set up with your food porn. This is butter and brown. What's going on everybody? Welcome and thank you so much for joining us on the very first episode of butter and We are so excited. So the first thing we're going to do, just like you'll see on every episode of butter and brown to follow, is we're going to start off with a cocktail. You know it. And it will always be comprised of a brown liquor because... We love it so much. And really, because I'm tired of seeing everybody order that crap at the bar, like cranberry Three wide men. College is over. Let it go. So we're going to teach you today how to make a classic drink so you can do it at home. And it has a classic name as well. I love it. Here's what you need. A little bit of sugar, some Agassizore bitters, regular and orange, some bourbon. We're going to use four roses. It's probably the best you can get under 20 bucks. Couple glasses and an orange. And while I get started, Seth is going to grab some irons. You need about a teaspoon of sugar per glass. Remember, this is according to your level of sweetness. We like to taste the liquor so we don't put that much. Eight to ten dashes of the Agassizore bitters, the regular ones. Two to three of the orange. Full of flavor. You got it. And two ounces of bourbon per glass. Now you can all report if you want to, but keep it classy, my friends. Now we're going to drop these two big, beautiful, fancy ice cubes in the glasses. Well, we prefer to use the bigger ice cubes because they melt a lot slower than the ice chips do themselves. Now the last thing we want to do is we want to take that everyday orange that we talked We want to cut two pieces of the rind off. There's one for Leslie. And then there's one for me. Oh, that's not big enough. Let me cut another one. There you go. One for me. We want to hold that rind over the glass itself. We want to extract the oils and press on it. You see that? Almost burnt off my beard. It's all right. Want to rub that around the rim of the glass. And the last thing we want to do is just drop that in a drink for a little garnish. So how was your Easter? What'd you end up doing? It was cool. Went to church. You better than me. No, but of course you know there was a dinner after this. And then what did they have there? That dry spaghetti in that big pan. With the melted cheese on it. It gets on my nerves. Why do they have it? It's safe for granted that that's all a lot of people know. That's the only pasta dish they know how to make. But there are so many other things. There are indeed. Who can't make that? Or penne alla vodka. With a little chicken. That sounds good. You trying to make that? You trying to get in this kitchen? We already got our drinks. Now about this dish. Let's make it happen. And it's really easy. All of this stuff is things you probably have in your cabinet right now. There's penne pasta. We got a little olive oil. We're going to have some aromatics. A little bezel. A little oregano. Then we have a little tomatoes. And of course, the chicken. Now, because we're two young black people, let's acknowledge this chicken shit right I'll be honest. It's been a love-hate relationship. Sometimes I've been embarrassed of you in public, you know. It's been a back-and-forth thing. Up and down. Sometimes I love it. Sometimes I don't. But in the end, it's been there for me when nothing else was. I love chicken, but so does everybody else. They're one other race of people, one other walk that doesn't love chicken. But I'm going to hold you down. There isn't one. That is amazing. I could go for something right now. You've been there for me when no one else was. It's me and you Tilly and Chicken, me and you. Shit, even a fried gizzard. Now that we got that all the way, we can go ahead and get started with making the sauce. So I'll do that, and Seth is going to show you how to marinate this chicken. This is very simple. All we want to do is marinate both sides of this chicken with a little olive oil, season liberally on both sides with a little kosher salt, and finish it off with some pepper. And all that's left to do is put that off to the side. Now that I'm done, we can go ahead and get started on the sauce. So now that we've finished prepping everything, we can go ahead and get started with the I'm just going to go ahead and work that out, and I'm going to tell you how it's done. The first thing you want to do is pour a little EVO in the pot and saute up those aromatics. The shallots, the garlic, and those herbs. Remember we talked about building flavors from the beginning? You don't want things to be nasty. After that, you're going to scoop some of those tomatoes, throw those into the pan, along with the whole can of the tomato sauce. We're going to go ahead and bring that to a boil, season it up with a little salt and We let that come because we want those tomatoes to break down. It just sounds lovely. And it smells even better. After we do that, we usually want to let those tomatoes break down to them because we don't want them to be super chunky. Then we're going to pour in the vodka and the half a cup of cream, bring it back to a boil so that the vodka can boil itself out, and then we have our sauce. At that point, we're going to turn it down to a simmer and let that go ahead and make a way while I get started with this chicken. Now by the time we get to the chicken, you want to make sure that the pan is screaming The reason for this is we want to teach you guys how to make the most moist, juicy chicken We already know that Leslie doesn't like the word moist. What's wrong with it? It sounds like dirty panties. We're not talking about dirty panties, we're talking about moist chicken. And after you guys try this technique at home, you'll see exactly why I describe it as such. Now, Leslie's going to put that already marinated chicken cudlet on that screaming hot pan. You're going to cook it on one side for a minute to a minute and a half, and then after that you're going to flip it and let it cook another minute to a minute and a half until you see that color on both sides, then you're going to reduce the heat to low. You're going to cover it and you're going to let it cook an additional 10 minutes. And what we're going to end up with is the most flavorful, juicy, moist chicken possible. So at this point, all we have left to do is play. We went ahead and mixed the sauce and the pasta together so that way the flavors can marry and that pasta can get all coated. You're going to get that chicken. I'm going to finish cutting it up. Make it happen. And remember, you can keep the chicken whole, or you can cut it up in slices. Maybe you want to mix it up in your sauce. It really depends on you. We prefer our slice. A little bit for you. You can also garnish with a little basil and you want some cheese. You know I want a lot of cheese. I know you want some cheese. I don't even know why. I don't know why. So much better than mother's songs for the little dry spaghetti. You mean you don't mess that sharp cheddar melted all over the top of it? I don't want that. I want this. I'll do it too. This is amazing. We want to thank you guys so much for joining us today on Butter and Brown. We're going to take this and enjoy it by the pool. We'll see y'all later. ", "duration": 625.83, "segments": [[147, 176], [176, 189], [191, 221], [372, 385], [402, 415], [422, 440], [443, 453], [483, 500], [519, 544]], "seg_text": " ", "pure_cap": "add sugar angostura bitters orange bitters and bourbon to a glass. add ice cubes to the glasses. cut small pieces off the orange rind and add to the glass. coat the chicken with olive oil salt and pepper. add oil garlic shallots basil and oregano to a pot. add the tomatoes and tomato paste to the pot. add the vodka and cream to the sauce. place the chicken in a pan and cover. add the sauce with pasta and sliced chicken to a plate and garnish with cheese"}, {"image_id": "-yfTO7V2d_E.mp4", "caption": " cook the tomatos in the oven add the garlic to the pot pour in stock add pureed tomatos salt and pepper to the pot pour in a can of water add basil leaves to the soup add the cooked tomatos blend the soup add parmesan butter and milk to the soup add pepper to the soup", "id": 299, "seg_prompt": "580 ; 69, 83 ; 102, 115 ; 146, 154 ; 160, 184 ; 199, 201 ; 249, 257 ; 325, 328 ; 415, 450 ; 480, 508 ; 558, 563.......................................", "asr_text": " Welcome again to Bake Your Way Kitchen. On today's video I'm going to show you how to make a tomato soup. A nice, fresh tomato soup. Great for the summer. Great, quite frankly, all year round. It's just a great, great, delicious recipe and it's so easy to make. So I'm just going to show you what you need to get started. So what I've got here is a large saucepan and I've got about three, two, two to three tablespoons of oil and we are going to preheat the oil and put the onions in in a bit. But before I get to that, let's get to the tomatoes. Yes, for this soup we are using fresh tomatoes. So you'll probably need about two pounds worth and I've got a mixture of things here. So I've got regular tomatoes. I think I've got two or three here and I then I've got about 200 grams of cherry tomatoes and basically I put a little bit of olive oil and a little bit of vinegar and it really brings out that tomato flavor. You'll need to preheat your oven to about 400 degrees and then and then and then cut your tomatoes accordingly. If they're cherry tomatoes, obviously you don't need to cut them and they're going to go into the oven, which I will do right now, for about I would say probably about 20 minutes. So I'm going to put this in. Sorry, I just want to make sure that goes in properly. Alright, so now in the meantime, I've got my oil here as I mentioned. I'm going to go over to the stove, preheat the oil, then add in the onions and let them saute until they start to sweat out a bit and I'll show you the next step. The onions, they've caramelized, they've really sweated out. You can see, usually when they're really glossy, that's a really good indicator. So now what we're going to do is add in our garlic. You want to put it near the end of the major, like when you're cooking over high heat, your onions, because you don't want the garlic, garlic has a tendency to burn, so you really want to avoid that. So you want to give this a mix for 20-30 seconds just so that garlic kind of gets infused a little bit. So now we're going to be adding in a few additional ingredients and I will show you that right now. The first thing I'm going to add is about one and a half cups of stock. Now you could use chicken stock. I'm using vegetable stock to keep this vegetarian. I'm also going to add in some peeled tomatoes. This is a 28 fluid ounce, 796 milliliters can. So you want to get this in. This wouldn't fully open, so I'm kind of doing this on its side. So you want to give this a little bit of a mix. We want to give this a little bit of salt and pepper. And if your roasted tomatoes are out of the oven, if it's been 20 minutes, 25 minutes, then just leave them on the side. We'll use them in a bit. Add a little bit more salt. There we go. So we're going to give us a quick mix. And one thing I'm going to do, I always do with the canned tomatoes, I'm just gonna, I always take a little bit of water to get out all those tomato juices. They're perfectly good. There we go. So now we're going to let this come up to a boil. Once it's come up to a boil, I'm going to reduce the heat and cover it for about 10 or 15 minutes. And this will allow some of the excess liquid to evaporate. And at that point, we will put in the roasted tomatoes. But I'll show you first what that looks like when it comes to the boil and then when, and then after it's been covered. So I'll be back in just a second. It's come to a boil. So now what we're going to do is reduce the heat. And I'm also going to add in some fresh basil leaves. If you don't have fresh basil leaves, first of all, you can use sweet Italian, red, whatever it is you want. I'm using about a third of a cup. You could use more or less. I actually am growing basil outside in the garden. And so it smells phenomenal. I'm telling you, if you can get your hands on fresh basil, it really will take this soup from here to way up here. And one of the great things about this tomato soup that we're making, it's quite, it's perfect for even like a sauce for like spaghetti or something. So I'm gonna have a baked pasta video coming up. And you can easily use this recipe as a substitute. Anyway, I'm just going to cover this now. And it's on medium. So we're gonna let this simmer for about 10 to 15 minutes. And you'll notice that we'll thicken up a bit. And I'll show you the next step. All right, so as you can see, I'll try to show you, our tomatoes have been simmering for quite a while. There's been some liquid that's evaporated, but it's, there's still gonna be some. Now my tomatoes are ready. I've got my tomatoes here and I'm just gonna add them in. Whoops, there we go. So now what we're gonna do, is we're gonna quickly get this all mixed together. First of all, we are going to continue over medium heat. If it's on low, you can bring it up to medium. And we're gonna let this cook. You can either do it covered or uncovered. If you feel like it's very runny, you can cover it if you prefer. For about five or ten minutes, just so that it comes up to a bit of a simmer. And then we are going to go ahead and use the immersion blender. Now, just before we get there, I just want to be careful. If you're using an immersion blender, be very careful. Make sure you have high sides, because if you're not careful, it could splatter everywhere. And the absolute worst thing in the world is when tomatoes splatter all over your kitchen. It's a mess and it's, it's such a disaster. So try to avoid that. So I'm gonna go off camera, but I'll be back when we blend it all together. So I've let that cook for a little while. I covered it and it's looking great. It's thickened up a bit. It's got an amazing tomato smell. Now, here's the thing. Normally, actually there's a few options. Normally you can, you can either just blend this as is, or you could go and nitpick out the basil leaves. I personally don't mind the basil leaves left in. It's up to you. You can take them out if you want. I'm gonna leave mine in. So this is the part we need to be very careful about, and I am just praying to God that this doesn't go everywhere. So basically you take your immersion blender. If you don't have an immersion blender, you can use a food processor. And we're gonna slowly go like this, just around. And as you do more, you can mix it longer. But just for the beginning, be careful. And you just want to keep mixing around. It'll take a few minutes. So I'll show you what it looks like once it's done. Pureed through. Now, if you really want a nice smooth cream of tomato soup, or tomato soup, you can put it through a sieve. And I don't usually do that because I don't mind if it's a little grainy, but some people are very sensitive with the seeds. And if that's you, that's absolutely fine. You can just take the extra time to strain it, to make sure you get all of that out if you don't want it. But the final step, I've heated this up a little bit. I'm adding in about a tablespoon or so of parmesan. You could add a little more, a little less than what you want. Now you could add about, you could add a little bit of whipping cream, but what I'm gonna do is add a couple tablespoons of butter, and a little dash of milk. And this will make it a little bit creamy. There we go. There we go. Now once you've mixed this in, we are going to adjust it for seasoning. So I'm going to take a taste. Alright, let's see how it's like. Oh, it's hot. Mmm, that is very good. That is very good. It's got, it's so, it's got this nice tomato flavor. And I'm telling you, using real tomatoes, using good canned tomatoes, using very good ingredients will make a huge difference. I am, though, gonna add a little bit more salt. And I'm probably gonna add a little bit more pepper. And I think that's gonna be perfect. So what do you do now? Well, it's up to you. You can serve it as is. Or you can serve it with some crunchy bread or with croutons. You can make this with a pasta dish. It's really up to you. I hope you enjoyed this recipe. Thanks for watching, and I'll see you in the next video. ", "duration": 580.5, "segments": [[69, 83], [102, 115], [146, 154], [160, 184], [199, 201], [249, 257], [325, 328], [415, 450], [480, 508], [558, 563]], "seg_text": " ", "pure_cap": "cook the tomatos in the oven. add the garlic to the pot. pour in stock. add pureed tomatos salt and pepper to the pot. pour in a can of water. add basil leaves to the soup. add the cooked tomatos. blend the soup. add parmesan butter and milk to the soup. add pepper to the soup"}, {"image_id": "USfS4E3gDqI.mp4", "caption": " drain garbanzo beans juice the lemons slice the jalapeno peppers and remove the seeds add lemon juice oil tahini garlic ground cumin salt and garbanzo beans to the blender add jalapeno peppers cilantro and a little water to the blender put lid on and blend", "id": 300, "seg_prompt": "286 ; 20, 39 ; 47, 58 ; 59, 77 ; 120, 175 ; 187, 207 ; 208, 248..........................................................", "asr_text": " Hey everyone, Chef Jason Hill here and my wife finally perfected her hummus recipe and I've been wanting to make a video on it for a while now so we're gonna do it. This goes really good on sandwich spread, you can put it in your wraps or just set it out as a dip with your favorite chips. So let's get started. First we're gonna start with two 15 ounce cans of garbanzo beans, also known as chickpeas, that we drained and if you want a real creamy texture to your hummus, you can take the time and remove the paper thin outer layer of the bean, but that's a lot of work. I've got a pretty powerful blender so I'm just gonna let it chop that up. Okay, while our beans are draining we're gonna get together the rest of our ingredients. We're gonna need four lemons, we need the juice from them, catch the seeds, you don't want the seeds in there. Now we're gonna take two large jalapenos, cut off the top, cut them lengthwise down the middle, and I just use a little melon baller to scrape out the seeds. You can leave the seeds in if you like, but we scrape them out and it's not quite as spicy that way. Alright, I put together the last few ingredients and now it's time to blend and check this out. I am coming out of 1992 and retiring this Oster-Eiser blender that we've had forever and getting with the modern blending times, I now have a Blendtec Designer 725. This thing, there is no comparison to a regular blender so if you do a lot of blending, smoothies, whatever, it's worth the investment in this thing. Since I'm making a larger batch of the hummus, I'm going to use my wild side jar, but I also have the Twister jar if you want to have this recipe and you have that jar with the Blendtec, I recommend that one. And from some of the research I've done, when you're blending, you want to start with your liquid ingredients first. So there's our juice of four lemons, followed by four tablespoons of extra virgin olive oil, next two tablespoons of tahini, which is a paste of sesame seeds. Next I'm gonna add a teaspoon of my garlic shallot puree, or if you don't have that, just use two cloves of garlic. Next we're gonna throw in a healthy tablespoon of ground cumin, followed by a teaspoon of kosher or sea salt, and then our chickpeas, our garbanzo beans. What a weird name. I like chickpeas. It has the word chicken in it. Okay, if you want, you can stop right here, blend this up for a traditional hummus, but since my wife likes her spicy versions of things, we're gonna take it to the next level and put in our jalapenos. And then last is a cup of rinsed cilantro leaves. To thin out the hummus and make it a little more creamy, you may need to add a little water during the blending process, so I'm gonna put in about a half a cup. Let's put our lid on nice and tight, and let's let the Blendtec do its magic. Okay, we're gonna turn the power on. Check out this cool digital display feature. You have a few choices there. I'm gonna go with the dip, which is this one right here. Okay, let's get ready to rock and roll. It smells wonderful. Well, there you have it. Homemade hummus. One little tip. If you're gonna serve this, make it that day ahead of time. Let it sit in the refrigerator overnight. All the flavors will blend together better. Let's try it. Mmm, man, that's good. Good job, camera lady. Give it a try, guys. Mmm, I could eat this whole thing. For more simple and delicious recipes, click on these links, and please don't forget to like, share, and subscribe. ", "duration": 287.17, "segments": [[20, 39], [47, 58], [59, 77], [120, 175], [187, 207], [208, 248]], "seg_text": " ", "pure_cap": "drain garbanzo beans. juice the lemons. slice the jalapeno peppers and remove the seeds. add lemon juice oil tahini garlic ground cumin salt and garbanzo beans to the blender. add jalapeno peppers cilantro and a little water to the blender. put lid on and blend"}, {"image_id": "oKjZW0WTbNI.mp4", "caption": " take a bowl and add some olive oil some vinegar dijon mustard and some salt and pepper and mix well take another bowl and add some mayonnaise and 1 lemon juice and mix it well take two apples cut them into corners and take some celery and chop them and take some walnut add apples celery and walnut in a bowl and add the vinegar dressing to it and mix take some lettuce and place it in a bowl put the celery mix on it lastly add the mayonnaise dressing over it", "id": 301, "seg_prompt": "255 ; 27, 49 ; 55, 72 ; 90, 118 ; 122, 134 ; 143, 165 ; 175, 180..........................................................", "asr_text": " Hi everyone and welcome to Niko's Kitchen once again. Today on Fast Food Friday one of my favourite salads. We're going to be making a Waldorf salad. So the first thing that we're going to do is start one of two dressings. And the first dressing that we're going to make is our vinaigrette for our Waldorf salad. So start off with some olive oil, our white wine vinegar, our Dijon mustard and just season it with pepper and salt. And just give that a good whisk around. Okay so the first dressing is done, now we're going to start on our second. So now for our mayonnaise dressing, so I just want to put in some mayonnaise straight in. And the juice of one lemon. And just give that a good mix through. And guys just put that aside and we're going to get started on the rest of our salad. Now I'm going to do my apples first, so just using a corer, just go straight through. Now I'm going to leave the skin on with these, okay. I'm not going to peel them because I really like the red colour in the salad from these apples. If you wanted to you could use green apples but I find red ones work the best. And just cut the apples into quarters. And then cut them in half again. Now guys I've got some celery stalks here as well, I just want to cut them up into small slices. Now guys I've got some walnuts here as well, now you can chop them up if you want them smaller than that. But I actually like the size that they are, so I'm just going to leave them. Plus it's a lot more convenient just to put them straight in as they are. So I've got our apples in a bowl and I'm going to add in our walnut and celery. And once you've got the mixture in a bowl guys I'm going to add in our vinaigrette. And just mix those apples and the celery and the walnuts and get it all coated with that dressing. So guys I've got some cos lettuce here, okay. Now you can use any lettuce that you want if you want to use an iceberg, go for it, it's whatever you've got. But again I just find that cos lettuce works really well. So just give it a good wash, just cut off the ends because they can be a little bit better. And just place them in a bowl. And I'm just going to spoon over our walnut, apple and celery mix. And lastly I just want to drizzle over our mayonnaise dressing. And there you have it guys, my version of the classic Waldorf salad. It is absolutely sensational, trust me. So healthy and all the textures and flavours are there. You've got the crunchiness of the walnuts and the celery, the sweetness of the apple, the tanginess of that mayonnaise and lemon. And then of course you've got that white wine vinaigrette with the olive oil and all the other great things that went there. And it's just beautiful, the mustard, it's awesome. And it's healthy, so give this a go. So let's give this a try. All the ingredients are below the page, just click for more info and give this a go. You guys take care and I'll see you on Monday for Mystery Monday. So make sure you get your ingredients list in to me. Thank you for watching! ", "duration": 255.5, "segments": [[27, 49], [55, 72], [90, 118], [122, 134], [143, 165], [175, 180]], "seg_text": " ", "pure_cap": "take a bowl and add some olive oil some vinegar dijon mustard and some salt and pepper and mix well. take another bowl and add some mayonnaise and 1 lemon juice and mix it well. take two apples cut them into corners and take some celery and chop them and take some walnut. add apples celery and walnut in a bowl and add the vinegar dressing to it and mix. take some lettuce and place it in a bowl put the celery mix on it. lastly add the mayonnaise dressing over it"}, {"image_id": "RBsbedWWmUI.mp4", "caption": " remove the fat from a pork chop and cut into pieces add ground ginger and soy sauce to the pork and mix add hoisin sauce to the pork and mix cut carrots into small pieces cut a green onion into small pieces add the pork into a pot of hot oil remove the pork from the pan and place on a plate add chopped garlic and green onions to a pan of hot oil add rice to the pan and stir break an egg into the center of the rice and mix add the pork back into the wok and add the carrots and soy sauce", "id": 302, "seg_prompt": "377 ; 10, 55 ; 68, 85 ; 87, 98 ; 150, 172 ; 197, 220 ; 233, 250 ; 252, 260 ; 275, 291 ; 293, 302 ; 308, 320 ; 330, 344.....................................", "asr_text": " I'm going to start with a small pork chop and what I'm going to do first is just remove all of this fat from the pork chop. And once all the fat is removed, I'm just going to cut it into tiny squares. Now to do this, I'm first going to cut it in half this way, long ways. And this is going to make two thin pork chops. Now you can buy them thin at the store and cut out this step here. So then I have two thin pork chops like this. Then what I want to do is just cut them into strips and I'm going to cut the strips into small squares like this so that I have tiny pieces of pork just about this size. I'm going to start by just sprinkling in the ground ginger and then adding the soy And then with my hand, I just want to mix these ingredients into the pork. Once those ingredients are mixed in, I'm just going to add the hoisin sauce. And then again, use my hands to mix it in. And once that is mixed in, I'm just going to cover it and let it marinate for 30 minutes. Now while the pork marinates, one of the first things I want to do is just remove all of the clumps out of my rice. And to do that, I'm just going to use my hand and just kind of break up these larger clumps And once all the clumps are removed, we can go ahead and just set it aside. I don't know what like these. Now here are the carrots, which I've already peeled, and the first thing that I want to do is just cut off the ends like this. And once the ends are cut, I just want to cut my carrot into about 1 eighth of an inch So I want to cut it like that, and then I'm going to cut it like this so that I have small tiny squares just about that size. And once all my carrots are cut, I'm just going to place them into a microwavable safe And I'm going to cover them with hot water and microwave them on high for about 2 minutes. Now this is comparable to parboiling, only it's a little bit quicker. Now here I have a green onion, which I washed under cold running water and dried with paper And I'm just going to chop off the end where the roots are here. And also just about an inch from the top just to get rid of some of the wilted parts And then what I want to do is just cut this into small slivers just about this size. And once the green onion is chopped, we can go ahead and set that aside. And once the oil is hot, I'm going to go ahead and add in the pork. And I'm just going to stir fry it for about 3 to 4 minutes. And after about 3 to 4 minutes, I just want to take the pork out and place it on a plate and set it aside. And once that oil is hot, we can add our teaspoon of our chopped garlic and also our And we just want to stir fry them for about 30 seconds or until fragrant. And then after about 30 seconds, we can go ahead and add our rice. And we just want to stir fry the rice for about 3 minutes. And then after about 3 minutes, I'm just going to make a well in the center of my rice. Then I'm going to crack my egg directly into the center of the rice and just kind of break it up and let it cook scrambled in the middle like this. And once the egg is fairly cooked, we can just go ahead and mix it into the rice like And once the egg is thoroughly mixed in, then we can return our pork to the wok and add in our carrots and our soy sauce. And then just stir to mix everything up together. And once it's mixed together, then you can remove it from the heat. And once the fried rice is done, then it is ready to serve. ", "duration": 377.83, "segments": [[10, 55], [68, 85], [87, 98], [150, 172], [197, 220], [233, 250], [252, 260], [275, 291], [293, 302], [308, 320], [330, 344]], "seg_text": " ", "pure_cap": "remove the fat from a pork chop and cut into pieces. add ground ginger and soy sauce to the pork and mix. add hoisin sauce to the pork and mix. cut carrots into small pieces. cut a green onion into small pieces. add the pork into a pot of hot oil. remove the pork from the pan and place on a plate. add chopped garlic and green onions to a pan of hot oil. add rice to the pan and stir. break an egg into the center of the rice and mix. add the pork back into the wok and add the carrots and soy sauce"}, {"image_id": "OKyOqfAeARQ.mp4", "caption": " place onions in a pan of hot oil add cashew nuts and raisins to the pan add a paste of spices in the pan add chopped tomatoes to the pan and stir add green peppers and mixed vegetables to the pan add chopped coriander salt and water to the pan add saffron and water to the rice and mix add the rice to a greased bowl along with the vegetables add milk to the top of the rice add the fried onions cashews and raisins to the top", "id": 303, "seg_prompt": "251 ; 20, 34 ; 40, 55 ; 60, 72 ; 76, 90 ; 93, 115 ; 116, 132 ; 140, 150 ; 165, 220 ; 221, 226 ; 230, 248..........................................", "asr_text": " Biryani is a layered balao where the vegetables and the rice are cooked separately and finally layered alternatively and baked to let the flavors blend. The secret of a good biryani depends on the quality of rice used and the proportion of Start making your biryani by browning sliced onions in hot oil. When browned, remove and keep aside. In the same oil, add the broken cashew nuts and raisins. Fry until golden brown, then remove them and keep them aside. To the remaining oil, add a paste of the spices and other flavorings prepared in a blender. Fry well to release the flavor of all the ingredients. If you use ghee or clarified butter instead of oil, a better aroma and flavor can be obtained. For the fried paste, add chopped tomatoes and stir. Drop in sliced green peppers and fry this mixture. Add in the mixed boiled vegetables and stir around until the vegetables are well coated with the fried masalas. Now add some chopped coriander and a little water if required and allow it to cook. Now add some salt and your vegetables are ready when well cooked. Good quality rice is the other main ingredient of the biryani. Add saffron dissolved in water to the cooked rice and mix in well. Long grain rice which separates out after cooking is preferred. Then grease a baking dish with oil, layer the rice and the vegetables alternatively ending with rice on the top. Finally, sprinkle a little milk on the top. Now the biryani is ready to go into the oven. Remove and decorate with fried onions, cashew nuts and raisins. Biryani are generally accompanied by rice. ", "duration": 251.5, "segments": [[20, 34], [40, 55], [60, 72], [76, 90], [93, 115], [116, 132], [140, 150], [165, 220], [221, 226], [230, 248]], "seg_text": " ", "pure_cap": "place onions in a pan of hot oil. add cashew nuts and raisins to the pan. add a paste of spices in the pan. add chopped tomatoes to the pan and stir. add green peppers and mixed vegetables to the pan. add chopped coriander salt and water to the pan. add saffron and water to the rice and mix. add the rice to a greased bowl along with the vegetables. add milk to the top of the rice. add the fried onions cashews and raisins to the top"}, {"image_id": "JfLGO_437iI.mp4", "caption": " add carrots onions celery and green beans to a pot with salt and tomatoes add a piece of parmesan rind to the pot add a bay leaf to the pot and cover add kidney beans to the pot add pasta to the pot add parsley to the pot pour the soup into a bowl and add parmesan cheese and parsley", "id": 304, "seg_prompt": "341 ; 53, 79 ; 124, 127 ; 143, 158 ; 200, 206 ; 222, 225 ; 247, 253 ; 290, 334......................................................", "asr_text": " Hi, I'm Camille Parker from Camille's Dish.com, and today I'm going to show you how to make an easy minestrone soup, and when I say easy, I mean easy. You are going to love how simple this is, you're not going to believe it. So all you need to do is start with a pot of water and turn it on, get it going. Now the ingredients that we have over here are onions, carrots, celery, and green beans, diced tomato, we have some kidney beans, a little pasta, these are a little orchiette, parmesan and some parmesan rind, a bay leaf, fresh parsley, salt and pepper. So all I'm going to do is throw the ingredients into the boiling water, or the simmering water, and let them cook. I learned this from my friend Alfredo Colle, who is from Naples, and I was amazed when he showed me the soup, he said, oh no, why would you saute them, you just throw them in there and they get all the flavor, it's wonderful. You're essentially making a stock inside your soup. So onions, carrots, celery, and green beans can all go in together, just like that. I will also add a little bit of salt to this, as well as the tomatoes. Now the minestrone in general is a soup made with vegetables, usually a bean, a pasta, and or rice, not and or, pasta or rice, and a tomato product. So we're using fresh tomatoes to make it super simple on ourselves, and we're going to just let all the vegetables simmer in there together for a little while, and then we're going to add, well first we're going to add the parmesan rind, and this is sort of a nice little trick to add some depth of flavor. So if you have a piece of parm at your house, go ahead and just cut off a piece of the rind, which you would normally throw away anyway, and go ahead and toss that right in your soup. And that's only extra flavor, and you're going to get to utilize the entire hunk of cheese, which, you know, you don't want to waste any of this delicious parmesan. So that's what we're going to do. Okay, we're also going to add one bay leaf, and then I'm going to put a lid on the pot and let it simmer. Now the beans, because they're already cooked, I'm not going to add until the end, and the pasta as well. The pasta we're going to add the very last 10 minutes so that it's not overcooked when we want to eat our soup. So we're just going to leave that pot there for about 30, 45 minutes and come back and check on it. Okay, so now that all of our vegetables are very tender in our minestrone, we're going to go ahead and add the beans and the pasta. So what I want to do first is make sure that the broth is seasoned the way I want it, because now the pasta is going to go in and the pasta is going to absorb the water from the broth, and so we want it to be properly seasoned so that the pasta in the end tastes good, tastes like the broth. It's pretty good. I'm going to add a little tiny bit more salt. It's always easier to add some than to take it away, so I like to under salt first and continue to add. So now I'm just going to go straight in with my kidney beans. You can use any kind of bean you like. White beans are often used. I like cranberry beans or Borlati beans as well. And now I'm just going to add the pasta, and the pasta as well. You can use whatever type of pasta you prefer. These are little tiny orichiete, I mean little ears, and these are just teensy tiny little ones and I like them a lot for minestrone or other brothy sauces because they have that little cup, so they kind of scoop up the sauce and the broth and the juice, sort of carry it to your mouth. They're like your own little spoon. So then I'm just going to stir this up in here. I'm going to add a little bit of parsley as well now, and then I'm going to save some for the end. So you're going to get it cooked into the sauce, and then you're going to get a freshness of it at the end as well. So I'm going to put a lid on it and let him cook until the pasta is finished. So the minestrone will only get better with time. So I recommend that if you have time, you make it before you're going to need it, let it sit maybe even overnight, and then heat it back up and add the pasta. We've already put the pasta in and it's fully cooked now. So now we're just going to finish it off by giving it a little ladle right into the bowl. You can see the pasta and all of those wonderful veggies and the green beans and a little bit of parsley as well. It's going to be a nice hearty but pretty light soup because we've put it together fairly It will get more intense flavor the longer you let it sit. So this is such a quick and easy way to do minestrone. I mean, you just throw it in a pot and let it simmer for a while, and this is what you get, this beautiful soup. So now I'm just going to finish it off with a little bit of grated parmigiano cheese. Of course, we already had the rind in the soup to begin, and that's going to add some depth of flavor, and now we're just going to give it another fresh sprinkle on the top. It's going to be delish. And besides that, we're going to go with a little bit of parsley. And there you have it. Easy minestrone soup. I hope you enjoyed it. I'm Camille Parker from Camille's Dish.com. ", "duration": 341.67, "segments": [[53, 79], [124, 127], [143, 158], [200, 206], [222, 225], [247, 253], [290, 334]], "seg_text": " ", "pure_cap": "add carrots onions celery and green beans to a pot with salt and tomatoes. add a piece of parmesan rind to the pot. add a bay leaf to the pot and cover. add kidney beans to the pot. add pasta to the pot. add parsley to the pot. pour the soup into a bowl and add parmesan cheese and parsley"}, {"image_id": "UoP9ZJKqAh4.mp4", "caption": " add cut potatoes butter and salt into a bowl mash the potatoes with a masher put half of the potatoes in another bowl and add pepper jack cheese and bacon bits stir the potato mixture with a spoon add garlic powder dried parsley and grated parmesan cheese to the rest of the potatoes use a tablespoon to make balls out of the mashed potatoes place the mashed potato balls onto a baking sheet and place in the fridge crack an egg into a bowl and whisk with a fork coat the mashed potato balls with the beaten egg transfer the mashed potato ball into a bowl with panko bread crumbs and roll it around place the mashed potato balls into a pan of hot oil remove the balls from the oil and place on paper towel to dry poke a skewer in the balls and serve on a plate", "id": 305, "seg_prompt": "232 ; 19, 27 ; 28, 40 ; 43, 50 ; 51, 65 ; 68, 76 ; 80, 110 ; 111, 117 ; 120, 127 ; 134, 138 ; 139, 150 ; 162, 171 ; 176, 186 ; 194, 198..............................", "asr_text": " Sarah from Average Betty here, and I'm making mashed potato pops. Okay skeptics, I know what you're thinking. Mashed potatoes on a stick, how do you do that? The answer's simple, magic! Is this your card? Let's make mashed potato pops. I've got a bowl here, and these are a couple of Idaho Russets that I've peeled and cooked in the microwave just until tender. This is butter and some salt. You can cook the potatoes on the stovetop too, just like you would if you were making This crazy fun idea was developed by Erika of In Erika's Kitchen. There, that looks about right. I'm going to make two different kinds of pops, so I'm dividing the mashed potatoes. Don't be shy. This is pepper jack cheese, bacon bits. Get this good and combined, and if you haven't guessed yet, this is going to be a jalapeno I know it's tempting to go crazy with the cheese and bacon, but you need a good ratio so your pops stay together. That's about the texture you want. For my next trick, I'm going ballpark style. This is garlic powder, dried parsley, and this is finely grated parmesan cheese. Now to shape them into balls. Here's my jalapeno popper pop mixture. I've got a trusty tablespoon here, and I'm filling it just to the top. Don't go crazy with a heaping tablespoon or your pop will be too big to fit in your Remember, you shouldn't have to rely on magic to eat the pops. Roll the mixture into a ball. Easy enough, right? Continue doing this until you have all the mixture rolled into balls. I'm going to do the same thing with the garlic parmesan mixture. Idaho Russets are really good for this because they have a lower moisture content, so the mixture sticks together well. As you finish rolling each ball, place them on a baking sheet. When you fill up a sheet, you can pop them into the fridge for safekeeping, and it helps to set them up. This is where things get exciting. Here's an egg. And these are panko breadcrumbs. This is what you call a breading station. Place the mashed potato balls into the beaten egg and get them good and coated. Transfer the coated mashed potato ball into the breadcrumbs and roll around. The potato ball, not you. And here's a garlic parmesan ball. You can do it. Continue with this until all of your balls are coated. Now for the really fun and dangerous part, where I saw myself in half. Okay, just kidding. But I'm sure the haters got excited about that. This is a giant vat of hot oil, people, which can be almost as dangerous as sawing yourself So be careful. I use a kitchen spider to drop the balls into the hot oil. Like factoid, I'm terrified of spiders, but kitchen spiders? Not so much. Look at this golden brown deliciousness. Directly onto a paper towel. And just a sprinkle of salt. And here's my first batch. If you're wondering where the magic is, pipe down Copperfield. We're about to magically transform our mashed potato balls into mashed potato pops. Hocus pocus alchazop. Turn these balls into pops. And how good does that look? Get the mashed potato pops recipe at averagebetti.com. And even more potato pop recipes at inericaskitchen.com. I hope you give these mashed potato pops a try. After all, they're as much fun as you can put on a stick without resorting to witchcraft. Find me on Facebook and Twitter and drop by my home at averagebetti.com. Thanks for watching and subscribing. See you next time! Mmm, this is absolutely delicious. ", "duration": 232.83, "segments": [[19, 27], [28, 40], [43, 50], [51, 65], [68, 76], [80, 110], [111, 117], [120, 127], [134, 138], [139, 150], [162, 171], [176, 186], [194, 198]], "seg_text": " ", "pure_cap": "add cut potatoes butter and salt into a bowl. mash the potatoes with a masher. put half of the potatoes in another bowl and add pepper jack cheese and bacon bits. stir the potato mixture with a spoon. add garlic powder dried parsley and grated parmesan cheese to the rest of the potatoes. use a tablespoon to make balls out of the mashed potatoes. place the mashed potato balls onto a baking sheet and place in the fridge. crack an egg into a bowl and whisk with a fork. coat the mashed potato balls with the beaten egg. transfer the mashed potato ball into a bowl with panko bread crumbs and roll it around. place the mashed potato balls into a pan of hot oil. remove the balls from the oil and place on paper towel to dry. poke a skewer in the balls and serve on a plate"}, {"image_id": "_EtwHSuT4LA.mp4", "caption": " heat up the oil in the pan fry the pork in the pan add salt to the pork add the cabbage and carrots to the pan add green onions and sesame oil to the pan place the filling towards the top of the wrapper roll the wrapper up halfway fold in the sides and roll up seal the wrapper with egg white fry the egg rolls in a pan flip the egg rolls over drizzle oil on top of the rolls", "id": 306, "seg_prompt": "354 ; 58, 66 ; 67, 93 ; 100, 106 ; 113, 124 ; 163, 188 ; 208, 223 ; 226, 234 ; 234, 243 ; 243, 250 ; 264, 296 ; 296, 307 ; 318, 327..................................", "asr_text": " Hi everyone, today I'm going to make egg rolls. Egg rolls are very popular Chinese appetizers, especially for Chinese New Year. There are many ways to make egg rolls. Today I'm going to show you how I make them. Here are ingredients. We have half pound ground pork, half pound cabbage chopped up, two carrots chopped up, also two stacks of scallions chopped up, and egg roll skin. You can find in Asian market. They are made of wheat flour, sesame oil, canona oil, egg white to seal the egg rolls, and salt. First we're going to make the filling. Next let's heat up the oil. Let's add the pork in. Saute about one minute until the pork is almost done. Our pork is almost ready. We add a little bit of salt. Now let's add cabbage in. Carrots. Cook for about two minutes. Vinnium is ready. Let's add salt. Then add scallions. Last, drizzle some sesame oil. And the filling is ready. We will take out and cool before we wrap the egg rolls. To wrap the egg rolls, you need flat surface like cutting board. Let's place one wrapper in the middle with one corner towards you. Put two tablespoons filling towards the top. Then fold it tightly while rolling. Put two sides towards the middle and keep rolling. Seal it with egg white. That's it. Now egg rolls are ready. I'm going to pan fry. You can also deep fry or bake them. Heat up the oil to medium heat, and we're going to place four egg rolls in the pan. We're going to fry them three minutes each side till they're golden brown. Now we're ready to flip to the other side. Don't they look beautiful? Drizzle some oil on top so they won't be so dry. Now they're all golden brown and ready to serve. Very delicious. Egg rolls. You can eat with dark sauce. Hope you enjoy it. Thank you for watching. See you next time. ", "duration": 354.17, "segments": [[58, 66], [67, 93], [100, 106], [113, 124], [163, 188], [208, 223], [226, 234], [234, 243], [243, 250], [264, 296], [296, 307], [318, 327]], "seg_text": " ", "pure_cap": "heat up the oil in the pan. fry the pork in the pan. add salt to the pork. add the cabbage and carrots to the pan. add green onions and sesame oil to the pan. place the filling towards the top of the wrapper. roll the wrapper up halfway. fold in the sides and roll up. seal the wrapper with egg white. fry the egg rolls in a pan. flip the egg rolls over. drizzle oil on top of the rolls"}, {"image_id": "WXj9wVPWmj0.mp4", "caption": " slice the bread and apply olive oil and cheesy sauce on the bread place ham tomatoes salt and pepper on the bread top with grated cheese and olive oil", "id": 307, "seg_prompt": "287 ; 8, 93 ; 102, 144 ; 151, 208......................................................................", "asr_text": " Alright, here we go with our croque monsieur, my favorite open-faced sandwich, and I had that cheesy beige smell left over. So here's what I'm going to do with it. I'm going to take a LaVon bread, this is just a classic French country loaf of bread, the round oval kind, round oval I guess, it's got to be one or the other, I guess it's round. So we're going to cut four nice big thick slices right out of the center, so I'm not going to use the two end pieces, alright. Now important since we're going to throw these in the oven, they've got to be the same thickness otherwise one's going to cook faster than the other, so those are a good three quarters of an inch thick. I'm going to drizzle about, I don't know, a tablespoon of olive oil on one side, I'm going to flip them over, alright, so there's olive oil on the bottom. I'm going to take my cheesy beige chamel sauce, now if you don't know where I got that or how that came to be, you've got to watch two clips on the site, the beige chamel clip, and then the beginning of the cheese souffle clip where I added the cheese. So it's basically a cheese infused, I use Gruyere, a cheese infused time scented beige chamel, and I'm putting a nice thick coating on each of these slices, so that's about a half a cup of beige chamel, I'm going to spread between four, so if my math serves me correctly it was an eighth of a cup. Now here's an important tip here, go all the way to the edges of the bread, because it's going to go in a hot oven and we don't want the edges to burn, so if it's covered all the way to the edge with the beige chamel, you don't have to worry about that, so make sure you get full coverage. Now what you top these with, up to you, I mean that's kind of obvious right? But I'm going to use the traditional, or one of the traditional combos here, this is some nice smoky black forest ham, I'm going to do maybe three or four thin slices per, just like pizza, you don't want too much topping, if you've got too much topping it's just, it's too much, less is more. So a few slices of smoky ham is traditional, alright, on top of that I'm going to use a nice ripe tomato, and if you can't find a ripe tomato don't even bother, don't put some pink mealy supermarket tomato on there, so I'm going to put a couple slices on each. Alright, and I didn't show it, I wanted to save time, I did a little salt and pepper on the tomato, and then I'm going to top it with a couple tablespoons of grated melty cheese, now what will work here, any kind of swiss, cheddar, I actually used fontina, which is a nice, one of my favorite cheeses, I had some in the fridge. So again, you don't want so much that it just turns into a big giant glob of cheese, so a couple tablespoons of cheese is plenty, Monterey Jack would work great here, Pepper Jack, alright, and if you can't eat cheese, this is not the best, not the best demo to be watching, sorry about that, but if you do, there's nothing better. Alright, to top it off, I'm going to take some hard grated cheese, pecorino, Romano would work, this is a Reggiano parmesan, so just a little sprinkling, this is going to help with the color, it's also going to give it just a little extra layer of flavor, so I put just maybe a half a teaspoon of Reggiano on each, and then just to finish this off, a real light drizzling of the extra virgin olive oil, maybe a half a teaspoon, and those are ready for a hot oven, so I baked these at 400 until they were done. Now how long did they take? They took about 15-20 minutes, alright, but you've got to check them, what you want is beautiful golden brown on the top, and the bottom is because we had a little olive oil on the pan, the bottom is just crisped up a little bit, so you know, after 15 minutes check it, look underneath, but that's what it's supposed to look like when it's done, and that is a beautiful, beautiful open-faced sandwich, again you cut into that, there's a little creamy layer that time-infused cheese-based smell underneath, your ham, your cheese, your tomato, these are great with asparagus, I've seen it done with broccoli, I mean you can top it with anything, but it is a really nice lunch, great picnic item, and one last tip, these are much better room temperature than they are hot out of the oven, first of all you burn the heck out of your mouth, and you just can't taste all the different flavors, so let these cool down to room temperature, just warm, and then I think you've got something. Anyway, give these a try, and enjoy! ", "duration": 287.5, "segments": [[8, 93], [102, 144], [151, 208]], "seg_text": " ", "pure_cap": "slice the bread and apply olive oil and cheesy sauce on the bread. place ham tomatoes salt and pepper on the bread. top with grated cheese and olive oil"}, {"image_id": "qq0Wu8fJQLI.mp4", "caption": " pour little oil on the preheated grill apply butter on one side of the bread season it with salt and pepper and put bread on grill pour little oil on the other side of the bread season with salt and pepper flip the bread and spread cheese on the bread combine 2 slices of bread and let it cook on the grill cut them and serve", "id": 308, "seg_prompt": "333 ; 80, 85 ; 87, 116 ; 117, 128 ; 140, 169 ; 185, 195 ; 209, 216..........................................................", "asr_text": " Hi, Chef Shafer of the Depot in downtown Torrance. Today we're going to make a grilled cheese sandwich, the best grilled cheese sandwich you're ever going to have. My three sons live on these things and I'm going to tell you how to do it. Today we're going to make some grilled cheese sandwiches, the best grilled cheese. How do you make it? You have to start off with good quality sourdough bread. Find a place in your town where you can get some good bread. We need good cheese, okay, not that from under cheese, some good real cheese and seasoning. Everything tastes better once it's seasoned with salt and pepper. So let's go over to the griddle and we'll make one. Now let's make the grilled cheese sandwich, okay. We got our bread, we got our griddle nice and hot. We preheat the griddle to make sure that it's hot. Everybody preheats their oven to 350 degrees for the Betty Crocker brownie mix, but you got to preheat your griddle too because if it's not hot enough to right temperature, you're not going to be making even grilled cheese sandwich. Get your mise en place together. Mise en place. Mise en place is a French culinary serve for everything in its place. You're going to hear me talk about that in another show. On the griddle, put a little bit of oil down there, this is just vegetable oil. Next, you take the bread and you brush one side with a little bit of bottom oil. Okay, the side that's going to go down first. You season it with salt and pepper. Use kosher salt and of course brown black pepper. And you put it down. Next, we're going to put a little oil on the other side of the bread too. We're going to season the bread again. So we have now what will become the outside of the bread. It's also seasoned. You want to post both sides of the bread. This way the bread is crunchy on the outside and crunchy on the inside. So we've got our bread there and we're going to check to make sure that it's getting nice and beautiful. Look at that. Flip it on over. Now we start to put the cheese on. Make sure you coat the entire piece of bread with the cheese. And you can use any kind of cheese you want, jalapeno jack, smoked gouda, even brie or gonzola, or a blend of cheeses, a little bit of everything. This is my kid's favorite like I was telling you. And so we use cheddar. Then we wait. And let it sit and continue grilling. You're going to flip it a couple more times just to make sure that the cheese gets melted. We got our sandwich ready. Bring it over to the cutting board. Yeah, it's the electric broach we have. And then we go to the mat. One hell of a crunchy sandwich. It's like, stir it up. Stir it up. I can't pull focus right now. I'm going to use this stuff. Look at Matt. Matt is back. This one's seasoned perfectly. We haven't cut yet. Let me get my pencil back. I didn't record audio. Well, it's not like we did multiple takes or anything, right? Is that okay, Michael? You know, I'm writing her up right now. You know, this is a report. This is an official report. This looks bad. This looks bad too. I'm writing some things. No, it's a mise en place for tomorrow's bus trip. ", "duration": 333.5, "segments": [[80, 85], [87, 116], [117, 128], [140, 169], [185, 195], [209, 216]], "seg_text": " ", "pure_cap": "pour little oil on the preheated grill. apply butter on one side of the bread season it with salt and pepper and put bread on grill. pour little oil on the other side of the bread season with salt and pepper. flip the bread and spread cheese on the bread. combine 2 slices of bread and let it cook on the grill. cut them and serve"}, {"image_id": "luc3a5TQ6z4.mp4", "caption": " add some salt to boiling water and add some potato chunks chop some garlic into pieces drain the boiled potatoes in a large bowl add some butter cheese powder and the chopped garlic add sugar and oregano powder and mash the potatoes", "id": 309, "seg_prompt": "141 ; 25, 51 ; 53, 64 ; 68, 77 ; 78, 102 ; 103, 132..............................................................", "asr_text": " This top secret recipe for garlic mashed potatoes comes from an all recipes member who says, I guarantee that these are the best potatoes you've ever tasted. This recipe makes enough for 10 hungry people. Start by adding a pinch of salt to a large pot of water and bring it to a boil. Meanwhile, rinse two and a half pounds of unpeeled red potatoes and cut them into quarters. Once the water has boiled, add the potatoes to the pot and cook them for about 45 minutes. While the potatoes are cooking, peel and chop two tablespoons of garlic. And when the potatoes are tender but still firm, drain the water out from the pot, add them to a mixing bowl and stir in one and a half sticks of butter. The butter should be at room temperature. Add three quarters of a cup of grated Romano cheese, two tablespoons of chopped garlic, a teaspoon of salt, and one teaspoon of dried oregano. Or you can use fresh oregano if you prefer. You will need one tablespoon if you use fresh. Use a potato masher or electric mixer to mash all the ingredients together. You can mash the potatoes to any texture you like, whether you prefer a chunkier mashed potato or continue to mash longer if you like your potatoes smoother. Garlic mashed potatoes. Even though the name says top secret, you'll be rewarded for sharing this recipe. ", "duration": 141.5, "segments": [[25, 51], [53, 64], [68, 77], [78, 102], [103, 132]], "seg_text": " ", "pure_cap": "add some salt to boiling water and add some potato chunks. chop some garlic into pieces. drain the boiled potatoes in a large bowl. add some butter cheese powder and the chopped garlic. add sugar and oregano powder and mash the potatoes"}, {"image_id": "0l_U1Moloqk.mp4", "caption": " place lettuce and cucumber in a line on the sheet place the tuna in a line on the sheet roll up the sheet and squeeze the roll slice the roll into pieces", "id": 310, "seg_prompt": "124 ; 6, 25 ; 25, 41 ; 41, 65 ; 66, 107..................................................................", "asr_text": " Today we're going to learn how to make tuna fish rolls. These are a really popular roll in Japan. They're everywhere. My wife, the Japan housewife, absolutely loves them. And she said we gotta show everyone how to make them. And I gotta be honest, I like them way more than I care to admit. So we just have some lettuce and some cucumber right there on the regular rice base that we have here. If you don't know how to do that, please click on the link and see our other video. We show you how to make rice. No problem. And here we just have some tuna fish that's mixed up with some mayonnaise. You can do that to your own taste, salt and pepper. I'm sure most of you know how to make tuna fish at home. And really these are super simple. You just put the ingredients together like so, and then roll the rice. And then roll like so. And really there's not much to these, but these taste great. They're fantastic. Every time we would go out for sushi in Japan, we'd always be sure to order them. These things are... I kind of compare them to like the french fries of Japan, because they're everywhere. And I'm kind of surprised they're not popular here in the U.S. either. But once you get it rolled over, you get your super sharp sushi knife, and you just go ahead and cut it. You'll notice that our knife is pretty long, so it knocks the sushi gate quite a bit. But we're just cutting these rolls like so, wiping the knife every time. And that rag has a rice vinegar water mixture that keeps the rice from sticking to the knife. And helps the knife cut through it, just like butter. So, yeah, I've probably eaten more of these rolls than anything else, and I was in Japan for a long time. Just because they're good, and like I said, they're everywhere, and everyone loves them. And they're really simple to make at home too. So, if you're looking for something simple and fun to make, these are certainly it as well. Kids love them too, and some people are a little squeamish about seafood loving as well. So, here they are. I hope you enjoy them as much as we do, because these things are awesome. So, thanks for watching. We appreciate likes and comments. ", "duration": 124.83, "segments": [[6, 25], [25, 41], [41, 65], [66, 107]], "seg_text": " ", "pure_cap": "place lettuce and cucumber in a line on the sheet. place the tuna in a line on the sheet. roll up the sheet and squeeze the roll. slice the roll into pieces"}, {"image_id": "mer7ECSKflk.mp4", "caption": " add beer lemon juice worcestershire sauce sliced garlic and black pepper to make marinade marinade the meat grill the meat heat up the tortillas dice the meat place guacamole meat sauce onions parsley and lime juice on the tortilla", "id": 311, "seg_prompt": "299 ; 7, 28 ; 41, 81 ; 92, 140 ; 167, 180 ; 192, 210 ; 218, 246..........................................................", "asr_text": " All right, let's make our marinade for our carne asada. We've got half a cup of beer, juice from one lime, one and a half tablespoons of Worcestershire sauce, two cloves of garlic that I've sliced up, and some freshly ground black pepper, about a quarter teaspoon. All right, I've got my skirt steak here. This is about a pound and a quarter, and all I'm going to do is I'm going to cut it up into some manageable pieces. I'm cooking this on the hibachi grill so I don't have a lot of room to work with, so I'm just going to cut this in like four pieces. All right, so after we get our skirt steak cut up, we're going to put it in this bag. You want to make sure you've got plenty of room here for adding your marinade. Anyway, we're just going to throw our marinade in here, and we're going to massage this. We're going to put it in the refrigerator for two, three hours, and about every half hour we'll go by, turn it over, and then we'll put it back in the fridge. And I'm just going to push out most of the air before I completely seal this up. And about one hour before we throw the meat on the grill, we're going to take it out of the refrigerator and let it just start to warm up. Now, don't forget, we need to take the salsa out too and let it warm up. All right, our hibachi grill is ready, and we're going to put this meat on here, fat side down, so that we can cook most of that off. All right, now that we've got a good sear on this fat layer, we're going to move these things off to one side. Now, in case you guys are curious, this is a custom yakitori grill. It's made by Manuel of El Rabbits Barbecue. I will put a link to his Facebook page and show more information, and you guys can follow the link and get in touch with him if you're interested in having one. He can make it any link that you want. This grill cooks nice, it gets hot, but it's not super hot. It's got a nice, steady temperature, just perfect for doing stuff like this. Anyway, I'm putting on here what they call Mexican onions. They're actually immature onions, and I'm going to put a couple of serrano peppers on here as well. We're just going to kind of blister this up. And after our onions and peppers get all blistered up, we're just going to take them off the That's pretty self-explanatory. Look at here. All right, to make some room for cooking our tortillas, we're going to move this meat to one end of the grill. All right, and on this end, we're going to put a couple tortillas, and we're going to just put some spots on both sides of them. And then whenever they get some spots on both sides, we're going to take them off, and we're going to tent them in some aluminum foil. That'll help them steam, keep them nice and flexible. And we're just going to keep cooking these until we have all we need. And then when our meat's cooked to the desired doneness, we're going to take it off the grill and let it rest for a few minutes. All right, it's time to cut up our meat. Now, notice the grains run in this direction. We're going to do our first cut that same direction. All right, now our final cut is going to be against the grain, and that'll help keep the meat nice and tender for our tacos. All right, so first thing I'm going to do is I'm going to put some guacamole on our tacos. And then we're going to put some of our grilled skirt steak on here. All right, now we're going to add some of our taqueria-style salsa. A little bit spicy, but it's not too bad. All right, we're going to put a little diced onion on these things. All right, I'm putting some cilantro on here. I know some people hate it, but I happen to love it. I guess it's one of those love-hate things. And to really make these things pop, I'm going to squeeze a little fresh lime juice on here. And to our plate, we're going to put one of our onions and one of our serrano chilies, just for a little fire. All right, and to taste these tacos, I have my beautiful daughter, Annabelle, here. And I had to say that because Daddy Cooks did a really nice job of introducing his daughter in a video, and somebody saw it and reminded me I've never said anything nice about her on camera. See what I've got to put up with? Anyway, she's going to taste our tacos for us and let us know what she thinks. This beautiful daughter will accept this taco. That's all I'm going to get. ", "duration": 299.67, "segments": [[7, 28], [41, 81], [92, 140], [167, 180], [192, 210], [218, 246]], "seg_text": " ", "pure_cap": "add beer lemon juice worcestershire sauce sliced garlic and black pepper to make marinade. marinade the meat. grill the meat. heat up the tortillas. dice the meat. place guacamole meat sauce onions parsley and lime juice on the tortilla"}, {"image_id": "nF67_d1HHnI.mp4", "caption": " add the flour to the mixer add dried active yeast into water and mix it add salt to the mixer and blend pour the yeast mixture into the mixer roll the dough place the dough in a bowl and cover with a towel uncover the dough and remove the air grate the cheese and cut the bread into slices spread mustard on a bread slice sprinkle grated cheese some oregano powder and black pepper and place a slice on top brush the bread with butter and place the sandwich on the pan", "id": 312, "seg_prompt": "484 ; 53, 60 ; 61, 72 ; 75, 77 ; 93, 118 ; 150, 166 ; 167, 173 ; 189, 213 ; 288, 294 ; 323, 351 ; 364, 389.......................................", "asr_text": " Now, there's every chance you've been sent here by a loved one because you're a keen baker but you haven't got the dough balls to back it up. So this video is going to show you all the tips to making a classic white bloomer loaf and then we'll use it in the perfect grilled cheese sandwich because, let's face it, everyone loves to smell a freshly baked bread but yours stinks, oh. A grilled cheese sandwich, it doesn't get much easier than that. It's bread, it's cheese, it's butter, it's pretty much it. However, you guys suggest that you make it a little bit more difficult for me and I learn how to make my own bread. So here we go, homemade grilled cheese, let's go. So we're going to make a basic bread dough and once you've nailed this, you can make so many different breads. This is 500 grams of strong flour so high gluten content makes the bread really, really soft, spongy, absolutely perfect. It goes into our machine, you can do it by hand but actually this takes all the fuss out of it. And the thing that makes bread rise is yeast, so we've got dried active yeast and all we need to do is pop that into a little bit of water just to begin to activate it. That just room temperature water? Yeah, kind of body temperature, so it's too hot, it'll kill the yeast, too cold, it'll just take longer and then season your bread. We are going so basic, this is a white bloomer. So about a teaspoon of salt into there, don't add it into the yeast because it has a tendency to sort of denature the yeast because of its pH levels. Okay, but two sciency, all you need to know is keep the salt separate from the yeast. Nothing you've ever done has been two sciency. Right, clamp it down, switch it on and then pour in this. You may not need all of it, so go sort of seven eights, leave a little bit back. A bit more, perfect, now you can do this by hand, but ideally in the machine it needs about five minutes of kneading until it's soft and elastic, if you do it by hand it might take as much as ten minutes just because of the way you work it. So it hasn't quite all come back together, so dribble a little bit more liquid in, you can't take it out, so it's best to hold some back and add it more if you need it. Every flour behaves slightly differently, speed it up, get some elbow grease in there. There we go, you can switch it off, lift it up, and this is the kind of elastic dough you want, it just slides off the dough hook, and if you pick it up, a little bit of flour if you find it too sticky. It is a little bit sticky. Just so you can handle it. I want to have a feel of this, because I want to, okay, so it is that sort of like elastic-y stretchy dough that sort of comes back on itself, doesn't it? Yeah, and that's the gluten in there. When you're working with dough, don't touch any part of it too long, it's like a hot potato, keep it moving and then it will never stick to your hand. So what you need to do is just kind of fold it in on itself, so you're just tucking the inside in, you see the way you're just sort of rolling and tucking, and then take the bowl off without the hook, mushroom, and then once you've got a nice round smooth bit of dough, place it into your bowl, cover it with a tea towel, and that just keeps the dust and insects out, that allows the air and the yeast inside to breathe, and leave it in a warm place, like room temperature basically, for about an hour to an hour and a half, and what will happen is this, it expands, you really think you can see it there, it's really ballooned up, and that's the carbon dioxide that comes out of the yeast, at this point, we knock it back, so literally just pull it away from the edge and knock all that air out, but what you've done is add so much flavour and lightness into that mixture, bring it all together again into a bowl, and this time again you want to tuck the outside back into the middle, and then make it kind of loaf shaped, we're going to make a classic bloomer, drop it into there, smooth side up, beautiful, look at that, and that is your bread, now it's important to leave it covered under a tea towel for another hour, and that will allow it to double in size, and it kind of balloons up, so it will be right up here, at that point you can cut some slashes across it, and place it into an oven, now the key to baking an awesome bloomer and getting the best, what's the best part of the bread? The crispy bit, the crust, so get yourself a tray of water in a hot oven, 223 celsius, and a tray of water in the bottom, place it into the oven at 220, cook it for 15 minutes, then without opening the oven just turn it down to 180, and cook it for another 25, so it needs 40 minutes in total, 15 minutes at a high temperature, 25 at a low temperature, and the pan of water in the bottom kind of helps steam and create an amazing crust, and then we can use it to make the best grilled cheese sandwich ever. White bloomer made, and remember once you've nailed this bread recipe you can do so many different things with it, you can add so many different flavours, make it your own, shake it, buns, rolled, plaits, we've gone for the classic, I'm going to slice two doorstep sized slices out of this, good sort of 2cm thick, and you're going to get the cheese ready, two cheeses, you guys said a mixture of cheese is good, so cheddar and gruyere, you grate those up. We have cheese. Awesome, now remember that pan of water we had in the oven, that's what gives you that amazing crust on the bread, try that, I'm not sure much beats, fresh bread. Bread is the death of me, seriously, I literally sometimes sit in on a Saturday and eat a whole tiger loaf. I can't believe it. Wow, that's a good night in. Now for the inside of the sandwich, open it out like a book, and on the inside I want you to spread some mustard, so this is English mustard, it's quite fiery, just a little scratching, but it really helps with the cheese, plus when it melts and goes all gooey you get that little line of yellow mustard kind of oozing in there as well. The gruyere is really stringy, the cheddar is full of flavour, so we're going to pile that on top of one side of here, and then a couple of other flavours that you guys suggested, a pinch of oregano inside, like so, and black pepper, beautiful. Live back on, and then the key to grilling the awesome grilled cheese sandwich is pan So we're not actually going to grill it. There's a severe lack of grill there. However, the important thing is not to pan fry it in oil or butter, but to butter the So soften butter with a pastry brush to recap, mustard on the inside, butter on the outside, then into the pan, butter side down, there we go, and then you've got a whole other side that also needs buttering. The key here, dry non-stick pan, not too hot, you don't want that bread to burn before the cheese in the middle has time to ooze, so a medium heat, and you want to give it about three, four minutes to go beautifully crispy and golden on one side, then we can turn it After a couple of minutes, we can turn this, and what you're looking for is that, golden crispy, and for the last minute, just pop a lid on, and what that'll do is trap in all the steam and heat, and make sure the cheese is super oozy in the middle, but it will still be crispy because you're frying it on either side, and here we go, and it might sound like a lot of effort, but this is the best version of the simplest comfort food ever, listen to this crunch as we cut into it, and look at that cheesy goo on the middle, you can see the mustard in there, stir it with a chutney of choice, just for a little bit of tartness, but that is an incredible grilled cheese sandwich, sorted. Get the chops around that and tell me, is that one of the best cheese sandwiches you've ever tried or what? I'm going to try it, I'm going to put this in my happy place. Oh man, that is incredible. Little flecks of flavour, so good. Now, if you guys know anyone, friends or family, who consider themselves kind of master bakers but haven't cracked the perfect loaf, then please do share this video with them, so they can see how to make an amazing bloomer, and then use it in cheese toast. ", "duration": 485.0, "segments": [[53, 60], [61, 72], [75, 77], [93, 118], [150, 166], [167, 173], [189, 213], [288, 294], [323, 351], [364, 389]], "seg_text": " ", "pure_cap": "add the flour to the mixer. add dried active yeast into water and mix it. add salt to the mixer and blend. pour the yeast mixture into the mixer. roll the dough. place the dough in a bowl and cover with a towel. uncover the dough and remove the air. grate the cheese and cut the bread into slices. spread mustard on a bread slice sprinkle grated cheese some oregano powder and black pepper and place a slice on top. brush the bread with butter and place the sandwich on the pan"}, {"image_id": "NkU9HSI1S9k.mp4", "caption": " add kaffir lime leaves and lemon grass stalks to a pot of stock add few slices of fresh ginger and some chile pepper slices remove the herbs add chicken cherry tomatoes and mushrooms garnish the soup with cilantro leaves", "id": 313, "seg_prompt": "284 ; 72, 154 ; 159, 168 ; 179, 189 ; 190, 199 ; 222, 227..............................................................", "asr_text": " A 15-minute Thai soup. This is hot and sour chicken soup, otherwise known as tom yum gai. Hi, this is Jayden from steamykitchen.com. What's so awesome about Thai food is that they combine many different flavors in one There's spicy, sour, savory, sweet, and in this soup recipe, it has all of those flavors Out of all the soups in Thai cuisine, this is probably the most popular soup. This recipe is from Everyday Thai Cooking by Katie Chin. The flavor of this hot and sour chicken soup comes from fresh herbs. The first of these herbs is actually a leaf. This is kaffir lime leaf. If you tear this leaf in just a small place and put it next to your nose, oh my goodness, the fragrance of this kaffir lime leaf, the aroma is just incredible. Tear the leaf in a few places so it can release all of its flavors and aroma, but don't tear the spine of the leaf. This way, the leaf stays whole. There is so much flavor and aroma in the oils inside the leaf, and you want to make sure you expose that as much as possible. The second special herb is lemongrass. The lemongrass, along with kaffir lime leaf, together are quintessential herbs of Southeast Asian cuisine that give dishes a bright, sweet, and herbaceous flavor and aroma. To release the flavors of lemongrass, you're only going to use the last six inches of the The leaves of the lemongrass have nothing to do with flavor. It's all in the stalk near the root. These recipes will have you slice the lemongrass very, very thinly, or in this case, bruise So I like to cut it into smaller slices and then take the back of my knife and just kind of pound it a bit just to release all of the fibers, to loosen the fibers and release its flavors and oils. I'm lucky enough to have, in my growing in my garden, both of these. However, you can find them at the Asian market, and if you're nowhere near an Asian market, here's your substitution. Take a lime and a vegetable peeler and peel the lime. You're going to use the lime peel as a substitute for both kaffir lime leaf as well as lemongrass. I like to bruise the lime leaf a bit as well before I throw it into the stalk. This helps release the oils and the flavors in the peel as well. Oh, I forgot to tell you, I'm using chicken stalk as the base. Add a few slices of fresh ginger and a couple slices of hot chili pepper. All of these aromatics are going to simmer with the chicken broth for about 10 minutes, and then we're going to scoop them out and discard them. You might want to taste the soup right now. If you like it a little more spicy, keep the chili pepper in until just before serving and then you can remove everything. So take a strainer and take out all of the aromatics. All of the flavor has been infused in the chicken broth already. Now we're going to add the chicken. This is boneless, skinless chicken thigh. You can use breast if you want, but I actually prefer chicken thigh, dark meat chicken in Another very, very popular Southeast Asian seasoning is fish sauce. There's unfortunately no substitute for fish sauce. You can find fish sauce at most grocery stores these days in the Asian section. Okay, here comes the sour part of the soup. This is freshly squeezed lime and simmer until the chicken is cooked through and then I like to add fresh cilantro leaves in the soup as well and stir that in once the soup is done cooking. There are so many ways to personalize this soup. You can use shrimp along with the chicken or just use shrimp instead. You can also make a vegetarian version by just using vegetable broth and instead of adding chicken breast meat, add more vegetables in. Also instead of using canned straw mushrooms, use fresh thinly sliced mushrooms. For the full recipe or you have any questions at all, head over to steamykitchen.com slash I love hearing from you, so if you try this recipe, let me know. If you love my video recipes, make sure you subscribe to my YouTube channel. My brand new cookbook, Steamy Kitchen's Healthy Asian Favorites, just came out. I hope you have a chance to pick up a copy. There's over 100 Asian recipes that are easy, they're healthy, they're good for you, plus tons of photos. ", "duration": 285.0, "segments": [[72, 154], [159, 168], [179, 189], [190, 199], [222, 227]], "seg_text": " ", "pure_cap": "add kaffir lime leaves and lemon grass stalks to a pot of stock. add few slices of fresh ginger and some chile pepper slices. remove the herbs. add chicken cherry tomatoes and mushrooms. garnish the soup with cilantro leaves"}, {"image_id": "F-Pgf8bXDpQ.mp4", "caption": " cut parsley butter and garlic and add salt mix the butter mixture by hand fill a shell with some of the butter mixture add an escargot to the shell fill the rest of the shell with the butter place the shells in a tray", "id": 314, "seg_prompt": "156 ; 50, 69 ; 71, 92 ; 104, 109 ; 110, 112 ; 113, 120 ; 122, 125..........................................................", "asr_text": " Okay, have you ever had escargot? That's what you get. Very nice escargot. So we are going to mix butter. So you have to pick this butter or that one. Select that one. And the shell. I like to cook that in a shell. It's much better than, you know, you can use those or those. But it's so nice in a shell. So we are going to use a mix of butter, salt and parsley. And mix the mix and put that in a shell. So, garlic, parsley, Oh, forget something. It's the salt. And you mix everything. It doesn't work. So, take your hand. That's going to be great. And now that's a very, very complicated part. You take a little bit of butter. One escargot with butter. And that's what you have to do for all of them. At the end, that's what we have. So, some escargot in a shell and some without the shell. Put that in the oven and see what you got. At the end, that's what we have. The escargot in a shell or without shell. It's going to be delicious. ", "duration": 156.5, "segments": [[50, 69], [71, 92], [104, 109], [110, 112], [113, 120], [122, 125]], "seg_text": " ", "pure_cap": "cut parsley butter and garlic and add salt. mix the butter mixture by hand. fill a shell with some of the butter mixture. add an escargot to the shell. fill the rest of the shell with the butter. place the shells in a tray"}, {"image_id": "uf65nfh6X2U.mp4", "caption": " add butter to a hot pan to melt add onions and cook until brown add the cinnamon stick cloves and bay leaf to the pan add garlic paste to pan and stir add bell pepper and tomatoes to pan mix spices into the yogurt add the yogurt mixture to the pan add coriander leaves and sugar to the pan add the cooked rice and vegetables to the pan and mix add salt and water to the pan add more coriander leaves to the pan cover pan with lid remove lid and transfer contents of the pan onto a plate garnish plate with cottage cheese and coriander leaves", "id": 315, "seg_prompt": "309 ; 44, 53 ; 54, 69 ; 70, 75 ; 92, 103 ; 104, 109 ; 122, 145 ; 148, 154 ; 162, 167 ; 176, 211 ; 214, 220 ; 238, 240 ; 246, 252 ; 254, 272 ; 273, 286..........................", "asr_text": " Hello and welcome to Rajshri Food. I am Lucci Birani and in this episode I am going to make a very popular rice preparation called the Veg Biryani and this is the easier version of it. So let's take a look at the ingredients. 2 and a half cups of boiled rice, half green capsicum cut lengthwise, one onion cut lengthwise, half tomato de-seeded and chopped, one cup boiled vegetables, coriander leaves, one tablespoon curd or yogurt, one teaspoon biryani masala, one tablespoon butter, one teaspoon garlic paste, half teaspoon sugar, salt to taste, one teaspoon Kashmiri red chilli powder, one piece cinnamon, three cloves, one bay leaf. Cottage cheese for garnishing, optional. So let's get cooking. I am going to heat a tablespoon of butter. I am going to throw in my onions. I am going to cook these onions till they are nice and brown. With the onions I am also going to throw in my cinnamon stick, cloves and bay leaves. The onions are nice and brown and I am going to add the garlic paste, cook it well, throw in the capsicum and the tomatoes. Cook this for 1 or 2 minutes. While my onion mixture is cooking, I am going to mix my spices in the curd, biryani masala and the red chilli powder and mix this well. Now I am going to add the curd mixture to the onions. Let's cook this for a minute. I am also going to throw in some coriander leaves, sugar and mix this. Add the rice and the boiled vegetables. I have taken French beans, carrots, cauliflower, peas and potatoes. Make sure all the rice and the vegetables are coated well with the masala. I am going to add in the salt and a little bit of water, just around 2-3 tbsp. It helps in coating the masala easily. A little more of coriander leaves and I am just going to cover this and let it simmer for 2-3 minutes. The biryani is ready. Let's plate this. You can also use grated cottage cheese for garnishing. It also gives a nice texture to the rice and coriander leaves. This is a mouth-watering rice preparation. You can serve it with raita or just plain yogurt. Do try it at home and don't forget to subscribe. See you in the next episode. Take care. Bye-bye. ", "duration": 309.33, "segments": [[44, 53], [54, 69], [70, 75], [92, 103], [104, 109], [122, 145], [148, 154], [162, 167], [176, 211], [214, 220], [238, 240], [246, 252], [254, 272], [273, 286]], "seg_text": " ", "pure_cap": "add butter to a hot pan to melt. add onions and cook until brown. add the cinnamon stick cloves and bay leaf to the pan. add garlic paste to pan and stir. add bell pepper and tomatoes to pan. mix spices into the yogurt. add the yogurt mixture to the pan. add coriander leaves and sugar to the pan. add the cooked rice and vegetables to the pan and mix. add salt and water to the pan. add more coriander leaves to the pan. cover pan with lid. remove lid and transfer contents of the pan onto a plate. garnish plate with cottage cheese and coriander leaves"}, {"image_id": "yqpMSBZaNno.mp4", "caption": " crush some hazelnut pre roasted in the oven and put them in with the watercress in a bowl add some vinegar toss and mix all together well on a plate arrange thinly sliced apple pieces and place the mixed salad on them cut the foie gras and season with salt and pepper and cook in a hot pan plate the pieces of black pudding along with salad place the cooked foie gras on the salad along with fried potato wedge and serve", "id": 316, "seg_prompt": "220 ; 5, 15 ; 19, 27 ; 33, 48 ; 57, 84 ; 94, 103 ; 128, 131..........................................................", "asr_text": " You're not paying attention. First time I've ever made it to your loss for words. Okay, what are you doing now? I'm crushing some hazelnuts which have been roasted in the oven and I'm putting them in the watercress. And then I'm going to add some of my lovely vinaigrette that I make. Yes, okay. I'm with you so far. Okay. Yeah, okay. Roll that around. It's beginning to look really pretty. I can see how this is coming together. Because you get this lovely lovely sort of fresh tasting crisp apple. Right, excuse me. Sorry, sorry, sorry, sorry. A little bit of sweetness in there. The pepperyness of the watercress. Absolutely right. The crunchiness of the hazelnut. Am I getting well so far? Sweetness of the apples as well. So sweet and sour, you see. And sweet and sour. Last but not by name, please. The foie gras. God, I was going to get worried about that. But you're never going to see it. Just warm the knife. Oh, this is a chef-y trick, isn't it? Yes. You stick it in the flame and then it just helps slice through it and seal it in. That's right. You just season that. Salt, bit of pepper. Now we're going to cook the foie gras. The foie gras just goes in when it's really, really hot enough. Yeah. Clouds of smoke and it immediately starts losing some of its fat. But this is part of the nerve of the chef. You don't turn it over. You don't immediately panic. You just leave it there. Absolutely right. And yeah, OK, put another one there. And label on the black pudding, which is quite soft, isn't it? French black pudding. It is. Very crumbly. Crumbly and very delicious. Easy to eat. I think this is going to be, this brings together some more absolutely favorite things. I love black pudding and unlike you, I'm very fond of English black pudding. But anything with a slice of foie gras, I feel slips down. It has a real sense of luxury to it. Yeah. No, I mean, this is one of my favorite little salads, this one. OK, so a little dribble of the oil and then what do you think with all that fat that's come out? Nothing at all. Don't save it for roasting ripped potatoes in. Not when it's burnt. So just throw that away. There you go. Voila! And what the French would call a cheider. John, does this taste as good as it looks? It tastes better than it looks. It looks very, very pretty. I'm going to use it. You've got a big enough knife. I'm going to use a big enough knife because I think it's easier to slice through things. You have to have a bit of everything on one shovel full. OK, I'm going to do that. One, two, three. OK, all together. And then whack. And then, mm. Sensation. Soft, rich, supple, clever. A little ping at the end. Oh, absolutely delicious. Top. And speechless. Hello, David. Have you ever imagined? This is delicious. I love vodka. Black pudding is something that, I don't know, they look a bit old, but it's delicious. Doesn't it? And everything works together so beautifully. You didn't know that pig's blood could taste so good. Exactly. John? Hey. Are you pleased with it? I'm in love with myself. Are you? So good. The beginning of a lifelong romance and there's no disappointment. Yes. OK. Well, I think for once, we'll agree with you. Thank you. To make John's fabulous signature dish, you'll need to pick up some foie gras and some black pudding from a fine deli counter or butcher. For the vanilla apples, you'll need granny smith apples, caster sugar and the vanilla part. To make the salad, you'll also need to buy watercress, sherry vinegar, ground nut oil, hazelnut oil, hazelnuts and garlic. ", "duration": 220.67, "segments": [[5, 15], [19, 27], [33, 48], [57, 84], [94, 103], [128, 131]], "seg_text": " ", "pure_cap": "crush some hazelnut pre roasted in the oven and put them in with the watercress in a bowl. add some vinegar toss and mix all together well. on a plate arrange thinly sliced apple pieces and place the mixed salad on them. cut the foie gras and season with salt and pepper and cook in a hot pan. plate the pieces of black pudding along with salad. place the cooked foie gras on the salad along with fried potato wedge and serve"}, {"image_id": "dB4SW9-y13U.mp4", "caption": " fill a pan with oyster sauce cooking wine hoisin sauce soy sauce sugar chicken broth vinegar chili sauce sesame oil add minced garlic and ginger to the pan and stir add cooking wine soy sauce an egg and garlic to a bowl of chicken and mix add corn starch to the chicken and mix add vegetable oil to the chicken place the chicken pieces into a pan of hot oil remove the chicken from the oil pour the sauce into a pan and add green onion add corn starch slurry to the sauce and mix add the chicken to the sauce and mix", "id": 317, "seg_prompt": "341 ; 23, 71 ; 72, 94 ; 108, 145 ; 153, 161 ; 167, 172 ; 182, 195 ; 197, 210 ; 239, 260 ; 265, 271 ; 272, 285..........................................", "asr_text": " Hey everybody and welcome to The Wolf Pit. Hey, tonight we're going to make some General So's Chicken and this has been a very requested recipe so I'm going to go ahead and give it my best shot and see how it turns out. So we're going to start off with one quarter cup of oyster sauce, one quarter cup of Shaoxing Chinese cooking wine, one tablespoon of hoisin sauce, a half a cup of soy sauce, one cup of white sugar, one and a half cups of chicken broth, a half a cup of vinegar, quarter cup of chili sauce, a tablespoon of sesame oil, a tablespoon of fresh minced ginger, a tablespoon of fresh minced garlic. We're going to bring this up to a quick boil to melt the sugar and get the ginger aromatic with the garlic, combine everything here. So this is basically our sauce. Once it comes up to a boil, we're going to turn it off and let it sit and then get our Alright, we're going to go ahead and get our chicken ready and this is about three pounds of boneless, skinless chicken thighs that I've cut up into bite sized pieces. We're going to start off with a quarter cup of Chinese cooking wine, Shaoxing wine, about a tablespoon of soy sauce, one large egg, and a little bit of granulated garlic, about let's say about a tablespoon. Now we're going to get our hands in this and mix it up. Alright, our chicken's been marinated in the fridge for about 30 minutes and we're going to go ahead and add about one cup of corn starch. Alright we're going to get our hands in here and mix this up until it's all well coated. Alright, once all the corn starch is combined, we're going to add about two tablespoons of vegetable oil and this will keep the chunks from sticking together. Alright we have our oil right around 350 degrees so we're going to go ahead and start putting our pieces in. We're going to probably do about ten pieces at a time. You don't want to overcrowd the pan. Alright, we're going to let that cook for about four minutes, alright for about four minutes our chicken is done. We're going to get this out of here, nice and golden brown and crispy, go ahead and get another batch in here. Alright, we've got our second batch of chicken done and we're going to continue this process until all our chicken is fried and crispy and golden brown. Alright we have all our chicken thighs fried up, now we're going to go ahead and get these dressed with our sauce and put it over rice. Alright, we're ready to go ahead and get our meat dressed up so we're going to pour in some of our general soda sauce. By two cups of general soda sauce, I know we're going to add about a half a cup of green onions, the whites and the greens. Alright after our general soda sauce has come to a boil, we're going to add in about a cup of cornstarch slurry and this will thicken right up. We're going to go ahead and get this coated up. Alright our general soda sauce is done, let's go ahead and get this plated up. Let's give this a try and see how it turned out. Look at that, pitiful. Still crispy, very sweet, spicy, salty, this is really really good. Let's try one more piece here. This turned out way better than I thought it would, look at that, beautiful, got a little bit of sauce on my finger there, beautiful, absolutely delicious. Well, I really hope you guys give this a try, thank you very much for watching and we'll see you next time. ", "duration": 341.33, "segments": [[23, 71], [72, 94], [108, 145], [153, 161], [167, 172], [182, 195], [197, 210], [239, 260], [265, 271], [272, 285]], "seg_text": " ", "pure_cap": "fill a pan with oyster sauce cooking wine hoisin sauce soy sauce sugar chicken broth vinegar chili sauce sesame oil. add minced garlic and ginger to the pan and stir. add cooking wine soy sauce an egg and garlic to a bowl of chicken and mix. add corn starch to the chicken and mix. add vegetable oil to the chicken. place the chicken pieces into a pan of hot oil. remove the chicken from the oil. pour the sauce into a pan and add green onion. add corn starch slurry to the sauce and mix. add the chicken to the sauce and mix"}, {"image_id": "8pYjtrt5Kbg.mp4", "caption": " add the spices and curry leaves to the pan grind the ingredients mix the flour with the squid fry the squid in oil in a pan add the garlic onion and curry leaves to oil in pan add the crushed ingredients to the pan stir in the squid", "id": 318, "seg_prompt": "233 ; 49, 67 ; 76, 81 ; 86, 109 ; 125, 149 ; 153, 166 ; 166, 169 ; 192, 202......................................................", "asr_text": " hello friends today I'm going to be preparing a crispy peppered calamari and this is one of my favorite recipes for summer monsoons it was totally yummy and very tasty let's look into the ingredients and get started I've taken 250 grams of split since I'm the only person who eats in the house I'm just using 250 grams it's cleaned and cut into rings and I've reserved it it's thoroughly washed we also need one small onion or a shallot finely chopped two sprigs of curry leaves and ten pods of garlic for the masala powder we need one tablespoon of peppercorns half a teaspoon of cumin seeds one dried red chilies and two sprigs of curry leaves again we will need all-purpose flour and corn flour as per the requirement you will need to eyeball it and add it to the squid while we are marinating the squid now first and foremost what I'm going to do is in a small fry pan I've placed it on a very low flame I'm just going to go ahead and add the spices and the curry leaves and start dry roasting it I'm going to constantly stir this because if it burns you're going to have a very bitter taste once you prepare the masala powder make sure you keep stirring this on a very low flame once the cumin starts to splutter just switch it off and add it to a mortuan pestle and just grind it into coarse powder if you do not have a mortuan pestle use a coffee grinder this will be about one and a half tablespoons of powder so that's about it now to the squid I've cut thoroughly wash the squid and to the squid I'm going to go ahead and add the all-purpose flour and corn flour now the all-purpose flour you can add about three to four tablespoons the squid needs to be coated thoroughly with the all-purpose flour and the corn flour because if you're going to fry the squid it's going to splutter a lot in the oil so make sure the squid is thoroughly coated with the corn flour and the all-purpose flour I've also added salt and pepper you can leave this for five minutes on your countertop and just check the moisture content and add little bit of extra all-purpose flour if needed now once that is done I'm just going to go ahead and heat the oil and start adding the squid to it and fry it just for a minute that's about it not more than that you do not fry it as I'm doing it in a small fry pan so once the squid is fried nicely for a minutes time I'm just going to remove it from the oil and drain the excess oil in the tissue paper now in a walk I've added two tablespoons of oil to that I'm going to add the garlic onion and the curry leaves I'm just going to toss this and fry this till it turns light pink in color now the recipe in detail for this is posted on my blog blog link will be posted in the above bar below this video you can also visit me on my Facebook fan page like me then and follow me for regular updates I'll be posting a lot of restaurant reviews on Zomato so do visit me on Zomato as well all the links will be in the above bar below this video now I've gone ahead and added the powder that I prepared earlier masala powder I'm just going to toss this a bit if needed you can definitely add excess pepper powder while you're tossing the squid now at this point I'm just going to quickly toss the squid because the squid is already fried and it's cooked if you're going to cook this further it's going to turn into a rubbery mess so make sure you toss this just for a minute time and that's about it you're going to add some salt as per taste and a little bit of pepper powder just for the flavor that's about it I'm going to give this a good toss and serve it up with lime wedges this is an excellent side dish or you can serve this as a starter it's excellent with beer or it's absolutely yummy with any how to lean meal so both give this recipe a try and post your comments friends if you like this video give this video a thumbs up and share this with your friends do subscribe for more such videos I'll be seeing you soon in the next recipe video until then thanks for watching bye bye ", "duration": 234.0, "segments": [[49, 67], [76, 81], [86, 109], [125, 149], [153, 166], [166, 169], [192, 202]], "seg_text": " ", "pure_cap": "add the spices and curry leaves to the pan. grind the ingredients. mix the flour with the squid. fry the squid in oil in a pan. add the garlic onion and curry leaves to oil in pan. add the crushed ingredients to the pan. stir in the squid"}, {"image_id": "4B6j3gYkvr4.mp4", "caption": " peel the skin from the onion and cut the onion into thin slices pour milk on the onions coat the onions in the flour mixture deep fry the onions in the oil sprinkle salt on top of the onions", "id": 319, "seg_prompt": "337 ; 82, 145 ; 175, 179 ; 230, 241 ; 241, 252 ; 278, 286..............................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with you a recipe for what I call like french fried onions or just fried onion strings. Now I know I made onion rings here not too long ago but I wanted to share this recipe with you because it's really, really easy and because Thanksgiving is right around the corner if you know that in America here we love our green bean casserole and most people top it with those french fried onions that come in a can. I think it's my control freakness that comes out when I have to make them from scratch because I don't like using a lot of things out of cans and french fried onions are one of those things I love to make at home and they're so easy. You'll need some onions of course, you'll need some whole milk and then just some flour with some salt, black pepper, granulated onion and paprika and some vegetable oil for frying. That's it, they're really simple, they're really easy but I figured I'd share it with you because I am going to be showing you a recipe for my green bean casserole here very soon and I'm going to top it with homemade french fried onions and I know a lot of people asked me for the recipe so I figured, might as well. Now normally you use one or two really big onions, I don't have any really big onions so I'm just using the biggest onions I have and what I'm going to do is I'm going to cut the top and bottom and then just get rid of the very first layer and now I know most people use buttermilk and I use buttermilk when I make my onion rings but the point about these for me is that they're so thin and they hardly have any real thick coating on them keeping them super, super crispy and I feel like buttermilk is too thick and it coats the onions too much, it's just my thinking. So what I'm going to do is thinly slice these onions. I want these onions to be as thin as I possibly can manage, that's just because that's how I like them, that's how they should be, they don't have to be perfectly round, you just want them to be as thin as you can manage. I don't really use a mandolin because I really find mandolins to be really dangerous, I did cut myself once, I cut off a good chunk of my thumb so I haven't really used one since so I just say get it as thin as you can with your knife, do your best. As you can see I went kind of on an angle here a little bit to get some thinner strips, I'm only going to do one for it today just because there's not many, I'm really upset right now, onions always make me cry, I can't help it. The key is to really get them as thin as you can and then I just take my little rounds and I kind of make a little slit in them like this so that when they fry it's just a whole lovely thin string of goodness. And now I'm going to cover these with some milk, just whole milk, and these are going to sit in the milk for about an hour or so and then when there's already I will show you the next step. My onions have been soaking for about an hour, I've got some vegetable oil up to 375 degrees in a little pot here and now all I'm going to do is just stir my flour together with my paprika and my onion powder. Now I like to add onion powder especially in this because I feel like when you taste those french fried onions it really tastes like onions and I want to kind of get, you know, it's like a hum on the back of your mouth when you're tasting this because they're soaked in milk so a lot of the onion flavor does come out but trust me when I tell you these are going to be fantastic. So what I'm going to do now is I'm going to do this a few at a time, I also have a plate here with some paper towel just to catch when I put them on, I don't want any of the oil and I just take a few at a time and as you can see they're not sort of heavily, heavily coated, they're just lightly coated, put that into my hot oil and let those cook for a few minutes until they're really nice and crispy and then when they are done that will take no time and when they're ready just put them on your paper towel lined plate and just keep them all going. Last batch and of course I don't have to tell you that we've already been snacking on them, they're so good. That's the thing about when you're working with fried food which is why I do not do it very often at all, you tend to never leave the scene of the crime, I mean you just stand right here and just pick and pick and pick because it's at its best when it comes out of the fryer, it's where the frying oil, you want to make sure you season them some salt as soon as they come out of the oil, taste this one down here, come on, phenomenal, they're delicious, crispy to the max, they don't have a very strong onion flavor which is fabulous if you don't really like that strong flavor but these are going to be perfect as is to munch on on top of my homemade green bean casserole, it is out of this world delicious. Go to laurainthekitchen.com to get this recipe, I hope you've enjoyed spending time with me and I will see you next time, bye bye. ", "duration": 338.0, "segments": [[82, 145], [175, 179], [230, 241], [241, 252], [278, 286]], "seg_text": " ", "pure_cap": "peel the skin from the onion and cut the onion into thin slices. pour milk on the onions. coat the onions in the flour mixture. deep fry the onions in the oil. sprinkle salt on top of the onions"}, {"image_id": "SuK9T9KOBSs.mp4", "caption": " soak beans over night drain water and put in new pot of water and boil chop tomatos into small pieces and put in bowl chop onion into a bowl chop chorizo chop celery add oil to a pan and put in onion and chorizo add celery and salt to pot add tomatos and water to cook add beans into pot and mix add cooked pasta into pot", "id": 320, "seg_prompt": "389 ; 27, 32 ; 33, 66 ; 73, 118 ; 119, 131 ; 132, 170 ; 174, 186 ; 187, 215 ; 216, 255 ; 265, 285 ; 293, 333 ; 338, 362....................................", "asr_text": " Welcome back to Pina Cucina, today we're going to be making Baloti Beans. They are the dry ones that need to be soaked overnight. They are wonderful for a beautiful hearty meal, especially when it's cold. This is what they look like. We need to have this soaking overnight in plenty of water. So I've had mine soaking and then the next day you just drain the water and put some clean water in and you just boil them gently. It should take about an hour and a half, something like that. You'll know when they're tender. They taste yummy. This is very bland, there's nothing in there, just water and a bit of salt. They're splitting a little bit, that means that they're ready. So I'm just going to taste a little bit. So these are ready, that's all we need to do with this one here at the moment. So we're just going to get the sauce ready now. So we're going to get the tomatoes ready. I've used fresh tomatoes this time, so we're going to chop them and I've taken out the Don't ask me why because that's what we used to do and I'm sticking with that. Just cut them into tiny little pieces, that way you get less of the skin. Nobody likes the skin on the tomatoes. Always use beautiful ripe tomatoes when you're cooking them. There's nothing worse than having green tomatoes. The sauce will be very acidic so it won't be nice. Now when I have lots of tomatoes that are very ripe, this is what I do, I chop them up like this and freeze them from when I need them. Because when you're cooking you're telling me you're not going to need a lot of them. As always, we start with an onion. My grandmother used to chop them up in her hands and it was just like this. I think it beats any chopping board. We have one other ingredient in this today, we're going to use some chorizo. It's delicious, it's very very spicy, full of flavour so you don't need a lot. You only need a couple because I'm cooking for four. So this is plenty, we just need it for flavouring. If you can't get this you can always use some speck. Just about 100g or something like that and you just chop it up the same. So I'm just going to chop this up, slice it, you can either take the skin off or leave it on, whatever you prefer. Now the other ingredient that would go well with this is also celery, if you happen to have any line around. And today I have, so it's going in. If that's too thick you can just do it like that, make it smaller. As always we start with putting the olive oil in the pan, now we're always covering the bottom of the pan. Now bring the onion in, it's nice and hot and we just let it go nice and golden. The next thing we're going to drop in is the chorizo. All we need to do with this one is just seal it. And we have the fire on medium so it's not going to cook very violently. So here we go, this is nicely sealed now, I'm going to put the celery in and make sure that you always use the tender pieces of the celery, like the pieces on the inside. I'm going to put that in. This smells divine. Put a little bit of salt, just put about half a teaspoon because the chorizo is quite tasty. One of the key things in cooking is you never ever put too much salt. Just put a little bit at a time and keep tasting. Now we're just waiting for the onion to be translucent and the celery half cooked at Here we go, the chorizo is nicely cooked, they don't take long to cook anyway. This is all done, all we need to do now is just put the tomatoes and here we go. Once the tomatoes are all nicely cooked we add a little water and in 10 minutes they should be ready. Oh beautiful, this is ready, I don't think it needs any water. Usually I need to put a little bit of water because it cooks too much the tomato but today Beautiful, this is ready for the beans now. You can see the tomatoes are all nicely cooked, the skins are all out, now we're going to put the beans in. Now they don't have to be fully drained for this next step, just drain as much as you can with the ladle and just pop them in. We do want a little bit more liquid, this is just perfect for a winter's night. This doesn't have to cook anymore, we're just mixing and blending and we're trying to get the right moisture in here, we don't want it to be too dry because when we put the pasta then it will become dry because the pasta will soak up some of the liquid. Maybe I should have put it into the other pot which I think I will do. This is a little bit small because it doesn't give you any room to put the pasta in. Okay, now the pasta is ready, so all we've got to do is just put it in and blend everything We don't want to drain it because we don't want it to be too dry, so I'm only going to spoon it on with this. Mix it all through and it's ready. If it gets a little bit too dry then you can add a bit of water that we've saved or if you didn't save it, you can use a bit of the water from the pasta. Now every time I cook this, it reminds me of the song That's Amore. You know that bit that Dean Martin says, pasta fa\u00e7on, this is the dish and it is absolutely It's going to make you drool and you're going to want more and more, especially on a cold There you go. Cinocuchino's pasta for jolly. ", "duration": 389.83, "segments": [[27, 32], [33, 66], [73, 118], [119, 131], [132, 170], [174, 186], [187, 215], [216, 255], [265, 285], [293, 333], [338, 362]], "seg_text": " ", "pure_cap": "soak beans over night. drain water and put in new pot of water and boil. chop tomatos into small pieces and put in bowl. chop onion into a bowl. chop chorizo. chop celery. add oil to a pan and put in onion and chorizo. add celery and salt to pot. add tomatos and water to cook. add beans into pot and mix. add cooked pasta into pot"}, {"image_id": "umveZyJ1h1s.mp4", "caption": " combine sea salt chili flakes and dreidel coarsely chop one head of green cabbage discarding the core transfer the chopped cabbage in to the food processor and grind it transfer it to a big bowl process purple cabbage and transfer it to the big bowl grate the carrots and transfer it to the big bowl add diced onion and garlic to the bowl sprinkle salt and mix thoroughly transfer everything into a pyrex bowl mash it down using a potato masher press down hard using a plate and place a weight cover the bowl", "id": 321, "seg_prompt": "597 ; 91, 173 ; 191, 212 ; 213, 228 ; 229, 238 ; 239, 254 ; 262, 279 ; 280, 289 ; 290, 321 ; 389, 412 ; 413, 435 ; 442, 465 ; 466, 482...........................", "asr_text": " Hello folks, today we are sharing our recipe for sauerkraut. Sauerkraut is an essential condiment in German cuisine. It's something that we prepare quite often here at the Raffenhaus. Sauerkraut is composed of two things, salt and cabbage, and they are pickled and fermented for about a week at a time in large batches and it's a great way to preserve cabbage and to have a nice condiment to use for hot dogs or hamburgers or whatever you like. And here's how we make it. I have two cabbages, I've got a red one and a green one. I've also got carrots, onion, garlic, and our flavoring agents which are red chili flakes, a little bit of dried dill, and two tablespoons of sea salt. I'm using one tablespoon per cabbage, that's basically how it works out. And it's quite simple, all we do is we take these ingredients, we chop them up, toss them together and we put them in a big crock and we weigh them down until we get a nice brine and it ferments for about a week. And after that you're blessed with a brilliantly colored sauerkraut and it keeps quite well. So let's get started. Okay, I like to prepare my salt first. Two tablespoons of sea salt, as I said before, kosher salt is another good choice for this. Crasher salt has unique abilities to dry out moisture from vegetables or meats and that could be used also. So I'm going to add some of my chili flakes and then I'll add a little bit of my dried And remember the herbs and spices that you use for this are up to you. I take this and I just crunch it all up together. And if you like sauerkraut you might want to try kimchi recipes as well because there are kimchi recipes that call for all kinds of ingredients, really exotic stuff. The sky's the limit as far as that goes, but for sauerkraut we want to keep our recipe We don't deviate too much from the two basic ingredients which are salt and cabbage. Okay, so I've got that mixed up. Set that aside. Now if we use two heads of green cabbage we'll end up with green sauerkraut. Two heads of the red cabbage will have a nice deep purple sauerkraut. But you combine the two together and you get something that's just lightly pink and it's really quite gorgeous. And so as far as chopping this up it's really quite simple. We're going to chop into big chunks, discarding the core. And we're going to process these in the food processor. So we have that coarsely chopped, going to transfer these to a handy dandy food processor. And that's what we're looking for. And all of our ingredients are going to go into this big bowl. We're going to mix them in the bowl before we transfer them to our big crock to ferment. So again, coarsely chopped into the food processor. Not too much, we don't want to overcrowd it. Doesn't that look nice? Okay, so cabbage is all chopped. It's in our big bowl. We move on to the carrots, gorgeous, gorgeous organic carrots. So that's what we're looking for. And we will add our diced onion, not a lot. And our diced garlic, again maybe a clove. Onion and garlic are rather powerful ingredients so we only use just a little bit just to add that little underlying flavor which I like. And toss it all together. So the salt is going to draw some of that moisture out of the cabbage. The cabbage does have a lot of moisture. So does the onion. Carrots do as well. So the salt will draw out that moisture. And as it sits in that crock we'll put a little bit of weight on it and a brine will start And we want that brine to rise above the vegetables here. And when it sits there's just enough salt that it will prevent any nasty bacteria from growing but not so much that it will prevent lactic acid from being produced. And so the wild airborne bacteria and yeasts will start to work away at the cabbage and it will ferment for about a week. And after that you've got gold. About another pickled things are often fermented in a crock like this, a ceramic crock. And these are nice. I like these. But what I actually prefer is this clear Pyrex dish. Cool thing about the Pyrex is that as this thing is sitting you can check on it every Those look right through that clear Pyrex and you can see how your kraut is doing so it's a nice way to check up on your pickles. Now with our handy potato masher we mash this down. And by doing this we're also helping to release some of the moisture from these gorgeous vegetables. And you'll notice as you press down, see some of that liquid coming up? That's when you know you've done a good job here. And what you want to do is you want to find a plate that's just barely going to fit inside Okay, we'll put that down. You see that brine coming up? That's exactly what we're looking for. Gotta press kind of hard on that. And to keep this weighed down a mason jar seems to do the trick filled with water. And to keep bugs from getting in I like to use a pillow case to cover this with. We'll put that pillow case over. Just like so. And in winter months we like to leave this at room temperature because it's a little bit cool in winter months. We'll leave this at room temperature for maybe 8 or 9 days and that usually is enough time for this thing to ferment properly and to pickle as it should. In summer months when it's warmer if you leave it out at room temperature it might be done in 5 or 6 days. So we'll probably leave this for about 8 maybe 9 days and check on it periodically This is again why I like using the clear dish and the pillow case. I can just kind of peek underneath it and just see how everything's going. So when those 8 days are up we'll check on it. It should be finished. There might be a little bit of mold on the top but we can just scrape that off and we can store them in large glass containers like this. They will stay in the fridge for about a year. Typically you'll eat it before then but this is a great way to preserve vegetables. They really do last a long time. When your sauerkraut is finished the possibilities again are endless. You can put the sauerkraut on just about anything. Hot dogs are nice. Anything, anything barbecue. Hot dogs, hamburgers, steak. It's all fair game. What we like to do is take a loaf of whole grain sourdough. Take your bread which we may toast, we may not. Take a little bit of mayonnaise or maybe a little bit more mayonnaise. And on top of the mayonnaise we add our finished sauerkraut. This my friends is a delicious, delicious little snack. This is how we do it at The Wrath in the House. We hope you try it and we hope you like it. ", "duration": 598.17, "segments": [[91, 173], [191, 212], [213, 228], [229, 238], [239, 254], [262, 279], [280, 289], [290, 321], [389, 412], [413, 435], [442, 465], [466, 482]], "seg_text": " ", "pure_cap": "combine sea salt chili flakes and dreidel. coarsely chop one head of green cabbage discarding the core. transfer the chopped cabbage in to the food processor and grind it. transfer it to a big bowl. process purple cabbage and transfer it to the big bowl. grate the carrots and transfer it to the big bowl. add diced onion and garlic to the bowl. sprinkle salt and mix thoroughly. transfer everything into a pyrex bowl. mash it down using a potato masher. press down hard using a plate and place a weight. cover the bowl"}, {"image_id": "sLFCqYYhrZM.mp4", "caption": " pour olive oil on the italian bread cubes and bake them in the oven mix anchovy paste dijon mustard worcestershire sauce lemon juice and minced garlic add olive oil and parmiggiano reggiano to the dressing and mix the ingredients add some pepper and salt to the dressing and mix well add the baked bread cubes to chopped romaine lettuce in a bowl pour the dressing on bread and lettuce and mix the ingredients of the salad together", "id": 322, "seg_prompt": "417 ; 115, 138 ; 138, 205 ; 205, 244 ; 244, 289 ; 289, 302 ; 302, 329..........................................................", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to share with you my recipe for a classic Now, as some of you might know, I used to work with my dad in a restaurant for a very, very long time, and we always made our own dressing. And the Caesar salad was one of the most popular salads, and the dressing was probably the reason for that. So let me take you over the ingredients so you can get started. You're going to need some fresh romaine lettuce that I've washed, dried and chopped. Some stale bread, preferably Italian bread, that I've just chopped into cubes or bite-sized Freshly grated parmigiano de giano. Some Worcestershire sauce. You're going to need some garlic, a little anchovy paste, Dijon mustard, fresh lemon juice, salt and pepper, and good quality extra virgin olive oil. Now in the restaurant, we decided to, when we came up with the Caesar salad dressing recipe, we made a decision that we were not going to be putting raw eggs in it. Now a real traditional, traditional Caesar salad dressing does have raw egg as an emulsifier just to kind of keep everything together. We didn't want to do that because you're serving it to the public, you know, you don't know who has allergies or who just can't consume raw eggs, so we thought we were going to just omit it and then add in a little Dijon mustard and that's the emulsifier. That's what keeps it all together. So great news, no raw eggs in this recipe and the anchovy paste is completely optional. You do kind of need it for a traditional Caesar dressing recipe, you won't taste the anchovy but it just tastes like a salty background. If you've eaten Caesar salad out somewhere, I'm sure that it has anchovies in it, so if you like that, then chances are you like this recipe. Okay, first thing you want to do is get your oven preheated to 400 because we're going to get our croutons in there because that kind of takes the longest to kind of come What I have here is just some Italian bread, I bought it yesterday so it's a little stale and I'm going to drizzle a little bit of olive oil on them and then just toss it into the olive oil just like so, it's going to give flavor and help it brown. And now I'm just going to put this into the oven and let them cook or bake for about 10 minutes or until they're lightly golden brown and crispy. Now while the croutons are baking away, we're going to make the dressing. I like to make mine in just a big glass jar like this, but it's easy, you can do this in a little bowl obviously. In here, I'm going to put in my anchovy paste in my Dijon mustard, okie doke, and then we're going to put in the Worcestershire sauce, fresh lemon juice, and then for the garlic, you can either mince it really, really finely or you can just use a grater to grate it so that you know it's super, super fine because you don't want to bite down, yeah, we don't want that, you don't want to be able to bite down on a big piece. It keeps going in there, I don't know why, but I'm just going to keep getting it until, there we go, you're mine now, I win. Ok, get it off the back and now I'm going to my little half-moon whisk and I'm going to whisk this all together because I want to make sure that the garlic and the Dijon mustard and the anchovy is well mixed and now while whisking, I'm going to drizzle in some good quality extra virgin olive oil, that looks great, look at that, so now to this, we're going to add in our freshly grated parmigiano di giano, I grate it ahead of time just to save on time. Now I think this is most common for a Caesar dressing but I do know that some places have like a mayo-based Caesar dressing, I personally don't care for that so that's why I make my own because this is how I like it, I control what's in it and that's pretty much how I So now what I want to do is I want to taste it, now I'm not seasoning it yet, I'm going to taste it first, perfect, so I know how much salt to put in because the anchovy paste is of course salty and the cheese is salty so I don't want to go blindly into it and season it, so I'll just give it a slight taste, it's so good, it is just delicious, delicious dressing and you do not trust me, I've said this before to you guys, if you've been cooking for me for a while you know that I do not care for raw anchovies at all, in fact this more traditionally you use anchovy fillets, I use the anchovy paste because there's just no texture, it's just smooth sailing and it just gives it a salty bite, you don't taste So now I'm just going to clean up, get my croutons, put the thing together and we'll My croutons are ready, they don't leave more in the oven for I would say about 10 minutes, oh yeah, so excited, this is one of my favorite, actually one of my husband's favorite salads, I'm not going to pour all the dressing on it because I personally don't like a salad when it's drowned in dressing, I like it when it's just coated lightly. If you want to you can put some more cheese on top, I know I will, but just not just yet, I want to give this a good toss and then give it a taste, I'm excited, my mouth is watering. I will do that when we eat in a little bit, but for now I'm just going to give it a taste, I need some of that piece right there, oh this is going to be a mouthful, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, it's so good, and when you make it, let's see why everybody always loves it, not fishy, not overpowering, it's just perfect, top it with some grilled chicken and you have the best grilled chicken seater salad of life, mmm, I hope you've enjoyed spending time with me, give this recipe a try because once you do, I guarantee you will never buy the bottled stuff ever again, it tastes 10 times better, took 30 seconds to put together and you're going to enjoy it and I promise you that, to get this recipe and others go to www.laurainthekitchen.com, I'm going back for more and I'll see you next time, bye bye. ", "duration": 417.5, "segments": [[115, 138], [138, 205], [205, 244], [244, 289], [289, 302], [302, 329]], "seg_text": " ", "pure_cap": "pour olive oil on the italian bread cubes and bake them in the oven. mix anchovy paste dijon mustard worcestershire sauce lemon juice and minced garlic. add olive oil and parmiggiano reggiano to the dressing and mix the ingredients. add some pepper and salt to the dressing and mix well. add the baked bread cubes to chopped romaine lettuce in a bowl. pour the dressing on bread and lettuce and mix the ingredients of the salad together"}, {"image_id": "5FOX31OK_pU.mp4", "caption": " spread the rice onto the seaweed flip the seaweed over place the crab and celery on the seaweed in a line roll up and press down with the mat cut the roll into pieces", "id": 323, "seg_prompt": "193 ; 73, 89 ; 91, 93 ; 93, 103 ; 103, 113 ; 126, 145..............................................................", "asr_text": " Hi everyone! My name is Leela and welcome to my kitchen. Today I'm making California rolls which are usually filled with a mixture of crab, cucumber and avocado. But instead of the cucumber and avocado, I'll be using celery since my husband doesn't like the others and he just loves the crunch of the celery. Now to wrap the rolls, I'm going to be using these small sheets of seaweed also called Nori. You can usually find these in most Asian markets. Here I'm using the hand roll size. I'll also be using sushi rice. Click the link above to learn how to make this type of rice. And for the filling, some sliced imitation crab meat and sliced celery, I'm using about 5 sticks of each which I've just cut in half. This makes about 4-5 rolls. Now you'll need a sushi mat to wrap these rolls and I've just covered mine in plastic wrap so that it's easier to clean between each roll. Now to start, I'm going to place a sheet of seaweed on the mat. Then I'm going to dunk my hands in a bowl of salt water. This makes the sticky rice not stick to your hands. I usually dunk them each time before picking up more rice. Then I'm going to spread an even layer of rice on the sheet of seaweed. Now the key here is to keep your hands watered otherwise when you press the grains they may split and break which we don't want. You want a nice thin layer. Now once you have your rice on, carefully flip it over. Then place the crab and the celery a little bit towards your end. And using the mat, carefully roll it up, making sure that it's tight and you press as you roll. And there you have your sushi roll. Now I just want to place it on a plate and cut it into slices. Now to do this, I'm just going to dip my knife in a cup of salt water. Each time I cut a slice, I'm going to dip my knife again so that the knife doesn't stick to the sticky rice. I'm also going to dip my fingers in the salt water so that they don't stick either. Once it's cut, you can place it on a plate and serve. Enjoy! Now you can also make this inside out by not flipping over the seaweed once you put the rice down. You just put your crab and celery in the center and then roll it up. And there you have your inside out California roll. Enjoy! For complete ingredients and instructions, click the link below. Thank you for watching! Thank you for watching! ", "duration": 193.67, "segments": [[73, 89], [91, 93], [93, 103], [103, 113], [126, 145]], "seg_text": " ", "pure_cap": "spread the rice onto the seaweed. flip the seaweed over. place the crab and celery on the seaweed in a line. roll up and press down with the mat. cut the roll into pieces"}, {"image_id": "6IN_mupBjh8.mp4", "caption": " spread shredded muenster cheese cheddar cheese monterey jack and mzzarella cheese on cooked macaroni spread some chopped steamed lobster and sauteed shrimp on the dish pour some melted butter beaten eggs seasoned salt and half-half on the dish mix the pasta and add paprika", "id": 324, "seg_prompt": "379 ; 117, 171 ; 177, 192 ; 198, 235 ; 239, 286.................................................................", "asr_text": " Okay, in about five hours, the brisket is, it's going to be done and it's going to be Okay, that's not a word I usually use, but that's what it is. Or banging, or whatever you want to call it, it's just going to be awesome brisket. So now I'm going to do my macaroni and cheese. It's called over the top, top, top macaroni and cheese. It's with seven cheeses. It's a monster cheese, mall chatter, sharp chatter, Monterey Jack, mozzarella, provolone, Those are the seven cheeses I'll use. I have my first cookbook with the macaroni and cheese and since then I've grown up and I've grown into this seafood macaroni and cheese lady. This is to Bud Ellison, my musical director who passed of prostate cancer some time ago. So whenever I cook this, I think of Bud and it's going to be with lobster and shrimp. Add it to the cheeses and the egg and the seasoned salt and the butter and the half and half cream. First I'm going to start by taking off the bling bling. The nastiest thing that you can see in a kitchen is somebody cooking and tossing food with their freaking rings on and long fingernails. So I'll put the ring over here. I'll pick up some gloves because I'm going to work this macaroni and cheese with my hands. And I don't trust people's hands. People have their hands all in your food and sticking it and chicken it. Just passing on stuff. First you've got to get the gloves on. Now that takes a little while, then you get them on and you hope that this bracelet won't fall into the macaroni and cheese. And they're easy. Pour that macaroni in there. There's another piece. I mean, and when you make a potato salad and stuff like that, you know people usually toss Put that in. Put the cheeses in. That's one cheese. This is another one. I gave you the names. You should remember. I said the Monster Povelo, Mozzarella, Sharp Cheddar, Cheddar, other Cheddar, Velveeta. Just cheeses, loads of cheeses. You like cheese, I hope. And then you mix it. And I'll put the Velveeta in last. Well, I don't know, but I just do. And when it bubbles, the yellow of the Velveeta is really pretty. Now you can use as much cheese as you want. Actually, if I had time, I would cut some more cheese and put it on the top. But I don't have time. And this is the lobster. And this is the shrimp. Oh, you saute your shrimp before you put them in the macaroni. Don't put in raw shrimp. Because although it takes about 45 minutes for this stuff to brown, you know the macaroni's Steen your lobster and dice it up. This is the butter. Spread it around. This is the egg. Put it in there. It's kind of gross using raw egg, but it cooks. This is a seasoned salt. And it's going in like this, but I'm going to mix it up, okay? And this is a half and a half. I watch people when they're doing their cooking shows and I hear all those noises. And it's natural. I'm making noise in the kitchen on television. Okay, now everything's mixed up. And then on the very top, I'm going to add paprika just so that it'll have a beautiful The cheese in the macaroni, it's going to pull like a pizza. Because it's mozzarella and provolone cheese. Now I'm going to pour this paprika on top. I know the gloves are touching the paprika, the glass, but it's safe. It's all safe. And if you want to put cayenne pepper on the top, you can. If you want hot and spicy macaroni and cheese. Now I'm going to clean this up because I like a pretty plate, okay? It's as pretty as it's going to get. Now the only thing you have to do now is put it in an oven at 325 for like 45 minutes where you can just open the oven every now and then and see if it's brown. And if it's brown, then you take that girl out, okay? Don't let it burn. Just let it get a pretty, pretty color brown. This is the trash. Let me put this in the trash. Let me get my little beautiful Cynthia Mittens. Okay, I'm ready to put my macaroni and cheese and lobster and shrimp in the oven. I'm going to put it in with my brisket. My brisket is cooking for, like I said, forever. So every now and then, check your macaroni and cheese to make sure it's getting brown. Like check it every 20 minutes. And that last 20 minutes, it should be done. So I'm going to place it in the oven. Here's another one. It takes a strong girl. Be careful you don't burn your hair. Next, I'm going to do my Patti LaBelle cabbage shuffle or whatever you want to call it. There's just so many things in it. And you sort of saute it, but sort of steam it and sort of just cook it. I'll be back with my cabbage. ", "duration": 379.5, "segments": [[117, 171], [177, 192], [198, 235], [239, 286]], "seg_text": " ", "pure_cap": "spread shredded muenster cheese cheddar cheese monterey jack and mzzarella cheese on cooked macaroni. spread some chopped steamed lobster and sauteed shrimp on the dish. pour some melted butter beaten eggs seasoned salt and half-half on the dish. mix the pasta and add paprika"}, {"image_id": "on8-O_f69ys.mp4", "caption": " put a pot of water on the stove and bring it to boil cut the pancetta italian bacon into small squares add some salt and spaghetti to the boiling water put a pan on medium heat put olive oil and add cut pancetta and cook it crispy take eggs lightly whisk then add grated parmesan cheese grated pepper thick cream and whisk thoroughly to make sauce put minced garlic to the cooked pancetta and cook for 30 secs take some water from the boiling pasta and keep it aside put the cooked pasta directly into the pan and toss pour cooked pasta into a bowl pour half of hot pasta water into the ready sauce and whisk pour sauce to the pasta in the bowl and toss it around to mix well chop some fresh parsley put ready pasta in a serving bowl sprinkle grated fresh black pepper grated parmesan cheese and garnish with chopped parsley", "id": 325, "seg_prompt": "437 ; 30, 33 ; 40, 93 ; 120, 125 ; 131, 155 ; 161, 198 ; 213, 223 ; 229, 236 ; 237, 259 ; 260, 269 ; 286, 305 ; 309, 338 ; 340, 344 ; 351, 379............................", "asr_text": " Hi, I'm Diane Cometta, and today on Dish It Would Die, I'm going to show you how to make This is spaghetti in a creamy sauce made with Parmesan cheese and bacon, and it's simple So let's get started. On Dish It Would Die. So to get this recipe started, the first thing that you want to do is get a nice, beautiful big pot of water and put it on the stove and bring it to a boil, because you're going to be cooking spaghetti. I also like to use angel hair, so whichever you choose. And you're also going to need pancetta. And this is an Italian bacon, and you see, it's about, I guess that's an eighth to a quarter inch thick. And then over here, I have some finely minced garlic. Now, if you don't have pancetta, you can also use regular bacon for this. It is a little bit more salty, and it does render a little bit more fat. So you might just have to drain it a little bit when we get to that point, but it'll taste the same in the end. So whatever floats your boat. Now, what I'm going to do with this bacon is just cut it into some small squares, just And bacon's going to give this sauce a nice, kind of smoky, salty flavor. It's really delicious. And this is something that's so quick and easy, you could easily do this on a week night. So the other things that I have for the sauce are some grated Parmesan cheese, and I have some eggs here, and a little bit of heavy cream. Now, the heavy cream is optional. My husband likes this sauce a little extra creamy, so I include it, but you don't have Traditional carbonara sauce does not have cream in it, so whichever way you want to do it, it's up to you. So now my water's coming to a boil, so I'm going to take the spaghetti, salt my water, and throw it in. Now, while your pasta is cooking, you want to take a pan and put that over medium heat, and then add a little bit of olive oil in, and then take your chopped pancetta and put that into the pan. Now, if you're using regular bacon, you don't need to use the olive oil. I just like to throw a little bit in the pan with the pancetta, because sometimes it doesn't have as much fat as others. Cook this now until the fat renders and it becomes nice and crispy. So while my pancetta is cooking and my pasta's boiling away, I'm just going to make the sauce real quick, and it's very simple. So into a bowl, add the eggs, and lightly whisk them. Then take that freshly grated Parmesan cheese and add that in, along with several grates of freshly ground black pepper. Now, this is another really important part of the recipe. It just really makes a big difference in the way this is going to taste. And then, if you're going to be using the heavy cream, now's the time to add it. If not, then you're skipping this part. And then just go ahead and whisk the whole thing together until it's really thoroughly And that's it. That is your sauce right there, and this is going to be wonderful. So now I think everything's just about done, so we're going to get over there and throw the whole thing together. Now, your pancetta is nice and brown, and all the fat has rendered. Take that finely minced garlic and throw that into the pan. And just give that a nice spin around. You're just going to cook this for about 30 seconds, just until it becomes very fragrant. You don't want to brown it. This is going to add loads of flavor to this pasta. Before you take the pasta out of the pot, grab about a third of a cup of the pasta water and set that aside. Now, my pasta is done. I like to take it directly from the pot, and I'm going to put it right into the pan, just And I do that because I like that little bit of extra water in there. I think it helps to keep the pasta from being too dry. And toss the pasta to thoroughly coat it with all the fat in the pan. Take the pasta and pour it right into this nice bowl. Look at all that beautiful pancetta in there. It smells amazing. So now I'm going to finish the whole thing up. So I have this piping hot pasta here, and it was al dente. So now it's continuing to cook in there. And I have the sauce that we already made and this little bit of hot pasta water. So I'm going to take this hot pasta water, and I'm going to pour about half of it right into my egg and cheese mixture, just like this. And I'm tempering the eggs with this hot water. Because when I put this sauce into my spaghetti, I don't want the eggs to scramble. And this is going to make it a little extra creamy too. So just about half of that is enough to warm it up a little bit. So now pour it right into the pasta, just like this. Look at that. It's beautiful and creamy. And then go ahead and toss it around. Now you want to be quick about it, because the piping hot pasta is cooking those eggs, making this really creamy sauce. Now it looks a little bit wet right now, but that pasta is going to go and absorb a lot of this sauce. So you're just going to get everything really thoroughly coated. So now I have a little bit of fresh parsley here, so I'm just going to go ahead and just chop this up real quick. And now we're just going to plate this. So get your serving bowl and go ahead and put that in there in a nice mound. Look at that with the beautiful pancetta in there. And now a few extra greats of freshly ground black pepper, just right over the top, just I also like to put a little bit of extra fresh parmesan cheese on there. This is like a killer dish. Look at that. And then to finish it off, just a little bit of this fresh parsley. And now it's time to take a bite. Right in there with all that pancetta. That's where I want to be. Look at that. The garlic, that smoky pancetta, the pepper, the parmesan cheese. For those few simple ingredients that you put into this dish, it gives you a huge payoff. Go get the recipe on my website, www.ditionwithdye.com. And I hope I made your life a little easier, more enjoyable, and delicious. I'll see you next time. ", "duration": 437.5, "segments": [[30, 33], [40, 93], [120, 125], [131, 155], [161, 198], [213, 223], [229, 236], [237, 259], [260, 269], [286, 305], [309, 338], [340, 344], [351, 379]], "seg_text": " ", "pure_cap": "put a pot of water on the stove and bring it to boil. cut the pancetta italian bacon into small squares. add some salt and spaghetti to the boiling water. put a pan on medium heat put olive oil and add cut pancetta and cook it crispy. take eggs lightly whisk then add grated parmesan cheese grated pepper thick cream and whisk thoroughly to make sauce. put minced garlic to the cooked pancetta and cook for 30 secs. take some water from the boiling pasta and keep it aside. put the cooked pasta directly into the pan and toss. pour cooked pasta into a bowl. pour half of hot pasta water into the ready sauce and whisk. pour sauce to the pasta in the bowl and toss it around to mix well. chop some fresh parsley. put ready pasta in a serving bowl sprinkle grated fresh black pepper grated parmesan cheese and garnish with chopped parsley"}, {"image_id": "oP6PR4KfH0A.mp4", "caption": " peel and cut the onion into rings add the onion rings into a bowl add water and milk to the bowl pour vegetable oil into a hot pot add flour into a tray pour buttermilk and milk into bowl and stir coat the onions with the flour the buttermilk mixture and with the flour again place the onion rings into the pot of hot oil remove the onion rings from the oil and place on a paper towel season the onion rings with campshake plate the onion rings and serve with blossom sauce", "id": 326, "seg_prompt": "492 ; 25, 49 ; 50, 63 ; 64, 83 ; 108, 136 ; 137, 147 ; 148, 168 ; 196, 240 ; 285, 298 ; 315, 334 ; 341, 367 ; 455, 468..................................", "asr_text": " Alright, we're going to talk about how to make the best onion rings you've ever had. What you want to do is start off with a really big yellow onion. The bigger the better when it comes to onion rings. Now what we're going to do is we're going to cut the onion rings really, really thick. The thicker the better on this deal. You want to be careful to watch out for your fingers though. If you don't cut them completely straight, no big deal. Big onions, little onions, they'll all work. Now we want to push the onions out. You want to be careful to try not to break the onion rings. If you break them, no big deal, but we're trying to be traditional here. What you want to do is put the onions in a bowl and now we're going to put water and milk in the bowl. About a 50-50 mixture. What you want to do is make sure your onions are completely submerged in your water-milk I use skim milk if you use 2% or 1%, no big deal. What we're going to do now is set those aside and let them soak for a little bit. When cooking just onion rings, I use vegetable oil. A lot of times cooking turkey, I like to use peanut oil. As you'll see, I'm using a cast iron pot. I really like to use cast iron for cooking because it retains the heat a lot better. And a big ole thermometer. Thermometers are very important because you want to make sure you keep your heat within a certain range. Right here we're using the Camp Chef Explore cooker. This is a really nice cooker because it's portable and it gets really hot. It'll push about 60,000 BTUs. Alright now it's time to get our flour ready. This is pretty complicated, okay? So pay attention. Alright flour's done. What we're going to do is we're going to do a two-step process on our dip. All this consists of is buttermilk and milk. It's about a 60-40 mixture. There's really no precise mixture on this. The more buttermilk you use and the less milk, you're going to have a thicker batter. Stir it up a little bit with the ole Leatherman. Not quite to 350 yet. It got a little bit of ways to go but it won't take long, that's for sure. Alright I wasn't kidding about the flour, it's very, very simple. The key to remember is you do not put anything in your flour, okay? You always season afterwards when you fry. Alright what we want to do now is we're going to take the onions into the flour. What this process is, this process is a dry, wet, dry process, meaning you put the onions in the flour first, then you go wet, which is into our buttermilk-milk mixture, and then we're going to go back into the flour. What this does, it helps ensure a good batter on our onion rings. You don't want to batter just once. So we go into the buttermilk, back into the flour, and you can kind of see it almost looks like a paper mache plastered. I mean that onion that's back in the flour, it's really got a good coat of flour and just looks really, really sticky. So what we can do now is we can now roll the onion rings again in the flour and our batter is going to be twice as thick. Again you can control the thickness of your batter by either using more buttermilk, less milk, or you can cut it thinner to where it's not going to get as thick on the onion Right there, that's a good looking coat. We're not too thick, we're not too thin. This is an example of a single batter versus a double batter. You can really see that there's just a lot more of breading on the onion with a double And again, I'm not saying that we want to get it as thick as possible. I'm not a fan of an onion ring that's covered in lots of batter. Alright we have reached temperature 350 degrees. Into the grease we go. Man those are going to be good. And voila they're done. Now they don't, the onion rings don't take very long and you can tell that they are done when they turn a nice golden brown and you'll see the batter kind of start to separate from Drain the grease off. Now here's the important part. As soon as you pull them out of the grease you want to season them immediately. What this is going to do is going to help the season to stick to the onion ring but it also helps draw a lot of that surface grease out of the onion. And the seasoning we're using is Field Proven Camp Shake. This seasoning is a flavor enhancer. It's not very overpowering. It's great on everything but it actually brings the flavor out of the onion itself. This is a great seasoning. You want to kind of flip the onions over and batter both sides so that way you get a good And while those onions cool down let's go ahead and throw a few more in the cooker. Cast iron is great for cooking. It's very durable and it holds heat well. Look at that. I like to use a big scoop for getting the onions out so that way the onions don't necessarily just sit in the grease while you're trying to pull them out. When they're all done at the same time you kind of want to get them out so that way you're not pulling them one at a time and the ones that are left in the oil burn. This scoop is actually I think it's my wife's ice fishing scoop for when she used to live up in Iowa. She's an import into Kentucky from Iowa so the ice fishing scoop works great as a frying Not much ice in Kentucky that's for sure. As you can see the batter it's got a nice coating of batter. It's not real thick. It's not like biting into a hush puppy. You can even see some of the onion exposed. The best part is, what you're about ready to see is the reason we soak these onions before we cook them is because I despise an onion ring that when you bite into it the onion pulls out. We don't want that. We want to take a bite and get equal amount of onion and batter. We don't want to scald our lips with some onion pulling out of the ring. You can put a little dipping sauce down. Really you can use anything you like, ketchup, barbecue sauce, whatever. This sauce here I found at Dollar General actually and it's called Blossom Sauce. It's pretty daggone good though. There you go. Here's a test of a good onion ring. When you bite into the onion the onion does not pull out. My gosh those are good. That there is field proven seasoning camp shake onion rings. Give it a try. I promise you won't be disappointed. Thanks for watching. See you next time. ", "duration": 492.83, "segments": [[25, 49], [50, 63], [64, 83], [108, 136], [137, 147], [148, 168], [196, 240], [285, 298], [315, 334], [341, 367], [455, 468]], "seg_text": " ", "pure_cap": "peel and cut the onion into rings. add the onion rings into a bowl. add water and milk to the bowl. pour vegetable oil into a hot pot. add flour into a tray. pour buttermilk and milk into bowl and stir. coat the onions with the flour the buttermilk mixture and with the flour again. place the onion rings into the pot of hot oil. remove the onion rings from the oil and place on a paper towel. season the onion rings with campshake. plate the onion rings and serve with blossom sauce"}, {"image_id": "v-GtKLHLmsU.mp4", "caption": " add brown sugar to the bacon before frying place the bacon on the bread place tomato on the sandwich place the lettuce on the sandwich spread mayonnaise on the bread and place on top", "id": 327, "seg_prompt": "347 ; 113, 130 ; 260, 291 ; 291, 300 ; 300, 307 ; 307, 313.............................................................", "asr_text": " Fire it up! This week on Great TV a bacon recipe for the perfect summer BLT. First to the garden for a nice tomato, then to the grill so we can top it with some pig Nice tomatoes. We are coming to you from the birthplace of American barbecue. It's great TV time. Jack Wabor's here, three-time South Carolina State Champion. I'm Bill West with BBQTricks.com. As seen on BBQ Pit Masters, this is the first show after the show, Bill. Are you getting great response? You know I am. So they're getting great TV, great response from BBQ Pit Masters. Can you watch that online? You can, on iTunes. Oh, so you can go to, it's Destination America. Destination America. What was your episode called? We were called OQ Homa. So look for that Jack Wabor and give it, you can probably rate it, give it a thumbs up. Give it a thumbs up and hey, we're excited about it. I'm going to drink a shop top. I have got a Blue Moon Agave Nectar just because that's the one I grabbed. Cheers. Cheers. It's been a while since we've been around. It is. It's summertime and one of the early April we did a show with the Pizza Grillstone. Oh, we've got to get the Pizza Grillstone away, don't we? Yes. Great. It's over here. Good. Because that would have been hot. We gave away a Pizza Grillstone and we haven't pulled the name. So the name is... Drumroll and all that. I-O-I-O-S-O-Twig. I-O-I-O-S-O-Twig. Congratulations. You won an Island Grillstone courtesy of Great TV. A YouTube subscriber and also a commenter too, so thank you. Awesome. So since it's summertime, we just grabbed some nice tomatoes. You're going to do a BLT right. Yeah, we're going to do a... we're going to quit today because, well, it's summertime and you want quick meals in the summertime. You want them to be kind of a sustainable, if you want to call it that kind of thing. So we went to the garden, picked up some tomatoes, got us some lettuce. So I'm going to make some pig candy and of course pig candy you lay bacon down some foil, put some sugar on it if you sugar or syrup, and then off to the grill we go. So I got these brown sugar up. I'm going to go off to the grill. See you in a minute. Dangerous. While he's doing that, let's take a look at some great plates. Dangerous because it could flare up. Some great plates today coming from Alexander Carlson. Those look wonderful. A bunch of slabs of baby backs on... Yummy. Looks like he's getting them ready for the outdoor grill. Oh, he's got his homemade barbecue sauce. We'll put that on the website there. There you go. That's wonderful. Thanks also for a nice looking... have you heard that word before? Bondiola? Bondiola pork. That's pork neck. Bondiola is a word, I think, for pork neck. Another batch of pork butts coming from... They look like they'll be ready for pulling real quick. And we got two Cornish game hens with secret dry rub cooked on the rotisserie of a Weber Genesis gas grill from Dave Drozd in North Cape May, New Jersey. I don't think we've done that one either. A nice great plate from Harry a... how's it? About 16 Austin butts on the Alveron. So we sold them in Alveron. That's awesome. Harry Lawrence out in Columbia. Great. Columbia, South Carolina. Hometown boy. Thanks for sending the great plates. So tell me what you did all along. Man, that looks wonderful right there. We really hooked up the pig candy. We put the bacon down on top of some foil. We throw some brown sugar on top of that because you've got to have brown sugar. You can use any sugar source you want to make the pig candy. Syrup is good. Jellies are good. There's always a good heavy sugar content. And then I use some stuff called hot squeeze which is a kind of a Chipotle jelly hot sauce. Good stuff. This is good. I mean I can tell already. So there's our bacon. That looks yummy. I think we should make us a BLT. What do you think? So this is like a pig. This is a pig candy BLT. Pig candy BLT. So we got our bread and I say that since we are here let's just use all the bacon. That's what I'm talking about. That's right. If you're going to do bacon you might as well just do bacon big. Is there really ever any leftover bacon? I've never really had leftover bacon. It doesn't exist. We make pig candy all the time. You know Bill I know you do too. You like to make pig candy. I think that we had we did a show specifically. Strict me on pig candy. Did we not at one time? That's a lot of bacon. I like it. So we probably have what 12 strips of bacon right there and then we have our lettuce our fresh tomato. Yeah there we go. We'll throw that right on there like that. Let's get one more. Oh that looks good and this is our fresh lettuce from the garden right on top. Bill. It's the finishing touch and we use a nice dukes. Of course. Do you have a favorite? I use dukes as well. I like hanging. Dukes is hanging for me. All right mayonnaise is on. We got a cut in half. Let's cut in quarters and share with everybody. We have some guests out here. Absolutely delicious. Extra sweet. Pig candy BLTs. Buy local. Think global. Stay sustainable in every chance you get. Hug your mama. ", "duration": 347.83, "segments": [[113, 130], [260, 291], [291, 300], [300, 307], [307, 313]], "seg_text": " ", "pure_cap": "add brown sugar to the bacon before frying. place the bacon on the bread. place tomato on the sandwich. place the lettuce on the sandwich. spread mayonnaise on the bread and place on top"}, {"image_id": "dn1qrAHh7k0.mp4", "caption": " spread butter on the bread place the bread on the pan place the slices on cheese on the bread place the slice of bread on top of the cheese flip the sandwich over in the pan", "id": 328, "seg_prompt": "105 ; 28, 52 ; 54, 60 ; 60, 66 ; 66, 67 ; 69, 73..............................................................", "asr_text": " Hi, everyone. This is the Lighthouse Lady. Today, I'm going to make a grilled cheese sandwich. I like to use frozen honey wheat bread. Today, I'm going to use provolone cheese. Sometimes I use sharp cheese, It's all a matter of choice and some smart balance buttery spread. I like to butter the bread rather than put the butter in the pan. It seems to cover the bread better that way. And the reason why I use frozen bread, it takes a little longer for the bread to cook. And that way, the cheese melts also. I place one slice of bread in the pan. So I'm going to use three of these thin slices of provolone. I like to flip it over just as the butter starts to melt to the other side. It also gives the cheese time to start to melt on each side. How do you make your grilled cheese? Well, there it is. Looks mighty tasty to me. Thanks for watching. ", "duration": 105.83, "segments": [[28, 52], [54, 60], [60, 66], [66, 67], [69, 73]], "seg_text": " ", "pure_cap": "spread butter on the bread. place the bread on the pan. place the slices on cheese on the bread. place the slice of bread on top of the cheese. flip the sandwich over in the pan"}, {"image_id": "yFeZN3W5YKY.mp4", "caption": " add tomato cucumber spring onion radish and lettuce to the bowl add salt lemon salt and summac powder to the salad add mint pomegranate syrup and oil the salad toss the salad top the salad with crispy bread cheese and pomegranate seeds", "id": 329, "seg_prompt": "272 ; 123, 148 ; 150, 165 ; 165, 192 ; 201, 211 ; 226, 243..............................................................", "asr_text": " As-salamu alaikum, welcome to the restaurant of Salwa. This is Chef Amru from Time Grant Plaza and today I'm going to make for you a special and famous salad which is served anytime also in Ramadan. It's basic Arabic salad which is fattush. Fattush is very simple and easy and very famous. A lot of ingredients, basic ingredients and you can add another ingredients to it. Today I'm going to show you the original one. All fattush salad came originally from Greece and we take it from 300 years ago to Arab Fattush is basically from cucumber, spring onion, lemon salt, sumac powder, crispy Arabic bread, fried tomato cubes, reddish, sliced pomegranate seeds, za'atar, fresh dry mint. The other things we can add are cheese, there is different kinds of cheese, you can use it in fattush. There is one kind of cheese we call it chillel cheese, it's coming like shredded cheese and also you can use halloumi cheese which is also coming from Greece and Cyprus. For sure we will have the Roman lettuce because it's Arabic lettuce and pomegranate syrup, olive oil and for sure salt. First I'll bring the tomato, cucumber, equal quantity of tomato and cucumber, spring onion, not use that much, just little, reddish, also few, lettuce, for sure or lettuce, we'll use the fresh za'atar, also not that much, we'll use salt, lemon salt, sumac powder, sumac powder is very also strong and nice in the salad because it's giving more sour dry mint, not using that much, just little. Now we will use pomegranate syrup, now remember we have the three items which is sour, lemon salt, sumac powder and pomegranate syrup, each of them should be equal quantity of the olive oil and now we still have three things for garnish, the cheese, pomegranate and the crispy Arabic bread. Ok, we mix our salad nicely. Now we have after the plating, we'll put the Arabic crispy bread, now we'll add some cheese on the side, last thing we add pomegranate seeds, it will give very nice presentation to our plate, ladies and gentlemen, fatouche, enjoy, see you next time. ", "duration": 272.33, "segments": [[123, 148], [150, 165], [165, 192], [201, 211], [226, 243]], "seg_text": " ", "pure_cap": "add tomato cucumber spring onion radish and lettuce to the bowl. add salt lemon salt and summac powder to the salad. add mint pomegranate syrup and oil the salad. toss the salad. top the salad with crispy bread cheese and pomegranate seeds"}, {"image_id": "RUnYJCdTLiY.mp4", "caption": " mix flour milk egg baking powder and sugar in a bowl grease the pan with butter pour some batter onto the griddle when bubbles form flip the pancakes move to a plate and pour maple syrup on top", "id": 330, "seg_prompt": "314 ; 99, 136 ; 165, 178 ; 196, 213 ; 214, 225 ; 240, 260..............................................................", "asr_text": " Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen I'm going to show you how to make basic pancakes. Now it is absolutely absurd that I have not made an episode on this already, I mean what was I thinking? I've been doing this for two years, I've not made a simple plain pancake recipe, and I didn't even dawn on me, like just recently I thought all these requests are coming in, I must not have an episode up already, so I did it, and I apologize for that, and I've gotten just so many requests to make basic pancakes, so I figured it is one of the easiest recipes you'll ever make, and this is my recipe that I have been using for years and years and when you see how easy it is to make, you'll never go back to the boxed stuff. So of course before we get started, let's go over the ingredients, you're going to need some all purpose flour, some whole milk, egg, baking powder, sugar, salt, and a little bit of butter, those are your crazy ingredients, can you believe it? Now the method to pancakes, my method anyway, is the one method, it's one of everything, so it's a cup of flour, a cup of milk, a teaspoon of baking soda, a tablespoon of salt, a teaspoon of salt, and an egg, that's it, and you're going to need just a little bit of butter to cook them in, but just by using the one, one, one, one, one ratio, perfect pancakes every single time, so if you want to double this, so it's two cups of flour, two cups of milk, two eggs, two so and so and so, get what I'm saying, it's going to be easier. So in this bowl, I'm going to mix all my ingredients, I have my flour, I have my milk, and you can use skim milk for this, it's perfectly fine, it's whatever you have on hand, egg, my baking powder, sugar, and I do put a little bit of sugar in my recipe, which I know it's a bit different, but I feel like it needs just a tiny bit of sweetness, you know? So I do it and it works for me, and you don't want to over mix this, a lumpy batter is a good batter, it's going to be really fluffy and delicious, if you over beat this it's going to be really dense and heavy. So see what I did, I just ever so lightly mixed it together, and that's it, it's completely Another important step is that you let this sit for about 5 to 10 minutes, it relaxes the gluten, which means you're going to get a really fluffy pancake. So I'm just going to clean up, let this, leave it alone for about 5 minutes or so, and then we're ready to cook them up, that's it. My batter has been resting for about 5 minutes, so we are ready to cook them up. Now I have a little griddle here that's been preheating over medium heat, and all I'm going to do is take a little bit of butter, this is a stick of butter, you can do whatever you want, you can grease it however you want, and I'm just going to lightly grease it. Because I don't want a ton of butter, like I don't want a tablespoon of butter to cook my pancakes in. Maybe I'm just a big weirdo, I don't know, but I don't like the taste of pancakes cooked in a ton of butter, don't ask, I don't, I'm a bit strange, I don't know. So you have your batter ready, just give this a nice little stir, that's perfect, I'm not even going to bother going any further with that. And now we're just going to cook them up, I'm just going to use a little bit in a ladle, like this, and just put them right onto your griddle. And these are going to cook up, and once you start to see bubbles, then you know you are ready to flip them, and I'll show you what that looks like. Just ready to flip my last two, and as you can see all the little bubbles on top, that's when you know you're ready to flip. You'll just find that your first batch of pancakes always come out a little bit wonky donky, but then the rest of them come out perfect, don't ask why, they just do. But these are going to cook for another 30 seconds, if that, they really cook in no time on the second time when you flip them, you're just looking for that beautiful golden color, then we're going to remove them and eat them. Here we go, and that is our quick and easy everyday pancakes, which I, look at the color I have just got to skim myself a taste, you can top them with butter, I don't like to top them with butter, I just like a little maple syrup over the top, I like them simple, I like them good, I want to eat some, whoops, I'm going to get a big bite of that one. Mmm, mmm, it's all good. Perfect every single time, it doesn't get any easier than one, one, one, one, one. But the recipe is going to be on www.laurenandkitchen.com, so go on there, get the recipe, print it out if you want to, then get in your kitchen tomorrow morning and make these pancakes because they are so good, and so, see you later, bye. ", "duration": 314.5, "segments": [[99, 136], [165, 178], [196, 213], [214, 225], [240, 260]], "seg_text": " ", "pure_cap": "mix flour milk egg baking powder and sugar in a bowl. grease the pan with butter. pour some batter onto the griddle. when bubbles form flip the pancakes. move to a plate and pour maple syrup on top"}, {"image_id": "EixGhZ5lCGQ.mp4", "caption": " preheat the oven slice mushroom tomato capsicum onion and pepperoni place the toppings on the pizza spread some extra grated cheddar cheese on top cook the pizza in the oven", "id": 331, "seg_prompt": "272 ; 6, 14 ; 40, 95 ; 114, 153 ; 155, 156 ; 167, 209..............................................................", "asr_text": "", "duration": 272.33, "segments": [[6, 14], [40, 95], [114, 153], [155, 156], [167, 209]], "seg_text": " ", "pure_cap": "preheat the oven. slice mushroom tomato capsicum onion and pepperoni. place the toppings on the pizza. spread some extra grated cheddar cheese on top. cook the pizza in the oven"}, {"image_id": "M1HPY6_IEqU.mp4", "caption": " mix an egg worcester sauce mustard ketchip pepper onion bell pepper garlic salt and bread crumbs combine the mixture with ground beef form the meat into a loaf and cook in the oven mix ketchup honey and worcester sauce together add the sauce to the top of the loaf", "id": 332, "seg_prompt": "108 ; 10, 36 ; 36, 51 ; 51, 57 ; 57, 72 ; 72, 80..............................................................", "asr_text": " Hey everybody, welcome to The Wolf Pit. Today we're gonna make a quick and simple, moist and delicious meatloaf. So let's get started. I'm gonna start by making our filler for our meatloaf. In a large mixing bowl, I'm gonna combine an egg, Worcestershire sauce, cheap yellow mustard. If you're feeling Mr. or Mrs. fancy pants, he used Dijon mustard, ketchup, black pepper, onions, bell pepper, and garlic, and there'll be a link at the end of the video for the recipe and the amounts. Breadcrumbs. Then give this a good mix until everything's well combined. And if you forgot to add salt, now's the time to add it. Add two pounds of 80-20 ground beef and get everything well incorporated. Just do not overwork your meat, otherwise you're gonna have a very dense and sponge-like meatloaf, just like your mother-in-laws. Once everything is well but loosely combined, we're gonna form this into a loaf. Now our meatloaf goes into a 325 degree oven for about an hour or until it reaches 160 degrees. And now a very simple glaze for a very simple meatloaf. Ketchup, honey, and Worcestershire sauce. Give it a quick mix. That's all there is to it. Put this on top of your meatloaf during the last 15 to 20 minutes of cooking. Once your meatloaf is done, let it rest on a counter 10 to 15 minutes before slicing, otherwise you're gonna have dry and crumbly meatloaf and have to drown it in gravy. And that's it. That's all there is to it to make a very simple and delicious meatloaf. Thank you guys very much for watching. I hope you give this a try and we'll see you next time. ", "duration": 108.17, "segments": [[10, 36], [36, 51], [51, 57], [57, 72], [72, 80]], "seg_text": " ", "pure_cap": "mix an egg worcester sauce mustard ketchip pepper onion bell pepper garlic salt and bread crumbs. combine the mixture with ground beef. form the meat into a loaf and cook in the oven. mix ketchup honey and worcester sauce together. add the sauce to the top of the loaf"}, {"image_id": "Db6SYxAfmPM.mp4", "caption": " place batter on the pan top the batter with blueberries flip the pancake when the bottom is golden take the pancake out pour honey on top", "id": 333, "seg_prompt": "219 ; 27, 39 ; 40, 72 ; 106, 107 ; 127, 129 ; 150, 151..............................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with how to blueberry pancakes. That's right, we always get a ton of food wishes for breakfast recipes and it's come to my attention that many of you are not doing blueberry pancakes properly. So let me show you what I consider to be the ultimate method for blueberry pancakes and while we're doing this, I'll explain why the other methods aren't as good. So step one, you're going to make a batch of your favorite pancake batter. We have several on the blog that are fantastic, so check those out and you're going to ladle that into a preheated skillet. I usually cook my pancakes on medium high and as we're forming that, you'll probably notice there are no blueberries in the batter. What we're going to do is place them on top and by place, I mean throw down, wind up from like a foot away and throw them down. I want deep impact. I want them embedded into the batter just like that. So right off the bat, using this method, you're going to get perfect blueberry distribution because you're controlling where they go and if you're thinking, why didn't you just put them in the batter? That doesn't work as good. First of all, to get all those berries mixed in evenly, you're probably over mixing your Plus as you're ladling, the blueberries will settle and then some pancakes will have like Some only have like three, all right, brunch guests get upset, words are exchanged, hands Long story short, you're out of the will. So this is a much safer method, so you're going to go ahead and throw down as many blueberries as you like. And yes, I'm just doing one for filming purposes, but even if you have a large skillet with four pancakes going, those are going to take two or three minutes before they're ready So you have plenty of time to throw down your blueberries. When you get down to those last couple open spots, you can push them in, but the throwing is the most fun part of the project. And by the time your blueberries are placed, your pancakes should be ready to flip and you know the signs. The edge of the pancake starts to look cooked and dry and those bubbles will come up to So at that point, we're going to flip it over. And then besides perfect distribution, as we talked about earlier, the real magic to this method is the direct contact of the blueberries to the skillet. So instead of them being insulated by the batter and just sitting in the middle of that pancake, just barely getting warm in the couple minutes it takes to cook this side of the pancake, those blueberries are getting hot. They're getting sweet. They're getting juicy, which is just not going to happen as easily if they're stuck in the middle of the batter. I mean, a couple might be touching the bottom, but using this method, they're all getting sweet and juicy. So I think it works much, much better than mixing them into the batter. And of course, if you want to show off your hot and juicy berries, you can leave it facing up like that. Put on your butter and syrup. But I'm kind of a purist. I'm going to flip mine over. Clean it up. Of course, I'm going to spread on a little more butter that melted and some maple syrup. And then as we cut in, you're going to see not only the perfect blueberry distribution, but more importantly, you can see that blueberry juice mixing with the syrup. I'll say it one last time. The berries are hot. They're juicy and they're sweet. So anyway, just a quick and easy tutorial on how to properly blueberry a pancake. Do not mix them into the batter. This works much better. Not only does every pancake have the same number of blueberries using this method, each fork full has about the same number of blueberries. And by the way, you restaurants that are just dumping blueberries on top of pancakes and calling them blueberry pancakes, those are not blueberry pancakes. Those are pancakes. So that doesn't count. Blueberry pancakes have blueberries in them. And when it comes to blueberry pancake integration, you can't go wrong with this method. So I really hope you give it a try. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy! ", "duration": 219.5, "segments": [[27, 39], [40, 72], [106, 107], [127, 129], [150, 151]], "seg_text": " ", "pure_cap": "place batter on the pan. top the batter with blueberries. flip the pancake when the bottom is golden. take the pancake out. pour honey on top"}, {"image_id": "pz1pXfa208Y.mp4", "caption": " add yogurt lemon juice egg yolks mustard salt sugar pepper and hot sauce to a bowl over a pan whisk the sauce while it cooks add salt and vinegar to boiling water add the eggs to the water place salmon on the toast place an egg on the salmon pour the sauce on the toast and garnish with parsley and capers", "id": 334, "seg_prompt": "133 ; 24, 54 ; 54, 63 ; 65, 77 ; 78, 99 ; 95, 101 ; 102, 105 ; 105, 123......................................................", "asr_text": " All recipes member Dakota Kelly shares this recipe for eggs benedict with salmon, saying the smoked salmon and rye bread adds a new twist to the traditional eggs benedict. Let's start by preparing the yogurt sauce. Place a bowl over a pot of barely simmering water. To the bowl, add \u00be cup of plain low-fat yogurt, 2 teaspoons of lemon juice, 3 egg yolks, \u00bd teaspoon of Dijon mustard, \u00bc teaspoon of salt, \u00bc teaspoon of sugar, a pinch of ground black pepper, and a dash of hot pepper sauce. Whisk the sauce frequently for 6-8 minutes until it thickens enough to coat the back of a spoon. The sauce will keep at room temperature for up to an hour and can be gently reheated before Next, let's prepare the poached eggs. In a large pot, heat 2 quarts of salted water to a boil. Several All Recipes members suggest adding a splash of white vinegar to the water to help keep the eggs together. Now, carefully add 8 eggs, one at a time, to the boiling water and reduce the heat to Cook the eggs in batches if you are using a smaller pot. When the eggs start to float to the top, they are ready. Remove them with a slotted spoon and let them drain. And we're ready to assemble. For each serving, place one slice of toasted rye bread on a warm plate. Top each piece of toast with 1 ounce of thinly sliced smoked salmon and one poached egg. Drizzle with a warm yogurt sauce and garnish with 1 tablespoon of chopped fresh parsley and 1 teaspoon of capers or to taste. All Recipes members eat as kitchen says this recipe for eggs benedict with salmon is a really nice lower fat recipe with lots of options to cater to your personal taste. ", "duration": 133.5, "segments": [[24, 54], [54, 63], [65, 77], [78, 99], [95, 101], [102, 105], [105, 123]], "seg_text": " ", "pure_cap": "add yogurt lemon juice egg yolks mustard salt sugar pepper and hot sauce to a bowl over a pan. whisk the sauce while it cooks. add salt and vinegar to boiling water. add the eggs to the water. place salmon on the toast. place an egg on the salmon. pour the sauce on the toast and garnish with parsley and capers"}, {"image_id": "JVX1LQa1MP8.mp4", "caption": " cut red chilies mix chicken corn starch soy sauce and cooking wine mix soy sauce cooking wine corn starch sugar garlic sesame oil salt and white vinegar heat some olive oil in a wok and add chopped garlic ginger chopped green onions and red bell pepper add the peanuts and fry add cut red chilies to it and stir everything add the marinated chicken breast and stir add the cashews and keep stirring mix the frying sauce and add it to the pan garnish the dish with chopped green onions", "id": 335, "seg_prompt": "290 ; 85, 88 ; 93, 115 ; 120, 165 ; 170, 193 ; 201, 208 ; 209, 215 ; 216, 228 ; 229, 233 ; 234, 263 ; 265, 271..........................................", "asr_text": " Hi, this is Kelly. Welcome to my cooking channel. Today I'm going to teach you how to make a very popular Chinese dish, gongbao chicken. From now on, I'm also going to teach you the Chinese name of any dish I cook. So you can learn how to cook Chinese dish and at the same time you can learn how to order in Chinese at Chinese restaurants. So I already got gongbao chicken. It's a very popular Sichuan dish. And in Chinese, it's called gongbao ji dai. Gongbao ji dai. Let's start with the ingredients. You need about one and a half cups of the bell pepper cut in small cubes, the ground ginger, peanuts, cashews, chopped green onion, ground garlic, about six ounces of chicken breast cut in small cubes, salt, sesame oil, olive oil, soy sauce, white vinegar, white sugar, and also the cooking wine. You also need two or three dry chilies and cut the chili by the scissors. Now it's a preparation. Let's mar it as chicken first. You need about one teaspoon of cornstarch, half teaspoon soy sauce, and half teaspoon cooking wine. And then you just mix everything by your hand evenly. For the frying sauce, you need about two tablespoons of the soy sauce, and one teaspoon cooking wine, one teaspoon cornstarch, just half teaspoon wine sugar, two teaspoons ground garlic, one teaspoon sesame oil, and just a quarter teaspoon salt, half teaspoon white vinegar, and now you mix everything evenly. First of all, it adds about one teaspoon of olive oil. When the work is ready, you add the garlic, about one tablespoon, one teaspoon of the ginger, and about one tablespoon of ground green onion, and one half of the red bell pepper, and then you stir everything evenly. Just very shortly, you add the peanuts, and then you stir everything evenly for about five minutes until all the peanuts are crispy and ready. Then you add the dry chili. Stir everything briefly. You add the chicken, and then just stir everything evenly. About four or five minutes. When the chicken's almost ready, you can add the casku, and keep stirring everything. You add the frying sauce. Make sure to stir the frying sauce before you pour it in, because the cornstarch may be sticky on the bottom, so you want to stir it before you pour it into the wok. And now, just stir everything evenly while it looks so delicious. Just about one minute. When the chicken's ready, and you can transfer everything to a serving plate, and you're all done. And now, we just have to garnish with some chopped green onion, and look sad. How beautiful is that? A beautiful gongbao, gee, dang, pantina, gongbao, gee, dang, habahatsa, panti. ", "duration": 290.83, "segments": [[85, 88], [93, 115], [120, 165], [170, 193], [201, 208], [209, 215], [216, 228], [229, 233], [234, 263], [265, 271]], "seg_text": " ", "pure_cap": "cut red chilies. mix chicken corn starch soy sauce and cooking wine. mix soy sauce cooking wine corn starch sugar garlic sesame oil salt and white vinegar. heat some olive oil in a wok and add chopped garlic ginger chopped green onions and red bell pepper. add the peanuts and fry. add cut red chilies to it and stir everything. add the marinated chicken breast and stir. add the cashews and keep stirring. mix the frying sauce and add it to the pan. garnish the dish with chopped green onions"}, {"image_id": "T2PO609-4t0.mp4", "caption": " coat a pan in oil place the sausage in the pan slice the onion and place in the pan add flour to the pan add the stock and beer to the pan slice the sage and parsley add the herbs and the sausage to the pan place the pan in the oven boil the potatos in water mash the potatos add butter to the potatos and stir add salt and sage to the potatos and stir add milk to to the potatos", "id": 336, "seg_prompt": "558 ; 82, 90 ; 92, 101 ; 140, 151 ; 181, 188 ; 206, 221 ; 240, 260 ; 266, 286 ; 296, 301 ; 334, 340 ; 424, 442 ; 444, 465 ; 466, 483 ; 484, 497.....................", "asr_text": " Hi guys, what we're going to be cooking today is an English classic, bangers and mash. Also, sausage and mash. It's an absolute classic. So what I'm going to be using is some sage. This is for the gravy, parsley, for some little bit of freshness. I'm going to use some beer for the gravy, some stock, some potatoes, strong potatoes for the mashed potato, onion, that's for the onion gravy and some bangers. Now guys, make sure that you use English bangers. Not Italian sausage, I mean you can, but you won't have the same effect if you use proper English bangers. And these are from my butchers. It's hard to get because I live in Atlanta, so it's hard to get English bangers from where I'm from. So I've got this butchers and he does it for me, so fantastic. So let's get started. Okay, first of all guys, get a saute pan, add some olive oil and what we're going to do is we're going to brown the sausages off. Okay, let's turn these over. That's what you want, like that. Okay, so these brown on each side, so we'll take them out. So guys, I've taken the sausages out and what's left is this goodness. You've got the olive oil, you've got the fat from the sausages and that will flavor the gravy beautifully. So guys, we're going to make the onion gravy now. So all you got to do is slice one onion. Okay guys, you want to cook these until they're nice and brown, about 15 minutes. So keep stirring them so they're nice and caramelized and then we'll put the stock in. Okay guys, as you can see, these are at about 15 minutes and they're nicely browned and softened. That's all I'm going to do. I'm going to add a little bit of flour just to give it some body, a little pinch and we're going to cook that out for about one minute just to get rid of that graininess and this will give a nice body on the gravy. You don't want the gravy too thick. I'll add my gravy a little runny but it's up to you. So we'll cook that out for one minute and then we'll add the stock in. Add the stock. Next add the beer. Okay guys, I've had the stock, I've had the beer and what we're going to do is we're going to bring that up to a boil and then we're going to reduce it for about five minutes. So guys, what else I'm going to put in the gravy is some nice sage. So I'm going to chiffonade the sage, roll it up and lightly slice it and some nice Italian flat leaf parsley. It's roughly chopped, coarsely. Beautiful. Okay guys, the gravy has been reducing for about five minutes. We've took off the heat. One of them I had is some some sage and some parsley. Give that a stir. Okay, next we have the sausages and this will make the sausages very nice and tender and also it'll give the gravy a nice flavor cooking with the sausages and we're going to put that in the oven. Okay, that goes in a 375 degree oven for about 15 minutes. Okay guys, mashed potato, very very simple. I'm going to be cooking my potatoes with the skins on, a lot of goodness in that skin and also make sure that you cut your potatoes in big chunks rather than small chunks so they look like that. Okay guys, when you're boiling potatoes, make sure your pan is, you know, your pan is going to be big, you know, make sure you've got plenty of water. Mine's about three-quarters up there and also add a pinch of salt. A lot of people don't put enough water in when they're boiling potatoes. Then gently just get your potatoes, gently put them in. Okay guys, about halfway through the cooking process, just turn your bangers over then put it back in the oven. Look at that guys, absolutely fantastic. As you can see, you've got the gravy, a beautiful consistency. Not too thick, not too thin. The sausages are nice and tender, cooked in with the gravy and also the sausages have flavoured that gravy too, which is absolutely beautiful. Look at that, beautiful. That's the consistency that you want. I mean, it's personal preference but you don't want it too thick, you know. Let's have a taste of this. Beautiful. I'm going to taste the sausage in that gravy and that's very important. You've got the caramelised onions in there, which is really nice. So let's get on with the mashed potato. Okay guys, mashed potato. These have been drained and then I've put them over the pot just to get that excess water out and then we're going to put them in the pot and then we're going to mash them. Okay, I have my masher and do me a favour. Don't do mashed potatoes in a mixer, always mash them with a masher. So let's just mash them gently and you don't want to mash them too much. Okay, once they've been mashed, add some butter. Butter's personal preference. So, I like butter. And then use a wooden spoon and this is what makes the potatoes very fluffy. So just gently give them a stir. Okay, don't be afraid to put too much salt in because potatoes love salt. And it's very hard to over season. A bit of salt, a bit of sage. Give it a gentle stir. Okay guys, next I'm adding milk just to get it smooth, just like a little bit. So add a little bit of milk like that and gently stir. Don't over stir mashed potatoes. So there you go guys, bangers are mashed. Absolutely fantastic. Happy with the gravy, the caramelised onions was flavours a lot. Got the beautiful mashed potato, the bangers. Mmm, give it a go guys, you'll love it. Thanks guys. ", "duration": 558.5, "segments": [[82, 90], [92, 101], [140, 151], [181, 188], [206, 221], [240, 260], [266, 286], [296, 301], [334, 340], [424, 442], [444, 465], [466, 483], [484, 497]], "seg_text": " ", "pure_cap": "coat a pan in oil. place the sausage in the pan. slice the onion and place in the pan. add flour to the pan. add the stock and beer to the pan. slice the sage and parsley. add the herbs and the sausage to the pan. place the pan in the oven. boil the potatos in water. mash the potatos. add butter to the potatos and stir. add salt and sage to the potatos and stir. add milk to to the potatos"}, {"image_id": "Eg89rR5s8e4.mp4", "caption": " add bay leaves cinnamon cardamom and black pepper to the pan add some green chilis and onions and stir add dal makhni masala and mix add tomato puree and cook add the boiled dal add fresh cream and stir the dal add butter to the dal", "id": 337, "seg_prompt": "377 ; 144, 153 ; 154, 185 ; 220, 231 ; 248, 256 ; 267, 275 ; 304, 326 ; 345, 349....................................................", "asr_text": " I hope they are very very useful to you guys I am liking the comments and I am also working according to your feedback so this week I am going to present a very famous recipe which you should normally enjoy in restaurants so I have already boiled this urad dal and some rajmas. So the quantity is I have taken one bowl entirely so the one bowl consists of I think more than half of urad dal and some rajmas to cover that one bowl. Normal butter I have taken you can also take this, this is the flavor of butter. It's just that we normally taste dal mokni while we go in restaurants with butter so that's the reason I have added butter. These are some green chillies. So I prefer going with green chillies so that's optional for you. You can take dal mokni masala you can also take rajmas masala or you can take kiching whatever is available with you. This is fresh cream I have taken you can also take curd instead of fresh cream that's also up to you and these are some grinded tomatoes so around three of them. To start with the making of dal mokni I have already heated some ghee in my kadai. Normal ghee job ghar mein use kadai that's the same ghee I am using. I won't be using any refined or any vegetable oil in it because the flavor ne yata hai. So I haven't mentioned about the kadai masalas these are also optional dal mokni but still at the last moment I am adding some of them you can skip it. So I am adding two bay leaves, I am adding one big lai chi, cinnamon and some black pepper. The kadai masalas are cooked, time to add green chilli and time to add our onions too. This is our saffne dal in or onion co, yani hai mari pey hai, co saptak pata hai, jeff teh ki aapwe brown color na dik hai. Jeff hai nal ka brownish kala rata hai hai hai hai hai hai hai. Just add your makhni masala to it and let it cook for another 2-3 minutes. To keep the flavors intact for the kadai masala I am just covering this onion with a lid. Now I will remove this lid and see how the onions are. Nice aroma can be fed. Now I think once these onions are done it's time to add your masala into this paste. So I am just adding the masala. So I am not adding here additional salt because I have already added salt while cooking my dal. So no need to add just stir it well and allow it to rest for you can now see the onions are done in my previous videos also I have told you that the oil will come towards the side. Jeff sai hi oil aakka sides ki dara fata hai. That means your masala is cooked. You need not to worry and now you can add the tomato puree to it. It's time to add tomato puree and cook it till you see the oil coming towards the sides. Aap teh ksep teh masala puri dara se kubu khe hai. Sides pein mujagi de krai jama nishurumi da lata. Now it's the time to add my dal into it. Just stir it before adding and just put it like this. Stir it well. Cook this dal for atleast 7 to 8 minutes and cover it with a lid. After 7 minutes we will add cream to this dal. Before that we should not do this because it will not absorb all the flavours immediately. After 7 to 8 minutes you will feel like the sari ingredients mix soch ke hai. And now it's the time to add our cream. So cream the optional hai. Agar aap ke paas dahi hai aap dahi add kar sak te hai. Stir it well again and let this cook for another 3 to 4 minutes. Usse cream ka flavour under absorbo jai hai. Butter hai make them last metallically. 7 minutes you can see the consistency is perfect. The cream has been dissolved properly. Now it's the time to add our yummy butter. Aap is time ba desi ghee bhi add kar sak te hai. But trust me butter se kavi acha flavour rata hai. Becomes rich. Jolo diabetik hai ya june hi peepi ka problem hai. Woh is butter kowod kar sak te hai. They can use little of desi ghee instead kuch flavour agar extra jahi hai to. And I think my yummy dal is ready. You can see it and it's exactly the same job jakar restaurants make hai te hai. ", "duration": 377.17, "segments": [[144, 153], [154, 185], [220, 231], [248, 256], [267, 275], [304, 326], [345, 349]], "seg_text": " ", "pure_cap": "add bay leaves cinnamon cardamom and black pepper to the pan. add some green chilis and onions and stir. add dal makhni masala and mix. add tomato puree and cook. add the boiled dal. add fresh cream and stir the dal. add butter to the dal"}, {"image_id": "Ppnycaaf-zg.mp4", "caption": " cut the skin off the fish cut the dark part off the fish cut the fish into a medium chunk cut the fish into thin slices", "id": 338, "seg_prompt": "116 ; 4, 31 ; 32, 82 ; 82, 85 ; 85, 115..................................................................", "asr_text": "", "duration": 117.17, "segments": [[4, 31], [32, 82], [82, 85], [85, 115]], "seg_text": " ", "pure_cap": "cut the skin off the fish. cut the dark part off the fish. cut the fish into a medium chunk. cut the fish into thin slices"}, {"image_id": "HJBQ-NgQ9T0.mp4", "caption": " whisk eggs some milk salt and pepper drizzle olive oil on the saran wrap and spread it out cover the veal with saran wrap and oil and pound the meat remove the veal from the wrap and coat the meat with flour on both the sides dip the meat in egg wash and then in the bread crumbs heat some sunflower oil and butter in a pan until it bubbles fry the schnitzel flip the meat remove the meat from the oil place a lemon wedge on top", "id": 339, "seg_prompt": "455 ; 48, 60 ; 98, 107 ; 115, 156 ; 163, 197 ; 204, 247 ; 282, 315 ; 319, 376 ; 377, 381 ; 400, 410 ; 419, 425......................................", "asr_text": " Hi, welcome to Alexis Kitchen. Today I'm going to make Bina schnitzel. So, for the Bina schnitzel you will need a very thin piece of veal. I have an egg wash here with two eggs and some milk and salt and pepper. I'm going to whisk up and combine all the ingredients. There you go. And then you will need some flour and some breadcrumbs. We need a lemon for the decoration later. We need some safflower oil. That's for to bake the schnitzel in the pan. And I like to use the safflower oil because it's neutral in taste and it can take a lot of heat. I need some butter. And I need a little bit of olive oil because I need to flatten out my schnitzel. I don't have one of those meat hammers to pound the schnitzel so I'm just going to use the back of my pan. I have a little bit of saran wrap here which I'm going to put a little bit of olive oil on. Spread that out. Put my piece of veal. You see this is already pretty thin but the middle could be a little thinner. Put this on here. Add another piece of saran wrap so I can get this out. And I'm going to put a little bit of olive oil on top of the meat so it doesn't stick to the saran wrap. There you go. So let's pound our meat. You're ready? So that looks good. So we're going to start with our flour. And you really just want a thin layer of flour so don't press the flour in there, just sprinkle it generous on top. Make sure you get a free piece of meat. And make sure you shake off the excess flour. There you go. Now it goes into our egg wash. And now it goes into the bread crumbs. And you don't want to press your bread crumbs in there because a traditional minash mezzo is very loosely bread and it's supposed to sort of come away from the meat when it's done in the pan and it will create sort of little waves. So we don't want to press the bread crumbs in there. Sort of just sprinkle them on top. And that's how this should look. And now let's go over to the stove and fry our rinsing. So let's turn some light on so you see something. Turn the oven on, the stove on. And in goes our safflower oil. We need to open that one first. And you want lots of oil in the pan. You want your schnitzel to sort of swim around in there. And we need some butter. And make sure this is really hot before you put your schnitzel in there. You see all the bubbles which is a sign that the pan is hot and the oil is hot and the butter has heated up. So let's add our schnitzel. And now, I said to you earlier, the schnitzel should swim in the pan and we're going to make these movements here back and forth. You've got to be careful because everything is really hot, of course. I don't know if you can see this, but you see how the crust is coming up here and here? That's how this should be. You see how beautiful this comes up now? I think we can clip it now. There you go. See how even on this side we have those beautiful waves? This is going to be so yummy. I think our schnitzel is ready. Look at this beautiful color. And I've laid my schnitzel on a little paper towel so all the excess oil can go in there. So now all we need is a little piece of lemon here that will go on top of our schnitzel. And there you go. Can you see this? Perfectly, the schnitzel. It smells so good. So I'm going to go enjoy this. Thank you so much for joining me today and I will see you next time in Alex's Kitchen. ", "duration": 456.0, "segments": [[48, 60], [98, 107], [115, 156], [163, 197], [204, 247], [282, 315], [319, 376], [377, 381], [400, 410], [419, 425]], "seg_text": " ", "pure_cap": "whisk eggs some milk salt and pepper. drizzle olive oil on the saran wrap and spread it out. cover the veal with saran wrap and oil and pound the meat. remove the veal from the wrap and coat the meat with flour on both the sides. dip the meat in egg wash and then in the bread crumbs. heat some sunflower oil and butter in a pan until it bubbles. fry the schnitzel. flip the meat. remove the meat from the oil. place a lemon wedge on top"}, {"image_id": "5cqJkRqbHrs.mp4", "caption": " blend coriander leaves green chili ginger and cloves heat some oil in a pan and add mixed spice to it add the chopped onion to it and stir add the tomato puree and stir add some salt and turmeric powder and stir pour in the masala add chili powder coriander powder and chili masala and mix add the chickpea water and the chickpeas cover the pot", "id": 340, "seg_prompt": "381 ; 107, 126 ; 135, 155 ; 159, 173 ; 180, 190 ; 191, 218 ; 222, 231 ; 247, 262 ; 288, 330 ; 345, 347.............................................", "asr_text": " Welcome friends to everyday Indian cooking. Today's recipe is Chole Masala, a very popular dish in northern part of India. To make Punjabi Chole, you need half cup of chickpeas or kabuli chana soaked overnight and I have boiled it in a pressure cooker with some salt, two black cardamom and one You can see it's nice brown in colour. And also you have to make sure that you cook it well and take at least 6 to 8 whistles. And we also need two medium sized finely chopped onions. I have chopped it in a food processor. Two finely chopped medium sized tomatoes, some cilantro or coriander leaves, one green chilli, some bay leaves, I have 3 bay leaves and couple of cinnamon stick, 3 to 4 teaspoon of Punjabi Chole Masala, 3 cloves of garlic and ginger, 1 teaspoon of cumin seeds, 1 quarter teaspoon of turmeric powder, a pinch of hing or asafoetida, 1 teaspoon of coriander powder, 1 teaspoon of red chilli powder, salt as per your taste. To garnish with, I need some kasoori methi and you need oil to fry. I'm going to make a slight variation in this recipe by making green masala. So for this, I have some coriander, I'm going to blend coriander leaves, one green chilli, ginger and 3 cloves. I'm going to blend it in a mixer, green masala is ready so I just add a little water into it just to make sure that everything is blended well. The oil is hot so now I'm going to add hing, bay leaves and cinnamon sticks, cumin seeds, now chopped onions, sauteed nicely and fried onions, onions are cooked well so I can add tomatoes now, I'm going to add tomatoes, nicely mix it, I can also add little salt at this time, I'm going to add little salt, I can see the tomatoes are nicely cooked so I can add now cumin powder, mix it once and now it's time to add green masala. Let this simmer for at least 2-3 minutes so that the garlic and ginger get cooked. This looks ready so I can add dry ingredients now, I can add chilli powder and coriander powder, 3 teaspoons of banjabi chilli masala, nicely mix it once and just salt and chilli masala as per your taste. And now I'm going to add little water, I have retained water from that chickpeas, I'm going to use that same water, just little water and I have removed that black cardamom from that boiled chickpeas, it's just to give flavor to the chickpeas. And let it simmer, I can add this boiled chickpeas, if you want more gravy you can add some more water into this, give it a stir, nicely mix it and allow it to simmer for at least 5-6 minutes so that the chickpeas absorbs the gravy, I'm going to cover it, it's almost ready, you can see this chickpeas got nicely mixed with this gravy, so at the end now I can add dry fenugreek leaves or kasoori methi, choli masala is ready, it goes well with bature, puri, roti or even with jeera rice, I hope you like this recipe, thank you for watching. ", "duration": 382.0, "segments": [[107, 126], [135, 155], [159, 173], [180, 190], [191, 218], [222, 231], [247, 262], [288, 330], [345, 347]], "seg_text": " ", "pure_cap": "blend coriander leaves green chili ginger and cloves. heat some oil in a pan and add mixed spice to it. add the chopped onion to it and stir. add the tomato puree and stir. add some salt and turmeric powder and stir. pour in the masala. add chili powder coriander powder and chili masala and mix. add the chickpea water and the chickpeas. cover the pot"}, {"image_id": "KUL6f9Q5ER4.mp4", "caption": " heat some cooking oil in a pan add an egg and chicken breast and stir add the shrimp and stir fry add steamed rice chopped onion and pineapple add curry powder peeled carrots and beans stir the rice add some cooking sauce and stir add raisin cashew nuts and stir", "id": 341, "seg_prompt": "381 ; 133, 142 ; 146, 182 ; 185, 213 ; 216, 224 ; 225, 242 ; 243, 265 ; 267, 285 ; 288, 305..................................................", "asr_text": " Hi guys! Welcome back! I'm Rensu Pasha. In this video, I'm going to show you guys how to make Thai pineapple fire rice. Super easy and simple, very delicious and I hope you guys like it. Steamed jasmine rice. Try to use the one you have left from last night or cook couple of hours ahead before you make this dish. Shrimp and chicken. Eggs. All-purpose cooking sauce. I also have a video on how to make this sauce. I will leave the link below for you guys so please check that out. I have a video on how to make this sauce. Indian curry powder. Punggali. Onion. Chopped garlic. Pea and carrots. Raisins. Keshu nuts. And for garnish, I have some cilantro and green onions and also some cucumber. So let's get started. Into a wok or a pan or skillet, whichever you have, you're going to put that on a medium-high heat and after that, you're going to add your vegetable oil in there. And when the oil is hot, you're going to add your eggs in there. You can use one egg or two eggs. Does it really matter? And serve them together like so. And after that, you're going to add your chicken in there. You also can use some other type of protein you like or some people like to add ham and that will be fine too. And after that, you're going to add your shrimp in there and serve them together until you see that your shrimp turns a little orange. And then you're going to add your chopped garlic in there and serve them together again. And after you see that your chicken is fully cooked and your shrimp is turning a little orange, you're going to turn off the heat and add your steamed rice in here and also some onion, pineapple, Indian curry powder and also pean carrots. And if you don't have pean carrots, you also can add tomato. That will be fine too. And after that, you're going to turn on the heat again to high heat or the highest heat that your stove had and stir them together. And then after that, you're going to add your awkward cooking sauce. Like I said, I will leave the link below for that videos too and serve them together like so. And then add your raisins and cashew nuts. And after that, you're going to turn off the heat and now it's ready to be served. I like to serve my pineapple fire rice on top of my pineapple. You also can serve that on a plate as well. And I'm going to sprinkle the top with some green onion like so and cilantro. So I hope you guys like this video. Please like, subscribe, follow me on my Facebook, Instagram, Twitter and Google+, and stay tuned for a new video every week. And until next time guys, bye! ", "duration": 381.67, "segments": [[133, 142], [146, 182], [185, 213], [216, 224], [225, 242], [243, 265], [267, 285], [288, 305]], "seg_text": " ", "pure_cap": "heat some cooking oil in a pan. add an egg and chicken breast and stir. add the shrimp and stir fry. add steamed rice chopped onion and pineapple. add curry powder peeled carrots and beans. stir the rice. add some cooking sauce and stir. add raisin cashew nuts and stir"}, {"image_id": "BX5zMlnyq5k.mp4", "caption": " add broken wheat the a bowl add parsley tomatoes mint and spring onions to the bowl add lemon juice salt olive oil and sumac to the bowl mix the ingredients of the bowl add the salad to a cabbage cup", "id": 342, "seg_prompt": "156 ; 62, 80 ; 81, 90 ; 91, 99 ; 100, 120 ; 133, 141..............................................................", "asr_text": " Hi, welcome to Sanjeev Kapoor, Khazana. I'm Rupayo. One more Dabini's recipe, a very authentic salad called as Tabbouleh. In this salad, bulgar wheat is used which is available in the continent of the Mediterranean region, but in India it's not so readily available. So, we are using broken wheat in place of it. If you get bulgar wheat, go ahead and use it. It becomes more authentic. Let's go ahead with the ingredients. Two cups of boiled broken wheat. One cup chopped parsley. One cup chopped tomatoes. One cup chopped spring onions. Half cup mint chopped. Four tablespoon olive oil. Two tablespoon lemon juice. One teaspoon sumac powder. Salt to taste. A few cabbage cups for serving. Let's go ahead and make the salad. A very simple recipe. All you require is fresh ingredients and good mixing. Let's take the boiled broken wheat. If you're using bulgar wheat, it doesn't require to be boiled. Bulgar wheat has to be just soaked in boiling water and drained in running water. This is broken wheat which you have taken. So, this requires boiling for 10 minutes. It's boiled and then it is chilled. Parsley, tomatoes, mint, spring onions, lemon juice, salt, olive oil and sumac. Sumac is a powder. Again, readily available there. A little difficult to get it here. It's a nice berry. It's a fruit which is dried and powdered. It's got saaness in it and little sweet tinge. Just mix the ingredients very lightly. Toss it and chill it. Chill it in the fridge for half an hour before serving. The tabouli salad is chilled. So, let's get it out from the fridge and serve it in the cabbage cups. It is nice and chilled. So, let's serve it in the cabbage cups. You can serve them in a nice bed of littuce in a big plate. But I'm serving them in the individual cabbage cups here. As you can see, the tabouli salad is ready. It's nice and chilled. A lovely salad for a nice summer afternoon. You can serve it in the cabbage cups as I've done it or in a bed of littuce. ", "duration": 156.5, "segments": [[62, 80], [81, 90], [91, 99], [100, 120], [133, 141]], "seg_text": " ", "pure_cap": "add broken wheat the a bowl. add parsley tomatoes mint and spring onions to the bowl. add lemon juice salt olive oil and sumac to the bowl. mix the ingredients of the bowl. add the salad to a cabbage cup"}, {"image_id": "HP_quieYDVQ.mp4", "caption": " shape the pizza crust spread some tomato puree on top of the pizza base tear some buffalo mozzarella to small pieces and put on top put some fresh basil and spread some olive oil on top cook the pizza in an stove", "id": 343, "seg_prompt": "326 ; 171, 203 ; 209, 220 ; 236, 240 ; 241, 250 ; 258, 307..............................................................", "asr_text": " My mum and dad are obviously Italian and they migrated to Australia in the mid-70s. My mum, she was 8 months pregnant with myself and so I was born in Australia and I'm very proud to be Australian. So I was running pizzerias since I was 19 years old, I started my first pizzeria in Melbourne and I decided I wanted to venture off into more the traditional style pizza which is wood fire pizza so I travelled over to Naples, did a course there with the Veda Pizzanapalatana which is the true Napolitan traditional pizza. I decided to do that course because they were the only association that actually looked at preserving and keeping the tradition alive around the world and then I came back, opened up 400 Grati so we're one of 400 restaurants in the world that is accredited to produce Napolitan style pizza. The Italian world pizza competition is in Italy, they do have another one in Las Vegas, the one in Italy is the biggest in the world. There are 20 different judges on a panel and there's also 4 different judges at the bench and each one is judging on different techniques so cleanliness, oven preparation, the manipulation of how you stretch your pizza, the cooking time, every person has a responsibility so it is a really strict competition. The event consisted of 600 competitors, 35 countries around the world. The only Australians to ever have won the competition. I went into the competition not doing anything different to what I do every day in my restaurant I made my dough by hand, I also crushed all my tomatoes by hand as well. I found the best buffalo mozzarella which was DOP. I also used one of the best flowers in the world that I bring into the country to make my pizza every day. Using also bottled water which made a big difference as well and obviously my levitation on my dough was very natural, no refrigeration and you know, I went in there again and just did the same thing that I do every day and it was a great result. Okay, so I'm going to show you how to make a world class margarita pizza. Now a lot of people actually think that margarita pizza is one of the easiest pizzas to produce but let me tell you it's actually one of the hardest pizzas to produce because you're only using four ingredients so it's really hard to mask if your dough hasn't been produced right and if you're not using high quality ingredients. The reason is that we try and entrap all the gases, all the air into the dough so we create a nice cornichione which is the crust. We're not going to use any rolling pins as a lot of people do at home, we're going to use only our hands. With practice you are obviously going to get better at it. We start an inch from the bottom all the way to the top and we flip the pizza over, repeat the process again, an inch from the bottom all the way to about an inch from the top. And the next step is we place our right hand on one side, if you're right hand, if you're left handed the opposite. So right hand on one side and again away from the crust, away from the cornichione and with our left hand we then stretch and we come over to our forearm and we hold it there and we go back down. And so if you do this in a normal speed you'll find that you will get this motion. And now we're ready to use the ingredients. So what I've done is I've sourced some of the best ingredients that I can find and that's Saramata no Tomato placed in the centre of the pizza. And then we spread the tomato and again leaving that one inch border all the way around. And the reason why we do that is so that when the pizza cooks the cornichione is going to rise in the oven and it's going to become nice and light. A lot of people leave the crust with Pita Napolitana. The crust is actually one of the most important parts of the pizza and I say that because the crust actually helps you digest the rest of the pizza. I'm going to use Buffalo Mozzarella, tear the Buffalo Mozzarella into small pieces and just place it around the pizza quite evenly, fresh basil. And to finish off I'm going to top this pizza with some extra virgin olive oil. Now the pizza is ready to go into the oven. If you don't have a wood fire oven at home this is actually the next best thing to cook your pizza in. And I want to show you this oven is actually a stone based oven so it's nearly the same as cooking in a wood fire oven. Now one thing about the stone, a lot of people go wrong, is what they do is they try and wash the stone. You can either just brush it down or wipe it down with a cloth or with a brush into your next pizza so don't, please don't wash your stone. Now the settings on the oven are quite important. Now depending on what style of pizza that you're going to make is the type of setting that you want to choose. So I've chosen the classic setting. That way we get an even distribution on the top and also on the bottom. And the beautiful thing about this oven is that you can actually look through this window not having to open and close the oven frequently. By opening and closing you're actually letting the heat out so try and monitor it through the window and you know within three or four minutes your pizza should be cooked. And I think our pizza's pretty much ready to take out of the oven. So as you can see this pizza is actually cooked quite well and it's got spotting like it's come out of a wood fire oven. We're here to cut this pizza up and enjoy it. ", "duration": 326.33, "segments": [[171, 203], [209, 220], [236, 240], [241, 250], [258, 307]], "seg_text": " ", "pure_cap": "shape the pizza crust. spread some tomato puree on top of the pizza base. tear some buffalo mozzarella to small pieces and put on top. put some fresh basil and spread some olive oil on top. cook the pizza in an stove"}, {"image_id": "S7hpTy1Rx1k.mp4", "caption": " cut onions into thin slices chop tomato into thin slices fry bacon in a pan spread mayonnaise on bread add lettuce cheese tomato oinion and bacon to bread spread mayonnaise on second piece of bread and place on top", "id": 344, "seg_prompt": "206 ; 30, 49 ; 50, 62 ; 64, 98 ; 99, 113 ; 114, 150 ; 151, 158..........................................................", "asr_text": "", "duration": 207.17, "segments": [[30, 49], [50, 62], [64, 98], [99, 113], [114, 150], [151, 158]], "seg_text": " ", "pure_cap": "cut onions into thin slices. chop tomato into thin slices. fry bacon in a pan. spread mayonnaise on bread. add lettuce cheese tomato oinion and bacon to bread. spread mayonnaise on second piece of bread and place on top"}, {"image_id": "vZariS25PF8.mp4", "caption": " cook onions in a pan with oil add cumin seeds to the pan add chili powder jalapeno pepepers garlic and chili flakes add ground beef and water add salt and tomato paste and stir add the oregeno and stir spray tortillas with cooking spray and toast in the oven rack add the meat to the shell and top with cheese tomato lettuce and salsa", "id": 345, "seg_prompt": "325 ; 26, 36 ; 38, 60 ; 60, 92 ; 94, 134 ; 154, 184 ; 193, 208 ; 220, 236 ; 260, 291..................................................", "asr_text": " Hey dudes, I'm Hilah. Welcome to Hilah Cooking. So, you all know that I love tacos and Tex-Mex and Mexican food, but today I'm going to show you the mother of all Tex-Mex dishes, and that is the crispy beef taco. And I'm super excited about it. This is one of my favorite things in the world to eat, and I've got a cool little trick to show you to make your own shells. C-c-c-crispy tacos, the crispy tacos, the crispy beef tacos. All right, first step is we're going to saute our onions until they are translucent. All right, let's give these about five minutes or so. Okay, now it's time to add my cumin seeds, and I don't know, I just use whole cumin because that's what I always have on hand. Too lazy to grind it up. So you can use ground, whatever, but I put these in in the hot pan and kind of let them get a little bit toasty. It's going to really bring out their aromatic oils, and then I've got my chili powder, and this is just like an ancho chili powder, but whatever, whatever you got on hand will do just fine, and then the jalapeno and garlic, and three peppers, I'm going to put in a little bit of crushed red chili flakes too. You can leave that out if you want to keep it a little milder, and you can also seed the jalapenos if you want to keep it mild if you're serving a little chillance. Okay, now we put in a meat, and just kind of break it up a little bit, and now I'm going to show you the trick to get like super fine little ground beef crumbles like they have at Taco Bell, which I used to love, crispy Taco Bell tacos when I was a kid, I have not had one in years, but I can make them at home now, so screw you Taco Bell, we're just going to add some water, maybe half a cup, you could use beer also, or broth, but water works just fine, so kind of get this all mixed up, and the water is just going to help you be able to kind of like break it into smaller pieces, and it keeps it real moist, because I'm using a lean ground beef here, 90% lean, okay, see how this is already starting to look a little bit like Taco Bell? Okay, not really, right now it looks a little bit gross, I know, but just give it about five or ten minutes, and I'm going to add some salt, and I'm going to add some tomato paste, and actually if you wanted to just use tomato sauce instead of the water, that would take the place for the tomato paste and the water, both, and that will give it a little nice color, a little depth of flavor, okay cool, so I'm just going to let this simmer for about ten minutes, keep an eye on it, stir it once in a while, keep it moving around so it stays in little tiny pieces, and then we're going to make some crispy tacos, crispy taco, I'll stop singing that song, alright, so the meat is actually cooked now, there's still a lot of liquid left, now I'm going to add the oregano, dried oregano, you just want to crumble it up when you throw it in to bring out more of the flavors, and then we're just going to let this cook for maybe another five minutes until the water has evaporated out, and then we're going to make tacos. Okay, so I've got these shells here that I baked, and all I did was sprinkle some corn tortillas with a little bit of water, stick them in the microwave for like 30 seconds just to steam them and soften them up, and then spray them down with some non-stick cooking spray or whatever, or you could use a little basting brush, some oil on there, and then throw them in the oven laying it over the rack bars like that, and bake them for like nine minutes, and then pull them off of the racks, put them on a cookie sheet, and then turn the oven off and left them in there just while the oven cooled off, and that's just make sure that they get extra crispy and kind of like crisp and not just like chewy and So anyway, you could totally buy shells, but I don't know, I thought this was a pretty cute little idea, and they're low fat too, so excellent. Okay, my little taco shell guy, get a little bit of my taco meats, yay! The fun thing is they're so messy, and then you can put whatever you want, but I like cheese and tomato, and I put the cheese down first so it gets a little melty, and some lettuce, or in this case I'm actually using shredded cabbage because that's what I had on hand, and I like to put a little bit of my homemade green salsa, and I'll post a link for that too, if you want to make that, it's delish. Okay, here I go, world's messiest food is about to get all over my dress, I think, probably, All right, well I hope you tried this recipe, if you have any questions leave them in the comments below, and I will get to them as soon as I can, and thanks so much for watching, and I hope you enjoy these crispy beef tacos! ", "duration": 325.67, "segments": [[26, 36], [38, 60], [60, 92], [94, 134], [154, 184], [193, 208], [220, 236], [260, 291]], "seg_text": " ", "pure_cap": "cook onions in a pan with oil. add cumin seeds to the pan. add chili powder jalapeno pepepers garlic and chili flakes. add ground beef and water. add salt and tomato paste and stir. add the oregeno and stir. spray tortillas with cooking spray and toast in the oven rack. add the meat to the shell and top with cheese tomato lettuce and salsa"}, {"image_id": "Ay55c3jSbeI.mp4", "caption": " mix garlic soy sauce olive oil brown sugar and pepper corn together pour the marinade onto to the chicken squeeze lemon juice on top slice the bell pepper into pieces slice the onion slice the bell pepper add oil salt and pepper to the vegetables and toss place the chicken and vegetables on the skewers grill the kabobs", "id": 346, "seg_prompt": "594 ; 95, 121 ; 121, 133 ; 143, 160 ; 216, 274 ; 274, 305 ; 307, 318 ; 335, 355 ; 389, 488 ; 514, 551.........................................", "asr_text": " Hi, this is Deronda with Foods 101, and today we're making chicken kebabs. Yep, we're going to the grill today. So here I've got one pound of chicken. Now these are just chicken tenders that I cleaned, I've patted dry, and I've put here in a dish that we're going to use to marinate these chicken tenders in. I've got a tablespoon of extra virgin olive oil here, a fourth of a cup of soy sauce, I have one tablespoon of fresh minced garlic, I have one tablespoon of light brown sugar, I've got peppercorns right here in the bottom as you can see, those little peppercorns, it's going to give the chicken a lot of flavor, and also we're going to do acidic with a fresh Back here are the skewers, we're going to add the chicken and the vegetables too. See there's like a little sharp point there, you just add your chicken onto here. Now if you don't have these, you can also use these bamboo skewers. And these bamboo skewers you probably want to soak in water for about 30 minutes before you start threading your chicken and your vegetables on it for the grill because you don't want them to burn. Now back here I've got red peppers, I've got yellow peppers, I've got a Vidalia onion, if you'd like to add mushrooms or pineapples to your chicken kebabs that would be fine. But let's get this marinated started so we can get this back in the refrigerator because we're going to let this chicken marinate for about 2-3 hours. So here we're going to add the garlic, the soy sauce, the olive oil, and your brown sugar Now the brown sugar is in there so when you put it on the grill you can get a little bit of caramelization on your chicken as it's grilling. You want to mix these ingredients very well together and then you're going to go ahead and pour them right over here on your chicken tenders. Now you can just buy chicken breast and cut it into bite sized pieces. This is going to go back in the refrigerator, I forgot to add my lemon so let's go back here and I've just cut my lemon in two here and you can just take a fork stick it in there move it around and give it a nice little squeeze. You won't have to worry about the seeds getting into your marinating sauce here. Alright now we're just going to go ahead and move the chicken tenders around so we can get that marination on all sides of the chicken tenders and these are going to be yummy. As a matter of fact, a good measure, I'm just going to go ahead and I'm going to add this other lemon, this other fresh lemon right in here, nothing better than lemon and chicken It's one of my favorite things with a little bit of garlic and then we'll just move them Yeah, try to put your lemon into your sauce before you pour it over the chicken but if you forget like I just did, no big deal. Alright now these are going to go covered. Just take some plastic, cover it up, it goes back in the refrigerator for a good two to three hours and make sure it's covered very well and I'll come back and I'll show you how to cut up the vegetables. I am going to cut up a red bell pepper, a nice sweet red bell pepper and as you know there's males and females when it comes to the bell pepper world. The male bell pepper has four sections as you can see whereas the female which is the yellow bell pepper here only has three. The females with three sections are sweeter like in salads or saut\u00e9ing where your male bell peppers hold up a little better with high heat. So I'm going to go ahead and cut these into bite size pieces as you can see and I'm going to add this by alternating with the chicken onto our kebabs. Now I've decided that I am using a bamboo skewer so we're going to just get these in bite size pieces. I have a Vidalia sweet onion here, just going to cut it in half like this and then we're going to cut it this way and then this way and pull out that outer layer of skin, nice layer of peel back and then what we're going to do is we're going to cut these into, let me just get this out of the way, and we're going to cut these into sections. I just do four sections and put them over here in our bowl. Now I'm going to cut up the yellow bell pepper and then I'm just going to go ahead and add this to our bowl as well. Now if you want to add mushrooms or anything else that's great but I'm also adding a little sweetness of pineapples to our kebabs so I'm going to put that in there and the reason that I'm putting all this in a bowl is because I'm going to drizzle it with a little olive oil and that way it'll keep it nice and fresh and keep it from burning. So here I've got a little olive oil and we're just going to go ahead and add a little bit of kosher salt and a little bit of fresh cracked pepper and give it a toss. Alright just going to give it a toss and now I'm going to go over here and tear those apart. I'm going to go over here in the refrigerator and I'm going to get the chicken and we're going to alternate the chicken and the vegetables here on our skewers. Alright that looks lovely. I'll be back. Alright I've taken my chicken that's been marinating for about four hours out of the refrigerator and the best way to get your chicken and your bell peppers and onions on the skewers is just add a piece of chicken first. You're just going to thread it on as you can see. I thread it on since I've got tenders like this. Go through it and as you can see, that's going to be a lovely piece of chicken to munch into. And then I'm just going to add onions, put your skewer right into there, slide it up. Now in all reality I like to use two skewers together. That way when you put these on the grill they're not going to roll around on you. But today I'm limited on my skewers so I'm just adding, I'm just using one. Alright now don't jam your vegetables and your chickens really close together. That way you'll have a little room in between to where your vegetables and your chicken So I'm doing a chicken tender, I'm doing the onion, red bell pepper, yellow bell pepper and then I'm just going to thread on another chicken tender. I've got my onion, then I'm going to go for red pepper and then it's yellow. Wow this smells so good what we've marinated the chicken in. And then also in the end I'm just going to polish it off with a couple of pineapples. That way we can have a little sweetness with our chicken and our bell peppers and onions. Alright look how beautiful that is. Chicken, onions, red bell pepper, yellow bell pepper and then we've got chicken, onion, red bell pepper, yellow bell pepper and you've got your little pineapples. And then we'll put them over here on a cookie sheet. Here's our chicken kebabs ready to go on a grill on medium high heat for the next 15 And all you need to do is turn it about every 2 to 3 minutes. And then after 15 minutes you're going to have these fabulous delicious grilled chicken We're ready for the grill one at a time until you have them all six on there and look how scrumptious those are going to be. Now remember to turn them every 2 to 3 minutes. 3 minutes are up and now it's time to turn and if they stick a little bit give them a Flip them over. Ooooh looky there. You see those grill marks on there? That's what we're looking for. And again just jiggle them around, flip it over and we've got about 13 to 12 more minutes left and I'll come back and show you the final results. There we go folks. We're taking the kebab off the skewer and here it goes. Here's that delicious chicken. Here's the yellow peppers, the red peppers, the onions and ooooh I'm going to take a bite. Hey listen don't use a fork, use your fingers. Let's see what it's like. Mmm, absolutely, mmm, delicious. Then you have your red peppers. Give me thumbs up. Thanks for watching. I'll catch you next time. This is Jerrona with foods 101. ", "duration": 594.5, "segments": [[95, 121], [121, 133], [143, 160], [216, 274], [274, 305], [307, 318], [335, 355], [389, 488], [514, 551]], "seg_text": " ", "pure_cap": "mix garlic soy sauce olive oil brown sugar and pepper corn together. pour the marinade onto to the chicken. squeeze lemon juice on top. slice the bell pepper into pieces. slice the onion. slice the bell pepper. add oil salt and pepper to the vegetables and toss. place the chicken and vegetables on the skewers. grill the kabobs"}, {"image_id": "qVvJQBIL_HY.mp4", "caption": " put some oil on the pan and stir fry the chicken add 2 tbsp garlic ginger paste in the pan add some chopped onions chili powder coriander powder cumin powder and turmeric powder to the pan add some red kidney beans tomatoes and let it cook for 3-4 minutes add some fresh green chili and coriander leaves and let the mixture cook for sometime", "id": 347, "seg_prompt": "385 ; 33, 68 ; 68, 107 ; 107, 169 ; 169, 257 ; 257, 370..............................................................", "asr_text": " Welcome back once again to howtocookratefood.com if you haven't already, please click that button and subscribe to our channel. On the menu today, and as you can see right here, I'm going to make a chicken curry. I've added some red beans to this, it's really quite simple, this version. It tastes delicious, let's go and do it. Okay so, I've got a nice pan there, I've got some oil in there, you can use any oil you like, I'm actually using a little touch of mustard oil today. I've now got some chicken here, small parts, chopped it nice and small, skin on it, the bone is in. At this stage I'm just going to add here some garlic ginger paste, that kind of teaspoon, one of each, one ginger one, garlic, so I just want to cook these guys on their own, well kind of above medium heat, cook these for about 3 or 4 minutes, stirring all the Now I'm going to add some onions, I'm using red, cut quite small. And now for some powders, if you've seen the show before, you'll know what I call this, it's a big fork, we've got equal parts here of chilli powder, cumin, coriander and turmeric. If you want to just go ahead and use a regular curry mix that you may have already, I just prefer this one. And again, keep stirring on the same heat and do it just for another 2 minutes. At this stage I'm going to add some red kidney beans, they're pre-cooked. If you're going to use a canned one like I have, then just make sure you rinse them really well because that water that they're coming in that can is not so good, give them a nice wash with some really nice cold water. Then I've got some tomatoes there, roughly chopped, just leave them on the top to get the lid on, let that cook for about 3-4 minutes. Okay, let's take a look now, there will be plenty of steam in there, I'm going to let Now what should happen, yes exactly, we've got some nice moisture there, come off about tomatoes, now we can stir them in. If your tomatoes are not very juicy, these are fairly juicy you guys, just add a splash There we go, we've got a beautiful masala there, it's a little bit dry, so I've got some cold water there. Now optional, I've got some fresh green chilli, I've got about 4 or 5 there. Next, turn the heat right down now, lid on, let that go for about 7 or 8 minutes, I am going to just put a touch of salt in during that period. Okay, so off goes the heat, let all that steam out, lots of that, that is looking lovely, At the last stage I'm just going to add here some garam masala powder, and today I'm going to add some fresh mint, which I think works really well in this, you could add cilantro or coriander if you wanted. So give that another check for salt, I know that's going to be great for me. And there you have it, really simple, chicken curry with some added red beans. Hope you enjoy it, don't forget to subscribe to our channel and we'll see you again really soon, lots of love. ", "duration": 385.83, "segments": [[33, 68], [68, 107], [107, 169], [169, 257], [257, 370]], "seg_text": " ", "pure_cap": "put some oil on the pan and stir fry the chicken. add 2 tbsp garlic ginger paste in the pan. add some chopped onions chili powder coriander powder cumin powder and turmeric powder to the pan. add some red kidney beans tomatoes and let it cook for 3-4 minutes. add some fresh green chili and coriander leaves and let the mixture cook for sometime"}, {"image_id": "T0WX6UJQna8.mp4", "caption": " add the ghee and spices to the wok add the onions to the wok add the tomatos to the wok add the salt and paste to the wok add the vegetables to the wok add the rice to the wok add coconut milk water coriander leaves and mint leaves to the pressure cooker add salt to the pressure cooker", "id": 348, "seg_prompt": "495 ; 108, 149 ; 161, 173 ; 178, 189 ; 216, 232 ; 277, 288 ; 328, 337 ; 399, 437 ; 445, 457..............................................", "asr_text": " Hello friends, welcome to another episode of Chetna Cooking. Today we are going to prepare vegetable biryani. It is one of the Galicia's items of Chetna on the side. And I hope you all really enjoy this dish. Let's start with our recipe. You are required to make the paste. You will need ginger, chopped garlic, chopped green chillies, grated coconut, cinnamon, cardamom and few cloves. For seasoning you will need fenugreek seeds, cumin seeds, bay leaves, the star anise, cinnamon and cardamom. And you will need onion, chopped tomatoes, ghee, basmati rice and the vegetables of your choice. I have taken the extract of coconut alone separately. And all the other items that I have shown you, I have made a paste of it. Cauliflower, I have washed it with hot water. And rice must be soaked for about 10 minutes. Add in the ghee. What's the name of the spices one by one? It is roughed. Add in the chopped onions. And turn slightly brown in color. Smash it nicely. Add a pinch of salt. Because it takes away the moisture content quickly. Add in the paste. Add in the vegetables. So I can use the bell. Add in the rice. Add a pinch of salt. Transfer everything to the pressure cooker. Add some coriander leaves. Add some mint leaves. Add a pinch of salt. Our vegetarian is ready now. Thank you viewers for watching my program. See you all in another recipe. ", "duration": 495.83, "segments": [[108, 149], [161, 173], [178, 189], [216, 232], [277, 288], [328, 337], [399, 437], [445, 457]], "seg_text": " ", "pure_cap": "add the ghee and spices to the wok. add the onions to the wok. add the tomatos to the wok. add the salt and paste to the wok. add the vegetables to the wok. add the rice to the wok. add coconut milk water coriander leaves and mint leaves to the pressure cooker. add salt to the pressure cooker"}, {"image_id": "IvDEV7eROm4.mp4", "caption": " cut the tomatoes in half crush some garlic and put it on the baking pan spread some pepper sugar vinegar basil and olive oil on top cook in the oven blend everything in a blender add the mixture to a pot and add some water spread butter and basil paste on the bread heat the bread on a pan", "id": 349, "seg_prompt": "619 ; 113, 158 ; 159, 217 ; 223, 275 ; 306, 311 ; 381, 401 ; 414, 455 ; 491, 531 ; 534, 537...........................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you how to make a ridiculously easy, simple and yet delicious fresh tomato soup. Now about a year ago I showed you how to make a tomato soup and this is just a slightly different version, I still absolutely love that recipe but I have been making this recipe so much more now. My husband has a little garden outside our backyard so he's got tons of tomatoes growing and I actually showed sort of a few steps when I was making the soup on my vlog, on my second channel which if you don't know, I do have a second channel, Laura's Topics, I'll link it down below. We're going to be starting, we're going to start doing a lot more vlogs, we are doing vlogs now so if you want to check them out, hop on over there, subscribe and give us But a lot of people were like show us, Laura in the Kitchen, how you make that soup, it So I thought why not? It's really easy, requires a handful of ingredients and it's just delicious. What I've got here are some fresh tomatoes, so just some plum tomatoes, I've got some little baby heirloom tomatoes, little yellow tomatoes, I've got fresh basil, a pinch of sugar, balsamic vinegar, a pinch of hot pepper flakes, some fresh oregano, garlic and shallots. That's it, no cream, no, nothing else, we just have a little bit of stuff to thin it Of course, pepper and olive oil, but anyways, it's easy, I'm going to take, first of all you want to preheat your oven to 425, I've got a 9x13 inch pan here, now I know that this is going to look like there's a lot of tomatoes and they should all be in one layer, and I'm doing that, I'm actually, I chose to use a smaller pan for a reason, because as much as I do want this to caramelize, and it will, I want them to give out a lot of their own juice and I want that to be some of the liquid that when I blend it, I want that to be some of the liquid that's there. So it just works really, really well, I'm just halving my tomatoes, now these I bought because, you know, our tomatoes, we just kind of pick a few every single day and there are some that aren't ripe yet, but I wanted to share this recipe with you and I went to a farmer's market and I mean look how beautiful these tomatoes are, I couldn't pass them up. You can also mix and match, you know, some roma tomatoes, plum tomatoes, you know, you name it, whatever you've got, it's fresh, in season, at its best. All I'm doing with my garlic is just fashion it with my knife, getting rid of the skin and popping it right in there, because what's going to happen is, see, because we're not roasting it all in a single layer, it's not going to develop a lot of color and burn, it's going to kind of bubble in its own juices, it's still, again, going to caramelize a bit at the top, but those flavors are going to be so sweet and delicious that I'm putting a lot of garlic in there because it is going to be so sweet, so when you do go ahead and puree it, it's just, there's absolutely no overpowering of garlic whatsoever. You, of course, could leave some out, it's completely up to you. I'm adding some shallots, last time I made this, you know, in the vlog, I even added some green onion tops because I used the whites for a different recipe. I mean, again, it's all going to get pureed anyway, so might as well, just going to take the very first layer off, I'm putting my shallots right in, adding my hot pepper flakes and dried oregano, small little pinch of sugar, it's about a teaspoon of sugar, and then just a touch of balsamic vinegar. You know, the sugar and balsamic vinegar, all they're really doing is helping with the whole caramelization, that's really all it's doing, and bringing up the sweetness in the tomatoes, tons of fresh basil, stalks and all, good amount of extra virgin olive oil because at the end of the day this is kind of what's going to give you those delicious juices and what those tomatoes are going to roast in, so you want to make sure you add a good maybe quarter cup or so, this is going to make about four to six servings, depending on how big your serving is, so about four tablespoons of olive oil is completely enough for four to six people, it's hardly anything. Good amount of salt and pepper, good amount of salt because tomatoes are very, very sweet, bring this closer to me, and just go in with your hands and mix it all together, this is going to be amazing when you put this into the oven and you let it roast. Alright, make sure you get that balsamic and that sugar distributed really well, oops, okay, I'm going to wash my hands, pop this into the oven for 25 for about an hour and a quarter, give it a stir every now and then, I'll show you what they look like when they're done and I'm going to show you the little cheese toastie I'm going to serve this with, can't have soup without grilled cheese, my version anyway. My tomatoes were in the oven for about an hour and about ten minutes and I just want you to look at what I was saying, because we cooked them in a slightly smaller pan you get all these incredible juices, otherwise the tomatoes would roast which, you know, it's great but you wouldn't get them to be kind of soft and the juices to release, it's Now for me, a bowl of mozzarella, a piece of bread, I'm good to go, that would be supper all on its own. What I'm going to do is I'm going to put it in my blender, now if you don't have a powerful blender, I have been thinking for a long time if I wanted to invest in a powerful, like a good blender and I'm glad that I did because I use my Blendtec constantly, if you don't have a powerful blender you're going to need to sift, not sift, strain the soup, otherwise the skins of the tomatoes are going to be left all over. Now for me, this one I kind of put it on the, you know, press the soup setting or whatever and it just purees smoother than I've ever seen it before and I don't need to strain it because there's nothing to strain so it's perfect but it's completely up to you, I'm just going to try and get it all in here without really making a mess, oh good, awesome. And then I'm just going to turn this on and puree it, lid on and off she goes, boom. I love that I don't have to turn it off either, put it on its own. Now you can, I mean it's totally smooth, you can serve this as is nice and thick but what I'm going to do is I'm going to pour this into my saucepan, I'm going to turn this on, not super high and I'm just going to take some vegetable stock, now obviously I don't want to get rid of all that so what I do is I kind of pour my vegetable stock in there, give it a swirl and then you can just add as much stock as you'd like to make it as thick or as thin as you'd like, I usually add about a cup of vegetable stock, usually seems to be perfect for me but again you could serve this as is, you could thin it out if you want to, the world is your pick up my friend, might as well, like a little splash Now what I'm going to serve with this is my little cheese toastie, what I've got here is a couple slices of, these are just whole wheat baguette because that's just what I buy, one of my favorites, what I'm going to do is I just cut them on a diagonal, kind of really, as large as I could so I can get some nice big pieces. I'm going to turn my little skillet on, I'm going to any bitty little skillet here, don't turn it on too high, maybe about medium low otherwise it will burn before the cheese gets a chance to melt, then what I'm going to do, first of all let's work on the outside, take a little bit of butter and just kind of smear it on one side of each one because that's going to end up being the outside, that's going to get all nice and brown, and then I'm just going to place those and get all dirty, take just that itty bitty amount of basil pesto, store bought, homemade, up to you, I just use a tiny little bit on each side, not too much because it can, basil pesto can be a bit overpowering and it's got a lot of oil in there so you don't want your end result to be super oily, then just a couple slices, this is just a block of mozzarella I had in the fridge, sandwich this baby together like so, so it's like a fancy grilled cheese, and then just kind of keep it there until it gets beautifully colored on one side, it's got a lovely color and the cheese is all melted and that's it, we're going to do that, it's going to happen at the same time, the soup is getting warm and be ready to go, look at that delicious creaminess, no cream whatsoever, it's just pure delicious tomato, I'm just, I'm too excited to even eat, to even talk because I want to eat, I've also got my little toasty ready, it just took a couple of minutes, oh my goodness, so smooth, so creamy, oh let me give you, I'm doing it, so, so, I hope you enjoyed spending time with me guys, I don't know much about Laura in the kitchen to get the written recipe, I hope you enjoyed spending time with me, I'm going to keep dunking and I'll see you next time, bye bye. ", "duration": 619.83, "segments": [[113, 158], [159, 217], [223, 275], [306, 311], [381, 401], [414, 455], [491, 531], [534, 537]], "seg_text": " ", "pure_cap": "cut the tomatoes in half. crush some garlic and put it on the baking pan. spread some pepper sugar vinegar basil and olive oil on top. cook in the oven. blend everything in a blender. add the mixture to a pot and add some water. spread butter and basil paste on the bread. heat the bread on a pan"}, {"image_id": "_D7bcfuVq54.mp4", "caption": " season the pork with salt and pepper coat the pork with flour eggs and bread crumbs fry the pork in a pan with oil remove the pan from the stove", "id": 350, "seg_prompt": "105 ; 16, 23 ; 24, 58 ; 60, 90 ; 91, 92..................................................................", "asr_text": " My name is Raymond Steiger and today we're going to make Wienerschnitzel and we use pork cutlets. Each one has about maybe two and a half, two, three ounces. It's thin slices and we pound a little bit to make it nice and tender. So we put a little bit of salt on it, season it. A little bit of black pepper and then first one we put in the flour. We just dastard a little bit. Then we put it in the egg wash and then we put it in breadcrumbs. What we use here in the restaurant, we use the Japanese breadcrumbs, what makes the veal a little bit more crispy or the pork. Then the second one we do the same thing. We just put in the flour, dastard a little bit, put it in the egg wash, just let the egg strain off a little bit and then in the breadcrumbs. Just push it in a little bit so the breadcrumbs stay nice and firm on the meat. And the next step, we're just going to saute it off or pan fry it in vegetable oil or olive oil. And this one is a favorite dish in Austria, we call it Wienerschnitzel and it's served in most restaurants or every home at least once a week for the family. So it's a very quick meal. It takes only a couple of minutes to cook on each side to prepare a couple of minutes or in five, ten minutes when you have everything ready to go, you can have your lunch or your dinner ready to go so you don't have to stay all day in the kitchen. Okay, and that's it, that's ready to go. ", "duration": 106.17, "segments": [[16, 23], [24, 58], [60, 90], [91, 92]], "seg_text": " ", "pure_cap": "season the pork with salt and pepper. coat the pork with flour eggs and bread crumbs. fry the pork in a pan with oil. remove the pan from the stove"}, {"image_id": "POgIE_9QuYA.mp4", "caption": " add shrimp pork egg salt sugar and white pepper to a bowl and mix place the meat into the middle of a wonton sheet and close place the noodle in a pan of boiling water transfer the noodles to a cold water bath and return to the hot water add white pepper sesame oil sugar salt soy sauce and chicken stock to a pot add the wontons to a pan of hot water and remove when finished into a bowl add spring onion onion and the soup to the bowl", "id": 351, "seg_prompt": "393 ; 7, 62 ; 102, 113 ; 177, 193 ; 200, 215 ; 256, 314 ; 317, 361 ; 362, 383..................................................", "asr_text": " I'm going to pour in here, one egg, two beer one, this one salt, one teaspoon of sugar, a little white pepper, let it beat up, let the shrimp and the pork squeeze together, it's ready, it's like together, and it's ready. Now this is one egg, you wrap that one time, we got this old home style water skin, they are real thin, so put a little bit of egg, one turn in here, put some egg in between, at the end you squeeze it tight. Make a one turn like, just enough squeeze to hold them, but don't too hard, alright. Good morning, so put the noodle in there, for about 15 seconds, you can cut 1 to 15, alright. Oh yes, then we take this to the cold water pan, so the noodle will be not overcooked, there we turn, okay, touch a little bit of oil, the noodles are over here at the bottom, now we pour one down, this one down in 3 minutes, only 3 minutes, alright. Now can you tell, when they flow on top, it's about ready, we have a little bit of wiper, a little bit of sesame oil, one drop, a little bit of sugar, just a pinch of sugar, salt, and then light soy sauce. You want to have a taste proof, and then put your chicken stock, you see the golden color of your problem soup. Now we look at the one turn, they're almost flowing on top, that means they're about ready. They're all flowing on top, right? Alright, a little spray onion, a little bit of crispy onion, a little bit of sesame oil, a little bit of salt, a little bit of sesame oil, a little bit of sesame oil, ", "duration": 393.17, "segments": [[7, 62], [102, 113], [177, 193], [200, 215], [256, 314], [317, 361], [362, 383]], "seg_text": " ", "pure_cap": "add shrimp pork egg salt sugar and white pepper to a bowl and mix. place the meat into the middle of a wonton sheet and close. place the noodle in a pan of boiling water. transfer the noodles to a cold water bath and return to the hot water. add white pepper sesame oil sugar salt soy sauce and chicken stock to a pot. add the wontons to a pan of hot water and remove when finished into a bowl. add spring onion onion and the soup to the bowl"}, {"image_id": "3AAdKl1UYZs.mp4", "caption": " add salt and then pasta to boiling water cut the guanciale into chunks put olive oil and guanciale into a pan whisk together eggs add cheese and pepper and stir absorb some of the fat with a paper towel add pasta to the pan with the gaunciale add the sauce and stir transfer to a plate and top with parmesan and pepper", "id": 352, "seg_prompt": "312 ; 17, 40 ; 48, 94 ; 95, 112 ; 113, 136 ; 140, 167 ; 194, 204 ; 205, 235 ; 237, 258 ; 262, 283..............................................", "asr_text": " I am Antonio Carluccio. Welcome to my kitchen. I show you how to make the real carbonara. Most of the people get it wrong and I will show you why. Now this is boiling water to which we add in the ratio of 10 grams per liter of water sold. It has to be like this. And immediately then we put in, it has to be boiling, a pasta in this case is sort of spaghetti, the biggest size of spaghetti. While this is cooking it takes a good 10 minutes and no oil please. No oil, you don't need it. You just need to stir a little bit when it's in it and that's it. Now for the original carbonara you need the guanciale which is the chick, the pork chick. And the Romans, they are very special in that because they do it, they cure it like ham or like pancetta and it's very tender, very tasty and tender. Now you have to cut it in chunks. You can use naturally also pancetta, the normal pancetta which is this one here. But I like the guanciale when I have it obviously. And this is the recipe for two people, big chunks. The Romans, they are mad for this pasta. If there is a Roman pasta there is this one here. This is quite a lot for two people, let's see. And the only thing you have to do now to make the sauce is to take good olive oil, put in a pan, there you go. Put the guanciale into that and this is the beginning of the sauce and mostly also the end of it. Because the rest is coming here into that bowl. And now you take some good eggs and for two people you take two eggs. Oh lovely color, look at this. To be a little bit naughty I take just the yolk. And we beat it. To this you do that any, any, any cream. Absolutely forbidden. So this is the beginning of the sauce. So we put a bit of parmesan. In Roba they use also pecorino cheese which is a cheese to be grated. They are fresh pecorino and aged pecorino but it's lovely to have a little bit of this. And another stir. And this is the sauce. I wouldn't put any salt here because the bacon here it's quite salty, it's preserved. We reduce it a little bit because I'm going to see what the pasta does. I can see it is still stiff. So I put it back again another three or four minutes. Now here is the bacon that it's produced also quite a lot of fat. Should you be not wanting the fat I show you a little trick. Here we are and do this. You absorb a little bit of the fat and you take it off like this. So the pasta seems to be doing well here. The taste now should be enough. I switched off the guanciale because it's too hot and it's exactly what I don't want to be too hot. So now I take the pasta and I put it into the, yes, there. And you flavor it like this. You let it cool down in doing this and it shouldn't be too hot because what is going to happen now should be the temperature enough to coat the egg around the pasta. And now it comes, yes, the resistance, the actual sauce. There you are. And now we stir it like this. You see usually by this stage the heat is so much in the wrong cooking that the eggs become scrambled eggs. Not too scrambled and this is the carbonara. And now the last touch which is the embellishment. Parmesan or pecorino depending what you like and in my opinion also a nice touch of pepper. This is decoration for me. And this is the real carbonara. The only one. And it's exactly or should it be creamy without adding cream because this is the usual thing. Like this is just fantastic. Cameraman, everybody, you should taste it. It's just wonderful. ", "duration": 312.67, "segments": [[17, 40], [48, 94], [95, 112], [113, 136], [140, 167], [194, 204], [205, 235], [237, 258], [262, 283]], "seg_text": " ", "pure_cap": "add salt and then pasta to boiling water. cut the guanciale into chunks. put olive oil and guanciale into a pan. whisk together eggs. add cheese and pepper and stir. absorb some of the fat with a paper towel. add pasta to the pan with the gaunciale. add the sauce and stir. transfer to a plate and top with parmesan and pepper"}, {"image_id": "Iq1Sn9vERcU.mp4", "caption": " mix flour baking soda sugar egg and salt together keep mixing and add some milk heat some butter and add to the mixture cook the batter on the pan add butter and syrup on top", "id": 353, "seg_prompt": "174 ; 15, 22 ; 22, 26 ; 33, 38 ; 42, 50 ; 111, 113..............................................................", "asr_text": " Today I'm going to share with you my favourite pancake making tips. We're going to start by making thick and fluffy American style pancakes and we're going to need 1 egg, 200 grams of self-raising flour, 250ml of milk, 1 teaspoon of baking powder and a tablespoon of sugar. Mix the flour, sugar and baking powder together, I've also added a pinch of salt, then break in the egg and give it a good mix. Keep mixing slowly and add the milk. The mixture should be pretty smooth but don't worry if there's a few lumps. Then cut off a knob of butter and heat it in a pan. Pour any excess butter into the mixture and whisk it in. This will help make the pancakes nice and rich. Pour the mixture into a jug and add some to the pan. When you can start seeing air bubbles in the mixture, turn it over and cook the other side. You can serve it with a knob of butter and some maple syrup. Use a metal cookie cutter to make fun shaped pancakes. And with this gingerbread mancutter, I'm using blueberries for eyes. To make blueberry style pancakes, add some blueberries to the mixture and give it a good stir. Then pour some into the pan and cook as normal. Add some butter or syrup as you like. To toss a pancake, first you need to make sure it's cooked on the underside and slides around smoothly in the pan. Then you need to quickly push the pan away from you and flick it with your wrist so the pancake slides up the back of the pan and over. Make sure there's no oil in the pan because you don't want it to splash out and burn you. If you have any batter left over, you can store it in an empty sauce bottle. Put the lid on and keep it in the fridge. The next morning give it a good shake and it's ready for cooking. I like to serve my pancakes in a stack and covered in maple syrup. To make the thin European style pancakes, you need to mix half a pint of milk together with an egg. Then add 125g of plain flour and a pinch of salt into a bowl. Slowly add the milk and egg, whisk thoroughly and pour the mixture into a jug. Heat some oil in a pan and cook a nice big pancake. Once it's cooked, you could add lemon and sugar or some fruit. I'm going to cover it in a layer of chocolate spread, then slide it between the prongs of a fork and twist the fork to roll up the pancake. Cut it in half and serve it with a scoop of ice cream. I hope you've enjoyed watching this video. If you want to see more, click on the links on the right hand side or take a look at my YouTube channel page. Have fun, enjoy your pancakes and thanks for watching! ", "duration": 174.5, "segments": [[15, 22], [22, 26], [33, 38], [42, 50], [111, 113]], "seg_text": " ", "pure_cap": "mix flour baking soda sugar egg and salt together. keep mixing and add some milk. heat some butter and add to the mixture. cook the batter on the pan. add butter and syrup on top"}, {"image_id": "XZIiNz19HWA.mp4", "caption": " put some sesame oil on the hand gloves take the nori sheets and spread cooked rice uniformly on the nori sheet and cover all the edges sprinkle toasted sesame seeds on the rice take the rolling mats and place the nori sheet on the mat with rice facing down place the crab meat sticks on the nori sheet add some cucumber and avocado along with the meat roll the nori sheet using the rolling mat cut the roll into equal pieces and serve", "id": 354, "seg_prompt": "198 ; 20, 28 ; 29, 47 ; 49, 57 ; 58, 66 ; 67, 91 ; 92, 107 ; 109, 146 ; 160, 174..................................................", "asr_text": " Welcome to HalfOurMeals.com, I'm here with Jared Wood of Sushi by Jared and he's going to show us how to make a California roll. What we're going to do is put on our gloves, sesame oil on our fingers again. The reason why we're using sesame oil on our gloves is it infuses really, really well into We're going to grab our nori sheets, we're going to grab our little ball of rice, just a nice little palmful. We're going to place it right in the middle of the nori, and we're just going to work Cover this nori sheet and get all those edges covered. Fan it a little bit? You just want to make sure that you're not changing the consistency of the rice that you've worked so hard to create. Next step is always sesame seeds. Toasted sesame seeds. Okay, so now we're going to grab our mats. We're going to take our mats here, and this time we're going to put the rice facing down. The rice is facing down the mat. Always taped down. We're going to grab some crab. This crab meat is a sushi grade crab meat. It's called a sea stick. This one is used with real king crab juices. So now we've got our pieces of crab, we're just going to put those onto the roll. What I tend to do is I visually look at a roll, I tend to try and keep my product closer It just allows better when you're pulling it together to get that seal that you need. So we're just going to add some cucumbers that we cut before, and we're going to add So we grab this avocado, I'm going to go a little bit thicker, and just when you're cutting the avocado, you don't need to use a lot of pressure. Let your blade just slowly go through the avocado to get the cuts that you want. What we're going to do is you're going to take your four fingers and use our thumbs Now this is where it gets a little bit tricky. This is where you're going to have to make sure that you're forcing that in, not using a lot of pressure, that it's squeezing out the ends, and give it a fold over just to get that seal. It feels all right. Not bad at all. Now we're just going to go one, two. So fingers up in the corner again, just lift it up, grab with your right hand. Four fingers in front, thumb behind, one, two. Look at that. So put our mat, flip it back over, put it to the end, and just kind of work that down You don't have to use a lot of pressure. Just feeling how the product inside your hand... And it condenses everything together there. Cut in the middle, and across. Sometimes if you get a bad cut, you can just remove that. That's for yourself. Don't have to push, let the blade do the work, and check this out. Here we go. ", "duration": 199.0, "segments": [[20, 28], [29, 47], [49, 57], [58, 66], [67, 91], [92, 107], [109, 146], [160, 174]], "seg_text": " ", "pure_cap": "put some sesame oil on the hand gloves. take the nori sheets and spread cooked rice uniformly on the nori sheet and cover all the edges. sprinkle toasted sesame seeds on the rice. take the rolling mats and place the nori sheet on the mat with rice facing down. place the crab meat sticks on the nori sheet. add some cucumber and avocado along with the meat. roll the nori sheet using the rolling mat. cut the roll into equal pieces and serve"}, {"image_id": "01lB162koHA.mp4", "caption": " cut the bone off the cutlet pound the meat with a meat hammer coat the veal in flour dip the veal in the eggs coat the veal in bread crumbs fry the veal in the pan", "id": 355, "seg_prompt": "358 ; 53, 59 ; 72, 76 ; 115, 131 ; 131, 144 ; 144, 164 ; 199, 220.........................................................", "asr_text": " Hi everyone and welcome to Niko's Kitchens What You Want. Today's recipe request comes in from the Facebook user Johan Sorengaard and he has asked me to make some Veena schnitzels. So let's get started. So of course we're going to be using some veal. Traditionally that's what's used in a Venus schnitzel. And the cut that I'm using here today is from the rib area. It's a veal cutlet. It's got great flavour to it. You use whatever cut of veal steak that you like and whatever you can get your hands on. You can also get your butcher to prepare it for you as well but I'm going to quickly show you how to get it nice and thin. So what I've done is I've cut if you're using the cutlet like I am, I've cut it off the bone so I've got rid of that part, trimmed off the fat and then I'm going to put it into a snap block bag and then I'm going to use a meat hammer and I'm going to hammer out the meat until it's nice and thin. You can also use a pot to do this as well if you don't have a meat hammer to do it. And this is the thickness. You can see here this is the thickness that we are after. Nice and thin. You can see how you know we've gone from a steak that size and almost tripled it in size. Now you've seen me do this many times before. I've set up a breading station because obviously we're going to be coating our veal in some flour, some egg and also some breadcrumb. But first I've got some flour. Now very important don't season the flour. Just normal plain flour and I'm going to grab our veal. I'm just going to coat it in that flour. It's very important also when you're doing venus nitzel don't press anything in just you know get some flour put it on the top like that dust the excess off don't get your hands in and really press it all in. The next step of course is some eggs and I've just got two egg yolks. There's no milk there's no water just eggs and I'm going to lay the veal straight in there and get it nicely coated. And lastly I've got some breadcrumbs. Again they're not seasoned they're just ordinary breadcrumbs. Make sure you use dried breadcrumbs to this don't use fresh. And I'm going to get our veal from our egg and again don't press it in you just want to put it on there like that. Okay that's exactly what we are after so just keep repeating that process with as many venus nitzels as you want to make. Now we're going to be cooking our schnitzel and in a large pan here I've got some butter. Now some of you will be saying some butter? My god how much butter is that? Now traditionally this is done with butter and it's shallow fried and that's always done. Today a lot of restaurants and and a lot of people will do deep fried in a canola oil or something like that which is a healthier alternative. So we're going to be placing our schnitzel in And because it is quite thin I only want to cook it for about three minutes a minute and a half each side. The outside will be nice and golden brown do this over a medium to high heat. So just check it out I've pulled out our venus nitzel from the pan. Beautiful golden brown. The smell is wonderful and look at that nice crust it's puffed up a little bit and that's exactly what we want. Now what are we going to serve with this? Normally I would serve a potato gratin with this because I think it goes great. Potatoes in this dish are just a match made in heaven. I will pop a link to some potato gratin that I've made before in the description if you want to go and check out that video. But what I'm going to serve this up with today are some boiled baby potatoes and I've just dressed them in a little bit of olive oil. Seasoned them with some salt and pepper and then I've put some fresh herbs. I've got some parsley some chives and and I've just popped it. I've also got some dill and I've just mixed it through there and I'm going to be serving that up with this. And of course it wouldn't be complete without a slice of lemon on the side and you're going to use that lemon you can pop it over the potatoes of course pop it over the schnitzel there and I'll tell you what guys this is dudes food. It's my sort of food. I love it. Let's get stuck into this bad boy. So this is one of my favorite favorite dishes. I absolutely love this. Let's give it a try. There's no words. It's just so tender and moist on the inside. Beautiful crispy and you know what the the lemon over it goes fantastically well. I love this dish and like I said before sure you can do some healthier versions of it but you know what this is a real treat. I love it. Please give this one a go. It is awesome. ", "duration": 358.83, "segments": [[53, 59], [72, 76], [115, 131], [131, 144], [144, 164], [199, 220]], "seg_text": " ", "pure_cap": "cut the bone off the cutlet. pound the meat with a meat hammer. coat the veal in flour. dip the veal in the eggs. coat the veal in bread crumbs. fry the veal in the pan"}, {"image_id": "SlgRjEPUgnM.mp4", "caption": " heat eggs in water drain the eggs with paper towel put the eggs and some canadian bacon on toasted english muffin pour some hollandaise sauce on top of them", "id": 356, "seg_prompt": "164 ; 60, 79 ; 79, 97 ; 98, 113 ; 118, 127..................................................................", "asr_text": " Hi there, I'm Chef Eric Crowley, owner of the culinary classroom in West Los Angeles, and today I'm going to show you how to make Eggs Benedict. For our Eggs Benedict, we're going to need hollandaise sauce, a video of which you can find elsewhere on Mahalo.com. We're also going to need a little bit of ham or some kind of pork product. Here I'd like some prosciutto, we warm it basically in a little skillet for a minute or two, or you can warm it in the microwave oven. We are going to need some toasted English muffins or any other kind of bread we'll wind up doing really well. English muffins are classic, and by the way for this ham, Canadian bacon is the classic type of ham to go on there, but any kind of ham will do just fine. We also have some poached eggs, and you can see that video elsewhere on Mahalo.com as These eggs have been poached, they've been shocked in ice water, and they've been drained. We need to rewarm these, and we wind up taking our room temperature eggs and slide them into some warm water. You can use the same water that you use to make your hollandaise sauce with. Basically put it into a little bit of warm water, let them sit in there for about 30, maybe 45 seconds, that's all we're looking for. We don't want to cook the eggs anymore, we just want to take the chill off and warm them Come out of the water, get them onto some paper towels, you want to dry off the egg or else when you wind up putting the hollandaise sauce on top, it's going to dilute the sauce and it's going to make it run all over. Some paper toweling, blot it dry, then we're going to lift the egg out, get your warmed up bacon, or in this case some prosciutto on your English muffin, get your egg on top of there, and then we're going to finish it off with our hollandaise sauce, right over the top, just let it pour all over, you can even get it down onto the plate, and that is how you make a classic dish, eggs benedict. Thanks again for watching, be sure to subscribe so you can get some additional information. If there's a recipe that you would like to see me make, feel free to send an email to requests at mahalo.com. Thanks again and I'll see you soon. ", "duration": 165.17, "segments": [[60, 79], [79, 97], [98, 113], [118, 127]], "seg_text": " ", "pure_cap": "heat eggs in water. drain the eggs with paper towel. put the eggs and some canadian bacon on toasted english muffin. pour some hollandaise sauce on top of them"}, {"image_id": "f9mlIEtVt5s.mp4", "caption": " add some lemon juice red chili powder turmeric powder garlic paste and ginger base to chicken breast add salt to taste and give a good mix heat some oil in a pan add coriander seeds spices ginger and garlic to it after they get cooked put them to a blender and blend them add some water to get all the paste out heat some oil add curry leaves onions and green chilis and saute them add spice mixture and add some tomatoes cover and cook for about 5 minutes open the lid keep sauting it and blend it to a mixture add some chopped potatoes and chicken and cook for 10 minutes garnish with chopped coriander to serve", "id": 357, "seg_prompt": "231 ; 41, 49 ; 49, 55 ; 58, 78 ; 79, 84 ; 85, 90 ; 96, 117 ; 117, 128 ; 129, 131 ; 132, 155 ; 166, 185 ; 192, 194......................................", "asr_text": " Hi! Welcome to Ready, Steady, Eat and this is your Gourmet Guru, Saloni. And today I'm going to show you one of my favourite chicken curries, which is a spicy chicken curry. I never get tired of making it and my family really enjoys eating it. Let me take you over to my kitchen and show you what you'll need for it. So we start by marinating the chicken and to the chicken I'm going to add the lime juice, red chilli powder, turmeric powder, garlic paste, ginger paste and salt to taste. Give it a good mix and we're going to marinate this for about 20 to 30 minutes. Take a pan, I'm going to heat some oil in it. Now that the oil is hot, I'm adding the coriander seeds to this. To this I'm going to add the rest of the spices and the ginger and the garlic. Add it into a blending bowl. So now add in some water to get all the paste out from the mixer. Now we're going to start with our chicken gravy. So in a pan I'm going to heat some oil. To this I'm going to add the curry leaves and now the onions and green chillies. Some salt to it so that the onions get tenderised faster. The onions have turned translucent and to this I'm going to add spice mix. Cook it for about 2 to 3 minutes. Now the spices are nicely fried and to this I'm going to add the tomatoes. And now I'm going to cover and cook it for about 4 to 5 minutes. Now you can see that the tomatoes have reduced down substantially and I'm going to add the tomato puree to this. Now we're going to cook this till the tomato is well incorporated and the oil comes out from the masala. Keep stirring in between. Now you can see that the tomato paste is well incorporated into the masala and you can also see that the oil is separated also. Now this is done and I'm going to cool it and blend it in the mixer. We've blended it into a thickish paste and back into the pan. Now to this I'm going to add the potatoes and I'm going to cover them and cook them for 5 minutes. Now to the potatoes I'm going to add the marinated chicken, coat properly and now we're going to cover it and cook till the chicken is done. I'm going to add some water to this. Chicken looks done. So one last toss and I'm going to plate it, garnish it with chopped coriander. My spicy chicken curry with potatoes is ready. I hope you enjoyed my recipe. It's very simple, straightforward and easy to make. Do try it and let me know how it turned out in the comment section below but before that don't forget to hit the like button. For more such recipes subscribe to my channel Ready, Steady, Eat and this is Saloni signing off for now so keep indulging bye bye. ", "duration": 231.67, "segments": [[41, 49], [49, 55], [58, 78], [79, 84], [85, 90], [96, 117], [117, 128], [129, 131], [132, 155], [166, 185], [192, 194]], "seg_text": " ", "pure_cap": "add some lemon juice red chili powder turmeric powder garlic paste and ginger base to chicken breast. add salt to taste and give a good mix. heat some oil in a pan add coriander seeds spices ginger and garlic to it. after they get cooked put them to a blender and blend them. add some water to get all the paste out. heat some oil add curry leaves onions and green chilis and saute them. add spice mixture and add some tomatoes. cover and cook for about 5 minutes. open the lid keep sauting it and blend it to a mixture. add some chopped potatoes and chicken and cook for 10 minutes. garnish with chopped coriander to serve"}, {"image_id": "E_0tikIOFIc.mp4", "caption": " cover the pieces of chicken in flour egg and breadcrumbs place the chicken on a baking sheet covered in foil and spray with cooking oil place the chicken in the oven for twenty minutes add soy sauce apricot jam hoisin sauce balsamic vinegar cornstarch and water in a bowl and mix well add sesame oil minced garlic and red pepper into a hot pan pour the sauce to the pan add the chicken to the pan and mix place the chicken on a serving plate and garnish with green onion", "id": 358, "seg_prompt": "172 ; 28, 41 ; 47, 56 ; 57, 63 ; 66, 82 ; 83, 93 ; 94, 102 ; 129, 152 ; 153, 165..................................................", "asr_text": " Hi guys, today we're going to be making a general slowest chicken, actually pretty simple First, we're going to set up a breading station, have some flour, egg, and bread crumbs, and of course a chicken. I diced mine, so just take a piece of chicken, dump it in the flour, and then the egg, and then the bread crumbs. It's about to be really messy. And then put it on a baking sheet lined with foil, and spray it with some cooking oil. So now you just put it in the oven for about 20 minutes. The saucepan drizzles on with sesame oil in it, and some red peppers. Put that thin mirror together, and now it's time to slowly pour your sauce in. Right now it's liquidy, but just wait for about 4-5 minutes, and it will be more syrupy and salty like. See, now it's getting more salty. This is how your chicken should look like when it comes out of the oven. Do you even eat this as like, maybe a chicken nugget? Now I'm just stirring the chicken into the pot. Now I'll just mix the chicken together, make sure every piece of chicken gets an even amount I'm going to finish it with some green onion, and there you go, generous little chicken. ", "duration": 172.67, "segments": [[28, 41], [47, 56], [57, 63], [66, 82], [83, 93], [94, 102], [129, 152], [153, 165]], "seg_text": " ", "pure_cap": "cover the pieces of chicken in flour egg and breadcrumbs. place the chicken on a baking sheet covered in foil and spray with cooking oil. place the chicken in the oven for twenty minutes. add soy sauce apricot jam hoisin sauce balsamic vinegar cornstarch and water in a bowl and mix well. add sesame oil minced garlic and red pepper into a hot pan. pour the sauce to the pan. add the chicken to the pan and mix. place the chicken on a serving plate and garnish with green onion"}, {"image_id": "ANjn5Nrbw-c.mp4", "caption": " peel potatoes and carrots grate carrot onions and garlic cloves and cut the potatoes boil some water in a pot and add the potatoes brown ground lamb and add pepper and vegetables add flour and mix well pour in ketchup and stir the pot add wine rosemary thyme and a bay leaf and mix well crack 2 eggs and separate the yolk and egg white add chicken stock remove the gravy from heat and pour it into a baking dish drain the potatoes add the potatoes parmesan salt pepper and egg yolks to a bowl and mash all the ingredients place the mashed potatoes in a piping bag and squeeze over the gravy cook the dish in the oven remove the pie from the oven", "id": 359, "seg_prompt": "528 ; 98, 124 ; 125, 147 ; 169, 173 ; 174, 191 ; 222, 233 ; 237, 247 ; 258, 274 ; 282, 291 ; 293, 301 ; 317, 329 ; 341, 346 ; 347, 393 ; 398, 433 ; 454, 456 ; 466, 470.............", "asr_text": " Hi, welcome to Foresight Kitchen with our permanent guest, Chef Cody Naid\u00e9. How's it going? I'm your host, Taylor Richards. Cody, what are we doing today? Today we're going to be making Shepherd's Pie. It's a British classic or Irish depending on which one you talk to. They all claim it. We're cooking with practically everything you already have at home. The only thing you should have to go out and buy is ground lamb. Other than that, you have all the stuff. You could use ground beef if you want, but that would be a cottage pie. Same thing, just a little bit different flavor. So what we're going to be cooking with today, we've got our potatoes, we've got one and a half carrots, a fourth cup of peas, half an onion, two to three cloves of garlic, a fourth cup of flour, ground lamb, we've got some pepper, we have a pork wine, some ketchup we're just going to throw in there, a mix of rosemary, thyme, and bay leaf. I think it's actually pronounced thyme, Cody. No, it's thyme. There's a th at the beginning, but it's thyme. Okay, we'll agree to disagree. Alright, our chicken stock, two egg yolks, our parmesan cheese, and just a salt-pepper mix. So what we're going to do first, Taylor, is we're going to peel our potatoes and our carrots. Now if you want to start with peeling our potatoes, what we're going to do is just going to peel them and leave about one fourth of the skin on them. You want me to leave a fourth of the skin on them? Do you want me to cut it in four pieces and just not peel one of them? Just peel it and leave about a fourth of the skin on there. Okay, well logistics of that aren't very good, but okay. We're going to do that because we want some skin in our mashed potatoes. While he does that, I'm going to peel some of our carrots. About a quarter, maybe a little more. When we're done peeling these, Taylor, I'm going to have you cut those potatoes into fourths and I'm going to grate all our vegetables. And the reason we're grating our vegetables is so they get really mushy in there. It almost be like a puree. You won't even really know they're in there. Like baby food. That looks like a pickle. So when you get it really small like this, you know, kind of just be careful of your fingers. You don't want to cut yourself. Grating the garlic is the hardest part because it's so small. Now that our potatoes are cut up, our water is boiling. Which that boiled pretty fast. It's pretty convenient. That was intense. We're going to throw our potatoes into our boiling water. We're going to throw our meat into our hot pan. We're just going to brown our meat while our potatoes just do their thing. Now that our meat is just about brown, we're going to go ahead and add our pepper. Really stir that around. Make sure it gets seasoned all around. Now we're going to add all our veggies that we cut up that we shredded. Look at that. You got a nice color in there now. How's it going? You know, it's cooking. It's the exciting part waiting for it all to come together. So what now, Cody? We waited on our veggies to get nice and mushy. And we're just about at that point. So we're going to mix in our flour. We're going to stir real well to make sure it gets in all the meat. Because that's going to be the base for our gravy. So now we're just going to put in two kind of heavy shots of ketchup. Just really mix it in there. Just like we did with our flour. We're going to make sure it's all nice and mixed in there. So I have the lemon. I don't know where you got. Where did you get the lemon? It was on the counter. We're not using everything that's in there. We're going to do a shot, a heavy shot of a pork line. I don't want to do any more of that. So after you cook out your wine, you're going to throw in all your herbs. Once again, mix well. The key to this recipe is just mixing it all in well. While we're waiting on our potatoes and our meat, we can go ahead and separate our egg yolk. So if you just want to crack it, you know, separate it, you just crack it, and then pass the yolk back and forth. And the white will fall out. Yeah, there you go. Good job. Good job, my friend. I'm going to check on the meat. Alright, so we're going to hit it with our chicken stock, and that's going to make our gravy. We're only going to cook it for about two minutes because we don't want to reduce it too much. Look at that. It's already starting to thicken up. Alright, so we're just going to pour it right in here. We're going to spread it out nice and evenly. Okay, so you have it nice and spread it out. Yeah, yeah. So what we're going to do is have you kill the heat on our potatoes and, you know, strain it. So you can go do that now. So now I'm going to have you take all of our extra leftover ingredients, except for the egg whites. I'm going to mix them all into this bowl right here. So I'll get these egg whites so you don't forget. I'm going to just start throwing them all together. Which one should I do first? Probably start with the potatoes. That's pretty gross, but... So what kind of texture are we looking for with this? Your basic mashed potato. It's not going to be as creamy because we have the cheese in there and the eggs, which are really sticking it together, and we don't have the milk or the butter. But, you know, your basic mashed potato texture. So we're going to scoop our potatoes right into our piping bag, which you don't have to do this at home. It's just for... It'll just be for presentation only. You can just spread it on evenly, but we're going to make it look nice and fancy. Your fancy's good. Fancy is good. So just little... little bits that will be spread evenly throughout. Kind of like potato flower buds. All right, Taylor. That's our final product. We're about to throw it in the oven for about 17 minutes. It's preheated at 350 degrees. What, are you okay? You said pie. It's just not... It's a meat pie. It's okay. It's fine. It's fine. Trust me. It'll be good. It's just not what I was expecting. It'll be good. That's what we want with the nice golden brown tips. So there's only one last thing to do, and that's DJ. Go ahead and let us know how it is. All right, cool. Peas and carrots. If you don't like carrots, just try it. That's really good. Have you taken a bite? No, I'm not sure about this one. What are you? Just eat it. Okay, all right. Oh, this is hot. ", "duration": 528.33, "segments": [[98, 124], [125, 147], [169, 173], [174, 191], [222, 233], [237, 247], [258, 274], [282, 291], [293, 301], [317, 329], [341, 346], [347, 393], [398, 433], [454, 456], [466, 470]], "seg_text": " ", "pure_cap": "peel potatoes and carrots. grate carrot onions and garlic cloves and cut the potatoes. boil some water in a pot and add the potatoes. brown ground lamb and add pepper and vegetables. add flour and mix well. pour in ketchup and stir the pot. add wine rosemary thyme and a bay leaf and mix well. crack 2 eggs and separate the yolk and egg white. add chicken stock. remove the gravy from heat and pour it into a baking dish. drain the potatoes. add the potatoes parmesan salt pepper and egg yolks to a bowl and mash all the ingredients. place the mashed potatoes in a piping bag and squeeze over the gravy. cook the dish in the oven. remove the pie from the oven"}, {"image_id": "lMNneVHjxk8.mp4", "caption": " mix cooking wine hoisin sauce soy sauce red bean curd honey and spice powder marinate the pork with the sauce roast the pork and drain them cut the roasted pork to small slices beat an egg and fry it to scrambled egg in a pan heat some oil in the pan and add chopped garlic and onion add diced carrot and green beans to the rice add the cooked pork the sauce and the scrambled eggs to the pan stir fry them well and serve", "id": 360, "seg_prompt": "327 ; 28, 68 ; 81, 95 ; 109, 112 ; 120, 143 ; 148, 176 ; 180, 205 ; 208, 222 ; 225, 252 ; 253, 270..............................................", "asr_text": " Hey everybody and welcome to The Wolf Pit. Today we're going to make some Chinese roast pork fried rice and in order to make roast pork fried rice you need to have char siu which is Chinese roast pork. So we're going to make a marinade real quick for our char siu and we're going to start our 3 quarter cup of light soy sauce, 1 half cup of Shaoxing Chinese cooking wine, 1 third cup of hoisin sauce, about 3 chunks plus the juice of red Chinese fermented bean curd. This is what gives it the color, a third of a cup of honey and about a tablespoon of Chinese five spice powder. We're just going to mix all this together. It looks like a lot more than a tablespoon but it's a tablespoon. Now we have about 2 pounds of pork shoulder that I've cut up in small pieces so I'm going to get this into our marinade. Alright we have all of our meat in our marinade and now we're going to put this in the fridge for 3 to 4 hours. Our pork has been marinated for about 4 hours now and we have it on a broiler pan and we're going to put this under a broiler on low until it gets nice and roasted. Normally I like to do this on the grill but I don't have time tonight so we're going to do it in there. Alright after about 15 minutes under a broiler on low our pork is done. We're going to go ahead and get this sliced up. Beautiful moist, beautiful. Alright all of our roast pork is sliced up and we're going to go ahead and start frying Alright we're going to start our fried rice off with 4 eggs, they've been scrambled. It's about 3 tablespoons of oil. Alright now we're going to add about 2 teaspoons of garlic and half of a yellow onion and maybe 3 cups of rice. Now we're going to add about a cup of frozen peas and carrots. Alright now we're going to add half of our pork, about 2 tablespoons of light soy sauce and a teaspoon of sesame oil. Now we're going to add half of our eggs back in. Alright there you go, our fried rice is done. Get in here and get a bite. I'm going to cheat a little bit here with these chopsticks and use them as a scooper. I'm not very good with chopsticks. Let's get a bite here. I'll turn that nice and piping and steamy hot. The key to that is the roast pork, you get the sweet, the spicy, the cinnamon-y flavor from the five spice powder in the pork. Thank you guys very much for watching and we'll see you next time. ", "duration": 327.33, "segments": [[28, 68], [81, 95], [109, 112], [120, 143], [148, 176], [180, 205], [208, 222], [225, 252], [253, 270]], "seg_text": " ", "pure_cap": "mix cooking wine hoisin sauce soy sauce red bean curd honey and spice powder. marinate the pork with the sauce. roast the pork and drain them. cut the roasted pork to small slices. beat an egg and fry it to scrambled egg in a pan. heat some oil in the pan and add chopped garlic and onion. add diced carrot and green beans to the rice. add the cooked pork the sauce and the scrambled eggs to the pan. stir fry them well and serve"}, {"image_id": "pUmjiLjhxgc.mp4", "caption": " preheat the oven to 400-degree f cut 4 pita bread into quarter sized pieces and lay them on the baking tray over baking sheet spread some virgin olive oil on the bread using brush place it in the preheated oven and bake for 8-10 minute or until the bread turns golden brown combine 1 minced garlic 1tbsp of cilantro parsley mint leaves tsp of salt black pepper and tsp of granulated sugar add 2 tbsps extra virgin olive oil 2 tbsps orange juice 6 tbsps chicken broth 1 tbsp of lemon juice wash the vegetables and cut green onions into rings and place them in a large bowl cut cucumber length wise in half remove seeds and cut into small pieces and add them with chopped green onions remove seeds of 1 yellow bell pepper cut into pieces same size as cucumber pieces add with other veggies cut 100 gms of cherry tomatoes into halves and place them in the bowl with rest of the vegetables toss and mix all the vegetables together take dressing give good stir add half quantity to vegetables toss them and add salt and pepper if needed top salad with baked bread pieces and add dressing over bread with remaining lemon juice on top give a toss place remaining bread slices on plate transfer salad add more dressing and lemon juice if needed garnish with more parsley", "id": 361, "seg_prompt": "267 ; 77, 80 ; 82, 91 ; 92, 108 ; 109, 112 ; 116, 134 ; 135, 148 ; 154, 159 ; 160, 176 ; 177, 191 ; 192, 198 ; 200, 203 ; 204, 220 ; 221, 234 ; 236, 250..........................", "asr_text": " Hi everyone, this is Sandy. Welcome to Easy Cooking! So today's recipe was sent to me by one of my lovely subscribers. Her name is Okigan. My dear Okigan, thank you so much for your recipe. I really love it! So today I'm going to be sharing with you Okigan's amazing recipe is a bread salad. Really easy to make and just beyond delicious. So I really hope you enjoy this recipe. The preparation time is less than 15 minutes. Let's get started! Let's go through the ingredients. We need 100 grams of bread. I'll be using 4 pita bread. I'm going to be using 2 of them for the salad and I'm going to be using the other 2 for garnish. We also need 3 green onions, 1 medium cucumber, 1 yellow bell pepper, 100 grams of cherry tomatoes, 1 minced garlic clove, 1 tablespoon of fresh mint, finely chopped, 1 tablespoon of fresh parsley, also chopped, 1 tablespoon of fresh cilantro, finely chopped, 3 tablespoons of lemon juice, 2 tablespoons of orange juice, 2 tablespoons of extra virgin olive oil, 6 tablespoons of chicken broth, salt and black pepper to taste, plus a quarter of a teaspoon of granulated sugar. Let's get started! Preheat the oven to 400 degrees Fahrenheit. Cut the bread into bite sized pieces. As you can see my pieces are kind of large but that's the way I want them to be. If you want you can make them smaller. Place the bread on a baking sheet and brush it with some olive oil. The recipe says to brush it with lemon juice but I want it to get nice and brown so instead of the lemon juice I'll brush it with some olive oil. Place it in the oven and bake at 400 degrees Fahrenheit for about 8 minutes or until golden brown. To make the dressing combine the garlic with the parsley, cilantro and mint. Season with salt and black pepper to taste. I added about a half a teaspoon of each and also adding a quarter of a teaspoon of granulated sugar. Mix well and add in the extra virgin olive oil, the orange juice, the chicken broth and 1 tablespoon of lemon juice. Mix well until well combined and set aside until you're ready to use it. Wash all the vegetables before using them. Cut the onions into rings and place them in a large bowl. Cut the cucumber lengthwise in half, then remove the seeds, then cut each half in half and then cut them into small pieces. Place them in the same container with the onions. Remove the stem, beans and seeds from the bell pepper and also cut it into small pieces about the same size as the cucumber pieces. Place them in the same bowl with the cucumbers. Now cut the cherry tomatoes in half. Place them in the bowl with the rest of the vegetables and toss everything together. Now get the dressing, give it a good stir and add half the dressing to the vegetables. Toss your salad once again, taste the flavor and add any salt and pepper if needed. Top the salad with the bread pieces and add 2 more tablespoons of the dressing over the bread. And also add in 1 more tablespoon of the remaining lemon juice. Give everything one last toss and that's about it, you're ready to serve. I'm going to be serving my salad over bread slices. Add more dressing and lemon juice if needed and garnish with more fresh parsley. And that's it, enjoy! I really hope you liked this video, to print this and some other delicious recipes please don't forget to visit my blog and don't forget to subscribe to be notified of future updates. Thank you so much for watching and I'll see you next time, bye bye! ", "duration": 267.67, "segments": [[77, 80], [82, 91], [92, 108], [109, 112], [116, 134], [135, 148], [154, 159], [160, 176], [177, 191], [192, 198], [200, 203], [204, 220], [221, 234], [236, 250]], "seg_text": " ", "pure_cap": "preheat the oven to 400-degree f. cut 4 pita bread into quarter sized pieces and lay them on the baking tray over baking sheet. spread some virgin olive oil on the bread using brush. place it in the preheated oven and bake for 8-10 minute or until the bread turns golden brown. combine 1 minced garlic 1tbsp of cilantro parsley mint leaves tsp of salt black pepper and tsp of granulated sugar. add 2 tbsps extra virgin olive oil 2 tbsps orange juice 6 tbsps chicken broth 1 tbsp of lemon juice. wash the vegetables and cut green onions into rings and place them in a large bowl. cut cucumber length wise in half remove seeds and cut into small pieces and add them with chopped green onions. remove seeds of 1 yellow bell pepper cut into pieces same size as cucumber pieces add with other veggies. cut 100 gms of cherry tomatoes into halves and place them in the bowl with rest of the vegetables. toss and mix all the vegetables together. take dressing give good stir add half quantity to vegetables toss them and add salt and pepper if needed. top salad with baked bread pieces and add dressing over bread with remaining lemon juice on top give a toss. place remaining bread slices on plate transfer salad add more dressing and lemon juice if needed garnish with more parsley"}, {"image_id": "dPqo0vnC0vs.mp4", "caption": " put garlic in a food processor and grind the garlic add the chickpeas some chickpea juice lemon juice tahini paste and salt to it blend and stir the ingredients garnish the hummus with chickpeas chopped parsley olive oil and paprika", "id": 362, "seg_prompt": "288 ; 60, 75 ; 80, 123 ; 129, 183 ; 218, 248..................................................................", "asr_text": " Hello and welcome to the Mediterranean Chef, I am Mona and today I am going to show you how to make the authentic hummus but hailing. Now what we are going to need for this recipe is one can of garbanzo beans already drained and washed and I set a little bit of the juice, a little bit of the water from the can, the juice of two lemons, a quarter cup of tahini paste and some olive oil, also two cloves of garlic, some salt and for garnish we are going to need some chopped parsley, some paprika and a few chickpeas. Now I am going to turn my food processor on and add the garlic. I am going to put the hummus, a little bit of the juice, lemon juice and the tahini paste goes in here, simple, easy, just four ingredients go into this and the salt. By the way for the ingredients that goes into this recipe you can go online and check the website www.themediterraneanchef.com, ok here we go. We stopped it a little bit to mix all the ingredients together and we are still going to mix it a little bit until all the ingredients are creamy and well together. Ok it's done, voila, we are going to plate it now and I want you to look at this creamy texture, this is what you are going to look for guys but make sure to taste it always, you can always add to your liking a little bit of salt or lemon juice, ok this is how we serve it, this is part of the Mediterranean mesa that goes on the table before the big meal, ok I am going to show you the way to do it, you turn the plate and it goes swirling, the tahini is a great appetizer that you can eat it by itself and it goes well with any grilled fish or meat, I am going to use a little bit of the olive oil, extra virgin oil is best, tasty and then I am going to sprinkle a little bit of paprika, the red color goes well with the yellow color of the hummus, this is the authentic Lebanese recipe for hummus, I hope you enjoy it and please make it for your family and friends, for this recipe and many more healthy dishes check out our e-book on our website www.TheMediterraneanChef.com ", "duration": 288.83, "segments": [[60, 75], [80, 123], [129, 183], [218, 248]], "seg_text": " ", "pure_cap": "put garlic in a food processor and grind the garlic. add the chickpeas some chickpea juice lemon juice tahini paste and salt to it. blend and stir the ingredients. garnish the hummus with chickpeas chopped parsley olive oil and paprika"}, {"image_id": "SKRTpHStvT8.mp4", "caption": " boil shrimp in a pot and drain when finished cut a cucumber into thin pieces and remove the seeds peel the shrimp and cut them in half cut the barbecue pork into thin slices mix hoisin sauce water and peanut butter in a pot soak rice paper in hot water lay down the shrimp pork lettuce mint cucumber and rice noodles on the rice paper roll up the rice paper covering the ingredients add fried onion and crushed peanut to the dipping sauce", "id": 363, "seg_prompt": "247 ; 41, 48 ; 49, 62 ; 74, 89 ; 90, 100 ; 105, 118 ; 136, 145 ; 147, 159 ; 160, 179 ; 207, 214..............................................", "asr_text": " Lillie's Cooking Adventures Hi. Welcome to Lillie's Cooking Adventures. And my mom is going to make spring rolls. And it's very, very delicious. I hope you enjoyed the video. First, boil the shrimp for about 5 to 7 minutes. Then drain and set them aside. While waiting for the shrimp to cool down, let's prepare the cucumber. Cut the cucumber into 3 to 4 inches long. Remove the seed and cut into thin pieces. Beside the cucumber, we also need bean sprouts, garlic chives, cilantro, lettuce, and mint. But today, I'm only using lettuce and mint and cucumber. You can pretty much add any fresh vegetable you like. Now that the shrimp has cooled down, peel them and cut them in half. Also, cut the BBQ char siu pork into thin slices. I've shared a video on how to make the BBQ char siu pork. And I'll put the link in the description box below. Now let's make the delicious dipping sauce. In a small saucepan, mix together 6 tablespoons of water, 5 tablespoons of hoisin sauce, and 1 tablespoon of peanut butter. Simmer on low heat for about 3 to 5 minutes. The sauce then will thicken up like this. Remove from heat and set aside. Now let's make the spring rolls. This is the rice paper that I'm using today. Quickly soak the rice paper in hot water. Wait for about 30 seconds for the rice paper to soften. To me, there's no right or wrong way to make the spring rolls. And here's how I do mine today. First, I lay down the shrimp, then the pork, then the vegetables, and the rice noodles. Then you just roll it up like this. I also have a video on how to make the rice noodles. And I'll put the link on the description box below. See how easy and beautiful this come out? Let me make another one and show you how I do it a different way. And for the dipping sauce, remember to add some fried onions and crushed peanuts. And now they are ready to be served. As always, thank you for watching my video and supporting my channel. Remember to click like, subscribe, and share this video. Thank you. I'll see you next time. Bye! Thanks for watching! ", "duration": 248.0, "segments": [[41, 48], [49, 62], [74, 89], [90, 100], [105, 118], [136, 145], [147, 159], [160, 179], [207, 214]], "seg_text": " ", "pure_cap": "boil shrimp in a pot and drain when finished. cut a cucumber into thin pieces and remove the seeds. peel the shrimp and cut them in half. cut the barbecue pork into thin slices. mix hoisin sauce water and peanut butter in a pot. soak rice paper in hot water. lay down the shrimp pork lettuce mint cucumber and rice noodles on the rice paper. roll up the rice paper covering the ingredients. add fried onion and crushed peanut to the dipping sauce"}, {"image_id": "Y6VBdbmdjYw.mp4", "caption": " add oil to a pan add all of the ingredients into the pan and stir transfer the noodles to plate", "id": 364, "seg_prompt": "266 ; 138, 142 ; 145, 216 ; 218, 230......................................................................", "asr_text": " Hey guys, welcome back. It's great to be free. If you haven't heard already, my name is Mr. Slippers. Behind me is my life-long companion, the masked man himself. If you've been wondering where we've been for the last two fucking years, long story short, we were in a convention cooking in a sort of Eastern place. Time off, we get the munchies. This is a little kid. He has some gummy bears. We wanted some. I asked nicely. Bastard. I can't believe it. I thought kids that were two had some common sense of decency, but I was like, hey, shorty, can I have some of these gummy bears? Go fuck yourself. You know, you just can't say that to people like us. Dr. Mask comes up there, drop kicks a little bastard right in the face. I snatch his bag of candy. And who would have thought? In that country, drop-kicking children turns out to be a crime. Who would have known? Six months. Long story short, that bastard, the flavor ninja, he gets his ass locked up in the same place because the emperor's soup didn't have enough solvent, so he looks at his wing and pisses in it. And you know how enemies collide. Misbehavior, a couple battles here and there. We get an additional 18 months. Two years, we're finally free, and I'm looking back to get at it. So today, we're going to make some Singapore style rice noodles. So what we got here is 250 grams of rice from a celly. Reconstitute that bad boy in some hot water for four to five minutes. Drain and strain. You're going to need 60 grams of barbecue pork shredded, 30 grams of white onion, 40 grams of red pepper diced, 30 grams of green onion cut. Nice shred style. One egg made in an omelet. Shred that up. 100 grams of blanched shrimp meter prawns. And then for the seasoning, we got half a teaspoon of sesame seed oil, a teaspoon of curry powder, one and a half teaspoons of soya sauce, and half a tablespoon of oyster sauce. Get your pan nice and hot, and add a couple tablespoons of oil, and toss in all your ingredients. That's some flavorful shit right there. Kind of like the chemicals in the basement. I don't know how you walk around down there without a gas mask, dude. Sometimes you stop, make do what you got. Sometimes. Stir fry those. They're nice and fragrant. Add your rice noodles, sesame seed oil, oyster sauce, soya sauce, and that good old fashioned curry powder. Oh my, that looks delicious. Certainly a lot better than the stuff we had in prison. Oh I know. Some people just can't get spices right. So what you want to do now is just stir this well combined and put thoroughly through. After it's all heated through, a nice looking product like this. Take it over to your plate. What better way to celebrate freedom in a nice bowl of Singapore style rice noodles. I'm your host and cook, Mr. Slippers. Not in the camera's doctor mask. Give me a thumbs up if you liked this video. Show us how to comment. One of us will subscribe when we're not stoned or able to. And as always, eat good, smoke good. Thank you for watching. Have a great day. ", "duration": 266.67, "segments": [[138, 142], [145, 216], [218, 230]], "seg_text": " ", "pure_cap": "add oil to a pan. add all of the ingredients into the pan and stir. transfer the noodles to plate"}, {"image_id": "__5RJw4UP1Y.mp4", "caption": " chop up the parsley add the beef parsley and bread crumbs to a bowl grate parmesan into the bowl add an egg and mix add more breadcrumbs roll the meat into balls pour tomato sauce into a pot with oil and garlic when the sauce boils add the meatballs cook the pasta in boiling water combine the spaghetti and meatballs in a bowl grate parmesan cheese on top", "id": 365, "seg_prompt": "144 ; 27, 31 ; 31, 39 ; 39, 44 ; 44, 52 ; 52, 54 ; 54, 71 ; 72, 79 ; 79, 93 ; 94, 104 ; 105, 119 ; 125, 138......................................", "asr_text": " Well, today is my day off and we have Lorenzo Dolchetti in the house. He is from Venice and he is going to show us how to make meatballs with spaghetti. Venice, Italy, not California. We are going to cut really thin in the parsley. Take the beef, just put it in a bowl. In person, the fresh one, you just cut it. A bit of bread crumbs, that is important. Not too much for the first time. We are going to take some fresh Parmigiano-Reggiano. We are going to grate inside, just to make some flavor. Then, use your hand. Don't be shy. So, our meat is calling for some more crab bread. Just a little bit. A small bowl, not that much. Normally, in Italy, in Venice, we serve these meatballs with potatoes. Just coconut potatoes or polenta. Today, we are going to make an American Italian dish. So, we are going to cook in the sauce and then serve with spaghetti. When it comes to Italy, it is not so common. And strictly, we go with the tomato sauce. It is well boiling, so you are just going to put the meatballs inside, just like they are. Inside the tomato sauce. You have to cook around 15 minutes, 20 minutes. It depends on the size of your meatball. This should be around 15 minutes. So, we are ready and we are going to serve our spaghetti in a nice and big white bowl. Be generous with your friends. Four or even better, five meatballs. Tomato sauce on the top of the oven. Our spaghetti meatballs are ready. We are just going to season it at the end with some nice parmigiana on the top. Just a nice contrast of colors. ", "duration": 145.17, "segments": [[27, 31], [31, 39], [39, 44], [44, 52], [52, 54], [54, 71], [72, 79], [79, 93], [94, 104], [105, 119], [125, 138]], "seg_text": " ", "pure_cap": "chop up the parsley. add the beef parsley and bread crumbs to a bowl. grate parmesan into the bowl. add an egg and mix. add more breadcrumbs. roll the meat into balls. pour tomato sauce into a pot with oil and garlic. when the sauce boils add the meatballs. cook the pasta in boiling water. combine the spaghetti and meatballs in a bowl. grate parmesan cheese on top"}, {"image_id": "LlzW9bBIPoA.mp4", "caption": " coat the beef in flour sear the beef in a pot add bacon onions garlic and peppercorns add rosemary thyme and a bay leaf add the meat red wine and water to the pot add salt sugar tomato paste and parsley place the stew in the oven cut the baguette into small pieces add parsley and milk to the bread add salt pepper nutmeg and an egg add flour to the bread mixture squeeze the mixture into balls fry the dumplings in a pan", "id": 366, "seg_prompt": "226 ; 15, 31 ; 43, 55 ; 57, 76 ; 78, 81 ; 83, 98 ; 100, 118 ; 122, 127 ; 130, 134 ; 135, 141 ; 147, 165 ; 166, 170 ; 175, 180 ; 181, 194..............................", "asr_text": " Beef Boggagnon, a classic dish. But I've got a little twist on it that always proved to be a hit in my pity Parisian restaurant. And for my version, I'm going to need that stale old baguette. Start off by coating the beef and flour. So it's worth, oh my goodness, wearing the wrong dress. Getting dusted. I'm dusting myself right now. The flour will thicken the stew later. I'm using beef shin, fairly big chunks. I prefer doing big chunks. It takes a little bit longer, but it's better than all those little chunks. Then sear the beef. It will bring out the sugars in the meat and make it more flavoursome. It's got a lovely golden colour. When it's caramelised on one side, just turn it over. Almost done. Yeah, that looks good. Add the meat, but keep the oil. Then add 150 grams of smoky bacon, a handful of baby onions, a clove of garlic. Oh, coming out everywhere. And some cracked black peppercorns. But the little black bits at the bottom actually makes the stew taste a bit better. So my herbs go in there. Sprig of rosemary, bay leaf, sprig of thyme. Meat goes in there. You can just bung it in. Red wine. You should use wine. You can actually drink. If it's not good enough to drink, it's probably not good enough to cook with. And then 150 millilitres of water. Add a teaspoon of salt and another sugar. Teaspoon of tomato paste. Oh, I forgot my pasta sauce. Just chop. They go in. They're going to flavour your stew as well. Lit on. In the oven it goes. About three hours. Hey, voila. That's it for now. And while that's stewing away, it's on to my delicious dumplings. The stale will get into small pieces and add some parsley. Then pour over 250 mils of warm milk. The staleness stops it going mushy. Let your bread soak up all that milk. Generous pinch of salt. A bit of black pepper. Nutmeg. One egg. Gonna make everything stick together. Grab a wooden spoon. Give it a mix. I need a tablespoon of flour. Mix it all together. Looks like ready. Then all you need to do now is you kind of squash them together. It's about a golf ball size shape. Those are the dumplings done. Just need to cook on each side. They're starting to crisp up really lovely. These are browning nicely. I think it's time to get my stew out of the oven. Hot. Yum. Oh, it's bubbling away. Now I just need to serve up. I also put some chopped mushrooms in at the last minute to stop them getting soggy. The French would serve this with tagliatelle pastel potatoes, but I think these crispy light baguette dumplings fit the bill. Classic French recipe with a little twist from me. ", "duration": 227.0, "segments": [[15, 31], [43, 55], [57, 76], [78, 81], [83, 98], [100, 118], [122, 127], [130, 134], [135, 141], [147, 165], [166, 170], [175, 180], [181, 194]], "seg_text": " ", "pure_cap": "coat the beef in flour. sear the beef in a pot. add bacon onions garlic and peppercorns. add rosemary thyme and a bay leaf. add the meat red wine and water to the pot. add salt sugar tomato paste and parsley. place the stew in the oven. cut the baguette into small pieces. add parsley and milk to the bread. add salt pepper nutmeg and an egg. add flour to the bread mixture. squeeze the mixture into balls. fry the dumplings in a pan"}, {"image_id": "nUq_ZTqMbFI.mp4", "caption": " cut 60 gr of pancetta into little cubes and fry it on a non stick pan until golden brown grate some cheese in a bowl add 150 gr of spaghetti de cecco into the boiling water and cook for 9 minutes break the egg in a bowl and then whip it with a fork strain the bolied pasta and mix it with whipped egg grated cheese and fried pancetta", "id": 367, "seg_prompt": "247 ; 38, 102 ; 103, 109 ; 110, 139 ; 139, 178 ; 180, 226..............................................................", "asr_text": " Hi everybody, this is Valentina from The Real Italian Kitchen and today we are going to make carbonara. So the first thing I did for carbonara was to put large pot of water on the stove to boil. The pasta that I'm going to use is spaghetti by the Czecco and they need to cook in abundant boiling water. While that happens, I prepare, I grate the cheese that I'm going to use, which is going to be half Parmigiano Reggiano and half Picorino Romano. And I'm going to cut my main ingredient of carbonara, which is, well actually it's guanciale, but you can't get it here. So I'm using pancetta that I bought on SupermarketItaly.com. You can find a detailed list of the ingredients in the more info area below the video. So let's cut it. I've never tried this, so I'm really curious. It's vacuum sealed and what I want to do is just cut it into little cubes. I'm warming up the non-stick pan and I'm just going to throw the pancetta in it and I'm going to let it sizzle, let it brown and it's going to create its own oil, its own fat. So I'm not going to add any. Go back to the grating of the cheese. Cooking time for the spaghetti is nine minutes. I'm going to cook it for seven minutes and then check it and see if it's al dente, which is the way I like it. Our pancetta is definitely ready. Look at how golden brown it became. It's nice and crispy. I'm going to turn the fire off and just let it sit there for a second until my spaghetti and my eggs are ready. Break the egg in a bowl and then whip it with a fork. One thing you can do to make sure that the egg is not too runny in the pasta is to pull the egg out of the fridge earlier so that it's not fridge cold and warm it up in some warm water. I also warmed up the glass bowl with some warm water as well so that it's not going to cool down the pasta when we throw it in there. Strain the pasta. Make sure there is no extra water in it and just mix it in with the egg. See, beautiful. The parmigiano mixed with the pecorino, a lot of it, and the pancetta with all its beautiful natural fat. This is for two people and I used approximately 150 grams of pasta, which is a fourth of the box. There it is. It's done. Serve with some more parmigiano or pecorino on top. And if you like it and you can have it, some pepper, it's delicious on top of it. A la morte sua, how they say it in Rome. And I hope you enjoy it. I hope you try it. Thank you for following The Real Italian Kitchen. Ciao ciao! ", "duration": 247.17, "segments": [[38, 102], [103, 109], [110, 139], [139, 178], [180, 226]], "seg_text": " ", "pure_cap": "cut 60 gr of pancetta into little cubes and fry it on a non stick pan until golden brown. grate some cheese in a bowl. add 150 gr of spaghetti de cecco into the boiling water and cook for 9 minutes. break the egg in a bowl and then whip it with a fork. strain the bolied pasta and mix it with whipped egg grated cheese and fried pancetta"}, {"image_id": "6Rq7O6sX6ds.mp4", "caption": " add lime zest and the lime juice to a large bowl add some lettuce leaves and butter to it add some punica to the bowl add some toasted sandwich bread to it season with ground black pepper and mix everything together", "id": 368, "seg_prompt": "267 ; 105, 136 ; 141, 156 ; 161, 166 ; 180, 188 ; 200, 207..............................................................", "asr_text": " Hi, I'm Howard Middleton. So last year there I was baking off on TV, experimenting with unusual ingredients and doing a spot of gluten-free baking. This year I've teamed up with the folks at New Bern Bakehouse by Warburton's to challenge the thinking around gluten-free lunches and encourage you to get creative. The Lunch Off campaign is all about experimenting with unusual flavours and gluten-free ingredients to create inspirational lunches that offer you a meal to look forward to, whether you're at home or at work. Today I'm going to be showing you some of New Bern Bakehouse's new lunch ideas and I'll be letting you into the secret of one of my favourite salads. All of the recipes serve two people so you could even make a new friend at the same time. Now for my secret recipe, what we're going to be making is a seeded feta fettuche. For this what you'll need is one New Bern Bakehouse seeded sandwich thing, toasted. A cost lettuce heart or two little gem lettuces, one lime, about 150g of feta cheese, preferably barrel aged, two tablespoons of seeds, toasted, I like hemp seeds but you could use any, two tablespoons of extra virgin olive oil, about five radishes thinly sliced, 100g of pomegranate seeds and three sprigs of fresh mint. So start by making the dressing, we're going to be putting two tablespoons of olive oil in the bowl. And then we're going to zest the lime, if you don't want to use the whole lime just use maybe half of it, depends how much you like the taste of lime. Once you've got the zest of the lime, then we're going to juice it, so cut it in half and squeeze it in. Now we're going to add the lettuce, just take the washed and dried lettuce and tear it in. Next ingredient we're going to add is the feta, and when you've got that in, then add the radishes and the pomegranate. Take the mint, tear this in or you can chop it if you prefer, and then take the toasted sandwich thing and just tear this into smallish pieces. So add the toasted seeds, and then finally grind in the black pepper and one last mix. Now you have it, seeded feta fattoush, a secret recipe that's no secret anymore. You can find all these recipes on the Newburn Bakehouse website www.newburnbakehouse.com where you can vote for your favourites too. Remember to share your own hashtag lunch off creations on our Facebook and Twitter pages or email to newburnbakehouse at webbershandwick.com to be in with a chance of winning a lunch on our website www.newburnbakehouse.com. ", "duration": 267.67, "segments": [[105, 136], [141, 156], [161, 166], [180, 188], [200, 207]], "seg_text": " ", "pure_cap": "add lime zest and the lime juice to a large bowl. add some lettuce leaves and butter to it. add some punica to the bowl. add some toasted sandwich bread to it. season with ground black pepper and mix everything together"}, {"image_id": "wJ4b37dPlgI.mp4", "caption": " add bulgur and boiling water to a bowl and let it sit transfer cooked bulgur to a different bowl toss the parsley onion tomatoes salt pepper oil lemon juice and bulgur together", "id": 369, "seg_prompt": "292 ; 92, 110 ; 157, 170 ; 180, 272......................................................................", "asr_text": " So, I'm just going to prepare a really popular salad that's a Mediterranean salad, one we had fairly often at home. This one is Tabuli. And don't forget, subscribe underneath and leave a comment. I'd love to hear your thoughts on it. What we have here is all the ingredients we need for Tabuli. Firstly, the Borjol wheat. This is a fine Borjol wheat and you could get the dark brown or the light brown. It doesn't really matter. We have salt and pepper. We'll need some spring onions or scallions. They are fine to use or if you don't have those, you could use half a brown onion. We've got tomatoes. We might use two or perhaps three of those. We'll see these are Roma tomatoes. It doesn't matter again what kind of tomatoes, but the red ones are good. If you've got hair loom tomatoes, that would be fine. It really doesn't matter. We've got some lemons for lemon juice, parsley, which we'll need a big bunch of, and some extra virgin olive oil. A good olive oil is ideal because you'll taste it in this. It's part of the flavours of the dish. Alright, so that's all we need and now we can get started. So I've just got a bowl here. To prepare the Borjol, we're just going to put that in a bowl. That is one cup and to that we're going to add two cups of boiling water. You don't really have to do anything to this now. Just leave that to sit for, I don't know, at least 30 minutes, possibly an hour, whenever. If you get it done earlier in the day, that's fine. If you have any water after it's all absorbed, if it's still got a little bit, then you can just squeeze any excess out. So this is what it looks like when it's absorbed all its water. The grains are all soft and there's no extra moisture in there, as you can see. It can be very light now and fluffy. So now we're ready to add all the salad items together and complete the tabbouleh. So I'm just going to add the Borjol wheat to the bowl. You can see how that's really fluffy now and to that we're going to add the parsley. Now the parsley, as you can see, is flat leaf parsley. You might know it as Italian parsley or continental parsley. It's got a lovely, really sort of strong flavour and that's what we use at home and that's what my parents still grow mountains of. So that needs quite a lot of parsley. That's fine, it's sort of roughly chopped actually. We're going to add the onion and the chopped tomatoes. Now they're just finely chopped, nothing too fancy. And we'll add the salt and pepper, the olive oil and the lemon juice. Now that was the whole lemon squeezed. I'm not going to add at all just yet. I'm just going to give that a toss like that. Give it a taste and then add either oil or lemon or salt as it needs it to taste. But really that's the basis of tabbouleh. It's very simple, very nutritious and lovely and refreshing. So I hope you give that one a go too. So here's our lovely, refreshing tabbouleh salad. Great for barbecues, easy to do and I hope you enjoy it. ", "duration": 292.67, "segments": [[92, 110], [157, 170], [180, 272]], "seg_text": " ", "pure_cap": "add bulgur and boiling water to a bowl and let it sit. transfer cooked bulgur to a different bowl. toss the parsley onion tomatoes salt pepper oil lemon juice and bulgur together"}, {"image_id": "NWBh5-CfPHk.mp4", "caption": " take 2 cups of garbanzo beans and 1 1/2 cup of fava beans and soak it in water overnight blend chickpeas and fava beans seperately without water and put it in a big bowl blend yellow onion 2 cups cilantro 1 cup parsley 2 tbls minced garlic to smooth paste add to beans mixture add 1/2 cup breadcrumbs 2 tsp salt 1 tbls coriander 1 tps cumin 1/2 tsp freshly ground black pepper mix add 1 tbls of water if the mixture is too dry fry the falafel balls in oil and fry until it become dark golden brown", "id": 370, "seg_prompt": "583 ; 52, 102 ; 105, 245 ; 253, 363 ; 365, 410 ; 418, 431 ; 432, 492....................................................", "asr_text": " Hey guys, welcome back to Dee Dee's Mediterranean Kitchen. Today I'm going to be making a recipe to fulfill all of the requests I've gotten to make falafel Yes, I said it, we're making falafel from scratch. My other recipe, I was trying to help you guys out and show you how to make it out of the box really easy, really quick for those of you guys who are in a hurry and don't have a lot of time and just want a nice falafel sandwich or for those of you who want to learn how to make it from scratch, I'm doing that today. Now remember, you can get this recipe and all of my other recipes at www.ddmed.com. Now what we're going to start off with is hummus and fava beans. Now hummus peas or garbanzo beans, you want 2 cups of garbanzo beans and a cup and a half of fava beans. When you start off, when you buy them, they're really small and they're going to be dry. You're going to want to soak them overnight before you do this, so if you know you're going to be making falafel the next day, soak your beans the night before. When you soak them, they're going to double in size, just like that. You have one that's this big and one that's this big. See the difference? Same thing with the fava beans, they double in size because they absorb all of the water. What we're going to do, we're going to start off by blending these in a food processor until they're very crumbly. Now you don't want to do it out of the can, only because the garbanzo beans or chickpeas that are out of the can have a lot of preservatives in them and they're a little bit too wet for The mixture becomes too moist and it will fall apart on you when you're trying to fry Now, use a spoon to be on the side to make sure that they all get blended the same way You want to get a large bowl and you want to empty them into the large bowl. Let me show you. Look how crumbly the mixture is. They're not a paste, they're just very crumbly. Now while you're doing all of this, you want to heat about an inch of oil in a pan. Vegetable oil, corn oil, as long as it's a vegetable oil that's fine, put it on low heat and let the oil warm up while you're preparing this. Now the next thing we're going to do is blend the fava beans. Make sure you buy the peeled fava beans. I know that sometimes they sell them unpeeled, you want them peeled. Put them in the blender and blend them the same way that you did the garbanzo beans. We did the fava beans and they are in the same texture as the hummus, or as, well, we call it hummus in Arabic, but they're called chickpeas or garbanzo beans. These are fava beans. We use a lot of beans in Middle Eastern and Mediterranean cooking, as I'm sure you've Now, you have them in a nice bowl, just mix it up with a spoon. Next, we're going to blend the other ingredients in the blender and then add it to the mixture. We are halfway there. Next thing you're going to need is one big yellow onion. I just chopped it up coarsely just so that it fits in the processor. You're going to also need one whole bunch of cilantro, or about two cups. Make sure you wash them, rinse them out really well. You don't have to chop them up or anything because we're going to put them in the food You want one cup or a half a bunch of parsley. Flat leaf Italian parsley is the best. It has a lot of flavor. The main ingredient, the best ingredient in the world, garlic. Eight nice large cloves of garlic minced. If you already have your garlic minced, you want two large tablespoons of garlic. Garlic is amazing. It adds great aroma. It adds a great element to the dish. So, let's put all of these in the food processor and then we're going to blend them up. Make sure they all fit in here. Stuff them in. Add the garlic. And then just blend it up until it's well combined. Okay, now that that's done, we're going to add it to the bean mixture. Make sure not to lose any of the onion or garlic. Mmm, this is so good. So well worth it. All you fans out there who have been emailing me and telling me please make the other falafel. Please make it from scratch. Please, please, please. I am doing this for you. So we'll add this. Next thing we're going to add to this is a half cup of regular non-season breadcrumbs. Just a half cup. You want two teaspoons of salt. Just like that. You want one large tablespoon of coriander. You want one teaspoon of cumin. And then you want a half a teaspoon or a quarter teaspoon, I'm sorry, of cayenne pepper. Cayenne pepper adds a little bit of a kick. If you don't like anything spicy, you don't have to add it. So we'll just add this to it. And then we're going to add some freshly ground black pepper. Just about a quarter teaspoon, half teaspoon. Now, you want to combine everything. Make sure you combine it very well. Now, if you see the mixture is a little bit too dry, you can add a tablespoon or so of water. Now, I have the oil heating medium to low heat because you want the falafel to cook all the way through. Now, I have a falafel maker and I have two spoons. I'm going to show you how to make it both ways. You also want a dish with a paper towel in it to absorb any extra oil. You don't want it to come out too oily. So, you get that falafel. Put it in the mold just like that. This is how they make it in the restaurants. You fold, make it all nice. And you're just going to want to drop it in. Just like that. Let me show you how to make it with two spoons. If you don't have the mold, that's fine. If you buy the box from my website, it actually comes with a falafel maker, the falafel mold. But if you have two spoons, then you don't need it. Because look at that. You can just mold up two spoons. And you have little round falafel and just drop it in. Now, I fried up some of the falafel. Look how nice and pretty they are. They're nice and crispy. Make sure that if you're going to be making the falafel, make it right before your guests arrive or right before you want to serve it. You don't want to make it in advance because if you have to reheat it in the oven, it becomes chewy, it becomes not crispy. I mean, it's beautifully crispy. You can feel it. And it smells amazing. I'm going to serve this up in a pretty dish. I'm going to serve it with our tane sauce. Now, you can get this recipe on my website at www.ddmed.com. So don't forget that. Just pile it up in a dish. Get some of the tane sauce and drizzle it around. And you can serve this with pita bread. You can serve it just with a salad, just like that. Oops, I made a little bit of a mess. It's okay. I want to sprinkle some parsley on top. And then some green onions or shallots. There you go. You have original homemade falafel from scratch. I want to know how your recipe turns out. I want to make sure that you guys are making this and showing it off to all of your friends. Enjoy and join me again for DD's Mediterranean Kitchen. ", "duration": 583.5, "segments": [[52, 102], [105, 245], [253, 363], [365, 410], [418, 431], [432, 492]], "seg_text": " ", "pure_cap": "take 2 cups of garbanzo beans and 1 1/2 cup of fava beans and soak it in water overnight. blend chickpeas and fava beans seperately without water and put it in a big bowl. blend yellow onion 2 cups cilantro 1 cup parsley 2 tbls minced garlic to smooth paste add to beans mixture. add 1/2 cup breadcrumbs 2 tsp salt 1 tbls coriander 1 tps cumin 1/2 tsp freshly ground black pepper mix. add 1 tbls of water if the mixture is too dry. fry the falafel balls in oil and fry until it become dark golden brown"}, {"image_id": "k_PX3Pa5GdY.mp4", "caption": " heat wok add oil red pepper carrots bamboo cabbage and bean sprouts to wok add noodles oyster sauce soy sauce sugar salt and pepper to wok take off heat and transfer to a bowl to cool put pan on medium heat and add frying oil place spring roll wrapper down brush edges of wrapper with egg place filling on the wrapper lift wrapper over top and tuck it under the filling fold left side of wrapper over the top and then the right side then roll bush a little bit of egg on the top and seal roll put rolls into hot oil remove roll from oil and put on a towel to drain", "id": 371, "seg_prompt": "273 ; 99, 100 ; 102, 120 ; 128, 145 ; 146, 154 ; 155, 165 ; 166, 175 ; 176, 179 ; 183, 189 ; 190, 198 ; 200, 215 ; 216, 221 ; 238, 247 ; 248, 255..............................", "asr_text": " Hello, and welcome to Videojug. We're going to show you how to make crispy vegetable spring rolls. Spring rolls were originally made from vegetables from the early spring crop, harvested around the time of the Chinese New Year, hence the name. They are wrapped in wafer-thin rice paper and are small in size, especially when compared to the egg roll, their thicker and heftier cousin. Their delicate taste makes them a wonderful appetizer. Step one, you will need the following ingredients to serve four to six people. Ten spring roll wrappers, half a red pepper, thinly sliced, one carrot, grated, six bamboo shoots, thinly sliced, some bean sprouts, quarter of a white cabbage, shredded, some rice noodles, soaked in water, one tablespoon of oyster sauce, one teaspoon of soy sauce, one teaspoon of sugar, salt and pepper, one liter of vegetable oil, and one egg, beaten. Here is a handy list of the ingredients. You will also need the following utensils, a wok, a wooden spoon, a bowl, a spoon, a brush, a tea towel, a saucepan, a slotted spoon, a tray lined with paper towel, and a pair of tongs. Step two, prepare the vegetables. Begin by heating the wok. When hot, add some oil, the red pepper, the carrots, the bamboo shoots, the cabbage, and the bean sprouts. Cook until the vegetables have slightly softened and their flavors have had a chance to intermingle. Step three, finish the filling. Now complete the filling by adding the noodles, the oyster sauce, the soy sauce, the sugar, the salt, and the pepper. Mix well, take off heat, transfer to a bowl to let it cool. Step four, preheat the frying oil. Place the pan on medium to high heat, add the oil, and let it heat through. Step five, make the spring rolls. Place the spring roll wrapper in front of you with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with a beaten egg. Place the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the last few centimeters clear. Now lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side, and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished. Step six, frying the spring rolls. Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. You can now put them on the towel tray to let them drain. Step seven, serve. Serve your crispy spring rolls as you would any appetizer. They go wonderfully with a sweet and sour sauce and many other types of dip. And that's how to make Chinese crispy vegetable spring rolls the video jug way. ", "duration": 274.17, "segments": [[99, 100], [102, 120], [128, 145], [146, 154], [155, 165], [166, 175], [176, 179], [183, 189], [190, 198], [200, 215], [216, 221], [238, 247], [248, 255]], "seg_text": " ", "pure_cap": "heat wok. add oil red pepper carrots bamboo cabbage and bean sprouts to wok. add noodles oyster sauce soy sauce sugar salt and pepper to wok. take off heat and transfer to a bowl to cool. put pan on medium heat and add frying oil. place spring roll wrapper down. brush edges of wrapper with egg. place filling on the wrapper. lift wrapper over top and tuck it under the filling. fold left side of wrapper over the top and then the right side then roll. bush a little bit of egg on the top and seal roll. put rolls into hot oil. remove roll from oil and put on a towel to drain"}, {"image_id": "vEiWZHn2OiE.mp4", "caption": " cut the prosciutto into small pieces crack 2 egg and take the yolk to a bowl add shredded parmesan cheese pepper and heavy cream and whisk them keep some water boiling aside heat some olive oil in a pan and cook the prosciutto in it turn off the heat when the prosciutto is crispy and add the pasta to the boiling water add several cloves of garlic to the prosciutto drain the pasta add to the prosciutto and add a little water take everything in the pan out in a bowl and pour in the sauce toss the mixture and add parmesan and black pepper to taste", "id": 372, "seg_prompt": "357 ; 111, 119 ; 123, 133 ; 134, 144 ; 147, 149 ; 163, 181 ; 183, 189 ; 199, 209 ; 222, 245 ; 261, 267 ; 268, 275..........................................", "asr_text": " Welcome to Benjamin TV, today I'm going to make one of my more popular dishes from the vlog, Carbonara, and this is carbon, a spaghetti carbonara, it's delicious, it's simple, and you know what, anybody can do it, and I'm going to get right into the ingredients. Alright, first off, I've got spaghetti, okay, I'm just using store bought, Barilla, if you want to use organic, you want to use the fancy stuff from the farmer's market, be my guest, I'm just using this regular spaghetti, also using egg, I'll be using two egg yolks as well as one full egg with the white, I'm also going to be using parmesan cheese, if you can get the fresh stuff and grate it yourself, also I'll be using salt and pepper and olive oil, now optional because I know a lot of talent are watching this and saying that's all you need, optional if you want to take it to the next level, the Benjamin TV level, I've also got sliced up garlic and heavy whipping cream, the sliced up garlic just gives it a little bit more flavor as well as the heavy cream just makes it a more silky smooth texture that I love when I serve carbonara, but you can totally take those two out, last but not least I also have pancetta, now the pancetta you can substitute with bacon if you don't have pancetta available, just make sure you go ahead and slice that up nice and thin, alright the tools that I'll be using is obviously something to boil the pasta in, make sure you fill that with plenty of water and get that to a rolling boil before you even start cooking, I'm also using a 12 inch frying pan, this is a saute pan but you can use a regular frying pan, also you're going to have a whisk to whisk up your sauce, you're going to also be using tongs, I have a ladle, I've got a spaghetti ladle, also I have a large spoon, alright first thing you're going to do is slice your pancetta nice and thin, if you're using bacon just cut that across the bacon and slice that thin as well, next you're going to go ahead and crack your eggs, remember you're going to use two egg yolks so you're going to separate the egg yolk from the egg white, do this by tossing the egg yolk back and forth between the two shells, next you're going to go ahead and shred some cheese, at this point you're going to go ahead and take your eggs, parmesan cheese, black pepper, if you're using heavy whipping cream go ahead and whisk that together in a bowl, first of all make sure you have your water boiling okay because you're going to get your pasta cooking as soon as possible, also get your 12 inch pan heated, now I like to cook it on the low heat because when I make pancetta, pancetta cooks fairly easily and you want to make sure it's on a low heat but make sure your pan is nice and warmed up okay, first off you're going to put some olive oil into your pan, next you'll put that pancetta, let the pancetta go ahead and cook for about 5 to 10 minutes depending on how it cooks and if you're using bacon, once it gets crispy but not burnt go ahead and turn the heat off and put that to the side, at this point you're ready to put your pasta in, make sure the heat under the pot is at the highest you can get it and make sure it's at a rolling boil and put your pasta in, follow the directions of your pasta, what you're going to want to do is make sure about 2 or 3 minutes before your pasta is done, you're going to turn the heat back on, on your 12 inch frying pan and what you're going to do at this point is go ahead and throw that garlic in there, let that sizzle a little bit but not to the point where it's too brown, just about a minute or two before your pasta is done you're going to want to go ahead and turn off the heat, the reason you're going to do this is because you're going to continue cooking the pasta that is just barely al dente which is under cooked in the pan with the pancetta or bacon, go ahead and drain your pasta very well, once that's drained very well throw that right into the pan with the meat, go ahead and mix that around for a few minutes on a medium heat and what you're going to do is take that large spoon ladle in some of the water that you use to boil the pasta to make sure that your pasta doesn't stick to the pan and that's going to be the base of your sauce, after a few minutes of cooking on that medium heat you're just about done, remember you don't want to burn this but you want to make sure you cook the pasta through because it was al dente, go ahead and add your pasta to the bowl and you're going to pour your egg wash right onto the pasta, make sure all the bacon pieces are in there with the pasta in that bowl and mix thoroughly while adding parmesan to taste, you can also add more black pepper if you'd like, at this point you're just about done, go ahead and plate it and you're ready to eat, a few notes, I didn't use salt in the boiling water because the pancetta is so salty and same goes for bacon that you really don't need a lot of salt in this dish, also if you're worried about the raw eggs, the pasta and the bacon is so hot from the oil that when you put that egg into the pasta it's going to cook it slightly and I wouldn't worry about it. The final touch to this carbonara, I like to pour a little bit more olive oil to give it some elegance and ready to eat, alright there you go that's the carbonara, I've got my friend Guy here from dveestore.com he actually helped us with the lighting today, I wanted him to be the taste tester and I've got green onions that we actually put as a garnish, I got this idea from cookingwithdog who was the inspiration for this recipe, go ahead and you can put some of that on there, is it good, it's really good, so anyways that's Ben's Human TV, make sure you subscribe, comment below on other videos you want to see and ", "duration": 357.17, "segments": [[111, 119], [123, 133], [134, 144], [147, 149], [163, 181], [183, 189], [199, 209], [222, 245], [261, 267], [268, 275]], "seg_text": " ", "pure_cap": "cut the prosciutto into small pieces. crack 2 egg and take the yolk to a bowl. add shredded parmesan cheese pepper and heavy cream and whisk them. keep some water boiling aside. heat some olive oil in a pan and cook the prosciutto in it. turn off the heat when the prosciutto is crispy and add the pasta to the boiling water. add several cloves of garlic to the prosciutto. drain the pasta add to the prosciutto and add a little water. take everything in the pan out in a bowl and pour in the sauce. toss the mixture and add parmesan and black pepper to taste"}, {"image_id": "faFpytaIzI0.mp4", "caption": " take a piece of salmon keep a wasabi and some sushi rice then mold it nicely repeat the procedure for other sushis arrange the sushi on the plate and serve", "id": 373, "seg_prompt": "108 ; 6, 14 ; 15, 18 ; 22, 66 ; 70, 99..................................................................", "asr_text": " This is Chef Lawrence. I'm making salmon sushi nigga. This is how you do it. You take that piece of salmon, you put some wasabi, you put some rice, then you mold it very nicely. This is how you do it. Then you arrange on your plate, on your already garnished plate. It's served with ginger and wasabi. ", "duration": 108.17, "segments": [[6, 14], [15, 18], [22, 66], [70, 99]], "seg_text": " ", "pure_cap": "take a piece of salmon keep a wasabi and some sushi rice. then mold it nicely. repeat the procedure for other sushis. arrange the sushi on the plate and serve"}, {"image_id": "pvGBm2epEo0.mp4", "caption": " cut one cucumber into dices and transfer it to a bowl chop grape tomatoes into half and add them with cucumber season them with pepper and salt add lemon juice and a large pinch of zaatar toast pita bread in oven for 2 minutes to make it crispy put bread into zip lock bag use knife press to break into pieces press in hand to make small pieces add the broken pita bread toast to the salad add 3-4 tbsp of olive oil mix the salad and serve", "id": 374, "seg_prompt": "308 ; 61, 122 ; 128, 161 ; 167, 187 ; 198, 202 ; 212, 248 ; 256, 259 ; 266, 272 ; 287, 300..................................................", "asr_text": " yeah music music um yeah music music um yeah music music um yeah music music yeah yeah music Applause music yeahyeah music", "duration": 308.17, "segments": [[61, 122], [128, 161], [167, 187], [198, 202], [212, 248], [256, 259], [266, 272], [287, 300]], "seg_text": " ", "pure_cap": "cut one cucumber into dices and transfer it to a bowl. chop grape tomatoes into half and add them with cucumber. season them with pepper and salt add lemon juice and a large pinch of zaatar. toast pita bread in oven for 2 minutes to make it crispy. put bread into zip lock bag use knife press to break into pieces press in hand to make small pieces. add the broken pita bread toast to the salad. add 3-4 tbsp of olive oil. mix the salad and serve"}, {"image_id": "3cVVML1OLNM.mp4", "caption": " roll out the dough into a thin circle place the dough on the pan cook the naan until large bubbles form flip the naan over in the pan add oil on top of the naan", "id": 375, "seg_prompt": "191 ; 3, 23 ; 23, 31 ; 31, 95 ; 95, 127 ; 147, 159..............................................................", "asr_text": " I'm going to show you how to make naans on the hob, very easy, almost as good as in the town door and this is some dough I made yesterday and roll one out here and as you can see it's quite thin and we're just going to put it in here there's no grease in there at all it's just a hot pan just like that and if you watch for a couple of minutes you'll see that as the bottom of it heats up bubbles will appear on the top just like when you go to a tandoori restaurant they bring up naans there's all the bubbles on top I've actually found that doing it this way is better than doing it in the oven now I do it's obviously better in a tandoor but if you don't have one then why not just try it on the pan because it does work very well as you can see if you get closer in there now you see there's bubbles starting to appear and that means that it is cooking on the underside the bubbles will get quite large just little ones at first that means it is starting to cook on the bottom side yep only takes about three minutes per naan and then once they're cooked you just butter the top of it put it in the oven in a low oven under a a towel of some sort and it will keep warm see they're getting quite large now just like at the restaurants getting nice bubbles on the top okay now as the bubbles start getting bigger I'll check the underside again let's see it doesn't stick there's no need for any grease at all on this it didn't stick at all and it's getting quite nice and big a lot of times I do turn it over just to cook the other side just for a little bit that gives it some black spots or some brown spots on the other side it won't uh this is absolutely gorgeous this is a really nice way to cook it be done anywhere it can be done while you're camping it can be done uh just for uh for an easy lunch I say I do make this up a day ahead of time so I've got it whenever I want it I do use fresh yeast my recipe is actually on my blog I do use fresh yeast because I do see that works a little bit better than uh the packaged stuff and fresh yeast is easy to come by these days just go ask any any baker or even the major shops grocery stocks a little bit on the top and you've got yourself a non and that that is really nice a little bit more to give a few more bubbles there all right so that's it there you go just like up I see a hand coming in there somebody wants some here Jen you want to try some there you are I don't blame her it is quite nice ", "duration": 191.67, "segments": [[3, 23], [23, 31], [31, 95], [95, 127], [147, 159]], "seg_text": " ", "pure_cap": "roll out the dough into a thin circle. place the dough on the pan. cook the naan until large bubbles form. flip the naan over in the pan. add oil on top of the naan"}, {"image_id": "U10oixMc9_k.mp4", "caption": " add egg yolks minced garlic dijon mustard anchovies and red wine vinegar to a bowl and mix togther while whisking slowly add olive oil season with salt and pepper slice bread into pieces and place onto a baking tray drizzle the bread with olive oil fry bacon in a pan wash the lettuce drain the bacon on a paper towel and cut up into pieces arrange the lettuce croutons and bacon in a bowl top with dressing and parmesan cheese", "id": 376, "seg_prompt": "283 ; 28, 79 ; 79, 95 ; 95, 110 ; 120, 137 ; 137, 144 ; 155, 165 ; 165, 182 ; 182, 195 ; 195, 220 ; 220, 246..........................................", "asr_text": " What you want, what you want, what you want. Hi everyone and welcome to Niko's Kitchen's What You Want Wednesday. Today we're taking a request from S. Strawberry and they sent me a request for Caesar salad. I'm actually making this for my mum's birthday. So let's get started. First thing you want to do is start on your Caesar salad dressing. And the first thing I want to put into the bowl is two egg yolks. No whites, just the yolks. So separate your eggs and just keep the yolks. Next I want to put in some fresh minced garlic. Just straight in to the egg yolks. Next I want to put in some Dijon mustard. This gives the Caesar salad a really nice kick right at the end. And of course I'm going to put in some anchovies. Now I'm using anchovy paste. If you want to use real anchovies that's fine. I just find I get a better flavour from the paste. And of course I'm going to add in some red wine vinegar. And this just helps balance the whole dressing and gives it a real nice tartness. Now this is very important, make sure you mix this part well. Because what we're going to be doing is we're going to be adding olive oil to this dressing. Now if you don't do this right, the dressing is going to split. So what you want to do, whisking all the time very quickly, don't stop in an S shape. I want you to slowly add the olive oil until there is none left. Do not stop whisking. Once the oil has run out, season it well with salt and pepper. And it should be nice and creamy, just like this. If you've emulsified that olive oil and the egg properly. Like you see here, it will be this beautiful thick pale white creamy sauce. Just like you see on the screen. If it splits, you can't save it, you'll have to start again. Now that our Caesar dressing is finished, put it aside and we're going to start on our croutons. Now get a nice crusty bread, something like a sourdough or something like that. Nice and crusty and nice and soft on the inside. Because we're going to be toasting these in the oven. So just cut them up into fairly good sized pieces. You don't want them too small. Arrange them on a baking tray lined with baking paper. And I'm going to dress them with some olive oil. Now you want to put these into the oven only for about 15 minutes at about 180 degrees C. Until they're nice and golden brown. The next thing I want to do is fry off our bacon until it's nice and crispy. So into a hot pan, no oil, because we've already got that fat on the bacon. And that will reduce down. Cook this until it's nice and crispy. Now over a colander, I'm just washing our cos lettuce leaves. Now you can use other lettuce if you wanted to, like an iceberg or something like that. But cos lettuce is traditionally served with a Caesar salad. So that's what I'm using here today. So just wash it well, make sure all the sand's out. After my bacon's fried, I'm just draining the excess oil with some paper towel. And I'm cutting that bacon into about the same pieces as the croutons. Not too small, but not too large either. Now it's time to plate up. The first thing you want to do is arrange that cos lettuce beautifully on the bottom there. Just like that, because we're going to be putting all those ingredients. Almost like a shell into that lettuce. Adding the croutons. Now look at them, they are beautiful and golden brown. Lovely and toasted. Nice soft centers, that's what you're after with your croutons. I'm adding the bacon. And that salty bacon just goes so well with it. And of course we're going to add over our dressing that we've made. And have a look at that. It is absolutely beautiful, but it's not finished yet. We're going to of course finish this off with some freshly shaved parmesan cheese. And have a look at that. The perfect accompaniment to any lunch. Now my mum is actually trying this as we speak. That's her fingers there. Don't think mine have all gone wrinkly like hers. Anyway guys, if you want to make this, all the ingredients are below. Make sure you give this a try. It's absolutely fantastic. It's dead easy. You'll never ever go to another cafe again to make it because you'll do it at home. I'll see you this Friday for Fast Food Friday. You take care and I'll see you then. ", "duration": 284.17, "segments": [[28, 79], [79, 95], [95, 110], [120, 137], [137, 144], [155, 165], [165, 182], [182, 195], [195, 220], [220, 246]], "seg_text": " ", "pure_cap": "add egg yolks minced garlic dijon mustard anchovies and red wine vinegar to a bowl and mix togther. while whisking slowly add olive oil. season with salt and pepper. slice bread into pieces and place onto a baking tray. drizzle the bread with olive oil. fry bacon in a pan. wash the lettuce. drain the bacon on a paper towel and cut up into pieces. arrange the lettuce croutons and bacon in a bowl. top with dressing and parmesan cheese"}, {"image_id": "zFKhct4g8as.mp4", "caption": " put some bacon in a pan at medium heat and fry it up transfer the cooked onions celery and butter into the saucepan and add quarter cup of corn starch mix the ingredients in the saucepan well and add some half and half to the mixture combine chopped potatoes and 4 cans of clam in a large pot and boil the mixture in a pot cook the sauce to make it thick add some more milk to the sauce stir the sauce add the bacon and pour it in the large pot", "id": 377, "seg_prompt": "380 ; 35, 47 ; 47, 88 ; 88, 149 ; 149, 188 ; 188, 311 ; 329, 332 ; 332, 372.....................................................", "asr_text": " I have my big giant tamale pot that I'm going to use today for my clam chop soup. Clam chop is what my daughters used to call clam chowder when they were little, so clam And I've got all of my ingredients here and I'll give you exact measurements on my site. And I'm going to start with a cast iron skillet. I'm heating it up with a medium high flame and I'm going to put some bacon in there and fry it up. And this is not a diet for recipes, sorry. I am making clam chowder and you can see the photo montage before this, what I did. I fried some bacon, I removed the bacon after it was nice and crisp, then I added some chopped or diced celery and onions, and then I added a stick of butter, and yes I said a stick And I'm going to add a quarter cup of cornstarch, this is going to be my thickener for my soup, and I'm hoping that's enough because I'm making a pretty large batch of soup, enough for probably So I'm adding the cornstarch in and stirring it into the butter mixture here. The good thing about cornstarch is if you need more you just thin it with water and you add it. Then I'm going to add a cup of half and half to this mixture. You can use milk, you can use olive oil instead of butter and bacon fat to saute everything This is just, I want my soup to be really nice and hearty and rich, so I'm kind of making it in a traditional way. I don't know if celery is traditional in it, but I guess it's celery in it because I like it. So we're going to stir this and just let it come, you know, it gets pretty thick, it should get pretty thick. And I have milk to add just in case. And on this side we have a pot, a large mitesamalie pot of potatoes and four cans of clams. Mitesamal boiling, so the potatoes need to get soft basically. You don't want them to be mushy, but you don't want them to be pork tender for your soup. Otherwise it will just become potato soup, which is really good, which is what I'm making for somebody who's special today because she doesn't like lime chowder. Ok, back to this. So this is my base, and like I said, I do have a little bit of milk on standby here. Usually I make this in a lower fat version and I'll use, like I said, some olive oil to saute everything, and then I use cornstarch and like a 2% milk. Sometimes I use evaporated milk, pretty much whatever I have on hand, and what's on sale, what's in my budget. Since I went to the 99 cents store this morning, I found a lot of stuff there. My bags of potatoes that I used were $1.69. My cans of clams were a little bit pricier, and then I found some in another store for So shop around and you'll be able to make really good meals on a budget. Ok, so we're going to let this thicken up. I'm going to turn my flame up just a little bit so we can speed up the process because I have another soup to reheat, which is my cream of broccoli, and I'm going to actually add some sharp cheddar to that, and I'll show you how to make a cheddar cream. Cheddar cheese sauce that I use for my homemade mac and cheese, and it's going to go into Let's keep stirring it, letting it get nice and thick. Maybe we need to let it boil, huh? I don't know how to make it. My daughter makes this face like, I don't know. We would film ourselves, but we're just... We look wonderful. And with the potatoes that are boiling with the clams, I threw the juice in. Unless you have a brand of clams which I had one time that were really sandy, you can throw the juice in. And I'm going to throw in some sea salt. That's probably about it. Two teaspoons in there. Potatoes will absorb a lot of the salt. Okay, leaving that alone. Coming back to this. And here it is getting really super thick, you know? You can kind of see. This should be nice and thick like that coating a spoon. I'm going to go ahead and thin this down with a little tiny bit of milk. If I need to, I can always mash up some of the potatoes. Create a better consistency for my clam chowder, but this is going to go into this big pot. And it won't go in until the potatoes are nice and soft, though. And this is what's going to make your clam chop nice and creamy. And before I put this in to the pot, I will put my bacon, probably bacon in there. Adjust your seasonings. Add some salt, a little bit of salt, maybe some white pepper, and you're good to go. ", "duration": 380.33, "segments": [[35, 47], [47, 88], [88, 149], [149, 188], [188, 311], [329, 332], [332, 372]], "seg_text": " ", "pure_cap": "put some bacon in a pan at medium heat and fry it up. transfer the cooked onions celery and butter into the saucepan and add quarter cup of corn starch. mix the ingredients in the saucepan well and add some half and half to the mixture. combine chopped potatoes and 4 cans of clam in a large pot and boil the mixture in a pot. cook the sauce to make it thick. add some more milk to the sauce. stir the sauce add the bacon and pour it in the large pot"}, {"image_id": "5SMOBHTBPjA.mp4", "caption": " heat the oil in a pan add mustard seeds and urad dal channa dal add in the ginger onions curry leaves green chillies and asafoetida stir the contents of the pan add in the turmeric powder salt and potatoes stir the ingredients mash the potatoes spread batter on the skillet pour a teaspoon of oil or ghee around the edges cook until the bottom of the dosa starts to turn golden brown place the filling in the center and fold the dosa on both sides", "id": 378, "seg_prompt": "392 ; 54, 64 ; 69, 84 ; 101, 115 ; 115, 119 ; 120, 130 ; 132, 141 ; 179, 198 ; 232, 247 ; 254, 268 ; 271, 292 ; 332, 359....................................", "asr_text": " Hi, I'm Archana. Welcome to my kitchen. In today's recipe, I'm going to show you how to make Masala Dosa that is a very classic South Indian dish. In this dish, boiled potatoes are spiced with ginger, green chilies and curry leaves and filled into a rice and lentil crepe called dosas. Without wasting no time, let's dive right in to see how to make this simple and delicious South Indian dish. Now we'll begin making the masala for the masala dosas using the potatoes. To begin with, add in just a teaspoon of oil. Again, I try to use as less oil as possible. And once the oil is heated, I'm going to heat the pan. Once the oil is heated, add in some mustard seeds and this is halved urad dal. These are lentils that add delicious flavors to the masala dosa. Again, I'm not going to be using onions because I'm showing you how to cook it the South way but you could optionally add onions as well. Okay, the dal is well browned, just browned enough. At this stage, I'm going to grate in an inch piece of ginger. And I have one green chili that I have chopped up here and some curry leaves that I've chopped too. Chopping and tearing the curry leaves gives added flavor to the masala as opposed to adding it as a whole leaf. And now I'm going to add in the potatoes. I've chopped up the boiled potatoes. Stir it in so that the potatoes get well coated with the seasoning. Next, the turmeric powder. I don't add the turmeric powder to the oil because it could tend to burn. Then the salt. And give it a stir. Now this looks more like a vegetable because you see the potatoes are chopped and doesn't really look like a masala that you find or eat normally. So what I'm going to do is use the potato masher. Just give the potatoes a gentle mash. You don't want it to become a lump or a dough but you just want them to be mashed a little bit. So this is a good technique to mash up your potatoes and give the masala dosa masala a good texture. That's it. The masala dosa is now ready. What I'm now going to do is to chop up some coriander leaves and add it to this to give an added flavor to the masala dosa. It's smelling delicious. I can't wait to make the dosas and have this with some coconut chutney. So now we'll proceed to make the dosas for the masala dosa. So now I'm going to take a ladleful of batter, put it in the center and spread it evenly around. You could either use oil or you could use ghee to cook your dosas. And I'm just going to add in a little bit of ghee because masala dosas and ghee are a great combination. And yes ghee is sattvic too according to the Ayurvedic diet. You can optionally cover the dosas with a lid and allow the steam to cook the dosas or you can cook it open. When you do cook it open you will find the tops a little bit raw and I'll show you a technique how to remove the rawness from the top. After about a couple of less than a minute you will start finding brown spots on the dosa and that's when you know it's ready. And now if you did not use a lid to cover the pan just take a flat spatula and spread the raw batter around like this. And that's what most restaurant people do. So what I'm going to do now it's perfectly steamed and see how beautifully it comes out of the pan because the pan is well seasoned. And now if you are using a nonstick pan you don't have to worry at all. So now I'm going to use you can either serve the masala separately with the dosa but as always we do place a large ladle of the masala in the towards the center and what I'm going to do is to do a double fold. Hold it, press it down a little bit and your ragi multi millet multi grain masala dosa is now ready. A lot of times you have to make sambar chutney and the extra paraphernalia to have masala dosas but at home we have it with idli moluga puri and some yogurt. It's as simple as that and we just simply love it with this do. Do give this super simple recipe a try in your kitchen and when you do don't forget to give feedback in the comments below and how you twisted and modified this recipe. Until then, until next time happy cooking and healthy eating. ", "duration": 392.17, "segments": [[54, 64], [69, 84], [101, 115], [115, 119], [120, 130], [132, 141], [179, 198], [232, 247], [254, 268], [271, 292], [332, 359]], "seg_text": " ", "pure_cap": "heat the oil in a pan. add mustard seeds and urad dal channa dal. add in the ginger onions curry leaves green chillies and asafoetida. stir the contents of the pan. add in the turmeric powder salt and potatoes. stir the ingredients. mash the potatoes. spread batter on the skillet. pour a teaspoon of oil or ghee around the edges. cook until the bottom of the dosa starts to turn golden brown. place the filling in the center and fold the dosa on both sides"}, {"image_id": "TyR6QO1pVCo.mp4", "caption": " place carrots onion garlic salt and pepper onto a hot pan of oil pour the egg into the pan and mix add frozen peas pork pepper and soy sauce to the pan and stir add rice to the pan and mix pour the rice into a bowl", "id": 379, "seg_prompt": "297 ; 40, 85 ; 118, 128 ; 142, 182 ; 184, 229 ; 257, 278..............................................................", "asr_text": " Hey there, it's Dave at No Risk Very Quiet and tonight I've got a fried rice dish for Now like yesterday or the day before I cooked off some pork chops I got a little bit of leftover pork so we're going to make pork fried rice. It's really easy to do and a great way to use leftovers both like meat like the pork I've got or if you've got leftover rice from ordering Chinese food and even all the vegetables in your fridge. We'll use obviously what I've got but feel free to substitute. It's really about the technique on this one. Let's go ahead and get started. Okay, let's go ahead and get started on our pork fried rice. Now I like to start, you should start with the vegetables that are going to take the longest and you also want to make sure that you get everything kind of prepared before you start because everything goes pretty quick. I got my pan on high heat, I added my carrots first because they are kind of the most thickest meatiest vegetable that will take the longest time. I'm going to add my onion and a couple cloves of garlic, just kind of coarsely chopped, a little bit of vegetable oil in the pan, some salt, some pepper we're going to season as we go. I'm going to give it just a quick toss and these are going to take probably three minutes or so just to start softening. I don't like to cook anything super soft but I've got my pork chopped up, ready to go. It's leftover pork for me, a couple pork chops. I've got an egg that I added about two tablespoons of water to, mixed up thoroughly. I've got my rice pre-cooked, cooked it this morning using leftover rice, it's absolutely perfect for this and then some frozen peas standing by. So I'm going to come back in about two minutes, we'll add the ingredients, put everything Okay, so before the onion or garlic brown, I'm just going to give it a little toss, I'm going to add my egg in there and I'm going to roll the pan, I like to use a non-stick pan for this recipe, roll the pan so it kind of spreads out, let the egg go for a couple seconds really, it doesn't take all that long and then kind of get in there, scramble it around and it will kind of separate, fall apart as we add our other ingredients. I'm going to add my peas, I've got like a quarter cup of frozen peas, I'm going to add our pork, you really want to get the heat going as much as possible, just toss all this So we've got to season, again as we go, a little bit of salt, a little bit of fresh ground black pepper, then we'll hit it with just a little bit of soy sauce. I find the biggest kind of mistake I used to make was adding too much soy sauce, it doesn't really take a ton to flavor everything and I don't really, I find it can be overpowering And we're going to add about two cups, maybe three, two and a half cups of cooked rice. If you ever need to add a touch more oil, you can do that. And then I'm just going to cook this on high heat, the, that oil we added, all the other ingredients are just going to kind of break up the rice so it doesn't really stick together I'm going to let this go on high heat for probably five minutes, four minutes, it really does depend on your heat. So we're going to come back, taste it for seasoning, add any adjustments and we'll Okay, I've been going a few minutes, my rice is actually just starting to stick to the bottom which is for me, that's how we're going to pull it out, you want to give it a little taste, make sure your seasoning is good. Mine could use just a little bit more salt and pepper, give it one more toss and we're good to go. Let's serve this up. Okay, let's go ahead and serve up this beautiful, colorful and delicious fried rice. You can obviously make this a whole meal in itself or serve it as a side dish. It's got plenty of ingredients in there and this is obviously one of those dishes you can really kind of throw anything at all in there you want, anything you got in the fridge, any leftovers and you're going to absolutely love it. I'll see you next time on No Recipe Required. ", "duration": 297.67, "segments": [[40, 85], [118, 128], [142, 182], [184, 229], [257, 278]], "seg_text": " ", "pure_cap": "place carrots onion garlic salt and pepper onto a hot pan of oil. pour the egg into the pan and mix. add frozen peas pork pepper and soy sauce to the pan and stir. add rice to the pan and mix. pour the rice into a bowl"}, {"image_id": "Ba2xxUXJ90w.mp4", "caption": " add salt and pasta to a pot of boiling water drain the pasta toss the pasta with oil chop the bacon cook the bacon chop the onion and garlic add oil to the pan with bacon fat fry the onion and garlic add wine to the pan whisk the eggs add the pasta to the pan add the eggs to the pasta add the bacon to the pasta and toss add parmesan cheese salt and pepper", "id": 380, "seg_prompt": "217 ; 28, 37 ; 46, 49 ; 49, 62 ; 62, 70 ; 70, 78 ; 85, 92 ; 96, 99 ; 100, 112 ; 113, 120 ; 120, 140 ; 140, 154 ; 155, 163 ; 163, 174 ; 174, 195..........................", "asr_text": " All recipes member Sabrina T tells us this recipe for spaghetti carbonara is a super-rich classic bacon and egg spaghetti dish great to serve for company. This recipe also makes an unusual brunch offering. Let's start by cooking the pasta. Bring a large pot of salted water to a boil and add in one pound of spaghetti. Cook the spaghetti until al dente which is Italian for slightly underdone. It'll finish its cooking in the sauce later on. Drain the pasta and toss it well with one generous tablespoon of olive oil and set aside. Now, dice 8 slices of uncooked bacon. Then in a large skillet cook the bacon until it's slightly crisp. Remove the bacon from the pan and drain it on paper towels, reserving two tablespoons of the bacon fat in your skillet. Now let's chop one medium onion then mince one large clove of garlic. Now we'll add one tablespoon of olive oil to the skillet with the reserved bacon fat in it. Add the chopped onion and cook until the onion is translucent. Add the minced garlic and cook it over low heat for another minute. At this point you can add an optional quarter cup of dry white wine if you like. Next, beat four eggs and set them aside. Now add the cooked spaghetti to the skillet, tossing it well to coat it. If the spaghetti seems dry, add in extra olive oil until the consistency is right. Still over medium heat, pour the beaten eggs over the spaghetti and toss it constantly with tongs until the eggs are barely set. Add the bacon bits back in. Now quickly add half a cup of parmesan cheese and toss everything again. Add salt and pepper to taste and you're ready to serve. If you remember that bacon and parmesan cheese are already salty, you won't make the mistake of over salting. Serve it immediately with an extra sprinkle of parmesan and some chopped parsley. Spaghetti carbonara is great for dinner, terrific for brunch, and a rich and satisfying pasta dish that's sure to please. ", "duration": 217.33, "segments": [[28, 37], [46, 49], [49, 62], [62, 70], [70, 78], [85, 92], [96, 99], [100, 112], [113, 120], [120, 140], [140, 154], [155, 163], [163, 174], [174, 195]], "seg_text": " ", "pure_cap": "add salt and pasta to a pot of boiling water. drain the pasta. toss the pasta with oil. chop the bacon. cook the bacon. chop the onion and garlic. add oil to the pan with bacon fat. fry the onion and garlic. add wine to the pan. whisk the eggs. add the pasta to the pan. add the eggs to the pasta. add the bacon to the pasta and toss. add parmesan cheese salt and pepper"}, {"image_id": "QUV_oA9DrGw.mp4", "caption": " cook the macaroni in boiling water melt butter in a pot mix in flour mix in milk mix in cheese drain the pasta add pasta to a pan pour the sauce on the pasta bake the macaroni in the oven", "id": 381, "seg_prompt": "481 ; 62, 92 ; 99, 119 ; 119, 146 ; 146, 166 ; 235, 257 ; 285, 310 ; 345, 360 ; 360, 385 ; 415, 420.............................................", "asr_text": " Today, we're going to be making creamy, cheesy mac and cheese. You're watching The Barefoot Rich. These are the ingredients that we're going to need to make the mac and cheese. This is a 16 ounce pack of elbow macaroni, the small ones, but we're only going to use half the pack for this recipe, okay? This is two and a half tablespoons of all-purpose flour, eight ounces of processed cheese. That brand happens to be Velveeta, but you could use any brand you like. This is a quarter cup of butter in three cups of whole milk, but you could use 2%, 1% or This macaroni and cheese is going to be cooked on the stovetop and in the oven. So let's move over to the stove where I already have the water boiling for us to add the noodles. So it took about 10, 11 minutes to bring this water to a boil, and it's my big pot that I'm using here, and I put half of it with water, and I brought it to a boil. If you wanted to come to a boil more quickly, you should add some salt to the water. I know that because we did that in a science project one time when the kids were little. But I didn't add any salt because you know the cheese has salt, and we're going to add some salt to the cheese sauce. So I didn't add any salt to this water, and I'm just going to measure out half of this pack of the elbow macaroni, and we're going to stand here and watch this because we only want this to cook for about five to six minutes because we want it to be al dente. While that's cooking though, I'm going to move to the left hand side of the stove and we're going to get the cheese sauce started. So I have a smaller pot over here, and I put the fire on just now on high, and I'm going to take my quarter cup of butter, put it in the pot so that it can melt, and I'll tell you at what point if we have to put the fire on medium, okay? So we're just going to allow this to melt in here. So that didn't even take a minute, we want to just kind of add the flour to it. We're going to mix this around, and yes this is a roux, my fire is too high so I'm going to turn it to medium, all right? We don't want this to get lumpy, so we're just going to work this in there. Because right now we're going to go ahead and add the milk after this has worked in We're going to add the milk, and remember that's three cups of milk. Get the measurement precise on this one, okay? Because it's going to need to cook in the oven for a while, and we want this to come out the right texture. So we just added the milk. I'm going to let this cook for about two minutes, at which point I'm going to add the cheese, and then I'm going to tell you how much longer it has to cook, okay? In the meanwhile, it's been about three minutes since I started the noodles over there. See, they're really boiling. And after I put them in, I kind of use my spaghetti server thing here. I use that to just kind of move the noodles around in the pot because I don't want them to clump together. And when I first started cooking, noodles was the one that kind of mastered me, I really couldn't do noodles. They're always sticky and uncooked and too soft or too hard, or I just couldn't get So, and I still don't think I'm a master at it, but I surely know how to time it, so this is about three minutes that it's been cooking, and like I said, we don't want it to go too long because it's going to bake for a half hour in the oven, okay? So it's going to be doing some more cooking. So let's move back over here to my cheese sauce, and the fire's too low now, so I'm going to move it back from medium to high. I'm just going to turn it down just now when I didn't want the roux to burn, so I turn it to high because we want this to start really boiling here, and then we're going to add the cheese in a little bit, so let me give it a couple more minutes, all right? It took about three minutes for our milk mixture here to start boiling, so now what we want to do is add the cheese in, and oh, by the way, I diced the cheese, okay, because I don't want to put it in that big block because it won't melt easily if we put it in that big So let me turn this down back to medium because we don't want the cheese to scorch, but in the meanwhile, I want to move back over to the noodle pot to show you that the noodles are pretty much done. So I just want to show you that these noodles are done. When I pick it up like that and I kind of pinch it in my finger, they're not too soft, but they're not hard either, like uncooked, so it took about 10 minutes actually after the water was boiling and I put it in, it took about 10 minutes to get it to that point, I want to stop it right away because I don't want it to overcook, and I'm going to take it over to the sink and pour it in a colander. All right, so no signs to this, right, just pouring it in there, and people usually say you want to pour some cold water on that to make it stop cooking and all that stuff. We don't need to do all of that for this mac and cheese because basically we're just finishing up the cheese sauce and we're going to add this to our baking pan, right, so just leave it there in the sink for a minute, warn people in your house so they don't go throw their dirty plates in there, right? I always have to warn somebody, hey, I've got something in the sink, let's move back over to the stove and check on our cheese sauce. So here's the cheese sauce, you kind of want to keep this on low so it doesn't get lumps or it doesn't burn okay, but it looks like our cheese has melted pretty much in this, so I'm going to go ahead and shut this off. This took a total of about 7 minutes to cook like this, so now let's move this over to the counter so we can add it to the macaroni and to the baking dish, okay? So I have this 9 by 13 by 2 pan and all I'm doing is putting our cooked elbow macaroni in there, I didn't butter the dish or anything, it's not going to stick because this is one of those non-stick things, so just going to spread it out and then we want to get our cheese sauce while everything is still warm and we're going to go ahead and pour the cheese sauce over this and then we're going to get it to the oven, okay? And I've already pre-heated the oven on 350 degrees, we're going to bake this for only a half hour, make sure I get everything, I don't want to get anything if it's burned on the bottom, let me put that away, just kind of mix it around well, I'm not going to put any kind of bread crumbs on the top because I've tried it like that, we don't like it, that's my oven telling me it's ready, okay? We don't like it like that so I'm just going to go ahead and bake it this way and it's going to form a little crust over it that's going to be awesome enough without the bread crumbs, let me back up off of that so you can see the dish, so there we go, half hour in the oven, when I come back I'm going to be showing you the finished product and here's our finished product of the mac and cheese, it took a half hour in the oven and it's a nice coating on the top right there, I'm waiting for it to cool down for a little bit then I'm going to cut out the first slice and show you guys how it looks, okay? Here's that first slice, oh it smells good, beautiful huh? Well of course you know that mac and cheese is not Belizean, right? That's why I didn't name the show the Belize show or the Caribbean show, I named it the Bear Panther show, very few ingredients, wonderful, wonderful cheese and mac and cheese and this is my little viewer who asked me to make this menu for him or her, I think it's a girl, thank you so much for asking, you know I take your request very seriously and basically if I don't know how to do it I go and ask somebody and I learn how to do it and put it out there, so thank you so much for watching, for subscribing, for picking up the book and for just being a support to me, until I see you again, take care. ", "duration": 481.17, "segments": [[62, 92], [99, 119], [119, 146], [146, 166], [235, 257], [285, 310], [345, 360], [360, 385], [415, 420]], "seg_text": " ", "pure_cap": "cook the macaroni in boiling water. melt butter in a pot. mix in flour. mix in milk. mix in cheese. drain the pasta. add pasta to a pan. pour the sauce on the pasta. bake the macaroni in the oven"}, {"image_id": "lFdRibsuiRk.mp4", "caption": " add oil onion celery bell pepper and garlic to a pot add cabbage cauliflower carrot and green beans to the pot add broth water tomato sauce tomatos kidney beans and a bay leaf to the pot cover and bring the soup to a boil stir spinach into the soup add basil to the soup top the soup with grated parmesan cheese", "id": 382, "seg_prompt": "113 ; 15, 30 ; 36, 46 ; 54, 72 ; 72, 81 ; 83, 89 ; 91, 93 ; 95, 100......................................................", "asr_text": " This veggie-packed minestrone soup is inspired by a successful weight loss program's most popular soup recipe. Full of flavor, it fills you up for only 169 calories per 2 cup serving. Start with 2 tablespoons extra virgin olive oil in a large soup pot or dutch oven. Heat the oil over medium heat. Add 2 cups chopped onions, 2 cups chopped celery, 1 cup chopped green bell pepper, and 4 minced garlic cloves. Cook, stirring frequently, until the vegetables are softened, about 13 to 15 minutes. Then add 3 cups chopped cabbage, 3 cups chopped cauliflower, 2 cups chopped carrots, and 2 cups green beans, cut into 1 inch pieces. Cook, stirring occasionally, until slightly softened, about 10 more minutes. Next, add 8 cups low sodium broth. You can use vegetable or chicken broth, 2 cups water, 1 15-ounce canned tomato sauce, 1 14-ounce canned diced tomatoes, 1 15-ounce canned kidney or pinto beans rinsed, and 1 Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 20 to 25 minutes. Then stir in 4 cups chopped fresh spinach and simmer for 10 more minutes. Discard the bay leaf and stir in a half cup thinly sliced basil. Ladle into bowls and top each portion with 1 tablespoon freshly grated parmesan cheese. This recipe makes a big pot of delicious vegetable soup that will keep in the refrigerator for up to 5 days. Find this recipe and more healthy recipes on eatingwell.com. ", "duration": 113.5, "segments": [[15, 30], [36, 46], [54, 72], [72, 81], [83, 89], [91, 93], [95, 100]], "seg_text": " ", "pure_cap": "add oil onion celery bell pepper and garlic to a pot. add cabbage cauliflower carrot and green beans to the pot. add broth water tomato sauce tomatos kidney beans and a bay leaf to the pot. cover and bring the soup to a boil. stir spinach into the soup. add basil to the soup. top the soup with grated parmesan cheese"}, {"image_id": "a-rB3f8lqEg.mp4", "caption": " mix the cornstarch and chicken stock spread oil in the pan add the meat to the pan and break it up add salt and pepper to the meat add minced garlic and onion to the pan add soy sauce black bean garlic saucen and chili sauce to the pan add the chicken stock and sugar to the pan add the onions and corstarch to the pan and stir add the tofu to the pan add the green onions to the pan and stir", "id": 383, "seg_prompt": "495 ; 172, 186 ; 205, 215 ; 216, 230 ; 233, 247 ; 254, 270 ; 279, 296 ; 301, 322 ; 379, 404 ; 407, 416 ; 426, 437......................................", "asr_text": " Hi, it's Angel. Today I wanted to share with you my famous Chinese Mapo tofu dish. Now, I'm calling it famous because every time I cook it, I always get rave reviews. And if you're a finicky meat eater who doesn't normally like tofu, well, you might be pleasantly surprised because this dish is really hearty. Since we're cooking the sauce from scratch, we can actually control the level of spiciness so we can make it super spicy or mild. So with that, let's get started. First, the ingredients. Start with one pound of lean ground beef. You can also use ground pork or ground turkey, but I really like ground beef in this dish. One block of fresh soft tofu. Two to three stalks of green onions for garnish. One small or medium sized yellow onion. Three to five garlic cloves. And two and a quarter cups of chicken broth for our sauce base. Two tablespoons of soy sauce. I'm using low sodium, but you can use regular as well. Two heaping tablespoons of black bean garlic sauce. And for the spiciness, we will be using two tablespoons of chili sauce. Feel free to use half as much if you prefer a milder sauce. One tablespoon of cane sugar to balance out the spiciness. And two tablespoons of cornstarch to thicken the sauce. Finally, we'll need salt and pepper to taste. Next, it's prep time. Cut the tofu into small bite-sized cubes like this, about a half an inch per piece. Next, dice your yellow onion into small chunky pieces. Since I'm using a medium-sized onion, I'm only going to use half. If you have a smaller onion, feel free to use the whole piece. Next, chop some green onions for garnish. Finally, mince and peel your garlic cloves. I've gone ahead to use a garlic mincer, which helps give that nice even minced consistency. Next, let's prep our thickening agent. Take the cornstarch and in a small bowl, mix the cornstarch in with a bit of the chicken stock. Just make sure to mix completely so you have a smooth liquid. Now, let's cook. Start by preheating your pan on a medium-high heat and don't forget to turn your pan on. Once your pan has been preheated, go ahead and add about a tablespoon of oil to the pan. You don't need much because there's already enough oils from the meat that we're going to be adding. Now, go ahead and add your meat and stir and break it up into pieces in the pan. Once the meat is broken up into pieces, go ahead and season with your sea salt and pepper to taste. Next, to give the meat some flavor, we're going to add our minced garlic. After that, I like to add half of the yellow onions, reserving the other half for later. The onions that we just added are for flavor, while the ones at the end will be saved for crunchy texture. Next, add two tablespoons or two splashes of your soy sauce. Then the black bean garlic sauce and also the chili sauce. Next, carefully add in your chicken stock. And finally, the cane sugar. Stir completely until well mixed, then set aside to simmer for five minutes. So, now that I've put the chicken broth in there, I wanted to share with you guys a little bit of a secret. So, what I want to do is I'm letting it simmer for about five minutes. And the reason why I want to let it simmer is because I want that chicken broth to reduce and it's going to have a really nice flavor after that reduction and the water kind of evaporates. Trust me on this. And since you never know if it's going to taste good, I highly recommend you stop to taste test. After about five minutes, it's time to thicken the sauce. Stir in the remaining yellow onions and then add in your cornstarch. Just remember to give the cornstarch mixture a good stir before adding it in. Now, quickly stir which will thicken our sauce. Once the sauce is thickened up a bit, go ahead to gently add in our tofu. Once the tofu is mixed in, you can go ahead and turn off the heat at this point. As a final step, mix in the green onions. I hope you guys have a chance to try this recipe at home. Please let me know if you like it as much as I do and I will see you guys next time. Bye! Mmm, it smells so good already. Thanks for watching! ", "duration": 496.17, "segments": [[172, 186], [205, 215], [216, 230], [233, 247], [254, 270], [279, 296], [301, 322], [379, 404], [407, 416], [426, 437]], "seg_text": " ", "pure_cap": "mix the cornstarch and chicken stock. spread oil in the pan. add the meat to the pan and break it up. add salt and pepper to the meat. add minced garlic and onion to the pan. add soy sauce black bean garlic saucen and chili sauce to the pan. add the chicken stock and sugar to the pan. add the onions and corstarch to the pan and stir. add the tofu to the pan. add the green onions to the pan and stir"}, {"image_id": "b34VwqSkRE0.mp4", "caption": " grind the shrimp in a food processor grind the beef in the food processor add the ginger garlic green onions and cabbage to the meat mixture add soy sauce sesame oil sugar salt and pepper to the bowl mix the ingredients in the bowl together place the filling in the center of the wrapper moisten the edge of the wrapper fold the wrapper and seal the dumpling pour oil onto the pan fry the potstickers in the pan turn the dumplings over and add water midway through cooking", "id": 384, "seg_prompt": "235 ; 38, 50 ; 50, 60 ; 60, 73 ; 73, 91 ; 91, 99 ; 100, 108 ; 108, 117 ; 117, 135 ; 155, 162 ; 169, 180 ; 181, 192......................................", "asr_text": " If you love pot stickers at your favorite Chinese restaurant, you'll definitely want to try this recipe. It's submitted by all recipes member Ayin, who uses ground beef and ground shrimp instead of the usual pork filling. It's great to see a non-pork recipe for pot stickers, ads member Evita. This recipe makes 50 dumplings, but we've cut it in half here to make 25. The uncooked dumplings freeze wonderfully if you do make the larger quantity. We'll start by making the filling. Put half a pound of raw, peeled and deveined shrimp in a food processor. Process until the shrimp are finely ground. Transfer them into a large bowl. Next, you want to finely grind your beef in the food processor. You'll use two pounds. Set it aside in the bowl with the shrimp. Now add a half tablespoon of minced fresh ginger, half a minced shallot, four chopped green onions, two chopped leaves of Napa cabbage, one tablespoon of soy sauce, half a teaspoon of Asian sesame oil. This is the toasted kind. It's dark brown rather than light. A pinch of sugar, a pinch of salt, and ground white pepper to taste. Mix until everything is well combined. This recipe makes a lot of extra filling which you can freeze for use later on. Place a wrapper on the work surface in front of you and put a little less than a teaspoon of filling in the center. Dip your finger in water and run it along the outside edge of the wrapper to moisten Fold the wrapper over into a half moon shape. As you seal the dumplings, be sure to press out any air from the center. If you like, make several pleats in one side of the wrapper as you seal the edges. This gives the dumpling their traditional look. Put the shaped pot stickers on a parchment lined baking sheet and keep them refrigerated as you assemble the remaining dumplings. If you do make extra dumplings, freeze them on the baking sheet. Transfer the dumplings to airtight plastic bags once they've frozen to avoid sticking Now it's time to cook the dumplings. Though they're called pot stickers, you don't want them to stick. So add a little vegetable oil, about two tablespoons, to the bottom of a nonstick Heat it over medium heat and add enough pot stickers to make a single layer in the pan. Put them flat side down and don't crowd the pan. Let the dumplings fry without disturbing them until the bottoms are golden brown, about one to two minutes. Turn the dumplings over, add a quarter cup of water, and cover the pan with the lid. Let the dumpling steam until the water is nearly evaporated, five to seven minutes. You'll know when the water is gone because you'll start to hear sizzling and frying sounds when the pot stickers begin to fry in the oil again. Uncover the skillet and let the pot stickers cook until the wrapper has completely shrunk down around the filling and the water is completely evaporated for another two to three All recipes member A. Gussack says, these are delicious. Labor intensive, but I froze most of them prior to cooking and they tasted just as good as the freshly made ones. Serve them with a soy dipping sauce. ", "duration": 235.83, "segments": [[38, 50], [50, 60], [60, 73], [73, 91], [91, 99], [100, 108], [108, 117], [117, 135], [155, 162], [169, 180], [181, 192]], "seg_text": " ", "pure_cap": "grind the shrimp in a food processor. grind the beef in the food processor. add the ginger garlic green onions and cabbage to the meat mixture. add soy sauce sesame oil sugar salt and pepper to the bowl. mix the ingredients in the bowl together. place the filling in the center of the wrapper. moisten the edge of the wrapper. fold the wrapper and seal the dumpling. pour oil onto the pan. fry the potstickers in the pan. turn the dumplings over and add water midway through cooking"}, {"image_id": "JAF3Bpy-AsY.mp4", "caption": " wash the blood off the ribs combine water soy sauce and honey cut up a korean pear and onion add garlic and ginger to the food processor blend the ingredients in the food processor mix the puree sesame oil salt and sauce together coat the ribs in the marinade place the ribs on the grill cut up the rice cake and mushrooms skewer the rice cake and mushrooms and grill", "id": 385, "seg_prompt": "551 ; 43, 71 ; 75, 90 ; 95, 134 ; 134, 147 ; 149, 157 ; 158, 205 ; 242, 259 ; 298, 319 ; 319, 330 ; 330, 342........................................", "asr_text": " Hi everybody, today we are going to learn how to make repair LA kalbi. Kalbi, the word means ribs, LA style, kalbi is cut across the bones, you can cook faster because it's thinly sliced, let's start. So when you bring this home, see, this kalbi is bones, 1, 2, 3 bones, these short ribs cut very across the bone, so all the throw away the blood, and also you will see when you wash it away, some bones fragment is still left here, so in cold water you have to wash this very carefully, so in cold water, just while I make the marinade sauce, it's one third cup of water or cooking wine, so I'm using just plain water, same amount of soy sauce, quarter cup honey, one Korean pear, you can use plain Bosco pear, it's a two Bosco pear, it will be working. One medium sized onion, and garlic, so 8 cloves of garlic, and this is ginger, ginger around 1 teaspoon amount, that's it. Okay, well ground, and sesame oil, 2 tablespoons, and this is ground black pepper, around 1 teaspoon, mix it well, oh we make so delicious marinade, very good, not very salty at all, so we have to wash it again, and you will see the last of the bone fragments coming out, so we have to all the remove this, so wash your hands, just put it in this marinade sauce, mix this way, and thin, so you can barbecue a charcoal barbecue grill, easily you can cook this very easily, that's why very popular, let's keep this in the refrigerator, at least one hour later you can eat it, but the best result is maybe overnight, okay see you soon, let's see, yay, yay, yay, yay, you can use your grill or your pan, I'm going to cook on 2 pieces, maybe 3, rice cake also, you know, roast this, so delicious, mushroom, okay, turn over, yes, I'm going to deepen this sauce, leftover sauce, okay, I think it's done, just one time I turn over, this is the galbi, and then, so this rice cake is really like now, very softer, softer and a little burnt, so delicious now, so it's perfectly cooked, so I'm going to turn off the heat, like rice cake skewers, and then in the 3 pieces of galbi, this is the oyster bag, all that you like to learn, this hot spicy stuffed cucumber kimchi, on top of this galbi, this is sprinkler for no garnish, lettuce, the perilla leaves, really good flavor, it has cucumber, so cucumber strips, yes, so delicious, good, let's put this one, some green chili pepper, here, very dipping sauce, sesame seeds, that's it, bones and this beef is very easily separated, that's the meat part, okay, and so this beef, galbi pieces, and then, I like this, you know, this green chili pepper, and garlic, and some, this sauce is, you are going to dipping sauce all the separately serve this, so it's a dipping sauce, a little bit, then, just wrap this, put into your mouth, wonderful, so we learned how to prepare LA galbi, so I hope you enjoyed my recipe, see you next time, bye! ", "duration": 551.67, "segments": [[43, 71], [75, 90], [95, 134], [134, 147], [149, 157], [158, 205], [242, 259], [298, 319], [319, 330], [330, 342]], "seg_text": " ", "pure_cap": "wash the blood off the ribs. combine water soy sauce and honey. cut up a korean pear and onion. add garlic and ginger to the food processor. blend the ingredients in the food processor. mix the puree sesame oil salt and sauce together. coat the ribs in the marinade. place the ribs on the grill. cut up the rice cake and mushrooms. skewer the rice cake and mushrooms and grill"}, {"image_id": "1BgVCXxPjIc.mp4", "caption": " melt butter on a pan and add curry leaves and chopped onions add finely chopped capsicum chopped tomatoes green chilies salt and sambar masala add some coarsely mashed potatoes and coconut chutney coriander leaves and mix heat a flat pan spread the batter on the pan place the pan back on high flame and cook the dosa spread butter and filling on the dosa grate some cheese on the dosa fold the dosa and garnish with some cheese", "id": 386, "seg_prompt": "196 ; 16, 27 ; 50, 63 ; 68, 83 ; 98, 104 ; 105, 117 ; 118, 122 ; 129, 145 ; 146, 164..................................................", "asr_text": " Mumbai is well known for adding twists and turns to authentic food from across the country. And Dosa is one such recipe which is highly experimented with. So in this episode, I'm going to make Mesur Masala Dosa which is popular on the streets So let's see how. I'm going to start with heating a dollop of butter. Once the butter is melted, I'm going to add some curry leaves, finely chopped onions. I'm sure you're wondering why am I cooking the onions and everything in a pan separately. Generally the filling is directly made onto the Dosa. But there are two reasons why I'm not doing that. One you have to use a lot of butter. And second they use a very thick pan which normally everybody doesn't have at home. That's why I make the filling separately. Once the onions are soft, I'm going to add some finely chopped capsicum. Sea seeded and finely chopped tomatoes, green chillies, salt to taste, sambar masala. Cook this mixture till the tomatoes are nice and soft. Some coarsely mashed potatoes or if you've made the aloo bhaji you can even add that. Smash everything a little bit. And I'm also going to add some coconut chutney and coriander leaves. Mix it well. And the filling for the Dosa is ready. I'm going to taste it for the seasoning, it's perfect. Now let's just make the Dosa. Heat a flat pan for at least 3 to 4 minutes on the flame. And now let's get it off the flame. Let's spread a ladle full of batter on the pan. Turn the spoon in a circular motion. Let's get the pan back on the flame and on high flame cook the Dosa. Always remember to clean the pan after making every Dosa. It also helps in bringing down the temperature of the pan. Once the batter dries out a little bit, I'm going to spread a little bit of the butter, some of the filling. I'm also going to add just a little bit of butter. Mix it properly with the filling and spread the filling all around the Dosa. Grate some cheese if you like. Let's get the Dosa out. Let's flip it over. And I'm also going to garnish it with a little bit of cheese. Let's get it out on a plate. I'm going to continue making these lovely Dosas since my crew members are very hungry. Now that you know how easy it is to make the Mesur Masala Dosa, why don't you take this Mumbai street food to your own kitchen. Till then subscribe to the channel, see you next time, ciao. ", "duration": 196.83, "segments": [[16, 27], [50, 63], [68, 83], [98, 104], [105, 117], [118, 122], [129, 145], [146, 164]], "seg_text": " ", "pure_cap": "melt butter on a pan and add curry leaves and chopped onions. add finely chopped capsicum chopped tomatoes green chilies salt and sambar masala. add some coarsely mashed potatoes and coconut chutney coriander leaves and mix. heat a flat pan. spread the batter on the pan. place the pan back on high flame and cook the dosa. spread butter and filling on the dosa. grate some cheese on the dosa fold the dosa and garnish with some cheese"}, {"image_id": "NwiypvZAymk.mp4", "caption": " take a pan with 3 tsp of vegetable oil and add tsp mustard seeds add tsp of cumin seeds followed by 2 whole red chilies and a bay leaf add 1 inch od cinnamon stick and a cup of chopped onions add curry leaves and salt it add tsp salt and saute take 4 cloves garlic and 2 inches ginger and 5 green chilies and make paste add the garlic paste and saute it add 1 tsp salt 1 tsp coriander powder 1 tsp red chilli powder tsp garden masala saute for 2 mins add 350ml of coconut milk and stir simultaneously for 2 mins add 500gms of chicken breast cubes to the prepared sauce add tsp of salt cover it and cook for 15 mins at low flame add quarter cup of tamarind juice cover it and cook for 5 minutes more and garnish with coriander leaves", "id": 387, "seg_prompt": "767 ; 23, 32 ; 42, 73 ; 80, 105 ; 128, 137 ; 168, 179 ; 202, 235 ; 238, 270 ; 308, 358 ; 404, 450 ; 475, 480 ; 525, 570 ; 597, 610 ; 675, 702.........................", "asr_text": " Hello ladies and gentlemen, this is ChefGuru from guruscooking.com with chicken curry in coconut milk. I have taken a pan with 3 tablespoons of vegetable oil and will be adding half a teaspoon of mustard seeds to it. We are cooking our low flame and will wait for these mustard seeds to splutter. When they crackle, we will be adding around half a teaspoon of jeera or cumin seeds followed by 2 whole red chillies, we will just split them into half and add them. We will add 1 bay leaf and 1 inch of cinnamon stick and we will add in 1 cup of chopped onions that is approximately around 2 medium sized onions that have been chopped finely and we will saute this. Now if you wish you may increase the flame from low at which we were cooking to medium We will drop in around 14 to 15 fresh curry leaves and we will saute them together along with the onions. If you wish to cook the onions at a faster pace than what they actually cook at, you can add a little salt to this. So we will add around half a teaspoon of salt and we will saute this mixture again until the onions turn translucent. So when the onions are half cooked, I have taken 4 cloves of garlic, 2 inches of ginger and 5 green chillies and I have ground them into a fine paste that is what we will be adding now to this onions that are cooking. Some people do not like garlic so you may skip the garlic but I have used ginger, garlic and the green chillies and together they make for an awesome paste. So once we have added this, we will give this whole thing a nice mix and saute this together until the raw flavors of the ginger and garlic disappear. After that happens around after 5 minutes, we can add 1 teaspoon of salt followed by a few more spices, 1 teaspoon of coriander powder and 1 teaspoon of red chilli powder. Finally the last spice that is half a teaspoon of garam masala. We will saute this together and mix it all up and make sure you have reduced the flame at this time because these spices may tend to get burned if you cook at a high flame. So please reduce the flame at this time and let's cook and saute this for around a minute or two that would be sufficient. So after around 2 minutes, we will add in the most important ingredient of this recipe which is nothing but coconut milk. I have bought coconut milk that is canned from the local store. You can also prepare coconut milk at your place which is nothing but homemade coconut So we will be adding a complete can now. Let's do that. So let me focus. This is what I have bought. Would be approximately around 350 ml. So just stir it with your spoon and add the complete can. And please reduce the flame now to low because the coconut milk tends to get burned pretty quickly at a high flame so cook at a low flame. Now there is a little residue of the coconut milk left in my can so I just added a little very very little water to the tin and I am just going to stir it out just like this. So please remember do not add too much water. If you add too much water, your chicken pieces will not cook properly. And the gravy will be too wet. So we want a thick consistency of the gravy so we did not add a lot of water. So we will now stir this at a low flame and mix up everything. After around a minute or two we will be dropping in the most important ingredient, chicken. So I have here with me 500 grams of boneless chicken breast cubes which have been thoroughly washed, cleansed and now we will add them gently here into our sauce that we have prepared. So I am going to add a little bit of olive oil, a little bit of olive oil, a little bit of olive oil, a little bit of olive oil, a little bit of olive oil, a little bit of We have already added around one and a half teaspoons of salt before. We will add in half a teaspoon more. Obviously this depends on your taste. So the total amount of salt that we have added in this curry is now two teaspoons. We will just give this a gentle mix and to cook this in case your coconut gravy dries You may add just a little milk or just a little water at regular intervals. Though you will see that I will not be adding any amount of water because this is the level of consistency I am expecting and the chicken pieces also release some amount of moisture So to cook them thoroughly we will cover them with a lid and we will cook them at a very low flame for around 15 minutes and let the steam do the magic. The coconut milk that we added is pretty sweet and that is why to compliment it I have prepared some tamarind chews. So after 15 minutes we will grab the lid and try to see the level of consistency we have with the chicken. The oil has started to ooze out and you can see all the golden colors of the oil foaming at the top which means your curry is now thoroughly prepared. You can also take one of the chicken pieces and grab them in between your fingers and try to press them. If they are tender enough you know that the chicken curry is now prepared but like I said to compliment the sweetness of the coconut milk we have a quarter cup of tamarind juice that we will be adding here. Please do not add a lot of tamarind juice otherwise your curry would become very sour. So one sixth cup of tamarind juice or at the maximum a quarter cup not more than that. And to prepare this tamarind juice I just took a little tamarind, dropped it in a bowl which is oven safe, added a little water and in the microwave I kept it for around 45 seconds. And then I had this delicious tamarind juice that I just extracted and added right now to the curry. Also remember whenever you add anything sour to your curries add them at the extreme end. As we have observed we have added the tamarind juice in the end because if you add this in the beginning it would not have allowed our chicken pieces to thoroughly incorporate and gel with the curry. So now to cook this pretty well we will cover this with a lid and cook it for another 4 Once again at a very low flame. And before I do that we just garnish this with some beautiful coriander leaves. This is an optional step but alive coriander and I usually add them to most of my curries. So we will cook this for how much time more, yes 4 to 5 minutes at a low flame. So it's been around 4 minutes. This beautiful amount of consistency of the gravy that we have received now and the tenderly prepared chicken cubes within the coconut milk. As you can zoom in with my camera and observe what else could we ask for when served with Ladies and gentlemen thank you so much for spending your time on guruscooking.com with chicken curry in coconut milk. Thanks for watching. I hope you enjoyed this video. If you have any questions please leave a comment. We will see you next time. ", "duration": 767.17, "segments": [[23, 32], [42, 73], [80, 105], [128, 137], [168, 179], [202, 235], [238, 270], [308, 358], [404, 450], [475, 480], [525, 570], [597, 610], [675, 702]], "seg_text": " ", "pure_cap": "take a pan with 3 tsp of vegetable oil and add tsp mustard seeds. add tsp of cumin seeds followed by 2 whole red chilies and a bay leaf. add 1 inch od cinnamon stick and a cup of chopped onions. add curry leaves and salt it. add tsp salt and saute take 4 cloves garlic and 2 inches ginger and 5 green chilies and make paste. add the garlic paste and saute it. add 1 tsp salt 1 tsp coriander powder 1 tsp red chilli powder tsp garden masala saute for 2 mins. add 350ml of coconut milk and stir simultaneously for 2 mins. add 500gms of chicken breast cubes to the prepared sauce. add tsp of salt. cover it and cook for 15 mins at low flame. add quarter cup of tamarind juice. cover it and cook for 5 minutes more and garnish with coriander leaves"}, {"image_id": "9vs5PjAzc4c.mp4", "caption": " spread the rice on the nori and sprinkle seseame seeds on top flip the nori over arrange the avocado and cucumber in a line on the nori spread crab salad onto the middle roll up place plastic wrap on top and squeeze with a rolling mat slice the roll into eight pieces", "id": 388, "seg_prompt": "243 ; 40, 58 ; 65, 80 ; 80, 89 ; 105, 127 ; 129, 156 ; 156, 187 ; 203, 221......................................................", "asr_text": " yeah hi thanks for watching this video we're going to make a california roll and first we need a piece of seaweed this is half of the sheet that normally comes this is the way they we use it on the sushi bars okay so we put the seaweed this way and we put some water on our hands so the rice doesn't stick and make sure you don't put too much water otherwise the the rice will absorbate and fall apart just whatever you need so we're going to do a shape of a tamale kind of of the sushi rice and spread it spread all over this way some sucking heat to it then we have a you can make it kind of perfect if you want to but this will be good enough we have a wet towel which we're going to wet the cutting board so the rice doesn't stick to our cutting board as you can see and next we're going to put a couple slices of avocado a couple slices of cucumber and we have our crab salad there is a video in my channel and how to make this or you can just put strips of imitation crab or king crab but i recommend you to do this mix these have some male and sesame oil and gives a very good flavor to it so i'm gonna rub some of that and put it right on the middle not too much because otherwise you won't have a room to blow that up a little water in our hands then we're going to get this corner and push everything with our finger so we can roll it and you go this way and make sure there is the other edge still room in there so you can roll it up once you roll it you have a piece of plastic wrap put it on top so our so the bamboo doesn't stick to it we have the bamboo right here and we're going to push this we have this thumb and a finger on the corners then this one right in the middle at the same time you're going to push and if we push right in the middle only everything will come up so put the corners push it then we got a square one square one you can also make the edges but this way then we have a nice square roll to cut it we're going to put some water in our knife so the rice doesn't stick to it we're going to slice right on the middle do the same thing with the other pieces so we can have eight equal sizes as you can see this is a nice california roll yeah let's see sesame seeds around already that you can put some more if you want to on top and i'll put it on the plate decorate the way you like it and i hope you like this recipe thank you so much ", "duration": 244.0, "segments": [[40, 58], [65, 80], [80, 89], [105, 127], [129, 156], [156, 187], [203, 221]], "seg_text": " ", "pure_cap": "spread the rice on the nori and sprinkle seseame seeds on top. flip the nori over. arrange the avocado and cucumber in a line on the nori. spread crab salad onto the middle. roll up. place plastic wrap on top and squeeze with a rolling mat. slice the roll into eight pieces"}, {"image_id": "tasuUgO6m3c.mp4", "caption": " marinate the lamb leg with mixed indian spice make some cuts in the lamb leg and put garlic cloves and ginger slices in them marinate the lamb leg again add bay leaves diced carrot onion tomato potato green chilli and pepper and garlic to a baking tray put the lamb leg and coriander leaves on top pour some vinegar on top and pour in some water from the side drizzle some oil on top of the meat cover and cook the tray in the oven for 2 hours put the vegetables in the blender to make the gravy serve the lamb leg with the gravy", "id": 389, "seg_prompt": "392 ; 56, 95 ; 96, 126 ; 127, 129 ; 133, 147 ; 148, 170 ; 171, 188 ; 194, 206 ; 221, 239 ; 256, 284 ; 302, 309.........................................", "asr_text": " hello namaste salaamwalekum satsriyakaal, welcome back to another session with your VahChef at Vahrehvah.com. Today I'm going to show you how to make rana kas what is rana? Rana means leg of lamb look at this you know usually they put a whole leg but I'm just using the thai part to make this, this is going to become a fantastic preparation and people used to enjoy meats by cooking this huge leg of lamb and it is slowly roasted when it is done the meat is become so tender and juicy wow wow wow. Dear friends let's go ahead and learn how to make this nice roast leg of lamb Indian style the rana kas. We're going to rub the Indian spices on this so for this take chilli powder garam masala powder some of it stuck here in this add cumin powder, some fennel seeds, salt and kabob cin is the king of all spices we believe because it's got the flavors from various spices so mix all of this and take the leg of lamb and then just rub it in then turn it to the other side wow you know this way this is nicely coated well ha ha ha and just rub it in all directions this will give a very nice flavor for this run now we are going to take a knife and just make few insertions 1, 2, 3, 4, 5, 6 6 or 7 of these insertions should be good now you know if you try hard you'll be able to put your finger inside I don't know why I am good at it take see how this garlic is just slipping in as if there is something fun that it is going to get inside we have taken care of every hole by stuffing in garlic take pieces of ginger also and stuff some of the ginger in here now after you stuff in now we're going to put this on a bed of vegetables so let's get that ready now add some bay leaf pieces of roughly cut carrot roughly cut onions cut tomatoes into halves put in the potatoes add in the leftover pieces of ginger some green chilli you know some peppercorns and leftover garlic and put all of these on here and on this just arrange your leg of lamb we stuff these holes this side and just turn it other side and do not waste any of the spice powder just sprinkle on top you know we're going to take the stems of mint and coriander leaves and just spread them on top of this because we're going to put the silver foil you don't want the silver foil to touch this meat so this will act as a nice protection now and this malt vinegar just pour it on the side and in this add you know around a liter of water on the tray you know do not pour it on the meat and this is going to be a thin bed of water and actually because we put it on the bed of vegetables this water is not going to touch the meat we are going to pour in oil pour it on the meat just make sure that you pour into a thin layer so that the meat is slightly covered on top this may look a lot but I'm just adding little ok now this is all done and ready now next thing what we are going to do is put the silver foil on top ok just and we're going to cook this for 2 hours at 190 degrees centigrade now look at this lamb leg this is fantastic you know I've cooked for almost 2 hours and it is cooked and very tender if you can see the bone coming out of the meat that means the meat is very well cooked a lot of Indians they don't like the meat just done they want specially the lamb to be fully cooked from this we're going to remove all these stems of mint coriander and then we're going to separate these potatoes and carrots look at them these potatoes and carrots are very nicely cooked but they will not be good when you're making in the gravy so we're going to remove this out and rest of these tomatoes garlic and onion we're going to put in a blender make a paste and then we're going to make a fantastic gravy and pour it over the leg of lamb and serve it here is a gravy I collected I took the tomatoes and little onions put in a blender and made into a paste and we're going to cook this till this gravy slightly becomes thicker I need to add a little bit of salt, salt is little less that should be good enough and once this comes to a nice boil we're going to put this on the leg of lamb and we're going to boom ba boom ba boom ba real boom ba boom ba look at this after cooking for another 10 minutes the sauce is nicely thickened wow look at this and here is my leg of lamb and just pour it on top of it ha ha ha and on the vegetables I can pour all of this I don't know if you can hear or not my dog is barking like hell you know it doesn't like me eating alone but look at this leg of lamb and dear friends this is cooked so tender that the meat mmm the sauce is also perfect wow look at this just with the fork I can pull the meat off the bone here mmm mmm mmm mmm this sauce is so perfect jelly jelly tasty tasty mmm mmm mmm mmm difference this is a fantastic preparation which while cooking while eating even after day one I'll still have this awesome feeling inside here I hope you have enjoyed to learn how to make this ranekas the leg of lamb slowly cooked till it is wow wow wow but do not forget vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking thank you ", "duration": 392.67, "segments": [[56, 95], [96, 126], [127, 129], [133, 147], [148, 170], [171, 188], [194, 206], [221, 239], [256, 284], [302, 309]], "seg_text": " ", "pure_cap": "marinate the lamb leg with mixed indian spice. make some cuts in the lamb leg and put garlic cloves and ginger slices in them. marinate the lamb leg again. add bay leaves diced carrot onion tomato potato green chilli and pepper and garlic to a baking tray. put the lamb leg and coriander leaves on top. pour some vinegar on top and pour in some water from the side. drizzle some oil on top of the meat. cover and cook the tray in the oven for 2 hours. put the vegetables in the blender to make the gravy. serve the lamb leg with the gravy"}, {"image_id": "MZj3qmpbXo8.mp4", "caption": " cook potatoes in a pressure cooker with water slice up the bacon into pieces fry the bacon in the pan chop up the red cabbage mash the potatoes with butter and cream place the cabbage in the pan of bacon fat add salt and vinegar to the cabbage add the cabbage green onions and bacon to the potatoes stir the ingredients in the bowl together", "id": 390, "seg_prompt": "442 ; 95, 112 ; 122, 145 ; 149, 188 ; 197, 215 ; 236, 300 ; 309, 320 ; 331, 342 ; 366, 380 ; 380, 394..........................................", "asr_text": " Ho, tah-dee, boy! The pah-dee-eeps! The pah-dee-eeps are calling! Oh, hi! I'm Ben Starr from Mustard Chef Season 2 and I didn't see you there! Today is St. Patty's Day and I'm going to teach you how to make coke cattle! Okay, that sounded a lot worse than it did in my head when I was thinking of it. I apologize, I can't do an Irish accent worth a crap. But in fact today is St. Patrick's Day. A lot of people don't realize that St. Patrick's Day is actually an Irish-American holiday. They don't celebrate it in Ireland the way that we do here. And in fact, I'm sorry to tell you this, Boston, but Australia's St. Patrick's Day puts our St. Patrick's Day absolutely to shame. At any rate, today is the day when I try to prepare as many of my favorite authentic Irish treats as possible. And in my household that means colcannon. Colcannon is a traditional Irish dish that's made with kale and potatoes and it's traditionally eaten with some type of pork. Today I'm going to teach you the way I do coke cannon, which I substitute purple cabbage for kale and I add all sorts of bacon and delicious pork fat into the mix. It's going to be absolutely delicious. Okay, let's get started. First step, I've got 2.5 pounds of russet potatoes that have been sliced about that thick. Maybe about an inch or so. They are unpeeled and I like to do that because the peel adds extra flavor and texture and also increases the nutrition of the recipe. 2.5 pounds is about 8 medium sized potatoes and I'm going to put them into my pressure cooker along with about 5 cloves of garlic chopped up and a cup of water. Now if you don't have a pressure cooker, don't worry. You can cook your potatoes anyway. All you're doing at this point is making garlic mashed potatoes. So you can cook them in the microwave, you can boil them, you can steam them, you can roast them. However, you want to do that to make 2.5 pounds of mashed potatoes. I just like to do it in my pressure cooker because it takes 8 minutes which is very fast. And it also retains a lot more of the nutrition. Next step, bacon. Now in Ireland this was probably made more frequently with the cheaper cuts of the pig. Basic pork belly, pork jowl, hocks, smoked hocks and things like that. Now pork belly is probably the best meat to get for coconut in my opinion. I couldn't find any at the grocery store. They were all out. So I just grabbed some of the center cut bacon. It's got a little bit less fat in it, a little bit more lean so it's going to be a bit meatier. And I'm going to render all of that fat out and get the bits of bacon crispy. Now that I've chopped it up, here are my cast iron skillet. I love cooking with cast iron. If you haven't learned this from my other videos, throw away your non-stick pans. You cannot cook good on non-stick pans. Cast iron was invented centuries ago. It is still the best form of cooking pan available, known to man time, and it always will be. It's cheap. It only requires a little bit more maintenance and care than regular non-stick pans. So go get yourself some used ones at a thrift store and start improving your cooking today. Now while that bacon is cooking, I'm going to chop up a head of red cabbage. And you don't have to wash cabbage. Just remove the outer couple or three layers of leaves and discard them and you're good to go. I like to use red cabbage over the traditional kale in this recipe. First of all because of the color. I really love that beautiful red color. And also because it has a little bit crunchier, meatier texture. And I really like a coconut that's got lots of good texture running through it. Now when this bacon is nice and crispy, go ahead and pull it out with a slotted spoon. But reserve that fat. Eight minutes in the pressure cooker and my potatoes are nice and tender. Those are so fast. So now I'm going to mash them with a stick of butter and oh, about half a cup of heavy cream. Now a word about mashed potatoes. You'll see I'm actually using a masher. For several years I put them into my kitchen aid and I whipped them to death until they were light and fluffy. But what I discovered after working on MasterChef is that the texture of mashed potatoes, when you whip them and overwork them, becomes kind of gluey and sticky. And I was accustomed to that being the texture I should expect. But it turns out that when you just lightly mash them, you get a much fluffier light texture to them. So use just a masher or a fork. If you've got a potato ricer, which is like a giant garlic press that presses them out, that gives you the best texture of all. But don't get in there with your immersion blender or your hand mixer or put them in your stand mixer because it is going to absolutely ruin the beautiful fluffy texture of those potatoes. And now I have a bowl of beautiful fluffy mashed potatoes. This is the time to season them with salt and pepper. Now we're going to add a head of chopped red cabbage to the bacon fat. Now, cabbage takes up a lot of space, so it's going to fill your skillet. But 80% of cabbage is water and air, and all of those little air pockets inside the cabbage are going to collapse. And so this is going to reduce by half fairly quickly. Now give yourself a little bit of salt to the cabbage while it's cooking. And a splash of vinegar. I'm just going to use apple cider vinegar right now. Vinegar goes really well with cabbage. You really do not want to overcook the cabbage, though. Overcooked cabbage tastes disgusting. It tastes like a dead skunk. And you really don't want to be eating dead skunk for dinner, I don't think. So you're just going to cook it until the point that it's wilted and still has some good crunch to it. And that is as far as you're going to take it. Now when your cabbage is slightly cooked but still crispy, you're going to add it to your potatoes. Along with a bunch of chopped scallions or green onions, and all that delicious bacon you cooked earlier. Stir that together, and you've got cola cannon. Now isn't that beautiful of those wonderful colors and textures? It's like a potato salad on steroids. And that is how you make my version of the classic Irish dish. That is a good plate of food. You can serve a big ol' helping of this as the main and only course. And you can serve it as a side dish to some grilled sausages or something yummy like that, a pork roast. Mmm, that's great. Crunchy bacon, crunchy cabbage, fresh bite from those green onions. For the full recipe, hit my website, bendstar.com. Thanks for watching. Have a great St. Patrick's Day. ", "duration": 442.33, "segments": [[95, 112], [122, 145], [149, 188], [197, 215], [236, 300], [309, 320], [331, 342], [366, 380], [380, 394]], "seg_text": " ", "pure_cap": "cook potatoes in a pressure cooker with water. slice up the bacon into pieces. fry the bacon in the pan. chop up the red cabbage. mash the potatoes with butter and cream. place the cabbage in the pan of bacon fat. add salt and vinegar to the cabbage. add the cabbage green onions and bacon to the potatoes. stir the ingredients in the bowl together"}, {"image_id": "r-s3tFLCqxM.mp4", "caption": " take a bowl and crack your eggs into it and whisk them up add cheese and season it with some pepper and whisk it all up cook pasta in boiling salted water take a pan and put some olive oil and add bacon and let it fry until its crispy add pasta to the bacon with a little water and stir it add the sauce and keep on stirring until everything is coated add some parsley and give it a stir", "id": 391, "seg_prompt": "184 ; 50, 76 ; 77, 81 ; 82, 97 ; 98, 106 ; 107, 116 ; 117, 122..........................................................", "asr_text": " Today we're going to make a simple spaghetti carbonara. This recipe was requested by Mathilde Cominoto. Sorry if I pronounced that wrong. Thank you for sending us the recipe. We tweaked it a little bit, but we hope that we didn't fudge it up too much. So without further ado, we hope you will enjoy this episode. The ingredients for this recipe are enough pasta for two people, a good handful of parmesan cheese, a good handful of chopped parsley. We're going to use about 150 grams of bacon. Originally people used pancetta, but it's sometimes quite hard to find. So we're going to use bacon and some pepper. First of all, we're going to make the sauce. Take a bowl and crack your eggs into it. Then just whisk them up. Add your cheese and season it with some pepper. It can be a quite good amount because the pepper is quite important in your sauce. And now whisk it all up. And there you go. This is your sauce. Cook off your pasta in some boiling salted water. In the meanwhile, take a pan and put some olive oil in there. Not too much. And let it get hot. Add your bacon and let it fry until it's all crispy. As you can see, the bacon is nice and crispy. And in the meanwhile, the pasta is ready. So it's time to add the pasta to the bacon. So add your pasta to the bacon with a little bit of your water and give it a good stir. Now it's time to add the sauce. Add your sauce in there and just keep on stirring until everything is coated. And finally, to finish it off, add some parsley. Give it a good stir. I want to do the taste test. That's the bruise. And there you go. This is the final result. This recipe will feed about two people and it's very easy and you don't need many ingredients to make this delicious and quite simple dish if you have the right technique. And once again, if you like this video, you can go ahead and subscribe to us. We post a video every Wednesday and a casual video on Fridays where we do some random things like challenges. It's lots of fun and you should check it out. See you next week. ", "duration": 185.17, "segments": [[50, 76], [77, 81], [82, 97], [98, 106], [107, 116], [117, 122]], "seg_text": " ", "pure_cap": "take a bowl and crack your eggs into it and whisk them up add cheese and season it with some pepper and whisk it all up. cook pasta in boiling salted water. take a pan and put some olive oil and add bacon and let it fry until its crispy. add pasta to the bacon with a little water and stir it. add the sauce and keep on stirring until everything is coated. add some parsley and give it a stir"}, {"image_id": "LnlYlMuX1Cc.mp4", "caption": " dice some turkey bacon and add it to the pot on the stove put some chopped cauliflower and onion and saute until the onion is brown and translucent mince two can of clams add some quinoa flour to the onion cauliflower mixture and mix the ingredients add clam juice and boil the mixture add minced clams pepper salt and almond milk add turkey bacon to the mixture", "id": 392, "seg_prompt": "348 ; 26, 50 ; 54, 96 ; 101, 129 ; 138, 155 ; 155, 183 ; 192, 216 ; 242, 246.....................................................", "asr_text": " Hey everybody, it's Rocky. I'm here with my friends from thave diets dot com, and today we're going to be making some New England clam chowder. It's going to be low in fat, low in carb, but it's still going to be rich, creamy and So let's get started. The first thing I'm going to do is ground up some turkey bacon. My bacon is ground up and it is smelling delicious. So what I'm going to do is transfer my bacon onto a plate. In the same pot, I'm going to go ahead and toss in some cauliflower that I chopped up and some white onion. And the cauliflower is going to act as my potatoes in this dish, so I want to keep this nice and low carb, and cauliflower is an excellent substitute for potatoes. So I'm just going to warm this up and get the onions caramelized and stocked for about five minutes or so. I have a can of clams right here, and I just opened them up. I'm going to go ahead and drain them. I'm going to reserve the juice though. I'm going to open up the second can and do the same thing. Now I'm going to mince up my clams. All right, so my onions are looking nice and translucent and soft, and my cauliflower is getting a little bit on the brown side. So I'm going to go ahead and add some quinoa flour and then mix that around a little bit. Adding the clam juice. I'm just going to let this come to a boil. So the juice is coming to a boil, so I've just turned it down and let it simmer on low for a bit until my cauliflower is tender. Cauliflower is just about tender, so I'm going to go ahead and add in my clams that I minced up. Then I'm going to pour in some almond milk. Now I'm going to let this come to a boil. It's coming to a boil, I'm just going to toss my turkey bacon in, just to add another level of flavor. I'm just going to let that turkey bacon heat back up, and then I think we're ready to serve and taste test. I'm really, really happy with the way this came out. We didn't use a lot of fat, we didn't use a lot of flour to thicken, but it's still creamy, it's still thick, it's still rich. That turkey bacon just adds a little bit of smoky and saltiness. I don't miss the potato at all. I have the cauliflower that has the same texture. This is definitely going to my rotation as far as go-to meals. If you guys have any questions, just go ahead and shoot them below. The full recipe, nutritional facts, and pictures will be on my blog spot, which I'll post a link to below. Until next time, enjoy! Bye! ", "duration": 349.17, "segments": [[26, 50], [54, 96], [101, 129], [138, 155], [155, 183], [192, 216], [242, 246]], "seg_text": " ", "pure_cap": "dice some turkey bacon and add it to the pot on the stove. put some chopped cauliflower and onion and saute until the onion is brown and translucent. mince two can of clams. add some quinoa flour to the onion cauliflower mixture and mix the ingredients. add clam juice and boil the mixture. add minced clams pepper salt and almond milk. add turkey bacon to the mixture"}, {"image_id": "Fp_d1SlbG_0.mp4", "caption": " add butter yeast salt and flour to a bowl of milk and sugar and mix knead the dough dry the hot dogs cut up the cheddar cheese into strips slice the hot dog and place the cheese inside mix water and baking soda together pour the baking soda mixture into a bowl cut the dough into pieces roll the dough into a rope wrap the dough around the hot dog roll the hot dogs in the water sprinkle with coarse salt bake in the oven until golden brown brush melted butter on the pretzel", "id": 393, "seg_prompt": "354 ; 32, 55 ; 55, 71 ; 72, 94 ; 95, 121 ; 125, 149 ; 150, 162 ; 163, 168 ; 176, 182 ; 189, 207 ; 209, 236 ; 244, 253 ; 259, 286 ; 287, 291 ; 293, 323..........................", "asr_text": " Hello and welcome to Kouton Cracker Jacks. Today I'm going to show you how to make these delicious pretzel dogs. These are all beef franks filled and stuffed with melty cheddar cheese, all wrapped up in a soft pretzel dough and baked to a golden brown perfection. These are the ingredients that you'll need, so let's get started. Now to start off, of course, I'm going to make up some pretzel dough here. I have a separate video that shows how I do this, and I go into more depth in that video, but I'm just going to give you a basic rundown here. I've already got some warm milk and sugar in a medium bowl here. To that, I'm going to add in some butter, and I'm going to sprinkle some active dry yeast on top of that, and I'm just going to let that sit for a few moments to let the yeast kind of awaken and liven up a little bit. I'm going to add in my salt and flour, and just using my hand here, I'm going to mix this together until it forms a dough. And once that comes together and forms a dough, I'm going to need it for just a minute or two, and then I'm going to lightly oil a bowl. I'm going to cover this with a damp towel, put it into a warm place to rise until it's about double in size. Again, I'll go into more detail in that in a separate video, and I will put a link to that video down below in the description box. Now while I'm waiting for my dough to rise, I'm going to prepare my hot dogs. These are all-beef hot dogs. You can use whatever kind of hot dogs that you want. You could also use sausage for this if you wanted to, but to make sure that the pretzel dough actually cooks on the inside, you want to make sure that your hot dogs are nice and dry. So I've just got a paper towel here, and I'm going to dry off my hot dogs, and I'm just going to set them off onto a plate. And then I'm going to take some cheddar cheese here. This is just the chunk cheddar. You can use whatever kind of cheese that you want to. This happens to be sharp cheddar. I'm just going to cut these into thin slices and then cut the slices in half. You just want a small thin strip or so of cheese to put inside of each hot dog, and you don't have to stuff these with cheese. If you don't want to, you can just go ahead and leave them plain and then use a cheese sauce as a dipping sauce. That's perfectly fine. I just like to stuff mine because, well, I'm a cheese addict. But all you need to do to stuff these is to slice through your hot dog. You don't want to cut all the way through. You want to leave a little bit connected at the bottom so, you know, your hot dogs don't come apart and you have two halves. But you just want to cut a little slit just deep enough that your cheese slice will fit in there. Just go ahead and gently put your cheese into the hot dog and then go ahead and set that off to the side. Now that we have the hot dogs done, I'm going to go ahead and get my baking soda solution done. I've got one cup of hot water here. I'm going to add in one and a half tablespoons of just plain baking soda. And you just want to go ahead and stir that until the baking soda is dissolved. And then you want to place that into a wide and shallow dish. I'm using a pie plate here for that. Now once your dough has doubled in size, you can go ahead and take it out of your bowl. And you want to cut this into eight equal pieces. Just cut it into fourths and then cut the fourths in half so you have eight equal pieces. And then go ahead and set all the pieces off to the side. We're only going to use one piece at a time here. And to form your pretzel dogs, you want to take one piece of dough here and you want to roll this out into a long rope. This rope here that I'm using is about two, two and a half feet long or so, twenty, four, thirty inches or so. It's actually quite long. Once you get that rolled out to a rope, you want to use your fingertips and press this down flat. That'll make it easier to wrap around your hot dog. And then you want to take your dog and starting at one end, you want to place your dough and leave the end underneath the hot dog on the bottom part of the hot dog. And you want to gently roll this dough around your hot dog. Make sure that the dough wraps or overlaps itself a little bit on each turn. And you just want to keep rolling this until you get all the way to the other end. And once you get to the end, go ahead and stretch it a little bit so the other end sticks at the bottom of your hot dog. So it looks like a little mummy here. And once you get these all done, now you can go ahead and dump them in your baking soda solution to make them officially a pretzel. Just take them one by one, roll them in that solution, and then place them back onto your baking sheet. And then before these have a chance to dry, I usually only do a couple at a time here. You want to sprinkle these with some pretzel salt. This is just a coarse grade salt. You can find this in most grocery stores. You could also use kosher salt if you really wanted to, but pretzel salt is ideal. Pretzel salt's really cheap, so might as well use it. A little goes a long way, but it really does make a difference. So just sprinkle a little bit of salt on the top of each one of these, and then you want to bake these in a preheated 450 degree oven for between 9 and 11 minutes or so. You want to keep an eye on them. You want them to be nice and golden brown. And when they get to your desired doneness, go ahead and take them out. Let them cool for just a minute. And then I've got a couple tablespoons of butter here. And I'm just going to use a pastry brush, and I'm going to brush the tops and sides of my pretzel dogs with this melted butter. This is going to make my pretzel dough, or the pretzels wrapped around the dogs, super soft. It's going to flavor these so amazing. Little butter makes everything more delicious. And then you can go ahead and serve these up any way you so choose. I like dipping mine in ketchup. If you want to do a beer cheese sauce, you can do that. Or you can just eat them plain as they are. And there you go. That's how easy it is to make pretzel dogs at home. I hope you guys give this recipe a try. If you do, be sure to let me know how you like it down below in the comments. And if you like this video, be sure to give it a thumbs up. I would greatly appreciate it. Subscribe for more deliciousness and keep up to date on all my latest videos. Thanks so much for watching, and we'll see you next time. ", "duration": 355.0, "segments": [[32, 55], [55, 71], [72, 94], [95, 121], [125, 149], [150, 162], [163, 168], [176, 182], [189, 207], [209, 236], [244, 253], [259, 286], [287, 291], [293, 323]], "seg_text": " ", "pure_cap": "add butter yeast salt and flour to a bowl of milk and sugar and mix. knead the dough. dry the hot dogs. cut up the cheddar cheese into strips. slice the hot dog and place the cheese inside. mix water and baking soda together. pour the baking soda mixture into a bowl. cut the dough into pieces. roll the dough into a rope. wrap the dough around the hot dog. roll the hot dogs in the water. sprinkle with coarse salt. bake in the oven until golden brown. brush melted butter on the pretzel"}, {"image_id": "x3yKLl3q7xk.mp4", "caption": " slice 2 green onions 1 onion and 1 carrot finely add beef rice wine soy sauce brown sugar minced garlic sesame seeds and sesame oil to a bowl and mix now add all the sliced veggies mix well and refrigerate for two hours now put the mixture on the preheated pan and cook", "id": 394, "seg_prompt": "241 ; 45, 60 ; 62, 138 ; 139, 172 ; 184, 230..................................................................", "asr_text": " Hello everyone, welcome to Korean cuisine. Today I'm going to make bulgogi, grilled mainly beef. We need 1 pound of thinly sliced beef, green onion, onion, carrot is optional, I like to use carrot in my bulgogi, cooking rice wine, minced garlic, brown sugar, soy sauce, sesame I'm going to slice 2 green onions, slice thinly, slice thinly in carrot, we're going to mix brown sugar all together, put the wine first, very important tip is to use same amount of soy sauce and sugar. I use brown sugar but you can use a white sugar too. And minced garlic, sesame seeds, I usually put sesame oil in last, we're going to add Now you're going to add some vegetables, mix really well, combine all ingredients and marinate it for 2 hours before you cook the bulgogi. Now we're going to put this in the bulgogi, now we can cook the bulgogi, bulgogi is mainly in the liquid for 2 hours, now we can cook it in the small pan, it's very hot, cook this in medium-high, it's so good, bulgogi you don't need to cook too much, you don't need to cook too much, you don't need to cook too much, you can cook this bulgogi in about 3-5 minutes and over high heat, the bulgogi is almost done. You can serve bulgogi with steamed rice, thank you for watching Korean Koojin, see you next ", "duration": 242.0, "segments": [[45, 60], [62, 138], [139, 172], [184, 230]], "seg_text": " ", "pure_cap": "slice 2 green onions 1 onion and 1 carrot finely. add beef rice wine soy sauce brown sugar minced garlic sesame seeds and sesame oil to a bowl and mix. now add all the sliced veggies mix well and refrigerate for two hours. now put the mixture on the preheated pan and cook"}, {"image_id": "3S1tnRkJ5OI.mp4", "caption": " add the bacon strips into boiling water pour olive oil in a pan add the cooked and drained bacon and fry it until crispy transfer the bacon into a bowl fry the beef pieces in a pan and add salt and pepper fry mushrooms on a pan and add onions salt and pepper add flour chopped carrots onions bay leaves cloves of garlic bacon tomato paste and beef stock add wine thyme and fried beef cook the pot in oven serve the beef with mashed potatoes", "id": 395, "seg_prompt": "471 ; 29, 34 ; 57, 78 ; 79, 93 ; 97, 160 ; 183, 220 ; 248, 326 ; 327, 367 ; 394, 417 ; 427, 446.........................................", "asr_text": " Hello, today we're going to be making beef au pinon and here are all of our ingredients that we're going to use in our recipe. Our beef is a chai tip. I really like this cut because it's really tender and once you, once it's in the oven for a long time it just gets even tender. It actually takes less time to cook than the actual typical beef au pinon recipe. So that's what we're going to use. Okay, I have my water, green, and I have like seven strips of bacon. I'm just going to boil them. What we're doing is we're taking the smokiness out of the bacon. That's where we're boiling the bacon. And we want the fat. So we're going to render the fat. We're going to fry the meat and the fat and later on we're going to incorporate the bacon. Okay, I'm going to pour a little bit of olive oil. Just to get it started, I'm going to fry my bacon. My bacon is crispy and the bacon was pretty dry, kind of. I had it like seven strips. And I'm going to get it crispy. Once it's crispy I'm going to take it out and I'm going to fry the meat. Okay, our bacon is crispy and I'm going to take it out. I'm going to leave the fat of the bacon. And I'm going to sear our meat. Okay, so a little bit of bacon fat is smoking. Now we're going to start searing our meat. Make sure your meat is really dry before you stir it in. Because it's not all caramelized on the edges and it won't be like crispy. And you want that crispy left. So that's what's going to form the sugar and the bottom of the pan. Okay, that's enough. And if you don't have enough room, you can just stir it out back at the time. Because if you put too much meat in there on the oceana, then that's okay. And then when I'm going to sear it and then turn it and then I'm going to do both sides. And then when I'm going to stir it, I'm going to put it back in the pan. And then you can see the meat is really nice and crispy. And if you don't have enough room, you can just stir it out back at the time. Because if you put too much meat in there on the oceana, then that's okay. And then I'm going to stir it back. And then I'm going to turn it and then I'm going to do both sides. And then we're going to add our meat. So Anthony's turning our meat. And see how caramelized it is? That's when you know it's ready to be turned. And that's what we want. They're all sized. So we're just crisping up all the sides of the meat. Okay, I'm taking all of my meat out. And I'm going to add my mushrooms. And I'm going to use mushrooms. There's baby portobello. And my diced onions. And just one onion. And I'm going to wait a little bit. And I'm going to season it all on. I'm going to season my onions. And my mushrooms. And then mushrooms. I put them in the bottle perfectly because it comes just like me. You can't move it around. Just let it sear. And then let it do its own thing. And mushrooms absorb everything. And I'm going to throw it over the fat. But it's okay. They all are at our meat and stuff. See how our mushrooms look seared? That's what we want. And now we can stir in our onions. And look at the caramelization on the bottom. That's what makes food taste good. You know what I mean? That is amazing. Okay, our left side has caramelized. And look how beautiful it looks. They're all like brown. I'm going to add some flour. And this is going to take in our sauce. Oh, they come out in there. Just let it cook a little bit. How much flour do you have? I would like three tablespoons more. And I'm going to fold everything. I add it. How many do we have? Let's do one and a half. One and a half things. Three cloves of garlic. Do you want this one? We'll do two tablespoons of tomato paste. I'm going to add all. We'll see how much we have. It's in the brown. This is sadly fine. And we're going to add a lot of wine. Put your down for the whole thing. And then a lot of wine. And of course, of course we're using it to lay wine. And we're going to do the mobile bottle. There we go. I'm going to wait until it comes to a boil. Once it comes to a boil. Oh, our meats, of course. Oh, and our thyme. We're going to add half a teaspoon of thyme. Do you want to toss? I'm not getting any of that. My cover, it comes to a boil. And then a little bit more. Okay, it's ready, it's boiling. And now it's ready to go in the oven. You want to see? That's what we want. I have the oven at 350. And we're going to pop it in. Well, Anthony's going to pop it in, actually. I'll pop it in already. It's kind of heavy, but we're going to do it. And it goes! Okay, it's been two and a half hours. And we're going to take it out. Oh, it's amazing! Here's your note. A little mash. Some peas with butter. Look at that. Isn't that amazing? I'm going to do a little ugua right there. Isn't that great? That's really nice. This is amazing. It smells so heavenly. It's really great. Make sure you like our page on Facebook. It's www.facebook.com slash mommy is chef. Which is mommy's chef. ", "duration": 472.0, "segments": [[29, 34], [57, 78], [79, 93], [97, 160], [183, 220], [248, 326], [327, 367], [394, 417], [427, 446]], "seg_text": " ", "pure_cap": "add the bacon strips into boiling water. pour olive oil in a pan add the cooked and drained bacon and fry it until crispy. transfer the bacon into a bowl. fry the beef pieces in a pan and add salt and pepper. fry mushrooms on a pan and add onions salt and pepper. add flour chopped carrots onions bay leaves cloves of garlic bacon tomato paste and beef stock. add wine thyme and fried beef. cook the pot in oven. serve the beef with mashed potatoes"}, {"image_id": "6Mi3xrBF1sY.mp4", "caption": " heat some half-half cream in pot add some cheddar and mozzarella cheeses to the pot add cheese and stir cut a small piece of butter and add it to macaroni add cheese to the macaroni and mix add the macaroni and cheese mixture to a baking dish top the dish with cheese", "id": 396, "seg_prompt": "675 ; 168, 175 ; 225, 232 ; 249, 260 ; 354, 367 ; 422, 450 ; 453, 475 ; 494, 555..................................................", "asr_text": " Hi everyone, thanks for joining me today. So today I am going to make my southern styled baked macaroni and cheese. It's cheesy, creamy, a little bit buttery, and it's absolutely delicious. So if you want to watch me make it, please stay tuned. Okay guys, I'm going to get started. This is going to be a small serving, but you can adjust the amounts if you want to make a bigger tray of macaroni. This is just elbow macaroni, I'm going to be using that. This is the small elbow macaroni. This is some cheddar cheese, this is not sharp, I'm using a milder blend of cheese for this recipe and I usually use just regular cheddar cheese, I don't use sharp or extra sharp. This is the mozzarella, I'm going to be using a little bit of that. This is about a cup, and this is just a little under a cup, we don't need a lot of this. I'm going to be using some half and half, I'm going to be using that. This is what we're going to be using to make our cheese sauce. This is two cups of cheddar cheese right here, I'm going to be using these two items in the measurement cup, I'm going to make that fabulous cheese sauce that I like to make when I make the baked macaroni and cheese, I'm going to be using a little, I can't believe it's not butter, I like this one because it's very creamy tasting, it has a slight sweetness to it, it's not sweet, it doesn't make the dish sweet, but it's just a beautiful alternative If you want to use butter you can, I'm not going to, I'm going to use this. Usually this recipe, I won't say usually, sometimes this recipe calls for an egg, I won't be using that today, you don't have to use egg with this recipe. So that's it for the ingredients, of course I got my serving bowl right here in the back from my cousin Diane, she gave me her whole collection of coining ware, bake ware, I'm so glad to have it, I love using it, I'm going to be baking the macaroni and cheese in that. I will be using a non-stick cooking spray, I'll show you that as I go along, and of course, I'm going to be using a mixing spoon to make the cheese sauce. So right now on the stove, I have the water boiling for the pasta, so I'm going to go show you how I make the cheese sauce for the baked macaroni and cheese. Okay so right now I have my oven on, it's heating at 350 degrees, that's the temperature you want to cook your baked macaroni and cheese, and I'm going to get started now with the First I'm going to heat up two cups of half and half, you can use heavy cream, you can use regular milk if you like, you can use evaporated milk or canned milk, you can use any milk that you like, I think you should avoid low-fat milk because it's not going to have enough of the milk fat to keep the dish creamy. So right now I'm just going to let this get hot, and I'm going to stir, stir, this is a dish that must be stirred, this part of your recipe, your cream sauce, you have to make sure that you stay in the kitchen just to keep stirring it so that it can remain creamy and smooth. Okay guys, so this half and half is nice and hot, let it heat for about 4-5 minutes on a very very low flame, you don't want to burn the milk or scorch it, you just want it to get nice and hot. So right now I'm going to add two cups of cheddar cheese, I'm going to add a little at a time because I want it to melt slowly, I want it to melt with a lot of cheese in So I'm going to continue stirring until we see the cheese dissolve, or until we see the half and half start to change, or just color just a little bit. So now it's good to keep adding more cheese until it's all in the pot, and you want to keep stirring, don't let anything stick to your pot, don't let your cream start to stick or your cheese, you just have to keep stirring this cheese sauce so it can come out really just nice and cheesy and not burnt. And make sure you keep your flame on very low, but right now while the cheese is melting in the half and half, I'm going to add the pasta to the boiling water, and as you can see how it's coming along, it's melting very nicely, all this cheese is going to be dissolved into the cream, it will all be one texture, alright, this is what it looks like, it's almost ready, I would continue stirring this maybe for about another three minutes, just to let you all know that this is the same type of cheese sauce that you can use on your baked potatoes, which you have to get it nice and creamy, nice and smooth, you can also use it on your broccoli, if you blanch some broccoli, you can use this cheese sauce also on your broccoli, and other dishes that you would like to add a cheese sauce to. So this is coming out really, really nicely, and our pasta is almost done, and then I'm going to show you, after you make your cheese sauce, which in my opinion is where you put in most of your work, I'm going to show you how easy it is beyond this. Okay guys, so I've drained my pasta, and right now I'm going to just take this stick of I can't believe it's not butter, this is really margarine, I'm going to use maybe like a quarter of this stick, just to blend in the macaroni, so I would say I'm going to use about that much in the macaroni, and just give the macaroni a little extra flavor, so it's just going to give the macaroni just a little bit of extra buttery flavor, not a lot, and as you can see again, this is a small serving I'm making, and honestly I think I've probably made too much of the cheese sauce, but that's okay, it does keep very well, and again like I said, you can use it on baked potatoes, you can use it on french fries if you like, you can drizzle a little bit of it on your vegetables like your broccoli, and your string beans if you wanted to, it's really good on vegetables, that cheese sauce, so I'm just going to continue blending this butter in or this margarine in until it's all melted, so right now I'm going to take some of our cheese sauce and I'm going to put it in the macaroni, not a lot, maybe like half, put this in the dish and I'm going to bake this between 20 and 35 minutes, okay guys, so I've got the macaroni and cheese in the dish, I did lightly spray my dish with the Wilton Easy Bake, you can use this for baking cakes and cupcakes and you can also use it for baking your food, place it nicely so you have a nice presentation when it's done, so very quickly I'm going to put a little bit of the mozzarella cheese on top, now I'm going to be using a little bit more of the cheddar cheese, put that on top, also to give it a little punch of flavor I'm going to be adding some parmesan, this is the freshly shredded cheese, I'm going to be using this, I have a little bit left, I'm going to just sprinkle a little bit on top, give it that three cheese flavor, you can omit this part of the cheese if you want or you can add different cheeses, sometimes I use a spicy jack cheese to top it with, okay guys, here it is, this is the finished product, it looks absolutely delicious, and got this recipe again, like I said this is really hot, this was really really easy to make, you saw me make it, it's very quick, it's tasty, yeah let me just go inside and let's just see what that looks like, it's nice and crusty on the top just the way we like it, you can get it a little bit more brown if you want it, that's always up to you, this is what it looks like, nice and cheesy, buttery, southern-styled baked macaroni and cheese, so I'm going to take and put just a little bit in this dish, wish they had taste-o-vision so that you could actually taste this baked macaroni, it is so cheesy guys, look at that, and that's just the mozzarella cheese that I put on top, alright, bon appetit guys, thanks so much for joining me, I appreciate it, if you have any questions about this baked macaroni and cheese dish just leave it in the comment section below and I'd be very happy to get back to you as soon as I can, and if you like this dish please thumbs up and please subscribe, I really would appreciate it, thank you so much for joining me today guys, take care now, bye bye. ", "duration": 675.33, "segments": [[168, 175], [225, 232], [249, 260], [354, 367], [422, 450], [453, 475], [494, 555]], "seg_text": " ", "pure_cap": "heat some half-half cream in pot. add some cheddar and mozzarella cheeses to the pot. add cheese and stir. cut a small piece of butter and add it to macaroni. add cheese to the macaroni and mix. add the macaroni and cheese mixture to a baking dish. top the dish with cheese"}, {"image_id": "o2H6KyYNy3s.mp4", "caption": " mix eggs sour cream and butter together in a bowl add flour to the bowl and mix together by hand cut the dough roll out the dough cut circles into the dough and place them on a pan place the filling on the dough rub the dough with egg wash fold the dough and use a fork to crease the edges drop the pierogis in a pot of boiling water transfer pierogis to a plate fry the pierogis in a pan garnish with onions and parsley", "id": 397, "seg_prompt": "233 ; 36, 65 ; 72, 81 ; 83, 89 ; 103, 115 ; 120, 130 ; 142, 144 ; 151, 155 ; 156, 168 ; 174, 178 ; 184, 192 ; 199, 213 ; 214, 218..................................", "asr_text": " Hello and happy holidays. I am Elise from the Bee Team and today I'm going to give you a tiny peek into my family's Christmas Eve traditions. So we often celebrate some Polish traditions on Christmas Eve like sharing Oplatki and Krzysztyki and of course pierogies. Who doesn't love pierogies? They are a Polish jumpling often stuffed with potatoes or with meat or sauerkraut and today we're making potato pierogies from scratch. I'm gonna start by mixing the wet ingredients together in this large bowl. I have two egg yolks, three-quarters of a cup of sour cream. We actually strained it to get any excess moisture out so we put it in a strainer over a bowl and put it in the fridge for maybe 20 minutes. A little longer if you can. And one stick of softened butter. Mix it all together. Now a little bit at a time I'm gonna start to add in flour. Here on the side I have two cups of flour that I sifted and you don't want to add it all in at once because you may not have to use all of it. Getting to the point where I can really get rid of the spatula and I need to get in there with my hands. So the pierogi dough has come together. I formed it into a disc and I'm gonna cut it in half and wrap up each individual piece with saran wrap and put them in the fridge. Well our dough is made it's in the fridge. It should be in there for at least two hours. It can be in there for as long as two days. Luckily I made some last night so I'm ready to go. I'm gonna soften it up a little bit. Always rotate. Now we're just rolling the dough out and we're looking for it to be about an eighth of an inch thick. Next step we're cutting circles into the dough to make our pierogies. So now we are stuffing our pierogies. Earlier I made this really delicious mashed potato mixture. It also has mushrooms and spinach and thyme. Once the filling's in place I'm gonna brush a little bit of this egg wash on just on half of the edge of the dough like so. Try to get all the air out of there. And finally fork it. This entire pierogi recipe including the potato filling is available on bobbyflay.com. The pierogies are together. They're ready to go into this pot of boiling water. I'll put a few in at a time. After doing some testing we discovered that once you put them into the water and they rise to the top you have to time exactly four minutes and then get them out just so they don't overcook. Try to keep them away from each other and also from the sides of the pot. Now we're just going to lightly brown each side in a pan with some butter and salt and pepper. It's a little dark. So let's top them with some caramelized onions and some fresh chopped parsley. So there you have it. Forget those frozen pierogies at the store and make your own. It tastes so much better and it's really pretty simple too as you saw. ", "duration": 234.0, "segments": [[36, 65], [72, 81], [83, 89], [103, 115], [120, 130], [142, 144], [151, 155], [156, 168], [174, 178], [184, 192], [199, 213], [214, 218]], "seg_text": " ", "pure_cap": "mix eggs sour cream and butter together in a bowl. add flour to the bowl and mix together by hand. cut the dough. roll out the dough. cut circles into the dough and place them on a pan. place the filling on the dough. rub the dough with egg wash. fold the dough and use a fork to crease the edges. drop the pierogis in a pot of boiling water. transfer pierogis to a plate. fry the pierogis in a pan. garnish with onions and parsley"}, {"image_id": "8X2wDyjl6T8.mp4", "caption": " take out salmon from package cut the salmon into thin slices cut the salmon slices again into smaller slices", "id": 398, "seg_prompt": "46 ; 11, 16 ; 20, 24 ; 31, 36......................................................................", "asr_text": "", "duration": 46.17, "segments": [[11, 16], [20, 24], [31, 36]], "seg_text": " ", "pure_cap": "take out salmon from package. cut the salmon into thin slices. cut the salmon slices again into smaller slices"}, {"image_id": "Xp2HNiLabRI.mp4", "caption": " melt butter with oil in a skillet add sliced small red onion and fry add sugar and balsamic vinegar to it and stir spread butter on 2 slices of wheat bread and place them on the skillet butter side down add some grated cheese on top of both the slices place some caramelized onions over one slice and 2 slices of tomatoes on the other sprinkle salt on the tomato slices and lay some spinach leaves on top that put the bread together and press down", "id": 399, "seg_prompt": "202 ; 42, 71 ; 72, 91 ; 92, 102 ; 103, 119 ; 121, 130 ; 131, 137 ; 139, 151......................................................", "asr_text": " Hi guys, it's Suri and the frugal chef. I hope you're doing really well today. Why don't we make a grilled cheese sandwich today? We're gonna make it with caramelized onions. Yeah. Yeah, this is the longest it's gonna take to make this sandwich caramelized onions Just be patient. Okay, let them get nice and brown and sweet and fabulous Then we're gonna compile it our sandwich with some cheese, of course and some spinach and tomatoes You know what? This is an easy vegetarian meal. It's absolutely delicious and you don't have to be a vegetarian to love it Let's make this I'm melting a tablespoon of butter in a little bit of oil in this skillet. This is unsalted butter I'm going to add a small red onion, which I sliced And we're going to cook these at low heat for a good 20 minutes until they're nice and caramelized Okay, these have been cooking for about 15 minutes There's some of them are nice and brown as you can see I am working as I told you on very low heat I'm gonna add a quarter teaspoon of sugar to this And a tablespoon of balsamic vinegar We're gonna continue cooking these for about another 10 minutes. All right, these are ready. They're beautiful I'm gonna set them aside. I Have two pieces of wheat bread here, which I buttered you can use whatever bread you want for this I'm gonna place this into a skillet that's heating Butter side down. I'm going to add some grated cheese to this You can use any cheese that melts. Well, you can use Gruyere, Edam Mozzarella doesn't have much taste cheddar I'm gonna do the same on the other piece. I'm gonna place some of those caramelized onions I'm gonna place a couple of slices of peeled tomato on the other one. I'm gonna sprinkle the tomatoes with a little salt I'm gonna add some spinach leaves on top of that. That's uncooked spinach. Of course now we're going to cover this Press it down a little bit So, let's try this look at this beauty the onions and the spinach and that melted cheese and the tomatoes. Oh, yes There's an explosion of flavors in my mouth, this is perfect perfect perfect All of those flavors match wonderfully. This is a great sandwich guys Thank you for watching this video I really really really appreciate it if you give me a like that would be so cool If you haven't subbed I'll do a sub right here and please don't forget to share it with your friends I will have this recipe on the website waiting for you guys to come and print it if you want in the meantime Eat well without going broke. I'm gonna see you guys soon ", "duration": 203.17, "segments": [[42, 71], [72, 91], [92, 102], [103, 119], [121, 130], [131, 137], [139, 151]], "seg_text": " ", "pure_cap": "melt butter with oil in a skillet add sliced small red onion and fry. add sugar and balsamic vinegar to it and stir. spread butter on 2 slices of wheat bread and place them on the skillet butter side down. add some grated cheese on top of both the slices. place some caramelized onions over one slice and 2 slices of tomatoes on the other. sprinkle salt on the tomato slices and lay some spinach leaves on top that. put the bread together and press down"}, {"image_id": "YZC_uXqB948.mp4", "caption": " add chopped tuna sauerkraut fish eggs spicy mayonnaise and chili to a bowl and mix together place the seaweed rice and tuna mixture on the mat and roll up cut the rolled sushi into 5 pieces plate them and serve", "id": 400, "seg_prompt": "219 ; 27, 99 ; 100, 138 ; 148, 187......................................................................", "asr_text": " Hi, my name is Chino Han. I'm a head sushi chef of Blue Coral in Chicago. Today, I'm going to show you how to make spices our craft more. First of all, we have some tuna here, chopped tuna. I put some tuna in, then I have some sauerkraut here. I need to chop it finely. Then I add sauerkraut in here, and now I have some flying fish eggs, put a little bit of spiced mayonnaise, a little bit of chili oil, mix all this together, then get some seaweed, put sushi rice on top, then put the things that I just mixed with, then put a little bit of sesame oil, roll this up, and put these into five pieces. I'm going to add a little bit of sesame oil, and then add a little bit of sesame oil, and then add a little bit of sesame oil. I'm going to add a little bit of sesame oil, and then add a little bit of sesame oil. I'm going to add a little bit of sesame oil, a little bit of sesame oil, and then a little bit of sesame oil, ", "duration": 220.17, "segments": [[27, 99], [100, 138], [148, 187]], "seg_text": " ", "pure_cap": "add chopped tuna sauerkraut fish eggs spicy mayonnaise and chili to a bowl and mix together. place the seaweed rice and tuna mixture on the mat and roll up. cut the rolled sushi into 5 pieces plate them and serve"}, {"image_id": "1mJeGeb-iew.mp4", "caption": " add salt and macaroni to a pot of boiling water drain the pasta add chicken to the pot add salt and pepper to the chicken tear apart the chicken add macaroni chicken carrots pineapple raisins pickles and onion to a bowl mix cream mayonnaise salt pepper and cheese with the salad cover the salad in plastic wrap and refridgerate", "id": 401, "seg_prompt": "351 ; 43, 55 ; 67, 72 ; 80, 94 ; 99, 109 ; 140, 145 ; 145, 172 ; 172, 217 ; 229, 251..................................................", "asr_text": " I am going to make chicken macaroni salad. In my ingredients, I have 500g macaroni, 1.5 cup mayonnaise, 500g chicken breast fillet, 170g all-purpose cream, 1 cup pineapple chunks, 1.5 cup raisins, 1.5 cup pickle relish, 1 large carrot, cubes, 1 large onion, chopped into cubes, 1 cup cheese, cubes, salt and pepper. I am going to add chicken macaroni salad. If you have a In my ingredients, you can add macaroni and salt, In the ingredients, you can add macaroni. In every nuts, you will have to mince the fail to open for vapour. I add a little bit of KubguPhilone pepper. dynasty really love for lotion food. Almost got a little bit of pasta. In theETR, the technique I am separating is very big. I am adding chicken. I am adding chicken with my bones, but I prefer it to a boneless chicken. I am adding chicken for about 15-20 minutes. I am adding a little bit of seasoning. I am adding salt and pepper. I am adding a little bit of paprika after 15-20 minutes. I am adding chicken. I am adding a little bit of transferrnet. I am adding a little bit of bowl. I am adding a little bit of chicken. I am adding a little bit of plate. I am adding a little bit. I am adding macaroni, large bowl. I am adding chicken, carrots, pineapple, raisins, pickles, and onion. I am adding onion. I am adding all-purpose cream. I am adding mayonnaise. I am adding salt and pepper. I am adding a little bit of nutmeg. I am adding cheese. I am adding a little bit of nutmeg. I am adding chicken macaroni salad. I am adding a little bit of plastic wrap. I am adding a little bit of nutmeg for about 2 hours. I am adding a little bit of refrigerated nutmeg. After 2 hours, I am adding chicken macaroni salad. I am adding a little bit of nutmeg. I am adding a little bit of chicken macaroni salad. Thank you for watching! Please don't forget to share and subscribe for more upcoming recipes! See you next time! Bye! Thank you for watching! ", "duration": 351.67, "segments": [[43, 55], [67, 72], [80, 94], [99, 109], [140, 145], [145, 172], [172, 217], [229, 251]], "seg_text": " ", "pure_cap": "add salt and macaroni to a pot of boiling water. drain the pasta. add chicken to the pot. add salt and pepper to the chicken. tear apart the chicken. add macaroni chicken carrots pineapple raisins pickles and onion to a bowl. mix cream mayonnaise salt pepper and cheese with the salad. cover the salad in plastic wrap and refridgerate"}, {"image_id": "mUoOTodwgdc.mp4", "caption": " soak rice gram dal and fenugreek seeds in water add semolina and salt to the better spread and cook the batter in the pan stuff with potato bhaji and fold the dosa", "id": 402, "seg_prompt": "270 ; 72, 114 ; 165, 183 ; 199, 235 ; 252, 259..................................................................", "asr_text": " Hello and welcome. Today I am going to show you how to make Mysore Masaradosa a very famous South Indian recipe. So for that you need 1 cup of rice, 1 tablespoon of urad dal or black gram dal, 1 teaspoon of red gram dal, any dal, then you take tuvar or masur dal, then 1 teaspoon of fenugreek seeds, then half cup of rice flakes, this you will add in water, wash in water just 1 hour before grinding and rava it's 1.5 tablespoon, this should be used just 1 hour before you start making the dosa. So first we have to soak the soil in water, so here I will take rice and this I will have to soak it for at least 2 to 3 hours before grinding to a fine paste. Surad dal, masur dal or tuvar dal and fenugreek seeds. So now I will soak this in water for 2 to 3 hours. This is soaked for 3 hours now, so I will wash this and grind to a fine paste and along with this I will also grind this rice flakes, this I had soaked in water just 1 hour before. So now together I will, before soaking this you have to wash it and then only you have to soak in water because there is much particles. So the batter is ready now, now I will cover this and keep it for fermentation for another 60 hours. As you can see this is fermented now, so to this I am going to add 1.5 tablespoon of rava or semolina, this I will mix well. I will also add 1 teaspoon of salt to it, again mix well and do this for 1 hour before starting to make dosa. So now I will show you how to make dosa. Add a little oil to it. So you can see the colour, spread little bit of kata bhaji, fold it and here, mix in much ", "duration": 271.17, "segments": [[72, 114], [165, 183], [199, 235], [252, 259]], "seg_text": " ", "pure_cap": "soak rice gram dal and fenugreek seeds in water. add semolina and salt to the better. spread and cook the batter in the pan. stuff with potato bhaji and fold the dosa"}, {"image_id": "Bts6MvK8f9k.mp4", "caption": " heat oil on a pan and add cashews add mustard seeds cumin and chana dal to the pan add the onion and curry leaves to the pan add chopped green chilis and ginger to the pan add turmeric powder asafetida and boiled potatoes to the pan add salt and the cashew nuts to the pan add chopped coriander to the potatoes spread oil over a hot pan spread dosa batter on the pan in a circle add the potato masala in the middle of the dosa fold one half of the dosa over the potato remove the dosa from the pan and serve on a plate", "id": 403, "seg_prompt": "209 ; 60, 68 ; 69, 78 ; 79, 86 ; 87, 91 ; 92, 102 ; 103, 113 ; 117, 125 ; 130, 134 ; 135, 144 ; 145, 151 ; 152, 157 ; 159, 164..................................", "asr_text": " Hi Foodies, I am Kanak. Welcome to my channel Ready Steady Eat. Today I am going to show you the most popular and famous sautian cuisine that is masala dosa. In this the dosa is first prepared with rice batter and then it is stuffed with onions and potatoes filling and it comes out really good. So without any further delay let's get started. One and a half cups regular rice, half a cup of urad dal, 1 tsp of anugreek seeds, some water, salt to taste, 2 tsp of oil, 2-3 boiled potatoes, little mashed, 1 tbsp of broken cashews, 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tsp of chana dal, 1 big onion thinly sliced, 6-8 curry leaves, 2 green chillies finely chopped, 1 tsp of grated ginger, 1 tsp of turmeric powder, pinch of asafoetida, some chopped fresh coriander. Now in a wok or a shallow pan heat some oil or ghee, add the cashew nuts and fry them until they are golden brown in color. Once that is done remove them and keep it aside. In the same pan add the mustard seeds and let it splutter. Then add the cumin seeds and the chana dal. Fry them until the chana dal turns little golden brown in color. Take care not to burn it. Now add the onions and the curry leaves and keep frying until the onions are nice, translucent and softened. Once the onions are little tender then add in the chopped green chillies and ginger and fry them for a minute. Now add the turmeric powder and asafoetida and fry for around 15-30 seconds. Now add the chopped boiled potatoes and mix the potatoes properly with the masala. Add the salt and the earlier fried cashew nuts at this point of time. Cook the mixture nicely and evenly for around 2-3 minutes and keep stirring it so that potatoes don't get burnt. Once the mixture is ready and all the things are nicely combined with each other, now finally add chopped fresh coriander and mix well and this potato filling is ready. This is the basic masala for the dosa which I showed you. The masala is too dry but if you want you can add a sprinkle of water to it. Now heat a non-stick pan with very little oil and spread it evenly all around. Now take a big spoonful of the dosa batter and pour it on the pan. As soon as you pour it, quickly spread the batter in a circular manner to get a thin and round dosa this way. Now add the potato masala on the side of the dosa and let it cook for around 2 more minutes until crispy. Now cover the dosa with the remaining half and let it cook for another 15-30 seconds until crispy. Once that is done, remove it on a platter and serve hot with some sambar and coconut chutney on the side. Hope you like my masala dosa recipe and this is very crispy outside with nice tender potato and onions filling inside. Though it is a long process but it is really worth it and it goes perfect with some coconut chutney and sambar on the side and for the sambar and coconut chutney recipe you can refer to the link below. So do try it and let me know how it turned out in the comment section below. Hit the like button and subscribe to my channel Ready Steady Eat for more such lovely recipes. It's me Kanak signing off, bye bye. ", "duration": 209.83, "segments": [[60, 68], [69, 78], [79, 86], [87, 91], [92, 102], [103, 113], [117, 125], [130, 134], [135, 144], [145, 151], [152, 157], [159, 164]], "seg_text": " ", "pure_cap": "heat oil on a pan and add cashews. add mustard seeds cumin and chana dal to the pan. add the onion and curry leaves to the pan. add chopped green chilis and ginger to the pan. add turmeric powder asafetida and boiled potatoes to the pan. add salt and the cashew nuts to the pan. add chopped coriander to the potatoes. spread oil over a hot pan. spread dosa batter on the pan in a circle. add the potato masala in the middle of the dosa. fold one half of the dosa over the potato. remove the dosa from the pan and serve on a plate"}, {"image_id": "faEJiqrx96s.mp4", "caption": " put foil over pan put kalbi strips in pan put in broiler", "id": 404, "seg_prompt": "117 ; 25, 33 ; 41, 72 ; 106, 113......................................................................", "asr_text": " Okay, and then we're going to cook our kalbi to go with our ssamjang and our moochims. I think what I'm going to do is take out my broiling pan. I like to put a little bit of foil underneath the pan because there is so much sugar. It can be a really sticky mess to clean up. So we'll switch this around. We'll take our kalbi and we'll line it up in the pan. Now this kalbi isn't very thickly cut, so it won't take forever to cook. Of course, if you can do it on the grill, that's even better. And then you get all that delicious grill flavor to go with it. So here's your kalbi. It's a nice dinner for two. You've got your moochims, which we can arrange on the plate, on your side dish plate. You've got rice and greens and meat that we're going to stick in the broiler for about four minutes per side. And you have your traditional Korean barbecue. ", "duration": 117.33, "segments": [[25, 33], [41, 72], [106, 113]], "seg_text": " ", "pure_cap": "put foil over pan. put kalbi strips in pan. put in broiler"}, {"image_id": "8PFyEtZgSUs.mp4", "caption": " mash some boiled potatoes and add in some half and half milk add in parmesan cheese combine flour an egg and half cup of milk with hand shape the mixture into a dough place the mashed potatoes in the dough cook the pierogis in boiling waters", "id": 405, "seg_prompt": "317 ; 39, 85 ; 87, 93 ; 106, 170 ; 194, 210 ; 223, 255 ; 260, 312..........................................................", "asr_text": " Hey kids, today I'm going to be making some pierogies. I made things a couple of years ago and I learned how to do them on AJ D. Cadbury's channel on YouTube and his wife Rita and she's from Poland and she showed us how to do it. So I started with my potatoes, just make as many as you feel you would need. I made three but I think that that's going to still be way too many and you go ahead and you prepare the potatoes the way you would mash potatoes with milk, salt, pepper and go ahead and add in your favorite cheese. So I have a little bit of half and half that I want to use up before it goes bad, well it has a while before it goes bad until the 18th so today is what the fifth I think. Anyway, we're going to go ahead and do that, I'm going to get a half a cup of milk ready for that and an egg and then we'll start making the pierogi, I'll be right back. So I'm just going to add in parmesan cheese, that's quite a bit and mix that all up. So we're going to start with two cups of flour, an egg and half a cup of milk and we're just going to, let me, I forgot to set up the camera so I can turn you off without getting gunk all over it. We're just going to mix this all up, very very simple recipe and then when we get most of it incorporated, I'm just going to drizzle it with oil, there was no amount given on the oil, so I just have like two tablespoons here, the last time we had them we enjoyed them immensely, we had them with meatloaf and this time I'm making them so they can pretty much go with anything obviously but this time I'm going to be making them because they are going to be used in a dish. So let me just get this a little bit more incorporated and then I'm going to turn it out and start to knead so I'll be right back. Okay we're just going to, we have a visitor over so we're going to just knead this out a little bit and then I'm going to roll it down out fairly thin to about, maybe about a quarter of an inch and then cut it out with my biscuit cutter. Okay so I cut them out and I'm just going to flatten it out even a little bit more and then take a little bit, probably a little bit less than that. I learned the last time you can't put too much in, just like anything that you stuffed. And then just seal the ends and then make a whole batch of them and then we're going to boil them so we'll be back. Okay so I salted the water and we're just going to drop these in and we're going to let them cook until they raise to the top and then they'll be done and then I'll put them on the side for the next step of our dinner but this would be considered the end part of this video at the very least. Okay so they have floated to the top we can take them out now and be considered done and a lot of people say that they like to put it in some butter and in a pan and get them nice and brown and we would probably do that if we weren't going to use this in a meal. So here you go homemade pierogies, enjoy. ", "duration": 317.83, "segments": [[39, 85], [87, 93], [106, 170], [194, 210], [223, 255], [260, 312]], "seg_text": " ", "pure_cap": "mash some boiled potatoes and add in some half and half milk. add in parmesan cheese. combine flour an egg and half cup of milk with hand. shape the mixture into a dough. place the mashed potatoes in the dough. cook the pierogis in boiling waters"}, {"image_id": "foTy--iKmQ0.mp4", "caption": " cut the celery root into small cubes and hydrate the cubes by putting them in water toast some walnut pieces on a pan on a medium heat add 3 parts of mayonnaise 1 part of sour cream some sugar salt black pepper and cayenne to a bowl pour some lemon juice on it to prepare the dressing add some freshly chopped tarragon and mix all the ingredients together cut one apple into cubes and add quartered seedless grapes celery cubes and walnut pieces in a bowl pour the dressing on the ingredients in the bowl and mix well", "id": 406, "seg_prompt": "404 ; 37, 100 ; 107, 131 ; 142, 166 ; 167, 174 ; 176, 195 ; 209, 266 ; 272, 303......................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with Waldorf Salad. That's right, I'm going to show you my take on America's most famous fruit salad. And for whatever reason, if you've never had one of these before, you are in for a huge This thing is just a triumph of taste and texture. I mean, do you have any idea how delicious a fruit salad has to be to actually get a That's not easy. So that should tell you something. So let me go ahead and show you my version for this. And first up, we're going to prep the celery. Now, we're not going to use regular stock celery. We are going to use celery root, which looks like this. And what we're going to do to prep this, we're going to cut the top off. And yes, absolutely. I'm going to save that and use it for regular stock celery. And then we'll also trim off the bottom, although I cut off way too much. And then if you want, you can peel this with a regular vegetable peeler, but that surface is kind of gnarly. So I like to just go around with a knife like this, kind of shaving off that skin. And we're going to go all the way around, as well as trim up the bottom, until basically we just have that white root. And once that's been trimmed up, what we'll do is we'll cut like quarter inch slices. And then we'll take those slices and cut them into about quarter inch sticks. And you know what? Let's go ahead and live dangerously and do two at once, thereby doubling our production And once we've cut those into sticks, as you well know, all we need to do is turn them and cut them into nice, fairly even cubes. So we will cube up our celery roots. And once that's done, what we'll do is we'll toss it in some cold water and just let it sit there while we're prepping our other ingredients. And this is not so much to prevent discoloration, but I want those cubes to be fully hydrated. And also, I think that water might leach away just a little bit of the bitterness, but I can't prove it. But anyway, regardless, I'm going to leave mine in some cold water and move on to the next thing you want to prep ahead of time, your walnuts. So we're going to toast a handful of walnut pieces in a dry pan over medium heat. Just throw them in and toss them around until basically they smell like toasted walnuts. And it's really not that easy to see on camera here, but they are going to turn a little And you might see a few brown marks here and there, but we don't want to go too far. If they get dark brown, they're going to be too bitter. So like I said, the best indication is just toss those around in the dry pan until they sort of smell like toasted walnuts, at which point we'll transfer those onto a plate to cool because, of course, the last thing you want on your salad is hot nuts. So we will set those aside and let them cool off while we move on to the next thing on the prep list, the dressing, which is ridiculously simple. So in a bowl, we're going to start with three parts mayonnaise, to which we're going to add one part sour cream or creme fraiche. And I think it's pretty obvious which one I'm using. And then to that, we're going to add a little bit of sugar, just a couple pinches, as well as a pinch of salt, a little touch of freshly ground black pepper. And then of course, so everything tastes better, a little touch of cayenne. And then to finish this off, we're going to add the juice of half a lemon, of course, What kind of crazy person with access to fresh lemons is using the stuff in the bottle? And then last but not least, a little bit of freshly chopped tarragon, my all-time favorite seafood herb, is also my favorite all-time fruit salad herb. And then we'll go ahead and mix that together, and our super simple, but insanely delicious Waldorf salad dressing is done. So we'll give that a little whisking, and then of course, taste for seasoning, and because this is going to get tossed with other ingredients, it is hard to know for sure, but you are going to want to taste it anyway. I mean, it's sitting right there. And once our salad dressing is set, we are ready to move to final assembly. So the main ingredient in this salad is fresh apples, and this is how I suggest you prep So we're going to take our apple and cut it right down the middle, and then we'll cut each of those halves in half to make quarters. And then this is how I like to remove the core. We'll just turn that piece like this, and then using our knife at about a 45-degree angle, we'll just make one little cut right there, and that core, or at least 25% of it, is going to be gone. So very quick and easy technique to remove those seeds. And then once we have our apple quartered and cored, we will simply slice those wedges lengthwise and cut them into whatever size chunks we want. So that is the official food wishes technique. So we'll go ahead and toss our apples in a bowl, to which we can add our very well-drained celery root cubes. I'm also going to do some green grapes, which I've quartered, seedless green grapes. Please do not use the ones with seeds. Instead of making a Waldorf salad, you'll make an annoying salad, and we'll also toss in our now-cooled toasted walnut pieces, and that's it. Do not screw this salad up by trying to be creative and throw a bunch of extra stuff Some people put in dried fruit and things like that, but I'm not into it. The only other thing we're going to put in here is our dressing. And we do want our fruit coated, but we don't want it totally swimming in the dressing. So what I'll do is I'll throw some in and mix it up, and then evaluate. So that's what I'm doing right now. I'm staring at it, thinking to myself, Chef John, you need a little more dressing. That's what I call myself in my head. So I tossed in another spoon and gave it a mix, and once that's mixed up and we feel like we have the perfect amount of dressing, all we need to do is give it a taste, make sure everything's just right, and then we have options. We can serve this immediately, which I actually enjoy, or you can wrap that up and put it in the fridge for up to 24 hours. This actually holds surprisingly well. And then as far as how to serve it, you have so many options. As you saw, it made a beautiful base for some pan roasted chicken breasts, but this is also a terrific side dish for things like roast turkey or pork chops, very nice with this. But having said all that, I think my favorite way to enjoy this is just in a bowl, just as a simple stand alone fruit salad. So that's how I'll be finishing this video off. Just serving that up as is, with maybe a couple sliced grapes for a little color contrast. And of course, a few extra toasted walnuts aren't going to hurt anything. And that's it. Our Waldorf salad is done. So let me go ahead and dig in. And like I said, I just love the combination of taste and textures here. Sweet, crunchy, tangy, just really, really fantastic. And while I do enjoy Waldorf salad, just using regular celery stalks, I think by using the root we get a little more interesting, a little more mild flavor, but yet it still has enough of that bitter celery flavor to bring out the sweetness in the other fruit, which really is what makes this salad so delicious. But anyway, that's it. Take on the venerable Waldorf salad, which as you may have guessed by the name was invented at the Waldorf Astoria Hotel in New York, back in the day. So while this is a very old salad, it is still very relevant, and by relevant I mean incredibly delicious and easy to make. So I really do hope you give this a try soon. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy! ", "duration": 405.0, "segments": [[37, 100], [107, 131], [142, 166], [167, 174], [176, 195], [209, 266], [272, 303]], "seg_text": " ", "pure_cap": "cut the celery root into small cubes and hydrate the cubes by putting them in water. toast some walnut pieces on a pan on a medium heat. add 3 parts of mayonnaise 1 part of sour cream some sugar salt black pepper and cayenne to a bowl. pour some lemon juice on it to prepare the dressing. add some freshly chopped tarragon and mix all the ingredients together. cut one apple into cubes and add quartered seedless grapes celery cubes and walnut pieces in a bowl. pour the dressing on the ingredients in the bowl and mix well"}, {"image_id": "umlod2kf3K8.mp4", "caption": " cut the bones out of the salmon cut the salmon into three slices cut the middle slice of the salmon into thin pieces cut the top slice of the salmon into thin pieces with the grain cut the top half of the bottom slice into thin pieces against the grain cut the bottom half of the bottom slice into thin pieces against the grain", "id": 407, "seg_prompt": "601 ; 60, 126 ; 155, 176 ; 227, 288 ; 351, 419 ; 459, 487 ; 520, 542.....................................................", "asr_text": " Hi, I'm Josh Summers with High Country Salmon and today we're going to fill out a salmon. Ok, so now we're going to sashimi this fillet and I'll turn it back over again and if we were doing sashimi in the shop here at High Country Salmon, we sort of do it a quick way. I'm sure it's slightly different than proper sushi chefs would do it, but here in the shop we go through so much that we have to do it quite fast. So what we do is we cut the pin bones out, so you want to just put your knife just behind the pin bones there, run it along, not all the way down, just sort of work your way down. And the idea is to try and get them out with this little flesh stuck to them as possible. And you should just go right down to the bottom, see I've gone right down and it sort of opens And if you just run your finger along, you can feel where they end, which is about there And we'll just do the same on the other side, sort of as close as you can get, just along Now this bit is quite tricky, the pin bones go down on an angle that way, towards the So if you just run your knife sort of diagonally down, sort of feel them where they end, just Then down to the tail end, just lift it up, and cut that bit off, and there we have a fillet ready to be cut into sashimi. And from here, what we're going to do is we're going to cut the fillet into three pieces. So we're going to have the loin, which is this top bit here, the belly, which is the bottom bit, and then just the middle piece, which we run right down to the tail. We're just going to cut that bit there, and then sort of halfway between the top of this bit and the bottom. So I'm just going to run that right down there. And then from there, we're left with the belly, which again we can cut. We can cut this again if we wanted to. The lines of the first, or the grain, as we say, runs that way, and then it changes and it goes that way. So we just want to cut where you can see the angle changes, just like that, and then just left with four different pieces. Just put those aside, and then we'll just cut each one slightly differently. Yeah, just the middle piece here. Most people like it thin, however, in some Asian countries they like it thick, so we just want to cut it like that. All the way to the end. Just sort of keeping your fingers out of the way, just sort of moving them down as you do each cut. All the way to the tail, and generally we wouldn't use the tail end, it gets quite thin and also quite chewy, so we would generally just use these bits we've got. Just put those in a nice pile over there. Just like so, and then next we do the loin, or the top part of the fillet. Again, this one's slightly different, there's quite a few ways that it can be done, but generally it's cut with the grain. So you can see the lines on it, they sort of go down there, like sort of almost V-shape. So we'll just go to there, and what we want to do is just sort of cut down on an angle, Sort of flip them off, off to the side. Just move those, slide those up there, make a bit more room. And it's very important to just concentrate when you're doing this, and make sure your fingers are well out of the way before you pull the knife back. And again, generally we wouldn't use the end bit just for presentation purposes. And next we have the top half of the belly. So this bit, you can see the grain runs on an angle that way, which would be towards the top head end of the fillet, if it was still on the fish. And we want to cut against the grain on this one, so because the lines run this way, we're going to cut on an angle down that way. So we just start it off, like so. Just like that, and go all the way to the end with this one. Just put that in a nice pile there. Just pile these up on the side so that you can see which parts of the fish we've got. And next we've got the bottom of the belly bit. And again, we want to run against the grain, so turn it over, because the grain is running that way, and just go like that. This bit's generally cut nice and thin, because the belly is a lot chewier than the rest of the fish, so the thinner it is, a bit of the taste. When cutting sashimi, the Japanese, they cut each individual part of the fish so that each different part has the same texture and feel in the mouth, which is why they separate the three different parts of the filler, because each one has different grains, so it can be cut so that it has the same feel in the mouth. And that's how we do sashimi. ", "duration": 601.67, "segments": [[60, 126], [155, 176], [227, 288], [351, 419], [459, 487], [520, 542]], "seg_text": " ", "pure_cap": "cut the bones out of the salmon. cut the salmon into three slices. cut the middle slice of the salmon into thin pieces. cut the top slice of the salmon into thin pieces with the grain. cut the top half of the bottom slice into thin pieces against the grain. cut the bottom half of the bottom slice into thin pieces against the grain"}, {"image_id": "WwbaJPZktec.mp4", "caption": " grate the potatos and squeeze the starch out mix flour and milk in a bowl add salt and pepper to the flour mixture mix potato into the mixutre pour oil and pancake batter into a pan flip the pancake place the salmon on top of the pancake add lemon juice creme fraiche and dill on top", "id": 408, "seg_prompt": "298 ; 64, 104 ; 121, 145 ; 145, 152 ; 185, 198 ; 200, 218 ; 220, 224 ; 231, 245 ; 247, 270..................................................", "asr_text": " While I was staying in County Clare, I was in the village of Lestoon Varna. Lestoon Varna is just a really small village located in the Burn region and this is actually where my friend Brigitte's smokehouse is where they source all of their fish from Ireland obviously from the Atlantic waters to all of the rivers throughout the island of Ireland and you can actually taste the flavour of the waters in this wonderful salmon. And one of the salmons that Brigitte introduced to me was this and this is a hot smoked salmon and for this one I'm just, it's got this wonderful lemon peppery coating to it so it's very flaky, it's very fine. So this is just a wonderful, wonderful salmon that you can make a hearty lunch or dinner with and for today's recipe I'm going to make a boxy pancake. Now boxy is said to have originated some time back in the famine so let's go and make a boxy pancake with Brigitte, my friend's hot smoked salmon. Let's start by grating four peeled potatoes. So using a box grater you just shred the potato like this. Now remember potatoes will yield a little bit of starch so to release some of the starch what you can do is when you have a very large amount of it you can squeeze any excess starch like that into your bowl just like that and then we're going to toss it into a larger bowl over here. So there's your prepared potato so let's continue on and do another of these, another three and a half of these potatoes. Now I've finished shredding all of my potatoes, I've squeezed the starch out and put the shredded potato into this bowl as you can see ready to use. So put that aside for a moment and we're going to grab another bowl so we'll just swap these out here okay and into my bowl I'm going to add my flour and to this I'm going to add my milk, let's pour all this in and then it's taking a whisk, incorporate the two together so we'll whisk the flour and the milk together just like that okay and we're going to do this until it becomes fairly thick with a fairly thick consistency. I'm going to add a little bit of salt and a little bit of pepper, it's coming together Now the potato that I've shredded, I've shredded about four of them and that's to make a very large quantity of these boxy pancakes but for this amount that I've just poured out here for the flour and the milk this is just enough for one pancake so we're not going to use all the potato in this one, I just wanted to show you what it was like to prepare all of the potato for later on as we make more and more pancakes okay so that looks alright and to this we're going to take, I'm going to take about a handful of shredded potato okay let's throw that in and just incorporate that around like this that looks good you see that so there we go and now our batter is ready. ", "duration": 298.33, "segments": [[64, 104], [121, 145], [145, 152], [185, 198], [200, 218], [220, 224], [231, 245], [247, 270]], "seg_text": " ", "pure_cap": "grate the potatos and squeeze the starch out. mix flour and milk in a bowl. add salt and pepper to the flour mixture. mix potato into the mixutre. pour oil and pancake batter into a pan. flip the pancake. place the salmon on top of the pancake. add lemon juice creme fraiche and dill on top"}, {"image_id": "2bGOopmLtk4.mp4", "caption": " add peeled and quartered potatoes to a pan with water salt the water and put the lid on and heat to a boil mash the potatoes add in the butter to the potatoes add a little bit pinch black pepper add some milk to the potatoes and mash", "id": 409, "seg_prompt": "253 ; 48, 62 ; 63, 78 ; 107, 118 ; 120, 123 ; 152, 155 ; 187, 198..........................................................", "asr_text": " Hi, I'm Miranda Valentine, editor of the Lifestyle Blog. Everything sounds better in French, and today I'm going to show you how to make basic mashed Now, this simple side dish is such a classic and such a favorite, and as you'll see, really, really easy to do. So, I have all of our ingredients laid out here. We're starting with one and a half pounds of baking potatoes, such as russet or Yukon gold, and they have been washed, peeled, and quartered. I have them right here. We're going to use three to five tablespoons of milk. I've used five just because I like my mashed potatoes to be nice and creamy. We also have two tablespoons of unsalted butter. We have a half of a teaspoon of salt, and then just a little pinch of pepper that we're going to use over here to taste. So I've got water in this medium saucepan over here, and it's already started to heat. I'm going to add my potatoes right now, and then I'm going to bring them to a boil. We're going to let this boil covered for about 20 to 25 minutes until our potatoes are nice and tender and ready to mash. Also going to add our salt, and now we're going to salt the water. Pop this on, and now we're going to let it boil for 20 to 25 minutes, and we'll check You can always do the fork test. Insert a fork to see if it's tender. If it is, you know you're ready to go. It's been 20 minutes, and our potatoes are nice and soft, so I've drained them and put them into this bowl because I'm going to mix everything together. So I'm using a potato masher today, but you could also use a hand mixer. I would caution against ever putting it in a blender or a food processor or even using your hand mixer on too high. Potatoes are so high in starch that they can actually become like gluey really, really You can over process a potato, so just keep that in mind. So when you're working with a small amount like this, I find that a potato masher works So we're just going to start and just kind of break it up a little bit, kind of mash, This doesn't have to be perfect yet. We're just starting the mashing process, and now we're going to add in the butter. So let's pop our butter in here, and you'll definitely want to make sure that you're doing this right after the potatoes have been drained because obviously the heat and steam from the potatoes is going to melt our butter here, and now it's time to add in a little bit more salt and pepper. This is to taste you. We boiled our potatoes using the salted water, and so now this is just a taste. I happen to like my mashed potatoes with quite a bit of salt, but that's different for everyone, so you just do however much you like. Just remember that you could always add more, but you can't take any out, so maybe don't be too heavy-handed if you're not sure what your preference is yet. And just mix, mix, mix. So it's starting to get nice and light and fluffy, so we can add in the milk. Now a note about milk, you want to make sure that you use not cold milk. If you can use at least room temperature or warm milk, that's better. If you use cold milk, it will react with the starch and also give you kind of that gluey, I've learned that the hard way a long time ago, so definitely want to use some warm milk or room temperature if you can. It's just a little trick to make it a bit easier for you. So we're just going to add it in, in section, so I'm just going to do kind of half right Just drizzle and mash it up, and then the remaining little bit, and once you have this recipe down, you'll be able to customize it to your, you know, heart's content. You could add in pesto, you could do roasted garlic, you could even add salsa into mashed There are so many things, but once you have this recipe down, you are good to go. There you go. Creamy, delicious, the perfect quintessential side dish. That's how you make basic mashed potatoes. Thanks for watching. Make sure to subscribe, and if there's something that you want to learn how to make, send me an email at request at mahalo.com, and don't forget to check out our other great videos. See you next time. ", "duration": 253.5, "segments": [[48, 62], [63, 78], [107, 118], [120, 123], [152, 155], [187, 198]], "seg_text": " ", "pure_cap": "add peeled and quartered potatoes to a pan with water. salt the water and put the lid on and heat to a boil. mash the potatoes. add in the butter to the potatoes. add a little bit pinch black pepper. add some milk to the potatoes and mash"}, {"image_id": "FHvZgt3ExDI.mp4", "caption": " place the dough directly into flour and flip the dough shape the dough into circular shape and place it onto the pan put some sauce on the pizza dough and top it up with mozzarella cubes and basil leaves put the pizza in the oven and bake it pour some olive oil on it", "id": 410, "seg_prompt": "463 ; 60, 81 ; 81, 208 ; 216, 301 ; 301, 398 ; 401, 406............................................................", "asr_text": " Hey guys, Jason Hill here today and I'm with Chef Greg Stillman at Rapport Restaurant in Rancho Cucamonga and he's going to make up a dish for us today. What are we going to have? We are going to have a traditional margarita pizza as done in Naples, Italy and we're going to bake it right here in our 800 degree oven. So this is the dough, it ferments overnight, it darts off as an 8 ounce ball and you can tell it's very loose in texture and that is because the gluten has had a long time to relax in the refrigerator overnight and develop the nice bubbles that we're going to see on the edge of the crust. And then the tomatoes are a Spanish canned tomato, very similar to a San Marzano but not quite as sweet, I like it to have a little bit more acid than the San Marzano. And then we have a handmade mozzarella cheese that's made in Los Angeles, they make it daily. And then fresh basil and then extra virgin olive oil. Okay so we've placed the dough directly into the caputo flour that we import from Italy, it's the same flour that we make the dough with and then we give it a flip. As I've read in some manuals for Italian pizza that are Neapolitan in style, they say this is something you have to do in order for it to be traditional, you have to actually dip it in the flour, although I'm not quite sure. But that's what we do anyway. We sprinkle the surface and then real quick we just give a squish with our palm and make it flat in the center, not really disturbing the outside edge. And then with our fingertips we dimple the rest of the pizza, moving the pizza around. Definitely handmade, trying your best not to disturb the edge because that's where you're going to get a lot of natural bubbles from the fermentation. Once you've dimpled you're going to do a quick stretch. While you're rotating you're stretching just the edge of the dough out and you're trying your best not to disturb the center. The center generally stretches out on its own, you won't have to worry too much about it, you're really just stretching the edge. You can see with not too much fanfare we've established a good diameter without too much pullback, you actually see almost none. Then we're going to pick it up and put it on the backs of our hands and just let it kind of hang down on the backs of our knuckles and then the diameter is even greater. And we've really not worked too hard to get it that way. What are the ingredients in the dough? The dough is strictly caputo flour, it's the red bag if you want to look for it on Amazon. It has a particular content of ash and gluten and protein that we prefer and it is a double zero ground flour and salt, water, and instant yeast. Not active dry but instant and we'll give you the recipe for that later. This is basically the size, you don't have to throw it or anything, just put it right onto our pizza peel that we're going to use to get it into our oven and then we're going to put some sauce on it. This is our antonina tomatoes and the only thing that we do to this canned tomato is put a little bit of salt in it and elevate the salt level and that's it, we puree it with salt and that is it, it's about two and a quarter to two and a half ounces of sauce and I'm going to put the cheese on next and probably you guys will wonder why there's not that much cheese on there and if you've ever been to Italy you'll know that they just don't put a lot of cheese on their Neapolitan style pizzas. It's got this recipe from restaurants that I've worked in, I'm not sure if you've been to downtown Disney but there's a place called Naples and they crank out about 500-600 pizzas a day and I used to run that place. So it's just a haphazard scattering, that's it, that's the only amount of cheese we're going to put on there and the cheese is going to melt down real fast in the oven and kind of spread out just a little bit but not much. It's not an American style pizza where the whole thing is covered with cheese, you taste more of the acid of the tomato and the extra virgin olive oil after it's come out of the The last thing we put on here is a little bit of basil, fresh basil and I break them up, you can leave them whole, it doesn't really matter, surprisingly they just get a little bit charred but not much, sometimes they even retain all their green color after they come out of the oven. So that's all we do to the pizza and then we go into the oven. Just going to place it directly on the stone and give it a shake and off it goes. Generally it's going to stay in there about two minutes and the higher the temperature of the oven the faster it will bake obviously and you'll start to see immediately the crust will start to give rise and the cheese will start to kind of sweat a little bit, the sauce will start to boil and you'll get some characteristic charring on the back side of the pizza that's closest to the fire and so we'll have to rotate it every 30 to 45 seconds. Your home oven will take you about 10 minutes. At the very bottom that's where you want to have your pizza stone so it's directly in contact with your heating element of your stove. Now the wood you have back there it's not anything for smoking flavor or anything like that, it's just very neutral. You want a very neutral and clean burning wood so this is white oak. You can see that one bubbling up nice. The cheese you can see it's a little bit more resistant than the dough and you're looking to put a little, just starting to caramelize the top of the cheese getting a little bit That's when I like it to be done. And that is a good pizza, we're going to put a little bit of extra virgin olive oil directly Okay so you just top it with a little olive oil. Yeah over the whole pizza and then in America we cut it but I'm told in Italy you cut it And here is how we serve a traditional Neapolitan pizza from Rapport restaurant in Rancho Cucamonga. Oh that sauce is amazing. Tell about the sauce. Yeah, the fresh mozzarella, mozzarella, a little bit of basil, simple but elegant. Great, you've got to come fry this. ", "duration": 464.0, "segments": [[60, 81], [81, 208], [216, 301], [301, 398], [401, 406]], "seg_text": " ", "pure_cap": "place the dough directly into flour and flip the dough. shape the dough into circular shape and place it onto the pan. put some sauce on the pizza dough and top it up with mozzarella cubes and basil leaves. put the pizza in the oven and bake it. pour some olive oil on it"}, {"image_id": "FplIx3-XZvs.mp4", "caption": " add flour sour cream butter and an egg into a bowl roll the dough into a thin circle fill the dough with mashed potatoes roll the dough around the mashed potatoes enclosing it place the pierogi into a pot of boiling water", "id": 411, "seg_prompt": "426 ; 147, 168 ; 207, 229 ; 240, 254 ; 255, 266 ; 292, 299.............................................................", "asr_text": " The world's going to know your name today. I like that little picture of you. Isn't it cute? Who did it? Carol in graphic. She knows what she's doing. If Parma is famous for One Thing, it's pierogies. And we're featuring behind the scenes chefs from our Fox 8 staff all week long. And today, one of our all-time favorites, production assistant Elise Shingari, is here to show us how to make three different kinds of pierogies using a recipe passed down from her mom and grandmother. And Elise is kind of new to the Fox 8 family, but she fits like a glove, don't you? Thanks, my staff. That's a great idea. Okay, I want to know about the history because I knew you had a different look about you. Obviously, she's gorgeous. But you're Ukrainian. I didn't know that. I'm Ukrainian on my mom's side and Hungarian on my dad's. And my mom actually was born in Germany, came here to Ellis Island when she was three. We came to Cleveland because my grandfather got a job as a bricklayer. So that's where we got our start. And I've grown up in Parma ever since, graduated from the University of Toledo, and I'm back So I love working here. I've watched this channel my entire life. So isn't it crazy when you watch something your entire life and then all of a sudden you It really, really is. It's like surreal. Now, is this video of you working? So tell everybody what you actually do. Well, I'm the production assistant and I sit at the assignment desk. As you can see, I'm answering calls and viewers call and give us a lot of tips. So thank you for those. I listen to over dozens of scanners to help find anything newsworthy, look up stories. I'll go out on interviews and I also do the missing person project, which is huge. And I just want to thank all the people who send in photos of their loved ones and family and friends and the police who really helped me to get those photos and help get those faces out there. So whenever you talk to someone named Elise, that's me working with that project. Now everybody will be calling. You're going to need like an assistant. What do you have for us? I know you have pierogies, but there's all kinds out there, but there's a specific one that you want to make. I make, well, I make three kinds. Today we're just going to be making the potato and I make a cheddar. So you can use a mild cheddar. The other ones you can use potato with onion. Everybody loves pierogies. I haven't really met anyone who doesn't like them and some people buy them, but they really aren't that hard to make. So actually the ingredients are you're going to use two cups of flour and you're going to use a half a cup of sour cream. I always buy the frozen ones, you know, in the freezer at the grocery store, homemade is always better. It doesn't take very long to have a stick of butter. You can freeze this, right? You can just use those Ziploc freezer bags, put them right in your freezer, warm them up and put them right on the stove with some butter and onions. So this is your dough. You want to knead it together. And when you do that, it's going to look like this. And what helps is when it's cold, it's easier to work with. So you can put this, once you knead the dough together, it'll look like this. You can put it in a plastic bag in a ball and then you could put that in your refrigerator for 20 minutes. You can also leave it there for the next day if you want to make it the next day. But fresh is always better. I know when you make pierogies, you want to make extra, you know, instead of doing this whole thing again. And this recipe makes a dozen. And the recipe will also be online. So you're also going to, you're going to roll out the dough. And what's easy is when I show you, you can use any kind of glass and make your shape. Ah, look at that. So at one side is going to be more sticky and that's the side that you want to use to put the filling in. And like I said, today we have potato, which we're going to put you to work, Christy. We have potato. I'll show you how to do one. And basically you just make your mashed potatoes. You boil the potatoes, peel them. Can you buy the instant potatoes? No, no, no, sorry. Your mother would not be with me right now. She's like, really, Christy? I'm kidding, Mom. So you want to fill it and then you're going to turn it over like this. And I do like to use, right now I have little kids' forks. So I want to thank my nephews, Maxim and Alex, hello at home. Their forks work so well. Yeah, that's perfect. They actually love these pierogies too. And it's a great transition for little kids and moms to make and kids can actually help You can tell them to pinch the sides. And it's good for them because it's dough and potato. So when Kendall gets a little older, I can step over and help make these private stuff. Help needs to eat, you know, a few days a week. So if you could help that out, that'd be nice. So once you make these, you want to put them right into the boiling water. Now I think I just made an extra potato one, but you have other ones that you're going to make, right? The one with the cheese or do you put that in with it? We're just going to be making the potato ones today. If you want to make the cheese ones, what you do is you make your potatoes and you could put the cheese with them and mix it together. Same thing goes for the onions and you can use chopped onions like that. That's super easy. How long are the boiling water? Literally a couple minutes, but another way you can do it is when they float to the top, Oh, that's not hard at all. Why are you buying freezer pierogies? That's my point. No, I'm going to try this with the holidays coming around. My grandmother, this is actually her recipe. She taught my mom how to do it. My mom taught me and my sister and it's really simple. She was all about just simple ingredients and we saute them with butter and onions after they're done in here, which I can show you. Here comes our taste testers. You got to get a shot of Elisa's family here because it's such a beautiful family. Everyone has that look. Here, pass these around. Do you need one? Here's the family. You need your own food? I can take a close, close, close to somebody. Who do you want me to do that to? We're going to take it in a second. Look at this family. That's my mom and my dad, Ed. He has a business in Parma, original to auto body that he's had for 42 years. So we are Parma veterans. My brother, Eddie, me and my nephews, Max and Alex, my sister, Laura and her husband, What a beautiful. Your mom's so sweet. I love her. That is awesome. I mean, family recipes, it's kind of hard to share, but you just shared with a bazillion So you're awesome. Let's sample, guys. Let's just all dig in. And keep in mind, you can find the website or the recipe. I can't think what food's in front of me on our website, fox8.com, thanks to Alicia And also serve with sour cream. You don't even need sour cream. No, you don't. It is 844 more on Fox 8 when we come back. Thank you, Elise. ", "duration": 427.0, "segments": [[147, 168], [207, 229], [240, 254], [255, 266], [292, 299]], "seg_text": " ", "pure_cap": "add flour sour cream butter and an egg into a bowl. roll the dough into a thin circle. fill the dough with mashed potatoes. roll the dough around the mashed potatoes enclosing it. place the pierogi into a pot of boiling water"}, {"image_id": "ofaghkdG2pU.mp4", "caption": " take fresh mussels and put it in cold water discard the open mussels and wash it well take a pot add some olive oil then tomato sauce and a chopped tomato add crushed garlic bowl of parsley and cilantro and add paprika cumin salt and pepper powder cover the pot and cool tomato sauce for 5 min add drained mussels to the pot and mix it well cover the pot and cook mussels for 10-15 minutes check on mussels and liquid mussels are ready add cup of parsley and cilantro and mix it", "id": 412, "seg_prompt": "341 ; 62, 87 ; 110, 127 ; 128, 142 ; 143, 148 ; 157, 181 ; 190, 203 ; 217, 245......................................................", "asr_text": " Hi, this is Alia and today's episode is very exciting because we're going to learn how to cook something that not many people cook at home. We're going to make mussels. In French, we call them mules in Moroccan bozruk. So, when I go to restaurants, I notice that many people order them for appetizer as an appetizer or main dish with tomato sauce or broth or whatever. But, I don't see many people cooking them at home and I think the reason is they think it's difficult. But today, I'm here to prove to you how easy it is to make mussels at home. They're super easy to make, they're delicious because we're going to make them Moroccan style with tomato sauce and sharmulah spices. You are going to love this recipe and on top of that, when you put it on your table, people are going to think you're a professional chef and I promise that. So, that's it, let's start! The most important step is this one. Make sure that the mussels are fresh and the way you test this is of course you buy them fresh and then here, I put them in cold water and as you notice, they're closed, they're not open. And even if they're a little open, if I push a little bit on the mussel, it's going to close itself. If the mussel is open and doesn't close in cold water or when you touch it, then throw it right away. It means it's dead. The mussels are alive and that's why they react to the cold water. Unfortunately, you have to cook them alive but you'll forget the spat when you eat them because they're very yummy. So, if one of the mussels is dead, it means it's going to be toxic and you're going to get sick. So, really, really important. And also, make sure you wash your mussels very well and you scrub them and they're clean. I've already done that, so I'm ready to cook them. We need a large pot. So, on medium-high heat, drizzle the olive oil. Add the tomato sauce and this is plain tomato sauce from a can. Add a chopped tomato to get a little more texture. Here we have chopped garlic. Yum! I'll add half of the parsley and cilantro now and half later, so keep that for later. And for the spices, I have paprika, cumin, salt and pepper. And that's it! Mix it all. Cover your pot and cook it for a few minutes until the tomatoes start bubbling. So, they're hot enough and they start bubbling. After 5 minutes, you'll notice the tomato is basically boiling the tomato sauce. So, mix it well and now add the mussels and I drain them from the water. So, just add them directly. Oh, see, this one is broken, so I'm going to take it away. I didn't see it, but this one is broken. No way it's getting in my sauce. So, now just mix all of them like this. Cover your pot and cook the mussels for around 10 minutes on medium-high heat. From time to time, check on the mussels. Make sure there's enough liquid in the pot, so the tomato sauce is there. That's good. Otherwise, if it's not enough, you can add a little bit of water, but here I didn't even add water. And as you notice, the mussels start opening. And that's the good sign, because now they're of course dying and cooking, so they should open. So, that's good. So, continue cooking them. Our mussels are ready! I cooked them for around 15 minutes. As you can see, the sauce is thicker, they're all opened up. This is perfect. And now, I'm going to add the rest of the parsley and cilantro. So, I'll just mix it in, so it's fresh and tasty. Yum! And that's it! Now, I'm ready to serve them. And that's it! The mussels are ready! Wasn't that easy? Right? I promise you, it's a very, very easy recipe. But look how it looks! It's like a dish from a restaurant. It's like a professional chef made this, right? And now, I'm going to taste it for you. You serve it with bread, baguettes, French bread, Italian bread, whatever bread you want. Crusty bread. And, so you use the bread to dip it in the sauce. Look at this sauce! Oh, yum! And it smells! Oh my god! Look at this! Mmm! So good! It's really, really good! Mmm! Let me taste the mussel for you. Wow! Mmm! Mmm! Mmm! The sauce is so flavorful. Just follow the steps. They're so easy. You can feel all the spices, and it's warm, and the flavors are like my home. Oh, yum! Let's taste it again. My cat is meowing here. Check this out. She's here. She's smelling it as well. You want some? Okay. Now, just for me. Mmm! Yum! You have to try this and let me know what you think. Mmm! The recipe, the link to the recipe, and the ingredients are listed in the box beneath the video, in the box section. And check me out on Facebook. I'm very active there. And that's it. Bon appetit! Bye! ", "duration": 342.17, "segments": [[62, 87], [110, 127], [128, 142], [143, 148], [157, 181], [190, 203], [217, 245]], "seg_text": " ", "pure_cap": "take fresh mussels and put it in cold water discard the open mussels and wash it well. take a pot add some olive oil then tomato sauce and a chopped tomato. add crushed garlic bowl of parsley and cilantro and add paprika cumin salt and pepper powder. cover the pot and cool tomato sauce for 5 min. add drained mussels to the pot and mix it well. cover the pot and cook mussels for 10-15 minutes check on mussels and liquid. mussels are ready add cup of parsley and cilantro and mix it"}, {"image_id": "tKAWmB7gaYk.mp4", "caption": " spread some refried beans on a tortilla season with salt and chipotle powder add hot sauce and cheese on top roll up and heat in a microwave", "id": 413, "seg_prompt": "310 ; 132, 150 ; 154, 164 ; 165, 202 ; 203, 253..................................................................", "asr_text": " What's up everyone? Today I'm going to show you how to make a simple, delicious, affordable bean and cheese burrito. Now, all you're going to need are the following items. Check it out. Some refried beans, a can opener, tortillas, and your favorite type of cheese. Also, you'll need a can of hot sauce, a plate and a spoon if you want, some salt, maybe a little chipotle, you know, spice things up a bit. Mmm, spicy. Alright, so you might be asking why? Why make a video on how to make a bean and cheese burrito? It's so simple. Well, you know, the only answer is because I'm hungry and I like making how-to videos sometimes when I'm hungry and bean and cheese burrito is really good food when you're hungry and you'd like an affordable meal that fills you up right and, you know, it's good stuff, so check it out. We're about to make four bean and cheese burritos because I'm hungry and it's super easy to do in filming. Oh, by the way, you're also going to need one of these bad boys. That's right. Microwave right there. Alright, so here we go. So to start, take my trusty bag of tortillas, place the tortilla on the plate like so, take that can of refried beans with your spoon, put a nice dollop of beans on there. Yeah, just spread it around. So good. So yummy. So affordable. Alright, now what I like to do is sprinkle some salt on there before I put anything else so that, you know, it sticks nicely to the refried beans, the salt. Then go ahead, add your chipotle powder. Oh yeah, chipotle. Then put your hot sauce on there after that. A few shakes will do it. Now, for the fun part, take your cheese, sprinkle it on as much as you want. Get that shit nice and melty when it goes in the microwave. Alright, next step is to put it in the microwave. But first, I'm going to roll it up, contain some of that heat. Now, all you have to do is repeat these steps as many times as you want to get the correct number of burritos. So I'm going to make three more. Alright, now that I got my four burritos, I'm going to place them in the microwave. Now, you could also chop up some onions, peppers, whatever, some veggies in there if you want. I'm just going to make some plain ones here. Alright, so let's put that in for two minutes and get ready to enjoy. Alright, the burritos are done. The plate's going to be pretty hot, but that's good. That's a good sign. Alright, so now the burritos are finished, and all you've got to do is sit down in front of your favorite Netflix program or whatever, favorite game, and just enjoy the burrito. It's really good. That is money right there. Perfect. Look at that. Nice layering, nice balance to it. It's still pretty hot, but it's good stuff. So let me know what you think, how your burritos turned out. They're really yummy or not like these are. Thanks for watching. ", "duration": 310.67, "segments": [[132, 150], [154, 164], [165, 202], [203, 253]], "seg_text": " ", "pure_cap": "spread some refried beans on a tortilla. season with salt and chipotle powder. add hot sauce and cheese on top. roll up and heat in a microwave"}, {"image_id": "_VqJtr0nUKQ.mp4", "caption": " add water seaweed scallions mushrooms radish peppercorn onion and garlic to a pot add sugar and soy sauce to the soup take out the vegetables slice the zucchini mushroom broccoli green pepper carrots and scallion boil the broth and add the noodles add the noodles and broth to a bowl top the soup with the vegetables sesame seeds spices and seaweed", "id": 414, "seg_prompt": "472 ; 115, 150 ; 158, 172 ; 173, 196 ; 199, 245 ; 273, 284 ; 296, 311 ; 311, 369....................................................", "asr_text": " Hi guys, it's mommy tang. I just came back from Whole Foods as you see and I got some satsuma mandarins. Oh my gosh, they're so good. I can't wait to start eating them again. I'm also here now at my Korean grocery shop supermarket. And I want to buy some udon frozen noodles because my daughter came home from school really sick with cold. And gave it to me and my little one. So now we're feeling awful. So during the day, we're eating lots of fruits and veggies and juice and all that stuff. But at night, we want to eat something soupy and hot. So I want to make udon. Now a lot of the udon dishes out there, they are made with anchovy broth. That's that little, little tiny, tiny fish. But this is totally vegan and chemical free and it's fast because I am using just instant noodles. They are just made out of flour, tapioca flour and salt and water, I believe. And you know, you could make your own really, but I want something fast. When I go home, just want to make the broth and just put the noodle in there and just serve it to my kids and so I could eat and just rest. And also towards the end of the video, I will be sharing with you what to buy, what kind of noodle I like. And when you're here ever in Korean markets, what to look for. The reason I'm not really looking at the camera and looking around is because there's like so many people just walking by me and they're looking at me like I'm crazy. Like I'm talking to somebody like by myself. I'm not crazy. I'm just talking to you guys, but they don't know that. My eyes are wondering off. Yeah, they think I'm crazy. Maybe I am crazy. Well, I hope you like the recipe. See you guys. 1 teaspoon of pepper corn, 1 whole onions, sliced in half, 3 cloves of garlic. Now bring it to boil with lid on. Once it starts to boil, bring down to simmer for 20 to 30 minutes. Add in your sweetener. I'm using one third cup of coconut sugar, 3 tablespoons of low sodium soy sauce. You could always adjust the amount. Take out all the ingredients with strainer. Saving only the mushrooms. The broth is now ready. Tear your garnish. I'm using zucchini. Shiitake mushroom that was saved from the stock. Some green peppers. Thinly sliced carrots. And minced scallions. Note that you could use pretty much any veggies of your choice for topping. Next, take frozen noodles out of their packages. Make sure to keep them frozen. Bring broth to boil. Add in the frozen noodles. Stir to break them apart. They are done when you see steam arise from the pot. Make sure not to overcook them. Transfer the noodles into a big bowl. Add in the broth. You could eat them like so. However, let's dress them up a bit by adding our garnish. Because we do eat with our eyes first. Finally, sprinkle some toasted sesame seeds. Some black peppers. Japanese spices. You could skip this. However, it does make things a little spicy and yummier. Also, the ingredients are natural. Some shredded seaweed papers. And it is done. This is my local Korean Asian supermarket. Let's go find some noodles. First, we have the dried noodles. They don't usually come with the soup base. Next, we have the refrigerated noodles. However, most of them come with soup base. As you could see, the soup base ingredients have MSG and other chemicals. This is the main reason why I make my own broth. Now we have the frozen ones. This is the one that I get. Because most of them come without the soup base. However, make sure to check the back for ingredients. Some do come with the soup base. I hope you enjoy your udon. ", "duration": 472.83, "segments": [[115, 150], [158, 172], [173, 196], [199, 245], [273, 284], [296, 311], [311, 369]], "seg_text": " ", "pure_cap": "add water seaweed scallions mushrooms radish peppercorn onion and garlic to a pot. add sugar and soy sauce to the soup. take out the vegetables. slice the zucchini mushroom broccoli green pepper carrots and scallion. boil the broth and add the noodles. add the noodles and broth to a bowl. top the soup with the vegetables sesame seeds spices and seaweed"}, {"image_id": "BgndHaHcHE0.mp4", "caption": " mix dry yeast and warm water add the salt starter dough and mix add the wheat flour and durum flour and stir the dough put tomato sauce cheese and pepperoni on top", "id": 415, "seg_prompt": "272 ; 78, 87 ; 93, 106 ; 116, 136 ; 175, 190..................................................................", "asr_text": " Hey guys and welcome to One Kitchen, I'm Julia and today is my episode number 100. So what better way to celebrate that than making a delicious pepperoni pizza. So let's get going. So for my pepperoni pizza I'll be using some durian flour and wheat flour, some dry yeast, salt, lukewarm water and here I have a starter dough which I already made yesterday. You have to make that at least 8 hours before you have to use it and all you have to do is to mix some wheat flour with some lukewarm water and some dry yeast, stir it around and sit in the fridge overnight or just for 8 hours. And for my filling I'll be using some homemade tomato sauce, some pepperoni and some shredded I have already made this sauce in here before so I will just leave a link for that down below in my description. So for my dough I'll start with adding in my dry yeast and my lukewarm water and I'll just let it sit for around 5 minutes. And now I'll add in my salt and my starter dough. And I'll just give it a good mix, just like that. And now I add in all of my wheat flour and all of my durian flour and I'll just keep stirring until I have a sticky dough and then I will cover it up and let it rise for about So my pizza dough is now done rising after 45 minutes and I have already split my dough into 3 portions and I have rolled one of them out. I'm using a pizza stone in my oven but if you don't have a pizza stone you can just use a regular baking sheet. My oven is already preheated at 230 degrees C conventional oven. I've just transferred my pizza dough over to a pizza spade here and I'm just going to add some of my homemade tomato sauce and then I add in some cheese and then on with some I'm going to bake this in the oven for around 10 minutes but if you don't use a pizza stone it might take a few minutes more. Look at that! Doesn't that look so so good? It has a lot of air bubbles and that is what I want in this pizza dough is just so so fluffy And now I'll just serve it up. So I really hope you enjoyed this recipe for my delicious 100 episode Peroni pizza and if you want to make this yourself just go down in the description and you will find all the ingredients found there. Don't forget to subscribe to my channel here because I upload every day so don't miss out and I hope to see you all again soon. ", "duration": 273.0, "segments": [[78, 87], [93, 106], [116, 136], [175, 190]], "seg_text": " ", "pure_cap": "mix dry yeast and warm water. add the salt starter dough and mix. add the wheat flour and durum flour and stir the dough. put tomato sauce cheese and pepperoni on top"}, {"image_id": "5ZWUiD2OL04.mp4", "caption": " stretch the dough add shredded mozzerella cheese add four dollops of tomato sauce on top of the pizza sprinkle chopped tomato onto the pizza cook the pizza in the oven sprinkle parmesan cheese and basal on top and pour oil on the crust", "id": 416, "seg_prompt": "229 ; 98, 107 ; 107, 116 ; 116, 124 ; 124, 127 ; 127, 144 ; 144, 162..........................................................", "asr_text": " Hi, I'm John Ganley from Cosmos, we'd like to welcome you to our restaurant. Cosmos has been in Sarasota for over 15 years. We are now in our new home, which is at the corner of Clark and Honore, right near I-75. And we've always specialized in Italian comfort food. A lot of people know us for our wood-fired brick oven pizzas. We also prepare signature pastas, specialty salads, and a whole lot of other different entrees. We're not exclusively Italian, we do have a multi-cultural twist to our cuisine. We have a few Asian influences, we have a few American influences as well. In addition to our regular menu, we have a very extensive gluten-free menu, over 50 items that are gluten-free. Gluten-free pizza, gluten-free pasta, many gluten-free salads, and some gluten-free entrees. We've been members of the original since 2003. In fact, I think we're one of the charter members. There's many things that I like about being a member of the originals. I enjoy the sense of teamwork that the original members are not in competition with each other, and I like the fact that we share resources. Hey, welcome to the kitchen at Cosmos. Today, Chef Alfredo is going to be making a couple of our famous wood-fired brick oven pizzas. We're going to start off with a margarita pizza, and after that, we're going to make a quattrofomaggi, or four cheese. Okay, well, to make the margarita pizza, we're going to start off by stretching the dough, and we do make our dough every day, fresh in our kitchen. After that, we're going to add some shredded mozzarella cheese, and then our version of a margarita pizza has four dollops of tomato sauce, along with some fresh chopped tomato. Then it goes into the wood-burning oven. This oven we've been cooking with for 15 years now. It burns at about 700 or 800 degrees, so the pizza cooks very quickly. The end result is when you cook at that high of a temperature, that you wind up with a very crisp crust. After the margarita pizza comes out of the oven, we finish it with some fresh grated parmesan cheese, some fresh basil, and around the edge of the pizza on the crust, we put extra virgin olive oil, and that is Cosmos' famous margarita pizza. Okay, now we're going to make our quattro-formaggi pizza, which means four cheeses. This is a white pizza, meaning no sauce. The four cheeses that go on to this pizza are mozzarella, fontina cheese, which has a slightly nutty flavor, crumbled gorgonzola cheese. Gorgonzola is an Italian mild blue cheese, and then some fresh diced tomato. All right, the quattro-formaggi pizza is finished. We're going to put it on the plate. We're going to top it with the shaved parmesan cheese and some extra virgin olive oil. And there you have it. This is our quattro-formaggi pizza. And these are our finished pizzas. Thank you so much for joining us today in the Kitchen at Cosmos. We'll see you next time. ", "duration": 230.0, "segments": [[98, 107], [107, 116], [116, 124], [124, 127], [127, 144], [144, 162]], "seg_text": " ", "pure_cap": "stretch the dough. add shredded mozzerella cheese. add four dollops of tomato sauce on top of the pizza. sprinkle chopped tomato onto the pizza. cook the pizza in the oven. sprinkle parmesan cheese and basal on top and pour oil on the crust"}, {"image_id": "yU7p2deHUEY.mp4", "caption": " grate one clove of garlic and mix it with anchovy paste in a bowl add lemon juice egg yolks mustard and parmesan cheese and mix the ingredients well add some pepper sea salt and extra virgin olive oil in the bowl add romaine lettuce leaves to the bowl and pour the dressing over the lettuce mix the lettuce well with the dressing serve it on a plate and garnish it with parmesan cheese and pepper", "id": 417, "seg_prompt": "333 ; 4, 44 ; 44, 127 ; 127, 205 ; 205, 216 ; 216, 318..............................................................", "asr_text": " Welcome back to the Real Live Kitchen. My name is Mike Benninger, owner, operator of ChefMike.ca. Today we're making one of my favorites, Caesar Salad. I'm just going to start off here with all good things to start off with, garlic. This is a micro planer. You haven't got one of these? Plains garlic and chocolate better than anything in the world. Start off with one clove. If you like more, add more. If you like less, add less. Now, anchovy paste is... it's a layer of salt, it's a layer of flavor. Not everybody likes it, but you know what? It adds something to it. If you don't have it, you'll notice it's missing, and that's not good. You can use lime juice. You can use vinegar. I prefer lemon juice. Watch the seeds, though. The seeds aren't very nice. Egg yolks are better than egg whites or whole egg dressings. I prefer yolks. They're also safer. So, I have two in there. If you only want to have one, that's up to you. I like a little more richness, so we're going to have two. Use whatever you like. This happens to be a grainy Dijon. If you want to use a super hot one, that's up to you. If you want to use a mild one, that's up to you as well. Again, it's all of a preference issue. There's about a teaspoon there. Now you mix it up. Now you'll notice here, I have nothing in here that is a preservative. I have nothing in here that's not the highest of quality ingredients. When you get stuff in bottles, that isn't always the case. There's only one cheese for this. You can tell it's reggiano because it has the reggiano label on the rind right on the It's very expensive. It's about $45 a kilo, but that's what it costs. And you only use a little. That's probably a tablespoon, a tablespoon and a half. Maybe, I don't know, 85 cents worth for the entire brick that's there. It's worth using the very, very best of ingredients. So let's recap. We have cheese. We have eggs. We have garlic. Now we're going to add some pepper. Fresh cracked is always the best. We're going to add some sea salt. We've added mustard. Now we add some olive oil. And again, spend the money and buy the good stuff. Extra virgin is worth it. And you just slowly drizzle it in. Because what you're doing, the fat that's in the egg yolks is mixing up with the oil and you're creating what's called an emulsion. So you're going to blend this through and you're going to just go very, very gently. Don't want to rush. This whole thing though, from start to finish, takes about four or five minutes. That's about all. Now there's my dressing. Let's give it a little taste test. Salty, sweet, fragrant. I think it needs a little more lemon. That's just me. I think it needs a little more garlic. But again, that's just me. I like lots of garlic in mine. Put that in there at the micro planer. Micro planers are about 30 bucks, available at Zayr's, Fortino's, Rookies and Super Stores. Even Zeller's I think has them. They're fantastic tools. Chocolate, cheese, garlic, nutmeg, fantastic stuff. So there's our dressing. It's creamy and rich. I'm going to take half of it out because one of the problems you have when you go to restaurants is they put in too much dressing. So I'm going to add some lettuce. So you're going to add your romaine. Now I don't obsess about having every single piece exactly the same size. It's important though that it's washed and properly dried because if it's wetting water in there, it's going to water down your dressing and water doesn't taste as good as dressing So cover this all up. When you go to restaurants, what they do is they add too much dressing. I want to have the flavor of the garlic. I want to taste the flavor of the lettuce. That's why I'm mixing it up like this. I'm going to add more later. You can always add more dressing. You can always add more lettuce. It's hard to take it out. It doesn't work the same way. That's why I'm always very cautious about adding too much dressing in a hurry. So here's your salad. This will keep for, oh, the dressing is good for a day or two. That's about all though because there's no preservatives in it. And raw egg yolks, you know, you always want to be cautious of those. Even though the eggs in Canada are of the very, very highest of quality, I'm always So I would take this, take our lovely dress, park that out. Same scratch, seven red ingredients available very easily. Ingredients everywhere for every 14os, every Loblaws, every Sobies. Every store in the area will always have all the things you need to make this Caesar salad. I think the flavors are incredible. I always finish this off with some fresh parmigiano reggiano. In fact, I always lots of parmigiano reggiano. Just like that. Look how that comes off of that micro planer. That's just the best ever. A couple twists of fresh cracked pepper. And there you go. Ladies and gentlemen, start to finish, five, six, seven minutes. Available everywhere, inexpensive, quality ingredients, quality flavors. My name is Mike Benninger, owner of ChefMike.ca and a frequent friend of the Real Life Kitchens. Thank you very much. ", "duration": 333.83, "segments": [[4, 44], [44, 127], [127, 205], [205, 216], [216, 318]], "seg_text": " ", "pure_cap": "grate one clove of garlic and mix it with anchovy paste in a bowl. add lemon juice egg yolks mustard and parmesan cheese and mix the ingredients well. add some pepper sea salt and extra virgin olive oil in the bowl. add romaine lettuce leaves to the bowl and pour the dressing over the lettuce. mix the lettuce well with the dressing serve it on a plate and garnish it with parmesan cheese and pepper"}, {"image_id": "v1WYthMcMRI.mp4", "caption": " heat olive oil pancetta roasted garlic shallots and vodka in a pan add marinara sauce salt and cream and mix it add penne pasta to the pan and toss it to mix and serve", "id": 418, "seg_prompt": "461 ; 52, 160 ; 215, 280 ; 364, 394...................................................................", "asr_text": " Hey there, welcome back everybody. We did our fettuccine alfredo that was quickly devoured by my on-set guests, Matt and Ron, our floor guys here at Mananak Flooring. And now, what we're going to be making is penne a la vodka. Again, another simple dish, I'm going to go over and say hi to the guys again. How was it? Are the alfredo good? You have to tell everybody though, we didn't just eat that. Okay, all right. No, it went pretty quick. Well, our next dish is something that we make at the restaurant a lot. But again, it's one of those things people go, how do you make it? Can I do that at home? And that's what we're going to do is penne a la vodka. And luckily, I found some absolute citron, which I don't know where that came from, but we found some absolute citron to make this with. So let's get back to our pan and get cooking. A little olive oil and heat in the pan on medium high. We're going to add our pancetta first. It's the most important ingredient. Pancetta is a cured bacon from Italy that is basically, or it could be made in the United States, but basically what they do is take the same items like a bacon, or take the same thing like a bacon, and cure it in salt, where bacon is sometimes smoked. This pancetta is cured in salt. You could actually, what's great, and people always cringe at this, but I'm telling you about it, take sliced pancetta, a little bit of tomato, lettuce, extra virgin olive oil on a sandwich. So if you like, it's an Italian version of a BLT, but you don't even have to cook it. What we're doing is rendering some of the fat out of the pancetta, which is mostly fat, just like bacon is, and we want to add that to the flavor of what we're going to be making as far as the penne a la vodka. So we get that cooking. We're going to go over here. We're going to get our roasted garlic and add that to it. Now, however you like your pancetta to be rendered down, some people really like it crispy like you do bacon. They like that real crispiness. I like to get a little chewiness from it because it's going to cook a little bit more as we go. Now, the other thing that we're going to do, what you need to know about it, sometimes people say to me, well, I can't find pancetta, right? Do you say that, guys? I can't find pancetta. Yeah, I do. Thanks for that. So I can't find pancetta. What do I use? Well, don't use bacon unless you like that smoky flavor. What you want to use is prosciutto or pancetta. Those are more similar, but they're both cured items, and they both work the same way. So we have shallots added to the dish. Again, I love shallots. What we're going to do is take this away just a little bit, and we're going to add some of our vodka. And we're going to just bring that back. We don't want to get any flame. Oh, look at that. That was wrong. All right, when you do it at home, basically, you don't want to do that when you're at home unless you know what you're looking for. What I'm doing is flamb\u00e9ing. And here's the thing. How important is it to the dish? A little bit. What you want to do is cook off some of that bitterness that alcohol has right off at the top. And by flamb\u00e9ing, you're helping that evaporate. Now, when you're doing it, my recommendation is pull it away from the stove and get it back on as evenly as possible. When you put it and tilt it just a little bit, the fat molecules pop up with the vapor spray, and the alcohol is kind of pulled up with it, and pow. That's where we have that excitement. It looks great for camera, though. And nothing went off. Look at that. It's a beautiful thing. That's our little test to see if we're going to turn on any alarms here. From there, we're going to add a little bit of marinara sauce. I pre-make my marinara sauce, of course. I like making my own. But if you wanted to use a sauce that you pre-buy, that's fine, also. We're going to let that cook in there. So we have shallots, garlic, pancetta. We need to season. We didn't season until this point. We'll get a little seasoning in there. And we'll let that cook down a little bit. What do you think, guys, so far? It smells great. It looks good. Really easy, right? I mean, we really didn't do too much. Again, it's in one pan. This will be enough for two. And then we're going to add our cream, you know, our magic cream. That's the magic part of the whole show, is how it really brings together all these flavors around it. Before, we made a straight cream sauce. And that straight cream sauce was the alfredo. And now we're going to use it in our penne la vodka to just break down all the other strong flavors. The pancetta is strong. The shallots are strong. The garlic is strong. And then you got this great tomato. And now you're just going to bring it all together with the cream. So now we're just going to kind of move that around in the pan and let that come together and get our pasta ready and come back over and talk to the guys here. And we also have a bottle of wine we're going to drink with this segment. You know, can't have pasta without wine, right? You can't have vodka and pasta without wine. It's all about that. So this is a bottle of Rosso Picciano, which is a blended Sangiovese and Montepulcano grape. These two grapes work well together. The Montepulcano, what you're going to have on it is, initially, it's going to have that nice big mouthfeel, right? And then afterwards, it's going to go smooth. That Sangiovese is a smoother grape. And that's our wine segment of the day. And we're learning a little bit about everything here. So you guys usually drink wine with your pasta? Well, he's going to ask, why red? Why red with pasta? For me, it's red with cream. Anything that's heavy and rich and has this real big body to it, whether it's pasta, whether it's even a fish. If I'm doing a cream sauce around fish, sometimes I like nice, smooth red wine. So that was a great question, too. Here you go, gentlemen. Enjoy that, because your pasta's coming up soon. And in less time than it takes to open a bottle of wine, we started getting a nice cream sauce. So look at that. As I move it away from the pan, see how it leaves a little bit. It's like parting the pentevacacy. So let's turn this down. And as I did before, that was fun. That was good. Come on, that was good. I come up with these on the fly. As I did before, what I'm doing is incorporating the pasta into the sauce. Penetigata, that's what these are. Ligata just means ridges, right? And so what we're doing is we take the ridges and we get the sauce incorporated into the whole thing. That's what it's all about, about all these flavors coming together. And just a little bit of a toss, which takes just a little practice not to dirty our beautiful stove there. And we have the sauce incorporated. It's nice and rich and thick. And the only thing I need to do is get it over to these guys with their wine. And here we go, a little bit for you, my friend. So this design center that we're in right now is pretty awesome. We have a lot of different things in here and we'll probably get a scan around the place. But this was built, and the set was built with the idea of displaying kitchens, but then was it with the idea of you eating all the time, too, right? So then you called me up and made me cook for you. Yeah, it worked out perfect. And it works out great for all. Here we go, a little padme giano cheese over the top. And let's give it a shot, guys. Try it out. That's our second pasta dish. Now we're going to come back and do a little bit more variety. Right now we're just in tomato and cream or just straight cream and cheese, but we're going to start adding vegetables to it. So for those of you looking for a great vegetarian dish, dig in, guys, because it's always good to eat down while it's hot. And when you're thinking about a really good vegetarian dish, how do we finish that with cream? You'll see it all right after this culinary minute. ", "duration": 461.5, "segments": [[52, 160], [215, 280], [364, 394]], "seg_text": " ", "pure_cap": "heat olive oil pancetta roasted garlic shallots and vodka in a pan. add marinara sauce salt and cream and mix it. add penne pasta to the pan and toss it to mix and serve"}, {"image_id": "ZTU_etWv0L8.mp4", "caption": " heat cooking oil in a pan add minced garlic chopped onion and saute now add cooked rice and mix well for 5-6minutes add roasted shirmps sliced tomatoes and mix well add fish sauce soy sauce thai chilli and chopped spring onions chopped parsley leaves and stir add ground black pepper and salt to taste and stir for about 3 minutes and serve", "id": 419, "seg_prompt": "211 ; 50, 71 ; 72, 99 ; 100, 134 ; 137, 172 ; 173, 193..............................................................", "asr_text": " Hi guys, welcome back once again to howtolookgreatfood.com Minu for today Thai fried rice So this hour in weekends Cook rice Flat parsley Soy sauce Garlic Roasted dried shrimp Spring onion Thai chili Onion In this sliced tomato Fish sauce And of course we will use some cooking oil Let's start cooking this lovely Thai fried rice Ok, in a walk I have a cooking oil First fat, garlic Sorry Second, the onion You can also use white onion And now our cooked rice So we will stir, we will mix this for about 5 to 6 minutes And then I will show you the next step Now we cook already our rice for 5 minutes Now we will add our roasted shrimp And the tomato Again, mix Thai fried rice you can use as well as ground pork or sweet Just to clean your fish Any type of meat you can use for doing a fried rice Now, fish sauce Soy sauce Thai chili Optional and again the spring onion And flat parsley Now, ground black pepper And salt the taste Again, mix this for about 3 minutes And this is ready to serve Alright guys, now this is our finished product of Thai fried rice This is good with the combination of hot dogs or fried egg Again, thank you very much for watching how to wait food.com Please don't forget to subscribe to our YouTube channel ", "duration": 212.17, "segments": [[50, 71], [72, 99], [100, 134], [137, 172], [173, 193]], "seg_text": " ", "pure_cap": "heat cooking oil in a pan add minced garlic chopped onion and saute. now add cooked rice and mix well for 5-6minutes. add roasted shirmps sliced tomatoes and mix well. add fish sauce soy sauce thai chilli and chopped spring onions chopped parsley leaves and stir. add ground black pepper and salt to taste and stir for about 3 minutes and serve"}, {"image_id": "zKS6PpS5WKQ.mp4", "caption": " heat butter in a pan add cumin seeds black lentil red kidney beans water and pressure cook add tomato puree 3 tomatoes and 3-4 cloves garlic grinded into puree keep the flame medium and keep stirring add coriander powder red chili powder and mix properly and cook stirring in between mix masala tikka and water and pour into the dal add some butter and cook take 1 tbsp of dry fenugreek leaves crush between palms and add it to the dish and mix close the lid of the cooker and pressure cook the dal till further 2 whistles add a pinch of nutmeg and milk mix and then simmer pour the dal in a cup garnish with cream and kasuri methi on top and serve with chapatti or rice", "id": 420, "seg_prompt": "573 ; 125, 233 ; 247, 270 ; 271, 315 ; 325, 384 ; 388, 418 ; 437, 444 ; 462, 535 ; 548, 560.........................................", "asr_text": " Hello friends, I am Neethu from Homyshev and I am back with a new recipe which is dal makhani. The literal meaning of the term is dal which is pulses or lentil and makhani means very So it's kind of a buttery lentil preparation. Okay, come let's have a look at the ingredients first. I have taken half cup of Uddal dal which is this black lentils and a handful of red kidney I soak them overnight and drain the water and this is what it comes as. So now we will check out the other ingredients. We need salt to taste, coriander powder, 2 tbsp, red chilli powder, half tsp and if you prefer it more you can add more. Cumin seeds, 1-4 tsp, half cup of milk, clarified butter or ghee, 2 tbsp, butter, 2 tbsp. This is nutmeg. I have taken the whole nutmeg here but I will grate the nutmeg and put a pinch of the grated nutmeg in the dish. This is what I have done. I have taken 3 medium sized tomatoes and 3-4 cloves of garlic and made it into a puree. Now have a look at this. This is a masala tikki which I have bought from Jammu and it's a very good product. I use this for making my dal, makhani, rajma and many other gravies but if you don't have this you can add half tsp of garam masala. Now let's start cooking. First of all heat 2 tbsp of clarified butter that is ghee in a pan. Let it heat up then we will add our cumin seeds. Okay now I am omitting one step here because I have got this lovely masala tikki otherwise what you can do is for the same flavor take 2 whole bread chilies dried and 3 cloves of garlic soak them in water for 10-15 minutes then grind it into a fine paste. After putting the jeera once it crackles you can put that paste and cook nicely till the Okay now our cumin seeds are crackling because I am not adding that chilli paste I will add directly my dal into it because I have taken half cup of dal I will add 5 times that is 2 and half cups of water. After adding 2 and half cups of water I will close the lid of the pressure cooker. Put your gas on high flame and let one whistle come. After the first whistle lower the flame on steam and keep it on the flame for 15-20 minutes. Okay now 15 minutes has been over since we are cooking our dal and switched off the gas. Okay now I have added the tomato puree to dal, tomato into garlic puree to dal and I have started my gas again we will keep it on medium flame and keep stirring in between and we will add our rest of the ingredients. First of all we will add coriander powder. Okay I have added 1 and half to 2 tablespoons of coriander powder and I am adding 1 teaspoon of red chilli powder. If you like more heat you can add more. Mix it properly and cook it for 5 minutes and keep stirring in between. Okay it has been 5 minutes since my dal is simmering away. Now I will add this masala, I have taken half teaspoon of this masala paste and I will put it into water, mix properly. It will give a nice red color to the dal and a nice flavor. Resolve it properly and add it to the dal. Now I will add my butter. Now I forgot to mention in the ingredients we will add our kasuri methi also it is nothing but dry ferniguit leaves, take around 1 tablespoon of kasuri methi in your hand, crush between your palms and add it. Okay now there are two ways to cook this dal, one is we can cook it over a slow flame for 15-20 minutes, otherwise we will put the lid back and cook till 2 whistles. So I will prefer the second method because it will make it faster. Okay now after 2 whistles have taken the lid off, now you can see the texture of the dal. It's a little thin but you don't worry about that, it will get the texture gradually. Now I will grate a pinch of nutmeg into it. Don't add much because it has a very strong flavor. I am adding half cup of milk, normally they add cream in this but I don't prefer adding cream because it makes the dish very rich. So if you prefer you can use 2 tablespoons of cream otherwise I am adding half cup of milk into it. Add the milk once it's a little cold so that the milk doesn't curdle up. Mix it properly, take it back to the gas and simmer it for 2-3 minutes again. After that let it cool down for 4-5 minutes and you will have the right texture of the Okay now you can see the dal has become very rich and creamy now and it's ready to be Okay now it's ready to be eaten, I have served it with fresh cream and kasoori methi. You can have it with chapati and it goes very well with plain rice. Okay friends thanks for watching the video, if you like it please do subscribe. ", "duration": 574.17, "segments": [[125, 233], [247, 270], [271, 315], [325, 384], [388, 418], [437, 444], [462, 535], [548, 560]], "seg_text": " ", "pure_cap": "heat butter in a pan add cumin seeds black lentil red kidney beans water and pressure cook. add tomato puree 3 tomatoes and 3-4 cloves garlic grinded into puree keep the flame medium and keep stirring. add coriander powder red chili powder and mix properly and cook stirring in between. mix masala tikka and water and pour into the dal add some butter and cook. take 1 tbsp of dry fenugreek leaves crush between palms and add it to the dish and mix. close the lid of the cooker and pressure cook the dal till further 2 whistles. add a pinch of nutmeg and milk mix and then simmer. pour the dal in a cup garnish with cream and kasuri methi on top and serve with chapatti or rice"}, {"image_id": "QLaA91I4t3U.mp4", "caption": " chop the cabbage chop up the celery and add it to the lettuce chop the grapes in half and them add the bowl chop up an apple and add it to the salad add walnuts and oil to the salad mix mayonnaise into the salad", "id": 421, "seg_prompt": "185 ; 17, 35 ; 41, 57 ; 63, 71 ; 71, 103 ; 103, 117 ; 118, 147..........................................................", "asr_text": " Okay, today I'm going to be making a Waldorf salad. Now I find salads quite boring really so this is brilliant because it's got things like grapes and apples in which make it a really refreshing change for a salad. So start off with your lettuce and make sure it's thoroughly washed under the tap and then just slice it into chunks. Okay, so we have the lettuce and we just need to add in our celery and red grapes now. Again, wash your celery under the tap. I'm just using one here and then just slice that into chunks as well. As mentioned, if you feel like you need any more of this, any more of anything, just you know add it in as desired. I love red grapes so I'm going to be putting quite a few of these in as well and I also like to just chop them in half as well. The next is to get an apple. Now I usually put between half an apple and a whole apple in depending on how much lettuce you're using but I'm going to use a whole one here. Some people like it to be sliced quite thinly but I like it cut into chunks so I'll probably divide it up into eight to ten pieces and then cut it into chunks like so. I'm just making sure there's no pips going in as well. So another thing that makes a Waldorf salad is the walnuts so you'd probably want about 150 grams maybe in this bowl of salad so if you just sprinkle those in as well and then just a drizzle of oil as well and to combine everything together you want to get yourself some mayonnaise and then just start mixing everything together and depending on how much you have you might just want to wash your hands and get your hands in there to mix it up. Now I'm probably going to add a few more grapes in there and possibly another apple as well. Then once you're happy with the quantities of everything you've got in the salad just make sure everything's thoroughly combined and the mayonnaise is kind of sticking everything together. As I said add more of anything you want obviously it's your own preference but once you've mixed it all together it's then ready to serve. ", "duration": 186.17, "segments": [[17, 35], [41, 57], [63, 71], [71, 103], [103, 117], [118, 147]], "seg_text": " ", "pure_cap": "chop the cabbage. chop up the celery and add it to the lettuce. chop the grapes in half and them add the bowl. chop up an apple and add it to the salad. add walnuts and oil to the salad. mix mayonnaise into the salad"}, {"image_id": "Afp_1HegZOc.mp4", "caption": " toast two pieces of bread to golden and brown on one side add a little bit mustard and two slices of ham on one piece of bread add some cheese on top and bake the sandwich mix butter and milk combine carrot sliced beet root pickle and red onion add some toasted sesame seeds olive oil and pepper and mix them put the other piece of bread on top and brush some butter on top and bake the sandwich take the sandwich out and slice in half", "id": 422, "seg_prompt": "257 ; 6, 15 ; 20, 36 ; 38, 55 ; 65, 82 ; 92, 125 ; 135, 151 ; 174, 195 ; 201, 217..................................................", "asr_text": " So the first thing I've done for the cock macheur is I've buttered the bread with some butter, toasted it until it's golden brown on one side. So what I'm going to do next I'm going to flip it over and get a little bit of mustard. Smear it just over the bread. I'm using bored beer quality assured pre-cooked sliced ham and of course you can cook your own ham. This is lovely, it's delicious, very convenient and this is what I love about a sandwich like this. It's so tasty. We would make this regularly in the restaurant. Two slices of the ham and then lots of the cheese. Sprinkle it all over. So the cheese is just a nice mature cheddar cheese and it's just pre-grated. Now this needs to go back onto the grill to melt and this just takes a minute. Have your grill on full. So while that's on I'm going to talk to you about what I'm going to put on the very top of the cock macheur and it's a bechamel and the ingredients in a bechamel are very very easy. Probably the first sauces I ever made as a chef. So you have equal quantities of butter and flour. What you do is cook them out. You make a roux and then you add in some milk. I'm using full fat milk in this and then the last thing I put in is a little bit of nutmeg. So it works really well in the sandwich. Cook it all together until it becomes nice and thick and you keep whisking it so there's no lumps and this can be done ahead. I put a little bit of cheese into this also so again it enriches it and it's delicious. Also with this I'm very simple salad. So this is just some grated carrot, some fresh carrot. So it's full of goodness which is already pre-grated and you can see I've used the coarse end of the grater. So peel your carrots, grate them. A little bit of beetroot. Now I'm using some raw beetroot or you can use some cooked beetroot in this. It doesn't really matter. So this goes into our dish and also some red onion. So slice the red onion, everything goes in here. This gives a lovely interesting texture but also vinegar, kind of like a sharp taste and this what I have here is some gherkin. Cut into little strips. So a lovely little pickle, a little bit of gherkin goes in there and I love radish and when radish is thinly sliced like this, you know you can have this done again. Just place this in. So I'm going to mix this all together with some toasted sesame seeds and then I have a small little dressing made and in the dressing I have some olive oil with a squeeze of lemon juice and some salt and pepper. Don't over dress it, just a couple of spoonfuls of this. We put a pinch of salt and a pinch of pepper into this. And then just mix this really well. Just go right down to the bottom. So that's that ready to go. Lovely and colourful. Remember you eat with your eyes but it's all about the taste. So I'm just going to check and the sandwiches should be ready. The next layer is to go on and then the bechamel sauce. Now so after a couple of minutes the cheese is lovely and golden brown. Nice and bubbly. So now the final stage is the piece that I took off the tray so I didn't want it to catch. It's buttered and toasted. That goes on top and then our bechamel. So a couple of spoons of this. Smear it down. It doesn't matter if it falls down the side. It's the whole idea. Just delicious. It'll actually protect the top of the bread. That's going to take a minute or two until it's golden brown and it's going to be ready to be served. So after a minute or two under the grill it's beautiful and golden brown. Smells delicious. Just be careful. It's extremely hot. Just using a fish slice. Just lift it off and the cheese will catch. Don't worry about that. I'm just going to cut it in wedges. Look at that. You can just put one there and one kind of resting just on top like that and then we've got to serve our salad. One last mix and then plenty of this here. Big pile of this and I love serving something on wood. It looks really good. So pile it nice and high with the salad and that I think is just a real family favourite. That's the cook machete with the carrot and beetroot salad. And remember always choose food with the bord bia quality mark so that you know where your food comes from and that has been produced to the highest bord bia quality standards. ", "duration": 257.67, "segments": [[6, 15], [20, 36], [38, 55], [65, 82], [92, 125], [135, 151], [174, 195], [201, 217]], "seg_text": " ", "pure_cap": "toast two pieces of bread to golden and brown on one side. add a little bit mustard and two slices of ham on one piece of bread. add some cheese on top and bake the sandwich. mix butter and milk. combine carrot sliced beet root pickle and red onion. add some toasted sesame seeds olive oil and pepper and mix them. put the other piece of bread on top and brush some butter on top and bake the sandwich. take the sandwich out and slice in half"}, {"image_id": "Gs7Bg6hLo84.mp4", "caption": " harshly boil potatoes and sweet potatoes for 5-7 minutes heat some oil in a pan and cook chopped onions in it further chop the cooked onions shred the potatoes and sweet potatoes to a bowl and add the cooked onions season with garlic salt black pepper and chilli powder give a good mix to combine them shape the mixture into small patty and fry in a pan with some oil", "id": 423, "seg_prompt": "147 ; 35, 41 ; 42, 54 ; 56, 59 ; 64, 68 ; 70, 78 ; 79, 90 ; 91, 115......................................................", "asr_text": " Hi guys and welcome to Cooking With Karma. Now on Monday I showed you how to make those absolutely scrumptious onion rings and today we're going to make some equally scrumptious hash browns. Now we're not going to deep fry them, we're going to pan fry them, we're going to throw in some sweet potatoes, some onions and a bit of spice. So I really hope you enjoy this one. Let's get started and I'll show you just how to make them. So the first thing we're going to do is partially boil our potatoes. Now about 5 to 7 minutes should do it. While they're doing their thing into a pan with a little bit of oil we're going to cook up some onions. Now we're going to cook the onions for about the same time as the potatoes until they're nice and soft and they develop just a touch of colour. Then we're going to give them another quick chop until they're nice and fine. Once our potatoes have been drained and cooled it's time to grate them up. Once they're all grated we're going to add our potato and the onion into a bowl, we're going to season it with some pepper, a little touch of chilli powder and some garlic salt. Then we're just going to give everything a good mix until it's well combined. Then we're going to place our mixture into the fridge for about 20 minutes until it firms Then it's simply putting them together into the shape of the hash brown and popping them into a pan with some oil. Now depending on how you like your grease factor you can either do like a shallow fry or you don't need to use much oil at all, they turn out great either way. So on a medium to high heat we're just going to cook these on either side until they're Crispy on the outside and nice and tender on the inside with that nice little hint of These are a great addition to any breakfast. Yum, really simple and really tasty. Now of course if you're not a fan of sweet potato you can leave that out all together and feel free to use whichever herbs and spices that you like but I really hope you give that recipe a go. Thanks again for joining me, have a wonderful weekend and I'll see you all on Monday. ", "duration": 147.67, "segments": [[35, 41], [42, 54], [56, 59], [64, 68], [70, 78], [79, 90], [91, 115]], "seg_text": " ", "pure_cap": "harshly boil potatoes and sweet potatoes for 5-7 minutes. heat some oil in a pan and cook chopped onions in it. further chop the cooked onions. shred the potatoes and sweet potatoes to a bowl and add the cooked onions. season with garlic salt black pepper and chilli powder. give a good mix to combine them. shape the mixture into small patty and fry in a pan with some oil"}, {"image_id": "ZBKyj1frrAU.mp4", "caption": " mix mayonnaise and ponzo together add black peppercorns to the sauce brush the sauce on the sushi heat the sushi with a blowtorch", "id": 424, "seg_prompt": "105 ; 15, 32 ; 32, 36 ; 39, 69 ; 69, 95..................................................................", "asr_text": " Thanks for watching! ", "duration": 105.5, "segments": [[15, 32], [32, 36], [39, 69], [69, 95]], "seg_text": " ", "pure_cap": "mix mayonnaise and ponzo together. add black peppercorns to the sauce. brush the sauce on the sushi. heat the sushi with a blowtorch"}, {"image_id": "oaOdliOVL6g.mp4", "caption": " cook the pasta in boiling water slice and fry the bacon remove the bacon fat and add butter and oil whisk the eggs mix in the cream and pepper mix in cheese and parsley drain the pasta toss the pasta with the bacon pour the sauce on and toss toss broccoli with the pasta top with cheese and parsley", "id": 425, "seg_prompt": "261 ; 63, 74 ; 76, 86 ; 86, 97 ; 99, 131 ; 133, 155 ; 162, 173 ; 174, 183 ; 184, 194 ; 194, 203 ; 203, 210 ; 210, 216......................................", "asr_text": " which came first, the chicken or the egg. And the answer is, of course, they both did one inside the other. A question I'm often asked is, how can you tell if an egg is really fresh without, of course, breaking it? Well, you can try the water test. Take a bowl of cold water and then put in some eggs. And you'll notice that the fresh one will sink to the bottom, while the one that's not quite fresh will stand up on its pointy end and the one that's quite stale will bounce around on the surface. You've cooked some hard-boiled eggs, you've put them in the refrigerator along with the fresh ones, and then later you don't know which is which. How can you tell again without breaking the eggs? Simple. Just take them for a spin. As you can see, the hard-boiled one likes to spin like mad, whereas the fresh one doesn't at all. Now, one of my favourite recipes is bacon and eggs, and I'm not doing that on Consuming Passions today, but instead a recipe that uses those elements. It is Spaghetti Carbonara, a classic. And this is the Consuming Passions version. First, I get my spaghetti going in a large pot of lightly salted boiling water. I grate a little nutmeg and then plunge in some thin spaghetti, stirring it around once and then leaving it well alone. Now, while it's cooking, I prepare some good, smoky bacon by slicing it up into strips, and then I crisp it in a large non-stick frying pan. Now, I pour off the excess bacon fat, turn the heat down low and add a little butter and just a little extra virgin olive oil. Now, the next phase is, in a large bowl, I whisk two whole eggs. Did you know, by the way, that egg whites are among the only alkaline foods you can find, along with baking powder? Most of our foods are acidic. And I add two egg yolks. Now, although some recipes call for just egg yolks, I find this dish less rich using whole eggs, as well as the two egg yolks. Incidentally, were you aware that an egg yolk is half water? Yes, it is. And 34% lipids. That's fats and so on. And 16% protein and minerals. I now stir in a little cream, a tablespoon or two. If this is starting to look quite rich, remember, it's going in with quite a lot of spaghetti and I'm adding something else besides. A grinding of black pepper, a pinch of white pepper, because I like to have the two different flavours. And whether black or white, they come from the same plant, a piper nigrum, which suggests black. A native of India. And pepper was once so valuable that it was used as currency. Now, to cheese, I like to grate in my own parmesan cheese and the little certainly goes a long way in this dish. And I add a cup of finely chopped parsley, preferably Italian parsley. This mixture is now ready for the final stage of preparation. Just moments before serving, the spaghetti is drained and it doesn't matter if a little water is left with the spaghetti. The pan with the bacon is put on medium heat and once sizzling, as here, I toss through the spaghetti. A large wok like this is great for this purpose. And once the spaghetti has started to steam, I stir through the big mixture and cook to a smooth consistency, making sure not to overcook. I'll finish up with scrambled eggs. Now, an optional extra, a little cooked asparagus or broccoli, as here, the colour crunch and added freshness. I then toss through a little more parmesan cheese, a little more parsley and it's time to serve on a large warmed bowl. Degree of difficulty, very low. Preparation time, well, the whole dish can be prepared in 25 minutes. Keepability, it's best eaten straight away but maybe reheated, stirring through a little extra cream or stock to re-moisten. A final flourish of a little more parsley, a little more parmesan and a little more black pepper. And the dish is ready to eat. The Consuming Passions version of spaghetti carbonara, a bacon and egg-cellent dish, especially served with a salad and some crusty bread, and possibly for one accompaniment, a Barbera Australian, of course. From Consuming Passions till next time, bon app\u00e9tit. ", "duration": 262.0, "segments": [[63, 74], [76, 86], [86, 97], [99, 131], [133, 155], [162, 173], [174, 183], [184, 194], [194, 203], [203, 210], [210, 216]], "seg_text": " ", "pure_cap": "cook the pasta in boiling water. slice and fry the bacon. remove the bacon fat and add butter and oil. whisk the eggs. mix in the cream and pepper. mix in cheese and parsley. drain the pasta. toss the pasta with the bacon. pour the sauce on and toss. toss broccoli with the pasta. top with cheese and parsley"}, {"image_id": "_H0Mmr15_zA.mp4", "caption": " marinate chicken with kung pao sauce heat some oil in a pan add the chopped mushroom and the chicken to it and stir add a chicken stock cube more kung pao sauce and crushed peanuts add the noodles and cover the pan to cook until it is ready to serve", "id": 426, "seg_prompt": "375 ; 134, 145 ; 161, 163 ; 165, 190 ; 204, 221 ; 255, 287..............................................................", "asr_text": " This one is a Kung Pao Chicken. This one is made by Clara Oley. Clara Oley has made our life so simple because all you have to do is, it's like a marinade also. You marinate the chicken, you mix the sauce in a noodle. So, this one is made by Clara Oley, or Clara's Kung Pao Chicken. Very first ingredient for this recipe is, we have 200 grams of chicken strips cut into, well, boneless and then cut into strips, no? And then we have one pack of Clara Oley Kung Pao Pasta Sauce. Clara Oley Pasta Sauce, no Kung Pao. So, it's an all-around sauce, I use it as a marinade, dipping pork chops or chicken, and you can saute it or broil it, or you can straight away mix it with pasta. And then we have some cooking oil, we have some olive oil, one-fourth cup of La Espa\u00f1ola, olive oil, one-fourth cup. And then we have some mushrooms, we have one-fourth cup of sliced mushrooms, one-fourth cup of sliced mushrooms. We have some chopped peanuts, one-fourth cup of chopped peanuts, one and one-half cups of water, one and one-half cups of water. One chicken cube, one big chicken cube, one small pack. This is about 400 grams of Canton noodles, no? Pueti gingumam bikna spaghetti noodles, if you want to do that. Now, tinglan yo nelang tan chein yo, if the water, kulang en water, then you add a little water just so that the noodles will absorb the water. It will be enough so that you can saute it. And then we have some chopped spring onions. Okay, this is the way we do this, no? Ko hai natin toh, aten, clara, ole, kung pao, pasta sauce. Okay, just tear it off. And what you want to do is just... You want to add in your sauce again. And then what you want to do is just mix this or marinate the chicken in this, instead of, no, amoi. In this sauce, shigoro for about 30 minutes long. Anyway, chicken is easy to marinate. Yum beef, namata kale, no? Now, what you want to do with this, okay? This is the side, natin, ito. As we will start cooking. You know, aten, lai spain yo hala, olive oil. This is natin, to natin. Okay, natin, to aten, to aten, to aten, to aten, to aten, chicken. Marinate in chicken. And then we can add the other ingredients, no? So here, in this case, if you will see, but the moment we put our kung pao pasta sauce, this will come to life. Okay, so, water, natin, I like using chicken cubes. Okay, and then, to aten, to aten, to aten, kung pao pasta sauce. Yeah, nappo, silage, natin, to aten, peanuts. We mix all of these ingredients very well, and you know what you look out for? You should look for our chicken cube. We're going to melt the chicken cube. Okay, let me just try this out first, no? Make sure, when you mix it, that the chicken cube is important. Okay, so, it's a little bit spicy, sweet, and this is the flavor not absorbed in spaghetti noodles or in canto noodles, aten. So, we're going to add the canto noodles. Okay, like I said earlier, kung sa ting in yo, kase bakabit in yo water that we put. Then, you can add miskin after, no? So, you can add another one cup of water. Okay, so, here you have it. But, like I say, also, you may use spaghetti noodles in place of canto noodles. I just decided we'll make something Filipino version. Okay, look at this. It's not something that you have every day. Look at that. And then, we will just start this with chopped spring onions. And then, we're going to add kung pao chicken with canto noodles. Simply, masalap brought to you by Clara Ole. Kung pao pasta sauce. ", "duration": 375.5, "segments": [[134, 145], [161, 163], [165, 190], [204, 221], [255, 287]], "seg_text": " ", "pure_cap": "marinate chicken with kung pao sauce. heat some oil in a pan. add the chopped mushroom and the chicken to it and stir. add a chicken stock cube more kung pao sauce and crushed peanuts. add the noodles and cover the pan to cook until it is ready to serve"}, {"image_id": "SDHOR15oWwU.mp4", "caption": " add oil chopped onions chopped bacon and salt to pan season the bacon with pepper and garlic paste and stir once the onions get softened add some chopped mushrooms and stir add tomato paste chopped tomatoes and chopped parsley stir and simmer place beef bread crumbs italian herbs salt pepper garlic paste basil parmesan cheese and an egg in a bowl work all the ingredients well using hands roll the mixture into balls add olive oil and the meatballs to the pan and brown the meatballs pour the sauce mix over the meatballs and simmer combine melted butter fresh basil leaves chopped and garlic paste slice toast and butter bread and serve with spaghetti sauce and parsley", "id": 427, "seg_prompt": "360 ; 39, 63 ; 64, 80 ; 84, 94 ; 100, 119 ; 136, 165 ; 171, 174 ; 178, 196 ; 206, 228 ; 234, 245 ; 258, 267 ; 272, 298......................................", "asr_text": " Hi everyone and welcome to Niko's Kitchen's Classics, where I recreate some of my original videos for you. Today, I'm going to be making the first ever video that I uploaded here to the Niko's Kitchen channel. Of course, I'm talking about my spaghetti and meatballs. So guys, the first thing that we're going to do to get started on my spaghetti and meatballs, just into a large pot, we're going to start making our sauce. So, first thing is just some olive oil, and I'm going to be putting in some onion that I've just roughly chopped up. I'm also going to be adding in some bacon that I've just chopped up as well. Now, I love bacon in the sauce, and this is not an authentic Italian recipe. This is just something that I've been cooking for years and years and years. And my friends and family keep coming back for. Now, I'm just going to season with some pepper. I'm not going to season with some salt, because the bacon is quite salty. And I'm also going to be adding in some garlic paste. And just give that a good mix around, and I just want you to cook this down for about two minutes, just until that onion starts to soften. So once the onions have softened, the next thing I'm going to be adding in is some chopped up mushrooms. And again, just give that a mix around. And just cook the mushrooms for a further minute, just until they just slightly soften again. Now, the onion, the bacon and the onion is cooking along nicely, and now I'm going to be adding in some tomato paste. And next, I'm going to add in a can of chopped tomatoes. And very last, I'm going to be adding in some chopped parsley, some fresh parsley. Now, what I want you to do is turn the heat down to low, and I want you to simmer this for 20 to 25 minutes. So while our sauce is cooking away there, we're going to get started on making our meatballs. Now, with my meatballs, I just use beef. And it's an 80-20 split, meaning it's 80% beef, 20% fat, because we still want our meatballs to be nice and juicy. Now, to our beef, I'm going to be adding in some dried breadcrumbs. I'm also going to add in a dried Italian herbs mix. I'm going to season with some salt and pepper. Next thing, I'm going to be adding in some garlic paste. Next, I'm going to add in some fresh basil. Now, next thing, I've got some parmesan cheese just in here, some fresh parmesan cheese. I'm just going to grate it just in there. And lastly, I'm going to be adding in just an egg that I've just beaten up. Make sure your hands are clean, and you want to get in there for this, because it's all about making the meatballs. You want to get your hands straight in and work all those ingredients into the beef. So we've got our mixture there, guys. Now, what I want you to do is just break a piece off and just roll it up in your hands, just like that. And this is the size that I like my balls. If you want them bigger, then get them bigger. If you want them smaller, then make them smaller. It's completely up to you. And just keep repeating that process with the rest of the mixture. So, our meatballs are done, and what I'm going to do now is just brown them off. So, browning our meatballs just into a large pan on a low to medium heat, I've got some olive oil. So, just as easy as this, I'm just going to place our meatballs into the pan. Now, I'm only going to be browning them off. I don't want to cook them all the way through. I just want to get some nice colour on the outside. And I only want to brown these off for about two minutes. So, that's what we're after with our meatballs just browning off on the outside. Now, guys, I'm going to be adding back in our pasta mix to our meatballs. So, I'm just going to be pouring them over, just like that. Now, I'm going to turn the heat down to a low heat. And again, I'm going to simmer this for a further 20 minutes. So, while we're just waiting for our meatballs to finish off, I'm going to make a very quick, easy, homemade garlic bread to go with it. So, just into a small bowl, I've got some melted butter. To that, I'm going to add in some fresh basil that I've just chopped up. And of course, I'm going to be adding in some garlic paste to the butter. So, just give that a good mix around. And guys, what I've got here is a Turkish bread that I've just sliced in half. I love this stuff, but you can use any sort of bread that you're after. So, what I want you to do, just put this under the griller and toast it. So, with our bread toasted, I'm just using a brush. And I'm just going to brush that bread with our garlic, butter and basil mixture. So, our garlic bread's done. It's time now to serve this bad boy up. Just to finish it off, I've just got some fresh parsley just on the top there. And of course, I've served it with some pasta. So, there you have it. I've recreated my first ever dish that I gave you here on Nico's Kitchen. Let's get stuck into this bad boy. I'm going to go straight for one of these meatballs. That looks so yummy and it smells wonderful. Let's go. That's so good. Let's get stuck into this garlic bread. So, I hope you've enjoyed this recreation of a classic Nico dish. All the ingredients are below, so check it out. And I'll see you tomorrow for budget meals. So, until then, take care. ", "duration": 361.0, "segments": [[39, 63], [64, 80], [84, 94], [100, 119], [136, 165], [171, 174], [178, 196], [206, 228], [234, 245], [258, 267], [272, 298]], "seg_text": " ", "pure_cap": "add oil chopped onions chopped bacon and salt to pan. season the bacon with pepper and garlic paste and stir. once the onions get softened add some chopped mushrooms and stir. add tomato paste chopped tomatoes and chopped parsley stir and simmer. place beef bread crumbs italian herbs salt pepper garlic paste basil parmesan cheese and an egg in a bowl. work all the ingredients well using hands. roll the mixture into balls. add olive oil and the meatballs to the pan and brown the meatballs. pour the sauce mix over the meatballs and simmer. combine melted butter fresh basil leaves chopped and garlic paste. slice toast and butter bread and serve with spaghetti sauce and parsley"}, {"image_id": "fSY-uG_uayI.mp4", "caption": " add filling to wontons and wrap them add noodles to a pan with boiling water drain the noodles and rinse with cold water warm the noodles in the pan remove the noodles from the pan cook the vegetables in the pan quickly and remove add the wontons into the pan remove the wontons and place them into a bowl pour oyster sauce and oil onto a plate with the vegetables add noodles wontons pickles and chili to the plate", "id": 428, "seg_prompt": "715 ; 7, 146 ; 175, 188 ; 207, 224 ; 228, 239 ; 241, 244 ; 262, 294 ; 305, 323 ; 390, 435 ; 461, 500 ; 509, 627......................................", "asr_text": " Now I'm going to wrap the wonton. Don't fill the wonton too much meat. If you fill the wonton too much meat, it's difficult to coat unless you steam your wonton. You do it just enough. Just enough for it. Push it in the middle. Use two fingers. Just twist it. Twist it inside. Twist and pinch. Twist and pinch. Twist and pinch. So see how greedy you like you can have more wonton and less noodle. You can have more noodle and less wonton. Just think what you like. And you can even deep fry your wonton if you don't like to have it. Boy, if you want to do your wonton deep fry, you have to wait for next time. This is nice for two people, maximum. Not more than two because it's not enough to share. So it's a one, two, three, four, five, six, seven, eight, nine. Is that right? Is that right? Nine. I'll count again. My old age, I can't count. That would be terrible. Let's divide it into two, shall we? Maybe that's it. Water is good to boil soon. Yes. Take this away. You can put this away. Get one noodle out. One. And another noodle out. Two. Put two people for lunch. It's just nice. How many vegetables? Huh? They just got to fight with the vegetables. Now I'm going to add the wonton noodle in. Now I add the wonton noodle in. We're waiting for the wonton noodle to change color. Can you see it's changing color? They get the texture, right? The texture still because of the coating of the wonton noodle, we're going to drain it now and run it under the cold water quickly and so that the wonton noodle can be separated. Under cold water. Can you see the noodle is all separated? I just need to reheat it quickly. Quickly to show that when you eat it, it's still nice and hot and tasty. Put it this way. And now we have to take it back. Let the water keep boiling. It's no, you need the water to keep boiling so that you can do it in the correct way and leave it this way. Just leave it and put it aside. And now we can just quickly put in the batch. Put in the batch. The same. Put in the batch and let it boil. If you've got time, you can put it under cold water. If you don't have time, it's just the same. The color won't disappear. When it changes color, you can see. Wow, it changes color. Now you lift them up and put it on your serving plate. Just lift it up and leave it aside. Yes. Then you get nice and crunchy taste of the vegetables. You use choy sum or kailan or whatever you like. Now, one by one, you see the water is bustling. Bustling one, two, three, four, five, and let it swim. Six, seven, eight, nine, ten, eleven, twelve, thirteen. One is going to fight. So keep rolling it. Gently. Don't put, don't please don't poke the wonton. You want to make sure that the wonton is well cooked. Leave it. Leave it till the wonton floats. Okay. While I'm waiting for the wonton to be ready, wonton can make with prawns, stuff with prawns. Wanton can stuff with only pork, can only turkey mince, and just even vegetables. So don't be afraid. Don't be fear of what you put in the wonton and how it tastes when your friends like it. You see, they're all floating now. Can you see? They're all floating and now it's ready. Now I'm ready to serve it. I'll turn that off. Let's see. Where's my spoon? See, they all got beautiful shape. It's not overcooked, it's not undercooked, and you know Oh, I can hear the camera lady. Her tummy is grumbling. I think she likes the wonton. Faster, faster. That's it. That's it. Now we're going to dress everything up. Put this aside. Put the vegetable aside. That's it. Put it floating this way so that the vegetable see. Then you see why I put the noodle on the side? Because it can keep warm. Now I'm adding oyster sauce, one tablespoon of oyster sauce, little bit of sesame oil. That's how we Singaporean cook. That's how it's supposed to be. So you can use anything you like and a little bit of olive oil if you like to make it more glaze. Ah dear, my fingers. Add a little bit of olive oil. It looks a lot of oil but it's a lot of ingredients. Now you twist it, make a design on it, and you add in your noodle. Move your noodle aside. See, it doesn't stick. It really is a very good quality noodle. So what you do, you put it this way. This is your wonton noodle dry one and you add in your wonton up here. When you serve your wonton noodle, it's the quality what you put in your wonton. It's not the quantity. So when you eat it, it tastes beautiful, beautiful. Wanton noodle is our young day's favourite and even now all days we still eat them. Yes. Okay, okay, okay. Don't run away. You like it staying there. That's it. Now, I'm going to give you a treat what I have made. A chopstick can be used both ways. This is what we use. This is dry. So you mustn't use this wet part onto your pickle. This is what I have made. What I pickle when I get chillies. I'll get chillies everywhere and I make sure this has gone a bit brown now, but when you cook it, you get the green one. When you pickle it, you get the green one and sometimes it gets this colour and sometimes it doesn't. This is my homemade chilli. This is my homemade chilli and then that's what you're going to have. Delicious. It smells lovely. I'm going to taste one. It's nice. Don't forget you can add more chilli sauce, add more oyster sauce and add whatever you really want. How salty you like. I like my food, not too salty. I like my food to taste the flavour of the noodle, to taste the flavour of the meat and to taste the flavour of the cooking. That's what I like, but I like a condiment on it as well. You call it condiment or what? Add a little bit of chilli, a bit of green chilli, eat a little bit of that. Just enjoy every single bite. Keep watching me. Subscribe. I want you to know that this is an honest cooking. Join me and see you soon. ", "duration": 715.33, "segments": [[7, 146], [175, 188], [207, 224], [228, 239], [241, 244], [262, 294], [305, 323], [390, 435], [461, 500], [509, 627]], "seg_text": " ", "pure_cap": "add filling to wontons and wrap them. add noodles to a pan with boiling water. drain the noodles and rinse with cold water. warm the noodles in the pan. remove the noodles from the pan. cook the vegetables in the pan quickly and remove. add the wontons into the pan. remove the wontons and place them into a bowl. pour oyster sauce and oil onto a plate with the vegetables. add noodles wontons pickles and chili to the plate"}, {"image_id": "fznTL6TzsqI.mp4", "caption": " cut a cabbage into bite size and put in a large bowl mix a tank of water salt and stir to help salt dissolve pour the salt water into the cabbage bowl cut a half of pear or apple cut a half of onion and radish peel the pear and take out the seeds and do the same on apple cut the pear apple and onion to bite size and put in a blender with garlic add some anchovy sauce in the blender and blend them well cut the radish in to slices and put in the blended apple pear cut some green onions and add to the mixture too add sugar red pepper flake and mix well rinse and drain the cabbage well and mix it well with the prepared mixture", "id": 429, "seg_prompt": "526 ; 42, 102 ; 110, 137 ; 147, 182 ; 201, 214 ; 219, 235 ; 244, 290 ; 293, 327 ; 334, 355 ; 377, 403 ; 411, 421 ; 426, 450 ; 453, 506.............................", "asr_text": " Welcome to Korean Cujin. Today I'm going to make kimchi, the ingredients we need are our little turnip cabbage, culture salt, anchovy sauce, or either you can use fish sauce, green onions, radish, onion, ginger, garlic, salt, red pepper flakes, sugar, and water, apple pear, and apple. First, we'll trim the leopard, cut it in bite size, make crust on the top, then you trim all the hard edges right here, then you're going to cut this in bite size, this is not too hard to make kimchi, very easy. First, I'm going to cut it in bite size, feel good, and then place the big bowl. Now, I cut two leopard cabbage in bite size, see the bite size, then I'm going to mix 10 cups of water and 1 cup of salt, I use kosher salt, then mix well, after deserve all the salt, you put salt water in the leopard cabbage, then you're going to soak in the leopard in the salt water for couple hours. I think my salt water is ready, all the deserve all the salt, even you don't deserve all the way, it's okay, it's going to soak in there. Then I'm going to put some, just pull over, over the leopard cabbage, and I soak this for couple hours, but while you're waiting couple hours, you can mix around maybe couple times. I use spoon, but you can use without spoon, just hand mix tool. While the leopard is soaking in the water, I'm going to make the sauce. First, I will need a clean onion, maybe 8 pieces, and then I will need a pear, just maybe half size. If you use pear, you don't have to use both, but if you use pear or apple, you can use less sugar. But I will use a little bit of apple, apple flavor is good, then I will use half of onions, and then this is whole garlic, I already peeled it, this is the garlic I'm going to use, and then I will use half size radish, you can use any kind of radish from local groceries, I got this from Korean store. Then I will peel the skin of the pear, I'm going to use mixer, you can use any chopper, peel the skin off, pick up all the seeds. Apple, I will use skin eater, so I peeled all the skin out from apple, pick up seeds too. Then I will make a small bite size, peel the blender, and then onion. Then garlic, now I'm going to add some entropy sauce in the blender, then blend them well, you can use fish sauce, but I like to use entropy sauce, then blend them well. Now our sauce is blended well, so I'm cleaning the food bowl, and then I'm going to slice some radish, let's move this off a bit. You can slice thin, after you slice all the radish, you cut it in julienne, I cut all the radish in julienne size, then you put this in the sauce. Then I'm going to slice some green onions, you cut green onions in julienne size, now I cut all the green onions, put it in the sauce mixture, then I'm going to add some sugar, and then red pepper flakes, then you mix well. I'm going to mix this really well, and then I'm going to put it in the side until my napa kimchi is ready to make kimchi. Now, kimchi is ready, I already rinsed it out three times in cold water, ready to make kimchi. I'm going to use, I'm going to wear a cloth, this will be a little messy, remember we already made sauce, then dumped all the kimchi in the big bowl, then mixed them well. Smells really good. If you like to eat a salty food, you can always add some extra salt, then after I mix them once, I like to add some sesame seeds. Now, kimchi is ready, you can clean the container from room temperature overnight, or clean the liquid later. Thank you for watching Korean Puchin, and please subscribe to my page. See you next time. ", "duration": 526.83, "segments": [[42, 102], [110, 137], [147, 182], [201, 214], [219, 235], [244, 290], [293, 327], [334, 355], [377, 403], [411, 421], [426, 450], [453, 506]], "seg_text": " ", "pure_cap": "cut a cabbage into bite size and put in a large bowl. mix a tank of water salt and stir to help salt dissolve. pour the salt water into the cabbage bowl. cut a half of pear or apple. cut a half of onion and radish. peel the pear and take out the seeds and do the same on apple. cut the pear apple and onion to bite size and put in a blender with garlic. add some anchovy sauce in the blender and blend them well. cut the radish in to slices and put in the blended apple pear. cut some green onions and add to the mixture too. add sugar red pepper flake and mix well. rinse and drain the cabbage well and mix it well with the prepared mixture"}, {"image_id": "2NsbFst90QQ.mp4", "caption": " wash the cucumber cut up the cucumbers into thirds and then fourths cover the cucumbers in salt and then cover with plastic wrap wash and chop the chives and then add to a bowl peel chop and blend a carrot and then add to the bowl chop the garlic and add it to the bowl peel chop and blend the ginger and then add to the bowl chop and blend the onion and add to the bowl add chili powder sugar sesame seeds fish sauce and water and mix drain the cucumbers stuff the cucumbers with the mixture", "id": 430, "seg_prompt": "303 ; 32, 34 ; 34, 70 ; 70, 100 ; 104, 145 ; 146, 167 ; 168, 177 ; 178, 197 ; 198, 211 ; 214, 257 ; 258, 265 ; 266, 282......................................", "asr_text": " Today, we are making cucumber kimchi. What you're going to need is cucumbers, chives, carrots, and onion, ginger, 4 cloves of garlic, chili pepper powder, fish sauce, yum, salt, sugar, and sesame seeds. First, wash the cucumbers. Cut the cucumbers into thirds. Make sure you leave about a centimeter of space at the end of the cucumber. We want to make something like a cucumber pocket. And then, we want to take the cucumbers and cover them in salt. We want to use about 2 tablespoons of salt to cover these cucumbers. Once you salt the cucumbers, put them in a glass container or any container of that matter. And cover with plastic wrap, like so. Now take the chives, the carrot, the onion, the garlic, and the ginger. Wash the chives, and we want 1 cup of chives. Cut the chives into centimeters. Now let's fill that cup. Next we want to peel the skin of the carrot. And then we want to cut the carrot into small pieces. We're going to blend this later. Take it to the blender. Blend the carrot. About 2 seconds should be fine. And add that to the milk. Next we want to cut our garlic. Just roughly cut the garlic into small pieces. Chop, chop, chop, and let's add that to the milk as well. Then we want to take the ginger and peel it. Make sure you get all of the skin off. Then let's put that in the blender again. And blend away. Next take the onion and chop it into small pieces. We'll also blend that. So we want to take half a cup of the chili pepper powder and add it to the mix. Doesn't that look spicy? We will take 1 tablespoon of sugar and 1 tablespoon of sesame seeds and add that as well. Next the best part, fish sauce. We want 3 tablespoons of fish sauce. And lastly we want 1 cup of water. So mix this all together and you get something very, very lovely. Boy it smells great. Okay so we take the cucumbers that have been sitting and drain the water. The cucumbers and the salt should leave about half a cup of water or so. We want to stuff the cucumbers using our spicy mix. So fill those pockets and put them on the side. Don't be afraid to get your hands dirty. Just don't touch your eyes after. And that is it. For kimchi, enjoy. ", "duration": 304.17, "segments": [[32, 34], [34, 70], [70, 100], [104, 145], [146, 167], [168, 177], [178, 197], [198, 211], [214, 257], [258, 265], [266, 282]], "seg_text": " ", "pure_cap": "wash the cucumber. cut up the cucumbers into thirds and then fourths. cover the cucumbers in salt and then cover with plastic wrap. wash and chop the chives and then add to a bowl. peel chop and blend a carrot and then add to the bowl. chop the garlic and add it to the bowl. peel chop and blend the ginger and then add to the bowl. chop and blend the onion and add to the bowl. add chili powder sugar sesame seeds fish sauce and water and mix. drain the cucumbers. stuff the cucumbers with the mixture"}, {"image_id": "MtWNUAUmGpU.mp4", "caption": " pour olive oil into a pan and add garlic bay leaves oregano celery seed onion tomato and tomato paste add pepper and beef stock to the pan add white kidney beans to the pan add potatoes and pasta to the pan add kale diced zucchini and cabbage to the pan add parsley olive oil and salt to the pan add parmesan cheese to the soup", "id": 431, "seg_prompt": "394 ; 42, 106 ; 128, 154 ; 156, 162 ; 180, 197 ; 224, 247 ; 284, 310 ; 350, 362....................................................", "asr_text": " Good evening, it's Glen the bald chef and on tonight's menu I'm making up a pot of minestrone. It is a very healthy soup. It's one of my favorite soup recipes and this can be converted into a vegetarian recipe It's got a lot of different flavors going on and I think you might enjoy this folks. So let me show you how I do it. Alright to start this minestrone soup out, we're going to add about an ounce of extra virgin olive oil to our pot here and to that we will season that up with some garlic about a tablespoon and a half, a teaspoon of bay leafs, a teaspoon and a half of oregano and a teaspoon of celery seed. What we're going to do now is we're going to sweat out one white onion that I've chopped up and four of the Italian plum tomatoes that I have finally diced. To that we're then going to add some tomato paste. Let's put in a small seven ounce can of tomato paste like such and what we're going to want to do is just infuse these spices and we're going to cook these onions until they're translucent and when this comes back I'll show you the next step. Alright we've got our onions and tomatoes, I'm going to sweat it in there with the aromatics. We're going to add about a teaspoon and a half of black pepper and to that we're going to add one quart of beef stock, you could use vegetable stock if you wanted and we're just going to put that right in there, bring this up to a boil and I will show you the next Alright the next step here is to add two cups of white kidney beans. And we've now cooked our soaked white kidney beans for about 40 minutes and now what we're going to do is we're going to throw in two small potatoes that I have cut up and we'll put that right into the stock pot and along with that we'll put in one cup of ziti pasta and this needs to cook for about 13 minutes so we're going to stir that around for a little bit, let that cook for a minute and I'll come back and show you the next step. Add about another quart of liquid to this, we're about half way through the cooking of the pasta and the potato, I'm going to now throw in some washed and chopped kale about a cup and a half that we'll add right to the stock, along with that I'm going to add in zucchini which I've diced up and about three quarters of a cup of just regular green cabbage and if you don't like some of these vegetables you can leave them out, this is a very healthy soup, these vegetables add flavor to the broth and like I said they are very healthy so these will boil down here as the soup cooks, go about another six minutes on this and we'll be ready to salt and plate this up, so we'll be back, alright this is going to be good folks, the Venestronias come together here quite nicely, it's a nice Italian soup recipe, we're going to put in about a tablespoon of some parsley, add a little bit of olive oil at the end, I like the taste of that myself, and I'm going to put some salt in now, don't put any salt in yet and I like to wait until the very end because it does make the beans a little tough, put in about a tablespoon and a half of, this is some of this what they call pink Himalayan salt, it's naturally pure they say, so we'll use that today but you could use kosher salt, sea salt, just regular salt for this dish, this is all cooked up now, just tighten it up and give it the old taste test, alright there is our completed homemade Italian Venestronian soup, very very good stuff here, we're going to top this with a little bit of parmesan cheese, day with that cheese is like a day with that sunshine and we're going to put about a tablespoon of the parmesan cheese in there, give this the old taste test, all the pasta, veggies, white beans, let's see how this tastes here, the winner folks can't go wrong with his homemade Italian specialty soup recipe, I thank you for watching The Ball Chef and as always, Bon Appetit! ", "duration": 394.17, "segments": [[42, 106], [128, 154], [156, 162], [180, 197], [224, 247], [284, 310], [350, 362]], "seg_text": " ", "pure_cap": "pour olive oil into a pan and add garlic bay leaves oregano celery seed onion tomato and tomato paste. add pepper and beef stock to the pan. add white kidney beans to the pan. add potatoes and pasta to the pan. add kale diced zucchini and cabbage to the pan. add parsley olive oil and salt to the pan. add parmesan cheese to the soup"}, {"image_id": "MC7IWjamNYI.mp4", "caption": " boil some peeled and chopped potatoes in water melt butter add minced garlic in a pan and add the potatoes mash the potatoes with a masher add half-half and whisk everything add some salt black pepper and shredded cheese and mash again", "id": 432, "seg_prompt": "168 ; 14, 32 ; 38, 55 ; 55, 64 ; 65, 85 ; 90, 113..............................................................", "asr_text": " Hey everybody, it's Rosie and in this video I want to share my recipe for my cheddar garlic So I'm starting off with my peeled and chopped russet potatoes. I have them in a large pot and now I am going to pour in some cooled water. We want enough water to cover all of our potatoes. So now I'm going to bring my water to a boil and we want to boil our potatoes until they are fork tender. Then we're going to drain our potatoes and set them aside. My next step will be melting down two to three tablespoons of salted butter and I'm going to add in one half teaspoon of minced garlic. So at this time my heat is on medium and now I'm going to add in all of my potatoes. Next we're going to mash our potatoes until we can get as many lumps out as possible. If you like lumpy mashed potatoes, child, you are truly different but most of us don't like lumps in our mashed potatoes so we're going to mash them down completely. Our next step will be adding in half and half. If you've been using milk your whole life and you don't want to use half and half or you don't have half and half on hand, go ahead and just use regular milk. I love the taste of half and half with my mashed potatoes so that's what I'm using. And as you can see I'm adding a little bit more. I just want to make sure my potatoes are nice and creamy. So now I'm going to add in some salt and a little bit of ground black pepper followed by some shredded sharp cheddar cheese. So now let's just take a kitchen utensil and we want to make sure everything is nicely bolded so we don't just have the cheese on top of the potatoes and once the cheese starts to melt it's going to look nice and delicious and creamy just like this. And baby we are ready to serve. So tonight I am serving my cheddar garlic mashed potatoes with my turkey meatloaf and I will place a link down below so that you can view that video if you haven't already. I'll also be serving my nice creamy cheddar garlic mashed potatoes with some green beans. And honey that was completely it. This is a family favorite. I hope you guys give it a try. And I also want to thank you all for watching my video. So be sure to check me out at all of these other social media sites because I love hearing from all of you. I'm on Facebook, Pinterest, and Instagram. I'm even on Twitter. And if you want the complete recipe, the measurements, and more of my recipes be sure to check me out at IHeartRecipes.com. See you all soon! ", "duration": 169.17, "segments": [[14, 32], [38, 55], [55, 64], [65, 85], [90, 113]], "seg_text": " ", "pure_cap": "boil some peeled and chopped potatoes in water. melt butter add minced garlic in a pan and add the potatoes. mash the potatoes with a masher. add half-half and whisk everything. add some salt black pepper and shredded cheese and mash again"}, {"image_id": "dPQmCSYmwA8.mp4", "caption": " drain the potatoes into a bowl and mash them season the potatoes with salt and pepper chop some chives into very small pieces add flour to the potato and mix add the chives to the potatoes flatten out a piece of the potato over flour place the potato onto a hot pan of oil place a tray of bacon black pudding and tomatoes into the oven flip the potato pancake over cut the potato into quarters place the bacon black pudding and tomato onto the potato and cover with another piece of potato", "id": 433, "seg_prompt": "311 ; 36, 47 ; 48, 54 ; 63, 71 ; 76, 87 ; 88, 92 ; 100, 124 ; 142, 151 ; 200, 206 ; 207, 213 ; 231, 234 ; 250, 260......................................", "asr_text": " Ben, where does this breakfast come from? And what are the pancakes made from? So, explain more about this. This is an Irish potato cake and we're going to make our very own using potato, flour and We're going to use that to sandwich between roasted tomatoes, black pudding and some streaky It's an awesome brunch dish that we can make easy peasy, no trouble at all. It starts with potato, so a couple of large potatoes, just peeled, quartered, put into cold, salted water and brought up to the boil for about 15 minutes or so, and you end up So there we go, we just jump that step, just drain those potatoes and then pop them back into our pan. And now a quick mash, so we just want a completely dry mash with our potato, so no added butter or milk or anything like that. So we'll just season the potato off at this point, plenty of salt and pepper. So is this Republic of Ireland or Northern Ireland? Well I was in Republic of Ireland in a place called Der in a hotel, I worked out there for a year and they used to use these all the time. You can buy them pre-made, you can even buy them in supermarkets, but can you see how simple they are? You can actually make them at home, no trouble at all. So I'm just going to take some chives, give those a quick slice up and then if your potato is well mashed, which I think it is, we'll get rid of our masher and add in our flour. So this is essentially like potato bread, I suppose, you're going to roll out and cook it and use it to sandwich two things together. So they often either use them fried with a brunch or with a breakfast. Once you've got all that flour combined, I'm going to put the chives in, put your hands in there and get some of the potato, we're going to start moulding this. It's going to be hot. It is going to be quite hot. Well you know I heavily can't. A good dusting of flour on our board and then we take what is now this kind of mashed potato bread, almost dough because of the flour we've put in it, and we'll put enough just to make the base of our frying pan. So we want that kind of thing, you can just kind of pat it out to a nice circle that's fairly thick, keep it nice and round as you go and kind of level all over. Then I'm going to put a glug of oil into our frying pan and all we now need to do is fry So nice and thin all over. So is this similar to gnocchi? Similar in the sense it's mashed potato that's then sort of thickened with flour, the difference being it's not enriched with egg or cheese or anything like that and we're going to fry it instead of boiling it. So at this stage we'll take our potato file, nice floury bottom, nice and round and that's going to go in here. Potato file is what they call it above and beyond potato pancake. But here to a far, yeah I can see how that works. There we go and we just fry it on that side for a couple of minutes then we'll turn it over and do the same on the other. While we're waiting for that to do we'll make our middle, we're going to sandwich it in between so some streaky bacon, you can just lay a couple of those out and I've got some black pudding here which all I'm going to do is take off the kind of plasticky membrane. Can we explain a bit more about black pudding because it seems to get a bit of a bad look. It's an awesome, awesome pork-based product that uses pig's blood so that's what people are very concerned by when they know it's got blood in it but it's just a really good kind of sausage, blood sausage, well worth a try if you haven't already tried it. Black pudding, bacon strip, they come from the same animal. It's exactly the same animal, so bacon strips are going to come from the back of the pig down there and this is a whole number of variety of different bits of pig but within the blood to bind it with oats and all sorts of other things. So if you're happy to eat bacon give black pudding a go. While the bacon, black pudding and tomato grill under there we can actually flip our potato file over like that so you've got a nice kind of crispy bottom that needs another couple of minutes on the other side, what's under the grill needs a couple more minutes as well to finish cooking through and then we can show you how to pile up our breakfast Jamie if you can grab our grill stuff out, have a little look at our potato file which we can just slide out onto that table there and then cut into quarters. Traditionally I don't know why but potato file is always served in triangles. Now what we need is something to plate it up on. I'm sorry something to plate it up on, this is definitely a leprechaun's stool. No it's not, it's a nice chopping board. And I was the one being generalistic. It's a nice chopping board and all we're going to do is place our potato file on the bottom there, layer up everything in the middle so some strips of bacon, bit of black pudding, some fresh roasted tomatoes and then the other one on top you see we've got plenty more to make and another one on top of there, loads and loads and loads going on. So there we go, it's our Irish potato cake breakfast sorted and I think it needs a good splodge of sauce as well so dig into that. I am genuinely looking forward to this, honestly I am not on my nilly yet I think it would taste this good. Potato, black pudding, now that is an Irish breakfast. I would definitely have this for the west of my life, if I could. You have bewitched me, cores, that is good. Lots of people have noticed we don't have any girls, I mean it's because this is definitely a boy so enough with the Irish musicians already. ", "duration": 311.67, "segments": [[36, 47], [48, 54], [63, 71], [76, 87], [88, 92], [100, 124], [142, 151], [200, 206], [207, 213], [231, 234], [250, 260]], "seg_text": " ", "pure_cap": "drain the potatoes into a bowl and mash them. season the potatoes with salt and pepper. chop some chives into very small pieces. add flour to the potato and mix. add the chives to the potatoes. flatten out a piece of the potato over flour. place the potato onto a hot pan of oil. place a tray of bacon black pudding and tomatoes into the oven. flip the potato pancake over. cut the potato into quarters. place the bacon black pudding and tomato onto the potato and cover with another piece of potato"}, {"image_id": "L_g38nzrJDA.mp4", "caption": " finely chop romaine lettuce and place in a bowl cut orange red and green bell peppers into small cubes and add to the bowl finely chop a cucumber and add to the bowl add red cabbage chopped radish chopped tomato shredded carrot diced green and red onion and chopped parsley to the bowl add dried mint and sumac to the bowl add olive oil to a bowl of lemon juice and garlic add the dressing to the salad break some fried pita bread and add to the salad mix the salad together by hand place the salad on a plate", "id": 434, "seg_prompt": "435 ; 43, 92 ; 97, 139 ; 150, 169 ; 171, 219 ; 228, 255 ; 270, 286 ; 292, 296 ; 315, 349 ; 350, 370 ; 382, 388.......................................", "asr_text": " Hello, welcome to Dee Dee's Mediterranean Kitchen. Today I'm going to be preparing a salad called Fatouche. Fatouche is a Mediterranean or Middle Eastern salad that has a lot of different vegetables in it and it has a nice crispiness which comes from the fried pita bread that's added to We're going to start off by chopping up some romaine lettuce. Now we use romaine lettuce because it has a firmer texture that can hold while after it's mixed with the lemon juice that we're going to add later on. You want to finely chop the romaine lettuce. Some people use iceberg, I prefer romaine, and it has more of a taste and more nutrients than ice cream lettuce. Now I cut it into shreds and I'm going to place it, you want to use a fairly large bowl because you want to be able to mix all the ingredients together later on. Next I'm going to chop up the peppers. I'm using three different kinds of peppers. I'm using orange, red, and green. You can also use yellow, but these peppers have a lot of vitamin C. They actually have more vitamin C than oranges do. You want to cut them into small, small cubes. These peppers go off with great zingy taste and it turns out to be about a half cup to three-fourths cup of each kind of pepper, and this salad serves about four people. Now I've already pre-sliced everything else, except for the cucumber. I sliced half of it. I'm going to show you. You want to cut it in half, and then you want to cut it in quarters, and then also, you want your vegetables to be all kind of the same size, so there we go, there's the cucumber. I have a cup of shredded red cabbage, or purple cabbage. A fourth cup, or about two radishes, also chopped up. I have one tomato, or about half cup to three-fourths cup, finely chopped tomatoes. I have a quarter cup of shredded carrot. I have a quarter cup of diced green onions. I have a quarter cup of diced red onion. You can use yellow onion. And then I have a half cup of chopped parsley. Now you can add fresh mint, or you can add dry mint. I like to add dry mint to the salad, about a tablespoon of dried mint. Another ingredient that complements the salad very well is samak, it's called S-U-M-A-C. It's actually a dried ground berry that's found in tropical climate areas. You can find this at almost all of your grocery stores, or your specialty grocery stores. You want to add about two tablespoons of dried samak. For the dressing, I squeezed two lemons and two garlics mashed with some salt. To this, I'm going to add about a quarter cup of olive oil. Make sure you pick a very good olive oil because it adds a lot of flavor to the salad and also complements all the vegetables. And then mix that up a little bit. Then I'm going to add it to my salad. It's good to mix the garlic with the lemon juice and the olive oil so you don't get a big chunk of garlic. If you put it in there, it might stick together, but if you dissolve it in the lemon juice and olive oil, it's sure to mix in with all of the other ingredients. I've also fried some whole wheat pita bread. You can use regular pita bread or you can use whole wheat pita bread. I also put it on some napkins to absorb all the excess oil. I'm just going to break it up into my salad like so. It doesn't have to be chopped or anything, just break it up with your fingers. You want to fry it in some vegetable oil, just until it's brown. Be careful not to burn it because it does fry up pretty quickly. There you go. Now, you're going to want to mix the whole salad together. You can mix it with a spoon or you can mix it with your hands. The flavor tastes just as good as the color. After you've thoroughly combined the ingredients, you want to get a plain color plate like a white plate because there's so much color in the salad, you want to bring it out. A white plate will bring out all of the other colors that are in here. Just get it, get the plate, plate the fatouche in the center of the plate and voila. You have a great looking salad. All the colors, the crispiness of the pita bread. You can top this with some grilled chicken, some steak, eat it with a side of hummus or a side of boba ganoush. It has so much flavor. You can eat it by itself. You can eat it for lunch. It'll fill you up. It's a great salad. It looks a little complicated, but it's not. You just have to chop up all the vegetables. You'll have so much fun doing it and you'll get so many compliments. And join me again for Dee Dee's Mentoring in Kitchen. ", "duration": 435.67, "segments": [[43, 92], [97, 139], [150, 169], [171, 219], [228, 255], [270, 286], [292, 296], [315, 349], [350, 370], [382, 388]], "seg_text": " ", "pure_cap": "finely chop romaine lettuce and place in a bowl. cut orange red and green bell peppers into small cubes and add to the bowl. finely chop a cucumber and add to the bowl. add red cabbage chopped radish chopped tomato shredded carrot diced green and red onion and chopped parsley to the bowl. add dried mint and sumac to the bowl. add olive oil to a bowl of lemon juice and garlic. add the dressing to the salad. break some fried pita bread and add to the salad. mix the salad together by hand. place the salad on a plate"}, {"image_id": "ivCUhv6Cm0Q.mp4", "caption": " spread rice onto the nori sheet flip the sheet over place the tofu crab avocado and cucumber on the nori drizzle mayonnaise on top roll the sheet up squeeze the roll add caviar and sesame seeds on top slice the the roll into pieces", "id": 435, "seg_prompt": "252 ; 83, 101 ; 101, 104 ; 105, 118 ; 118, 125 ; 125, 138 ; 140, 152 ; 157, 176 ; 178, 189..................................................", "asr_text": " Hey guys, Emily Nian here and I'm one of the owners of the restaurant Kaiji Sushi which is located in Montreal, Quebec, Canada. I opened that restaurant with my boyfriend back then who's now my fiance and we're going on our fifth year so we wanted to share with you in this video a recipe that's pretty much in demand at a restaurant. It's a simple California sushi roll. Now everybody has their way of creating a California roll, this California roll, but we want to show you how we do it at our restaurant so you can have this recipe at home and you can just make it to your family and friends so check it out and let me know what you guys think about it afterwards. Alrighty, so this is how our California sushi roll looks like at our restaurant and here are the ingredients that you're gonna need. Slice cucumbers, one crab stick, avocado slice, tamago which is Japanese omelet, Japanese mayonnaise but regular mayonnaise will do, masago which is caviar, one sheet of nori seaweed, one handful of Japanese sushi rice and a maki su which is a bamboo mat and make sure to also put saran wrap around your maki su. Now let's get started. Get your Japanese sushi right and spread it across the nori seaweed like such and by using your fingertips spread it across the nori seaweed. Make sure you don't crush the rice on top of it though. Now flip it over onto the other side. Get the ingredients which are the tamago, crab stick, avocado and the cucumber slices and put it on top of the nori seaweed. Now get the mayonnaise and spread it across the ingredients like such. Once that's done take the end of the nori seaweed and roll it gently with your fingertips just like the way he did it. So there's your roll. Now get your maki soup and put it on top of the roll and tighten your roll so that the ingredients will stick more together so that it doesn't fall off when you cut through. Now get the masago which is the caviar and spread it across the roll just like he did it and also if you have sesame greens you can put some across on top so that it gives it that extra flavor that extra punch. Now get your knife and it doesn't necessarily have to be a sushi knife. Any knife would do and cut it into five pieces. That should be the right bite-sized piece for your sushi. So once that's done get your plate and place it on top of your plate and if you want to make it look pretty you can place it just like how he did and there you have it you have your our California Kaiji sushi roll. So there you have it our Kaiji California roll. If you guys enjoyed it leave a comment below, thumbs up, let us know if you actually used our recipe and keep us posted with your results. Don't forget to also subscribe to our channel because we'll be putting out more recipes out there and more awesomeness about our restaurant and our adventures of course and thanks for listening to this video. See you in our next one. Bye! ", "duration": 252.67, "segments": [[83, 101], [101, 104], [105, 118], [118, 125], [125, 138], [140, 152], [157, 176], [178, 189]], "seg_text": " ", "pure_cap": "spread rice onto the nori sheet. flip the sheet over. place the tofu crab avocado and cucumber on the nori. drizzle mayonnaise on top. roll the sheet up. squeeze the roll. add caviar and sesame seeds on top. slice the the roll into pieces"}, {"image_id": "u7xQLvrmRUg.mp4", "caption": " boil water and the noodles in it drain and rinse the noodles cook some garlic cloves with oil and chicken stock boil wonton and baby bok choy in it put the wonton baby bok choy char siu noodles with the soup base together to serve", "id": 436, "seg_prompt": "89 ; 27, 29 ; 30, 35 ; 40, 51 ; 53, 63 ; 65, 72..............................................................", "asr_text": "", "duration": 89.83, "segments": [[27, 29], [30, 35], [40, 51], [53, 63], [65, 72]], "seg_text": " ", "pure_cap": "boil water and the noodles in it. drain and rinse the noodles. cook some garlic cloves with oil and chicken stock. boil wonton and baby bok choy in it. put the wonton baby bok choy char siu noodles with the soup base together to serve"}, {"image_id": "lQXNAjrNzus.mp4", "caption": " add bacon and onions to a hot pan and stir add beef to the pan and stir peel potatoes and add to a pan of water peel and chop parsnips and add to the pan of water add steak marinade and ketchup to the meat add salt and pepper to the meat add milk and butter to the potatoes and parsnips and mash add the meat to a bowl add the mash and top with cheddar cheese", "id": 437, "seg_prompt": "218 ; 40, 45 ; 50, 58 ; 70, 82 ; 91, 109 ; 130, 142 ; 146, 149 ; 158, 169 ; 185, 200..................................................", "asr_text": " Here at the tannery cookery school I always emphasize how easy it is to cook good proper simple food I want to introduce a recipe that's a particular favorite of mine. It's cottage pie, but I wanted to cook it my way I have some lovely ingredients here. I have the best of Irish mincemeat. I have some lovely tomato ketchup I have some marinade meat. This is a beautiful beautiful marinade just because it says marinade It doesn't mean you have to use it as a marinade only use it as a seasoning for food So I'm just gonna chop an onion and put it into this pan Also what I'm putting in as well are some bacon lardons I'm always telling people that let somebody do the work for you if possible and this is a classic example of that These are beautifully cut smoked bacon lardons that I use with pasta I use with all sorts of things but in here Unusually, I'm adding these into the cottage pie to give a lovely flavor to cook good food. You got to have good produce It's as simple as that and this beef. It's a hundred percent Irish beef. You can't get better than that The secret of mashed potatoes in my view is generosity. I mean in fairness, okay half the time I worry about my waistline one nearly all the time, but butter and milk make beautiful mashed potatoes Okay, it's up to you. How much butter you use if you're feeling naughty. You've had a bad day at the office Add a little bit extra So what an Irish butter you can't beat it cottage pie of course is mash But I wanted to make a different type of mash and I also love having an emphasis on Irish food And what's really Irish is our parsnips. I'm gonna make a parsnip top it with cheddar cheese and the depth of flavor That's in here because of all my lovely ingredients It'll make a really wow dish. You'll surprise people these parsnips are just gonna be put in with the potatoes I'm gonna cook everything together boil them up and then mash them Now I'm gonna surprise you this stuff is really really brilliant I tasted it and I was looking for something to use it in and that's quite often what I do Anything that you can use in your cooking that you keep in the cupboard I'm a huge fan of because it means life is way easier. So all I'm going to do is just put some of this Now this ketchup is fantastic stuff. It's smooth not too vinegary They've done taste test with this ketchup and it is one all around it taste it and see it is really beautiful So some salt and pepper in here and we're nearly done Oh mama, I love mash. It's lovely. Okay now to taste which is That lovely little bit of butter there just smiling at me Putting it together is really easy Anybody can do it All I'm going to do is put the mince into the bottom of the dish Put the mash on top and then top it with beautiful mature Irish cheddar The color will be lovely simple as that into a nice hot oven for about 15-20 minutes and you're done. I'm getting hungry There you have it my college pie with parsnip mash and lovely melty cheddar cheese ", "duration": 219.17, "segments": [[40, 45], [50, 58], [70, 82], [91, 109], [130, 142], [146, 149], [158, 169], [185, 200]], "seg_text": " ", "pure_cap": "add bacon and onions to a hot pan and stir. add beef to the pan and stir. peel potatoes and add to a pan of water. peel and chop parsnips and add to the pan of water. add steak marinade and ketchup to the meat. add salt and pepper to the meat. add milk and butter to the potatoes and parsnips and mash. add the meat to a bowl add the mash and top with cheddar cheese"}, {"image_id": "L3x9HDsfpBY.mp4", "caption": " salt and crush garlic add the crushed garlic to a steak in a bowl squeeze some lime juice in the bowl add some ground pepper and olive coat the steak well with the seasoning crush some roasted tomatoes and garlic in a bowl add some chopped coriander and onion and mix them well squeeze some lime juice in it cook the steak on a pan and season some green onion with the sauce left cook the green onions on another pan take out the steak and heat tortillas with the green onions ' chop the steak into small pieces and put into the tortillas put the prepared mixture in the tacos", "id": 438, "seg_prompt": "402 ; 30, 37 ; 40, 45 ; 48, 53 ; 57, 63 ; 67, 77 ; 125, 153 ; 164, 209 ; 212, 220 ; 228, 252 ; 252, 266 ; 270, 297 ; 316, 334 ; 340, 356..............................", "asr_text": " Hi Food Tube, my name is Tommie Myers and I am passionate about spice and Mexican food and today I'm going to be cooking you the best ever steak tacos with my favourite roast salsa and this one is a real corker so let's get cooking. So the first thing I've got to do is make a marinade for my steak. The steak we're going to use today is skirt steak and this marinade will just tenderise it and really bring out all this flavour. So I've got my garlic clove, I'm going to add a pinch of salt and just mash it up with that salt. This garlic is ready for the marinade, I've got my skirt steak, I'm just going to throw that garlic in. We want the juice of half a lime, I'm just going to squeeze that lime in and that acidity will really start breaking down those sinews. There we are, a bit of pepper. Pinch more salt and just a tiny bit of olive oil and he can sit marinating for half an hour, an hour, four hours, really whatever you like. Now I'm going to wash my hands ready to make the best ever salsa. So in Mexico, making the best salsa is a fiercely contested competition. Everyone's got their own recipes, everyone makes them fresh every day. This is my favourite one, I think it's delicious. So first of all, I've got some garlic cloves that I've toasted in a dry frying pan and look how easily this skin is just flaking off. And toasting the garlic really really softens the flavour, makes it much more gentle and gives it quite a nice charred edge. So both the tomatoes and the garlic are dry roasted in a frying pan and this method of cooking is archetypally Mexican and it adds a wonderful charred flavour into your salsa, totally delicious. Now some people might think that looks burnt but I swear it gives the best, best flavour to your salsa. So go with it and test it out yourself. So in they go, I'm just going to gently work these tomatoes into a mush. Now of course you can use a food processor here but the texture just won't be the same. So you can see that with a pestle and mortar you really get that texture. If I put this through a blitzer it would just be a completely smooth puree whereas here I've got a lovely rough textured and you can see some of that blackened skin which is going to taste delicious. So now that that's into a rough kind of mush, I'm going to add some onion and some chopped coriander and in the rest of that goes. We've got some onion. So the onion is not only going to give this salsa a lovely freshness, sharpness, acidity. The onion is actually essential for the salsa but also that lovely crunch will give you texture in the salsa. So what's this salsa missing? Chili! You can't have a salsa without chili. So this is chipotles in adobo. Chipotles are the smoked dried jalapeno. If you can't get hold of any in the shops just use a jalapeno, a fresh one, a fresh green chili. Roast it just the way I did to the tomatoes. Shove it in. That will give you some lovely heat to it. I'm going to add a great tablespoon and it's going to give this salsa a bit of smoky wonderful heat. So I'm just going to stir this round gently. Now I need some fresh lime, acidity. You can always use vinegar. The Mexicans love vinegar for cutting through rich flavors but I'm going to use fresh lime here. Half a lime should do it. In it goes. And that is my salsa made. Now all I need to do is cook my steak and we're ready to eat our tacos. So my skirt steak is marinaded. My pan is really hot. I'm just going to shake the excess marinade off and in it goes to the pan. While that's cooking, another perfect accompaniment to a steak taco, are spring onions. But we want them nice and charred. I'm just going to roll them in that lovely olive ollie marinade and pop them onto this pan. Perfect. And we want these spring onions to be really nice and charred, just like in the markets. And they are so good in these steaks. We're just going to season them with a bit of lime and they'll be delicious. And there's that steak. We're going to leave him to rest on that board. Now all I need to do is heat up my tortillas. I've got some corn ones here but you can use flour wraps, you can kind of use anything really. I'm going to just put them on my flat top there and sprinkle a little bit of water on the oil. So now I need to cut that steak. So the most important thing with skirt steak is you cut it across the grain, not with the grain. So I'm going to cut it across the grain. Oh he's looking gorgeous. Look at that. Look at those delicious bits of meat. Right, I should make some tacos. Okay, got my tortillas. Got some steak. We've got that salsa, full of that smoky chipotle flavour. Those charred onions, this is just going to be a mouthful, delicious salsa. Smoky, fiery, full of flavour. I'm completely fresh. Bit of avocado and avocado. Squeeze the fresh lime and those delicious spring onions which need all that lime over too. Look at that, that's going to be delicious. Time to tuck in. That steak, the creamy avocado, that smoky chipotle salsa, that is Mexican street food at its finest. It's sensational. If you like this, don't forget to click on the thumbs up, share it with your friends and don't forget to subscribe. ", "duration": 402.5, "segments": [[30, 37], [40, 45], [48, 53], [57, 63], [67, 77], [125, 153], [164, 209], [212, 220], [228, 252], [252, 266], [270, 297], [316, 334], [340, 356]], "seg_text": " ", "pure_cap": "salt and crush garlic. add the crushed garlic to a steak in a bowl. squeeze some lime juice in the bowl. add some ground pepper and olive. coat the steak well with the seasoning. crush some roasted tomatoes and garlic in a bowl. add some chopped coriander and onion and mix them well. squeeze some lime juice in it. cook the steak on a pan and season some green onion with the sauce left. cook the green onions on another pan. take out the steak and heat tortillas with the green onions '. chop the steak into small pieces and put into the tortillas. put the prepared mixture in the tacos"}, {"image_id": "PfupF0V3YYM.mp4", "caption": " fill a bowl with flour and beer and stir add paprika sugar garlic powder s=and salt to the bowl and mix sprinkle black pepper into the bowl cut the onion into thin pieces and add to a bowl of flour place the onion rings into the batter place the onion rings into a pot of hot oil remove the onions from the oil and place onto a paper towel", "id": 439, "seg_prompt": "302 ; 17, 49 ; 50, 72 ; 73, 78 ; 94, 142 ; 158, 170 ; 183, 203 ; 235, 240......................................................", "asr_text": " I'm going to share with you three tips to make perfect fried onion rings every time. I might share with you a couple of other little tips along the You're in Steve's kitchen now let's get on and make fried onion rings. Now into a mixing bowl I'm just going to put a cup and a half of plain or all-purpose and I'm going to be making a beer batter here. You could use a different liquid. I've got a 330ml bottle of great Australian beer and I've measured that out into a cup and three quarters. You could use lemonade, you could use fizzy water, whatever really whichever you prefer. I really like a beer batter and you see that's going to froth up and aerate the batter nicely. I'm just going to use a whisk now and bring this up to a thick batter and as that starts to come together I'm going to add a couple of teaspoons of paprika and this is a tip it really makes crispy batter. It's not one of the main tips but two teaspoons of sugar that will make your batter lovely and crisp. I've got one teaspoon of garlic powder and a couple of teaspoons of salt and we continue to whisk this together. Now seasoning is very important I'm going to be putting a little black pepper Tip number one, taste your batter. If your batter tastes bland it ain't going to taste any better when you fry it so make sure you've got all just right. So we're setting the batter aside and prepare our onions. Tip number two and no it doesn't matter whether you use red, brown or white onions they're all absolutely delicious. Don't cut your onions so thin. If we use skinny little onion rings like this you're going to end up with just batter and no flavour. Cut your onion rings about a centimetre a half an inch wide it'll make wonderful onion rings and you can take the outer skin off after you've cut them. It's so very simple and then what you're going to have is these wonderful thick onion rings. Trust me they're going to taste delicious. And when you slice the rings take a little bit of flour in another bowl pop the onion rings in there and just give them a little light dusting. That'll just absorb some of the moisture off your onion rings before we fry them. Tongs are really great when you're making onion rings. Two sets of tongs are fantastic. One set for handling in the batter, one set for handling in the fryer. Look you'll see what I mean as we go along. So here are my onion rings coated in flour. My batter here I'm going to drop them into the batter. Now you can use your fingers you are going to get messy but by using tongs we can coat those onion rings in the batter and then we can lift them up let them drain just a little bit which leads me to tip number three make sure your oil is hot 190 degrees Celsius or 375 Fahrenheit. If it's too hot they'll burn, if it's too cold they'll just get all soggy. And when the oil is the perfect temperature we can just lift those onion rings and if you've got the tongs you can just drop them in for a few seconds hold them and then just drop them and let go. I'll just take a second one in there and just hold it by holding them with the tongs and just letting them in they start to crisp up and they won't all stick together. Now using my second pair of tongs I'm going to let these cook for one and a I'm going to flip them over and cook them for another one and a half minutes so three minutes in total for perfect onion rings. I'm just going to flip those over now see they're lovely and golden brown on that side and because we put the sugar in that batter these are going to stay lovely and crispy. It's almost like frying donuts and actually good onion rings should look like donuts. Now that's a minute and a half and look we've got these wonderful golden onion rings just going to pop them on to a little bit of kitchen paper towel and let the excess oil drip off. So they're my tips for making wonderful onion rings every time and of course the proof of the pudding is in the eating. Come down here take a look at these don't they look delicious. I've got some homemade ketchup here you can hear they're lovely and crisp. I've got to give this one the taste test. Here goes. They taste absolutely perfect. You have to try these next time you make onion rings please give it a go, share the love, give this one a thumbs up I'll see you in the next video. Take care. Now off you go I've got to sit and eat myself some onion rings I'm going to leave some links here probably to that ketchup that I made and maybe another video. As always I love to hear your comments subscribe to the channel I'll see you next time. ", "duration": 302.5, "segments": [[17, 49], [50, 72], [73, 78], [94, 142], [158, 170], [183, 203], [235, 240]], "seg_text": " ", "pure_cap": "fill a bowl with flour and beer and stir. add paprika sugar garlic powder s=and salt to the bowl and mix. sprinkle black pepper into the bowl. cut the onion into thin pieces and add to a bowl of flour. place the onion rings into the batter. place the onion rings into a pot of hot oil. remove the onions from the oil and place onto a paper towel"}, {"image_id": "jgeZjmXCDiw.mp4", "caption": " chop some salami add cooked onion garlic an egg chopped parsley salt and pepper add shredded parmesan cheese olive oil and bread crumbs to it mix everything together chop some cheese into small pieces add some milk to the meat mixture drizzle some olive on a baking sheet add ground turkey in the mixture and season with salt and pepper mix everything together with hand lay the meatloaf on the try put the chopped cheese and boiled eggs on top shape the meatloaf cook in an oven", "id": 440, "seg_prompt": "534 ; 108, 131 ; 164, 196 ; 208, 234 ; 234, 239 ; 247, 263 ; 275, 284 ; 296, 300 ; 303, 318 ; 323, 326 ; 329, 346 ; 359, 383 ; 389, 401 ; 420, 425.........................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to show you how to make meatloaf. We're going to make it very, very delicious, so much, exactly like my mother's. The only difference is we're using ground turkey instead of regular meatloaf mix which is ground beef, veal and pork. Okay, over the ingredients so we can get started. You're going to need some ground turkey, some plain breadcrumbs, one small onion finely chopped, two cloves of garlic, minced, fresh, flatly, parsley chopped, raw egg and for the filling, salami, hard-boiled eggs, sharp provolone, parmigiano, and you're of course going to need a little olive oil, salt and pepper. Very, very easy ingredients and this is going to be absolutely delicious. Like I said, it's exactly like my mother's, the only difference is I'm using ground turkey instead of pork, veal and beef which is your traditional meatloaf mix. Anytime I'm making a recipe for ground beef, meatloaf, meatballs, I try to sneak in some ground turkey in there just because it's leaner and if I can disguise it so that nobody will figure out what it is, then I do it and this is one of those recipes. It's so, so, so good, you'll never know, it's not ground beef, pork and veal. Okay, so what I'm going to do now is take my one small onion that I finely diced, I have two cloves of garlic that I've minced, I'm just going to cook these up in a tablespoon of olive oil to look like salt and translucent, about five, six minutes and then I'm going to let them cool for five minutes. Get my onion and garlic mixture cooling and what happens, I'm going to chop up my jano and my salami and now traditionally in Italian, whenever we make an Italian meatloaf called perfectone, it's stuffed with salami, provolone and hard boiled eggs so that's exactly what I'm going to do, I'm just taking four ounces of salami and I'm just chopping it so it's nice and fine, I mean not too fine, that's perfect because you want to be able to bite down on it and as you know, whenever making meatloaf or meatballs or anything like that, you don't really want to work the meat too much otherwise it becomes tough so I'm going to do all my mixture, whoops, at the bottom of the bowl, mix everything together and then at the last minute, put in the ground turkey, this is my salami, I'm just breaking it up with my fingers a little bit, this is all stick together, once that's done, I'm going to, what am I going to do next, let me continue to work on the filling, okay, we have that, we have our cooked onions and garlic and this is going to add a lot of moisture to it and we want that, especially because while we're using ground turkey and as we all know it can be a little dry, one egg, I put one in there, broke my own rule there and didn't break it into a separate bowl which you always should, some fresh chopped parsley, about three tablespoons, two to three tablespoons as much as you'd like, season this with salt and pepper, we want to make sure to season every element of the dish, but don't go too crazy on the salt because the provolone is very salty, very salty and so is the pamigiano di giano which we're going to put in about a quarter cup or so, three tablespoons to a quarter cup, that's almost perfect, great, that's done, I'm going to add in about a tablespoon of extra virgin olive oil, again it really keeps things moist and let me just work this together, that's perfect, put in a little bit of breadcrumbs, you really don't need a whole lot, about a quarter cup and as you can see I haven't put my hands in there yet so I'm going to wait until we put in the turkey for that, so set this aside because now we're going to chop up our provolone, okay, I'm just going to take off the very top of the rind and this sharp provolone is very sharp so you really don't need a whole lot and just cut it in little pieces, little bite sized pieces like that, got my provolone over there, now I forgot a very crucial ingredient, oh my mother would be freaking out right now if you saw this, you need a little milk, that's always her secret when she makes meatballs or meatloaf, whatever, I don't know why, she just says it keeps everything really moist and tender, so we're going to put in a couple tablespoons of milk, I use whole milk, you can use whatever you have on hand, alright, we got that done, we got provolone chopped, whole boiled eggs on hand, I have a cookie sheet here, baking sheet whatever you call it, I'm going to put a little bit of olive oil on there so that it doesn't stick, now I'm going to add in our ground turkey, I'm going to work this as little as possible, before I put my hands in there I want to season the turkey with a little salt and pepper, remember we have a lot of salty parmigiano in there and provolone so be careful, I'm going to go two nuts, alright, cook best tools, go in there with your hands and mix the whole thing together, okay, my mixture is all mixed, I'm just going to put it on this baking sheet, now, we're going to flatten this out, okay, flatten it out as much as possible, get rid of any air bubbles, otherwise you'll get a slice of meatloaf that's like hollow, which don't work, alright, flatten it out, get rid of any bubbles, perfect, now we're going to stuff it right down the middle, we're going to take half of our provolone, which I know it doesn't seem like a lot but it's so, so strong, you'll really overpower the whole thing if you put too much, we're going to take hard boiled eggs and everything stuffed in Italian household, anytime we're making, I don't know, baked CD or anything like that but we always put hard boiled eggs, put the rest of the provolone around it, like that, and now just with your hands, putting this closer to me, with my hands, I'm just going to work this together to bury the eggs and the provolone, perfect, look at that thing of beauty, okay, oh forgot to mention, preheat your oven to 350 degrees so it's waiting for you and this puppy is going to go in there for about 45 to 55 minutes, by which it should be perfect by then, alright, in she goes, 45 minutes and 45 minutes is probably ready, so in she goes, my meatloaf is done, it's been cooking for 45 minutes and you can see the crack a little bit at the top, that's perfectly fine, that just means that I'm doing such a good job at sealing, you know, the top, but either way, it's delicious, now let this cool for a couple minutes, I'm just going to actually use my parchment paper as a guide to transfer this onto my platter, there we go, smells so good, smells just like my mother's meatloaf, that provolone is strong, but I'm telling you, makes this out of this world, okay, slice it up, so I'm going to give it a bite, I love the ends, I love the crispy ends, oh yeah, oh yeah, look at that, you can see, you can see the parsley, you can see the onions, you have a little bit of the egg, the cheese is melted all around the egg, the salami, when you try this recipe, you're going to go nuts, no more boring dried out meatloaf, wow, so good, so, so, so good, now in Italy, we don't eat meatloaf with gravy, we eat it with like fried sauce or plain as is, which I prefer, if you want to make a quick little gravy to put over the top, go right ahead, but I suggest serving it just like this with a little marinara sauce, perfect, leftovers, best meatloaf sandwiches you've ever had, wow, I hope you guys have enjoyed spending time with me, so get this recipe and other recipes, check out my website, www.laurainandkitchen.com, I'll see you next time, bye. ", "duration": 535.17, "segments": [[108, 131], [164, 196], [208, 234], [234, 239], [247, 263], [275, 284], [296, 300], [303, 318], [323, 326], [329, 346], [359, 383], [389, 401], [420, 425]], "seg_text": " ", "pure_cap": "chop some salami. add cooked onion garlic an egg chopped parsley salt and pepper. add shredded parmesan cheese olive oil and bread crumbs to it. mix everything together. chop some cheese into small pieces. add some milk to the meat mixture. drizzle some olive on a baking sheet. add ground turkey in the mixture and season with salt and pepper. mix everything together with hand. lay the meatloaf on the try. put the chopped cheese and boiled eggs on top. shape the meatloaf. cook in an oven"}, {"image_id": "davq4bio878.mp4", "caption": " add 2 cups of water to a pot add beef stock cubes to the water heat oil in another pan add salt and black pepper add meat to pan of oil and remove when cooked add half of one onion garlic and ginger and chili to the pan add japanese bbq sauce and mix well put noodles into the stock cut beef into thin slices place soup and noodles into bowl and add meat slices place the mixture and spring onions on top", "id": 441, "seg_prompt": "206 ; 8, 14 ; 15, 23 ; 33, 38 ; 37, 59 ; 60, 73 ; 76, 100 ; 102, 119 ; 120, 130 ; 131, 142 ; 143, 169 ; 170, 190......................................", "asr_text": " Hello and welcome, my name's Ryan. I'm also known as RM2KDev. Today we're going to be cooking Japanese Ramen, so let's get started. Firstly, we're going to add two cups of water to a pot. Then we're going to add two beef stock cubes. Now start a small fire and we're going to leave that pot to dissolve the beef stock. Get a larger fire going on another burner and we're going to heat up some olive oil in a pan. I'm using quite a lot of oil here because this is going to form the base of our sauce later. Now I'm going to season some beef by adding a lot of salt. Now this may look like a lot of salt but we're going to add extra here so that when we add the meat to our soup that's what will be the seasoning. And now I'm just going to add some pepper and again we're going to be adding extra pepper here. Now we're going to add that meat to the pan. I've sped this up so that you don't have to wait. And once your meat is ready we're just going to take that out of the pan and leave it to rest. Now to the oils remaining in the pan we're going to add half of an onion that we've diced, one tablespoon of garlic, half a teaspoon of ginger, and then chili to taste. I'm using about one teaspoon here. Now just give that all a good mix and we're going to brown the onions. And once your onions are looking brown like mine we're going to add some Japanese barbecue sauce. If you don't have Japanese barbecue sauce you can find it in the Asian section of your grocery. If you don't have any on hand you can just use soy sauce and add some chili and barbecue sauce to that. Now we're just going to mix that in and let that cook. Once it's mixed and hot we can take it off the heat and then move to putting our noodles into this stock that we created earlier. Now we can just leave our noodles and move on to cutting our beef. So just cut your beef into some thin slices like I'm doing here. I prefer my beef well done but it's totally up to you what rarity that you use. Now that all of our ingredients are ready we can begin serving. Place your soup and noodles into a bowl. Just careful not to splash them everywhere. Then go and bring that meat and place that on one side of the bowl. And add any of the juices that have formed from when we rested that meat back into the soup. Now get the garlic barbecue onion mixture that we created earlier and then spoon that on top of the beef. And finally I'm just going to add some spring onion to this. But here you would be able to add any sort of vegetables that you like or even an egg. And there we have it our ramen noodles are done. So if you enjoyed this video please click the like button. Also don't forget to subscribe to my YouTube channel and I appreciate all of your feedback. So go ahead and leave that in the section below. Thank you for watching, bye! ", "duration": 207.0, "segments": [[8, 14], [15, 23], [33, 38], [37, 59], [60, 73], [76, 100], [102, 119], [120, 130], [131, 142], [143, 169], [170, 190]], "seg_text": " ", "pure_cap": "add 2 cups of water to a pot. add beef stock cubes to the water. heat oil in another pan. add salt and black pepper. add meat to pan of oil and remove when cooked. add half of one onion garlic and ginger and chili to the pan. add japanese bbq sauce and mix well. put noodles into the stock. cut beef into thin slices. place soup and noodles into bowl and add meat slices. place the mixture and spring onions on top"}, {"image_id": "HLQ16akzeI8.mp4", "caption": " rinse the rice add vinegar and mix together put nori seaweed paper on the bamboo mat and lay rice down add avocado crab and cucumbers and roll the nori paper put rice on the nori sheet and sprinkle it with sesame seeds flip the nori sheet and add avocado crab and cucumber and roll the sheet cut the sushi rolls", "id": 442, "seg_prompt": "261 ; 25, 28 ; 38, 48 ; 62, 85 ; 89, 149 ; 170, 183 ; 183, 205 ; 215, 237......................................................", "asr_text": " The California sushi roll is one of the most basic rolls to make. Once you learn how to make this, the possibilities are endless. All you need to make California rolls is rice, seasoned vinegar, avocado, crab meat, cucumber, ginger, wasabi, roasted sesame seeds, soy sauce, water, and your seaweed wrappers or nori. First, you're going to rinse the rice in cold water until the water is completely clear and then go ahead and put the rice in the rice cooker. So after your rice is cooked, you're going to transfer it to a big bowl and season it with seasoned vinegar, two tablespoons, and just drizzle it over the rice. Now, using a flat spoon, you're just going to fold the rice into each other and then break up some of those big pieces. So as you're folding in your rice, you also want to fan it a little to bring it to a little bit above room temperature. Now that your rice is done, we're ready to make sushi rolls. You're going to need a bamboo mat. These can be easily found at your grocery store or a restaurant supply store. Now, grab a piece of your nori seaweed wrapper and put it shiny side down. Make sure you have a bowl of water close by to dip your fingers in so that the rice doesn't stick. You're going to need this. Now, get a little bit of rice and lay it on your sushi wrapper and start with just a couple tablespoons. You can always add more and slowly spread it out. And you're going to want to leave about an inch at the very top so that you can seal your roll at the very end. Now, we get to add all the yummy ingredients. I'm going to put two slices of avocado. Next, we're going to use crab. We're using imitation. This is the most popular way to make a California roll. And then a couple slices of these julienne hot house cucumbers. And then, almost like you're sealing an envelope, dip your finger into the water and use it to seal the top part of your roll. This is going to help the roll stay together. Now, when you're ready to roll your sushi roll, you want to start by grabbing the end of the seaweed wrapper closest to you and try to tuck all those ingredients in there. But use your mat to do all the work. So, make sure you're tucking under the last ingredient. Use your mat to slowly roll and kind of walk your fingers back as you're rolling. Once it's all the way rolled, kind of hold it, give it a little hug, make sure it's firm. And there's your California roll. When you set it aside, put it seam side down, and then this is going to help firm it up before we cut them. So, now that you've learned how to make a basic sushi roll, we're going to step it up a notch and do an inside out roll. So, using the same bamboo mat, I've just covered it with plastic wrap. Go ahead and grab your seaweed wrapper, shiny side down. And this time, you're actually going to put the rice all the way to the edge. And then we're going to sprinkle it with roasted sesame seeds. This gives that roll just a little bit of crunch and makes it look good, too. Very carefully, you're going to flip this over. And then creamy avocado, then your crab, and then just a couple strips of the cucumber. We're going to seal the top again with a little bit of water, just like you're sealing an envelope. And then you're going to roll it the same way. And then I actually like to sprinkle just a little bit more sesame seeds. All right, so now we're going to cut the sushi rolls. You want to make sure you have a really sharp knife. And you want to make sure that you let the knife do the work for you. Sometimes it's good to run water over your knife to kind of help it. So, try to get right in the middle. And then cut it right in half. And then these two end pieces one more time. And then these two. And you want to face them up. See how you can see that yummy crab, the creamy avocado, and the crunchy cucumber? Looks so good. And with the inside out roll, same technique. There you have it. The California sushi roll is delicious, decadent, and so fun to make. I think this would be really fun to do a girls' night in and have a sushi-making party. Thanks so much for watching. I'm Brandi, and I'll see you next time for another taste of YumSugar TV. ", "duration": 261.83, "segments": [[25, 28], [38, 48], [62, 85], [89, 149], [170, 183], [183, 205], [215, 237]], "seg_text": " ", "pure_cap": "rinse the rice. add vinegar and mix together. put nori seaweed paper on the bamboo mat and lay rice down. add avocado crab and cucumbers and roll the nori paper. put rice on the nori sheet and sprinkle it with sesame seeds. flip the nori sheet and add avocado crab and cucumber and roll the sheet. cut the sushi rolls"}, {"image_id": "QVIrvIjknv4.mp4", "caption": " cut 2 napa cabbages into 1 inch slices put one cup salt in a container and add 10 cups of hot water to it pour the salt water into the container with the chopped cabbage and let the cabbage soak for 2 hours mince one clove of garlic half onion and a piece of ginger chop some green onions and slice radish into thin strips mix chopped ingredients together add 4 tbsp of sugar 7 tbsp of fish sauce and quarter cup red chili pepper mix the ingredients together wash the cabbage and add the mixed vegetables to it mix all the ingredients together", "id": 443, "seg_prompt": "419 ; 24, 70 ; 70, 95 ; 95, 120 ; 120, 158 ; 158, 254 ; 254, 317 ; 317, 346 ; 346, 382 ; 382, 415.........................................", "asr_text": " Hey guys, so today I'm going to show you how to make kimchi. It's a pretty easy recipe. It just takes kind of a lot of cutting. I'll list the ingredients in the info box and so we'll get started. So the first thing you need is two napa cabbages. So here's one of them. And what you want to do is, you know, after you wash it, just cut it into force. So what I do is I actually just cut it in half. Cut it in half and then just cut it in half again. Okay, so then what you want to do is just make sure you cut off the hard part down here. You don't want to be eating that so make sure you just cut that off. Okay, and then all you need to do to cut these into pieces is just take your quarter and then just make little, eh, about one inch, one inch slices is good. I don't like that. Next thing you want to do is get one cup of salt and you're going to put this in a container with ten cups of hot water and you want to dissolve the salt. And basically what you're going to do is you're going to put this into all the cabbage you've cut up and you're going to soak it in salt water for about two hours. So I've got my ten cups of water in the salt, one cup of salt, all dissolved in here. And so what I'm going to do is just dump it into the cabbage. Basically what this is going to do is it's going to draw out all the water from the cabbage. So basically you're just going to let this sit for about two hours. Make sure during the two hours that you, you know, move the cabbage around. You want to make sure that everything gets mixed. Do that maybe like four times during the two hours. The next ingredient is one clove of garlic. So this is one clove of garlic all minced up. After this you want to take your half onion and mince that up as well. So again like the garlic, this is the half onion and it's all chopped up. So as you can see it's nice and chopped up. Okay so the next thing you want to do is basically take a piece of ginger, probably about, about this much. So about this much of ginger and mince this up as well. Next take eight stalks of green onions and basically just want to chop these up. So just going to chop these up into small little pieces. And the last solid ingredient is the radish. Usually, usually they're actually bigger but I just buy a smaller one that way I can throw the whole thing in there. So basically what you want to do is skin it first and then what I do is like cut it in half. It's kind of a crooked half but. So cut it in half first and what you want to do is you're going to make these into strips. So you want to cut them. Cut them into little chunks like this. I like that. Cut them up like that and then you can actually just stack them too if you want and try to make these strips pretty thin. Because we're going to be keeping these with the cabbage so you don't want them too ridiculously big. How about a strip like this? It's about a good size. So if you've cut up and chopped and minced all your ingredients, what you want to do is take a tablespoon and you want to do four tablespoons of sugar. So one and you want seven tablespoons of fish sauce. One, two and the final ingredient is of course the red chili pepper. It gives it its famous color. So the recipe actually calls for one and a quarter cups but my family's kind of weak sauce so we don't do anywhere near that. So I'm going to do about like a quarter of a cup. I need one more. Okay and also you can also just test it as well. So if it's not hot enough for you once you put all the kimchi and all the cabbage and all this stuff together you can just add more of the paste if you want. So basically you can just do what you're liking. So if you add all that stuff then of course you want to mix everything together. Okay and it should kind of be like a paste. So if it's not pasty you want to add a little bit more water to make it a little bit more pasty. And the final thing you want to do is take your kimchi, take the cabbage out of the container and wash it three times and what you want to do is just put it back into the huge container. And last thing you want to do is take your big paste that you made and of course dump that into the bowl as well into the big container. And then all you need to do is just mix it together. So the last thing you want to do is mix it all together. So I just use a plastic bag give a glove it'll work too and then just basically mix all this together. And of course if you want to ferment it what I would do is put it into pack it into jars really tightly so there's no air and then leave it room temperature overnight and then you can store it in the refrigerator. Or if you want just eat it right now it's ready to go. So I hope this tutorial helped you and happy cooking! ", "duration": 419.83, "segments": [[24, 70], [70, 95], [95, 120], [120, 158], [158, 254], [254, 317], [317, 346], [346, 382], [382, 415]], "seg_text": " ", "pure_cap": "cut 2 napa cabbages into 1 inch slices. put one cup salt in a container and add 10 cups of hot water to it. pour the salt water into the container with the chopped cabbage and let the cabbage soak for 2 hours. mince one clove of garlic half onion and a piece of ginger. chop some green onions and slice radish into thin strips. mix chopped ingredients together add 4 tbsp of sugar 7 tbsp of fish sauce and quarter cup red chili pepper. mix the ingredients together. wash the cabbage and add the mixed vegetables to it. mix all the ingredients together"}, {"image_id": "aDfyG7ABRKo.mp4", "caption": " add vodka to the pan add cream to the pan add marinara sauce to the pan add the pasta to the sauce", "id": 444, "seg_prompt": "126 ; 34, 42 ; 44, 50 ; 64, 74 ; 87, 98..................................................................", "asr_text": " A boy went back to Napoli, because he missed the scenery, the naked dances and the charming songs. What we're going to do here, we're going to do an order of the penne vodka that we do here at the restaurant. We have vodka, heavy cream, marinara sauce, and our pasta. What we're going to do is take our vodka. You want to heat up your pan a little bit. We're going to add the vodka. Once you put it in, instead of putting it right back on the fire, we'll flame up. We want to put it in, evaporate a little bit. After we do that, we'll add heavy cream. We'll let it reduce a little bit. Also, as an option, what you can do is you can add diced up pieces of ham, which we'll add when you add your vodka and your cream. We'll put some ham in it, and then we'll add the marinara sauce. Don't let our marinara sauce that we have made. Once you get it apart, we'll let it cook down a little bit so it starts to thicken it up. Then we'll take the pasta that we have, and we'll add it in. If you don't have to go to school, choose to make it with a pizza pan di\u00f1o, it's like a di\u00f1o. Can you put a little bit of doner where you cook and dip your head, mambo? Mambo is alliano. And there you go, plenty of vodka. ", "duration": 126.67, "segments": [[34, 42], [44, 50], [64, 74], [87, 98]], "seg_text": " ", "pure_cap": "add vodka to the pan. add cream to the pan. add marinara sauce to the pan. add the pasta to the sauce"}, {"image_id": "DmcV5DwthkI.mp4", "caption": " heat up the griddle add flour baking powder baking soda sugar and salt to a bowl and mix add milk and buttermilk and mix add melted butter and mix spray the griddle with non-stick spray pour the pancake batter onto the pan flip the pancake when bubbles form transfer to a plate after the other side cooks and drizzle with maple syrup", "id": 445, "seg_prompt": "186 ; 38, 41 ; 44, 74 ; 76, 97 ; 98, 114 ; 133, 138 ; 138, 153 ; 159, 167 ; 172, 180..................................................", "asr_text": "", "duration": 187.0, "segments": [[38, 41], [44, 74], [76, 97], [98, 114], [133, 138], [138, 153], [159, 167], [172, 180]], "seg_text": " ", "pure_cap": "heat up the griddle. add flour baking powder baking soda sugar and salt to a bowl and mix. add milk and buttermilk and mix. add melted butter and mix. spray the griddle with non-stick spray. pour the pancake batter onto the pan. flip the pancake when bubbles form. transfer to a plate after the other side cooks and drizzle with maple syrup"}, {"image_id": "zuDJIPoSl7o.mp4", "caption": " cut the fish into strips divide the fish into four portions arange the fish on a plate with shredded vegetables add garnish to the plate", "id": 446, "seg_prompt": "169 ; 17, 57 ; 78, 89 ; 100, 105 ; 147, 156..................................................................", "asr_text": "", "duration": 169.83, "segments": [[17, 57], [78, 89], [100, 105], [147, 156]], "seg_text": " ", "pure_cap": "cut the fish into strips. divide the fish into four portions. arange the fish on a plate with shredded vegetables. add garnish to the plate"}, {"image_id": "kTVcpmqpXJ8.mp4", "caption": " boil some udon noodles in a pot and drain the noodles boil a pot of chicken broth add chopped carrots peas and mushrooms dissolve some miso in the boiling broth add the udon noodles to the soup", "id": 447, "seg_prompt": "154 ; 48, 58 ; 80, 85 ; 85, 100 ; 102, 128 ; 132, 138..............................................................", "asr_text": " My version of fast food at home is Japanese udon noodle soup and you used udon noodles found in the Asian market in the refrigerated section. These are already cooked and this recipe is from cat kora. You'll need udon noodles or any type of noodles or dried pasta that you have, broth, miso paste and I used a combination of Japanese mushrooms, snow peas, carrots and green onions. So these are Japanese udon noodles. They're wheat based. They've got a great chew to them. I love that they're thick and I love the texture of them and these are already cooked. So you'll find these in the Asian refrigerated section. You can also find them dry as well but I like these because it just takes a few seconds in hot water to get them ready. I always recommend cooking your noodles or your pasta in a separate pot of hot water. Not your precious soup because as you can see it releases, cooking the noodles releases some starch and you don't want that in your broth. Okay this is miso paste. This particular one is shiramiso which is white miso and is the mildest of all miso. It's mild in terms of saltiness and intensity of flavor. This is the one that I always have in my refrigerator at home and it lasts for quite a while in It lasts for about six months in the fridge. Okay I've got some chicken broth already going in this pot. Add my vegetables, carrots. I have snow peas as well and you can use any type of vegetables you want. Just keep them very thinly sliced so they cook really quickly. There goes my snow peas and then I'm also going to add some Japanese mushrooms as well to this pot. You can use shiitake, you can use these are shimeji mushrooms but anything really works. Here's a trick to working with miso. You don't want to boil the miso so what I do is I ladle some hot soup into a bowl with the miso paste and then what I'm going to do is use a whisk and whisk until everything is kind of the miso paste is kind of melted in with the hot soup just like this. And then I'm going to take that and add it to the pot and notice that my heat is off. You don't really want to boil the miso because when you boil miso it just kind of gives it a gritty texture so this is a tip for you. Now I'm going to add the noodles in and just kind of swirl it around to let it heat up and my green onions and it's done. Start to finish less than 15 minutes and you've got a beautiful healthy warming udon miso ", "duration": 154.67, "segments": [[48, 58], [80, 85], [85, 100], [102, 128], [132, 138]], "seg_text": " ", "pure_cap": "boil some udon noodles in a pot and drain the noodles. boil a pot of chicken broth. add chopped carrots peas and mushrooms. dissolve some miso in the boiling broth. add the udon noodles to the soup"}, {"image_id": "6c7WtnF5XWg.mp4", "caption": " chop the potatoes add mustard seasoning butter and milk to the potatoes mash the potatoes place the sausages on top of the potatoes on a plate and add gravy", "id": 448, "seg_prompt": "280 ; 104, 126 ; 145, 163 ; 169, 214 ; 225, 240..................................................................", "asr_text": " Hello, this is Keef Cooks, I'm Keef, and today I'm going to show you how to make bangers and mache. When I told my wife I was going to make a video of how to make bangers and mache, she fell about laughing. She's like, everybody can do that, surely. But I don't think you can. You might not even know what it is, because a banger is a sausage, and apparently gets the name from the tendency of cheap sausages to explode with a bang when you cook them. And mache is mashed potato, so sausages and mashed potato. Very easy, very delicious. So ingredients, I've got six pork sausages, two medium-sized potatoes, some milk, a knob of butter, a pinch of salt, and a teaspoon of whole grain mustard. So that's the sausages, this is all for the potato. I've got the oven preheating to 210 Celsius, and I'm gonna slam the sausages in for 20 minutes, and then have a look and see how we're getting on. I've also got a pan of boiling salted water bubbling away for the potatoes. So just a word about the sausages, you want good quality ones from your butcher. I wouldn't recommend mass-produced ones, but don't go overboard and don't get anything too fancy, you know, leek and stilton or venison or whatever. Just good quality pork sausages. By the way, I'm doing this for two people, so it's three sausages per person. Now I want to peel the potatoes and chop them into chunks. Try and get your chunks as evenly sized as you can because then they'll cook more evenly, and that goes in the pan of boiling salted water until they're tender, which will probably take about 20 minutes or so. So the spuds needed an extra 10 minutes, I turned them over, and the reason I bake them rather than boil, right, and the reason I bake them rather than fry them is you get a harder, crunchier skin, which I find quite pleasant. Anyway, so spuds are also done. I've drained the water off. I'm going to add a teaspoon of mustard, a pinch of salt, a knob of butter, and some of the milk. Not all of it just yet, because we might not need it, and smash it. Now we're not aiming for a Michelin star pompeur\u00e9, because those things are disgusting, so don't use, please don't use a food processor to do this because you'll end up with glue. We don't want lumps, but we do want texture, so don't over mash it. Make sure you taste it, because, mmm, that's perfect. Mash without enough salt in is just horrible. I'd say it's mashed with too much salt, but this is just right. So let's put it all together. I've been making some onion gravy, and the recipe for that should be on the screen now. So here it is, a little pile of mash in a bowl, and three sausages piled up on top, and then we'll just pour in some gravy to form a moat around. Doesn't that look good? Let's dig in. Oh yeah, you can see why this is a classic, it's just fabulous. Have a go. ", "duration": 281.0, "segments": [[104, 126], [145, 163], [169, 214], [225, 240]], "seg_text": " ", "pure_cap": "chop the potatoes. add mustard seasoning butter and milk to the potatoes. mash the potatoes. place the sausages on top of the potatoes on a plate and add gravy"}, {"image_id": "WesunejhXFI.mp4", "caption": " add some olive oil in the pan and saute chopped onions and garlic add chopped tomatoes oregano sugar and chili pepper to the pan add half cup vodka and stir season the mixture with salt and pepper add the mussels in the mixture remove the mussels from the mixture and heavy cream to the mixture add the mussels to the mixture", "id": 449, "seg_prompt": "319 ; 44, 66 ; 76, 105 ; 108, 118 ; 121, 137 ; 164, 190 ; 190, 222 ; 232, 239......................................................", "asr_text": " Hi guys, it's me, I'm the Frugal Chef. I hope you're doing really well today. Why don't we make some mussels in a spicy tomato sauce, but we're going to use a vodka sauce, you know, like penne a la vodka sauce, for this kind of sorta. This is absolutely splendid, very easy to make. Let's make this. I'm going to cook this in my electric wok so that you can see what I'm doing better. Obviously you can make this in any scale that you want. So I'm going to add some olive oil. And I'm going to add a finely chopped onion. We want to cook this for a few minutes until it's nice and softened and translucent. I'm going to add four garlic cloves, which I minced. Cook that for a couple of minutes until you can smell it, one minute. I'm going to add 28 ounces of chopped tomatoes. These are actually whole tomatoes, I just chopped them. You can use crushed, you can use chopped, that's fine. I'm going to add some oregano, a teaspoon of sugar, always this is optional, and then I put half a teaspoon of chili pepper in here. I'm going to add half a cup of vodka. I'm going to lower the heat and let this cook for about seven minutes so all that alcohol evaporates. I'm going to season this with salt and pepper. Taste it and season it like you like. Now we're going to put the mussels in here. I'm going to be using green shell mussels, they already come in the half shell. So I'm going to put them in here, steam them for about three or four minutes and they're ready. If you're using whole mussels, you're going to have to wait until they all open, which should take about the same time. The ones that don't open, you get rid of. They're not okay. I'm going to cover this and I'm going to let this steam for four minutes max. You should do the same regardless of if you have the whole shell or not. These are done, so I'm going to fish them out and put them in a bowl. Now I'm going to add half a cup of cream. This is just heavy cream. We really don't want that to boil, we want it to just heat through. I'm going to taste this for salt. I'm going to return the mussels, heat them a little more and serve. I'm going to sprinkle a little bit of basil leaves that I chopped. You can serve this with pasa if you would like. I'm going to serve it as is with bread. Alright guys, this is beautiful, it's perfect, it's so delicious. Wow, now that's excellent. That sauce is nice and spicy, it's creamy, it's got all that tomato in it. That little chili, oh my god. And of course those mussels are nice and sweet. This is perfect, as I said, I'm going to just eat this with bread. I'm just going to sop my bread in the sauce. Excellent. Thank you for watching this video, I really appreciate it. I hope you liked it, if you didn't you give me a like. Thank you very much. If you share it, thank you, thank you. And if you haven't subbed, all you got to do is click right here and thank you for that. I will have this recipe on the website waiting for you guys to come and print it. In the meantime, eat well without going broke. I'm going to see you guys soon. ", "duration": 319.33, "segments": [[44, 66], [76, 105], [108, 118], [121, 137], [164, 190], [190, 222], [232, 239]], "seg_text": " ", "pure_cap": "add some olive oil in the pan and saute chopped onions and garlic. add chopped tomatoes oregano sugar and chili pepper to the pan. add half cup vodka and stir. season the mixture with salt and pepper. add the mussels in the mixture. remove the mussels from the mixture and heavy cream to the mixture. add the mussels to the mixture"}, {"image_id": "BK80fNF9ysI.mp4", "caption": " insert the skewer into the dogs combine some flour baking soda and baking powder add 1 tbsp of salt and add some sugar and yellow corn meal beat an egg and add it to the mixture and whisk to mix everything well transfer the batter to a tall glass and coat the dogs in it fry the dogs in a pan of oil serve the corn dogs with ketchup and mustard", "id": 450, "seg_prompt": "305 ; 51, 63 ; 76, 102 ; 111, 128 ; 129, 154 ; 166, 183 ; 186, 205 ; 238, 244......................................................", "asr_text": " Hi guys, welcome to Food for Foodies. I'm Rincey Pascha. Today I will show you guys how to make a corn dog. So, corn dog got popular since 1940s. So, let's take a look at our ingredients. So, we have our corn meal, corn meal, eggs, cay, baking soda, baking soda, milk, gnome, baking powder, sugar, and sauce. So, first we're going to use bamboo sticks. Just run straight from the bottom to the top. So, into our mixing bowl, we're going to add about half caps of all purpose flour, one fourth teaspoon of baking soda, and also a teaspoon of baking powder. And you're going to sift that together. And now we're going to add about a teaspoon of salt. And mix it well. And about one eighth cup of sugar and mix it well. And about half cups of yellow corn meal. So, at this point, you have to mix it really, really well. So, take time to mix it well. So, now it's really, really important to dry your hot dogs and transfer the batter into a tall glass. And also, I forgot to mention, you're going to need two quads of vegetable oil into a pan and have it about 350 degrees. So, we're going to cook this for about five to six minutes until it's golden brown. And this recipe makes about five corn dogs. So, yay, we are done. Stay for your corn dog right from your kitchen. So, I usually eat this corn dog with mustard and ketchup. I hope you guys like this video. Please like and subscribe. And also follow me on my Facebook. So, before we end this video, I have this little new thing that I want to show to you guys. So, I have about 17 to 16 countries' name in this picture. And at the end of the video, I will pick out my name of the countries, and I will make whatever countries' name, food, and the next video. So, for the next video, I'll make Japanese food. So, stay tuned. See you next time. ", "duration": 306.17, "segments": [[51, 63], [76, 102], [111, 128], [129, 154], [166, 183], [186, 205], [238, 244]], "seg_text": " ", "pure_cap": "insert the skewer into the dogs. combine some flour baking soda and baking powder. add 1 tbsp of salt and add some sugar and yellow corn meal. beat an egg and add it to the mixture and whisk to mix everything well. transfer the batter to a tall glass and coat the dogs in it. fry the dogs in a pan of oil. serve the corn dogs with ketchup and mustard"}, {"image_id": "o25fLmZsWzw.mp4", "caption": " heat a pan and add olive oil then add onions and 4 cloves of chopped garlic add 11/2 lbs ground grass feet beef and salt it add 21/2 tsp cumin powder and 11/2 tsp coriander powder and 11/2 tsp chili powder and mix it well take 2 avocados scoop them add in a bowl add 1 lime and add some salt and pepper mash it spread some avocado mix on lettuce leaf also take cooked beef and spread on it add some cilantro tomatoes cabbage and lime juice", "id": 451, "seg_prompt": "516 ; 105, 145 ; 182, 208 ; 210, 235 ; 245, 398 ; 400, 420 ; 422, 488.......................................................", "asr_text": " Hey everybody, it's Dr. Mark Hyman, welcome to my kitchen, and we're going to make dinner. I love to make food at home. It's the best thing you can do. Real food, real ingredients, at home with your friends and family. There's nothing better. And it's not that hard. This is a simple, spicy beef taco with guacamole, simple to do for my eat fat, get thin cookbook. We have grass-fed beef. One who's only the best quality animal protein, not feedlot beef, but grass-fed, no hormones, It's got more omega-3 fats, more antioxidants, better for you, and tastes better. A little more expensive, but worth it. And we have olive oil, extra virgin olive oil, only by the best, because it's full of polyphenols, antioxidants, it actually protects against heart disease, it's so much, and it's And then spices, spices are critical. Spices have all sorts of antioxidants and anti-inflammatory compounds, they're petrochemicals with all sorts of powerful thing in compounds. So we've got chili here, coriander, cumin, this makes a great beef taco, but it's also really good for you. We've got black pepper, and we have sea salt, and we have some just delicious vegetables. We have tomatoes and onions and garlic, which, and also it's a beneficial properties of diet. Cilantro, which is a great detoxifier and antioxidant. Red cabbage, which is more phytonutrients, is also a great detoxifier. And of course, avocados, my favorite, full of monounsaturated fats, which are good for And limes for the guacamole, and making tastes good, and there's also good nutrients in there. So this is all medicine, all good stuff, and great for you. So here we go, we're going to start. And by the way, you know, I get a lot of my staples at a place called Thrive Market, which is a fantastic online market. It's a discount market where you can get all the best quality, whole, fresh, real foods for 25 to 50% off the retail price. I'll ship it directly to your door so I get all my staples, nuts, seeds, spices, salt, pepper, and all the ingredients I use for cooking really come from there. And it's great. I encourage you to check it out. Okay, so let's get started. We heat up the pan, and we're going to start with olive oil. You can measure it out. I don't usually worry about measuring too much. I use, you know, this is kind of my ballpark, cook the pan a little bit, a couple of tablespoons or so of olive oil. And you don't want to heat olive oil too hot because it can go bad. It can actually go rancid and get damaged. You want to just heat it up gently, add the pan just on a gentle heat and not super hot. And throw the garlic and the onions and let it cook down for a bit. And then we put in the beef and the spices, delicious and amazing. You know, cooking is one of those essential, simple tasks that we have to learn how to If we don't learn how to cook, we can't beat our bodies. It's so simple. It's so essential. You get to play with your food. I love to play with my food. And you get to smell these awesome smells of garlic, onions and olive oils are my favorite So once the onions and garlic cook down a little bit, you grab the ground beef and grass head, of course, and you just kind of put it in here and then smoosh it up. Make sure it's all smushed up. Sometimes you can use your hands. I sometimes use my hands when I cook to play with my food. It's kind of fun. You don't want to be touching anybody else after you've touched raw meat. So that's not a good idea. You're in trouble for that. But you just want to chunk it all up into nice little chunks and don't burn yourself. And let it cook down. And you put the spices in. All the spices I pre-measured. We've got cumin, coriander and chili all together. And then we sprinkle that all in here. And that's it. And then we sprinkle that all in here. So we're just letting the beef tacos cook up a little bit. And then we're going to make guacamole. Now I wash my hands in between and I wash the balls, so don't worry. We are going to make guacamole. Now people think, oh guacamole is so hard. How am I going to make guacamole? But it's actually pretty easy. All you need is avocados, a little bit of lime, salt and pepper, and that's it. And here's my secret way of cutting the avocado. It's great you don't cut your hands. And then you take the pit and you can just notch it with a knife like this. A little trick pops right out. You don't have to make a mess. And then you basically just scoop out the guacamole avocado into a bowl. Just scoop right out and put all in that bowl. I like to make a couple of avocados worth. And avocados are just full of powerful any disease compounds that are so delicious and so rich and so creamy. And you can use it in all sorts of things. You can use it in smoothies. You can use it in soups. You can make ice cream out of it. It's an awesome food. And then we take some limes and we slice them up actually for the condiment. So we have a little bit of limes here for afterwards. So we can sprinkle them on our taco. And then we want to take some lime and actually put it in the guacamole. And I have my favorite little can tool here. People use all these fancy machines. But this is a simple squeezer for lemons or limes. I love it. And you squeeze it all in there. And you squeeze the other one. And we've got two lime juices in there. And super easy. A little bit of salt. A little bit of pepper. And voila, you've got guacamole. And then you just mush it. You need a fork. You can get a potato masher. But it's pretty easy. You just sort of chop it up, mush it up. And it takes a minute. And it's all while the beef taco's cooking. So you kind of maximize your time. And you have everything ready when the tacos are done. And in about three minutes we're going to have a taco. So it's quick. It doesn't take a long time. And it actually is so delicious and so good for you. And you get all the good quality fats from the olive oil. From the guacamole. And from the grass-fed beef. Which, you know, interesting. Has farmer omega-3 fats then you'd imagine. Because they eat grass. And that's where actually wild animals get all their omega-3s. It's from eating wild plants. And, you know, feedlot beef has no omega-3s. And feedlot beef has way more omega-6s, which are inflammatory and are problematic. So here you go. You got your guacamole. And then you actually spread it on the leaves. And the way we make the tacos is we don't use flour tacos or corn tacos. We want to reduce our grains as part of the Eat Fat Get Pin program. We just take a little bit and we sort of spread it on here like a basic sort of creamy kind of filling for the taco. On the lettuce wraps. I like these a lot. But you don't have to use so much. And, you know, we pretty much have our tacos done. That's so simple. And we're going to take the beef, which is done. It's delicious ground beef. And we just put it in here. And there we go. Oh, it's yummy stuff. And here we go. And then we just put a little bit of the ground beef inside the taco. So here we go. And a little bit in here. And you've got a lot of tacos that feed your whole family. And you can kind of wrap it up at the end. And you get to just eat it like a taco. And then we take a little cilantro. We put it on. A few tomatoes. And see how easy it is to cook. It's not that hard. Even a doctor can do it. And then you take a little lime and spritz it on. And voila, you got your tacos. How easy is that? And everybody's happy. Your family, your kids happy. They love it. And it's easy to make. And it's good for you. So I encourage you to get in your kitchens. Take back your kitchens. Take back your homes. Eat real food. And use ingredients that you know and love. And get some places that are great like Fried Market. So have a great time cooking. Enjoy your kitchen. Enjoy your family. And eat up. ", "duration": 517.0, "segments": [[105, 145], [182, 208], [210, 235], [245, 398], [400, 420], [422, 488]], "seg_text": " ", "pure_cap": "heat a pan and add olive oil then add onions and 4 cloves of chopped garlic. add 11/2 lbs ground grass feet beef and salt it. add 21/2 tsp cumin powder and 11/2 tsp coriander powder and 11/2 tsp chili powder and mix it well. take 2 avocados scoop them add in a bowl add 1 lime and add some salt and pepper mash it. spread some avocado mix on lettuce leaf. also take cooked beef and spread on it add some cilantro tomatoes cabbage and lime juice"}, {"image_id": "0O4bxhpFX9o.mp4", "caption": " place the bacon slices on a baking pan and cook them in an oven cut the tomatoes into thin slices toast the bread slices in the toaster spread mayonnaise on the bread and place bacon slices lettuce and tomato slices on top top the sandwich with bread", "id": 452, "seg_prompt": "311 ; 41, 54 ; 84, 122 ; 130, 135 ; 147, 190 ; 192, 195..............................................................", "asr_text": " What's going on everybody? I'm here with Emmy made in Japan. I'm super excited today We're gonna be doing a collaboration video. We're gonna make an American classic BLT Just basically my favorite sandwich I'm very passionate about I make my BLT very I guess I don't know very specific to me. It's really easy. That's kind of good very simple way of making a BLT So I'm very excited to make it. She's gonna be doing some of her home fries. It's gonna be awesome very fresh Everything's fresh and we're do a little collaboration video and hope you guys enjoy I'll be linking her so you can click on her face. You want to go subscribe check her out I'll be also linking her at the end of the video and probably in the description box So please check her out. So let's get in the kitchen and make an American classic BLT sandwich or any sort of assembled item like a sandwich. Yeah, my biggest thing is having Everything equally distributed. Okay, because I hate a sandwich we bite in one everything falls out Sometimes that's just bound to happen because of mayonnaise or mustard the kind of it's tend to make it a little slippery Which is kind of funny, but I like Thinly sized tomatoes just so I can you know, it's like three slices and three slices two pieces of lettuce You know six pieces of bacon or however many pieces and just evenly line it up. So how thin is thin then? Okay, let me just give you. Yeah, give me a little always make your especially cutting tomatoes Sharp knives. Oh, it's really super important. Totally Take that top off. I Mean that's not too thin is it? That's pretty thin. Is it? Yeah. Yeah. Yeah You know not crazy But thin enough to where you can stack it and not have like these huge chunky crazy tomatoes, right? I guess you cut that up. Yeah, definitely Just probably just that tomato and maybe one just for safety. Okay, and I'll wash the lettuce Once you have all your ingredients Basically, all you have to do is get a little assembly line going with your cooked bacon Lettuce and tomato and your toasted bread with a little bit of mayo Once you're done with all that all you have to do is stack it all together and make a beautiful BLT So there you guys have it a beautiful balanced BLT that in every bite you have the perfect amount of bacon lettuce and tomato Please go check out Emmys channel for the home fries recipe and I'll see you guys next time I'm so ready to like dig into this Right. So this is this is awesome. Let me cut these though. Yeah This is a perfect Perfect perfect lunch. I love this Big like almost like steak cut fries That's so much fun Emmy this was such a cool collaboration, I'm so excited I have a chance to do this love the fries I think we devoured most of it. I think it looks great. Hopefully you enjoyed my BLT So if you guys enjoyed this video, please go subscribe to Emmys channel, she's so awesome She has a mate. She tastes food like a mad person. She loves food and I love people who love food So please go check out. She's an amazing channel and please subscribe I'll probably annotate your face somehow around here or somewhere around here. So please go check it out. Also. Thank you so much for Tastemade This is a this is an awesome set we get to film in Just super excited. I've never actually had the chance to film like a professional set like this So thank you so much to Tastemade if you guys enjoyed this video Please subscribe thumbs up and I'll see you guys in my next video. Bye guys ", "duration": 312.0, "segments": [[41, 54], [84, 122], [130, 135], [147, 190], [192, 195]], "seg_text": " ", "pure_cap": "place the bacon slices on a baking pan and cook them in an oven. cut the tomatoes into thin slices. toast the bread slices in the toaster. spread mayonnaise on the bread and place bacon slices lettuce and tomato slices on top. top the sandwich with bread"}, {"image_id": "HxehEvClhQI.mp4", "caption": " add onion and green bell pepper add red pepper flakes and garlic powder add pepper salt and paprika and mix add diced tomatoes red wine and beef broth and stir pour the goulash on the noodles", "id": 453, "seg_prompt": "230 ; 33, 39 ; 59, 75 ; 82, 113 ; 117, 157 ; 182, 191..............................................................", "asr_text": " Hi, it's Heather here at Lake Geneva Country Meats and today I'm going to show you one of my all time favorite meals and that's goulash. My grandmother and my mother both make it and it's absolutely delicious so today I'm going to share the recipe with you. So I have right here is beef tenderloin tips and I just have them sauteing a little bit You want to make sure your pan is nice and hot as you can see down at the bottom and we're going to add one onion and one green pepper and we're just going to add that. We're just going to saute these for like another minute or so. You just want to get them a little bit soft. So what we're going to do next is we're going to season. I have red pepper flakes, probably going to have about a half a teaspoon or if you like it a little bit more spicier then you can add a little bit more. We have a little bit of garlic powder and we're going to add probably about a teaspoon, teaspoon and a half of that. I usually just go by if I cover the entire pan full of the spice then that's good. So then we have our pepper, of course, about another teaspoon and a half, salt, teaspoon, teaspoon and a half and the paprika, again probably about a teaspoon or so, maybe a little And then we're just going to mix that in. Once you have that mixed in, then we're going to add our diced tomatoes, I have about like 16 ounces or so. You want to have the juice in with it also and then we're going to have our red wine. I'm going to add like a half a cup or so of that. And then I have four cups of beef broth. Can just use water and then add two tablespoons or two cubes of beef bouillon if you'd like. Alright now that we have everything together, I'm going to put a lid on this and I'm going to let it go for probably about two, two and a half hours and then we'll come back and check on it. Alright we've been having it simmer now for about two and a half hours so let's take a look and it looks perfect. It's nice and tender and then you have a little bit of juice left. If you had a little bit more you could take a little bit of cornstarch and thicken it up if you'd like. But I'm just going to leave it how it is and now I have some noodles that are already cooked and I'm just going to put that right over top and a little bit more. It's all set and ready to go. Now for the best part, to taste it. Just get a nice piece, delicious. One of my favorite meals, it's very easy to make so stop on in at Lake Geneva Country Meats and pick up these items and enjoy this recipe at home. ", "duration": 230.5, "segments": [[33, 39], [59, 75], [82, 113], [117, 157], [182, 191]], "seg_text": " ", "pure_cap": "add onion and green bell pepper. add red pepper flakes and garlic powder. add pepper salt and paprika and mix. add diced tomatoes red wine and beef broth and stir. pour the goulash on the noodles"}, {"image_id": "Njhy1XmKRiQ.mp4", "caption": " heat oil in a wok add an egg and scramble it add chopped onions bell pepper and bean sprouts to it and lightly stir add cooked shrimps and chicken breast pieces add the rice noodles to the boiling water strain the water from noodles and add them to the other ingredients add curry powder light soy sauce oyster sauce and toss the noodles add chopped chili and mix plate the noodles with lettuce leaves and shredded carrots", "id": 454, "seg_prompt": "197 ; 28, 45 ; 47, 53 ; 54, 58 ; 59, 61 ; 70, 82 ; 87, 136 ; 137, 139 ; 155, 178..................................................", "asr_text": " We have one egg, some last shrimp, chicken breast, rice noodle, the vegetable we have, minced brown pepper, onion, curry powder, iced sauce and lysized sauce. We are going to put the ham on it. Let's grab all the eggs. The vegetables are all here. Please close it. We need to warm up the rice steak in the boiling water. Only take about 30 seconds. Drink the water. Now we can put a lot of spices in there. One teaspoon of curry powder. Found the stir fry. Do you like the spicy? Do you want a little bit of chili there? Thank you very much for watching. Please like, comment and subscribe. ", "duration": 197.5, "segments": [[28, 45], [47, 53], [54, 58], [59, 61], [70, 82], [87, 136], [137, 139], [155, 178]], "seg_text": " ", "pure_cap": "heat oil in a wok add an egg and scramble it. add chopped onions bell pepper and bean sprouts to it and lightly stir. add cooked shrimps and chicken breast pieces. add the rice noodles to the boiling water. strain the water from noodles and add them to the other ingredients. add curry powder light soy sauce oyster sauce and toss the noodles. add chopped chili and mix. plate the noodles with lettuce leaves and shredded carrots"}, {"image_id": "vPmMb42q16g.mp4", "caption": " bring a pot of salted water to a boil cook the pasta in the boiling water mix the pasta with tomatos cheese salami and pepperoni add bell pepper black olives and peppers to the salad pour on italian dressing and toss", "id": 455, "seg_prompt": "122 ; 27, 31 ; 31, 35 ; 49, 64 ; 64, 86 ; 86, 98..............................................................", "asr_text": " This recipe for awesome pasta salad comes from all recipes member Earlons who writes, it's a very easy side dish for a picnic or dinner. Member Key Scarry writes, yum, there is so much flavor with all the meats and cheeses in this pasta salad. Bring a large pot of lightly salted water to a boil. Add a pound of fusilli pasta. Several all recipes members suggest using tricolor fusilli to add more color. Cook it for eight to ten minutes or until it's al dente. Drain it and rinse it with cold water. In a large bowl, combine the pasta with three cups of halved cherry tomatoes. Half a pound of cubed provolone cheese. Half a pound of cubed salami. A quarter of a pound of sliced and halved pepperoni. Next, add one large green bell pepper cut into one inch pieces. For variety, use any color pepper that you like. Then add a 10 ounce can of drained sliced and pitted black olives and one four ounce jar of drained pimentos. Stir it gently to combine. Pour in one eight ounce bottle of Italian salad dressing and toss it to coat. Refrigerate it for an hour or two for the flavors to develop. All recipes member Fran Hurlbut writes, this recipe for awesome pasta salad really was awesome and the recipe made enough for a small army. It would be good to make if you were going to a cookout or gathering or having a party. It tastes better the next day. ", "duration": 122.5, "segments": [[27, 31], [31, 35], [49, 64], [64, 86], [86, 98]], "seg_text": " ", "pure_cap": "bring a pot of salted water to a boil. cook the pasta in the boiling water. mix the pasta with tomatos cheese salami and pepperoni. add bell pepper black olives and peppers to the salad. pour on italian dressing and toss"}, {"image_id": "_Nmu6ezDy-M.mp4", "caption": " add some garlic in the pan add pasta and salt to boiling water add tomatoes to the pan add a little vodka in the pan add a little pasta water from the pot to the pan add a little cream to the sauce in the pan transfer the pasta to the sauce", "id": 456, "seg_prompt": "244 ; 50, 51 ; 54, 61 ; 76, 78 ; 87, 88 ; 95, 97 ; 118, 120 ; 174, 188......................................................", "asr_text": " Hi, I'm John Colletta. I'm the executive chef and managing partner of Cortino Ristorante, who's located on the corner of Ontario and State here in Chicago, Illinois. I've also got a pasta cookbook that's called 250 True Italian Pasta Dishes, which hopefully you get the opportunity to experience and give me some feedback as to what we've prepared Today, we're going to make an authentic pena la vodka, and we're going to start off by using some extra virgin olive oil, some garlic cloves, and we're just going to get the flavors into the olive oil. We're going to add some diced tomatoes, some canned peeled tomatoes, a little bit of cream, and then we're going to add the pena at the end and some basil, and it's going to be amazing. Come over with me to the stove. Okay, we've added some oil, now we're going to add some garlic, we're going to get that We've got some boiling water, we're going to add the pena. That's about three-quarters of a pound, and we're going to add about an ounce and a half of salt, and we're going to ... Now, we're getting all the flavors from the garlic into the olive oil, and that's going to take us a moment. Now, once we've got all of the flavors out of the garlic, now we add the diced tomatoes and a little bit of vodka. Now we're going to take a little bit of the pasta water, and we're going to let that simmer. We're going to check the pasta in just a moment to make sure that it's at the al dente stage. It's got another two minutes to go, and when it's firm, that's when we want to remove it. It's a little bit too hard right now, and you can see all the flavors coming together Now, we're going to add a little bit of cream ever so gently. We're going to bring these ... Now, this was a dish that happened to be created in Rome. Where the vodka came from, nobody knows, but we know this much. It's a lot of fun to cook, and it's certainly a lot of fun to eat also. Now, we're going to get all these flavors working, and this takes about a good 20 minutes, but it's worth the time. The wider the pan, the faster the cooking, so we want to make sure that we've got all these flavors working together, and we'll lower the heat now. We want to get it to a medium flame, and we want to time the cooking of the pasta and the finishing of the sauce. Once we can get that together, we're ready for an incredible penne a la vodka. We're going to add the al dente penne. Here we go. Now, as you can see, the penne have been cooked al dente. There is enough sauce to coat the penne. The flavors from the penne, from the vodka, and the tomatoes have been transferred to the pasta, and this is going to be roughly about a three ounce portion of pasta, which I believe to be an adequate amount. We're going to add some granda padano, nicely grated, and a couple of sprigs of torn basil, and we have a very simple and delicious penne a la vodka. Thank you for giving me the opportunity to bring these great preparations to you. I can be contacted for any feedback at www.quartinochicago.com. I'd love to hear from you and get your experience. ", "duration": 244.5, "segments": [[50, 51], [54, 61], [76, 78], [87, 88], [95, 97], [118, 120], [174, 188]], "seg_text": " ", "pure_cap": "add some garlic in the pan. add pasta and salt to boiling water. add tomatoes to the pan. add a little vodka in the pan. add a little pasta water from the pot to the pan. add a little cream to the sauce in the pan. transfer the pasta to the sauce"}, {"image_id": "t6PFNTZdkwo.mp4", "caption": " rub the pork with pepper and salt cook the pork in the pan pour saki and water into the pan remove the pork from the pan pour the broth into a pot remove the fat from the pot peel the eggs and place them in the pot place the pork fat in the pan add garlic paste and leeks to the pot add ground meat to the pan pour the broth into the pan mix the miso with the chicken and broth add noodles bean sprouts eggs bamboo pork and leeks to the soup", "id": 457, "seg_prompt": "437 ; 10, 30 ; 34, 77 ; 83, 107 ; 157, 164 ; 164, 168 ; 185, 195 ; 211, 225 ; 246, 252 ; 252, 261 ; 275, 282 ; 289, 299 ; 360, 377 ; 377, 416..........................", "asr_text": " This side, huh? No, this side. Brown to that. And all the time, all the time to bake. This is okay. Yeah, same river. Please wait two hours. On medium-high heat. On medium actually. Medium, high heat. Keep turning down. Uh, this is very soft. Uh, uses this. This is bode. Add this soup. This soup is very strong. Add the soup. And the soup. Add the soup. But this miso is many type miso mix. Add the soup. ", "duration": 437.17, "segments": [[10, 30], [34, 77], [83, 107], [157, 164], [164, 168], [185, 195], [211, 225], [246, 252], [252, 261], [275, 282], [289, 299], [360, 377], [377, 416]], "seg_text": " ", "pure_cap": "rub the pork with pepper and salt. cook the pork in the pan. pour saki and water into the pan. remove the pork from the pan. pour the broth into a pot. remove the fat from the pot. peel the eggs and place them in the pot. place the pork fat in the pan. add garlic paste and leeks to the pot. add ground meat to the pan. pour the broth into the pan. mix the miso with the chicken and broth. add noodles bean sprouts eggs bamboo pork and leeks to the soup"}, {"image_id": "U8Mb5cr7JDQ.mp4", "caption": " remove the outer leaves and the stem of a cabbage weigh the cabbage and prepare salt of 2% of its weight cut the cabbage into slices add the salt to the cabbage in a large bowl and massage the cabbage place the cabbage to a jar and press it firmly to the bottom instead of cutting cabbage you can also use a grinder to process the cabbage seal the jar and put it in room temperature for 3 days add some water to the jar to seal and put in a cool place", "id": 458, "seg_prompt": "277 ; 33, 50 ; 53, 70 ; 71, 90 ; 93, 107 ; 114, 142 ; 150, 187 ; 230, 238 ; 257, 263..................................................", "asr_text": " sauerkraut is a bit underappreciated I think in my family but I like it so I keep making it and I use it for con as a condiment for meat and as a as to put it on some spread or in some salad or so fried up in some bacon fat and I really like it I even like it raw and on hot dogs now this is all you need to make sauerkraut cabbage salt and some jas to ferment after ready the cabbage take off the outer leaves if they have any problems take off this stem or the stop I cut a square like or a triangle like this then I can just review remove the stock in the middle and I have to measure it this is about 900 grams and I have to divide that with 50 and then I have the amount of salt that I need that is 2% of the weight of the cabbage has to be salt this is 18 grams so this is the salt I need for this half cabbage head then I cut it out in a as thin slices as I absolutely possibly can I make sure to follow the curvature of the cabbage then I end up with a bowl like this I add the salt then I have to break down the cabbage to force out some water because it has to line in a water to to make the fermentation take place and see now it's very soft and very wet and it's that's exactly how it should be and so I fill up the fermentation jar we have to put as much in as we possibly can and then we have to press it down because the cabbage has to be covered in water to to be able to ferment otherwise it'll simply rot we press it down hard and see I fill up the jar completely and now it takes up only half the space the other way to do it if you don't want to cut all that cabbage by hand or do the the crushing of the the cabbage is to use a machine and I use the the cutter like this this is about the same stage where whether it was with the knife when I did it the manual way but instead of crossing it with my hands I'll make a finer cabbage if I cut it again I will force out a lot of liquid so the fermentation can take place and as you can see this is a finer structure and but my hands are already wet by this so this is fine you don't have to cross that add the salt and then mix it around well into the glass with that to the fermentation jar and this is just a plain glass jar it doesn't have to be anything fancy as long as it can become airtight you don't want any air down down in with the cabbage so it has to ferment for at least three days at room temperature the longer it ferments the more sour it'll be this is after about a day where I check up on it make sure I see see you can see there's a lot of water has been forced out of the cabbage due to the salt and the crushing and if there's not enough water to cover it you can add a little bit not too much because the salt level is important for the fermentation and then you should just leave it on a cool place until you want to eat it so enjoy and you can find the list of ingredients and the recipe ", "duration": 277.67, "segments": [[33, 50], [53, 70], [71, 90], [93, 107], [114, 142], [150, 187], [230, 238], [257, 263]], "seg_text": " ", "pure_cap": "remove the outer leaves and the stem of a cabbage. weigh the cabbage and prepare salt of 2% of its weight. cut the cabbage into slices. add the salt to the cabbage in a large bowl and massage the cabbage. place the cabbage to a jar and press it firmly to the bottom. instead of cutting cabbage you can also use a grinder to process the cabbage. seal the jar and put it in room temperature for 3 days. add some water to the jar to seal and put in a cool place"}, {"image_id": "U5Eyu9IyG-I.mp4", "caption": " chop garlic cloves and rosemary leaves add the garlic to the bowl with chicken breast add orange zest and lemon zest to the bowl add orange and lemon juice add black pepper salt olive oil and honey stir the mix skew onions and chicken add oil to the frying pan and fry the skewers", "id": 459, "seg_prompt": "556 ; 171, 178 ; 182, 187 ; 194, 220 ; 230, 235 ; 240, 272 ; 275, 305 ; 380, 416 ; 443, 487..............................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, before the summer runs away from us, I figured I'd have to share with you my recipe for my chicken kabobs. I make these very often in the hot summer months and this is really the recipe that I get from my mother and it's pretty much identical to the way she makes it, yeah, except I've got one additional ingredient that I'll talk about in a minute. You'll need some chicken breasts and these are about six ounce chicken breasts that I've cut into about two inch pieces, you want to make sure that they're all relatively the same size, boldness and skinless. I'm going to lemon and an orange which is my addition and then I've got some rosemary, some garlic, salt and pepper, olive oil and just a teeny, teeny, teeny, tiny bit of honey, I was going to say banana, I don't know where I'm going to get banana from, tiny bit of honey, really a couple of teaspoons, that's it. But what the honey does, it's caramelized, it gives almost like a sweet caramelization to the chicken and it balances this tart lemon with the sort of really, really sharp garlic. It's a, you know, marriage made in heaven. I like to add a tiny bit of orange to this only because if I had a mayo or lemon, I wouldn't. In fact, if you're going to use a mayo or lemon for this recipe, don't use the orange but because I don't have a mayo or lemon which is really a mixture between a tangerine and a lemon, I'm going to use a little bit of zest and a little bit of juice of the orange just to kind of make my own mixture. I just feel like it. So anyway, let's get started. I've got some garlic and I've got some rosemary. I'm going to first of all get rid of the skins and then I'm going to pile my rosemary leaves. Now rosemary is really strong so if you're not a fan, I would say substitute something like parsley which is mild or you could use thyme which goes really well with the lemon and garlic as well. But rosemary, garlic, very traditional, very Italian, very what I'm used to. So that's what I'm using. I'm going to just take, oops, a little skin, there we go, I'm going to take my rosemary, I'm just going to strip the leaves right off the stem. I don't want the stem. The stem is really tough. However, when I was a child and rosemary grows in Italy like you wouldn't believe, like on the side of the road, the rosemary stalks are super thick and they were super long that my grandma, my aunts, my mom, when we would have them on hand, they would use the stalk as the actual piece, you know, as your actual skewer for your kebabs so that you've got that flavor as it's amazing. Unfortunately this little rinky dinky thing isn't going to work for me. But if you've got some really sort of sturdy pieces of rosemary, do that. I'm going to take these and I'm just going to give everything a really good chop altogether. That looks really, really good. I'm going to grill these indoor today, only because it's not very good weather, and therefore it would look really dark and cloudy if we were outside. But if you are doing this outside, it's fantastic. I'm going to bring this closer to me, a little bit of orange, that's not a whole lot because remember we're trying to get a familiar taste from the mayo lemon, so a little bit of orange, a lot of lemon. It really kind of, you're making your own concoction. The Italian mayo lemons are unbelievable and I just get so angry that my supermarket doesn't I mean, come on! All right, that's good enough and I don't want to put too much, and then I'm just going to squeeze a little bit of lemon juice and orange juice, probably half of an orange and half of a lemon. I'm just going to get a little makhine. All right, let's salt and pepper this really well. I like my, you know what I've done is I've taken my pepper mill grinder, whatever it's called, and I've just changed the setting so my black pepper is a bit more coarse and I've been really digging it. I didn't even know I could do that, but apparently you learn something new every day. Just a little bit of olive oil, not too much, just a couple tablespoons, we'll do the trick. For some reason, it's coming out super slow and just a small amount of honey. That is it. What was that, like a teaspoon and a half? That will make a difference. Just trust me on this. I'm going to give everything a really good stir and then I'm going to cover this and pop it in the fridge for about a half hour or so, maybe a little bit more, and the honey also really helps thicken the juices, like the lemon juice and the orange juice, and therefore it really coats the chicken well, which is a really good thing. Stir it really well, cover this with plastic wrap and in the fridge it goes and then it will be time to grill these up. My chicken was in the fridge for about 45 minutes, you want to make sure you don't want to go too long, otherwise the lemon juice is actually going to start cooking the chicken and it will break it down, the acid is going to break it down and you don't want that. So 45 minutes it will do the trick, I took it out of the fridge about five minutes ago because I don't want to put something super, you know, super cold chicken on a hot grill pan, it's going to seize up and become really tough. Now what I have here is some red onion, it's cut about same size as the chicken, now red onion is something else my mother always, always, always has on her kebabs or kebabs or spaghetti or bruschets, however you call them, she sometimes also likes to add zucchini and peppers, but since I'm making a roasted vegetable and spaghetti with dinner to go along with this, I'm not going to add them here, but you can, absolutely. One of my skewers, I always like to use like the metal ones, two reasons, one, I always have them on hand because I wash them from the back of my drawer, two, when you're cooking kebabs and you cook them on a metal skewer, the heat is actually going to hit the metal and it's going to cook the chicken from the inside out. So it's actually doing two things, it's helping you cook the chicken faster and more evenly and it's also, you know, you clean it, it's friendly, it's good to go, so there you go. Now you can do this in whatever particular way you want, I always start with a couple pieces of onion and I don't go all the way, I leave about two inches here, then you take a couple pieces of chicken and as you can see they're all about the same size and depending on how many pieces of chicken you put on your skewer, you're going to get more or less kebabs. So with that and then some more onion and then just a couple more pieces of chicken and then finish it off with the onion, that's how I do it anyway. You don't have to do it that way but it's just what works really well for me and that's how I've always done it, so if it ain't broke don't fix it. I've got all my chicken here skewered up, I've got about six out of my mixture which is about right, usually I've got about six out of them, if again if I was putting less chicken on you'd get probably eight but then this is the skewer and then back this much of chicken on it. Anyways, I've got my grilled pan preheating, I have it over about medium heat, I don't want to put it too high because it will develop too much color before the chicken gets a chance So medium heat usually works perfect for me, I'm going to drizzle just a little tiny bit of olive oil on it, just so that nothing kind of sticks and develops the color, then I'm just going to take each one and get it on there. Alright, I'm going to let these cook for about two to three minutes on all four sizes, I'm going to just turn them from each side until they're all evenly colored and it's cooked all the way through. I'll show you what they look like when they're done, just make sure you keep an eye on the heat, you want it to be medium, you don't want it to be too hot, I actually just turned mine down a little bit so it's in between medium and medium low, it's still going to develop color and you just want to make sure that it all cooks really well. So let's go and I'll show you what they look like when they're done. My kebabs were on the grill for about three minutes on all four sides, so total will take about twelve minutes for the whole batch, if you have to make sure you get your heat on the perfect setting, mine is medium, it's got gorgeous color, did not burn. I'm trying them, that honey definitely does add a little something to the coating, the lemon, the rosemary, the garlic, they're absolutely delicious, make sure you let them cool a bit before you handle them because the metal skewers will be super duper hot. We're going to do the same recipe using pieces of pork, using seafood, obviously the cooking time will vary. I hope you've enjoyed spending time with me guys, head on over to lauridagitchen.com to get this recipe, lamb, lamb would work really well as well in this recipe. I hope you've enjoyed spending time with me, I'll see you next time, bye bye. ", "duration": 556.83, "segments": [[171, 178], [182, 187], [194, 220], [230, 235], [240, 272], [275, 305], [380, 416], [443, 487]], "seg_text": " ", "pure_cap": "chop garlic cloves and rosemary leaves. add the garlic to the bowl with chicken breast. add orange zest and lemon zest to the bowl. add orange and lemon juice. add black pepper salt olive oil and honey. stir the mix. skew onions and chicken. add oil to the frying pan and fry the skewers"}, {"image_id": "LC99xiKXLuI.mp4", "caption": " mix the flour and salt adding water and mix and knead into a dough add a stick of butter to the dough and knead", "id": 460, "seg_prompt": "472 ; 31, 66 ; 67, 309 ; 324, 437....................................................................", "asr_text": " Okay, we're going to make butter japati. Alright, this video. Alright, so it's already going, going, going. So what we need... What is this? This is wheat flour. Yeah, gamu, gamu. This is wheat flour. We have flour. And mix the butter. You can mix, right? And put inside some plate. A pinch of salt. Not too much. So, smiley spoon, half. Smiley spoon, half. Okay, small spoon, half. Small half, teaspoon. So, mix in the salt with the flour? One minute, okay. Because butter is also salty. Oh, yes, of course. A little bit of water? Milly, milly, please. Not more water. Just a little bit of water. And something also. Five minutes after. Do you think I gotta be in! Water, squeeze it. I'm helping you. I'm gonna help. And just blow the iron water. Thank you guys. Can you help her? Can I do it? You can watch. I can tell it's so salty. Well, I have... It's not ready yet, now I will. This is not ready. It's not ready yet. You sit here. You only have a seat. Yes, yes, yes. Oh, no, no, no. Some more water. We have a pony. A pony, okay. What are you doing? Can I help? Just watch for it right now. You can help when we make the deposit. You just slowly add water. You just keep squeezing it together. You need some water? I'll have to drink it. How much water? I need to drink it. I can't help you. I'm going to drink it. I'll take the bag. I'll drink it. Keep drinking it. You need some more water. Give me a video please. I'll take a video. Keep this way. I'm a computer right now. Photo no problem. I'll get you. Oh my God. I'm not busy. She goes on and on. No, no, no. Just a little bit to make it tough. A little extra water to make it tough. This is how you make the dough. He's picked it really hard. You gotta be strong to do this. You gotta be strong like him. Now like that. I can help you to take the pie. How much are you? How much is it? Now nice and firm. And then butter? There you go. Fold the butter in. All right, now you gotta. Gotta keep the butter in. Bumper with butter. That looks slippery butter. Get the butter all mixed in. You're so young baby. And then I could help you with it. It's ready Millie. You can help us with it. But you see the problem is. You're still butter. So I'm trying to get that butter to go. All the way inside. Then I could do. Then you can help. When we get this part made then Millie can help make such a coffee party. They go 20. They are daddy. I got them for me. I got a nice little snake. Make your party. Make this video I want. And some powder. We have to get another DVD. A little bit of powder please. A lot softer now with the butter. How can you use this? I got some. I'll take this. Then this way. This can not happen. It can work. It can work in here. Smells like pizza dough. Ready for making the jibati. Five minute step. Punch minute for cheese. Then he touch. So punch minute. And take your punch. We have to wait five minutes though. ", "duration": 473.17, "segments": [[31, 66], [67, 309], [324, 437]], "seg_text": " ", "pure_cap": "mix the flour and salt. adding water and mix and knead into a dough. add a stick of butter to the dough and knead"}, {"image_id": "hnxHxJ1BKXA.mp4", "caption": " place the flour corn meal salt baking powder and sugar in a bowl and whisk together whisk the egg and milk pour the wet ingredients into the dry and mix together insert a bamboo skewer lengthwise into the center of each hot dog pour the oil into the pan and heat coat the hot dogs in the flour coat each hot dog with batter cook and turn the corn dogs remove the cooked corndogs from oil", "id": 461, "seg_prompt": "331 ; 32, 99 ; 103, 112 ; 114, 127 ; 175, 182 ; 183, 200 ; 216, 223 ; 227, 235 ; 238, 254 ; 259, 264..............................................", "asr_text": " Hi, I'm Diane Cometta, and today on Dish It Would Die, I'm going to show you how to make These are a carnival and fair favorite, and they're so easy to make. So let's get started. I'm Dish It Would Die. So whoever thought you could make corn dogs at home? It's pretty easy, actually. So what I have here is some cornmeal, and I'm just leveling this off and making a little bit of a mess, and I'm going to put this into a large mixing bowl along with about the same amount of flour. So we're just going to pour this in. So you want to measure them in the same way, and then just level it off and put that into your bowl as well. So you have those two things, and what we're doing here is we're making a nice batter that outside coating of the corn dog, which is sort of like a corn muffin. And with that, we're going to have some leavening to make it kind of like puff up a little bit, and that's going to be some baking powder. So go ahead and add that into your mixture. And it needs salt, so we have a nice, you know, balance of flavor. And I like to use a fine sea salt for this, and it's always nice to have a little bit of sugar in there. So I like to just use a little bit, a little bit more. And then go ahead and grab yourself a nice big fat whisk and whisk that all together and get it really mixed through thoroughly. Now grab yourself some milk and then an egg, put that together, and then grab your same Put that in there, and just get that combined. And then take that wet mixture and dump it right into the dry mixture, just like this. Really super simple, and that's it for the batter. Now mix this through until it gets nice and smooth and thoroughly combined. And now you're just going to let this rest for about 30 minutes at room temperature. And that's going to give it a chance to come up to room temperature. It's going to give the flour and the cornmeal a chance to absorb the milk and the egg. And it's going to give the gluten a chance to relax, because by mixing it like that, we kind of activated the gluten. So we don't want little tough corn dogs, we want them to be nice and tender. So we're just going to let this sit. And while we do that, we're going to get our hot dogs ready. Now you're going to need some all-beef hot dogs, or the hot dog of your choice. So I took them out of the package, I ran them under some water, and then I patted them dry thoroughly, because you want them to be nice and dry so that the batter sticks So the first thing you want to do is get some bamboo skewers, and you want to take the hot dog and put it right into the center. So slide that all the way up there, and then just do that to each one. Once the batter's been resting for about 15 minutes, pour some oil into a frying pan with I'm using a 10-inch pan here, and you want to get it about an inch high. Heat that oil up until it reaches about 350 degrees. Then you want to grab yourself a nice big tall glass or a jar, and you're going to pour the batter into it. Grab your hot dogs and take a little bit of flour, and put that on the plate with the hot dogs, and just lightly coat them with the flour. And this is going to help the batter stick to them. Wash off any excess, and take each hot dog and place it into the batter, and give it a nice turnaround, and get it nice and coated. Let any excess drip off and carefully place it into the hot oil. And only cook about two to three hot dogs at a time. Use a pair of tongs to carefully rotate the dogs so that they brown evenly, and cook them for about three minutes. When they're done, carefully use your tongs and remove them from the oil, and place them on a plate lined with some paper towels to drain and to cool. And you can either serve them with a side of your favorite condiment, like I like yellow mustard or even some barbecue sauce, or you can just take some mustard and just swirl that right over it. You can take your dog for a walk. And it's absolutely delicious, just like at the carnival. So let's give this baby a bite. Lightly crisp on the outside. It's got that nice corn muffin taste. A little bit sweet, a little bit crisp, just perfect. Go and make these. Get the recipe. Go to www.dye.com. And I hope I made your life a little easier, more enjoyable, and delicious. See you next time. ", "duration": 332.17, "segments": [[32, 99], [103, 112], [114, 127], [175, 182], [183, 200], [216, 223], [227, 235], [238, 254], [259, 264]], "seg_text": " ", "pure_cap": "place the flour corn meal salt baking powder and sugar in a bowl and whisk together. whisk the egg and milk. pour the wet ingredients into the dry and mix together. insert a bamboo skewer lengthwise into the center of each hot dog. pour the oil into the pan and heat. coat the hot dogs in the flour. coat each hot dog with batter. cook and turn the corn dogs. remove the cooked corndogs from oil"}, {"image_id": "_5T4SAo7S-E.mp4", "caption": " mash the shrimps and chop them finely and place hem in a bowl finely chop the carrot and add ito into the shrimp bowl finely chop mushrooms coriander leaves and add it into the bowl add some oil and salt into the bowl mix all the ingredients well wrap the shrimp mixture in a wonton pastry slices and place it on a plate add the wraps in boiling water and cook it for 5-6 minutes in low heat add some salt and sesame oil in two bowls add spicy sauce into one bowl serve the cooked wonton in the two bowls", "id": 462, "seg_prompt": "456 ; 31, 86 ; 87, 126 ; 128, 185 ; 186, 199 ; 246, 298 ; 304, 369 ; 376, 391 ; 393, 435 ; 436, 450........................................", "asr_text": " Hi guys, I'm going to make some wonton today, and this is the pastry, I'm going to use it to wrap in, wonton pastry, the vegetable will be some carrots, some shita mushrooms, some coriander, I've got minced pork, some prawns, and these are just the condiment for it, okay. So, I'm going to add some salt, some salt, some salt, some salt, some salt, some salt, some salt, some, some salt, some salt, some salt, some salt. Okay, this is our mixture, so I'm just swapping it now. Okay, I'll just show you guys how to wrap this, alright? Okay, about this much. Okay, in the middle, just fold it. Then you push in. To cook the wonton, you have to first boil the water, okay, then cook this for about five or six minutes. Because the pastry is quite thin, you need to turn the heat down once it boils, otherwise it will break up, so we're going to put this down first. But I'm going to make it two versions, okay, one spicy and one is normal. Some salt, some MSG, that's into the soup. Salt here, MSG here, okay. This is my oil. For the spicy one, I'm going to add some chili oil into it. Okay, time's up. So, I've got 16 here, so I'm going to have 8 on each side. So, I'm going to add a little bit of salt. ", "duration": 456.83, "segments": [[31, 86], [87, 126], [128, 185], [186, 199], [246, 298], [304, 369], [376, 391], [393, 435], [436, 450]], "seg_text": " ", "pure_cap": "mash the shrimps and chop them finely and place hem in a bowl. finely chop the carrot and add ito into the shrimp bowl. finely chop mushrooms coriander leaves and add it into the bowl. add some oil and salt into the bowl. mix all the ingredients well. wrap the shrimp mixture in a wonton pastry slices and place it on a plate. add the wraps in boiling water and cook it for 5-6 minutes in low heat. add some salt and sesame oil in two bowls add spicy sauce into one bowl. serve the cooked wonton in the two bowls"}, {"image_id": "rTVN7NN-m2Q.mp4", "caption": " add scallians to the bowl of tuna and mix spread rice on half the seeweed place the tuna mixture on the rice place a line of cucumbers on the tuna roll up the seaweed sheet slice the roll into pieces", "id": 463, "seg_prompt": "208 ; 87, 112 ; 122, 136 ; 136, 144 ; 144, 149 ; 150, 175 ; 175, 191..........................................................", "asr_text": " Hello everybody, Greg George here, and I'm coming to you today via video because I want to show you how easy it is to roll your own sushi at home. And today I'm going to show you how to make spicy tuna roll, which is by the way my favorite sushi on earth. But anyway, with spicy tuna roll or any kind of sushi, the key will be to have the right And the first ingredient to make a good sushi is you've got to have the right rice. You've got to have sushi rice. You can find that particular kind of rice at Asian markets or upscale grocery store So you've got to have the right rice, okay? And then to make it all happen, you've got to have a wrap. Now you can have this type of wrap. I also use soy wraps to make, let me just show you a quick video of a soy wrap there for maybe more health-conscious people. But anyway, you have to have the rice, the wrap, and then the ingredients, and the ingredients are very simple for spicy tuna roll. Fresh tuna number one, you've got to have a fresh tuna. Then you take that tuna, you chop it up into slices, which I've already chopped up the tuna for this video, but you chop it up into nice smaller chunks, okay? And then you mix it. You take Japanese mayonnaise, not your mayonnaise in your refrigerator, Japanese mayonnaise, and sriracha, and you take these two ingredients, you put them in the chunks of tuna, and then you throw some scallions up in here, and that's what makes the content for the spicy tuna So basically, I mix those scallions, and you can pan on down here if you like. I keep firing those in there to where I've got a good mixture ratio of, again, tuna, Japanese mayonnaise, and sriracha, and then the scallions. And then simply, all I do is I take that, that content, I get my wrap, okay? I make sure that the dull side is down. I come over and get that rice I was telling you about, that by the way, I put Japanese vinegar in to make it taste just right, okay? And you can find that also at the Asian market or the Upstale grocery store chain. I've got my rice all tiny in that wrap. I simply, I generally grab it with my hands, I take my content, and I evenly place it in Then I throw in a little line of cucumbers there, get it all straight, and basically I just start working it. I try to tighten up that wrap. Just tighten it up and try to start getting it even to where I know it'll cut just right, Now just work it. You gotta work it. There's all kinds of apparatus. You've seen these bamboo rollers and things like that. I've been doing this for so long that basically, I just work it with my bare hands, and then you've got that roll. Then you get a, you know, a knife you know sharp, make some nice cuts on it, okay? It's a little, the spicy tuna roll is a little more, I don't know, juicier than the California roll, and it moves around, so be careful with that. Basically I've got some nice little rolls here, and then your pan in. This is the finished product here. I've got it lined up with some California roll I made earlier, but the bottom line is sushi is very easy to make in your own home. It's very inexpensive, and it tastes very good. ", "duration": 208.5, "segments": [[87, 112], [122, 136], [136, 144], [144, 149], [150, 175], [175, 191]], "seg_text": " ", "pure_cap": "add scallians to the bowl of tuna and mix. spread rice on half the seeweed. place the tuna mixture on the rice. place a line of cucumbers on the tuna. roll up the seaweed sheet. slice the roll into pieces"}, {"image_id": "nB-z3lmxFXM.mp4", "caption": " preheat the oven to 450 degrees add in salt caraway seeds dried oregano garlic salt ground black pepper red pepper flakes and mix mix beef with eggs parmesan cheese and the seasoning mixture press the meat crust into a pan and bake it in the oven sprinkle shredded mozzarella cheese on the pan spread tomato sauce over the cheese and sprinkle another layer of mozzarella cheese add pepperoni and spread the remaining shredded mozzarella cheese broil until the cheese is melted", "id": 464, "seg_prompt": "135 ; 15, 20 ; 21, 37 ; 39, 52 ; 53, 66 ; 75, 83 ; 84, 106 ; 107, 118 ; 119, 125..................................................", "asr_text": " Is your gluten or grain-free lifestyle totally missing pizza? Then you need this pepperoni mitza in your life. Seasoned beef creates a savory crust to hold tons of gooey cheese and meaty pepperoni in place. First, let's preheat the oven to 450 degrees Fahrenheit. Then let's get started on the meat, crust. Stir together one tablespoon of salt and one teaspoon of the following. Take caraway seeds, if you wish, dried oregano, garlic salt, ground black pepper, and red pepper flakes, if you prefer. In a separate bowl, mix two pounds of extra lean ground beef with two eggs. Add in a half cup of grated parmesan cheese along with the seasoning mixture and mix to combine. Press the meat crust into a 12 by 17 inch pan, spreading out evenly to about a third inch thickness. Bake in the preheated oven until the meat is no longer pink and cooked through, about 10 minutes. Drain off any grease. Now set the oven rack about 6 inches from the heat source and turn on the oven's broiler. Sprinkle about 4 ounces of shredded mozzarella cheese over the crust. Then spread 1 cup of tomato sauce over the cheese. Sprinkle another 4 ounces of shredded mozzarella cheese. Add 3 and a half ounces of sliced pepperoni and the remaining 4 ounces of shredded mozzarella cheese. Broil until the cheese is melted, bubbling, and lightly browned, 3 to 5 minutes. Wow, this is a true meat lover's treat without any guilt from wheat. ", "duration": 135.5, "segments": [[15, 20], [21, 37], [39, 52], [53, 66], [75, 83], [84, 106], [107, 118], [119, 125]], "seg_text": " ", "pure_cap": "preheat the oven to 450 degrees. add in salt caraway seeds dried oregano garlic salt ground black pepper red pepper flakes and mix. mix beef with eggs parmesan cheese and the seasoning mixture. press the meat crust into a pan and bake it in the oven. sprinkle shredded mozzarella cheese on the pan. spread tomato sauce over the cheese and sprinkle another layer of mozzarella cheese. add pepperoni and spread the remaining shredded mozzarella cheese. broil until the cheese is melted"}, {"image_id": "Y4GVder8xwE.mp4", "caption": " season the scallops and shrimp with pepper and salt season the zucchini onions peppers with black pepper and salt take steel skewers and poke in vegetables scallops and shrimp apply mixture of black pepper lemon and oil to the sea food and vegetables before the barbecue grill the kebab", "id": 465, "seg_prompt": "256 ; 14, 24 ; 24, 49 ; 49, 102 ; 102, 132 ; 132, 183..............................................................", "asr_text": " Then I will make shish kabar fish and we make with the scallops a shrimp and we got the sweet red pepper onion and zucchini. Now we seed the fish, the shrimp and the scallops and pour a little. This is a little hot pepper and salt. Same thing I do with this, the pepper, zucchini and onion. A little salt. Mix all together. Same thing I do with the shrimp and the scallops, mix it together. And I do this on the barbecue. I use this, okay, no burn when you go on a barbecue. And we start with this onion. Make sure the watch when you stick it in, it did not go under your finger. Yeah, pour one of the shrimp. Now we start it again with the pepper. That's what I gotta do and you make how big you want to continue with the same thing all the time. At the end of this, I got over here black pepper, lemon, and oil. After what you do, before you put on the barbecue, you wet with a brush like this. At one time that's done, you put on the barbecue, and this will be ready. Five, six minutes, this will be ready. Because the barbecue is really hot. After I show you outside, it's almost 500 degrees. Fish, it's ready. Shrimp, scallops, pepper, zucchini, and onion. Okay, now the barbecue, it's a 500 degree, and we stick this right inside over here like this. Okay, let's check this shashkava fish over here. Shrimp, scallops. Oh, look at this. Come on, baby. Look at that view. All right, let me see now. I want to try. Let me try one of the shrimp. Oh boy. It's really good. You see by the jumbo shrimp, it's good. A big scallops. It's really good. Good taste. But I forgot something. I gotta go get my wine. I don't want nobody come play, I have to say. What happened, Chef Francois? You don't got no wine tonight? I go get it. Wait for me. Okay, now I go for my glass wine. Mouton Cadet, the French wine. It's really good wine, dry wine. Ah, it's really good. The wine is making me good. It's making me strong. ", "duration": 257.17, "segments": [[14, 24], [24, 49], [49, 102], [102, 132], [132, 183]], "seg_text": " ", "pure_cap": "season the scallops and shrimp with pepper and salt. season the zucchini onions peppers with black pepper and salt. take steel skewers and poke in vegetables scallops and shrimp. apply mixture of black pepper lemon and oil to the sea food and vegetables before the barbecue. grill the kebab"}, {"image_id": "Tq_nqORh6hs.mp4", "caption": " heat oil in a pan and add cumin seeds chopped onions garlic ginger green chilies and salt mix water yogurt red chilli powder turmeric salt and coriander powder add cut chicken pieces to the fried onion mixture and fry add diced potatoes and fry add tomato paste and fry again now add the curry base stir it cover the lid and simmer open the lid and add garam masala and fenugreek leaves", "id": 466, "seg_prompt": "332 ; 36, 86 ; 87, 136 ; 146, 189 ; 192, 204 ; 216, 241 ; 242, 269 ; 271, 307......................................................", "asr_text": " Showcasing everyday Indian cooking. I'm today going to make chicken curry. Very simple. Just cutting chicken in small pieces and we'll cook it in yogurt base in yogurt curry. So let's go ahead and get started. I'm using 350 grams of pullness chicken cut into small pieces. I also have here two small potatoes cut in small chunks and ginger, garlic, green chili, onion, some basic Indian spices, half a cup of yogurt and tomato paste. Now what I'm going to do is here in my wok I have two tablespoons of oil heating up and as soon as it's hot enough we'll go ahead and add one teaspoon of cumin seeds. Looks like oil is hot enough. We'll go ahead and add one teaspoon of cumin seeds. Look at that they're spluttering right away. So we'll go ahead and add onions, ginger, garlic and green chilies. So I'm using one large chopped onion, three-four cloves of garlic chopped, one inch piece of ginger and one small green chili. So we'll fry them out until onion turns golden brown and ginger, garlic and ginger are all flavor. Let's make our yogurt gravy base. So in my half cup of yogurt here you can see it's nice and thick. We'll go ahead and add half a cup of water and along with water we'll add some spices. So for spices half a teaspoon of red chili powder, half a teaspoon of turmeric, that's haldi, salt as per taste. I'm adding two teaspoons and half a teaspoon of coriander powder, adding coriander powder in. So we'll mix everything well together, blend it with the yogurt so that it's a nice smooth liquid base. Right so our nice yogurt gravy base is ready, curry base is ready. My onions have started to change color, they are not completely golden brown but they have started to change color. So now I'll go ahead and add my chicken pieces in and give it two minutes until chicken is completely sealed. The sides are white and we do that so that when we cook chicken it doesn't dry out. It remains moist and greasy and then we add potatoes. Add potatoes because it helps in two ways. Number one, the starch in potatoes prevents yogurt from curdling up. Secondly it blends a great flavor to be dish and we are using small pieces of chicken because it cooks faster but you can also use like chicken drumsticks or other cuts. Chicken is white from the outside so we'll go ahead and add our tomatoes. Give them two minutes. Potatoes have been frying for two minutes. Now we'll go ahead and add tomato paste, half a tablespoon, stir it in. Now we are not adding too much of tomato paste because tomatoes are tangy, yogurt base is tangy, you don't want sour chicken curry. You still want to have a nice flavor so that's why only half a tablespoon here. Alright, you can also use fresh tomatoes if you want. Tomatoes are in. Now we'll go ahead and add our yogurt base, our curry base and then cover it and let our chicken cook for five, six minutes until it's completely done. yogurt curry base. Stir it in so that everything is nicely blended together. And cover it and let it cook and keep stirring it in between so that nothing sticks to the bottom of the pan. Our chicken has been simmering for five, six minutes. Let's check and see. The curry looks ready. Check the chicken if it's completely done from inside. It's good. You can go ahead and eat it, yep. Completely white, it's done. Check the potatoes, they should be tender and if they break easily they are done. In just the last finishing touch I'll add half a teaspoon of garam masala. Gives a very nice flavor aroma to the dish and pinch of fennel Greek leaves. So I'm just gonna sprinkle dried fennel Greek leaves called kasuri nethi and just before serving add freshly chopped cilantro leaves. Go ahead enjoy this meal with roti naan rice and don't forget to subscribe and comment on Eat East Indian Channel. Looking forward to see your comments. Citing, delicious, tempting chicken curry for you. ", "duration": 333.17, "segments": [[36, 86], [87, 136], [146, 189], [192, 204], [216, 241], [242, 269], [271, 307]], "seg_text": " ", "pure_cap": "heat oil in a pan and add cumin seeds chopped onions garlic ginger green chilies and salt. mix water yogurt red chilli powder turmeric salt and coriander powder. add cut chicken pieces to the fried onion mixture and fry. add diced potatoes and fry. add tomato paste and fry again. now add the curry base stir it cover the lid and simmer. open the lid and add garam masala and fenugreek leaves"}, {"image_id": "7Xw2utxQSK8.mp4", "caption": " combine some flour and salt add in some water and knead the mixture tear the dough into pieces roll out the dough flip the roti when bubbles form", "id": 467, "seg_prompt": "304 ; 22, 52 ; 54, 108 ; 138, 149 ; 188, 220 ; 271, 284..............................................................", "asr_text": " I am going to make this property. I have taken the wheat flour, whole wheat flour and a pinch of salt. And this wheat flour has soybean flour also in that, in 5 to 5, 1 proportion, 5 parts wheat flour and 1 part soybean flour. Soybean flour is very rich in omega fatty acids. So it's good for the heart. This is soft dough. That's where my finger is. Chapati or thyme has to be soft, not very firm. The firm to soft consistency should be there. And nicely it should be neat then chapati will be soft. Now leave it for thyme mayonnaise for this atta. So that nicely gets consistent. Now my dough is ready for chapati. Now it is very smooth. It's become very smooth. And just divide it. So I have 8 parts made of dough. Now we are making chapatis. Already the dough is prepared. We are going to make it on medium flame. This is iron pan. It's good for health. I am going to roll the chapati. When it starts sticking again take some dry atta and put on it. And again continue to roll. So my chapati is rolled out. Now I put it on gas. Making it on medium flame. This first side has to be cooked very little and then turn the chapati. Now wait for it for the other side to become golden brown. Now you can see it has become golden brown. Now turn it directly on the flame. It has become golden brown. Remove it from the gas. Apply some gee on this so the roti does not dry up. ", "duration": 304.17, "segments": [[22, 52], [54, 108], [138, 149], [188, 220], [271, 284]], "seg_text": " ", "pure_cap": "combine some flour and salt. add in some water and knead the mixture. tear the dough into pieces. roll out the dough. flip the roti when bubbles form"}, {"image_id": "Amc5E5Pmqyc.mp4", "caption": " combine flour salt and sugar add yeast and oil and mix the dry ingredients add butter milk and knead the mixture into a dough wrap the dough remove the wrap sprinkle some flour and roll out the dough stretch the dough add kalongi onion seeds on top of the naan and gently press it place an iron skillet upside down and heat it on the high flame cook the naan on the pan", "id": 468, "seg_prompt": "296 ; 27, 34 ; 41, 60 ; 61, 89 ; 90, 95 ; 107, 110 ; 113, 137 ; 142, 155 ; 164, 175 ; 190, 200 ; 212, 237..........................................", "asr_text": " Hi friends, today I want to show you my style of making naan, yes naan which I learnt it from my husband but my style of making. So dear friends let's start how to make this naan my style. So to make this naan first we need 1 cup of all purpose flour and in this add pinch of salt and sugar. You know naan states little bit sweeter and little bit salt. So add little bit salt and sweet. Add half a teaspoon of yeast directly we are not using any warm water or anything just mix everything together and in this add some oil also. For naans I always use buttermilk for pizzas you can make it with egg, milk, anything but for naan I use buttermilk. So here buttermilk and mix it to a soft dough. So dear friends here the dough I mixed it see not too soft not too hard this is perfect for our naans just mix it nicely. This is sticking to your hand you can just apply little bit of oil onto this also and lastly mix once more. So here this is ready. So just wrap it with a cover and let it rest for 30 minutes and this will become double Dear friends after half an hour of resting our dough see here it is nicely puffed up because we added yeast it has puffed up nicely remove the cover whatever you call. Now add some just add some flour onto the table wherever you are making your naans so just take a small dumpling. If you want you can use the rolling pin and make this. So friends just roll it into an oval shape or you can make it into a round and you can just pull also whichever way you are comfortable you can make it. I am making oval shape like this just make it little bit thin not too thin and now you and stretch just hold this side and stretch upper side naan shape and stretch the other side also like this. So here our naan dough is already see here both two I made it be careful always apply little bit of dry flour down so that when you remove you can get it easily. You can just add this is kalonji that is onion seeds and just press it. If you want you can add if you don't want you can just skip this we are not making in any tandoor or anything I told no my style so I make it I have a nice iron kadai that is a pan so here I have a nice tawa of iron so what I did instead of using the front side I am just using the back side so this should be nice hot very very hot enough how our tandoor will be nice hot enough so this also should be nice hot see so when you put your naan on top of it it should get cooked very fast. The similar way of making the rumali roti so here our naans are ready don't apply any butter because it becomes dark so you can just put it directly on the tawa. This is going to take just a minute to cook your naan see you can see nice bubbles coming up here so just rotate it to the other side. Apply nice butter if you want you can just crush some garlic and apply on top of it also then your garlic naan will be ready so here our naans are ready so just switch off the flame and enjoy this hot earth naans with palak paneer or butter chicken or paneer butter masala whichever is ready at your house just try to make this nice wonderful naans at your home very simple no you can just make it with your regular tawa which you have it at your house and you can get your hotel style naans. Wow these are so soft and nice if you want little bit crispy then you can make your naans little bit thin then you get your naans crispy sometimes my son loves crispiness so I hope you also will do the same thing in your house and enjoy this wonderful naans so see you in another session with some more recipes thank you. ", "duration": 297.0, "segments": [[27, 34], [41, 60], [61, 89], [90, 95], [107, 110], [113, 137], [142, 155], [164, 175], [190, 200], [212, 237]], "seg_text": " ", "pure_cap": "combine flour salt and sugar. add yeast and oil and mix the dry ingredients. add butter milk and knead the mixture into a dough. wrap the dough. remove the wrap. sprinkle some flour and roll out the dough. stretch the dough. add kalongi onion seeds on top of the naan and gently press it. place an iron skillet upside down and heat it on the high flame. cook the naan on the pan"}, {"image_id": "fAfk3DJ5Diw.mp4", "caption": " cut the skinless boneless chicken into bite size pieces marinate the chicken with cup of soy sauce for about 30 minutes dip the chicken in beaten egg and roll it in cornstarch and set it on a plate heat 2 5 cups of cooking oil on high heat and fry the chicken until golden brown heat a tbsp of sesame oil add ginger garlic cup of soy sauce and stir it add cornstarch and water mixture into the pan add 5 chinese pepper corns spring onions and add the chicken and stir fry", "id": 469, "seg_prompt": "314 ; 25, 56 ; 60, 95 ; 100, 121 ; 125, 169 ; 193, 229 ; 238, 283 ; 245, 285......................................................", "asr_text": " Good evening folks, it's Linda Ball, Chef, and today I'm going to put together the omnipresent General Charles Chicken. You probably wonder how they make this stuff, but I'll show you exactly how to do it. I actually met the General, so I know how to do it, and I will be your teacher today. Alright, with this General's Chicken, I recommend using skinless, boneless chicken thighs. What you want to do is you want to cut these up into bite-sized pieces, about like that, something like that. So I'll go ahead and when they're done, they'll be about that size right there, like those. I'm going to come back, get this chicken cut up, and I'll show you the next step. Alright, now that we've got our chicken cut up, what we simply want to do, and put it in this bowl here, we're going to marinate it. And what I marinate this in is simply about a quarter cup of just soy sauce, just put that right over there, it's like a lot, but this is just marination folks, we're not going to actually cook it with all this soy sauce in it. And what you want to do is just let this set aside for about 20 minutes, stir it up there and make sure that everything is thoroughly coated, we'll come back in about 30 minutes after this chicken is thoroughly marinated, and I'll show you the next step. Alright now that our chicken has marinated, what we'll do is just give it a little bit of an egg bath, and once I have covered this in egg, I'm just going to roll this in some cornstarch, just a little bit of breading, something like that, make sure that it's thoroughly covered, something like that, set it over on that plate, and I'll do that with all the chicken, and come back and show you the next step. Alright, we've got about two and a half cups of cooking oil on high, and what we'll do is just ladle in, piece by piece, our battered, general chews, chicken mixture here, just spread that up so that those don't stick together, and we're going to cook these up until they're golden brown, just put the rest of those in there like such, let these cook on high for about six, seven minutes, come back, and I'll show you the next step. Alright folks, we've got our chicken cooked up nice and golden brown, we'll put this on a paper towel, let some of the oil drain off, it's going to be good, get all these off of the fire here, and then I'm going to go to the next shot and show you folks how to put the sauce together for these, be back. Alright, now the next step is we're going to make our sauce, and what we start out with here is just about a tablespoon of sesame oil, some ginger, some garlic, and with that we're going to add about a quarter cup of soy sauce, just set it around, and I'll let it use in there, and what I want to add to that is I've got some cornstarch and water that I'll mix up, and I'm going to put a little bit of that in there as a picking agent, and to that I'm going to add about five of these Chinese peppercorns, give that a little stir, that's going to make our sauce, and to that we'll add our spring onions that have cut up, about three of them, and then what we'll do is we'll go ahead and ladle back in our chicken that we cooked earlier, and then what we're going to simply do is just coat this chicken up with this nice sauce, and infuse with the peppers, we'll let this go here for a minute, come back, everything's put together, and take a look at it. Alright, it's Glen the Bull Chef. We've got the omnipresent general chose chicken homemade with the Chinese peppercorns in it, a little green sky, and this is going to be good folks. I really appreciate you watching. If you like what you see, it doesn't hurt to hit that subscribe button, or a like won't hurt. If you don't like it, don't like it, but tell me why. Hey, it's Glen the Bull Chef. Thanks for watching, and as always, bon appetit. ", "duration": 314.83, "segments": [[25, 56], [60, 95], [100, 121], [125, 169], [193, 229], [238, 283], [245, 285]], "seg_text": " ", "pure_cap": "cut the skinless boneless chicken into bite size pieces. marinate the chicken with cup of soy sauce for about 30 minutes. dip the chicken in beaten egg and roll it in cornstarch and set it on a plate. heat 2 5 cups of cooking oil on high heat and fry the chicken until golden brown. heat a tbsp of sesame oil add ginger garlic cup of soy sauce and stir it. add cornstarch and water mixture into the pan. add 5 chinese pepper corns spring onions and add the chicken and stir fry"}, {"image_id": "N3xXYO9UYxU.mp4", "caption": " mix the sugar baking powder and salt together in a bowl mix the milk butter milk egg and oil together pour the wet ingredients into the dry ingredients and mix until just combined pour the batter into the skillet when the edges are dry flip the pancake", "id": 470, "seg_prompt": "365 ; 51, 75 ; 77, 115 ; 120, 185 ; 202, 238 ; 253, 281..............................................................", "asr_text": " Welcome to Foods 101. I'm Deronda and today I'm going to show you how to make these buttermilk pancakes. Light, fluffy, delicious, and there's a little bit of a secret you need to know so follow carefully and you'll find out what it is. You're going to need one and a half cups of all-purpose flour, two tablespoons of sugar, two teaspoons of baking powder, one teaspoon of baking soda, and one half teaspoon of salt. I have one egg, two tablespoons of melted butter, one fourth of a cup of milk, and one and a half cups of buttermilk. And make sure your buttermilk and your milk are at room temperature along with your egg. Alright, first I'm going to go ahead and incorporate the dry ingredients together. So there's my sugar, my baking powder, baking soda, and salt. And you're going to give this a nice little whisking. So you're going to incorporate this very, very well. And then next we're going to add, okay, that looks good enough. And next we're going to add the milk to the buttermilk. And we're going to add the egg, which I'm going to break the egg, okay, into the bowl and give it a nice little whisking here, as you can see. And you're going to add it right here into your wet ingredients along with your melted butter. Okay, and give this a nice little whisking and incorporate all these ingredients well together. Okay, and next we're going to pour this, I'm going to incorporate just a little bit more. You want to make sure you get those ingredients well combined. And now we're going to put it right into the dry ingredients. Alright, here's the secret to these delicious buttermilk pancakes that make them light, fluffy, and absolutely delicious. You're just gonna barely mix in the dry ingredients with your wet ingredients until your dry ingredients are just combined with your wet ingredients. And your batter is going to be lumpy. It's not going to be smooth. As you can see what I've done here. Okay, and as you can see right here, you've got a few little lumps in there. That's what you're wanting. Okay, let me go ahead and get that stirred around just a little bit more. And now you're gonna leave this for 10 minutes sitting here in the bowl. And you're gonna let all the gluten's in the flour and all these ingredients just marry well together without stirring anymore. Okay, that's enough. Now come over here with me and I'll show you how to get the griddle started to put these pancakes on and get them cooking. Now the batter has set for 10 minutes and we're not going to stir it. And then I've got my skillet here on medium heat. And let's see if it's ready for those pancakes. I'm dabbing a little water into the skillet. As you can see, these little dabs of water are sizzling. So the skillet is definitely ready. I'm just taking a 1 half cup measuring cup and I'm scooping out the batter without stirring it. And I'm adding it right into the skillet. This is a non-stick skillet. If you'd like you can add a little oil or a little bit of a butter to it before you fry it. This is going to take two and a half minutes. Well, about two, two and a half minutes. Keep your eye on it. When it starts drying out around the edges of the pancake and you see bubbles form on the top, you'll know that's the time to turn your pancake. As you can see right here. And I'll be back in two minutes and I'll show you what it's like. As you can see, it's been about two minutes and you can see the edges of the pancake, how it's dry and how the bubbles have formed here on the top. Now it's time to turn the pancake. You're just going to go around the pancake like this. Make sure it's loose. Give it a nice little flip in. Look how delicious and yummy that light and fluffy buttermilk pancake looks. Mmm. Can't wait to sink my teeth into those. Right, we're gonna give this one more minute and go ahead and do the rest of your pancakes and I'll come back cutting to tell you what to taste like. It's time to give these pancakes a try. I add a little bit of butter. Now you don't need to do this but I just can't eat a pancake without some butter. Okay and I'll just put the rest up here and let it melt nice and slowly. And then I've got a little bit of maple syrup. I'm gonna add here and look how nice and fluffy and delicious those turned out. I'm gonna dig into it. Kind of tell you what it's gonna be like. Show you the inside there. Oh yeah, light and airy. Mmm. Wow. That is one fluffy, delicious, mmm light pancake. Wow. Gotta have another bite. Looky there. And listen, you can put anything on it you want. You've got blueberries, strawberries, bananas, pecans, walnuts. But hey, it's delicious just by itself. I hope you all give these a try. I'm Doronnie with foods 101 and I'll catch you next time. ", "duration": 366.17, "segments": [[51, 75], [77, 115], [120, 185], [202, 238], [253, 281]], "seg_text": " ", "pure_cap": "mix the sugar baking powder and salt together in a bowl. mix the milk butter milk egg and oil together. pour the wet ingredients into the dry ingredients and mix until just combined. pour the batter into the skillet. when the edges are dry flip the pancake"}, {"image_id": "3rb_cevHS3c.mp4", "caption": " season the bread crumbs with black pepper and salt coat with the flour mixture eggs and bread crumbs fry the chicken pour some sauce on the plate put the chicken on it and put more sauce on top of it bake the chicken in the oven put some mozzarella cheese on the chicken mix the pasta with sauce and pecorino cheese take the chicken out of the oven", "id": 471, "seg_prompt": "465 ; 11, 25 ; 25, 62 ; 75, 130 ; 130, 220 ; 233, 248 ; 248, 272 ; 333, 373 ; 378, 391..............................................", "asr_text": " Tonight we make a chicken parmigiana. I got already the breast chicken. I put a slice and a half. I got a full piece. I like the seeds of the bread. I put a little black pepper. A little salt. Mix it together. We start with the chicken. After that, we got the, we got the parts over here. I put oil already. I put a piece of garlic. After finish, I can take it out. It all will be nice and hot when you start. One by one like this. This I cook the breast chicken five minutes each side. Ten minutes it will be ready. This is the sauce I was making for the chicken parmigiana. First, we use a little sauce and a bar over here. Again, no steak. Make sure you go all over the place of the sauce like this. Now, let's see the chicken. Look a nice color you got it. A little more. You got to stay a little more. Okay now, let's see on this other side. We put it right over here. Okay now, take a dip. And we put the sauce on the top. Put the extra sauce. This is going to go over about 15 minutes after we put the mozzarella cheese on the top. I put extra sauce because we got to eat with the pasta. Okay, I put 400 degrees. Okay, we put it inside about 15 minutes. Okay now, the chicken was 15 minutes. Looks good. And now, we put the mozzarella cheese on the top. Okay now, stay maybe five minutes. It's been ready. It's got to melt the mozzarella. Now, on the side, we got it. And the other side, we put the mozzarella cheese on the top. Okay, let's see. We put the mozzarella cheese on the top. Now, we put the mozzarella cheese on the bottom. We put the cilantro cheese on the bottom. Ciao! Ciao, ci vediamo festo. Now, the orecchiette is ready. Mr. Zueritzdall is so prone. It's ready to go. And I use the extra sauce I will make I like pecorino cheese. This is come from Italy, for sour. It's a really good pecorino cheese. I put over here inside. And we give a little the chicken out. Look how beautiful it looks. Look how nice. Now we prepare orecchiette. And we get the chicken parmigiana. And we put right over here on the side. We use a little sauce. We got a little extra mozzarella. And a little extra pecorino cheese. And now, we get this dish. I can say, bon appetito. And a little bit of pranzo, and a little bit of quill. And this is good. ", "duration": 465.33, "segments": [[11, 25], [25, 62], [75, 130], [130, 220], [233, 248], [248, 272], [333, 373], [378, 391]], "seg_text": " ", "pure_cap": "season the bread crumbs with black pepper and salt. coat with the flour mixture eggs and bread crumbs. fry the chicken. pour some sauce on the plate put the chicken on it and put more sauce on top of it. bake the chicken in the oven. put some mozzarella cheese on the chicken. mix the pasta with sauce and pecorino cheese. take the chicken out of the oven"}, {"image_id": "_j-0ElzS88Q.mp4", "caption": " add fava beans to a bowl add chopped garlic to the bowl add chopped green onions to the bowl add hot chilly flakes to the bowl add ground cumin to the bowl add salt to the bowl add serrano chiles to the bowl add parsley to the bowl add english peas to the bowl grind the ingredients pat the mixture into shape coat the pieces of mixture with flour fry the pieces in a pan squeeze some lemon on the fried pieces", "id": 472, "seg_prompt": "246 ; 27, 30 ; 35, 37 ; 39, 42 ; 42, 45 ; 46, 48 ; 49, 51 ; 52, 54 ; 54, 56 ; 58, 59 ; 60, 66 ; 100, 104 ; 123, 132 ; 136, 139 ; 190, 192..........................", "asr_text": " Okay, this one is definitely dear to my heart because this is my mom's recipe and I grew up having this at least once a week. I'm really, really excited to try this. So we're actually starting, these are frozen fava beans and really important paper towel underneath because moisture is your nemesis here when you're making falafel because the least amount of moisture means the least amount of flour means the least amount of gumminess inside of your falafel. I have chopped garlic, going to add that, green onions that have been chopped, hot chili flake because again, this is a very rich product here. We have cumin that we toasted and ground, tablespoon of salt, cilantro, parsley, and I added a little bit of English peas. We're not going to over mix this. I want it a little chunky. I love the color of the peas and falafel. This is all about consistency and flavor, obviously always flavor. So I like, I want to make sure that those spices are coming through. Make sure you get a little garlic, remember it will mellow out a little bit because you're going to pan fry it in oil. I love it. Oh yeah, it has a good spice to it. It has a good spice to it. And so what we're going to do now is we're just going to go ahead and scoop this and we're going to test one. See how firm I'm going here on the side because I'm packing it right in there and you would just scoop all of these and go ahead and let them set up in the refrigerator for about an hour before you start cooking them. Is this something that you could do ahead of time if you were entertaining to? How long could you leave them? You could leave this overnight. In the fridge. And see I just really patted it down. I kept that nice shape that it had. And I'm going to put it in here and so we're just going to coat this. And is that the thickness that we're looking for? That's exactly the thickness that you're looking for and that's a great question because you can see it's about half an inch thick. Let me go ahead and just drop it in there. And we tasted the mix so all we're really doing now is checking for the fact that it So we're going to scoop a few of these. Okay Michelle, so now I'm going to flip my falafel. This is absolutely one of those you never overload your camp. Did you ever help your mom make these when you were little in the kitchen? All the time. You totally did pretty much what you're doing. This is this would be a really fun job for a kid I'm sure. And you can see this is a we did great Michelle. Oh that looks gorgeous. Growing up in a Middle Eastern family everything that we ate at home we everything had high spice, high acid, high sweetness, high fat content in it. And so that's kind of where my love for balanced food came from. So I'm going to squeeze some lemon on here just to give it a little acidity because this I'm going to eat on this one. I was going to tell you you better get in on this. They're really flaky Michelle you did a great job. I could tell by the sound when we're cutting into this. They fall apart. That's what you want right there. See how it crumbles? That's what you want. I wish your mom were here so I'd give her a giant hug. She'd ask me what the peas are doing in it. This is incredible. And I really feel like I'm getting to know you a little more by eating these foods that you grew up with. Well whenever you're ready to go to Ellensburg, Washington, Michelle, you can have my mom I'll do it. ", "duration": 246.5, "segments": [[27, 30], [35, 37], [39, 42], [42, 45], [46, 48], [49, 51], [52, 54], [54, 56], [58, 59], [60, 66], [100, 104], [123, 132], [136, 139], [190, 192]], "seg_text": " ", "pure_cap": "add fava beans to a bowl. add chopped garlic to the bowl. add chopped green onions to the bowl. add hot chilly flakes to the bowl. add ground cumin to the bowl. add salt to the bowl. add serrano chiles to the bowl. add parsley to the bowl. add english peas to the bowl. grind the ingredients. pat the mixture into shape. coat the pieces of mixture with flour. fry the pieces in a pan. squeeze some lemon on the fried pieces"}, {"image_id": "2UY6Fztzpng.mp4", "caption": " add olive oil to a large bowl add red wine vinegar lime juice and whisk add 1 tbsp chili powder paprika onion powder garlic powder and cayenne powder add salt and black pepper whisk to mix the sauce pour the sauce on the chicken and peppers preheat the grill to medium high heat use skew the chicken and peppers and brush some oil on the grill grill the kabobs", "id": 473, "seg_prompt": "201 ; 50, 54 ; 55, 72 ; 73, 87 ; 90, 99 ; 99, 103 ; 114, 123 ; 139, 144 ; 154, 171 ; 175, 183..............................................", "asr_text": " Here's a recipe for chili lime chicken kebabs from all recipes member Simig. All recipes member R.C. Kim comments, these kebabs were a huge hit at our barbecue, everyone raved. The blend of citrus and spices was wonderful. First, cut one pound of skinless boneless chicken breast halves into one and a half inch pieces. Place the chicken in a shallow baking dish. Next, make the marinade. Into a small bowl, add three tablespoons of olive oil and one and a half tablespoons of red wine vinegar. Using a reamer or a fork, juice one lime, adding the lime juice to the bowl. Whisk the juice together with the oil and vinegar. Add one teaspoon of chili powder, half a teaspoon of paprika, half a teaspoon of onion powder, half a teaspoon of garlic powder, cayenne pepper to taste, and salt and ground black pepper to taste. Whisk the seasonings into the marinade. Of course, you can cut up some vegetables too, like onions, peppers, mushrooms, or whatever you like and marinate them along with the chicken to thread later on the kebabs. Pour the marinade over the chicken and vegetables and stir to make sure everything is well coated. Cover the dish and refrigerate for at least one hour. The chicken will benefit from marinating longer if you have time, but because of lime juice and vinegar in the marinade, we wouldn't recommend marinating it for more than four to five hours. When you're ready to cook the chicken, preheat the grill from medium-high heat. Thread the chicken and peppers onto skewers. If you're using wooden skewers, it's a good idea to soak them in water for 30 minutes to prevent them from burning on the grill. Discard the marinade. Lightly oil the grill grate. Grill the skewers, turning occasionally, until the chicken juices run clear for 10 to 15 minutes. An all-recipes member who goes by Daybreak Five notes, I've made these chili lime chicken kebabs so many times I've lost count. Great on the barbecue, or if it's too cold outside, I broil them. ", "duration": 202.0, "segments": [[50, 54], [55, 72], [73, 87], [90, 99], [99, 103], [114, 123], [139, 144], [154, 171], [175, 183]], "seg_text": " ", "pure_cap": "add olive oil to a large bowl. add red wine vinegar lime juice and whisk. add 1 tbsp chili powder paprika onion powder garlic powder and cayenne powder. add salt and black pepper. whisk to mix the sauce. pour the sauce on the chicken and peppers. preheat the grill to medium high heat. use skew the chicken and peppers and brush some oil on the grill. grill the kabobs"}, {"image_id": "hcAM69dhawM.mp4", "caption": " boil pasta in water mix the eggs milk half and half salt pepper and cheese mix the pasta with the sauce add the macaroni and cheese to the pan bake the macaroni in an oven", "id": 474, "seg_prompt": "181 ; 14, 23 ; 37, 69 ; 70, 82 ; 86, 100 ; 115, 118..............................................................", "asr_text": " Hey guys, it's Rosie and in this video I am making my southern-based macaroni and cheese. I have some water that's lightly salted and I'm going to bring it to a boil. Now I'm going to add in my elbow macaroni pasta, I'll cook it until it's al dente, then I will drain it and set my pasta aside. For this recipe, I will be using some Monterey Jack cheese along with some sharp cheddar and I will also be using a mixture of American and cheddar. If your cheeses are not shredded, make sure you shred them. In this mixing bowl, I have three eggs and I'm going to beat them. I'm now going to add in my evaporated milk and I need to add in a couple cups of half I will add in some salt, this is regular table salt. I have some white pepper that's finely ground but you can use ground black pepper. And now I'm going to start adding in some of my cheeses. Once everything's in that bowl, let's just give it a nice stir. And now we're going to add in our elbow macaroni pasta at this time. Let's grab your kitchen utensil, fold all of those ingredients until everything is nicely incorporated and now we need to grab our baked dish. I'm going to spray my baked dish with non-stick and spray but you can butter your dish if you choose and now I'm going to add in my macaroni mixture. I do have some cheeses left over and I'm going to sprinkle those cheeses on top of my macaroni And don't forget that you can come visit me at IHeartRecipes.com if you want to print out this recipe or any of my other recipes, they are all available there. And now it's time to bake our mac and cheese. We're going to bake it uncovered on 350 fahrenheit for 40 minutes. When it comes out, it will be nice and bubbly just like this. Just make sure you let it sit for about 5 minutes before you dig in. When it's time to serve, you are going to have some of the most creamy, cheesy, southern baked macaroni and cheese that you have ever made and have ever tasted. You know what? You made it completely from scratch. It was just that easy. I want to thank you all for watching. Please don't forget to give this video a thumbs up if you enjoyed the video. And if you are not subscribed to my channel, please do so because I would love to keep See you soon. Thanks for watching. ", "duration": 181.33, "segments": [[14, 23], [37, 69], [70, 82], [86, 100], [115, 118]], "seg_text": " ", "pure_cap": "boil pasta in water. mix the eggs milk half and half salt pepper and cheese. mix the pasta with the sauce. add the macaroni and cheese to the pan. bake the macaroni in an oven"}, {"image_id": "T9YvpcxCC2I.mp4", "caption": " pour olive onto a hot pan and add garlic add a can of tomatoes a bay leaf and salt to the pan cut the tomatoes with scissors add white beans to the pan and stir add ditalini pasta and parsley to the pan and stir place the pasta onto a plate and drizzle with olive oil and cheese", "id": 475, "seg_prompt": "305 ; 39, 55 ; 82, 99 ; 102, 132 ; 155, 175 ; 185, 218 ; 220, 270..........................................................", "asr_text": " I'm going to make some pasta today. Sounds good to me. I'm going to use some Ditalini pasta and we're going to use quite a bit of olive oil and some tomatoes and some cannellini beans and some white pepper and garlic and I have pecorino Romano here and a bay leaf and I have like two kinds of parsley just a little bit and a little bit of basil out this is all out of my garden I'll call it I don't have a lot but let's get started I'm going to take and put some olive oil in my pan here maybe a little more a decent amount I'm going to add my garlic this is five cloves of garlic now I'm going to turn the heat on and I'll turn it on about medium maybe a little below medium I want to gently cook this garlic and in the meantime I want to take my two cans of white beans I want to put them in my strainer and rinse them as well the garlic is starting to turn brown and we really don't want it to go any further than that just brown lightly I'm going to add the can of tomatoes add a bay leaf and some salt about a half a teaspoon of coarse salt and turn the heat up a little bit and get this going it's come up to a bubble I'm going to cut up some of the tomatoes and I added about a half a teaspoon of salt that you saw me do because these tomatoes really don't have any salt they actually have a little bit but it says on the can 15 milligrams per serving American tomatoes usually have 500 milligrams or more so they're virtually unsalted and I'm just going to let this gently simmer for about 20 minutes it's been going for 20 minutes and I took some of the oil and skim some of the oil off the top put it in here because I thought I'd put just a tad bit too much I'm going to add the beans and stir those in and once it comes back up to a bubble I'm going to let it bubble for another 15 minutes just so everything can kind of combine and marry flavor I have my pot of water here to boil the pasta and I'm going to start it while this gets going next you take your pasta that you cooked put it in there and your spices not your spices your herbs which basil is best but I didn't have much so I put in some parsley as well and let's stir this up and turn your heat off and we're ready to plate and I also put we're plating here I also put about a fourth a teaspoon of white pepper in this at the last moment forgot to show it to you added the pepper whenever I added the herbs and if you like you can add just a little bit of your extra special olive oil on top that's optional then of course your I'm using Romano you can use parmesan let's give it a try I'm so hungry very nice pasta with beans something economical and delicious thanks so much for watching ", "duration": 306.17, "segments": [[39, 55], [82, 99], [102, 132], [155, 175], [185, 218], [220, 270]], "seg_text": " ", "pure_cap": "pour olive onto a hot pan and add garlic. add a can of tomatoes a bay leaf and salt to the pan. cut the tomatoes with scissors. add white beans to the pan and stir. add ditalini pasta and parsley to the pan and stir. place the pasta onto a plate and drizzle with olive oil and cheese"}, {"image_id": "TsrTU3CJn2c.mp4", "caption": " heat olive oil and butter and fry chopped onions and ground lamb add some flour and cook add salt and pepper fresh rosemary paprika cinnamon ketchup and garlic and stir add some water or broth stir and cook add chopped frozen carrots and peas and stir transfer it to baking dish and spread the mixture chop potatoes submerge in water in a pan add salt and boil drain the water add butter cayenne pepper salt cream cheese and irish cheddar and mash beat and egg with milk and add the mixture to the potato mash and mix dump the potato mash over the meat mixture and cross with a fork cook the dish in an oven", "id": 476, "seg_prompt": "326 ; 22, 65 ; 66, 77 ; 78, 105 ; 107, 131 ; 132, 144 ; 145, 157 ; 161, 173 ; 174, 208 ; 209, 220 ; 221, 251 ; 257, 261......................................", "asr_text": " Hello, this is Chef John from Foodwishes.com with Irish Shepherd's Pie. Irish, because we're using Irish cheddar, we're using the authentic lamb and when it's gone, you're going to say to yourself, Irish, I had more. Alright, to get started, we're going to put a little bit of olive oil and butter in a Dutch oven on medium heat. I'm going to throw in a diced onion and lamb. A couple pounds of ground lamb. Shepherd's pie is made with lamb, not beef. Alright, shepherds raise sheep, not cows. So when you make a shepherd's pie with beef, you call it a cottage pie? That makes no sense. Alright, and you want to take a wooden spoon and while that cooks, you want to break it up nice and small. There's going to be a lot of liquid that comes out, a lot of water, don't worry, that's going to evaporate and eventually you'll start hearing it sizzle and it will start to brown nicely. Ideally it leaves you a nice brown fond on the bottom of the pan. Alright, when it gets to that point, which took me about 10 minutes or so, I'm going to add a nice big spoon of flour. That's going to make that beautiful thick gravy that holds all this together and we're going to cook that flour for just about 3 or 4 minutes and while we're cooking the raw edge off that flour, let's go ahead and add our seasoning. We're going to go with salt and pepper, some fresh rosemary, a little bit of paprika, a little touch of cinnamon, some ketchup, which I hear people in Europe love, and some fresh minced garlic. We're going to stir that in and I know some that's not classic, classic shepherd's pie, but you know what? The Irish are very experimental people and I think they would approve. So by the time we added our seasoning and stirred it in, the flour has been cooking long enough and we're going to add our liquid. I'm adding water. Now you can add chicken broth, you can add beef broth, but lamb is a pretty strongly flavored meat. So it really doesn't add a whole heck of a lot. Alright, we're going to give it a stir. It's going to thicken up very quickly because we used a good amount of flour and we're just going to cook this for about 5 or 6 minutes until it really thickens up nice. I mean really thick. It should look something like that and at that point you can turn off the heat and it's time to add the vegetables, which are peas and carrots. Now since we're using frozen peas, I'm going to be nice and let you use frozen carrots. They come with the frozen peas in the same bag. As soon as the vegetables are stirred in, we're going to transfer this into your casserole dish. Any kind of large baking dish will work. I believe this is 9 by 13. You're going to spread it out and you're going to tap it down, not the old tapa tapa. We're going to use the spatula and just smooth it out. Alright, so that's all set. We're going to set that aside until our potato crust is ready, which is made from potatoes. The most Irish of all ingredients. By the way, indigenous to America. You're welcome, Ireland. I think you've more than made up for it by sending us all those policemen. Alright, so we're going to boil a couple pounds of potatoes. I'm using Yukon Gold. I think they make a beautiful crust. Nice color, nice texture. So we're going to boil those in salted water until tender. We're going to drain them thoroughly. Alright, toss in some butter, some cayenne, some salt, of course, some cream cheese and some Irish cheddar. I want you to go to one of the big supermarkets and try to find Irish cheddar. It's really, really good. I'm using one called Dubliner, which is not that hard to find. If you can't find Irish cheddar, any kind of sharp white cheddar will work. Alright, we're going to take a potato masher and mash all that together. And when that's thoroughly incorporated, I'm going to also add one egg yolk that I'm going to beat with a couple tablespoons of milk. I'm going to pour that in, stir it in. When that's all mixed in, go ahead and top your meat. But here's how you're going to want to do it. Place big spoonfuls on top. Don't just dump it on top because you don't want to mix the filling, the meat mixture, into the crust. So I like to put dollops all over the top, then take a fork and even it all out. Now there's lots of ways you can do this. You can leave it really rough and rugged, very similar to the terrain of the Irish Shepherd. Or you can take a fork and make one of these kind of cross-hatch designs. I think that looks pretty cool. Or, if you're insane like me, you can spend 15 minutes mimicking the pattern on the wool sweaters worn by the Shepherds. Once the topping's done, we're going to put that in a 375 degree oven for about 25-30 minutes. What you're looking for is this, a beautiful crust. You're going to see that gravy bubbling around the outside. And of course, something like this, you've got to let sit at least 15 minutes. But you know what? I didn't wait. I'm going to admit it right now. The sun was going down and I wanted to get the final money shots. So I just said, I'm going in with the spatula. But you know what? It worked. Everything was fine. In fact, more than fine. Just amazing. There's nothing better than a well-made Shepherds pie. That slightly gamey, yet beautifully flavored lamb, the vegetables, that thick, rich gravy, and then the Irish cheddar in the potatoes on the top. So perfect. It would be a great change of pace to that corned beef and cabbage for St. Patrick's Day, or have both even better. So there you go. Irish Shepherds pie. I hope you give this a try. Head over to foodwishes.com for all the ingredient amounts and more information as usual. And as always, enjoy. ", "duration": 326.5, "segments": [[22, 65], [66, 77], [78, 105], [107, 131], [132, 144], [145, 157], [161, 173], [174, 208], [209, 220], [221, 251], [257, 261]], "seg_text": " ", "pure_cap": "heat olive oil and butter and fry chopped onions and ground lamb. add some flour and cook. add salt and pepper fresh rosemary paprika cinnamon ketchup and garlic and stir. add some water or broth stir and cook. add chopped frozen carrots and peas and stir. transfer it to baking dish and spread the mixture. chop potatoes submerge in water in a pan add salt and boil. drain the water add butter cayenne pepper salt cream cheese and irish cheddar and mash. beat and egg with milk and add the mixture to the potato mash and mix. dump the potato mash over the meat mixture and cross with a fork. cook the dish in an oven"}, {"image_id": "MzOOayCmDkA.mp4", "caption": " cut peeled potatoes into strips soak the potatoes in water mix flour salt pepper milk and an egg in a large bowl heat some oil in a pan and fry the potatoes in it drain the fried potato strips coat the fish strips with flour and the mixture and fry them in the oil drain the fried fish and season with salt and pepper serve the fried chips and fish with lemon and sauce", "id": 477, "seg_prompt": "129 ; 21, 30 ; 30, 31 ; 32, 51 ; 60, 72 ; 73, 77 ; 84, 103 ; 105, 110 ; 114, 119..................................................", "asr_text": " All recipes member Dan, who shared this recipe for classic fish and chips, says it is a good-tasting, simple recipe for New England's favorite dish and recommends serving it with malt vinegar, lemon or tartar sauce. We'll start by cutting four large peeled potatoes into strips and placing them in a bowl of Soaking in water removes the extra starch from potatoes and makes them extra crisp when For the batter, we'll whisk together one cup flour, one teaspoon baking powder, one teaspoon salt and one teaspoon ground black pepper in a medium bowl. Then add one cup milk and one egg, whisking until the batter is smooth. Several All Recipes members suggested substituting beer for milk in the batter. Cover and refrigerate the batter until ready to fry. Next, heat one quarter vegetable oil or as needed in a Dutch oven or large heavy bottom pot to 350 degrees. Add potatoes that have been drained and patted dry to the hot oil. You want to add them in small batches so they fry evenly and don't bring down the oil temperature. Fry the potatoes until they are tender, about five minutes, and remove to paper towels to Continue until all potatoes are fried. While the potatoes are resting, we'll prepare the fish. To help the batter adhere to the fish, we'll pat one and a half pounds of cod fillets dry and lightly dredge in flour. Now dredge the fish, piece by piece, in chilled batter and add to the oil. Be sure to maintain the oil temperature at 350 degrees. Fry the fish in batches until golden brown on all sides, then drain on paper towels and lightly season with salt if you want. We'll now crisp up potatoes in the hot oil for one to two minutes and serve alongside the fried cod fillets. This is a basic recipe for classic fish and chips that you can adjust to your taste. All recipes members suggest spicing up the batter with your favorite seasonings. ", "duration": 129.5, "segments": [[21, 30], [30, 31], [32, 51], [60, 72], [73, 77], [84, 103], [105, 110], [114, 119]], "seg_text": " ", "pure_cap": "cut peeled potatoes into strips. soak the potatoes in water. mix flour salt pepper milk and an egg in a large bowl. heat some oil in a pan and fry the potatoes in it. drain the fried potato strips. coat the fish strips with flour and the mixture and fry them in the oil. drain the fried fish and season with salt and pepper. serve the fried chips and fish with lemon and sauce"}, {"image_id": "E46hfYyQzD4.mp4", "caption": " drain some bonito flakes in boiling water for a few minutes and strain it to make dashi add salt soy sauce mirin and sake to the dashi and stir to mix them add the chicken pieces to it to cook for several minutes add udon noodles and boil it for a few minutes garnish with some green onions and pour noodles and soup out to serve", "id": 478, "seg_prompt": "240 ; 141, 154 ; 160, 177 ; 177, 187 ; 187, 205 ; 205, 220..............................................................", "asr_text": " Welcome to Japanese Cooking 101. Today we are going to make Chicken Udon. Udon is one of our favorite quick-fixed meals and perfect for lunch. You can eat it as a simple bowl of soup with some green onions or you can put any types of meats and vegetables to make it hearty. Here are the ingredients. We have two packages of frozen udon, four cups dashi fish broth, a quarter to half teaspoon salt, two tablespoons soy sauce, three tablespoons mirin, two tablespoons sake, two chicken thighs cut into bite-sized pieces, and four green onions thinly and diagonally cut. There are different types of udon you can buy. The best udon is fresh one of course. You can try to make it at home but if you are in Japan, you can buy fresh udon almost anywhere. If you live outside of Japan like us, the best option is the frozen udon that is used in this recipe. The fresh ready-to-eat udon is freeze individually and you can just put it in the broth to heat it up a little bit. The quality is very good and has great texture. This is our favorite option. You can find frozen udon just like the one in this picture at most Japanese or Asian markets in the US. If you don't have access to fresh or frozen udon, you can still make udon using dry udon noodles. The quality depends on the brand but it's not bad. It's great to keep it in your pantry. If you use dry udon, please cook it first following the instructions on the package before starting to put in the broth. And don't overcook dry udon. We've done that before and it's not that good. Dashi used here is Japanese fish broth and it's a key flavor factor of udon soup. We have a very easy to make dashi recipe and video on our website, We also explain more details about all of the ingredients that are used in this recipe. Here is a quick recap of how to make dashi. We boil a couple of handfuls of dried bonito flakes in boiling water for a few minutes and then strain it. It's really easy to make and very flavorful. Here we have four cups of dashi to a boil. Stir it a few times to mix the seasoning. Then add chicken pieces. Heat until the chicken is cooked through a few minutes. Add some udon here. If you are using frozen udon, you can put it straight from the freezer or after quickly throwing in water. If you are using dry noodles, please cook it in boiling water first following the instructions on the package. Let it simmer for a few minutes. Put in most of green onions, including white parts. You might want to save a handful to put on top as garnish later. Pour noodles and soup into a bowl and sprinkle on the rest of the green onions and some shichimi Japanese spice on top. It's very quick and easy to make and delicious and filling. Perfect for lunch. ", "duration": 240.5, "segments": [[141, 154], [160, 177], [177, 187], [187, 205], [205, 220]], "seg_text": " ", "pure_cap": "drain some bonito flakes in boiling water for a few minutes and strain it to make dashi. add salt soy sauce mirin and sake to the dashi and stir to mix them. add the chicken pieces to it to cook for several minutes. add udon noodles and boil it for a few minutes. garnish with some green onions and pour noodles and soup out to serve"}, {"image_id": "wc9paq0uox4.mp4", "caption": " take out the core of the cabbage and shred it evenly chop the onions into thin pieces chop up the dill finely and add them all into a bowl add caraway spice and 1 tsp of celtic salt and mix put the mixture into a glass jar close the jar", "id": 479, "seg_prompt": "430 ; 28, 48 ; 49, 68 ; 71, 84 ; 90, 172 ; 186, 217 ; 240, 250..........................................................", "asr_text": " Hey everybody, Dr. Pedram Shojai, founder of Well.org, and the editor of Be More Magazine, here with a fermentationist, Somerbach, a dear friend, and going to show us some wonderful things to do with food, add some life to it, and make it super food. So we're going to just make some sauerkraut today, really simple, and the exciting thing about this is that all you need here is cabbage, onion, dill, caraway, and salt. So first of all, you're going to core the cabbage, always just take out the center there. We're just going to try to shred this and keep it a fairly even texture. All right, we're going to chop up some onion. The reason I use onion is because it has prebiotics in it, it has inulin. So it's going to help this to ferment faster, but it also, a lot of times it guarantees that this is going to work. All right, so now I'm just going to chop up some dill. Dill just makes it taste delicious, so it's going to add a lot of flavor to your sauerkraut. All right, so we have the vegetables chopped up and in here, and we're going to add some You can use any spices. We're going to use caraway because it is a really traditional sauerkraut spice, and then we're going to add salt. Okay, now salt is important. You want to make sure that you are using a non-iodized sea salt. Iodine is a disinfectant, we don't want to use that in here. So I have Celtic sea salt here, but you can use the Himalayan pink sea salt. You can use any of these, and for this, we're probably just going to add about a tablespoon Generally, the rule is three to four tablespoons per gallon of sauerkraut, okay? So that's a gallon with it all packed in there. We're doing about a quart today, so we're going to fill it up into here. This is about a quart, so we want to use, I'm saying like one tablespoon, one and a half You want to taste as salty as a Lay's potato chip, and so you just want to mix it, and you're really just trying to get the salt to touch all the veggies here, and so that's going to take the water out of the vegetables and into this solution, and I'll show you how this creates the brine. I don't add water when I make sauerkraut, so it's going to be a little bit more potent than your normal sauerkraut that's been watered down, essentially. It's going to be sour and delicious. So that's all the water you need because you're pulling it out of the cabbage. This is why you want to use fresh organic produce, because it's filled with all this water, and that's what we're trying to use to create the brine. All right, so let's see here. I mean, I don't know if you can see it, it's glistening, right? The salt is already starting to get this. Okay, so when you're trying to make good sauerkraut, you want to make it taste good here right Pounding it in there, you're getting it kind of jammed in there as much as you can, right? Well, I want to get all the air bubbles out. I really want to push this down here, I want to smash all of the cabbage in here as tightly as possible so that the air bubbles are gone. We're starting to see some of the water gurgle through here. So that's going to form our brine. So essentially, let me just kind of show you the stages now. So what you're going to do is you're going to fill this up. You want to leave at least an inch in the top, maybe an inch and a half, two inches, and that's going to just really keep it from overflowing because for the first week, it's going to be incredibly active. So what's really interesting is we didn't add a starter, if you noticed, with just the vegetables and the salt, and the bacteria that are living on this cabbage right now, and the bacteria probably on my hands, as I smash this down in here, are the bacteria that are going to inoculate and start growing now that we've created this anaerobic environment. So the way that I do it, I like these jars because they're really easy. You don't really want to clamp it all the way down, you just leave it like this, right? So the air can basically flow out, the carbon dioxide can flow out as it ferments, but you don't have a lot of the stuff from your kitchen and your house flying in, right? So that's how we want to leave it. This is one that has been going for a few days, right? So I want you to just notice the difference in these two. This was this a few days ago. And so one thing is that it's really, really juicy. I mean, so there's that anaerobic environment. This will bubble for the first week. But if you look, see how it's starting to get more translucent? Just notice that a lot of the white parts of the cabbage have changed. It's starting to break down a little bit. And that's what the bacteria do. Just in a few days, huh? Just in a few days. I usually let this go for probably two to four weeks. Open like this. And then this starts to happen, and then you let it just keep hanging on. I let it keep going. Two to four weeks. Four weeks is when I take it out, I taste it, I make sure it's good, and then I put it in the refrigerator. And at that point, I will clamp this down. So this one has been going for about one week. And again, you can tell, like this cabbage, it's more translucent. Look, it's changed. Like, from the green, it's getting a little bit more yellow. And this one's sour. Many people are going to want to eat it now. And that's fine. You just clamp it down, put it in your fridge. It's good to go. So look, you could eat this. Something down mine, right? So at any point along the spectrum, it's all edible, but you want it to get to that magic This one's been going for three weeks. So this one's delicious, right? Again, totally different color, translucent. You can almost, like, see there's no more white modeling like there is in the other And yeah, go for it. And so what's changed is this has gotten more sour. And that sour flavor is the lactic acid. So as you ferment, you basically are letting these bacteria create lactic acid and carbon So the food, it blocks out the food-borne pathogens, but then the good, healthy bugs that made this party happen are still there, and then when we eat it, they come into us. So you're getting the benefit of both. You're getting this, you know, this action where it prevents food-borne pathogens from So inside your body, it's actually going to help get rid of any bad organisms that you don't want living there, and you're bringing in the healthy bacteria. And you usher in the good, guys. So you guys, you saw the recipe here. We'll add it to wherever you're seeing this so you can follow through with this. Summer, how do people find you? Summerbok.com is the best place to find me. I also have a free gift on there for the top food that I recommend. Obviously, it might be sauerkraut, but you should check that out if you want to learn how to shop for the right kind of raw and pasteurized sauerkraut. Guys, fermentationist, summerbok. I think that that's the coolest title in the world. I love your cart. ", "duration": 430.17, "segments": [[28, 48], [49, 68], [71, 84], [90, 172], [186, 217], [240, 250]], "seg_text": " ", "pure_cap": "take out the core of the cabbage and shred it evenly. chop the onions into thin pieces. chop up the dill finely and add them all into a bowl. add caraway spice and 1 tsp of celtic salt and mix. put the mixture into a glass jar. close the jar"}, {"image_id": "8Aw2iv6edkk.mp4", "caption": " chop half an onion add butter and onions to a pan add vodka to the pan add cream and tomato sauce to the pan and stir add salt and pepper and stir cook pasta in a pot drain the pasta and then add it to the sauce and stir add cheese and then transfer to a plate chop some parsley and sprinkle on top of the pasta", "id": 480, "seg_prompt": "194 ; 14, 18 ; 19, 30 ; 31, 40 ; 40, 70 ; 71, 82 ; 90, 94 ; 98, 119 ; 120, 147 ; 148, 165..............................................", "asr_text": " This is the make barca sauce, I don't put a lot of onions in it, just a little bit. Just for two people, enough for two people. And add some onions, just until it melts really, the butter melts, because you really have to buy a round of onion. This is the make barca sauce, I don't put any onions in it, just until it melts really, really, really, really well. As it cooks, it gets a little dark, a little more, you know, pinky kind of reduces. Add some salt and pepper, and that's all it takes. It's now really kind of to a boil, and then they juice it a little bit. If you want a little darker, it goes probably more sauce. But as it cooks, it reduces it to get a little darker. For five minutes. In the meantime, have your pasta cooked here. Now I'm just going to add a little bit. That is straight. I'm just going to add a little bit, just a little bit. You don't have to figure one, but something really should sit there. Yeah, a little bit, not too much. And you're going to serve. And then you have your pasta sauce. Hi, welcome. We're students at Grace's Kitchen. We love the way Grace cooks, and of course we want to learn here in BSI. So you can find us right off the L.A.E. at 21601 Horace Harding here in BSI. Call phone number 718-224-2536. So come down with some real form Italian food here at Grace's Kitchen. ", "duration": 195.0, "segments": [[14, 18], [19, 30], [31, 40], [40, 70], [71, 82], [90, 94], [98, 119], [120, 147], [148, 165]], "seg_text": " ", "pure_cap": "chop half an onion. add butter and onions to a pan. add vodka to the pan. add cream and tomato sauce to the pan and stir. add salt and pepper and stir. cook pasta in a pot. drain the pasta and then add it to the sauce and stir. add cheese and then transfer to a plate. chop some parsley and sprinkle on top of the pasta"}, {"image_id": "liuwUS5H1qY.mp4", "caption": " soak the bamboo skewers poke some diced pineapple marinated shrimp bacon strips to the skewer grill the shrimp skewers", "id": 481, "seg_prompt": "282 ; 67, 91 ; 104, 154 ; 159, 254......................................................................", "asr_text": " Hi it's the Frugal Chef. I'm going to be skewering some shrimp today to put on the grill. I want to show you how to make the marinade for this recipe and then we'll marinate it for a couple hours then we'll come back we'll skewer it and we'll put it on the grill okay. So what we're going to need for this is an 18 ounce jar of orange marmalade. I've already emptied it into my pan okay just by any type you want. We're going to need four scallions which I've chopped here white, light greens and greens. We're going to need six cloves of garlic which I minced. In here I have two jalapenos which I seeded and I minced and I also have about half a bunch of cilantro which I chopped. I have a quarter cup of soy sauce. We're going to use about three teaspoons of sesame oil. So what I'm going to do now is I'm going to put all my ingredients in a pan. I'm just going to stir it, stir, stir it until my marmalade melts, liquefies and then I'm going to let it cool. I'll put it on the shrimp, put it in the fridge for two maybe three hours and then I'll come back and we'll skewer it together and then we'll put it on the grill okay. So let me cook it and I'll see you in two hours okay. Alright my shrimp has been marinating for an hour and a half so I'm getting ready to skewer it in about half an hour. So I'm going to be using bamboo skewers. I need to soak these for 30 minutes because I don't want them to catch fire on the grill okay. So I'm soaking these and I'm going to leave them there for 30 minutes and then we'll come back and we'll skewer our shrimp. Okay see you in 30 minutes. Okay let's skewer our shrimp. Of course we have our bamboo skewers that we're soaking. We need some diced pineapple and our shrimp that's been marinating and some bacon. So this is how we're going to do this. We're going to start by skewering the bacon at the bottom kind of fold it a little bit and put it in through like that. Thread it through the bacon okay. Now we're going to grab a piece of shrimp. I'm going to put it through and then we're going to grab some pineapple and put it through. Then you're going to scoot all your stuff to the end of the skewer and you're going to thread your bacon again okay. So now you need another piece of shrimp and another piece of pineapple and you repeat. Repeat and so on and so forth. So you're going to end up with the skewer looking like this okay. So shrimp pineapple bacon, shrimp pineapple bacon. You started at this end actually and now we're going to put this on the grill. Cook them and eat them. So we are going to cook the shrimp now. Peter has his grill all cleaned up and he has the heat down to low. We don't want to burn it. You know shrimp cooks really fast so we need to get this you know fairly quickly. We skewered some with pineapple, some with green peppers and some with just bacon so that everybody can have what they like. So this is the good. Yeah don't forget the frugal chef.com where you have all kinds of good frugal recipes. So we flipped some of these around. They've been on the grill for about five minutes. You can see when they start getting pink you know it's time to flip them. They're going to cook for a total of about ten minutes and we're going to serve them. Look at these. These are ready. We're going to take them off and put them on the platter. Oh yum. Here you go. Shrimp kebabs. Ten minutes and they're done. Longest it took was the marinade. Okay look at these. Aren't they delicious? All right now we're going to finish cooking the rest. I'm going to cover these with foil so they don't get cold and we're going to eat. Hey bon appetit from the frugal chef.com. So there we go my friends from my kitchen to yours. Eat well without going broke. This is Marianne the frugal chef. ", "duration": 282.5, "segments": [[67, 91], [104, 154], [159, 254]], "seg_text": " ", "pure_cap": "soak the bamboo skewers. poke some diced pineapple marinated shrimp bacon strips to the skewer. grill the shrimp skewers"}, {"image_id": "eWR6fgNWfqw.mp4", "caption": " add the turkey carrots cabbage and bamboo shoots to the pan with ginger add vinegar hoisin sauce soy sauce and sweet and sour sauce to the pan add the ingredients in the pan and green onions to a food processor pulse the filling to chop it place the filling on the wrapper fold the wrapper over and seal the edges fry the potstickers in the pan", "id": 482, "seg_prompt": "354 ; 23, 65 ; 71, 108 ; 132, 157 ; 157, 165 ; 181, 197 ; 201, 213 ; 275, 313......................................................", "asr_text": " Hi, Chef Nicole back here on CT Bites. Happy New Year! You know, the weather's getting colder, we're all cooking more. I have a delicious recipe I'm going to show you today for turkey Asian potstickers. You can even make these vegetarian by simply leaving out the turkey meat. So we're going to start with a large non-stick pan. We've got two cubes of frozen ginger in here. You know how much I love those frozen herbs? And we're going to put in some turkey meat. Now, a little goes a long way. This may not look like much. And remember, the potstickers are really small and they don't really, you don't need much of a filling. So we have some turkey meat. We have some shredded carrots, which are great. You know me, I'm always trying to get extra vegetables into my kids. And then we have some coleslaw. You can of course cut your own cabbage, but why bother by this stuff? This is great. This is really where the bulk of the filling comes in. So of course you're getting lots of vegetables, which I love. And then we're going to add in some bamboo shoots, which are also really good. Lots of fiber in them, which is really nice. So we're going to put some of those. And now we're going to process all of this in a little Cuisinart, so it's not going to look like big chunks. Now we're going to go with that flavoring. So just turn this around. And while this is cooking, you just add your flavoring. We're going to have a little bit of rice wine vinegar. You don't need much. Always keep your finger over the top so you don't make a big mess of what you're doing. A little rice wine vinegar. A little hoisin sauce. Hoisin sauce is delicious, nice and flavored sauce. Using a lot of Chinese cooking. And again, you know, with wine style cooking, you can really wing it. It's a couple tablespoons. And a little bit of soy sauce. You don't need a lot. This one has a top on it, so you don't really have to put your finger over it. And then our final thing, and a little bit of sweet, is some people put sugar out of a little bit of sweet and sour sauce. Really gives a nice kind of a sweet, tangy flavor to the filling of this. And then all you're going to do is just let this cook down for about seven minutes. Get the heat going nice and high. And just break this up as much as you can. Remember, we are going to process this in the Cuisinart. So we're going to cook this until it's completely cooked through. So it's been about six or seven minutes, and you can see our delicious turkey potsticker filling is done. You want to make sure that most of the liquid has evaporated because you definitely do not want wet and yucky on the inside of your potsticker. Now what you want to do is put these in the Cuisinart or food processor. You could really chop these by hand if you don't have one, but you want to get the texture pretty fine on the inside. And the other trick here is you just want to pulse this really quickly. So this is all in. We're going to add a little bit of uncooked scallions or green onions. Throw those in. I just actually found out that you can freeze your leftover chopped scallions. I'm going to go do that today when I get home. You want to make sure before you do your potstickers that you just place the filling just to finely chop it up. But just these three or four little pulses. Now look on the inside here. Do you see how it's chopped but not completely mushy and, you know, pureed? Now this is going to become our filling. I'm going to now show you how we're going to actually make the potstickers. These potstickers are all ready to be put together. This is actually a really great thing to do with your kids on the weekend. Just make sure you've got plenty of time to do it. Now you can buy these wrappers in one of two ways. You can either buy them as egg roll wrappers, and they come, like, right by your produce section of your supermarket, or you can buy them as wonton wrappers. And if you can't find the wonton wrappers, simply cut the egg roll wrappers in half. Now this is important. We're going to use some water, and you're just going to basically paint the edges with your finger. You can use a brush, but of course your hands are your best tools. And then all you do is you just fold it over like this. Now here's the only important part. A, don't fill it up too much. And B, make sure these are really pushed together well, just like that. Pretty easy to do. My kids love to do these because they can make all sorts of funky shapes. They make what they call packages. So we're going to do one more of these just so I can show you. And the other thing that's really great about this filling is you can also make egg rolls, which is really cool. So we'll do one more wonton. All you do is put the filling in the middle. Again, you don't need much. And then you simply fold this over like this. And it makes almost instant little pot stickers. Now egg rolls, almost the same thing. You just take a whole wrapper like this. Now the only trick is you want to put these sort of at an angle. And you can put a little more. Now this goes right in the middle, just like this. And the way that I taught my kids to remember how to do these was I said, you tuck the baby in and then you roll them up. And look at that. You've got gorgeous, really easy to make turkey egg rolls. And now we're going to fry them up and we'll be ready to go. So we have about three quarters of a cup of hot vegetable or peanut oil. You do not want to use olive oil. It's too thick to cook in. We're just going to pan fry these up. Remember, these aren't going to pop too badly because there's no water. These are pretty dry. And these only take about 30 seconds per side. You see we've had this one in for about 30 seconds. Aren't those gorgeous? And then all you need to do is make a little dipping sauce over here, which is simply soy sauce, rice wine vinegar, and a tiny pinch of sugar to cut some of the acidity. You can do little bits of sesame seeds on top for garnish. That's okay, just like in our house. So look, we're going to turn these over and just serve them up. And then if you want to, you can also kind of dry these off on some oil, and then we'll just serve these up. These potstickers, they're gorgeous. You want to make sure your oil's really hot, hot, hot, hot. That way you don't just stay in the oil for too long. And very quickly, before you plate them up, just let them, you know, pat them off on a paper towel. Look at these egg rolls. Aren't those yummy? And then these are going to go right onto here. I like to put them on a little bit of carrots or some cabbage just to add some color. Look at those. We have our beautiful dipping sauce, and this is a fabulous meal, and quite frankly, a really fun thing to do with your kids. And there you have it, delicious Asian turkey potstickers from CT Bites. ", "duration": 355.0, "segments": [[23, 65], [71, 108], [132, 157], [157, 165], [181, 197], [201, 213], [275, 313]], "seg_text": " ", "pure_cap": "add the turkey carrots cabbage and bamboo shoots to the pan with ginger. add vinegar hoisin sauce soy sauce and sweet and sour sauce to the pan. add the ingredients in the pan and green onions to a food processor. pulse the filling to chop it. place the filling on the wrapper. fold the wrapper over and seal the edges. fry the potstickers in the pan"}, {"image_id": "vZ7Pz9jM7zk.mp4", "caption": " pour seasoning mix and paprika onto the chicken and mix add flour and seasoning mix to a bowl and stir break an egg into a bowl and add milk and sauce and mix dip the chicken in the egg mixture coat the chicken in the flour add oil to a grease rack and place the chicken on it pour a butter and olive mixture onto the chicken", "id": 483, "seg_prompt": "211 ; 23, 69 ; 70, 82 ; 83, 103 ; 116, 123 ; 124, 137 ; 163, 179 ; 184, 194......................................................", "asr_text": " Hi guys, today we're going to make some easy oven fried chicken. This is like my third time recording this video. I keep deleting parts and just, oh it's a nightmare, but anyway, wash and dry your chicken, And next we're just going to add some seasoning mix. You can go to my blog and get all the measurements as always. I have like some seasoning salt, some poultry seasoning, Cajun seasoning, just all kinds of little spices in there. Go ahead and pour, excuse me, half the mixture on the chicken, okay, not all of it, just half the seasoning mixture on the chicken. And then use your hands to kind of, you know, distribute the seasonings, just like that. Mix it up. And I almost forgot the paprika, oops, going to put some in there. I don't put the paprika in my flour mixture because it can kind of make your chicken like So I only put the paprika on the chicken itself and there you have it. Alright, now we're going to add the flour to a separate bowl and we're going to add the rest of that seasoning mixture, the other half of the seasoning mixture. Give that a whisk to get it all combined. Okay set that aside. Now in a small bowl, I'm going to add an egg and some milk. Alright, then we're going to add a few dashes of hot sauce. I like a little hot sauce now, so yeah, that's optional. And give it a whisk to combine. Whisk it, whisk it, whisk it. Okay, now it's time to get started with the dipping. I have my flour right here, I got my little egg mixture right here, and I have a plate to put the chicken on when it has been breaded, okay? So let's get started. You're going to start by dipping that seasoned chicken in the egg, just roll it around, get it coated in that egg mixture, let the egg set strip off, and then put it right there in the flour. And then use your other hand to kind of coat the chicken and that way the flour won't get And then just shake off the excess flour and just place it on a plate or a rack or whatever. Okay, now the chicken has been coated, we're going to let it sit for about 5 minutes and then we're going to dip it back in the flour. I want to double coat these, okay? Don't put it back in the egg mixture, just put it back in that flour mixture because you should have some left over. Okay, and now I'm going to prepare my pan. I have a baking sheet I've covered in foil. Then I just place a little rack on top of it and I have some vegetable oil here. I'm just going to make sure that this rack is thoroughly greased because this chicken can get really, you know, it'll stick to the rack if it's not thoroughly greased. Alright, there's our chicken. I'm just going to place this on the rack just like that. Okay, now I have a mixture of butter and olive oil. I'm just going to, you can brush this on the chicken, you can just spoon it over the chicken. This just helps it form a nice crunchy, crisp crust on it, okay? Now we're going to bake for 40 minutes. I like to brawl the last three or four minutes just to get the skin nice and crispy. And then when it comes out the oven, let it sit for a bit and then enjoy. Thanks for watching guys. ", "duration": 211.33, "segments": [[23, 69], [70, 82], [83, 103], [116, 123], [124, 137], [163, 179], [184, 194]], "seg_text": " ", "pure_cap": "pour seasoning mix and paprika onto the chicken and mix. add flour and seasoning mix to a bowl and stir. break an egg into a bowl and add milk and sauce and mix. dip the chicken in the egg mixture. coat the chicken in the flour. add oil to a grease rack and place the chicken on it. pour a butter and olive mixture onto the chicken"}, {"image_id": "jWoSjDifHNQ.mp4", "caption": " chop and crush ginger mix some honey soy sauce sesame oil black pepper ginger and garlic chop some green onion leaves and add to the mixture remove the fat from chicken thighs cut into small strips and coat with the sauce fry the marinated chicken on a pan", "id": 484, "seg_prompt": "662 ; 158, 186 ; 215, 277 ; 279, 338 ; 372, 444 ; 517, 534.........................................................", "asr_text": " Hi everyone, this is Min, and today I'm here to teach you how to make chicken bulgogi. I thought I would try to show you my mom's way to do it, which means I have to kind of figure out, I have to figure out the measurements that she used, because she doesn't use exact One of the reasons why I like chicken bulgogi over the beef one so much, the beef one has like the typical soy sauce, garlic, ginger, and a little bit of sugar or honey for sweetness, but the one they use for chicken, it has a hot pepper paste. This hot pepper paste already took some out. It's very red, it's very spicy, and it's pasty. So when my mom used it with chicken, I remember liking it better because it was spicier, and she just made it less often, so it felt like it was more special when she made it. So first, your choice of meat, it can be chicken thighs, and here we have four chicken thighs, but you can also use two chicken breasts instead if you want to go on a lower fat This is the hot pepper paste, as I've already said, and that's about, I want to say, a little over one third cup, a little bit of honey instead of sugar, and I would say that's about one third of a cup that's been sitting out for too long outside. And then here we have chopped up ginger, and I'll show you guys how to chop up ginger. This isn't as fine as it could be, but if you don't mind a couple of chunks, that's Also, if you don't have fresh ginger, you can use this. I prefer not to, but if you have this around and not fresh ginger, that's fine. Same thing with garlic. We have, oh, this is about one tablespoon, about two tablespoons here of garlic. Again, you can use granulated garlic instead. I prefer fresh. The one tablespoon of soy sauce, and I guess one tablespoon of sesame oil, and we've almost run out, so I'm just going to pour straight out of the bottle. And then one teaspoon of black pepper, and four stalks of green onions that we're going to chop in in the end. And before we get started, I'll show you how to chop up ginger. It looks really hairy and weird once you chop off all the outside woody parts, and it looks like this, and it looks like it's hard to chop, but it's really not. So you do it against the grain like this, and it's all hairy, and then you get the bottom end of a knife, and you crush it like this. It could go a little finer if you'd like, but I just don't like doing that. Also, you could use a food processor, but after you do that, you can just put one in And the same thing with garlic. You should squish it like that to release all the juices, and then chop finer if you'd like, but you don't have to if you like it chunky a little bit. Okay, let's get started on the assembly. Sorry, this isn't very TV pretty, because I don't want to do as many dishes once we're Okay, so first take your tasty ingredients, and then put it into your bowl. And if you don't have honey, but you have brown sugar or white sugar, you should use a little less than shown here, but it should still be fine. And then soy sauce, mix it a little bit so my spoon doesn't fall, and then one tablespoon of sesame oil. I think that's it. Black pepper, ginger, a ton of garlic, and then mix it up a little bit. And then, let's see, and then for the green onions, instead of chopping them up, I just like using my shears, kitchen shears, because it makes it a lot easier. And I also like using green onions instead of onions, so there's less liquid when we're cooking on the stove, or if you're grilling, I guess, if you are using a grill. I think four green onions look too much. I like two green onions. I'm going to finish this side. And when it gets to the wider part, I like to cut it in half when I start cutting, because that part's a bit stronger. Okay, and it should smell really spicy and sweet. Okay, and then I'll just put it in here for now. And now that the marinade is done, I'm going to take our chicken pieces, and then start kind of trimming the fat off, and then chopping it against the grain as well. For the fat, I'm just going to put it here. And I know thighs are fattier cut of meat, but I like the way it tastes better with this And again, we've done it with chicken too, so that's not a huge deal. And then, so you see the grain happening going this way, right? So you should cut about, how big would you say this is? Half an inch thick, long strip of chicken. Okay, so I just got done trimming the fat off of the four pieces of thighs, and here And then, we're almost done. Now they're just going to sit like this in the fridge for an hour. I mean, earlier this week when we made this, we just sauteed it immediately, and it tasted perfectly fine, and it was really good with lettuce wraps, and we're going to do that But today, since I'm worried, I mean, it's not dinner time yet, that's why I'm filming much earlier, so I'm going to let it marinate. And it always does taste a little better when it marinates, I think. Anyway, so we're going to let this marinate until dinner time, and then I'll show you how you can fold up a lettuce wrap, so you can enjoy this with, whether it's romaine lettuce, or green leaf, or red leaf, or butter lettuce with white rice, either sticky rice or long grain, or brown rice. We've done it all, and it all tastes really good. So, we'll let this marinate, and we'll come back when we start cooking. Okay, so my husband heard me struggling with the stove top, so it came to rescue, or my So I have it on medium heat right now with about a little less than a tablespoon of oil, and we're using a really small skillet. Use a bigger one if you have it. We have a bigger one, but the nonstick has like scraped off with time, and it's pretty terrible, so I don't want to use our old frying pan. Try to drip off some, stir it a little, and then I think we're going to cook about half at a time. And I hear it sizzling. So I have a clean pair of chopsticks for when it gets more cooked. I don't always do that, but I thought I would try to keep things clean. Our dog is watching us. He's only begging. He can't eat this, is all he. So here are the, you should take this off. Here are the three main components of the wrap, I guess, with some rice, and we have some lettuce here, and we have the romaine lettuce. So you would take a couple of pieces, I like a little more than this guy, but it depends on your preference. A little mound of rice, or a lot, depending how much you can fit in, because I have to eat this on camera. And then like a small bite of chicken. We like spicy raw onions. You can also have raw or cooked large chunks of garlic. You can have slices of cooked or raw jalapeno peppers, depends again on your preference. And here we have the dipping sauce, and it's called samja, or mild soybean paste that's You eat it with a lot of other meats that are crackable and lettuce too. So basically it's like some soybean paste, some like garlicky flavor, stuff like that. So you put it on there as best as you can, with all of your ingredients, and then you Okay, so these lettuce raffs, they're a really good way to enjoy barbecued meats, or like cooked Korean meats with like a couple of other raw vegetables if you'd like. I hope that you enjoyed watching it, and that you'll try it, and you'll let me know how it goes. ", "duration": 662.33, "segments": [[158, 186], [215, 277], [279, 338], [372, 444], [517, 534]], "seg_text": " ", "pure_cap": "chop and crush ginger. mix some honey soy sauce sesame oil black pepper ginger and garlic. chop some green onion leaves and add to the mixture. remove the fat from chicken thighs cut into small strips and coat with the sauce. fry the marinated chicken on a pan"}, {"image_id": "wKHC2gbRdA0.mp4", "caption": " wash and soak the daal and kidney beans overnight in water cook the daal and kidney beans in a pressure cooker with some water add garam masala coriander powder cumin powder turmeric powder red chili powder also add onions green chili salt ginger and garlic mix well cover the cooker and give it 3 whistles and then lower flame and simmer for 20 minutes open the cooker stir the daal put it on low heat and allow it to come to another boil add well-beaten yogurt and cream keep cooking on low flame take a small skillet and on medium heat and heat oil in it add in the cumin seeds and allow them to sizzle add the tomatoes and cook a little while add the dressing to the daal and give a gentle mix garnish with a spoon of cream and butter", "id": 485, "seg_prompt": "397 ; 65, 72 ; 77, 88 ; 96, 116 ; 120, 142 ; 154, 161 ; 166, 180 ; 188, 239 ; 243, 264 ; 267, 282 ; 293, 298 ; 299, 311 ; 313, 332 ; 339, 354 ; 370, 377........................", "asr_text": " Hi. Welcome to ShowMeTheCurry.com. I'm Anuja. And I'm Hetal. And today we're making dal makhni. Now dal makhni is a very popular Indian restaurant dish and unfortunately it's not very healthy for you, but we're going to offer you a very healthy and delicious recipe. And here's what you'll need. One cup whole urad dal, quarter cup kidney beans, three cups water, half a medium onion chopped, one teaspoon minced garlic, one teaspoon minced ginger, green chili to taste, salt to taste, one teaspoon coriander powder, red chili powder to taste, one teaspoon garam masala, half teaspoon cumin powder, two tablespoons yogurt well beaten, three tablespoons heavy whipping cream, one tablespoon oil, half teaspoon cumin seeds, one medium tomato diced. I had actually washed and soaked our dal and the rajma together overnight. And we're going to put it in the pressure cooker on high. Now you want to use the water which you soak this in. It has all the flavor. And we're going to put in actually pretty much everything. We're going to go ahead and add in our garam masala at this point and our coriander powder, our cumin powder, healthy turmeric powder and our chili powder. And we're also going to put in the green chili. Now this is optional, but it does give you a really nice flavor. And we're going to go ahead and add our onions and some salt of course and the ginger garlic. Now traditionally actually dal makhni is cooked for a very long time on low flame. But who has the time these days? I want my food fast. So we're going to use the pressure cooker and we're going to just cook everything together. Okay our pressure has actually gone off. And again everybody's pressure cooker is different. So kind of test yours out. And after you're cooking it for a couple of times you can judge exactly how long it takes to cook these things. But you know dals, they should be really soft, tender, and you definitely don't want to skimp on your whistles there. And it looks good. I'm going to put it on low right now. And I'm going to go ahead and add in our, once it comes to another boil, I'm going to go ahead and add in our yogurt and our cream. I actually when we make it at home for ourselves for our everyday use, we only put yogurt. We do not add the cream. But it is dal makhni if you're making it for a party or for a bigger group or something. Then just you know either go halves or just use cream whatever you prefer. But one more thing I didn't mention is this is an excellent, excellent recipe for the slow cooker. You know just put everything in, put it in the morning. It is a slow cooker. It'll be done in the evening. It works out very good. It gives a wonderful flavor because it's slow cooked and it takes its time and it's just wonderful in it. Yep, it's come to a boil. Let's go ahead and add in. Make sure you beat your cream and your yogurt before putting it. I'm going to put a little bit in and I'm going to save a little bit just for garnishing at the last. And actually the yogurt gives a little sour taste which is just so good. It looks up very well. And if you use low fat or fat free yogurt, it's you know saving a lot of calories there. I'm just going to let it boil for another five minutes. Meanwhile I'm going to go ahead and get the seasoning ready. And this is on low. At this point it's also a good time to adjust the water if you like a little bit more gravy or a little bit more salt or anything like that. It's a good time to fix all that right now. Okay we have a little skillet for doing the seasoning. We're going to go ahead and put in the oil. And in fact it's already hot so we're going to go ahead and add in the jeera. Just cumin seeds. I keep switching to Indian. Okay the cumin seeds have started sizzling. We're going to add in the tomatoes. We're just going to cook it a little bit. See I think it's done. We're not going to cook the tomatoes too much because we don't want them to get mushy. We want them to retain their shape. And tomatoes can always be had raw. So I'm going to just add this to the dough. The big pieces look really pretty in it. I'm going to give it a mix. Looks awesome. And it's ready to go. So our dal is ready. Now at the time of serving we're going to go ahead and just garnish with a little bit of cream on top. And that's all you really need. Or if you want you know if your cholesterol can afford it. Just a little pat of butter also. You know it is dal makhni after all. So join us again in another episode of show me the curry dot com. Adding a pinch of spice to your life. ", "duration": 394.33, "segments": [[65, 72], [77, 88], [96, 116], [120, 142], [154, 161], [166, 180], [188, 239], [243, 264], [267, 282], [293, 298], [299, 311], [313, 332], [339, 354], [370, 377]], "seg_text": " ", "pure_cap": "wash and soak the daal and kidney beans overnight in water. cook the daal and kidney beans in a pressure cooker with some water. add garam masala coriander powder cumin powder turmeric powder red chili powder. also add onions green chili salt ginger and garlic. mix well cover the cooker and give it 3 whistles and then lower flame and simmer for 20 minutes. open the cooker stir the daal. put it on low heat and allow it to come to another boil. add well-beaten yogurt and cream. keep cooking on low flame. take a small skillet and on medium heat and heat oil in it. add in the cumin seeds and allow them to sizzle. add the tomatoes and cook a little while. add the dressing to the daal and give a gentle mix. garnish with a spoon of cream and butter"}, {"image_id": "VswrGW9b3ck.mp4", "caption": " season the calamari with salt and pepper and toss dust some flour on mix well and shake off excess flour fry the calamari in oil", "id": 486, "seg_prompt": "102 ; 10, 26 ; 27, 42 ; 43, 74......................................................................", "asr_text": " Hey everybody, welcome to The Wolf Pit. Today I'm going to show you how to make crispy and golden fried calamari. Simple, easy, and delicious. So let's get started. I have some calamari rings here that I've patted dry on paper towels and these are actually A lot of people don't know that. That's what they are. I'm going to simply season them with salt and pepper and now get your hands in there and give them a toss. Now give them a good dusting of flour and now get your hand back in there and give them a good mix to make sure they're all well coated. Shake off most of the excess flour and then drop into 350 degree oil for about one minute or until lightly golden brown. After one minute the calamari is lightly golden brown so I'm going to go ahead and pull these out and sprinkle the salt and you want to be careful you do not want to overcook these otherwise they're going to turn into rubber bands. Now continue this process until all of the calamari is lightly fried in golden brown. And there you have it, fried calamari. Lightly fried until golden brown, served with lemon wedges, and your favorite marinara sauce. Thank you guys very much for watching. I hope you give this a try and I'll see you next time. Thank you guys so much for watching and I'll see you next time. ", "duration": 102.83, "segments": [[10, 26], [27, 42], [43, 74]], "seg_text": " ", "pure_cap": "season the calamari with salt and pepper and toss. dust some flour on mix well and shake off excess flour. fry the calamari in oil"}, {"image_id": "5B1jpHgRetQ.mp4", "caption": " soak the kombu in the water soak wakame in the water cut the tofu take the kombu out of the water add katsuobushi and simmer strain the water add tofu to the stock add miso to the strainer and place the strainer in the dashi stock stir the miso paste and let it dissolve in the dashi stock", "id": 487, "seg_prompt": "278 ; 50, 52 ; 82, 94 ; 99, 102 ; 101, 116 ; 126, 135 ; 142, 168 ; 173, 180 ; 197, 205 ; 205, 219..............................................", "asr_text": " Hi, I'm Atsuko from Atsuko's Kitchen. I run Japanese cooking classes and catering in London. I'm going to show you how to make miso soup. First of all, you're going to make a dashi stock. Let me explain about ingredients for making dashi stock. This is kombu, it's kelp. You can see some white bits on the surface. It's not dust or any mold, anything. The minerals came out of kombu. And then we're going to use it for just soaking in the water half an hour. Put the kombu in the cold water, no heat, just leave it for half an hour. Now you see the kombu start swelling up, and then we start boiling with high heat. But you don't boil the kombu. The kombu gets slimy, and then the bitter flavour goes to the water. So just before it starts boiling, we take the kombu out. In the meantime, we've got some wakame seaweed. We soak wakame in the water for 10 minutes to reconstitute. For the miso soup, we're going to have another ingredient, so wakame and tofu, diced tofu. So when it's just before it starts boiling, take the kombu out. So kombu is just swollen up and then becomes a bit more slimy, so put it away. And when it starts boiling, reduce the heat, then we put katsubushi. OK, it's a handful of katsubushi going to the kombu dashi stock. You just simmer only two minutes. After two minutes, infusing the flavour of the katsubushi to the water, we strain the dashi stock. So now we have dashi stock, kombu and katsubushi dashi stock here. And the wakame has been reconstituted, so you see quite a nice green colour of the wakame. So we just strain the water. So now the dashi stock starts boiling. Then we add tofu to heat it up. And the last thing, just dissolve in the miso in the stock soup by using this tool. So one tablespoon, about this much for one portion of 200 ml of the dashi stock of stock soup. So we have about four tablespoons of miso, dissolved in the dashi stock. OK, so now you see the grains of soybeans and then miso paste dissolved in the dashi stock. OK, so after you dissolve the miso in the dashi stock, you're not going to boil the miso soup. The otherwise flavour will be gone. So after you add miso, turn the heat off, then serve. So wakame, we don't cook the wakame, it's just keep preserve the colour of nice green colour. So you put in the miso soup cup, then pour the soup and tofu into the cup. And then sprinkle some chives on top. OK, so that's how to make Japanese miso soup. ", "duration": 278.33, "segments": [[50, 52], [82, 94], [99, 102], [101, 116], [126, 135], [142, 168], [173, 180], [197, 205], [205, 219]], "seg_text": " ", "pure_cap": "soak the kombu in the water. soak wakame in the water. cut the tofu. take the kombu out of the water. add katsuobushi and simmer. strain the water. add tofu to the stock. add miso to the strainer and place the strainer in the dashi stock. stir the miso paste and let it dissolve in the dashi stock"}, {"image_id": "2YkYjleJs-0.mp4", "caption": " shred a carrot and cucumber dip rice paper in the cold water lay down stir fried shrimps cooked rice noodles shredded cucumber and carrots and mint leaves fold the wrap into half tuck in the sides and roll", "id": 488, "seg_prompt": "208 ; 53, 86 ; 93, 115 ; 124, 151 ; 152, 167..................................................................", "asr_text": " Hi, today on Friday Playdates, I'm here with my friend Candice, who is so happy to be here, so happy! And we are making the at-mead spring rolls. It's great to have you here right now. Stay a while and look around. Come and wonder. Alright, this is what you'll need. Rice paper, cucumber, yam noodles, mint, or if you want you can use basil. You'll need shredded carrots, shrimp, and warm water. And if you want, you can shred your vegetables by yourself using a mandolin or a cheese grater. Is it coming out in the bottom? Okay, I'm done. Oh, this is pretty easy actually. And if you don't use a mandolin, adults will use it at night. On my turn. Ready? I'm trying to go fast. Now comes the fun part. It's time to roll our spring rolls. So put them in the water first. Okay. And for how many seconds on each side? About five seconds on each side. Okay. Is the water warm? Oh yeah, it's warm water. Until it gets soft? Is it soft enough? That's good. And then? No. Shrimp? Okay. Okay, a little more generous. There. Good. Great. Have you made these before? Yes. And do you put all the same ingredients every time you make them? Almost all the same ingredients. Let me see. A little more humor. Ooh, avocado would be really good too. Is that okay? Good. Super bad. Do you want one? I do. I'm actually going to put a little bit of sauce on mine. Do you like it? Mm-hmm. I love it. It's delicious. Gluten free? Yeah. To get this healthy recipe and more, visit our blog, fridayplaydates.com. ", "duration": 209.0, "segments": [[53, 86], [93, 115], [124, 151], [152, 167]], "seg_text": " ", "pure_cap": "shred a carrot and cucumber. dip rice paper in the cold water. lay down stir fried shrimps cooked rice noodles shredded cucumber and carrots and mint leaves. fold the wrap into half tuck in the sides and roll"}, {"image_id": "v4i6yW5O_Qg.mp4", "caption": " mix together sugar fish sauce and tamarind fry shallots and garlic in the wok with oil cook the eggs to the wok add the shrimp to the wok add the tofu to the wok add the noodles to the wok add the chili flakes and tamarind sauce and mix add peanuts bean sprouts and chives to the wok and stir place the pad thai peanuts and bean sprouts in a bowl", "id": 489, "seg_prompt": "542 ; 87, 132 ; 300, 314 ; 315, 330 ; 333, 343 ; 343, 354 ; 358, 373 ; 373, 386 ; 392, 407 ; 416, 461......................................", "asr_text": " Hey dudes, I'm Hilah and today on Hilah Cooking, we are making Pad Thai. This is a recipe that's been requested several times. It's probably the most famous Thai dish that most people have heard of. It's a noodle dish. We're going to do some shrimp with it and I'm really excited to share it with you. I've been trying to figure out how to make this to like recreate the first time I had it when I was 19 since I was 19 and I think I finally got it so I'm stoked to share it Let's get to stir-frying. So I've got all my ingredients prepped. That is super important when you're doing any kind of stir-fry dish because everything moves really fast once you get going on the heat so you want to make sure that you've got your mis and pla in pla or in place, okay. So for the sauce, I've got some tamarind liquid, tamarind juice, tamarind concentrate. This is what a tamarind bean looks like. You can find these whole in a lot of like Hispanic or Latin markets or Asian markets and then you can find this juice in Asian markets also. So using some of that, if you can't find it for some reason, you could use lime juice but use a little bit less than the recipe calls for for the tamarind because it's limes a little tartar. So tamarind is very tart. We're going to balance that with some sugar and I should be using palm sugar but I'm using light brown sugar because it's a lot easier to find than palm sugar. And some fish sauce and if you are vegetarian and you don't want to use fish sauce, I think that you can find vegan fish sauce that's like sort of flavored like fish sauce but doesn't have fish in it. If not, you could use some soy sauce. So what we're doing here is like getting a good balance between sour which is the tamarind and sweet and salty which is the fish sauce. I really like this Red Boat brand. It's just made from anchovies. It doesn't have any sugar or anything in it so it's just got a clean salty briny flavor. Just get that combined and then we'll set that aside. So I'm using shrimp. Like I said, eggs are pretty much seen in every pad thai unless you're vegan. And then I've got some fried tofu cubes. I fried these ahead of time. If you want to see how to press and fry firm tofu, I did a video on that a long time ago with how to stir fry. So you can go check that out if you want to. We've got some peanuts, some bean sprouts, some limes. And then these are called garlic chives. And they're similar to regular chives but you can see they're really flat. They much more look like a blade of grass. And they're very pungent like they're kind of making the whole kitchen smell garlicky and oniony right now. So if you can find these, use them. They're very perishable so try to buy them just like a day or two before you need them and keep them in the fridge just wrapped up in a damp towel because they'll get kind of soft and gross pretty quick. Or you can use regular chives or you can use green onions. And then I've got a shallot that I've thinly sliced and a whole lot of garlic. And did I mention shrimp? I don't know. And some red pepper flakes. Finally, the noodles. So I've got these. This is the kind that I like. They're called rice stick noodles. I like this size medium. You can get them in any width from like a quarter inch to all the way to up to a half an inch and I like something that's kind of in between that. But they're flat and long and all I've done is taken half of that package and soaked it in some warm water for, it's probably been about 30 minutes now. So they go from looking like this, like kind of translucent and a little beige to looking like this where they're more opaque and white. And you want to just let them soak until they look like this. And when you bite a piece, like between your molars, it feels a little like you're chewing on a rubber band. Not so chewy that you can't like after a couple bites like swallow it and chew it up. But like the first time you bite into it, it kind of feels like you're biting on a rubber So that's good. We're just going to let them stay in this water. This water has cooled off now. You're just going to let them stay in the water until we need to add them to the wok. If you don't have a wok, just use a really big skillet or even like a really big kamal. You need something that's big because this is a lot of stuff that we're going to be putting If you don't have a skillet or a wok that's approximately that size, then you might want to just cut this recipe into two and you might want to have the recipe. Okay, so we're going to start out with this on high heat. I'm going to add a little bit of oil. I'm using safflower oil, but peanut oil is probably more traditional. Once your oil gets hot, we'll add in the shallots and the garlic and fry those for maybe 30 And in this case, you do want the garlic to get a little bit of color on it and the shallots will get a little bit brown. Then we're going to add the eggs and just let them set for about 15 seconds and then start to break up the yolks and whites with your spatula so you end up with some distinct chunks of yellow and white. And then we'll add our shrimp. You can leave this out if you don't want to use shrimp or you can use thinly sliced chicken breast or chicken thighs instead. We're going to add the shrimp and cook that for maybe 60 seconds just until the edges start to turn pink and they start to get a little bit cooked. We don't want to cook them all the way at this point. And then we'll add the tofu if you want to add, if you want to use tofu. So after about 60 seconds of the shrimp here, we're going to add the noodles. And I'm just going to use some tongs to lift them out of the water and put them straight into the wok so that they're not drained, totally dry. We want a little bit of that water that they're soaking in to cling to them. We're going to add the noodles. We're going to add however much chili flake you want to use. And then we're going to add the tamarind sauce that we made. And then cook and stir-fry this for about 5 minutes until the noodles are soft and al dente. And then we'll add half of our peanuts, half of our bean sprouts, and half of the garlic And just stir-fry that for another 30 to 60 seconds until the bean sprouts have wilted. And then once all the sauce is absorbed and the noodles are soft, we're ready to serve. Any time you do pad thai, the noodles kind of separate from the good stuff. So kind of do a little twisty, make it cute. And then you can pick out, you know, if you want tofu or shrimp or whatever. And you noticed I left the tails on the shrimp just because I think it looks a little prettier. And then you just garnish it with more roasted peanuts. And these I just crushed up in a mortar and pestle so that they're various textures and Little peanuts, maybe a little more fresh chives, definitely some fresh bean sprouts. And then serve each bowl with a little lime wedge for some fresh sourness on top. So there you go. So if you like this recipe, check out the how to stir-fry video I made a long time ago to see how to fry your tofu if you want to do tofu. I also did a spring rolls video a couple years ago that would be a good accompaniment to So let's see how I did. I'll tell ya. So I don't know if you can remember how the noodles were before, but now they're fully Still, they always have a little bit of a rubberiness to them, but that's part of the Wow, this is too big of a bite, as usual. This was pretty much exactly like I remember the first time I ever had pad thai in Boston when I was 19. I just thought it was like one of the best things I ever ate in my life. And now I can eat it anytime I want to, and so can you. So there you go. There's how to make pad thai. The printable pad thai recipe is on my website at HilahCooking.com. Please don't forget to subscribe if you haven't already, and I'll see you guys next time. And if you make this, send me a picture on Instagram or Twitter or Facebook or something and tag me on it at HilahCooking, because I'd love to see it. Have a great day. See you guys later. ", "duration": 542.33, "segments": [[87, 132], [300, 314], [315, 330], [333, 343], [343, 354], [358, 373], [373, 386], [392, 407], [416, 461]], "seg_text": " ", "pure_cap": "mix together sugar fish sauce and tamarind. fry shallots and garlic in the wok with oil. cook the eggs to the wok. add the shrimp to the wok. add the tofu to the wok. add the noodles to the wok. add the chili flakes and tamarind sauce and mix. add peanuts bean sprouts and chives to the wok and stir. place the pad thai peanuts and bean sprouts in a bowl"}, {"image_id": "UtVDwLyQz08.mp4", "caption": " take chicken legs with skin and make a slit in it mix a cup of curd in a bowl with a cup of milk and whisk it well add 1 tbsp chili powder and salt to it and whisk everything to prepare a marinate dip the chicken legs in it and marinate for about 5-6 hours keeping it in the fridge prepare a masala by mixing 1 spoon each of chili powder coriander powder a spoon each of garam masala turmeric powder and pepper powder in water in a plate mix all-purpose flour and garlic powder and keep ready take the chicken out of the marinate liquid and coat with the masala properly toss over the flour mixture and deep fry on medium heat both the sides for 3 minutes and then on high heat for 2 minutes on both the sides once the chicken turns golden brown and crispy remove and drain excess oil and serve", "id": 490, "seg_prompt": "146 ; 10, 15 ; 18, 32 ; 35, 49 ; 50, 65 ; 78, 89 ; 93, 95 ; 97, 102 ; 107, 139 ; 140, 145..............................................", "asr_text": " Today I am going to show you how to make fried chicken in Indian style. For this you will need 2 chicken legs or any part of the chicken you wish. I have taken chicken legs and with skin is very necessary and I have made slit. Take half a cup of curd, half a cup of milk and whisk it well. Now add chili powder and salt and whisk everything. So this is the marinade that the chicken is going to get soaked for at least 5 to 6 We are soaking in a liquid mixture for the chicken to be really soft and juicy so just make sure that you immerse the chicken really well inside and marinate it in the fridge and not in the freezer. Now after 5 to 6 hours of marination these are the 3 products that you will have. The marinated chicken, the masala which contains 1 spoon of chili powder, 1 spoon of coriander powder, half a spoon of garam masala, half a spoon of turmeric powder, half a spoon of pepper powder and mix everything well with water. And in this plate I have all purpose flour with garlic powder. Just mix everything. Now take the chicken out and apply the masala on the chicken like this and toss over the Make sure you toss the entire chicken properly with the flour mixture and fry it. I usually fry on medium heat on each side for 3 minutes and then high on 2 minutes on This makes the chicken cook well and also turn out to be really crispy. So this is fried chicken Indian style, a spicy version of fried chicken. Thanks so much for watching. ", "duration": 146.83, "segments": [[10, 15], [18, 32], [35, 49], [50, 65], [78, 89], [93, 95], [97, 102], [107, 139], [140, 145]], "seg_text": " ", "pure_cap": "take chicken legs with skin and make a slit in it. mix a cup of curd in a bowl with a cup of milk and whisk it well. add 1 tbsp chili powder and salt to it and whisk everything to prepare a marinate. dip the chicken legs in it and marinate for about 5-6 hours keeping it in the fridge. prepare a masala by mixing 1 spoon each of chili powder coriander powder a spoon each of garam masala turmeric powder and pepper powder in water. in a plate mix all-purpose flour and garlic powder and keep ready. take the chicken out of the marinate liquid and coat with the masala properly. toss over the flour mixture and deep fry on medium heat both the sides for 3 minutes and then on high heat for 2 minutes on both the sides. once the chicken turns golden brown and crispy remove and drain excess oil and serve"}, {"image_id": "41NQ9UXkPWE.mp4", "caption": " beat three eggs into a bowl add guanciale black pepper and a little salt and mix them well cook some pancetta in a pot without adding oil boil some spaghetti in a pot of water when pancetta become crispy add them to the egg mixture keep the pan without washing mix the egg mixture again mix the boiled spaghetti and the egg mixture in the pan and whisk them spread some black pepper on the spaghetti", "id": 491, "seg_prompt": "692 ; 166, 171 ; 174, 223 ; 252, 272 ; 295, 304 ; 316, 325 ; 328, 333 ; 378, 388 ; 412, 538 ; 585, 594........................................", "asr_text": " Ciao peeps, it's Nadia again. This one is a special one to me because I am from Rome and it's something that we eat very often there which is the carbonara spaghetti. You can make spaghetti carbonara or you can make rigatoni a la carbonara. Whichever way they taste awesome and it's a dish that is typical of my region which is the Lazio region and it's very, very simple. There is certain ingredients that you must, must, must have to make sure that it comes out as tasty as it should be. For this recipe you need guanciale which is a form of bacon, I would guess anyways it's the cheek of the pig but pancetta is an okay substitute for it. You will get a very tasty carbonara with this. The next ingredient that is a must is pecorino cheese. You can look down below in the description and I've spelt it. You can find pecorino in these supermarkets here. I have pecorino Romano, typical Roman pecorino, there's different types of pecorinos. If you can find pecorino Romano is the best. So we've got about 100 grams of pancetta, 80 grams of pecorino, 3 eggs, black pepper and 200 grams of spaghetti. Now these quantities are for two people. Usually for the carbonara you put one egg for each person. So one egg, one egg for 100 grams of spaghetti is for one portion. I put three eggs because one gets lost in the pot so it's one egg each and one for the As the water is boiling we are going to start with the first step of the carbonara. You take the pancetta, you put it all inside the pan with nothing else. It's got fats in it so you don't need to add oil or something else and you just let it sizzle a little. While the pancetta is sizzling I'm going to get cracking literally with the eggs. So I'm taking a little bowl, I'm putting the three eggs. You add the 80 grams of pecorino. You get very generous with the pepper so that's going to be about half a teaspoon. So now we're going to add also a pinch of salt which I forgot earlier but hey, I am So now you don't want to put too much salt because the pancetta is salty, okay? So we're going to put half a teaspoon of salt. You get a fork and you get cracking. Now guys, this is as simple as you see. There's nothing else involved, no creamy, no single cream addition, no milk, no nothing. This is the original tasty carbonara that you've tasted in the Italian restaurants and one important thing, do not put Parmigiano in the carbonara, it is not the right type It will give you a completely different taste. Now you see the pancetta is giving out all the nice oil that you want because you're going to use this pancetta and put it in the egg mix and then keep the pan for later because we're going to put some spaghetti in it to get all the nice little sauce and juice, I guess, that came out of the pancetta mixed with it. So keep the pan, don't wash it. Don't try this at home, this is something I just learned. Almost right, okay, I almost got it. Anyway, this is a ninja Roman exercise. Now, when the pancetta goes slightly crispy, as you can see, you are done. So we're going to add this to the egg mix, okay? Let's do it. Okay, you see this oil from the pancetta? We're going to take advantage of this, so don't use the pan or don't put away your pan or wash it because once the spaghetti have cooked, we're going to dip them in just to get all the last bits of oil and now you want to make sure that you take the spaghetti out a couple of minutes before the end of the cooking time. So if it's 10 minutes, you take them out at 8 minutes so that when you keep mixing them with the egg and the pancetta, even though they're hot and they're still cooking, they're not going to go all like mushy. Just wanted to show you, you've got the pancetta bits in it, you give it a nice stir again, okay? You want all those oils and taste to mix into the egg and the pecorino with the pepper and the salt, Marry it like a nice cup. Oh, another Instagram follower, how exciting. So now this is done guys, we're going to put this pasta inside the pan that we used earlier so that all the stuff gets mixed. We're going to give it a nice good shakey, shakey, shakey. I want the spaghetti to catch everything that was left from our pancetta work that we did earlier. So now we're going to add our mix to it. Okay, I'm going to also take some of the spaghetti. I want to get everything that I've used today. I'm not going to leave anything to anybody. So now again, okay, spoon and fork. Let's get cracking. So you want to mix this, okay? This is all done off the cooker. You don't want to cook this, but the spaghetti is hot. So if you keep mixing it for a good five minutes, it will cook just enough as the garbanara needs to be cooked as. I'm not sure. Anyways, I am always right because I am not English. So when I make a mistake, no one can tell me anything. Anyways, guys, I need you to look at this. Look how this is developing into something spectacular. Look at this. I'm mixing it, okay? This is like the work of God himself. And you want to mix it until it's cooked but not fried. You don't want to fry the egg. Come on, guys. Let's get going. Okay, this is just perfect. Oh my God, it is so good. It smells like this is delicious. This is pretty much done, guys. I love you. Oh, we're going to put it in a plate. So I'm rolling it and then I'm like going into the center and letting it fall. Realize, guys, that we haven't used any cream sauce. But these simple ingredients have created a cream of their own. For the final thoughts, of course, black pepper lovers, you want to sprinkle it. You want to give it a nice touch. Please, take a picture of this. They got it on your screens. This is just amazing. So now is the final test, as usual, my own test. It does smell good. And I just want to check on this consistency. It's absolutely perfect. It couldn't be any better. Anyways, guys, as always, I have put all of the ingredients and quantities down below. If you have a comment, if you don't know what to do for dinner, lunch, or whatever, and you say, Nadia, what can I cook today? Leave me a comment below. Send me a message. I will give you great ideas. Please, people, subscribe to the red button down below. It's important because then you get notified when I publish something amazing, just as this one. Thank you and love you. ", "duration": 693.0, "segments": [[166, 171], [174, 223], [252, 272], [295, 304], [316, 325], [328, 333], [378, 388], [412, 538], [585, 594]], "seg_text": " ", "pure_cap": "beat three eggs into a bowl. add guanciale black pepper and a little salt and mix them well. cook some pancetta in a pot without adding oil. boil some spaghetti in a pot of water. when pancetta become crispy add them to the egg mixture. keep the pan without washing. mix the egg mixture again. mix the boiled spaghetti and the egg mixture in the pan and whisk them. spread some black pepper on the spaghetti"}, {"image_id": "W4nvDoCtdHM.mp4", "caption": " turn on the oven to 500 degrees and preheat for 10 minutes take the bread slice and spread french mustard and place a slice of ham and add mimolet on top of it place another bread slice on top of it and add a little butter on top place it in the oven and cook it for 10 minutes and serve", "id": 492, "seg_prompt": "273 ; 105, 109 ; 130, 144 ; 145, 158 ; 161, 179..................................................................", "asr_text": " My poor non-French people, bonjour! It's the end of beans, the carrots don't quit, the carrots don't quit. In other words, this is the end, it's the end. The FDA doesn't want this precious thing to come to the U.S. again. No more mimolet. Look at it, it's cute. It looks like planet Mars, except there's life on it. Tiny little mites that make this cheese delicious. Isn't it romantic? So this is the last piece of mimolet that I was able to find in L.A. So today, in honor of mimolet, I'm going to teach you how to bite a gentleman. Yes, that's a specialty that we French and perfect women know to do very well. For it, you need bread, you need jambon blanc, ham, mustard, you need cheese, mimolet. So be careful, my poor non-French people. This recipe is so easy that even an American teen can make it with his own two hands. Or maybe even just one, because I guess he's busy texting at the same time. So first, you turn the oven on the highest you can. You take the bread and you spread it with mustard. But real mustard, French mustard, not French mustard. This is no mouton. This is for babies so sweet, no. So you spread mustard. Then you take a piece of ham, you put it on the slice and you add mimolet. Then you put the next slice on top and you get a little better. So my mamma, my mom, used to make it on Sunday nights when she didn't want to cook. Because it's tiring to be French and perfect. Sometimes you have to take a break. That's why we have to work only 35 hours a week or go on strike from time to time. Because we need some time to think about our perfection and think about what we're going to eat next. So now you have exactly 10 minutes to join my Facebook page, save the mimolet and protest against the FDA. Or you can practice your best speech for mimolet, just like General de Gaulle would have done. You know, mimolet was his favorite cheese. So I guess he would have invaded the US if he was still alive. Save the mimolet! You know, this is real cheese. With real milk, this is mimolet good. This is not cheese, it's plastic. And if you really want plastic, you should listen to plastic Bertrand. Mmm, this is even better than a gentlemen. French and perfect. ", "duration": 274.0, "segments": [[105, 109], [130, 144], [145, 158], [161, 179]], "seg_text": " ", "pure_cap": "turn on the oven to 500 degrees and preheat for 10 minutes. take the bread slice and spread french mustard and place a slice of ham and add mimolet on top of it. place another bread slice on top of it and add a little butter on top. place it in the oven and cook it for 10 minutes and serve"}, {"image_id": "7v2kaXqLNCY.mp4", "caption": " pour boiled green peas chopped chilis ginger cumin coriander leaves and salt to a blender blend the mixture into a coarse paste pour the mixture into a bowl and add paneer chili powder chaat masala and garam masala and mix add water to a bowl of flour and stir add the flour paste to the sides of the samosa strips place a portion of the stuffing on one side of the strip and fold into a triangle fry the samosas into a pot of hot oil remove the samosas from the oil and place on a paper towel", "id": 493, "seg_prompt": "265 ; 50, 67 ; 71, 77 ; 83, 105 ; 112, 133 ; 174, 189 ; 190, 213 ; 220, 245 ; 246, 253..................................................", "asr_text": " mutter paneer samosa Hi welcome to Sanjeev Kapoor Khairana I'm Zai and let's make a simple snack today let's make mutter paneer samosa now we'll go through the ingredients of this recipe to make mutter and paneer samosa we would require some green peas some cottage cheese or paneer coriander leaves salt ginger refined flour or maida green chilies cumin seeds red chili powder chaat masala garam masala powder some ready-made samosa strips oil for deep frying to begin with we'll prepare our stuffing or a filling for the samosa for that i have taken a mixer jar in which we'll put the green peas these are boiled green peas let's add some chilies chopped chilies some ginger cumin seeds or jeera some fresh coriander leaves and some salt and now we'll grind this mixture to a coarse paste you don't want a very fine paste i think that is perfectly fine let's take it out in a big bowl so i have a bowl over here so let's take out the prepared mixture in a bowl to this we'll add the cottage cheese or the paneer and some powdered spices like red chili powder chaat masala and garam masala powder give it a mix so as you can see our stuffing is now ready we'll keep it aside and now we'll prepare a paste we'll prepare a paste of refined flour we'll add some water to it this is basically to seal the samosa patties that we are going to fry so add little bit water and make it into a thick paste mix it well if you feel that the water is less you can certainly add some more water but i think not require any more water this is a perfect thick paste that is how we want it keep this also aside now i have some ready-made samosa strips over here these are readily available in the market they're in the frozen form what you can do is you can get them put them in your freezer and use them as and when required while using take them out of the freezer put it in the refrigerator so that the temperature of the samosa strips will come down and they will be pliable something like this now i have kept these samosa strips outside for quite a long time that is why i have put a muslin cloth a wet muslin cloth on the samosa strips so that they do not dry okay so here are the samosa strips let's start baking the samosas we'll take a samosa strip put it on a chopping board or a surface and we'll apply the prepared refined flour paste on the sides and spread it nicely this is basically done to allow the strip to stick while we stuff the samosa place a portion of the stuffing on one side of the samosa and just fold one side over the other see a nice triangle is forming make sure that your edges are sealed at all the times you can see the samosas are nice and ready let's prepare some more samosas in the similar way so we have prepared some samosas and have also heated some oil in a kadai let's fry them fry them till they are nice and golden brown in color make sure that the temperature of the oil is not too high neither it is too low if the temperature of the oil is too low the samosa patties will absorb much oil and they will turn soggy and if the temperature is too high the samosa strips will all burn from the outside so just maintain the temperature of the oil okay you can see the samosas have turned nice and golden brown let's take them out on an absorbent paper so as to get rid of any excess oil from the samosas samosas are ready let's arrange them on a serving platter matapane samosa is ready serve it hot with green chutney or tomato ketchup ", "duration": 266.0, "segments": [[50, 67], [71, 77], [83, 105], [112, 133], [174, 189], [190, 213], [220, 245], [246, 253]], "seg_text": " ", "pure_cap": "pour boiled green peas chopped chilis ginger cumin coriander leaves and salt to a blender. blend the mixture into a coarse paste. pour the mixture into a bowl and add paneer chili powder chaat masala and garam masala and mix. add water to a bowl of flour and stir. add the flour paste to the sides of the samosa strips. place a portion of the stuffing on one side of the strip and fold into a triangle. fry the samosas into a pot of hot oil. remove the samosas from the oil and place on a paper towel"}, {"image_id": "a0g9OPuNcwI.mp4", "caption": " put the mushrooms in a pot and add soy sauce and water heat it to a boil and remove it from stove to cool it down boil some fresh spinach in water and drain the spinach season the spinach with salt sesame oil and sesame seeds mix sesame oil red chlli paste and soy sauce add some sesame seeds to the mixture blend fresh cilantro leaves and garlic puree in a blender fry some carrot sprouts and dry tofu cubes in a pan put the vegetables on top of the rice", "id": 494, "seg_prompt": "221 ; 30, 36 ; 42, 44 ; 45, 54 ; 57, 63 ; 69, 85 ; 85, 88 ; 90, 117 ; 120, 136 ; 140, 171..............................................", "asr_text": " This week I made a vegan version of one of my favorite Korean dishes. This is bibimbap, or in this case, vegan bap. I'm going to show you how to do it right now on the aimless cook. Bibimbap takes a lot of prep, but you can make extra ahead of time and have enough for whenever you get a craving. We're going to start with about 10 to 12 dried shiitakes and reconstitute them in a bowl with boiling water to cover. When they're done, drain and squeeze out the excess moisture with a kitchen paper, then slice them, discarding the woody stems. Put the slices in a small saucepan with about 2 tablespoons each of soy sauce, Shaoxing cooking wine, and brown sugar. Add a splash of hot water and stir it up to get things going on medium heat and simmer it until the liquid is absorbed. When that's done, take it off the heat and set aside. Now take a bunch of fresh spinach, washed and rinsed, and blanched in boiling salted water for about 30 seconds. Now shock it in cold water, drain and squeeze out the excess moisture. Put into a large mixing bowl and season with soy and sesame oil. Add a pinch of salt to taste, garnish with sesame seeds, and then set aside. Okay, let's start with our gochujang sauce. In a mixing bowl, combine a teaspoon of sesame oil with a tablespoon of gochujang and a teaspoon of soy sauce. To that, add a teaspoon and a half of honey and a splash of hot water. Whisk it together to combine and give it a taste. It should be spicy at this point but will balance out when combined with all of the other ingredients. Add some sesame seeds, mix well, and then let's make our cilantro garlic sauce. Now normally this sauce isn't in a traditional bibimbap but I like it. So in a food processor or blender, add a half a bunch of fresh cilantro and a tablespoon of roasted garlic puree. Now you can check out how I made this by clicking on the link in the annotation. To that, put in the juice of one lime and blend to a nice paste. When you have your paste, keep blending on low speed and slowly drizzle in a quarter cup of canola oil till you have yourself a nice emulsion. Season with a pinch of salt and then set aside. Now we just need to lightly stir fry some julienne carrots and fresh sprouts separately in a little bit of sesame oil. You only need to cook them for about 30 seconds. Now you can easily make this with either ground pork or beef but today we're going to use some smoked tofu to make it vegan. Now simply dice it and stir fry briefly to heat through. Now let's move on to the assembly. Start with a nice big bowl. You're going to need room to mix everything together when you serve. Put in a couple scoops of steamed rice and then drizzle the gochujang sauce and cilantro garlic sauce on each side. After that, assemble the vegetables on top, arranging neatly like a cloth. Keep an eye on your colors and keep everything vibrant. Lastly, put your protein, in this case our tofu, in the center and then top with more gochujang sauce and sesame seeds. Now when you're ready to eat, simply mix everything together and enjoy. Very hearty, incredibly colorful, delicious. So take this recipe with you, make it yours and have fun in the kitchen which brings me to my question of the day. What is your favorite vegetarian dish? Let me know in the comments down below and we'll see you next time. ", "duration": 222.0, "segments": [[30, 36], [42, 44], [45, 54], [57, 63], [69, 85], [85, 88], [90, 117], [120, 136], [140, 171]], "seg_text": " ", "pure_cap": "put the mushrooms in a pot and add soy sauce and water. heat it to a boil and remove it from stove to cool it down. boil some fresh spinach in water and drain the spinach. season the spinach with salt sesame oil and sesame seeds. mix sesame oil red chlli paste and soy sauce. add some sesame seeds to the mixture. blend fresh cilantro leaves and garlic puree in a blender. fry some carrot sprouts and dry tofu cubes in a pan. put the vegetables on top of the rice"}, {"image_id": "a4CrC2VFi_w.mp4", "caption": " heat oil in a sauce pan add the chopped onions add minced lamb and brown it add in the carrots tomato puree some lea and perrins and stir it together pour the beef stock into the pan and season with some black pepper salt and bisto powder pour the beef into an oven proof dish pipe on the mashed potatoes and sprinkle cheese on top of it place it in the pre-heated oven serve the dish with peas", "id": 495, "seg_prompt": "279 ; 16, 45 ; 46, 60 ; 61, 110 ; 120, 130 ; 138, 174 ; 191, 198 ; 205, 225......................................................", "asr_text": " Suiladele, Caroline, I, and Earth Min. Welcome to my cooking show from Middle Earth. Yes, today I'd love to teach you one of my favorite recipes from the Shire's, a classic To start with, get yourself a saucepan, we're going to put that on to heat. Get a bit of oil up in the saucepan. This is a really nice, simple recipe, and this was my dad's favorite, so this dish always reminds me of home. Now, I'm going to put my chopped onions into the saucepan, cook onions until they go lovely and soft, add your minced lamb, now brown this off, now you can add your carrots, a little dollop of tomato puree, some lee and parens, give that all a good stir together. Now pour your beef stock in, so after the stock, leave it to simmer, simmer down for about half an hour, should be good, and if you haven't already, get yourself some mashed potatoes because you're going to need that to put on the top of your pie. To season, you want some pepper in there, a little bit of pepper, a pinch of salt. After it's been simmering for half an hour, you'll see that the liquid does start to reduce down and go a little bit thicker, but my secret tip is I actually put a little bit of some bestow powder in. I kind of cheat because I like to have a really nice, thick, like gravy sauce in the meat, so I'm just going to sprinkle a bit of this on and mix this in. Once your mince has cooked, take it off the heat, I'm going to pour it into an oven proof dish, so let's get all that in there. Now all you need to do is top it with some mashed potatoes, now you can either just dollop it on and smooth it down with a fork, or because this show is a special show, and I'm very happy to be doing this for geek week, I'm using a piping bag, so if you've got a bit more of a fancy occasion, then you can use a piping bag and just literally pipe on So I'm going to do this, keep going until you've covered the whole pie, fill up all This is a bit optional, but I'm going to sprinkle mine with some grated cheese, because I like to have a bit of a cheesy topping on there, yum. Now this is ready to go straight into the oven. I will put all the details of the recipe, all the quantities, oven temperatures, everything up on my website, so just click the link and you can have the full recipe. Now this is going to go into the oven for about another 25 to 30 minutes until all the cheese is melted and the potatoes are nice and crispy on top. There we go, shepherd's pie is done. So I would serve this with some peas, I've got to have peas if I'm having shepherd's Let's break in now, serve some up, wait, there we go, yum, yum. Time to go with that, a good few peas. Well I hope you all really enjoy the shepherd's pie recipe, if you haven't subscribed, hit subscribe because I do new recipes every single week, and if you have any other requests that you would like me to do, then do let me know, I love hearing from you guys. So until next time, I hope you've enjoyed this geek week series, I most definitely have, and I will be seeing you very soon. Novir Olivet, that was farewell, farewell my friends, until next time. Now I can eat some shepherd's pie. I make a mean shepherd's pie, what can I say? ", "duration": 279.67, "segments": [[16, 45], [46, 60], [61, 110], [120, 130], [138, 174], [191, 198], [205, 225]], "seg_text": " ", "pure_cap": "heat oil in a sauce pan add the chopped onions add minced lamb and brown it. add in the carrots tomato puree some lea and perrins and stir it together. pour the beef stock into the pan and season with some black pepper salt and bisto powder. pour the beef into an oven proof dish. pipe on the mashed potatoes and sprinkle cheese on top of it. place it in the pre-heated oven. serve the dish with peas"}, {"image_id": "Z8xhli297v8.mp4", "caption": " add egg whites green onion duck sauce carrot broccoli slaw tofu and water and mix place the filling at the center of the wonton wrapper and close it add the potstickers to a hot pan of oil add water to the pan add rice vinegar soy sauce ginger sesame oil and crushed red pepper to a bowl and mix", "id": 496, "seg_prompt": "598 ; 273, 295 ; 297, 345 ; 375, 407 ; 408, 420 ; 480, 551...........................................................", "asr_text": " Okay guys, so today we're doing another recipe from our Eat Well, Lose Weight, I guess series. And this is what I'm making today. They have sections in this book, well they have all sections in the book, like the main course or sides and all that stuff. And then after that they have like a section where it breaks down kind of different types of food or different regions. So there's an Asian section, an Indian section, an Italian section, and it gives you a couple So I picked the Asian section because I really love Asian food, I love tofu, and we are going to be making tofu and veggie pot stickers with a dipping sauce. I believe, how many is it? Three pot stickers and one tablespoon of sauce is 132 calories. So this is a very, very, very good dinner to eat. This is not going to give you a lot of calories and I actually went online to Better Homes and Garden to actually look up the recipe when I couldn't find the book. The pot stickers themselves are actually only eight calories per serving. Those extra calories you get comes from the dipping sauce. So if you didn't want to use those, the dipping sauce and save on calories, you can actually do that, which would drastically change the calorie count for this. But let's get into the ingredients. First you have some tofu and this costs for half of an eight ounce package of tofu or roughly nine ounces. My grocery store only carries one brand of tofu and one size, which is the 14 ounce size. So all you really need is nine ounces. So if you have a 14 ounce size, just a little bit more than half of that package. Now I like to get the extra firm kind because I prefer the texture of it. If you don't care or if your grocery store has a bunch of different types of tofu, get whatever one you prefer. But I'm a texture person and I like the texture of the extra firm. Also you need to drain this and a good way to drain it if you don't, well, after you drain just the plain water out of the container and you need to drain it. So it's still not as moist. If you have a tofu press, that's perfect. If not, take your tofu and I should have videoed this, but I forgot, take your tofu and put it on some paper towel and then stack heavy things on top of it. I put a pot and a couple of bowls on it and put some more paper towel on top and let it sit for about 10 to 15 minutes. See all that moisture? Let me see if I can wring it out. All of that got squeezed out of the tofu. So that's a good way because you don't want all that in your pot stickers because it'll make them soggy. Then we have two tablespoons of green onion, about two small green onions chopped up. One, I'm sorry, one third cup of shredded carrot, one third cup of broccoli slaw and a good thing if you guys are shopping in advance, buy the fresh broccoli slaw and throw it in to the freezer because that's what I did. You can do that with the broccoli slaw because all that's in it is broccoli, carrots, and All that stuff is easy to freeze. You're supposed to have one tablespoon of plum sauce. I had plum sauce that expired a year ago and I didn't realize it, so I have one tablespoon of duck sauce because I have a whole bunch of packets of duck sauce and one egg white I have the all whites in the container and you see there's zero. Wait watch your points. So here gives you a breakdown of the equivalent of it. Now it says three tablespoons. Three tablespoons of egg whites approximately is one large egg and I just need one egg white. So I'm going to put two tablespoons because I'm assuming when they say the large egg they're including the yolk in it as well. So I'm going to put two tablespoons for one egg white. Okay guys, there's one other thing I forgot to tell you about this recipe. I don't like it so I didn't include it. If you like water chestnuts, the recipe does call for two tablespoons of chopped, drained water chestnuts, but I don't like them so I didn't put them in. So now we are going to combine our egg whites. Our green onion, our duck sauce, our carrots, our broccoli slaw and one and a half teaspoons Now before I add my tofu in, I'm going to give this a quick mix just so that everything Add your tofu in. Alright guys, so now you have to move really quickly with this. You want to add about a teaspoon of filling into the center of your wonton wrapper. Moisten the edges with a little bit of water. Don't use egg wash because you don't want to add any additional calories. Then quickly pick it up and pinch it together diagonally. Now be gentle so you don't rip them because I ripped my very first one. And make sure you're getting the air bubbles out of it. And just make sure it's sealed. You may have to go over it one or two times with your fingers to make sure that you have all the air out and that it's sealed. Then on a floured sheet, just push it down and press it down just so that it has a small If you press it down too hard and it opens up, just pinch it. But you do want to press it down gently so that the bottom is flat. So I'm going to finish these up and I'll be back. So here are all the pot stickers put on a tray. This is such a time consuming process. So first thing you want to do is to heat two teaspoons of vegetable oil on medium high heat at the bottom of your skillet. And just add half of your pot stickers in your skillet at a time. And cook them for about one minute just until they are lightly browned. And don't let them touch, that's why you only add in half of them. And if you have pressed them down a little bit on your baking tray to make the bottoms of them flat, they'll stand up in the pan really easy. Now once they've browned a little bit, go ahead and add half a cup of water, reduce your heat, cover this and cook it for about five minutes. I'm going to show you guys the bottom of one. See that's nice and brown. Can you see it? That's nice and browned. Alright after five minutes go ahead and remove the cover and let this cook for about three or four minutes or until all of the water has evaporated. Now after the water evaporates, if your bottoms had not browned in the beginning, you would want to let them cook for one or two minutes without anything in there so they can brown. But since mine did brown, once this water evaporates, I'm just going to remove it. So let them cook for about three or four minutes until all the water is gone. Alright guys, so all my water is evaporated and I'm going to pick one up so you can see That's the bottom. I'm going to go down and remove these and put them on a cooling rack and finish them So I'll be done after they're all, I'll be back after they're all done. So we're going to be making the dipping sauce for our wontons. I've added two tablespoons of water in here. So two tablespoons of rice vinegar, three tablespoons of low sodium soy sauce and you do need to use the low sodium because you want to count your calories as well as your You don't want this too salty. And one teaspoon of freshly grated ginger. Now the one thing I do with my ginger, I get mine from the farmer's market and get a big piece and I just immediately throw it into the freezer. You can always peel it and then throw it into the freezer, but the skin on ginger is so It really doesn't matter. But I just took mine off just now really easy with a paring knife and this is still frozen. So one teaspoon of fresh ginger and one fourth of a teaspoon of toasted sesame oil. Mine is just plain sesame oil. Again guys, I don't really think you can substitute any of this stuff because it's not going to have the same flavor. One eighth to one fourth of a teaspoon of crushed red pepper, depending on how spicy you like it, you can always add more. Now give this a good whisk so that everything is combined and all the flavors are melting and give it a taste too because you can see if you need to add more oil to thicken it up or if you want to even add more seasonings, maybe you think it's a little bland, but I'm going to whisk it up and give it a taste. This sauce tastes really, really good guys. You don't need to add anything else to this. If you like ginger a lot, you could always add a little bit more ginger, but it really doesn't need it. This is a really good dipping sauce and it complements the pot stickers very, very well because the pot stickers are not overly seasoned and they're also tofu so this tastes really So I'll be back with pictures and I'll show you my meal. ", "duration": 598.5, "segments": [[273, 295], [297, 345], [375, 407], [408, 420], [480, 551]], "seg_text": " ", "pure_cap": "add egg whites green onion duck sauce carrot broccoli slaw tofu and water and mix. place the filling at the center of the wonton wrapper and close it. add the potstickers to a hot pan of oil. add water to the pan. add rice vinegar soy sauce ginger sesame oil and crushed red pepper to a bowl and mix"}, {"image_id": "UGUF_9Rt9ZE.mp4", "caption": " put pear chopped onion garlic sesame oil soy sauce honey and rice wine into a food processor and blend cut beef into slices and combine the beef and marinade fry the beef slice and sprinkle sesame seeds over it", "id": 497, "seg_prompt": "233 ; 34, 82 ; 102, 132 ; 135, 154......................................................................", "asr_text": " Today on Niko's Kitchen. Beef bulgogi is a common Korean dish and it's packed full of flavour. We're making my beef bulgogi. So firstly we're going to make our marinade for our beef bulgogi and I love the flavours and they're sweet, salty and then when we grill it later, nice smokiness as well. So just into a food processor, I'm going to be adding in some pears. Now I'm just using a normal pear but if you can get your hands on a nashy pear, the ones that look almost like an apple, use them instead. They've got such a wonderful flavour. I'm also going to be adding in some chopped onion, some garlic cloves. For our sauces I'm just going to add in a few drops of sesame oil for some saltiness, some soy sauce. I'm also going to be adding in a dollop of honey as well. And I'm also going to be adding in some sake as well which is a Japanese rice wine. You could just use water as a substitute as well. Now we just want to combine this in the food processor until you can see here we've got a nice puree. Now this is exactly what we're after and the flavours in here are just incredible. So now I've got my thinly sliced steak here. Now the steak I used today, the beef, was the porterhouse cut. Now you can use scotch fillet, rump, the top side, it's completely up to you. So what I do to get a nice even cut on the beef, I just pop it into the freezer just for a couple of hours and it just makes it so much easier to cut through and get a nice And now just pour over that pureed mixture onto the beef and just mix the beef around and get it all nicely coated. So we're going to pop this into the fridge now and marinate it for at least one hour but preferably you would do this overnight. Now another little tip, you can make this ahead of time. You could pop this into a Ziploc bag and put it in the freezer and then you can just bring it out when you want to use it. For a high heat on the stove or barbeque, place beef in and sear. You want a nice caramelization on the beef and cook in batches for only one to two minutes. Serve with rice or kimchi and sprinkle some sesame seeds over the beef to serve. And now let's get stuck into this bad boy. So I just love this dish and we have it quite often because it is just packed full of flavour from top to bottom. When we serve it up with some rice, you can serve it up with some kimchi if you want to But we love it with rice. We soak up all those beautiful juices from that marinade that we made before that soaked in the beef there. But in any case, please give this a try. It is truly one of those dishes where you eat it and you just sit back and go, the flavours here are just wonderful and it becomes one of the staples in the family. I'm going to guarantee it that you will have this more than once. It's cheap to do, easy to put together and very, very easy to make. Give this one a try. I'm going to absolutely love it. ", "duration": 233.33, "segments": [[34, 82], [102, 132], [135, 154]], "seg_text": " ", "pure_cap": "put pear chopped onion garlic sesame oil soy sauce honey and rice wine into a food processor and blend. cut beef into slices and combine the beef and marinade. fry the beef slice and sprinkle sesame seeds over it"}, {"image_id": "sJLapskS7KU.mp4", "caption": " form the beef into thin patties sprinkle salt and ground pepper on the patties break cheese slices into four pieces and place them on the center of one patty combine the patties and cheese and season with salt and pepper place marinated tomatoes on the grill and cook grill the patties and onions give patties a turn and bake flip the patties and vegetables and bake the other side turning them add garlic mayonnaise the patties lettuce tomatoes and grilled onions on the buns place the buns together and slice", "id": 498, "seg_prompt": "534 ; 58, 80 ; 110, 134 ; 137, 158 ; 163, 209 ; 237, 257 ; 258, 282 ; 283, 292 ; 296, 347 ; 359, 409 ; 416, 433....................................", "asr_text": " Hey guys, Chef Jason Hill here, and I'm with Jack Scalfani from the cooking with Jack show Jack on the go Burger wars how many channels you got on YouTube now a bunch cool cool cool right now. We're on chef tips Yes, we're on chef tips, and I'm gonna show Jack how to make the juicy Lucy burger And there's a couple different ways you can do it. Jack's gonna do it a more traditional way with our Classic American cheese. I'm gonna do a little gourmet version with some fresh buffalo mozzarella So let's get started all right We've got about a pound of ground beef each and it's 80 20 so that means it's a little bit more fat than your lean Ground beef, but it just makes it taste better. Yeah. Yeah, I mean you can't if you're gonna do a burger See people say I'm fat. It just makes me taste better But I think if you're gonna do a really good burger You've got to have a little bit of the fat in there to get that flavor So what I'm gonna start with Jack is I'm gonna go ahead and start forming one patty and you can grab Maybe a third of this pound that you got going third of it and try and just flatten it out as thin as possible That's probably good right there. Yeah, yeah, all right, so let's go ahead and get that on your cutting board and just Flatten it out shape it up into a round patty And we want to go a little big on these because these are gonna shrink up on the grill because of the fat content They're gonna shrink and you know, you don't want to open up your bun and go. Where's the beef? So we want them nice and big so they fit right on the bun Pat pat your patty Okay, so you want to grab about the same amount that you did before maybe not quite as much and make another patty So the smaller one's gonna be our kind of our lid. Yeah, and then we're gonna seal the edges Okay at this point I like to take a little kosher salt Sprinkle from the heavens a little pinch on each one. Oh nice. You go to church, too. Cool. Yes And then we're gonna hit it with some fresh cracked pepper. I Can't say enough about this home. This uh, right here. Yeah, I love this thing, dude And I can't remember where my wife got it. Of course, you can't because you don't want me getting one. No Yeah, I know how chefs are they get real weird my secret little secrets exactly So it's probably best that I break these in four Yeah, break them up a little bit Overlap them keep them in the center as best as possible So you don't want the cheese to ooze out on the sides when we're cooking. Oh, no All right like that. Yeah, if you want more feel free, it's whatever you think, you know If you want to put another slice in there go for it. All right, I'm good at this Did you want pieces there? All right. There we go like that. Nice Get this fresh mozzarella in here Yours looks better I got a I got a you know upstage you a little bit Now let's take your seasoned side and put it down over the cheese Mm-hmm, and now we're gonna seal this guy up just kind of pinch the edges Cuz like I said, if you lose all your cheese during the cooking Then we just mess his whole thing. Yeah, exactly. I mean kids can really do this. Oh, yeah art class Then finally, I just like to season the top with a little more salt just a little bit a little more pepper Nice and anybody can change any of these steps like a different seasonings, right? Oh, yeah, whatever you'd like to season your burgers with I mean, you know If you want, you know any seasoned salt that you prefer any cheese that you prefer any blue cheese would be awesome in this thing Yeah, all the pennies you put in there. Yes. Yeah, that'd be beautiful Okay, Jack we're gonna do these on the grill you can do these on your stovetop in a pan if you want I'm standing in snow Yeah, I haven't shuffled my deck yet. Sorry about that. It's the first time I've ever barbecued in the snow. Isn't it cool? It's crazy. We'll make a snowman afterwards, too Okay for my burger I'm gonna go ahead and put these tomatoes on and I have a video already on these grilled tomatoes You can check the link there if you want a recipe they're all marinated. Look at them. Yeah balsamic vinegar olive oil Everything I love about being Italian garlic shallot puree. Yeah, I got the grill on high And I like to cook the burgers to medium Come on get off there And then also let's go ahead and put some onions on here cool my grilled onions, yeah, oh dude I love everything if it's not moving. I'll eat it Just put a little olive oil on those Okay, they've been on here for a couple minutes I'm gonna go ahead and give them a quarter turn So far our cheese is staying inside that's what we wanted All right, now I'm gonna turn them after about three minutes on each side Mine's starting to come apart a little bit. Ah, that's all right. Well, the cheese doesn't come out. Oh Look at that It looks beautiful, dude. That looks nice. Nice work. Well, thanks for your We're almost done we'll close the lid Look at that. Oh, yeah Pretty much close to medium Get these nice and charred we're almost ready Look at that Yeah, keep them on upside most of the time and then right before I pull them off I flip them over and just get that other side nice and real That's some fat burgers, yeah, I mean fat burger aren't that big you got a figure You got a lot cheese in there. That's Puffing them up too. So Wow Okay, Jack, let's build these burgers. All right, man. It smells great I've got some garlic mayo that I made up with just roasted garlic blended into some plain old mayonnaise I'm gonna take mine How was that Jack's? I think that was mine, dude There's yours you got a little bit of cheese coming out All right, Jack, what else you like on yours? Lettuce tomato lettuce and get you some Roma tomatoes here beautiful Do you have any jalapenos? Oh, yeah, I feel like I'm watching a TV show here. Look at this. It's great There's your grilled onions. Oh man, dude, that's mine off with some Of course, I gotta put grilled onions on mine Look at that. It's beautiful. Let's eat a little bit. I gotta cry first Okay, so we're gonna share these right so I got to cut them in half you get half of me getting in close Yeah, no, I don't want to see it. See if it see if it holds up together Wow, see the cheese right in there. Look at it There's one Wow I'll cut into yours over here Look at that. Well, I went topless, dude Okay, you can smash it yeah And there's your juicy Lucy, all right, you wanna go first Cheers Cheers You got to make these Look at your cheese All right, who's it out? I Guess what they call them juicy Lucy How come yours these tastes so good, dude, I don't know what you did the patties have so much flavor on them That's why I was saying that 8020 Wow gives the beef that much more flavor Yeah, you got to try these We got it I'm telling them they got to try these Awesome, all right Well, I hope you enjoyed this episode. Hope you enjoyed Jack coming over and we'll see you next time. Thanks for tuning in ", "duration": 535.0, "segments": [[58, 80], [110, 134], [137, 158], [163, 209], [237, 257], [258, 282], [283, 292], [296, 347], [359, 409], [416, 433]], "seg_text": " ", "pure_cap": "form the beef into thin patties. sprinkle salt and ground pepper on the patties. break cheese slices into four pieces and place them on the center of one patty. combine the patties and cheese and season with salt and pepper. place marinated tomatoes on the grill and cook. grill the patties and onions. give patties a turn and bake. flip the patties and vegetables and bake the other side turning them. add garlic mayonnaise the patties lettuce tomatoes and grilled onions on the buns. place the buns together and slice"}, {"image_id": "4TjB1J4QoUQ.mp4", "caption": " wash the dal and then add water add chopped tomato ginger salt and hing and cover when the dal is soft move to a low flame melt ghee in a pan add the onions to the pan add methi leaves to the pan when the onions are pink add the garlic paste red chili powder and coriander powder add the garam masala to the dal stir the onion mixture until it turns light brown add the cream to the dal and stir transfer the onion mixture to the dal and stir add salt and chili powder", "id": 499, "seg_prompt": "396 ; 97, 110 ; 111, 132 ; 138, 158 ; 174, 181 ; 181, 193 ; 202, 212 ; 232, 258 ; 258, 259 ; 272, 287 ; 287, 304 ; 316, 334 ; 346, 359...............................", "asr_text": " Today's recipe is dal makhani or maki dal. Today we are making dal makhani. We will need poda dal plus a sprinkle of red kidney beans or rajma, chopped tomatoes, ginger paste, salt, hing or asafoetida and water about 1.5 liters to boil the dal. First we will boil the dal and then we will temper it. So these ingredients are for boiling the dal. Now for tempering the dal we will need ghee, chopped onions, garlic paste, dry methi or fenugreek leaves, daniyar coriander powder, garam masala, red chilli powder and fresh cream that has been blended or stirred a little so that all the lumps are gone. Wash the dal thoroughly under running water. Add 1.5 liters of water, chopped tomatoes, ginger paste, salt and hing or asafoetida. Close the lid, put on the weight and keep the gas on high flame for boiling the dal. At the first whistle put out the gas, let the cooker cool down and then open the lid. The dal is boiled now, it is soft and now we will keep the dal for cooking on low flame for 30 minutes so that the dal and the water mix as well. We will simmer the dal for 30 minutes now on low flame. So while the dal is cooking we will make tarka or tempering for the dal on another burner. Eat ghee in a pan on medium flame and when the ghee melts you add the chopped onions, ghee is melted, add the chopped onions. While the onions are roasting we will stir the dal a bit and we will roast the onions till they are light pink in color. While the onions are roasting we will add the dry methi leaves, adding them now. We will remove the bitterness of the methi leaves as well as release the flavour into the dal. Now we will fry the onions till they are light pink. The onions are light pink in color, add the garlic paste, the red chilli powder, add the coriander powder and add the garam masala to the dal that is cooking. So this will release the flavour of the garam masala. Now stir the onions and the spices mixture till it is light pink or light brown in color. While the onion and the masala mixture is roasting we will add the fresh cream to the dal and give it a stir, a good stir. So that mixes up well with the dal and then we will keep on stirring and roasting the masala and the onion tarka. The tarka is ready so we will transfer this tarka and temper the dal. Give the dal a good stir after transferring the tarka and let it simmer on low flame. The longer it cooks on low flame the tastier the dal will become. This is a secret to a tasty dal makhani. Keep stirring the dal regularly so that it does not stick to the bottom of the cooker and you can check for the salt and the chilli at this time and add if needed. The dal needs a little salt and chilli so after adding, stir it a bit and let the dal simmer till it is done. You can see the dal is ready, the consistency needed. So now we will put out the gas and transfer the dal to a serving bowl. Here is the dal makhani dish that we just prepared and now you can garnish this with chopped coriander. Hope you like the video, thanks for watching, have a nice day and do send us your feedback. ", "duration": 396.5, "segments": [[97, 110], [111, 132], [138, 158], [174, 181], [181, 193], [202, 212], [232, 258], [258, 259], [272, 287], [287, 304], [316, 334], [346, 359]], "seg_text": " ", "pure_cap": "wash the dal and then add water. add chopped tomato ginger salt and hing and cover. when the dal is soft move to a low flame. melt ghee in a pan. add the onions to the pan. add methi leaves to the pan. when the onions are pink add the garlic paste red chili powder and coriander powder. add the garam masala to the dal. stir the onion mixture until it turns light brown. add the cream to the dal and stir. transfer the onion mixture to the dal and stir. add salt and chili powder"}, {"image_id": "1r7N-G4kYG8.mp4", "caption": " cut the onion and chop it put butter and the onion in the pan add several drops of olive oil in the pan cut and chop the tomato and take out the seeds put the tomatoes in the pan stir the tomato and onion mixture in the pan pour some vegetable broth in the pan add a little bit salt and cover the lid chop some roasted red bell pepper turn off the stove and add the roasted red bell pepper to the pan blend the ingredients in the soup add garlic powder paprika and brown sugar to the soup add heavy cream and stir garnish with cream and parsley leaves", "id": 500, "seg_prompt": "562 ; 27, 52 ; 52, 60 ; 63, 66 ; 87, 142 ; 149, 152 ; 169, 174 ; 179, 189 ; 197, 209 ; 244, 259 ; 279, 288 ; 293, 302 ; 303, 326 ; 354, 359 ; 364, 380.......................", "asr_text": " Hi, welcome to my home kitchen, I am Bona and today I am making tomato soup in within And here is the handy list of ingredients to make the tomato soup. So I am cutting here the onion, chopping the onion and I am using the red onion but you can use any onion that you want. So I am just going to roughly chop the onion, on the other side I have the pan heating on the medium temperature. Alright, so the onion is done and into the pan I am going to add butter, about a tablespoon of butter and a little bit of olive oil and into the pan here goes the butter. In the onion and I have the cooking olive oil here, so just a couple of drops of olive Alright, and I am going to give it a quick stir here and cook the onion on the medium heat and while that is cooking I am going to come over here and cut the tomato. Now when you chop the tomato make sure that you take out the seeds. If you want to save some time on taking off the seeds like when your soup is done you don't have to filter out the seeds. So what I do normally is I take out the seeds and then chop as much seeds as I can. So basically deseed the tomato and if you don't want to go through this step then once your soup is done you can filter out because you want a smooth soup so somehow the seeds needs to be taken out and I don't care about the skin so I just take out the seeds and then put to go but if you don't like the skin of the tomato certainly you can just cook with the seed even and then filter out to make it smooth. So I am just roughly chopping here the tomato and I am going to add to the pan, give a stir again in between. Alright, ready to go the tomatoes in. Chopping one more time. So basically I am using two big tomatoes and quarter the red onion so on one side the tomato and onion cooking and I am still under the process of cutting the other half. So all the tomatoes into the pot. And here I have the vegetable broth that I am going to use so I am going to pour, I am just going to eyeball so about maybe two cups is just enough so the vegetable broth. You can add water but the vegetable broth brings the nice flavor so this looks good. Alright, now what I am going to do is I am going to add just a little bit of salt. Just to cook it faster I am going to cover it and I am going to here one whistle. Just one whistle is enough. So basically I am using the pressure cooker. So cover the pressure cooker and here the one whistle. Now if you are using open pot tomato doesn't take too long to cook so maybe just four minutes, five minutes that's all but I kind of like to use the pressure cooker. Now while I here the whistle I have here the roasted bell pepper and it is roasted red This brings out the nice flavor to any soup. I add this in the carrot soup, tomato soup and the vegetable soup, any soup that I make just a little goes long way. Alright so I have here ready roasted, it's a flame roasted so brings out the nice smoky flavor as well. Alright so I am going to take out and you can make your own roasted bell pepper as well. Just chop it roughly. So I am going to quickly run my knife through this roasted bell pepper and keep it on side. This is done, easy. So I just heard one whistle so I am going to turn off the stove and allow it to cool down naturally or you can just take this pressure cooker under the running tap water and cool My pressure cooker has cooled down naturally, open it up. Now I am going to add this roasted red bell pepper, it smells so good. I haven't spiced it up yet but still great smell aroma here. Now I am going to use my clean blender. Look at that red bell pepper, looks good and carefully blend. So look at this, looks creamy, soup all ready. Now it's time to spice it up. Here I have the garlic powder with parsley so a little bit of that and here I have the So paprika brings out the nice flavor and here I have the brown sugar. This is totally optional but I kind of like to balance out the flavor of the souriness and just a little bit of sweetness. So now if you need more salt you can add more salt but you can give it a taste before adding salt because we added the salt while we boiled the tomatoes. So basically this soup is ready, look at this. Now here I have the heavy whipping cream. This is totally optional, the soup is already creamy but I kind of like to add just a little bit of heavy cream and just a little amount will change the taste of your soup just like Just a little bit. That is it and give it a stir. I'm going to use this to take out the soup for myself. And now to decorate your bowl just pour a little bit of a make kind of round soup and then parsley or cilantro or whatever you can find. Just put that on the top just like that and look at that it looks delicious and very inviting. I'm going to taste. Heavily delicious tomato soup just in 10 minutes. You can season your soup with just salt and pepper but I kind of like to add more spice in it so I just spice it up with few more other things other than salt and pepper. And the soup is very light so you can serve this soup with the sandwich. What I normally do I make the garlic bread which is very quick and easy so garlic bread goes very well with it and today I'm going to use actually the Hawaii sweet roll. What you can do is you can just bake them at 350 degrees into the oven just cut them make two slices and then cut them and then just pop into the oven at 250 degrees and just bake till it gets just a little golden brown color and the magic it tastes so delicious with this soup and if you want to make the sandwich you can make even the sandwich our latest kind of burger you can make out of this Hawaii sweet roll. So however you like you can serve this soup with and if you are a big fan of soup just like me I make a soup often and that's the only thing that I like to have mostly in the afternoon for the lunch very light lunch and what I keep is to impress my kids so they can have the soup as well I keep the you know like a macaroni like a very small tiny one that comes you can find in the section where there is a soup on one side and soup products on one side and the other side you will see these small packages and it comes in different shapes it comes even in alphabets star and shells it's a very small shell so you can buy different one and I always keep whatever shape I find I pick all the shapes and they cook up so fast it takes maybe just a half of meter something to cook them up so you can just add into the soup just warm it up or just heat it up your soup and just you know works great or you can keep the croutons I always have garlic croutons because that's the one that I like most with some herb the garlicky croutons with some herb I love that so anytime I make soup always just sprinkle few croutons so you can spice it up more with some other few interesting stuff so this was all about the tomato soup thank you for watching and I will see you soon with the next great recipe till that time keep watching all my other shows ", "duration": 563.17, "segments": [[27, 52], [52, 60], [63, 66], [87, 142], [149, 152], [169, 174], [179, 189], [197, 209], [244, 259], [279, 288], [293, 302], [303, 326], [354, 359], [364, 380]], "seg_text": " ", "pure_cap": "cut the onion and chop it. put butter and the onion in the pan. add several drops of olive oil in the pan. cut and chop the tomato and take out the seeds. put the tomatoes in the pan. stir the tomato and onion mixture in the pan. pour some vegetable broth in the pan. add a little bit salt and cover the lid. chop some roasted red bell pepper. turn off the stove and add the roasted red bell pepper to the pan. blend the ingredients in the soup. add garlic powder paprika and brown sugar to the soup. add heavy cream and stir. garnish with cream and parsley leaves"}, {"image_id": "_HtTUAmEqts.mp4", "caption": " cook onion in a pot with oil add garlic and cook add tomato bay leaves salt and sugar and stir cover and cook on low heat mix ground meat eggs parmesan cheese parsley bread crumbs oregeno basal nutmeg garlic salt and pepper add water and mix form the meat into balls place them on a cooking sheet and cook through add tomato paste parsley oregano basil and meatballs to the sauce cover the sauce and cook cook the pasta in boiling water place the pasta onto a plate and top with meatballs sauce and parmesan cheese", "id": 501, "seg_prompt": "370 ; 28, 50 ; 50, 70 ; 70, 102 ; 107, 115 ; 116, 178 ; 178, 200 ; 200, 233 ; 239, 284 ; 288, 293 ; 295, 302 ; 302, 334......................................", "asr_text": " Hi everybody, this is Diana from Sweet Isalado and today we're going to make spaghetti and A classic recipe where we're going to make our marinara sauce or gravy from scratch using tomatoes and onions and lots and lots of garlic and the meatballs come out amazingly tender and moist on the inside. As always, the link for this recipe is going to be available at the end of the video and in the info box below. So first we're going to make our marinara sauce so in a large pot we're going to heat some olive oil on medium heat and then we're going to add some white onion that has been chopped and we're going to cook the onion for about 5 to 10 minutes. And we're going to add lots and lots of garlic. I'm using about 5 cloves and we're going to cook this for about a minute or two. To the onion and garlic mixture we're going to add some tomatoes. I'm using crushed tomatoes because I like a really velvety sauce but if you want it chunkier you can use whole tomatoes and crushed tomatoes. Then we're going to add 1 to 2 bay leaves. We're also going to add a couple teaspoons of salt. This is just to begin with, we're going to add more later on. And then we're also going to add some white sugar. Now we're going to cover this and we're going to cook it on low heat for about an hour and a half and in the meantime we are going to make our meatballs. So to make our meatballs we're going to add some ground beef to a large bowl. You can also use pork and veal. I like to use ground beef. Then we're going to add a couple of eggs. Some freshly grated parmesan cheese, flat leaf parsley, breadcrumbs, oregano, basil, nutmeg, chopped garlic, and salt and pepper to taste. Now we're going to mix everything with our hands as much as we can. And then once most of it is well blended we are going to add about half a cup of warm water and this is going to make our meatballs nice and smooth. Then we're going to shape our meatballs using our hands and to make it easier I'm using an ice cream scooper. This also helps me to make sure that they're all an even size. And once we have our meatballs ready we're going to place them on a lined cookie sheet or baking dish. And then we're going to bake them at 350 degrees for about 20 to 25 minutes or until they're And once you take them out you can either freeze them to use later or add them to the sauce to give it a more meaty flavor. Now after an hour and a half of cooking we are going to add some tomato paste. This is completely optional but it makes your sauce a little bit thicker so if you want it runnier you don't have to add it. We're also going to add some parsley, oregano, basil, we're going to give it a stir and we're also going to taste for seasoning because tomatoes take a lot of salt so if it needs more salt you can add it right now before adding your meatballs to the sauce. And once you add your meatballs we're going to cover this and we're going to cook for another 30 minutes. In the meantime we are going to cook our pasta according to the package instructions. And then once it's cooked all we have to do is serve. We're going to serve a nice portion of spaghetti and then on top we're going to add a couple We're also going to add lots of gravy on top and then we're going to sprinkle some freshly grated parmesan cheese. That's your recipe for making spaghetti and meatballs from scratch. If you enjoyed this video and this recipe please give it a thumbs up, share with your friends and subscribe to this channel which is absolutely free and then that way you can be up to date with all new videos that I upload in the future. And don't forget that you can follow me on Facebook, Twitter, Instagram, Pinterest and Thanks everybody for watching and I hope to see you next time. Bye bye and buen pro h. ", "duration": 371.0, "segments": [[28, 50], [50, 70], [70, 102], [107, 115], [116, 178], [178, 200], [200, 233], [239, 284], [288, 293], [295, 302], [302, 334]], "seg_text": " ", "pure_cap": "cook onion in a pot with oil. add garlic and cook. add tomato bay leaves salt and sugar and stir. cover and cook on low heat. mix ground meat eggs parmesan cheese parsley bread crumbs oregeno basal nutmeg garlic salt and pepper. add water and mix. form the meat into balls place them on a cooking sheet and cook through. add tomato paste parsley oregano basil and meatballs to the sauce. cover the sauce and cook. cook the pasta in boiling water. place the pasta onto a plate and top with meatballs sauce and parmesan cheese"}, {"image_id": "_AZ5jo3y7V4.mp4", "caption": " add the onions and potatoes to a food processor and process them strain the mixture add one egg salt and flour and whisk together heat oil in a pan and fry the mixture flip the pancakes over", "id": 502, "seg_prompt": "597 ; 55, 90 ; 114, 150 ; 161, 214 ; 215, 274 ; 275, 283.............................................................", "asr_text": " Today I'm going to be making one of my favorite recipes and these are my potato pancakes. I'm using two medium sized potatoes, a half an onion, one egg, one tablespoon of all purpose flour and a half a teaspoon of salt. So those are the ingredients, so let's get started. Ok so for our first step what I'm going to do is I'm going to chop up my onion just a little bit, I'm also going to peel and cube my potatoes. So that's the first thing I'm going to do, I'll come back in a second when that's done. So through the magic of YouTube I'm back a second later, everything's cubed up so I have my two potatoes cubed and my half an onion cubed and ready for our food processor. So I've got my food processor ready to go and at this point I'm just going to get everything into here, just like that, perfect. We'll get our lid on and I'm going to just simply start pulsing this together. So what I want to do here is I'll really really want to turn this into a batter. I don't want any chunks left, ok let's open that up and now I'll just zoom in a little bit just to show you what it looks like. Alright I've zoomed in and I just want to show you this, you can see this is full of moisture and that's exactly what I want but you can see that it basically looks like baby food and that is perfect just like that and the next thing we're going to do, we're going to strain this, alright so let's get all of this right into our strainer, hopefully you can see that, let's get that on there like that and what we want to do is just let this sit here for a while until most of the moisture comes out, that's good and now you can already see all of the beautiful potato water that's coming out of here, so at this point you can just leave it like that and head off and do something or you can spread it around a little bit just so that it strains a little bit faster, I'm just going to let that drip a little bit more and then I'll come back. So my potato mixture has been sitting here for about 5 minutes and I'm just going to shake that off a little bit and I'm just going to pour this water out, there's a little bit of starch at the bottom here, you don't have to worry about that and just take all of your mixture now and just pop that right in there. To this we're going to add in our egg, our flour and our little bit of salt, so get all of that in there and I'm going to grab a whisk and I'm just going to start whisking this together and I can't tell you how good this recipe is, you're going to make this once and you're going to be amazed. So simple and just so yummy, this is one of my favorite recipes, I make this all the time, you can add a little bit of pepper to this if you wish, once it's nicely mixed we are ready to make our pancakes. Okay I've set up, I've got my little hot plate going, I'm going to get a little bit of oil down in my pan, just like that, I've got a small ice cream scoop here and I'm just going to scoop up this mixture and I just want to drop it down like that. Now you can flatten it out if you wish, so just take the back of a spoon and just give it a little pat, I'll do another one here, and now you just want to fry these on the first side until they're nice and golden brown, I'm going to just adjust my heat a little The secret to these, you do not want them browning too quickly, you know you just want to have a nice you know, low to medium heat on these, these are amazing, you're going to take one bite, oh you're going to love them. So I'm just going to let these go a little bit and then we'll flip them. So we'll just flip these over now, there we go. I wish you could smell these, they smell amazing. The secret to this recipe is the food processor, if you don't have a food processor you're going to want to use a grater, and this I find is a little bit too large, you want to go down to something a little bit smaller like this, this is quite small so it's going to make a really really nice fine grate, but the food processor is really really magic in this recipe because it turns it into this beautiful batter. Okay that's about done, I'm just going to check the bottom and that looks perfect, so I'll get these off. You can put these on paper towel if you wish as well, just to drain off a little bit of that oil, but they're not bad, I'll do another batch. You can also just push it down like that as well, that's just a little easier, and we'll just let those go as well. Okay that's a minute later or so, just flip that one, they smell so good. So we'll just let these just cook, you know another maybe minute or so and then those will be ready, and those are nice too. Let's pop those off, and of course you can have potato pancakes without applesauce or my favorite which is sour cream. I'm going to add a little bit more oil to my pan, and I'll just do this one more time and then I'll show you all of them done and we'll come back for a little taste test. If you do like potatoes, I really really encourage you to try these because they are really really You will enjoy these if you love potatoes, so we'll just let those go and I'll be back in a second. Let's check these out, they look good, give them a little flip, look at how nice and golden brown those are, they smell so good. Okay these ones are done, and what I decided to do was just zoom in and just give you a little bit of a close up because I think some of you were saying I can't see anything, zoom in zoom in. So we'll add in a little bit of oil, I'm just using vegetable oil here, I'll grab some of my batter, just get that right in there like that, you can just take your measuring scoop and just give a little push, push push push, we'll just let some of that oil get around all of them, hopefully the camera is picking up how nice these are, I'll just stay around with the camera until I flip them so that you can see the nice golden brown on the other Okay it's time to flip these, there we go, hopefully the camera is picking up how nice those look, look at that, oh delicious. I just zoomed in a little bit more, we'll just let those go for about 30 seconds more, I'll finish off the rest and then I'll come back. Okay so I'm back, here are all the beautiful potato pancakes that I made, I've got one here to test, I'm not sure how many I made here, there are quite a few of them, I didn't Now traditionally you're going to want to eat them with sour cream or applesauce, some people will actually put maple syrup on there, I just want to flip this over to show you how nice that one is, I can show you another one too, so you want to have them nice and brown on each side just like that and then you're just going to take a little bit of your sour cream, get that on there and I'll tell you I'm really finding it hard not to eat a whole pile of these because they smell so good and you just, that is really good. If you like potato, you're going to love this recipe. I hope you enjoyed this video, if you did please give me a thumbs up, please subscribe, I really do appreciate that, thank you and I'll see you next time. ", "duration": 597.83, "segments": [[55, 90], [114, 150], [161, 214], [215, 274], [275, 283]], "seg_text": " ", "pure_cap": "add the onions and potatoes to a food processor and process them. strain the mixture. add one egg salt and flour and whisk together. heat oil in a pan and fry the mixture. flip the pancakes over"}, {"image_id": "1m17Yoh73uU.mp4", "caption": " brush some melted butter on two pieces of toast flip the toast over and put a piece of cheese on top put a slice of ham on top put another piece of cheese on top cover with the other piece of toast cook the sandwich on a pan and cover flip the sandwich over mix flour butter milk salt pepper and nutmeg and heat in microwave oven cut the sandwich into strips", "id": 503, "seg_prompt": "281 ; 46, 49 ; 50, 54 ; 60, 63 ; 74, 76 ; 79, 83 ; 111, 120 ; 122, 126 ; 158, 185 ; 223, 228..............................................", "asr_text": " Hey guys, salut, I'm Alex and today I'm showing you a very iconic dish from France, the croque monsieur. I will show you the ultra classic stuff first and afterwards, maybe a little twist on it. Please show some surprise at least. The croque monsieur sandwich is crispy outside and melty inside and you know what, it can be done in under 10 minutes which is quite phenomenal for a French dish. You wanna do it? No, you don't wanna do it. I do it, let's do it. First off, grab two thick slices of sandwich bread. Lay them flat in front of you and butter them on one side only. For the first slice, place the butter side down. Add a slice of cheese. I'm using conte here to keep it really French but feel free to go for cheddar, mozzarella, you name it. Then goes a slice of ham. I will use higher welfare pork. This is the auto suggestion method. I think it will work. I believe so. Afterwards, another slice of cheese. You see, the cheese is the glue of this sandwich. Finish him with the other slice of bread, this time butter side up. To stay classic, we will grill this sandwich in a pan and not in a toaster, like I did in the past with some fair success. But don't get me wrong, I still believe that the toaster method is the less chaotic one. Unless your kitchen starts to burn, unless your kitchen starts to burn right and it starts to spread, unless your kitchen starts to burn right and it starts to spread, unless your kitchen starts to burn right and it starts to spread. Frying pan on medium heat, sandwich goes in and simply cover it loosely with aluminium No lid is needed, cause it would create too much steam, thus making the sandwich go soggy. Fry it for about 2 minutes each side, but check occasionally. At the end, it should be golden and crispy. Don't rush it, meaning do not set the heat too high, otherwise it will burn. So personally, I do like the croque monsieur as it is, nothing more. But sometimes people find it too dry, so let's make a white and cream sauce to go with it. In French we call it B\u00e9chamel sauce, but don't be scared really, because I do have the perfect cheats on it. To microwave safe cups, 1 tablespoon butter in the first one and a good dash of milk in the second one. Pop them in the microwave for 1 minute and a half. Afterwards, 1 tablespoon flour goes in the butter, mix well and add the hot milk. Then pop this mix 20 to 30 seconds in the microwave to thicken up. At the end, it's 80% similar to a fancy French B\u00e9chamel sauce, but for only 20% of the original Ok, so how to plate this up? Well in Paris, it's often done like so. First, spread this B\u00e9chamel sauce and broil it until golden. Well, I'm afraid this is IDIOT. Well, not optimal. There are many issues with it. I mean, we made a crispy and golden sandwich. And now all you end up with is a soggy and burnt-edge sandwich. So instead, I will share with you the only way to get the best from both worlds. You know, crispiness, lones and moisture world. Cut the croque monsieur into fingers and pour some B\u00e9chamel sauce in an egg cup. Yes, boiled egg and soldiers, this is the inspiration. Right before eating it, dip the soldier in the sauce and my world on it. Moisture and crispiness guaranteed each time. So guys, that's it. I told you a croque monsieur is nothing complex and you know, it might even look a bit simplistic in a way. But keep in mind that simplicity is the ultimate sophistication. I really hope you enjoyed this recipe. So like, comment, share and subscribe, people. ", "duration": 281.83, "segments": [[46, 49], [50, 54], [60, 63], [74, 76], [79, 83], [111, 120], [122, 126], [158, 185], [223, 228]], "seg_text": " ", "pure_cap": "brush some melted butter on two pieces of toast. flip the toast over and put a piece of cheese on top. put a slice of ham on top. put another piece of cheese on top. cover with the other piece of toast. cook the sandwich on a pan and cover. flip the sandwich over. mix flour butter milk salt pepper and nutmeg and heat in microwave oven. cut the sandwich into strips"}, {"image_id": "YnSPiFBZiRI.mp4", "caption": " add vinegar worcestershire sauce dijon mustard anchovy garlic egg yolk and lemon juice to a food processor and blend add olive and blend until the dressing gets creamy texture cut chicken breasts bacon and croutons bake them one after the other add boiling water and salt to a pan and poach eggs tear lettuce leaves and place them on a tray add thinly chopped onions and dressing and mix well now add fried chicken bacon croutons cooked eggs slices of parmesan cheese and dressing on top and serve", "id": 504, "seg_prompt": "269 ; 21, 52 ; 53, 68 ; 104, 157 ; 164, 203 ; 214, 219 ; 231, 250..........................................................", "asr_text": " This dish is one of my family's all-time favourite meals for the summer. It's a beautiful chicken Caesar salad. It's quite easy to make, especially if you use a store-bought dressing, but I really love a homemade dressing, so I'm going to show you how to do that too. You can make the homemade dressing with electric hand beaters, but I'm going to do it very simply in a food processor. So that's all blitzed together, it's become this beautiful creamy emulsion. And I'm just going to taste it to see if it needs any more salt or pepper, or more lemon No, it's all good. The next thing I need to do is just to slice up some lovely chicken breast, and I'm going to lightly pan fry that, being very careful not to dry it out. Then I need to cook some bacon, some croutons, and poach a few eggs. I've got two cutting boards out here. One I'm going to use for the chicken and the bacon, and the other one I'll use for the salad vegetables and also for the bread, because you can't cross-contaminate your meat with It's going to be good for you. I've finished the croutons, and now I'm going to poach some eggs. I can do it all in the same pan, I'll just wipe it out to make sure there's no bread crumbs in there, pour in some boiling water, and I need to bring it to quite a gentle simmer to poach the eggs. It's really important for poached eggs that the water's on a really gentle simmer. If it's boiling too rapidly, they'll just break up and fly apart, and the other really important thing is that the eggs are as fresh as you can possibly get. I've torn up a cos lettuce, and I've tossed that through with half a red onion and a really generous amount of that dressing, and all that's left to do is assemble it by putting the other ingredients on top. So there you have it, it's my warm chicken Caesar salad, and let me tell you, that plate of food will make my family very happy. ", "duration": 270.17, "segments": [[21, 52], [53, 68], [104, 157], [164, 203], [214, 219], [231, 250]], "seg_text": " ", "pure_cap": "add vinegar worcestershire sauce dijon mustard anchovy garlic egg yolk and lemon juice to a food processor and blend. add olive and blend until the dressing gets creamy texture. cut chicken breasts bacon and croutons bake them one after the other. add boiling water and salt to a pan and poach eggs. tear lettuce leaves and place them on a tray add thinly chopped onions and dressing and mix well. now add fried chicken bacon croutons cooked eggs slices of parmesan cheese and dressing on top and serve"}, {"image_id": "zjgsP3zh1HU.mp4", "caption": " add olive oil to a pan then add prosciutto and pancetta and fry them add 2 cloves of minced garlic to frying meat and keep stirring now add 5 sundried tomatoes and fry add crushed pepper parsley and 1 can of tomatoes mix well and simmer add heavy cream and light cream a cup of vodka mix and simmer heat cup of oil in a pan add bread crumbs to a bowl then add parmesan cheese italian seasoning salt and pepper and mix dip chicken slice in the egg and in the bread crumb mixture and fry both sides in the pan plate the cutlet along with the penne a la vodka topped with parmesan cheese and serve", "id": 505, "seg_prompt": "386 ; 52, 84 ; 85, 96 ; 116, 119 ; 131, 166 ; 193, 239 ; 253, 259 ; 260, 284 ; 286, 327 ; 359, 366...........................................", "asr_text": " Well, our next guest, Jackie Miconi, grew up surrounded by authentic flavors of real It was in her grandmother's kitchen where she developed a passion for food and the Italian Well, Jacqueline Miconi is the author of Celebrate Italian Style, and she's here today. Jackie, welcome back. So nice to see you again. We should mention, too, that you're a teacher and you've got the day off. Teacher over at Bailey, right? We're so happy to have you back. You're teaching us to make today. We're going to be making penne alla vodka. And is this recipe that's actually in your book? It's in my book. Of course, I doctor it up a little bit, so this one's a little bit different than the one that's in the book. But it's still right around the same. So there's that secret ingredient you're not going to be giving away. Okay, that's why. So walk us through the ingredients. Where should we begin your recipe? Right now, we have about a half a stick of butter that's already melted. We're going to add about a quarter cup of extra virgin olive oil. So what I'm going to throw in, that is prosciutto and pancetta, prosciutto, just about two slices all cut up, and pancetta is Italian bacon. So we're going to throw that right in, and we're going to let it start to brown up. Turn it up a little bit. And this is something I'm sure anybody can kind of make. Yeah, it's really easy. It's really easy. It has, you know, a couple ingredients, but you know what? You let it simmer, and it's good to go. Mm, sounds good. Okay, so let's add some garlic. A little garlic. And how much do you recommend? I have two cloves of garlic. Two cloves of garlic. Anything with garlic. Put that there. And you're going to let it just kind of simmer a little bit. And you've got some other spices. Walk us through these other spices. I'm just curious what we have here. We have sun-dried tomatoes. I like the kind that's in oil, just because they're a little bit easier to work with and a little bit easier to cut. You can get the ones that are already just dried out. Those ones, you're finding like the vegetable aisle. But these ones would be with your marinated vegetables like marinated mushrooms and that kind of stuff. So I have five of those. Throw those right on in. Throw those in. When I think of alabarica, I don't know that I think of said right tomatoes, so I like that That's my little twist. She's taking it away. And it's all me. And then you're going to throw in. That's a half a teaspoon of crushed red pepper. Throw that in there. A little spice. And I have about two tablespoons of fresh parsley. And if you want to use dried, you just use one tablespoon. And just throw that in there? Throw it right in. Here we go. One can of crushed meat. Do I do it now? Dump it right in. And are we cooking this at medium heat? Kind of like low? Right between low and medium. And you want to keep it at a simmer. And what you're going to do is, you're not going to spill it. Oh yeah, you are cooking. You make a mess in the kitchen and it's fine. You're going to let this simmer for about 15 to 20 minutes. So we're going to put that aside. So we're actually fast-forwarding. We are fast-forwarding. This is not our first time in Connecticut style, so she knows we had a fast-forwarding bit. So we're just going to let that sit. And we have our next step. Which is, we already have some that's been simmering for a little bit. And we are going to get our creams and our vodka. Okay, creams and our vodka. And we need our half a cup there. Half a cup there. We're going to use a half a cup of everything. So what are we pouring in? We have a half a cup of heavy cream. Half a cup of heavy cream. And this one is light cream? And then we have our half a cup of vodka. Oh, that's all? What a waste. Here we go. And we're going to dump that in there. What's the vodka? What's a vodka do? It just gives it an extra flavor. I mean, this isn't, this dish isn't like your classic Italian dish. It's not like one that came from centuries ago. It's a relatively new one. To be honest, my grandmother never made it. It wasn't something that she made, but it's one of the newer in terms of Italian cooking but it's, whoever figured it out, it's pretty good. She's like, I'm in favor of it. I'm like, so now what are we doing? We're going to let that sit for about 20 minutes because you want the alcohol to cook off. You don't want to be taking bitefuls of vodka. So you want to let it simmer down and cook off. So while we let that cook, we're going to now make some chicken cutlets. First thing we're going to do, we're going to turn up the heat a little bit to get our You can add a little bit more oil to that. That'll be maybe about a quarter cup. Now I doctor up my bread crumbs. What I have is about a cup and a half of seasoned bread crumbs. I add a half a cup of Parmesan cheese. Kind of line that up. I have about two teaspoons of Italian seasoning. And our salt and pepper, which ran to this side. There we go. Toss that in here. A little bit of salt and pepper. And this I'm sure is kind of to taste. I mean, you can go, you know, heavy or lighter. And the chicken cutlets, we're just going to toss in there. We are going to dip them in eggs first. Oh, we're going to dip in the egg. Because we want the bread crumbs to stick. And this recipe we're making would feed how many? This one would definitely feed six to eight people. They have small appetites. So now we've already dipped it in there at both sides. And you're going to put it in there. We're going to cook it in higher heat. A little bit higher. And the idea here is, and we're against the clock, the idea is we want to definitely make sure that it's brown and cooked all the way through. Nice and brown. It takes about three minutes on each side. You want thin cutlets. I buy the ones that are already nice and trim because I absolutely despise having to cut off all the fat on the chicken. So I get the ones that are already all nice and done for me. And it's easier that way. And they're nice and thin. So they're much easier to cook with. So why don't we do this? Can you plate up the one that you can get? I'm going to finish dipping this for you. At least have this because we've got a full house in here. We've got people waiting to buy your cans, we've got hairstyles here, and everybody wants to eat. So I'm going to let you plate that up. We're going to get a shot of that in just a second. However, folks at home, if you want to try this recipe, Jackie Mykonie, of course, is the first author of this fabulous, fabulous book, I should say, Celebrate Italian Style. And her recipe will be on our website, WTNH.com. Click on Connecticut Style. And can we get a beautiful quick shot of this finished, fabulous product? Thank you so much. You're such a teacher. Oh, no problem. We love you. Thank you so much. That is what it's called. A little bit of parm-like. A little bit of parm. And as she does that. Thank you so much for being here, Jackie. Oh, you're welcome. We're going to take a quick break, everybody, and we'll be right back. We are with Sister Solana Spa. We're talking about hair extensions. And Connecticut Style returns. We'll be right back. ", "duration": 387.17, "segments": [[52, 84], [85, 96], [116, 119], [131, 166], [193, 239], [253, 259], [260, 284], [286, 327], [359, 366]], "seg_text": " ", "pure_cap": "add olive oil to a pan then add prosciutto and pancetta and fry them. add 2 cloves of minced garlic to frying meat and keep stirring. now add 5 sundried tomatoes and fry. add crushed pepper parsley and 1 can of tomatoes mix well and simmer. add heavy cream and light cream a cup of vodka mix and simmer. heat cup of oil in a pan. add bread crumbs to a bowl then add parmesan cheese italian seasoning salt and pepper and mix. dip chicken slice in the egg and in the bread crumb mixture and fry both sides in the pan. plate the cutlet along with the penne a la vodka topped with parmesan cheese and serve"}, {"image_id": "ln77pskM4Es.mp4", "caption": " put some drained soaked chickpeas in a food processor and add some garlic oil add chopped onion parsley 1/2 spoon baking powder coriander and sea salt add some sauce of your favourite blend everything in the food processor take the falafel paste out in a bowl add some gluten free flour and mix it together shape it into small balls by hand and fry on a baking tray with oil", "id": 506, "seg_prompt": "473 ; 38, 63 ; 64, 100 ; 108, 113 ; 123, 153 ; 173, 183 ; 213, 273 ; 273, 333.....................................................", "asr_text": " Welcome back to Videojug and the Food for All series. My name is Pippa, author of the Intolerant Gourmet, and in this episode I'm going to show you how to make gluten-free, dairy-free, egg-free, baked falafel in lettuce pitta with maple tahini dressing. The next step of this recipe is all really simple, we're going to use a food processor and we're just going to blitz it all together and that takes any of the faf out of finely chopping the chickpeas. So we have a tin of chickpeas drained and rinsed, we place those into the food processor. Next is two teaspoons of garlic oil. I like to use garlic oil because it's got a subtler flavor than raw garlic cloves and as you're just going to bake this from fresh it makes a real difference. We've got half a red onion, roughly chopped, just throw it in there and a little bit again of roughly chopped flat leaf parsley. For a full list of ingredients just check the description box. And next we're going to add half a teaspoon of baking powder, this just helps give the falafel a tiny little bit of oomph which is what you want. And then we've got a mixture of herbs and spices or spices, we've got smoked paprika which adds a lovely smoky flavor, we've got cumin and we've got coriander and a pinch of sea salt. And finally we add two teaspoons of your favorite sauce, this can be chilli jam or it could be tahini or it could be a hot sauce, it's whatever you favor, it just adds a nice bit of depth and flavor, it won't overpower the falafel but it's a nice addition. And then we just pulse it, you want the chickpeas to become really finely chopped, you might have to scrape down the sides at points just to make sure that everything's binding together. You want it to be a paste but with a bit of texture so a coarse paste would be a good And as I said we'll just scrape down the sides, that's just to make sure that you've got any loose bits and pieces mixed in. And then one last blitz, you'll be able to smell already the spice mixture which will go really simple, it's got a great kind of ottoman like Moroccan Persian flavor. So, we get a mixing bowl and we'll just wipe down the blade, get that out of the way, and take the falafel paste which is what it is at the moment and just scrape it in. The next step is so incredibly easy, you just want to bind your falafel mixture so you're adding a flour but obviously we want gluten free flour and this is where gram flour comes Gram flour is chickpea flour, you can use it to make soccer which is a French bread, you can also use it in pancake mixtures or baking but of course it's perfect for falafel because it's chickpeas and chickpeas. So we take our gram flour, I'd say three to four tablespoons but it really depends on how much moisture is in your chickpeas and how moist the mixture is, so you want it to be bound together so we'll start with three and then stir together and see what kind of texture it is. You just want it to still be slightly tacky but hold together nicely so that you can shape it into little patties and for this recipe we're going to bake the falafel which isn't your usual option, normally we fry falafel and you could do with this mixture as well but I prefer to do it in the oven, I think it's got a nice flavour and although it looks a little less golden it tastes just as delicious. So that's four tablespoons of gram flour and then you'll see that the mixture is holding together but still a paste and this is about right. We're taking about a walnut size amount and we're just going to, you'll see that it's quite tacky and that's totally fine if you have a problem with it just oil your hands with a little bit of olive oil and that will help them slide off and again we're going to put them on an oiled baking tray to cook so just shape it into a little ball and then place it on your baking tray and you can flatten it slightly but really you just want them to be like little mini patties and they won't spread when you bake them so you can put them quite close together. So I'm just going to carry on making these falafel until we've used all the mixture up and put it on the baking tray and then it's into the oven at 200 degrees for about 25 to 30 minutes. So our falafel are out of the oven, they've been in there around 30 minutes and I flipped them over halfway through just so that they brown evenly. You'll see that they brown top to bottom rather than around the edges but it's all crisp because of the ground flour inside them. So we'll let those cool for a little bit and then we're going to make our tahini maple So in this bowl I've got a really simple mixture of maple syrup and tahini. Into that we're going to add the juice of half a lemon and depending on the size or the juiciness of your lemons you can add a little bit more, a little bit less. Dressings or sauces are so much to your own taste so trust your instinct if you like the way it tastes and the texture then go with that. So stir the lemon juice in just until it's combined and then we have about a tablespoon of garlic oil and again that adds a really nice, it's intense garlic but it doesn't burn you like raw garlic would so it's a good combination to have. Just stir that through until it's all emulsified. So there's our tahini maple dressing made. You can see it's really glossy and thick and perfect for going into the lettuce pitter with the falafel. So place two or three of the baked falafel into your lettuce cup, let's do three for this and if you have any chopped tomato or chopped avocado or extra fresh herbs you can add those at this point. The more colour the better really, grated, beetroot, all sorts and then we spoon over a little bit of the tahini and maple dressing which acts as a kind of sauce for your pitter and then you have, if I show you, you curve up the lettuce cups like this and you have a ready-made pitter for your falafel or for kebabs or a burger, perfect summertime food. I'm going to go and enjoy this and hope to see you next time in the Food For All series. ", "duration": 473.83, "segments": [[38, 63], [64, 100], [108, 113], [123, 153], [173, 183], [213, 273], [273, 333]], "seg_text": " ", "pure_cap": "put some drained soaked chickpeas in a food processor and add some garlic oil. add chopped onion parsley 1/2 spoon baking powder coriander and sea salt. add some sauce of your favourite. blend everything in the food processor. take the falafel paste out in a bowl. add some gluten free flour and mix it together. shape it into small balls by hand and fry on a baking tray with oil"}, {"image_id": "OJoVVl6PUF0.mp4", "caption": " add oil and onion to a pan add garlic to the pan add tomatos and tomato paste to the pan add water to the pan add sugar a bay leaf salt oregeno and pepper to the pan add wet bread and beef to a bowl add garlic eggs salt parsley oregeno parmesan cheese and pepper to a bowl heat oil in a pan form the meat mixture into balls and fry in the pan mix the meatballs with the sauce add pasta to a plate and place the meatballs on top", "id": 507, "seg_prompt": "440 ; 10, 29 ; 40, 48 ; 63, 86 ; 98, 103 ; 103, 131 ; 136, 171 ; 174, 232 ; 235, 244 ; 244, 290 ; 343, 369 ; 375, 407.....................................", "asr_text": " I have my pan heating over 3 tablespoons of olive oil in there and I'm going to add one medium onion that I chopped up. I've been making this for years and this is one of my favorite. I try different recipes and I like other recipes so I always come back to this. There's a medium onion in there, about a cup and here is garlic, just one clove. Put that in there and we're going to start our sauce this way and I'm going to let this just cook and get soft. I have the onions, they've cooked up, they've got a little brown there, the pan was a little bit too hot. So I'm going to add a big can of tomatoes, it's 28 ounces and I'm going to add 6 ounces of tomato paste, put that in there and another 6 ounces of tomato paste and then I'm going to add one cup of water and I'm just going to go ahead and put the water in this can and kind of rinse it out. Now for the seasonings, here is one tablespoon of sugar, one bay leaf, one and a half teaspoons of salt and I also need one and a half teaspoons of flaky oregano leaves, oregano and about a half a teaspoon of pepper and you just want to stir this up and cook it for 30 minutes. For the meatballs, here I have 3 slices of bread that I have in a colander, strainer like thing and I run water over it to get it all wet and I'm going to take it over here to the sink and squeeze out most of the water and I'm going to put that in there. If you're using the real cheap bread, I have 3 slices there, if you're using the real cheap bread, I would use 4 slices and here is one pound of ground beef and one garlic clove that I chopped up and I'm going to put 2 eggs in here, oops, take that out, here is one teaspoon of salt, we're going to add dried parsley, one teaspoon of dried parsley and oregano, one teaspoon of dried oregano and one half cup of parmesan cheese and just a little pepper, mix all this up and make meatballs and fry them up. My pan has been heating on medium heat, I'm going to add some olive oil in there and here is my bowl with the hamburger, the ground beef mixture and I'm going to start making the meatballs and just put them in here and you want to fry these up just slowly, not fast or anything, just slowly, just put them in there and probably do about half of them and then, you know, in 2 batches, oh god, I can't wait to eat this, this is going to be good, one of my old, old recipes, I'm still on my first batch here, I'm probably going to take 3 batches and I just carefully turn them, just want to gently cook these and get them done on however many sides they turn out to be, usually 3-4 sides, I turned down the pan just a little bit, medium heat was just a little too hot, you just want to cook them slowly, the sauce has simmered for really 45 minutes, here's the meatballs I made and I've let the meatballs rest and cool off, they've cooled off for like 30 minutes, 45 because if you don't let them do that, they'll kind of break up in the sauce and you won't have meatballs, you just have like ground beef in there, so put those in there and mix them in gently and you have your spaghetti and meatballs just about done, you need to let the meatballs heat up for about 30 minutes, get some pasta, a little bit of al dente, and the sauce, spaghetti and meatballs, take that out and sprinkle with a little bit of parmesan, good stuff, the cheap stuff, whatever, you have a delicious meal, I guarantee you this is good, thanks so much for watching ", "duration": 440.17, "segments": [[10, 29], [40, 48], [63, 86], [98, 103], [103, 131], [136, 171], [174, 232], [235, 244], [244, 290], [343, 369], [375, 407]], "seg_text": " ", "pure_cap": "add oil and onion to a pan. add garlic to the pan. add tomatos and tomato paste to the pan. add water to the pan. add sugar a bay leaf salt oregeno and pepper to the pan. add wet bread and beef to a bowl. add garlic eggs salt parsley oregeno parmesan cheese and pepper to a bowl. heat oil in a pan. form the meat mixture into balls and fry in the pan. mix the meatballs with the sauce. add pasta to a plate and place the meatballs on top"}, {"image_id": "6-1wDYxvhGM.mp4", "caption": " put some cilantro jalapeno garlic onion cumin lime juice cream and mayo in a food processor and blend until smooth add salt and blend trim the fat and skin off the pork cut pork in half and remove the bone season the meat with salt add some water to the pork flip the pork over pull apart the pork warm the corn tortillas in a hot pan with oil serve the tortillas with the cooked pork", "id": 508, "seg_prompt": "395 ; 36, 94 ; 98, 107 ; 108, 149 ; 160, 191 ; 205, 213 ; 220, 237 ; 245, 251 ; 271, 288 ; 299, 311 ; 315, 331..........................................", "asr_text": " Hi everybody this is Diana from Sweet Isalado and today we're making carnitas tacos with a cilantro lime sauce. Now these carnitas are a little bit different because we're not going to marinate them with a lot of ingredients we're just gonna roast them in the oven and bring out the natural flavor of the meat which is the way they make them at my favorite Mexican restaurant and trust me these are incredible. As always the link for this recipe is going to be available at the end of the video and in the info box below. First we're gonna make our cilantro lime sauce and for that we're gonna need some cilantro that we're gonna put in a food processor. We're also gonna add some jalapeno, garlic powder, onion powder, cumin, some lime juice, and we're also gonna add some crema mexicana or Mexican table cream. If you can't find this you can use just heavy whipping cream if you want and then we're gonna add a little bit of mayo. We're gonna cover and then we're gonna process until smooth. Now we're gonna season with a little bit of salt then we process again to make sure everything's well blended and then we're gonna store it in the fridge. To make our carnitas we're gonna need a pork shoulder roast this one still has the bone and all we have to do is trim off the fat. If you don't want to trim off the fat that's okay because this is completely optional. We're also gonna remove the skin and when I remove the skin I also remove a little bit of meat just like this because I save it to make other Colombian recipes such as Colombian beans, tamales, and lentils. The next thing we're gonna do is we're gonna cut this pork shoulder in half because it's very thick right now. We cut it right in the middle and we're also gonna remove the bone. Now when I remove the bone I also like to leave a little bit of meat on the bone because I save it to make other recipes such as Sancocho and pork stew. Then we're gonna season our meat with a little bit of salt. We're gonna put it in a roasting pan or a baking dish and then we add a little bit of water. Then we're gonna bake it at 375 degrees for about an hour and after an hour this is what they look like. Then we're gonna turn them over and we're gonna bake them again at 450 degrees for about 30 minutes turning them over every five to eight minutes until they're golden brown on the outside. Once they're done we're gonna put them on a cutting board and then we're gonna shred them with a couple forks. If you want you can use your hands but remember these are steaming hot so you have to be careful. And now our carnitas are ready. To warm up our corn tortillas we're gonna place them on a hot pan and we're gonna heat them up for about 10 seconds per side. If you want you can add a little bit of oil and fry them in the oil. And once they're done we're gonna put them on a plate and cover them with a towel or a paper towel. To assemble our tacos all we have to do is put some carnitas on a corn tortilla. Then we're gonna add some cilantro. You can add some white onion if you want. We add a little bit of that cilantro lime sauce. Some hot sauce. And avocado and lime wedges. And that's how you make some carnitas tacos with a cilantro lime sauce. If you enjoyed this video and this recipe please give it a thumbs up and subscribe to this channel and to check out the recipe you can click on carnitas tacos recipe. Don't forget that you can follow me on Facebook, Twitter, Instagram, Pinterest and Google+. Thanks everybody for watching and I hope to see you next time. Bye-bye and buen prohecho! ", "duration": 395.5, "segments": [[36, 94], [98, 107], [108, 149], [160, 191], [205, 213], [220, 237], [245, 251], [271, 288], [299, 311], [315, 331]], "seg_text": " ", "pure_cap": "put some cilantro jalapeno garlic onion cumin lime juice cream and mayo in a food processor and blend until smooth. add salt and blend. trim the fat and skin off the pork. cut pork in half and remove the bone. season the meat with salt. add some water to the pork. flip the pork over. pull apart the pork. warm the corn tortillas in a hot pan with oil. serve the tortillas with the cooked pork"}, {"image_id": "zcS2hLxZ-cI.mp4", "caption": " prepare cup of corn by heating it for 30 seconds in microwave and finely chop the shallots boil water and add the noodles to it simmer and cook until the noodles are soft covering the lid turn off the heat remove the lid and add soup powder and oil and stir a little pour it in serving bowl and add the corn and shallot on top and serve", "id": 509, "seg_prompt": "163 ; 41, 52 ; 59, 78 ; 79, 88 ; 89, 92..................................................................", "asr_text": " Hello everybody! Today I'm going to show you how to make Japanese ramen noodle. This instant ramen is easy and quick and cheap. I hope you like it! For this ramen recipe, I will use one packet of ramen noodles, some frozen corn kernels, and shallots. Prepare 1 quarter cup of corn. Heat it for 30 seconds in the microwave. Chop the shallot finely. The noodle pack contains soup powder and seasoning oil. Boil 2 cups of water and add the noodles. Simmer for about 2 to 3 minutes or until the noodles are soft but still firm. Turn off the heat. Add the soup powder and the oil and stir well. Place it in a serving bowl and add the corn and shallots on top. Now it's ready to heat! How is it? You're biting the noodles. It's illegal. Yes, illegal. You should suck them up. Don't bite them. Suck them up? Oh, very good, very good. It's a bit difficult. Yes, you can do it. Okay, I'll practice. Anyway, I like it. Don't forget to subscribe. ", "duration": 164.17, "segments": [[41, 52], [59, 78], [79, 88], [89, 92]], "seg_text": " ", "pure_cap": "prepare cup of corn by heating it for 30 seconds in microwave and finely chop the shallots. boil water and add the noodles to it simmer and cook until the noodles are soft covering the lid. turn off the heat remove the lid and add soup powder and oil and stir a little. pour it in serving bowl and add the corn and shallot on top and serve"}, {"image_id": "K16Rr-pPKKI.mp4", "caption": " chop some potatoes into chunks and boil in a pot of water mash the potatoes and add butter and shredded cheese add some chopped chives salt and pepper and mash again add milk and mix everything together", "id": 510, "seg_prompt": "395 ; 103, 202 ; 213, 270 ; 275, 300 ; 305, 318..................................................................", "asr_text": " Hi guys, I'm Laura Vitale and today, per my husband Joe's request, I'm going to share with you my recipe for his favorite mashed potatoes in the world. These are my red skin mashed potatoes full of chives, buttery, cheesy goodness. They are perfect for this time of year, a real hearty side dish and really the most incredible mashed potato you can serve at your holiday table. They're full of flavor and I just absolutely love them. We're going to start, I'm just going to share with you right now, show you the potatoes. These are some small little baby red skinned potatoes. You can use the bigger ones if you want, you just have to cut them smaller. But the point is, you want these little red skinned potatoes, the skin is really nice and thin, so therefore when you mash them together, you can leave the skin in there. Now if you don't want to leave the skin in, by all means peel your potatoes, it's completely fine, either way they're going to be delicious. Now what I want you to do is scrub them really, really well because you're going to eat the skin so you want to make sure that that's taken care of and you want to have a big pan with water ready. Now the pot is not turned on yet, I didn't turn the water on yet because one of the biggest mistakes people make is when they cook potatoes to make mashed potatoes or to make any kind of potato dish is they take the potatoes and they put them in boiling water. What that's doing is cooking the outside and the inside is not cooked yet, so it's just got a really uneven cooking temperature, so it's not going to be the best result. But you always want to make sure you start with cold water and then when you add everything together you turn it on and you cook them. So all I'm going to do is to my potatoes and I'm just going to quarter them because again, these are just going to cook in no time. Now to the potatoes that are just a little bit bigger, I'm going to cut them a little smaller, I'm going to cut them a little bit more because what you want to make sure is that all of your potatoes are about the same size so they cook evenly. There's nothing worse than when you have one potato that's perfectly cooked and another piece that's raw. So you want to just take the extra time and again, I'm cutting the bigger ones into about six pieces and then the smaller one, like this one is really small, so I'm just going to cut it in half because you can see this half and then when we cut in three pieces it's pretty much the same size. So you want to make sure that you keep that in mind any time you're cooking potatoes or any vegetable really because you want them to cook evenly. The last of the potatoes, now before you turn the water on you want to make sure that you salt your cooking water because like you do with pasta, this is the only chance you're going to get to cook, to actually season the potatoes themselves before you go ahead and season your final dish, it's super, super important. Like if you've ever boiled potatoes with no salt in the water, they taste bland, they don't have very much flavor to them, same thing with pasta, if you boil pasta in plain water with no salt they really taste like nothing, so it makes a huge difference. All I'm going to do is bring this to a boil, kind of take the heat down to about a simmer I'm just going to let them cook for about 20 minutes or until they're all fork tender which is really important, you don't want these to be at all authentic, you want these to be really, really soft and tender to get that perfect mashed potato consistency and when they are there we will move on to the next step. My potatoes cooked in boiling water for about 25 minutes, you want to make sure they're really, really soft and then all I did is drain them and I put them back into the same pot because that is the trick and I have the heat on low and I'm just going to use my potato masher to mash this up and over here what I have is some unsalted butter and some cream cheese that are at room temperature along with some chopped chives, some whole milk that I just warmed up in the microwave and some good quality parmigiano and of course you're going to have to season this with salt and pepper to taste. All I'm doing is I'm just mashing this up with my potato masher and now I'm going to take my knife and little by little I'm going to add some butter and cream cheese and just mix them together as I mash them with the heat on low until you have the cream cheese and the butter all combined. My cream cheese and my butter are mixed in there really well, so now I'm going to do I still have the heat on low, I'm going to grate in a good amount of parmigiano, you know me, you know I like it, so I'm going to probably put in about a good three quarters of a cup or so but you know you can add as much or as little as you want, if you don't want to add any by all means leave it out but I mean I don't know why you'd want to. Go ahead and grate in a really good amount, looks good and I'm going to add in my chopped chives that give it a really good sort of fresh, not really an onion bite but just a little something that lightens this up a little bit because it is really really rich. Plenty of black pepper and salt, make sure that you season this well because potatoes love love salt and even though we did boil them in the salted water you want to make sure you season this well and then just add a little bit of milk at a time and just stop until you reach your desired consistency of your mashed potatoes and that is it. This is looking perfect for me, I used about three quarters of a cup of whole milk, it's creamy, I can smell the cheese, it's going to be divine. I'm just going to give myself a little taste because I do have people coming over for dinner but I hardly could resist mashed potatoes ever. They're really hot but there's a reason why this is my husband Joe's favorite mashed potato and I think if you do give them a try you'll understand why. They're sweet yet they're buttery and they're cheesy and they've got that sort of bright onion from the chives and I like that they're chunky from the skins that we left on there. To get the recipe of course go to laurainthekitchen.com, I hope you enjoyed spending time with me and as always I will see you in the next one, bye bye. And when they are there we will move on to the next step, yeah! Mashed potato time, mashed potato time, and I got turkey in the island, we got an early Thanksgiving dinner and we are so excited and I got cranberry sauce in the fridge. ", "duration": 395.83, "segments": [[103, 202], [213, 270], [275, 300], [305, 318]], "seg_text": " ", "pure_cap": "chop some potatoes into chunks and boil in a pot of water. mash the potatoes and add butter and shredded cheese. add some chopped chives salt and pepper and mash again. add milk and mix everything together"}, {"image_id": "Z6coaaI77PY.mp4", "caption": " slice the tomatoes into thin pieces add paneer to a pot of hot oil add cauliflower broccoli carrot potato and tomatoes to the pot add salt to the pot add salt coriander powder chili powder turmeric cumin powder and ginger to the vegetables add yogurt to the vegetables and mix add the rice to a tray and add fried onions the vegetables coriander leaves and mint leaves add butter on top of the rice", "id": 511, "seg_prompt": "405 ; 68, 73 ; 74, 85 ; 90, 105 ; 110, 115 ; 150, 174 ; 179, 199 ; 203, 282 ; 286, 291..................................................", "asr_text": " Hello, welcome back to my kitchen. I got a request from a viewer. They wanted me to make vegetarian biryani. So today I am going to make kachi vegetarian biryani. It's going to taste so great. So for kachi vegetarian biryani, I have a cup of salt basmati rice here it is. And to that I am going to add two cups of medley of vegetables. So here I have broccoli flowers, cauliflower flowers and small baby carrots. And here I took one potato, cut them in quarters and parboil them for three minutes in microwave. And here are some paneer cubes and tomatoes and a slit green chilli. What I am going to do is for next step is I am going to saute the vegetables. For next step I am thinly slicing the tomatoes. For next step I have heated oil in the pan and I am going to add paneer and I am going to lightly saute them. The paneer is done. This is the color we want, light golden brown. And now I am going to take it out. And rest of the ingredients go in. Vegetables, tomatoes and potatoes. And I am going to do the same thing. I am going to fry it for little bit. At this point I am going to salt it. Not a whole lot but little bit. While this is frying in this pan my water is boiling. It is about to boil. I have put three green coriander, I mean I have put three green cardamom and two cloves to perfume the rice. And as soon as it boils I am going to salt the water too. I have added the paneer cubes back in. It is ready for the next step now. For next step I am going to marinate this mixture with spices. Here I have a teaspoon of salt, one teaspoon of coriander powder, one teaspoon of chili powder, one quarter teaspoon, one four teaspoon of turmeric, one half teaspoon of cumin powder and half a teaspoon of ginger mixed. So in they go. To this I am going to add three tablespoons of yogurt. It is going to go into and we are going to coat it. So this will be marinated in the spices. And once the rice is boiled I am going to assemble it in an oven proof dish and it is going to go in the oven. Now comes the fun part. The little layering part. So we are going to make a layer of rice. To this I am going to add half a cup of fried onions. We are going to add the vegetarian mixture, the vegetables. I am going to add the coriander, the cilantro leaves, washed cilantro leaves and mint leaves. It is going to be so tasty. I taste it for the seasoning. It is perfect. Little spicy and tart which I really love. This is Hyderabadi Kachiberyani vegetarian style. So the final layer of rice will go on top. Last step I am adding the rest of the onions on top. So in this biryani I have not cooked. I just sauteed the vegetables and marinated it. But it is going to cook in the oven. Next for extra flavor. I know I have plenty of oil in it but I am going to add a tablespoon of butter on top. It is going to give an amazing flavor to your biryani. For the last step I have double foiled the dish and I have preheated my oven to 350 and I am going to cook this biryani for 40 minutes 350 in my toaster oven. Here comes the biryani. So the 40 minutes are done and I can't wait to taste the biryani. So let's open it. It is hot. I wish you could smell the aroma. It is delicious. Let me check the rice. It is perfectly done. I had let it cook al dente because it was going to cook. So let's mix the biryani now gently so the rice don't break. And the aroma from the onions was so good. So let's taste our final product. Take the rice. Delicious. Everything is just the right amount. The right blend. It is not too spicy. It is perfectly seasoned. So thank you for watching my videos and for all the ingredients please go to shibaasrecipes.com ", "duration": 406.17, "segments": [[68, 73], [74, 85], [90, 105], [110, 115], [150, 174], [179, 199], [203, 282], [286, 291]], "seg_text": " ", "pure_cap": "slice the tomatoes into thin pieces. add paneer to a pot of hot oil. add cauliflower broccoli carrot potato and tomatoes to the pot. add salt to the pot. add salt coriander powder chili powder turmeric cumin powder and ginger to the vegetables. add yogurt to the vegetables and mix. add the rice to a tray and add fried onions the vegetables coriander leaves and mint leaves. add butter on top of the rice"}, {"image_id": "kD25U-pM1Qw.mp4", "caption": " add some vinegar to steamed rice spread the rice on a piece of seaweed sushi wrapper season with sesame seeds and flip it over spread some crab meat mixture cucumber and avocado on it roll it up and press it firmly slice the roll", "id": 512, "seg_prompt": "207 ; 25, 36 ; 66, 91 ; 92, 110 ; 111, 135 ; 136, 166 ; 179, 188..........................................................", "asr_text": " Welcome to Japanese Cooking 101. Today we are going to make California roll. To make California roll or any sushi, we need sushi rice, which is quite easy to make. You can see our sushi rice recipe and a how-to video on JapaneseCooking101.com Let's take a look at the ingredients. We have one recipe of sushi rice, two sheets of roasted seaweed or sushi nollie in Japanese, cut into halves, one can of crab meat lightly seasoned with lemon juice and salt, one avocado cut into sticks, one cucumber cut into sticks, and some roasted white sesame seeds. To make a roll, you need a bamboo rolling mat called makisu. We put a plastic wrap on top of the bamboo mat and place a seaweed. This is a half a size of a regular side seat. Then spread some rice on top. You should wet your hands to do that so the rice won't get stuck on your fingers. Spread the rice on the seaweed by pushing it down lightly but not too hard. You can find this bamboo rolling mat at Asian grocery stores if you have one nearby or you can order one online. And sprinkle some toasted white sesame seeds on top of the rice. Now lift one side up and flip it over, right side down on the plastic wrap. Now put some crab meat mixture horizontally on one side of the seaweed, giving about a one inch space from the end. It's quite not in the middle but let's say about a third of a way closer to your side. And some cucumber sticks and avocado. Once everything is placed on top of the seaweed, grab a bamboo mat and roll it up just like a jelly roll cake. First you roll to cover the fillings with the rice and seaweed. Squeeze lightly and roll the rest of the way, just like that. And squeeze again after you finish rolling all the way. And maybe one more time to roll a little bit further and squeeze one last time. It doesn't look so bad. Don't worry if you make a mistake and get messy, you will get used to it fairly quickly. And remove it from the plastic wrap and cut it into six to eight pieces. See, it's not that hard is it? California roll. I've seen it! ", "duration": 207.5, "segments": [[25, 36], [66, 91], [92, 110], [111, 135], [136, 166], [179, 188]], "seg_text": " ", "pure_cap": "add some vinegar to steamed rice. spread the rice on a piece of seaweed sushi wrapper. season with sesame seeds and flip it over. spread some crab meat mixture cucumber and avocado on it. roll it up and press it firmly. slice the roll"}, {"image_id": "soK_Ddu3OWc.mp4", "caption": " blanch the bean sprouts and add some sesame oil and a pinch of salt an mix well blanch the spinach and add some soy sauce and a pinch of salt and mix well slice carrots cucumber green onions and onions into thin pieces marinate the beef adding chopped garlic some soy sauce sesame oil salt sugar and pepper mix well stir fry chopped onions green onions carrots and cucumber adding a pinch of salt fry the marinated beef until the beef is properly cooked cook an egg sunnyside up and seasoning with salt cut a sheet of dried seaweed into small strips mix red pepper paste with chopped garlic sesame seeds sesame oil soy sauce sugar and little bit of vinegar take some cooked rice in a bowl place cooked vegetables around and beef in the center add the mixed sauce on the beef and place the cooked egg in the center over sauce and serve garnishing with sesame seeds", "id": 513, "seg_prompt": "165 ; 28, 35 ; 36, 45 ; 46, 58 ; 59, 67 ; 68, 85 ; 86, 93 ; 95, 98 ; 99, 101 ; 102, 110 ; 120, 136 ; 137, 144......................................", "asr_text": " Hello, this is Lala and today I am going to show you about how to make bibimbap. Bibimbap means mixing and bap means rice, so bibimbap is a Korean mixing rice. Honestly, I am not really good at cooking, but I will do my best to cook this bibimbap. Hope you guys enjoy this video and let's get started. First, blend the soybean sprout and add some sesame oil and a pinch of salt. Mix it well. Next, blend the spinach and add some soy sauce and a pinch of salt. Mix it well. Moving on, let's cut the vegetable. Slice the carrot, slice the cucumber, cut the green onion and slice the onion thinly. Next, marinate the beef with chopped garlic, soy sauce, sesame oil, salt, sugar, and pepper. Mix it well. And for to fry vegetables, stir fry the onion with a pinch of salt. Next, stir fry the green onion with a pinch of salt as well. And stir fry the carrot in the same way. And last, stir fry the cucumber in the same way as well. Next, fry the marinated beef until the beef is completely cooked. Then fry an egg and season it with a pinch of salt. Next, cut the dried seaweed thinly. Moving on, mix red pepper paste with the chopped garlic, sesame seeds, sesame oil, salt sauce, sugar, and a little bit of vinegar. Anyway, you can use any of your favorite ingredients to make this vegan bun. And if you are a vegetarian, you can substitute the beef with mushroom. Next, put all of the vegetables to the top or punch them right. And put the beef on the santa. Then add the sauce over the beef. Place an egg on the santa and sprinkle some sesame seeds and you're done! Ta-da! So this is my bibimbap. I know it looks not really good, but trust me, it tastes quite delicious. So yeah, thank you so much for watching this video and I will see you soon in my next video. ", "duration": 166.17, "segments": [[28, 35], [36, 45], [46, 58], [59, 67], [68, 85], [86, 93], [95, 98], [99, 101], [102, 110], [120, 136], [137, 144]], "seg_text": " ", "pure_cap": "blanch the bean sprouts and add some sesame oil and a pinch of salt an mix well. blanch the spinach and add some soy sauce and a pinch of salt and mix well. slice carrots cucumber green onions and onions into thin pieces. marinate the beef adding chopped garlic some soy sauce sesame oil salt sugar and pepper mix well. stir fry chopped onions green onions carrots and cucumber adding a pinch of salt. fry the marinated beef until the beef is properly cooked. cook an egg sunnyside up and seasoning with salt. cut a sheet of dried seaweed into small strips. mix red pepper paste with chopped garlic sesame seeds sesame oil soy sauce sugar and little bit of vinegar. take some cooked rice in a bowl place cooked vegetables around and beef in the center. add the mixed sauce on the beef and place the cooked egg in the center over sauce and serve garnishing with sesame seeds"}, {"image_id": "Gr7E2bhg0iw.mp4", "caption": " grind poppy seeds turmeric powder green cardamom cinnamon mace pepper and chopped onions add a little bit water and grind again put chicken in a bowl and add the mixture in add some yogurt and give a stir add garlic paste ginger paste salt and mix again chop onions to both pieces and slices cut 2 green chillies and a tomato to pieces chop some fresh cilantro leaves heat vegetable oil in a pan add cumin seeds and give it a quick stir add the 2 green chillies onion pieces and tomatoes add the marinated chicken to the pan and cook add the onion slices a little water and cover to cook for 20 minutes garnish with the cilantro and mix it take the chicken and sauce out to serve", "id": 514, "seg_prompt": "653 ; 64, 184 ; 185, 201 ; 217, 230 ; 234, 242 ; 245, 270 ; 281, 302 ; 314, 326 ; 341, 347 ; 368, 386 ; 391, 422 ; 448, 455 ; 457, 473 ; 503, 527 ; 554, 563.............", "asr_text": " Now we are for another treat because Amma is going to show us how to make a main South Indian dish, right? Yes, it's called as pepper chicken. Well, let me guess. It has a lot of pepper. Oh my gosh. And it's spicy. Spicy it is today. Let's go for spicy. So, what are we going to do for the masala? Masala is the mixture of the spices, right? Yes, and we have to grind it. We have grind it? Because in India you use whole spices, right? Yes, yes, yes. Because it loses the aroma after making it powdered and kept for many days. Okay, so you really want to use the fresh spices. Cold and grind them. Right before cooking. Now, let's start with the spices. So we have a lot of spices here. One, two, three, four. One spoon of... For the color. Two or three cloves. And you have to put four to five cinnamon. It's going to smell so good. One, two, three. And you have to use this one one. This is a mace. I've never used this before. Is this popular in India? It is from India only. It looks like a flower. We put a whole one? Mace it is. And you have to put pepper. So if it's called pepper chicken. And add more pepper. Let's put a lot of pepper. Get a bottle of water. This is going to be spicy. Oh my god. There will be fire in the house. Then what do we do? We need some onions, right? You have to cut the onion. I'll cut the onion. You cut it and put it in this one. You see here we have all our spices. We have the onion and we're grinding everything into a paste. It has smooth consistency. Do we need to add a little bit of water? First you grind it as it is and when it is needed we will put little bit of water. First you have to make it a powder. So see it's grinding into a nice paste. Is that a paste? Now you can add little little water. Just mix it, mix it. Mix like this. You make it now. So you put like two tablespoons of water. So check this out. All smooth and creamy. Looks like pesto. It's like a pesto. So now we just marinate the chicken. You have to put the chicken in a bowl. Here comes the taste. This looks amazing. Is that good? Now you take first. So now what do we add? The garlic paste. Now we add ginger paste. Don't worry about it. Take fresh ginger. Take fresh garlic. Grind until it's a paste and then add them. Salt also for it. According to your taste. So then we marinate it. For like 30 minutes. Let's marinate and get back to you. So I guess now that we're cooking the chicken. We need to prepare the vegetables. In small pieces and two in round pieces. You have different texture. Like small and big. And the other one you're like. You have to make it through. Three are chopped and two sliced. So here are our onions. Chopped and sliced. Now make two chilies. So you have two green chilies. Now you start cutting tomatoes. How many tomatoes? We need a lot of tomatoes? It will become less spicy. Now you have to cut the coriander leaves and this mint leaves for garnishing. You guys call it coriander? So the mints you just remove them from the stem. You don't have to chop them. So that's easy. Sounds like Morocco at this point. Because you know in Morocco we drink a lot of mint tea. So now we finished marinating the chicken. So we cook it? It's vegetable oil, right? This is the cumin seeds. You call it zira, right? So we cook it for like a few minutes? It will make a sound. Then it's done. We'll put the chilies. Two green chilies. Oh man, that's going to be spicy. So the chopped onions. So the onions will become brown and then we move to the next step? So you have to keep going like this? Yes, otherwise it will become black. Now I'll put the tomatoes. So yeah, we mix the tomatoes and the onions and the tomatoes have to become soft. And then we'll get in there. This is actually easy. I really thought Indian food was difficult, but I don't know. Now we will put the chicken with the resin. Now we'll use the marinated chicken. Slices of onions in. So we add the water, we add the mint, we lower the heat and then we close it. Twenty minutes it will cook and then it will be ready to taste it. Okay, we cook this for like 20 minutes, 20 to 30 minutes. And you can see the sauce is much thicker. With your spoon, if you try to cut a piece of chicken. Take it out and chop. It should cut very easily. And that's how you know the chicken is ready. This is for garnishing. We have to put in this one. It gives a good aroma. That's a lot of cilantro, but I love cilantro. Then you can just mix it. Oh, you mix it? Mmm, cilantro smells amazing. Two minutes cooking cilantro. The color will change up the listing. I was just about to eat this thing. No, no, no, cilantro is here. But it's going to be much better with that. So, I wanted to show these beautiful Indian vessels. They're like, would you call them double copper? So, there's like copper and silver or whatever. But I just love them. When you go to Indian restaurants, they use them. And we're going to use that to serve our own chicken. Check this out. So, I got my polka and I got my spoon. And if you want to know how to make this, just check out the polka video because it buffs. And it's really nice, easily made. So, I take a piece. This is going to be spicy. Check this out. Oh, it smells amazing. It's so good. You can feel the pepper. So, just get some water with it. And then, look at this chicken. It just falls from the bone. If I just shake it a little bit, you get the chicken out. And that piece is mine. This is amazing. I love it. You guys have to try this. And on this, bon appetit. ", "duration": 654.17, "segments": [[64, 184], [185, 201], [217, 230], [234, 242], [245, 270], [281, 302], [314, 326], [341, 347], [368, 386], [391, 422], [448, 455], [457, 473], [503, 527], [554, 563]], "seg_text": " ", "pure_cap": "grind poppy seeds turmeric powder green cardamom cinnamon mace pepper and chopped onions. add a little bit water and grind again. put chicken in a bowl and add the mixture in. add some yogurt and give a stir. add garlic paste ginger paste salt and mix again. chop onions to both pieces and slices. cut 2 green chillies and a tomato to pieces. chop some fresh cilantro leaves. heat vegetable oil in a pan add cumin seeds and give it a quick stir. add the 2 green chillies onion pieces and tomatoes. add the marinated chicken to the pan and cook. add the onion slices a little water and cover to cook for 20 minutes. garnish with the cilantro and mix it. take the chicken and sauce out to serve"}, {"image_id": "P7XOVPrxEaQ.mp4", "caption": " mix chicken with soy sauce add oil to the chicken add oil to the wok add the curry paste to the wok add the milk to the wok add sugar and fish sauce to the wok add the chicken to the wok add the vegetables and kaffir lime leaves to the wok add the rice to the wok and stir mix in the basil", "id": 515, "seg_prompt": "568 ; 165, 176 ; 176, 181 ; 255, 268 ; 269, 280 ; 304, 310 ; 315, 323 ; 339, 349 ; 355, 364 ; 403, 417 ; 450, 460.......................................", "asr_text": " Welcome to Hot Thai Kitchen. Today we are going to make green curry fried rice. I know, it's like two really good dishes rolled into one and it is as good as it sounds. So this dish in Thai is called Kaopat Gankyo Wan. Kaopat is fried rice and Gankyo Wan is the name for the curry. It's not super common but I've seen it done and so it's not like my original idea I wish It's super good and it's going to be really quick, really easy. It's a great dish if you've got just sort of curry paste sitting in the fridge and you don't know what else to do with it. It's a great weeknight dinner. So let's take a look at our ingredients. So the first chunk of the ingredients is going to look very much like a green curry ingredient. I've got some green curry paste. This one is just store bought, okay? And you can use more or less, I'm using two tablespoons. The more you use, the spicier it will be. I've got a little bit of sugar to cut the salt. I've got some fish sauce and the fish sauce, it is going to depend how salty your curry I say this every time you cook with curry paste, with store bought curry paste, always, always leave room for adjustment for your fish sauce because sometimes it's very salty and you don't need to add any and sometimes you just need to add a little bit more. Okay, and then we've got some coconut milk just to give it some creaminess and lubrication. We've got some Thai basil and we've got some really fine julienned kefir lime leaves right here and that's going to be the citrusy component that's going to brighten everything up, okay? So that's everything that goes into the regular green curry. Sugar, you can also use palm sugar if you wanted to. So moving on, vegetables. So vegetables here, I've got one cup of really whatever vegetables you want, like it changes every time I make it depending on what I have. I've got some carrots, some bell peppers, some onion and some gailan or Chinese broccoli and I slice the stems thinly in the leaves, I just kind of chiffonade it and so you can use peas would be really great, long beans cut up would be really good. As long as they're sturdy, they're not going to wilt and look funny and anything that you would like in a fried rice, you could totally do that. Just a combined total volume of one cup is perfect, okay? So that's that. Our protein, I'm using chicken breast here, you can use pork, beef, tofu, whatever, you can even do eggs if you wanted to. So I cut this into small pieces, you want the pieces of the chicken to comfortably fit onto your spoon along with the rice, so don't do a big honking piece of chicken, that's just, it's not a practical fried rice size. So I'm just going to marinate it in my soy sauce, just a teaspoon or so. All the details of the recipe is on my website, if you want measurements and everything that's So just some soy sauce and I'm also going to put a little bit of vegetable oil. I think it helps keep things moist and also when you add it to the pan, it helps the chicken spread easier so they're not, you know, sticking together into a clump. So we're going to let that go, you can do this ahead of time but what I usually do is I do this before I start cutting my vegetables and by the time I'm ready to cook, then it'll be ready to go. So there's that and then finally the rice, of course the rice. So I've got some 300 grams of rice here. In my pineapple fried rice episode, I talked about five tips for cooking rice specifically for fried rice. If you've got leftover rice, that's great. In this dish, it's particularly important that your rice was not cooked with too much water and it's not too soft because there is coconut milk so our fried rice sauce is going to be a little bit wetter than normal so, you know, something to think about if the rice is already on the verge of being soft, it might get a little mushy. So you can also just put it in the fridge and let it dry out a little bit and then the coconut milk will rehydrate it perfectly. So that's all our ingredients. Let's get cooking. All right, we're ready to cook. I've got my wok here. I'm going to heat it on just sort of medium heat. When you saute curry paste, you do not want to start it in too hot of a pan because you can burn the curry paste instantly. If you think about it, curry paste is just herbs that are tiny, tiny pieces so they can So just a little bit of vegetable oil in there. I'm going to go in with my curry paste. I'm not going to wait for the oil to heat up because it's okay for the curry paste to It's an easier heat control for me. So this is my first time cooking in a wok with this new portable stove that I've got, so I'll be very interested to see how it goes. It might be a little hard for me to sort of judge the heat settings. Okay, so I've got that sauteing. Cook that just for, wow, it's pretty powerful, just for a few minutes just to get all the herbs cooked up. And then I'm going to go in with the coconut milk and I have to calm it down a little. Oh, by the way, did I tell you this is just spicy? Some sugar, my fish sauce. I'm starting with just a teaspoon. I'm going to cook that. I'm going to reduce the curry paste down a little bit so we don't have too much liquid. Something like this is looking good because if you've got too much liquid, you add the rice and the rice is going to get too wet and too mushy. So I'm going to now add my chicken. Let the chicken cook briefly. My cameraman is having a coughing situation. The chili is pretty strong. I'm going to go in with my vegetables, all my vegetables, my kaffir lime leaves, and cook that up just until the chicken is about 70% done. So it's all about timing in this dish. It's all about timing. So a lot of people think when you're stir frying in a wok, the heat needs to be extremely That's not always the case. In some cases, like patsu and things like that, yes, you want the heat to be as high as you can go. But for some things like this, when you're involving curry paste and coconut milk and things that can burn, you do not necessarily want to cook it on high heat. Okay, so my chicken is mostly done. It's got a little bit to go, but it's perfect timing to add our rice because then when the rice is done, the chicken will be perfectly done. Smells so good. So at this point, if you're cooking this for the first time, you want to give it a taste and then adjust your saltiness with more fish sauce and you can add a little bit of sugar. I've done this before, so I know that I need a teaspoon and that should do it. But if it's your first time, you definitely want to give it a taste at this point. Okay, and that's it. And now all we have to do, oh, I forgot, my Thai basil. I knew it felt a little strange. Thai basil, you want to turn off your heat first, then you toss in the Thai basil because you don't want to cook the Thai basil for too long, in too intense of a heat, or they'll turn black and not very nice looking. Oh, that smells good. Okay, let's go plate it up. So this serves about two, it's a perfect amount for a couple, there you go. Look how nice it looks. So when you choose vegetables, you want to make sure you've got all the good colors in You want some red, some green. Wipe the edges of my plate a little. Okay, it's eating time. I can smell the spice. This is going to be spicy. Oh yeah, that's good. If you need a kick in the butt, if you've been eating bland food, and you're just sick of bland food, this is it. This is it right here, it's going to brighten up your world. It's spicy, it's got lots of herbs, you can really taste the kaffir lime leaves and the basil coming through and it's so easy. That was one of the easiest things I've ever made on Hot Thai Kitchen, so please do give it a try. It doesn't have to be green curry, you can try it with red curry or panang curry or whatever you've got on hand. When you try it out, let me know how it goes, send me a photo, I love hearing from you. If you enjoy the show, please click to subscribe so I can continue making these recipes for you and I will see you next time for your next delicious Thai meal. ", "duration": 568.33, "segments": [[165, 176], [176, 181], [255, 268], [269, 280], [304, 310], [315, 323], [339, 349], [355, 364], [403, 417], [450, 460]], "seg_text": " ", "pure_cap": "mix chicken with soy sauce. add oil to the chicken. add oil to the wok. add the curry paste to the wok. add the milk to the wok. add sugar and fish sauce to the wok. add the chicken to the wok. add the vegetables and kaffir lime leaves to the wok. add the rice to the wok and stir. mix in the basil"}, {"image_id": "nzH74JoLMPI.mp4", "caption": " chop up the onion and ginger chop up the cilantro dice the tomato add the oil onion and ginger to a pot add garam masala to the pot and stir add the tomatos to the pot add tumeric powder to the pot and stir add chickpeas to the pot add the salt cilantro and water to the pot mix butter garlic and mustard seeds in a pan add the butter mixture to the pot add the cilantro to the chana masala", "id": 516, "seg_prompt": "258 ; 24, 44 ; 45, 50 ; 52, 88 ; 89, 95 ; 96, 102 ; 103, 107 ; 120, 131 ; 131, 140 ; 148, 158 ; 167, 193 ; 208, 220 ; 222, 229..................................", "asr_text": " Hi everybody, this is Chai again and on today's special we're going to make some chana masala. Chana masala is a dish made out of garbanzo beans or chickpeas. We are going to need two and a half cups of cooked chickpeas. So you can use canned chickpeas, but you can cook your own chickpeas. You can watch the video that I've made on how to prepare some hummus. There I explain how to cook your own chickpeas. We're going to chop an onion, just like that. Then we're going to chop some ginger. You're going to need about one tablespoon of chopped ginger. Now we're going to chop some cilantro, about six to seven leaves of cilantro. Now we're going to dice a tomato, just like that. We're going to put three to four tablespoons of extra virgin olive oil in a pot. Let the oil heat and then add the onion and ginger to it. Once the onion and ginger are golden brown, we're going to put one teaspoon of garam masala, which is a very known spice in the Indian kitchen. To that we're going to add the tomatoes. Now we're going to add half a teaspoon of turmeric powder and mix it. It's time for the chickpeas. We're going to put the chickpeas inside. Now we're going to put one teaspoon of salt and half of the portion of the chopped cilantro that we prepared before. We're going to cover it with two cups of water and let it cook for about 40 minutes. Now we're going to prepare some butter that we're going to put at the end of the process. We're going to put about three ounces of butter. To that we're going to add three to four mashed garlic cloves. We're going to add one teaspoon of mustard seed. We're going to use the black mustard seeds since they taste wonderful. After about two to three minutes, our butter is ready. Once the chana masala is cooked, we're going to add the butter, the garlic, and the mustard seed that we prepared before. To that we're going to add the second half of the chopped cilantro. That's it. Our chana masala is ready. Chana masala is very healthy. Usually it's eaten with rice or chapati or both, which you can find the recipe in other videos of mine. That's it. I hope you enjoyed this video. If you did, please subscribe to my channel. Until next time, take care. ", "duration": 259.0, "segments": [[24, 44], [45, 50], [52, 88], [89, 95], [96, 102], [103, 107], [120, 131], [131, 140], [148, 158], [167, 193], [208, 220], [222, 229]], "seg_text": " ", "pure_cap": "chop up the onion and ginger. chop up the cilantro. dice the tomato. add the oil onion and ginger to a pot. add garam masala to the pot and stir. add the tomatos to the pot. add tumeric powder to the pot and stir. add chickpeas to the pot. add the salt cilantro and water to the pot. mix butter garlic and mustard seeds in a pan. add the butter mixture to the pot. add the cilantro to the chana masala"}, {"image_id": "rqHVPcy9wxM.mp4", "caption": " crack eggs into a bowl place bowl on top of pot of simmering water squeeze lemon juice into the bowl whisk eggs in the bowl and add melted butter season the eggs with salt and pepper", "id": 517, "seg_prompt": "92 ; 8, 14 ; 20, 21 ; 23, 24 ; 26, 63 ; 64, 67..............................................................", "asr_text": " I'm Trey Bizor from Pearl and Ash in New York City, and I'm going to show you how to make the perfect hollandaise. We're going to start with cracking our eggs, and we're only going to use the yolks. And we're going to place it right into our bowl here. So we have our egg yolks in our bowl, and then we have a pot with water underneath, and we're just going to simmer this water. We're going to add our lemon juice, and then what we're doing, this is a double boiler. This allows us to cook our egg yolks, but to not scramble them. Usually this will take anywhere between three and a half to five minutes, depending on how hot your water is underneath it. So we're going to cook it to where we see ribbons, right where it just starts keeping its shape when you lift it above. And this is where we're going to add our butter. So we just want to start with our melted butter and slowly add it while we're still whisking this egg mixture. Just a little bit at a time, incorporate it, and then keep going back. If you add all of it at once, then it's easy for what we call the emulsion to break, and that's when it becomes greasy and just not a smooth, nice fluffy sauce. Then we're going to season it with salt and a little bit of pepper. And then you know you have the perfect consistency when you put in the spoon and it just pours easily, and that's going to coat your eggs benedict or whatever you're having perfectly. For Playboy.com, I'm Trey Bazore. These pieces of coconut, and then we grind them up and make this powder, and you're going to pour the water into the ground up meat and then give it a nice massage. And this is what will release the coconut milk, essentially. ", "duration": 92.67, "segments": [[8, 14], [20, 21], [23, 24], [26, 63], [64, 67]], "seg_text": " ", "pure_cap": "crack eggs into a bowl. place bowl on top of pot of simmering water. squeeze lemon juice into the bowl. whisk eggs in the bowl and add melted butter. season the eggs with salt and pepper"}, {"image_id": "ukfCQQpZ0k4.mp4", "caption": " add oil to a deep frying pan add the onions and laksa sauce and stir add the prawns and cook add coconut milk and chopped capsicum put noodles in a bowl with boiling water and seperate the noodles pour the prawn curry over noodles until it covers the bowl", "id": 518, "seg_prompt": "153 ; 43, 56 ; 57, 71 ; 72, 83 ; 104, 126 ; 142, 153..............................................................", "asr_text": " Today I'm going to be using an onion, red pepper or capsicum, a couple of tins of coconut I'm using some laxer paste that you buy at the supermarket. I'm going to try using the Hokkien noodles, although you could use two minute or ramen noodles if you wish. And for my seafood I'm using these beautiful fresh local prawns or shrimp. Now you can use whatever seafood you like or you could use chicken as well. But prawns are nice and easy and simple so I'm just going to use them. So what I've done is cut the capsicum up into fine strips. You don't have to use capsicum, but I just like it for the colour. I've also diced the onions and I've cut the heads off these prawns, which I'm now going Now I'm going to leave the shell on them, but if you do want to peel them, please do. OK, so first I'm just going to add a little bit of oil, then I'm going to add the onions, and the laxer sauce. Now it's time to add the prawns. We're going to cook that for about, oh see that's spicy, we're going to cook that for about three minutes. Keep stirring that occasionally. After the three minutes we're going to add one and a half of the coconut milk and the Just stir that through and we're going to turn the heat down once that starts to boil and let that simmer for about five minutes, uncovered. Now if you think that sauce is looking a little bit too thick, just add one tin of the coconut milk and maybe half a tin of water. Now while that's simmering for five minutes, it's time to prepare the noodles. Now these noodles are very easy to prepare, only takes a minute. Just need to put them in a bowl, then cover them with boiling water. Then you just need to gently separate them using some tongs and we'll just let them sit for about a minute. Now once that one minute is up, we just need to gently drain the water from the noodles. Now by the time those noodles are all heated, the prawns should be nicely cooked and it's time to serve up. So now it's just time to pour this mix and fill up that bowl. ", "duration": 153.33, "segments": [[43, 56], [57, 71], [72, 83], [104, 126], [142, 153]], "seg_text": " ", "pure_cap": "add oil to a deep frying pan add the onions and laksa sauce and stir. add the prawns and cook. add coconut milk and chopped capsicum. put noodles in a bowl with boiling water and seperate the noodles. pour the prawn curry over noodles until it covers the bowl"}, {"image_id": "L4tdvpago7s.mp4", "caption": " soak the ribs in water peel and cut the apple and kiwi cut the onion and garlic crush the chopped ingredients in a food processor mix the puree with soy sauce sugar honey and sesame oil add pepper and water to the sauce place the meat in a pan pour the marinade over the ribs grill the short ribs on both sides", "id": 519, "seg_prompt": "454 ; 42, 56 ; 67, 81 ; 90, 97 ; 108, 127 ; 163, 192 ; 192, 199 ; 239, 253 ; 253, 260 ; 326, 364............................................", "asr_text": " Hi, this is Alia and welcome back to Cooking with Alia Korean Edition. This is a special Korean series for you to learn how to make Korean food. We already made kimchi and today we're going to make Korean barbecue. Yes, so many people asked about Korean barbecue. Yes, it's so famous. And it's so delicious. And it's very easy. It's super simple, everybody can make it anywhere you are. So let's go. I've never seen this cut before. Is this a particular cut in Korea? Well, actually this is not a real traditional Korean cut. It's more like an American Los Angeles LA cut. First of all, we have to soak it in cold water so the blood comes out. And it has to sit around 15 to 30 minutes to get all the blood out and clean it up. Yeah, let's set this aside. So now we have to make a marinade. I'm all about marinade. We only need half of kiwi, half of apple. Wow, and I feel like this is going to give it a little sweetness. So it will be so good. And then we need half of the onion and five garlic cloves. Yeah, that's a lot of garlic. But I love garlic. Wow, you're strong. She looks so small but she's really strong. Okay, now let's pour this in. I'm really excited about this. This is puree. Ooh, it smells so good. That's a perfect puree. So let me get a spatula. Oh man, these onions are serious. Yeah, I'm like about to cry. I'm already crying. You can do it like Korean drama. In Korean drama, they were like, why? Do you like Korean dramas? I love Korean dramas. Which one is your favorite? Domingju if you're watching this. I love you. Okay, now the puree is ready. Now we're going to mix with the liquids. We have soy sauce. They're mixed and then let's put sugar. And this is honey. We're not going to use this all. Maybe half of it. That's sesame oil. It's like the essential oil for Korean cooking. I'm not sure if we have sesame oil in Morocco. I never used it in Morocco. We have argan oil. It has the same smell as sesame oil. So I wonder, maybe use some argan oil. It could be good. A pinch of pepper. Black ground pepper. And it's done. I feel like you can use it with anything. Yeah, this could be good with chicken. Even like for salad dressing. Yes, even for mushrooms. I'm going to try it. Oh my god, this is so good. Wow, I didn't. I'm going to try it too. This is really good. Ah, so good. This is going to be so good. Okay, so now let's drain the water. I mean the meat itself became kind of pink. Yeah, and softer. Yeah, and softer, yes. Now we're going to marinate it. Just like lay down the ribs. So you know, like if you marinate it like this, it will be more evenly marinated. So more of the surface. Ooh, this looks so good. Now let's pour that in here. That's a color. Oh man, this is beautiful. Did you like leave it overnight? Yes, of course. That would be the ideal way to marinate it. So you can make it overnight. Then you come back the next day from work and you're tired and you don't want to cook and you just like sizzle it and then serve it with some rice. And your friends and family are going to think you're like amazing. I like that. So minimum an hour. It would be perfect if you like marinate it for like three hours. Oh, if you want to like marinate it overnight, don't add kiwi because the kiwi will like tenderize it too much. Okay, and just take it out. So no kiwi, just the apple and all these other beautiful ingredients. And to the fridge? So it has to sit for three hours. Yeah, marinate it for a couple of hours. And we heat up our pan. And we have a grilling pan here. Yes, it's amazing. And then you can also barbecue it if you have like an actual barbecue. That would be actually much better. You think it's hot enough? You want to touch? Yeah, it is. The smoke is coming up. Oh, this kiwi is so good. I smell the sugar. Check this out. Oh, this one is ready. This is perfect. Look at this. The meat is so soft and tender. You want that to taste a bit? Oh, you do like the mommy thingy? In kiwi, your mom feeds you. I like that. Oh, my God. This is seriously good. So good, right? The soy sauce, the saltiness of the soy sauce, the sweetness of the apple, the garlic. Believe me, nobody would guess how this is made. Tell them the kiwi. They won't believe you. Let's play this. You want to taste one? That's a big one. Sweet, tender, salty. Oh, my God. For all of you guys who asked about Korean barbecue, this is the recipe you have to try. And I love the plate. It is so cute. You put like greens and herbs and meat. That's what you want to do. So it makes it look healthier. So no more excuses for anyone not to make Korean barbecue. What do they have to do, Gabby? Go to the kitchen and try it. ", "duration": 454.83, "segments": [[42, 56], [67, 81], [90, 97], [108, 127], [163, 192], [192, 199], [239, 253], [253, 260], [326, 364]], "seg_text": " ", "pure_cap": "soak the ribs in water. peel and cut the apple and kiwi. cut the onion and garlic. crush the chopped ingredients in a food processor. mix the puree with soy sauce sugar honey and sesame oil. add pepper and water to the sauce. place the meat in a pan. pour the marinade over the ribs. grill the short ribs on both sides"}, {"image_id": "Rig-KeXvcyk.mp4", "caption": " spread butter onto a piece of french bread place two slices of muenster cheese on the bread place two slices of ham on the bread place another slice of cheese over the ham place a piece of bread on top of the cheese spread butter on the top piece of bread place the sandwiches on a griddle flip the sandwiches when the side becomes brown crack an egg into an english muffin ring on the griddle season the eggs with herb de provence drag a knife around the inside edge of the muffin ring and remove the rings flip the eggs over on the other side with a spatula", "id": 520, "seg_prompt": "412 ; 30, 50 ; 66, 73 ; 74, 82 ; 87, 89 ; 90, 93 ; 96, 110 ; 115, 123 ; 164, 175 ; 186, 197 ; 199, 207 ; 232, 254 ; 272, 279..................................", "asr_text": " Hi everyone I'm Doreen and welcome to my kitchen and today we're going to be making some brunch and we're going to be making something a little unconventional. We're going to be doing croque madame and croque monsieur and if you don't know what that is that's just a fancy french way of saying grilled ham and cheese and grilled ham and cheese with a fried egg on top. So let's get started. Okay let's build our croque monsieur and the croque monsieur is the one that is just a plain grilled ham and cheese. I have some really nice french bread because french bread was the good bakery bread which I can never seem to resist was on special this week and my Harris teeter buy one get one free so when that happens and it's still hot out and it's summertime guess what Noreen buys her bread she doesn't always bake her bread. Why am I talking about myself in the third person? I don't know and I'm using soft butter from my butter bell and if you don't have a butter bell I highly recommend that you get one. It's genius. It is it's really genius you know you put a little water in the base you put the butter in the bell you keep it on your counter and the butter stays soft all the time. So now I'm I flipped over my bread because I want the butter on the outside and I'm going to layer a couple of slices of monster cheese here and you can use swiss you can use cheddar you can use whatever kind of cheese you want because this is your sandwich. We have monster this week because that's what was on special at the deli and then I'm going to go ahead oops I forgot I like to make sure that I have cheese on both sides of the meat but only one piece because three pieces is plenty um and that will help the sandwich stay together when you're grilling it and I'm going to go ahead and I'm going to spread on a little butter on this other side of the bread okay and I'm going to make another. I'm just going to lay our sandwiches down I preheated that griddle at about 300 degrees and I have also because we're going to make the croque madame um I have oiled up a couple of my um English muffin rings and I'm going to put them bell-side down on the griddle um I've oiled the insides so that they don't stick and I have my spatula and because this griddle has been preheated these are not going to take very long to start melting and cooking and getting really nice and delicious so what we're going to do is we're going to allow these to cook and then when we come back we'll flip them and then I'll drop my eggs and then I'll show you what that looks like now we're going to go in I flipped this one already like I said if you have a preheated griddle it's not going to take very long at all and then I always find that I have to readjust after I flip so we're just going to put these over here and let them do their melty thing and then I'm going to move my rings give a little spray in there the ring may or may not help um I find that it is a bit helpful season these eggs with a little herb de provance and I'm not going to break the yolk because Rick and I both like our eggs over medium and now I'm going to see if this is going to let me um almost it's hot let's see if I can use this right now yeah I'm gonna need to carry this over all right if you have to you can just loosen around the edge of the egg um of course you don't have to put your egg in an egg mold unless you really want to let's see if this works and my husband once again was right no you only get one it's on tape yeah there's no denying it huh and of course you cook your egg any way you like it you don't have to um make it over medium you can make it sunny side up if you like and I broke my egg see no worries just keep it all together not a big deal it's still going to taste great and if you mash it up like that for your guests nobody is ever going to know that it wasn't supposed to be that way simple we can give these another flip these are gorgeous look at that beautiful okay so now we're going to get ready to fix you a plate of croque madame and croque monsieur because I know you're hungry okay here you go I fixed your plate what do you prefer croque monsieur or croque madame with egg or without egg it's just a fancy fancy french way of saying grilled ham and cheese where they're without an egg so you make that choice I've also garnished these with um the um avocado fan and tomato flour that I demonstrated in another video and you can click to see that um down below and isn't this fun I just think these are so fun and you know you can make them for your kids and you can teach them croque madame and croque monsieur and I think it's fun and then they can go to school tomorrow and tell their friends what they had for lunch or dinner anyway I hope that you try these and I hope that you love them if you liked my video please give me a thumbs up and if you've been with me for a while please leave a comment down below and let me know what other fun things that you'd like to see me make um if you're a first time visitor here or you've been kind of lurking about and haven't hit that subscribe button please consider doing so so that you don't miss one minute of fun that we have here in my kitchen I hope that you give this a try once again I hope that you love it and until next time I'll see ya ", "duration": 412.33, "segments": [[30, 50], [66, 73], [74, 82], [87, 89], [90, 93], [96, 110], [115, 123], [164, 175], [186, 197], [199, 207], [232, 254], [272, 279]], "seg_text": " ", "pure_cap": "spread butter onto a piece of french bread. place two slices of muenster cheese on the bread. place two slices of ham on the bread. place another slice of cheese over the ham. place a piece of bread on top of the cheese. spread butter on the top piece of bread. place the sandwiches on a griddle. flip the sandwiches when the side becomes brown. crack an egg into an english muffin ring on the griddle. season the eggs with herb de provence. drag a knife around the inside edge of the muffin ring and remove the rings. flip the eggs over on the other side with a spatula"}, {"image_id": "WDIf2Jo9EiQ.mp4", "caption": " take the bacon pieces and wrap each hotdog in bacon turn the skillet on and fry the hotdogs place the hotdogs on a plate and toast the buns on the skillet spread mayonnaise and add mustard the hot dog relish and vegetables to the bum place jalapenos on the hot dogs", "id": 521, "seg_prompt": "360 ; 100, 117 ; 118, 167 ; 168, 198 ; 203, 265 ; 280, 294..............................................................", "asr_text": " Hey, hey, I'm Hilah. Welcome back to Hilah Cooking. So this is episode 1 on season 3 and it's pretty awesome that it's season 3 already and I'm really excited to be back. I had a really great summer. I hope everyone else did too. I ate a lot of hot dogs among other things. But this is a really fun way to make hot dogs that I started doing and I thought I'd be a fun way to start off season 3. So today, Mexican hot dogs, hola! Now, you may be thinking, what's a Mexican hot dog? Hilah, are you being racist? But let me assure you that I am not. Mexican hot dog is something that was actually originated in the state of Sonora in Mexico that's like just south of California. So sometimes it's called a Sonoran hot dog and basically what it is, there's a couple of different things. So it's got to have bacon wrapped around it. Let me see here. Look. Bam! Bacon and hot dogs. You wrap them in the bacon. Then you've got some green salsa and mayonnaise. Those are also essential things. Pico de gallo, I like to put that on there. I like mustard too. And then these rolls, these are called bolillo rolls. They're like a Mexican french bread roll, real soft. You can use regular hot dog buns but these are delish and if you want to, you could also use like a big soft like French bread and like cut it into chunks and use that. But I got these because I live in Tejas so I'm lucky enough to get that stuff. Okay, so I'm going to show you how to start with some preparations with some bacons and some hot dogs. Okay, so we're going to take our bacon pieces and wrap each hot dog in bacon to make a little spiral like so. Just kidding, that's raw. Okay, so I'm going to do that and then cook them. Okay, so I'm going to turn my skillet on here. I got my trusty cast iron as usual and go ahead and put my little guys in and I want to kind of try to get it so that the little like the ends are on the bottom as much as possible and that will help it stick together a little better. As you cook them, the bacon is very likely to kind of unroll a little bit but it will stay on good enough so it will be totally yummy. So just relax. Okay, so we're just going to watch these fry for a little while, probably 10 minutes or so and we'll roll them around a little bit and then we'll put them on a yummy roll with some yummy condiments. Okay, so this has been about 7 minutes or so. My bacon's all crispy, my hot dogs are all like getting a little burn up on the ends which I like. I'm not burn but you know. My dog's getting real excited because she likes Mexican hot dogs too. I cut my buns on the top because it will look real cute when I fill it up with stuff. I'm just going to kind of let them get a little bit toasted and also soak up some bacon grease. Yay. All right, so now it's time to dress these up. I'm going to put some mayonnaise and all that stuff on it. All right, so first we got the mayonnaise which might seem weird to some people but it's kind of required unless you totally hate mayonnaise. I guess you could leave it off. Okay, and I got some yellow mustard and this is preferred over like any kind of fancy, whoa, like you know, whatever. Just get the yellow mustard. It's good for you. I've got turmeric. Okay, then hot dog for me. Hot dog for me. Okay, and some of this green salsa which I put the recipe on the website. I just, I mean it's real easy. You just roast some stuff and put it in a blender. You can do it. Some pico de gallo which I think I'll also put this on there which is also just cutting stuff up and mixing it together, super easy. And sometimes you might put avocado on it, whaddups. And then I also have some pickled jalapenos. Oh my God, this is embarrassing. Jeez, I should have been working out over the summer also, apparently. Okay, so Emily, Emily's mom made these. So thanks, Bev. All right, throw some of these on there and some little pickled onions too. Yay. All right. Okay, I'm going to get some. Wow. Awesome. A real messy. So have some napkins ready. Okay. It's awesome. You should try that. I'll put it up on the site with all the salsa recipes and stuff. I'm really glad to be back. I'm super excited. So we'll still be doing new episodes every Tuesday. I'm going to start doing blog posts every Thursday and Saturday. I'm going to try that for a little while and see how those dates work for you. And also there'll be like more recipes and stuff on the site than videos. So yay, more stuff to cook with me. You have salsa on my nose. Also, I wrote a book. If you didn't hear about that, learn to cookbook. It's really awesome and you should get it. All right, see you next week. ", "duration": 360.83, "segments": [[100, 117], [118, 167], [168, 198], [203, 265], [280, 294]], "seg_text": " ", "pure_cap": "take the bacon pieces and wrap each hotdog in bacon. turn the skillet on and fry the hotdogs. place the hotdogs on a plate and toast the buns on the skillet. spread mayonnaise and add mustard the hot dog relish and vegetables to the bum. place jalapenos on the hot dogs"}, {"image_id": "JdDL-ekwq2A.mp4", "caption": " add spices and some chopped onions to a pot add chopped garlic and ginger to the pot add diced tomatoes and cover to cook stir the curry add the chicken and mix the sauce cover the pot and then stir add some water add coriander leaves on top", "id": 522, "seg_prompt": "256 ; 60, 73 ; 90, 94 ; 108, 119 ; 124, 129 ; 131, 135 ; 138, 145 ; 192, 196 ; 214, 218..................................................", "asr_text": " Hi guys, I am Adali and welcome to my lesson. Today I am going to make chicken curry. This recipe is highly requested recipe so let's get started how to make it. Here I am using chicken. 1 medium sized soft onion. 1 medium sized tomato, soft tomato. 2 spoon of ginger and garlic paste. Here is my another dry ingredients that is bay leaf, cinnamon, cardamom. 1 spoon red sili powder. 1 spoon of turmeric powder. 1 spoon salt. 1 spoon garam masala powder. 1 spoon coriander powder. 1 fourth spoon of cumin seed. Here is my soft coriander leaves and pinch of sugar. In a pan I have added 3 spoon of vegetable oil. Now add bay leaf, cinnamon and cardamom and also add cumin seeds into the hot oil. Now add the soft onion into the hot oil and let it cook for 1 or 2 minutes or until it looks soft. Stir it in between other ways it will get burn. Onions look perfect and it's time to add salt in it. Again give it a stir. Now add ginger and garlic paste into the onion and mix it well. Add turmeric powder into the onion mixture and give it a stir. This spicy mixture is looking very beautiful and also smell is wonderful. Now add soft tomato into the spice mixture and give it a stir. It will be a very nice paste. Now put the cover and let it cook for 30 seconds. After 30 seconds now check the tomato and spice mixture and give it a stir again. Just break the uncooked tomatoes with a spatula. Now add the chicken. Mix it well with the spices. Put the cover and let it cook for 2 to 3 minutes. After 3 minutes in medium heat now give it a stir. Smelling very beautiful. Yes they are looking very perfect and yummy also. Now I am going to add my other dry ingredients. Coriander powder, cumin powder and also red chili powder into my chicken curry. When my chicken curry will cook perfectly in that time I will add my garam masala powder. Now give it a good stir. Looking so yummy. Again put the lid on and let it cook for 4 to 5 minutes in medium heat. After 4 to 5 minutes in medium heat now I am going to add sugar into my chicken. Don't add too much sugar otherwise it will be very sweet. Again give a good stir. Now add 1 and half cup water into the chicken and give it a stir. Again put the lid on and let it cook for 5 to 6 minutes in medium heat. It has been 15 to 17 minutes in medium heat and my chicken curry is cooked perfectly. And now I am going to add my rest of the garam masala powder into the chicken curry. Add coriander leaves into the top and they are ready to serve. To serve the heat and they are done. Now transfer this into a serving plate or serving bowl and enjoy this chicken curry. You can serve this chicken curry with rice, sapati or any kind of flat bread. My second curry is ready. I am going to serve this with my rice today. I hope you guys loved it. Thank you for watching. See you soon in another video. Take care. Bye bye. ", "duration": 256.83, "segments": [[60, 73], [90, 94], [108, 119], [124, 129], [131, 135], [138, 145], [192, 196], [214, 218]], "seg_text": " ", "pure_cap": "add spices and some chopped onions to a pot. add chopped garlic and ginger to the pot. add diced tomatoes and cover to cook. stir the curry. add the chicken and mix the sauce. cover the pot and then stir. add some water. add coriander leaves on top"}, {"image_id": "KCIGy7lt_Og.mp4", "caption": " slice the tomato spread tomato sauce on the dough place mozzarella cheese on the pizza place basil onto the pizza place tomatoes on top of the pizza cook the pizza in the oven", "id": 523, "seg_prompt": "293 ; 40, 72 ; 72, 139 ; 148, 187 ; 193, 224 ; 232, 252 ; 252, 257..........................................................", "asr_text": " Hey there. Welcome back to No Recipe Required. Hope you're doing well. Tonight I'm going to make some homemade pizza for you. This is going to be a classic margarita pizza. It's really delicious, pretty easy to do. We've got our standard sauce, the sauce that I normally make. We'll roll out some pizza dough or stretch out some pizza dough and really just do a basic tomato, mozzarella, and basil crust. I actually call it the Christmas pizza because it's got a nice little red, white, and green coloring to it. Let's go ahead and get started. For our margarita pizza, one of the few decisions you've got to make is how thin or thick you want to cut your tomato or slice your tomato. I actually prefer to go a pretty thin slice, but if you really like kind of chunkier pieces of tomato, by all means go a little thicker. I'm going to go and probably do an eighth of an inch or a sixteenth of an inch slice there pretty thin and just lay them down. I'm using a Roma tomato, which in winter I think is generally kind of the best out there, but use obviously whatever is available, whatever is fresh, and whatever you like. Let's go ahead and make our margarita pizza. I've got a pasta dough that I just rolled out or kind of pulled apart. Pulled apart is not the right word. I pulled and kind of stretched it out. I've got a nice flat dough here. You can find how I do it out on the website. Then I've also got my basic or classic tomato sauce or pizza sauce that I use for just about all my pizzas. I'm going to go ahead and lay that down in a nice coating. Frankly, I probably like a medium amount of sauce. People have said a little bit less, a little bit more. I kind of like it a little bit right in the middle. Use the back of the spoon there. You spoon it out with the front. Then just kind of use the back, spread it out. It certainly does not have to be perfectly even all around. If you've got little spots like that, it's really not a big deal. Then I like to use or leave about half an inch all the way around the pizza. You don't want to get any big massive puddles in there. If you've got half an inch of sauce sitting over here, definitely you want to smooth that out. Margarita pizza, I've got some mozzarella cheese. This is actually brada cheese, which is kind of a version of mozzarella. I'm going to go ahead and lay this down. A few pieces kind of interspersed throughout the slice or throughout the pizza. These are probably quarter inch, half an inch slices. I'm going to spread out. Maybe we fit one more in there. How about this guy right there and maybe one more. One more right in the middle there. Then sauce, a little bit of mozzarella. Then you can lay some basil down. I like to press down a little bit to make sure that it stays down as it cooks. If it stays down, it's less likely to burn in the oven, which I don't really like burnt basil. Go ahead and you just kind of push it a little bit. Get it into the right places. You know, obviously tear up the leaves if you need to. That looks good. Let's go ahead and pop this in the oven. In the interest of full disclosure, I put my margarita pizza together without putting any fresh tomatoes on it, which is not what I want to do. I had actually already put it in the oven. When I realized it, I spotted the tomatoes. Not a big deal. You just grab it out of the oven and lay your tomatoes down there. Nobody's going to know that they went on late. Let me just pop that right back in the oven and we should be good to go in a few minutes. Here's my pizza margarita just pulled out of the oven. I actually kept it on the pizza stone. That's something I normally do and let it actually cool down on the stone. I find that keeps the crust nice and crispy. This one, I don't know if you can tell on camera, but if you do like that, the top kind of jiggles a little bit. Totally fine, totally normal. It just means it needs to rest, calm down, solidify a little bit. But I've got a perfect little pizza here. I hope you make it, and I'll see you next time on No Recipe Required. ", "duration": 293.67, "segments": [[40, 72], [72, 139], [148, 187], [193, 224], [232, 252], [252, 257]], "seg_text": " ", "pure_cap": "slice the tomato. spread tomato sauce on the dough. place mozzarella cheese on the pizza. place basil onto the pizza. place tomatoes on top of the pizza. cook the pizza in the oven"}, {"image_id": "1mB0G1AwUPg.mp4", "caption": " put eggs in boiling water crush the garlic sprinkle some salt on the garlic pour some olive oil in a bowl crack eggs into the bowl whisk the mixture in the bowl add lemon juice to the bowl add chopped garlic some salt and pepper to the bowl and whisk the mixture chop the fish break some lettuce and add cheese on top pour the mixture on the lettuce and toss the salad", "id": 524, "seg_prompt": "312 ; 42, 46 ; 75, 90 ; 99, 103 ; 107, 112 ; 115, 143 ; 145, 156 ; 160, 165 ; 182, 197 ; 204, 212 ; 216, 240 ; 246, 269......................................", "asr_text": " Hey everyone, welcome to Day TV. Here I am again at Ed's Lobster Bar with Ed. What's going on Taylor? What's going on Ed? Okay, so he's going to teach me and you guys how to make the best Caesar salad in the entire I don't really even like Caesar salad that much. I really don't. But there's something so special about the Caesar salad. The first thing we're going to do is we have all our ingredients over here. We're going to start. We have to coddle the eggs for 20 seconds. So basically what it means... I don't even know what... Do I have to like talk to it, make it feel like it's skinny, tell it that it's smart? So basically we're going to put the eggs in boiling water for 20 seconds just to warm I'll handle this part because I don't want you to get hurt. But I know... I'm not to be trusted. So why are we doing that? It should be time. And I have a timer going over here. Isn't it over right now? Wasn't that 20 seconds? I feel like that's 20 seconds. So we're just going to leave the eggs right on the side. We're going to take the garlic. We're going to place it on the board and then just with your knife just crush it down just So I'll do one more and then you have to do the rest of it. That's how you crush garlic? So simple, right? That is the bomb technique. Go ahead and get in there and crush the garlic. I'm stoked for this. There you go. Oh, I feel powerful. My hands are going to be stinky. This is so cool. Watch out when she has a knife in her hands. So what we're going to do now is we're going to salt the garlic to soften it up. Generously cover this cup completely. Completely cover it. Like a snow storm? We're going to put our olive oil in. Probably about two to two and a half cups. We're going to take the eggs. We're going to just crack them just like this and drop them in. And scrape the shell a little bit. Now break it in half. Why can't I crack it the way I was doing it? Because I don't know what you were doing. So, and now you got to scrape the shell with the spoon. You're going to leave all that good stuff in there. I like this. I like this a lot. Got to get this mucus out. You got a little shell in there. You're going to take the whisk and you're going to whisk this as hard as you can. No, no, you're not doing it right. You need to practice. Can I do it like this? You can do it however you want. You should taste it so you know what you're doing. What if I get salmonella? So, what we want to do is, so then we're just going to add just a little bit of lemon juice It's about a tablespoon. And a quick whisk. We're just going to put this on the side and we're going to finish the garlic. So, you're going to give it your knife. You're just going to easily press away like this and it's going to crush. So, again, you like this part. So, you pound it, you mush it, and then you chop it. Scoop this up. Scoop it right up. Throw it in the bowl. That's the good stuff. Now, do another taste. Let's see what salt is. Is that good whisking or am I done? Now, what we want to do is... Pinch of salt. Pinch of pepper. We have salted anchovy that we rinsed off. We wrapped in paper towel to dry them. You want to chop as small as you can. I want you to take your hands in here and break the lettuce up. So, that's perfect, right? So, here's what we're going to do. You're just going to grab a little pinch. I'm going to do the intro. It's like a pinch like this much for one salad. It's like nothing. It's like nothing, right? Grab yourself a handful of cheese. I know you're like... I wish my hands were bigger so I could get a bigger handful. I want like all of it. Oh, look at that. That's beautiful, right? Grab yourself a handful of croutons. These are English muffin croutons. So, you want to get yourself one nice full two-ounce ladle and drop it in there. Now, get in there and mix like this, okay? You want to toss it. You want me to toss the salad. I want you to toss the salad. I can't believe anyone does do that. It's so good. I love it. And my most favorite salad in all my world. It's delicious, right? And how simple was that for you to make? The perfect cedar salad. You got to try this. You got to make it. I have you in there. You guys, thanks for hanging out with us. And don't forget to subscribe to TV. I'm going to get all of this now. ", "duration": 312.83, "segments": [[42, 46], [75, 90], [99, 103], [107, 112], [115, 143], [145, 156], [160, 165], [182, 197], [204, 212], [216, 240], [246, 269]], "seg_text": " ", "pure_cap": "put eggs in boiling water. crush the garlic. sprinkle some salt on the garlic. pour some olive oil in a bowl. crack eggs into the bowl. whisk the mixture in the bowl. add lemon juice to the bowl. add chopped garlic some salt and pepper to the bowl and whisk the mixture. chop the fish. break some lettuce and add cheese on top. pour the mixture on the lettuce and toss the salad"}, {"image_id": "dkvHu_2X9rs.mp4", "caption": " add warm water sugar olive oil salt and yeast to a bowl and stir add flour parmesan cheese and italian seasoning to a bowl and mix add the wet ingredients to the bowl mix and cover when finished transfer the dough to a lightly floured surface and knead by hand cut the dough with a knife in two halves and roll each half into a flat surface place the dough on a hot grill and flip transfer the crust to a baking sheet and spread with olive oil add sliced tomatoes basil parmesan cheese mozzarella cheese turkey pepperoni cream cheese and olives to the crust add brown sugar and balsamic vinegar to a pan and boil garnish the baked pizza with parsley and drizzle with the balsamic vinegar sauce", "id": 525, "seg_prompt": "237 ; 18, 37 ; 38, 49 ; 50, 67 ; 73, 80 ; 82, 99 ; 100, 122 ; 123, 132 ; 133, 179 ; 185, 197 ; 199, 211..........................................", "asr_text": " Hi guys! Welcome back to Cooking with Claudia. Today I'm making grilled pizza. I'm going to be showing you how I make the pizza crust from scratch and all. So let's get started. I'm going to mix the wet ingredients. I'm adding some sugar into warm water. I'm also adding some olive oil, salt and some yeast. I'm going to stir this in and set it aside. I'm using rapid rise instant yeast so I don't need this to rise. It just works instantly. Next I'm going to start mixing the dry ingredients. I have some flour in a bowl. To that I'm going to add some parmesan cheese and some Italian seasoning and mix that in very well. And now I'm adding in the wet ingredients and I'm going to fold this in to form a smooth sticky dough. And again I used rapid rise instant yeast so this dough does not need to rise. I'm just going to cover this up with a plastic wrap and set it aside for about 10 minutes. And then I'm going to transfer the dough onto a lightly floured surface and work it with my hands. Next I'm going to cut the dough into two equal halves. And then knead each half into a flat surface and kind of shape it like that. Next I'm going to put the dough on a hot grill and grill each side for about two minutes on medium high heat. I'm going to grill the other half as well and transfer them onto a baking pan and brush the surface with some olive oil. Next I'm arranging some sliced tomatoes on the top and I'm also going to add some fresh basil. Sprinkle some parmesan cheese over that and also some mozzarella cheese. I'm also adding some turkey pepperoni, some more basil. I'm adding some chunks of cream cheese. I'm adding some olives and I'm gonna sprinkle this with some mozzarella cheese and this is gonna bake in a 400 degree oven for about 10 minutes. While the pizza is baking I'm gonna make a delicious sauce for it. I'm heating up some brown sugar and to that I'm adding some balsamic vinegar. Let the sauce boil and take it up a little bit and set it aside. The pizza just finished baking and it's looking so delicious. I'm gonna garnish this with some fresh parsley. Drizzle the sweet sauce over it and this delicious pizza is ready to serve. Thank you guys for watching. I hope you enjoyed spending time with me. Please don't forget to subscribe to my channel by clicking the subscribe button up here. That way you get notified whenever I make new videos because I have more delicious recipes to come. ", "duration": 237.5, "segments": [[18, 37], [38, 49], [50, 67], [73, 80], [82, 99], [100, 122], [123, 132], [133, 179], [185, 197], [199, 211]], "seg_text": " ", "pure_cap": "add warm water sugar olive oil salt and yeast to a bowl and stir. add flour parmesan cheese and italian seasoning to a bowl and mix. add the wet ingredients to the bowl mix and cover when finished. transfer the dough to a lightly floured surface and knead by hand. cut the dough with a knife in two halves and roll each half into a flat surface. place the dough on a hot grill and flip. transfer the crust to a baking sheet and spread with olive oil. add sliced tomatoes basil parmesan cheese mozzarella cheese turkey pepperoni cream cheese and olives to the crust. add brown sugar and balsamic vinegar to a pan and boil. garnish the baked pizza with parsley and drizzle with the balsamic vinegar sauce"}, {"image_id": "cDk1MIsIiQ4.mp4", "caption": " boil potatoes in water mash the potatoes add mustard cheese tarragon garlic to potatoes and mash together fry the sausages in a pan remove sausages from the pan fry onions with garlic seasoning mushrooms in the same pan pour cream and cheese into the pan and stir place everything onto a plate", "id": 526, "seg_prompt": "388 ; 68, 74 ; 75, 81 ; 91, 160 ; 161, 220 ; 221, 238 ; 240, 309 ; 310, 342 ; 343, 365................................................", "asr_text": " Welcome to howtocookgreatfood.com Today at howtocookgreatfood.com we're going to do sausages and mash but we're not going to do any normal sausages and mash, we're going to do exquisite sausages and mash. You're going to love it. For that obviously I've got my potatoes boiling away already, fine as potatoes. For that we've got some beautiful sausages pork sausages from the local butcher and we're going to have that with some gravy. The mash we're going to use some tarragon, we're going to use garlic, we're going to use parmesan cheese, we're going to use English mustard and we're going to use ghost cheese to zing it up. And then there's an accompaniment for that we're going to do onion gravy but we're not going to do any old onion gravy, we're going to do onion gravy with mushrooms and cream. So with that let's get cooking. Well here's my potatoes are bubbling away nicely, they're going to be ready very shortly, ready for a good old mashing. All right we've drained our potatoes, we've mashed our potatoes to a creamy consistency. Now we're going to start adding the extra ingredients. So first we're going to add in the mustard in a nice scoop like so. We're going to add in some parmesan cheese, we're going to give that a sprinkle across, it's going to melt down beautifully. I'm going to put in our ghost cheese, I'm just going to chop this into a couple of lumps, spread it out, put that stuck on there, a couple of bits. Okay I'm going to pop in some tarragon, just making that in. Now we're going to finish that off, I'm going to mash that all in with some the last ingredient in the garlic, not too much, just a little bit. And now we're going to blend this, and the colour's already changing. Oh it smells delicious. Okay now we're going to add and cook our sausages. Let's get a pan, a little bit of oil in there, nice and hot. Then simply just lay our sausages in there, I like to give them a little twiddle to get their fat around quite quickly. We're going to sizzle away like little sausages should. We've got it pretty active, these sausages now are browning up nicely. Okay these sausages looking really good and we're going to get them out now, if we could take them out. Obviously you can grill the sausages, but the reason I like to fry these sausages is because we get all the fat out of the sausages, and then that goes where, what's coming up next, which is some red onions. So they take on all the flavour of the sausages. We'll give them a little rustle, get them going. See all the bits and cotton there, all that's to it, all colours it up, it's going to be flavours of that. Okay those cooked onions are looking good now, they're just softening up nicely. We're going to add to that now, a little bit of garlic, there we go, chopped garlic, a bit of seasoning, salt and pepper, it's already there, don't move it too much, just a taste. And we're going to get a little speed on this. Just mix that in nicely, look at the colour of that. Right here comes the mushrooms. Okay we're just going to sweat down now and we'll be back in a couple of minutes. Okay they're looking beautiful now. So now we're going to just take it off the heat a little bit, add the cream. I'm going to add that cream, look at that, that's gorgeous, nice. I'm going to get this, it's going to be ready in one minute. We don't want to overcook this, and we've got on top of that, we're going to add a bit more parmesan cheese. Oh my goodness, give it a nice stir up there, want to curl the cream, just be careful with the heat. And I think that is almost done. It's all gone quiet. There we go, all plated up, our sausages, our mashed potato, with tarragon, with ghost cheese, with mustard, with some parmesan cheese, got our onions, with our mushrooms and cream, a little bit of garlic, and that looks fantastic. And I'm going to get in there. How to cook a great sausage and mash dot com. Howtocookgreatfood.com. Don't forget to subscribe to our channel. ", "duration": 388.67, "segments": [[68, 74], [75, 81], [91, 160], [161, 220], [221, 238], [240, 309], [310, 342], [343, 365]], "seg_text": " ", "pure_cap": "boil potatoes in water. mash the potatoes. add mustard cheese tarragon garlic to potatoes and mash together. fry the sausages in a pan. remove sausages from the pan. fry onions with garlic seasoning mushrooms in the same pan. pour cream and cheese into the pan and stir. place everything onto a plate"}, {"image_id": "YLmAvKNX0mI.mp4", "caption": " soak the chicken cubes with egg white corn starch and soy sauce chop the chinese green onions add sugar starch and soy sauce and stir fry the chicken in oil for 2 minutes stir fry ginger garlic peppers homemade pepper for about 30 seconds add the chicken and chopped chinese green onion and stir fry add the prepared sauce and stir fry it for one minute add peanuts and serve", "id": 527, "seg_prompt": "412 ; 68, 140 ; 141, 162 ; 160, 195 ; 202, 250 ; 260, 300 ; 301, 355 ; 356, 384 ; 385, 398................................................", "asr_text": " Hello, I'm Maria Lauscher from Go East. Usually I'm teaching Chinese but today what I'm going to teach is not Chinese, it's kong pao chicken from my hometown Sichuan. Let me introduce you the materials first. So we have two pieces of chicken breasts, one egg, and then stir-fried peanuts. We have sugar, cornstarch, soy sauce, and here you can see I prepared four types of pepper. We have homemade ground pepper, special pepper sauce from Sichuan, and we have the green one and the red one. Here we have ginger and garlic and the special Chinese green onion but I found them in supermarkets in Europe so I don't think it's hard to get it anywhere in the world. So let's get started. Here are the chicken cubes. Now I will soak it for 10 minutes with egg white, cornstarch, and soy sauce. But Maria what the egg white for? Usually people don't use it but it's in my secret recipe because it will help the chicken to taste tender and delicate. Nice! Now let's do it. Egg white, okay, and starch, three spoons. Yes, more spoons but it all depends on your own taste. That's Chinese food. There's no precise spoons or cups, soy sauce a little bit. We will save them for the sauce later and then stir The second step is to make the sauce. So now we have sugar and starch. We put them together and put in some soy sauce. So stir it and mix them. So Maria when are we going to use this sauce? We will use it at the very end of the cooking just to make it taste juicy and make all the taste stick on the chicken. Okay, so that's it. Now I will stir fry the chicken for about two minutes with oil. Now it's been two minutes. I will remove the chicken back to the bowl. Next step is to stir fry the ingredients. So I will put in ginger and garlic, the fresh pepper, for about 30 seconds. Okay, stir fry. Now you can imagine how spicy it will be. Now the chicken is bad. Wow. Smells good. Now you know why girls come to Japan after hot. Okay, then onion, soy onion. So it takes to take about two to three minutes for this step. Now I will put in the sauce we prepared before. Remember soy sauce, starch and sugar. And stir fry it for one minute. And last we put in the peanuts. Yay, looks yummy. Now we can enjoy the food. Kombu chicken. ", "duration": 412.83, "segments": [[68, 140], [141, 162], [160, 195], [202, 250], [260, 300], [301, 355], [356, 384], [385, 398]], "seg_text": " ", "pure_cap": "soak the chicken cubes with egg white corn starch and soy sauce. chop the chinese green onions. add sugar starch and soy sauce and stir. fry the chicken in oil for 2 minutes. stir fry ginger garlic peppers homemade pepper for about 30 seconds. add the chicken and chopped chinese green onion and stir fry. add the prepared sauce and stir fry it for one minute. add peanuts and serve"}, {"image_id": "5nLKfQjYPIc.mp4", "caption": " add oil to warm skillet add chopped onion carrots and zucchini to the skillet mix contents of pan together mix vegetables with beans and tomato soup", "id": 528, "seg_prompt": "208 ; 53, 57 ; 76, 97 ; 98, 147 ; 149, 164..................................................................", "asr_text": " Hi, this is Judy at Judy in the Kitchen. Today I'm going to show you how to make the easiest minestrone soup you've ever had. First I'm starting with my homemade tomato soup, which is really very easy, three ingredients. One small bottle of vegetable juice, original flavor is fine. One half teaspoon of dried basil leaves and one small can of Italian diced tomatoes. I've got that on the stove and it's just gently warming up. Now I'm going to go warm up the skillet. My skillet is warming up and I'm going to add about just a tablespoon or so of extra virgin olive oil. I'm going to swirl that around a little bit just to get it all over the pan. And to that I'm going to add about a third of a cup of chopped onion, one medium sized carrot that I have peeled and put up pretty small, and I'm going to add one medium zucchini that I have sliced lengthwise and then sliced down the length so I've got half round pieces All I want to do is just allow these to soften up just a bit and then I'm going to add these to the soup that I have started. We don't really need to worry about seasoning these because the seasoning is in the soup. We're just going to let these saute and soften up and when they're about done I'm going to add one can of grinsed and drained cannellini beans and let them warm up and then I'm going to add that to my soup and we'll show you what that looks like. My vegetables have sauteed and my beans are in here, my vegetables are in here. I'm going to let it simmer a little while longer until the vegetables are as tender as I want them to be. To serve this all you need to do is put some cooked pasta in your bowl, spoon some soup on top of that and sprinkle it with parmesan cheese and you have some delicious, very easy To find more tips and tricks and recipes go to my website www.handmaideniowa.com. Look for the recipes page and you'll see lots of offshoot pages from there. This is Judy at Judy in the Kitchen. Have a great day. ", "duration": 208.5, "segments": [[53, 57], [76, 97], [98, 147], [149, 164]], "seg_text": " ", "pure_cap": "add oil to warm skillet. add chopped onion carrots and zucchini to the skillet. mix contents of pan together. mix vegetables with beans and tomato soup"}, {"image_id": "QuHIxCOkTAo.mp4", "caption": " heat some oil in a pan add cumin seeds and roasted red chili add black cumin seeds to the pan add chopped white onion to the pan add mixed spices to the pan and stir add tomato paste to the pan and mix the ingredients add water to the pan and keep it being heated grind peanuts and the mixture in a blender add beans to the mixture season the mixture with coriander leaves", "id": 529, "seg_prompt": "402 ; 26, 31 ; 32, 43 ; 50, 54 ; 65, 91 ; 118, 181 ; 182, 229 ; 234, 248 ; 256, 327 ; 334, 362 ; 371, 394.......................................", "asr_text": " So while the beans are cooking let's prepare the gravy now and we are going to make a rich So we will make it in ghee which is also known as clarified butter. So keep your pan on medium heat and add 4-5 tsp of ghee. Now ghee is hot add cumin seeds, dried red chillies, cloves and black cumin seeds or And after 1 minute add onions to it. Wow it is smelling too good. Mix it well and cook them for 4-5 minutes. Now onions are cooked add all of the spices. And mix it well let it cook for 1 more minute. Now add tomato paste, this is readily available in market or you can make your own paste. Mix it well and finally add 1 glass of water. The next step is to grind the mixture, I have already added peanuts to the mixing ball and now I will add rest of the mixture and grind it. Now our gravy is ready. And the last step is to add the gravy back to the pan and then add garbanzo beans to it and in the end add salt as per test. I have added gravy to the pan and now I am adding beans to it. Now we will add a very special ingredient to our dish which is dried fenugreek leaves which is also known as kasoori methi and just mix it properly and our dish is ready. Thank you all for watching this quick video, for more such delicious recipes keep watching ", "duration": 402.33, "segments": [[26, 31], [32, 43], [50, 54], [65, 91], [118, 181], [182, 229], [234, 248], [256, 327], [334, 362], [371, 394]], "seg_text": " ", "pure_cap": "heat some oil in a pan. add cumin seeds and roasted red chili. add black cumin seeds to the pan. add chopped white onion to the pan. add mixed spices to the pan and stir. add tomato paste to the pan and mix the ingredients. add water to the pan and keep it being heated. grind peanuts and the mixture in a blender. add beans to the mixture. season the mixture with coriander leaves"}, {"image_id": "wHDZkh-21G0.mp4", "caption": " prepare some steamed rice using a rice cooker boil and rinse spinach and pour sesame oil and salt on top stir fry all the prepared vegetables with oil and salt fry an egg in a pan combine the steamed rice the vegetables and the fried egg", "id": 530, "seg_prompt": "388 ; 157, 162 ; 164, 181 ; 211, 270 ; 283, 292 ; 315, 363............................................................", "asr_text": " Hello, and welcome to Cooking with Aubrey! For today's recipe, I will be making bibimbap. Bibimbap is a Korean dish, sometimes referred to as the Korean Thanksgiving dish. I will be getting my recipe from this cookbook called Recipes of Korea. The cooking level of this recipe is medium because it requires quite a bit of multitasking. To make this meal, give yourself about 30 minutes prep time and 30 minutes cooking time. For this recipe, you will need 1 to 2 carrots, a bunch of spinach, 1 zucchini and or 1 yellow squash, cabbage, 1 yellow onion, 3 or 4 stalks green onions, bean sprouts, sticky or glutinous rice, a cooking oil of your choice, salt, and an egg for each person that will be partaking in the meal. Special tools that you will need for this recipe are a rice cooker and a julienne peeler. For this recipe, you can pretty much use any vegetables that you have on hand. For example, mushrooms are a great vegetable to add to this recipe. Be sure to use a variety of different colored vegetables because it makes for a very pleasant looking dish. The first thing you are going to want to do is thoroughly wash your vegetables. To wash my vegetables, I like to use a vinegar water produce cleanser mixture. If you would like the recipe for this produce cleanser mixture, please click the link below. If you are using spinach that has the stems on it, be sure to cut those stems off first. Spray vegetables with the cleanser. Be sure to saturate them with the vinegar water produce cleanser mixture. Use a brush to scrub harder vegetables like the carrots, the zucchini and the yellow squash. After vegetables have been scrubbed and cleaned thoroughly, rinse vegetables off. Place lost vegetables on a towel to dry. Next, take your carrots and peel them. Next, take your peeled carrots, your onion, your zucchini, your squash and your cabbage and chop them. All of your vegetables should be cut to a similar size, about 2 inches long and in thin strips. As you cut them, be sure to keep each vegetable separate. To make this easier, you can use your julienne peeler to evenly cut 2 inch slices for your carrots, zucchini and your squash. Next, slice your green onions. In the meantime, bring a pot of water to boil. After all of your vegetables have been sliced to about 2 inch pieces, remember to keep everything separate. Then, following the directions for your rice cooker, make 3 cups cooked rice. Don't forget to turn the rice cooker on. Once the water comes to a boil, cook cabbage and boiled water for 3 minutes. After spinach has boiled in water for 3 minutes, rinse the spinach with cold water. If you like, you can add a little bit of toasted sesame oil to the spinach, as well as a pinch of salt. Mix well and set spinach to the side. The next step is stir frying the vegetables. In a wok, pour about a tablespoon worth of cooking oil. Add a pinch of salt. Warm the eye to medium-high temperature. Once the wok has warmed, you're going to individually cook each vegetable. I'm going to start with the carrots. Cook vegetables on medium-high heat for 2-3 minutes until tender. In the meantime, coat a large pan thinly with oil and set the high to the lowest temperature. Next, take your carrots after they've been stir-fried for 2 minutes and place them in the pan that's staying warm on the back eye. Cover the pan with a lid to keep the carrots warm. Next, take a paper towel and clean out any extra carrots that were left behind. Then you're going to start the process all over again, cooking your next set of vegetables. Put a dash of salt and then separately place your next set of vegetables into the warmed oil. You're going to repeat this process for the squash and the cabbage. You can choose to cook the cabbage along with the onions after each of your vegetables has been sauteed and kept in their own individual pile. Continue to keep them warm on the back eye. Next, take a skillet and coat it with 1-2 tablespoons of oil. Make sure the bottom of the pan is evenly coated. Warm the pan up using medium heat. Once the pan is warm, crack an egg into the skillet and fry an egg. For every person that will be served at this meal, each person gets one egg. After the eggs have been fried, make an assembly line with all the ingredients. First, the stir-fried vegetables, the spinach, the green onion, the bean sprouts, the egg, and the rice. The best way to prepare beep and bop is to use a large bowl. First, spoon your rice into the bottom of the bowl. Make sure the rice is in a nice circle at the base of the bowl. Next, you're going to take your ingredients and place them around the perimeter of the bowl. Start with the carrots. It doesn't have to be the carrots. You can start with whatever you want to. I'm going to start with the carrots. Place them on the edge. Next, the zucchini, the squash, the cabbage, the spinach, the green onions, the bean sprouts, and last but not least, the egg. And here you have it. Here is the beep and bop. Beep and bop is very versatile. You can make it with any vegetable that you would like to. Just be sure to use vegetables that are colorful and appealing to the eye. Also, if you'd like to, you can make this with marinated beef or pork. If you found the tutorial helpful at all, please like it. And of course, please subscribe to Cooking with Aubrey for more delicious recipes. See you next time. ", "duration": 389.17, "segments": [[157, 162], [164, 181], [211, 270], [283, 292], [315, 363]], "seg_text": " ", "pure_cap": "prepare some steamed rice using a rice cooker. boil and rinse spinach and pour sesame oil and salt on top. stir fry all the prepared vegetables with oil and salt. fry an egg in a pan. combine the steamed rice the vegetables and the fried egg"}, {"image_id": "UHmKlQ2OkTM.mp4", "caption": " prepare some boiled macaroni in a bowl and season with butter and olive oil add a little bit sea salt pepper granulated garlic and old bay to the macaroni stir the macaroni up until it is seasoned well and set it aside add some butter to a heated sauce pan add 1 large cup flour keep whisking it and add more butter pour in some milk while whisking add some cheese and keeps whisking until it starts to melt add a little bit more milk add sea salt and black pepper and pour in the pasta whisk it to coat the macaroni well put the coated macaroni in a baking dish mix crushed butter garlic crouton melted butter cheese and put on top", "id": 531, "seg_prompt": "826 ; 118, 132 ; 148, 180 ; 185, 200 ; 221, 253 ; 254, 290 ; 290, 317 ; 346, 368 ; 369, 380 ; 402, 430 ; 435, 440 ; 468, 521 ; 585, 673...........................", "asr_text": " Hello and welcome to She's Got Flavor. I am so excited today because we are going to be doing one of our, well my rather, favorite comfort foods, and that is macaroni and cheese. You are going to absolutely love it. A lot of people are intimidated by macaroni, baked macaroni and cheese, but it's really just four stages. You have your noodles that you have to cook and season up, you have your roux, your cheese roux that you'll have to make, and then you have your topping that's going to go on top of the mac and cheese, and then we're just going to bake it in the oven, so just four It really is easy. Also, if you rather cook your macaroni and cheese on the stovetop, if you visit my website at www.she'sgotflavor.com and look under video recipes, you'll see a video for stovetop macaroni and cheese. Alright, so let's go ahead and get started. The first thing that you want to do is you want to go ahead and cook your macaroni noodles just as instructed on the back of the box, and I've already done that, and I'm just going to use the same pot here, this large saucepan that I use to cook my macaroni noodles in, and what I'm going to do is just put that on a little bit of heat, because we're going to start to make our roux in just a few minutes, but before I do that, I'm going to get my macaroni noodles here, and I'm just going to put them into a bowl, okay, because what I like to do, and some people don't do this, they don't take this step, but I like to actually season my noodles up before I put it into my cheese roux. So what I've done is I just poured the macaroni noodles in, they're already done, and then I'm just going to put in a little bit of olive oil and some butter, and in order to get the direct exact measurements, all you have to do is go to my website at www.she'sgotflavor.com, and you can find all the exact measurements. So I put the olive oil and the butter in, and I'm just going to stir that up so that all of my noodles have a little bit of butter, a little bit of olive oil, and then the next thing that I'm going to do is I'm going to go ahead and season it. So I'm going to take a little bit of sea salt, love me some sea salt, wonderful flavor. So I put a little bit of sea salt inside my noodles. I'm also going to add a little bit of pepper, just a little bit of the pepper, because it's a little bit hot. I'm also going to add some granulated garlic, another great seasoning for great flavor. I'm going to add that right in, and then the last seasoning I'm going to add is a little bit of Old Bay. I know you're thinking, Old Bay, what? That's seafood, but trust me, I am the queen of flavor. You're going to love it. So just put a little bit of Old Bay, all right, and then what we're going to do is we're going to go ahead and stir that up so all of our noodles are nice and seasoned. Oh goodness, wow, the steam from this is already smelling wonderful by adding these seasonings to the noodles. All right, so now that we've done that, I can go ahead and just put my noodles to the I'll come back and get those babies after I make my roux, and then all I'm going to do is I'm going to make my roux again on the same pot that I used to make my noodles. So come on over and take a look, I'll show you how we do it. So I have the eye on my saucepan, and so I have it on high, and I'm just going to go ahead and add my butter. Sizzle, sizzle, baby. All right, and I'm just going to cut it down to medium because I don't want my butter or my roux to burn. All right, so I'm just going to let that melt down. See that butter just melting down real nice? And again, you can get the exact measurements from www.cheesecotflavor.com, and it'll give you the exact measurements for these recipes and a whole lot more. All right, so our butter is pretty much melted. Just have a little bit more to go. That baby will melt down. Okay, so the next thing I'm going to do is I'm going to go ahead and add my flour to Okay, and when you're making a roux, you want to always stir. That's the key component here. You want to always stir. If you stop stirring, you're going to be in a whole lot of trouble. Okay, so and don't worry, it's going to look a little crumbly. And I'm just going to add a little bit more butter to this. There we go. All right, that's better because it needs to look crumbly, but you don't want it to All right, so now what I'm going to do is I'm going to start slowly pouring in, and you notice I'm still whisking, so I'm going to stir in my milk. And see how I'm just stirring that in? And it's going to start to thicken. Okay, and once we have this nice and smooth and thickened, then we're going to add our cheese and let that melt down. I'm just adding this slowly in. All right, this is looking great. This is exactly what you want to see. All right, so I'm just going to cut my heat up just a little bit. I want a little bit more heat when the cheese goes in to start melting. All right, so I have some cubed Velveeta cheese, and you see that here? I just cut them up into cubes, and that's really just to help them melt quicker. Obviously, the smaller the pieces, the quicker it will melt. So I'm just going to add these in slowly and just let it melt up. All right, and if you see your roux is a little bit too thick, like I think this is just a little bit too thick, we can always add some liquid to it. I'm going to add a little bit more milk to the pan, because your roux is supposed to be wet, so you don't want it to be too thick. Okay, guys, so this is the consistency that you want in the end. You see how creamy that is? It's not watery, but it's creamy, and it's cheesy, yummy, yummy, yummy, yummy. Okay, so at this point, you can go ahead and turn your fire off, okay? Because what we're going to do is we're going to season this just a little bit, and then we're going to add our noodles and fold it in. So I'm going to take a little bit more sea salt here, okay, and season our roux, and just a little pinch, not too much of black pepper, just a little bit. All right, so I'm just going to whisk that in. All right, so now we're ready for our pasta noodles, and all I'm going to do is just dump it in to our cheese roux here, that's just waiting for it, and I'm just going to kind of piece this, put a little bit in, and stir first, and then add a little bit more to make sure that every noodle gets a little bit of the cheese. Okay, so now that we have our noodles and our cheese roux, and we have them all incorporated, and they're happy, and they're waiting to get baked, what we're going to do is we're going to take a baking dish, and you can use any kind of dish, I just used the one that I had most handy, and then what I did was I took some soft butter, and I just buttered my dish. Now, if you want to be a little bit light on the butter, you can always shoot some Pam over your dish as well, it works just as good. All right, so I'm going to take my noodles that have already been folded in with the roux, and I'm just going to put them into the pan, and spread them out once they get in here. And then the last thing that we're going to do before we bake these babies are, or is rather, we're going to go ahead and make the topping, because I like my mac and cheese to have a nice topping, and you're going to really love the idea I came up with for my topping. All right, so I'm just going to spread this out so it'll be nice and even. All right, here we go. I don't know if I mentioned preheat your oven to 400 degrees. Okay, all right, here we go. All right, so that's our macaroni and cheese noodles with our cheese roux. So now what I'm going to do is I'm going to make our topping, and what I have here are three things. The first thing is I've crushed up some croutons, and they're butter and garlic croutons, and again, just like with the Old Bay, you're like, what are you doing? Trust me on this one. You're going to love it. So I just crushed them up, and all I did was I just put them into a Ziploc bag and I just smashed them up really fine, and what I'm going to do is I'm going to add some melted butter, and then I'm also going to add some cheese. Now, remember, we use the Velveeta cheese for the roux, so I'm going to use some Monterey Jack and some Colby cheese that I've just shredded up. Now, the Monterey Jack and the Colby, they're a mild cheese, and I like my macaroni and cheese to be mild all the way through. Velveeta is also a mild cheese, but if you like a little bit of sharpness, you can always mix your topping with some cheddar cheese. So all I'm going to do is I'm just going to pour my butter into my croutons, and I'm going to add some cheese to it, and then I'm just going to mix it up. That's all I'm going to do. I'm going to mix it up, and then after we mix all of this up, we're going to get a little dirty because we're going to use our hands to put it on top of our baked macaroni and cheese. So this is the part where we get a little dirty, and we're just going to take our hands and get into that topping, and we're just going to spread it all around until it's fully covered everywhere because every time you take a bite out of your mac and cheese, you want to get a nice crunch, and then you're also layering it with another type of cheese, so it's going to give it a little bit more flavor, and you know I love the what? The flavor. So let's go ahead and just finish this up, and again, I do have my oven there preheating to 400 degrees, and we're just going to cook this for about maybe 15 to 20 minutes, really until the top part, the cheese on the top is melted, and the middle has gotten a chance to gel because remember, the macaroni noodles are already cooked. You made, you cooked your roux, so really we're just letting it bind, and we're letting the top piece melt down. All right, so that is it, my dearies. I'm going to go ahead, and I'm going to throw this in the oven on 400 degrees, and as soon as it's done, I'm going to come back and I'm going to show it to you. Of course, I got to taste it. I'll see you in a sec. All right, guys, we're done with baking our macaroni and cheese, and it is gorgeous, and I know it's going to taste just as great. All right, so now it's time to plate this and taste this. All right, can't wait. Yay! Okay, let me put one of these back on. Did you hear that crunch from the top? Oh my God. Whoo, what? Look at that. Oh my goodness, wow. Mmm, mmm, mmm, mmm. All right, let's taste here. It's really hot, just came out of the oven, so. See, make sure I get some of that crunch. Mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm. This is another home run. This is so good. The crunch from the top, and then the cheese roux, and then the different texture and the other cheese, and this is just fabulous. This is just, this is wonderful. Okay, as I mentioned before, and I know I said it 100 times, you can get all these measurements at www.She'sGotFlavor.com, and the reason I've mentioned it so many times is because I get emails sometimes asking me, well, how much do I use of this, and how do I do this? Okay, go to my cooking blog, www.She'sGotFlavor.com, and you can find them all. And speaking of my cooking blog, if you want something that's gonna go really good with this beautiful, creamy macaroni and cheese, you should check out my slap your mama, finger lickin' pork barbecue ribs out of this world. They would be perfect with this macaroni and cheese. All right, well, I had fun. I hope you did too, and I hope that you will try this recipe. Until then, She's Got Flavor. We'll see you later. ", "duration": 826.5, "segments": [[118, 132], [148, 180], [185, 200], [221, 253], [254, 290], [290, 317], [346, 368], [369, 380], [402, 430], [435, 440], [468, 521], [585, 673]], "seg_text": " ", "pure_cap": "prepare some boiled macaroni in a bowl and season with butter and olive oil. add a little bit sea salt pepper granulated garlic and old bay to the macaroni. stir the macaroni up until it is seasoned well and set it aside. add some butter to a heated sauce pan. add 1 large cup flour keep whisking it and add more butter. pour in some milk while whisking. add some cheese and keeps whisking until it starts to melt. add a little bit more milk. add sea salt and black pepper and pour in the pasta. whisk it to coat the macaroni well. put the coated macaroni in a baking dish. mix crushed butter garlic crouton melted butter cheese and put on top"}, {"image_id": "EzGGJLGgSl8.mp4", "caption": " line baking pan with plastic wrap add salt and salmon slice on top chop an onion unwrap the salmon and rinse the salmon slice lemon and squeeze juice onto the salmon slice salmon and place on top of the onion", "id": 532, "seg_prompt": "353 ; 50, 54 ; 55, 84 ; 85, 125 ; 145, 149 ; 181, 198 ; 235, 305.........................................................", "asr_text": " with you, kids. Thanks for watching. ", "duration": 354.17, "segments": [[50, 54], [55, 84], [85, 125], [145, 149], [181, 198], [235, 305]], "seg_text": " ", "pure_cap": "line baking pan with plastic wrap. add salt and salmon slice on top. chop an onion. unwrap the salmon and rinse the salmon. slice lemon and squeeze juice onto the salmon. slice salmon and place on top of the onion"}, {"image_id": "pYbA5YOcnIo.mp4", "caption": " cut the tofu into cubes slice the scallion into small pieces add oil to the wok add the pork to the wok add tofu to the wok add water to the wok add the sauce packet to the wok mix potato starch with water and add it to the wok top the dish with green onion", "id": 533, "seg_prompt": "621 ; 75, 100 ; 117, 163 ; 176, 181 ; 234, 243 ; 333, 345 ; 367, 384 ; 393, 420 ; 489, 518 ; 576, 587......................................", "asr_text": " Hey, what's cooking? This is Chef Louise. If I can cook, you can cook. You're watching Wawa TV. Welcome to all my work. I am Chef Louise. If I can cook, you can cook. Today, we're making a very famous dish It's called Ma Po Tofu and in English, it's not any different. It's just Ma Po Tofu So the ingredients we'll need today first tofu and that in Chinese is tofu Then we're gonna need ground pork And a very conveniently prepared Ma Po Tofu sauce and this is just zhian You get these in any supermarket Chinese supermarket mostly and there are different kinds. You can try them for different flavors. See which one you like the best This makes everything so much easier to prepare So all you need to do is first prepare the tofu. You're gonna cut the tofu into cubes And I'm gonna do that just right in the dish with a knife Cut into small pieces and make sure when you get the tofu you get the soft kind This is the soft tofu You don't want the firm one because we want this Okay, so that is huge cubes, but that's okay when you stir that If it's too small, it's very easy to get that smooshed into even smaller pieces. We don't want that Okay, and then scallion. This is for a garnish later. I'm gonna cut this Small pieces like that For the coloring it's mostly gonna look like Pork and tofu, so that's like white and brown. So it's nice to get some green in there Pork is already Ground pork so that's I Got at the supermarket and you don't need to do anything else with the pork So there once the tofu and the scallion is ready, you're gonna get the wok and we're gonna start cooking So the wok is up. I'm gonna start by heating this and adding cooking oil What I have here is some olive oil I'm gonna add that and let that heat up While we're waiting for the cooking oil to get ready, let's review the steps for this recipe So first cut the tofu into cubes and then heating the wok which is what we're doing right now I'm gonna fry the ground pork later. Then we're gonna add the tofu Add some water and then we're gonna add the sauce the magic sauce then Bring it to boil and that's done. So That's the only six steps a very famous well-known Chinese dish that you can see almost any restaurant and you're learning to do that and you see how simple it is Legend has it that the name Ma Po came from the person who created this dish her name was Ma Po and She created this tofu with her special Recipe I'm adding the pork now and then became known as the dish using her name Okay, stir this Can't talk women's when oil's jumping out like that So what you want to do is stir well and then separate the pork so it's not in big chunks You want it in small, very small pieces You see it turning color very quickly If you see some big chunks just take the special and press And when it all changed color then it's time to add it tofu Adding the tofu right now Now stir down the pork but be careful you don't want to accidentally cut all the tofu Anymore that you already have Make sure they stay like cubes Okay, what do we do next we add some water and just one cup of water And it's always good if you have a measuring cup So that was for oil You get a clean one Add this cup And now I'm gonna get the sauce ready see how easy this is All the flavor is here packaged for you The one that I got is mildly hot mako tofu is usually hot You can choose how hot how spicy you want this to be Even some of them are not There's some that are not that quite that hot if you can find them at supermarkets but my advice if you don't eat spicy food start learning to eat spicy food because Really, that's a whole different flavor. You can have if you if you learn how to eat spicy Okay, I'm going to gently mix the sauce with the tofu and with the pork And there's one more small package which I'm gonna add later This is potato starch and that thickens the dish So it's not so soupy I'm trying very well very hard not to damage my tofu So far I think I'm okay So our plan is wait till this boils and I'm gonna add potato starch should be soon This is already boiling. So the final step is remember this secret recipe here It's just just potato starch. So I'm gonna add that To the dish to thicken it and what I do is add some water mix that together Mix it well Add it to the dish you have here Make sure you stir Once you add the potato starch gently stir and it's ready Now I'm serving this in a big bowl and I Am very sad to tell you that my tofu to cubes that we started with at the beginning Has turned into ground tofu you can see that well It's gonna take some practice for me and for you. So just be prepared for that. It still tastes delicious It just doesn't look like tofu cubes practice makes perfect Now after you have this in a bowl now you can Garnish that with scallion and make sure this is the last step because you want the scallion to stay on top and it looks So don't mix it with This is the very easy and very well-known Mapo tofu and We made it in listen ten minutes. So here's the dish for today. Mapo tofu and in Chinese Thank you for watching our my walk. I am chef Louise if I can cook you can cook. See you next time ", "duration": 621.33, "segments": [[75, 100], [117, 163], [176, 181], [234, 243], [333, 345], [367, 384], [393, 420], [489, 518], [576, 587]], "seg_text": " ", "pure_cap": "cut the tofu into cubes. slice the scallion into small pieces. add oil to the wok. add the pork to the wok. add tofu to the wok. add water to the wok. add the sauce packet to the wok. mix potato starch with water and add it to the wok. top the dish with green onion"}, {"image_id": "d2askKEBmKo.mp4", "caption": " slice the green onion into small pieces dice the radish and cucumber into small pieces cut the stems off the parsley and chop finely cut the lettuce lengthwise and then chop dice the tomato into small pieces squeeze a lemon and add the juice to the salad add sumac pomegranate molasses salt olive oil to the salad and toss top the salad with pita bread pieces", "id": 534, "seg_prompt": "187 ; 55, 69 ; 69, 83 ; 86, 100 ; 103, 120 ; 120, 128 ; 147, 151 ; 151, 165 ; 174, 176..................................................", "asr_text": " Hi, and welcome to Lina's Kitchen. Today we will prepare a traditional and classic Lebanese salad. It's called Fatouche. To make Fatouche you will need four string onions, one marsh cucumber, one large and ripe tomato, four to five radishes, one bunch of parsley, one romaine lettuce. For the seasoning we will need one fresh lemon, one full teaspoon of sumac, half a cup of olive oil, one teaspoon of pomegranate molasses, one teaspoon of salt and one loaf of toasted pita bread. I washed the vegetables in advance. This is the stage that takes the longest time. Once the vegetables are ready then it becomes very simple to prepare the Fatouche. The way the vegetables are cut affects the flavor of the Fatouche. So I'm going to tell you from experience what's the best way to cut them. Let's see. The spring onions are slim so there's no need really to cut it into half. So what we do is cut it in rounds, put in a mixing bowl and now the radish. Dice into small pieces the cucumber. Also cut the cucumber in small pieces. Order the parsley and cut the unnecessary stems. Cut the parsley finely. Be careful not to cut your fingers. For the lettuce cut the large leaves all across and put them one on top of the other. Also for the lettuce cut finely. For the smaller leaves cut as is. I cut the tomato last because it's juicy. Dice the tomato finely. A lot of households in Lebanon make Fatouche the same way. Some cut it finely, some cut it coarsely, some add green peppers, some add a fresh coriander and when the season of pomegranate comes also you can add fresh pomegranate and the choice is yours. Our vegetables are all cut so it's time for the seasoning. Begin by pressing the lemon. Pour the lemon. Add one teaspoon of sumac, one teaspoon of pomegranate molasses, one teaspoon of salt, half a cup olive oil and mix. At this stage you can taste. If there's anything you would like to add. Once thoroughly mixed pour any serving bowl. Decorate with crumbs of pita bread. Bon appetit! ", "duration": 188.17, "segments": [[55, 69], [69, 83], [86, 100], [103, 120], [120, 128], [147, 151], [151, 165], [174, 176]], "seg_text": " ", "pure_cap": "slice the green onion into small pieces. dice the radish and cucumber into small pieces. cut the stems off the parsley and chop finely. cut the lettuce lengthwise and then chop. dice the tomato into small pieces. squeeze a lemon and add the juice to the salad. add sumac pomegranate molasses salt olive oil to the salad and toss. top the salad with pita bread pieces"}, {"image_id": "APQ_KEVYbBw.mp4", "caption": " crush the potato chips boil the sausages in water and steam the bread place the sausage and the toppings in the bun drizzle sauce on the hot dog", "id": 535, "seg_prompt": "220 ; 87, 103 ; 106, 126 ; 129, 154 ; 155, 183..................................................................", "asr_text": " Hi everybody, this is Diana from Sweet Isalado and today we're going to make Colombian hot Now this is a very basic recipe on how to make them and the reason I say basic is because if you go to Colombia you'll see that they put a ton of different crazy toppings on their hot dogs and their burgers like potato chips, bacon and even quail eggs. So if you use this recipe as a base you can add whatever toppings you want. As always the link for this recipe is going to be available in the info box below and at the end of the video. Some of the sauces that you can add to your hot dogs are your basic mayo, basic ketchup But if you want you can add some garlic mayo, pink sauce and even pineapple sauce and I'm using pineapple preserves but you can also make the sauce. Now on the channel I have the video on how to make all these three sauces and I'm going to leave you the link for that in the info box below. Another topping you can use is some coleslaw. This is your basic coleslaw and I have the recipe for this on the channel as well. We're also going to add some shredded mozzarella cheese. And the last topping we're going to use is some crushed potato chips and what I do is I grab regular potato chips, put them in a resealable bag and then I just smash them with my hands. You can also use a rolling pin until they're completely crushed. So now that we have all of our toppings ready we are going to boil our hot dogs and I'm going to boil them for about 5 minutes which is what the directions on the package say. And then during the last minute of boiling I'm going to put a steaming basket on top and then I'm going to add my hot dog buns and as you can see I'm using hoagie rolls because I need a bigger piece of bread to hold all the toppings that we're going to put on the hot dogs. And to assemble the hot dogs we're just going to put a hot dog in the hoagie roll and then we're going to start adding our toppings. We're going to start with some coleslaw. We're also going to add some mozzarella cheese, our crushed potato chips and then we're going to put some of that pink sauce, our garlic mayo, some ketchup and pineapple sauce. If you want you can add some quail eggs to this and those taste wonderful in a hot dog. And that's your basic recipe for making crazy looking but delicious columbian hot dogs. If you enjoyed this video and this recipe please give it a thumbs up and share it with your friends and subscribe to this channel which is absolutely free and to check out the recipe with all the ingredients and measurements you can click on columbian hot dogs recipe. And don't forget that you can follow me on Facebook, Twitter, Instagram, Pinterest and Thanks everybody for watching and I hope to see you next time. Bye bye and buen prohec. ", "duration": 220.83, "segments": [[87, 103], [106, 126], [129, 154], [155, 183]], "seg_text": " ", "pure_cap": "crush the potato chips. boil the sausages in water and steam the bread. place the sausage and the toppings in the bun. drizzle sauce on the hot dog"}, {"image_id": "PPWGxMrCKHo.mp4", "caption": " heat up the grill place the on the grate over the outer ring of charcoal or on the 2nd tier of a gas grill turn the brats occasionally to cook them on all sides evenly for 20 30 minutes without burning them serve them with condiments like ketchup sauerkraut sour cream or mustard", "id": 536, "seg_prompt": "76 ; 33, 34 ; 35, 47 ; 48, 60 ; 66, 75..................................................................", "asr_text": " A German tradition for hundreds of years, bratwurst is now common at American restaurants But before you add it to your next barbecue menu, make sure you know how to grill it perfectly in just two simple steps. The key to great bratwurst is low, slow cooking. Don't cook the brats too quickly or they'll split open and dry out. Instead, cook them slowly so they caramelize on all sides. First, heat up your grill. Grill your brats. Place the brats on the grate over the outer ring of charcoal or on the second tier of a gas grill. This keeps them away from the most intense flames. Turn your brats. Turn the bratwurst so occasionally so they cook on all sides equally. Don't let them burn. Grill for 20 to 30 minutes. Slide them into a soft roll. Top them with your favorite condiments, such as ketchup, mustard, sauerkraut and relish. Then kick back with a cold brew and enjoy. ", "duration": 76.17, "segments": [[33, 34], [35, 47], [48, 60], [66, 75]], "seg_text": " ", "pure_cap": "heat up the grill. place the on the grate over the outer ring of charcoal or on the 2nd tier of a gas grill. turn the brats occasionally to cook them on all sides evenly for 20 30 minutes without burning them. serve them with condiments like ketchup sauerkraut sour cream or mustard"}, {"image_id": "MgxOW8WLXh0.mp4", "caption": " cut the boneless skinless chicken breast into pieces add some cooking oil onions ginger and garlic and saute add cut chicken breast to it and stir add curry powder red pepper flakes some salt pepper and tomatoes and stir fry add coconut milk add the cilantro and lemon juice", "id": 537, "seg_prompt": "206 ; 43, 49 ; 51, 77 ; 79, 92 ; 95, 124 ; 125, 138 ; 156, 162..........................................................", "asr_text": " Hi everybody and welcome back to Dave's Kitchen. Today in this episode we're making up some chicken curry, which is a dish really popular in many parts of Southeast Asia and India. It contains some of the ingredients that I really love such as curry, ginger, coconut It's relatively easy to make, I know you're going to love it, so let's get started. What I have here is some boneless, skinless chicken breasts. You can use just about any cut you want. I just find these are a little bit healthier. And I'm just going to cut these into cubes. The size is really entirely up to you, but this is about the size I like. Next, I'm going to add some cooking oil to a preheated pan. Add the onions in, followed by the ginger, the garlic, and I'm just going to stir and saute these for a minute or two just until the onions begin to turn translucent and everything Now what I'm going to do is add in the chicken, and I'm going to stir and fry it for about six to seven minutes just until it begins to turn light brown. Now the chicken is light brown, we're going to add in the curry powder, the hot pepper flakes, some salt, a dusting of freshly ground pepper, the freshly chopped tomatoes, and I'm just going to stir and fry this until the chicken is nicely coated with the curry and the tomatoes have begun to turn soft and wilt a little bit. Now what I'm going to do is add in the coconut milk. If you want it a little bit healthier, you can always use yogurt, but I love the taste of coconut milk. And of course, we're going to give this a slight stir. Bring it to a boil. Then we're just going to slip a lid over this and let it simmer over medium low heat for about 30 minutes. After 30 minutes, the chicken is fully cooked, so we're going to add in the cilantro and some lemon juice to balance out the taste. At this point in time, you can give it a taste test and add any additional spices that you feel it needs. And believe me, the smell of curry has filled the air and it smells absolutely incredible. And you're ready to serve. And here it is, our delicious chicken curry, one of my all-time favorites. Serve this up over some hot rice or bread. For more details on this recipe, visit our website. And if you have something you'd like to share, leave us a comment. Thanks for watching and see you next time. See you next time. ", "duration": 206.83, "segments": [[43, 49], [51, 77], [79, 92], [95, 124], [125, 138], [156, 162]], "seg_text": " ", "pure_cap": "cut the boneless skinless chicken breast into pieces. add some cooking oil onions ginger and garlic and saute. add cut chicken breast to it and stir. add curry powder red pepper flakes some salt pepper and tomatoes and stir fry. add coconut milk. add the cilantro and lemon juice"}, {"image_id": "2lHFKR2r65U.mp4", "caption": " add ground onions into ground chickpea add the mixture of ground cilantro ginger garlic green chili paste add some sesame seeds coriander powder cumin powder salt and baking soda fold the mixture in a bowl shape the mixture into round balls with hand coat the balls with flour fry the balls until brown", "id": 538, "seg_prompt": "376 ; 71, 80 ; 87, 93 ; 104, 120 ; 124, 138 ; 155, 161 ; 165, 175 ; 184, 215.....................................................", "asr_text": " To make the falafel, we have a grinded chickpeas, grinded onion, grinded cilantro, ginger, garlic, and the chili, coriander powder, cumin powder, salt, sesame seeds, baking soda. Hello everyone, I am Bauna and welcome to my home kitchen. Today I am going to show you how you can make the falafel and we are going to start with I have grinded the chickpeas into the food processor. You want to keep the consistency like this, you don't want to make a paste but you want to keep it a little chunky and to this I am going to add the onion, the grinded onion. And also I dig into the food processor. And this is the mix of cilantro, ginger, garlic, and green chili, sesame seeds, coriander powder, cumin powder, salt, you can add the salt according to taste. If you are using the canned one, then you have to be careful adding salt but I boil the chickpeas and then grind it. Instead of using the canned one, the homemade boiled chickpeas is better for this recipe. And mix everything well. And I have the oil already heating and we are going to fry them. I can already smell very nice. So the mixture is ready and now we are going to make the falafel. Make a little bit round ball and then dust into the flour. I have taken the all purpose flour and then just press little bit if you want the flat one, otherwise you can also keep the round. And one more, make the ball, dust into the flour, just press gently little bit and then So our falafel is ready to come out. So this is how you want. Now I'm going to show you how you can make other recipes. You can eat falafel itself, but it also will taste good in the sandwiches or wrap or however you like it. I'm going to show you how I make the sandwich. This is the sour cream. I'm going to spread it over to the bread. And I'm using the flatbread. And then I'm taking this tamarind paste, chutney, tamarind and date chutney. This taste very good. So adding little bit Indian flavor, onion, tomato and I'm going to put one patty into it, lettuce and the bell pepper and pickled cucumber. You can use any pickled vegetable you like and little bit cheese. And our sandwich is ready to serve. So it's your preference however you would like to use the falafel or eat itself, that also tastes very nice. And so that was all about falafel today. Thank you and. ", "duration": 376.33, "segments": [[71, 80], [87, 93], [104, 120], [124, 138], [155, 161], [165, 175], [184, 215]], "seg_text": " ", "pure_cap": "add ground onions into ground chickpea. add the mixture of ground cilantro ginger garlic green chili paste. add some sesame seeds coriander powder cumin powder salt and baking soda. fold the mixture in a bowl. shape the mixture into round balls with hand. coat the balls with flour. fry the balls until brown"}, {"image_id": "FeUEV0a6I5I.mp4", "caption": " add 4 chopped tomatoes with 1 cup water in a pan add the bayleaf peppercorns and mix well cook on a medium flame for 8 to 10 minutes while stirring occasionally remove the bayleaf and let the mixture cool completely blend the mixture in a mixer till smooth and strain it using a strainer heat some butter in an empty pan add the plain flour and saute on medium flame for 1 minute add the prepared tomato mixture 1 cup of water tomato puree add sugar salt pepper powder and fresh cream mix well and cook on a medium flame for 2 minutes while stirring occasionally garnish with fresh cream and serve hot with bread croutons", "id": 539, "seg_prompt": "356 ; 44, 58 ; 61, 75 ; 79, 87 ; 91, 103 ; 107, 157 ; 165, 198 ; 200, 231 ; 235, 272 ; 273, 291 ; 295, 330..........................................", "asr_text": " Namaskar, Mehta Dala Dal Bol Rayu, Ajam Parana Jayar hai hai, Cream of Tomato Soup. This is a tomato soup. This is the most popular soup in the world. But the most popular soup is also in the world. And, what is it called? It is called tomato soup. It is called eggplant. This is the most popular soup in the world. It is called lal Jayar. And this is the most popular soup in the world. It is called baleaf. It is called kalimich. It is called baleaf. This is the most popular soup in the world. This is the best soup in the world. This is the most popular soup in the world. And this is the most popular soup in the world. This soup is size 6 with 3 will have all over the goldies of Myra. The ultimate food is the meat, and inQ tacos. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. The meat is size 6 with 3 will have all over the goldies of Myra. It is size 6 with 3 will have all over the goldies of Myra. It is a rich, creamy tomato soup. We have a simple recipe of our own. We will give it a like. ", "duration": 357.0, "segments": [[44, 58], [61, 75], [79, 87], [91, 103], [107, 157], [165, 198], [200, 231], [235, 272], [273, 291], [295, 330]], "seg_text": " ", "pure_cap": "add 4 chopped tomatoes with 1 cup water in a pan. add the bayleaf peppercorns and mix well. cook on a medium flame for 8 to 10 minutes while stirring occasionally. remove the bayleaf and let the mixture cool completely. blend the mixture in a mixer till smooth and strain it using a strainer. heat some butter in an empty pan add the plain flour and saute on medium flame for 1 minute. add the prepared tomato mixture 1 cup of water tomato puree. add sugar salt pepper powder and fresh cream. mix well and cook on a medium flame for 2 minutes while stirring occasionally. garnish with fresh cream and serve hot with bread croutons"}, {"image_id": "HWdaqQP5460.mp4", "caption": " saute garlic in oil break one egg on the pan and scramble the egg add rice crab soy sauce fish sauce sugar and white pepper add onion to the rice and mix the rice", "id": 540, "seg_prompt": "606 ; 273, 303 ; 303, 337 ; 337, 367 ; 426, 439..............................................................", "asr_text": " Today on Hot Thai Kitchen, we are making khao pad pho, or crab fried rice. So, at the CAH, welcome to Hot Thai Kitchen. Today, we're making something very simple and super delicious. We're making khao pad, or fried rice, which is one of those staple lunch items in Thailand. Now, cao means rice, and pad means to stir-fry. So it's a very simple translation there. But specifically, we are making khao pad pho, or crab fried rice, which is one of my favorite and most popular variations. But you can do khao pad mu with pork, khao pad kai with chicken, or khao pad kong with So it's completely up to you. So let's get started. Let's talk about rice, because it's the most important thing. In this dish, I have here one and a half cup of cooked white rice. Pack it down when you measure it. By weight, it's about nine and a half ounces. Now, I'm using here jasmine rice, which is the one that we normally eat in Thailand. And it's important to use jasmine rice, because it actually has a unique fragrance. Even when it's raw, when you open a bag of jasmine rice, there's that beautiful floral smell that's unique from other kinds of rice. The most important thing about rice or fried rice is that it cannot be too mushy, overcooked, too much water in it, because you will then get mushy fried rice. So the rice has to be cooked through, but the grain should maintain integrity. It shouldn't look like it's bursted, or the edges are starting to kind of get a little And I cooked this rice yesterday. It's actually better to do fried rice, well, not better, but easier to do fried rice with cold rice, because the grains separate more easily, and they don't tend to clump up as Short grain rice will not work for this, because they tend to be a little sticky, and super long grain, like basmati rice, is not quite as fluffy. So jasmine rice is perfect for this. So then we've got that. Other than that, there's not a whole lot of prep to do. We've got three to four cloves of garlic already chopped, and we've got one green onion cut in two rounds. Now if you've got a green onion that's really fat in the white part, make sure you're running nice horizontally across this way, otherwise you get big chunks of green onion in your mouth, and that's not fun. And then seasoning. Every Thai cook has their own version of salting agent for fried rice. People agree on soy sauce, but I've seen every combination out there with fish sauce, oyster sauce, salt, golden mountain sauce, so I'm giving you my version, which isn't to say that it's the correct one or anything, it's just the one that I like best. So you've got two teaspoons of soy sauce, and one teaspoon of fish sauce. Now let's talk about soy sauce a little bit. This is a recipe where if you can get your hand on Thai soy sauce, it will actually make Not all soy sauces are created equal. Thai, Chinese, Japanese soy sauces all differ in flavor and color. Thai version is lighter in both color and flavor, and in my opinion, and I'm a little bit biased, it's a little bit more fragrant. We call this Siu Kao, or literally white soy sauce, even though it's not white, but it's named to contrast Siu Dam, or black soy sauce, which is a thicker, darker, sweeter So if you can't find this, I'm using healthy boy brand, you can use any sort of light soy All right, so that's that for seasoning. Other than that, I've got three ounces, or about 85 grams of Dungeness crab meat. You can use frozen or canned, or whatever, this is fresh, or any other type of protein. If you're using raw protein, like chicken or pork, I like to marinate it a little bit with soy sauce, so it has some flavor. Then we've got one egg, some white pepper, and half a teaspoon of sugar, and that's pretty Let's go to the stove. So I've got here a couple tablespoons of vegetable oil in a non-stick pan if you've got a wok, Well, not one that would work with this stove, anyway. So once the oil is hot, you can add in some garlic. Okay, now if you're using raw protein, which we're not today, but if you are using raw protein, once the garlic starts to turn a little bit brown, the smallest bit starts to turn brown, that's when you want to add your raw protein, cook it to 60%, then add Okay, but we're using cooked protein, so we're going to add that with the rice. So the smallest bit of garlic has turned brown, we're going to break the yolk, let it set for a little bit, don't scramble it right away, and when it's set a little bit, scramble Now you want to scramble it gently and not right away because otherwise your egg just turns into complete mush. You're still going to want pieces. Okay, now that you've got eggs somewhat set, you're going to go in with the rice, break it down a little bit, see, cold rice breaks down easier with the crab, break it down, I'm going to give it a quick toss, then you're going to go into the seasoning, fish sauce and soy sauce already in here, half a teaspoon of sugar, a little bit of sweetness to cut the salt, a couple of dash of white pepper for some heat, okay, and now you're just going to cook it until all the rice is heated up and the sauce has been thoroughly distributed. Now, I'm using cold rice but if you have hot rice it doesn't mean that you can't use it, in restaurants we use hot rice all the time because there's no sense keeping a whole other set of cold rice, it just becomes a little bit harder, you need more attention in breaking Okay, let it sit for a little bit with the sauce, so I've got it on medium high heat just so you know, and final toss and then that's pretty much done, if you're not sure if it's done you can just feel it with your finger to see if it's hot, if all the rice isn't hot and if it is, go into the green onion, if you want to add cilantro to this, go for it, and that's it, that's done, let's go over there and point, okay. So this feeds me twice, but it's for a big growing boy it's probably more like one large portion, so let's do this, let's do that, now it's not over, you want to serve this always with a wedge of lime, okay, and in Thailand when you cut lime we cut it like this, we don't cut moon wedges, it's actually easier to grip and squeeze like that, there goes lime, some cucumber, and the cucumber is a nice pallet cleanser actually because it's kind of heavy, so I'm using a julienne peeler which is great for papaya salad, just do a couple of peels, decoratively, you don't have to do this of course, I'm just trying to make it nice, couple of slices, right here, and then I'm going to show you how I like to eat this, squeeze the lime all over, and the acid in the lime really cuts the salt and the oil and makes this that much more delicious, some chili powder for some heat, and my favorite condiment, prik nam pla, now I've got a whole video on Thai condiments so you can go and check those out if you like, but this is a mixture of Thai chilies, fish sauce, and or some lime, chopped garlic, whatever, a little bit extra, and mix everything up together, and we're ready to eat, so I'm going to go and eat now, thanks for tuning in, and for the written recipe please visit my website, hotthaikitchen.com, and I will see you next time for my next delicious Thai food. ", "duration": 606.5, "segments": [[273, 303], [303, 337], [337, 367], [426, 439]], "seg_text": " ", "pure_cap": "saute garlic in oil. break one egg on the pan and scramble the egg. add rice crab soy sauce fish sauce sugar and white pepper. add onion to the rice and mix the rice"}, {"image_id": "z4vmfgk1My8.mp4", "caption": " turn the pan heat on a low flame put butter in and melt spread dijon mustard on the bread top with pieces of cheese ham and the other slice of bread crack an egg in a bowl add some milk little bit of salt and ground pepper and whisk the mixture spread the melted butter thoroughly on the pan take the bread sandwich dip it in the beaten mixture and coat it nicely on both the sides put the soaked bread into the pan and cook until it gets golden browned on both the sides once the sandwich is cooked turn off the heat take it out cut it into 2 equal pieces and serve", "id": 541, "seg_prompt": "202 ; 29, 38 ; 43, 96 ; 99, 128 ; 129, 138 ; 143, 153 ; 159, 166 ; 172, 185......................................................", "asr_text": " Hi, I'm Dave from Special Fork. Sometimes I get home from work and I'm just too tired or don't have enough time to cook, and in those instances I like to make a sandwich, and not only a sandwich, but a hot sandwich. Hot sandwiches feel a little bit more like dinner. So today I'm going to show you how to make a croque monsieur. This is a recipe from Marilyn Hunter, our Special Fork mommy blogger. So to get started, I'm going to turn my pan on, just going to bring down that heat to low, and I'm going to put my butter in and get that melting. Meanwhile, I'm going to start to assemble the sandwich. So the first thing, going to take some Dijon mustard, and we're just going to spread that all over both pieces of bread. And I like to be very generous with my Dijon here. Almost there, just a little bit more. Okay, that's perfect. Now we're going to put in some cheese, and we'll just rip off a few pieces so that it fits perfectly on the bread. Couple slices of ham, and some cheese again. And let's just swirl the butter around. Okay, now let's top this off. Now I'm going to work on the egg mixture. I've got an egg here, crack that. Then I'm going to add some milk, and a little bit of salt, and some pepper. Now we're just going to whisk that up, got a fork here, mix that together, get it nice and combined, check on our butter, let's just spread that around a little bit more. Okay, and we're ready to coat the sandwich. So we'll take the bread, get it in that mixture, get it nice and coated. And now, let's just put that into our pan. Now this is going to cook until it's nice and golden brown on each side, about two to three minutes per side. Okay so the sandwich is done, you can see that it's golden brown, we're going to turn the heat off, just take it out, and all we have to do is cut this guy up, and we are ready to eat. For more recipes and ideas on your smartphone, go to SpecialFork.com. ", "duration": 203.17, "segments": [[29, 38], [43, 96], [99, 128], [129, 138], [143, 153], [159, 166], [172, 185]], "seg_text": " ", "pure_cap": "turn the pan heat on a low flame put butter in and melt. spread dijon mustard on the bread top with pieces of cheese ham and the other slice of bread. crack an egg in a bowl add some milk little bit of salt and ground pepper and whisk the mixture. spread the melted butter thoroughly on the pan. take the bread sandwich dip it in the beaten mixture and coat it nicely on both the sides. put the soaked bread into the pan and cook until it gets golden browned on both the sides. once the sandwich is cooked turn off the heat take it out cut it into 2 equal pieces and serve"}, {"image_id": "olwrZ-zMOqU.mp4", "caption": " cut the fat off of the veal pound the meat with a mallet break and egg into a bowl and add milk and soy sauce coat the veal in flour the egg mixture place the veal onto a pan of hot oil place the veal from the pan onto a paper towel place a piece of butter on the veal", "id": 542, "seg_prompt": "614 ; 62, 93 ; 97, 198 ; 236, 255 ; 330, 410 ; 511, 528 ; 561, 570 ; 585, 594................................................", "asr_text": " I haven't been doing a lot of cooking tutorials here lately because it's been getting into summer and summertime it's more about just eating fresh stuff a lot and not so much get off the meat a lot in the summer and definitely don't cook a lot of big meals in the summer but those German recipes on the site you know those seem to be so far like the most popular so I thought I'm gonna make some I have a hankering for some schnitzel so I thought I'd make some so I make pork schnitzel I don't eat veal at all I haven't ate veal since I was a kid and I saw some documentary about what they do to those pork house so I mean I know all meats bad but pork schnitzel is really good you don't have it's green schnitzel and veal but I just use pork these were frozen I buy a pack you know you've seen them in the grocery store they're boneless pork chops basically first thing I want to do is I want to get all I get all the fat off of it I for schnitzel and pork chops you know I might leave that fat on there but for you know not for schnitzel I don't want any fat at all on the schnitzel and I'm even gonna cut off this little end piece all the way off you know as you if you've ever seen in my videos I have dogs so cook that up and they're gonna love that okay so do the same on here now this thing we're gonna pound it and it's gonna be quite a bit bigger than it is right now okay so here I've got my two pieces fat off and then you need one of these you know pounding things you start how I do it is I start with the big teeth there's big teeth and small teeth I start with the big teeth one side the other side and then what this does it just kind of loosens up the fiber of the meat if you start right in with the little one sometimes it ends up falling apart so I do this first like so now I go back at it with the little one because the thing about schnitzel is you want it to be pretty much like paper thin almost I just remember I don't have any fresh lemon either so look that's you know this is what it looks like now it's very large and very thin I'm gonna do the same with the other one flip it okay so these two feet normally you know when like one more okay the reason I did that a little one marks I picked it up and it felt too thick so it should be very thin you know almost a little bit thicker than paper you know okay so here's a step one next step is we're gonna bread it and then we're gonna fry it in some oil and then you serve it with a little lemon and butter okay I'll be back in a bit to show you the breading all right I'm back and I'm on to the next step here this is the same breading technique that I use on the pork chops if you watch that video the only difference on this is I don't add any garlic in this case so what I have over here I'm getting my little workstation set up flour here I'm gonna crack an egg now I'm only making two so I'm not using much but you'd want to adjust your proportions a little bit more a little bit of milk and always in my breading stuff I always just throw in a little shot of soy sauce too I don't know why I got into that habit okay so I've got over here flour egg milk tiny drop of soy sauce then the third step is usually under normal circumstances would be you know just seasoned breadcrumbs but I've been doing this mix lately and I'm really liking this mix I always forget to have a dry fork to mix it up so I'm going to add a little bit of seasoned breadcrumbs a little bit of that would be Italian seasoned and this is wheat wheat breadcrumbs whole wheat plain and then panko I got panko rocks man panko is some good stuff I mean it looks kind of funky now but it really does give a really nice kind of crunchy texture you know and schnitzel I mean I'm making it was pork when I was in Germany practically every other item on the menu and the restaurants were schnitzel schnitzel schnitzel so they make it all sorts of different ways and different things on it this is my ex-mother-in-law's recipe I learned how to make it from her she was the schnitzel schnitzel Queen so shout out to Marianne alright so here we go I'm just gonna do these two I've got my thinly pounded out pork loin I'm gonna get a nice coating of flour throw it in the egg do the same with this just sit it in the flour for a second here oops sometimes in this you might have to use your fingers I try not to because I don't want all the goop on my fingers it's gross well man my kids are going up we wouldn't make two I'd make you know they would just die for this stuff we just gobble it up it was one of our favorite dinners we had it probably once a week okay so that's there and I'm gonna get this one coated with flour see on the pork chops I also rubbed some garlic on but I don't put the garlic in the schnitzel because that's how she didn't do it that way so I kind of just I pretty much stick to her recipe other than the soy sauce here and the panko mixture thing here okay so I got I have this on a piece of wax paper I give it a coating flip it another coating sometimes it helps oops sometimes it helps if you kind of press press that breading down on there I find really good because I like a lot of breading this is just pretty much you know fried breading a little bit of meat in there okay so there's that's one and I'm gonna do the same with this one and then all it is is you're just we're gonna fry it up in a little bit of a little bit of oil I think she used olive oil on this but I'm not going to I'm gonna use canola I'm gonna have to use my hands because this is folding so there we go get it in there she can see I'll do the sprinkle on each side I think I'll have enough here and try to try to make that work there we go I don't like goopy hands I've got it on my fingers and stuff I'm gonna have to really wash my hands out really good so you have to anyway for it because you're handling raw pork you're gonna have to wash your hands out you know with antibacterial soap and the whole whole bit okay so I'm just gonna give this a little bald spot there a bare spot get it make sure it's really coated okay so here we have normally before I was making this have a stack this high of shittles but it's just me and this is I'll probably eat one today and save one so here it is these are the finished ready to fry and then we're gonna move on to the next phase of frying them up and top with a little butter and lemon I didn't get fresh lemon so I'm gonna have to maybe use lemon juice I know but I'll be back to show you the frying process in a few minutes okay here I am over stow I've got some oil it's got a couple cups of water in it that's why it's from doing that noise stuff so I'm gonna go ahead and get my schnitzel a hard time here get it into the pan as I said earlier I'm just using canola oil I think like some other ways to use olive oil you can use whatever you want I think canola is just better for this kind of thing there's some things I like olive oil on but this ain't one of them okay so get it in the oil I'm gonna crank it and I'm just gonna brown it on both sides so just keep an eye on it and then when it's brown on one side you take your fork and flip and then it'll be browned on the other side all right so I'll check back in a few minutes when it's completely brown all right so here it is just a couple minutes later and I think these schnitzels are done this one's definitely done the other one's not quite as brown but that's okay because I'm not gonna eat it both today so then this one will be when I warm it up I'll probably warm it up in a toaster oven or something and it'll have a little little room to be browned on okay I'm gonna scoot over here and show you too since I'm not gonna eat this one today I'm just gonna not do it but normally how we always did it where's my knife as soon as it hot out of the fire you put a little tab of butter on it right away and then that melts and then you add fresh lemon would be preferable but I'm gonna probably have to use some just a bottle of lemon juice so you let that butter melt on there and then you put a little lemon on it and it's Wunderwah I was gonna say Manefik but I but there's these German and say Wunderwah Wunderwah okay so now you know how to make pork schnitzel enjoy ", "duration": 614.33, "segments": [[62, 93], [97, 198], [236, 255], [330, 410], [511, 528], [561, 570], [585, 594]], "seg_text": " ", "pure_cap": "cut the fat off of the veal. pound the meat with a mallet. break and egg into a bowl and add milk and soy sauce. coat the veal in flour the egg mixture. place the veal onto a pan of hot oil. place the veal from the pan onto a paper towel. place a piece of butter on the veal"}, {"image_id": "X19GtsFLeUU.mp4", "caption": " add buttermilk chilli powder and cayenne pepper to a bowl and stir take 15 chicken wings on a plate add salt to taste pour the marinate mixture on top of the wings mix it and refridgerate dredge the chicken wings in the bowl of flour to cover it deep fry the flour coated wings in oil at 350 degrees for 3-5 mins place the wings in bowl pour buffalo hot sauce on them toss and serve with celery sticks", "id": 543, "seg_prompt": "258 ; 34, 62 ; 68, 84 ; 85, 106 ; 128, 145 ; 165, 198 ; 209, 235..........................................................", "asr_text": " How to make Spicy Buffalo Chicken Wings. Welcome to VideoJug. My name is CJ, and today I'll be making some spicy chicken wings. So let's get started. You will need the following ingredients to serve two people. There will be a complete recap at the end. Step one, marvelous marinade. First, I'm going to make a marinade for my chicken wings. Essentially, the marinade is going to have buttermilk and some spices in it. Buttermilk will kind of break down the chicken and make it really tender when it comes to fry-tack. The first thing I do is I take the buttermilk and I pour it in the bowl. Right here, I have some chili powder. I'm going to go ahead and pour that in. Cayenne, there it is. A lot of cayenne, but they're going to be spicy. I put the cayenne in the marinade also because you're going to have hot sauce at the end, but there will be different sort of dimensions of the hot sauce. This will be kind of a cooked heat, and then they'll have the heat from the tangy buffalo sauce. Just a little stir here. It should become pink in a second. Yes, I was right. All right, now I'll bring over the chicken wings, and I like to salt the chicken wings right now instead of putting a whole bunch of salt in the marinade because then I know how much I'm kind of salting. They'll get some salting after they come out of the fryer too, but I'll move these bad boys around, get them some seasoning. And then all I'm going to do is just pour the marinade right on top. There we go. This marinade's also important because it'll form like an adhesive for the flour to stick to it later. So I'm going to massage this around in here, the chicken wings. Okay, these are all done, and now I'm going to take them to the fridge. Step two, flour power. All right, so I got my chicken here out of the refrigerator. It's been marinating for a few hours in the buttermilk, so hopefully that will make it nice and tender. What I'm going to do here now is just drudge it in some flour and then set it over here. We're going to fry it and go from there. You can put a whole bunch in here. It's not that big of a deal. Our hands are going to get dirty regardless. We're going to get very dirty in a second here. The buttermilk mixture there actually adds as kind of like an agent to keep some of this flour on here. Actually, you need to kind of tack in some of these little clumps of it here and there. That'll crisp up nicely and add to the overall wing experience. Step three, deep fry. Now this is already here to go into the oil. The oil's about 350 degrees. I'm using canola oil, so I guess the most healthy. You could use beef fat or other things to add a lot more flavor, but in the pursuit of trying to be somewhat healthy here with these chicken wings, we're going for this, so here we go. Check and see how they're doing. Still a little tan. Let's get them back in there. A little more love. Get it nice and golden brown, as you can see. Doesn't take very long. There's not a lot of meat on these bad boys. Drum it, done it. Lay it out on your capital here. Two more of these bad boys. Shouldn't probably do more than six at a time. Another thing is, like, when you do add things to oil that are cold, it's going to bring the temperature of the oil down. It's going to take a second for the oil to get back at its speed. Step four, sauce and serve. I've got all my wings now fried up, and I'm going to put them in this bowl here, and I'm going to add some buffalo wing sauce. I'm using red hot right now. I think it's the best. Here we go. Drizzle some of this on here. Give it a little tossy-toss. Okay, now you just serve it up. Bowl, ready to go. Maybe some celery sticks in there, and there it is. Thanks for watching. ", "duration": 259.17, "segments": [[34, 62], [68, 84], [85, 106], [128, 145], [165, 198], [209, 235]], "seg_text": " ", "pure_cap": "add buttermilk chilli powder and cayenne pepper to a bowl and stir. take 15 chicken wings on a plate add salt to taste. pour the marinate mixture on top of the wings mix it and refridgerate. dredge the chicken wings in the bowl of flour to cover it. deep fry the flour coated wings in oil at 350 degrees for 3-5 mins. place the wings in bowl pour buffalo hot sauce on them toss and serve with celery sticks"}, {"image_id": "d-Hwbg0PrNk.mp4", "caption": " fry some sausages on a pan and roll some bread out season the bread with herbs salt flour and paprika put some mustard and ketchup and some shredded cheese on it and spread that out put the half cooked sausages on the bread and roll them up put the rolls back to the pan add some butter and cook until the bread surface is brown", "id": 544, "seg_prompt": "234 ; 57, 74 ; 76, 88 ; 92, 108 ; 109, 120 ; 125, 143..............................................................", "asr_text": " G'day guys, it's Greg's Kitchen Time once again, and today's another viewer's recipe. This one's sent in to me from Nick, over there in New York City. Nick goes to Harrison High School, yeah! And he sent me in a really nice looking recipe for a hot dog. So come on Nick, let's give it a go and see if it gets your Greg-o-meter thumbs up, or big thumbs down. Okay, so for this recipe what you're going to need is, some bread, some hot dogs, your favourite herbs and spices, and he also suggested some cheese, tomato sauce and mustard, and of course my suggestion is some butter. Okay, so the first thing we're going to do is start cooking these hot dogs. Fry those on, spin them around a bit, get them about half cooked. Now while those hot dogs are cooking, or getting warm at least, we've just got to roll some bread out, like this, nice and flat. We then add some of the herbs and spices of our choice. He reckons garlic powder's a must, so I'll definitely put some of that on. No, no, no, no, no, no, no, paprika! Whack some of that on as well. Now I might make that one Nick's one, and then I'll make this one my one. So I'm going to just put a bit of mustard and ketchup on, just a little bit, might spread I'll throw some cheese in there too. Now we get these half cooked sausages, and just roll them up, like this. Push them down on the seam, try and get them to stick. And now all we need to do is stick them on the pan, and toast the toast! I reckon some butter might help it along a bit faster, coat that bread in the butter. And this toasting will also help cook the inside of the sausages a bit more. Oh, yum, they look so good, I can't wait to try these. Well, Nick, there's your sausage right there in my hand. And it looks pretty good too, girls. Let's give it a go. Well Nick from Harrison High School. Over there in New York, USA! It's time for the ol' Greg-o-meter on your hot dogs. Let's see how it goes. Hey, where are you going? Dude, they were sensational! I better try mine with the added extras. You reckon you've got a recipe as easy or simple as that? Let me know. Send me a message right here on YouTube or on my Facebook page, link below, and you too could have me make your recipe for the world! Anyway, guys, thanks for watching, remember to subscribe for more, and I'll see you next time right here on Greg's Kitchen. Oh yeah, this is Greg's Kitchen. When Nick's tasty sausage was delicious. ", "duration": 234.83, "segments": [[57, 74], [76, 88], [92, 108], [109, 120], [125, 143]], "seg_text": " ", "pure_cap": "fry some sausages on a pan and roll some bread out. season the bread with herbs salt flour and paprika. put some mustard and ketchup and some shredded cheese on it and spread that out. put the half cooked sausages on the bread and roll them up. put the rolls back to the pan add some butter and cook until the bread surface is brown"}, {"image_id": "7PATXwoKFeI.mp4", "caption": " boil peeled potatoes in water cook the bacon on a large skillet until evenly brown drain the bacon and tear it into small pieces cook the finely chopped cabbage and onion in the same skillet drain the potatoes and return it to the sauce pan add milk salt and pepper to it and mash it well add the bacon cabbage and onions to the mashed potatoes mix everything together and pour some melted butter in center", "id": 545, "seg_prompt": "237 ; 35, 48 ; 57, 71 ; 76, 90 ; 96, 121 ; 123, 138 ; 139, 162 ; 167, 183 ; 184, 220..................................................", "asr_text": " While Culcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter, says Diane F., the All Recipes member who submitted this recipe. Adding, I attend an annual St. Patty's Day party and this is the dish I'm always asked to bring and I'm happy to say that the bowl comes home empty every time. To begin Diane's Culcannon, place two and a half pounds of peeled cubed potatoes in a saucepan and pour enough water to completely cover them. Bring the water up to a boil, then lower the heat and cook the potatoes until they're tender, about 15 to 20 minutes. While the potatoes are cooking, let's cook the bacon. Place four slices of bacon in a large deep skillet. Cook the bacon over medium-high heat until evenly brown, about five minutes per side. Remove the bacon from the skillet and drain it on paper towels. Reserve the drippings. When it's cool enough to handle, crumble the bacon and set it aside. Now we'll add half a head of small cabbage that you've chopped to the skillet over medium heat, along with one large chopped onion. Cook the vegetables until they're soft and translucent. If you're in a hurry, cover the skillet with a lid to help the vegetables cook more quickly. The potatoes should be tender now, so we'll drain them and return to the saucepan. Then add half a cup of milk to the potatoes and salt and pepper to taste. Mash the potatoes until they're mashed to your desired consistency. Add the crumbled bacon, along with the cabbage and onions. Fold everything together. Transfer the colcannon to a large serving bowl. Make a well in the center and pour in a quarter cup of melted butter. Serve it immediately. All recipes member TJ says he is always trying to enhance mashed potatoes and comments, this one is terrific. I make a double batch and save the leftovers for use on Shepherd's pie. Aaron Go Bra! ", "duration": 238.0, "segments": [[35, 48], [57, 71], [76, 90], [96, 121], [123, 138], [139, 162], [167, 183], [184, 220]], "seg_text": " ", "pure_cap": "boil peeled potatoes in water. cook the bacon on a large skillet until evenly brown. drain the bacon and tear it into small pieces. cook the finely chopped cabbage and onion in the same skillet. drain the potatoes and return it to the sauce pan. add milk salt and pepper to it and mash it well. add the bacon cabbage and onions to the mashed potatoes. mix everything together and pour some melted butter in center"}, {"image_id": "CtAJhyW0j_M.mp4", "caption": " boil some water in a pot add stock seaweed flakes and a beaten egg add a chunk of udon noodles into the soup boil until the noodles are soft", "id": 546, "seg_prompt": "592 ; 60, 117 ; 158, 265 ; 322, 328 ; 339, 410.................................................................", "asr_text": " hi welcome back to educatetube.com my name is Sipski your host today I'll be showing you how to make a very delicious quick noodle soup it is one of my secret for guys and gals who have no time to cook but love to eat so what you really need is of course udon noodle okay the Japanese udon noodle or Korean you need an egg one egg or two depending on how much egg you want in your soup you need a soup stock beef or chicken flavor whatever flavor you like okay it's a powdery form let's add flavor to the soup and of course you need the dried seaweed okay this one is a Korean seaweed you need that and a pot of water so we're gonna heat up the water first it'll take about you know five minutes ten minutes and what we're gonna do is we are going to add the stock soup soup stock into about a teaspoon or a half a tablespoon depending on how strong flavor do you want okay I'm just probably add a teaspoon of that in there and then what you want to do is add the dried seaweed right about a handful of dried seaweed and then add the egg okay and then the last step of course to add add the noodle you want to keep the noodle in there for only maybe maximum three minutes okay you don't want to keep it too long else the noodle will be very I guess soft and you don't want that you want it as firm and hard as possible so about two or three minute of heating after when it's boiled it's good okay let's get started I'll show you how to do it okay the first step is to turn up the heat to high and leave there for about five minutes okay and then what we're gonna add is this soup stocks about a table I mean about a teaspoon worth okay well the water is heating up I'm gonna add the soup stock powder looks something like this I'll show you go okay so add about a teaspoon that's it and then you stir it when you start to boil the soup stock powder will dissolve quickly next step is to take the dry seaweed take a bunch about handful depending how much you want to eat but I take about two handful so there's one just dump in there I love seaweed tastes really good now if you have onion you might want to add that as well right onion add more flavor to the soup but for some reason I don't have have onion in my fridge so I can't add it in but I would advise to add onion in there cut into quarter so you have a one onion and you cut into four and just dump it in there okay okay I'm gonna wait till it's boiling up add a few more see we don't know there we go just close it boil as you can see it's boiling steaming up it only took less than five minutes to do that now I'm gonna crack an egg and just put it in there wait for about three to five minutes so in about ten minutes you get a nice soup and I just add you don't once you think that the egg which is about three to five minutes is boiled and I'm gonna add the noodles okay what I'm gonna do is gonna turn down the heat to medium okay it's a race put in the noodle noodle this meal shouldn't cost more than a buck right but it's really filling it is much better than the instant noodle because you get all the most of the natural material like the seaweed and the egg okay and of course it goes well it tastes more refreshing I know I don't like to use the word refreshing only in drinks but for this type of noodle soup it is refreshing okay just leave the udon noodle there for about a minute okay there it is I'll wait about a minute and then it's ready so you can see in less than 10 minute you get very delicious noodle soup very healthy you can see seaweed in there you see eggs right like I said you might want to add onions and if you like tofu add tofu in there as well and you get a really really healthy type of Asian noodle soup okay very quick for those who are lazy to cook but love healthy food quick and healthy food there we go okay I can guarantee you when you eat this soup you feel refreshed like I said normally I don't use the word refresh unless it's a drink but for these type of noodle soup it is very refreshing okay and for me I love hot sauce so after I pour this out I'm gonna put some hot sauce in there and yeah that add even more flavor to the noodle soup okay now you don't have to use udon noodle you can use mian which is a Chinese style noodle you use that you can use Vietnamese noodle called vermentale noodle okay it's a once you boil it becomes translucent or this one as well so different type of noodles you can even try spaghetti noodle in there but I really don't recommend it but you know you can try it if you're desperate for you know for ingredients and you don't have any other choice but again like I said all these noodles can be used okay including the spaghetti noodles I guess if you want to use it okay but let's give it a try let's try it out and see how it tastes okay so it's ready to pour in to my large bowl oh yeah look at that look at the amount of seaweed in there I love seaweed oh yeah now it doesn't look as pleasant as it as a taste so it tastes much better than what it looks like I can tell you that okay so there it is I'm just gonna mix it a little bit make it look more pleasant for you guys to have a look it's a huge amount of noodle soup let's just be able to feed two people but if you're hungry like me they can feed me yeah okay there it is it's done perfect meal for lunch or dinner unless you want it for breakfast as well okay take take less than 10 minutes to do just get your ingredient like an egg seaweed udon noodle any or any type of Chinese Vietnamese noodles or even spaghetti noodle if you like you need the soup stock and maybe optional you can add onion and tofu in there but on that it's done okay let's enjoy the meal thank you God for the food amen let's eat now I like to try the seaweed first mmm so delicious mmm now if you're not a seaweed fan you might want to add other things but I am a seaweed fan and onion fan so I like to put onion and seaweed in my soup I love the seaweed it's pretty good so so for more videos on cooking and other cool stuff check us out educate tube calm or the channel the YouTube channel all right see you soon ", "duration": 592.5, "segments": [[60, 117], [158, 265], [322, 328], [339, 410]], "seg_text": " ", "pure_cap": "boil some water in a pot. add stock seaweed flakes and a beaten egg. add a chunk of udon noodles into the soup. boil until the noodles are soft"}, {"image_id": "XrhAUrmnjaA.mp4", "caption": " pour boiling water into a bowl of noodles slice the chicken add soy sauce to the chicken slice the bell pepper slice the green onion peel and grate the ginger chop the chili pepper and garlic add soy sauce fish sauce sugar tamarind puree and chili sauce to a bowl add oil garlic chili and ginger to the wok add the chicken to the wok add the bell peppers to the pan cook the egg in the wok add the noodles sauce sprouts peanuts and shallots to the wok", "id": 547, "seg_prompt": "310 ; 57, 60 ; 60, 68 ; 85, 91 ; 91, 104 ; 119, 125 ; 132, 144 ; 144, 151 ; 155, 190 ; 192, 203 ; 213, 219 ; 239, 244 ; 250, 256 ; 256, 274..............................", "asr_text": " Hi, I'm Bridget Palmer, whether you're a fresh foodie or fresh talent, showtime is go time. So I've invited the X Factor's Luke Jacobs to help create fresh recipes that are simple Today, we're doing a really beautiful chicken pad thai, so easy, fresh and quick to cook. When I think of Thai food, I think of pad thai. Pad thai, I absolutely love it. We're going to use macro chicken breast fillets, but we're also going to need select soy sauce, select fish sauce, select hot chilli sauce, fresh garlic, chilli, ginger, spring onion shallots, capsicum and lime. Click here for the full recipe and to add all the ingredients to your trolley when you How do you manage to stay on top of your game working on the X Factor? Fresh food is the main ingredient. I mean, I've got to be on the top of my game the whole time because we're live. So when it's showtime, it's go time. Oh yeah, well, if you can get onto the noodles, I'm going to start prepping the chicken. Boiling water over these noodles. Slice chicken breasts in half down the middle and then I'm going to do a lovely thin slice. We want this chicken to cook very quickly and evenly as well. We want to get all our prep organised so that once we start cooking, it's done in five minutes. You cook a lot at home. I love cooking. I love my kitchen. It's my safe haven. And I often do my own cooking shows in my kitchen, you know, even though it's just my dog there, I still cook for my dog, you know, telling him what I'm doing. So this chicken, add half a tablespoon of soy sauce, that's going to give it the lovely Give this a little mix. Luke, would you slice a whole red capsicum into strips? That would be great. And I'm going to prep garlic, chilli and some fresh ginger. Love when you cut the capsicum. You can smell it straight away. Red capsicums are the sweetest variety and available all year round. When selecting, look for a bright, smooth skin with no wrinkles or soft spots and they'll last up to a week in your veggie crisper. Some really nice stir-fry sized strips here. And three spring onions on the diagonals, you know. Of course, it makes it look beautiful. Oh, actually wonderful. Just cut off the root and you just work your way up. Hey Luke, what are some of your most memorable moments from The X Factor? I met Beyonce. Oh, I love Beyonce. It walked into the room and you could feel the energy, it was just unbelievable. Luke, I've got a little trick for my ginger. You just get a teaspoon and you can just scrape it down and the skin comes straight off. How easy is that? I usually struggle with the pillow. I'm going to add a three centimetre piece of ginger, a slice of large red chilli and Well, I've got these all prepped. We are ready to make our sauce. So what you need is a balance of salty, sweet, sour and spicy. So for my salty, add two tablespoons of soy sauce and two tablespoons of fish sauce. Okay, my spring onions are done. So for my sweet brown sugar, about two tablespoons and our sour level of flavour to our sauce, about half a tablespoon of tamarind puree. I don't know what that is. Tamarind comes from a seed from a tree. How sour is it? Can I taste it? Oh yeah, sure. It's not too sour. It's lovely actually, isn't it? Not too sour. I don't even know that. All right, we're going to fire that wok up. Now our spice factor, hot chilli sauce, one tablespoon. All about the spice factor. This wok's nice and hot. We're ready to cook. Two tablespoons of vegetable oil. And if you wouldn't mind giving that a swirl around, fantastic. Take your luke, add our garlic, our chilli, and our ginger. Why do we put them in first? They have the biggest body of flavour. So they're going to be the base of our pad thai dish. We'll cook those off for about a minute, just until you can smell the fragrance. Can you smell the fragrance? Yeah, let's just start with the conference for an hour. Add this chicken in and just keep it moving. And we're going to cook that for about three to four minutes. I'm just lightly beating two eggs in. I'll go refresh the noodles. I'm going to say here on stir. If you do end up trying this at home, leave a comment below and let me know how it went. Oh, that is looking so good. Just starting to brown up the chicken too. Add our red capsicum now. Just so they don't cook too long and they have a beautiful crunch. It's time for the egg now. It is time for the egg. I've got a little tip I like to do with the egg. Rather than using another pan, push it all to the side, scramble it, and then you can fold it through the mix. I like the way you work, Luke. That looks great. We're ready to add the noodles in. As you do that, Luke, add half the pad thai sauce and some fresh bean shoots. We've turned the heat off, so we're just going to fold these through so they keep their crunch. Half of our chopped roasted peanuts. Half of these very beautifully sliced spring onions shallots. It actually makes the dish look good. If you don't mind saying so yourself. Very last thing. A lime wedge. You need to have a wedge of lime. We're ready to plate up. Pop on some extra spring onions. Two more peanuts and a wedge of lime in 30 minutes. Luke, that looks so good. Beautiful, spicy, fresh chicken pad thai. All ingredients can be purchased at your local Woolies and online by clicking here. To subscribe to our YouTube channel, click here. And to explore all our other fresh idea recipes, click here. ", "duration": 310.5, "segments": [[57, 60], [60, 68], [85, 91], [91, 104], [119, 125], [132, 144], [144, 151], [155, 190], [192, 203], [213, 219], [239, 244], [250, 256], [256, 274]], "seg_text": " ", "pure_cap": "pour boiling water into a bowl of noodles. slice the chicken. add soy sauce to the chicken. slice the bell pepper. slice the green onion. peel and grate the ginger. chop the chili pepper and garlic. add soy sauce fish sauce sugar tamarind puree and chili sauce to a bowl. add oil garlic chili and ginger to the wok. add the chicken to the wok. add the bell peppers to the pan. cook the egg in the wok. add the noodles sauce sprouts peanuts and shallots to the wok"}, {"image_id": "IsyVAXuaCC8.mp4", "caption": " add red wine tomato paste olive oil and red wine vinegar to a bowl and whisk add garlic and onion and mix add in spices and mix mix the meat with the marinade melt butter in a pan break noodles into pieces and mix with the butter add rice and water stack meat onion tomato and green pepper on the skewer grill the kabobs scoop the rice onto the plate and place kabobs on top", "id": 548, "seg_prompt": "591 ; 85, 133 ; 133, 161 ; 161, 177 ; 197, 221 ; 251, 258 ; 286, 325 ; 338, 375 ; 380, 456 ; 482, 515 ; 526, 565....................................", "asr_text": " Hello and welcome to another episode of And There You Have It. Spring is upon us and we want to be outside and we want to be skewering up a couple of So I'm Armenian and we're going to be making some great Armenian shish kebab. Along with that, my dad's simple and easy rice pilaf. So let's go. And there you have it. Now the first thing we want to do is we want to make the marinade for the meat and this is going to have to sit in the fridge for, I like to do it 24 hours. So what you want to do is prepare this around the time you plan on eating dinner the next So first and foremost, we're going to make the liquid portion and that's going to consist of a half a cup of red wine, any dry red wine, doesn't matter. And then we have a one fourth cup of tomato paste. Just toss that in. Ooh, I have a white shirt. We're going to have some great times with that. Be careful on that one. And then we have one fourth cup of extra virgin olive oil and we also have two tablespoons of red wine vinegar. I'm going to be a little more careful this time than that one. Now we take our whisk right here and you just want to whisk that up nice and easy. Just like so. So that the tomato paste sort of dissolves a little bit in the rest of the liquid. Then we are going to add two cloves of finely chopped garlic. Just like this. And one softball sized onion finely chopped. Just toss all those onions right in there. And then you want to go ahead and give that a quick mix again. It's going to be really oniony and really garlicky, almost like a bit of a paste. And the last thing you want to do is you want to toss in your spices. I just mix them all into one bowl. Just toss that in and try to mix that up as even as you possibly can. And then we are going to have one and a half pounds of either lamb, which is the shish of the shish kebab. So if you don't use lamb, it's no longer a shish kebab. It's actually a beef kebab, chicken kebab. You can use whatever you want. Then chop it up into little squares or you can ask your butcher and they can do it for They'll chop it up into squares. But it's pretty simple. You can get yourself a roast of some sort and just chop it up into little skewer sized Anyway, so you're going to toss that right in, just like that. Toss it all the way in. And don't be afraid to get your fingers dirty because this is going to get dirty. But I promise you it's worth it. So what you want to do is you really want to mix this up as much as you can so that every piece of meat is completely covered. Once you've done that, just kind of settle it down in the bottom. Give your hands a quick rinse and we're going to cover this and we're going to toss it right into the fridge for a good 24 hours. Okay, now that our marinade has been marinating for 24 hours, we're going to actually start the cooking process for dinner. So the first thing you want to do is get your rice started. We're going to make a rice pilaf. It's a very simple rice pilaf but very tasty. So grab yourself about three tablespoons of butter. You're going to toss that in a pan and get it started. You just want to bring that, you know, to a medium heat and we're going to melt it. But while we're doing that, we also want a little bit of spaghetti. Just get like, you know, a good, I don't know, quarter size. The way I judge it is looking at this angle here and that's about the size of a quarter And that's probably too much so I'll take just a tiny bit away from that. But that's about right what you want, okay? And what you're going to do is you're actually going to crack this into tiny little pieces. So what I like to do is just snap off the bottom so that the length of them are about About that long, okay? Take a fork or whatever you want to do and your butter is melting like that. What you're going to do is you're going to mix it in just like this and essentially what you're trying to do is brown these. Okay, now these are about brown. They're about where I like them, nice golden brown as you can see. Not burnt but golden brown. So once they're at that color, then you're going to add the rice. I've got one cup of rice here. You always have rice, as I always say, double the water. So again, use cold water because you want it to sit in the rice. So we've got two cups of rice, our one cup of rice, and we're going to go with two cups Since I have the noodles in there, I'm going to add another cup of water for the noodles, Now what you want to do is bring that up to a boil, so you want to turn that on high. Bring it to a boil. As soon as it boils, bring it down to a simmer, cover it, and leave it for about a half hour. So I like to go here. All you've got to do is grab a piece of meat, stab it right through the center, get it all You want to leave a little space there so that you have a place to flip these when you're ready to flip them on the grove. And then it's up to you, however you want. I like to do an onion right up near there. Then let's go with a tomato right down the center. How about another piece of meat? Just like that. Yeah, get in there. Then, right down the center, I'm not a huge fan of green peppers, but they do add a nice color, so I'm going to put one there just for color. And then what we'll do is we'll do the same combination again, onion, tomato, and one more piece of meat right on the skewer. That seems to be just about right, enough space where you can spin it like that. We're going to do the whole set. I'll see you back here when we're done with that. Okay, our rice is looking good, starting to look really nice. I gave it a little stir as soon as it came to a boil, and I brought it down to a simmer and covered it. I'm just going to leave that. The next thing, now that this is hot and buttered, you just grab these, and I'm just going to put all eight of these down right here. As soon as this is one side for about six to seven minutes, after about six minutes or so, I'm going to flip it over to the other side, do about six minutes, and then I'll just kind of rotate them to my taste. I like a medium, but some people like them well done, some people a little rare. But for me, it's a good medium. I do about six minutes on each side, and they're pretty much ready to go. All right, it's time for plating. Grab your rice. Just like that. It is done. What we're going to do is we are going to scoop right down the center of the plate a couple of nice big scoops, kind of even it out over the plate, just like so. Now some people like to pull these off the skewer for the people. I personally let them do that, so I just pull them right off like that. Like I said, I'm doing four per plate, and grab two at a time. Don't burn yourself. Smells so good. Turn those off. Armini and shish kebab, and my dad's rice pilaf. And there you have it. ", "duration": 591.67, "segments": [[85, 133], [133, 161], [161, 177], [197, 221], [251, 258], [286, 325], [338, 375], [380, 456], [482, 515], [526, 565]], "seg_text": " ", "pure_cap": "add red wine tomato paste olive oil and red wine vinegar to a bowl and whisk. add garlic and onion and mix. add in spices and mix. mix the meat with the marinade. melt butter in a pan. break noodles into pieces and mix with the butter. add rice and water. stack meat onion tomato and green pepper on the skewer. grill the kabobs. scoop the rice onto the plate and place kabobs on top"}, {"image_id": "VwBJ230pjSk.mp4", "caption": " add flour baking powder sugar and salt to a bowl and mix pour a beaten egg into the bowl mix yeast with water and wait until yeast becomes active pour milk and oil to the bowl and mix pour the yeast into the bowl and mix flatten out the balls of dough and roll place the dough onto a hot pan flip the naan to the other side", "id": 549, "seg_prompt": "333 ; 7, 30 ; 34, 41 ; 43, 76 ; 89, 120 ; 129, 151 ; 203, 224 ; 244, 256 ; 272, 275..................................................", "asr_text": " For the years, I have tried many different non-versions and today I'm going to share with you my favorite, so let's get started. Now three cups of flour, we'll go ahead and add half a teaspoon of baking powder, one tablespoon of sugar, and one teaspoon of salt. So in our all-purpose flour, we have added half a teaspoon baking powder, one tablespoon sugar, and one teaspoon salt, and we'll mix it well. And we'll also go ahead and add one egg. So I have beaten one egg, so I'll go ahead and add this in. And for this non-recipe, I'm using quick rice instant yeast. And what I'm going to do is I'm just going to take one teaspoon and add it in about one-fourth of a cup of water so that this dormant yeast becomes active. So just taking one teaspoon of yeast and we'll mix it in our one cup of water. And we'll let this stand for about 10 minutes. And then we'll go ahead and add it with our flour. Alright, so while our yeast is standing, we'll go ahead and prep everything else. So salt, sugar, baking powder, egg are in the bowl here, half a cup of milk, and two tablespoons of oil. So we'll mix these well. Our yeast will become a little frothy upon standing. So we'll go ahead and add this in and make a smooth dough, soft, smooth dough. And you can add water as required. So look at that, our yeast has become a little frothy and that's what we want. So we'll go ahead and add this in. Look at that, a nice and smooth dough. And the more you knead it, the softer your nones will be. So the dough has to be really soft and that's why we are kneading it. Once the dough is ready, we'll go ahead, cover it up with a damp cloth and keep it at a warm place for about 4 hours. And in between, you can go ahead and knead it a little bit again to keep it soft. And then we'll start preparing our naan bread. You can see our dough is ready. We'll go ahead, cover it up with a damp cloth, set it aside. And after 4 hours, you will notice that the dough has doubled in size, the volume has increased. And then we'll start preparing our naan bread. Look at that, our dough is ready. So now I'll show you how you can make naan bread without an oven on a pan, on a skillet, right on stove top. Easy to make and good flavor. We have your round dough balls, we'll go ahead and flatten them out. And simply flatten them out on the shelf. If you need, you can add a little bit of oil and dry flour. Use your rolling pin and flatten them out. Please spreading out our dough to make a nice thin bread like this. And we'll go ahead and put it on our pan. The pan right here, make sure it's really hot. So we'll heat it. And once it's hot, you'll see the smoke coming out. Then you can go ahead and place your bread onto it. Basically very similar process like making a chapati. But if you have a hard time making chapati, if they turn out hard, try this with the naan dough and it will turn out so soft. And you can always make a bunch and keep it and eat it a couple of nights later. You don't really need to put any oil, but if you want you can. So just a little bit. And you will see the dough rising small bubbles and that's fine. Just turn it around. And push it down a little bit. This is like a really, really soft, almost reminds me of like a quilt shop. But it still tastes like naan. See it has started to get brown. And it has started to rise. That's what we need. We need it to rise. And when you press it, that helps in making the dough rise. Look at that, both sides are nice and brown. So your naan without oven, without grill is ready on a stovetop. Hey, don't forget to subscribe to Eat This Tin and comment. ", "duration": 333.83, "segments": [[7, 30], [34, 41], [43, 76], [89, 120], [129, 151], [203, 224], [244, 256], [272, 275]], "seg_text": " ", "pure_cap": "add flour baking powder sugar and salt to a bowl and mix. pour a beaten egg into the bowl. mix yeast with water and wait until yeast becomes active. pour milk and oil to the bowl and mix. pour the yeast into the bowl and mix. flatten out the balls of dough and roll. place the dough onto a hot pan. flip the naan to the other side"}, {"image_id": "nRageCYhbO8.mp4", "caption": " add meat sliced ginger and onions to water and boil for 30 minutes boil noodles in pot until tender drain noodles and rinse remove meat and set aside boil shrimp in new pot of water slice pork and shrimp soak rice paper in warm water add shrimp lettuce bean sprouts mint leaves carrots cilantro cucumber noodles and pork to paper roll up and fold edges", "id": 550, "seg_prompt": "408 ; 62, 85 ; 87, 101 ; 108, 119 ; 123, 132 ; 135, 160 ; 163, 221 ; 223, 244 ; 250, 295 ; 296, 314.............................................", "asr_text": " Hello friends. My name is Mai. Today, we will be making delicious Vietnamese summer rolls called Doi Phu. The ingredients you will need are shrimp, peel and devein, rice paper, rice noodles, pork shoulder, sliced ginger and green onions, mint leaves, bean sprouts, lettuce, sliced cucumbers, sliced carrots and cilantro. If you would like this delicious recipe, please visit our website. Sliced ginger and green onions. Boil your pork at least 30 minutes. While your meat is cooking, boil your noodles. When your noodle is soft, it's ready. In a clean pot with fresh water, boil your shrimp. Now, we are going to slice all pork and shrimp. In a clean pot with fresh water, boil all pork and shrimp. Now, we are going to roll our summer rolls. Suck your rice paper in warm water until it's soft. In a clean pot with fresh water, boil all pork and shrimp. Suck your rice paper in warm water until it's soft. Sliced carrots, cucumber, noodles and pork. Suck your rice paper in warm water until it's soft. We hope you enjoyed watching our video. If you would like this delicious recipe, please visit our website. ", "duration": 408.17, "segments": [[62, 85], [87, 101], [108, 119], [123, 132], [135, 160], [163, 221], [223, 244], [250, 295], [296, 314]], "seg_text": " ", "pure_cap": "add meat sliced ginger and onions to water and boil for 30 minutes. boil noodles in pot until tender. drain noodles and rinse. remove meat and set aside. boil shrimp in new pot of water. slice pork and shrimp. soak rice paper in warm water. add shrimp lettuce bean sprouts mint leaves carrots cilantro cucumber noodles and pork to paper. roll up and fold edges"}, {"image_id": "l2E5jHfAENY.mp4", "caption": " pound the veal coat the meat with the all purpose flour and shake off the excess flour dip the meat the egg wash coat the meat in the bread crumbs deep fry the schnitzel in olive oil take off the cooked schnitzel and drain the excess oil", "id": 551, "seg_prompt": "341 ; 79, 125 ; 136, 144 ; 145, 160 ; 161, 184 ; 191, 265 ; 266, 280..........................................................", "asr_text": " Hi, welcome back to Cooking with Grace. Today we are at the Kitchen of Seasonal with the chef and owner, Chef Eddie, and he is going to teach us how to make Wienersch\u00fcssle. So, Eddie, can you tell us more about this dish? The Wienersch\u00fcssle is one of the most traditional dishes in Austria. It's based on the recipe. It's called peasant cooking. To prepare it takes like 10 or 15 minutes in order to execute it, it takes it shorter. So, it's a very thankful, forgiving meal. And everybody, like, kids love it. I guess everybody loves fried meat these days. Yeah, okay. So, what are the ingredients for Wienersch\u00fcssle? The ingredients for Wienersch\u00fcssle is, of course, fresh meal top round. This is from Farm Hill, New Jersey. Beautiful meat, clean to color, no off-colorization, no nothing, super clean, all-purpose flour, whole egg, and breadcrumbs. Breadcrumbs are plain breadcrumbs, no seasoning, no herbs, no nothing. We start with parmesan chateau. We'll put it on. I'll show you what the next thing you do. A very fancy powder here. Your model tristate. We take the finest grainy here, and we always try to keep one level between chopping board and powder. People like this, this, this, or that, they get holes in the dinner. You will not be able to play it. It's going to be very difficult. So, it should be like two-eighths of an inch thick. I'm sorry about the noise. We pound it on both sides, and that pounding makes the meat also very tender. And, most importantly, it cooks more evenly, which you want as well. So, mine is ready. You've got a smaller one. It's easier. Go for it. Level, level. Ready? Now, I'm going to show you one. You're going to move the other one. Very simple flour. You shake up all the excess flour. You don't want too much. You put it into the egg. You shake it. Okay. And, when you take it up, that's what I tell my chefs. You always want to, with clean hands, you just use two fingers, okay? And, you don't, you don't, like, stir with your entire hand in there. Those people should work sanitary. You should work clean. Okay. Here's the winner. You, then you cover it with breadcrumbs. Take it. Only a slight touch on top. Perfect. Shake off the flour. Ah, is that on the breadcrumbs? Don't be shy. Don't be shy. So, what kind of oil do you use? Traditionally, we would use butterfat. But, I have to say, this is not a very modern way to cook because people, I think, are very, very health-conscious these days. So, I think butterfat is a bit too heavy. We use canola and, like, traditional way would be fried in a pan. You know what? Lots of people are actually, like, hurt themselves regularly by using, like, oil on a flat top or an open burner. So, I think, as you can see, on isolated tops. Yeah. And then, how hot is the oil? It's pretty thick, too far in height. And traditionally, the color of demeanor would be the same color like the shredded batteries. So, let's see. It's just cooked perfectly. Then, you flip it. You flip the other one as well. You can see that it is perfect to plate. Okay. I can give you this for one second. Can you read? All that just goes in there. You see, like, the preparation time of this is, like, it's not even, like, 60 seconds. It's super quick. So, how do you eat this? Do you eat this with a bit of everything or by itself? I personally like a piece of, a small piece of potato. And a tiny bit of a cucumber, but not too much. It's a bit hard to portion. And then, on top, with one, and another. And now, let's see how it tastes. Oh, I think the cucumber goes really well with it. It has, like, a very light flavor to it. Very vegetables-y and very fresh, clean, not too many components. Well, thank you so much, Eddie. Thank you very much. It was wonderful. Please enjoy cooking it. Let me know how it is. And Seasonal is located in Midtown West. Thanks for joining us. Check back next week for more great recipes. ", "duration": 341.17, "segments": [[79, 125], [136, 144], [145, 160], [161, 184], [191, 265], [266, 280]], "seg_text": " ", "pure_cap": "pound the veal. coat the meat with the all purpose flour and shake off the excess flour. dip the meat the egg wash. coat the meat in the bread crumbs. deep fry the schnitzel in olive oil. take off the cooked schnitzel and drain the excess oil"}, {"image_id": "MQxsZgxODww.mp4", "caption": " put some sesame oil in the pan and add chopped carrots mushrooms snap peas and sprouts and saute the vegetables add chinese cabbage and add vegetable broth to the pan add precooked noodles to the broth and cook the ingredients for sometime pour the mixture in the bowl and add some enoki mushrooms on it", "id": 552, "seg_prompt": "239 ; 53, 109 ; 109, 166 ; 166, 193 ; 193, 218..................................................................", "asr_text": " Hi everyone, my name is Chef Ray Alonji and I'm here at Turner's Yard and I'm going to give you my take on udon noodle soup. It's a classic Asian dish. Now what udon noodles are, they're a, you've got a package right here, you can get these in any local grocers, any of your Asian markets. It's a big fat wide noodle, it's a big flour noodle. So these are great, you can do anything you want with them, you can use them in any kind So we're going to make a traditional soup and I'm going to add my little twist to it. So for the ingredients for this soup, I've chosen to use two types of mushrooms, some udon noodles, some carrots, some snap peas, some bamboo shoots, some sprouts and a little We have some broth and we're going to saute all our vegetables in a little sesame oil. This is going to give us that nice Asian flavor that I like. So I'm going to start off with a little bit of sesame oil, get my pan hot, I'm going to put in some carrots, some mushrooms. Now I've also chose to use some enoki mushrooms and I'm going to save those to the end because those are really, really delicate and they give it a great flavor and I basically just garnish the soup with it. It's a great colorful dish, it's very, very vibrant. You can add meat to it, you can add pork to it, chicken, beef, it's up to you. Now since I'm using a chicken stock, I'm not going to add salt and pepper to it, I'm going to make it a very light brothy soup. I've already seasoned my broth so I don't feel I need to add any more flavor to it. I want to pull the flavors from the vegetables so it's going to give me that nice vegetable Now I'm going to add my bok choy. I don't want to add too much of it, I just want to give it, just kind of wilt it a little bit, I don't want to overcook it. So what I've got going on, I've got some great, great flavors coming off of this. Oh man, alright so now that I've got that cooking and simmering, I think my vegetables are pretty much ready for my broth. So what I'm going to do is I'm going to take some of this vegetable broth that I have. I'm going to let my veggies finish cooking in this broth. Oh, it smells awesome. So we're going to let that cook, we're going to let it simmer for probably about a couple We're going to get that nice and hot, and then we're going to add our noodles to it. So these are the udon noodles and nice and thick, I've already pre-cooked them. You want to cook them for a couple minutes, you don't want to overcook them. I like them cooked a little bit chewy, so we're going to cook these in here. That smells fantastic, okay, perfect, alright, that's perfect, just the way I want it. Now I'm going to finish with those anoki mushrooms I was talking about. These beauties are just so small, so delicate, I don't want to overcook them, so I'm going to place them right on the top, I'm going to let it stew like that, and this will incorporate when you cook them. You can eat these mushrooms raw, you can cook them, you can saute them, I chose leave them So, my name is Chef Ray Longi, and this is my version of udon noodle soup. ", "duration": 239.5, "segments": [[53, 109], [109, 166], [166, 193], [193, 218]], "seg_text": " ", "pure_cap": "put some sesame oil in the pan and add chopped carrots mushrooms snap peas and sprouts and saute the vegetables. add chinese cabbage and add vegetable broth to the pan. add precooked noodles to the broth and cook the ingredients for sometime. pour the mixture in the bowl and add some enoki mushrooms on it"}, {"image_id": "DsKNKsXCLJw.mp4", "caption": " drizzle the garlic with olive oil and wrap with foil bake the garlic in the oven peel the potatoes cut the potatoes into quarters put the potatoes in a large pot cover the potatoes with water boil the potatoes and drain them add butter and milk to the potatoes unwrap and cut the garlic squeeze the garlic into the potatoes mix the potatoes sprinkle salt and pepper on top", "id": 553, "seg_prompt": "243 ; 35, 51 ; 60, 65 ; 65, 85 ; 85, 105 ; 105, 114 ; 114, 125 ; 132, 146 ; 154, 165 ; 178, 184 ; 199, 207 ; 208, 223 ; 228, 237..................................", "asr_text": " Thanks to all recipes member Kathleen Burton for submitting this roasted garlic mashed One member claims, I'm never making regular mashed potatoes again. And another member says, this was absolutely wonderful. I don't know why I don't make my mashed potatoes like this all the time. We loved these. Let's begin this recipe by roasting the garlic. Preheat the oven to 350 degrees. Place the garlic on a sheet of aluminum foil. Drizzle the garlic with a tablespoon of olive oil, then wrap it with the foil. Take the garlic in the preheated oven for about an hour or until it's tender. Meanwhile peel two pounds of medium russet potatoes. You can also use Yukon gold potatoes if you'd like. Put them into quarters. Put the potatoes into a large pot. Cover them with cold water by at least an inch. And add a generous pinch of salt. Bring the water to a boil over medium high heat. Reduce the heat and simmer the potatoes until they are tender when pierced with the tip of a knife, about 15 minutes. Drain the potatoes, transfer them to a large bowl. Add four tablespoons of softened butter, a half cup of heated milk so that it doesn't bring down the temperature of the potatoes, and salt and ground black pepper to taste. Remove the garlic from the oven and unwrap it. Cut across the top of the head of garlic, exposing the cloves. Squeeze the garlic cloves into the potatoes, discarding the skins. Blend the potatoes with an electric mixer on low speed until they're mashed to the desired Remove the potatoes hot, topped with butter, and a sprinkling of salt and pepper. If you happen to be a real garlic lover, you may want to roast two heads of garlic for these mashed potatoes, as several members have suggested. ", "duration": 243.67, "segments": [[35, 51], [60, 65], [65, 85], [85, 105], [105, 114], [114, 125], [132, 146], [154, 165], [178, 184], [199, 207], [208, 223], [228, 237]], "seg_text": " ", "pure_cap": "drizzle the garlic with olive oil and wrap with foil. bake the garlic in the oven. peel the potatoes. cut the potatoes into quarters. put the potatoes in a large pot. cover the potatoes with water. boil the potatoes and drain them. add butter and milk to the potatoes. unwrap and cut the garlic. squeeze the garlic into the potatoes. mix the potatoes. sprinkle salt and pepper on top"}, {"image_id": "ZazBiZ6ktfk.mp4", "caption": " add soy sauce chicken stock sesame oil oyster sauce garlic powder salt sugar and water to a pot place the pot on a stove to heat place the noodles in a pot of boiling water pour the soup in a bowl and add the noodles place roast pork green onion egg chili pepper and nori in the soup", "id": 554, "seg_prompt": "384 ; 250, 260 ; 261, 271 ; 290, 300 ; 301, 315 ; 320, 340.............................................................", "asr_text": " Okay, I'll get you a great one. Alright, so here are the ingredients for this soup, which is the most important part And these are all you need, soy sauce, garlic powder, waii pa, and water. By the way, most of my subscribers are American, but the thing is, America decided not to import wai pa anymore. Wai pa makes it so easy to make delicious ramen, but without this, it'll be kind of difficult and takes time if you want to make delicious ramen. Wai pa makes everything taste good, and you can get it pretty much anywhere in Japan, but for those who cannot get wai pa, I'll show you the alternative ingredients. This is a chicken powder from, um, actually, I don't know how to pronounce this, something like Lee Kunki. Anyway, it tastes a little different, but somewhat close, and a lot of Japanese people in America use this for wai pa instead. I'm not sure if this is exactly the same, but I think it's almost the same since it's from the same company. Walmart or other supermarkets might have one, so maybe you don't even have to go to an Asian Alright, so here are the alternative recipes for the soup. A teaspoon of soy sauce, one and a half teaspoon of chicken stock from Lee Kunki, a teaspoon of sesame oil, one and a half of a teaspoon of oyster sauce, a teaspoon of garlic powder, a pinch of salt and sugar, and water. The soup will look like this. First put all the ingredients in the pot and heat it up. When the ingredients complete melt, you're done with the soup. Now for the noodles. It usually says on the packet how long you should boil it. This one is about 2 to 2 and a half minutes. Pour the soup in a bowl. When the noodles are done, get rid of the water and put them in a bowl and put anything you like on it. I use a couple slices of a roast pork, a boiled egg, green onion, a chilli pepper and I like to yell out, who am I, which means, who am I, who am I, who am I, who am I, who am I, who am I, who am I, who am I. ", "duration": 384.33, "segments": [[250, 260], [261, 271], [290, 300], [301, 315], [320, 340]], "seg_text": " ", "pure_cap": "add soy sauce chicken stock sesame oil oyster sauce garlic powder salt sugar and water to a pot. place the pot on a stove to heat. place the noodles in a pot of boiling water. pour the soup in a bowl and add the noodles. place roast pork green onion egg chili pepper and nori in the soup"}, {"image_id": "K6Uk5vNi1_Q.mp4", "caption": " roast cinnamon stick cloves green cardamom red chillies cumin seeds fennel seeds coriander seeds and poppy seeds add in the the coconut and stir heat the oil and add in the onions salt the onions add in the minced ginger and garlic turmeric powder curry leaves spice paste and red chili powder add in the tomatoes add in the chicken mix and cook add salt and a squeeze of lime add in water", "id": 555, "seg_prompt": "480 ; 85, 104 ; 107, 117 ; 173, 180 ; 183, 186 ; 219, 265 ; 294, 298 ; 327, 350 ; 371, 378 ; 391, 399..........................................", "asr_text": " Hi, welcome to ShowMeTheCurry.com, I'm Hithal, I'm Anuja, and today we're going to show you how to make a very popular dish, Chaitanar Chicken, which is from the southern part of India, part of Tamil Nadu. Couple of steps involved, first we're going to dry roast a lot of our spices to really bring out the aroma and the flavor of these spices. So we have a pan heating up here on medium heat, medium to low heat. And we're going to be dry roasting and anytime you're dry roasting avoid non-stick, stick to something which is heavy bottomed and not non-stick. So first goes in, this is about an inch and a half piece of cinnamon. We're just going to break it down so it all cooks evenly with three whole green cardamoms, four cloves, about seven to eight red chilies depending on how spicy you like it. And how spicy the chilies are. Absolutely. So some are not very spicy and some are so we're using a few of this and a few of that just so that we get the color, the flavor and a little bit of spice but not, you know, kill ourselves. And I just broke them down again. It releases a lot of the seeds from inside and flavors everything. We have one and a half teaspoons of cumin seeds, one and a half teaspoons of fennel seed, two teaspoons of coriander seed and one tablespoon of poppy seeds or cuscus. We're going to mix it and we're going to keep stirring it. As soon as it reaches a nice golden color we're going to add half a cup of coconut. This is fresh coconut which has been shredded. Now we're going to cook this or keep roasting it and it's still on low. We're going to keep roasting it till the coconut gets a little bit of a color and it basically kind of gets a little dehydrated. So this looks done. It's kind of dehydrated and I'm going to turn off the stove, transfer it and allow it to cool down and meanwhile start working on the next step. So our masala that we dry roasted has cooled down to the touch. It's not hot anymore and we have a grinder here. We're going to take this masala and grind it into a smooth paste and we're going to use a little bit of water to help. And while Hetal's doing that we have over here a large skillet. Now you want a big enough skillet to be able to use to accommodate everything. We are making a bigger amount this time. So here we have three tablespoons of oil and let's check and make sure that it's hot. Yep okay. I'm going to add one large onion finely chopped. And I'm just going to add a little bit of salt just to speed up the process. And we're going to cook it till the onions get a little translucent. And while I'm grinding this masala I'm just going to add a little bit of water at a time. You don't want to add too much or it kind of prevents the grinding from happening. Starting with about a quarter cup. The onions are done. They look brown and they're ready. We're ready for one tablespoon of minced garlic, one tablespoon of minced ginger, and half a teaspoon of turmeric powder. We also have a few sprigs of curry leaves and a little extra really tastes good in this recipe. And we're just going to cook it for a minute. And now we're ready for the paste. Now we let the dry roasted spices cool down completely and then use the spice grinder to grind it down. And we have to use about half a cup of water to help us in the grinding process. So it's finely ground into a paste. We're going to add it in. And one teaspoon of red chili powder. And one teaspoon of red chili powder. And we're just going to cook it for just another minute more. Now cheddar nut food is known for a lot of flavor and also a lot of spice. So you know there's a lot of places where you can cut back and you can still get the flavor. So don't be scared of that aspect of the fish. Plus you have this coconut there so that also neutralizes the effect of the chilies. And we're ready to add two large tomatoes chopped. And mix. So basically just cook it until the oil separates and we're going to cook it uncovered. So our masala mixture has cooked down quite a bit and the oil is kind of leaving the sides. We're ready to add our chicken. We're using approximately two and a half pounds of boneless, skinless chicken thighs. But it's completely up to you whether you want to have boned or non boned or any other part of the chicken. So I mixed it well and we're just going to allow it to cook for about five minutes on medium heat itself. So it's been five minutes and we've been stirring in between just to make sure nothing gets burned. All our hard work doesn't go down the drain. And it looks fabulous doesn't it? It's amazing. The color is amazing on this. And the aroma. Oh my God. So now is the perfect time to add your salt. We're going to add a little bit. We also had added in the beginning in the onions. So just keep that in mind. And we're going to squeeze some fresh lime. This is to taste. And I'm just going to mix it. And we're going to add about between two and three cups of water depending on the consistency that we want. So we're going to start with two and if we need more we'll add it. I'm just going to add a little bit into my spice grinder so I don't waste any of that yummy spice. Don't freak out. It's going to thicken up. The gravy is going to get thicker and also it will evaporate a little bit. And you want to have the option of having it with rice or with chapatis. It actually tastes very good with dosa. That's interesting. And once it's mixed we'll cover. And we're going to cook this for approximately 20 to 25 minutes but basically until the chicken is tender. Okay it's been 20 minutes. Our chicken looks fantastic. We just kind of broke a piece. Over here it's frozen. It broke really easily so it means it's tender and it's ready to go. And also we checked on the salt and the spice level and everything and it was perfect. So it went off the salt. And it's thickened up quite a bit. If you notice all the watery stuff has gone out and it's like a nice smooth gravy. It would be perfect on rice. And right before serving as always we're going to garnish with a few coriander or cilantro leaves and it will be ready to serve. So enjoy your cheddar nap chicken and join us again in another episode of Show Me The Curry dot com. Adding a pint of spice to your life. ", "duration": 480.83, "segments": [[85, 104], [107, 117], [173, 180], [183, 186], [219, 265], [294, 298], [327, 350], [371, 378], [391, 399]], "seg_text": " ", "pure_cap": "roast cinnamon stick cloves green cardamom red chillies cumin seeds fennel seeds coriander seeds and poppy seeds. add in the the coconut and stir. heat the oil and add in the onions. salt the onions. add in the minced ginger and garlic turmeric powder curry leaves spice paste and red chili powder. add in the tomatoes. add in the chicken mix and cook. add salt and a squeeze of lime. add in water"}, {"image_id": "aKgeBCbVGgQ.mp4", "caption": " pound out the meat with a mallet season the meat with salt and pepper crack an egg into a pan and whisk cover the meat in flour egg and breadcrumbs place the meat into a pan of hot oil flip the meat over in the oil peel a potato and remove any dark spots place the potatoes into a pot of boiling water remove the potatoes from the water and grate into thin strips add flour and egg to the potatoes mix the potato flour and egg mixture and mix into a dough roll the dough into a ball place the dough balls into a pot of boiling water remove the dumplings from the water and place onto a plate and season with black pepper and basil", "id": 556, "seg_prompt": "343 ; 19, 30 ; 35, 50 ; 52, 59 ; 60, 70 ; 116, 124 ; 130, 139 ; 145, 152 ; 153, 159 ; 160, 179 ; 180, 192 ; 193, 223 ; 260, 270 ; 285, 298 ; 300, 315..........................", "asr_text": " Welcome back to Chew Treats, this week we're making Wiener Schnitzel and Noodle! Wiener Schnitzel is best described as crispy thin meat, so the first thing you're going to need to do is pound out your protein. We placed our pork chops in between a piece of saran wrap. We do this because it protects the outside of the meat from getting mashed and mushed up when you're pounding it flat. After you're done tenderizing and pounding out the meat, you can take some salt and pepper and be sure to spread it evenly on both sides. Then it's time to set up your batter station. For four pork chops, one egg will work perfect in our batter station, so we crack that into a pan and quickly whisk it up. Then we're going to put a flour on one plate and our bread crumbs on the other, which we just used from old bread that we toasted and dried ourselves. Then we take the pork chop, basket in the flour, dunk it in the egg, and make sure you get the bread crumbs spread evenly on both sides. When you're battering your pork chops, it's going to get a little messy, so dive right in with those fingers. Wiener Schnitzel is made with four common proteins. On the lean side, you've got turkey and chicken, and on the other side, you have pork and veal. If you're staying traditional, then you better be using veal, because Wiener Schnitzel is one of the national dishes of Austria, where by law, if you're using that name, it must be made with veal. Now, there is some debate over when Wiener Schnitzel was originally created, ranging from between the 15th and the 17th century, but we do know the earliest recorded record of the use of the word Wiener Schnitzel was in 1845. In go the pork chops into our nice hot oil. Be sure to give the pan a shake, so that you spread the oil evenly over the pork chops and avoid them from sticking to the bottom. About three and a half minutes in, and we give them a quick flip for another three and a half minutes, as we make a fast salad and grab a wedge of lemon for tradition, and then it's time to eat. Time for a canoodle. The first thing we need to do is peel our potatoes, and be sure to cut out any dark spots you might find. They're about the color of the small bruise. Toss the potatoes in some boiling water and boil them up until they are about fork-tender, then remove them from the water and allow them to cool before shredding. Once the potatoes are cool, it's time to prepare our dough. Grab a potato and a grater or a rice press if you have one, and grate up those potatoes into nice thin strips. Once you do that, you're going to create a hole in the center where you're going to add your flour and the egg. The hole is a nice way to keep the egg from running while you're preparing your dough. Take a spatula and start to mix the potato, flour, and egg. You want to continue to use the spatula to mix it until it begins to bind and clump together. Once you do that, add your salt, and then grab it with your hands and start working it together just like a loaf of bread. Knead the dough back and forth until it continues to bind and turns into one solid ball. Canoodles are potato dumplings that can also be made with old bread. They're often served as a side dish to meet, but they can also be stuffed with plums for a yummy dessert or served inside a soup. They are known around the world for many different names. For instance, in Czech Republic, they're called, in Hungary, they're called, in Italy, they're called, in Luxembourg, they're called. In the United States, they're called. Overall, I call them delicious. Once your dough has binded and balled up, it's time to make the individual dumplings. Grab off a small chunk of the dough and roll it back and forth in between your hands as we just showed. Each one of our dumplings was about an inch to an inch and a half in diameter. Once you've finished making your dumplings, it's time to throw them back in some boiling water. They'll start to float after about five to ten minutes and that means they're just about done. Once the dumplings are all done, grab a slotted spoon and be sure to drain the water from each one. Place them onto a plate and today we just seasoned ours with some crushed black pepper and a little bit of basil. Thank you for joining us as we continued our European food tour and stay tuned next week as we continue the international food tour heading east towards Asia. If you're on YouTube, always remember to subscribe right up above. Like and favorite this video down below. If you're not on YouTube, you can always find us on Facebook, Google Plus and Twitter. Leave us a comment, send us a recipe, let us know how we're doing and what you think. Thank you for watching and always remember to keep on cooking. ", "duration": 343.5, "segments": [[19, 30], [35, 50], [52, 59], [60, 70], [116, 124], [130, 139], [145, 152], [153, 159], [160, 179], [180, 192], [193, 223], [260, 270], [285, 298], [300, 315]], "seg_text": " ", "pure_cap": "pound out the meat with a mallet. season the meat with salt and pepper. crack an egg into a pan and whisk. cover the meat in flour egg and breadcrumbs. place the meat into a pan of hot oil. flip the meat over in the oil. peel a potato and remove any dark spots. place the potatoes into a pot of boiling water. remove the potatoes from the water and grate into thin strips. add flour and egg to the potatoes. mix the potato flour and egg mixture and mix into a dough. roll the dough into a ball. place the dough balls into a pot of boiling water. remove the dumplings from the water and place onto a plate and season with black pepper and basil"}, {"image_id": "t7PXWabFg0w.mp4", "caption": " add oil and shallots to a pan and fry until golden brown add beans and enchiladas sauce to the pan and stir bring to a boil and reduce the liquid place shredded cheese and then beans in the center of the tortilla tuck in the sides of the tortilla and then roll the burrito pour enchiladas sauce and shredded cheese on top place the burrito in the oven until the cheese is melted on top", "id": 557, "seg_prompt": "218 ; 6, 18 ; 34, 60 ; 61, 76 ; 100, 128 ; 129, 142 ; 152, 170 ; 170, 186......................................................", "asr_text": " Welcome to the Poor Man's Gourmet Kitchen, where we share gourmet recipes at a low budget Now check this out. In a hot pan, we'll start out with some oil, we'll add our shallots, and for about five minutes, we'll saute until they turn a nice golden brown. This is going to add flavor to the beans, and you want to use pinto beans, and this Sun Vista makes a very nice, soft, tender, flavorful pinto bean for bean and cheese burritos. Don't strain it at all the juice, unless you want to get rid of the sodium that is, but make sure if you strain it that you replace the same amount of water. And add some enchilada sauce, and stir. You want to bring it to a boil, and slowly reduce the beans. We want to get rid of the liquid, but we want to infuse the flavor until it looks like this. Until plenty of liquid, but mostly beans. Now let's talk about tortillas. Here on the left, you've got your typical store bought tortilla, which is fine, I use them all the time. But here on the right, I bought these from the Mexican market up here, and they're a thinner, doughier, larger tortilla, specially made for restaurant style burritos. Now we'll just take one of those here on the center of our plate, and starting with our Mexican blend of cheese, we'll start loading our bean and cheese burrito. It's good to start right here in the middle, because our hot beans will begin to melt, and we're going to plate two ladles full of beans, just like that. Rolling is easy, just tuck in the sides, pull the back flap over the center, and pull it tight as you roll forward. No big deal, just make sure it's nice and snug. Now along with our bean and cheese burrito, we're going to add some traditional Spanish rice, which I have a recipe for as well if you'd like. Now right over the top of the burrito, we're going to add some of that enchiletto sauce, and go very light with it, or it'll add too much of a bold flavor, and then layer again with more cheese. Now we'll take that straight to the oven, under a high broil, it only needs about a minute in there to melt that cheese, and then when you pull it out, it looks just like this. And like any Mexican restaurant, you're going to get served a bean and cheese burrito with a side salad. And there you have it, a bean and cheese burrito right here in the Poor Man's Gourmet Kitchen. Thank you for watching, and be sure to stop by PoorMan'sGourmetKitchen.com for more recipes and exact ingredients. ", "duration": 218.5, "segments": [[6, 18], [34, 60], [61, 76], [100, 128], [129, 142], [152, 170], [170, 186]], "seg_text": " ", "pure_cap": "add oil and shallots to a pan and fry until golden brown. add beans and enchiladas sauce to the pan and stir. bring to a boil and reduce the liquid. place shredded cheese and then beans in the center of the tortilla. tuck in the sides of the tortilla and then roll the burrito. pour enchiladas sauce and shredded cheese on top. place the burrito in the oven until the cheese is melted on top"}, {"image_id": "M6gouTbPn70.mp4", "caption": " combine flour salt corn flour and an egg add in the half and half milk and whisk to mix everything well blend sweet corns jalapeno peppers and spring onions in a food processor add the paste back to the batter and whisk to combine put the batter in a tall cup dip the dogs in flour and insert the skewer in it coat the dog with the batter in the cup and fry it in the oil grate some lime zest to mayonnaise and add in some finely chopped coriander", "id": 558, "seg_prompt": "312 ; 13, 32 ; 38, 52 ; 56, 71 ; 74, 86 ; 114, 121 ; 135, 139 ; 140, 150 ; 203, 229..................................................", "asr_text": " You guys love corndogs but you hate the bad reputation they have, so this is our fancy Now my everlasting memory of a corndog is standing in Santa Monica Beach from getting it from a hot dog stand and we got a corndog for the first time because we thought we've never had it before, loads of people have told us about them, they want us to make it and we ate it and it was disgusting. Well it wasn't brilliant, it's a hot, salty hot dog in a kind of sweet corn batter and that's what we're going to do today but we're going to give it a spicy twist so it hasn't got quite such a sweet element to it. This is 50-50 polenta and plain flour, which is a pretty standard ratio, an egg and then buttermilk to bind it, it's also got baking powder in there and salt, bearing in mind that polenta is cornmeal, that's where the corn comes from but not enough as far as I'm concerned because we've done a fancy one so we've also got a tin of sweet corn. So the sweet corn is going to go into the blender with a handful of jalapeno peppers, sliced chilli peppers and a couple of spring onions. It's probably good. Smells really good actually. It's very very simple but that's what's going to make our basic corndog batter spicy so that's going to go in there. This is something we questioned actually because we said if we're going to make this batter as good as we can, should we go for something that's spicy or sweet and actually loads of people said spicy. Yes, spicy got the winning vote as did beef in the choice of hot dogs. So pork or beef, two choices of hot dog, traditionally I'd have said hot dogs were pork because my experience with a hot dog this side of the pond would be french fries. So from Germany they tend to be pork sausage. These are beef. Stop waving that around. Next up we need to batter our dogs so we have got corn dogs, the batter, a couple of One, a glass full of your stock, making dog noises, a glass of your mix. You like that? Right and next up you take the dog, you want to get all the moisture off your dog so roll it in cornflour and what that will do is absorb all the moisture and help the batter to stick and then push a wooden skewer down the centre. Now you've got your glass full of liquid, it's really easy. Ah, that is a top tip. That is a top top tip. Make sure it's completely covered and then into oil at 180 degrees celsius for three or four minutes. That's probably a good time to talk about why the hell they're called dogs, hot dogs, We looked it up. Did you know? Because I didn't know. I didn't know. I had no idea. It used to be because in Germany they put dog meat in the sausages and nobody really knew that they would be doing it. Was that true or just a rumour, just a wives tale? It's Wikipedia, true, so. That's true enough. I can guarantee you these are beef, no dog involved. As somebody said, the ratio, the perfect ratio of corn dog should be 80% dog to 20% batter and we can sort of occasionally just give them a bit of a roll. In the meantime, we can make a dip to go with it because traditionally a corn dog might be American mustard, ketchup, something like that, street food. It's great for that. We're going to make something a bit different. To play off our sweet corn jalapeno flavours, we're going to make a mayonnaise with lime juice and fresh coriander. You can sess the lime into there. I can indeed. And I'll chop up the coriander. What I've really enjoyed about this process of doing these recipes where we've got you guys involved is that you've helped us create them and actually they're better for it because we've got influences from all around the world and what people know is one corn dog is different from what somebody else knows and we've tried to incorporate all of that to create the best corn dogs ever. Hopefully that's exactly what these are now. But if they're not, if you can get your feedback in, let us know down below how would you have made this even better? Give that a good mix up. These are now there so they can be fished out and onto paper towel just to drain off excess Then we can start to plate them up. This will be our version of a corn dog but we want to see what you've had. Have you had something that looks completely different and has been served up in a different Send us your picture. Hashtag assorted corn dog. Pop it up on Instagram or come up onto the website and we'll get to see what everyone's But for now, these are done. They are splicey corn dogs with coriander and lime mayonnaise. It might something hot. And it only works with a dipage as well. Go for the dip first. You've got to get everything combined. I'm not going to go for the dip first. I'm going to taste the corn dog on the side. Now that is a tasty corn dog. It's a tasty corn dog. It's got an after kick isn't it? The spice comes later. And a nice sweetness. Extra sweet corn. Not just cornmeal but... And also you've got a nice taste. It's got a nice taste. The spice comes later. And a nice sweetness. Extra sweet corn. Not just cornmeal but sweet corn. And also you can't sit now but look in yours. There's not too much batter. It's not too thick. And this is a result of your request and you guys helping us shape what I think is the Yeah, so thank you very much. If you've got any more comments, keep talking to us. Put them down below. Put them on our website. Put them everywhere. And also the recipe is in the link down below as well. So make sure you check that out. ", "duration": 313.17, "segments": [[13, 32], [38, 52], [56, 71], [74, 86], [114, 121], [135, 139], [140, 150], [203, 229]], "seg_text": " ", "pure_cap": "combine flour salt corn flour and an egg. add in the half and half milk and whisk to mix everything well. blend sweet corns jalapeno peppers and spring onions in a food processor. add the paste back to the batter and whisk to combine. put the batter in a tall cup. dip the dogs in flour and insert the skewer in it. coat the dog with the batter in the cup and fry it in the oil. grate some lime zest to mayonnaise and add in some finely chopped coriander"}, {"image_id": "P1OuArzyUl8.mp4", "caption": " mix fine chopped onion and celery add in tuna meat and boiled pasta add a cup of frozen green bean add greek yogurt and mayo season with red wine vinegar salt and pepper mix everything up and serve", "id": 559, "seg_prompt": "161 ; 30, 36 ; 37, 44 ; 45, 47 ; 48, 54 ; 64, 73 ; 74, 105..........................................................", "asr_text": " Hey guys, we're taking that leftover pasta you have hanging out in the fridge and turning it into a simple and nutritious lunch that you could take with you on the go any day of the week. I'm Danny Spies and for this quick bite I'm making my tuna pasta salad. Other than dicing up your onions and your celery, this recipe is pretty much assembly only and it uses a handful of ingredients that you probably already have on hand. So get yourself a nice big bowl and to that you're going to add one cup of diced up onion, a cup of diced celery, two cans of tuna packed in water that I've already rinsed and drained, three cups of pre-cooked whole grain pasta, a cup of frozen peas that are defrosted, two tablespoons of mayo, a half a cup of plain Greek yogurt. Now I find by combining a couple tablespoons of mayo with the Greek yogurt you still get that nice rich flavor that mayo brings without needing an entire cup of mayonnaise. One tablespoon of red wine vinegar, a fat pinch of salt, and some fresh ground pepper. And we're just going to bring that all together, just keep on mixing until it's all combined. Growing up in an Italian kitchen we had pasta for dinner probably three or four days a week but nowadays I find the best way for me to incorporate pasta into my diet is to one, make sure I'm using whole grain pasta, and two, always eat it in combination with some type of protein and or vegetable. Really what it comes down to is making sure that I think of pasta as my side dish and not my main dish. Okay looking good here we are in the home stretch, I'm just going to give it a taste and make sure all the seasonings are on, little more black pepper. Now what I like to do is pack this into individual containers, this way I have them ready to go in the fridge and then once the week gets going I know that if I'm busy or if I'm on my way out the door I have pre-made delicious well-balanced meals waiting for me. So the next time you're looking for a quick and simple lunch idea that you can make ahead and bring on the go, be sure to try out this tuna pasta salad. For more simple and nutritious recipes, tips, and ideas make sure to check out cleananddelicious.com. I'm Dani Spies and I'll see you next time with another quick bite. ", "duration": 161.5, "segments": [[30, 36], [37, 44], [45, 47], [48, 54], [64, 73], [74, 105]], "seg_text": " ", "pure_cap": "mix fine chopped onion and celery. add in tuna meat and boiled pasta. add a cup of frozen green bean. add greek yogurt and mayo. season with red wine vinegar salt and pepper. mix everything up and serve"}, {"image_id": "pQfW229-ozg.mp4", "caption": " add chickpeas and garlic to a food processor blend the ingredients in the food processor add the mixture to a bowl add onions parsley and cayenne pepper to the bowl add quinoa an egg salt and pepper to the bowl and mix form the mixture into patties and place on pan bake the falafel in an oven flip the falafels and bake in the oven", "id": 560, "seg_prompt": "284 ; 46, 66 ; 70, 75 ; 79, 93 ; 93, 118 ; 124, 164 ; 183, 206 ; 210, 217 ; 217, 235..................................................", "asr_text": " Welcome to Clean Eating with Claudia and Hasfit. I'm in the kitchen demonstrating how to make baked quinoa falafel patties. These falafels are wonderful because they're packed full of fiber, protein and are low Don't write down any of the directions or ingredients, just click on this link that's available in the video description. This will send you to hasfit.com where we have everything laid out for you. Let's get started. Begin by preheating your oven to 350 degrees. I'm taking one 15 ounce can of chickpeas that I've drained and I'm putting them directly into the food processor. To the chickpeas we're going to add one clove of finely chopped garlic and just add that right on into the food processor with your chickpeas and I'm going to blend these together for about 10 to 15 seconds in the food processor. Your blended chickpeas and garlic should look a little something like this. Let's combine all of our falafel ingredients together. I'm going to start with the chickpeas that I've blended in the food processor and we'll add them into a separate bowl. Just make sure you scrape all of the chickpeas out of your food processor bowl. Next I'm going to add one quarter of a cup of finely chopped red onion. Next I'm going to add two tablespoons of finely chopped fresh parsley and then I'm going to add one eighth of a teaspoon to a quarter of a teaspoon of cayenne pepper just for a little extra heat. You can omit this ingredient if heat is not what you want for your falafels. I'll go ahead and give all of these ingredients a quick mix and next I'm going to add one third of a cup of cooked quinoa and I'm also going to add one whisked egg to the mixture Now if you want to make this a vegan recipe you can certainly just add one tablespoon of an egg replacer. Next I'm going to add a liberal amount of pink Himalayan sea salt and cracked black pepper, about a quarter of a teaspoon of each. I'm going to mix all of the ingredients together until we get the consistency of a thick paste. And this is what it should look like when you're all done mixing. You can use a baking sheet but I'm going to be using a shallow skillet. Now whatever it is that you decide to use just be sure that you give it a generous spray with a non-stick cooking spray. Now to form our falafel patties I'm going to take about two tablespoons of the falafel mixture into my hands and I'm going to form it into the shape of a traditional falafel patty as you see here. Mix it on your baking sheet and continue until all of the mixture is gone. This recipe will yield about 9 to 12 falafel patties just depending on the size that you I'm going to pop the falafels into the oven for approximately 30 minutes. Half way through I'm going to take the falafels out and flip them over. I'll place these back into the oven for an additional 15 minutes to finish baking. And this is what your quinoa falafel patties will look like when they're all done. These falafel patties are delicious on their own. They also make a great addition to any salad but taste even better when they're paired with my Greek yogurt sauce. Be on the lookout because I'll be posting this recipe real soon. If you enjoyed this recipe, be sure to check out my blog on Hasfit's website. There you'll find additional recipes as well as complete workouts, meal plans to lose or gain weight and our complete 30 to 90 day fitness programs. Do me a favor and please be sure to subscribe to this YouTube channel, follow us on Twitter and like us on Facebook for the best daily motivation. This has been Clean Eating with Claudia and Hasfit and remember to Eat Clean and Train Subs by www.zeoranger.co.uk ", "duration": 284.33, "segments": [[46, 66], [70, 75], [79, 93], [93, 118], [124, 164], [183, 206], [210, 217], [217, 235]], "seg_text": " ", "pure_cap": "add chickpeas and garlic to a food processor. blend the ingredients in the food processor. add the mixture to a bowl. add onions parsley and cayenne pepper to the bowl. add quinoa an egg salt and pepper to the bowl and mix. form the mixture into patties and place on pan. bake the falafel in an oven. flip the falafels and bake in the oven"}, {"image_id": "MxIBrXGWFw0.mp4", "caption": " beat the eggs along with milk in a bowl and add bread crumbs in another dip the chicken in the egg milk mixture and coat it in the bread crumbs mixture put the chicken pieces on a pan and cook it spread the pasta sauce on the bottom of the pyrex dish place the cooked chicken on the sauce and add some more pasta sauce on top of it put the smoked provolone cheese on top of the chicken pieces bake the dish", "id": 561, "seg_prompt": "287 ; 41, 67 ; 68, 96 ; 101, 147 ; 148, 167 ; 168, 220 ; 221, 228 ; 250, 264......................................................", "asr_text": " I'll be right there, Mr. Sack, I want it. Hi, today I'm going to make for you a wonderful family recipe that came from my grandmother Radini and then she showed my mom how to make it. Chicken parmesan. Okay, let's get started. I'm going to take my breadcrumb and put it in this big bowl right here and then I'm going to take my milk and my eggs. There we go. And then just I'm going to beat up the eggs a little bit in the milk. Okay, and then I'm going to take my chicken breasts and what I will do is I'll take my chicken breast and I'm going to dredge it in the milk and I'm going to make sure my chicken is coated on both sides with the egg in the milk mixture and sometimes I'll use my fingers and put it into the breadcrumb mixture and just move it all around. Make sure I get it coated well on both sides and I'll just place it on the plate here and then I'll do it again. Okay, and now I'm going to put the chicken into the pan and cook it up really nicely on both sides till it's nice and brown. My grandmother liked to make this recipe sometimes with flour and my mom makes it with breadcrumb. Sometimes I'll do it either way but I do like the way that the breadcrumb, the nice seasoned breadcrumb tastes. It has different salt in it and it has pepper and sometimes I'll even add a little fresh basil and parmesan cheese into the breadcrumb mixture and mix it up really nice because it will just add a little bit of flavor. Okay, the chicken is nice and crispy. It smells delicious. Okay, and now what I'm going to do is I'll take some of mom's and dad's pasta sauce and I'll just put it on the bottom of this pan here, this pyrex dish like so and then my individual pieces of chicken. Now I'm only going to be making four pieces tonight but you can make as many as you want and get a really big pyrex dish and it's a delicious recipe to have by itself with some vegetables and a nice green salad or you might want to have it with pasta. You could even make this chicken like this and then put it on a nice big piece of Italian bread or a nice big rustic roll, delicious sandwich. So here we go like this and then I will take another helping of the pasta sauce and place it over the top of the chicken just so you know I preheated my oven already to 350 degrees because what I'll do once this dish is ready, I'll place it in the oven and it will cook for another 30 minutes or so. I'm going to be putting this smoked prevalent cheese on top like so and I'll tell you something. I call this chicken parmesan. There is parmesan cheese in the red sauce and there's also parmesan cheese. I put a little bit in the seasoned Italian breadcrumbs that I bought but I tried this recipe with smoked prevalent one time because it's what I had in the house and oh it was delicious. So now I always make this recipe with the smoked prevalent. So anyhow I take my my dish like this and we just pop it in the oven for about 30 minutes and this is the final product. I can't wait to serve it with some pasta tonight. Visit www.simplydeliciousliving.tv ", "duration": 287.83, "segments": [[41, 67], [68, 96], [101, 147], [148, 167], [168, 220], [221, 228], [250, 264]], "seg_text": " ", "pure_cap": "beat the eggs along with milk in a bowl and add bread crumbs in another. dip the chicken in the egg milk mixture and coat it in the bread crumbs mixture. put the chicken pieces on a pan and cook it. spread the pasta sauce on the bottom of the pyrex dish. place the cooked chicken on the sauce and add some more pasta sauce on top of it. put the smoked provolone cheese on top of the chicken pieces. bake the dish"}, {"image_id": "Lky6MPtNJto.mp4", "caption": " chop some mushroom into slices heat some butter in a pan and add the mushroom and cook until brown add some roasted spice and saute add some flour and mix add some beef broth and whisk add some salt and ground black pepper add heavy cream and keep whisking put the prepared meat loaf into the sauce and coat it well bake in an oven", "id": 562, "seg_prompt": "331 ; 80, 90 ; 92, 105 ; 117, 123 ; 124, 142 ; 144, 160 ; 168, 172 ; 180, 190 ; 195, 220 ; 220, 235..............................................", "asr_text": " Hello, this is Chef John from foodwishes.com with creamy mushroom braised meatloaf. That's right, instead of cooking meatloaf and making a mushroom gravy for it, I wanted to know what would happen if I did those together. What happened was a pretty delicious lunch. Here's what I did. I made a meatloaf. I was totally going to show you the recipe for this. It's a three-meat loaf, pork, veal, and beef, but I wasn't completely thrilled on how it The texture was really good, but the taste just wasn't quite what I wanted. So anyway, I'm going to keep working on that and show you my three-meat loaf at a future But anyway, the rest of this will work with any of our pre-existing meatloaf recipes or whatever is currently your favorite meatloaf recipe, ideally one that pairs well with a creamy mushroom sauce. So once your meatloaf mixture is together, I want you to form it into a loaf that's about six inches across, maybe three inches high. Now you can do this on a sheet pan or in a big wide bowl like I'm doing it, because what you're going to want to be able to do is slide this, push this off into our creamy mushroom braising liquid, which is actually the topic of this video recipe. So how did we make that? We're going to take six ounces of shiitake mushrooms, and as you may know, you can't use the stems. They're just a little too tough and fibrous. So just go ahead and pull those off. You just want the caps. And it's nice if they're whole because we're going to slice these up. But if a few break, don't worry, shiitake happens. All right, so slice those up, and at that point, we're going to head over to the stove where I have a large skillet on medium-high heat with a lot of butter. When I see that foamy part of the butter start to turn a little bit tan, I will throw in those mushrooms with a big pinch of salt, and we're going to cook those until well-browned. All right, so stage one, they're just going to kind of get, I don't know, slimy, and those kind of sizzle like that. And then if you keep cooking, they will dry out a little bit and start to brown nicely At that stage, I'm going to add a pinch of fresh rosemary. All right, so give that a stir. That just goes a couple seconds. And then I'm going to add my flour to this, which is going to make, yes, a roux. So we're going to stir in the flour. It's going to get all clumpy and kind of dry and, you know, kind of ugly-looking. We just want to coat the mushrooms with the flour. We're going to just cook that for about three minutes, just like that. It's not going to look good. It's not supposed to. We're just taking the raw edge off the flour. At that point, you're going to pour in your cold beef broth, all right, maybe half a cup at a time. Just pour it in, whisk, pour it in, whisk. And because the stock, the broth is cold and the roux is hot, there's no lumps. So stir that in. All right, we're going to turn the heat up to high, bring this up to a simmer. And of course, because it's a roux, as soon as it comes to a simmer, it will thicken up. We're going to season that with salt and freshly ground black pepper. So that's going to come up to a simmer. It's going to thicken up. And at that point, we're going to turn off the heat and stir in our heavy cream. And that's basically it. So now we're exactly at the stage you saw at the beginning of the video when we slid our already formed meatloaf into the skillet. So one tip, make sure you make this sauce in something that can go into the oven, because that's how we're going to cook this. Now the next time I make this, I'm going to put it in the oven like this, brown the top, and then baste it with this mushroom sauce. Here I was so drawn to that sauce. It just kept telling me, please spoon me over that meatloaf. I couldn't resist. Sometimes the urge is just too strong. And I gave in and I spoon that sauce over the meatloaf and I put it in the oven and it still was fine. But I think I will brown that first next time. That went into a low oven, 325 degrees for an hour and 30 minutes or until an internal temperature of 155. And at that point it was done. And that's looking very rustic. You could slice and serve just like that. But because that meat did cook in that sauce, lots of stuff came out from that meat. Juice, fat, all right, the proteins kind of coagulated underneath. So you do have some stuff going on in that sauce. So this is something you definitely need to skim the fat off the top. I actually skimmed the fat off the top and boiled the sauce in the pan for about five minutes to thicken it up a little bit. But anyway, I'm sure you figured out the rest. Slice meatloaf, pour over sauce, eat with mashed potatoes. I didn't even pretend to have a vegetable side dish with this. So my theory here was the meatloaf will flavor the gravy as it roasts, as it braises, which And also cooking the meatloaf on top of the sauce would keep the oven nice and moist. And as the meatloaf was flavoring the sauce, hopefully the sauce will be flavoring the So how did it taste? The texture, the moisture of the meatloaf? But like I said, I wasn't thrilled with the actual meatloaf itself, but this technique I think was worthwhile. And I do think the meatloaf definitely, definitely improved the flavor of the sauce versus just making it separate. So anyway, the next time you're planning to make meatloaf, if you're a fan of mushroom sauces, maybe give this technique a try. And of course, head over to foodwishes.com for all the ingredient amounts as well as more info, as usual. And as always, enjoy. ", "duration": 331.83, "segments": [[80, 90], [92, 105], [117, 123], [124, 142], [144, 160], [168, 172], [180, 190], [195, 220], [220, 235]], "seg_text": " ", "pure_cap": "chop some mushroom into slices. heat some butter in a pan and add the mushroom and cook until brown. add some roasted spice and saute. add some flour and mix. add some beef broth and whisk. add some salt and ground black pepper. add heavy cream and keep whisking. put the prepared meat loaf into the sauce and coat it well. bake in an oven"}, {"image_id": "zia8N3EN69s.mp4", "caption": " put the green pepper onion carrot garlic cabbage tomato pepper salt and water into a pressure cooker cover with a lid and cook strain the vegetables mix water and corn flour fry garlic and ginger in a pan add onion to the pan add beans carrots spring onion soy sauce chili sauce sugar and vegetable stock add bell pepper cabbage and salt and mix mix in corn flour mixture and stir boil the soup add vinegar and pepper to the soup garnish with spring onion", "id": 563, "seg_prompt": "314 ; 46, 75 ; 75, 90 ; 95, 100 ; 153, 162 ; 162, 174 ; 174, 184 ; 186, 234 ; 234, 257 ; 258, 270 ; 270, 288 ; 288, 299 ; 300, 305..................................", "asr_text": " Welcome to Srinath recipes. Today we are going to make hot and sour vegetable soup. For making vegetable soup we need vegetable stock. First we will see how to make vegetable stock. The ingredients are chopped cabbage, a small piece, chopped onion 1, a small capsicum, 1 carat, 1 green chilli, chopped tomato 1, garlic cloves 5 or 6 numbers, some spring onion, 1 bay leaf, pepper powder 1 teaspoon, water 4 cups and a little salt. Transfer all the vegetables into a pressure cooker and add pepper powder, salt and water. Cook this till 3 vessels. The pressure has come down. Now strain it. The vegetable stock is ready. Now let us have a look at the other ingredients. Finely chopped onion 2 tbsp, finely chopped beans 2 tbsp, finely chopped carrot 2 tbsp, chopped cabbage 2 tbsp, chopped capsicum or bell pepper 2 tbsp, chopped spring onion 2 tbsp, finely chopped garlic 2 tbsp, finely chopped ginger 1 tbsp, pepper powder half a tsp, sugar 1 tsp, corn flour 2 and half tbsp, dark soya sauce 2 and half tbsp, green chilli sauce 1 tbsp, vinegar 1 tsp, oil 1 tbsp, water half a cup and a little salt. Pour water into the corn flour, mix well and keep it aside. Heat oil in a pan and fry garlic for 1 minute. Now add ginger and fry this also for 1 minute. It's time for us to add chopped onion and fry this till it becomes light brown. The color has changed. Now add beans, carrots. Fry this for some time and add spring onion, soy sauce, green chilli sauce, sugar, vegetable stock. Stir well and add chopped capsicum, cabbage and salt. Mix well. We have already mixed corn flour in water. Now add it into the soup. Boil this for 2 minutes and turn off the flame. Now add pepper powder and vinegar. Mix well. Garnish with spring onion and serve hot. Hot and sour vegetable soup is ready. Try this and give us a feedback. ", "duration": 314.67, "segments": [[46, 75], [75, 90], [95, 100], [153, 162], [162, 174], [174, 184], [186, 234], [234, 257], [258, 270], [270, 288], [288, 299], [300, 305]], "seg_text": " ", "pure_cap": "put the green pepper onion carrot garlic cabbage tomato pepper salt and water into a pressure cooker. cover with a lid and cook. strain the vegetables. mix water and corn flour. fry garlic and ginger in a pan. add onion to the pan. add beans carrots spring onion soy sauce chili sauce sugar and vegetable stock. add bell pepper cabbage and salt and mix. mix in corn flour mixture and stir. boil the soup. add vinegar and pepper to the soup. garnish with spring onion"}, {"image_id": "-h8c5sLelZ4.mp4", "caption": " heat oil in a pan add a bay leaf cinnamon stick and cumin seeds add chopped ginger and garlic add chopped white onion add lamb to pan and stir add chili powder coriander and tumeric and mix add salt and green chili add chopped tomatoes and cover the pot", "id": 564, "seg_prompt": "288 ; 15, 26 ; 27, 36 ; 58, 63 ; 71, 77 ; 83, 89 ; 97, 149 ; 156, 161 ; 168, 200..................................................", "asr_text": " Welcome back once again to howtocookgreatfood.com if you haven't already, click that button subscribe to our channel, going to make a fantastic lamb today, let's do it, I've got a pan here, I'm going to start off with a little bit of sunflower oil but you can use any oil you like, as that happens and it heats up and I'm dropping the bay leaf, a little bit of cinnamon stick, a few cumin seeds, I'm going to very gently roast them, as that oil just gets hot they release all their wonderful flavours, at this point we're going to add a little bit of chopped ginger and garlic, nice and chunky that is, I'm not using like a paste today, as does some chopped onion, I'm using a white onion as you can see but go ahead and use a red, now for our lamb, I've got some lamb here which is absolutely beautiful, it's really tender, it's a beautiful cut and I've cut it nice and small, at this point I'm going to add like a teaspoon of, a little touch of chilli powder, just a little bit of coriander powder and just one teaspoon here, I've got a turmeric or a howdy, so let's just mix that around, like I say this is on a kind of just above a medium heat, we're not going to go crazy on this because although my meat is incredibly lean, I go on the onions and the spices to burn, so nice and gently does it, let's cook this for about five minutes, four to five minutes, keep stirring it, I'll be back then, okay that's coming along absolutely beautifully, I just had a little touch of salt at this point, I'm also going in with some fresh green chilli, entirely up to you how much you put in, now I've got some chopped tomato, they've got like a cup of tomato there, finely chopped, just leave them on the top, no need to mix them in right now, still on the medium heat, I'm just going to cover this, come back in about four minutes, what should happen is the tomatoes will start to break down, that's what's going to create our gravy or masala sauce, see you in a moment, okay let's take a look, get that steam out of there, there'll be plenty of it, now we're going to give this a mix, now quite a lot of juice or water came out of my tomatoes, if yours are not so juicy you could add a little bit of water, add a little bit, as you can see they're breaking down nicely, what I'm going to do now is just add a little touch of garam masala powder, we're going to put this on a simmer now, turn the heat right down with the lid off and let it steam out a little bit, let it dry just a little bit more, I'll be back in about five or six minutes, as you can see this is reduced somewhat and it's thickened and we've now got an amazing soup, I mean really lovely lamb curry on masala there, it's just really good, that lamb like I say was a really high quality, if you've got a kind of mutton which is a bit tougher you might have to cook it a little bit longer, hope you enjoy that, we'll see you again soon, bye-bye. ", "duration": 288.67, "segments": [[15, 26], [27, 36], [58, 63], [71, 77], [83, 89], [97, 149], [156, 161], [168, 200]], "seg_text": " ", "pure_cap": "heat oil in a pan. add a bay leaf cinnamon stick and cumin seeds. add chopped ginger and garlic. add chopped white onion. add lamb to pan and stir. add chili powder coriander and tumeric and mix. add salt and green chili. add chopped tomatoes and cover the pot"}, {"image_id": "KbigOSh4b7I.mp4", "caption": " preheat the oil in a large pan on medium high heat mix flour corn starch salt and baking powder mix the egg and beer transfer the liquid to the powder mixture and whisk to combine dry the fish fillet with paper towel coat the fish fillet in the mixture and fry it in the oil", "id": 565, "seg_prompt": "290 ; 73, 84 ; 93, 108 ; 111, 129 ; 132, 145 ; 147, 158 ; 196, 252..........................................................", "asr_text": " Hello and welcome to Videojug. We're going to show you how to make fish and chips with English beer batter. Traditionally British fare, especially during World War II when fish was one of the few foods not rationed, it is also a popular favorite around the world. This recipe makes an extra crispy, tasty batter that will melt in your mouth. Step 1. You will need the following ingredients to serve two people. And some french fries to garnish. Here is a handy list of the ingredients. You will also need the following utensils. One saucepan, two bowls, one whisk, a slotted spoon, one large fork, a tray, and finally some kitchen towels. Step 2. Preheat the oil. Begin by pouring all the oil into a large pan and turn to a medium-high heat. Then let it heat until it becomes hot enough to fry, but it must not be smoking hot. Step 3. Make the batter. Now into a bowl add the flour, the cornstarch, the salt, and finally the baking powder. Mix them together until evenly combined and set aside. Step 4. Mix the egg and beer. Next pour the beer into a bowl, add the egg, and whisk it together well until the egg and beer are evenly combined. Step 5. Complete the batter. Transfer the beer mixture into the bowl containing the flour mixture and whisk well for a couple of minutes to ensure that it combines smoothly and is lump-free. Then set it aside. Step 6. Prepare the fish. Take the fillets and pat them dry using a piece of paper towel. This will help them fry better as any excess water will only make the fish less crispy. Next run your fingers along the surface to ensure there are no small bones remaining. This is especially important if you are cooking for little children. Step 7. Batter and fry. Before cooking the fish it's wise to check that the oil is at the correct temperature to fry. Test it by dropping some of the batter into the oil. If it fries immediately without burning it's at the correct temperature. Then, with your large fork, dip one of the fillets into the bowl of batter and coat it completely. Carefully place them into the hot oil, taking special care not to burn yourself in the process. Only fry one fillet at a time so as not to overcrowd the pan. This will cause the temperature of the oil to drop, making the batter less crispy and it can also make the fillets stick together in a lump. Step 8. Turn the fish. Let the fillet fry roughly 4 to 7 minutes depending on its size and flip it at least once during this time to ensure that it's cooking evenly. When the batter becomes a light golden brown, remove it from the pan and transfer it to a tray lined with paper. Repeat exactly the same frying process with the remaining fillet. Tip, place the fish on a rack if you have one as this will keep the batter crispier. Step 9. Serve. Your fish and beer batter is now ready to serve. Traditionally, it goes well with chips or french fries. This recipe can be found here on the Videojug website. Season with salt and pepper and serve immediately. And that's how to make fish and chips with English beer batter the Videojug way. Thank you for watching! ", "duration": 291.0, "segments": [[73, 84], [93, 108], [111, 129], [132, 145], [147, 158], [196, 252]], "seg_text": " ", "pure_cap": "preheat the oil in a large pan on medium high heat. mix flour corn starch salt and baking powder. mix the egg and beer. transfer the liquid to the powder mixture and whisk to combine. dry the fish fillet with paper towel. coat the fish fillet in the mixture and fry it in the oil"}, {"image_id": "xiiu9ua4MPE.mp4", "caption": " grate potatos and put in bowl grate onion and add to potatos squeeze moisture out of potatos and onion crack 3 eggs into bowl and pour over potatos add salt and pepper add 1/3 cup of flour and mix form mix into cake and drop into hot oil cook on each side for 2 or 3 minutes remove and drain on paper towel place on plate with sour cream and chives", "id": 566, "seg_prompt": "278 ; 33, 42 ; 53, 69 ; 76, 90 ; 94, 118 ; 122, 128 ; 130, 163 ; 180, 210 ; 211, 230 ; 235, 240 ; 250, 266..........................................", "asr_text": " Hi, it's Jeff Robert from the Will-O-Room, today we're going to make potato latkes, it's a very simple recipe, it's very good. What we have is potatoes, I've already peeled these, you need five large potatoes and what we're going to do is grate these. This is a box grater, if you have a food processor at home with a grating attachment that'll work also. So all I'm going to do is grate the five potatoes. Okay we have our potatoes grated, this is what they should look like, they're going to start turning, oxidizing, but that's perfectly fine. We have an onion, we're going to grate this also. This is perfectly acceptable to have that much of the onion left so you don't grate your fingers off. And there's our grated onion, just throw this into the potatoes, give it a little toss. Okay now we're going to try to squeeze some of the moisture out of these. You can press it through a colander, I find that this is better this way. Just all the moisture out of this, as you can see there's quite a lot of moisture in there, wouldn't be good if we didn't squeeze it. Our next step is to crack our eggs, got three eggs here, we're going to throw our garlic in here, which is one teaspoon of garlic, and we're going to flip our eggs up, pour this over our potatoes, season with salt and pepper, and we need a third of a cup of flour. What I like to do is mix this first, and incorporate the flour. That's basically it, I let this sit for about five minutes, it will activate the starch from the flour, and some of the starch from the potatoes will come back and help to hold Okay our oil was hot, it took a little bit of our mix, warm it into a little cake like that, and we're going to drop them into the oil. Some people prefer these to be flatter, I don't like mine to be, I guess it's called a medium thickness. I have this on medium heat, you want to cook them on each side for about, say two to three If you're doing these ahead of time and you have a lot of company, you can't have the oven hot and just hold them in the oven, that works fine. Okay these have been cooking about six to seven minutes, I'm going to pull them out, and let them drain on these paper towels. I have a paper towel, you can pat some of the excess oil off. Alright, what we're going to do now is just put it on this plate, and a little side cream and chives here, you can serve it on the side or right on the potato pancake, and you can also use applesauce which is very good too, so that's it, I hope you enjoy it, until next time, eat well, thanks. ", "duration": 279.0, "segments": [[33, 42], [53, 69], [76, 90], [94, 118], [122, 128], [130, 163], [180, 210], [211, 230], [235, 240], [250, 266]], "seg_text": " ", "pure_cap": "grate potatos and put in bowl. grate onion and add to potatos. squeeze moisture out of potatos and onion. crack 3 eggs into bowl and pour over potatos. add salt and pepper. add 1/3 cup of flour and mix. form mix into cake and drop into hot oil. cook on each side for 2 or 3 minutes. remove and drain on paper towel. place on plate with sour cream and chives"}, {"image_id": "Dr3rUEc1uVE.mp4", "caption": " add soy sauce cornstarch wine vinegar sugar garlic ginger and chicken broth to a bowl and mix together mix cornstarch egg pepper wine and soy sauce in a bowl coat the chicken pieces in the batter fry the chicken in oil add oil chilis and scallions to a pan add the chicken to the pan add the sauce to the pan", "id": 567, "seg_prompt": "375 ; 85, 132 ; 143, 173 ; 175, 196 ; 205, 228 ; 238, 260 ; 270, 277 ; 285, 297......................................................", "asr_text": " I'm Katie Chin. I'm a food blogger, a cookbook author, and a working mom. My cooking videos are all about fast, fresh, and fabulous Asian recipes that anyone can make at home. Hi, I'm General Chin. Welcome to the Sweet and Sour Chronicles. Today, I'm making General So's Chicken. Legend has it this popular dish was named after the great statesman of the Qing Dynasty, General Cao Tang. Sadly, General Cao is just a fairy tale. But the reality is, this delicious dish, which is simple, delicious, tangy, spicy, and a little bit sweet, was invented in the 70s when Chinese chefs immigrated to the US. It was first introduced in New York City's Chinatown. I had this for the first time when my parents brought me to New York when I was 12 years old, and we went to the legendary New York Chinatown. I couldn't believe how many Chinese people were there because I grew up in Minnesota where there were hardly any Asians at the time. In fact, we didn't have any clubs. We belonged to the sons of Norway. Despite all of this, I've learned how to make this dish, and I'm going to share it with you today. It's delicious. It takes maybe a step or two more than a stir fry, but it's definitely worth it. We're going to start with the sauce. I'm just going to take some dark or black soy sauce. Dark soy sauce has actually been fermented with molasses, making it richer and a bit sweeter. If you can't find dark soy sauce, regular soy sauce is fine. A little bit of cornstarch, a little bit of Shaoxing wine. If you don't have Shaoxing wine, you can use dry sherry, some rice vinegar, a little bit of sugar for the sweetness, some minced garlic, a little bit of minced ginger, and a bit of chicken broth. I'm just going to whisk this together, and we'll set it aside for later. Now we're going to make the batter for the chicken. This is a very light batter. We're going to flash fry it in oil, and then we're going to saute the chicken in the sauce. I'm just going to put some cornstarch in this bowl, add a slightly beaten egg, some white pepper, some more Shaoxing wine or dry sherry, and now some regular soy sauce. I'm just going to toss this to combine. Now I'm going to add some chicken pieces. We just diced up some chicken breast. I'm going to toss to coat it with our batter. This is a much lighter batter than some of the goopier batters you can find in Chinese takeout. We're just going to let this sit for a bit while we get our oil heated up. Now we're ready to deep fry our chicken pieces. I have some corn oil here that I've heated up to about 350 degrees. I'm just going to deep fry these so they get nice and crispy. I'm just going to fry about 10 pieces at a time because you don't want too many pieces of chicken in the pan, or it will reduce the temperature of the oil, making it kind of soggy. So I'm just going to go ahead and finish frying all of these up. Now that our chicken pieces are flash fried, we're ready to stir fry them in my stir fry pan with the amazing sauce. I'm just going to turn on my pan, add some canola oil. I'm going to add some dried Chinese chilies, which are sold at Asian markets. If you can't find them, you can also substitute with chili da arbol, which you can find at a lot of grocery stores and land markets. And to this, I'm going to add some chopped green scallions. And we'll just saute this for about a minute. Chilies and onions are so fragrant. I just love it. Now we're going to add our fried reserve chicken pieces. And we'll just stir fry this for about another minute. Now we're ready to add the stir fry sauce. Yum. I can smell that sweet dark soy sauce, the Shaoxian wine. Yummy. I'm just going to toss the coke. Love how the sauce just caramelizes. Wow, that looks really good. Sticky, spicy, sweet and tangy. I'm getting ready to plate this up. Boy, does this smell good. I'm going to garnish with some more scallions. And now I have to take a general sized bite. So good. Wow. After eating that, I still definitely believe in fairy tales. Now for the full recipe, go to my blog, thesweetandsourachronicles.com. Make sure to subscribe. Let me know what you think. Until then, happy cooking. Please check out my latest cookbook, Everyday Thai Cooking, available on Amazon and find booksellers everywhere. ", "duration": 375.67, "segments": [[85, 132], [143, 173], [175, 196], [205, 228], [238, 260], [270, 277], [285, 297]], "seg_text": " ", "pure_cap": "add soy sauce cornstarch wine vinegar sugar garlic ginger and chicken broth to a bowl and mix together. mix cornstarch egg pepper wine and soy sauce in a bowl. coat the chicken pieces in the batter. fry the chicken in oil. add oil chilis and scallions to a pan. add the chicken to the pan. add the sauce to the pan"}, {"image_id": "D95guPY38bc.mp4", "caption": " marinate the pork with soy sauce heat the pan and add sesame seed chopped garlic and pork stir fry the mixture add white pepper and chicken broth to the pork in the pan add sliced mushrooms bamboo and tree fungus add schezuan chilly sauce add some tofu and rice wine vinegar to the soup beat one egg and slowly pour it over the soup add the mixture water and corn starch to the soup", "id": 568, "seg_prompt": "376 ; 48, 85 ; 85, 110 ; 117, 130 ; 130, 156 ; 167, 192 ; 216, 220 ; 234, 260 ; 276, 294 ; 309, 322.............................................", "asr_text": " Good evening, it's Glen the Ball Chef and tonight I'm going to make a special soup. It's a traditional carry out soup called hot and sour soup. A regular Chinese favorite, you usually get the wonton, the egg drop or the hot and sour. I always go with a hot and sour soup and I'm going to show you exactly how to make this Chinese delicacy of a soup. It's easy to make, step by step instructions. Let's get going. It's going to be the year of the snake and this is the soup I'm making for New Year's Now what I've done here is I've taken about four or five ounces of pork. I've added maybe about two or three tablespoons of soy sauce and I'm going to take this julienne pork and I'm just going to marinate it in this soy sauce for about 20 minutes. Let it come up to room temperature so when I put it in the hot oil it's going to cook quickly and we'll take you to the next step here in this hot and sour soup recipe. I've got this wok smoking pretty good here. I'm going to start out here with about two tablespoons of sesame seed oil. I'm going to flavor that up with one tablespoon of garlic. I like to put a little garlic in my hot and sour soup. I'm going to put all your conditions you want to see and then to that what I'm going to do is I'm going to put my julienne pork in there and we're going to stir fry this around until this is cooked and then I'll come back and this is all cooked off and I'll show you the next step. Alright, so we've got the pork cooked off nicely, going about a half of a tablespoon of white pepper and then I'll put in about three and a half cups of just this boxed chicken I like to get the reduced sodium brand and what I'm going to do is I'm going to bring this up to heat. I'm going to boil this up for a minute and I'll come back and I'll show you the next Alright, our hot and sour soup stock is looking good. We're going to put in about a cup of fresh sliced mushrooms. These will cook down to quite a bit less. I'm going to put in some fresh bamboo that I've cut up and the last ingredient is the tree fungus, which may sound unusual but that's what they use. What we'll do is we will just let this boil off here about another ten minutes or so and what we're going to do is we're going to bring the heat up on this. This is where the hot comes into the hot and sour. We're going to put in one heaping tablespoon of hot Sichuan chili corn sauce into our soup mixture here and we'll let this cook here for about, like I said, about five, ten minutes here and I'll come back and show you the next step. Alright, the next step in our soup, we're going to put in some extra firm tofu and what brings the sour to the hot and sour soup is some rice wine vinegar. Put that right in there. I don't want to cook all the acidity out of that vinegar but we'll stir this up a little bit, bring this up to heat for a minute, bring some of that off and then I'll show you how to finish off this homemade hot and sour soup. Next step here is I've taken one egg and I've beaten it up and what I want to do is I want to slowly pour this in to our soup mixture. I'm going to make an omelet here, I'm just going to put this in here like that, not too I want this on medium low heat, we'll stir that in there just like so and then the final step to our hot and sour soup before we plate it is I've prepared a quarter cup of water in two tablespoons of cornstarch which I'll add to our hot and sour soup. Now what we'll do here is bring this back up to heat, the cornstarch is going to thicken this up a little bit and we'll come back, put this in a bowl and I'll show you what it looks like. Alright it's Glen the Ball Chef, we've got our carry out favorite hot and sour soup, I like to garnish that up with a little bit of sliced green onion and I'll tell you what, it's got all the flavor of any carry out restaurant that you've ever been to because it's homemade and that's real Chinese hot and sour soup. It's Glen the Ball Chef, thanks for watching and as always, bon appetit. ", "duration": 377.0, "segments": [[48, 85], [85, 110], [117, 130], [130, 156], [167, 192], [216, 220], [234, 260], [276, 294], [309, 322]], "seg_text": " ", "pure_cap": "marinate the pork with soy sauce. heat the pan and add sesame seed chopped garlic and pork. stir fry the mixture. add white pepper and chicken broth to the pork in the pan. add sliced mushrooms bamboo and tree fungus. add schezuan chilly sauce. add some tofu and rice wine vinegar to the soup. beat one egg and slowly pour it over the soup. add the mixture water and corn starch to the soup"}, {"image_id": "vpRz4jPFCmo.mp4", "caption": " mix beef onion carrot parsley egg breadcrumbs and feta cheese in a bowl mix flour salt and pepper in a bowl coat the meatballs in flour cook the meatballs in a pan with oil heat olive oil an onion and garlic in a pot add tomato paste beef stock and diced tomatos to the pot add the meatballs to the sauce cook the pasta in boiling water add the meatballs to a plate of pasta and sprinkle parmesan cheese on top", "id": 569, "seg_prompt": "313 ; 25, 54 ; 54, 68 ; 68, 85 ; 86, 111 ; 121, 150 ; 150, 175 ; 188, 209 ; 209, 225 ; 233, 250..............................................", "asr_text": " G'day welcome to Todd's kitchen today's recipe is a classic recipe, but there are many variations out there so today I'm going to show you one of my versions that I guarantee you're going to love so join me today as I make my version of spaghetti and meatballs Okay, so we're going to start off by making our meatballs so into a bowl. We're going to place in our beef mince Then to that we're going to place in one brown onion that I've just roughly chopped up one peeled and grated carrot I finally chopped up parsley one beaten egg our breadcrumbs and our crumbled up feta cheese Now using clean hands of course I'm going to get right in there And we're going to give that a very good mix around just so everything is well combined and mixed through Okay, next I've got a bowl here with some plain flour now. It's that we're just going to add in some salt and some pepper And just give that a just a quick mix through Okay, so next I've got some of our meat, and I've just rolled it into a meat-sized size ball So I'm going to place it into the flour and what we're just going to do is just coat it in the flour Just so it's all nice and coated Just like that and just continue on until they're all done Okay, so now that we've made up our meatballs. I've got a fry pan on a medium to high heat So I'm just going to add just a drizzle of olive oil And then grab our meatballs I'm just going to place them onto the pan and we're going to cook them for about say two to three minutes Just until they're cooked all the way through Okay, so once your meatballs have been cooked all the way through. It's just a super matter of taking them off the fry pan And we're going to place them into a container. We're just going to keep that container covered. Just while we work on the next step Okay, so now we're going to make the sauce for our meatballs So I've got a pot on the stove on a medium to high heat so I'm just going to add just a bit of olive oil And to that we're going to add in one onion that I've just roughly chopped up And a couple of cloves of fresh garlic that I've also roughly chopped up And I'm just going to keep on stirring the onions around just until they've softened up So it shouldn't take about a minute or so Okay, now that the onions have softened up. We're just going to add in a couple tablespoons of tomato paste And I'm just going to stir that through Okay, so next we're going to add in our beef stock And a 400 gram can of diced tomatoes And I'm just going to give that a very good stir through Now I've lowered the temperature down to a low to medium heat and what we're going to do is we're going to let this Simmer away for about 15 to 20 minutes just until the liquid decreases by half just so we have a nice thick sauce Okay, so our sauce is reduced by half and it's smelling fantastic So now it's just a super matter of returning our meatballs to the pot And just make sure they're all covered by our And we're going to cover it up and let it simmer away for 15 minutes and in that 15 minutes These meatballs are going to infuse all that lovely taste and they'll finish cooking Okay, so while our meatballs are simmering away. This is a perfect time to do our pasta So into a pot of salted hot water, we're just going to place in our pasta We're going to bring this up to the boil. We're going to cook this for about 10 minutes Just until it's al dente and al dente is not too hard not too soft, but just right Okay, so these have been simmering away for 15 minutes, and I'll tell you what these smell fantastic So what we have to do now is take off the heat and plate it up Yes, I just need to place them delicious Meatballs just onto our spaghetti Okay, so the only thing left now is to sprinkle on some parmesan cheese Okay, and these spaghetti and meatballs are done, and I'll tell you what Let's see if they taste as fantastic as they smell fantastic I can tell you with all honesty They actually taste better than they smell. It really is a lovely lovely combination Now i've tried a number of meatball recipes in the past But I can honestly tell you Out of all of them this one tastes simply delicious And it was so easy to make now this recipe will easily serve four people So you may want to make a little bit more because I guarantee they're going to be wanting to come back for seconds So thank you for watching this episode of Todd's kitchen a list of ingredients are down below as well as links to my facebook Twitter and google plus pages Please do me a massive favor by giving this video a thumbs up and leave a comment and i'll see you next time for another ", "duration": 314.0, "segments": [[25, 54], [54, 68], [68, 85], [86, 111], [121, 150], [150, 175], [188, 209], [209, 225], [233, 250]], "seg_text": " ", "pure_cap": "mix beef onion carrot parsley egg breadcrumbs and feta cheese in a bowl. mix flour salt and pepper in a bowl. coat the meatballs in flour. cook the meatballs in a pan with oil. heat olive oil an onion and garlic in a pot. add tomato paste beef stock and diced tomatos to the pot. add the meatballs to the sauce. cook the pasta in boiling water. add the meatballs to a plate of pasta and sprinkle parmesan cheese on top"}, {"image_id": "2RW7l4zbS_k.mp4", "caption": " place some steamed rice on a piece of seaweed turn it over and place cucumber pieces on top of the seaweed place spicy tuna on the roll roll the sheet press the roll add some avocado on top of the roll press the roll cut the roll into pieces put some roe on the rolls", "id": 570, "seg_prompt": "129 ; 7, 23 ; 25, 37 ; 38, 51 ; 55, 63 ; 64, 69 ; 74, 78 ; 97, 100 ; 103, 113 ; 114, 119..............................................", "asr_text": " In this segment, the sushi chef walks through the creation of a spicy tuna inside out roll topped with insago and avocado. The chef starts by putting the clump of sticky rice on the sheet of nori. He then spreads it evenly over the seaweed. When handling the rice, you want to make sure your hands are wet so the rice doesn't stick to your fingers. He then turns the nori upside down and begins to place cucumber strips on top of the seaweed. He then adds the spicy yellowfin tuna. The specific tuna is of the highest quality. Using two hands, he works the bottom sheet over the contents in the middle until he gets a nice looking roll. After the roll is complete, he uses a sushi mat to sculpt a perfectly shaped roll. He then cuts up avocado and disperses it evenly on top of the roll. Again he uses a sushi mat to get a nice shape. Then he covers the roll with cellophane and cuts the roll into small pieces. And for the final touch, he adds the masago on top of the rolls. Here you have it, spicy tuna inside out roll topped with masago and avocado. ", "duration": 129.67, "segments": [[7, 23], [25, 37], [38, 51], [55, 63], [64, 69], [74, 78], [97, 100], [103, 113], [114, 119]], "seg_text": " ", "pure_cap": "place some steamed rice on a piece of seaweed. turn it over and place cucumber pieces on top of the seaweed. place spicy tuna on the roll. roll the sheet. press the roll. add some avocado on top of the roll. press the roll. cut the roll into pieces. put some roe on the rolls"}, {"image_id": "EZKU6KK7e-4.mp4", "caption": " marinate tofu in sesame oil ginger and lemon juice marinate cucumber in apple cider vinegar water chili flakes honey and salt place hot pot over stove and fill with rice boil carrots and add to hot pot fry lettuce and add to hot pot add radish to hot pots fry mushrooms and add to hot pot add chopped mangoes and kimchi add tofu and cucumber add fried egg and sesame seeds on top", "id": 571, "seg_prompt": "148 ; 36, 43 ; 44, 54 ; 55, 70 ; 74, 86 ; 86, 94 ; 95, 99 ; 100, 103 ; 107, 109 ; 110, 122 ; 123, 128..........................................", "asr_text": " Hey guys, welcome back to the Sunday project with me, Jacqueline. Tonight we're cooking up some bibimbap, vegetarian bibimbap. This recipe calls for a lot of prep. Nothing too crazy, just a lot of chopping, so get the troops together and have a fun night in making this yummy meal. Before we get cooking, chop up some cucumber, carrot, mushroom, and radish into thin-ish sticks, make them all roughly the same size, then chop up some tofu into cubes. Now let's marinate your tofu in some sesame oil, ginger, and lemon juice. As usual, all the ingredients will be in my website, TheSundayProject.net. Then marinate the cucumber in apple cider vinegar, water, honey, chili flakes, and salt. Now for the assembly. After all that prep, this is the easy part. If you have some hotpot bowls for bibimbap, use those. If not, a regular pot works just fine. Place your hotpot over the stove and fill it two-thirds of the way up with rice. We're using leftover brown rice, but you can easily use whatever you have on hand. Then bring some water to a boil and quickly boil the carrots. This part is optional, you could really just throw all these in raw and it would still Take the carrots into your hotpots. Now fry up some lettuce and again distribute. And then do the same for your radishes. Now fry up your mushrooms and again distribute. See, I told you this part was easy. Throw in some chopped mangoes for sweetness and kimchi for spice. And then comes the marinated tofu and cucumbers. Don't waste that yummy gingery juice either, throw that right in. And to top it all off, fry up an egg and slap that on. Sprinkle some sesame seeds on top and if you like it really hot, don't forget the gochujang. If going veggie isn't your thing, you can easily add some thin slices of lightly fried pork to this and it would still work really well. But I promise you this dish is so flavorful and filling you really wouldn't miss the Now after all your hard work, chopping and throwing things into your hotpot, it's time to dig in and enjoy! ", "duration": 148.33, "segments": [[36, 43], [44, 54], [55, 70], [74, 86], [86, 94], [95, 99], [100, 103], [107, 109], [110, 122], [123, 128]], "seg_text": " ", "pure_cap": "marinate tofu in sesame oil ginger and lemon juice. marinate cucumber in apple cider vinegar water chili flakes honey and salt. place hot pot over stove and fill with rice. boil carrots and add to hot pot. fry lettuce and add to hot pot. add radish to hot pots. fry mushrooms and add to hot pot. add chopped mangoes and kimchi. add tofu and cucumber. add fried egg and sesame seeds on top"}, {"image_id": "W0jVkPYQjEo.mp4", "caption": " make the burger patties into round and thick shape and make a little indentation in the center spread some olive oil on all the patties and sprinkle salt and ground pepper to taste grill the patties place cheese slices on the patties lightly butter the buns and place them on the grill take the patties and place them in between the buns and serve", "id": 572, "seg_prompt": "362 ; 40, 102 ; 103, 132 ; 190, 235 ; 236, 246 ; 262, 283 ; 300, 312.........................................................", "asr_text": " Everyone, Brett McCarey from theartofmanlyus.com. In today's video, Carl is going to show us how to grill a magnificent burger. Okay, we're going to do burgers. A lot of times, we've all been to parties. We've had the dried out burger. We've had the one that's burnt to a crisp. Today, we're going to show you some basic tips to make the perfect burger. And it all starts with the best hamburger. 80-20 is what you want to go for. So, always find a butcher that, if he can, he grinds his own hamburger. But you want a ratio of 80% meat, 20% fat. That makes the perfect burger. Make the size, divide it into the size burger you want. And I think one of the most important things is, don't overwork the burger. When you're making the patty, don't overwork it. And again, it doesn't have to be perfectly round. There, you want to try to just get it to the right thickness. And again, don't worry if it's got some splits or anything. All that's fine. And then the other trick, I know everybody knows this guy. His burgers come off. They look like a football. And then the first thing he does is he takes his spatula, slams it down on the grill, and all the juices come running out. And he has a Vesuvian flare-up. But what we like to do is we like to kind of trick the burger a little bit. Make a little indentation in there. So when it starts to cook, it will even out to the other side of the burger. And just like the steaks, we're not going to over-seize in the burger. A lot of times you'll hear people say, well, what about adding other flavors into the burger? Onion, breadcrumbs, and egg. Well, that's a meatloaf. If you want a meatloaf, cook a meatloaf. We're cooking burgers here today. And what we're going to do, again, with our olive oil, and that olive oil not only imparts a little bit of flavor, but it helps the salt and pepper to adhere to the meat. But this will help you make the perfect burger. Fresh ground pepper on each one. And we're ready to go to the grill. Okay, we're ready to put our burgers on the grill. Again, a screaming hot grill. That's going to give us some good caramelization, some good grill marks. First thing we're going to do, just like we did with the steaks, we're going to oil our grill. Going to take our burgers, and again, just put them on the grill. One thing about hamburgers, unless you know where your meat has been ground, whether it's freshly ground, whether it's right out of the store, you'll always want to cook a burger all the way through. If it's freshly ground, then you can cook it to temperature. A medium rare, medium burger is fine. Otherwise, with the way hamburger is made, you're better off being safe cooking it all the way through, which is in excess of 150 degrees. Okay, our burger's been cooking about three or four minutes. The key when you have burgers, you only want to flip them one time. You don't want to go back and forth, back and forth, back and forth. We just want to flip them one time. Hopefully, when we flip these things over, there'll be some good grill marks. Look at that. That's exactly what we're trying to see. And you can see how that well in there has kept the burger from fluffing up like a pillow. So we've got some great grill marks. Those are looking fantastic. So a few more minutes on this side. We'll toast the buns. We'll put some cheese on. We'll show you some tricks there as well. All right, you're ready. You got your grill. You're ready to go. Your burgers are almost ready to take off. One of my big pet peeves is when they make a cheeseburger and they don't take the extra 20 or 30 seconds it is to melt the cheese on the burger. It makes all the difference in the world. So we've got our burgers. They're almost done. We've got our cheese. All we've got to do is take that cheese. Don't worry about it spilling over on the grill. It'll all burn off. Just set that there. Now, you don't want to do anything. You don't want to touch it. Again, we've only flipped our burgers one time. Close the grill. We're going to come back in about 30, 40 seconds. That cheese is going to be perfectly melted. Ready for our buns. Okay. Finally, one of the last things you've got to do. We've got our burgers to cheese melting. You've got to toast the bun. So a lot of people like it. We lightly butter it. We put it over here on a low to medium part of the grill. And again, you can leave it open. It's not going to take long at all. Maybe 15 to 30 seconds and you'll be able to take it off. And that grill will be perfectly toasted. Have good grill marks. Ready to put your burger with the melted cheese on it. All right. We're ready to take our burgers off. Look at that. That is perfect. First off, let's check our bread. Good grill marks. That's what you want to see. Now, let's take our burgers. Look at that. Perfect. That's what you want a perfect burger to look like. Do these steps so you'll be a better griller. I want to thank my friend Carl Engel for showing us how to grill the perfect hamburger. Follow those tips and you can't go wrong this summer with grilling your burgers for your friends. Now, I'm going to dig in to this burger. Until next time, this is Brett McKay telling you to stay manly. Thanks for watching. ", "duration": 362.67, "segments": [[40, 102], [103, 132], [190, 235], [236, 246], [262, 283], [300, 312]], "seg_text": " ", "pure_cap": "make the burger patties into round and thick shape and make a little indentation in the center. spread some olive oil on all the patties and sprinkle salt and ground pepper to taste. grill the patties. place cheese slices on the patties. lightly butter the buns and place them on the grill. take the patties and place them in between the buns and serve"}, {"image_id": "qaDMnLE6NBU.mp4", "caption": " add the sauce and peanut butter into food processor and process it adding little bit of sugar water garlic powder transfer it to a mason jar add sugar into measuring cup add hot water stir squeeze in some lime chopped garlic stir add chili pepper transfer it to a mason jar and store it cut the boiled shrimp into half and remove the shell cut the tofu into one inch slices dip rice paper in warm water and drain excess water place some lettuce in the middle of the rice paper some coriander leaves mint cilantro beans sprouts cooked vermicelli noodles place the shrimp and ham next to the veggies and layer the ham with tofu slices fold the rice paper and roll over to completely covering the stuffing", "id": 573, "seg_prompt": "399 ; 66, 86 ; 90, 108 ; 110, 150 ; 151, 161 ; 189, 207 ; 208, 220 ; 224, 245 ; 246, 271 ; 272, 296 ; 297, 320.........................................", "asr_text": " Hi guys, it's Saul. In this video, I'm going to show you guys how to make homemade fresh spring rolls. It has been a highly requested video over on my YouTube channel, so I'm finally getting around to doing that for you guys. And it's very easy to make. It's healthy. They're delicious. Although it's usually served as an appetizer at restaurants, I like to eat it as dinner. I'll have like five or six of them in one sitting and I'm stuffed. You know, you don't feel like a complete cow after you've eaten it. For me, I like to use now tofu, Vietnamese ham, and also shrimp in mine. I used to use pork belly in my spring rolls, but of course that's kind of fatty. So I started omitting that all together. So instead, I've replaced pork belly with tofu. I used to really hate tofu. I used to be really confused when eating it and I used to be like, okay, take a bite. Okay, tofu, like what is it? What are you? Are you like an egg? Are you like meat because you're really the texture of you or you're kind of confusing. So yeah. So yeah, it's really easy to make, really healthy, filled with lots of fresh herbs, but I hope you guys enjoyed the video. Don't forget to check out my other tutorial for my homemade Vietnamese ham. First, I'm going to show you guys how to make the dipping sauces. I added my hoisin sauce and peanut butter into a food processor. And I'm just going to pulse this all the while. I'm also adding in my sugar water, just a little bit of sugar with some water, just to smooth it out along with a little bit of garlic powder and just puree until smooth, taste check it, make sure it's yummy. It's all to taste, really it is. And then dump it into something with the lid. I like to use mason jars for this. And now I know it seems a little bit running to you, but it's the perfect consistency for me. It should be slightly thinned out, but thick enough to where you should take your finger onto the back of the spoon and it should all just stay and hold its shape. Set this aside and I'll show you how to make the sweet and sour fish sauce. Into my measuring cup, I'm adding in some sugar along with some very hot water. And you just want to stir this until all the sugar has dissolved. And then add in your fish sauce, mix well. Then you want to squeeze in some lime. I know you're going to ask, can I use vinegar? The answer is yes. I don't know how much. I usually use one lime, maybe a little bit more, depending on how juicy it is. Add in some chopped garlic, stir and then taste check. Use my measurements as a guideline. Everyone has different tastes. And then once it's to your liking, go ahead and add in your chili peppers. I'm using fresh chili here. And if I had ground chili paste, I would add some of that in as well, but I don't have that, but that's okay. And just stir well. And then again, just put it into something with a lid. This stores or keeps in the fridge for quite some time. Put this aside and I will show you how to work on the spring rolls. You will need some cooked vermicelli noodles. All the packages are different. You might not have an angry looking Vietnamese woman on your cover like I do, but make sure you follow the directions on whatever package you have. I will also be using some tofu, some bean sprouts, some lettuce, some sawtooth coriander, which looks just like this, and some mint and cilantro. Now for the shrimp, I've boiled these already, deveined with the shell on. That's how you keep it nice and flat. And then you just want to basically split it in half. And then after that, that's when you want to remove the shell. And that's it. It's easy peasy. And just continue with the rest of your shrimp and then just set them aside. And for the tofu, you just want to cut them in half and then cut each half into thirds. And you want them to be just about this size. And I also cut up my hand the same size as the tofu. Now for the rice paper today, I'm using the Three Ladies brand. You want to start off by taking one piece and completely submerging it into some very, very warm water. Try to make it as even as possible. Don't keep it for too long. A quick dip and then remove it. Tap off any excess water and place it on a clean wooden board that has not touched any meat or anything like that. You want to make sure you're really safe. And then just take your hand and smooth it out. And then we're going to start with the assembly. So in the middle, we're going to place some lettuce, my sawtooth coriander, some mint. Again, all these veggies are nice and clean, have been washed and dried in my salad spinner. I'm also going to add in some cilantro. And I forgot to add in my, what do you call that? Bean sprouts. But I do that in the next one. And then you want to add in your cooked rice vermicelli noodles. And then I'm going to add on the side of my veggies. I'm going to go ahead and add in my slices of homemade Vietnamese ham. And then my shrimp right next to it. And then I'm going to layer my tofu right on top of the ham. I did two pieces of ham, two pieces of tofu. Well, what do you know? I guess I did remember to add in my bean sprouts. Now I'm adding in my bean sprouts. And then make sure you have enough rice paper to completely roll over your veggies and noodles. Once you've covered that part, you want to give it another tight roll over and then you want to bring in the sides right before you start rolling up your shrimp. Now the reason you put the shrimp last is for presentation reasons. You can really put in whenever you want. It's just so that to make sure that the shrimp shows. See, it's nice and pretty and you're done. So to show you one more time, I'm adding again my cleaned lettuce right in the middle, kind of. I'm adding in my mint. And there's no real order to this. As long as you put the lettuce first and then the noodles last on top of all of your veggies and herbs, I find that it's easier to roll and it keeps everything compact and nice and tight. Here I'm just adding in some more cilantro. And now my fresh bean sprouts, which I finally remembered. And again, like I said, top it off with your noodles. Now for my second row, again I'm adding in my homemade ham along with some tofu, two of each. And for the final row, I'm going to add in three pieces of shrimp. And then again, continue to roll just like I said before. Up and over over your herbs and your veggies. Get it nice and tight. And then right after you've rolled over your ham and your tofu, you want to bring in the sides and then just continue to roll over your shrimp and you're good to go. I hope you guys make some tonight. Don't forget to check out my other video for my homemade Vietnamese ham. Click on the picture above. Thanks for watching! ", "duration": 399.33, "segments": [[66, 86], [90, 108], [110, 150], [151, 161], [189, 207], [208, 220], [224, 245], [246, 271], [272, 296], [297, 320]], "seg_text": " ", "pure_cap": "add the sauce and peanut butter into food processor and process it adding little bit of sugar water garlic powder. transfer it to a mason jar. add sugar into measuring cup add hot water stir squeeze in some lime chopped garlic stir add chili pepper. transfer it to a mason jar and store it. cut the boiled shrimp into half and remove the shell. cut the tofu into one inch slices. dip rice paper in warm water and drain excess water. place some lettuce in the middle of the rice paper some coriander leaves mint cilantro beans sprouts cooked vermicelli noodles. place the shrimp and ham next to the veggies and layer the ham with tofu slices. fold the rice paper and roll over to completely covering the stuffing"}, {"image_id": "MOBlJBn0BFI.mp4", "caption": " chop vegetables and tofu pour oil into wok pour the vegetables and sauce in the wok and stir pour wine and sauce into the wok and stir pour water into the wok and stir cover the wok with a lid remove the lid from the wok and add the tofu cover the wok a lid remove lid add liquid to the wok and stir", "id": 574, "seg_prompt": "524 ; 42, 202 ; 207, 214 ; 220, 275 ; 276, 303 ; 307, 317 ; 318, 322 ; 341, 358 ; 367, 369 ; 372, 373 ; 455, 491..................................", "asr_text": " Hi Niho, I'm Chef Tom. Welcome to Fortune Cooking! Today I'm going to show you a really popular dish in the Asian family. It's called Mapo Tofu. You can make vegetarian or you can have shrimp or pork or any other Mapo Tofu is fine. The main ingredient is this black bean paste. Alright, they have a garlic ginger and black bean and hot pepper. And another ingredient that I like to introduce is sambal. A lot of people know it's vegetarian hot chili with bunch of vegetable and pepper and you know lime everything go together. That's a really good one. I feel like very spicy today. So we have cilantro, cooking wine soy sauce and we're gonna garnish some ginger, a couple of slices. We want to have a fine chop. Okay and then come across or you can grate a ginger or grind a ginger or you can buy the ginger in the in the jar. Alright, okay, ginger is done. Put it on the side and now the garlic. Smash it really good and cut it really fine. Those are the basic ingredients and this is a very popular dish. Go really good with the rice and some people like to put it in the different version. They can do some add some vegetable peppers. Those are good and mushroom and I have half of the sweet onion and you cut it really fine too. Okay, just like this and the next thing is I have this green onion for the garnishing. I like to cut it usually I like to cut with the diagonally like this. Just angle this way and just give them a really fine chop and I usually save the white part of the green onion which is the scallion. This is for the garnishing so I put it on the side and what happened is that I can use that to saute with my onion with the garlic with the ginger will give them a really nice flavor. Okay, alright, now we have to take care of our tofu. This is part of the main ingredient too as well. So this tofu is kind of like a medium-firm. Alright, you can get soft or really firm and we love tofu. I mean if you just taste a plain tofu, it's no flavor to it but if you know how to cook it and take care of it, it will give you a really great flavor. Alright, so what I'm going to do is I usually cut in between, split it into half. Alright, just like this and then I in the middle and then two more cut here. So we have four section now and here I go to the middle too and the same thing. Alright, that's tofu. We're ready to cook. Heat your wok on medium, one tablespoon of the high smoke point cooking oil, and then I will put the onion, ginger, garlic, and the green onion first. Saute until fragrant. Take about a minute. So after about a minute, that's what they look like. Smells so good. There's the black bean paste and there's the sambar hot sauce. Very easy to make. Go really good with the rice. So delicious. Smells so good. If you don't want too spicy, just reduce the hot sauce. But you're gonna have a little spicy to it and it's a great dish with the shrimp or pork. Here we go. Saute for another minute. So after a minute, pour some wine. Let the apple hold, reduce a little bit. Soy sauce and let them cook for another minute. Medium heat, about a minute. You got all the hot sauce and the black bean and all the onion and everything. Garlic, ginger, let them cook a little bit. Get the flavor out and you can add vegetable stock or I just use turn water. Okay. And now, stir a little bit and put your lid on it. It's nice to have a wok with the lid because it's hard to cook at home because the temperature usually is not as hot as powerful at a restaurant unless you have a commercial stove at home, which is really nice. But I always get a wok with a lid that will help to raise up your temperature in the wok. Okay. After you bring up to the boil and the sauce is nice and happy, all cooked together and you just put the tofu in gently, just like this. Okay. You don't want to disturb the tofu too much. All right. Just like this. And tofu will absorb the sauce and you need to let them cook a little bit. So I'm gonna turn it a little higher and then I put my lid back on and let them slowly cook. Once you bring up to the boil again and just let them cook medium high and just let the sauce cook for like, I would say, five to ten minutes. And just let all the ingredients, all the spices get in through the tofu and you don't need to stir the tofu. Just keep control on the temperature and of course, make sure they're not over burned, but just go like this. Okay. And let them cook until you can see the sauce start digging a little bit. Okay. It's about four minutes. Occasionally you go like this. You see the sauce? They kind of like flip over, cover up the tofu because you're not gonna, you know, stir fry the tofu right now. You're just gonna let them slow cook. And now is the time to, uh, good to try your sauce. Ooh, nice flavor. Spicy. Powerful. Boy, spicy. Good. Some people will want to add some sweetness to it, a little bit sugar or just the way it is. I'm gonna leave it just like this. If you want, you can have a touch of the half teaspoon of the brown sugar. Uh, they'll be good. So right now at this point is, uh, the sauce is dry out pretty good. So some people will not, uh, touch anything just like this and finish up and they can serve, but I'd like to add a little bit, uh, I have a potato starch. Not much. Maybe, uh, I have one teaspoon of potato starch because I like it a little bit thicker. That's how you do it. You don't flip the tofu too much. You just kind of like, uh, swore like this. Okay. I have like maybe just, uh, little bit tiny potato starch, not even like one third teaspoon with some cold water. Okay. And the end very important. Sesame oil like this. Okay. It's done. This mapo tofu is done. Smells so good. Happy. Here's your vegetarian mapo tofu. Try it. Believe me, it's really delicious. Good flavor. And as I said, you can, uh, add shrimp or pork or chicken. Make a great dish and go really good with the rice. And I garnish with some green onion and cilantro. All right. Wonderful dish. I'm chef Tom. Thank you for watching fortune cooking. I see you next time. ", "duration": 524.33, "segments": [[42, 202], [207, 214], [220, 275], [276, 303], [307, 317], [318, 322], [341, 358], [367, 369], [372, 373], [455, 491]], "seg_text": " ", "pure_cap": "chop vegetables and tofu. pour oil into wok. pour the vegetables and sauce in the wok and stir. pour wine and sauce into the wok and stir. pour water into the wok and stir. cover the wok with a lid. remove the lid from the wok and add the tofu. cover the wok a lid. remove lid. add liquid to the wok and stir"}, {"image_id": "fR1qLJ1P4DI.mp4", "caption": " add dill to a bowl of chopped vegetables add mint to the bowl add radishes to the bowl add parsley to the bowl squeeze a lemon into the bowl add black chia seeds to the bowl pour olive oil into the bowl add seasoning sea salt and black pepper to the bowl toss the salad with tongs", "id": 575, "seg_prompt": "354 ; 210, 213 ; 220, 223 ; 232, 235 ; 238, 244 ; 246, 255 ; 264, 267 ; 279, 283 ; 291, 306 ; 309, 319..............................................", "asr_text": " Hey guys, it's Margo J. Rathbun from AuthenticSelfWellness.com. I'm certified as a nutritional therapy practitioner and I'm also the nutrition contributor for Perez Hilton's Fit Perez.com and Parazetos.com. So in this nutritional episode, I'm going to share with you guys a fantastic recipe that I just found on Hayley Duff's website RealGirlsKitchen.com. Now if you haven't checked out her website, I highly recommend that you do so because she's got a lot of delicious recipes that use authentic ingredients that contribute So we are going to be making a salad that she recently posted on her website. It's a spicy fatouche salad and you can serve it with some pita bread, you can bake it in the oven, maybe add a little olive oil to that bread and you can also just eat the salad alone just as it is because it's delicious, it uses authentic clean ingredients that are loaded with vitamins and minerals and it's so easy and delicious that your whole family is going to love it, even picky eaters. So let's talk about what goes into this amazing salad. First of all, you're going to need some romaine lettuce. I would say anywhere from one to two cups, depending on how much leafy green veggies you want to put in it. And romaine lettuce is fabulous because it's a good source of vitamin C, of beta carotene, iron, calcium, folate and dietary fiber, which is important for maintaining a healthy digestive In addition to the romaine lettuce, you're going to need one cucumber. This is a big one, so I'm probably going to just use about half of that. And cucumbers are fantastic because they're loaded with potassium, magnesium fiber, folate, vitamin A, and we're also going to use about one or two tomatoes. I'm going to use three of these fresh tomatoes here. Tomatoes are a great source of lyzapine, which is great for preventing prostate cancer and a vitamin C and antioxidants, so they're going to help keep you well as we go through cold and flu season. We're also going to use about one cup of fresh radishes. I love radishes. I snack on them all the time because they're loaded with vitamin C. They're also a good source of fiber, of phosphorus and zinc, and we're going to use the juice from about half of a lemon, so it's going to give our dish a little added boost of vitamin C. In addition to all these ingredients, we're going to use about half a cup of flat leaf I love parsley because not only does it promote fresh breath, it's also a great source of vitamins K, C and A, and folate, so we love that. And we're going to add a little bit, about half a cup, of fresh dill. Dill is awesome because it's full of manganese, iron and magnesium, and about, I'd say, half a cup of fresh mint, and mint is great not only because it tastes amazing and helps to freshen your breath, but it's also great for soothing an upset stomach, and it can help So, we've got a lot of fantastic ingredients that promote health that we're going to put into this dish. Okay, so I've gone ahead and I've thoroughly washed all of my ingredients. I've chopped up all the vegetables. You can see that I've got a beautiful mixture of the romaine lettuce in here, the chopped up cucumbers, about two full ripe chopped up tomatoes. You can also use heirloom tomatoes to give it a nice, beautiful color to the salad. So I've got this mixture here. I'm going to go ahead and dump in my dill, just kind of give it a nice sprinkle. And I love the dill because it gives it such a refreshing, clean taste, almost like a summer salad, which is perfect for these dark, dreary months. Then I'm going to go ahead and add my mint, all chopped up. Give it a nice, fresh taste. I love radishes. I actually use a lot more radishes just because they're so delicious, crispy, and like we've talked about, they're a great source of vitamin C. So I went ahead and I've added that to And, of course, the flat leaf parsley. It really complements the mint nicely and gives the salad a nice, cool, crisp texture. I'm going to go ahead and squeeze in my lemon just a little bit, kind of eyeball it. I love citrus, so I'm going to add a little bit more. Again, lemon gives the salad a nice, healthy dose of vitamin C. And just for something extra, this wasn't in Haley's original recipe, but I'm going to go ahead and add about a tablespoon of black chia seeds just to give it some added protein, some omega-3 fatty acids, and a nice boost of calcium, potassium, and magnesium. So we love chia seeds. You won't even taste it. It just adds a little bit of texture to this salad. Next, I'm going to go ahead and dump in my olive oil. Just plain, cold-pressed, organic olive oil is the best way to go. I'm going to use some spicy, just seasoning. You can get anything that really suits your flavor, your palate. Just kind of dash it on in there. Some sea salt, a little bit of sea salt there. And sea salt's great because it's got trace minerals, so we always are looking for ways to incorporate more minerals. Here's some black pepper, and just give it a nice toss there. And it's so beautiful with the radishes. The chia seeds really give it a nice texture, a nice depth, and voila. There's your salad. Super easy to make, not a lot of ingredients, not a lot of prep time, full of nutrients, lots of vitamins, lots of minerals, and almost everybody in your family is probably going to love this. It's got a picky eater, especially kids that are huge fans of the salad, and they don't even know that they're eating health food. So thank you, Hailey, for this awesome recipe. Again, be sure to check out her website, realgirlskitchen.com, and visit my website, authenticselfwellness.com, for more nutrition tips and recipes. Until next time, thank you for watching. Have a happy and a healthy day. ", "duration": 355.0, "segments": [[210, 213], [220, 223], [232, 235], [238, 244], [246, 255], [264, 267], [279, 283], [291, 306], [309, 319]], "seg_text": " ", "pure_cap": "add dill to a bowl of chopped vegetables. add mint to the bowl. add radishes to the bowl. add parsley to the bowl. squeeze a lemon into the bowl. add black chia seeds to the bowl. pour olive oil into the bowl. add seasoning sea salt and black pepper to the bowl. toss the salad with tongs"}, {"image_id": "OMJvrjWEjC0.mp4", "caption": " fry bacon in a pan add vodka to the pan add cream to the pan add black pepper to the pan add tomato sauce and water to the sauce cook the pasta in boiling water add the pasta too the sauce", "id": 576, "seg_prompt": "207 ; 20, 32 ; 44, 56 ; 75, 82 ; 82, 93 ; 104, 121 ; 145, 150 ; 150, 159......................................................", "asr_text": " Hello, this is Chef John from FoodWishes.com with the incredibly easy and always popular I'm doing it on some penne, which is kind of traditional. You can do this on spaghetti, anything. Super easy to make, and it starts with saut\u00e9ing, usually pancetta, which is an unsmoked Italian bacon type product. But I like to use bacon, so, you know, call me a bad Italian or, you know, call me a good But I like to use bacon. It's got a little smoky flavor. I think it works really well. I actually have pepper bacon here. So in about a tablespoon of olive oil, I'm going to cook that on medium heat. I'm going to throw in a sprig of rosemary. And when that gets looking just about like that, I'm going to dump in a half a cup of Now, stand back when you do that, because it could flare up. And it usually doesn't, especially if you're using a pen, the shape I'm using. If you're using a really shallow pen, it can flame up, so be careful with that. Now, whenever I make this, I always think, where did I get vodka? I don't drink vodka. I have two bottles of vodka in my freezer. I have no clue where they came from, so thank you, Vodka Fairies. So we're going to put that on high heat. And when it gets down to a couple tablespoons left, see that? It's not evaporated, but it's starting to bubble. It's getting close. We're going to dump in our cream. That's heavy cream. Give that a swirl. All right, after the cream goes in, we're going to add some black pepper. You can add some hot red chili flakes if you want, but I'm going to go with some black And as soon as that cream comes back to a boil, we're going to cook that for about three, The cream is going to reduce. It's going to thicken up slightly. It will kind of hold a mark at the bottom of the pan. We don't want to over-reduce it, but we want to reduce it a little bit, maybe by half. I'm going to dump in three cups of prepared tomato sauce and about three-quarters of a cup of water that I washed out the jar with. We're going to bring that to a simmer, lower the heat, and simmer that for about 20, 25 minutes, and it's going to be unbelievably delicious. And it gets to be a really beautiful color, in my opinion. I don't like a ton of cream. You notice I only put a half a cup. I don't like the pink vodka sauces. I like it a nice kind of brick red color like you see there. All right, so that's going to simmer away. In the meantime, we're going to boil our penne pasta in salted water. I'm using the Burilla brand. I like the multigrain. And then you know the trick. Drain the pasta, cook it one minute under what you normally would, dump the hot sauce over it, stir it around, and then we're going to throw the lid on and let it sit for about five minutes and just relax. It's going to soak up the sauce. It's going to finish cooking, and then we serve it with a little extra cheese on top, vodka sauce, really, really delicious. And you may have heard Alton Brown or one of those other food scientist guys say it, but there's certain flavors in tomato that are only brought out if you introduce alcohol into the sauce. So this is one of those. That's why it has a really interesting taste. You can use pancetta. You can use bacon, and you can make it vegetarian if you want. So that's it. Penne pasta with vodka sauce. I hope you give that a try. All the ingredients are on the site. And as always, enjoy. ", "duration": 208.0, "segments": [[20, 32], [44, 56], [75, 82], [82, 93], [104, 121], [145, 150], [150, 159]], "seg_text": " ", "pure_cap": "fry bacon in a pan. add vodka to the pan. add cream to the pan. add black pepper to the pan. add tomato sauce and water to the sauce. cook the pasta in boiling water. add the pasta too the sauce"}, {"image_id": "w4oZ6CWl7no.mp4", "caption": " mix yogurt mayonnaise cider vinegar sugar and black pepper add pasta coarsely chopped walnuts shredded turkey sliced celery and apples mix the salad", "id": 577, "seg_prompt": "82 ; 8, 37 ; 38, 65 ; 66, 71......................................................................", "asr_text": " Leftover turkey? Here's the best leftover ever, Waldorf salad. First, make this classic yogurt dressing. In a large bowl, mix half a cup of plain yogurt, three tablespoons of Hellman's mayonnaise, three tablespoons of cider vinegar, one tablespoon of sugar, and an eighth of a teaspoon of ground black pepper. Blend all these ingredients together. Now, in the same bowl, combine two cups of cooked pasta, half a cup of coarsely chopped walnuts, two cups of shredded or diced turkey, two cups of sliced celery, two cups of unpeeled chopped apples, and gently fold together to coat thoroughly with dressing. Waldorf salad made with your leftover turkey? It's almost as good as going to lunch at the grand old hotel itself. ", "duration": 82.83, "segments": [[8, 37], [38, 65], [66, 71]], "seg_text": " ", "pure_cap": "mix yogurt mayonnaise cider vinegar sugar and black pepper. add pasta coarsely chopped walnuts shredded turkey sliced celery and apples. mix the salad"}, {"image_id": "htIpLVWrs0U.mp4", "caption": " whisk flour and beer mix some mayonnaise sliced gherkins parsley and lemon juice coat the fish with flour and the mixture fry the fish in vegetable oil", "id": 578, "seg_prompt": "324 ; 76, 90 ; 131, 151 ; 173, 188 ; 191, 217..................................................................", "asr_text": " Hi everyone and welcome to Niko's Kitchen's Fast Food Friday. Today we're going to be making one of my personal favourite all-time fast foods and it's one of the most popular around the world. Of course I'm talking about the famous fish and chips. So the first thing that we're going to do to get started on our fish and chips is the batter for the fish. So just into a bowl I've got a sifter here and I'm going to be sifting in some plain flour. Now the reason why I'm sifting the flour is because I want a really crispy batter and the more air that I get into the batter the more crispy it's going to be. Now I'm going to season the flour just with salt and make it a good helping of salt and of course I'm going to be adding in some beer. Now the beer will not only add a great flavour to the batter but those bubbles in the beer will also make the batter really, really crispy. And just add that straight in. Now just using a whisk very, very gently just mix together the beer and the flour together. So just mix it very lightly. You still want to have all those air bubbles on the top and you just want it mixed. You don't want to go any further than that. Now next step is I want you to cover this with some plastic wrap and I want you to leave it on the bench at room temperature for about half an hour. So while we're waiting for our batter we're going to get started on our homemade tartare sauce and there's nothing better, let me tell you, than homemade tartare sauce. Now just quickly I've got some mayonnaise in here. I have made a mayonnaise video before. I will pop the link to that video in the description or you can just use some store bought whole egg mayonnaise for this. Now to the mayonnaise I'm going to be adding in some gherkins that I've just sliced up and just add them straight in. Next I'm going to be adding in some capers that I've just roughly chopped up. Next I'm going to be adding in some parsley. And lastly I'm just going to put a small squeeze of some fresh lemon juice and just give that a good mix and there you have it, a nice quick homemade tartare sauce. So we're going to start putting our batter on our fish and the first thing that we're going to have to do just into a bowl I've got some plain flour. So guys this is the piece of fish that I'm using. I'm using some snapper for this but you can use any piece of fish really as long as it's nice and thick like that. Now all I'm going to do with the fish here is just coat the fish in the flour and just dust off the excess flour. Now bringing our batter over I'm then going to put our fish straight in the batter. Now what I want you to do just let that excess batter drip off the fish. Now with some vegetable oil nice and hot I'm just going to put in our fish. Now with the vegetable oil you want to have it on medium to high heat for this and the fish is going to need around about 8 to 10 minutes. So it's been about 8 and a half minutes now guys and you can see that beautiful golden brown crispy batter on the outside. So this is done. I'm going to turn the heat off and then we're going to plate this bad boy up. Now guys I haven't forgot about the chips or the potato chips. Now I've done this recipe before. I've done these in the oven. It was one of my very very first videos that I did and I will pop a link to that video as well below in the description. And of course it wouldn't be fish and chips without a slice of lemon on the side. Now while that fish is still hot the last thing, the very last thing I'm going to do is just put over some sea salt just over the top. So let's give this a taste and I'm going to be using my hands. I'm just going to get off some of that batter just so you can hear it snap just like that. It is so crunchy. Now I also just want to show you the flesh inside. Just look at that beautiful white fish. That is the bomb right there. Oh yum oh. And of course not forgetting the chips. I'm going to get some of that tartar sauce on there. Oh man. If you don't give this one a go you are missing out. Let me tell you it is sensational. All the ingredients are below so check it out. You guys take care and I'll see you this Monday for budget meals. So until then take care. Thanks for watching. ", "duration": 324.67, "segments": [[76, 90], [131, 151], [173, 188], [191, 217]], "seg_text": " ", "pure_cap": "whisk flour and beer. mix some mayonnaise sliced gherkins parsley and lemon juice. coat the fish with flour and the mixture. fry the fish in vegetable oil"}, {"image_id": "ILS3z1zpD8k.mp4", "caption": " add oil and two chopped onions to a skillet add chopped carrots and turnips to the pan and cook scrape vegetables into bowl and add lamb to the skillet add chopped thyme and cinnamon add vegetables flour chicken broth and tomato paste cover the skillet peel and chop the potatoes mash potatoes with butter and a pinch of salt spread meat filling into baking dish spread mashed potatoes on top and sprinkle with grated cheddar cheese bake the dish in the oven", "id": 579, "seg_prompt": "129 ; 9, 22 ; 24, 30 ; 31, 48 ; 49, 53 ; 55, 69 ; 76, 79 ; 84, 93 ; 95, 105 ; 106, 112 ; 113, 120 ; 121, 128......................................", "asr_text": " To make this favorite country dish from Ireland, begin by heating about a tablespoon of oil in a large skillet over medium heat. Add two medium chopped onions to the pan. Let them cook for about five minutes, giving them an occasional stir until they are lightly Add a couple of peeled chopped carrots and a chopped small white turnip and let the vegetables cook for another five minutes. Scrape the vegetables into a bowl. Now, add a pound of ground beef or lamb to the skillet. The lamb is traditional in shepherd's pie, while the beef version is known as cottage Cook the meat, breaking it up with a spoon until it starts to get crispy and browned, which will add flavor to the filling. Now, stir in two teaspoons of chopped fresh thyme and a teaspoon of cinnamon. Add the vegetables back to the skillet. Stir in a tablespoon of flour, then a cup and a quarter of chicken broth, beef broth or beer, and a tablespoon of tomato paste. We are using a crisp India pale ale from Boston's Harpoon Brewery. Lower the heat to keep the mixture at a gentle simmer, cover the skillet and let the filling cook for about 30 minutes. While it's simmering, make the potato topping. Fill two pounds of Yukon Gold or other yellow potatoes and cut them into chunks. Steam them until tender, about 20 minutes in a steamer or 10 minutes in the microwave. Mash them with four tablespoons of Cabot Salted Butter and add some salt and ground white pepper to taste. When the meat filling is done, taste it for salt and pepper. Spread it evenly in a baking dish. Add the mashed potatoes on top and sprinkle with a half cup of braided Cabot Sharp Cheddar. Bake in a 400 degree oven for about 25 minutes until the filling is bubbling and the top is golden brown. ", "duration": 130.17, "segments": [[9, 22], [24, 30], [31, 48], [49, 53], [55, 69], [76, 79], [84, 93], [95, 105], [106, 112], [113, 120], [121, 128]], "seg_text": " ", "pure_cap": "add oil and two chopped onions to a skillet. add chopped carrots and turnips to the pan and cook. scrape vegetables into bowl and add lamb to the skillet. add chopped thyme and cinnamon. add vegetables flour chicken broth and tomato paste. cover the skillet. peel and chop the potatoes. mash potatoes with butter and a pinch of salt. spread meat filling into baking dish. spread mashed potatoes on top and sprinkle with grated cheddar cheese. bake the dish in the oven"}, {"image_id": "-jZ_U3neOcI.mp4", "caption": " add salt pork powder and shallots to water add chopped pork neck bones boil and let it simmer and skim all foam add prawns and minced pork to a blender add chopped shallot and spring onion add 1 tbsp of sugar pork powder and pepper blend everything in the blender wrap the mixture in wonton wrappers boil the wontons in water boil some noodles in boiled water add cooked shallot boiled pork and wontons to serve", "id": 580, "seg_prompt": "155 ; 4, 8 ; 9, 12 ; 13, 24 ; 28, 33 ; 34, 35 ; 36, 41 ; 42, 50 ; 59, 75 ; 76, 85 ; 97, 113 ; 114, 132......................................", "asr_text": " Thanks for watching ", "duration": 155.83, "segments": [[4, 8], [9, 12], [13, 24], [28, 33], [34, 35], [36, 41], [42, 50], [59, 75], [76, 85], [97, 113], [114, 132]], "seg_text": " ", "pure_cap": "add salt pork powder and shallots to water. add chopped pork neck bones. boil and let it simmer and skim all foam. add prawns and minced pork to a blender. add chopped shallot and spring onion. add 1 tbsp of sugar pork powder and pepper. blend everything in the blender. wrap the mixture in wonton wrappers. boil the wontons in water. boil some noodles in boiled water. add cooked shallot boiled pork and wontons to serve"}, {"image_id": "jGC0VhFCk5Y.mp4", "caption": " peel the skin off the potatoes boil the potatoes in water mash the potatoes with salt shred the potato with a grater mix the shredded potato with the mashed potato form the boxty into a ball boil the potato ball in water slice the ball and fry in the pan", "id": 581, "seg_prompt": "155 ; 5, 35 ; 35, 42 ; 42, 49 ; 49, 57 ; 72, 83 ; 83, 112 ; 114, 125 ; 130, 145..................................................", "asr_text": " My name is Paul Farley, I'm from Damouli, Kilishandra. I make Damouli boksti here in Kilishandra. We've been making it myself and my mother for the last 30 years. It's a local delicacy around the Cavan, Leitrum, Longford, Fomana and parts of Monaghan region. Those of you that don't know what it is, it's a potato dish. The version I'm making at the moment is gluten free from boksti which is just potato only. First thing we do is we take the potato and wash it and peel it. Then we boil it, add salt and mash it into as fine a mash as we can get. With the other half of potato you wash them, peel them also, but then you grate them down with a grate. Then you take the grated potato, put it through a muslin sack and take all the moisture out of it. As much moisture as you can get, wring the moisture out of it. Then you're left with cooked potato and raw potato, raw whole potato. Then you get the raw whole potato, you mix it with the cooked potato and mix it really really well that you can get it. The cooked potato and the fine raw potato mix totally through. That's what will give you the bond, the start is what will give you the bond to make the potato stay together when you boil it. When you have it totally mixed, you take it and you shape it into what you call a dumpling. Your dumpling is your boxy, it's probably around 500g in weight. Take it out, shape it into a nice dumpling shape as you can see and then pop it into a boiling pot of water. Now a boiling pot of water, it has to be mad boiling so watch it up when you don't burn yourself. You drop it in and you boil it and boil it for an hour. Then you take it out of the water and let it dry, let it cool and dry on a plate. When that has cooled and dried, you take it then and it's your ready product. Usually the day after is much nicer, it bonds and tightens into itself. So the next day for breakfast, dinner or tea, take it and slice it and fry it. And you have to have it. On it's own, I'm going to fry it. It was a traditional breakfast dish. That's our sausage and egg and boxy. It's a big team carrot. ", "duration": 156.0, "segments": [[5, 35], [35, 42], [42, 49], [49, 57], [72, 83], [83, 112], [114, 125], [130, 145]], "seg_text": " ", "pure_cap": "peel the skin off the potatoes. boil the potatoes in water. mash the potatoes with salt. shred the potato with a grater. mix the shredded potato with the mashed potato. form the boxty into a ball. boil the potato ball in water. slice the ball and fry in the pan"}, {"image_id": "FITnv148xFU.mp4", "caption": " cut the meat toss meat in flour on a plate fry bacon in a pan with oil transfer meat to a bowl add salt to the meat and mix together add the meat to the pan chop vegetables turn the meat over in the pan add vegetables to the pan and mix together add garlic to the pan add herbs tomatoes wine stock and onions to the pan stir everything together cover the pan with a lid put the pan in the oven remove the pan from the oven", "id": 582, "seg_prompt": "471 ; 13, 79 ; 89, 104 ; 113, 125 ; 129, 137 ; 138, 149 ; 152, 161 ; 173, 258 ; 261, 269 ; 277, 292 ; 298, 301 ; 320, 382 ; 383, 388 ; 392, 394 ; 410, 415 ; 416, 422...............", "asr_text": " So I'm going to cook, you know, a really lovely dish. I'm going to cook this with Berfbergignon, a classic French beef stew with lots of lovely things in it. The first thing you need is the chuck steak. So it's very important to get a nice piece of beef like this. Now you need to trim it up a bit. So you want to get rid of the sinews. So I'm just going to trim off the pieces so it kind of breaks off in its natural sinews. This is a really great cut of meat because it is quite reasonably priced. It's chuck, so it's very much a kind of quite tough piece of meat. And it's got lots and lots of sort of sinews in there. And that's why it tastes so good because, you know, it's cooked for a long, long time. So all those kind of bits of fat and sinew break down and make it incredibly tender. So what you're going to do is you're going to sort of chop it in slices. So you've got kind of like two, three centimetre cubes. And as you can see, it's really sort of quite tough meat. So it will take about three hours of cooking. And, you know, my mum used to make it the day before. So that flavour used to sort of go through and the next day it would be even stronger and more delicious. So you can eat it straight out of the oven once it's been cooked, but it's actually better the next day. So my mum was a big inspiration in my cooking because, you know, we used to eat really well as kids. You know, we used to have lovely food at home. I think my first food experience, I should have realised I was going to be a chef because I think when I was about six years old, I actually wrote a little menu and made these sandwiches, sort of sandwich menu. I think it was only like two sandwiches on the menu, but I kind of went out into the garden and my parents were sort of keen gardeners gardening and I would go with, you know, these two sandwiches on the menu and they would sort of choose one and pretend it was kind of a big, long menu. So I was going to put some flour onto the beef. That will give it a nice bit of colour and it will sort of thicken up the sauce slightly. But first of all, we're going to get the smoked bacon. So smoked bacon and then just a little bit of olive oil in the pan. So we'll get some oil. In goes the bacon. So what I'm going to do is try and get all of that fat out of the bacon so that the fat then sort of seasons the beef. The beef's got, you know, a nice amount of flour on it. I'm just going to take it away from all that excess flour. Just so it's just lightly coated. Not too much, it'll just, the sauce become too thick. So take that off. A little bit of salt. Not too much because the bacon's quite salty. Just make sure that all goes in together. And then I'm just going to pop that in the pan. I want to get a nice bit of colour on it. The last thing I want to do is start stirring the beef straight away because what happens is all the flour will come off and the beef won't brown. It will just go all sort of soft and just boil in the pan. So we'll get rid of that, get rid of our red board. And then this is where all the chopping starts. So we've got some carrot, some onion. I'm just going to chop that up nice and fine. So different knife. Different job, different knife. You never have a sharp enough knife over there. OK, and then just cut the carrot in sort of long strips. Now, don't worry about too much. I mean, you know, some people spend hours chopping vegetables to the sort of perfect size. But I wouldn't worry about too much because it's going to be cooking for a long time. It's going to be cooking for three hours, so it'll be very well cooked. So the carrot's there for sort of sweetness. Onion and carrot and celery and those kind of ingredients. They're sort of always brilliant in stews or soups because they have a sort of natural sweetness to them. If you don't have them, it can taste a little, can be a little bit bland. So that's our carrot. Then a bit of onion. It's like this knife's better for that. So this is my mum's recipe. I mean, it's kind of, you know, the classic bouff bouguignon, you know, will take kind of days to make. You've got to strain everything and it's all kind of quite precise. This really is a sort of chuck it in the oven and hope, well, not hope for the best. It's going to always taste good, but you chuck it in the oven, wait three hours and eat it. So it's a bit of a foolproof recipe, really. And it's something that, you know, my mother's kind of very much cooks with her heart. So it was kind of that sort of style that, you know, that's why I cook with my heart, too. But it's that sort of way of cooking where it is quite sort of simple. Just pop the garlic. So what we're going to do, we're going to just turn the beef over. Just have a look at it. So it's got a nice bit of color on it now. And all that sort of fat from the bacon has all kind of, you know, gone into the meat. So that sort of salty smokiness will kind of, the flavor will develop into the beef. And then a bit of onion. And there you go, there's the onion. And the carrot. And then we're just going to make sure that it all goes in together and starts sealing off. So just stir that so it's all kind of incorporated together in the onion and the carrot cooks. Bit of garlic. I'm just going to put a clove of garlic in. And then now we're going to have the herbs. So we've got some thyme and a bit of bay leaf. I'm going to use some of these potatoes, but I'm also going to put one, what's she, two in the stew, because it gives a lovely sort of depth of flavor. A little bit of thyme, a few of that. Not too much, just a bit. Pop that in with the bay leaf. And then now we're going to add a little bit of tomato puree. So a little squirt of tomato puree. And some chopped tomatoes. That's the tomatoes, the chopped tomatoes. Give it a nice stir. Then plenty of red wine, and a really nice, good, robust red wine. You can use pretty much most things, but something quite dry is a good choice. So that's the wine. And then beef stock. Now you can buy beef stock, you can buy stock cubes and everything, but if you can be bothered to make it, it makes such a difference, but you could use chicken stock, it's fine. Okay, so we've got pretty much everything in there now. We've got the bay leaf, the beef, everything. And then we're just going to add some of these little onions. Now, normally traditionally they'd fry them off and with the little lardons of bacon, but we're just going to sort of throw it in, because this is quite a quick and easy version of it. So in go the little pearl onions. Give it a really nice stir. Make sure it's stirred, just enough liquid, just sort of sitting, it's kind of covered in it and a bit more. And then lid on. You can always add a bit of liquid if it seems a bit dry. So we're going to put it in the oven for three hours at 170 degrees, 160, 170. If you feel it's cooking too quick, turn it down a bit. And if it seems a little bit dry, add a bit of stock, but you need to cook it for quite a long time because the chuck steak is quite tough. So in she goes. And then this one's been cooking for that three hours. And cool, smells good. Right, now it's very important to actually let it rest. So you want to get all those sort of flavours to kind of, you know, the meat or tenderise. You cut it easy straight away, it'll be a little bit hot and not so nice. So you let it sort of rest a bit. Okay, so let's have a little taste, shall we? So that should be really kind of really, really soft. So if you pick up a piece of meat, you should just be able to sort of break it with a fork and this is perfect. And then it's going to, delicious taste, just like my mum's. ", "duration": 471.83, "segments": [[13, 79], [89, 104], [113, 125], [129, 137], [138, 149], [152, 161], [173, 258], [261, 269], [277, 292], [298, 301], [320, 382], [383, 388], [392, 394], [410, 415], [416, 422]], "seg_text": " ", "pure_cap": "cut the meat. toss meat in flour on a plate. fry bacon in a pan with oil. transfer meat to a bowl. add salt to the meat and mix together. add the meat to the pan. chop vegetables. turn the meat over in the pan. add vegetables to the pan and mix together. add garlic to the pan. add herbs tomatoes wine stock and onions to the pan. stir everything together. cover the pan with a lid. put the pan in the oven. remove the pan from the oven"}, {"image_id": "UbunZxDifYU.mp4", "caption": " add salt caribbean pepper sauce black pepper ginger and caribbean green seasoning to a bowl of chicken add pepper salt curry powder and paprika to a plate of flour and mix add egg to the chicken and mix coat the chicken in the flour place the chicken in a pan of hot oil", "id": 583, "seg_prompt": "330 ; 40, 88 ; 110, 139 ; 142, 165 ; 170, 223 ; 225, 256..............................................................", "asr_text": " That's some fried chicken going on there people. Chris here at CaribbeanPod.com. Welcome to my kitchen today. Quick and easy. Well not so quick but a flavor of a dish. The ultimate island style fried chicken. Let's get cooking. Just about four pounds of chicken in here. An entire chicken that I cut up into pieces and I washed it with the juice of a lemon and water, drained it dry and I left the skin on there purposely because I love that little texture and everything else that the batter is going to hold on to that skin. If you want to take the skin off you can certainly do that. An entire chicken that I cut up except for the backs, there's no meat in the back and we're going to marinate this first so we're going to go in with some salt, some Caribbean style pepper sauce and this is where you're going to get that lovely little kick from. Some fresh ground black pepper and we're going to go in with some Caribbean green seasoning. In the description of the video below I'll have a link for how to make a Caribbean green seasoning and all it is is a blend of all the different fresh herbs that we like using down in the Caribbean and the final thing I'm going to go in there with is a piece of ginger and I'm just going to grate in a little bit of ginger. If you've got ginger powder you can use that. Mix that up and allow that to marinate for a couple hours in the fridge. As the oil I've got some maybe four or five cups of vegetable oil heating in a wok and I use a wok because of the high sides prevent a lot of splatter from going on the stove. So while the oil heats on a medium high flame I've got my flour and just all purpose flour we're just going to season up sort of batter the pieces of marinating chicken with a pinch of salt, a pinch of curry powder and we want to go in with a little bit of smoky paprika. So all I'm going to do now is mix that up and then we're going to get to sort of coating the pieces of chicken with that. Just whipping a couple large eggs in a bowl here and I'm just going to pour it all over that chicken and again you want to mix that really well you want to make sure every piece of chicken is coated in that egg mix. So basically all you would do now is grab a piece of that seasoned and marinated chicken roll it around in the flour press on it a bit and then you would tap it and set it aside for going into the hot oil. For that final step of putting that beaten the couple beaten eggs in there it's going to allow this flour to stick on to give us a lovely batter sort of batter for frying I would do it in two batches because I don't want to overcrowd a pan so let's try one more piece there we go. Remember to shake off the excess flour and get ready to go into the hot oil. The first batch is in the oil now I'm going to give it about 10 minutes on each side on one side and I'm going to flip it over and make sure it's completely covered in the oil the other side that is and let that go for about another 10 minutes or so. I didn't cut up the chicken in two large pieces if your pieces are very large well then the cooking time will have to increase by a little bit but all you need to do now let that go for another 10 minutes then you will need some paper lined bowl or plate and drain off the excess fat when you fish these out of here. The first batch is ready so I'm just going to remove it and put it to drain on a wire rack with some paper towels below just to soak just to get rid of all that extra grease The second batch is going to go in getting out the last batch yeah lovely color again you know people Chris don't lead you guys wrong remember that it's the only wicked recipe that's sharing with you guys yeah it's nice big pieces of chicken breast guys I don't do the chicken breast because it doesn't do the white meat kind of thing but so there we go friends wicked wicked wicked for days the ultimate Caribbean style fried chicken live and direct from Chris's kitchen hey this thing boy all I need is some ketchup I love me some ketchup and fried chicken Chris here at CaribbeanPot.com always a pleasure to have you guys here in the kitchen with me remember down below click subscribe all the latest videos are going to be sent to you it's such a pleasure having you guys here in the kitchen ", "duration": 330.5, "segments": [[40, 88], [110, 139], [142, 165], [170, 223], [225, 256]], "seg_text": " ", "pure_cap": "add salt caribbean pepper sauce black pepper ginger and caribbean green seasoning to a bowl of chicken. add pepper salt curry powder and paprika to a plate of flour and mix. add egg to the chicken and mix. coat the chicken in the flour. place the chicken in a pan of hot oil"}, {"image_id": "bqmkNRNd5yw.mp4", "caption": " cut off the fat of chicken breast and slice it into thin slices beat two eggs into a bowl and whisk it well and add black pepper mix fresh parsley and parmesan cheese with bread crumb dip the chicken breast in flour egg coat and bread crumbs preheat an oven to 375 f degree heat some oil in a pan and fry the chicken breast in it add some tomato sauce and parmesan cheese on top of chicken breast and cook it in the oven", "id": 584, "seg_prompt": "587 ; 69, 107 ; 116, 143 ; 153, 175 ; 195, 254 ; 262, 270 ; 276, 370 ; 415, 501.....................................................", "asr_text": " Hi, welcome to the central cooking. I'm Melissa and I'm Grammy and today we're going to be showing you how to make an easy recipe for chicken parmesan. You will need three small chicken breasts, two to three small chicken breasts or one large one, depends on how much you're making. One to two eggs, I think this might require two. We have about a cup and a half of flour here for dredging the chicken and then over here we have about one teaspoon each of garlic powder and dried basil, about a quarter cup of fresh chopped parsley and about a third cup of parmesan grated. Over here we have about a cup of just your normal store-bought breadcrumbs and then another cup of Asian style breadcrumbs called panko. Okay, so now we're going to cut the chicken. This is just a partially defrosted chicken breast. I like to keep it a little bit frozen so that it's not really slippery when I'm cutting The recipe will call for you pounding out chicken breasts with a mallet so they're flat but I don't have a mallet so I'll just use my knife. Right now I'm just turning off the little fat pieces and I'm going to find an area where the breast is nice and flat against the cutting board and then cut it in half, kind of like butterflying a pork chop and there you go. Make sure you salt and pepper both sides of your chicken. Now we're going to come over here and crack our eggs into the bowl and we're also going to put our garlic powder and our dried basil in this and mix it all up. Now we're going to go over to our breadcrumbs and take a little bit of them and spread them on the plate so that our breaded chicken doesn't stick. And we're just going to mix our fresh parsley and about two thirds to half of the parmesan right in with the breadcrumbs. Okay so this is the order we're going to do this in. We're going to take our chicken, dredge it in the flour, dip it in the egg and then coat it with the breadcrumbs and let it rest on the plate. Okay so by now after you've seasoned the chicken and gotten all of your ingredients together the chicken should be pretty much defrosted. And we're going to dredge it in the flour until it's nice and evenly coated and then into the egg mixture. It looks like these are probably falling apart so I'm just going to break them up right now. And I usually like to grab a handful of my breadcrumbs and then plop the chicken in there so the breadcrumbs can just go right over it and make sure we get these nice and coated. That fresh parsley in there will crisp up and taste really good. Same with the parmesan. And after you're done coating it nice and evenly, let's spread it on the plate. We're getting ready to start frying but first we're going to turn on the oven to 375 to And we're going to turn on this pan and put the oil in. This doesn't look like it's going to be enough. You want about a quarter inch depth. Alright, so we've got all of our little tidbits out of the way so now it's time for a big one. We'll let them get nice and brown like these guys are. And those two little ones are probably going to end up being our taste testers. Once you start to see it getting brown around the edges, you know it's almost time to flip them. Like I said before, you don't really want to cook them all the way through. And your goal with the frying is just to get them a nice golden brown color. Okay, so we're done frying and the oven is still preheating so what we're going to do is just get everything ready to go in the oven. So you want to get a baking dish. The bigger the better, that way you have the room. Put all these guys in there. And then you just want to spoon a little bit of sauce right on top. Don't get it all over because then you'll just defeat the purpose of all that frying and there won't be any crispy left. So put it right in the middle and spread it around. Alright, now we're going to put our cheese on. We've got a mixture of shredded mozzarella, provolone, Romano, Asiago, and Parmesan cheeses. And we'll be generous with the cheese. And you can also top this with a little bit of more fresh chopped parsley. Okay, so the chicken's been in the oven for about 7 minutes at 375. I'm going to take it out. The cheese is nice and melty. I'm going to sprinkle on a little bit of the remaining Parmesan that we put in the breadcrumbs. And since this is going to be right on top, it's going to get nice and crispy in the oven. And then I topped up a bit more fresh parsley just for some nice color on the top. Okay, so it looks like everything that's done. And there is your finished product. We added a little salad to the side. You can also put chicken Parmesan on top of pasta. A lot of people like to do that. ", "duration": 588.0, "segments": [[69, 107], [116, 143], [153, 175], [195, 254], [262, 270], [276, 370], [415, 501]], "seg_text": " ", "pure_cap": "cut off the fat of chicken breast and slice it into thin slices. beat two eggs into a bowl and whisk it well and add black pepper. mix fresh parsley and parmesan cheese with bread crumb. dip the chicken breast in flour egg coat and bread crumbs. preheat an oven to 375 f degree. heat some oil in a pan and fry the chicken breast in it. add some tomato sauce and parmesan cheese on top of chicken breast and cook it in the oven"}, {"image_id": "tGGrOrIqB8U.mp4", "caption": " place eggs into the cups of an egg poacher cover the poacher with the lid spread green onion butter on a slice of sourdough toast place a slice of ham onto the bread place a poached egg onto the bread pour some hollandaise sauce onto the egg garnish the dish with green onions and paprika", "id": 585, "seg_prompt": "129 ; 20, 45 ; 46, 52 ; 75, 80 ; 81, 85 ; 90, 95 ; 97, 106 ; 110, 120......................................................", "asr_text": " Hi, I'm Natasha, and today we're going to be poaching eggs to make eggs benedict. We're going to do that using the Kaffalon egg poacher. This makes poaching eggs beautiful and very easy to do. You'll notice that each cup has perforated insides. You can do one egg, or you can do all six, like we're going to do today. I have each of my eggs in a ramekin, and I'm just going to gently slide each egg into its The reason you want to keep each egg separate is just in case you get any shells, you're not going to hurt the egg, and it allows you to discard any eggs if you break the yolk. I have about an inch and a half of water underneath at a nice steady simmer with some vinegar and some salt. Once all the eggs are in, you're going to cover it with this lid. This lid's perfect because it's glass, and you can watch the eggs poach. It's going to take about three to four minutes. Our eggs are ready, so let's remove them from the pan. Once we did six eggs, we're going to use the center handle and just lift all of them out at once to make it much easier. If you've done individual ones, you can even lift them out by this handle on the side of Now we're ready to put our eggs benedict together. We're going to start with a piece of sourdough toast, and we're going to spread on some of our green onion compound butter. Once this is on, we're going to use ham today, but you could certainly use smoked salmon, or if you'd like to do a vegetarian one, you could do grilled vegetables or tomato and Now we're just going to delicately place our beautifully poached eggs from the Keflon egg poacher, and then we're going to finish with some hollandaise sauce. We're going to drizzle some on top, and then a little bit around the edge, and then let's garnish it with some green onions and a sprinkle of paprika. Our eggs benedict is done. The Keflon egg poacher is easy to use, and I know you'll have great results at home. ", "duration": 129.83, "segments": [[20, 45], [46, 52], [75, 80], [81, 85], [90, 95], [97, 106], [110, 120]], "seg_text": " ", "pure_cap": "place eggs into the cups of an egg poacher. cover the poacher with the lid. spread green onion butter on a slice of sourdough toast. place a slice of ham onto the bread. place a poached egg onto the bread. pour some hollandaise sauce onto the egg. garnish the dish with green onions and paprika"}, {"image_id": "pCTdsgv1wZ4.mp4", "caption": " add chicken broth to a hot pot add chicken tenderloins to the broth remove the chicken from the broth add whole wheat penne pasta and vegetables to the boiling water cut the chicken into small pieces and add to the soup add spinach to the soup and stir add black pepper to the soup", "id": 586, "seg_prompt": "393 ; 34, 40 ; 130, 142 ; 157, 166 ; 191, 208 ; 224, 262 ; 315, 333 ; 353, 360....................................................", "asr_text": " Hi, I'm Jim Warner from the Wexner Medical Center at The Ohio State University and today we're going to talk about a one pot minestrone soup which is about a 20 minute soup. It's high in protein, it's a little bit lower in fat, a little bit lower in sodium and it's a great soup. It takes about 20 minutes, it's about six ingredients and the beauty of this is it really only takes one pot to make this entire batch of soup. What we're going to do is we're going to add some low sodium, low fat chicken broth to Like this we've got about a quart in here and the thing that you really want to look at is when you're looking at the nutrient information or the back of the container this has about 420 milligrams of sodium so if we were to get the regular chicken broth it would have 840 milligrams of sodium per portion. The average amount of sodium, the standard today is 2000 milligrams per day so if you eat one cup of soup you're really about halfway there already so that's one of the reasons that we went with the low sodium and fat free broth. We're going to let this cook and actually bring this to a real quick boil and while we're waiting for that to boil we're going to talk about some of the meat that we're putting in here. We're using chicken tenderloin which is a little more expensive but the great thing about chicken tenderloin is it cooks very quickly, it's very low fat and when you add it to your soup it adds some flavor to your broth as well. The other ingredients that we have that make it simple we've got a mixed frozen vegetable which has green beans, some corn and some carrots in here. We have a whole wheat pasta that we're going to add to that, we've got some fresh spinach that we're going to finish this off with and we have parmesan reggiano cheese and parmesan reggiano cheese somewhat compensates for the salt that you'll put in the soup and then we're going to season it with black pepper, real simple to make. Now we've got the broth is already moving you can tell by the way the broth is starting to stir around a little bit that it is moving so we're going to add our chicken tenderloins to the broth and what we're going to do is let these cook and you're going to let these cook until they're no longer pink in the center for about five or six minutes. We're going to put these in here and let them go. So we've got the chicken tenderloins that are already cooking in the broth, they took about four or five minutes and the thing that's great about using these because there's no bones in here, very little connective tissue, they cook very very quickly. What we're going to do is we're going to take the chicken tenderloins out of the broth and while we're taking these out and we're going to let them cool then we're going to chop them and we're going to put them right back into the soup. While these are sitting here cooling we're going to add the whole wheat pasta, in this case we're using penny pasta which really works well, it's a whole grain pasta and this holds up well in the soup and actually is about the same size of the chicken meat which is really what you want. You wouldn't want to use a larger sized pasta or smaller sized pasta, you want the food in the soup or any dish you make to look consistent in size. So we're going to add the pasta and stir that around a bit, we're going to add our veggies, we're going to let these cook for about 12 minutes and the pan is still very very hot because we had boiled the chicken breast in here, the chicken tenderloins. Now we're going to let this cook for about 12 minutes and we're going to chop the chicken tenderloins and we're going to add that back to the soup and we're almost done. So we're going to go ahead and chop up the chicken tenderloins and again these are cooked completely and if you look how easy these chop and how great they're going to taste in the soup it's going to be delicious. So what we'll do with these chicken tenders is while everything else is cooking we're going to add these back into the soup, not only are they going to add some flavor, they're going to add some depth to the soup as well. And again you want to handle these when you're able to handle them, you don't want to handle them when they're super super hot or you're going to end up burning yourself but you really don't want to do. We're going to take our chicken and we're going to add this to our soup and you can tell already the soup looks great because it's got a lot of color, it's got a lot of texture to it, you've got the pasta noodles in here, you've got the frozen vegetables and then you have the chicken in here so there's a lot of things going for this soup that makes it really really good plus it's low sodium. The soup has been cooking for about 8 minutes right now and the noodle that we're using today is a whole wheat noodle. This is about ready to go, the noodles themselves are about al dente which means firm to the So we're going to go ahead, you see the soup it's getting to a good boil, we're going to go ahead and add our fresh spinach. You can use frozen spinach in this recipe as well but I prefer to use fresh spinach. With this spinach here when you see when we add this to the soup it's going to end up into next to nothing because spinach really contracts when it cooks. We're going to go ahead and add this to the soup and if you like spinach you can always add more to it. So you can see this soup looks great, lots of color in the soup which is really what you want with your food because we tend to eat with our eyes and if you see the colors that we have here, the greens, the yellows, the oranges, it's just beautiful looking soup and again it takes very, very little time to prepare this product today. So right now the spinach is actually ready to go, we're going to turn off the flame, take a little bit of black pepper and I'm going to season this with black pepper. Okay the soup is ready to go, okay we're going to go ahead and we've got this nice looking soup dish here, I'm going to go ahead and add this to the bowl, okay here's roughly about 18 ounces of soup, lots of color, we're going to add some parmesan reggiano cheese to this as well and we've got a really good looking soup. ", "duration": 393.83, "segments": [[34, 40], [130, 142], [157, 166], [191, 208], [224, 262], [315, 333], [353, 360]], "seg_text": " ", "pure_cap": "add chicken broth to a hot pot. add chicken tenderloins to the broth. remove the chicken from the broth. add whole wheat penne pasta and vegetables to the boiling water. cut the chicken into small pieces and add to the soup. add spinach to the soup and stir. add black pepper to the soup"}, {"image_id": "fq37BTAjPHk.mp4", "caption": " take the chicken pieces in a bowl pour the sriracha sauce and buttermilk mixture over the chicken cover the chicken and refrigerate it for few hours take all purpose flour and add some steak seasoning paprika garlic powder black pepper salt and mix it all together coat the chicken pieces with the flour lay it on the baking rack and let it sit for 20 minutes preheat the oven to 375 degrees and heat peanut oil in a pan fry the chicken for 4-5 minutes on each side place the chicken on a wire rack and cook it in the oven for 10-15 minutes and serve", "id": 587, "seg_prompt": "588 ; 133, 170 ; 186, 198 ; 214, 286 ; 310, 346 ; 357, 380 ; 384, 406 ; 418, 474.................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I am so excited to share with you my fried chicken recipe. I've had this requested here for years and years and the reason why I've been holding off on is because I feel like, along with a lot of recipes, fried chicken is something people are very territorial about and they only like it their way or no way and if it's not the way they make it then it's not authentic and I'm not saying mine's authentic by any means, it's authentically delicious and this is a recipe I go to for just a classic fried chicken recipe, everyone loves it. For the base you just need a few ingredients which is going to be your chicken and I'll talk about this in a minute. The key is some buttermilk and some hot sauce, now there's going to be more ingredients to come but this is the base, this is what's incredibly important. Number one, this by the way these are Laura Vitale rules, number one the rule is the chicken must be bone in, skin on, if it's not bone in or skin on do yourself a favor and grill some chicken breast and you're good to go, nothing wrong with it whatsoever, it's not going to be fried chicken in my opinion, not really good fried chicken. The second thing is you need buttermilk because the buttermilk what it's going to do it's going to incredibly, it's going to be that thing that makes your chicken incredibly tender, it's a tenderizer so once it sits in it for a few hours it does magic. Now I know some people use like a water and salt mixture to brine their chicken which works just as well, I've eaten it that way and it's delicious, I prefer buttermilk. Now the pieces of chicken you use for buttermilk, it's all up to you, for me it's got to be dark meat which is why I use the leg and the thigh, it's drum sick in the thigh, you can use the breast, make sure it's bone in, skin on and cut it in half otherwise the breast is way too big. If you go to your butcher you should be able to buy pieces already broken like this or at your local supermarket that have packs of chicken already cut up and I always choose the dark meat, you need about three pounds total so this is what I'm using. So enough said, let's get this thing going, the first thing I'm going to do is I'm going to take my chicken, again bone in, skin on, whatever pieces you prefer, if you want to do the wing, if you want to do the breast, make sure you cut it in half because that's Now you can add any hot sauce you want to this, you can use Tabasco, you can use buffalo sauce but for me my all time favorite hot sauce is Sriracha so I'm going to use a really good squirt of it because I like a little bit of heat into my buttermilk, mix this up, it's going to be really lovely and spicy and pour this all over my chicken, oh it looks so good and you can really smell the chili and the garlic from the Sriracha, it's just, So now what I'm going to do is I'm going to cover this, first of all you want to make sure that your chicken is really covered in the buttermilk, I'm going to cover this, I'm going to pop it into the fridge a minimum of two hours or you could do this overnight, I'm going to leave it in there for a few hours, I've got some things to do so it's going to sit in there and perform its magic and when I come back I'm going to show you the second step which is just as important I think. I just took my chicken out of the fridge, it's been in there for several hours so I know it's done its job, overnight it's even better, not going to lie. So now what we're going to do is actually make the second part of a fried chicken which is the flour, the flour coating, what I have here is an all purpose flour and to this I'm going to add in some spices, my favorite combination is some steak seasoning but you want to make sure that you buy the kind that's salt free, I've also got granulated onion and garlic and I've got paprika and you can add whatever you want, you know, whatever you feel like tastes really good to you, I want a little extra black pepper even though there's a lot of black pepper in the steak seasoning, I want a little extra and always make sure that you buy your seasoning, I love seasoning blanks, I think it's fantastic, buy them salt free because sometimes if you don't they are so salty, it's impossible to put enough to have a good flavor without your food tasting super salty. So what I'm going to do now is just stir this together, you know, whisk it together, whatnot, you want to make sure that the seasoning is distributed well throughout the flour and I also have a cast iron skillet there with some peanut oil that's been preheating and I want that to be around 365 degrees and I also have my oven on to 375 because that's where we're going to finish the chicken because sometimes what happens is by the time it's fully cooked through the outside it gets really dark and we don't want that. I've got a baking dish or baking sheet here with a cooling rack on top and that's because I just took this out of the fridge now, I want this to come to temperature for about 20 minutes, I want this to come to room temperature for a good 20 minutes otherwise if we were to cook this straight in the hot oil it's cold so it's going to seize up and you're going to have a really tough chicken so you want to always let your meat rest at room temperature for about 20 minutes before you cook it. Now what I do is I take my chicken, let me see if I can do like an assembly line, I take my chicken out of the hot sauce and buttermilk, coat it really well in that flour mixture, make sure it's really nicely coated and then I just put it on my baking rack here and what happens is it not only comes to room temperature and it's resting a little bit but the flour kind of dries up a little bit and sticks to the chicken and therefore when you put it in the hot oil all the excess flour isn't going to burn. So I'm just going to continue to do that, let those sit for about 20 minutes and then we'll fry them up. My chicken's been sitting at room temperature for 20 minutes and as you can see the flour has kind of like adhered to the batter which is exactly what we want, it's going to create a beautiful crust. Now I've got my oven preheated to 375, I also have another baking dish here and I have it lined with aluminum foil just, you know, just because, just because it's always time And I've got a wire rack on top because we want to keep the chicken elevated at all times, we're going to start the chicken in the hot oil, we're going to finish cooking it in the So I've got my peanut oil here preheated, it should be really nice and hot. I'm going to do this in two batches, presentation side down so skin side down, yes, see those That's what you're looking for. It's only going to be in the hot oil for four to five minutes on each side, not going to be long enough to cook the chicken completely which is why we're going to pop this back into the oven. Now I'm going to do this because the thighs are really big, I'm going to do four of the drumsticks, I'm going to let those cook, I've got a splatter screen here, I'm going to tidy up and clean up, cook them on both sides until they're a beautiful crispy golden brown color, put them on a wire rack, I'll show you what they look like so we can put the whole thing in the oven. I just took my last three pieces of chicken out of the hot oil, they only cooked for about four minutes on each side because you really want to make sure that oil is really nice and hot so that all you're doing at this point really is cooking the outside to make sure that the crispy crust is happening and then you're going to continue cooking the inside in the oven. Now the reason why, again, it's on a wire rack is because you want to make sure the chicken is elevated otherwise if you want to put your chicken pieces straight on your baking sheet, what's going to happen at the bottom is going to get soggy, you don't want that, you want the air to juice around, I made up that word, that's right, you want the air to circle around the chicken and get crispy, you know, remain crispy and the inside is going to cook so I'm going to put this in the oven at 375 for another 10 to 15 minutes, I'm going to test it with instant thermometer, instant re-thermometer, it should read 165 degrees Fahrenheit, let those rest for about five minutes and then we are ready to dig The chicken was in the oven for exactly 12 minutes so make sure you have an instant re-thermometer on hand just to check it because you don't want to overcook it because then it goes dry, you don't want it to dry fried chicken, not me. Now I wanted to point something out, if you don't like your fried chicken as dark as I do because I really like a deep, deep golden crispy brown, you can certainly cook it less, just keep your eye on it, maybe cook it for three minutes on each side instead of four minutes on each side, it's completely up to you, just keep in mind that the color on the crust is the color you want to eat it. So the inside is going to continue cooking in the oven so if you like the outside a lightly golden brown, make a lightly golden brown, it may not be as crispy though, that's what I like to serve it, whoops, a little sriracha, I'm telling you this stuff, my obsession, I let it sit here for about five minutes and this has my name written all over it, let's You hear that? That is the answer to dynamite chicken, fried chicken is, that is, I'm too excited to even talk probably, properly, seriously. If you want the perfect recipe for fried chicken, go to LauraintheKitchen.com, follow these few very simple steps, the recipe really, it's up to you, whatever spices you want to put in there, you put in there, just following the steps is really what guarantees you, guarantees that fried, delicious, crispy, juicy fried chicken and the cold leftovers, nothing like them. I hope you've enjoyed spending time with me and as always, I will see you all very soon. ", "duration": 588.33, "segments": [[133, 170], [186, 198], [214, 286], [310, 346], [357, 380], [384, 406], [418, 474]], "seg_text": " ", "pure_cap": "take the chicken pieces in a bowl pour the sriracha sauce and buttermilk mixture over the chicken. cover the chicken and refrigerate it for few hours. take all purpose flour and add some steak seasoning paprika garlic powder black pepper salt and mix it all together. coat the chicken pieces with the flour lay it on the baking rack and let it sit for 20 minutes. preheat the oven to 375 degrees and heat peanut oil in a pan. fry the chicken for 4-5 minutes on each side. place the chicken on a wire rack and cook it in the oven for 10-15 minutes and serve"}, {"image_id": "l6Wblq6yIk0.mp4", "caption": " add soy sauce rice vinegar honey chili garlic sauce chicken broth and cornstarch cut chicken into bite size pieces and toss with corn starch and black pepper cut green onions mince ginger and chop broccoli steam the broccoli add oil to wok and swirl to coat add chicken to the wok remove cooked chicken pieces and replace with raw chicken remove all chicken and turn down heat add onion garlic and ginger to wok and pour in sauce add chicken and broccoli and toss", "id": 588, "seg_prompt": "241 ; 66, 78 ; 79, 89 ; 90, 123 ; 124, 136 ; 140, 148 ; 150, 186 ; 187, 196 ; 197, 198 ; 199, 212 ; 214, 225..........................................", "asr_text": " Healthy General Tso's Chicken. Hi, this is Jayden from steamykitchen.com. It's one of the most popular dishes in Chinese American restaurants, but strangely enough, it's not found in China. It was named after General Tso of the Qing Dynasty in the 1800s, but the dish wasn't invented until about a hundred years later by a Taiwanese chef who opened a restaurant in New York. According to Fuchsia Dunlop, the favorite dish, the favorite Chinese dish of Secretary of State Henry Kissinger, is General Tso's Chicken, and I'm going to quote this. It is described as a, quote, stir-fried masterpiece sizzling hot in both flavor and temperature. Well, there are two things I think about when my husband orders General Tso's Chicken at a restaurant. I have never ordered it, but when he orders, I think of two things, deep-fried and heavy. So my version, which I think is a stir-fried masterpiece, is going to be much healthier, no deep frying, and it's going to be a beautiful, beautiful sauce. You can make it as spicy as you want. Let's make the sauce first. In a bowl, add soy sauce, rice vinegar, or white vinegar, honey, chili garlic sauce, chicken broth, and corn starch. Kind of whisk that all together, and we're gonna set that aside. Next, cut the chicken breast into 1-inch pieces and toss with cornstarch and a little grind of freshly ground black pepper. Mix well so every single piece of chicken is coated. This cornstarch is gonna give your chicken a really nice crust without deep frying. Now for the aromatics. I've got minced ginger, garlic that I'm gonna grate on a rasp grater. It makes it just easier to cut up in mince. And green onions. Chop the broccoli into small florets, but don't throw away the stalks. This is what I do. Cut off the tuffin, discard that, and use your knife to take off the outer section of the stalk, which is a lot tougher and very difficult to eat. What you're left with is actually really, really tender stalk. I cut these into small pieces. Now we're ready to cook. We're going to steam the broccoli with a bit of boiling water for two minutes. The broccoli should still be slightly crunchy, yet tender and cooked. Drain the broccoli, rinse with cool water to stop the cooking, and set aside. Return your pan or walk to the stove and dry really, really well because you're gonna add oil in next. Turn your heat to high, and when it's hot, go ahead and swirl in the cooking oil, making sure that oil covers as much surface as possible. Add the chicken, but you're gonna do this in stages. You don't want to over-crawl the chicken because you want the chicken to have enough room to brown nicely. So I'm doing this in two batches, adding the chicken in a single layer. And here's the important step, leave it alone. Give it time to brown and then flip the chicken over. See that nice golden crust? You can't get that if you keep trying to stir and move the chicken about. Flip the chicken over, let it cook another couple of minutes to brown the other side, and then remove those chicken pieces. They're only halfway cooked if that's perfect. What you want to do is remove the chicken that is browned on both sides to a separate bowl. And as you remove the chicken, continually add more raw chicken to the pan to cook. Patient, do not overcrowd. Once you're done with all the chicken, keep the wok on the stove and now it's turned down the heat so that we don't burn the aromatics, which is the green onion, garlic, and ginger. Then pour in the sauce that we made earlier. Stir-fry for about 30 seconds until your kitchen smells wonderful. Bring to a simmer and then add back in the half cooked chicken and the steamed broccoli. Toss really well until everything's coated through. Let it cook for another minute and that is it! Sprinkle the sesame seeds and you're ready to serve. Easy, right? For the full recipe or if you have any questions at all, head over to steamykitchen.com slash 165. My cookbook Steamy Kitchen's Healthy Asian Favorites is available at all bookstores ", "duration": 241.33, "segments": [[66, 78], [79, 89], [90, 123], [124, 136], [140, 148], [150, 186], [187, 196], [197, 198], [199, 212], [214, 225]], "seg_text": " ", "pure_cap": "add soy sauce rice vinegar honey chili garlic sauce chicken broth and cornstarch. cut chicken into bite size pieces and toss with corn starch and black pepper. cut green onions mince ginger and chop broccoli. steam the broccoli. add oil to wok and swirl to coat. add chicken to the wok. remove cooked chicken pieces and replace with raw chicken. remove all chicken and turn down heat. add onion garlic and ginger to wok and pour in sauce. add chicken and broccoli and toss"}, {"image_id": "c8ehb0s3gtQ.mp4", "caption": " heat a skillet and salt some bacon pieces take the cooked beef off the flame and strain the fat add some lean beef pieces to a bowl and coat with some flour add the coated beef to preheated pan stir and slightly brown them pull the cooked beef out of the pan and sprinkle little salt and pepper add bacon fat beef bacon red wine chopped garlic tomato paste and marjoram and stir add baby carrots and ball onions and cover the pan add some mushrooms", "id": 589, "seg_prompt": "442 ; 103, 156 ; 158, 168 ; 179, 195 ; 196, 263 ; 264, 275 ; 280, 322 ; 325, 354 ; 387, 390................................................", "asr_text": " The Kentucky Beef Council and Kentucky Living Magazine proudly present Executive Chef Dr. Michael Riggs for the Lean Beef Cooking Demo. Everybody doing good? Okay, you're off to a good start so all I gotta do is keep the pace going. Okay, what Allison referred to is that we are going to do a dish called beef bourguignon. Now if you're in Paris or France you call it bouff and I made a mistake a couple years in Paris calling it beef bourguignon and I got some really bad looks from the waiter. So I've worked on that over the years but beef bourguignon is a peasant dish. Its history comes from the Burgundy region of France and just like in America it comes from the concept of one pot cooking. So the whole idea of that is these dishes were created by cooking what was available at the time by the people of what they had most to them. One of the things we talk about in culinary world is what grows together goes together. So if you're in a part of the world where they have beef and the Burgundy region of France is also known for its mushrooms and its cheeses and its wines as well it would make sense to use those ingredients to create this dish. So it was a way of taking beef and cooking it for an extended period of time in Burgundy I have a sign above my kitchen that says I like cooking with wine sometimes I even put it in the food. So we're going to start by saut\u00e9ing some bacon. It can't go wrong whether you're in France or whether you're in Bowling Green, bacon's So we're going to saut\u00e9 that. One of the things we do when we saut\u00e9 is we heat our pan first. The reason you want to heat the pan first is you don't want to put food into a cold You want the skillet to already be hot. So we're going to render the fat off of this which basically means we're going to cook it a little bit and then we're going to get it where we get the grease off of it. Then what we're going to do is when that's done I'll pull that out and I will remove all the fat, the grease and I'm not going to throw it away. Don't worry I'm going to use it. It goes back into the dish. So basically just warming this up. Now the beef I've got is Kentucky brown beef because when I buy meat for our program I use a butcher on the bypass called the fatted calf. Ryan does a tremendous job when he does that and he uses all Kentucky proud products. He tries his best to get only meat from Kentucky if he can. So I appreciate that kind of working with him on that. So that's where I get mine. So I'm going to pull this out. If this wasn't dinner I'd be looking for some breakfast right now. So I'm going to put that back in there. Now I'm going to save that at the same time. Now we're going to take our beef which is lean beef because we don't want a lot of fat We've got enough fat with the bacon. We've kind of got that covered. So we're going to take that and we're going to lightly coat that in flour and the reason why I cut that in flour is that it's going to keep it from sticking to the pan. So that's going to help sear in the beef. Now what happens when we put this back in, and this is where I add the bacon fat back in, this is the good part, is that that's going to start to stick to the bottom of And in a few minutes, once this just gets lightly brown, I'm not going to cook this all the way because part of the process of making a good stew for those of you who like to make them is a long, slow simmer, right? You've got to put it in a broth. So once we brown this I'm going to pull it back out and put a little salt and pepper on it at that point because I want to flavor it but I don't want the salt and pepper to burn out while it's being browned. I want to flavor it when I bring it back out. So we're going to move that around a little bit. Now all the good stuff that's left in the bottom of the pan when you're done makes really good what the French call fond. And what we in the South call gravy. Okay, that's the good stuff. So we really don't want to cook this long because it's going to cook for the recipe. The first amount of time it cooks is a solid hour. When it's all submerged in this red wine, it has garlic and tomato paste and margarine and all that kind of stuff that makes you wish you would cook faster. But a good stew, you have to cook the meat slow because you don't want to overcook it. You really want to be very tender. You really want that taste. So I'm going to pull that out and I'm going to sprinkle that with a little salt and pepper Basically you're not going to taste anything else. So salt gives everything a kick and that's what gets it started. That's why you find salt in all kinds of recipes. So here's the bacon fat we've been waiting for. So we're going to put that back in there and I'm going to start adding all the good stuff. Once you get everything started, this is a really simple dish. This is the best part right here. Now I'm going to add that tomato paste and this is just steam coming off of there. Real hot weather is just steam so that was kind of hot. A little marjoram in there and we're going to let that cook. So we've got tomato paste that's mixed in with this burgundy wine that's got bacon and Sounds kind of healthy, doesn't it? Start with lean beef so we've got the least lean beef thing covered. Now what I'm going to do is I'm going to add baby carrots and I'm going to add in pearl You can buy them this way. Think about working on a farm anywhere in the country and you've got root vegetables. Everybody plants to garden so these things are really available on a regular basis. So we're going to let those cook for a while. What we're doing is that we're putting the root vegetables in first because they take the longest to cook. Once this is all cooking, then basically I set it on the side, put a top and about an hour later I'm going to come back. It's going to thicken up because that flour is now going to mix in with the wine and all the other flavors and that starts to create that thick sauce because we use flour in culinary business to create what we call a roux, which is a thickening agent. At this point, after this is cooked for an hour and I'm doing the fast forward thing So imagine it's been an hour and you've all been sitting around watching whatever. Julia Child's cooking. So I'm going to come back and right before it's done, you can smell that. Then I add the mushrooms. The mushrooms are not going to take about 10 or 15 minutes. Now I want to put a lid on this because it's the stew and I want to trap that heat. This smells pretty good right here, doesn't it? This is the five minute version versus the two hour. So from beginning to end, it's about an hour and 45 minutes, maybe two hours. And the thing about a good bourguignon is if you have a glass of burgundy and a loaf of hard French bread, you're good to go because you can bite on the steak and sop up the gravy where I grew up in Carolina. That's what you did. You sop it up. I hope you enjoyed your bouff bourguignon. ", "duration": 442.33, "segments": [[103, 156], [158, 168], [179, 195], [196, 263], [264, 275], [280, 322], [325, 354], [387, 390]], "seg_text": " ", "pure_cap": "heat a skillet and salt some bacon pieces. take the cooked beef off the flame and strain the fat. add some lean beef pieces to a bowl and coat with some flour. add the coated beef to preheated pan stir and slightly brown them. pull the cooked beef out of the pan and sprinkle little salt and pepper. add bacon fat beef bacon red wine chopped garlic tomato paste and marjoram and stir. add baby carrots and ball onions and cover the pan. add some mushrooms"}, {"image_id": "X4T4XjWNUgc.mp4", "caption": " get a pot of water boiled wash the baky bok choy and chop it heat some olive oil in a pan cook the baby bok choy in the pan boil the noodles in the boiled water combine the soy sauce and hot water to make soup base drain the noodles rinse it with cold water and put it into soup base garnish it with chopped pork cooked baby bok choy and then serve", "id": 590, "seg_prompt": "360 ; 103, 115 ; 131, 161 ; 169, 171 ; 214, 218 ; 258, 264 ; 268, 278 ; 282, 295 ; 312, 328..................................................", "asr_text": " Hey, what's up, guys? Welcome to my kitchen. My name's Ryan and I'm a recent college grad. And I thought that I would share with you how I make my deluxe version of ramen. Because if you're in college or even after college, you know that your main diet is pretty much ramen. So I thought that I would show you a really quick and easy, cheap way to make ramen taste really good. So first, I need to go and get my ingredients. So let's go to the Asian market. Let's go! Or I could just buy ramen and I'll be done. I'm going to find the ingredients for my ramen. First thing I like to get is the greens for it, the vegetables. You can use any vegetables, but I like to use baby bok choy. Here's the greens and see, I don't need that many, so maybe this one's good. Baby bok choy. Ah, the ramen selection. Yes. I like to buy these because it comes with the broth. I have so many different ones than Asian markets. I'm wondering if it's the best place to get it. And it tastes better to get these ones that have frozen noodles or already made noodles and the dried ones. These are always so much better. So I'm going to get a shoyu ramen and a tantang ramen. See, these dry ones just aren't as good as the ones that are in the freezer here, so I would avoid those. Next, we want to get the meat. I like to get pork belly or smoked pork bun. So the meat that I get, I'll get this one. It's kind of a lot, but I'll put some greens in there. And that's it. It's that simple. See you back home. Okay, so let's get started on our meal. First thing we do is just get a pot of water boiling started. And the trick is you don't actually need to fill the whole pot up with water. If you notice, if you have the problem with the pot always boiling over when you cook ramen, you don't actually need too much water to boil ramen. So there you go. I'm going to put it, set it to medium. Just wait for that to boil. While we wait for that to boil, I'm going to start on slicing up the greens. I'm going to make this bag so difficult to open. The first thing I like to do is wash the greens. I'm just going to use two of these like this. Take them apart and then wash them individually. This is how you wash it. You just turn on the water, just take each piece and run it under the water and wipe your fingers over. Next, we take our knife and chop up the baby buck joint into tiny bite-sized pieces. Check it out. The first thing I like to do is chop off the ends. And then I just like to make it diagonal like that. And that's what I do. Time for the sped up version. Fry it on a frying pan. So set that to medium also. I'm going to use some olive oil. Yeah. We're just going to let the pan heat up and then stick that on there. So what comes in these ramen packs, I'll show you. So usually it comes with two servings. It's like way too small. One serving is way too small. So I always just make two. So it comes with the noodles that are all really nice. And it comes with the soup base here. So yeah, as you can see, the noodles are all really nice and soft and super delicious. Just cut up the roasted pork belly. So I'm just going to freeze each piece. And then I can, it's already cooked. So I usually just stick it in the hot broth and then it like heats it up. This will make one, two, three, four, five, six, seven, eight ramen. This is not considered boiling. I think this is ready though. I can start making the soup base. So what I like to do is I don't like to use the same water that's in here to boil the soup base because the noodles have like flour and stuff on them. So what I like to do is boil separate broth so I can get a nice clear broth. I have this in here where I can boil water, but you can always just boil it in another pot. I love the sound of cooking. It always sounds so good. Okay, so this is done. I'm going to turn it off. Put this aside. Bam! I just sliced the char siu over here and I put the rest in the refrigerator here. The water looks like it's ready. So stick the ramen inside. Okay, so this is important right now is to make sure that you keep mixing it or else you don't want the noodles to stick to the bottom. So the broth comes with these little packets here. You just open the packet and it adds the broth. This is soy sauce, broth, and then you add your hot water. Yeah, that's about enough. See if the noodles are done. So next thing we do is strain the noodles. Pour cold water over it. So this stops the cooking process over here. And it also gets rid of all the slime that's on the noodles. If there's any extra like slime or scum. So your noodles are extra clean. The water drain out and add the noodles to the soup base. Yeah, now we're going to garnish it with everything that we made. And it's done! The last thing is I add the shichimi pepper for taste to make it extra spicy. And there you go. Look at this ramen. And it's so easy to make. And definitely looks better than your average college ramen there. Let me upgrade! Make sure to check out my main channel vlog after college. I'll put a link in the description below. And I'm going to enjoy my ramen. Thanks for watching. First of all, what do you need? You need an ironing board. I would suggest getting like the full size one. I used to try to do it on a towel. It just wouldn't be the same. Proper ironing board is awesome. That doesn't target. ", "duration": 361.0, "segments": [[103, 115], [131, 161], [169, 171], [214, 218], [258, 264], [268, 278], [282, 295], [312, 328]], "seg_text": " ", "pure_cap": "get a pot of water boiled. wash the baky bok choy and chop it. heat some olive oil in a pan. cook the baby bok choy in the pan. boil the noodles in the boiled water. combine the soy sauce and hot water to make soup base. drain the noodles rinse it with cold water and put it into soup base. garnish it with chopped pork cooked baby bok choy and then serve"}, {"image_id": "B7-kMmC8Tj8.mp4", "caption": " slice the cloves of garlic combine water cornstarch snow peas garlic ginger brown sugar soy sauce and pepper flakes mix egg whites and cornstarch coat the chicken in the mixture season the chicken with salt and pepper add oil and chicken to the pan add the snow peas to the pan add the chicken to the pan", "id": 591, "seg_prompt": "267 ; 2, 16 ; 22, 67 ; 69, 92 ; 92, 102 ; 102, 107 ; 117, 131 ; 163, 175 ; 200, 209..................................................", "asr_text": " Today I'm gonna make for you a really delicious Chinese American classic dish General So's chicken and to make it even better it's gonna be lighter than the original so you have to feel zero guilt when you're eating it. Slice four cloves of garlic then you're gonna make your sauce. I have in this bowl a half a cup of water and to that add one tablespoon of cornstarch. The cornstarch adds thickness to your sauce so whisk that in then add one pound of snow peas and add your garlic then two teaspoons of peeled and grated or minced ginger three tablespoons of light brown sugar. General So's chicken does have a tendency to be quite sweet it's not even an authentic Chinese recipe I don't know if you guys know this but it was invented in the United States for the American consumer in the 1970s. Add two tablespoons of soy sauce one two measure carefully and a half a teaspoon of hot pepper flakes you can also use fresh chilies in this recipe if you want to. Okay that's the veg portion now for the chicken portion this is two egg whites I just like to whisk them to break them up a little bit so they're not all clumped together and then add three tablespoons of cornstarch. This cornstarch is gonna coat your chicken and make it golden brown. As I'm whisking this together I'm reminded of this dish that I used to make when I first moved to New York. My brother taught me this dish this is a pound of chicken he taught me this dish I loved it so much I probably ate it like three times a week. Coat your one pound of skinless boneless chicken breast in your cornstarch mixture season it with half a teaspoon of salt and a quarter teaspoon of pepper make sure that your chicken is nicely coated in your egg mixture then heat your pan over medium-high heat and then add a tablespoon of vegetable oil. Once the pan is hot enough you can add your chicken don't crowd your pan because otherwise it won't get golden brown so if you need to do it in three batches do it in three batches. You want to cook these until the chicken is cooked through and they're nice and golden brown that should take six to eight minutes. The cornstarch and egg white coating is giving it a nice crispness without a lot of fat it's kind of amazing actually. You can do this with other cuts of meat too if you wanted to. You want to make sure that your chicken is nice and firm when you touch it and that it's completely opaque throughout. I use the ultra specific technique of touching it with my hand see if it's firm. I highly recommend that. As they're done you can set them aside on a plate and now you can add your snow pea mixture. The liquid might splatter with the fat in the pan so step back. Cook your snow peas until they're bright green and the sauce thickens a little bit. Cover it up just for a couple minutes till they get nice and bright green. I'm getting excited are you getting excited? It's gonna be glitch. I like to uncover them stir them around a little bit as they're cooking because the pans pretty full right and you don't want them to cook unevenly. It'll take about three to five minutes depending on how crisp you want them how soft you want them. That looks pretty good to me. I'm gonna add the chicken back in with any juices that have accumulated on the plate. Toss it around this is just to heat it through coat the chicken with any sauce that's in the pan. If you're a real sauce person and you want tons of sauce to like drizzle into your rice you could double the sauce ingredients the water, cornstarch, soy sauce, all of that and that's it really fast. I mean I'm not gonna say that it's totally authentic but you know what the dish isn't totally authentic to begin with so who cares? It's totally authentically delicious. Lots of vegetables, crispy chicken, sweet and spicy sauce. Serve it with some brown rice and enjoy. It's lighter general-sosed chicken at health. Hi guys thanks for watching this video. Be sure to click here if you want to subscribe and click over here if you want to continue watching more great videos like this. ", "duration": 268.0, "segments": [[2, 16], [22, 67], [69, 92], [92, 102], [102, 107], [117, 131], [163, 175], [200, 209]], "seg_text": " ", "pure_cap": "slice the cloves of garlic. combine water cornstarch snow peas garlic ginger brown sugar soy sauce and pepper flakes. mix egg whites and cornstarch. coat the chicken in the mixture. season the chicken with salt and pepper. add oil and chicken to the pan. add the snow peas to the pan. add the chicken to the pan"}, {"image_id": "PLqTyxMYgBg.mp4", "caption": " take cleaned calamari ina bowl and marinate with olive oil finely chopped fresh thyme leaves and salt smash some garlic cloves and put them along with other ingredients add some sumac to season and add flavor toss all the ingredients well and make a proper mixture and set aside melon ball a peeled potato using melon baller and put into boiling salted water and cook for 8 10 minutes add ume plum paste rice wine vinegar pinot noir verjus soya sauce mirin sesame paste pomegranate molasses pinch of salt spread marinated calamari olive oil smeared cherries and on the hot smoky grilling pan and cook flipping for few minutes fry potato melon balls in little butter and sprinkle salt on it take off the grilled items from the pan separate the fried tentacles and calamari and cherries roughly chop calamari in to pieces take some lettuces in a bowl pop the cherries off in to the it and add the calamari add golden brown potatoes with other ingredients and toss the salad plate the dish and serve", "id": 592, "seg_prompt": "341 ; 52, 62 ; 67, 75 ; 85, 96 ; 98, 105 ; 113, 127 ; 136, 187 ; 193, 209 ; 223, 229 ; 239, 251 ; 252, 261 ; 262, 267 ; 272, 281 ; 286, 294 ; 304, 315..........................", "asr_text": " Hi, my name is Justin Weingler, I'm the executive chef at Kendall Jackson Winery, and today we're preparing one of my favorite dishes, grilled calamari. You often see it fried in lots of restaurants, but it's kind of underutilized as a grilled It gets an amazing caramelization and just really wonderful flavor. So today we're pairing the dish with Kendall Jackson Vintner's Reserve Pinot Noir, great fruit flavor in this wine, cherries, cranberry, a little bit of earthiness. The salad that we're making is going to kind of pull in those cherry flavors and the earthy notes found in the pinot. So we're going to make a vinaigrette with an ingredient called Ume Plum Paste. It's from pickled plums from Japan, along with some Pinot Noir Verjoux and pomegranate And all those are great red fruit characteristics that will really tie in with the Pinot Noir. So to get started, we're going to start with some clean calamari, and we're going to marinate it in a little bit of olive oil. Some fresh thyme, a little bit of salt, and I'm going to smash some garlic cloves up there. Give it a good whack there, a quick little chop, and then in here. And we're also going to add a spice called sumac, and sumac is one of my favorite spices. It's from the Mediterranean. It works really well with Pinot Noir and Syrah. It's got a sour, kind of red berry, cranberry flavor to it. We're just going to season that. And this you could do even the night ahead of time. It's just going to get more flavor into it. So we'll just give this a little toss, and in the meantime, we're going to set those off to the side, and now we're going to melon ball some potatoes. Pretty simple to do. You just want to take the melon baller, and we've got some water over here. We're just going to add that to boiling salted water. Those are going to take about eight minutes to cook. Next we want to assemble the vinaigrette, and we're going to start by using a little bit of the ume plum paste here. It's pretty strong. It's got what the Japanese call umami. It's the fifth flavor sense. So there's a lot going on there. We're going to add a little bit of soy sauce next, rice wine vinegar, Pinot Noir verjou. Then we're going to add a little bit of mirin, which is a Japanese sweet cooking wine. A little sesame paste, which is often used in tahini. We're going to add some pomegranate molasses. Just give it a little pinch of salt there. We're just going to whisk in the sesame oil. Really really fragrant. A lot of big flavors going on here. We're just going to add a little bit of olive oil. It's pretty much our vinaigrette. We will go into grilling the calamari next. So the calamari could have marinated overnight. We got a nice hot smoking grill pan. We're just going to add the calamari. And calamari is one of those things that you want to either cook it really fast or really So we're just going to put these in here and they're going to take just a couple minutes We're going to do the tentacles as well there. I'm going to begin to brown on one side and then we'll flip it. In the meantime we're going to add some cherries and get a little caramelization on them. They just have a little bit of olive oil on them. We're just going to brown the potatoes in a little butter and a little bit of salt. The sumac you can really smell it in the air. It kind of smells toasty and nutty and a little bit of a cranberry aroma. These are looking good. Then we're just going to give the calamari a rough chop. We can actually throw the tentacles right in the bowl. Just kind of bite sized pieces. You can pop the cherries off and into the bowl as well. We'll add the calamari. So now the potatoes have become golden brown. We're just going to add those to the bowl with the rest of the ingredients. At this point we just need to give the salad a toss, check it for seasoning and then we can plate it up and taste it with the pinot noir. You can see the lettuce has warmed up and welt it a little bit, so we'll just make a little pile out in the middle there, some calamari in the front, just kind of a nice Really nice, smokey, sweet, salty, so many flavors going on and this nice crisp acidity of the pinot just kind of pulls it all together. ", "duration": 341.67, "segments": [[52, 62], [67, 75], [85, 96], [98, 105], [113, 127], [136, 187], [193, 209], [223, 229], [239, 251], [252, 261], [262, 267], [272, 281], [286, 294], [304, 315]], "seg_text": " ", "pure_cap": "take cleaned calamari ina bowl and marinate with olive oil finely chopped fresh thyme leaves and salt. smash some garlic cloves and put them along with other ingredients. add some sumac to season and add flavor. toss all the ingredients well and make a proper mixture and set aside. melon ball a peeled potato using melon baller and put into boiling salted water and cook for 8 10 minutes. add ume plum paste rice wine vinegar pinot noir verjus soya sauce mirin sesame paste pomegranate molasses pinch of salt. spread marinated calamari olive oil smeared cherries and on the hot smoky grilling pan and cook flipping for few minutes. fry potato melon balls in little butter and sprinkle salt on it. take off the grilled items from the pan. separate the fried tentacles and calamari and cherries. roughly chop calamari in to pieces. take some lettuces in a bowl pop the cherries off in to the it and add the calamari. add golden brown potatoes with other ingredients and toss the salad. plate the dish and serve"}, {"image_id": "olrxEUXmlVA.mp4", "caption": " pour oil into a pan fry the chorizo in the pan pour into the eggs to the pan mix the eggs with the chorizo", "id": 593, "seg_prompt": "168 ; 101, 105 ; 107, 128 ; 137, 140 ; 141, 155..................................................................", "asr_text": " Hi, this is Alia, and welcome back to Cooking with Alia International Edition with Ruben. Hello, how are you? So Ruben was here in the previous video. You really have to click it to watch how to make... Different from Spanish chorizo, right? And so you have to watch it because here we're going to learn how to use chorizo in a recipe. There are many ways that Mexicans use chorizo in recipes. You can have it for breakfast with eggs, or you can make with sauce like chorizo con salsa, or you can use it as... You can make beef and put bell peppers and put some chorizo and it will add some flavor. Also add like a stew and you add a little bit of chorizo in it to flavor it. You can flavor things, you can... There's a very popular dish in my hometown that is called d\u00edscada, but you need to have chorizo. You don't have chorizo, you don't have d\u00edscada. If you don't have chorizo, you don't have d\u00edscada. And if you don't have chorizo, you don't have chorizo. Chicha is something in Spanish. I have to say like, let's go and make this chorizo. And bon appetit. We're going to cook chorizo, and we're going to cook it with fruit. Ah, it's so delicious. Chorizo is magnificent. Okay, so let's go. Now we're going to make some eggs with chorizo. So the first thing that you have to do is to put some little bit of olive oil. The heat is low. Then you add the chorizo. We're using a little bit of chorizo for two eggs, because chorizo is actually very flavorful, so you don't need a lot. Now you have to cook the chorizo. Put it in from low to medium heat, and cook it until the meat is ready. From time to time, you need to stir the chorizo, because, you know, you don't want to burn it. So now we have the eggs. These are two eggs. But I beat them with a fork. So now you can start mixing the chorizo with the eggs. Now you can just serve it with bread or tortillas, like we do in Mexico, and you're ready to have an amazing breakfast. ", "duration": 168.5, "segments": [[101, 105], [107, 128], [137, 140], [141, 155]], "seg_text": " ", "pure_cap": "pour oil into a pan. fry the chorizo in the pan. pour into the eggs to the pan. mix the eggs with the chorizo"}, {"image_id": "W4uSf0d5yhw.mp4", "caption": " drain the garbanzo beans add the the garbanzo beans to the food processor add tahini paste to the food processor add sour cream mint leaves and lemon juice to the food processor crush garlic with salt and add to the food processor blend the ingredients in the food processor stir the hummus and add water blend the hummus add citric acid to the hummus spread the hummus on a plate place parsley paprika and oil on the hummus", "id": 594, "seg_prompt": "505 ; 66, 89 ; 90, 102 ; 133, 148 ; 162, 204 ; 204, 232 ; 241, 253 ; 280, 298 ; 298, 312 ; 342, 361 ; 392, 430 ; 435, 483..................................", "asr_text": " Hello, it's DeeDee again, welcome to DeeDee's Mediterranean Kitchen. Today I'm going to teach you how to make a great dish. It's a side dish, it's a dip, you can put it on pita bread, you can do whatever you want with it. It's called hummus, this is a form of a chickpea spread with some great sesame seed paste, some garlic, some lemon juice, it's just great. Now you can serve this on pita bread, you can put it on chicken, you can dip it with vegetables, I've seen this in all kinds of different forms. What you want to do is start off with a can of garbanzo beans or chickpeas. Now at different stores, different labels, call it different things, but you want to look for garbanzo beans or chickpeas. What you want to do is give them a quick rinse. What I'm going to do is just pour off the water that they were packed in, just a quick rinse in some water, not a big deal, very easy to do. You want to add this to a food processor, now some people use blenders, some people use food processors, whatever is going to mush it up. Add this to the food processor. Next ingredient you're going to add is tahini, it's spelled t-a-h-i-n-i, this is a sesame You don't want to give it a little bit of a mix, just because the oil from the sesame seeds goes to the top, so give it a nice little mix. I'm not a big measuring person, but you want to add about a fourth cup to a half cup, depending on your taste of the tahini mixture. You can just add it directly to it or you can measure it. There we go. Next ingredient you want to add, which keeps the hummus really moist and from chunking up is some yogurt or sour cream. You want to add about half cup to a fourth cup, depending on texture, we're going to start off by adding about a fourth cup of it and then depending on the consistency, we can add more. You want to add about three or four just leaves of mint. Fresh mint gives it a really nice flavor, you really don't see it in the mixture, it's just a little hidden flavor that's in there. You just add those directly to the food processor. The only thing you want to add is a juice of one lemon. Again, lemon is a great thing, it gives it a little bit of a zest and then the most important ingredient is garlic. Now what I did is I have two cloves of garlic, you want to add some salt to the garlic because when you have it in the mortar, it helps mash them up. You want to add about half a teaspoon of the salt, mash it up just like that, just add it to the processor. You're going to want to give the mixture, let it mix for I'd say about two minutes before stirring it or combining it. When it's being processed, the tahine makes it a little bit thicker. So again, depending on the consistency, you can add a little bit of water to it, a couple I'm going to finish processing this and then decide on that. Now I just remove the top and with a spatula, don't use any metal spoons or anything, plastic You can check the consistency of it, let me show you. See right there, it's a little bit thick, I think I'm going to add maybe two tablespoons of cold water, it just helps the texture. Again, you still have that fourth cup of yogurt left over, so we're going to give this a taste and see what else it needs. It needs a little bit more lemon. What you can do, you can see that your consistency is right, you don't want to make it more watery, you can add some citric acid. Citric acid is I guess a form of lemon that's concentrated, you can add about a half a teaspoon of this, you don't want to add too much because that will be too lemony, just going to add a half a teaspoon of this to the processor. The salt was fine when I tasted it, give it one more taste and see how it is now. Again, depending on what you like, you can add some more salt, you can add less garlic, you can add more garlic, you can add more lemon juice, it all depends on what you like. Those are the main ingredients that I gave you. I'm going to show you a real nice way to serve it. I'm going to put this batch a lot. I want to get most of it, depending on the size of your plate, maybe not all of it. You can serve it in a dip bowl, you can serve it on a plate like this, make it all fancy. Anywhere you like. You want to spread it out. Now spread it onto the dish, just like this. Depending on the size of the dish that you use, you want to leave a little bit of it in the middle, and I'll show you what we're going to do with that. After you spread it out in the plate, you want to chop up about two tablespoons of some parsley. What I do is I put this in the center of it, or you can put it along the sides, depending on what you want to do. You can get some olives decorated with some olives, some radishes, whatever you want. Again, depending on your preference, you can use either cayenne pepper or paprika. I like to use paprika just so I don't take away from the flavor of the actual dip. Just put it along the sides. It gives a great color and really doesn't take away from the taste of it. Then a final thing is the olive oil. Again, you're going to want to use extra virgin olive oil. Just put it around it. It keeps the dip moist and has a nice flavor to it. Just like that. And that's it. Now imagine serving this to your friends. How great does that look? Enjoy it, and tune in next time for the next recipe at Dee Dee's Mediterranean Kitchen. ", "duration": 506.0, "segments": [[66, 89], [90, 102], [133, 148], [162, 204], [204, 232], [241, 253], [280, 298], [298, 312], [342, 361], [392, 430], [435, 483]], "seg_text": " ", "pure_cap": "drain the garbanzo beans. add the the garbanzo beans to the food processor. add tahini paste to the food processor. add sour cream mint leaves and lemon juice to the food processor. crush garlic with salt and add to the food processor. blend the ingredients in the food processor. stir the hummus and add water. blend the hummus. add citric acid to the hummus. spread the hummus on a plate. place parsley paprika and oil on the hummus"}, {"image_id": "DBJUD9V-1rQ.mp4", "caption": " stir eggs in the pan cook some chicken breast with the sesame oil add sesame oil chopped white onions garlic and chopped celery and stir add green beans bell peppers and peas add white rice and stir everything together add some chili garlic sauce red chili flakes soy sauce and salt add the cooked chicken breast and eggs to the fried rice and mix together", "id": 595, "seg_prompt": "256 ; 63, 82 ; 89, 103 ; 109, 135 ; 140, 168 ; 177, 191 ; 192, 208 ; 216, 235......................................................", "asr_text": " Hi friends, welcome to Lovely's Kitchen. Today I'm going to show you how to make hot and spicy chicken fried rice. So let's see how it's made. 3 cups of cooked cold rice, 3 large eggs, 1 chicken breast, 1 medium sized onion, 3 fresh minced garlic, green bell pepper, celery stick, French beans, red pepper. I've taken 1 quarter cup of green peas, 4 tablespoons of sesame oil, 2 tablespoons of soya sauce, 1 tablespoon of chilli garlic sauce. If you don't have chilli garlic sauce, you can take chilli sauce too. 1 teaspoon of red chilli flakes, salt to taste and 1 quarter teaspoon of white vinegar. The wok is heated up. I've taken 1 tablespoon of sesame oil, to that I've added 3 eggs and it's time to make our scrambled egg. So, the scrambled egg is ready. Let's take it out on a plate. It's time to fry our chicken. In the same wok, I have taken 1 tablespoon of sesame oil, to that add your chicken and fry it till it's all done. In the same wok, take the rest of your sesame oil, which is 2 tablespoons. Add onions to it and fry it for half a minute. Add garlic and fry it for another half minute. Remember the temperature is on high. Chopped celery goes in next. Time to add our French green beans. Next goes in green and red bell peppers. Fry it for a minute on high heat. Time to add our green peas. Add in rice, which is already pre-cooked. You can also use leftover rice for this recipe. Mix it well and stir fry it. Add in chili garlic sauce, red chili flakes, vinegar, soy sauce and some salt to taste. And finally we are going to add chicken and scrambled egg to our fried rice. Stir fry it for a minute or till everything is mixed. It's time to check the seasoning. The salt is perfect. My spicy chicken fried rice is ready to be served. My fried rice is looking absolutely gorgeous. To get more of my latest videos, please subscribe. Hope you guys have enjoyed my video tutorials. See you next time. Bye-bye. ", "duration": 257.0, "segments": [[63, 82], [89, 103], [109, 135], [140, 168], [177, 191], [192, 208], [216, 235]], "seg_text": " ", "pure_cap": "stir eggs in the pan. cook some chicken breast with the sesame oil. add sesame oil chopped white onions garlic and chopped celery and stir. add green beans bell peppers and peas. add white rice and stir everything together. add some chili garlic sauce red chili flakes soy sauce and salt. add the cooked chicken breast and eggs to the fried rice and mix together"}, {"image_id": "JeLdTWqLUY0.mp4", "caption": " prepare the grill fire grill the brats simmer the brats in beer place the brats in the roll", "id": 596, "seg_prompt": "186 ; 67, 71 ; 72, 115 ; 146, 160 ; 167, 172..................................................................", "asr_text": " Okay, I'm originally from Sheboygan, Wisconsin, and that happens to be ground zero for bratwurst, period. I believe the correct method for making brats is genetically imprinted on my DNA, so this is not just my opinion, it's science. So, we start with the brats. Now there are thousands of types, some are good, most aren't. First thing, do not get precooked brats. You can find good ones if you're lucky, locally, but Johnsonville brats are available all over the US, they're made in Sheboygan, and they're excellent. Another thing is the roll. A few bakeries in the Sheboygan area make the perfect hard roll. These are not readily available, and an acceptable substitute is a Kaiser bun. I suggest staying away from the white bread hamburger buns and those things called brat buns, because those are just hot dog buns anyway. If you can't find a real hard roll, go for the Kaiser bun. Now, to cook them, charcoal is recommended, but a gas grill, it'll do. Whatever you do, don't close the cover. You need the brats, of course, tongs, a squirt bottle, and a beverage. Remember, this is manland, so something you do not need is your spouse telling you how to do it. So, you want your fire one cold deep, not terribly hot, maybe six or eight inches below the grate, and on they go. Oh, one thing, do not precook these in any way, we don't boil them first, nothing. They go raw right onto the grill. I mean, you don't boil your steak before you throw it on the grill, do you? Because they're uncovered, you'll occasionally get a flare up. That's what the squirt bottle is for. Now, these are looking good. Now, this one's not quite ready to turn. With the right fire, we want to do about five minutes per side, all four sides, about 20 minutes total. Let me tell you, there is nothing like the smell of bratsmoke on a summer afternoon. When they're all nice and dark brown, they're ready to come off, and it's time for the next step. Okay, now we're going to simmer them in beer for a little while. Now, you don't need your expensive microbrewer in port for this, just about anything will do. You can also put a little butter in here, and some people even cut up onions and put those in too. But remember, we're going to simmer, not boil. If you did this right, they're already cooked. As I said earlier, hard rolls are hard to find, but here's what one looks like. Now, we put a little butter on the roll, and for me, a slice of raw onion, and it is ready to go. I guess ketchup and mustard and sauerkraut are okay, but I usually only use that stuff at the company picnic when they're making precooked using your brats or something like that, you know, just to cover up the taste. Oh, and it's also best to eat them outside, if at all possible. And, there you have it. ", "duration": 187.17, "segments": [[67, 71], [72, 115], [146, 160], [167, 172]], "seg_text": " ", "pure_cap": "prepare the grill fire. grill the brats. simmer the brats in beer. place the brats in the roll"}, {"image_id": "CazGUhhclEY.mp4", "caption": " crush the walnuts with a rolling pin take 1 packet cream cheese in a bowl and stir it well add blue cheese crushed walnuts cognac onion pepper and kosher salt to the bowl and mix well shape the beef into patties spread blue cheese on the buns and place mushrooms patty lettuce and the bun on top", "id": 597, "seg_prompt": "314 ; 34, 50 ; 50, 67 ; 67, 145 ; 197, 241 ; 253, 301..............................................................", "asr_text": " My name is Emily Lobeck, I'm Dave's daughter and I'm going to teach you how to make a great blue cheese spread to put on top of hamburgers. We're grilling hamburgers tonight so all you need is walnuts and you need to chop those. You need some blue cheese, some cream cheese, a little bit of cognac, and some onions that we're going to grate in there. So I'm going to start by crushing these up with a rolling pin, a little trick that my dad taught me, and that looks good right there. So I'm going to take this cream cheese in here and put it in the bowl. It's one whole package and I'm going to stir that a little bit. I've stirred this up a little bit to make it a little softer to get it ready for the blue cheese and I'm going to put a half a package of blue cheese in there. Alright, that looks good. Then you need to add your walnuts. And it calls for a half a tablespoon of cognac and I'm just going to eyeball it. Dooper, right, fine. It's not like rocket fuel. Yeah, it is. It's pretty strong. Alright, I'm going to grate about a teaspoon of onion into here. I'm going to put some cracked pepper and salt in here, just a little bit to taste. This is kosher salt that we're using. It doesn't matter what kind of salt you use really though. Mix it up and then we'll have a taste test here soon. Alright, that looks about good. This is going to be so good on a burger, I cannot wait for dinner. Alright, this is kind of grilling 101 but it's one of the biggest mistakes I see grillers encounter is when they make a hamburger because it usually ends up shrinking a meatball instead of being a good hamburger. So let me show you something. First of all, the quality of the beef is very important. This is from a local butcher where all the product is local and it's an 80-20 leanness. So there's 20% fat, 80% meat. You don't want anything more lean than that because then it won't hold together when you're grilling it and it won't have much flavor. And since this is really good beef and we're going to have a really nice blue cheese spread on it, we're just going to salt and pepper these. We're not going to get fancy with any kind of rubber or anything. So anyway, you take the hamburger, about the size of a baseball. You don't want to pack it too tight. You want it to still have a little looseness to it but you just flatten it out. This one's a little bigger than my other two. And then put on a little wax paper. It's really important too to let these come to room temperature, which really makes them If you'll notice, I'm kind of hollowing out something in the middle or the area in the middle where it's thinner than the outside portion of the burger. And the reason is when you grill that, it has a tendency to pull together. So if you've already made this thin, you'll come out with an even burger instead of a So that's just a little secret for how you do it. Then you just hit it with a little salt, a little salt, a little pepper, grill it, try to turn it just two or three times. You want to get it medium, medium, I like it medium rare but with ground beef medium. So that's how you do the perfect burger. We'll be back to show you what the blue cheese spread looks like. Where it's time to assemble the burger, we're going to put a thin layer of this spread on each bun or what are these? I don't know. We toasted them up to give them some texture and that's just a little healthier than the Alright, and then we sauteed up some mushrooms, put that on top of one of the bonnets. Alright, take a look at this burger, if you'll notice, it did not munch up into a ball and that was because of what we did which was create that hollow for a thinner center. Alright, I'm going to add some lettuce to this one. Alright, and top it off. It's ready to go. ", "duration": 314.67, "segments": [[34, 50], [50, 67], [67, 145], [197, 241], [253, 301]], "seg_text": " ", "pure_cap": "crush the walnuts with a rolling pin. take 1 packet cream cheese in a bowl and stir it well. add blue cheese crushed walnuts cognac onion pepper and kosher salt to the bowl and mix well. shape the beef into patties. spread blue cheese on the buns and place mushrooms patty lettuce and the bun on top"}, {"image_id": "eX2r9gvdt1o.mp4", "caption": " chop the potatoes add some melted butter egg and flour add black pepper paprika and salt mix and mash the mixture place the mixture in rings and place the rings on a grill flip once and remove the rings", "id": 598, "seg_prompt": "216 ; 24, 33 ; 44, 62 ; 63, 87 ; 95, 103 ; 108, 133 ; 135, 167..........................................................", "asr_text": " G'day guys and welcome to Aussie Griller. Now today I'm going to make some fantastic barbecued hash browns. Now you can deep fry these if you want, either way they are absolutely fantastic so check these out. Now these are very easy to make guys and are absolutely delicious. Here I've got four medium potatoes which are parboiled and allowed to cool completely. Now you want to parboil them until they're still a little bit firm. Here I'm chopping them into cubes, about a centimetre by a centimetre. This will give you a nice texture in those hash browns. Here I'm mixing in two teaspoons of melted butter, half a beaten egg, one tablespoon of plain flour, half a teaspoon of black pepper, half a teaspoon of paprika and half a teaspoon of table salt. Now you're going to have to get your hands dirty here guys. Combine these ingredients well and what we're also going to do is sort of partially mash it with the palm of your hand. Don't completely mash it, you still want a bit of potato lumps in there for some texture. Now put it into the fridge for one hour. This will help it set so you can make up these hash browns that hold their shape. Here I've got two oversized egg rings, you can use standard ones too if you like. Now make sure that mixture is well compressed into the rings and now slide them onto a medium hot barbecue plate. Give them three to four minutes on the first side, then carefully turn them over. Just be careful here, those egg rings will be hot. Now lid down again and turn the temperature down to low. This way they can cook for a little bit longer on the other side. After another two minutes carefully remove the egg rings. Use some tongs so you don't burn your hands. Also take it slow too just in case they're a little bit stuck. Now leaving it on low, close the lid and cook for another four to five minutes. This ensures they're hot all the way through. It also ensures that the egg is cooked. There you have it guys, these are awesome, they are very easy to make. Be sure to give them a go. For more information on this recipe or to check out others, please visit www.wuzzygriller.com. ", "duration": 217.0, "segments": [[24, 33], [44, 62], [63, 87], [95, 103], [108, 133], [135, 167]], "seg_text": " ", "pure_cap": "chop the potatoes. add some melted butter egg and flour. add black pepper paprika and salt. mix and mash the mixture. place the mixture in rings and place the rings on a grill. flip once and remove the rings"}, {"image_id": "MxcI4wQLvK4.mp4", "caption": " mix vegetable stock powder and water add tamarind honey and lime juice to vegetable stock tear oyster mushrooms into pieces mix tamarind water lime juice and honey in a bowl pour the sauce into a pan and add the mushrooms add whole wheat noodles and cook chop scallions red chili and grate carrot take the noodles out pour some broth into the bowls top the noodles with some fried mushrooms bean sprouts grated carrots chopped scallions and chopped red chilies sprinkle some toasted sesame seeds on top", "id": 599, "seg_prompt": "313 ; 23, 32 ; 33, 58 ; 74, 81 ; 82, 101 ; 105, 112 ; 135, 139 ; 140, 168 ; 182, 199 ; 203, 207 ; 211, 247 ; 251, 258......................................", "asr_text": " Welcome to our Japanese ramen, a super cheap, quick, easy, and tasty dish to make. It costs five euro to feed four people, so fantastic. It takes 20 minutes to make, and it's a soupy, noodly, brothy, delicious dish that is clean and fresh and tasty. Enough, let's get this noodle on. Okay, so first up we're going to mix our veg stock. I've just got any regular veg stock. I've got two liters of warm water, and I'm just going to add my veg stock to that and mix it through with a fork. Now I'm just going to add my tamari. I've got two tablespoons of tamari. Tamari is just a wheat-free soy sauce, so use whatever you have, soy sauce or tamari. So now I'm just going to add the honey. I've got a tablespoon of honey. But use whatever kind of liquid sweetener you have, maple syrup, agave, whatever you're into. In it goes. Okay, so juice the one lime. Now I'm just going to add our brothy stock to pan, and I'm going to bring it to the boil. So now we're going to prep our mushroom. We're using oyster mushrooms, super tasty, real meaty, fleshy, mushies that just absorb flavour. Feel free to use button mushrooms. They're much more available and cheaper. They'll serve the same function. So you just want to tear them up and rip them up so they're in little bite-sized chunks. So first up, I'm going to add my tamari. I've got three tablespoons of tamari. Next up, I'm going to add three tablespoons of water. I'm going to add in a squirt of lime, juice of a full lime, just squeeze it all in with your hand. And I've got a tablespoon of honey I'm just adding in for sweetness to offset that limey taste. I'm going to mix it all together using a fork, just to whisk the honey or the liquid sweetener through it. Okay, so now we're going to add our sauce to the pan and cook our mushrooms off of it. So now we're going to add in the mushrooms in for a nice warm bath. So you just want to make the mushrooms just absorb that flavour and just let them crisp up really nice into this high heat. So once your stock is boiled, we're just going to cook our noodles in the stock. Use whatever noodles you want. We're using whole wheat. We can use udon, black noodles, ramen noodles, rice noodles, whatever you have and whatever you're into. I'm using whole wheat nests here today, really simple, and I'm just going to add them into our stock now. So now we're going to prep our veg for the topping. I've got four scallions, I've got one chilli. All the heat of the chilli is in the seeds, so we're going to remove the seeds from it. If you like it hot, leave the seeds in it. So now we're just going to grate our carrot. I've got one carrot and I'm going to grate it and we're going to use it raw. Okay, so now we're ready to, our noodles are ready. I'm just going to, yeah! So I'm just going to take out our noodles. I'm using deep bowls. This dish works much better than deep bowls. Now grab your ladle and we're going to get a bit of broth. It's a super nourishing, wholesome broth. Okay, so now it's time to top our dish. I've got some, some of our shrooms. Just going to pop some shrooms inside of each of them. Next we're going to add some bean sprouts, these are going to add a nice crunch and freshness. Now we've got a fresh veg, I'm going to start with a bit of carrot. So now there's a bit of green onion, the scallions. In we go, a little handful of them, sprinkle on top of our mound of bean sprouts. Finally we're going to top a little bit of chilli on top. And lastly we're going to garnish it with whatever you like. I'm going to put some toasted sesame seeds on it. Okay, so that's our super tasty Japanese ramen. Really quick to make, tasty and cheap. It's a great dish for midweek. If you want to check out some more easy quick dinners, subscribe to our channel. Just follow it, that's all subscribed means by pressing the little button down below. So here we go, let's taste it. I think a spoon is probably the best way to eat this. Mmm, absolutely class. Mushrooms are beautiful, they're lovely, noodly, brothy, loveliness. Sweet and zingy from the lime, class dish. All the family will love it. And as we said, simple to make. Really, really tasty. Lovely house and nourishing like a belly hug. Thanks a million for watching. ", "duration": 314.17, "segments": [[23, 32], [33, 58], [74, 81], [82, 101], [105, 112], [135, 139], [140, 168], [182, 199], [203, 207], [211, 247], [251, 258]], "seg_text": " ", "pure_cap": "mix vegetable stock powder and water. add tamarind honey and lime juice to vegetable stock. tear oyster mushrooms into pieces. mix tamarind water lime juice and honey in a bowl. pour the sauce into a pan and add the mushrooms. add whole wheat noodles and cook. chop scallions red chili and grate carrot. take the noodles out. pour some broth into the bowls. top the noodles with some fried mushrooms bean sprouts grated carrots chopped scallions and chopped red chilies. sprinkle some toasted sesame seeds on top"}, {"image_id": "LEqqsROtG-I.mp4", "caption": " cut carrot and cucumber to slices cook the carrot on a pan with sesame oil boil some spinach and yellow sprouts add salt minced garlic and sesame oil to the boiled spinach and mix them cut some mushroom and add sesame oil soy sauce garlic and pepper to it mix the beef with some soy sauce pepper sesame oil and minced garlic add sugar to the beef and fry it on a grill pour some sesame oil at the bottom of a pot add some steamed rice to the pot dump in the beef all the prepared vegetables and chili paste crack an egg on the top and spread some sesame seeds and cook it on the stove", "id": 600, "seg_prompt": "202 ; 12, 17 ; 17, 20 ; 21, 24 ; 25, 29 ; 31, 35 ; 43, 55 ; 57, 77 ; 81, 83 ; 85, 90 ; 92, 122 ; 124, 132......................................", "asr_text": " The vegetables in bibimbap are chosen for their contrasting colour, flavour and texture. White radish, carrot and zucchini are finely sliced, then quickly stir-fried in sesame Spinach and yellow bean sprouts are blanched, then mixed with salt, crushed garlic and sesame Rehydrated shiitake mushrooms are sliced and mixed with sesame oil, soy sauce, garlic and I need some soy sauce, this one is scotch fillet, I need pepper and sesame oil and garlic, pinch of garlic and mixed with sugar, a little bit of sugar, I do just a little bit of cake. When it's golden brown colour, it's ready, okay? That's pretty quick. Put in some sesame oil on the bottom, then put in the rice, the spinach, radish and mushroom, and carrot, and chicken, and meat, and yellow bean sprouts, it's very healthy, it's very Chili paste, chili paste is more tasty with bibimbap, we need egg yolk on the top, okay? So this is sesame seed. That's pretty quick, once you've done your veggies, it sure does. So the bowl has to heat up and then it keeps cooking the rice, doesn't it? It's all ready. That's the ready noise, isn't it? This one is rice seaweed, so on the top, like that, it's everything finished in half. You can mix everything mixed together. Oh, it's got a nice crunchy layer on the bottom. So we're doing bibimbap, bibimbap. Have a try. That is sensational. I love this dish. Thank you very much. ", "duration": 202.67, "segments": [[12, 17], [17, 20], [21, 24], [25, 29], [31, 35], [43, 55], [57, 77], [81, 83], [85, 90], [92, 122], [124, 132]], "seg_text": " ", "pure_cap": "cut carrot and cucumber to slices. cook the carrot on a pan with sesame oil. boil some spinach and yellow sprouts. add salt minced garlic and sesame oil to the boiled spinach and mix them. cut some mushroom and add sesame oil soy sauce garlic and pepper to it. mix the beef with some soy sauce pepper sesame oil and minced garlic. add sugar to the beef and fry it on a grill. pour some sesame oil at the bottom of a pot. add some steamed rice to the pot. dump in the beef all the prepared vegetables and chili paste. crack an egg on the top and spread some sesame seeds and cook it on the stove"}, {"image_id": "aYyh8axyDg8.mp4", "caption": " pour entire coconut amino acid and soy sauce into a pot and heat under medium high add some water and a little fish sauce and boil put udon noodles in the soup add some chopped lettuce in the soup and cook them add some sea salt", "id": 601, "seg_prompt": "330 ; 78, 101 ; 104, 160 ; 229, 238 ; 263, 274 ; 290, 297..............................................................", "asr_text": " I'm in my kitchen with some baby bok choy, some udon noodle pasta, some coconut amino which is like a soy sauce substitute, some soy sauce, unpasteurized organic soy sauce, and some fish sauce. I'm going to make some udon noodle soup. Okay so I have my stock pot here and what I'm going to do is pour this entire bottle of coconut amino acid which is like if you don't have soy sauce, I like to use this or you can use this soy sauce, it's a lot better type of soy sauce. So I'm going to make my stock and pour this in the pot. You can add like a little bit of vegetable broth if you want and I'm going to fill it up with water as well. So I poured the amino acid coconut soy sauce in there and I kind of have the heat up on medium high and I'm going to pour, so this is like a bottle and a half of the coconut So this is like 16 ounces. So I'm going to fill this up with water and add water to this as well. So I just filled this bottle up with water and I'm going to put like maybe a couple of tablespoons of fish sauce in the mix, not too much. And I'm going to let this, I'm going to bring this to a boil, maybe I'll probably add about maybe a couple of cups more water. So I'm going to bring this to a boil and then I'm going to reduce the heat. Okay so I pretty much filled the pot up with water. I have the heat on medium high. I'm going to put a lid on it so I'm going to let this boil for about, you know, until it comes to a full boil. So that should take about maybe 10 minutes or so and then I'm going to reduce the heat. Okay it has come to a full boil. So I'm going to turn this down really low and I'm going to let this sauce simmer, oh my goodness, for about 30 minutes and then I'm going to add my noodles and my bok choy. Okay so my sauce has been boiling for about, or simmering for about an hour. So here are my noodles and we're changing camera hands here. So I'm going to just dump these in here, there's quite a few of us. So I'm going to get a spoon to kind of just push those in here and the family loves the So I use, I'm using two eight ounce package and I'm not sure, I think this might be like a five quart stock pot. So I mean of course you don't have to put as much as I'm doing. So the noodles need to cook for about eight to ten minutes. So what I'm going to do is turn the heat back up to like about medium high so that I can get another boil going and I'm going to cover this and then I'm going to add my bok choy right before I serve it. Okay so my noodles are done, you know you're not trying to like cook them, cook them. So here's my bok choy that I'm just, nothing special. Dumping it all in there with some baby bok choy. So you don't have to like cook the bok choy, just kind of letting the seasoning of the broth get in there and sprinkle a little bit of some real salt over the top, pink salt which is great, all your salt should have color in it. So smells great, quick and easy meal and I let this simmer for about five minutes and it will be ready to serve up. ", "duration": 330.5, "segments": [[78, 101], [104, 160], [229, 238], [263, 274], [290, 297]], "seg_text": " ", "pure_cap": "pour entire coconut amino acid and soy sauce into a pot and heat under medium high. add some water and a little fish sauce and boil. put udon noodles in the soup. add some chopped lettuce in the soup and cook them. add some sea salt"}, {"image_id": "pDjyQ1lKMT8.mp4", "caption": " season the chicken breast fillet with salt and black pepper on both sides heat some olive oil in a frying pan and fry the seasoned chicken until white with golden patches cut the chicken into cubes or strips place the mixed salad leaves into a bowl then add the cut chickens and the croutons drizzle a generous amount of cesar salad dressing over top sprinkle grated parmesan cheese on top and serve", "id": 602, "seg_prompt": "163 ; 27, 44 ; 45, 60 ; 61, 79 ; 80, 105 ; 106, 119 ; 120, 127..........................................................", "asr_text": " yes no bye you hour farmer it here one that mr not one hour one here now that neighborhood do nibud", "duration": 163.67, "segments": [[27, 44], [45, 60], [61, 79], [80, 105], [106, 119], [120, 127]], "seg_text": " ", "pure_cap": "season the chicken breast fillet with salt and black pepper on both sides. heat some olive oil in a frying pan and fry the seasoned chicken until white with golden patches. cut the chicken into cubes or strips. place the mixed salad leaves into a bowl then add the cut chickens and the croutons. drizzle a generous amount of cesar salad dressing over top. sprinkle grated parmesan cheese on top and serve"}, {"image_id": "imfl-NXiU8g.mp4", "caption": " cut and shape the apple slices as to thick flat and even surface place the apple pieces on a plate and season with salt and pepper heat some duck fat in a pan add the apple and sprinkle sugar on top slice the foie gras remove the vein from the foie gras sprinkle some salt and pepper on both the sides of the foie gras slice place the seasoned foie gras in the pan and cook until it is golden brown and remove the cooked foie gras and pat it with a towel to strain excess oil put the foie gras on the bottom slice of the apple saute one slice of the cep mushroom in duck fat place the sandwich in the pan add cider vinegar and sweet cider to the apple add some beef stock to the apples plate the burger with fresh herbs vinegary and cubes of foie gras", "id": 603, "seg_prompt": "510 ; 115, 139 ; 142, 146 ; 150, 193 ; 229, 234 ; 249, 257 ; 270, 285 ; 287, 318 ; 319, 324 ; 332, 333 ; 334, 345 ; 346, 351 ; 385, 399 ; 403, 409 ; 423, 447.....................", "asr_text": " Wherever you go, you're in for a treat From Virginia to Maine, you'll find cuisine that can't be beat Should you choose Boston or Manhattan, chowder Tell them to bring on the feast Great times, great food, great taste Great chefs of the east So pull up a chair Get ready to die The Chesapeake base of shells, they say, are simply divine It's time to let go, let your palate wander Tell them please bring on the feast Great times, great food, great taste Great chefs of the east Welcome to Great Chefs of the East, a celebration of regional cookery featuring some of the leading chefs from the east and northeast, this time from New York City, an appetizer from Christian Delouvier, from the Boston area, an entree by Todd English, and dessert from Nantucket Island by George Bosco. The Essex House in New York boasts a swanky French restaurant called Les Celebrit\u00e9s. Inside the walls feature paintings by famous people. In fact, the restaurant is so small and exclusive you almost have to be a movie star to get Featured as the top-notch cooking of Christian Delouvier, his appetizer is foie gras burgers The chef begins by shaping thick apple slices. In effect, they are the top and bottom buns of the burger. Making sure that you have an even surface, flat, so like this, the whole thing will stay Salt and pepper, duck fat in the pan, duck fat in the pan. To keep the pan not too hot at the beginning, to give a chance of the apple to cook. The bottom and the top one all together, making sure that the apple is cooking, taking a little bit of color but not too much. And give a glaze to the apple with, sprinkle a little bit of icing sugar, just a little And we put it back again. The apple is just right. The apple is just cooked. Now we're going to go to the foie gras. And it should be two ounces, between two and a half to three ounces. That's the way it is. It's very important that we remove the vein. There is the vein passing by and remove like this. Because when you cook the foie gras, it will give you some black spec. So it's much better not, salt and pepper exactly like you will do with a slice of calf flavor. And quite a bit, because the salt has a tendency to run out, because the fat content. Salt and pepper, on the two faces. Since the fat content of the foie gras is so high, it's not necessary to put any grease in the pan. The whole thing is to get, to sear the foie gras, not to burn it, but to keep all the moisture inside of the foie gras. That is exactly what you're looking for. Add the foie gras, put it on the bottom side of the apple. One slice of seep mushroom, in this case frozen, is included on the burger. It too is saut\u00e9ed and ducked back. It's always the same black pan and in the oven for between two to three minutes. And the foie gras is ready, one is slightly firm to the touch. The salt has started with scraps from the apple cooked and ducked back. You sweat the apples in the dark fat, give them a little bit of color. With the glaze, with a little bit of cider vinegar, reduce halfway down, and then we add some apple sweet cider. You let it cook until, like I said earlier, the apples are in a complete consistency and you strain it. The burger is served with pris\u00e9, dressed with a vinaigrette and fresh herbs and cubes of foie gras. It's time to let go, let your palate wander, tell them to bring on the feast. Great times, great food, great taste, great chefs of the East. ", "duration": 511.0, "segments": [[115, 139], [142, 146], [150, 193], [229, 234], [249, 257], [270, 285], [287, 318], [319, 324], [332, 333], [334, 345], [346, 351], [385, 399], [403, 409], [423, 447]], "seg_text": " ", "pure_cap": "cut and shape the apple slices as to thick flat and even surface. place the apple pieces on a plate and season with salt and pepper. heat some duck fat in a pan add the apple and sprinkle sugar on top. slice the foie gras. remove the vein from the foie gras. sprinkle some salt and pepper on both the sides of the foie gras slice. place the seasoned foie gras in the pan and cook until it is golden brown and. remove the cooked foie gras and pat it with a towel to strain excess oil. put the foie gras on the bottom slice of the apple. saute one slice of the cep mushroom in duck fat. place the sandwich in the pan. add cider vinegar and sweet cider to the apple. add some beef stock to the apples. plate the burger with fresh herbs vinegary and cubes of foie gras"}, {"image_id": "nrsFW3HE7yo.mp4", "caption": " place the chili peppers and oil in the pot cut the tofu into cubes pour oil into the wok add garlic and ginger to the wok add the peppercorn to the wok add the pork to the wok add the spicy bean paste to the wok add the chicken stock and cornstarch mix to the wok add the chili oil to the wok add the tofu to the wok add the green onions to the wok", "id": 604, "seg_prompt": "436 ; 11, 30 ; 101, 125 ; 138, 151 ; 158, 168 ; 173, 183 ; 222, 233 ; 244, 263 ; 307, 330 ; 335, 343 ; 345, 359 ; 388, 395...................................", "asr_text": " Okay, one of the things I need to kind of make early in the process is I need to make a chili oil. It's pretty simple. I'm going to take and put this burner on low, and here I have a quarter cup of oil. I'm using peanut oil. I've got 20 red chili peppers, and all I'm doing is I'm just cutting them in half. I want to be able to see them. You could cut them in smaller pieces, but they're going to flavor the oil and spice up the oil. Pretty easy process. Like I said, we're going to have this on low, and we're just going to cook these for a little Okay, our oil has been cooking for about 10 minutes now, just occasionally stirring the I'm going to call it good. We're just going to set this aside and let it wait for us until we're ready for it. Okay, so let's do a rundown of some of our other ingredients. In here, in the mortar and pestle, I took two tablespoons of Szechuan peppercorn. Sometimes those are also called prickly ash, and I ground them up. Now, this takes a little bit of work, so you may want to do it in a coffee grinder. Anyway, I have here some spicy bean paste. You want to make sure you get something that has the bean paste in it, because this also adds salt to the dish. Without that, if you just use the spicy stuff, you would have to use some soy sauce or something to bring salt to the dish. We're not going to be using any soy sauce today. I've got a quarter cup of green onion that I've diced up or chopped up. Four ounces of ground pork, two tablespoons of ginger that's been roughly chopped, and two tablespoons of garlic that's been roughly chopped. Okay, so here I have a block of silken tofu. I'm just going to kind of roughly chop this up. You want it in nice big pieces, because some of the corners and stuff are going to come across or fall off of it. All right, I did forget to mention that I made a cornstarch slurry. I have one teaspoon of cornstarch and one tablespoon of chicken stock, and I also have three quarters cup of chicken stock. Now, in my pan here, it's warming up on the burner. We're not going to be screaming hot. I'm going to put about three tablespoons of oil. Yeah, a lot of oil in this dish, but it is good, so we're going to look past that. All right, so my oil is getting warm. It's not hot. We're going to put our garlic and our ginger in here, and then we're going to start putting some of this Sichuan peppercorn in here. We'll put about two-thirds of this in here. There we go. Set that aside. Use some of that for garnish later. Now, what we're going to do, we're just going to slowly cook this until everything's cooked. We're toasting the peppercorns. We're cooking the garlic and ginger down just a little bit. Other stuff's coming pretty soon. All right, so we're about three minutes in. My garlic and ginger is starting to soften up a little bit, so we're going to turn this heat up a little bit. We're still not going to crank it up yet. We're not at that point yet, because we're not really stir frying this dish. Okay, now it's time for pork. I'm just going to break this up. All right, so our pork is basically cooked. It's not crisping up or anything like that yet, but it's cooked all the way through. We broke it up, and the garlic and ginger is really doing good. Now, we're going to put our spicy bean paste in here, and you're about to see some magic Now, that stuff is salty, so if you don't like real salty, you might want to use just a little bit of it, and then use some just plain spicy chili paste. I thought I got some. We're going to go ahead and turn the heat up a little bit more. Give this a couple of minutes. Okay, now if you don't want it so salty, you can use some of this. It'll help you with spice and everything, and it's not so salty. Now, this is basically ready for our chicken stock. Go ahead and jack that heat up a little bit. Now, we've got our cornstarch and chicken stock. We're going to put this in, and we're going to cook this for a little bit. All right, so this is just starting to thicken up. We're going to go ahead and we're going to put our chili oil in here, as if it didn't have enough oil. All right, this is really bubbling away. We're going to go ahead and we're going to gently put our tofu in here. Now, remember, this is silken tofu. It'll break apart real easy. We want a little bit to break apart. That is what does the final thickening on the sauce, but we still want some big pieces in there. All right, so now we're going to gently stir this around. Make sure all sides of this tofu absorbs all these good flavors that we've worked to put in here. We're going to give this about another minute, and then we'll put our green onions in there. All right, we're going to take most of these green onions and put them in there. We're going to leave a little bit for garnishing. Okay, we're going to take and put some of this in our bowl here. Make sure we show some peppers on here. We're going to put some green onion and dust some of this Szechuan peppercorn on there, and that is dinner. ", "duration": 436.5, "segments": [[11, 30], [101, 125], [138, 151], [158, 168], [173, 183], [222, 233], [244, 263], [307, 330], [335, 343], [345, 359], [388, 395]], "seg_text": " ", "pure_cap": "place the chili peppers and oil in the pot. cut the tofu into cubes. pour oil into the wok. add garlic and ginger to the wok. add the peppercorn to the wok. add the pork to the wok. add the spicy bean paste to the wok. add the chicken stock and cornstarch mix to the wok. add the chili oil to the wok. add the tofu to the wok. add the green onions to the wok"}, {"image_id": "XNbfYAZ__iU.mp4", "caption": " saute chopped onions add garlic and ginger and mix it well add the spice mixture and stir fry add cooked potatoes mix together and cover add vegetables to a bowl mix and let it cook for 5 minutes with covered lid add the green beans and mix it", "id": 605, "seg_prompt": "293 ; 57, 79 ; 80, 144 ; 154, 179 ; 208, 226 ; 240, 256..............................................................", "asr_text": " Are you looking for a new rice dish? You're going to love our Indian vegetable biryani, packed full of exotic spices. Give it a try while you watch, Like Stars on Earth. So I don't know about you, but I'm so excited for tonight's dinner. I'm really excited. And I think a lot of people don't think that it's accessible, but we're going to make it accessible. Because there's so many spices, right? And so many ingredients. So many spices. Julianna came up with a great idea for how to make the spices easier. You want to talk about the spice mixes? Well, what we've done is we created a concept where we just make spice mixtures beforehand, according to when the spices go into the dish. Everything that we need, it all is together in one bowl. If you want to know more about what spices we're using today, click right here. And you can learn lots about the health benefits and special little tips and tricks for Indian spices. We are going to do a vegetable biryani. Usually, the vegetables are inside the rice. But since we like so many vegetables, we're doing ours on the side. So the first thing we're going to do is saute these onions, which I've actually started already, because you want them to be nice and brown at the beginning. And then we're going to add some garlic and also some ginger. These both give the vegetables a really nice, fresh taste. That looks delicious. Once these are all mixed together, then we will add our spice mixture. The spice mixture goes in at the beginning, so it really gets everything flavored really nicely. What we have for the rice here is a combination of some currants, some almond slivers, and then a bunch of the different spices. Garam masala, some cumin. Do you know why biryani is called biryani? I don't know. It's derived from the Persian word, which means fried or toasted. So in America, when we make rice, usually we just sort of boil it and then eat it. But we take the spices and we toast or fry them first and add it to the rice after, which is going to add an extra dimension of flavor. So we're going to toast off all of these. This is going to be so delicious to eat. I'm so excited. And then everyone, I think, is going to really enjoy our movie tonight. It's a movie called Tade Zamin Par. And Natasha and I adore this movie. It's so good. It's really good. It's like a Bollywood, indie kind of film. It's not as long as usual Bollywood films. Sort of like, I like to say, the garden state of Bollywood That's what we have here. That's such a nice, I like that. It is hot in here. It is so hot. I'm going to grab my fan. My lemon fan. We've toasted off all of the spices here. I added a bit of extra oil, too. Because we're being fancy today. So now, over here, with this onion mixture that we have that has all the spices in it, we're going to add our first ingredient, which are potetos. Did you already cook them? I par-cooked them. Meaning, I cooked them before I cooked them, just because potatoes take so long. Is that a technical chef term? Yes, it is. Pulling out my chef lingo, right? So we're going to mix this all together. Once potatoes are cooked down a bit, we'll add the rest of the ingredients. And we're actually going to transfer it into this. Well, should we try the rice? Apparently, putting a bucket load of spices in things really makes it good. Well, we use brown rice here, too. You can use white rice if you like. We are now going to add everything into this large pot. So the way that we're going to saute these vegetables is by adding them in in the order of how long they take to cook. OK, we're going to add the carrots. Give it a good stir around. Then we'll add our cauliflower. It's like an avalanche of cauliflower. And we're just going to put the lid on. I'm going to add a little bit more oil and let it go. All right, so we're going to give this about five minutes. We'll come right back. We will add the string beans, and we will taste these two things together. OK, this has cooked down quite a lot. You'll know it's about ready when potatoes almost start breaking down. We really wanted to create that Indian texture, which is sort of more mushy and less firm. So we're going to add the green beans in. Since everything else is so texturally similar, I'm actually just barely, barely going to cook the green beans because everything's so hot, they're going to continue to cook even when they're off the flame. Are you ready to taste our vegetable concoction? I'm really excited. So you can try it all together. Here, I'll make you a bite. Oh my goodness. Can I make you a bite? We're such good friends. Here you go. Should we do it like at a wedding? Here, I'll feed you. One, two, three. Oh my god. Oh, but hot. Yeah, this is not your average rice. It'll be even better with all the surprises we have to show off later. Boom, boom, boom. Hm, what do I want to make now? ", "duration": 293.33, "segments": [[57, 79], [80, 144], [154, 179], [208, 226], [240, 256]], "seg_text": " ", "pure_cap": "saute chopped onions add garlic and ginger and mix it well. add the spice mixture and stir fry. add cooked potatoes mix together and cover. add vegetables to a bowl mix and let it cook for 5 minutes with covered lid. add the green beans and mix it"}, {"image_id": "Nbl97Bp3Kzw.mp4", "caption": " add black pepper and sicilian sea salt to flour cut the vinegar pepper and hot pepper into small pieces fry the peppers coat the squid in flour deep fry the calamari in oil garnish with the fried peppers", "id": 606, "seg_prompt": "310 ; 75, 85 ; 86, 129 ; 130, 159 ; 169, 179 ; 180, 217 ; 254, 268..........................................................", "asr_text": " I live on top of the hill but every day I go down to the village to buy the food that I'm going to cook that night. Welcome to what's left of the Italian American neighborhood in San Francisco. I'm Johnny and this is my North Beach. I'm cooking calamari friti. I'm gonna do some fried squid for you today. Very simple, it's very quick and I wanted to try to get another fish recipe for you because we're coming close to the Christmas season and you know I'm gonna do a post about the the Italian tradition of seven fish dinner. So this calamari friti is one that I always include in my Christmas Eve seven fish dinner. I'm gonna make it for you today. We got some local Monterey squid, fresh really beautiful. I've got some of the tubes that I'm just gonna slice in rings and a lot of people they don't like tentacles. I love the tentacles. This is the more flavorful part of the of the calamari so I'm gonna I'm gonna fry those up too. The only thing I'm gonna do is dredge these in flour and I'm just putting some freshly ground black pepper in this flour and I'm gonna give it a fairly good amount of my Sicilian sea salt. So these are vinegar peppers. I'm gonna take a couple of these because they're pretty color and I'm gonna take one of these firecrackers, one of these calamari and hot peppers. I'm gonna mix them together. We're gonna put them in that saute pan with a little oil. I figure these be nice festive colors. Let me see if they still taste good. I want to get a little bit more heat than what I'm getting from the vinegar in those vinegar peppers. So I'm gonna slice this one up, seeds and all. Now if you're using these Calabian peppers, at least when I use it, I got to warn people who are eating these dishes because this could get hot. So I said I want a confetti so I'm just going this way on these slices. Got a little smaller pieces. We're gonna let this come to temp a little bit and then we're just gonna saute these a little bit and put them aside. That should be fun though. So we'll let these just kind of mellow out a little bit in the oil. Get a little color in the oil and bring these peppers up to temp. So that's pretty much where I'm gonna leave them. I'm gonna put them on the side here. See I don't want all this excess in there because that flour is just gonna burn. So as I put it in I'm gonna be tapping it off. But the oil is at the right temperature. So I want to get this in. It's gonna fry very quickly. This is a pretty quick process. So if you get your heat going at the right temperature, you want to get this in and you want to get them fried up quickly. So see how they're just starting to take on that color? Just a light tan. They just need another minute or so, not even a minute. We're gonna take them out. See that? You just want them cooked through but you don't want them overcooked because then they're gonna tend to get to get tough. Just picked up a little bit. See that? The very light tan color. That's what we're looking for and these are gonna be good eaten. There's one of those tentacles. Okay so here we go. So these things usually, if I'm frying these on for you know for the seven fish dinner, people are gonna come around. We're gonna sprinkle this with salt and they're gonna eat them right here. They never make it to the table. So maybe we'll have to do that over here too. Let me put some over here. Look at this. Beautiful, beautiful, beautiful. Okay now I think I'm gonna have enough flavor here from these peppers. I don't need to squeeze it a lemon but you could always do that if you want. Let me just taste a couple for you. Grab this one a little bit of the pepper. Freshness of the sea. How quick was this? Took me about five minutes to make it for you, right? I got out one of these. This is my favorite part. Christmas is coming. Seven fish dinner. Christmas Eve. You gotta make all of them out of beef. Don't have to keep going. ", "duration": 311.0, "segments": [[75, 85], [86, 129], [130, 159], [169, 179], [180, 217], [254, 268]], "seg_text": " ", "pure_cap": "add black pepper and sicilian sea salt to flour. cut the vinegar pepper and hot pepper into small pieces. fry the peppers. coat the squid in flour. deep fry the calamari in oil. garnish with the fried peppers"}, {"image_id": "Sh33vaPTI0Q.mp4", "caption": " coat sliced chicken in flour beaten eggs and bread crumbs heat olive oil in a pan and fry the chicken spread some tomato sauce at the bottom of a tray and lay the cooked chicken on top put some sauce on top of the chicken place cheese and olive oil on top and place the tray in the oven combine sauce pasta and chicken parmesan", "id": 607, "seg_prompt": "324 ; 76, 106 ; 120, 172 ; 184, 207 ; 213, 225 ; 236, 288 ; 304, 310..........................................................", "asr_text": " Hi, welcome to Lens Recipes. Today I want to show you my version of chicken parmesan. This is a pretty easy recipe that doesn't take very long to make and it makes a really good dinner. To make this chicken parmesan, these are the ingredients that you're going to need. You're going to need some thin cut chicken breast and at my store it's labeled chicken cutlets and you can use as many as you need for the amount of people you're going to feed. You're also going to need some all purpose flour and I have put some salt and ground pepper in this and mixed it up. You'll need some beaten eggs mixed with a little bit of water and I just whisk that together. You'll need Italian breadcrumbs. You'll need about 48 ounces of tomato sauce and you can make your own tomato sauce or use jarred, it doesn't matter. You'll need about 6 ounces of sliced mozzarella cheese and you'll need some freshly grated parmesan cheese. Also, we're going to serve ours with spaghetti and I'm just going to cook that according to the package directions. To get started making this parmesan chicken, the first thing we're going to do is we're going to dredge the chicken in the flour, the egg, and the Italian breadcrumbs. So let me show you how to do that. It's pretty easy. You just make sure that each side of the chicken gets a little bit of the flour on it, shake it off a little bit, move over to the egg, dip both sides, and then we're going to move over to the breadcrumbs and make sure that it's very well coated on both sides. And then I'll just set it aside on a dish. So I'm going to finish doing this chicken and so when we get done with the last piece, we're going to take it over to the stove and we've got a skillet that's going to have olive oil in it. We're going to heat it up and we're going to brown both sides of this chicken. Okay, so I put a little bit of the breading in to make sure the olive oil was hot enough and so now what I'm going to do is I'm going to add my chicken to the olive oil and brown it. Scoot it around to make room for all of it. Okay, that's the last piece. So we're going to let it brown and then I'm going to turn it over and brown the other side. Okay, our chicken is nicely browned on both sides, so now we're going to go back over to the counter and continue with the recipe. Okay, so now I'm going to assemble the dish. The first thing I'm going to do is I have a 9 by 13 inch casserole dish that I've sprayed and I'm going to put some of my sauce in the bottom of it. And now I'm simply just going to lay my chicken on top of the sauce. Okay, so now what I'm going to do is put a little bit more sauce on top of the chicken. And I am going to use the rest of the sauce. I'm going to put it in a saucepan and I'm going to heat it up and we're going to serve it over our pasta later on. So then what we do is we take our mozzarella cheese and we just lay it on top. Okay, try to get it even and then I'm going to sprinkle my parmesan on top of that. You can use as much of this as you want. It's up to your taste. And then I think I'm going to just drizzle a little bit of olive oil on top of the cheeses. Okay, now what I'm going to do is put this in a 350 degree preheated oven for about 30 minutes. My chicken parmesan is done. It cooked for about 30 minutes and this is what it looks like. It's nice and golden on the top. So now what I'm going to do is I'm going to get my spaghetti and I'm going to put it all on a serving plate and then I'll come back and show you what it looks like. This is my version of chicken parmesan. I hope you enjoy it. ", "duration": 324.33, "segments": [[76, 106], [120, 172], [184, 207], [213, 225], [236, 288], [304, 310]], "seg_text": " ", "pure_cap": "coat sliced chicken in flour beaten eggs and bread crumbs. heat olive oil in a pan and fry the chicken. spread some tomato sauce at the bottom of a tray and lay the cooked chicken on top. put some sauce on top of the chicken. place cheese and olive oil on top and place the tray in the oven. combine sauce pasta and chicken parmesan"}, {"image_id": "SkPvNb9P7XQ.mp4", "caption": " lightly brush 2 slices of black pudding with melted butter and grill cut foie gras and season with salt and pepper drizzle reduction on the plate and place apple and vanilla chutney and herbs on the plate place seasoned watercress leaves in the center of the plate fry foie gras on each side cut an apple sprinkle sugar on and caramelize flip the foie gras and cook the other side layer the foie gras pudding and apple remove the sandwich off the pan and set them on the watercress salad", "id": 608, "seg_prompt": "195 ; 44, 46 ; 47, 56 ; 72, 84 ; 96, 99 ; 116, 117 ; 118, 128 ; 129, 130 ; 131, 136 ; 137, 141..............................................", "asr_text": " Hi, my name is Andrew Pern, and I'm the author of the award-winning Black Pudding and foie gras. I think the Black Pudding represents the locals, if you like, and the regulars that come to the star in for a pint. The foie gras may be the slightly more luxurious element, the lords, ladies, and even royalty that visit the star in. So, now I'm going to demonstrate the world famous star in Black Pudding foie gras. What we've got here is the English Black Pudding, quite a deep flavour which tends to work very well with the foie gras. Just gently fry this off in here, a couple of slices, take the foie gras, I'm just going to do a slice through here, about a centimetre or so, with a nice rich buttery colour. A little bit of seasoning to while the Black Pudding's cooking, we'll dress the plate. This is a scrumpy reduction, made with the ample four-sided here, put your eyes on your It's very much like a sweet and sour sort of syrup basically, depending on how many pints or not we had last night, it'll depend on the circle of life. And here we've got some apple and vanilla chutney, sweet and sour sort of effect with the scrumpy and then the chutney working against each other. From our garden outside, little garden time, that's what we do in our spare time up north, with the flower ranging. Pickering watercress which we use for the little salad, which we place in the centre of the plate, it's a lovely peppery flavour full of vitamins, a little bit of house dressing onto it, sitting in the middle. It's grown by Eric and Mu Smith down at Willardeen which is near Pickering, let's flip the Black Dog snout, apples, out in our kitchen garden, let's get two or three of these, can't get much fresher than that I don't think. Far away I can go in and while that's cooking, I can do a slice of apple, so I sprinkle a little bit of caster sugar, blowtorch, nearly ready, so I'm creating a sandwich basically. Slice of apple, onto here, and away we go. Then sit him onto there, there you go, so good somebody wrote a book about it. The reason I wrote the book really was to portray the people, the place, the passion of the whole region and the produce which surrounds us and having such a brilliant pantry of food on our doorstep is exactly what I've tried to put into the book. I hope you enjoy the book, if you like it that much you can always come down and see us all in our little part of Pernshire, down at Starring Hareham. Thanks for watching. ", "duration": 195.5, "segments": [[44, 46], [47, 56], [72, 84], [96, 99], [116, 117], [118, 128], [129, 130], [131, 136], [137, 141]], "seg_text": " ", "pure_cap": "lightly brush 2 slices of black pudding with melted butter and grill. cut foie gras and season with salt and pepper. drizzle reduction on the plate and place apple and vanilla chutney and herbs on the plate. place seasoned watercress leaves in the center of the plate. fry foie gras on each side. cut an apple sprinkle sugar on and caramelize. flip the foie gras and cook the other side. layer the foie gras pudding and apple. remove the sandwich off the pan and set them on the watercress salad"}, {"image_id": "nbiOaHaKuKs.mp4", "caption": " shred chicken mix chicken sauce in a bowl fry bacon in a pan spread butter over a slice of bread put chicken and cheese on top the bread add another slice of bread on top of the cheese put bacon vegetables and dressing on top of the bread add another slice of bread to the top slice the sandwich in half", "id": 609, "seg_prompt": "179 ; 25, 38 ; 40, 71 ; 73, 80 ; 82, 86 ; 87, 104 ; 108, 110 ; 111, 139 ; 141, 144 ; 145, 147..............................................", "asr_text": " Hey guys this is Dave from Cooking Chair and today we're making up a simply delicious wonderful flavorful chicken BLT sandwich and believe me once you've tried this it's definitely going to be on your lunch menu. Also I want to thank Angie for the great collage she made us. So let's get started. I'm just going to begin here by shredding up some chicken that I poached and if you want to find out how to poach chicken we've just released a video so check it out. Once you've got the chicken shredded up you're going to add it to a bowl. Throw in four tablespoons of barbecue sauce and this is my personal favorite to Hunt's Hickory but if you're really adventurous you can make your own and I'll put a link to our And I'm just going to take my spatula here give this a quick mix and set it aside. I've tasted this and there are a lot of nice flavors happening here this is simply delicious. At this point in time you want to go ahead and fry up your bacon I like mine nice and crisp but it's entirely up to you. Okay we're going to start building our sandwich first of course by buttering a piece of toast. Now what you want to do is add a nice thick even layer of chicken followed by a slice of cheese I'm just using cheddar cheese here you can use your favorite cheese I just like this because it's not too too strong and overpowering. Then we'll just top this off with our second layer of toast. Now about four strips of that ever so yummy crispy bacon. Next some fresh crisp romaine lettuce two or three slices of tomatoes some thinly sliced onions finally we're going to drizzle some ranch dressing over the top and you're ready to serve. I'm just going to slice this diagonally and there you have it our chicken BLT believe me guys you're going to want to try this there's so many wonderful flavors happening here it's one of those things you just can't stop eating. Head on over to cookingshare.com for this recipe and many more recipes and don't forget to click that subscribe button and like our videos thanks for watching and see you next ", "duration": 180.0, "segments": [[25, 38], [40, 71], [73, 80], [82, 86], [87, 104], [108, 110], [111, 139], [141, 144], [145, 147]], "seg_text": " ", "pure_cap": "shred chicken. mix chicken sauce in a bowl. fry bacon in a pan. spread butter over a slice of bread. put chicken and cheese on top the bread. add another slice of bread on top of the cheese. put bacon vegetables and dressing on top of the bread. add another slice of bread to the top. slice the sandwich in half"}, {"image_id": "KpzFf81iax8.mp4", "caption": " season some chicken breast with tumeric powder coriander red chilli lemon oil and salt add onions tomatoes ginger garlic and green chillies to a food processor blend the ingredient in the food processor heat some oil and add cumin seeds and the mixture add some oil garlic and some spice to a pan add some tomato puree to the pan add curry powder red chili powder and coriander powder add garam masala when the curry is cooked add chicken masala add beaten curd put the marinated chicken in the curry add some water and cook with the lid on remove the lid and garnish with fresh coriander", "id": 610, "seg_prompt": "536 ; 6, 51 ; 56, 72 ; 73, 87 ; 82, 124 ; 148, 183 ; 213, 217 ; 241, 263 ; 292, 300 ; 300, 315 ; 349, 364 ; 384, 433 ; 434, 497...........................", "asr_text": " hey guys today we are going to make restaurant style chicken curry you require 1 kg of washed clean chicken to marinate the chicken you would require salt little bit half tablespoon of the turmeric powder half tablespoon of the red chilli powder half tablespoon of the coriander powder and 1 tablespoon of the cooking oil and we're also going to take the half tablespoon of the lime and mix this mixture well with the help of spoon if you are not comfortable with a spoon you can also go ahead and use your hands once you mix this mixture you can keep it aside for half an hour to marinate for the chicken curry gravy you require four red onions four tomatoes one ginger cube four to five garlic cloves four green chillies and we are going to make a fine paste let's make the tomato paste separately and rest of the veggies paste together in a grinder switch on the burner and in a deep frying pan on medium flame add five to six tablespoon of cooking oil to this we are going to add half tablespoon of the cumin seeds once the cumin seeds start crackling in the hot oil we are going to add our with ginger garlic onion and green chillies paste into this and we are going to cook our onions covered for 15 minutes meanwhile we are going to fry all these dry spices bay leaf green cardamom cloves black pepper black cardamom and cinnamon on a hot griddle add 1 tablespoon of the cooking oil and we are going to fry all these dry spices and let them turn into brown and then add this mixture on top of the onion gravy we do this so that we preserve the flavor of all these dry spices and it adds the flavor on top of the onion gravy add the tomato puree to the onion and mix it well and let it cook for 10 more minutes now we are going to add our spices half tablespoon of the turmeric powder half tablespoon of the red chilli powder one tablespoon of the coriander powder a little bit of salt once this gets cooked we are going to add our garam masala at the end you can use any brand of the chicken masala that is available in the market I am using this one which I bought from India and I love the flavor of this one add just 3 tablespoons of it the packet will suggest you to add the full of it to the 1 kg of chicken but since we are also adding our homemade spices we are just adding 3 tablespoons of this chicken masala which comes in the packet mix this mixture well and you can immediately start getting the flavor of that Indian chicken curry after 5 minutes add 1 cup of the beaten curd to this onion tomato gravy base and then after 4 to 5 minutes of cooking we are finally going to add our marinated 1 kg of chicken and this is the final step of this cooking add the whole marinated chicken into this gravy base add water as per your gravy requirements some people like very thick gravy and some people like it to be monterey so that you can have the chicken curry with rice and chapati both so add water through this and let it cook for another 10 minutes my chicken curry is ready by seeing the red color of the gravy I am sure each and every bit of the gravy has been cooked it is giving me a very nice chicken aroma I'm getting so tempted to eat it garnish it with the coriander leaves fresh coriander leaves and serve it with hot rice or chapati I hope you guys have enjoyed this Indian chicken curry recipe it's one of the restaurant style chicken curry it gets cooked really fast and thank you so much for watching I will see you in my next video bye ", "duration": 536.67, "segments": [[6, 51], [56, 72], [73, 87], [82, 124], [148, 183], [213, 217], [241, 263], [292, 300], [300, 315], [349, 364], [384, 433], [434, 497]], "seg_text": " ", "pure_cap": "season some chicken breast with tumeric powder coriander red chilli lemon oil and salt. add onions tomatoes ginger garlic and green chillies to a food processor. blend the ingredient in the food processor. heat some oil and add cumin seeds and the mixture. add some oil garlic and some spice to a pan. add some tomato puree to the pan. add curry powder red chili powder and coriander powder. add garam masala when the curry is cooked. add chicken masala. add beaten curd. put the marinated chicken in the curry add some water and cook with the lid on. remove the lid and garnish with fresh coriander"}, {"image_id": "8q287rBZAM0.mp4", "caption": " mince the shallots and crush the garlic bundle the stalk of celerely and parsely with thyme bay leaf and rosemary and chop up the leaves rinse and scrub the mussels and remove broken mussels add butter the herb bundles herb leaves garlic and shallots in a pan and cook until soft add white wine salt and pepper place the mussels in the pot and cover add a bit of cream sprinkle with parsley and stir", "id": 611, "seg_prompt": "253 ; 34, 40 ; 41, 60 ; 90, 105 ; 106, 123 ; 124, 138 ; 166, 174 ; 183, 193 ; 194, 206..................................................", "asr_text": " Hi YouTubers, I'm Alex, the French Guy Cooking and today we're making a no time French classic, the Moule Marnier as known as Mussels in Marnier sauce. Fresh seafood in a buttery white wine and shallot sauce. So it's tasty, it's cheap, it's easy and it's a French dish you can make in under 10 minutes. Come on guys, let's do it! First off, grab a few shallots and mince them roughly. Bash two cloves of garlic. Pick up a small bunch of parsley and a stalk of celery. For both, separate the leaves from the stalks. We'll use the fine and tender leaves in the dish, but the fibrous stalks will pimp and pump up the flavors of a bunch of dried herbs. So I guess that's it for the mise en place. Mise en place? Yeah, mise en place is just a fancy French word for preparation. But you know it's always good to insert a fancy French word into a cooking conversation. I was touche by the chef's mise en place at the cafe, but it felt like d\u00e9j\u00e0 vu. Yeah, maybe that's too much. Now we need some mussels and I reckon this seafood is quite amazing. It's cheap, delicious, versatile and on top of that, it's sustainable. Use about a kilo of mussels for two people. Start by rinsing them under running cold water. Give them a good scrub and remove any dirt, barnacles or fiber stuff. Very important, discard the broken ones and also the ones who would not close when lightly squeezed. In a large casserole pan over medium heat, add a good knob of butter, I mean a serious one. Infusing the bunch of dried herbs in the seasoning butter will ensure a better distribution of the aromas at the end. Drop in the shallots and the garlic and cook them till they get soft. After a few minutes, pour in a good amount of fresh and acidic white wine like Muscadet or Sauvignon or whatever wine you like. Season well with salt and pepper and let the wine evaporate a bit. So the amount of wine in this recipe is totally up to you. I am using half a bottle of it because I like it and also because I want to spare some glasses for the meal afterwards. You can use beer instead or you can use apple cider as well. Or if you don't want to use alcohol, you can use a pint of veg stock and a drizzle of vinegar and still the dish will be amazing. I'm telling you, French cooking is not cast in stone. What's important is that you own it. Place the mussels in along with the celery leaves. Cook them covered for about 5 minutes, stirring once or twice. When they open nicely, they are ready to go. Just discard the closed ones. It might not be exactly in the classic mussel marinara recipe but I like to add a dash of double cream in mine. You know, just to make it a bit more naughty and also because I own it. Sprinkle that with parsley and stir well to combine all those lovely ingredients together. The flavours are intense and perfectly balanced. Butter, mussels and shallots bring a deep richness yet the white wine and the herbs bring a much appreciated freshness. Serve them as they are or with french fries on the side. So guys, that's it. I told you this recipe is nothing difficult and considering the amazing result at the end, you should definitely give it a try. So like, comment, share it on your social media and subscribe to Food Tube and to my own channel as well for many more delicious recipes. Bye bye, salut! What? You need more? Ok, I made a French shepherd's pie with an American twist. Crispy, creamy and with bold flavours, it is the ultimate cooking dish. Check out the video right now on my channel. ", "duration": 253.67, "segments": [[34, 40], [41, 60], [90, 105], [106, 123], [124, 138], [166, 174], [183, 193], [194, 206]], "seg_text": " ", "pure_cap": "mince the shallots and crush the garlic. bundle the stalk of celerely and parsely with thyme bay leaf and rosemary and chop up the leaves. rinse and scrub the mussels and remove broken mussels. add butter the herb bundles herb leaves garlic and shallots in a pan and cook until soft. add white wine salt and pepper. place the mussels in the pot and cover. add a bit of cream. sprinkle with parsley and stir"}, {"image_id": "aH2TPCuSH5s.mp4", "caption": " slice fish into rectangles pick up fish and lay a ball of rice and wasabi on top pick up fish and lay a ball of rice and wasabi on top again", "id": 612, "seg_prompt": "96 ; 33, 42 ; 46, 61 ; 64, 79......................................................................", "asr_text": " How to make salmon nigiri. Hello and welcome to Videojug. Nigiri sushi is a slice of raw or cooked fish pressed by hand onto a pad of rice. You can make nigiri with almost any kind of We're going to make it with raw salmon. Step one you will need sushi rice. For how to make this watch Videojug how to make sushi rice. Fish, some wasabi, a sharp knife and a bowl of water. Step two, slice. Slice the fish into rectangles that are about five centimetres by four centimetres and half a centimetre thick. Step three, form the nigiri. First dip your hands into a bowl of water. This will make the rice easier to handle. Pick up a strip of fish in one hand and a bowl of rice in the other. Smear a pinch of wasabi onto the fish and lay the rice on top. Flip the nigiri over, lightly squeeze and turn to ensure that it's evenly pressed. Let's see that again. Fish, wasabi, rice, flip it over and turn to ensure that it's evenly pressed. This hand turning method is called Tigeishi. Its purpose is to shape the nigiri without mashing the rice. Step four, serve. Nigiri is always served in pairs to symbolise peace. They are usually served with other sushi dishes, recipes for which can be found on the Videojug website. ", "duration": 96.33, "segments": [[33, 42], [46, 61], [64, 79]], "seg_text": " ", "pure_cap": "slice fish into rectangles. pick up fish and lay a ball of rice and wasabi on top. pick up fish and lay a ball of rice and wasabi on top again"}, {"image_id": "-eyDS81FADw.mp4", "caption": " boil some water with chicken stock mix miso paste sake mirin and sesame oil chop garlic ginger cabbage carrot and scallions heat some oil in a pan and stir fry the garlic ginger cabbage and carrot cook the noodles in the boiled water and chicken stock drain the noodles and set them aside add miso soup base noodles and the cooked vegetables scallions and boiled eggs to the bowl", "id": 613, "seg_prompt": "146 ; 42, 48 ; 50, 62 ; 62, 77 ; 78, 95 ; 97, 108 ; 111, 112 ; 113, 128......................................................", "asr_text": " Today in the pickle plum kitchen, I'm making miso ramen so sharpen your knives heat up your pans and get ready to dig in I could eat ramen every day and one of my all-time favorites is miso ramen It's super tasty and looks impressive like you've slaved over a hot stove for hours No one has to know how easy it is to toss everything together for a quick lunch at home I'm using a wasi miso, which is a mix of red and white miso paste for our broth today Let's get started Put a medium-sized pot of water on the stove to boil in a separate pot heat up four cups of chicken stock Then in another bowl add a quarter cup of our same miso paste With two tablespoons of sake three tablespoons of kneading and one teaspoon of sesame oil Give it a good whisk and set aside Then chop two garlic cloves and peel and finely chop one tablespoon of ginger finely chop about two cups of cabbage Peel and julienne a third of a cup of carrots and finely chop three scallions Now get a medium-sized pan going over high heat and add two tablespoons of vegetable oil Cook your garlic and ginger for about one minute Then add your cabbage and carrots and cook for about two minutes until the carrots are starting to get tender But be careful not to lose all of the crunch Once your water is boiling drop the dry ramen noodles in and cook for a little less time than recommended on the package About three minutes. We want them on the al dente side Because they will continue to cook once they hit the soup drain and set aside Then add two tablespoons of your miso tare soup base to each bowl add your noodles and add two cups of chicken broth Stir well and top with cabbage and carrots scallions and a boiled egg. Why not? And there it is. That wasn't so hard was it? Now let me take a bite of this beautiful miso ramen Oh, yes. Oishi For more recipes like this one check out pickleplum.com ", "duration": 147.17, "segments": [[42, 48], [50, 62], [62, 77], [78, 95], [97, 108], [111, 112], [113, 128]], "seg_text": " ", "pure_cap": "boil some water with chicken stock. mix miso paste sake mirin and sesame oil. chop garlic ginger cabbage carrot and scallions. heat some oil in a pan and stir fry the garlic ginger cabbage and carrot. cook the noodles in the boiled water and chicken stock. drain the noodles and set them aside. add miso soup base noodles and the cooked vegetables scallions and boiled eggs to the bowl"}, {"image_id": "9X5xmrZMX30.mp4", "caption": " soak cold kelp in water for thirty minutes transfer the kelp and water into a pot and place over medium heat remove the kelp from the pot add bonito flakes to the pot remove the foam from the water drain the contents of the pot through a sieve into a bowl place a piece of deep fried tofu in a bowl and pour hot water onto it remove the tofu from the water and dry it with paper towel cut the tofu in half and then into quarter inch slices cut daikon radish into thin slices add the stock daikon radish and tofu into a pot over medium heat to boil lower the heat when the water starts boiling add miso to the pot and dissolve it while still on the ladle", "id": 614, "seg_prompt": "279 ; 37, 44 ; 47, 56 ; 57, 61 ; 62, 68 ; 70, 78 ; 79, 85 ; 90, 106 ; 116, 122 ; 123, 129 ; 130, 137 ; 146, 157 ; 158, 176 ; 186, 197..............................", "asr_text": " Konnichiwa, Runny Runny! It's Eleanor here. Now I love Japan and I really love the Japanese culture, but I haven't really tried any Japanese cuisine, so I was wondering if you could make me something that could get me started into Japanese food. Wait, that's so unfair. Hey everyone, today I will make miso soup. Soak the comb kelp in the water for about 30 minutes. Transfer the kelp and water to a pot, and place it over medium-low heat. Whenever you see the small bubbles in the bottom, remove the kelp. Add bonito flakes. Reduce the heat to low, and simmer for a few minutes while removing the foam. Strain through a sieve. This will be dashi stock. Pour some hot water to remove the excess oil. Cut in half lengthwise. Cut into quarter-inch slices. I'm also using daikon radish. So here's what you need. Bring it to boil over medium heat. When it comes to boil like this, reduce the heat to low. Simmer until daikon radish becomes tender. Kind of translucent like this. Now you want to add the miso gradually into the soup while dissolving on the rattle. You can blend two-three different types of miso as you like. That would be nice. Just don't overcook after you add the miso. Miso is really easy to lose their flavor. Miso soup is definitely dairy food in Japan. Do you have any dairy food in your country? Don't worry, I'm not racist. So today's customer was Elena Wilkinson. Thank you for ordering. I think miso soup is a good choice to get you started into Japanese food. It's a traditional and I don't think it tastes strange. It could be something very new to some of you guys if you haven't tried any Japanese food. But I'm sure the taste is acceptable. ", "duration": 279.83, "segments": [[37, 44], [47, 56], [57, 61], [62, 68], [70, 78], [79, 85], [90, 106], [116, 122], [123, 129], [130, 137], [146, 157], [158, 176], [186, 197]], "seg_text": " ", "pure_cap": "soak cold kelp in water for thirty minutes. transfer the kelp and water into a pot and place over medium heat. remove the kelp from the pot. add bonito flakes to the pot. remove the foam from the water. drain the contents of the pot through a sieve into a bowl. place a piece of deep fried tofu in a bowl and pour hot water onto it. remove the tofu from the water and dry it with paper towel. cut the tofu in half and then into quarter inch slices. cut daikon radish into thin slices. add the stock daikon radish and tofu into a pot over medium heat to boil. lower the heat when the water starts boiling. add miso to the pot and dissolve it while still on the ladle"}, {"image_id": "60TXip7-W-E.mp4", "caption": " mix flour onion seeds salt and oil add water to form a dough add the cumin and peanuts to the oil add green chili and ginger to the pan add boiled potatos and the spices add peas and cilantro to the pan press and roll out the ball of dough cut the circle in half press the edges together to form a cone fill the cone with the filling seal the edges together fry the samosas in oil", "id": 615, "seg_prompt": "356 ; 11, 33 ; 33, 52 ; 115, 124 ; 125, 137 ; 140, 176 ; 176, 194 ; 196, 214 ; 217, 221 ; 232, 245 ; 249, 262 ; 267, 295 ; 311, 339..................................", "asr_text": " For 2 cups of all purpose flour, I have taken a teaspoon of onion seeds, salted taste, 4 tablespoon of vegetable oil and now we are gonna use our fingers to mix the whole mixture. Mix it really nicely, it's time to add water in it and we are gonna make a dough. The dough will be really hard dough, it's not going to be as soft as chapati dough, it will be harder than the chapati dough. The dough is ready and it's gonna sit for 10 minutes or until we prepare the filling I have taken handful of chopped cilantro or coriander leaf, 2 tablespoon of raw peanuts, 1 teaspoon of whole cumin or cheetah, 1 tablespoon of coriander seeds which I have roasted and crushed it, 1 teaspoon of amchill powder or dry mango powder, 1 tablespoon of crushed ginger and green chilli. Here I have 1 tablespoon of red chilli powder, 1 teaspoon of coriander powder, half a teaspoon of garam masala, garam masala is an Indian spice, mixed spices, you can find it in any of the grocery store, 2 tablespoons of vegetable oil, 1 fourth cup of frozen green peas, if you have fresh green peas, you can also use fresh green peas too and 4 boiled potatoes which I have crushed. Oil is all heated up, it's time to add cumin to the oil, when the cumin starts cracking up, add peanuts in it and we are gonna fry the peanuts till it's almost done, on a medium Now add crushed green chilli and ginger and we are gonna fry this till the ginger and green chilli is almost done. I fried it for a minute and see, now it's time to add crushed boiled potatoes, add in dry mango powder, for some extra heat I'm adding chilli flakes, it's entirely optional, crushed roasted coriander seeds, now goes in the green peas and we are gonna cook it again for a minute till all the peas are nicely cooked, finally we are gonna add some chopped cilantro to the mixture and our mixture is ready. I have taken a big 11 size portion out of my dough, press it and now we are gonna roll it out, a small chapati out of it, so I have rolled out a small chapati out of the ball, now we are gonna cut it and divide it into half, we are gonna work with one half. I have applied water on the top edge which will act as a glue, over flap it and now press it to stick with the sides, now can you see my cone is ready. Our cone is ready and it's time to fill it, so I will be using 2 tsp of potato mixture to fill the cone, now again I am gonna apply water on the edges to seal the cone, now watch carefully what I am gonna do next, I am gonna pinch both the sides together, by pinching it I am sealing the edges, we are gonna make the backbone of our samosa, so apply little water and then make a fold over there and then pinch it, can you see the fold, this is the backbone of our samosa, in the same way I have made all my samosas and it's all ready to be fried, here I am heating 4 cups of vegetable oil to fry samosas, it's time to fry our samosas on medium heat, so we are gonna fry it for 5 minutes on each side, until it's nice and light brown in colour, keep turning your samosas for the even cooking, samosas are all done and it's time to take it out on a kitchen towel to drain out the excess oil, I have served the samosas with some tamarind chutney and green chutney, to get more of my latest videos please subscribe, hope you guys have enjoyed my video tutorial, see you next time. ", "duration": 356.83, "segments": [[11, 33], [33, 52], [115, 124], [125, 137], [140, 176], [176, 194], [196, 214], [217, 221], [232, 245], [249, 262], [267, 295], [311, 339]], "seg_text": " ", "pure_cap": "mix flour onion seeds salt and oil. add water to form a dough. add the cumin and peanuts to the oil. add green chili and ginger to the pan. add boiled potatos and the spices. add peas and cilantro to the pan. press and roll out the ball of dough. cut the circle in half. press the edges together to form a cone. fill the cone with the filling. seal the edges together. fry the samosas in oil"}, {"image_id": "xDp6cWoPMzo.mp4", "caption": " chop up the carrot and onion dice and blanch the rutabaga mince the garlic add oil and minced meat to the pan finely chop the rosemary add the vegetables salt pepper rosemary and thyme to a pan add tomato paste and beer to the pan add garlic meat and worcestershire sauce to the pan add flour chicken stock peas and rutabaga to the pan cut boil and mash the potatos mix salt pepper egg yolks and cheese with the potatos layer the meat and potatos in a dish sprinkle cheese salt and pepper on top bake the dish in the oven", "id": 616, "seg_prompt": "307 ; 37, 42 ; 54, 61 ; 61, 64 ; 69, 84 ; 101, 103 ; 108, 124 ; 126, 136 ; 139, 148 ; 148, 183 ; 194, 210 ; 210, 221 ; 225, 238 ; 245, 253 ; 253, 258..........................", "asr_text": " Hi guys, what we're going to be cooking today is a beautiful English classic, Shepherds Pie. Ok, Shepherds Pie, absolutely beautiful, so let's crack on with it. Shepherds Pie, lamb, cottage pie, beef. A lot of people get mixed up, but we're going to use lamb for Shepherds Pie and beef for cottage pie. So we're going to be using some beautiful minced lamb. Ok, so first just chop your carrot, and just dice your onion, also some beautiful rosemary, and also some beautiful thyme. Wow, that's grown. And also what's great in Shepherds Pie is sweet. So what I've done, I've diced them up, and now what we're going to do, we're going to lightly blanch the sweet. And definitely, the Shepherds Pie needs garlic. Ok, we're going to cook this mince now. I've got a pot pan, and the pan's absolutely piping. A little bit of olive oil, and add the mince. So just lightly break it up, and all you want to do is just leave it alone. Don't touch it, you're going to get some caramelization on that meat. So just leave it alone, and that's what you want right there. Beautiful and caramelized. Now just take all your mince out of the pan. Ok, we've got some rosemary, and the best way of taking everything off, all in one swoop, is just get your thumb, and then just push down. And also, same for the thyme too, just pull down. And now just finely chop your rosemary. Look at all that beautiful lamb goodness there. So in the same pan, add your vegetables. Add some salt, and ground black pepper. Add in your rosemary. Now give everything a good stir, and we want to try and get some nice color on these vegetables. So cook for about 10 minutes. Next, add in your tomato paste, and cook for about 2 minutes. Then put in some beer. And cook out for about 2 minutes. And nearly at the end, add in your garlic. Mince back to the pan. Give everything a good stir. Push the shy sauce goes in. And stir for about 2 minutes. After 2 minutes, just add a touch of flour, just to give it some body. And just cut the flour out for about 2 to 3 minutes, just to get that greeniness out. Next, add a little bit of chicken stock. Look at that beauty. That's what a shepherd pie should look like. So now right at the end, I'm just going to add in some peas. And some of my... Now just give everything a good stir. Just look at that. So that's your base done. Smells absolutely beautiful. So what I do, I make my life a lot more easier. I put this in the fridge. So when it's time to put the mashed potatoes on, it won't go everywhere. So put that in the fridge. Okay, these are being drained. So now what we're going to do, we're going to mash them. Season with salt, ground black pepper, add 2 egg yolks, and this will just help the potatoes set. Plenty of parmesan cheese. It needs to be like that. Just a little more parmesan cheese on top. Also some cheddar cheese. Just a touch of salt and ground black pepper. Okay, so now this is ready and let it rest for about 15 minutes. So we have it, guys. That's my shepherd's pie. Looks absolutely fantastic. And I'm going to tuck in. And you can really taste that parmesan. It's a bit of a minced one. It's beautiful, guys. Give it a go. You'll love this one. ", "duration": 307.67, "segments": [[37, 42], [54, 61], [61, 64], [69, 84], [101, 103], [108, 124], [126, 136], [139, 148], [148, 183], [194, 210], [210, 221], [225, 238], [245, 253], [253, 258]], "seg_text": " ", "pure_cap": "chop up the carrot and onion. dice and blanch the rutabaga. mince the garlic. add oil and minced meat to the pan. finely chop the rosemary. add the vegetables salt pepper rosemary and thyme to a pan. add tomato paste and beer to the pan. add garlic meat and worcestershire sauce to the pan. add flour chicken stock peas and rutabaga to the pan. cut boil and mash the potatos. mix salt pepper egg yolks and cheese with the potatos. layer the meat and potatos in a dish. sprinkle cheese salt and pepper on top. bake the dish in the oven"}, {"image_id": "tzaHcaFys9E.mp4", "caption": " cut a sheet of seaweed into narrow strips using scissors place rice into a sushi mold and push out apply wasabi onto one side of the fish and cover the rice with the fish wrap a seaweed strip around the rice place the sushi rolls on a serving plate and serve with sushi ginger and soy sauce", "id": 617, "seg_prompt": "212 ; 55, 89 ; 116, 153 ; 163, 172 ; 176, 193 ; 198, 210..............................................................", "asr_text": " Hi, my name is Akemi. I'm going to show you how to make sushi with nigiri sushi maker. What it does is basically a mold. So you stuff the rice, sushi rice, inside of the mold and then press it down. So this makes two sushi instantly. What you need is a bowl of water in order to keep your hands wet so the rice won't stick to you. And of course you need sushi rice. We have nori, which is seaweed, and fresh salmon, wasabi and sushi ginger. Well first of all you need to cut sushi nori into a strip. This is how you do it. As you can see there's a line running along the nori. This is how you fold it along the line. It will come apart by folding it half like this. Take this piece, you need scissors for this one. Just make very fine strips of about one centimeter. This is going to bind the sushi together with the salmon. At any time keep the seaweed away from the water, otherwise it will shrink. Okay, I think we are ready to make sushi. Get the mold. Get your hand wet. Good idea to keep the mold slightly wet. Cut it in a towel so rice won't stick. Take some rice and start stuffing. Take the pusher and push it down. Simple as that. Take this out and when you turn it around you have tabs, one on each either end. So just gently place thumbs over the top and just push it down like that. Now you have a couple of sushi rice. They might be slightly jointed so just take them away. Next thing you do is apply wasabi on the back of the fish. Then turn it upside down so the wasabi side is hidden. In order to make it pretty, I'll also make it bind together so they won't fall apart. It's to have seaweed strip over it and then gently wrap it around. They will stick naturally because of the moisture that's coming from the rice and the fish. Here we are. Pop them into the plate and serve it with sushi ginger on the side and the sauce. ", "duration": 212.5, "segments": [[55, 89], [116, 153], [163, 172], [176, 193], [198, 210]], "seg_text": " ", "pure_cap": "cut a sheet of seaweed into narrow strips using scissors. place rice into a sushi mold and push out. apply wasabi onto one side of the fish and cover the rice with the fish. wrap a seaweed strip around the rice. place the sushi rolls on a serving plate and serve with sushi ginger and soy sauce"}, {"image_id": "45mgcWx16mM.mp4", "caption": " remove the packed sausage from the plastic and place in a dish heat up water in a pan and add vegetable oil and salt peel the skin of the potatoes cut them into pieces and add them to the water and cook drain the water add a spoon of butter a pinch of salt pepper and milk and mash the potatoes", "id": 618, "seg_prompt": "380 ; 37, 51 ; 99, 114 ; 117, 164 ; 190, 257..................................................................", "asr_text": " Today, I'm going to make you something really nice, a nice little dish, a mashed potato In England, they call it mashed potato, bang bang, that's what they call it. Well, I'm going to make you mashed potato and some sachis and it's really nice. Right over here, I have a pack of sachis right here with 2, 4, 1, 2, 3, 4, 5, 6 pieces inside So, if I eat the simple, just remove the plastic from it, then make a nice simple toil on the inside of there. Simple move the plastic and this is the way it looks. And then simple what I'm going to do, I'm just going to cut them and lay them inside, put them in the oven for roughly one good 20 minutes inside of the oven and then in the entire, I'm going to peel some potato and also make a nice and lovely mash. I know you guys want to love the recipe, enjoy the recipe, as I said, always. Subscribe to the YouTube channel and visit my website, sign up for free. If you want to win a book, if you want to win something from Chef Ricardo, write something about the website when you sign up in the description box. Thank you very much, sachis, 20 minutes inside of the oven, if not, give it 25 minutes when they get browned, that beautiful, goldish color, that's what you're looking for. When we're going to make a mashed potato and sachis, I'm going to peel some nice, medium size potato right here. Let's remove this kingdom from the potato. I have a medium sized pot right here at the moment on the stove. I'm going to simply give it an idea. I got a tablespoon of vegetable oil, I'm going to put it straight inside of it like this and I have a pinch of salt. I'm just going to put it inside of it, roughly a teaspoon of salt, cover it back up, simple in the meantime. Remove the skin from the potato just like this, after you've put it ... I want to simply say to you, if you've got a peeler, you can also use a peeler. If you want to use a knife, you can use a knife, but be careful when you're using your For me, I know what I'm doing, so I'm just using my knife, but please, if you're using a knife, just very, very careful. The next simple, I'm just going to cut this into six pieces and this is the way I look when I cut them. Well, I want to simply say to you, you don't need to wash them, because most times when you buy a potato, they already come clean, if they're not, you can rewash them if you I'm just going to put this straight inside of the water and I'm going to do also the rest of the tree, just like that. Meantime, the potato in the oven, it's going to be cooking in the meantime, so enjoy the We're just going to cook this roughly good, nice, very, very much potato is ready inside of the pot. I've just turned off my stove and as you can see, we're going to simply train out that water and I'm going to put it in this bowl and I'm going to show you all of those ingredients which I'm going to use inside of it. That's it, guys, can do the same thing at home, so enjoy the much potato. So what I'm going to simply do is put a spoon of butter inside of it, just like this, very And next, I'm going to simply put a little pinch of pepper inside of it, coarse pepper. So I have some all the milk right here, I'm going to put a little bit of milk inside of it, just a little bit of it, not too much milk. Then next, use your mash and simply mash it like this. In the meantime, I'm washing this, then I put the sutches inside of the oven getting Really lovely and nice, as you can see, really good. Simple, use a spoon, a simple scraper on the side. Really lovely and nice, as you can see, but just taste it a little bit. And you can also put sweet corn inside of it if you like, you can put cheese, you can put really pretty light inside of it, but this is just beautiful and nice. So what I'm going to simply do now, I'm going to show you this beautiful sutches from the oven and this is the way all they look, if you see the way they're looking, really lovely I'm going to share it out and I'll play, as you guys can see, what I'm talking about. Because this is going to look really nice, I did saute a white one in a while ago, for about 10 minutes inside of my frying pan with a little bit of olive oil and a little bit of sugar and a pinch of salt inside of the pot, and I sauteed that for about roughly Now, I'm going to share out this, and I know you guys are going to love it. I did have them in the oven for roughly 25 minutes. So, as you can see, I've just shared out, I've put three sutches, a little bit of white one on top of it, I put a sweet corn, which I did cook earlier, and also right over here is the mashed potato. You can have it with any kind of veg, any salad you do like to have in it. I'm going to put a little coleslaw on it to make the habit with it. And also, you can make gravy and also put it at the side of it, really nice with gravy, because mashed potato and sutches is bang bang, so you need a little bit of gravy on the side of it. But I have some white on top of it, and this is the mash. So, enjoy the recipe, and please subscribe my YouTube channel, put your comments below, and I always say we have a lot more recipes coming up for you guys. So, just enjoy the recipe, and remember to visit my website, chefacotta.co.uk, and also leave a brief comment about this recipe. Have a great day. ", "duration": 380.5, "segments": [[37, 51], [99, 114], [117, 164], [190, 257]], "seg_text": " ", "pure_cap": "remove the packed sausage from the plastic and place in a dish. heat up water in a pan and add vegetable oil and salt. peel the skin of the potatoes cut them into pieces and add them to the water and cook. drain the water add a spoon of butter a pinch of salt pepper and milk and mash the potatoes"}, {"image_id": "ALpzvKkohfQ.mp4", "caption": " heat a little corn oil and fry the mutton pieces add some salt a bay leaf garam masala cumin seeds mustard seeds cardamom cloves add curry leaves coriander turmeric chili cumin powder chili garlic ginger paste and onions and stir fry cover the the pot add a little bit of water add chopped tomatoes stir and put the lid on add some water and coriander leaves", "id": 619, "seg_prompt": "428 ; 19, 84 ; 89, 126 ; 127, 210 ; 211, 216 ; 236, 243 ; 275, 312 ; 345, 366....................................................", "asr_text": " Welcome back once again to How To Cook Great Food dot com, on the menu today is some Mutton Curry, I've got some lovely chunky mutton here with a nice bit of bone in it and everything it works wonders like this and get all the juice out of that, ok I've got a pan here with a touch of oil, I'm using the corn oil, now the first thing I want to do is I want to drop in our lamb or our mutton and without any spices, I just want to cook this for about 3 or 4 minutes, I just want to put a lid on that and brown it up a bit and then I'll be back, see you then. Ok so I've turned the heat down because it can get quite lively and that will just, 3 or 4 minutes, it just sort of seals it a little bit and because we've got so much bone in here, it's going to take a long time to cook, if you've got a pressure cooker, this is probably the best way because this is going to take a long time for us to cook this one, it's a little slow cooker. Ok, now what I'm going to do, let me add a touch of salt, I've got some bay lid and I've got my dried whole gala masala, it's just going to go in, I've got cumin seeds, mustard seeds, cardamom, couple of coriander seeds and some cloves, release the oils from each of the seeds, that will infuse that oil already. Now I'm going in with, if you can get these a grey, I've got fresh curry leaves, they're absolutely wonderful, that's a huge difference. Now some powders, what I call the big four, equal parts, coriander, cumin, turmeric or howdy and chilli powder, so let's just get that all happening in there now. I'm also going in with some fresh chilli, green chilli and as much oil as you wish, here I've got some garlic ginger paste, which is 50-50, garlic and ginger mixed together, finely finely chopped. Now some chopped onion, I'm using a red onion, I just prefer them really, they're slightly stronger, ok we can turn the heat up on this now. So what we want to do, if we just want to give this a little mix on a high heat, make sure that all that masala, wherever it be, the fresh leaves, the powders or the seeds, coats our meat. That garlic and ginger from the work wanders in there as well. The lid's going to go back on, I'm going to turn the heat down slightly, I'm going to cook this for about 10 minutes. Ok let's take a look, I've stirred this a couple of times already, now we're at the point now where if we cook it any longer we're going to start to burn these onions and so, but we are way off finished, so just add a little bit of water, don't add the water too early otherwise your powders and spices wouldn't have done their job and they'll taste really dry. Let's just give it a nice bit of moisture lid's going to go back on, the heat's fairly low, see you in 10. Ok let's jump in now and take a look, it's looking fantastic, that water's slightly reducing. Now I'm going to go in with some chopped tomatoes, just give this a little mix around. Now if you've got a pressure cooker you're going to save lots of time with this, I mean pressure cookers are just really great with anything chunky like this and the bone, it will really kind of tenderise it quite quickly. So if you've got one of those you're going to save a whole lot of time. I'm just showing you this way today because a lot of you don't have it, I've got a few emails, normally I would do this in a pressure cooker. Ok now what I'm going to do is get the lid back on, the heat is fairly low, I'm going to cook this for about 10 minutes, we want those tomatoes to completely break down and create our masala, we might add a little touch more water but let's see, see you in a while. Ok let's have a look, there you go, as you can see those tomatoes have broken down really nicely. We are going to need a little bit more liquid in that, so let me drop some water in, let's get some cold water here. Now you can't really overcook this dish, you want this meat to be incredibly tender. I'm going to throw in some fresh coriander now, which adds a beautiful flavour. Give that a stir, check your one for salt now, you might need to add a touch more salt, I'm not a great salt fan. Now as I say you could cook this for another 10 minutes or another hour, it depends on your meat so you need to keep checking your meat so it's lovely and tender, you want that kind of meat to fall off the bone really. So depending on your meat is how long you are going to cook this dish for now. I'm turning the heat really low now, really really low, my lid is going to go back on, I think mine is going to be 15 minutes. Hope you enjoy it, we'll see you again soon, bye bye. ", "duration": 428.5, "segments": [[19, 84], [89, 126], [127, 210], [211, 216], [236, 243], [275, 312], [345, 366]], "seg_text": " ", "pure_cap": "heat a little corn oil and fry the mutton pieces. add some salt a bay leaf garam masala cumin seeds mustard seeds cardamom cloves. add curry leaves coriander turmeric chili cumin powder chili garlic ginger paste and onions and stir fry. cover the the pot. add a little bit of water. add chopped tomatoes stir and put the lid on. add some water and coriander leaves"}, {"image_id": "k6klZcQR2S0.mp4", "caption": " add taro roots carrots wood ear mushrooms and garlic to the food processor and blend all together place ground chicken in a large bowl and add the blended mixture to it add fish sauce and sugar and stir add salt black pepper and green onions filling on the wrapper and roll the sheet up fry the roll", "id": 620, "seg_prompt": "431 ; 143, 182 ; 202, 227 ; 230, 245 ; 246, 269 ; 291, 344 ; 371, 389.......................................................", "asr_text": " Hi, it's Doreen Phan, your Vegas Morning Blend resident chef, and today I'm going to be making Chinese spring rolls. Today's ingredients are ground chicken, wood ear mushrooms, which are also known as black fungus, I have fresh taro and carrots, sugar, fish sauce, garlic, green onions, salt and pepper, of course the spring roll wrappers, and some cornstarch and water. Hi, today I'm going to be making Chinese spring rolls, and now it's different from Vietnamese Spring rolls in the Chinese culture typically means egg rolls, at least that's how I grew it, knowing it is. So today I'm actually making my Auntie Mary's chicken spring rolls, and these are amazing. I love them. Now I've got the spring roll wrappers, and you're going to get the 10 inch ones, and you're actually going to cut them into fours. So it was a big sheet, and I've cut them into fours, so they're smaller squares. I'm going to set that aside. Now when you're actually going to be starting this, there's something called wood ear mushrooms. You take it like that, it looks kind of like an ear, right? Kind of trippy. It's also known as black fungus. Now it comes dry, just like this, and what you're going to do is wash it in cold water, and then afterwards you're going to put hot boiling water on it, and you're going to let it soak in a reconstitute, and one little mushroom like this will become one giant one like this, okay? So just follow the directions on the back of the bag, and we'll set that aside. Now if you've never seen taro, this is a big taro root, and sometimes they have taro chips, which is really, really good if you cut this nice and thin, but this actually has like a brown skin on the outside, and I went ahead and cut it off, and I just chopped it up, okay, and made it into little cubes. But this is great, you can find this in the Asian markets. Okay, all you have to do is stick all of this inside of a processor. This will save you a lot of time on chopping, because sometimes when you make egg rolls and stuff like that, it actually takes a long time to chop everything up. So we're just going to put all of this in. I did about three quarters of a cup of taro, and one large carrot, which is almost the whole cup, okay? All right, I'm going to add that in, and you're going to add the wood ear mushrooms, and I'm doing about three or four wood ear mushrooms, I mean if it's a small piece, add another And I'm also going to be putting in the two cloves of garlic, just smash that in. All right, now I'm going to go ahead and just puree it. Oh, this smells so wonderful. And if you see like maybe like one or two pieces of large carrot, just take them out, you can throw them out. All right, so I'm going to set that aside. Let's take this off, if I can get it off, there we go. All right, put this over here. Now I've got my ground chicken all ready, okay? You're going to go ahead and just add it right in. And it's nice, because see how fast that, when you use a little food processor, it's so much quicker. Just get rid of that. Now this just makes it a lot easier. Now the ground chicken, you can either grind it yourself, you can have your butcher do it, or a lot of the Chinese markets also have ground chicken, okay? All right, put that in. I have about one tablespoon and one teaspoon of fish sauce. I also have one tablespoon and one teaspoon of sugar. That kind of balances it out. Okay, stir that around. I'm also going to add a little bit of salt and pepper to that. So this is going to be about a teaspoon of salt and probably like a quarter teaspoon of black pepper. I like using my hands for everything. All right, you're going to get it all mixed up. Now, I'm also going to add some green onions to it. About four stalks, I'm going to mince it up really small. Put that right in. This looks beautiful. Just get it all mixed up. And if you see any large chunks like that, just pull it right out. All right, so you're going to get your little wrapper and you're going to make sure that it's like a diamond, okay? Like it's facing you like a diamond, so the corner. So you're going to do about probably less than a teaspoon of filling inside, okay? And you're going to kind of like, it's going to stretch out. So as you're pushing it, you don't want it to be like fat, you want it to be longer, okay? So it'll elongate itself. And if you feel like you need a little more, that's fine. Put a little bit more. Now, I made a cornstarch like a little slurry, nice and thick, so it's actually become a paste, okay? So I'm just putting some on the edges, and this is something that you're going to be using your fingers a lot, so don't be afraid of it, okay? And the cornstarch is really just going to help it be like kind of like a glue, okay? And I love these to be tiny little cocktail egg rolls. And I'm also putting some right on the corners, on the edging, so when you fold it up, it'll stick, okay? I know the little edges are sticking out. All right, Auntie Mary, I hope I made you proud. Now, after you've made about maybe 60 or 70 of those, I know it sounds like a lot, but these are a labor of love. I actually have a bunch already that I froze, and I made ahead of time, and we're just going to deep fry some, okay? Get some of this out of the way. So I have some frozen ones, and I'm just going to put them right in. And again, you're going to have your oil at about 350, and remember that trick? You're going to use the tip of your chopstick, and you're going to stick it in the oil, and when it's all bubbly, you know it's ready to go. Oh, look at how fast that is. I already have some ready for you guys. And I'm serving it with a little sweet chili dipping sauce. These are delicious, and these are going to be the hit of every single party that you throw with these delicious Chinese spring rolls. This is Dorian Fong, your Las Vegas Morning Blend resident chef, with these delicious Chinese chicken spring rolls. ", "duration": 432.0, "segments": [[143, 182], [202, 227], [230, 245], [246, 269], [291, 344], [371, 389]], "seg_text": " ", "pure_cap": "add taro roots carrots wood ear mushrooms and garlic to the food processor and blend all together. place ground chicken in a large bowl and add the blended mixture to it. add fish sauce and sugar and stir. add salt black pepper and green onions. filling on the wrapper and roll the sheet up. fry the roll"}, {"image_id": "M5TwnzHdT2Q.mp4", "caption": " fry bacon on a pan spread butter on one side of each slice of bread and toast them in a pan add grated sharp cheddar on top of both the slices take other slice of bread and cover with the butter side up on the toast cover the lid and cook flip the bread toast on the other side and cover the lid spread mayonnaise and place sliced tomatoes lettuce bacon and the sandwich on top", "id": 621, "seg_prompt": "153 ; 25, 39 ; 40, 57 ; 63, 69 ; 73, 84 ; 87, 111 ; 118, 139..........................................................", "asr_text": " Hey guys, so a lot of you may or may not know that April is National Grilled Cheese Month and two of my all time favorite foods are grilled cheese sandwich and the BLT. So what happens if you want both? Well, I've come up with the ultimate grilled cheese BLT. So it's a grilled cheese sandwich with a BLT stuffed right in the middle of it. If you want to see how I took a spin on my two favorites, then just keep on watching. So on a pan over medium heat, you just want to start frying your bacon. And I'm using thick cut center applewood smoked bacon. You can use whatever you want. So just grill that until it becomes nice and crispy. And in the meantime, while that is frying away, you're going to take four pieces of I'm using potato bread and you want to butter one side of each piece of bread. After you have the bread buttered, you just want to lay the butter side flat down onto a pan and then you're going to add your cheese. And on this one, I'm adding sharp cheddar cheese and it's just the whole brick that you can buy. And I shredded it myself. So you want to add that to one of the pieces and then again on the other side and you can use whatever cheese you want. You can use how much you want. It depends on you. So then you want to take your other piece of bread with the butter side up this time. Place it right on top. And then what I like to do is just put a lid over it so the cheese melts in the middle of it and it becomes nice and gooey. Once your cheese has melted, you want to flip the bread over and it's going to have these nice grill marks. If you don't have a pan with these like grill mark type things, you can use a regular griddle. You can use whatever you want. You just want to make sure that you have your heat on low just so it doesn't burn and get too brown on the outside before the cheese is melted. Now what I like to do is turn the heat off and then just put a lid over it so it stains just to make sure everything inside is melted. And now it's time to assemble. So you want to take one of your sandwiches and I just put a little bit of mayonnaise on one side. I put down some tomatoes, some lettuce and then you want to add your bacon and assemble everything how you want. You can add avocado. You can add whatever you want. The creations are endless. And after you have your bacon on, you want to top it with the other top of the grilled Press it down together and that is what it looks like. You want to cut this in and these you want to serve when they're nice and hot so the cheese is gooey and melty out. Hope you guys like this video and until next time, bye guys. ", "duration": 153.67, "segments": [[25, 39], [40, 57], [63, 69], [73, 84], [87, 111], [118, 139]], "seg_text": " ", "pure_cap": "fry bacon on a pan. spread butter on one side of each slice of bread and toast them in a pan. add grated sharp cheddar on top of both the slices. take other slice of bread and cover with the butter side up on the toast cover the lid and cook. flip the bread toast on the other side and cover the lid. spread mayonnaise and place sliced tomatoes lettuce bacon and the sandwich on top"}, {"image_id": "JDB_HLywaok.mp4", "caption": " mix ginger garlic and add hot pepper add sugar and egg whites to the mixture in the bowl add quarter cup of korean soy sauce and one cup of rice wine to the mixture in the bowl add green onions and one and sesame oil to the mixture in the bowl stir all the ingredients thoroughly pour the marinade mixture on the beef cook the beef on a gas grill", "id": 622, "seg_prompt": "372 ; 92, 114 ; 116, 125 ; 133, 154 ; 154, 165 ; 169, 178 ; 178, 189 ; 196, 214.....................................................", "asr_text": " G'day folks, it's CleanTheBallChef and this evening I'm putting together a very special Korean dish for Korean BBQ. It's called bulgogi and if you've ever tried Korean BBQ before, this is probably the entry level dish that you would have. It's made out of very thinly sliced meat just like this. What I'm going to start out by showing you is how we marinate the bulgogi and we're going to get right into it and marinate it up. We're going to make up this bulgogi and in the Korean language bul means fire and gogi Normally it's not really that spicy that we would make it spicy but tonight we're going to make our bulgogi spicy. So we're going to go over the ingredients that we've got. We've got some cooking wine here, we've got some soy sauce, some egg whites, we've got some Korean red pepper spice, some green onions, I've got some garlic that I've minced up here and I've got some ginger along with some sugar. Alright, so what we're going to do is we're going to put these ingredients together. We're going to start with our garlic, we're going to put in about two tablespoons of garlic and about two tablespoons of the ginger and to that we're going to add a whopping three tablespoons of the Korean hot pepper. And we'll add in our ramical here of two and a half tablespoons of sugar. The two egg whites, as we mentioned earlier, we're going to put in a good quality of soy This Korean soy sauce will be put in about a quarter of a cup into our marinade mixture, something like that. And then what we're going to do is we're going to add the rice wine. And we're going to be putting in about an eighth of a cup of the rice wine and then the last thing will be the green onions. To that, we need to add the final magic ingredient that's going to bring all of this together which is a tablespoon and a half of sesame oil. Okay, now what we'll do is we'll stir all this around. And now we've prepared our spicy bulgogi Korean marinade which we're going to put onto our Now I'm going to just pour this right on top of here and we'll put on some plastic gloves and we'll mix all this up and I'm going to let this marinate for about two hours. When we come back, I'll show you the next step. All right, our bulgogi has been marinated thoroughly. We've put it out onto our gas grill. We're going to cook this Korean delight off here for a few minutes on each side here until it's well done and bring it inside, serve it up, and it should be pretty good stuff Let's cook up the bulgogi here, the fire beef, give this a little try here, a little piece I didn't actually get the whole filming thing with, you know, you've seen barbecue down It's the same kind of thing. Give this a bite. This is a Korean delicacy. It's the fire beef. Very nice taste, a little bit spiced, got a little kick to it. Everything you might dream in a Korean barbecue dish. I've got a couple of my friends in here tonight that I'd like to introduce you to. One of them is Troy. I'm going to ask Troy a question, you know. Troy came up here, Troy, you can get him over here on the YouTube channel by the... I'll tell you that. ...taste the cowboy Tex, and he's from Baton Rouge, Louisiana, but he lives down in Austin, He's a good old boy, and he just tasted some of that Korean bulgogi. He thought he liked it. That was really good. He liked it. He liked it a lot. He never ate no Korean food before. Y'all, it's good. Appreciate you having me over here, Glenn. No problem there. We got big Troy. Any of us. Anybody that's a foodie out there, they know Larry. Larry from the Whoop Pit. And Larry's going to try some of this bulgogi, too. He's never eaten any of this Korean stuff. He says it's a little bit spicy, so he needs some spice. What do you think of that there, Larry? How's that taste? Melting the mouth. It does have a little kick to it. I like it, too. Gun, slip them to 20. So we got Larry up here. Got his little companion, Birdie, up. You know, she's lip-walked, taken in the whole site. We got all this... At any rate, we got all... At any rate, we got all this Korean food out here laid out. You know, I got some friends up here, Troy and Larry from the Whoop Pit. And they've checked this out. And I want to thank you for watching my complete yet incomplete bulgogi Korean video. Again, so it's up to you if you like what you see. Give me a like. If you don't, tell me why. It's Glenn, the ball chef, and as always, bon apetit. ", "duration": 372.83, "segments": [[92, 114], [116, 125], [133, 154], [154, 165], [169, 178], [178, 189], [196, 214]], "seg_text": " ", "pure_cap": "mix ginger garlic and add hot pepper. add sugar and egg whites to the mixture in the bowl. add quarter cup of korean soy sauce and one cup of rice wine to the mixture in the bowl. add green onions and one and sesame oil to the mixture in the bowl. stir all the ingredients thoroughly. pour the marinade mixture on the beef. cook the beef on a gas grill"}, {"image_id": "Sg0RKVJm-94.mp4", "caption": " remove 2 or 3 outer layers of cabbage and slice it in to thin pieces put the sliced cabbage in a pot and sprinkle salt on top add grated carrots finely chopped green chilies and grated garlic salt and mix mash the vegetables with wood pounder transfer the mixed vegetables to a clean mason jar little by little pressing the vegetable down using pounder fill the top with cabbage leaves place the lid on the jar", "id": 623, "seg_prompt": "318 ; 134, 183 ; 184, 195 ; 196, 214 ; 216, 237 ; 241, 275 ; 276, 286 ; 295, 301......................................................", "asr_text": " Hi everybody, it's Catalina and today I'm going to make sauerkraut. I really really love sauerkraut It's just such a delicious condiment and it's so so nutritious as well I really like it because it's very easy to make and it just makes everything taste better You can always buy already made sauerkraut in shops, but the problem is that it's usually pasteurized So you're not getting any good bacteria in there and really that's the whole point on eating sauerkraut So when you make it at home, you know what you're using, you know the ingredients that are in there And you know the good bacteria is going to be there. It's very important that you use organic cabbage Really the base of sauerkraut is cabbage. You can add any other spices or vegetables you want, but the base of it is cabbage and you want to make sure it's organic because when it's organic Really cabbage comes covered in a little bacteria, really good bacteria for your gut and all organic vegetables are But when you're using a pesticide, a product that has been treated with pesticides That bacteria is not there and they're not so nutritious anyway those vegetables So when you're using when you are fermenting this organic cabbage and you put it in this salty water all that good bacteria is going to multiply and Basically the cabbage becomes a lot more nutritious than when you're eating just raw cabbage sauerkraut has a lot of health benefits I really like it because it improves digestion and when you have it, you don't have like a holder of it You have it as a condiment and basically it's going to help you absorb the nutrients from your food It's also going to give you all the enzymes you need to digest your food. It's really good for allergies It really strengthens your immune system and I really really like it for skin So if you're struggling with any skin problems and sauerkraut, it's going to be amazing for it And like I'm saying so easy to make so I'm just going to show you now what you need to make it First of all, you will need some cabbage I like using both green and purple cabbage and really one large one is enough to make about two liters of sauerkraut I will also add some fresh carrots a big piece of fresh ginger, but you can add any spices or herbs that you like I'll also add some fresh garlic cloves green chilies and lastly you will need about one or two tablespoons of salt for your brine The first thing I'm going to do is remove about two or three of those outer leaves of these cabbages These cabbages are very big. So those leaves are very old and very tough and they have some holes in them So I'm going to be discarding those and then with these leaves that I'm left I'm going to take about three or four and I'm going to wash them in some filtered water And I'm going to set them aside. I'm going to be using those at the end. I Don't really wash the whole cabbage, but if your cabbage is dirty and you want to wash it Make sure you're using filtered water. That's very very important And now I'm going to start the slicing the cabbage The first thing I do is remove the core and then I end up with about four big pieces And then I'm going to start slicing it very very thinly Once I'm done with the cabbage, I'm going to place it into a clean stainless steel pot I'm going to sprinkle some of the salt on top of it and I'm going to leave it covered while I process the rest of I'm also going to grate the carrots and I'm going to chop the chilies very very small I won't be using their seeds because that's too spicy I'm also going to be grating the garlic and the chili and I'll be adding them on top of the cabbage I'm going to give that a little a good mix and I'm going to add the rest of the salt Now using these wood pounder I'm going to start mashing all of the vegetables and I'm going to do these for at least five minutes This is going to release all of the juices from the vegetables and that's what you want because then you have to add Less water and you can see how the look of the vegetables change They start very crunchy very crispy and then after I've done this for a while they become a lot softer and there is a lot of juice at the bottom and Now I'm going to start packing the sauerkraut into a clean mason jar And the way I'm going to do it is I'm going to add a little bit of that into the jar and then I'm going to Press it down really hard and then add a little bit more and then do that with the pounder again And what you want to do is remove as much air as possible and pack it very very tight And then you can see how it looks from the side There is a lot of juice in there and I didn't really add any water to this This was all the juice that was released from the vegetables However, if you find that you didn't get a lot of juice, you can always add some filtered water And now with the clean leaves I had set aside and we just start following them and putting them on top of the vegetables The purpose of this is to use them as a weight that is going to keep all of the other vegetables Submerged underwater that prevents any fungal growth in your vegetables And then I'm going to place the lid of the mason jar very loosely and I'm going to let the vegetables sit and disturb For any time between a week and a month Well, I hope you enjoyed this recipe I would love to know if you have had any experience with sauerkraut So, please let me know in the comment down below and thank you for watching ", "duration": 319.17, "segments": [[134, 183], [184, 195], [196, 214], [216, 237], [241, 275], [276, 286], [295, 301]], "seg_text": " ", "pure_cap": "remove 2 or 3 outer layers of cabbage and slice it in to thin pieces. put the sliced cabbage in a pot and sprinkle salt on top. add grated carrots finely chopped green chilies and grated garlic salt and mix. mash the vegetables with wood pounder. transfer the mixed vegetables to a clean mason jar little by little pressing the vegetable down using pounder. fill the top with cabbage leaves. place the lid on the jar"}, {"image_id": "ioXqgVYG7Xc.mp4", "caption": " chop and grate ginger finely chop chili mushrooms peppers carrots onions and bacon shred chicken into pieces fry the ginger and chili into a large pan add the mushrooms and turmeric to the pan and stir fry the bacon in the pan add the carrots and peppers to the pan and toss add bean sprouts chicken and noodles to the pan add rice vinegar oyster sauce sesame oil soy sauce and chili to the pan stir the ingredients in the pan together crack an egg into the middle of the pan and mix add onions to the pan transfer noodles from the pan to a plate", "id": 624, "seg_prompt": "290 ; 57, 70 ; 74, 121 ; 127, 134 ; 136, 145 ; 146, 155 ; 170, 175 ; 176, 186 ; 191, 205 ; 225, 250 ; 251, 256 ; 258, 263 ; 265, 267 ; 270, 273..............................", "asr_text": " I'm Ching-Yi Huang and I grew up around Chinese flavours, ingredients and wonderful Asian I love using fresh ingredients and amazing flavours to create mouth-watering Asian dishes. In this series, I'll be exploring classic Chinese sauces such as plum, oyster, black beans and sweet and sour. Now I want to share with you another one of my favourite sauces and that is oyster sauce. It's a wonderfully rich, umami, savoury and slightly fishy sauce but not overpowering It's just a fantastic store-covered staple. This is my Singapore Noodles. First thing I want to do is prep all my ingredients. So I just want a one-inch piece of fresh root ginger and now this is not a traditional Chinese implement but I do love using it especially for preparing ginger. Now with the chilli, this is going to have just a little bit of a kick. Just slice them into nice thin strips so they're finely chopped. Now I've also got here some lovely fresh shiitake mushrooms. So I just want to slice them into nice thin pieces. Next I want to slice up my red pepper. This is going to add sweetness and crunch. And now same thing with the carrots, I just want to julienne this. Now this is going to add colour and texture, sweetness and crunch. For my salad onions, just going to slice them on the angle until they're sort of horse-ear We call it mah-doh-or so it's the shape of a horse's ear, quite sweet. Next I've got here some nice pieces of smoky, streaky bacon. I'm just going to finely chop this into nice sort of thin-ish pieces. Now I've got here some cooked chicken breast and this is actually roast chicken breast and all I need to do is just shred it into nice bite-sized pieces. Now you can use whatever you like for this dish, it really is that versatile. So in very quickly with the ginger and the chilli, I'm going to stir-fry that for a good few seconds, just a few seconds to release the aroma and in with the shiitake mushrooms. And in with some ground turmeric and it gives this dish a mild curry flavour, it's wonderful. You can see it's turned all the ingredients lovely and golden. Now this is a sort of dry stir-fry so you have to keep stirring as you add the ingredients So today's I'm going to introduce the bacon and I want to get this lovely and just crisp and a little bit burnt at the edges and then in with the carrots and those peppers. And they don't take any time at all so just give them a good toss. Now from here on it's quite quick so in with bean sprouts, that cooked chicken, that roast chicken pieces, give that a good stir. In with the noodles and these are all cooked ready to go, you can buy dried rice noodles and you can soften them in some hot water for about 10 minutes. Half the world's noodles are eaten in China, they're a humble everyday ingredient enjoyed throughout the country, from the backstreet kitchens of rural China to the five-star hotels So here I just need two tablespoons of a good rice vinegar and this is going to add a lovely sourness to the dish. Now the all-important oyster sauce and then we're just going to stir that all in together and that really gives the dish a lovely flavour. In with a little bit of toasted sesame oil, light soy sauce, a small pinch of crushed chilli and then just give this a good stir but not quite finished yet and to make a space a little wild in the centre, we're going to crack in a nice large egg and then we're going to just mix that into the dish. And then lastly the horsier shaped salad onions, it smells amazing, all those flavours and that is a big plateful, generous one of my fiery Singapore noodles. ", "duration": 290.5, "segments": [[57, 70], [74, 121], [127, 134], [136, 145], [146, 155], [170, 175], [176, 186], [191, 205], [225, 250], [251, 256], [258, 263], [265, 267], [270, 273]], "seg_text": " ", "pure_cap": "chop and grate ginger. finely chop chili mushrooms peppers carrots onions and bacon. shred chicken into pieces. fry the ginger and chili into a large pan. add the mushrooms and turmeric to the pan and stir. fry the bacon in the pan. add the carrots and peppers to the pan and toss. add bean sprouts chicken and noodles to the pan. add rice vinegar oyster sauce sesame oil soy sauce and chili to the pan. stir the ingredients in the pan together. crack an egg into the middle of the pan and mix. add onions to the pan. transfer noodles from the pan to a plate"}, {"image_id": "DrM_ZiRvIro.mp4", "caption": " grate the onion and add to the milk mix the canned corn with the milk mxiture mix the wet and dry ingredients place the shortening in the fryer roll the hot dog in flour insert the skewer into the hot dog dip the hot dog in the batter deep fry the corn dog in the fryer", "id": 625, "seg_prompt": "526 ; 47, 110 ; 120, 138 ; 140, 167 ; 200, 254 ; 272, 290 ; 290, 317 ; 393, 410 ; 414, 444..............................................", "asr_text": " Hey, guys. Welcome to Hilah Cooking. Don't you just love corn dogs? I do. Today we're going to make homemade corn dogs with homemade batter and we're going to homemade fry them in our homemade deep fryer. It's actually a deep fryer that I bought. But anyway, let's All right. I'm assembling the batter. And here I have cornmeal, flour, baking soda, baking salt, wait, baking salt, baking powder and salt. And then I'm mixing my wet ingredients here. The recipe calls for buttermilk, but I didn't have any because I screwed up. I'm sorry. But I put regular milk in and just added like a teaspoon of vinegar. Voila, buttermilk. Now I'm going to grate a third of a cup of onion. Okay. So I'm going to use a microplane because I like it super little. But if you want little chunks, you could use a bigger grater or you could dice it with your knife or you could put it in the blender or you could put it in a bag maybe and then hit it with a hammer or a bunch and pulverize it like the Hulk would do. I don't know how effective that would be, but it might be fun. Now this is not going to be one third of a cup by the time I'm done because it's so amazingly mashed. But that's okay because I know that that hunk of onion that I cut off was about a third of a cup worth of onion in volume. So we'll still get the same amount of onion flavor. Okay. Whatever. Put that in with my homemade buttermilk and I'm crying because it's so good. Put that little bit in there and then eight ounces of this. This is a 14 ounce can. So that means just a little bit more than half the can. I think you guys tell me if I'm wrong because math was not my strong subject. Just kidding. I was pretty good at math. Okay. Just combine that together and then we'll pour this into our big bowl of dry ingredients and whisk it together to combine. It sounds gross. Here I go. Now you don't want to mix it too much. If there's still some lumps, that's okay. Just get all the dry stuff from the bottom. Okay. This looks good. I'm going to set it aside to rest while my oil heats up. In that 10 minutes, the cornmeal is going to absorb the liquid. The batter is going to really thicken up a lot. So it's very important for thickening and also to soften the cornmeal granule so you don't get real gritty batter. If it's too thick when you're done, you can add a little bit more milk, but we'll check out that out. And right now I'm going to get some dogs on some sticks and get some oil hot. Yeah. Okay. We ready to make some corn dogs. I got my fry daddy. I got a bunch of shortening I'm going to put in here. You can use peanut oil, but I personally like shortening because it's easier to clean up. And also I love trans fats and heart disease. Just kidding. Whatever. It's once a year. I'm not going to kill myself this way. Probably not. This fry daddy that I have only has one heat temperature on. I lost the manual, so I don't know what temperature it fries at, but it fries to golden brown temperature. That's what I'm talking about. So this whole thing goes in here. All right. I put some paper down because I don't want to get oil all over my fancy countertops that I just bought. So you could put it up. Normally I put an old towel down, but I don't know where that old towel went. That's clean. Who wants to lick the canister? Okay. I'm going to plug this baby in like so. And that's going to start heating up right away. In the meantime, I have my dogs and I have them on a plate of cornmeal or cornstarch. And that's important because that's going to help the batter stick to them. So you just want to like roll them around the cornstarch and then stab them with the stick like they're a vampire. And then stick this gently. Gently do not want to puncture the side walls of the hot dog. Just keep it going straight and easy. Just easing it in. Just easing it in. Easing it in. You should look at your hot dog when you're doing this, but I'm a pro so I can look at the camera and do it. All right. I'm going to do a couple of these while that oil heats up. It's already melting real good. Last insertion. I should be a wiener surgeon. Okay. I'm just going to get these all covered in my stuff. Oh, I lied a little bit too. This is actually sweet rice flour because I ran out of cornmeal, but usually I use cornmeal, but I've tried this before too and it works. So give me a break. Either way, I don't really know what else to do with sweet rice flour besides use it to make American corn dogs. I'm going to rinse my hands. That's heating up. I'm going to check the, actually F rinsing my hands. I love weenie juice on my hands. I'm going to check the consistency. All right. This might be a teeny bit thick, but actually as I stirred, it's loosening up a little bit. So I'm going to not add any milk for now and try one. And if the batter falls off, then somebody else has to eat that one. All right. I remember that I have a deep fry thermometer, so get your oil hot to 375. This says 370, but it's been at that for a while, so I give up. Close enough. All right. I'm going to dip a dog. So put it in like that and then use a spoon to sort of scoop the batter, give it a little twirl, get it totally coated. All right. Give it a little spin and then put it in there. Just twirl it around in there. You can see it's already getting nice and golden brown and it gets real lumpy. It's not going to look like the ones that you get at the state fair, but it's going to taste a hundred times better. Apparently I have absolutely no sense of time because it's been one minute and that looks pretty beautifully brown to me. So I'm going to set it on that paper to drain for a second. It's fun because you can imagine what kinds of weird shapes and faces are in your lumpies. That kind of looks like boobs all over it to me. It's a bunch of boobs. Okay. Perfect. Now I'm going to eat this one that's been cooling for a little while. Dip in my secret sauce. I love corn dogs. Be careful if you give this to a small child because there's a stabby part in it. So let's learn kids. Be careful when you eat. You can make your own corn dogs because this is America. Okay. I'm going to finish eating my corn dog. But if you want the actual written down instructions, you can check out HilahCooking.com and leave me some comments and stuff and be my fan on Facebook and then we'll be BFFs forever. Bye! ", "duration": 526.33, "segments": [[47, 110], [120, 138], [140, 167], [200, 254], [272, 290], [290, 317], [393, 410], [414, 444]], "seg_text": " ", "pure_cap": "grate the onion and add to the milk. mix the canned corn with the milk mxiture. mix the wet and dry ingredients. place the shortening in the fryer. roll the hot dog in flour. insert the skewer into the hot dog. dip the hot dog in the batter. deep fry the corn dog in the fryer"}, {"image_id": "Ghefa-Q18Tg.mp4", "caption": " cut some tomatoes into halves spread olive salt and pepper on top and roast them in the oven heat some olive oil in a soup pot and cook some onions and garlic in it spread some olive oil and parmesan cheese on some crutons and bake them in an oven add the chicken stock to the soup add basil leaves to the soup and cook for 3 minutes take out the basil leaves from the soup add the roasted tomatoes to the soup and cook for 5 minutes blend the ingredients in the pot drain the soup and pour the liquid back to the pot season the soup with salt and pepper add some cream to the soup and stir to combine it with the soup", "id": 626, "seg_prompt": "622 ; 55, 117 ; 119, 208 ; 220, 269 ; 270, 303 ; 317, 327 ; 335, 343 ; 349, 387 ; 425, 433 ; 441, 477 ; 481, 492 ; 507, 527.............................", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen I'm going to show you how to make tomato soup. It has been requested so many times here in Laura in the Kitchen so I figured hey, I'm going to put tomato soup so let me show you how to make it. Now let's go over the ingredients so we can get started. You're going to need some fresh tomatoes, chopped onion, chicken stock, these are some Italian peeled tomatoes, garlic, salt and pepper, extra virgin olive oil, and you're going to need a few extra ingredients which I'll get into when the time comes. So for now, the first thing you want to do is get the oven preheated to 425. What I'm going to do is roast my tomatoes. I like my tomato soup to have some fresh tomatoes in them. These tomatoes are not that fabulous and sweet so what I'm going to do is I'm going to roast them to bring out natural sweetness in tomatoes and it gives you like a really sort of sweet roasted tomato flavor that I think is amazing in this recipe. So cut them in half, it's close to me, and you can use any tomatoes that you want. I'm using just some regular, just like plum tomatoes but that's what I found, but they're not that sweet so this is really going to help with bringing out the sweetness. Salt them and I'm going to add one more ingredient which I didn't have out, a little bit of balsamic Balsamic vinegar is going to break down and really give the tomatoes a beautiful caramelized color which I love. So toss everything together, I'm going to put them cut side down and I'm going to pop these into the oven for about 20 to 25 minutes or until they've developed a good caramelized color and they've cooked down and then I'm going to pop these in, wash my hands and you go in and I'm making the rest of the soup. I have a large soup pot here with about 2 to 2.5 tablespoons of olive oil over medium heat and to that I'm going to add in my onions. I'm not going to add the garlic in yet because I really want to cook the onions for a little bit, about 5 to 8 minutes until they develop a caramelized color and they start to break And I got to tell you, I'm so excited for the soup, it is one of my favorites, it's got obviously tomatoes and basil so it's a classic combination that I love but it's also perfect because it's great for back to school or if you go into work and you want a good lunch. I'm going to top this with some parmesan croutons and I'll show you how to make this as well. But you know, it's fabulous, make the soup the night before and then put it in a thermos, right, the next morning pop it in the microwave, heat it up, put in a thermos, cover it tight lightly, the croutons stay perfect at room temperature like in an airtight bag or container, bring it to school, you're going to have warm soup, put in some croutons, it is perfect. I would serve it alongside some pita chips and hummus and you have got a lunch people will be jealous about, I guarantee it. So that's what I'm going to do is I'm going to kind of babysit my onions and wait until they get a nice, good caramelized color and in the meantime I'm going to cut up some baguette for my croutons. Onions look perfect. I'm going to add in my garlic and I'm only going to let the garlic cook about a minute, I just want to get rid of that raw garlic flavor, so as that's going I'm going to finish with my croutons. I just have a roasted garlic baguette here but you can use any kind of bread that you want, any kind of bread you have on hand, grab my olive oil, I'm going to drizzle it with some good quality olive oil and then I'm going to grate over some good quality parmesan cheese, looks good, I'm not even going to toss it, that's why I put everything kind of all the bread together, so I'm not even going to bother tossing them, it's going to melt over the top, the bottom is going to get nice and crunchy, it's delicious but before I pop that into the oven I'm going to check my garlic, it's looking good, smells better, I'm going to give that another 30 seconds, I'm going to pop my croutons into the oven, same temperature for 25 but I'm going to put this in a middle rack so that doesn't burn for about 10 to 15 minutes or until they're golden brown and crunchy and crouton like and I'm going to let them and set them aside to cool, so I'm going to pop Add in my tomatoes, when you are buying canned tomatoes make sure that you buy the kind that's low in sodium or no sodium and make sure it's a nice Italian brand because it's high and I got the best tomatoes, so at this point you have a fabulous marinara sauce but that's not what we want, so I'm going to thin it out with some chicken stock, you could also use vegetable stock, that would be totally fine, looks awesome already, I need this to stir, now I'm going to turn these on medium so that's good, I'm going to wait for that to come up to a boil, I'm actually going to stick in some basil but I'm not chopping it because I'm actually going to fish this out because if I were to puree the basil in the soup it would have like a greenish red color and I want it to be pure red and delicious, so I'm going to put this in to get all the flavor but then I'm going to fish it out, so let this come up to a boil, let it simmer for about 20 minutes and then in 20 minutes the tomatoes will be roasted, the crouton will be done, this will have a couple more minutes and then I'm going to show you the last few steps, the soup has been simmering for about 20 minutes, I'm going to take out my basil, if a couple pieces get left behind that's fine, it's not going to change up the color that much, my tomatoes are gorgeous, see how they're all slumped up and they're golden brown and that's what you want, they smell so delicious, I'm going to just take them out, put them right in, I also took out my croutons, they're sitting on the back burner there, just kind of chilling out and cooling down, alrighty, last of the tomatoes, looks good, give this a nice stir and I'm going to let this simmer for about 5 minutes and in the meantime I'm going to get my immersion blender ready, I'm going to plug it in, if you don't have an immersion blender which is just a hand-held blender which I'll show you in a second, you can do the same exact thing in a regular blender, it isn't going to make a difference, it's just easier, that's all, so let this simmer for 5 minutes and then clean up, get my immersion blender and I'll show you the next step, that looks awesome and smells even better, I'm going to turn this off because you don't, you never want to use your immersion blender while you have the pot on because it can bubble up and hit you in the face and then nothing is worth getting hurt, remember that, no matter how good it is. This is the immersion blender, it's basically a blender that I can just, it's a hand-held blender but like I said you can use a regular blender, a food processor, whatever and just blend this until nice and smooth, that looks good. Now you could serve this, I'm going to add cream to this but I'm going to pass it through a sieve first because you know I don't kind of like the peel of the tomatoes left behind so I'm going to pass it through a sieve and get it nice and smooth but you can absolutely serve it like this if it doesn't bother you, you know I prefer my tomato soup really nice and smooth and creamy and decadent and delicious so I'm going to just take the extra few minutes, get a nice facial here with the steam and pass it through, that's about all I'm going Once you have it all passed, put it back into the same pot, oh yeah, that looks awesome. I'm going to season it with some salt and pepper because we want to really season this a whole lot, of course always start with the pepper and you want to make sure you season it well with salt because you're going to be adding some cream in there which is sweet, the tomatoes are very sweet, they need salt so once that comes up to a boil I'm going to add in the cream, well I'll show you what it looks like once we put it all together because we're pretty much done. Just going to add in a touch of cream and you can absolutely omit the cream if you don't want to but I'm going to put it in, I'm just going to give it a stir, continue to let it cook for a couple of minutes just to make sure it's nice and piping hot, that is perfect. Now if you're making this for lunch for tomorrow, at this point I would cool it, put it into the fridge, then tomorrow morning get up with five extra minutes, like five minutes early, put it up in a microwave, put it in a thermos, cover it up, you've got yourself a good lunch, serve it with some like pita chips and hummus, oh it's gorgeous, smells wonderful and then you can put your croutons, I'm going to dunk them right in, you can put your croutons in a little zip lock bag and by the time you get to school or work or whatever in lunchtime because the soup is in the thermos it will stay nice and warm, your croutons will still be crunchy, so win-win, taste the soup first, so good, so smooth, like it's not very heavy, which I like, it's got a very delicate tomato flavor but that's why I like it, if you like it thicker use a little bit less stock, you can always play around with the ratio, just make it once or twice and then that way you'll know how you like it, taste it crouton, hot but absolutely divine, go to www.laurainandkitchen.com to get this recipe, I hope you enjoyed spending your time with me and I'll see you next time, bye-bye. ", "duration": 622.5, "segments": [[55, 117], [119, 208], [220, 269], [270, 303], [317, 327], [335, 343], [349, 387], [425, 433], [441, 477], [481, 492], [507, 527]], "seg_text": " ", "pure_cap": "cut some tomatoes into halves spread olive salt and pepper on top and roast them in the oven. heat some olive oil in a soup pot and cook some onions and garlic in it. spread some olive oil and parmesan cheese on some crutons and bake them in an oven. add the chicken stock to the soup. add basil leaves to the soup and cook for 3 minutes. take out the basil leaves from the soup. add the roasted tomatoes to the soup and cook for 5 minutes. blend the ingredients in the pot. drain the soup and pour the liquid back to the pot. season the soup with salt and pepper. add some cream to the soup and stir to combine it with the soup"}, {"image_id": "DKk5IVcIWW8.mp4", "caption": " cut some chicken wings at the joint and remove the wingtip put chicken wings in a bowl and season it with a pinch of salt and black pepper combine flour and paprika and coat the wings fry the wings in the cooking oil in a saucepan heat some butter and add some hot sauce a pinch of sugar and black pepper add paprika chili powder cornflour and some vinegar and stir the sauce pour the prepared sauce on the fried wings and coat them well", "id": 627, "seg_prompt": "148 ; 5, 16 ; 20, 31 ; 34, 51 ; 53, 60 ; 66, 90 ; 93, 117 ; 130, 138......................................................", "asr_text": "", "duration": 148.33, "segments": [[5, 16], [20, 31], [34, 51], [53, 60], [66, 90], [93, 117], [130, 138]], "seg_text": " ", "pure_cap": "cut some chicken wings at the joint and remove the wingtip. put chicken wings in a bowl and season it with a pinch of salt and black pepper. combine flour and paprika and coat the wings. fry the wings in the cooking oil. in a saucepan heat some butter and add some hot sauce a pinch of sugar and black pepper. add paprika chili powder cornflour and some vinegar and stir the sauce. pour the prepared sauce on the fried wings and coat them well"}, {"image_id": "c87PnAWDbOA.mp4", "caption": " add lime rind chili kaffir lime leaves and lemon grass to chicken stock and stir when it boils cover and simmer gently for twenty minutes strain the soup into a bowl and pour into a pan add the fish sauce lime juice salt and pepper put the soup on the stove and bring to a boil when the soup is boiling add prawns and simmer gently for two minutes garnish with red chili spring onion and coriander", "id": 628, "seg_prompt": "137 ; 50, 66 ; 67, 75 ; 76, 83 ; 84, 92 ; 93, 99 ; 100, 106 ; 107, 112......................................................", "asr_text": " Hello everyone and welcome to Titli's Busy Kitchen with me Titli Nihaan. Most people have heard of Chinese hot and sour soup. But have you ever tried Thai hot and sour soup? Well it's about time you did. For the Thai hot and sour soup I've got 200g of peeled prawns, the juice of a lime and the grated rind of a lime, a tablespoon of Thai fish sauce, one green chilli which I've de-seeded and chopped, two teaspoons of lemongrass paste. If you can get fresh lemongrass that's better and two kaffir lime leaves. These have a wonderful fragrance. I've got a litre of fish stock in this pan. You can use chicken stock too and I'm going to add in the grated rind of the lime, the chilli, the kaffir lime leaves and the lemongrass and stir it around. Bring it to the boil. When it comes to the boil, cover and simmer gently for 20 minutes. After 20 minutes strain the soup into a bowl, pour the soup into a clean pan, adding the fish sauce and the lime juice, season with salt, add pepper, put the soup back on the stove and bring it to the boil. When the soup comes to the boil, add in the prawns and simmer gently for 2 minutes. Garnish with thinly sliced red chilli, spring onion and coriander. High hot and sour soup is a serious soup for those who like their soup really spicy. Try the taro if you dare and join me next time in Titli's Busy Kitchen with me Titli Nihaan. Until next time, Khuda hafir. ", "duration": 137.83, "segments": [[50, 66], [67, 75], [76, 83], [84, 92], [93, 99], [100, 106], [107, 112]], "seg_text": " ", "pure_cap": "add lime rind chili kaffir lime leaves and lemon grass to chicken stock and stir. when it boils cover and simmer gently for twenty minutes. strain the soup into a bowl and pour into a pan. add the fish sauce lime juice salt and pepper. put the soup on the stove and bring to a boil. when the soup is boiling add prawns and simmer gently for two minutes. garnish with red chili spring onion and coriander"}, {"image_id": "xK8bGXuXO_Y.mp4", "caption": " cut the onions into thick slices and separate the rings add flour salt black pepper and buttermilk to a bowl and whisk it well dip the onion rings into the mixture and coat it completely with the batter deep fry the rings until it turns golden", "id": 629, "seg_prompt": "268 ; 55, 77 ; 90, 150 ; 155, 161 ; 164, 206..................................................................", "asr_text": " To tell the world about it is how many people instead of multiply. By the time the in the world we can see in the world Tha bam kase bana te dek hai. Fir anda dalen ge, namak swada nusar, Half a teaspoon, Or ik chutki, Eh ho gaya uska masala. Abhi hum dalen ge, ik chash hai na, ik satni dalen ge, diri ziri dalsi chang ge. maud bhadi hai bhan ge. oil coke hai, Abhi ghol ke andar hum, i pyaas ki ring hai na, uskanthar dubhake taling hai. Nya hai nahi ik hai, anyan ring le rach hai. You know what I mean? Ey anir nings me, buttermilk chash brat brad jado kar thee hai. Ki seko bi kalpana nati hai kahi hai, it be chash k Sundar hai dikne me. Abhok hai hai mare onion rings taya, serving dish me laga de tihoon. Abham chirkeen ge thoda sa chaat me saal hai. Bas ho gay hah mare onion rings taya. Onion rings banani ke li hai hai me chah hai, chaar pyaas, me dha aik ke, cornstarch aik chhota jamach, chas aik ke, kali meerj powder aadha chhota jamach, kani ka soda aik chhut ki, namak swadan usar, talne ke li hai teil. Paros niki li cha hai, chaat me saal hai, aik chhota jamach. ", "duration": 268.83, "segments": [[55, 77], [90, 150], [155, 161], [164, 206]], "seg_text": " ", "pure_cap": "cut the onions into thick slices and separate the rings. add flour salt black pepper and buttermilk to a bowl and whisk it well. dip the onion rings into the mixture and coat it completely with the batter. deep fry the rings until it turns golden"}, {"image_id": "fIhIyOWIIz0.mp4", "caption": " spread sushi rice on a piece of sushi wrapper sprinkle with sesame seeds and flip over the sheet add crab avocado cumumber and roll it over press firmly for the rice to stick", "id": 630, "seg_prompt": "71 ; 12, 22 ; 26, 35 ; 37, 55 ; 57, 62..................................................................", "asr_text": " Place your nori sheet onto the mat and place the training frame on top. Spread the sushi rice using the rice paddle until the entire nori sheet is covered. After removing the training frame, sprinkle the rice with sesame seeds, then flip over the nori sheet. Add crab, avocado, and sliced cucumber sticks. Continue to roll until you reach the end of the stand. Tighten across the roll with your fingers and then roll off the mat. Congratulations, you just made your own California roll. ", "duration": 71.67, "segments": [[12, 22], [26, 35], [37, 55], [57, 62]], "seg_text": " ", "pure_cap": "spread sushi rice on a piece of sushi wrapper. sprinkle with sesame seeds and flip over the sheet. add crab avocado cumumber and roll it over. press firmly for the rice to stick"}, {"image_id": "wURtxtH7i-Y.mp4", "caption": " put potatoes and water in a pan and boil chop kale and transfer to boiling water boil the kale remove the kale blend kale and butter drain the water and add potatos kale butter and milk to the pot season with salt and pepper and mash", "id": 631, "seg_prompt": "193 ; 24, 33 ; 55, 67 ; 68, 72 ; 88, 92 ; 112, 125 ; 132, 156 ; 157, 167......................................................", "asr_text": " Colcannon is a classic Irish dish, and a must-have for any St. Patrick's Day celebration. And the great thing about it is that it is so easy to make. Traditionally, it only has two ingredients, potatoes, of course, and your choice of either kale or cabbage. Let's get started. You're going to want to put about two pounds of peeled, cubed potatoes into a saucepan. Just immerse the potatoes with water, and then bring to a boil. Bring the heat down to medium, and then let them sit for about 15 minutes, or until tender. And while that's happening, let's prep our veggie. I'm using kale, but feel free to experiment here. You can use cabbage, Swiss chard, spinach, and pretty much any leafy green vegetable that you want. But whatever you use, you're going to want to have about a pound of it, and you're going to have it chopped. Keep in mind that if you are using kale, you're going to want to remove the stems. You want just the leaves here. And once that's chopped, we transfer it to a pot of boiling, salted water for blanching. We're going to let that boil for about five minutes to make sure that the kale gets nice Again, if you'd like to have a little bit more flavor, feel free to add some veggies I sometimes throw in some green onion, maybe a little bit of parsley, maybe some leeks. I'm just showing you the basic recipe here. Now, once the kale has been blanched, we're going to want to turn off the heat and then remove the kale from the water with a slotted spoon. Now, from here, you have a couple options. You can either put the kale into the potatoes as is, or you can do what I like to do, which is puree it with a little bit of butter. Now, the choice, of course, is entirely up to you, but I find that pureeing allows it to mix in more evenly with the potatoes. Speaking of which, those still have a few minutes left in them to cook, so I'm going to go ahead and do that. So, don't step butter that is room temperature. If you take it straight out of the fridge, it will take longer to blend. Good, perfect timing. Potatoes are fully cooked, which means that we're going to want to get these drained and dry out the pan. Nobody likes water down coke cannon. Once everything is as dry as possible, you're going to want to return the potatoes to the pot and add the kale. If you'd like a creamier consistency, add a little butter and milk to the mix, season with salt and pepper to taste, and start mashing. And there you have it, the Cole Cannon, a quick, easy, and incredibly versatile dish. You can use this as a side, or if you feel so inclined, incorporate it into your bangers and mash, or shepherd's pie recipes. Well, that's all from me today. From METC Stormwatch, this is Daniel Fisher, wishing you happy cooking and a very happy St. Patty's Day. ", "duration": 194.0, "segments": [[24, 33], [55, 67], [68, 72], [88, 92], [112, 125], [132, 156], [157, 167]], "seg_text": " ", "pure_cap": "put potatoes and water in a pan and boil. chop kale and transfer to boiling water. boil the kale. remove the kale. blend kale and butter. drain the water and add potatos kale butter and milk to the pot. season with salt and pepper and mash"}, {"image_id": "MCs2_Ih0PZA.mp4", "caption": " pound the meat with a pan season the meat with salt pepper and lemon zest place flour breading and eggs in plates coat the meat in the flour eggs and breadcrumbs heat the oil in a pan fry the meat in the pan add butter to the pan", "id": 632, "seg_prompt": "142 ; 36, 41 ; 41, 50 ; 60, 71 ; 73, 82 ; 82, 89 ; 89, 111 ; 116, 119......................................................", "asr_text": " Hello and welcome. Today we will show you how to make a genuine Vina Schnitzel that's soft as butter on the inside and with the typical golden brown and wavy crust. You will need a few veal schnitzel for this that have already been thinly cut by your butcher, eggs, flour and breadcrumbs for the breading, an oil that can be heated to a high temperature such as sunflower or corn oil, and lemon and butter for flavouring. To ensure the schnitzel are especially tender, place them one by one between two pieces of cling film and pound them a bit thinner using a small saucepan. Be careful, you don't want the schnitzel to tear. Then you season the schnitzel with salt, freshly ground pepper and finely grated lemon zest from an untreated lemon. You will now set up a so-called breading station using three large shallow bowls lined up one after the other. Put some flour and breadcrumbs in the two outer bowls. In the centre bowl whisk the eggs with a bit of mineral water. The water will evaporate during frying and create the typically wavy breading. Carefully turn the schnitzel in the flour, the egg mixture and finally the breadcrumbs. Make sure you press the schnitzel into the breadcrumbs very gently. Heat the oil in a large pan over medium heat. Use enough oil so the schnitzel swim in it. Once the surface of the oil begins to move slightly, lay the breaded schnitzel in the pan and fry for two to three minutes over medium heat on each side until golden brown. It's best if you only turn them once. Move the pan from time to time so the oil goes over the schnitzel as this will make the breading even crispier. Once the schnitzel are done, pour the used oil out of the pan. Melt a piece of butter in the pan over low heat and briefly turn the schnitzel over in it. Place the finished schnitzel on some paper towels to absorb the excess fat and then arrange them on a plate with the traditional slices of lemon. Venuschnitzel are particularly delicious when served with fried potatoes and a crispy salad. ", "duration": 143.0, "segments": [[36, 41], [41, 50], [60, 71], [73, 82], [82, 89], [89, 111], [116, 119]], "seg_text": " ", "pure_cap": "pound the meat with a pan. season the meat with salt pepper and lemon zest. place flour breading and eggs in plates. coat the meat in the flour eggs and breadcrumbs. heat the oil in a pan. fry the meat in the pan. add butter to the pan"}, {"image_id": "VSrY0ORD394.mp4", "caption": " add the meat to a bowl add garlic salt sugar sesame oil and sauce to the meat add cabbage green onion and carrots to the bowl add an egg and mix the filling together mix sugar and water together in a pan add vinegar garlic and fish sauce to the pan place the filling in the center of the wrapper seal the edges of the dumpling heat oil in a pan fry the pot stickers in the pan pour water into the pan and cover with a lid", "id": 633, "seg_prompt": "338 ; 30, 35 ; 39, 62 ; 65, 78 ; 78, 97 ; 110, 131 ; 135, 167 ; 196, 200 ; 200, 219 ; 225, 240 ; 240, 260 ; 264, 280......................................", "asr_text": " It has to go, okay? You want to do it in a pot sticker, you want to add in a ground pork, okay? About one pound of ground pork. And you want to season it with garlic salt, okay? One tablespoon of garlic salt, one tablespoon of sugar, a teaspoon of sesame oil. I see sauce, one tablespoon of pork. And you want to add in napa, about two cup napa of bok choy you like, green onion, and carrot, back in one egg, and you want to mix them up. You can use your hand if you want. All right, after the omelette, cover them up, and manate it in a refrigerator for about All right, while you're waiting for the manate, you can make yourself a sauce, add in a cup of sugar, a cup of water, and turn the heat on medium, and you want to stir them until the sugar has been dissolved. All right, after the sugar has been dissolved, turn up the heat, add in about three tablespoon of white vinegar, garlic, I mean garlic, two cup garlic, and thai's perchili. You want to add in fish sauce, or soy sauce, or sesame sauce to give more taste. About three tablespoon of pork, okay? Let it cool down before it can be served. All right, after you've been manate it for an hour, you can go buy yourself some dumpling In Asian style, it's only cost about $1.99 for 50 sheets. All right, what you want to do now is take one sheet out and put the filling in the middle, And you want to stir them with the bean eggs, stir them on the edge, and you want to roll, And you want to continue to do this until the filling has all used up, okay? All right, make a pass sticker, or a pan sticker, or a pass sticker, okay? Set the heat in medium-high, add about one tablespoon of oil, a little bit of oil. All right, when the oil is hot, you want to brown them, okay? All sides you want, or just one side. All right, after all sides are browned, you want to add in water, and you want to cook A little bit of water, about almost a third of it. Put the cover on, and you want to steam them about five to seven minutes. All right, after seven minutes, you want to take the cover out, and you want to continue to cook them until the water is completely evaporated. All right, after the water has been completely evaporated, then take them out, turn off the heat, and serve. It's thick in my pan! Oh, that's why they call it a pass sticker. And here you go, your pass sticker. You want to serve this with sauce? This is Kai, and enjoy! ", "duration": 339.17, "segments": [[30, 35], [39, 62], [65, 78], [78, 97], [110, 131], [135, 167], [196, 200], [200, 219], [225, 240], [240, 260], [264, 280]], "seg_text": " ", "pure_cap": "add the meat to a bowl. add garlic salt sugar sesame oil and sauce to the meat. add cabbage green onion and carrots to the bowl. add an egg and mix the filling together. mix sugar and water together in a pan. add vinegar garlic and fish sauce to the pan. place the filling in the center of the wrapper. seal the edges of the dumpling. heat oil in a pan. fry the pot stickers in the pan. pour water into the pan and cover with a lid"}, {"image_id": "1OtWo8cXKWM.mp4", "caption": " chop up the potatos celery and onions crush the garlic add the chopped vegetables bay leaves and thyme to the pot add the bacon broth condensed soup and clam juice to the pot cook the soup on low heat mix flour and almond milk together and then stir into the soup take out the bay leaves", "id": 634, "seg_prompt": "313 ; 124, 133 ; 134, 135 ; 139, 153 ; 153, 174 ; 200, 210 ; 215, 228 ; 232, 234......................................................", "asr_text": " Did you possibly get one of these for Christmas? Did you get this for a college gift? I actually, this is the one I actually got in college. Wait, what do I got? This thing has lasted me for centimeters. It is awesome. If you love seafood soups, this is the recipe for you. And crock pots are amazing. Okay, they are the ultimate set it and forget it kitchen appliance. Today, I'm going to show you how to make a wonderful clam chowder in a crock pot. Everyone knows that New England clam chowder is the best clam chowder. We do not talk about Manhattan clam chowder in my house, okay? We don't do that. No slaving away over a stove, trying to get your roux right, or you know, dousing in a whole bunch of cream, sweating the vegetables. This is going to be as easy as putting everything into your crock pot and closing the lid. Traditionally, it's made with a lot of butter and a lot of milk, a lot of heavy cream. And you know, we're going to put this on a lighter version. We're going to dial the dairy down. For us people who may be lactose intolerant, you may have a love for clam chowder, but because you're lactose intolerant or you're just trying to stay away from the dairy, it's not the best option for you. You're going to start out with your low sodium chicken pot and then you're going to get a box or a can of condensed cream of chicken soup. You can substitute cream of mushroom soup if you want, but we're going to use some chicken soup just to stick with the theme. And then you're going to get your clam juice and your chopped clams. And that's going to be like your grocery items. Your fresh items are going to be your potatoes, your celery, your onion, your bay leaves, your thyme. And of course, no New England clam chowder is a New England clam chowder without some bacon. So hopefully your grocery store has it so you can purchase just a couple of strips of bacon. My grocery store does, which is completely awesome. If you have to buy the pack, I suggest just sitting it in the freezer, but you really only need like one strip of bacon. Be sure to read the description box for a list of all the ingredients code. You're going to start out by chopping up your vegetables, getting them ready for your slow cooker. Because everything else is pretty much ready for you. This is all the work that you have to do. So you're going to cut up your potatoes, your celery, your onion, you're going to pop that garlic and get it all nice and chopped up. And then you pretty much just start putting everything into your slow cooker. You can layer again if you want. My only suggestion is that you leave the clams to the top. If you put them towards the bottom, that's where all the heat sources in your crock pot. Okay, it comes to the bottom and around the sides. So by putting your clams on the top, you're not having them come directly in contact with the sides and the eating of another crock pot. So just start layering in all of the vegetables and then you're going to pop in your cudet soup, your clam juice, and then the clams. And then you're going to finish it off with a little bit of that chicken stock just to bring it up the level. Remember, because this is a slow cooker, there's going to be some liquid that naturally happens while it's cooking the lid and stew. So just anticipate that. You don't have to use all the liquid, but once again, it's a description box. It gave so many awesome tips and tricks about this recipe. Put it on low, add this sticky dye, put it on low, and then let it go. I let mine go for my complete work shift, okay? So I was on for about eight and a half hours, and then when I came home, this is what I had. It smells so good in my house, I can't even tell you. But I realized that I wanted it just a little bit thicker. Now, this is where you can optionally make a little thickening agent by having some flour and milk of your choice. So I have about two tablespoons of flour, and I'm going to have two tablespoons of almond milk, and I'm just going to stir that together, and I'm going to put that into my pot pot. And then I'm going to stir it in there, and while I'm in there, I'm going to take out the bay leaf just to get them done with the bay leaf flavor. It doesn't have to stay in there forever. Now, while the leaf is on, this is a great opportunity for me to get my work out of it. I like to work out after work, so I usually do about a 25, 35 minute workout, take my shower, and when I come back, my soup is done. And after a long work day, okay, after a long work day, workout, and a shower, I'm ready to be comforted. Aren't you ready to be comforted? I'm ready to be comforted. So I'm going to sit down, I'm going to have my soup. I actually served mine with some of my homemade I think I should check out that recipe right here. Super amazing, super delicious bread, but I just tear it off a couple pieces of multi-seed bread or any other bread, or if you're a real new loser, you go for those points of fact, if y'all know what I'm talking about. But I hope you like it, guys. This is a super awesome recipe, really easy to do. You can make it any day of the week, and it'll be ready for you when you come home. Doesn't that sound awesome? All right, guys, enjoy this recipe. ", "duration": 314.0, "segments": [[124, 133], [134, 135], [139, 153], [153, 174], [200, 210], [215, 228], [232, 234]], "seg_text": " ", "pure_cap": "chop up the potatos celery and onions. crush the garlic. add the chopped vegetables bay leaves and thyme to the pot. add the bacon broth condensed soup and clam juice to the pot. cook the soup on low heat. mix flour and almond milk together and then stir into the soup. take out the bay leaves"}, {"image_id": "c96tGPyKB0c.mp4", "caption": " stretch the dough add some tomato sauce on the dough and add some basil leaves cubes of mozzarella cook the pizza in the oven add some basil leaves", "id": 635, "seg_prompt": "173 ; 15, 41 ; 41, 104 ; 104, 136 ; 142, 156..................................................................", "asr_text": " Fresh pizza dough, basil, some tomato sauce, olive oil, and mozzarella cheese. That can only mean one thing. Today we're making pizza margarita. All right, so the first thing what we have over here is 16 ounces of dough. I'm going to get it stretched out. Let's see how accurate I am. Yeah, I think I know what I'm doing. All right, so first we're going to do the sauce. The sauce is very basic. All I did was take some plum tomatoes, throw in a little bit of salt, pepper, olive oil, and actually some basil in there. And we're going to get this spread around. Okay, next is some basil. Now, a lot of people, there's a debate on whether to put the basil on before or after. I actually do it both times. I'm going to put some on before and then we're going to top it with a little bit later on. Now we have whole milk. Yes, you can only use whole milk mozzarella, basically in blocks. We're now going to put this in our preheated oven, which is preheated at 525 degrees. So here we are about halfway through, and we're now going to slide it off the pan and put it directly on the rack. And every couple minutes we're going to come here and turn it. And we should be done pretty soon. And here we go. It is now done. It took about maybe 10, 12 minutes. Last step is we're just going to top off some fresh basil on it. And one last thing. Listen to this nice crispiness. Thank you for watching, everyone. ", "duration": 173.67, "segments": [[15, 41], [41, 104], [104, 136], [142, 156]], "seg_text": " ", "pure_cap": "stretch the dough. add some tomato sauce on the dough and add some basil leaves cubes of mozzarella. cook the pizza in the oven. add some basil leaves"}, {"image_id": "TshGvn_QG_g.mp4", "caption": " add rice to the seaweed add avocado and cucumber to the rice add crab to the rice roll up the seaweed cut the roll with a sharp knife", "id": 636, "seg_prompt": "173 ; 40, 50 ; 58, 67 ; 81, 90 ; 97, 113 ; 150, 173..............................................................", "asr_text": " Hi, thanks for watching. We're going to make a traditional californero. Actually that was the first californero we made with the seaweed outside. A lot of people prefer the flavor of the seaweed outside and a lot of people prefer the rice outside. So what we're going to do is we have water to put it in our hands so the rice doesn't stick in our hands. We have the sushi rice right here. So we're going to put, instead of this way, we're going to do it this way. For this room. So we have more room with rice on it. This will be enough amount. Right, just half of the raw little sesame seeds on it. Slice of avocado, slices of cucumber, and our crab salad. We have this crab salad already made. In my channel this is a video on how to make this with all the ingredients. So we put the crab salad or you can just put the shape of a crab or king crab or mutation crab, whatever you want in there. But the salad is better. He has a little mayo and a sesame oil and then he gives a very special flavor. So we're going to roll it up. Right here. Now to the other, just this much, just enough to press it. And you can slice a little bit of the seaweed because it's too much. You can make it bigger, but it's not really nice and hard to eat it. So this size is pretty good. So we just use the bamboo and press it. This has a plastic wrap already all over. But you can just put the plastic and use the bamboo. A little water on the other edge so it sticks together. Okay. And just slice it. We put water on our knife so it doesn't stick in the rice in our knife. This is the traditional California roll. Thank you so much. ", "duration": 173.83, "segments": [[40, 50], [58, 67], [81, 90], [97, 113], [150, 173]], "seg_text": " ", "pure_cap": "add rice to the seaweed. add avocado and cucumber to the rice. add crab to the rice. roll up the seaweed. cut the roll with a sharp knife"}, {"image_id": "_z1nplx1HdY.mp4", "caption": " grate the onion combine pineapple soy sauce sugar pepper sesame oil and vinegar crush the garlic into the marinade add the onion and onion juice to the marinade blend the ingredients in the blender poke the short rib with a fork place the ribs in a bag pour the marinade over the ribs cook the ribs on a grill", "id": 637, "seg_prompt": "495 ; 48, 64 ; 67, 98 ; 105, 135 ; 135, 154 ; 159, 174 ; 194, 250 ; 255, 269 ; 275, 286 ; 360, 405..............................................", "asr_text": " Hello everyone and welcome. Today I'm going to show you how to make Korean barbecue or what's called kalbi and what we're going to start off with is the marinade. That's where all the flavor is going to come from and that's what's going to tenderize our meat. So what we're going to need for the marinade is pineapple and I've got some pineapple chunks here in syrup. This is about half a cup. I've got about a quarter cup of soy sauce, about a quarter cup of sugar, I've got two teaspoons of fresh ground pepper, I've got some sesame oil, about two tablespoons, and I've got about two tablespoons of rice wine vinegar. I've got some fresh garlic that we're going to crush into the marinade and I've got some onion. What we actually need to do with the onion is we're actually going to grate it just like if we were grating cheese and that helps infuse the flavor into the marinade and into the meat. So that should be enough onion for us. So what we're going to start with is the pineapple. We're going to put the soy sauce in there. Going to put our sugar, give it that nice sweet flavor that Korean barbecue has, nice pepper, sesame oil, and rice wine vinegar to give it a nice little punch. We're going to crush some garlic in there. We don't want chunks of garlic just like the onion we want it fine so that we can just infuse it. We're going to put about three or four cloves of garlic in here. That's a nice garlic. It smells good. We don't want to forget our onion. Get some of that onion juice, a nice grated onion. That already smells good. Okay, we're going to blend all this together. Just real quick, really we're just mixing it and kind of crushing the garlic. All right, that's good. We're going to let our marinade sit for a minute. We're going to try to tenderize this beef a little bit. Now the beef that we use is the short rib and it's cut against the bone. So short ribs a little bit tough and that's why we're going to tenderize it. We're going to marinate it overnight. Just poke it a little bit just so that marinade can seep in to the meat easier. That marinade is going to be enough for between one to two pounds. So if you're making more you need to double or increase the marinade accordingly. We've got about a pound right there, maybe a pound and a half. We'll do one more. Very nice. We're going to take a gallon of plastic bag and go ahead and put our meat in there. We're going to get our marinade. Very nice, perfect. We're going to pour our marinade over our meat. We're going to get all the air out. And we'll put that in the refrigerator. Let it sit overnight. Every once in a while we'll flip it around and make sure all the meat gets evenly marinated. And then we'll be ready for the grill and we'll grill it. Okay, as soon as the meat's ready I'll show you how to grill it. Okay, so yesterday we prepared the marinade for our Korean beef barbecue ribs called kalbi also. And today they're ready to hit the grill. So we're going to take them out, get them ready for the grill. They smell great and we haven't even cooked them yet. Okay, so we're going to take these out. We're going to put them on the grill and give them a little taste and see how they came out. Okay, so we've got our fire on medium. We're going to put our ribs out on the fire. That smells good. And we're going to close this. We're going to let it char for a little bit. I'll come back and check on them in about five minutes. Okay, we're going to take a look at how our ribs are coming out. They're definitely cooking. We're going to turn them. We've got some nice char marks. We're going to move them over to a spot that's not quite as hot. Another two or three minutes and they'll be ready. Okay, we're going to check our ribs now. They should be ready. And I use different tongs to take them out than what I did toss them and turn them from the beginning. We're going to want to overcook them or undercook them. I think those are probably ready. Let's take them inside for a taste. Okay, now we've got our ribs inside. We let them rest for about five to ten minutes so that all the juice doesn't just pour out when we cut it. The meat reabsorbs the juice. Smells so good. You can smell the soy sauce, the pineapple, the garlic, everything that we put in there. Let's give it a real test. Let's give it a little taste. It's so tender. I hope you try this recipe. You'll enjoy it and thanks for watching and we'll see you next time. ", "duration": 496.0, "segments": [[48, 64], [67, 98], [105, 135], [135, 154], [159, 174], [194, 250], [255, 269], [275, 286], [360, 405]], "seg_text": " ", "pure_cap": "grate the onion. combine pineapple soy sauce sugar pepper sesame oil and vinegar. crush the garlic into the marinade. add the onion and onion juice to the marinade. blend the ingredients in the blender. poke the short rib with a fork. place the ribs in a bag. pour the marinade over the ribs. cook the ribs on a grill"}, {"image_id": "osov-0HY1Lw.mp4", "caption": " drain a bowl of cooked pasta pour some olive oil over the pasta grate a carrot into small pieces add red onion celery green peas red pepper boiled eggs carrot and ham to the pasta add white vinegar sugar garlic powder salt and celery seed to the bowl and stir add the pasta and vegetables to the wet ingredients and stir", "id": 638, "seg_prompt": "384 ; 35, 43 ; 53, 58 ; 61, 79 ; 97, 137 ; 193, 247 ; 275, 335.........................................................", "asr_text": " Hey foodies, we're getting busy with a wonderful summertime treat. This is all American macaroni salad. Now I know a lot of people make macaroni salad all year round, but I love to make macaroni salad with lots of color and some great texture. So this way you get the creamy, tangy dressing, but you also get the crunch of some fresh vegetables and the pop of some really beautiful color. Now we have already chopped up most of our vegetables. Let me get this celery into its little bowl here and get that all ready to go. You also want to make sure that we get our pasta from the refrigerator. I love making my pasta ahead of time. So that way I can get it cooled and get it ready to go because once you stop cooking the pasta, you want to blanch it real quickly with some cold water so you can make sure it stops its cooking process and it's ready to add in once you get all your fresh ingredients So we'll head over to the refrigerator, grab our four cups of cooked pasta. Now I also like to toss this with a little olive oil because I think that keeps it from sticking together and makes it a lot easier to work with. Now the only thing we have left to do is to shred up some carrot. So it's a great opportunity for you to get all those great, wonderful farm fresh vegetables. We are in the height of some great, great vegetables all year round now because you can really get great vegetables 12 months of the year. In the summertime, all those great, wonderful farmer's markets start coming in with all their great vegetables. So buy local, get all your great vegetables and that makes every recipe that much nicer. We're going to add this into our carrots and get busy to start assembling everything we need for all American macaroni salad. Now we started with four cups of elbow macaroni that has already been cooked off and ready Now we're going to add to that one cup of chopped red onion. Then we're going to jump in with celery. This is one cup of chopped celery. From there we go into your green garden peas. Now these are frozen but we've defrosted them and they're ready to pop inside and that's one cup of frozen peas. Then we're going to add a half cup of this beautiful chopped red pepper. Those are really great for color. Then we're going to go in with three boiled eggs and then finally one and a half cups of deli ham, diced tight and ready to go inside. But don't forget, add that last little bit of color, all those grated carrots that we This is going to come together for you and our carrots are one cup and you're ready to go with something that's really colorful and full of great texture. So now we have half the macaroni salad made. Let's get busy on the dressing. The dressing is really classic and so easy to make. I love this dressing because it combines all the creaminess you're after plus the tang that you really love with macaroni salad. Now let's move our dry ingredients and the macaroni out of the way and get busy with Now what we've already done is put the wet ingredients inside. I'm a big fan of doing this from the start. It really kind of speeds up the whole process. What we have in the bowl already is our mayonnaise. We've got half a cup, one and a half cups of mayonnaise. We also have sour cream. There's three quarters of a cup of sour cream and then of course you've got Dijon mustard. There are two tablespoons and make sure you get that really wonderful fresh creamy Dijon mustard to give it that nice punch. Then we're going to add in our dry ingredients and our spices. So let's get these over here as well. What I also have to add a little extra tang is some white vinegar. This is three tablespoons of white vinegar. Add that in and that will really give it a nice punch. Then beyond that we're going to add in our spices. Now we've got sugar, also garlic powder. There's also salt and celery seed. One teaspoon of celery seed, one tablespoon of sugar, two teaspoons of kosher salt, one teaspoon of ground pepper and a half tablespoon of garlic powder. So we'll add all of that in and then we're going to get a whisk and give this a nice This is such an easy dressing. I like to tilt the bowl a little bit to the side there and get a really nice whisk in there incorporating all those spices, all of your wet ingredients and you can already start to smell how zesty and tangy this is going to be. Now what I'm going to do is add my black pepper last and there are a couple reasons for that. One I want to make sure that I get it evenly distributed because you don't want that to clump up inside and I'm also going to make sure that I incorporate that up high. When you add your spices up high you get more even coverage. Always take this from our measuring spoon and just give a nice shake up high and get it evenly distributed and then we'll whisk that back in. There's all of our pepper. Get that all worked in. And now for the hard part. We're just going to add in the other ingredients. Not anything so hard about this at all. So we'll take this to the side, my hands will wipe and start incorporating in all of these Remember all your dry ingredients go inside along with your pasta and you're going to give this one great big stir. I like to call this recipe a dumpin' stir because it's so, so easy. You're just going to incorporate all the ingredients and then give it a nice stir. But remember because those peas are now defrosted you want to incorporate this very gently. There's no need to get into a hurry with this. You don't want those peas to break apart or to mush up. That's a culinary term. You may want to look it up. So this is going to be a perfect way for you to add color, texture and wonderful tanginess to really a classic American treat. Back running a salad is something that we really can enjoy all year round but we tend to make it and enjoy it more in the summertime. Perfect for backyard barbecues, wonderful for holiday get-togethers and isn't it nice when you make it yourself. Sure you can go to a store and buy it pre-made but that's really not going to give it its And when you add your own ingredients you know exactly what's going inside. You know where you've sourced them and you know right away that they're going to be perfect for everyone who gathers around your family picnic table. So now the only thing left is to serve it up and enjoy. Let me grab a couple of bowls here. I like working with shallow bowls when I serve this particularly this is going to be kind of the main event and get a nice big serving spoon. Nothing nicer than a big wooden serving spoon for a summertime meal. And be generous with this. This also keeps very nicely. I've often found that this is even better the next day because all the flavors have had time to kind of marinate and compliment. There we go. One more for everybody at the table. This is the perfect perfect compliment to go with any of your grilling items, any of your summertime meals. I always say make this ahead of time and let those flavors marinate and you'll come away with a colorful macaroni salad. All American colors and great texture for your next family get together. ", "duration": 384.83, "segments": [[35, 43], [53, 58], [61, 79], [97, 137], [193, 247], [275, 335]], "seg_text": " ", "pure_cap": "drain a bowl of cooked pasta. pour some olive oil over the pasta. grate a carrot into small pieces. add red onion celery green peas red pepper boiled eggs carrot and ham to the pasta. add white vinegar sugar garlic powder salt and celery seed to the bowl and stir. add the pasta and vegetables to the wet ingredients and stir"}, {"image_id": "Be0koDmxrtQ.mp4", "caption": " beat eggs in bowl whisk and heat the pan heat some oil in the pan add the eggs to the pan stir the eggs", "id": 639, "seg_prompt": "273 ; 13, 57 ; 67, 81 ; 88, 98 ; 130, 138 ; 147, 234..............................................................", "asr_text": " My husband's gonna be making on your basic scrambled egg today and this is what he has. Have Tommy eggs made? Five? Yeah, five eggs and he's just gonna scramble them all. Go ahead, babe. And my husband makes the best scrambled eggs in the world, right, babe? And my kids will agree to that. Thumbs up. See? My kids get their thumbs up. He used to work at McDonald's. That's right. That's why he makes the best eggs. And he said, according to him, that McDonald's, the McDonald's that he used to work for in high school was accessible only because of him. Because he cooked the best scrambled eggs. So everybody around the world came to McDonald's to eat his scrambled eggs. Sorry, Cassel. That's what he says. So he's gonna show us how he makes the world's best scrambled eggs. Okay, turn the heat up, babe. Okay. So he's turned the heat up on the heat up on high on the pan. And we're just basically gonna wait for the pan to get hot. So I'll come back. Oh, he's gonna add some oil. And the oil. Yeah, he's gonna add some oil. And then once the oil is hot, then we'll go ahead and add the eggs. I'll come back. Okay, my husband's about to pour the eggs into the pan. So, can I do it? We're gonna watch him do this. Okay, we're done. What is it? Don't you say we're done. Yeah, he's just making sure it's all mixed in. All mixed together. So here, we have our pancakes. And we're just waiting for the scrambled eggs. Whoa, I see it. Form. Oh, you don't use the other one, babe? I dried for you. We'll get this one out. That looks good. Just like at McDonald's, right? It looks good. And so, the heat is still on high. And you can see the eggs forming right in the center. It looks real dumb. Yeah, it looks real. Instead, it's just more like... Now, you think it looks good. Mmm, yummy eggs. So every time you want the McDonald's kind of scrambled eggs, we always have our daddy make it for us. And there you have it. Scrambled eggs, just like at McDonald's. All you need to do is add some salt and pepper, and you're done. It's a little quick and easy, right? Turn off the heat. Here we are, some scrambled eggs that just got done. And we have some of the Marie Callender's pancake mix from the 99 cents store. So you can also buy eggs from the 99 cents store, so it'll probably cost you like $2 to make pancakes and eggs. 99 cents store. ", "duration": 274.0, "segments": [[13, 57], [67, 81], [88, 98], [130, 138], [147, 234]], "seg_text": " ", "pure_cap": "beat eggs in bowl. whisk and heat the pan. heat some oil in the pan. add the eggs to the pan. stir the eggs"}, {"image_id": "FXuAeiK2Y5Y.mp4", "caption": " boil the mussels in water with lid covered until their shell open take the mussels out and remove the top shell and the beard of the mussel heat some butter in a pan and add chopped garlic saute the garlic for a couple of minutes add 3 tbsp bread crumb salt and ground black pepper stir to saute to well combine them distribute the mussels on a baking tray spread some garlic mixture and cheese on top of the mussel meat bake the mussels at 250f for 7-10 minutes garnish with some parsley leaves and lemon juice before serve", "id": 640, "seg_prompt": "194 ; 21, 31 ; 33, 36 ; 39, 55 ; 56, 63 ; 65, 80 ; 80, 86 ; 90, 100 ; 103, 115 ; 127, 135 ; 148, 160..........................................", "asr_text": " Hey guys, Dave from Cook and Chair here and today we're making up a simple yet elegant little appetizer, baked mussels. If you're a seafood lover, you're going to love these. So let's get started. So what I have here is about half a kilo of mussels that I've washed and cleaned. So what we're going to do is throw a lid on this and let it boil for, oh, I'd say about two or three minutes just until the shells begin to open. Now the mussels have cracked open, what you want to do is take the top shell off and remove the beard of the mussel. Okay, now what we're going to do is add two tablespoons of butter to a preheated pan and this is about medium heat. Add in about ten cloves of chopped garlic. And we're going to stir and saute this just until it's soft and I would say this will take a couple of minutes. All right, this garlic's looking pretty soft so now I'm going to add in about three tablespoons of panko breadcrumbs, a pinch of salt, and some ground black pepper. And we're going to stir and saute this just until the point where it's well combined. So once you've done that go ahead and distribute your mussels onto a baking tray. Then spoon some of the garlic mixture over the top and if you have fairly large mussels I recommend you use those it just makes life a whole lot easier. After you've done that go ahead and add your grated cheese over the top. I'm using Monterey Jack here but you can use just about any kind of cheese you want. Actually I guess what you could do is make these up beforehand, slip them into the fridge and just before your guests arrive pop them into the oven so they're nice and hot and Now we're going to slip these into a 250 degree preheated oven and let them bake just until the cheese is melted. This should take oh I'd say seven to ten minutes. While the mussels are baking don't forget to click the subscribe button and never miss Now the cheese is nicely melted and these look and smell fantastic we're going to sprinkle some fresh parsley over the top. Squeeze some fresh lemon juice over the top and you're ready to serve. And there you have it our baked mussel these are succulent, garlicky, cheesy, believe me guys if you're a seafood lover they make a great appetizer. Head on over to cookandshare.com for this recipe and many more great recipes. And don't forget to click to subscribe and like our videos. Thanks for watching and see you next time. ", "duration": 194.83, "segments": [[21, 31], [33, 36], [39, 55], [56, 63], [65, 80], [80, 86], [90, 100], [103, 115], [127, 135], [148, 160]], "seg_text": " ", "pure_cap": "boil the mussels in water with lid covered until their shell open. take the mussels out and remove the top shell and the beard of the mussel. heat some butter in a pan and add chopped garlic. saute the garlic for a couple of minutes. add 3 tbsp bread crumb salt and ground black pepper. stir to saute to well combine them. distribute the mussels on a baking tray. spread some garlic mixture and cheese on top of the mussel meat. bake the mussels at 250f for 7-10 minutes. garnish with some parsley leaves and lemon juice before serve"}, {"image_id": "17v08qtr8UM.mp4", "caption": " cook the bacon on the pan spread butter on the pan place the bread on the pan squeeze mayonnaise on the bread place the bacon lettuce and tomato on the bread poke a toothpick through everything", "id": 641, "seg_prompt": "127 ; 42, 55 ; 56, 60 ; 60, 66 ; 85, 89 ; 92, 95 ; 95, 102..........................................................", "asr_text": " G'day guys, today I'm going to show you how to make a really quick, simple and delicious So you'll need for starters, some bread and some bacon. Now I've cut these into squares as you can see here. You will also need some cherry tomatoes which have been halved. Some lettuce leaves, now you can use whatever type of lettuce you want for this. Some mayonnaise or any other condiment you desire. Some toothpicks and some butter. So here I've got a barbecue plate preheated to a medium temperature and I'm just going to start by cooking up those pieces of bacon. We want really good crispy bacon here. And once the bacon's been turned, I'm going to start on the bread. So for this, just spread some butter on the other half of the plate, gently place on those slices of bread and just pat them down in the centre. And these will only take a couple of minutes to cook. Now once the bacon's done, just take it off onto some paper towel to drain, turn over those pieces of bread and these will just need another minute or so and they are done So it's time to put this together. So take one of your pieces of toast, squeeze on a dollop of mayonnaise, a piece of crispy bacon, some lettuce, some tomato and a toothpick. And that is all you need to do guys, it is that quick and simple, enjoy! These are fantastic guys, they are so tasty, be sure to give them a go, check out my indoor cooking channel, my Google Plus and my Facebook pages, I've put the links down in the description bar along with a full list of ingredients for today's recipe. Thanks for watching and I'll catch you all next time. ", "duration": 127.67, "segments": [[42, 55], [56, 60], [60, 66], [85, 89], [92, 95], [95, 102]], "seg_text": " ", "pure_cap": "cook the bacon on the pan. spread butter on the pan. place the bread on the pan. squeeze mayonnaise on the bread. place the bacon lettuce and tomato on the bread. poke a toothpick through everything"}, {"image_id": "AZDUdr9G318.mp4", "caption": " boil peeled potato chunks in a pot covered with water for 15 minutes drain the potatoes and add some butter to it mash the potatoes and add milk and salt to it season with black pepper", "id": 642, "seg_prompt": "164 ; 22, 41 ; 51, 68 ; 71, 99 ; 118, 126..................................................................", "asr_text": "", "duration": 164.33, "segments": [[22, 41], [51, 68], [71, 99], [118, 126]], "seg_text": " ", "pure_cap": "boil peeled potato chunks in a pot covered with water for 15 minutes. drain the potatoes and add some butter to it. mash the potatoes and add milk and salt to it. season with black pepper"}, {"image_id": "jkFDlNHAXsU.mp4", "caption": " cook oil and fry cubed potato till they become soft add all the spices and fry add cumin and onion paste and fry till golden add ginger garlic paste and fry add turmeric powder garam masala powder coriander powder red chilli powder add tomato puree and water add chhola masala salt and lemon juice add boiled chickpeas to it mix all the ingredients with water heat desi ghee and cumin add green chili pour the pan into the gravy", "id": 643, "seg_prompt": "568 ; 98, 99 ; 101, 115 ; 117, 180 ; 182, 194 ; 195, 267 ; 268, 296 ; 326, 360 ; 379, 395 ; 405, 465 ; 485, 504 ; 507, 512 ; 538, 547..........................", "asr_text": " Hello everybody, this is Shanine. Welcome to my kitchen. Today I am going to make Chana Masala of Dhaba style. So come and see how to make it and enjoy it with your chapatis or rice. Now this is large cardamom, 2 green cardamoms, 2-3 cloves and shazira or caraway. Give us a stiran, half of it we are putting right now and the rest of it we will season and the gravy is ready. And now we have to fry these potatoes in their sauce. This is one large onion, here we have made a paste of it. Now we are putting onion paste and we have to fry onion paste till it becomes pink. See now the onion is pink, now we are putting ginger and garlic paste, 2-3 tsp of it. Here is 1-4 tsp of turmeric powder. This coriander powder, 2 tsp of it. Add chilli powder, put according to your liking. Now this is simple puree of tomato, we have blended without boiling. Cover the lid for 3-4 minutes. Now this is 2 tsp of chola masala or chana masala, add salt according to your taste. Mix it well, cook it for a minute, squeeze half a lemon. And this is boiled chickpeas, we have soaked them overnight and boiled them till they are soft from inside like this. And now we have to put chickpeas. Mix it well, you have to adjust water according to our requirement if you like thick gravy then add little water. If you are cooking it in a pressure cooker you can give it one pressure. Cover the lid and let the cooked gravy for another 5 minutes then we will season it. Take another pan, this is desi ghee, 2 tsp of it, heat it properly, add cumin or zeta, let it crackle. And these are 2 green chillies, I have slitted. Add the chillies a little crispy and now we have to put out the flame and carefully put this easily into this frame. And your gravy is ready. ", "duration": 568.5, "segments": [[98, 99], [101, 115], [117, 180], [182, 194], [195, 267], [268, 296], [326, 360], [379, 395], [405, 465], [485, 504], [507, 512], [538, 547]], "seg_text": " ", "pure_cap": "cook oil and fry cubed potato till they become soft. add all the spices and fry. add cumin and onion paste and fry till golden. add ginger garlic paste and fry. add turmeric powder garam masala powder coriander powder red chilli powder. add tomato puree and water. add chhola masala salt and lemon juice. add boiled chickpeas to it. mix all the ingredients with water. heat desi ghee and cumin. add green chili. pour the pan into the gravy"}, {"image_id": "0JVmVXLrNZo.mp4", "caption": " pat some meat into a patty and place it on the pan spread some salt and pepper on the meat flip the browned patty over remove the cooked patty flip the patty over place the patty of meat tomato onion and lettuce inside two buns", "id": 644, "seg_prompt": "193 ; 17, 37 ; 60, 65 ; 92, 96 ; 117, 121 ; 125, 127 ; 158, 169..........................................................", "asr_text": " You can make good burgers outside on the grill, but to make great burgers inside or out, you want to cook on a flat top or a cast iron skillet. I'm going to make two kinds of burgers today. The first is the kind that you find in bars and pubs and taverns. It's about six to eight ounces of meat made into a patty. You'll see all those little bits of fat in there. That's the most important thing, 80% meat, 20% fat. I'm going to take it to about medium high. We hear the sizzle and everything is good. The second kind of hamburger is diner style. It's flatter, it's lighter. This is only three and a half or four ounces of meat. And right away, I'm going to take a heavy spatula and I'm going to commit this heresy. I'm going to press the burger down. It's only going to cook for about a minute and a half on this side and then I'm going to turn it over. We're going to season with a little salt and a little pepper. This meat that I used was cold from the fridge. There's a lot of times when we talk about letting meat come to room temperature before With burgers, that's not the case. You want those little studded bits of fat I showed you to be nice and cold so that they don't smear, but that they actually melt. So now, there's a good crust there and the darkness is kind of beginning to come up over the cliff and onto the plateau at the top of the burger. And I just slide in and I turn it over very easily, boom. And you can see this deep crusting here all the way around the burger. There's a fancy scientific term for that, the Maillard reaction. Meanwhile, our pattern burger is still cooking. So I think this first guy is just about ready. I'm going to take a bun, oh man that looks good, and put it right there. Think we're about ready to turn this one over. So I slide under there and we turn it. So here we have the blank slate of hamburgers. This is the moment where you add cheese if you're adding cheese. In order to get the cheese nice and melted, you want to add it the minute you turn that burger over because you're not going to touch it again until you pull it off. This is one of the big issues with hamburger cooking is that people want to mess with it. They want to touch, they want to prod. Don't do that. Allow the burger to sit in the pan and allow the fat to do its work within. Don't mess with a hamburger too much and it'll love you back. Alright, so we pick it up and that is a pretty luscious looking hamburger of perfect size And there you have it folks, two versions of an American classic, the diner style and the pub style, both of them cooked in a cast iron pan. ", "duration": 194.0, "segments": [[17, 37], [60, 65], [92, 96], [117, 121], [125, 127], [158, 169]], "seg_text": " ", "pure_cap": "pat some meat into a patty and place it on the pan. spread some salt and pepper on the meat. flip the browned patty over. remove the cooked patty. flip the patty over. place the patty of meat tomato onion and lettuce inside two buns"}, {"image_id": "Zi0Ou5dfsWs.mp4", "caption": " add olive oil and crushed garlic to a meausuring cup cut the bread into cubes move the bread to a baking tray drizzle with olive oil and cook in the oven sprinkle salt pepper and olive oil on the chicken add an egg yolk worchester sauce wine vinegar lemon juice to the oil and stir together add salt and pepper to the dressing chop the lettuce into pieces and place in a mixing bowl add the cooked croutons grated parmesan cheese and salad dressing mix the salad together and transfer to a bowl slice a cooked chicken breast and place on top of the salad", "id": 645, "seg_prompt": "501 ; 41, 93 ; 94, 118 ; 118, 145 ; 146, 165 ; 165, 257 ; 258, 269 ; 270, 305 ; 305, 357 ; 358, 380 ; 393, 422........................................", "asr_text": " Thanks for watching! Please like, comment, and subscribe for more videos! Thank you for watching! Please like, comment, and subscribe! Thank you for watching! ", "duration": 501.83, "segments": [[41, 93], [94, 118], [118, 145], [146, 165], [165, 257], [258, 269], [270, 305], [305, 357], [358, 380], [393, 422]], "seg_text": " ", "pure_cap": "add olive oil and crushed garlic to a meausuring cup. cut the bread into cubes. move the bread to a baking tray drizzle with olive oil and cook in the oven. sprinkle salt pepper and olive oil on the chicken. add an egg yolk worchester sauce wine vinegar lemon juice to the oil and stir together. add salt and pepper to the dressing. chop the lettuce into pieces and place in a mixing bowl. add the cooked croutons grated parmesan cheese and salad dressing. mix the salad together and transfer to a bowl. slice a cooked chicken breast and place on top of the salad"}, {"image_id": "u8mJfN9TBkY.mp4", "caption": " thinly slice the potatoes without reaching the bottom brush some melted butter on top season with some salt and pepper bake the potatoes in the oven mix flour beer salt and black pepper mix some more flour and salt and pepper coat the fish fillet with the powder mixture and the batter fry the fish in the oil", "id": 646, "seg_prompt": "288 ; 30, 42 ; 54, 68 ; 75, 81 ; 82, 89 ; 104, 120 ; 139, 142 ; 145, 196 ; 198, 217..................................................", "asr_text": " Fish and chips. It is an Irish classic. I'm from Hoth, a fishing village, of course fish and chips is what I have grown up with But the one I'm gonna make for you today is a little bit of twist on the classic I'm gonna make beer batter fish crispy tender pieces of fish served alongside some beautiful Hasselback potatoes Now if you're gonna make Hasselback potatoes What you need to do is thinly slice them and if you're gonna thinly slice them My top tip is to put them in the well of a wooden spoon like this and then the well in the wooden spoon Prevents you from going all the way to the bottom So what you get left with is now check this out is this wonderful potato that has a bit of movement and all those little layers Become really crispy, but the bottom stays together Once you have a big tray of these little Hasselback hedgehog potatoes What you need to do is grab a little bit of melted butter and just brush each one Right over the top so that all those little bits of butter melts through and into those little cracks What will happen when they come out of the oven you'll get a lovely crispy little layers and served alongside our fish Sprinkle with a little bit of sea salt Nice crack of black pepper and into the oven Where I do have some which have been cooking up you have the most crispy Beautiful little layers of potatoes so served alongside our fish and chips. This is essentially our chips Now we need to talk about our fish The fish is a little bit unusual because it has a beer batter and not everyone uses a beer batter But a beer batter is very easy to make so into a bowl some plain flour You need to make sure that you have nice cold beer because as soon as that cold beer with all those lovely fizzy bits Hits that hot pan. It's going to be absolutely delicious. So just make a well in the bottom here The beer does two things in this situation It gives a little bit of flavor a kind of nice tang But it also gives a wonderful puffed up batter, which goes really really crispy Season it up with some sea salt and some black pepper and this is good to go We're gonna dredge our fish so that we make sure that the batter fits around it or sticks to it So dredge it in a little bit of flour and season again with some black pepper and some sea salt Once you have it nicely mixed through grab some gougeons of haddock or cod just toss it in that lovely flour When you're looking to buy fish what you want to look for is Skinless fish and you want a nice piece of fish that you can cut into pieces like this They're about two inches by one inch and they're a nice hefty size piece of fish But the thing to remember is that if you don't want to cut them up ask your fishmonger to do the job for you He'll be happy to do it. Tell him I sent you All my flour is coated through our lovely fish we've got our beer batter and we've got the heat on our pan of oil I've got about two inches of sunflower oil in here heating up and the way to check that it is done is take a wooden spoon And just dip it in there and if little bubbles come up like that you are in business Take your dredged pieces of fish dip them in that lovely batter And what you want to do essentially is take it and kind of drip off any excess And once you've dripped off any excess get it straight in there Fish really does cook quickly, so it's no more than about five minutes in here, so really quick You're looking for color it's done and you can hear even as I pull these out that they are kind of hollow and crackling and Really nice and puffed up and golden. This is beautiful beer batter fish. Oh, yes To go along with my lovely fish and chips I have some minty pea mash and I've just made this up by bubbling away some butter adding in some frozen peas and mashing it together with some mint it is so so simple to make and Check this out you have got beautiful minty mushy peas Crispy tender little pieces of fish and those wonderful little hassle-backed potatoes. It's a nice twist on the classic I want you to give it a go It is so so simple if you want the recipe check it out in the box below of course subscribe to the channel Have you clicked it yet go on and of course give this video a big thumbs up give it a like Can you hear the crunch So so good I want you to give it a go it's so so easy and it's a great one to make at home Give it a go. See you soon guys ", "duration": 289.17, "segments": [[30, 42], [54, 68], [75, 81], [82, 89], [104, 120], [139, 142], [145, 196], [198, 217]], "seg_text": " ", "pure_cap": "thinly slice the potatoes without reaching the bottom. brush some melted butter on top. season with some salt and pepper. bake the potatoes in the oven. mix flour beer salt and black pepper. mix some more flour and salt and pepper. coat the fish fillet with the powder mixture and the batter. fry the fish in the oil"}, {"image_id": "nQLUK4aKsg0.mp4", "caption": " add mashed potatoes to a bowl add eggs flour garlic powder and shredded mozzarella cheese to the potatoes and mix everything together pour vegetable oil on the nonstick skillet shape the mashed potatoes place the pancake on the skillet and lightly press the top cook the pan cake with the lid covered flip the pancake and place it on the pan place sour cream on the pancake", "id": 647, "seg_prompt": "151 ; 20, 28 ; 29, 55 ; 56, 63 ; 64, 74 ; 75, 89 ; 90, 98 ; 99, 113 ; 133, 135..................................................", "asr_text": " Have leftover mashed potatoes from dinner? Turn them into breakfast favorite using this recipe for my crispy mashed potato pancake. Okay let's get started. Add two cups of cold mashed potatoes to a bowl. Be sure they're well seasoned otherwise the pancakes will turn out a bit bland. To the potatoes, add two lightly beaten eggs, one tablespoon of flour, and an eighth teaspoon of garlic powder. If your mashed potatoes are on the wet side, add a bit more flour here. We'll also add in one cup of shredded mozzarella cheese and stir everything together. Okay ready to cook? Add one tablespoon of vegetable oil to a nonstick skillet over medium-high heat. While the oil is heating up, shape the mashed potatoes into one pancake the size of the skillet. This is done quite easily using a lightly oiled dinner plate. Carefully slide the pancake onto the heated oil and lightly press the top with a spatula to flatten out evenly. Try making individual sized pancakes if you wish. Cook the pancake covered until the bottom is crispy about 10 minutes. If you want to crisp up the top side as well, slide the pancake back onto the oiled plate, cover it with another plate, and flip just like this. Then slide it back into the skillet and cook for another 3 to 5 minutes. Now we'll slide the pancake into a large platter and cut into wedges. This is super easy if you have a pizza cutter on hand. All recipes member Dana says, I'm so glad I found an easier alternative to potato pancakes. Just one big pancake. I served it with sour cream and chopped green onions. Delicious. ", "duration": 151.83, "segments": [[20, 28], [29, 55], [56, 63], [64, 74], [75, 89], [90, 98], [99, 113], [133, 135]], "seg_text": " ", "pure_cap": "add mashed potatoes to a bowl. add eggs flour garlic powder and shredded mozzarella cheese to the potatoes and mix everything together. pour vegetable oil on the nonstick skillet. shape the mashed potatoes. place the pancake on the skillet and lightly press the top. cook the pan cake with the lid covered. flip the pancake and place it on the pan. place sour cream on the pancake"}, {"image_id": "2OM9fBeBX-I.mp4", "caption": " cut the red pepper into thin strips and dice them finely chop the onions crush the garlic and cut them into small pieces add garlic onion and pepper to the pan cut the sausage into half and make meatballs add sauce mixed herbs powder salt and some black pepper place the meatballs in a pan add some agave nectar add the meatballs into the sauce pan garnish with parmesan cheese", "id": 648, "seg_prompt": "213 ; 27, 40 ; 41, 52 ; 58, 67 ; 68, 77 ; 78, 110 ; 111, 133 ; 139, 149 ; 150, 171 ; 173, 181 ; 191, 198..........................................", "asr_text": " Hey guys, it's Mel here again from Lease What You Look Fab. I've got a really quick, simple spaghetti and meatball pasta to share with you today. So just a few ingredients, keep it simple, but it's a great budget saving recipe as well. So to start with, I'm just going to put that aside. I'm going to get the sauce on for the meatballs. So yeah, start with cutting up a pepper. You want to get some really thin strips of red pepper and then dice that up finely. You want to finely chop up an onion as well. While there's a sauce going on, you need to get some water on for your spaghetti as well. So you might want to put saucepan on. Before you crush your garlic up, I just want to put some fry light in the pan and get that going. Again, crush your garlic up. Okay, so you just want to add the garlic, the onion and the peppers to a hot pan. Just let that sweat down for a couple of minutes. Okay, for the meatballs, what I'm going to do, I'm going to take some sausages. I've just got some Sainsbury's low fat sausages here. I'm just going to squeeze them out. Cut that in half and if you just push it together and there you have it, a quick little meatball. Just do that to the rest of them until they've all been used up. While you're rolling these, you want to put another frying pan on and put some fry light in so that's ready for when all of these are finished rolling up. Alright, so the peppers and the onions, that's all looking good. So I'm just going to add to that some sour tartar, probably about 400 grams or so. Some mixed herbs, black pepper and a touch of salt. Give that a good mix and let that sauce reduce down. Okay, so while the sauce is reducing down, what you want to do is you're going to put those meatballs that you've just rolled up, put that into a hot pan and get them all browned off. Oh, look at that lovely sauce, it's all thick and sort of reducing down nicely. If you find that the tomatoes are a little bit acid for you, you can add some sweetener of some kind. I'm just using this liquid one here, agave nectar, but you can use whichever you're most comfortable with and then give that a good stir. Okay, so the meatballs have just browned off nicely and what I'm going to do, I'm just going to finish them off in the sauce. So just place them gently in the sauce without breaking them up. Okay, now that's been cooking down for the last about 10 minutes or so, looking really good. So what I'm going to do is I'm going to get a bowl with some spaghetti in and get that all served up. There you have it, I'm just going to finish that off with some parmesan cheese. You've got a lovely nutritious healthy meatball pasta, well spaghetti and meatballs. It's done in less than half an hour and it costs less than a fiver. Hope you enjoy. For the full details of the recipe, look below this video. Thanks for watching. ", "duration": 213.83, "segments": [[27, 40], [41, 52], [58, 67], [68, 77], [78, 110], [111, 133], [139, 149], [150, 171], [173, 181], [191, 198]], "seg_text": " ", "pure_cap": "cut the red pepper into thin strips and dice them. finely chop the onions. crush the garlic and cut them into small pieces. add garlic onion and pepper to the pan. cut the sausage into half and make meatballs. add sauce mixed herbs powder salt and some black pepper. place the meatballs in a pan. add some agave nectar. add the meatballs into the sauce pan. garnish with parmesan cheese"}, {"image_id": "ID2ct1TlVuk.mp4", "caption": " pour oil into the wok scramble the eggs in the wok add onion and garlic to the wok add the pork to the wok add rice to the wok add sesame oil and soy sauce to the wok and stir add the vegetables to the wok add the eggs to the wok", "id": 649, "seg_prompt": "275 ; 37, 41 ; 45, 50 ; 75, 92 ; 95, 104 ; 106, 113 ; 111, 140 ; 143, 150 ; 167, 174..................................................", "asr_text": " Hey everybody, and welcome to The Wolf Pit. Hey, tonight we're going to make some barbecue pork fried rice, and these are the breastbone trimmings that I did from the St. Louis ribs over the weekend. So I pulled them out of the freezer, and I'm going to go ahead and just pull all this meat off of here and use this, since I don't have any char siu to make the pork fried rice with. But this is actually probably a pretty good substitution. Okay, we're ready to go ahead and get our fried rice going, so we have a medium hot wok here over medium-high heat, and we're going to add about two tablespoons of oil I'm going to go ahead and start off scrambling three eggs, one egg per cup of rice, and we're using three cups of rice. That's just my real name. Scramble these up. Okay, and I think I mentioned it before, but the whole point in scrambling eggs prior to frying the rice is that way the eggs don't clump around your rice, make big balls of rice in your fried rice. So we're going to go ahead and remove these from the wok. All right, now we're going to go ahead and add a little bit more oil, about another tablespoon About two tablespoons there. All right, once our oil is heated up, we're going to go ahead and add in one large yellow You don't have to use this much onion, but I like a lot of onion in my fried rice. All right, now we're going to add in four cloves of roughed up chopped garlic. Now we're going to add in our barbecue pork, stir fry this just to heat the pork back All right, now we're going to add in three cups of cooked rice, and after adding the rice, we're going to add in about a teaspoon, maybe two teaspoons of sesame oil, more or less, depending on how much you like. So we're going to add about two tablespoons of soy sauce. Again, this is all preference, there's no direct recipe for this. All right, we're going to add two cups of frozen mixed vegetables, peas, carrots, and corn, and green beans. All right, after the rice, stir fry for a few minutes, we're going to go ahead and add our eggs back in. All right, our barbecue pork fried rice is done, let's see if we can get a little close up here real quick. It's almost good enough to eat, doesn't it? Dig into this with a spoon, I'm not going to embarrass myself with chopsticks in front of you guys trying to eat rice. So let's get in here in the middle, and let's see what we got there, a little pork carrot Let's give this a try, see how it turns out. We immediately taste the smokiness from the pork, and then the sesame oil, look at that pork, looks kind of just like char siu, doesn't it? Let's get some egg on this one, delicious, wow. Sometimes I think I'm Asian, take one more bite here, absolutely perfect. Well, and I forgot to mention too, the rice I used, I cooked it early this morning, just let it sit on the stove all day, and you don't want to cook rice right immediately when you're ready to make fried rice, you either want to do it the day before, or a little bit in time advance so it has time to dry out and separate a little bit, and as you can see this is not sticky at all, not clumpy, the eggs are loose in this, everything's loose, it's delicious, great flavor. Thank you guys very much for watching, and we'll see you next time. ", "duration": 276.17, "segments": [[37, 41], [45, 50], [75, 92], [95, 104], [106, 113], [111, 140], [143, 150], [167, 174]], "seg_text": " ", "pure_cap": "pour oil into the wok. scramble the eggs in the wok. add onion and garlic to the wok. add the pork to the wok. add rice to the wok. add sesame oil and soy sauce to the wok and stir. add the vegetables to the wok. add the eggs to the wok"}, {"image_id": "cwLpF3FxZdA.mp4", "caption": " add water yeast and honey to a bowl mix flour olive oil salt italian seasoning and garlic powder with yeast water mixture knead the dough with a mixer spread tomato sauce on the dough sprinkle mozzerella cheese on the pizza place pepperoni on the pizza bake the pizza in the oven", "id": 650, "seg_prompt": "141 ; 30, 46 ; 52, 70 ; 70, 79 ; 87, 95 ; 95, 102 ; 102, 106 ; 106, 111......................................................", "asr_text": " Hey Cookaholics, Chef Kendra here, and today we're making pepperoni pizza. What was really cool about this pepperoni pizza is the fact that the crust is so fast Very fast, very easy, so you can make pizza any day of the week. Alright, let's do what we do, take it to the kitchen and make it happen. Okay guys, we have our stuff ready as per usual. You want to preheat your oven to 450 degrees. We're pouring water into this bowl, and the next thing we're going to add is the yeast. Now make sure the water is warm. Now we're going to add some honey. You can also use sugar if that's your thing. So now we're going to stir that up a bit. We have some regular cornmeal here that we're just going to dust our 12 inch pizza pan with and we're going to set that aside. Now we're going to add some flour to our bowl now that our yeast is blue. We're tossing in some olive oil, some salt, some Italian seasoning, and some garlic powder. Now we're going to give this a good stir, just until it all comes together. Here you can eat it with your hands or use your food processor. I'm using my KitchenAid stand mixer with a dough hook attachment to knead it up for about 5 minutes. Turn a little flour on the board and shape the dough, slide it onto a pizza pan. We're going to drop down our sauce. If you need a terrific piece of sauce guys, check the about section below, spread the sauce on, toss down some mozzarella cheese. I'm also using some parmesan cheese, but you can just stick with mozzarella. We're going to drop down these pepperoni boys and make sure you use a good pepperoni. Some brands out there really suck guys. We're going to bake this off for 15-20 minutes and that's all it is to it. Hey, I hope you guys liked that. The link to the recipe is in the about section below. Check out my last video right over there and look in the about section for all kinds of good stuff like my PO Box information, a link to my free monthly updates, my Pinterest, my Instagram, and my Twitter. Share my videos. And if you haven't already, subscribe. Chef Kendra is out. ", "duration": 142.17, "segments": [[30, 46], [52, 70], [70, 79], [87, 95], [95, 102], [102, 106], [106, 111]], "seg_text": " ", "pure_cap": "add water yeast and honey to a bowl. mix flour olive oil salt italian seasoning and garlic powder with yeast water mixture. knead the dough with a mixer. spread tomato sauce on the dough. sprinkle mozzerella cheese on the pizza. place pepperoni on the pizza. bake the pizza in the oven"}, {"image_id": "8QCW0qWbNeI.mp4", "caption": " boil some water in a pot and add some salt in it and drop pasta to cook cut a piece of fatty pork and cut it into chunky cubes heat some olive oil in a pan and lift the pork into the pan and cook until crispy break two eggs into a bowl and add an extra yolk to it whisk those eggs and add parmesan cheese to the eggs season with black pepper put the pasta to the pan and pour the egg mixture to the pan keep stirring until everything is cooked and evenly mixed", "id": 651, "seg_prompt": "415 ; 78, 96 ; 115, 133 ; 140, 158 ; 160, 184 ; 187, 203 ; 232, 260 ; 261, 274......................................................", "asr_text": " Hi I'm Steve Owens, you're in Steve's kitchen and part of this series I'm doing on Italian pastas, today I'm really excited because I'm sharing with you a recipe that's very passionate to me, it's a carbonara and I've been a little bit spoiled in Italy I've had this and I learned actually how to make the guanciale which is actually a pig's cheek, this is like a pancetta, it's essential for making good guanciale, now there's a lot of carbonars out there where they use cream and mushrooms and chicken things, that's not a carbonara they are great pastas by the way, I'm not knocking it but today we're doing a proper Italian style carbonara, now come and have a look what you need, the ingredients you need for this are so very simple, you might as well have a good spaghetti, I've got handmade spaghetti here, we've got the guanciale which has got all the flavor in it, just eggs for making our cream sauce with a little bit of parmigiano and tiny bit of olive oil and some black pepper and that really is all you're going to need, let's get the pasta on the boil, by the time that's boiling and finished we'll be serving this up, now in a pan over here I've got a couple of litres, it's about three pints of water just bringing that up to a boil, we want it salted so I'm going to add around about 20 grams of salt into there, that's about an ounce of salt, don't under salt or over salt the water but we do want to get some flavor into this pasta, now when the water comes to a boil we're just going to drop our pasta in there and let it go, that is only going to take about five to ten minutes to cook so we better get on and prepare our sauce, now let's prepare our guanciale which is after all the flavor, now this is quite a fatty pork don't be shy of it this has so much flavor, we want to cut a piece off here reasonably thick, I'm going to cut it down a nice big block like that, now I'm going to cut this one in half, I'm not worried about the rind on it that also has flavor and then we're just going to take this guanciale and cut this up into nice chunky cubes, so there is our guanciale, I've got a pan on over here on a medium heat I'm just going to drizzle a little olive oil not too much because a lot of oil will come out the cooking of the guanciale, we're just going to lift that now into the pan pop it in there, now we're going to cook this guanciale through until it's beautiful and crisp and a lot of the oils coming out there going to add flavor to our carbonara, now the secret of good carbonara is the simple sauce just come down here, I've got three eggs I'm just going to break two of them into a bowl here, so that's two whole eggs and because I can I'm just going to add an extra yolk in there, I just think it adds a slightly creamier flavor so three yolks two eggs, now I'm just going to whisk those eggs together and then we're going to add some parmesan, a little grated parmigiano, I like a big handful in there get that wonderful flavor, we're just going to mix that in and I like to add a little black pepper in there as well, just whisk this up into a nice sauce, now come have a look at this guanciale, it's crisped up beautifully there, I mean doesn't that look absolutely delicious, the oil that's in there has come from the pork it's full of delicious flavor, now my pasta is finished I'm just bringing that out of the water it's lovely and tender, look at the color of that beautiful egg pasta and now we're going to take this pasta, we pop it in there with our guanciale, now the heat is off we are just coating this pasta in all the flavors from the guanciale, now I've allowed that pasta just to cool down for a little moment, we've got our sauce here now that's the cheese and the egg give it another little whisk through, this is going to make the most delicious creamy sauce, you don't need cream just this egg and cheese in there and we're just going to let that coat over, we don't want it to be scrambled egg we're looking to get a lovely coating over the pasta, so I'm just coating the pasta over with that egg and cheese, now let's bring that onto a serving plate just come in a little closer here we're going to lift that up pop it down here, now doesn't that look delicious I just want to take a little more of that parmesan, sprinkle it over the top there, now that is spaghetti carbonara, fantastically delicious, so simple, if you haven't tried it this way before you don't have to have the guanciale maybe get a pancetta, I've got to give this a try smell is superb, so I'm going to dig in I mean this is carbonara as bad as authentic as I can make it here in Australia, absolutely delicious up we go Oh fantastic, and try that guanciale too, that is heavenly, now in my hurry to eat this delicious dish I forgot one of the most important ingredients I love to put on just at the end, a little bit of black pepper, now that really is the only extra seasoning you want with a good carbonara, cheers, so it really is as simple as that you can have this dish on the table in 10 minutes flat in preparation it tastes fantastic like all Italian food simple wholesome delicious please share the love give this one a thumbs up and comment down below if you want to make this or if you do make it share some pictures with me on the social media Facebook Google Plus, love to hear your comments be good see you next time, now I want to get on and eat this so you guys get off and make your own I'll leave a couple of links up here and don't forget we've got a whole pasta series Italian food series running at the moment we will be doing the guanciale as well I'll leave the links here please comment down below be good see you next ", "duration": 415.83, "segments": [[78, 96], [115, 133], [140, 158], [160, 184], [187, 203], [232, 260], [261, 274]], "seg_text": " ", "pure_cap": "boil some water in a pot and add some salt in it and drop pasta to cook. cut a piece of fatty pork and cut it into chunky cubes. heat some olive oil in a pan and lift the pork into the pan and cook until crispy. break two eggs into a bowl and add an extra yolk to it. whisk those eggs and add parmesan cheese to the eggs season with black pepper. put the pasta to the pan and pour the egg mixture to the pan. keep stirring until everything is cooked and evenly mixed"}, {"image_id": "SELBilV64sY.mp4", "caption": " fry the foie gras cook the peach and hazelnuts in a pan with peach liquor and butter pour glaze on the foie gras place the peaches on the plate place the hazelnuts on the plate next to the peaches place the foi gras on the plate", "id": 652, "seg_prompt": "338 ; 20, 140 ; 145, 180 ; 185, 203 ; 203, 217 ; 217, 261 ; 261, 267..........................................................", "asr_text": " For this dish, I will make a fresh food polly with some fish, nuts, and some small raisins. Okay, so this is just a fresh burger, just a slice, and like a nice scrub, fresh, and we just cook like this on the concha. If you don't have any plantar at home, you can use a normal saucepan. So I just put salt and pepper on the top, just have to make a nice coloration. So therefore I have to cook very, very slowly, and what is the best thing is to make a nice coloration. Around all the flour, then you have something crispy when you heat, and inside is very smooth. So like this, you know you make a nice coloration. And you can see all the fat is going on. So if you have a foie gras, if it's not a nice quality of the foie, it's full of fat. Here you can see there's no many, many fat. When I buy my foie gras, it comes from France, and it's very important for me to have some very, very fresh foie gras. Just make a nice seasoning like that. So you can see outside is brown, like crispy, and when you cut it to heat, inside is very, very smooth. And the cooking, you have to be perfect. Not well done, like a medium one. Okay, so now the foie gras will be ready. So on this pan, I cook some peach, some peach with pepper. It's very nice, and you have to just put some butter, cook your peach in the whole face. Then on the end, you just put some peach liquor on the top. And the peach comes from the wine, I don't know how you can say it. Okay, so the foie gras will be ready. I put like some glaze on the top. So the nuts will give some crispy, and something sweet as well, and when you heat with the foie gras, all the combination is coming in your mouth. You have something crispy, you have the sweet peach, like that. Just put both on our air. This is the duck juice. Just put a little thing. And the final touch is some fresh verven, sweet and nice taste of verven, just to put on the top of the peach. And the verven, it will put something fresh. Here we are. This is the foie gras with some peach and other nuts. This is the foie gras. ", "duration": 338.33, "segments": [[20, 140], [145, 180], [185, 203], [203, 217], [217, 261], [261, 267]], "seg_text": " ", "pure_cap": "fry the foie gras. cook the peach and hazelnuts in a pan with peach liquor and butter. pour glaze on the foie gras. place the peaches on the plate. place the hazelnuts on the plate next to the peaches. place the foi gras on the plate"}, {"image_id": "ruKDS_jExs8.mp4", "caption": " add water salt and sugar to mixed vegetables add salt and biryani powder to the rice heat oil in a pan add some cumin seeds and pepper corns add the tadka to rice stir cover the lid", "id": 653, "seg_prompt": "307 ; 30, 41 ; 105, 130 ; 137, 151 ; 160, 173 ; 232, 254..............................................................", "asr_text": " I'm going to teach you how to make a shortcut biryani. Here is one glass of basmati rice that you have painstakingly washed and the water is like one and a half times in a rice cooker. If you're doing it in a patila it will be double but here is just one and a half times. These are mixed vegetables. I put in one-third cup water and I'm going to microwave them. I'll do it for five minutes. I'm going to add a little bit of salt, not too much. I'm going to add a little bit of sugar to maintain the color of the vegetables. This is going in for five minutes. In the rice I'm going to add a little bit of turqa. Let's take the bigger one. I'm going to add a little bit of turqa. There is water. Whenever there is water you have to make it dry up otherwise the oil and everything starts mattering. Add a little bit of oil. It needs to be totally dry. While this is drying let's just go and add some salt to this. You can add a teaspoon of salt. This is fake biryani so I'm just teaching you to put, you can take shaan or any other biryani so you'll have a different flavor every time. Biryani powder. I have about two teaspoons in there. It's all going in. We don't follow any strict measurements when we are really, when we think we are real pros. Okay, crackle your butt oil in there. No, the oil will come from the turqa. Alright, what's the turqa? Turqa is seasoning. I'm just going to put like as less as possible to fry the stuff. And the stuff, the turqa is going to consist of cheetah. What's cheetah? You have to wait for the oil to get a little bit hot. Not too hot because you don't want black cheetah, you just want dark brown. So let us flutter. I put it too early. I'm putting peppercorns because you like them and you know they are good for your health. I hate peppercorns. You know they are good for your cold and all that stuff. So that's all we need as far as seasonings go. The salt and biryani powder and that's it. In the masala box. Can you see it happening? Yup. How long does it take? It's done. Just giving it another few seconds. You can hear it? Getting all excited? That's all it takes. And it can sometimes flutter in your face so you've got to be a little bit away. That's it. And I'm just going to draw this in here. That is it. We're going to cover it. When it is almost done, when you hear the cook button turn off and become keep, at that stage you just take those vegetables and put them in here. Alright. And that's it. And let it sit for another 10 minutes so that all the flavors get melted and that is your fake vegetable biryani. And if you want it to be a little more gourmet, if you like onions, shortcut, just put fried onions. Cool. I know if kids don't like them so we won't put them. Sweet. And give it a rest. When that happens we will just dump it in there. When this goes to keep and that gets done, you just put it in there and then mix everything and that will be your biryani. Alright. ", "duration": 307.5, "segments": [[30, 41], [105, 130], [137, 151], [160, 173], [232, 254]], "seg_text": " ", "pure_cap": "add water salt and sugar to mixed vegetables. add salt and biryani powder to the rice. heat oil in a pan. add some cumin seeds and pepper corns. add the tadka to rice stir cover the lid"}, {"image_id": "40UqljqGXXA.mp4", "caption": " boil a piece of kombu and a small bowl of bonito flakes in water in a pot drain liquid out named dashi and add some soup base cut some small tofu squares and add to the broth dissolve some miso and add it to the soup garnish the soup with green onion", "id": 654, "seg_prompt": "243 ; 77, 84 ; 124, 136 ; 155, 162 ; 177, 192 ; 206, 207..............................................................", "asr_text": " I'm Nakano, I'm from Japan, I was born and raised in Takayama, which is a very small town in Japan. Instead of my career in Ibaraki, working for the restaurant also named as Kisaku. I really like the name of the restaurant I used to work for in Japan, so I asked them to use their name as my restaurant. Really means easy going, frank, you know, down earth, yeah, that's what I want to do. Miso soup is a soup widely served in Japan, pretty much with any kind of meal, like I usually eat with my breakfast, almost any kind of dinner combination, lunch combination. It's basically, it's a family food, you know, it's a home cooking, so if you eat three times at home, you definitely have three times a day. Any region, any household has different styles, so as long as you, you know, make the broth part correctly, you can just do whatever you want after that, you know. You know, you actually start the water with the kombu in it, and then you want to boil the water with the kombu first. Kombu actually contains a lot of the amino acid to give you a depth of the flavor that the bonito itself doesn't give you. So by adding a kombu in it, it gets a little bit more body on the soup. When you see enough kombu, the kombu's flavor in the broth, you add the bonito in it, and immediately turn the heat really weak, otherwise you boil it with the, you know, with the high heat a long time, the bonito give you a little bit of the kind of bitterness. Dashi's basically, you know, part of the Japanese food. You cook most of the food with dashi, so you cook vegetable, you cook with dashi. You make soup, you make with dashi. It's kind of, you know, soup-based. Miso soup usually has some vegetable tofu or some sort of the vegetable protein, plus it has no fat. We usually serve it very simple. Basically it's wakame, seaweed, scallion, and tofu, but, you know, you can do a whole bunch of other stuff, like my kids really like the potato miso soup at my home. So when we do it, we cook the potato first, make a soup, and put the potato in it, so, you know, it really depends on whatever you want to put in it. So you simmer it with the low heat while you rest with the process. Then you add some miso in it to the flavor you want, but you have to be careful, like, you know, miso, sometimes miso is not completely dissolved when you taste it, and after all the, you know, chunk misos get dissolved, they get saltier, so you got to be careful. Usually when I do it, I stop before it's completely there, because, you know, undissolved miso is going to be eventually dissolved in the soup. Yeah, then, yeah, for lunch, for dinner, steamed rice, miso soup, and one or two vegetable dishes, that's it. So miso soup is a huge part of our meal, anytime. ", "duration": 244.17, "segments": [[77, 84], [124, 136], [155, 162], [177, 192], [206, 207]], "seg_text": " ", "pure_cap": "boil a piece of kombu and a small bowl of bonito flakes in water in a pot. drain liquid out named dashi and add some soup base. cut some small tofu squares and add to the broth. dissolve some miso and add it to the soup. garnish the soup with green onion"}, {"image_id": "R4ZerUrULLk.mp4", "caption": " add oil chili peppers and bay leaves to a pan add cumin seeds and chopped onion add salt to the pan add garlic and ginger add chili powder tomatos cumin powder and cumin powder add kasoori methi and garram masala add the dal to the pan add water to the dal add melted butter", "id": 655, "seg_prompt": "305 ; 36, 46 ; 46, 60 ; 60, 68 ; 70, 80 ; 81, 96 ; 104, 114 ; 135, 144 ; 176, 184 ; 189, 201..............................................", "asr_text": " hello namaste salaamwalekum satsriyakaal welcome back to another session with your VahChef at Vahrehvah.com. Today we're going to make dal maharani, you know this is another variation or the cousin of dal makhani, this dal is evolved in the dhaba style of cooking and very popular and best to eat with nice naan or even rumali rotis. I have a Punjabi guest in my house so I have to make something to keep him cool dear friends so I'm sure this dal maharani is going to do that job so let's learn how to make this, in this add some red chilli and bay leaf you know garam masala as they add whole but you know I'm adding garam masala powder now in this add some cumin seeds and when the cumin seeds splutter add some chopped onion and wow you know the bay leaf in a hot oil itself will start giving a nice aroma, salt and we're going to cook this on a medium flame till this onions turns slightly golden. Pour in some butter and then add garlic and ginger that should be good and this garlic and ginger look at this the garlic is slightly become golden. In this add chilli powder, the tomatoes, add cumin powder, add coriander powder and mix this now we're going to cook this till the tomatoes are also slightly cooked and nice and soft. Now after cooking for over 5 minutes the tomatoes are nicely mashed up now in this we're going to add kasuri methi, the dried kasuri methi just make into powder and add to this, this will give a fantastic aroma also add some garam masala, here is the dal that I boiled in the pressure cooker for around seven to eight whistles so this has to be cooked till the dal gets slightly mashed up and I've taken three kinds of dals in this I've taken chana dal, one cup I've taken rajma one cup and also I've taken equal quantity of black gram that is a whole urad and now we're going to put this boiled dal into this wow and mix this while I soak the black dal and rajma overnight where is the chana dal I just added in the pressure cooker just before boiling and all these dals will be nicely cooked wow see look at this, this is already looking fantastic but lot of people like different consistency of these dals especially if you go on the roadside davas and all that they make it a little bit thin but if you have the same dal in a feista hotel dal may be slightly richer, dear friends this depending on the consistency you want I'm sure that I need to add some water in this so I'm going to add some water after you add water not only bringing this mixture to a nice boiling point but also checking the seasoning is very important now add melted white butter it doesn't matter white butter or yellow butter but white butter doesn't have any salt so if you're adding yellow butter just you know make sure you check the seasoning if you're adding yellow butter that is salted butter and wow let me check this salt I definitely need to add salt here you know look at how silky and the perfect color this is the color I want my you know dal maharani to be, dear friends wow and I'm going to switch off the flame and usually you know right from boiling the dal you know if you boil in a handy it's going to take almost six hours to make this dal, lucky we have pressure cookers this will take at least 30 minutes of slow cooking you know you don't need to add cream in this you know lot of people add cream in this but because I added little extra butter in this that itself will be good and look at this color even the color you can fall in love with and I'm telling you the aroma itself is so wonderful ah this is some dal one can easily fall in love with, dear friends follow this recipe don't cut down on the butter it's okay once in a month or once in you know two months you make this dal and I'm telling you fantastic fantastic super super wow wow dear friends I hope you enjoyed today's session of learning how to make this dal maharani with your VahChef but do not forget vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking I have to have some more of this ", "duration": 305.67, "segments": [[36, 46], [46, 60], [60, 68], [70, 80], [81, 96], [104, 114], [135, 144], [176, 184], [189, 201]], "seg_text": " ", "pure_cap": "add oil chili peppers and bay leaves to a pan. add cumin seeds and chopped onion. add salt to the pan. add garlic and ginger. add chili powder tomatos cumin powder and cumin powder. add kasoori methi and garram masala. add the dal to the pan. add water to the dal. add melted butter"}, {"image_id": "Xornhv6aDF4.mp4", "caption": " boil the rice noodles with water in a pan heat some oil in a pan add ginger green beans carrot and green onion and stir add some wine to the pan add a tbsp of curry powder and stir add peeled shrimps to the pan add some fish sauce to the pan add the red pork to the pan add the rice noodles to the pan and stir them well", "id": 656, "seg_prompt": "282 ; 54, 65 ; 75, 84 ; 85, 110 ; 110, 120 ; 132, 145 ; 147, 165 ; 170, 185 ; 190, 210 ; 215, 250..............................................", "asr_text": " When I'm walking down the street, people are looking at me. What they see is a masterpiece created by the king. Good evening, it's Glenn the Ball Chef and tonight I'm putting together some Singapore rice noodle skirt fried and Singapore noodle dish is a great rice noodle and I'm going to feature this dish tonight with some shrimp and some of our red pork sha shu that we just made up on a previous video and I think you will like this recipe, might be at a restaurant, maybe not, give it a try, I think you find it quite delicious, I'll show you how easy it is right now. Alright, we've got about 3 and a half cups of boiling water here and we're just going to put in about a half a pack, about 5 ounces of rice noodles which we're going to cook for about 3 or 4 minutes, we'll come back when these are done and I'll show you the Alright, the next step in our Singapore rice noodles is we're just going to make sure that we've got this wok nice and hot, we'll put in a little bit of cooking oil, under that we'll add a tablespoon and a half of some ginger, I've got some no peas that I've cut up, julienne carrots and some green onions. What we'll do is we'll just stir fry all this together for a minute, we're going to add a little bit of rice wine, just toss this up a little bit, about 3 tablespoons in there, let that all cook up nicely, steam that off there and into that we're going to add a tablespoon and a half of curry, stir that in there, add this curry, got some spicy and then we'll fill in our shrimp, these are our 50 count shrimp, they cook fast, put the smallest shrimp with this, into this we'll then add some of my favorite brand 3 crab fish sauce, put in about a tablespoon and a half of fish sauce to this, stir fry this for a minute or two and last but not least we've got some red pork that we're going to throw back in here, you may have seen on my last video, we'll stir fry that all together, take off some of that liquid and we'll come back here in just a minute to show how we finish this dish Alright our shrimp is cooked now, I'm going to return the cooked rice noodles to our wok here, now we're just going to thoroughly mix all this up, use all that curry, shrimp, get all mixed up in here and let this go for about a few more minutes on the wok here, we'll be ready to plate this up and take a look at it. Alright it's been the Bull Chef, we just finished up our Singapore style rice noodle dish here and that curry, rice noodles, a little bit of that red pork that we made up and that shrimp, oh my gosh this stuff is good, restaurant quality stuff folks, give it a try, it's Glen the Bull Chef, thanks for watching and as always, bon app\u00e9tit. ", "duration": 282.83, "segments": [[54, 65], [75, 84], [85, 110], [110, 120], [132, 145], [147, 165], [170, 185], [190, 210], [215, 250]], "seg_text": " ", "pure_cap": "boil the rice noodles with water in a pan. heat some oil in a pan. add ginger green beans carrot and green onion and stir. add some wine to the pan. add a tbsp of curry powder and stir. add peeled shrimps to the pan. add some fish sauce to the pan. add the red pork to the pan. add the rice noodles to the pan and stir them well"}, {"image_id": "q65WrXiHpoo.mp4", "caption": " take 12 ounce can of escargot rinse well in cold water and cut the snails into half add a cup of chopped parsley 1tbsp of dijon mustard and 3 large minced garlic cloves to a blender add 4 tbsps savory garlic cream 1 tbsp lemon herb cooking crme and cup of butter blend for a minute pour the mixture to a baking dish and cook in oven at 500 degrees for 8-10 minutes mix lemon herb crme 1 tbsp dijon mustard 1 tbsp red wine vinegar cup olive oil juice lemon salt pepper", "id": 657, "seg_prompt": "223 ; 51, 67 ; 72, 92 ; 104, 138 ; 145, 152 ; 153, 174..............................................................", "asr_text": " Welcome to my kitchen, my name is Rebecca Evans. Craft and the Real Women of Philadelphia is offering the community the opportunity to win one of three international destination vacations. Now I'm so excited, I would love to win this trip. My first dish for the competition is going to be inspired by France and that's our first I've never been to France but I would love to have the opportunity to have a romantic weekend with my husband, sip wonderful French wine out in the French countryside and eat my favorite French dish and that is escargot. Now escargot may seem a little intimidating to make in your home but it's so simple and easy and they are so delicious, meaty and packed with protein, you're going to love So here I go in a tin at the grocer, this is a 7 ounce can and it has 12 giant snails in there and what I've done is I've taken them out and I've rinsed them all off with cool water and then I've cut them in half, they are colossal so I wanted a little smaller So what I have here is a cup of chopped parsley and I'm going to put that into my little blender here and then we're going to add some Dijon mustard and I'm going to do one tablespoon of our 3 large garlic cloves that I have minced and put that in the top there and then we're going to add our savory garlic cooking cream. These cooking creams are filled with flavor and they add so much to your dishes with only just a few tablespoons. I'm going to do 4 tablespoons of the savory garlic cream, there's one, I have to use one I don't want to get it out with because it's so rich and thick, 2, 3 and 4, alright and then we're going to add one tablespoon of our lemon herb and what I want to add to this now is a quarter cup of butter and blend it again for about a minute. So now we have our mixture all complete and it's creamy and rich and just looks delicious. Now we're going to place this in a 500 degree oven for 8 to 10 minutes until it's bubbly I've dressed our salad miseon with a creamy delicious dressing made with the lemon herb cooking cream by Kraft, I've added to that a tablespoon of our Dijon mustard, a tablespoon of red wine vinegar, a little bit of olive oil about a quarter cup and then half of the juice lemon and salt and pepper to taste. This makes a terrific accompaniment to our rich and delicious escargot. The aromas in my kitchen are phenomenal, the smell of garlic is just wafting through the air mixed with the lemon herb cooking cream by Kraft and the savory garlic cooking cream, this dish is a must try. Don't be intimidated by escargot, it is so easy to make and so delicious, try our salad miseon made with the lemon herb cooking cream, so delicious it makes a great accompaniment to this dish. I hope to see you all in France get to try this dish made by a French chef, but today I'm going to experience it right here in my kitchen. ", "duration": 223.67, "segments": [[51, 67], [72, 92], [104, 138], [145, 152], [153, 174]], "seg_text": " ", "pure_cap": "take 12 ounce can of escargot rinse well in cold water and cut the snails into half. add a cup of chopped parsley 1tbsp of dijon mustard and 3 large minced garlic cloves to a blender. add 4 tbsps savory garlic cream 1 tbsp lemon herb cooking crme and cup of butter blend for a minute. pour the mixture to a baking dish and cook in oven at 500 degrees for 8-10 minutes. mix lemon herb crme 1 tbsp dijon mustard 1 tbsp red wine vinegar cup olive oil juice lemon salt pepper"}, {"image_id": "fTWrKsyzwm0.mp4", "caption": " coat the meat with paprika and seasonings add the vegetables garlic bay leaf salt to the pot add the meat and tomatos to the pot stir the ingredients in the pot add sour cream to the stew pour the stew over the pasta", "id": 658, "seg_prompt": "221 ; 64, 85 ; 89, 98 ; 98, 116 ; 119, 126 ; 163, 174 ; 178, 192..........................................................", "asr_text": " Today I am making a slow cooker beef goulash. It is simple and packed full of flavor. Put it in the pot and let it cook all day. That's what I like. I'm starting off with a 2 to 3 pound chuck roast. And for the ingredients you're going to need 1 14 ounce can of stewed tomatoes, 1 28 ounce can of tomato sauce or puree, 1 8 teaspoon of salt, 1 quarter teaspoon of black pepper, 1 bay leaf, 1 half teaspoon of thyme, 1 tablespoon of sugar, 2 tablespoons of Hungarian paprika, 1 tablespoon of minced garlic. And for the vegetables, 1 cup each of finely chopped red bell pepper, carrot, green bell pepper and onion. I trimmed some of the fat off my meat and cut the meat up into 1 inch cubes. Now I'm going to sprinkle the paprika and all the seasonings over the meat and mix thoroughly. Making sure all the sides of the meat are coated with the seasoning. Marinate the meat in the refrigerator for 1 hour. You can slow cook this on high for 4 hours or low for 8 hours. And I am choosing the high setting for 4 hours. Put all your vegetables on the bottom of the crock pot. Then the minced garlic, the bay leaf and a little salt. And next add the meat. And finally the stewed tomatoes and the tomato sauce or puree. Going to give that a big stir to make sure everything is mixed together. Now just let it do its thing for the next 4 hours. Every hour I'm going to come back and check on it and give it a stir. You can find this recipe and more on my Facebook and Google Plus page. Remember to come give me a visit. Yeah you can smell it all through the house now. Woah steaming up the lens. I just want to show you all that goodness down there. I remember having goulash as a child with ground beef. And with this I'm adding a richness with the cubed chuck roast. And sticking with tradition making it slightly sweet and serving over macaroni. And turn off the heat. And the final step is we're going to add 1 cup of sour cream. It's really going to give it a rich creamy texture and flavor. The meat is nice and tender and it just falls apart. You can serve this over rice, beans or mashed potatoes. I hope you make this. It is simple and delicious. Love it and enjoy. Please remember to hit the like button and subscribe for future recipe videos from Tess's Kitchen. You can also find me on Google Plus, Facebook and Pinterest. Come visit again and enjoy. ", "duration": 222.0, "segments": [[64, 85], [89, 98], [98, 116], [119, 126], [163, 174], [178, 192]], "seg_text": " ", "pure_cap": "coat the meat with paprika and seasonings. add the vegetables garlic bay leaf salt to the pot. add the meat and tomatos to the pot. stir the ingredients in the pot. add sour cream to the stew. pour the stew over the pasta"}, {"image_id": "IW096cyCuaY.mp4", "caption": " mix flour salt black pepper mix herb garlic powder together put the mixture and squid rings in the bag shake the bag deep fry the squid rings in oil in a pot", "id": 659, "seg_prompt": "362 ; 55, 79 ; 108, 140 ; 141, 157 ; 201, 302.................................................................", "asr_text": " Hi guys, today I'm going to show you how to make Kalamari. This is my favorite favorite thing in this world. So different people use their own mix of spices. I'm just going to show you my version of it. Hope you like it. So let's get started. 450 grams of squee, cut into rings, half a cup of flour, one and a half teaspoon of salt, one teaspoon of black pepper powder, one teaspoon of mixed herb, quarter of a teaspoon of garlic powder, some oil for frying. Put all your salt and spices in the flour mixture. Stir it well to mix everything up. Sprinkle some salt and some pepper on your sweet, flavor all the layers. Now this is done. What we are going to do next is we will put that in a Ziploc bag, all the flours so that it's easier to handle otherwise it gets so messy. So get a Ziploc bag, put all your flour mixture inside and then we will marinate the squids inside. Seal it tightly and then just shake it. Easy isn't it? And so much less messy. I'm doing it half first and then we will transfer it to another tray. When all the sweet pieces are well coated, transfer them to a separate bowl and shake off the excess flour. It might get a little messy. Do the same with the rest of the marination. Heat oil in a pan. Put the squids in hot oil. Do not overcrowd it. We will fry them roughly 2 minutes each side. It's very easy to make calamari at home and you get more portion for the price. Because in the restaurants they give you small portion, you have to share it and if you make them at home it's very simple. Turn them around on the other side. Some people fry them for just a couple of minutes. I like it 2 minutes on each side. But you do it once and then you know how you would like them. You don't have to keep them on the oil for long because they get hard. Fruits are done now. I kept them for around 3 minutes and it looks like they are crispy. Shake the excess oil and then transfer them to a tissue lined plate and repeat the same with the rest of the squids. Put them in a serving dish and serve them with your favorite sauce and some lemon wedges. I hope you enjoy guys. Make them. It's very simple to do. That's your calamari. ", "duration": 362.5, "segments": [[55, 79], [108, 140], [141, 157], [201, 302]], "seg_text": " ", "pure_cap": "mix flour salt black pepper mix herb garlic powder together. put the mixture and squid rings in the bag. shake the bag. deep fry the squid rings in oil in a pot"}, {"image_id": "XudXzmE1E80.mp4", "caption": " mix gochujang sesame oil rice vinegar scallions garlic ginger and sesame seeds add sesame oil and rice to a pan cook the onion carrot and mushrooms a pan with salt and pepper add spinach to the vegetables place an egg in the middle of the rice spread the sauce on the rice add cheese to the rice place the vegetables cheese and sauce on the rice", "id": 660, "seg_prompt": "179 ; 48, 60 ; 63, 68 ; 68, 87 ; 88, 91 ; 95, 97 ; 98, 102 ; 104, 107 ; 107, 118..................................................", "asr_text": " Hello, I'm Shin from New York and I'm going to make crispy bibimbap today. Well bibimbap as many of you know is a very popular Korean dish with lots of vegetables and rice mixed in the spicy red pepper paste and if you're a fan of bibimbap you should be also familiar with dulce bibimbap which is served in a hot stone bowl with a crispy Today I'm going to get right to the best parts of dulce bibimbap with vegetables and that crispy rice bottom and of course that spicy tangy Kuchjang sauce. It's going to be a delicious rice dish that is easy to make at home and also is good for Well, let's get started. We're starting with Kuchjang sauce. Combine Kuchjang, sesame oil and rice vinegar. Then add minced scallions, garlic, ginger and toasted sesame seeds. Turn on the stove and coat the pan with sesame oil. Spread out the cooked rice. And saute the vegetables with a tablespoon of sesame oil. Onions going first, then carrots and mushrooms. Add a pinch of salt and pepper. When they're cooked, finish with spinach. Check back on the rice. When the bottom turns golden, they're ready to assemble. Drop an egg in the middle. Spread out the Kuchjang sauce on the rice. Then some cheddar cheese. Then sauteed vegetables. A little more cheese. Then a little more Kuchjang sauce. Then cover just to melt the cheese. Of course, now I have to try this. The rice is soft on top, but if you look at the bottom, it's golden and crispy. The cheese and Kuchjang sauce really bring everything together so well. It's spicy, it's tangy, sweet, just so good. And doesn't it remind you of something else you know? I think it could be something different from your everyday pizza option with this crispy And as you can see, it's a very versatile dish that you can put on whatever vegetables or meats you like, but make sure you have some Kuchjang sauce. That's it for today. Thank you for watching and I hope you can try this at home soon. ", "duration": 180.17, "segments": [[48, 60], [63, 68], [68, 87], [88, 91], [95, 97], [98, 102], [104, 107], [107, 118]], "seg_text": " ", "pure_cap": "mix gochujang sesame oil rice vinegar scallions garlic ginger and sesame seeds. add sesame oil and rice to a pan. cook the onion carrot and mushrooms a pan with salt and pepper. add spinach to the vegetables. place an egg in the middle of the rice. spread the sauce on the rice. add cheese to the rice. place the vegetables cheese and sauce on the rice"}, {"image_id": "78dIqPhgnLs.mp4", "caption": " heat some oil in the pot and add some cumin seeds chopped onions and salt and cook add garlic ginger and green chilies add turmeric powder black pepper powder and coriander powder add potato chunks add chicken drum sticks and stir add tomatoes and water to the pot and stir garnish with some chopped coriander leaves and a few drops of lemon juice", "id": 661, "seg_prompt": "483 ; 57, 108 ; 117, 141 ; 182, 207 ; 222, 228 ; 264, 322 ; 345, 398 ; 412, 430....................................................", "asr_text": " Hi friends today I'm gonna make one of my favorite dishes, chicken curry. So let's start with the main ingredients. We have some cumin seeds, our basic spices that's salt, two tablespoons, red chili powder, some turmeric that's holly. You can use curry powder if you don't have holly. We have some black pepper powder, coriander powder and some fennel seeds. To make the curry we need green chilies if you are fond of spice. We have some ginger, chopped garlic, potatoes. We'll use few drops of lemon. We'll use cilantro or coriander for garnishing, chopped onions, tomatoes and I'm going to use chicken drumsticks to make this chicken curry. So let's start. I have some hot oil in my wok and I'm going to add some cumin seeds and we'll fry our onions and to make onions cook faster we are going to add our salt. We'll give it a minute or two and then we'll add garlic and ginger. Alright so it's been a minute and I'm going to add chopped garlic and ginger. You can also use pureed onions and ginger and garlic puree. So mix everything well and add our green chili. I like it really spicy so I'm adding chili but you can add them according to your taste or preference. So we will let our onions, ginger, garlic and chilies fry a bit and let them cook. Give it to three minutes. Let onions get golden brown before adding other ingredients. Alright looks like my onions are done so I'm going to add rest of my spices. That's curry powder or turmeric. There is a slight difference in taste so I prefer turmeric but if you don't get it easily in your town you can always use curry powder, my fennel seeds, red chili powder, coriander powder and black pepper. Go in the wok and I'll mix everything really well and I'll add my potatoes so that potatoes can cook with the spices. So I'll give it about five minutes so that all these spices are nicely blended with the potatoes and then add chicken. I'll mix everything really well. Chicken curry is so easy to make and yet so delicious. And growing up in Punjab, northern part of India, chicken curry was my favorite. It's like our one of our common dishes. So we're going to cover it and give it good seven eight minutes or until the chicken is almost done. And we'll keep stirring it in between so that it doesn't stick as you want. Alright so it has been good seven eight minutes and juices from the chicken are running clear but it's not done quite yet. So at this point I'm going to add tomatoes. I've used two medium tomatoes so I'm going to add these. You can also use tomatoes but of course fresh tomatoes taste best and in order to make some gravy I'm going to add some water about half a cup. If you want to make this dish a little bit more rich at this point you can add some cream or milk. So we are going to give this good 15-20 minutes. It will depend what kind of chicken you're using. So if you're using boneless kind it will be done quicker than chicken drumsticks that I'm using here. So I'm just going to mix my tomatoes in and we'll give it 20 minutes and see how it goes. After 20 minutes looks like my chicken is done. Just the last bit I'm going to add some garnish so our coriander or cilantro leaves go on top. Look at that beautiful color and my dish looks so appetizing and just a couple of drops of lemon. Oh so good I'm gonna try it. So you can eat it with roti, chapati, naan, rice or any other flatbread of your choice. So we'll check and see. It's completely white so it's done. Oh I'm totally making some rice right now and I'm gonna eat some chicken curry. Enjoy! ", "duration": 483.83, "segments": [[57, 108], [117, 141], [182, 207], [222, 228], [264, 322], [345, 398], [412, 430]], "seg_text": " ", "pure_cap": "heat some oil in the pot and add some cumin seeds chopped onions and salt and cook. add garlic ginger and green chilies. add turmeric powder black pepper powder and coriander powder. add potato chunks. add chicken drum sticks and stir. add tomatoes and water to the pot and stir. garnish with some chopped coriander leaves and a few drops of lemon juice"}, {"image_id": "fOPF3x6c2WI.mp4", "caption": " prepare a pair of buns spread some mustard on the bottom one put lettuce and tomato slices on top put some strips of crispy bacon on top put some scrambled egg on top cover the top with the other bun", "id": 662, "seg_prompt": "95 ; 11, 19 ; 26, 35 ; 43, 48 ; 53, 63 ; 66, 71 ; 74, 76..........................................................", "asr_text": " My name is Amber from Main Street Bakery, today we're making an ELT, our breakfast ELT. So we have our house made buns that I buttered and grilled. And this is our house made sriracha bale. And we have grilled limes, red butter lettuce, and some thickly sliced tomatoes. I have a few pieces of crispy bacon. We like it really crispy. And on top and scrambled egg or however you like your eggs. And on top is that. At Main Street, we choose Groguang because it's fresher. He likes to support local farmers and it tastes better. ", "duration": 95.33, "segments": [[11, 19], [26, 35], [43, 48], [53, 63], [66, 71], [74, 76]], "seg_text": " ", "pure_cap": "prepare a pair of buns. spread some mustard on the bottom one. put lettuce and tomato slices on top. put some strips of crispy bacon on top. put some scrambled egg on top. cover the top with the other bun"}, {"image_id": "aotPPzd8T_c.mp4", "caption": " cut chinese chives cut shrimp into small chunks soak harusame noodles in warm water drain the noodles and cut into pieces heat cooking oil in a frying pan add ground pork and ginger and stir add the shrimp to the pan and stir add sake sugar soy sauce and oyster sauce to the pan and stir add the chinese chives and noodles and stir sprinkle black pepper and sesame oil to the pan place the filling on the spring roll pastry and roll the paper spread the flour and water mixture on the top of the paper and seal deep fry the spring rolls in a pot of hot oil", "id": 663, "seg_prompt": "236 ; 57, 61 ; 62, 65 ; 66, 71 ; 72, 77 ; 78, 95 ; 96, 108 ; 109, 127 ; 128, 140 ; 141, 150 ; 156, 172 ; 173, 183 ; 187, 194..................................", "asr_text": " Hi everyone, today I'm going to show you how to eat shrimp and pork haddard monkey with his spring rolls. The other day I was shopping with my darling and he was like I want to eat haddard monkey so I was like okay because he is a person who doesn't make any requests so whenever I ask him what he wants to eat he's like I will eat whatever you cook. So I decided to make haddard monkey using my favorite shrimp and his favorite pork and it turned out really good so I hope you like this idea and I hope you can try it out. Here are the ingredients. Cut Chinese chives into 1-inch long pieces, cut shrimp into chunks, soak out some noodles in warm water, drain and cut into bite-size pieces if necessary. Now heat cooking oil in a frying pan, add ground pork and grated ginger then cook until the pork is no longer pink. Now add the shrimp and cook until half done. Now season with sake, sugar, soy sauce and oyster sauce. Now add the Chinese chives and the haddard salmon noodles, cook until the liquid is soaked into the noodles. Finish with black pepper and a dash of sesame oil then stop the heat and leave to cool completely. Now place the filling on the spring roll pastry, roll the wrapper half way, fold both sides in towards the center and roll, spread the mixture of flour and water on the tip and Now deep fry the spring roll slowly until golden brown, it's about 10 minutes. Then drain well. And now it's done. Thanks for watching, I hope you enjoyed this tutorial. Please subscribe and like the video. I hope you enjoyed the video. I hope you enjoyed it. ", "duration": 236.33, "segments": [[57, 61], [62, 65], [66, 71], [72, 77], [78, 95], [96, 108], [109, 127], [128, 140], [141, 150], [156, 172], [173, 183], [187, 194]], "seg_text": " ", "pure_cap": "cut chinese chives. cut shrimp into small chunks. soak harusame noodles in warm water. drain the noodles and cut into pieces. heat cooking oil in a frying pan add ground pork and ginger and stir. add the shrimp to the pan and stir. add sake sugar soy sauce and oyster sauce to the pan and stir. add the chinese chives and noodles and stir. sprinkle black pepper and sesame oil to the pan. place the filling on the spring roll pastry and roll the paper. spread the flour and water mixture on the top of the paper and seal. deep fry the spring rolls in a pot of hot oil"}, {"image_id": "mrHTodOjHOc.mp4", "caption": " open some fresh mussels and put them on a baking tray in a large bowl add mayonnaise hot chili sauce garlic sauce and fish eggs squeeze some lemon juice to the bowl finely chop some mushroom and crush some garlic and add to the bowl mix everything in the bowl and pour the sauce on top of the mussels cook in the oven at 375 degree for 12 minutes garnish with some seaweed salad on top to serve", "id": 664, "seg_prompt": "418 ; 17, 93 ; 130, 205 ; 211, 214 ; 223, 265 ; 271, 304 ; 316, 343 ; 381, 388....................................................", "asr_text": " Today, I'm showing you how to make some great tasting baked mussels inspired by one of my favorite Japanese meals coming from sashimi, seaweed salad, and of course, the baked mussels. So in terms of nutrition, about 3 ounces of these, just under 100 grams, gives us 16 grams of protein. Not as high as some of the other meats out there, but it's nice to get some varied protein sources from time to time. Plus, with the sodium content in here, these make for great pre-workout treats. So you can always pair this with another great quality source of protein. Fish, maybe 3-4 ounces of cod or halibut, plus these on the side. It tastes great. People tend to stay away from foods that they're not too familiar with. But you just need to look at the nutritional facts of mussels. You can see just how complex they are in all of the minerals, zinc, magnesium, all of the essential and electrolyte minerals that we need, regardless whether we're training or not, just to keep them topped up within our bodies. So that's another reason why it's great to vary your protein sources. And if the nutritional facts aren't enough to get you to try these mussels, you just have to look at the qualities of other similar foods like oysters. High in zinc, which is why they're known as an aphrodisiac. It's that zinc that gets around to certain parts of your body and gets you fired up. So a nice batch of these on a first date is going to go down much better than usual chicken or turkey or some other fish. Trust me, they're a winner. Now moving on with the sauce. Yes, these contain some what I call foreign ingredients, but really they're not too hard to find, especially in the large, bigger supermarkets that we often find in city centers. First thing we're going to start with is this. This is Japanese mayonnaise. Use half a bottle there. So that's our Japanese mayonnaise that we're putting in. Not a food that you might think goes well with a healthy dish, but like I said, this is kind of a bit of a break from the norm. It's a healthier treat meal than the ones you're going to get in the restaurants. And it's also going to help with that testosterone boosting factor, along with the zinc in the mussels here. Next up, we're going to add this. This is a sriracha hot chili sauce, otherwise known as cox sauce. I'm going to use a very conservative amount in here, so probably no more than a teaspoon, a little bit more, because this really is hot stuff. Next up, I'm going to add some chili garlic sauce, only about half a tablespoon, or really a teaspoon in there. And like our chili sauce here, it's a great thermogenic. It's going to naturally increase our body's rate, burning energy at rest. So there you go. If you don't like the fact that it's got mayonnaise in there, add a little bit more of the chili and hot sauce in there to really spice things up. Next up, I've got about a tablespoon of fish eggs here, or roe. Great source of protein in there as well. So all the time we're adding extra kind of variants of protein to go with the mussels there. I'm going to add a squeeze of lemon in there. Again, you don't have to. This isn't a traditional Japanese restaurant, but hey, I like mushrooms, so they're going in. Just be sure to cut them pretty finely, and we're going to dice them. So two whole mushrooms there. Let's add that into the mixture. And then last thing, I'm going to use a fresh clove of garlic. Slice off the ends, remove the skin. Instead of chopping this, I'm going to use a garlic crusher. The smell is really starting to come together with all of those different unique ingredients in there. So let's take our fork or whisk, and mix it all together. Now let's take our tablespoon, scoop up a good amount, and then just put that into the top of our mussels like that. We're going to save the seaweed salad to go on top. Decoration plus to add to that taste and aroma. So here we go. Our mussels are about to be baked. They're going in the oven, which has been preheated to 375 degrees Fahrenheit. We're going to put these in for about 15, 18 minutes until it just starts to harden on the top. So keep an eye after about 12 minutes. So just over 15 minutes in the oven, and that was set at 375 degrees Fahrenheit. We now have our baked mussels. So they're going to be hot, but let me just pour a few out onto the plate. So I said three ounces. We're looking at about 15, 16 grams of protein. It's probably about four mussels in total. So double that. Let's take it up to six ounces. That's about eight oysters, so pretty decent serving there. It's almost 30 grams of protein plus with the extra ingredients we threw in there, looking at 30, 33 grams. Not bad at all. So I'm going to finish up by putting some of our seaweed salad on top. There we go. Our colorful concoction of Japanese inspired high protein dish. Give it a try. Let me know your thoughts for more recipes on Process YouTube and Facebook, and we can chat live with me at Twitter at Rob Richards. I see you guys next time here on Fit Foods, exclusively for process.com. See you guys then. ", "duration": 418.83, "segments": [[17, 93], [130, 205], [211, 214], [223, 265], [271, 304], [316, 343], [381, 388]], "seg_text": " ", "pure_cap": "open some fresh mussels and put them on a baking tray. in a large bowl add mayonnaise hot chili sauce garlic sauce and fish eggs. squeeze some lemon juice to the bowl. finely chop some mushroom and crush some garlic and add to the bowl. mix everything in the bowl and pour the sauce on top of the mussels. cook in the oven at 375 degree for 12 minutes. garnish with some seaweed salad on top to serve"}, {"image_id": "rLBQ2Wglw6Y.mp4", "caption": " sprinkle oil over garlic bulbs combine all ingredients in a bowl mix ingredients together add dough to an oiled bowl and cover with wrap remove wrap from the dough and punch the dough place the dough on a dusted counter and form into balls roll out the balls of dough place dough into a pan and cover with garlic and cilantro rub garlic and cilantro on top of the rest of the dough and roll into buns rub butter on top of the cooked bread spray buns with oil and top with sesame seeds cut buns with a knife place bread on a plate and cut them in half with a knife", "id": 665, "seg_prompt": "404 ; 56, 63 ; 100, 140 ; 145, 150 ; 163, 172 ; 181, 187 ; 194, 208 ; 225, 244 ; 245, 262 ; 263, 274 ; 275, 301 ; 302, 320 ; 322, 332 ; 350, 368.............................", "asr_text": " Hello everyone, please welcome and join me in the Indian Punjabi style cooking. Best of all, my easy steps cooking. I'm going to cook today garlic naan and how do I do it? I'm going to share with you and let's get started with the ingredients what we needed. I'll have 4 cups of all-purpose flour, in other words you call it metha. We're going to use lukewarm milk, 2 cups, 1,2 cups olive oil, any vegetable oil would I'm going to make this garlic really good naan so I'm going to use one big bowl, one small bowl, what I'm going to be doing, I'll just sprinkle a little olive oil on this and I will put it into an oven and I'll put an aluminum foil and once they are all baked then I'll crush them, I'll use that. And the water as for the naan as needed, I'm going to use 2 eggs, as for yeast I'm using rapid yeast, instant yeast it's a 2 tbsp, 1 tsp salt, 1 tsp my sugar and 1 tsp baking And as for yogurt I will use a half cup of the yogurt and let's get started with my all-purpose I wanted to share with you in easy steps. So how it's easy to make and you can make it yourself and you can enjoy it. Green powder, salt, yeast, sugar, half cup of yogurt, 2 eggs, if you have a machine that is the perfect. I have to hit like you like it, good use of these. Dough is all sticky already and what I'm going to do, I'll take it out. My dough looking good. What I will do now, I'll just a little bit olive oil at the bottom, just grease it. Now I'll let it sit for 2 hours and we'll come back and we can set it like, you know, So I'm going to take it out of each globe, I'll mash it and look at my dough has been risen so good. This is the perfectly done. You have to punch it, you have to play boxing like this. See how the air comes out, that's what's going to happen. As I take it out, I will dust my counter with the dry flour and then I'm going to pull it I made my ball, I let it sit another 15 minutes and now this is my garlic. It's really well done and it's all cooked, I'm going to use that. I show it to you how to make it, put it in the oven, a little bit of olive oil, I'm going to use some salt oil. It's according to you if you wanted to make any shapes, you know, typical round shape or, you know, when it comes to naan, they are free hand. In a free hand sense, you don't really, you know, typically pay attention on the size but the majority of times they are more oval. So as you see, this is a good size. I put it into my pan and I will use the garlic paste. The garlic is well cooked already. Just add a little bit of cilantro. That's going to bring another excitement to your naan. So now I'm going to put it in the oven. This is the other way I'm going to show you, I'm going to make a bun. You add some garlic in there, some cilantro, this is going to be a garlic bun. Look at my beautiful, delicious looking garlic naans are all ready. I'm just going to brush them with butter, really rich and my other ones are ready and I'm going to put that one in the oven also. I made some bun with garlic and a couple of them plain and I can use some sesame seeds. You can do all kinds of different things, you know, add different nuts. Look at how beautiful. This is what I wanted to show to you, it's smoking hot. Look at my garlic, my cilantro, look at how perfectly you're inside. So that's way how you can make your buns as well, the garlic buns. Garlic naan, they are all ready. Look at how beautiful, delicious, silly looking. Look at how beautiful, spongy look, real nice and look at this, the other one I cut it, so nice and I really appreciate each one of you joining my Indian Punjabi style, best of all, easy steps cooking and garlic naans and thank you and if you like it, please like, share and subscribe me. Thank you very much and I'll see you soon with a new recipe, bye bye. ", "duration": 404.17, "segments": [[56, 63], [100, 140], [145, 150], [163, 172], [181, 187], [194, 208], [225, 244], [245, 262], [263, 274], [275, 301], [302, 320], [322, 332], [350, 368]], "seg_text": " ", "pure_cap": "sprinkle oil over garlic bulbs. combine all ingredients in a bowl. mix ingredients together. add dough to an oiled bowl and cover with wrap. remove wrap from the dough and punch the dough. place the dough on a dusted counter and form into balls. roll out the balls of dough. place dough into a pan and cover with garlic and cilantro. rub garlic and cilantro on top of the rest of the dough and roll into buns. rub butter on top of the cooked bread. spray buns with oil and top with sesame seeds. cut buns with a knife. place bread on a plate and cut them in half with a knife"}, {"image_id": "Fe4tO5vW9_E.mp4", "caption": " cut potatoes in half and then into even pieces add potatoes the the boiling water and cook for fifteen minutes melt the butter and add garlic after the garlic has cooked stir in the cream and heat up stir until the cream bubbles strain the potatoes place the potoes into a pan and start mashing the potatoes add cream gradually and continue to whisk the potatoes stir in parmesan cheese and salt and pepper", "id": 666, "seg_prompt": "159 ; 42, 51 ; 56, 60 ; 61, 71 ; 72, 82 ; 83, 99 ; 104, 109 ; 115, 118 ; 119, 125 ; 134, 144..............................................", "asr_text": " Garlic mashed potatoes are a delicious side dish that pair well with meats, poultry and Hi, I'm Chef Jason Hill and today we're going to prepare a garlic mashed potatoes recipe that you're sure to enjoy. Let's go over our ingredients before we get started. I have two pounds of potatoes that I've already peeled and I've stored in cool water in the refrigerator so that way they won't brown. I've got two cups of cream we're going to use. You can use milk if you want to lower your fat intake. We're going to use a whole stick of butter which is eight tablespoons and freshly grated Parmesan cheese, about a half a cup. Then you're going to need two cloves of garlic. When preparing the potatoes for the water I like to use this method. I just cut in half, turn it on its side and I try to get the cuts as even as possible to ensure even cooking. Let's go ahead and add this to the rapidly boiling water and we're going to check in about 15 minutes. Alright while your spuds are boiling let's go ahead and melt down our butter on low. As soon as this melts down we're going to throw in the garlic. Now that the butter has melted down we're going to add our two cloves of garlic. I'm going to press these in there. After a couple of minutes the garlic has kind of cooked off a little bit so now I'm going to stir in our cream and we're going to bring this cream to a little scalding. We just want to heat it up before we add it to our mashed potatoes. While heating the cream I like to stir it. I don't want to walk away from this because it will boil over on you. You can see the little bubbles starting to bubble on the edge right here. That's about what you want right there. I'm just going to take it off the heat and we're going to add this to the potatoes. After 25 minutes under rapid boil the potatoes are cooked and they're soft enough to be mashed. I'm just going to strain the potatoes into the sink and then we're going to get a mixing bowl and mix them up. Next I place the potatoes back into the pot and we're going to go ahead and start mashing these up with a wire whisk and then we're going to pour in our cream. Just keep pouring a little bit each time whisking up the mashed potatoes to get the consistency Aha look at that. Nice creamy garlic mashed potatoes. Now we're going to stir in the freshly grated parmesan cheese and then salt and pepper to For about this many mashed potatoes a tablespoon to a tablespoon and a half is probably good but like I said season it to your taste. There you go folks, creamy garlic mashed potatoes. It doesn't get much better than this. Go try this recipe, you'll be glad you did. Thanks for tubing in, man that's good. ", "duration": 159.83, "segments": [[42, 51], [56, 60], [61, 71], [72, 82], [83, 99], [104, 109], [115, 118], [119, 125], [134, 144]], "seg_text": " ", "pure_cap": "cut potatoes in half and then into even pieces. add potatoes the the boiling water and cook for fifteen minutes. melt the butter and add garlic. after the garlic has cooked stir in the cream and heat up. stir until the cream bubbles. strain the potatoes. place the potoes into a pan and start mashing the potatoes. add cream gradually and continue to whisk the potatoes. stir in parmesan cheese and salt and pepper"}, {"image_id": "uyr2mXqn3Yo.mp4", "caption": " juice a lemon roast the bell pepper on a stove remove the skin and stem from the bell pepper blend garlic and the bell pepper in a food processor add chickpeas to the food processor and blend add tahini lemon juice hot sauce salt and pepper to the food processor blend the ingredients in the food processor cut the pita bread into pieces brush the pita with oil sprinkle salt and pepper on top of the pita bake the pita an oven", "id": 667, "seg_prompt": "550 ; 66, 75 ; 100, 120 ; 137, 152 ; 158, 175 ; 180, 191 ; 192, 226 ; 230, 237 ; 290, 304 ; 332, 349 ; 349, 356 ; 377, 408..................................", "asr_text": " If you're looking for some healthy game day snack inspirations, then I've got you covered. I hope you've watched our previous video where I showed you how to make pub style sliders. It was a collaboration between us and Lee from Six Kids Productions, so if you haven't checked it out already, make sure you do so, we'll leave a link for you. So that's what I wanted to make today, my pita chips with roasted red pepper hummus. This recipe was in high demand when I was a caterer, and today I'm going to share my secrets with you. So grab your pita bread and I'll show you how to make this. These chips and dip are so easy to make that you'll be wondering why you haven't been making And then all you need for them is pita bread, olive oil, salt, pepper, lemon, red bell pepper, chickpeas, tahini, hot sauce, and garlic. Before you start this recipe at all, you're going to need one red bell pepper and put it over a gas flame. And then all you do is just let it sit there for a few minutes until the skin's blackened When it does, then you use your tongs to flip it over to the other side, and you keep doing this until all sides of the pepper, including the tops and the bottom, are nicely blistered And if you don't have a gas stove, you can always do this under the broiler in the oven, so just put it on a sheet pan and do it that way too. Once it's blackened, you put it into a bowl, cover it with saran wrap, and let it steam so that the skin can loosen away from the flesh. After a few minutes, just use your fingers to wipe away all of the blackened parts. And that's the skin that's just charred away. Then you can easily remove the stems and the seeds, and what you're left with is this nice, soft and sweet flesh. But if you don't want to roast your own pepper, I won't be mad at you if you do buy it from the jar, okay? So let's get going. Now I have two cloves of coarsely chopped garlic. I'm going to add in your roasted red bell pepper. This should help your garlic a lot. Work with a spatula nearby so you can help yourself out. Now you have one 15 and a half ounce can of drained and rinsed chickpeas. Do you guys say chickpeas or garbanzo beans? Let me know in the comments. This is the most important ingredient for hummus, tahini. And tahini is just a sesame paste. Three tablespoons of lemon juice, four to five dashes of hot sauce, depending on how you like it, the heat. And then you're going to start off with half a teaspoon of kosher salt. And if you want it a little bit more seasoned, then add it at the end. But this is a good start. And I have one to two tablespoons of water. So if I need it, I'm going to add it. You know, I think I like my hummus a little chunky. If you didn't add the roasted red bell pepper, you might need it because it'll be too thick. But the bell pepper kind of adds a little liquid on its own. So I think I'm going to leave it out. Come on, guys. That was super easy, right? And just to make things a little bit prettier for presentation, I'm just going to do a little scoopity scoops and then drizzle with some olive oil. Set this aside. You can even make this a day in advance and keep it in your fridge. So this is why it's perfect for game day because it's like a make a head dip. Let's move on to the pita chips. Okay, so now this is just for two, so I'm only going to use two pieces of pita bread. And this will make about 16 little pita points or triangles. So cut your bread into quarters and then cut each quarter in half. And trust me, these are thick chips, so a little goes a long way. And then I just place them on a tray. Can you imagine how many of these I had to make when I was catering? That was no joke. Now I will admit in my catering days, I did split the pitas in half. See how they open up like a beak? I did split them in half so that they were thinner. And you can do that too. They're kind of like bread conscious. You can just make them thinner and then cook them for less time. Now all you need is olive oil, salt and pepper. If you want to be more fancy, go ahead, add garlic powder. I've done it with garlic powder and crushed oregano, dried oregano. You can also add spices on top such as cumin and chili. So really go nuts. And you just sprinkle evenly with salt and pepper. Flip them over and repeat. Make sure you give them a good even brushing because you want them to crisp up nicely for These taste best on the same day that they're made. Sometimes you have luck with having them good the next day too depending on how crisp you made the pitas. The oven is set to 375 degrees and you're just going to pop these into the oven for about 10 minutes but just watch it according to your oven's temperature too. So after 5 minutes, you're just going to rotate the chips so they get crisp on the other side as well too. Once they're golden brown and crispy to the touch, then you know they're good. You don't want them really to be chewy in the middle because they have a tendency to do that too. So just watch it and make sure they're nice and dry. Are you ready to chip and dip? I was thinking the exact same thing. It's really good. So crispy and crunchy with a hint of the olive oil. The hummus is so creamy and smooth. You can taste that hint of garlic and a hint of sweetness from the roasted red pepper. And if you don't want to just munch on pita chips all day, then you can pair it with some It goes great with celery. Why don't you give it a try? It really goes well together. Nice and refreshing crunch. This is just great. Sit in front of the TV and enjoy the game kind of snack. The pre-game coverage, the three hour coverage, and the post coverage. For substitutions, obviously you can eat veggies instead of pita chips. And for the hummus, if you don't want to use roasted red pepper, whether it's from a jar or roasting it yourself, you can also give it a twist by adding in some marinated artichokes for a little bit of a tangy zing. You can also use pesto for a little brightness, like herbaceous flavor. And you can always just eat a plane. Well, I hope you enjoyed spending time with us today. And if you're looking for more substantial eats for the game, then don't worry, we got you covered there too. And check out our previous video where we show you how to make pub-style sliders. So all together, the spread is just bomb diggity. I hope you enjoyed watching this and you have a fantastic time with friends and family watching So remember to push like, leave a comment down below, and subscribe to our channel. Thanks so much for watching. We'll see you next time. That's buttery, flaky, and crunchy. You're buttery, flaky, and crunchy. ", "duration": 550.67, "segments": [[66, 75], [100, 120], [137, 152], [158, 175], [180, 191], [192, 226], [230, 237], [290, 304], [332, 349], [349, 356], [377, 408]], "seg_text": " ", "pure_cap": "juice a lemon. roast the bell pepper on a stove. remove the skin and stem from the bell pepper. blend garlic and the bell pepper in a food processor. add chickpeas to the food processor and blend. add tahini lemon juice hot sauce salt and pepper to the food processor. blend the ingredients in the food processor. cut the pita bread into pieces. brush the pita with oil. sprinkle salt and pepper on top of the pita. bake the pita an oven"}, {"image_id": "M0aQH3SpfhU.mp4", "caption": " add quinoa cucumber tomatoes grated carrots chopped parsley and green onions and mix well add olive oil and stir thoroughly add cup of fresh lemon juice and mix season with salt and coriander leaves", "id": 668, "seg_prompt": "222 ; 73, 132 ; 134, 153 ; 155, 171 ; 174, 184..................................................................", "asr_text": " Hi, I'm Miranda Valentine, editor of the Lifestyle Blog. Everything sounds better in French, and today I'm going to show you how to make quinoa Now, tabbouleh, that wonderful Middle Eastern salad that we all love so much, is traditionally made with bulgur, which is a little type of wheat. The great thing about quinoa is while it's totally packed with protein and it's one of those great little super foods, it's also gluten free. So people with a wheat allergy or just a gluten free diet can happily enjoy this tabbouleh So let's get started with our ingredients. We have, of course, one cup of cooked quinoa, which has been cooled, because this is a chilled We have one cucumber, which has been chopped, three tomatoes, chopped. We have two carrots, which have been grated, one cup of fresh chopped parsley. We also have a quarter of a cup of fresh lemon juice, a quarter of a cup of good extra virgin olive oil. We have a half a cup of fresh chopped green onions or scallions, it's the same thing, and then half a teaspoon of crunchy salt, so you can either use kosher or sea salt. Okay, so I'm going to add these all together and then we'll be ready to enjoy. So let's start with our quinoa. We're going to definitely want a bowl large enough to be able to mix all this together. Then let's add in our delicious cucumber. This is such a great dish. It's good any time of year, but particularly like in summer or spring, like when heat starts to come out. This is just such a fresh, healthy, yummy, yummy dish. Let's put in our tomatoes, just look at all these beautiful colors, carrots, look at this. It's just so colorful, it's so easy to do, and it also keeps really, really well. This is one of those dishes that like the flavors combine and get more powerful, so the longer they get to hang out with each other. So that's another lovely thing about it, you can keep it in your fridge for a few days. Add in the scallions. Okay, now let's give this a toss before we introduce our liquids, and then we'll do the salt at the very end. Look how gorgeous this is. This is just like such a super yummy, healthy, just yummy, nutrient-packed little dish, isn't Okay, so, so good. And now let's do our olive oil. Just give it a little toss as we go, just to make sure every little bit gets equal amount we don't want. One little part to have olive oil in the other knot, beautiful. Just give that a nice little toss and stir. Gorgeous, oh my gosh, just keep it over the colors. If you bring this to like a little potluck or a dinner party or picnic, I'm sure this is going to be one of the most popular dishes. It looks tasty and it's going to be as good for your body as it is for your taste buds. So just give this a nice, nice mix. And now let's just do our crunchy salt. Add that in. This is so pretty and well worth all the preparation. And there you go. That was so easy to make. It's going to be so tasty, so fresh, so delicious, a nice little skin and an old favorite. That's how you make quinoa tabbouleh. Thanks for watching. Make sure to subscribe. And if there's something that you want to learn how to make, send me an email at request And don't forget to check out our other great videos. ", "duration": 222.67, "segments": [[73, 132], [134, 153], [155, 171], [174, 184]], "seg_text": " ", "pure_cap": "add quinoa cucumber tomatoes grated carrots chopped parsley and green onions and mix well. add olive oil and stir thoroughly. add cup of fresh lemon juice and mix. season with salt and coriander leaves"}, {"image_id": "HvQ7M9ibS_8.mp4", "caption": " combine salt whole wheat flour and water and form the dough add drops of oil sprinkle flour on the dough make small balls and dip them in flour roll the dough out place the chapati on the pan add some clarified butter", "id": 669, "seg_prompt": "361 ; 94, 151 ; 156, 161 ; 175, 179 ; 182, 203 ; 210, 240 ; 248, 250 ; 292, 301.....................................................", "asr_text": " hello salaamwalekum and namaste welcome back to another session with VahChef at Vahrehvah.com. Today we are going to learn how to knead dough and make chapatis while rice is most widely eaten staple diet in southern part of India chapati is more popular in north and rest of South Asia. Chapati is known popularly as Indian bread it goes equally well with cooked lentils, non-vegetarian curries and vegetarian curries and it adds dietary fiber to the meal which is very healthy. Let us learn the process of making chapatis. Chapatis are made out of coarse wheat flour usually with salt and water but with other flours they gain individuality you can use all kinds of flours like barley flour, cornmeal or millet flour for different kinds of chapatis. Chapatis can come in many shapes and variations the most common is flat round but you can make triangles or layer triangles called parathas. Organize all your ingredients, whole wheat flour, water, oil, salt in one place so that you're not running around later with flour covered hands. You can consider adding yogurt, milk if you wish. To make the dough all you need to do is add a pinch of salt and water. Make a small well pour water, go slowly on adding your water. Usually it takes around 55% of the flour let's say if you are using 100 grams of flour you will take around 55 ml of water. The secret to really soft chapatis lies in kneading the dough must be smooth and just the right softness which is medium. Add water or yogurt as required and continue to knead till you get the right consistency just wipe the walls with wet dough and that takes away any extra flour. I like to make the dough soft because that produces soft chapatis. After you have kneaded the dough add few drops of oil. Adding oil at this stage is optional but I have found the results in a very smooth dough and soft chapatis. I need the dough in such a way it is soft and slightly sticky that is a secret to make a very soft chapati. After I do that I sprinkle little amount of flour and make into a ball and let it rest for 15-20 minutes. After resting for 15 minutes make soft balls of the dough. Apply little flour onto your hands if the dough is sticky. Now let's learn how to roll a chapati. All you do is add little extra flour as if you're rolling any bread and then use a rolling pin use a circular motion to make it brown. If you see make sure the dough moves by itself easily. If it is not happening, if it is sticking add little more flour to it. This is how you roll a chapati. After you have rolled just tap the chapati in your hand so any extra flour comes out then put your chapati on a really hot griddle and let it cook for around 30 seconds and turn it to the other side and then rotate it little bit. This also gives it even cooking and when you see these bubbles that means it's getting cooked. The process of pressing gives even color so if some areas is not touching the pan correctly you pressing this gives even color so when it is cooked on one side turn it to the other side. At this point of time you may choose to add some butter or I prefer to use clarified butter which is called desi ghee and I love to add little butter on it and if you see how it is puffing up that is the best way to cook a chapati. So this is how you make a chapati. When you remove chapatis from the hot griddle put some ghee and serve immediately if possible. If you are making chapatis beforehand place chapatis one above the other and wrap it in a cloth or napkin so they don't get hard. I hope you have enjoyed today's session of chapati making and learn from it. Remember that vahlehvah is all about inspiring others to cook so please post your recipes cooking videos and cooking tips so others may benefit from your ", "duration": 361.5, "segments": [[94, 151], [156, 161], [175, 179], [182, 203], [210, 240], [248, 250], [292, 301]], "seg_text": " ", "pure_cap": "combine salt whole wheat flour and water and form the dough. add drops of oil. sprinkle flour on the dough. make small balls and dip them in flour. roll the dough out. place the chapati on the pan. add some clarified butter"}, {"image_id": "SRIffPRdq_M.mp4", "caption": " fry onions in a pot with oil add chopped garlic to the pot add pepper flakes and oregeno to the pot pour in vodka stir in crushed tomatos cover the pot cook the pasta in boiling water add salt and pepeper to the sauce stir cream into the sauce add basil to the sauce add the pasta to the sauce grate parmesan onto the pasta", "id": 670, "seg_prompt": "438 ; 66, 90 ; 93, 102 ; 109, 130 ; 141, 154 ; 156, 172 ; 172, 180 ; 211, 223 ; 228, 238 ; 253, 272 ; 274, 284 ; 290, 308 ; 316, 347................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to show you how to make Pennebaka. Now I've gotten so many people requesting for this recipe and I mean it's so easy but it's really, really delicious and this is the exact recipe we use at our restaurant so I know you guys are going to love it, it was a huge hit every time. Let's go over the ingredients so we can get started. I'm going to need some crushed tomatoes, some vodka, heavy cream, dried oregano, hot pepper flakes, small onion, finely chopped, 2 cloves of garlic, minced, you're going to need some olive oil, obviously salt and pepper, penne pasta and parmesan cheese but this is just to make the sauce. So let's get started. Let's get over to the stove and start cleaning up our onions and garlic. I have a nice deep pan here with about 2 tablespoons of olive oil and you can use regular olive oil, not the expensive extra virgin stuff. And I'm going to put in, it's not heating, it's not too hot which is fine. And I just add in my onion and I'm going to cook this, this is over medium heat, I'm going to put it over medium high and I'm just going to cook this to get to about, kind of translucent and I want it to get too too colored, about 5-6 minutes or so. My onions are perfect at this point, they got a little nice color on them. I'm going to put in my chopped garlic and let this cook for about a minute or so. I've reduced the heat to medium, medium high was a little too hot. I'm just going to let this cook for a minute. Now after a minute, I'm going to add in a pinch of hot pepper flakes and you can add as much or as little as you want and it depends on how hot you like your food. And I'm going to add in a nice pinch of dried oregano, dried oregano and fresh oregano with any dry and fresh herbs. With the dry herbs you put them in at the beginning of your dish, with fresh herbs you put them at the end. The dry herbs need to develop their flavor, just going to, okay, perfect. Now I'm going to add in our vodka, this is regular, not flavored vodka, you do not want flavored vodka, you wouldn't put vanilla vodka in here or anything, it would just be So I'm going to put this in, okay, and I'm going to let this reduce by half. My vodka is reduced by half, concentrated all the flavor, now I'm going to add in our I'm going to get every little bit out of the 28 ounce can, okay, give this a stir, oh yeah, this is going to be so, so good. Now I'm going to knock the heat back to medium low, partially cover this, just like that, and let this cook for about 45 minutes and you want to come in and stir it every 10 minutes or so just to make sure nothing's sticking. And after about 30 minutes get a big pot, fill it with water, get that to come to a boil so it can end your pasta, but otherwise the sauce needs to cook for 45 minutes. My sauce has been cooking for 45 minutes on low and it's exactly how it should be, very, very thick, that's perfect, it's about 10 minutes away from being done which is exactly the perfect time to add the pasta to your boiling water. Just going to add my penne, I'm using penne with lines on them, they really crisp to the sauce really well, put that in, salted water, make sure you salt it well. You know the rule, it should be as salty as a Mediterranean. Okay, back to this, we got our pasta in, now we need to season it with salt and pepper because we haven't seasoned it yet, we haven't seasoned it at all actually. Okay put the heat up to medium, season it with salt and pepper, perfect. Just going to give this a quick little taste, where is my spoon, I lost my spoon, so I'm just going to, exactly the perfect amount of seasoning, so that's good. So now I'm going to add in the heavy cream, it's very, very important when you're making Okay, put my heat up to medium, it's not as bubbling as much as I would like it to, so I'm going to just put it up to medium high, incorporate your cream in, just like so. And this is going to cook for another 8 minutes or so. I've had my sauce cooking, it's about 8 minutes now, I've also drained my pasta, I'm adding just a couple fresh basil leaves, smells fantastic, oh I wish you could smell this, it's really Okay, now we're going to add our drained, oops, our drained pasta that you want to make sure to cook al dente, nothing worse than overcooked pasta. You can turn this off at this point and just mix it from the bottom up, just like so. I'm just going to continue to mix this and then we're going to go over to the table and plate this up. Everything is pretty much mixed, now the last ingredient, very, very, very important is fresh parmesan and jano, and we're going to give this a good grade, about a quarter cup of this in here. And this really, really rounds out the sauce, I mean without it, it's so good and everything but with the fresh parmesan and jano in there, it just makes it that much better, it makes it restaurant quality, which is why it was such a hit at our restaurant. Now I know that my daddy would be very proud to see this because it was one of our best sellers and I was thrilled to be able to share it with you guys. Okay, that's about right, about a quarter cup, and you want to make sure you use a good parmesan and jano, I mean I know it's a little bit more expensive to use the authentic stuff but it makes a world of a difference, and if you're trying to achieve that restaurant quality taste in your own kitchen, then just go ahead and invest in like 12 bucks in buying a good piece of parmesan and jano, rather than buying you know the little tubs of pre-grated cheese for like $4, I mean who are they kidding, that stuff is dry and it just smells awful, and the real stuff is really worth it. So this is just, this is done, this is absolutely done, all I need to do is give this a test before I plate it, it smells so good, oh it's going to be a big bite, it's like dynamite, I could eat this entire pan, and look at this, from cooking the sauce low and slow, look how thick that is, you see there's no liquid here, there's no water coming out from the tomatoes, it's not going to do that because we cooked it for so long, it's a perfect consistency, I don't know, this is amazing, I hope you guys have enjoyed spending time with me, I hope you go ahead and make this because you're going to absolutely love it, and to get this recipe and other recipes, check out my website www.laurainthekitchen.com, I'll see you next ", "duration": 438.67, "segments": [[66, 90], [93, 102], [109, 130], [141, 154], [156, 172], [172, 180], [211, 223], [228, 238], [253, 272], [274, 284], [290, 308], [316, 347]], "seg_text": " ", "pure_cap": "fry onions in a pot with oil. add chopped garlic to the pot. add pepper flakes and oregeno to the pot. pour in vodka. stir in crushed tomatos. cover the pot. cook the pasta in boiling water. add salt and pepeper to the sauce. stir cream into the sauce. add basil to the sauce. add the pasta to the sauce. grate parmesan onto the pasta"}, {"image_id": "cxijjHcz70Q.mp4", "caption": " add oil to pan add mustard seeds and chana dal and cook until seeds crack add curry leaves green chilis and coriander add onion and salt and stir add tumeric and potatoes add salt and mix add a little bit of oil to a pan pour some batter onto pan and add oil on edge of batter add pepper paste and spread add onion coriander and potato mix and smear roll and place on plate", "id": 671, "seg_prompt": "563 ; 88, 100 ; 103, 133 ; 135, 150 ; 165, 192 ; 196, 227 ; 232, 256 ; 282, 300 ; 308, 350 ; 364, 393 ; 414, 460 ; 519, 530.................................", "asr_text": " Hi, this is Preeta and you are watching Dakshin Curry. Whether it is breakfast time, tea time snack, dinner or roadside meal, the most sought after recipes are usually idlis and dosas and utta pums. Today I will be showing you a really really super easy to make masala dosa recipe and to know how to make that stay tuned. So when I say masala dosa, obviously there is going to be batter involved and there is a masala that has to be made. Now this masala is made from a potato filling and let's have a look at the ingredients for the same. Now for the masala, I will be using around 2-3 medium sized potatoes and to make the third cup for that, I will be using some oil, around 1 and a half teaspoons of oil, half a teaspoon each of mustard seeds, chana dal, chopped green chillies, some curry leaves, hing powder, chopped coriander. I have some red chilli and garlic paste that I have made. I will show you how to make it later on. I have one medium sized onion which I have finely chopped, salt to taste and pinch of turmeric and last but not the least obviously dosa batter. Now that we have had a look at the ingredients, let's get started with the filling. I have a pan here and I am adding oil. Now like I told you I said 1 and a half teaspoons of oil, 1 and a half teaspoons of oil is for making the filling. You will require oil, probably a teaspoon of oil or half a teaspoon of oil to make your dosas for each dosa that's separate. So let's add our third kind ingredients. I am adding around half a teaspoon of mustard to increase the flame and once that starts to crackle, I can actually add the chana dal also, little bit of chana dal, half a teaspoon. We will just allow mustard to splatter. We will add the rest of the ingredients. Add some curry leaves, some green chillies. I am using two varieties here. The red chillies are nice and spicy, a little bit of heen, a little bit of coriander. This is optional, the coriander is optional but somehow it gives a nice flavour. These chillies are really really hot. Now what I am going to do is, I am going to add the onion. I am going to reserve some onions, very little, just to show you something. It is done usually on the roadside. Now if you want you can also slice the onions. We will add little bit of salt to allow the onions to cook faster. Now we don't need to cook this till it is brown, till it is translucent and now we will add a little bit of turmeric and our potatoes. Now these are medium sized 2 to 3 potatoes. What I have done is, I have boiled them in the pressure cooker with their peel. Then I have discarded the peel. I have not added any salt while cooking the potato. If you want you can also add garlic and all but I am just making the most basic version. Now let's add the main ingredient, that is salt. Now as you know I already added little bit of salt so keep that in mind. Just give this a mix and what we will do is, we will just cook this for a few seconds till it is all come together and then we will transfer it into a bowl and then we will start with the dosa process. Now that our potatoes are cooked I have just removed it, transferred it onto a bowl. Now the next process would be to make the dosa so I have a tawa here, a non-stick tawa. Now I am going to put this on the dosa mode and what I will be doing is applying a little bit of oil. I am just dipping a small chopped onion. If you want you can also use a tissue. Generally we make dosas on a wrought iron tawa. Now what we will do is, we will add our dosa. So I am going to be adding the batter. As you can see this batter is nice and smooth. Now what we will do is, take a small ladle and go in a circular motion. What I am going to do now is, I am going to add some oil to cook. Now at any stage if you feel that your induction is getting too hot, what we will be doing now is, we will be adding the red chilli and garlic paste. At that stage if you feel it is going to get little too hot what you can do is, you can switch off the induction, smear the paste and then switch it on again. Not a problem. It is not going to hinder the cooking of the dosa at all. Now that I have added the oil, what I will be doing is, I will be adding the paste here. Now this is nice and spicy so not adding a lot of it. Just a little. Now what I have done is, I have soaked dried red chillies. A good quantity around 10 to 15. Around 8 to 10 cloves of garlic and then I have ground it into a paste. Now if you want to store this for long you can add vinegar in this. I have also added a little bit of salt. Now what we will do is, we will just allow this to cook. You can see that these spots are getting a little brown. Now what I am going to do at this stage is, I am going to add a little bit of onions and because it is getting brown I am going to switch off the flame. Now usually in the roadside they do this, you know they add a little bit of onions and coriander. When they are stuffing the dosa, it is completely optional. So I am just going to add that and I am going to take a good portion of potatoes. I am using around 2 to 3 tablespoons. Now in the roadside what they usually do is, in Bombay they just smear this nicely evenly. If you go to the hotels what they do is, they just add it in between and then they serve it. So whichever way you want it can do that. Now I am just going to switch this on again. The reason like I told you before why I switched off the induction was because I saw that it was starting to get brown and I don't want my dosa to burn nor do I want the paste to burn. Now once this is done, you know that our dosa is ready. If you want to cook this a little more, what you can do is drizzle some more oil on top. That is not required actually. So what I am going to do is just see if the dosa is cooked on this side. As you can see, yes it has. So we will just switch this off and I am going to just remove a plate for myself. I am going to first roll this nicely and as you can see nice masala dosa is ready, nice and crisp and it did not take too much of oil. So isn't masala dosa really easy to make? What are you waiting for? I hope that you will make this recipe and I am waiting for your feedback. If you like this recipe do share it and hit subscribe on India Food Network. Until next time, bye. ", "duration": 564.0, "segments": [[88, 100], [103, 133], [135, 150], [165, 192], [196, 227], [232, 256], [282, 300], [308, 350], [364, 393], [414, 460], [519, 530]], "seg_text": " ", "pure_cap": "add oil to pan. add mustard seeds and chana dal and cook until seeds crack. add curry leaves green chilis and coriander. add onion and salt and stir. add tumeric and potatoes. add salt and mix. add a little bit of oil to a pan. pour some batter onto pan and add oil on edge of batter. add pepper paste and spread. add onion coriander and potato mix and smear. roll and place on plate"}, {"image_id": "ETXVbDoMKbQ.mp4", "caption": " add chickpeas to a food processor and run add tahiti add lemon juice and blend add olive oil while blending and salt and blend slowly spread the hummus on a plate add oil and paprika", "id": 672, "seg_prompt": "229 ; 55, 68 ; 78, 88 ; 90, 100 ; 101, 114 ; 120, 137 ; 143, 180 ; 165, 183......................................................", "asr_text": " Welcome back! In this episode I'm going to show you another Middle Eastern oriental dip, the hummus. They are made out of chickpeas, also known as garbanzo beans. The word hummus itself is a literal translation to the word chickpeas in Arabic. Over the years people have added their own twist on the written recipe, but today I'm going to show you the real deal. So let's get started. Here are the ingredients that you will need. Olive oil, tahini, 2 cloves of garlic, juice of 1 lemon, salt and chickpeas. That I washed and drained and I tried to take out the skin that it has as much as I can. Start by adding the chickpeas, also known as garbanzo beans, into your food processor. Give it a couple of pulses, then add the garlic. Now add the tahini. For each cup of chickpeas use half a cup of tahini. Add the lemon juice and blend. While blending, drizzle about a quarter cup of olive oil. Scrape the sides of your food processor to make sure nothing is sticking. And season with salt. If you find it to be too thick, you can add a couple tablespoons of water. Then keep blending until it is smooth. This is the traditional plate that we use to serve the hummus in. Use a spoon to make a well in the hummus. Then drizzle with olive oil and sprinkle with paprika. Add black olive oil for garnish and that's it. You're done! A very healthy dip that you can serve with baked pita bread or if you want to make it even healthier, chop some veggies and serve it with a hummus. Enjoy! If you like this video, please thumbs up, share and don't forget to subscribe so you can be updated with all the new episodes. Please leave me all your comments and let me know what you want to see next. If you have any requests for specific Egyptian recipes, just let me know and I'm going to do my best to make them. Until next time, see you later! ", "duration": 230.17, "segments": [[55, 68], [78, 88], [90, 100], [101, 114], [120, 137], [143, 180], [165, 183]], "seg_text": " ", "pure_cap": "add chickpeas to a food processor and run. add tahiti. add lemon juice and blend. add olive oil while blending. and salt and blend slowly. spread the hummus on a plate. add oil and paprika"}, {"image_id": "fEN_fm6kX6k.mp4", "caption": " boil water and then add clams take the clams out when they open up strain the water cook the bacon in a pot remove the meat from the clams and chop into pieces remove the bacon fry the onion and celery add flour gradually add potatoes thyme corn and clam juice after simmering add clam meat heavy cream bacon parsley salt and pepper to the soup and stir", "id": 673, "seg_prompt": "574 ; 112, 159 ; 177, 189 ; 207, 227 ; 239, 248 ; 255, 269 ; 269, 285 ; 289, 351 ; 351, 381 ; 389, 418 ; 433, 481.....................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show you how I make my clam chowder. It's been requested here in Laura in the Kitchen quite a bit and I love it and I think it tastes incredible in the summer. So I'm really excited to share this recipe with you. This is my take on it and let me take you over the ingredients so we can get started. You're going to need some chopped onions, celery, this is thick cut bacon that I've cut in little pieces, some chopped potatoes, some fresh corn kernels, all purpose flour, You're going to need of course your clams and just a few additional ingredients which I'll go into as we proceed with the recipe. Now the first thing I want to talk about is the clams. Now my favorite kinds of clams to use for clam chowder or any kind of soup really, these are cherry stone clams. They're really big, they're really meaty and they provide incredible flavor and texture to your soup. You can use other kinds of clam. I absolutely suggest you use cherry stone and they're much less expensive than the other kinds of clams that I happen to find in my local grocery store or a fish store. So let me tell you how I clean them. I put my clams in cold water for 30 minutes, I then drain them and with a little brush like this, you can find these at your local supermarket, I scrub, scrub, scrub each and every one of them and then I put them back into a clean bowl with clean water, let them soak again for 30 minutes, drain them and put them in clean water. That's how I always have cleaned my clams and I figured that's a good way to go. So what we're going to do is actually make our own clam juice because there's no need to buy it if you can make your own. In this pot, I'm going to heat it up over by high heat, I'm going to add in some water. I'm going to wait for the water to come to a boil. Now why buy clam juice when you can make your very own from very own fresh clams? So once that comes to a boil, I'll show you the next step. Add my clams to my boiling water. This is going to provide so much good flavor, you'll see. And now with clams, when you buy them, they should all be tightly closed. If they're open, don't buy them, they're not good. And they should not have like a fishy awful smell, they should really just not smell like anything besides the sea. A few days ago, I went to the store and I went to get clams and they smelled so bad that at the counter, I couldn't, there's no way that I could purchase them. I mean they smell like rotten sewage. You got a bad clam. If it smells like that, it should just smell like the sea. So any whos, they're into the boiling water, lid on for about 7 to 10 minutes or until all of the clams open up and after they open up, I'll show you the next step. And clams are open and I'm just taking them out with a slotted spoon here. Look at that, it's gorgeous already. Now that they're all open, set them aside to cool for a bit. Now over here what I've got is a sieve, it's a fine sieve and I've lined it with some paper You can line it with cheesecloth, you can line it with coffee filters, you can line it with pretty much anything that you want. I'm using paper towels, it works. What I want you to do is I want you to take this gorgeous briny liquid here and I want you to pass it through, but I don't want you to take the very very bottom because any sand that comes out of the shells or of the clams collects at the bottom of the pot and you don't want to do that. So what I'm going to do is I'm just going to strain this really nice and patiently. Once your liquid has been strained, you want to set that aside as well. Take a big pot, you can use the same one, or you can use a nice heavy duty pot which is what I'm using. I have it preheated over a medium heat, and to this I'm going to add in my bacon. No oil necessary, it gives it a lot of its own fat. And I'm just going to cook the bacon until it's nice and crisp. And in the meantime, here's what I'm going to do, lots of bacon. I am going to take each piece of clam and take the meat out, I mean look at that, look I'm going to take them all out and I'm going to chop them into bite sized pieces like that. Time to remove the bacon. All that lovely drippings are perfect. Now if you find that your bacon renders out way too much fat, you're really looking for two to three tablespoons, then drain some of it. But that, as you can see, it's not a whole, whole lot, so I'm going to just use that and saute my veggies. Now I think clam chowder is the thing that some people are passionate about making it a certain way, and that's it, and that's fine, that's great. But like all things in cooking, you know, you tailor to what you like, you make things according to your taste. This happens to be the way I love clam chowder, and it was really inspired by my last trip to San Francisco, where it came in this gorgeous big sourdough bread bowl, which was incredible. I thought it was a little too heavy, so I'm not serving it in bread bowl, but you absolutely But this was just inspired by that trip. If you don't like corn in yours, or you just think that putting corn in clam chowder is a no-no, then don't put some in. Or you can use canned clams, you can do whatever you want, really, this is just my take on the clam chowder. All I'm doing to my veggies, I'm letting them cook for about four to five minutes, or until they become nice and soft. You're not looking for them to really develop a lot of color, you're just looking for them to cook down a little bit. To that, I'm going to add in a little bit of flour, and the flour helps thicken the soup, and again, with clam chowder, it's a preference thing. So some people really like it, they're super thick, some people like it on the little thinner So, if you like really thick, then add in a little bit more flour, or you add in a little If you like it thinner, add in more liquid, it's completely up to you. I'm just adding in a little bit at a time, so that I can kind of cook it out, so that I don't have that raw flour taste, you know, which I really despise, and cook that for about 30 seconds. Looks awesome, I'm going to add in our potatoes, that I just peeled and diced, and some fresh thyme, I love fresh thyme, strip it right off the stem there, the leaves are so tender, and really, really lovely. And my corn, fresh corn kernels right off the cob, best, and your clam juice, oh yes, Now, all I'm going to do is let this come to a boil, and I'm going to simmer it for about 25 minutes, or until the potatoes are tender, and then I'll show you the last final steps right before we dig in. Now that your potatoes are tender, my soup's been simmering for about 25 minutes, and to this I'm going to add in my clams, nice large chunks of clam, a little heavy cream, don't look if you're on a diet, get on the treadmill for an extra hour tomorrow, but it'll be You're going to add in your bacon, that you crisped up earlier, some parsley, and you need to season it with some salt and pepper. Now you want to season it according to taste, I have tasted this already as it was cooking, so I know how much it means. Just remember that the, of course, the clam broth is already kind of salty and briny, and the bacon's salty, so keep that in mind when you're seasoning. So what I'm going to do is I'm going to give this a nice big stir and let this cook for about five minutes. I want the clams to kind of warm up, and then I'm going to turn this off, and it's going to be time to serve. And my chowder is done. Look at that, gorgeous, gorgeous, gorgeous, gorgeous. Now if you want to, of course, you can serve this with some sourdough bread or some crackers on top, but this is so good on its own, it really doesn't need anything to kind of accompany I need a piece of clam though. This is going to be muy caliente, wow, that's so good, but hot, very, very good. I will say this, this is probably the only way I'll make clam chowder, and I know that the flavor of the corn can be overpowering, but I personally love that sweetness against the briny clams. And if you want to try a new recipe for it, I really hope that you give this one a shot. It's easy, it's delicious, it just highlights some of the best, best flavors of summer, I think, and in moderation, of course, you can definitely enjoy a bowl or two of this. And if you want to get the recipe, go to www.laurainthekitchen.com. I'm going to go back to eating this because it's incredible, and I'll see you next time. ", "duration": 574.67, "segments": [[112, 159], [177, 189], [207, 227], [239, 248], [255, 269], [269, 285], [289, 351], [351, 381], [389, 418], [433, 481]], "seg_text": " ", "pure_cap": "boil water and then add clams. take the clams out when they open up. strain the water. cook the bacon in a pot. remove the meat from the clams and chop into pieces. remove the bacon. fry the onion and celery. add flour gradually. add potatoes thyme corn and clam juice. after simmering add clam meat heavy cream bacon parsley salt and pepper to the soup and stir"}, {"image_id": "OiL7GhKwMfw.mp4", "caption": " break the foie gras lobes in halves cut the foie gras into slices and score them season the foie gras slices with salt and pepper generously heat a pan on high heat and fry the seasoned foie gras on both the sides until they turn brown add little thyme and put it in the oven remove from the oven and put it on a plate pour little sauce over it and serve", "id": 674, "seg_prompt": "236 ; 53, 57 ; 61, 80 ; 83, 88 ; 92, 115 ; 149, 166 ; 169, 172 ; 196, 207......................................................", "asr_text": " I'm very fortunate to work with a very great chef, his name is Jean-Louis Paladon, before He's from a town of Condomigacity, and he was a really, really brilliant chef. He was the youngest chef ever in France to receive two Mission Stars, and he really taught me to appreciate foie gras and the whole dock for everything that it has. You know, the dock is the equivalent of a pork, you know. You can eat everything in the duck, you can eat everything in the pig, you know, you use all the feathers for down. There's this really beautiful, you know, relationship with these animals, and I think Jean-Louis was one of the greatest chefs to, I feel very fortunate to have the opportunity to work with, but he showed me the true beauty of what can be done. Okay, so, the foie gras, I'm going to break the lobe in half. So, with foie gras, it's really important because it's fat that you score it, not only for its presentation, but the reason it's being scored is so that the salt gets into You want to sear foie gras in high heat because you want it to caramelize, if you sear it too low, you just render out all the fat, and then you don't have any color. You really need to bring the flavor forward by giving caramelization. You know, we brought the foie gras out, I scored it, you let it come to temp so it cooks Foie gras needs to be cooked through, but you don't want it rock hard. This isn't, don't cook it like grandma's liver and onions, okay, because then it's grainy How many times, who has had bad liver and onions? Pretty much everybody, right? Everybody's had bad liver and onions. You want it to be rich, luscious, foie gras is supposed to be as unctuous, delicious, and it's not, uh, grainy like, there we go, beautiful, there we go. So I'm going to throw in a little bit of thyme in here. The foie gras itself is dense right now, you want a nice color, but you want it to be soft to the touch, not firm, so I'm going to put it in the oven. When you come to my restaurant and you order foie gras, you get foie gras. I don't believe in cheating people in their meal, but a lot of times you hear, oh, we're going to have foie gras in our dish, and it's a one ounce portion. You come and you have these expectations of what you're going to have for dinner, and I'm going to deliver that expectation. It will either be overwhelmed or it could be extremely ecstatic. No fancy molecular techniques, nothing new, just classic old school meat roasting. Thank you very much. ", "duration": 237.17, "segments": [[53, 57], [61, 80], [83, 88], [92, 115], [149, 166], [169, 172], [196, 207]], "seg_text": " ", "pure_cap": "break the foie gras lobes in halves. cut the foie gras into slices and score them. season the foie gras slices with salt and pepper generously. heat a pan on high heat and fry the seasoned foie gras on both the sides until they turn brown. add little thyme and put it in the oven. remove from the oven and put it on a plate. pour little sauce over it and serve"}, {"image_id": "uq1uP-b7KxY.mp4", "caption": " crack the eggs into a bowl and whisk it heat oil in a pan and add the tomatos add butter into the beaten eggs and mix it pour the beaten eggs onto a different pan heat and whisk it continuously for about and minute remove from the stove add salt pepper and creme and return to the stove and whisk remove from the stove add creme salt pepper and put it back on heat add a knob of butter", "id": 675, "seg_prompt": "284 ; 10, 34 ; 35, 42 ; 43, 57 ; 58, 106 ; 107, 125 ; 148, 172 ; 173, 184......................................................", "asr_text": " Time for Gordon Ramsay makes eggs. Is it proper to call these scrambled eggs? You're making them. Oh, I'm going to make them. So three eggs, crack them in please. Three eggs, crack them in. Don't put any salt in there. Pan on, get it nice and hot. And I will get the mushrooms and the tomatoes on. A little bit quicker, please. We call them tomatoes over here. A little bit quicker. Can you not do? That's four eggs, isn't it? Can you not do one in each hand? I could, but I'll make a mess. Yes, OK, whisk, whisk. Pan on, a little knob of butter in there. I'll start the tomatoes. I don't have a knob of butter in there. Should I put a knob of butter in there? I'll open that up. I'll open up. Right, Jimmy, you've got to put a little bit of effort into it. I'm putting effort into it. Stop being lazy. Must be fun to be married to you. You put the butter right in there. That's not the way we do it. Eggs into the pan. Let's go, Jimmy, please. OK, start whisking. There's a knob stuck to my fork. And just start whisking. And keep it moving all the time, right? Now, if you can just try and clean up as you go along. Look, let go, let go. Jimmy, up you go, and give a little whisk like that. So you have to move the pan and the spatula at the same time and be a little bit multitasking now that you're a dad. All right, let's go. Now, in the video, you keep taking the pan off the fire. Isn't that what we're supposed to do here? So keep on whisking. But Jimmy, relax your elbows a little bit. You're too tense. Well, it's because you're yelling at me. I didn't know you were this s**t. Off the heat. Salt, pepper in. I don't know where they are now, right? Salt, that's pepper. And from there, from there, a little teaspoon of creme fraiche that cools the eggs down. Back onto the stove and start whisking, please. Back to the whisking. And back to the moving. Can I have a taste? Jimmy, get close to your food. No, with a fork. It's not ready yet. It's all raw. I know, but a taste of the s**t is seasoning. All right, taste like raw eggs. A taste of raw egg. I like you. You've got to bend and get in there. OK, back off. Touch more of creme fraiche in there. What is creme fraiche, by the way? Creme fraiche is like a sour cream. Come on, Jimmy. Now, from there. Off the heat. Still tastes like raw egg. Touch of salt. Touch of pepper. We need a little more pepper and a little more salt. Back onto the heat. And then finally, a small knob of butter. You're crazy about the knobs, aren't you? Come on, Jimmy. Now, take it off the heat now. Off the heat. Let me have a look, please. Jimmy, it's gone all f***ing rubbery. I know what I did. What did I do wrong? What have you done? I took it off the heat. No, but you've got to stir it quickly. I didn't stir it quickly or not. What are we going to have? Wait, what are you doing? There's a frat house in here. Honestly, start again. It's not clean. It should be done in three minutes. I don't even have the thing anymore. Honestly, we've got to whisk. Why don't we make fried eggs? I think it will be nicer. Stumbled egg is much sexier, Jimmy, for God's sake. All right, all right, all right. I'm starting again. You're supposed to be a father. I don't have time to do this again. What are you doing, Jimmy? What did you do? You threw it. It looks like someone vomited over there. It's a mess. And then let me tell you something. I have to work in this studio, and now you've messed it all up. And let me tell you something. Mr. Bobcat Goldwaite is not going to be happy when he comes out here, and I don't even have the spatula anymore. This has been a real hell of a, you know what? This is what it's like working with you. Hotel Hell is the show. It's called, it's on Mondays at 9 o'clock on Fox. We'll be right back with Bobcat Goldwaite. ", "duration": 285.0, "segments": [[10, 34], [35, 42], [43, 57], [58, 106], [107, 125], [148, 172], [173, 184]], "seg_text": " ", "pure_cap": "crack the eggs into a bowl and whisk it. heat oil in a pan and add the tomatos. add butter into the beaten eggs and mix it. pour the beaten eggs onto a different pan heat and whisk it continuously for about and minute. remove from the stove add salt pepper and creme and return to the stove and whisk. remove from the stove add creme salt pepper and put it back on heat. add a knob of butter"}, {"image_id": "a473xRKrDYU.mp4", "caption": " grill the chicken wings add butter granulated garlic worcestershire sauce vinegar and hot sauce to a pan flip the wings dip the wings in sauce", "id": 676, "seg_prompt": "204 ; 24, 39 ; 39, 68 ; 68, 85 ; 128, 148..................................................................", "asr_text": " Hey everybody, welcome to The Wolf Pit. Today I'm going to show you how to make Original Buffalo Wings, and we're going to grill them instead of fry them. If you like them fried, you're going to love them grilled, so let's get started. Original Buffalo Wings don't have any seasoning, so I'm starting with 3 pounds of naked wings that I've cut in half and removed the tips. I have the grill dome preheated to 350 degrees, and the wings are going to grill over direct heat for about 15 to 20 minutes, flipping about every 5 minutes. And now for the Original Buffalo sauce, I'm going to start with butter, granulated garlic, Worcestershire sauce, apple cider vinegar. The original recipe has white vinegar in it, but I think apple cider vinegar has a much better taste to it. And last but not least, Frank's Red Hot. For a full printable copy of this recipe, and many more, visit the Wolf Pit blog. And here we are after the first 5 minutes, we're going to go ahead and flip our wings. The smell and flavor you get from cooking these wings over direct heat with that fat dripping right down on the coals is amazing. That's a lot of additional flavor you miss out on when you fry them. I'm going to add the extended cooking grate, and the buffalo sauce. Now as the sauce comes up to temperature, it will absorb that nice smoky flavor. Now after a total of 15 minutes, and a couple more flips, our chicken wings are about ready to be sauced. I'm going to heavily sauce each wing, and then put it back on the grill for 5 more minutes. Continue this process until all the wings are coated. For an extra layer of flavor, I dip the wings into the buffalo sauce one more time, and after a total of 25 minutes, our wings are done. And there you have it. A beautiful plate of smoky grilled buffalo wings with blue cheese, carrots, and celery. These turned out to be the best buffalo wings I've ever had or made. And as you can tell, my daughter and I tour through these like animals. Thank you guys very much for watching, I hope you give these a try, and I'll see you next Thanks for watching. ", "duration": 204.67, "segments": [[24, 39], [39, 68], [68, 85], [128, 148]], "seg_text": " ", "pure_cap": "grill the chicken wings. add butter granulated garlic worcestershire sauce vinegar and hot sauce to a pan. flip the wings. dip the wings in sauce"}, {"image_id": "hXkepSgN_zo.mp4", "caption": " cut chicken breasts in half season chicken with salt pepper and paprika coat chicken pieces in flour and place on a wire rack fry the chicken in a skillet with hot oil drain the fried chicken on a paper towel", "id": 677, "seg_prompt": "232 ; 27, 31 ; 32, 65 ; 68, 128 ; 156, 205 ; 208, 212..............................................................", "asr_text": " All recipes member Cindy Garrick tells us that this recipe for southern fried chicken is originally from Alabama and has been passed down for generations. Start with eight pieces of cut-up chicken. Cut the breasts in half, making 10 pieces total. It will help them cook more evenly. Season the chicken pieces with salt to taste and pepper to taste and sprinkle about a teaspoon of paprika over the chicken. Season both sides. Put about a cup of all-purpose flour in a shallow bowl or dish and coat each piece of chicken in the flour. Place the chicken on a wire rack if you have one. It helps air dry the chicken and excess flour will fall away. Pour three-quarters of an inch or so of vegetable oil into a large deep and heavy skillet. Cast iron is the best if you have one as it holds and distributes heat evenly. Heat the oil to approximately 365 degrees. One thing to be very careful of when frying an oil is to never let any water drip into the hot oil. Water explodes on contact with hot oil and the combination can cause serious burns. When the oil is up to temperature, place the chicken pieces in the skillet and fry the chicken for 15 to 20 minutes. Don't crowd the pan because the oil will rise as you add the chicken. You'll need to fry the chicken in batches. Use a splatter screen to catch the oil if you have one. It makes cleanup that much easier. Turn the pieces several times during the cooking time so they brown equally on Drain the chicken on a paper towel. Several all-recipes members suggested adding one teaspoon of onion powder, one teaspoon of garlic powder, and half a teaspoon of chili powder to the seasonings for a little extra zing. Anyway you season it, golden brown southern fried chicken is a winner. ", "duration": 232.17, "segments": [[27, 31], [32, 65], [68, 128], [156, 205], [208, 212]], "seg_text": " ", "pure_cap": "cut chicken breasts in half. season chicken with salt pepper and paprika. coat chicken pieces in flour and place on a wire rack. fry the chicken in a skillet with hot oil. drain the fried chicken on a paper towel"}, {"image_id": "QepadF9vOdA.mp4", "caption": " cut pancetta into cubes boil water in a big deep pan add salt to it and dunk spaghetti in it and toss put a little bit of olive oil in a pan add cubed pancetta and fry until crispy in medium heat add ground black pepper to the fried pancetta and stir add cooked spaghetti to the fried pancetta toss and mix well add pasta water to it and stir further in low heat put finely chopped parsley leaves in generous amount and stir take 2 cracked eggs in a bowl add cheese a little bit of pepper and lightly whisk until they blend turn off heat and add whisked mixture to cooked spaghetti and stir constantly adding pasta water to get creamy consistency turn on the heat and cook lightly in a low heat to get the eggs cooked", "id": 678, "seg_prompt": "381 ; 78, 88 ; 89, 104 ; 110, 137 ; 138, 154 ; 155, 171 ; 178, 220 ; 221, 233 ; 234, 249 ; 250, 289 ; 290, 313..........................................", "asr_text": " hi guys what we're going to be cooking today is an absolute beautiful Italian classic spaghetti carbonara and I'm going to show you how to make it. This serves two people so I'm going to be using one egg per person so I'm going to be using two eggs, some beautiful pancetta, some finely grated pecorino cheese, fresh parsley, some spaghetti, some sea salt, ground black pepper and some olive oil. I've got some beautiful pancetta here and what we're going to do is we're going to cut it into little cubes and as the Italians would say cubetti for little cubes so what we're going to do is just slice it and then just cut it into cubes. Okay for your pasta get a big pot, nice boiling water, add a bit of salt, very important salt in, next add your pasta. Okay while your pasta is cooking we're going to cook this pancetta to be nice and crispy so a little bit of olive oil, not too much because pancetta is very fatty. Next add your pancetta, you want your pan on a medium heat you don't want it too high because we'll burn it so we'll just fry this off to get it really nice and crispy. Okay now that's getting nice and crispy I'm going to add some nice nice black pepper. Stir. Okay now my pasta is ready, it's been 10 minutes, I'm going to have the pasta. Make sure that you stir it good. Okay next thing to do is don't throw away this pasta water because we need it so we're going to add some of this pasta water. Have you noticed I'm putting pasta water in not cream and what the pasta water does it helps it become nice and creamy with the eggs so never put any cream in there. Make sure that you stir it, make sure that your heat is on pretty low and then just stir it, keep stirring it and add more pasta water if you need to. There's no right way, there's no wrong way, just put it in there give it a stir and it'll become nice and creamy. Next add a good generous portion of parsley, pin, stir. Okay to your eggs add the cheese, a little bit of pepper, no salt and then just lightly whisk. Okay next turn your heat off and then add your eggs and make sure that you stir all the time. You don't want scrambled eggs, add a little more pasta water just to make it a little more creamy. Keep on stirring it, look how creamy that is, beautiful. Make sure that you stir it all the time, look how creamy that is, beautiful. Okay now what we're gonna do is we're gonna turn the heat up just a little bit and then just cook through the eggs so that the sort of a safe temperature to eat, beautiful. Okay well my pasta carbonara is done you know look at that, how creamy that is, no cream in there just starch water and eggs and that's the secret that's the proper way of doing a carbonara, never put cream in it because you don't need to. So there you go guys my pasta carbonara or spaghetti carbonara, simple to do, simple ingredients, it's all about eat control, so let's have a little taste of this, look at that so creamy. That is beautiful, nice and creamy like I said no cream in there just starch water and eggs, beautiful. Give it a go guys it's really really simple, thanks guys. ", "duration": 382.17, "segments": [[78, 88], [89, 104], [110, 137], [138, 154], [155, 171], [178, 220], [221, 233], [234, 249], [250, 289], [290, 313]], "seg_text": " ", "pure_cap": "cut pancetta into cubes. boil water in a big deep pan add salt to it and dunk spaghetti in it and toss. put a little bit of olive oil in a pan add cubed pancetta and fry until crispy in medium heat. add ground black pepper to the fried pancetta and stir. add cooked spaghetti to the fried pancetta toss and mix well. add pasta water to it and stir further in low heat. put finely chopped parsley leaves in generous amount and stir. take 2 cracked eggs in a bowl add cheese a little bit of pepper and lightly whisk until they blend. turn off heat and add whisked mixture to cooked spaghetti and stir constantly adding pasta water to get creamy consistency. turn on the heat and cook lightly in a low heat to get the eggs cooked"}, {"image_id": "xOWHUi9fdBs.mp4", "caption": " cut the foie gras into slices and add salt and pepper put the foie gras in a hot pan and flip after thirty seconds add some hoisin sauce to a plate add lime peanuts fish sauce chili salt and pepper to a green papaya slaw place the slaw on top of the foie gras add balsamic vinegar papaya compote onion marmalade and the foie gras between two burger buns", "id": 679, "seg_prompt": "208 ; 70, 90 ; 96, 114 ; 131, 133 ; 134, 143 ; 144, 146 ; 152, 170..........................................................", "asr_text": " Hi, we are here this morning with Anitalo, one of my oldest friends. We met at Chanterelle years and years ago. That was just a lowly cook. And I was a lowly schlepper of foie gras. We were delivering back then. And these are the kitchens of this very famous restaurant, Anisa. Today we're going to talk about foie gras. This is the big, big liver of fat duck. We're going to divide those lobes into two. If you're not enough people, if you're less than six for people, then just buy the slices already made, and that's it, right? I'm coming to your house if this is for four. We're using hot water, and this liver should get out of the refrigerator 10, 15 minutes before you slice. Anita is very generous with the salt because there is more fat than protein in the liver, so it doesn't take a lot of the salt, so it's important to be over-generous with the So literally, 30 seconds on one side, 30 seconds on the other, very hot pan, dry on a very hot fire, and that's it, you see how easy it is. And then you're cooking it just until it's just soft, and if you like you can baste it a little bit. Just until this. Two quick ideas to garnish your foie gras, which is perfectly fine as it is, but just two quick ideas. Well, I have made a Southeast Asian preparation. I'm going to put a little bit of hoisin, and I'm going to make a little slaw out of green papaya, a little bit of salt, a little pepper, a dressing made out of fish sauce, a little lime, a little sugar, a little chili, chopped peanuts. Mine is a burger. Simple American burger, brioche bun, a little bit of reduction, half balsamic vinegar, half So I made a compote of papaya, but the ripe one, onion marmalade, two slices because in Gascogne, we are hungry, hungry people. Let's go eat. Two foie gras. ", "duration": 209.17, "segments": [[70, 90], [96, 114], [131, 133], [134, 143], [144, 146], [152, 170]], "seg_text": " ", "pure_cap": "cut the foie gras into slices and add salt and pepper. put the foie gras in a hot pan and flip after thirty seconds. add some hoisin sauce to a plate. add lime peanuts fish sauce chili salt and pepper to a green papaya slaw. place the slaw on top of the foie gras. add balsamic vinegar papaya compote onion marmalade and the foie gras between two burger buns"}, {"image_id": "ipcvgAb5y0U.mp4", "caption": " slice sirloin steak into strips marinade the steak in soy sauce and honey thread the beef strips onto skewers and place in a pan of hot olive oil grate carrot into a bowl and add rice vinegar add chopped chili lime juice fish sauce to a bowl and mix slice a baguette remove the skewers from the pan and add inside the baguette top the beef with the pickled carrots sliced cucumber spicy dressing and coriander leaves", "id": 680, "seg_prompt": "86 ; 3, 7 ; 8, 17 ; 19, 24 ; 26, 33 ; 35, 45 ; 46, 48 ; 52, 54 ; 55, 64..................................................", "asr_text": " Start slicing sirloin steak into strips, then simply marinate in soy sauce the salty, and runny honey the sweet, and leave for up to two hours. Then thread your marinated beef strips onto skewers, and pan fry in hot olive oil. For the topping, which adds a lovely sour contrast, grate carrot and simply leave to pickle in rice vinegar. Next, make the easy dressing. Simply de-seed and chop by chili, add caster sugar and lime juice, add a glug of fish sauce, slice the baguette. When lovely and brown, the marinated steak skewers Remove and add. Top with the pickled carrot. Add cool sliced cucumber, drizzle over the spicy dressing, and to finish it off, add coriander leaves. Simple to make, but complex in flavor. Take your knife, keep it nice and flat on the board, and sort of slice it in half like a sort of scallop. That's the rolling boil. The secret there, it stops the pasta from sticking together, and it gently rolls it around. ", "duration": 86.17, "segments": [[3, 7], [8, 17], [19, 24], [26, 33], [35, 45], [46, 48], [52, 54], [55, 64]], "seg_text": " ", "pure_cap": "slice sirloin steak into strips. marinade the steak in soy sauce and honey. thread the beef strips onto skewers and place in a pan of hot olive oil. grate carrot into a bowl and add rice vinegar. add chopped chili lime juice fish sauce to a bowl and mix. slice a baguette. remove the skewers from the pan and add inside the baguette. top the beef with the pickled carrots sliced cucumber spicy dressing and coriander leaves"}, {"image_id": "O7nS_uu3CZo.mp4", "caption": " place the foie gras in the pan cook the foie gras in the pan flip the foie gras over cook until the foie gras is cooked in the center", "id": 681, "seg_prompt": "126 ; 32, 34 ; 34, 70 ; 70, 73 ; 73, 123..................................................................", "asr_text": " Here I'm going to show you how to cook a piece of foie gras. First you want to get a pan hot. I have a little piece of foie here. It's about an ounce. And you don't need to add any fat to your pan. But you do want it to be quite hot. And season it with a little salt and pepper. And just put it right in there. And all that fat is going to come out. And it's going to smoke a little bit. You might want to open up a window. Now you don't have to add any fat to the pan because foie gras is basically pure fat. It's going to let out a whole lot of it. Some people say they like to put butter in with foie. I don't like to do that. So all you want to do is caramelize it on the first side and then flip it. And all you've got to do is cook it until it is warm in the center. You don't want to give anyone an undercooked piece of foie gras. So now I'm going to get a piece of toast. And my foie gras is just about there. I'll let it sit in the pan for a minute and then it's ready to eat. And that's how you sear a piece of foie gras. ", "duration": 126.83, "segments": [[32, 34], [34, 70], [70, 73], [73, 123]], "seg_text": " ", "pure_cap": "place the foie gras in the pan. cook the foie gras in the pan. flip the foie gras over. cook until the foie gras is cooked in the center"}, {"image_id": "HbXjlFaPzOM.mp4", "caption": " wash peel and chop some potatoes soak the potatoes add some salt and boil it drain the water and dry the potatoes mash the potatoes and season with some salt add butter and mash add some milk and mash", "id": 682, "seg_prompt": "305 ; 42, 110 ; 126, 155 ; 164, 183 ; 186, 205 ; 206, 240 ; 244, 270..........................................................", "asr_text": " Hi everyone and welcome back, today we're making mashed potatoes. You might think it's pretty simple to make but there are a few tips and tricks to get it perfectly smooth, creamy and fluffy. So if you want to learn how to make the best mashed potato then let's get started. The most important thing to making mash is using the right potatoes. There are three overall different types of potatoes, waxy, in between and starchy. Waxy is for stews and salads, in between is multi purpose and starchy is perfect for roasting, frying and then of course mashing. The starch in the potato produces a light fluffy and smooth mash that absorbs butter and milk easily. Whereas the waxy potato is difficult to break up so it won't get perfectly smooth and the mash will turn out quite stodgy. If this is all too much information about potatoes for you, luckily most stores label the potatoes with which cooking method it is best for so pick up the roasting kind. I'm using three large sized potatoes for this recipe which will be enough to serve As a rule one medium sized potato per person. Wash the potatoes to remove any dirt on the skin and use a potato peeler to remove the You can make mash with the skin still on but I much prefer the texture if it's removed. Cut the potatoes up into smaller pieces, you can just boil the potatoes whole but cutting them up simply cuts down the cooking time. Make sure the cubes of potatoes are relatively the same size so they cook evenly and you don't end up with some cooked and some raw in the middle. I like to give the potatoes a quick rinse and then place them into a saucepan. Fill the saucepan with cold water to cover the potatoes and place over medium high heat. It's really important that you always cook potatoes from cold water rather than throwing them into boiling water like you would with pasta. This gives the inside of the potatoes more of a chance to come up to the same temperature as the outside and also a longer time for the starch to soften. Cook the potatoes until extremely tender and nearly falling apart. This took about 20 minutes for me but of course it depends on the size of your potatoes. Drain the water in a colander and shake to remove as much water as possible. Place the cooked potatoes back into the same saucepan and keep on the heat until there is no longer large amounts of steam. Don't worry if your potatoes are really starting to fall apart at this point, it means they are well cooked and will mash smoothly. I'm using a potato masher to mash the potatoes, this honestly is all you need but if you do have one a potato ricer works great too. Begin to mash the potatoes without adding any butter or milk, just break them all up. This will look extremely crumbly, we just don't want any large bits of potato. Season with salt then start to add room temperature butter. The recipe will be in the information box and on my website if you would like the amounts. It's important that the butter is at room temperature as we don't want to cool down the potato as this will turn the mash extremely gloopy and unappetising. Continue to add the remaining butter and mash. This recipe does have quite a large amount of butter in it but honestly it's the only way you will get perfect mashed potato. Next is milk, make sure you have warmed up your milk, never use cold milk as this will change the consistency of the potato. I don't usually use a large amount of milk, it depends if you like your mash thick or You can add small amounts at a time until you are happy. And lastly give it a taste, it should be silky smooth, creamy and fluffy. Taste for seasoning, if it needs more add salt or pepper. Remember to always taste your food, you'll be amazed with how much a pinch of salt can change the flavour. Turn the mash into a bowl and smooth down with a spoon. I'm adding chives to make it look pretty but it really doesn't need anything else. I hope you've found this video helpful, let me know if you make it. If you haven't already take a look at this recipe for chocolate salted caramel tart. Thank you for watching and I will see you in my next video, bye. ", "duration": 305.83, "segments": [[42, 110], [126, 155], [164, 183], [186, 205], [206, 240], [244, 270]], "seg_text": " ", "pure_cap": "wash peel and chop some potatoes. soak the potatoes add some salt and boil it. drain the water and dry the potatoes. mash the potatoes and season with some salt. add butter and mash. add some milk and mash"}, {"image_id": "0qbCigxf_sc.mp4", "caption": " add yeast to some warm water add 1 tsp of sugar some salt and milk to the yeast water add oil and mix the mixture with flour add oil and cover the dough shape the dough into balls and cover it pat the dough ball and then flip and toss put the naan on a baking tray flip the naan and apply butter on top spread garlic on the dough and toss pull the edge and place it on the baking tray apply butter sprinkle chat masala and cut the naan into pieces put the naan on a wire mesh and rotate the mesh over heat flip the naan and cook the other side spread butter on the naan", "id": 683, "seg_prompt": "596 ; 90, 94 ; 128, 143 ; 162, 220 ; 221, 228 ; 234, 256 ; 257, 274 ; 276, 282 ; 313, 322 ; 328, 341 ; 342, 351 ; 400, 424 ; 439, 491 ; 492, 500 ; 509, 514..................", "asr_text": " hello namaste salaamwalekum satsriyakaan welcome back to another session with your VahChef at Vahrehvah.com I'm sure by now that you have gone to numerous Indian restaurants and chosen naan or roti over rice. Naan or roti are usually not Indian accompaniments to any gravy or curry apart from being rich in fiber it is a fact that curries or any dried fried dishes taste different with naan than they do with rice or flour. Naan usually come in different flavors they can be a plain naan, butter naan or you know garlic naan and can be made with stuffing also but many people I know believe that you need a tandoor to make a naan you can always make without a tandoor you can cook in the aavan if you don't have a aavan don't worry we'll make it on the stout top too so today we will learn how to make this beautiful nice soft bread called naan. To prepare this preparation you need all purpose flour what is all purpose flour? All purpose flour is mayan. Take little warm water the reason why we need warm water is because we're going to make naan with yeast you can buy this quick raised yeast from the market any brand just use one teaspoon of yeast. What is yeast? Yeast acts as a limiting agent it makes your naan raise and become soft one of my viewer has asked hey can we make naan without yeast. Yes you can make it without yeast you can add in baking powder instead of yeast but remember one thing when you use baking powder your naan gets even more browner faster and the raising is not as good as the yeast this yeast is in a dormant state so to make it active you need to put it in little warm water. Warm water alone won't make it very active you need to add a teaspoon of sugar now this is a basic liquid that you need to make your naan but lot of people love to add milk they love to add yogurt you can add anything else to this mixture and also lot of people use egg what the egg does is it makes your naan rich and make it even more softer so no we are going to use egg because we want to make it for all our vegetarian friends so we will make it eggless naan. To this mixture add some oil pour this mixture liquid and make a soft dough see we are not cooking in tandoor we are cooking in the oven so we are at a disadvantage for two reasons in a tandoor the temperature that is maintained is 800 degrees Fahrenheit my oven the maximum temperature that is shown on that is 500 degrees Fahrenheit so I put it at a full temperature and we are going to make the naan so we cannot reach 800 so this is going to take little longer time to cook in the oven than in the tandoor if in the tandoor it takes one minute in the oven it takes two and a half minutes so for that reason you want to make your naan dough very smooth it will be very sticky it doesn't matter make it very very soft see now you look at it my dough is sticking it doesn't matter you want kind of a sticky dough that's when your naan is going to be very very soft okay after this what I am going to do I am going to add little more oil on top I am going to cover it and let it rest for like 15-20 minutes we are going to make it into small balls if I am cooking in tandoor I would have made them little bit the dough can be little bit more stronger but since I am cooking it in the oven I want it as soft as possible even if it is sticking in my hand that's fine because this way I am going to this way I am guaranteed that I will get very good naan you can cover it up with a cloth with the palm just you know make it soft and look at this dough all you have to do is just toss little bit and then this naan will become big okay so now all you do is just pull it little bit and then we are going to put it on the tray okay I put two naans so what we are going to do they are going to put it in the oven okay the temperature has to be maximum in the oven and put it to the closest source of flame or the heat look at this look at this beautiful naan look at this see you know once you get them out you can apply little bit butter but look at the naan see how easily it can fold and become soft but remember one thing see you want to make sure the other side is also cooked so what you do turn it the other side and put it for just like 30 seconds now you can see the other side is also cooked and your naans are pretty much done and look here just take little bit butter apply on top and your butter naan is ready okay now apply some garlic on top bah! my goodness it can easily stick anywhere just pull it little bit once you are done just pull it little bit and then once you put it on the tray if you want just you can stretch it the way naans are stretching it long like this has no increase in the taste it is just the way make it tandoor but if you want your naans to look that shape you can make it like this I'm using a naan stick pan so there is no chance of my naan sticking to the tray if for reason if your naan is sticking you can use naan stick spray you can buy anywhere or else just get one of these is just like 99 cents at a dollar shop now what is the variation of VahChef in this naan preparation okay let me tell you how I love to eat my naan I have applied some garlic to my naan dough and I'm cooking it in when it comes out what I'm going to do apply little bit butter and sprinkle little bit chat masala and it tastes so beautiful you won't believe it now look at this my beautiful naan what I'm going to do I'm going to apply some butter ah! ah! oh! la la la la! sprinkle little bit of chat masala trust me try it don't think this guy is a freaky chef try this apply little bit of chat masala to your garlic naan okay and then take piece by piece ah! hmm! hmm! let's try other version of naan let's assume that we don't have the oven see I got my full flame here oh! it's too hot so what we're going to do we're going to use a kind of a wire mesh on which we're going to put this naan okay look at this what I'm going to do what I'm going to do is just rotate it around the flame you know wherever okay make sure rotate it like this ding chikka ding chikka ding chikka type what we are doing is we are evenly distributing the heat see this way it cooks really fast but you know hold on don't get too tempted just wait till this whole naan pops up little bit and look at this beautiful so once you see this nice balloons up here hold it and turn it to other side see how beautiful color it is so now do the same thing quickly look at this naan let me put off the flame now okay look at my naan okay stout top naan is ready all you do is apply little butter and your naan is beautiful you know all you have to do is check if the naan is cooked if not put it back we made this naan on the stout top and this we made in the oven the stout top naan will remain softer for little longer time haha wow dear friends we have made naan in two ways one is on the stout top one is in the oven see both of them are soft but let me tell you I think I like the naan which is cooked on the stout top it is much more softer and wow it's delicious and between the test of cooking in the oven cooking on the stout top the stout top wins between all the naans, garlic naan and little bit chaat masala like the VahChef wins among all of these I hope that since now you know how to make a naan in the oven and even on the stout top you will try to make this at home and surprise your family by making this freshly home baked naan remember that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others may benefit from your great cooking ", "duration": 597.17, "segments": [[90, 94], [128, 143], [162, 220], [221, 228], [234, 256], [257, 274], [276, 282], [313, 322], [328, 341], [342, 351], [400, 424], [439, 491], [492, 500], [509, 514]], "seg_text": " ", "pure_cap": "add yeast to some warm water. add 1 tsp of sugar some salt and milk to the yeast water. add oil and mix the mixture with flour. add oil and cover the dough. shape the dough into balls and cover it. pat the dough ball and then flip and toss. put the naan on a baking tray. flip the naan and apply butter on top. spread garlic on the dough and toss. pull the edge and place it on the baking tray. apply butter sprinkle chat masala and cut the naan into pieces. put the naan on a wire mesh and rotate the mesh over heat. flip the naan and cook the other side. spread butter on the naan"}, {"image_id": "1xjsM-I-KLI.mp4", "caption": " add some minced ginger and garlic and oil to a pan add some spring onions to the pan add some ground chicken in the pan add some chili sauce add a little ground black pepper add some fresh mushrooms to the pan strain all the vegetable with the stock and add the stock in the soup add canned shiitake mushrooms to the soup add some coriander stalks to the soup add some carrot and bamboo shoots and cut tofu to the soup add some white vinegar and dark soy sauce add some cornstarch to the soup spread some coriander leaves and spring onion leaves on top of the soup", "id": 684, "seg_prompt": "428 ; 217, 226 ; 231, 236 ; 241, 246 ; 261, 266 ; 271, 276 ; 280, 285 ; 298, 305 ; 319, 321 ; 322, 328 ; 330, 340 ; 345, 348 ; 355, 357 ; 358, 362..........................", "asr_text": " There's nothing like a bowl of hot soup to warm your soul. Hi, I'm Karen Ahmed and welcome to another episode of Cravings Vlog. Today we're making my all-time favorite soup, hot and sour. Let's start with the stock. We're going to need two liters of stock. Now this can be your homemade stock. You can get it out of a can or package or you can use these little stock cubes. I'm going to use the stock cubes today and I've used two cubes per liter. I'm going to bring this to a boil. Now if you're feeling a little bit guilty because you haven't made your own homemade stock, don't worry, just take all of the leftover bits and pieces from all the vegetables that you cut and just throw it in the stock and let it simmer. Let's talk about all of the ingredients in the soup. We have so many ingredients and each one adds to the layers of complexity of flavors in I'm going to start with minced ginger and garlic. Now I've finely minced this as fine as I could and I know you're looking at me and saying, you know, what's the alternative? There is none. Suck it up. Cut up some fresh ginger and garlic. You can substitute the burst of flavor that you're going to get into the soup. Don't use bottled ginger and garlic. It's not going to work. Next I've also chopped up some spring onions. I've chopped up about 12 bulbs and then I'm going to saute some ground chicken. I've got about half a pound of ground chicken and the ground chicken is just going to soak up all the flavors like a sponge. Next I'm going to add about five tablespoons of ground chili sauce or sambalolek. Now while this might seem a lot, remember we're using two liters of liquid. The five spoons of chili sauce isn't going to be too spicy at all and I'm also going to add a tablespoon of ground pepper. I've also got half a cup of fresh mushrooms. I've just chopped it up really fine. I'm going to give it a quick saute. Then we're going to add the stock that's been simmering back into the pot and I'm going to follow it with some canned shiitake or you can even use the dried version. Just soak it up in some hot water, cut it up and add it to the flavor. These mushrooms give an amazing flavor to the soups. I'm going to follow that with my secret ingredient which is chopped up coriander stems. Not the leaves, the stems. Now while you're thinking, she's using stems, most people just throw these stems away but they have got a ridiculous amount of flavor in them. Now chop them up just like you would chop up chives or any one of those herbs and just chop it up really fine and add it into your soup. Once all of that's in, I'm going to add in some julienne of carrots, bamboo shoots and some firm tofu that I cut up and I'm going to flavor it with some dark soy sauce, rice wine vinegar and I'm going to thicken it up just a little bit. I've got a slurry of corn starch, just about two tablespoons of corn starch. I don't want the soup to be really gloopy. You see sometimes in restaurants when you have the soup overnight in your fridge and you look at it the next morning, it just looks like a big lump of glue. I don't want that. And then I'm going to add in some egg and I'm just going to use a fork and stir it around just so you get this beautiful little egg ribbon and finally at the end we're just going to add in some fresh coriander leaves that have been chopped up and some spring onion leaves that I've reserved and we're just going to add that in at the end as a garnish. So let's get started. Let's saute four tablespoons of minced ginger and garlic in a couple of tablespoons of oil. Next let's add some spring onions. I have about 12 balls and I've only chopped up the white parts. I'm going to add half a pound of ground chicken. Just break it up with the back of your spoon and squish it down so there's no lumps. Once the chicken is cooked, we're ready to add the hot in hot and sour soup. Five tablespoons of brown chili paste or sambal olek. Now like I mentioned before, this chicken is going to soak up all the flavors just like We're also going to add a tablespoon of black brown pepper. Add half a cup of fresh mushrooms and give it a quick saute. And we're ready to add the rest of the stock. I've got two liters of stock that's been boiling away. I'm ready to strain that right into the mixture and once that's done, I'm going to take all the additional vegetables and discard them. Give the soup a really really good stir and after that's done, we're just going to bring this to a boil. Once this comes to a boil, let's add about 300 ml of canned shiitake mushrooms and then my secret ingredient, coriander stalks. I've got two tablespoons of finely chopped coriander stalks. This adds an amazing flavor. Add one carrot that's cut in julienne, four tablespoons of canned bamboo shoots that's also cut in julienne and finally some tofu that's cut in julienne as well. Give this a good stir and then add in three tablespoons of rice wine vinegar and three tablespoons of dark soya sauce. Next we're going to add a simple cornstarch slurry to thicken the soup, two tablespoons of cornstarch, just mix in with some water, just add it right into the soup and finally garnish with a quarter cup each of chopped coriander and chopped spring onion leaves. The hot and sour is ready. I wish you could smell this. It smells absolutely delicious and it's got layer upon layer and upon layer of delicious Now if you want to make a vegetarian version of this dish, all you need to do is use vegetable stock instead and don't use any egg or chicken and you can achieve the same kind of flavor. Thank you so much for joining me. See you next time on Cravings Blog and please subscribe to my channel. I'm always trying out new recipes. Please share it with your friends, like it, comment, let me know what you're looking for, let me know what you think of the videos. Thank you so much. Until next time. You make me smile, you trust me, how'd you make me dance? You make me dance, you make me dance. ", "duration": 428.83, "segments": [[217, 226], [231, 236], [241, 246], [261, 266], [271, 276], [280, 285], [298, 305], [319, 321], [322, 328], [330, 340], [345, 348], [355, 357], [358, 362]], "seg_text": " ", "pure_cap": "add some minced ginger and garlic and oil to a pan. add some spring onions to the pan. add some ground chicken in the pan. add some chili sauce. add a little ground black pepper. add some fresh mushrooms to the pan. strain all the vegetable with the stock and add the stock in the soup. add canned shiitake mushrooms to the soup. add some coriander stalks to the soup. add some carrot and bamboo shoots and cut tofu to the soup. add some white vinegar and dark soy sauce. add some cornstarch to the soup. spread some coriander leaves and spring onion leaves on top of the soup"}, {"image_id": "OSabGgdaQeM.mp4", "caption": " add the beef onion garlic and bell pepper to the slow cooker add tomatos and tomato puree to the slow cooker add paprika beef stock water salt and pepper to the cooker place the lid on the cooker and cook the goulash stir sour cream into the goulash", "id": 685, "seg_prompt": "239 ; 28, 53 ; 76, 84 ; 84, 110 ; 115, 135 ; 152, 163..............................................................", "asr_text": " Time to make a slow-cooked made meal that is packed full of flavour and is ridiculously simple to prepare. Let's make a slow-cooked beef goulash on the one pot chef. The beauty of this recipe is that it's just fantastic slow cooking. You literally chuck everything into the pot, give it a stir, switch it on and walk away. First things first, I've got a kilogram of beef. I'm using a cheap cut of beef today. I'm using some gravy beef and we're just going to chuck that straight in in about five centimetres or about two inch pieces. Next I'm adding in two small brown onions which I've just diced up, one clove of crushed garlic, about a teaspoon's worth and two red capsicums or red bell peppers depending on where you live in the world which again I've just de-seeded and diced up. Give that a quick stir around. You can brown the beef first in a fry pan if you want to but I find with slow cookers like this it's completely unnecessary because you don't really need to lock in the juices because it's being cooked on a low heat for a long time and so you don't end up getting that moisture loss that you would get if you're cooking this in the oven or over the stove. Next I'm adding in a 400 gram tin of diced tomatoes, two tablespoons of tomato paste or concentrated tomato puree, two tablespoons of sweet paprika. Now this is sometimes called Hungarian paprika so you'll just have to look for it. It'll be in the spice aisle in your supermarket, half a cup of beef stock and half a cup of water. Season with a little salt and some pepper. Give that a good stir together and that's our goulash ready to go. So we just put the lid on and we're going to cook this for eight hours on low or four hours on high but I highly recommend cooking it for the eight hours on low as I find the beef becomes a lot more tender and beautiful with a much slower and lower cooking time but feel free to do the quick version if you're short on time. Eight hours later and let's take a look. Oh that's looking gorgeous that sauce has thickened up and that meat is looking lovely and tender that's beautiful look at that yum now there's just one last thing to do now this is entirely optional but I like to add in a nice blob of sour cream just before serving and we stir that through and it gives this a lovely thick creamy effect I cannot wait to have a taste of this and here we have our completed slow cooked beef goulash and I've just served this with a bit of rice but of course you could serve this with pasta with vegetables mashed potato pretty much anything you like piping hot and ready to eat this beef is literally fall into pieces I'm just using a fork and it's just falling to pieces so I cannot wait to have a taste of this mmm oh wow that's so tender mmm so much flavor in there mmm you've got the tomato you've got the capsicum or the bell peppers you've got that onion and that garlic oh it's absolutely amazing and it's so simple to prepare I mean you literally chuck everything into the pot and switch it on can't get simpler than that well I hope you enjoyed this recipe check out my other videos at one pot chef show calm and until next time see you later this is a fabulous dish and it is great for year round it's great for winter because it's nice and warming but it's also great in summer because there's virtually no effort you're not spending hours of work in the kitchen when you're literally just doing a bit of chopping chucking into a pot and walking away that's perfect for summer and even better for winter ", "duration": 240.17, "segments": [[28, 53], [76, 84], [84, 110], [115, 135], [152, 163]], "seg_text": " ", "pure_cap": "add the beef onion garlic and bell pepper to the slow cooker. add tomatos and tomato puree to the slow cooker. add paprika beef stock water salt and pepper to the cooker. place the lid on the cooker and cook the goulash. stir sour cream into the goulash"}, {"image_id": "9-hB_1taG0o.mp4", "caption": " cook the sausage in the pan with oil add onions to the sausage add the beans to the pan add rosemary to the soup place the pasta in the bowl pour the soup into the bowl", "id": 686, "seg_prompt": "279 ; 56, 90 ; 92, 99 ; 106, 120 ; 129, 135 ; 200, 206 ; 222, 236..........................................................", "asr_text": " Hi, I'm Tanya Steele from epicureas.com and you're watching Around the World in 80 Dishes. Today we're going to Italy, to Tuscany, Italy actually, to make pasta fagiol from my friend What's going on? I am very excited about this dish because this is kind of a classic home dish that they eat well in Tuscany particularly, but really all over Italy. Is that correct? There's nothing better than pork and beans. And that's what this dish is pretty much all about. So are we ready to start here? Show me what to do. So here we go. How about this? We're going to start first with some Italian sausage. Which one do you like? Hot or sweet? I'm going to go with the sweet. Just like me, right? Just like you. Not hot, but sweet. And you're going to cook this until it's brown. Until it's nice and brown. And you're putting a little olive oil. So I'm going to help it along with a little bit of extra virgin olive oil. So you can see how nice. And again, we don't want it to burn. So moderate to high heat. So you cook it through. So you see how very quickly we've browned it off. So next, let's throw in some onions. So these are just diced regular onions? These are just diced onions. So we want to cook these onions until they start to turn a little bit more on the translucent side. Doesn't that look nice? Our next ingredient is going to be the beans. Wow, it's a lot of beans, too. Well, this is a really hard, it's a very hearty soup. Now, is fagioli, is that beans? Fagioli is beans. When my father got upset at us because we weren't using common sense, he would call us a fazool. Now, here's the magic. This breaks a rosemary, okay. And you put beef broth, is that correct? Some people like to put garlic in the soup, and they would put it in after the onions are fried. Some people don't want to have the extra garlic in there, but there's a way to incorporate the garlic into the soup without actually having to eat it. And that's just to peel a couple of cloves and just set them in, and then later you can get them out. Okay, so the cloves are actually just boiling within the soup? So you bring the soup to a simmer? We're just going to bring it up to a simmer. You may have to season it with a little salt and pepper. How does it smell? It smells great, doesn't it? Wow, I can smell the rosemary. Now, the last thing we want to do is let this thing come to a boil because we don't want the beans to break apart. I think we should taste it before we plate it. What do you think? Because if we need a little bit more seasoning, we want to put that seasoning in before we plate. Oh, my God. You know what? The sausage flavor is intense. What we're going to do is we're going to put our pasta in the bowl. And then we're going to pour the soup right on top of that pasta. And so that warms up the pasta enough. Well, this, as you can see, it's probably a good 210 degrees here. So I'm sure that this hot soup really isn't going to, this isn't going to cool this down that much. Wow, that's beautiful. So you're not putting the rosemary in? And we want to mix it up. Now, is this one of those things that's even better the next day? It's way better the next day. Look at that. What do you think? Oh, it's beautiful. Now, we could finish this with some fresh chopped parsley or some fresh chopped rosemary. Do you mind if I just taste from the bowl? Is that okay? It's very talented of me, right? So dig in? That's what they say, right? Oh, my gosh. That's so great. Chef Topari, thank you so much for showing me how to make this pasta. It was so delicioso. So thank you so much. You're very welcome. ", "duration": 280.0, "segments": [[56, 90], [92, 99], [106, 120], [129, 135], [200, 206], [222, 236]], "seg_text": " ", "pure_cap": "cook the sausage in the pan with oil. add onions to the sausage. add the beans to the pan. add rosemary to the soup. place the pasta in the bowl. pour the soup into the bowl"}, {"image_id": "m7eR6vTPCxE.mp4", "caption": " mince onions and add ground beef to a bowl with them add bread crumbs parmesan cheese soy sauce crushed garlic milk egg season with salt and pepper use hand to mix everything take small portion of the mixture to shape into balls add some oil to a preheated pan put the balls in and cook in batches add some cooking oil to a preheated pan add onions garlic and saute add pasta sauce a little water and season with basil add sugar pepper and the bell peppers stir and cook to a boil add the balls in it and cook with lid covered boil some spaghetti in the water pour the sauce on the cooked pasta and place meat balls on top", "id": 687, "seg_prompt": "276 ; 31, 44 ; 38, 66 ; 67, 76 ; 77, 89 ; 92, 114 ; 116, 120 ; 120, 138 ; 145, 148 ; 150, 162 ; 165, 180 ; 181, 193 ; 194, 198 ; 205, 215 ; 219, 224 ; 233, 247......................", "asr_text": " Hi everyone and welcome back to Cook and Share. Today on this episode we're making up a really tasty dish that just about everybody loves \u2013 spaghetti and meatballs. This is a great alternative to traditional spaghetti with meat sauce. So let's get started. To start making the meatballs, mince the onions. Next, add the ground beef to a bowl. Now add the onions, the breadcrumbs, parmesan cheese, Worcestershire sauce. Now if you don't have this you can use soy sauce. Brush garlic, milk, the egg, season with salt, pepper, Tabasco or chili sauce. Now using your hands, mix until everything is well combined. This recipe also makes fantastic burgers. After everything is nicely combined, scoop up about 2 tablespoons of the mixture and roll it into a round ball about the size of a golf ball. Set the meatballs aside and repeat this process for the rest of the mixture. You can also set these aside in the fridge or the freezer and use them whenever you need Next, add some cooking oil to a preheated pan. Place the meatballs in and fry them in batches over medium heat until all sides are nicely Once the meatballs are nicely browned, remove them from the pan and set them aside on a plate lined with a paper towel. Next, begin making the sauce by adding some cooking oil to a preheated pan. Add in the onions, the garlic and saute until they're soft and fragrant. Next, add your favorite pasta sauce, a little bit of water, season with basil, add the sugar, pepper, the bell peppers, stir until everything is well incorporated and bring it to a boil. After a boil, remove the lid and place the meatballs in. Cover it once again and allow it to simmer over low heat stirring occasionally for 20 to 30 minutes. Ten minutes before the sauce is finished simmering, cook your spaghetti according to package instructions. Once the meatballs are cooked, turn off the heat and you're ready to serve. To serve this, add some sauce over the cooked pasta. Place some meatballs over the top and sprinkle with parmesan cheese or the cheese of your choice and here is our incredibly delicious spaghetti and meatballs. Your family is going to love this. For the full details of this recipe, visit our website and remember you can always share your recipe with us. Until next time, have a wonderful day and enjoy! Have a great day! ", "duration": 276.0, "segments": [[31, 44], [38, 66], [67, 76], [77, 89], [92, 114], [116, 120], [120, 138], [145, 148], [150, 162], [165, 180], [181, 193], [194, 198], [205, 215], [219, 224], [233, 247]], "seg_text": " ", "pure_cap": "mince onions and add ground beef to a bowl with them. add bread crumbs parmesan cheese soy sauce crushed garlic milk egg. season with salt and pepper. use hand to mix everything. take small portion of the mixture to shape into balls. add some oil to a preheated pan. put the balls in and cook in batches. add some cooking oil to a preheated pan. add onions garlic and saute. add pasta sauce a little water and season with basil. add sugar pepper and the bell peppers. stir and cook to a boil. add the balls in it and cook with lid covered. boil some spaghetti in the water. pour the sauce on the cooked pasta and place meat balls on top"}, {"image_id": "VRPRVTMmNwg.mp4", "caption": " add salt sugar paprika black pepper garlic powder and onion powder to a bowl pour red wine in the bowl and mix the ingredients cut the chuck roast into cubes and pour the marinade over it put some meat and chopped red onions bell peppers mushrooms and zucchinis on the bamboo skewers grill the skewers", "id": 688, "seg_prompt": "571 ; 36, 72 ; 72, 108 ; 139, 196 ; 300, 350 ; 431, 473...........................................................", "asr_text": " Well howdy! Today we want to do some beef shish kebabs. I've got a pretty good recipe here. We're going to make a marinade to let our meat soak in. You want it to marinate for at least two hours. In our case we're going to let it set overnight. The first thing we want to do is make our marinade and we start with one tablespoon of salt, one teaspoon of sugar, eighth of a teaspoon of paprika, eighth of a teaspoon of black pepper, eighth of a teaspoon of garlic powder, and eighth of a teaspoon of onion powder. Then we mix in two thirds cup of red wine of a burgundy or you want some kind of a dry wine. Burgundy is a good one. That's what this is. Stir. Make sure all the stuff gets dissolved in there. It's a pretty simple marinade. That's basically all there is to it right there. And in that we bought a chuck roast. You can also use a sirloin steak. You want something that's at least an inch thick just because we're going to be cutting this in cubes and you don't want a little bit of slivers of meat. You want a good chunk there. You can use sirloin or basically any cut of meat. And we're just going to cut this into cubes. Okay, we got all our meat cubed up, about an inch cubes. That's kind of the way I like them like this. We're going to put them all in our Ziploc baggie. And then put our marinade on top of it. Let it all work in there. The way I like it is to get all the air out of it and just let it set like that overnight or at least two hours. We're going to set it overnight and then we'll come back in the morning and put them in our PG-500 and add some vegetables to them and grill them. Well honey, we've had our stuffed marinade. We let this marinade overnight. You don't have to let it marinate overnight but at least two hours. And as you're letting it marinate, if you're using the bamboo skewers like we're using, you need to make sure that they get soaked in water for at least two hours. And the easiest way to do it is I just put these in a pan, filled it about a third of the way full of water, and then put a paper towel over all the skewers to make sure that they stayed underwater. So they're good and wet now. Our marinade's been, we've let this soak for overnight and we're ready to make some shish kebabs. Now I'm a two skewer man and the reason why I like to use two skewers is when you put the meat on and all the vegetables, you can turn it real easy and the meat just don't spin on the on the stick. So use two and start off with a piece of piece of our meat there. Leave you about leave you enough to hang on to and then just add some vegetables. I've already chopped this. I've got a red onion, some button mushrooms, some zucchini, and some bell peppers. And I like the yellow and the red and the green bell peppers just cause I think they taste good and they're pretty. And it don't hurt when your dish looks pretty. And just make it. It don't matter what order you put this stuff in. Just just put it in there. Well we got all our shish kebabs assembled or shish kebabs as my youngest calls them. We both we made both chicken and beef. We've used the same marinade on both of them so to make it easy. And when we get when we got them all done you might you saw that I put a real light coat of olive oil on brushed them with all around. That's just to help them not stick when we put them on the grill. And one of the neat things about the PG 500 which is what we're going to be using today. There's a direct side and an indirect side. We're going to smoke them on the indirect side for about two hours at 225. And then after the two hours we're going to go back out there and I'm going to put a nice little char on them on the direct side and then put them in the warming drawer. We've got a warming drawer on that PG 500 that'll keep everything nice and hot until all of it's done. So let's go out there and cook them on the PG 500. well we got them done. It took about an hour and a half. We cooked them at 225 and what you want to do is bring the meat temperature up to about oh about 120 130 and then finish them off on the high side. That way you get some nice grill marks on them. You can use your warming tray to keep the ones that you get done keep them hot while you finish off the rest of them. That's the neat thing about the PG 500. But a little note just make sure if you use like we used a pot roast you'll need to do some trimming on that to trim out the the gristling stuff so that you're not you don't have beef bubblegum. But they turned out really good. There's nothing to do but enjoy them. If you have any questions or like to discuss this recipe or anything else just feel free to give me a call at 800-423-0698 or you can drop me an email at b underscore vice at cookshack.com or visit us on the web at www.cookshack.com. Bye ", "duration": 571.67, "segments": [[36, 72], [72, 108], [139, 196], [300, 350], [431, 473]], "seg_text": " ", "pure_cap": "add salt sugar paprika black pepper garlic powder and onion powder to a bowl. pour red wine in the bowl and mix the ingredients. cut the chuck roast into cubes and pour the marinade over it. put some meat and chopped red onions bell peppers mushrooms and zucchinis on the bamboo skewers. grill the skewers"}, {"image_id": "WXnV0ACb808.mp4", "caption": " add chickpeas parsley coriander leaves salt baking soda black pepper garlic onion and ground cumin to a food processor grind the mixture make little balls from the chickpea dough deep fry the chickpea balls mix sesame seed paste with lemon juice and water", "id": 689, "seg_prompt": "158 ; 12, 36 ; 36, 62 ; 71, 89 ; 87, 108 ; 120, 140..............................................................", "asr_text": " Hey everyone, in this video I'll be showing you how to make falafels. This is a really great vegetarian dish that uses simple and pretty inexpensive ingredients. So if you want to know how to make this, keep watching. In your food processor, add the chickpeas. These are dried chickpeas soaked overnight in water. Also add the fresh parsley, fresh coriander leaves, salt, baking soda and black pepper. Also add the garlic, onion and ground cumin. Blend everything together. If necessary, stop the food processor and scrape down the sides of the bowl to ensure even blending. This is the final consistency you should have. It has a grainy texture. Lightly oil your hands and make little bowls with the dough. You can make these whatever size you want, but just try to make them as even as possible so that they can cook evenly. It's now time to deep fry. I'm using a toothpick to check the oil temperature. You can see that there is a steady bubbling going on. That means the oil is ready. Put a few falafels in the oil. Don't put too many because that will bring the oil temperature down. Let them cook for a few minutes until they get a deep brown color. Then remove them from the oil and drain them on paper towel. Here is a close up of the outside crust and the inside. I am quickly showing you how to make the tahini sauce to go with the falafel. Just make the tahini with sesame seeds paste with lemon juice, salt and water. And that's it, super easy and you can adjust the thickness of the sauce by adding more or less water. Thank you for watching guys, if you like this video please give it a thumbs up. Don't forget to subscribe if you haven't already and I'll talk to you next week. ", "duration": 159.0, "segments": [[12, 36], [36, 62], [71, 89], [87, 108], [120, 140]], "seg_text": " ", "pure_cap": "add chickpeas parsley coriander leaves salt baking soda black pepper garlic onion and ground cumin to a food processor. grind the mixture. make little balls from the chickpea dough. deep fry the chickpea balls. mix sesame seed paste with lemon juice and water"}, {"image_id": "891dSjYielI.mp4", "caption": " add beef egg minced garlic black pepper parmesan cheese parsley bread crumb and mix well place the meat on the bread crumbs and shape into balls add some oil in a pan and fry the meatballs add the meatballs to the sauce and simmer place the meatballs on spaghetti and sprinkle parmesan on top", "id": 690, "seg_prompt": "329 ; 33, 105 ; 107, 153 ; 163, 187 ; 210, 242 ; 273, 305..............................................................", "asr_text": " Well hello again welcome to Cookingarounds channel and what do we have for you today. Today we have some delicious meatballs and they are absolutely awesome. Now here I'm using spaghetti but you can use any type of pasta you want. So let's not waste any time let's get going with this awesome awesome dish. Okay here we go grab about one pound of beef. Now here I'm using a medium-grade beef because I want more of the fat content that will give me a little bit more taste. So what I want you to do is just stir it around like this a little bit and now grab a total of half a medium onion diced like this and put that inside. All this is going to be so good and now to give it that pizzazz grab an egg and just drop it in like that but I want you to beat it just a little bit just so it mixes better and I just want you to add that to the mixture and to make it really good I want you to grab your fancy dancy garlic press I want you to put in one to two onions and I want you to press that and there we go and this is going to give it a real nice nice taste and now what I want you to do is I want you to add one tablespoon of dry parsley and one to two tablespoons of dry parmesan. Don't forget the pepper the peppers are very important okay and we're still going here grab about one quarter cup of fresh bread crumbs and now I want you to take and I want you to stir it really really well until it becomes thick like this and you can make it into a ball and it's ready here we go okay grab yourself a working plate and I want you to put on some dry bread crumbs so nothing sticks and now grab yourself a tablespoon and this will be your measurement to keep the balls more or less the same now take one measurement just like that put it in your hand and roll roll roll if your hands start to stick put a little oil on it and keep on going keep on going and look at that a perfect meatball now let me show you one more measurement and here we go again and roll roll roll and take a look at that and it is a perfect meatball and now let me show you the two hand technique okay grab one more measurement and now I want you to use both hands like this and I want you to just keep on rolling until it becomes nice and hard so now I'm gonna finish this and I shall be back okay here comes the fun part grab yourself a pan and put about a quarter inch of oil in there and I want you to add all your meatballs in there and I want you to basically now just kind of shake things back and forth now if you want to bake it just look at the link below and click and I'll show you how to bake these meatballs so let's get going and I shall be back when they are done okay we're back and look at them golden brown really really nice now you don't have to cook them all the way through just about 80% so when they reach like this at this point just shut off your heat and I shall be back again okay grab your pre-made spaghetti sauce and just give it a little stir make sure it's warm and heating up on medium low and now you add your delicious meatballs into the sauce just like this and I want you to remove it with the spatula because if there's any grease on the bottom I don't want you to transfer the grease in there and now I want you to give it a little quick stir just make sure that everything goes under correctly and now it's starting to boil I want you to put the lid on I want you to take your handy dandy chicken where's my chicken here it is and I want you to mark it for 20 minutes and I shall be back when it clicks okay it's been about 20 minutes here we go look at that oh does that not look awesome that's why I wanted you to cook them for about 80% through because now we finish the process take a look at that absolutely juicy they're gonna be so soft now on this process I want you to grab on your spaghetti grabbers you can buy at the dollar store and I do not want you to rinse out of cold water I want you to take the spaghetti just like this because I want the water starches to go in and that will mix with the sauce when we add it just look at that just see how that goes now just grab that special delicious spaghetti sauce with those meatballs it just poured on like that oh how is that looking it is making me absolutely hungry and I want to tell you it was absolutely awesome just take a look at that and now what I want you to do is I want you to grab the parmesan cheese and just sprinkle it all the way on top just like that and look oh my god I'm really getting hungry so now a little bit of parsley just to make it look good and all I can say now is thank you very much for allowing me to present this recipe for you and I hope you enjoy it and please come back and see my other videos thank you from Tony and cooking around goodbye now ", "duration": 329.83, "segments": [[33, 105], [107, 153], [163, 187], [210, 242], [273, 305]], "seg_text": " ", "pure_cap": "add beef egg minced garlic black pepper parmesan cheese parsley bread crumb and mix well. place the meat on the bread crumbs and shape into balls. add some oil in a pan and fry the meatballs. add the meatballs to the sauce and simmer. place the meatballs on spaghetti and sprinkle parmesan on top"}, {"image_id": "pS5T4dCCclQ.mp4", "caption": " add chickpeas to a fodd processor add lemon zest and lemon juice add crushed garlic and tahini to the food processor add paprika salt and oil to the food processor blend the ingredients in the food processor add oil and blend the hummus", "id": 691, "seg_prompt": "131 ; 15, 18 ; 20, 46 ; 47, 67 ; 67, 77 ; 78, 86 ; 86, 117..........................................................", "asr_text": " Anybody that buys hummus needs to watch this because it will taste fantastic and it's going to taste much better than what you buy at the supermarket. Right, a little blender, perfect for the job. Can of drained chickpeas. Next up, lemon juice, lemon zest. I'm just going to put in a little bit of the lemon zest. Is that right, Josh? Yeah, a little bit of zest. Probably about the zest of half a lemon. I don't think we need the whole one, especially with a microplane because you get an enormous amount of zest off it. Then we just roll that lemon just to break the segments inside just to release the juice. And I'm just going to squeeze the juice of that lemon in. Obviously just using that little sieve because I don't want the hips in. Next up, half a clove of garlic. And then this is tahini. This is organic tahini, which is beautiful. And tahini is a ground sesame seed, so it's ground into a paste, but like peanut butter, that's essentially what it is. So I normally put in a good spoonful of tahini because I love the stuff. And then a little pinch of mild paprika, a little pinch of salt from George, and then just a bit of good extra virgin olive oil just to get it started. So just get it going. And then obviously what you're doing is make it into a nice paste. So you can add a little bit more oil. It's probably going to be about half a cup of oil to three quarters of a cup by the time you finish. We want this to be a little bit lighter for this dish. So just a splash of water and that'll lighten it up and make it nice and smooth. Great, isn't it? How easy is that? So there's the hummus. Beautiful, easy to make. And if you buy one of these little babies, just put a lid on and chuck it in the fridge. ", "duration": 131.83, "segments": [[15, 18], [20, 46], [47, 67], [67, 77], [78, 86], [86, 117]], "seg_text": " ", "pure_cap": "add chickpeas to a fodd processor. add lemon zest and lemon juice. add crushed garlic and tahini to the food processor. add paprika salt and oil to the food processor. blend the ingredients in the food processor. add oil and blend the hummus"}, {"image_id": "SIRq4vM7zLQ.mp4", "caption": " cut the tofu into inch size cubes heat some oil in the pan add broad bean chili paste and garlic and saute add tofu salt soy sauce chicken broth cover it and cook add a cup of water to the dried cornstarch and stir to dissolve turn down the heat stir the tofu and add the cooked ground meat and simmer add some green onions cornstarch with water and stir after it starts to boil add szechuan pepper paste and mix", "id": 692, "seg_prompt": "506 ; 155, 189 ; 190, 248 ; 249, 310 ; 312, 340 ; 341, 385 ; 386, 450 ; 452, 476..................................................", "asr_text": " Hi, I'm Yang. Today I'm going to show you how I make the very famous mat or tofu. There are different ways but I'm just going to share with you how I make it. What you need of course is tofu first. You can use any kind. Today I have this medium firm tofu from the local grocery store here in California. A lot of them carry them. You are going to need the very main ingredient is this fermented chili broth bean paste. I have this huge jar but you can also find these small packages in Chinese grocery store. The next one spice is the Sichuan pepper. What I did was toasted the pepper and grind it and then make it, pour some hot oil in there to make it like a paste. Other things you would need is minced garlic. That's about five, six cloves. Some green onions and this is grounded pork. I cooked it with soy sauce and sugar. I have another video on how to make these but pretty much you can use ground pork, ground beef or ground chicken. Any meat is fine. And here I have about two teaspoons of corn starch. Now also chicken broth. I open the can on both sides so you can it's easy to pour. What I do first, oh well okay here's your oil soy sauce and salt. That's about one tablespoon full maybe one and a half of the broth bean paste here. What I'm going to do is I'm going to cut the tofu in half horizontally and then basically about almost an inch cubes. It doesn't really matter but when it's smaller the taste goes in better. All right I have my fire on high. Now pour about one tablespoon full of oil in the pan and I'm going to add my broth bean chili paste and my garlic in there. Let it saut\u00e9 a little bit so that the flavor comes out and then I'll add tofu in there. I can smell the spice coming out in the tofu. Spread it out. Tofu are very bland so I usually add a bit of salt and also about a tablespoon full of soy sauce and about half a can of chicken broth. Let it cover and cook it on high till it starts to boil then I'm going to cook it on medium for about five minutes or so. In the meantime while the tofu is being cooked I'm going to add about a cup of water to my dry core starch and I will make sure it's stirred so that it's completely dissolved and I'll set it aside. Well the tofu is now boiling on high. I'm turning the heat down to medium and stir it a little bit so that tofu is rolled in the spice. At this point I'm going to add my ground meat in there and cook together with the tofu. I'm adding just a heat tablespoon full but it doesn't really matter and I'll let it cover and simmer for about another five minutes. All right the tofu has been simmering for about five minutes. I'm going to add some green onions depending on how much you like and the starch with water. This is to make sure the sauce gets on the tofu because the tofu tends to be bland. Looks like I have a little bit too much today. I'm adding a half to it and turn it on. Turn the fire on a bit higher. Now you can see the sauce start to thicken and it's getting on tofu very nice. Now once it starts to boil it's pretty much done and at this point I'm going to add a teaspoon of my Sichuan pepper paste in there and just mix it up. And we got our Ma Po Dou Fu tonight. Today I'm going to show you how to make the Chinese sweet rice. Like you can find this kind of bottles with the fermented sweet rice in the Chinese stores. ", "duration": 506.33, "segments": [[155, 189], [190, 248], [249, 310], [312, 340], [341, 385], [386, 450], [452, 476]], "seg_text": " ", "pure_cap": "cut the tofu into inch size cubes. heat some oil in the pan add broad bean chili paste and garlic and saute. add tofu salt soy sauce chicken broth cover it and cook. add a cup of water to the dried cornstarch and stir to dissolve. turn down the heat stir the tofu and add the cooked ground meat and simmer. add some green onions cornstarch with water and stir. after it starts to boil add szechuan pepper paste and mix"}, {"image_id": "OsYU9W14guU.mp4", "caption": " mix rice vinegar sugar and salt together mince the tuna mix tuna mayonnaise sriracha sauce and fish roe together break the seaweed in half spread a ball of rice on half the seaweed place the sprouts on the rice place the tuna on the rice roll up into a cone", "id": 693, "seg_prompt": "244 ; 53, 86 ; 96, 123 ; 131, 158 ; 160, 174 ; 175, 188 ; 188, 198 ; 198, 202 ; 202, 212..................................................", "asr_text": " Hi everyone, I'm Kay. Welcome to Mama's Cooking Channel. Today, I'm gonna make spicy tuna hairdo. It's very easy, fast, simple, so delicious. Okay, let's make. First, I'm going to make sushi rice. I'm using one bowl of sticky rice. Add a bowl and put the rice. One tablespoon vinegar. And one teaspoon sugar. And I'll run a little bit of storage. Second, I'm going to make spicy tuna. I'm using coriander raw tuna. I'm going to mix tuna until it is very soft. And add one tablespoon milk. One and a half tablespoon sriracha sauce. This is a fried fish roll. It's called masako. One tablespoon in a pizza. And mix well, actually. This is dried seaweed. I'm cutting it to half size. With your hands, with water, and water-wise, spread the rice on the dried seaweed. And this is Daikon sprout. Here, we can make triangle. ", "duration": 245.0, "segments": [[53, 86], [96, 123], [131, 158], [160, 174], [175, 188], [188, 198], [198, 202], [202, 212]], "seg_text": " ", "pure_cap": "mix rice vinegar sugar and salt together. mince the tuna. mix tuna mayonnaise sriracha sauce and fish roe together. break the seaweed in half. spread a ball of rice on half the seaweed. place the sprouts on the rice. place the tuna on the rice. roll up into a cone"}, {"image_id": "C6boSYQalpU.mp4", "caption": " place sushi rice on a square piece of seaweed spread mayo on the rice add some avocado and crab meat and cucumber on top of it roll it up and cut it into small sushi rolls along the rod", "id": 694, "seg_prompt": "391 ; 47, 125 ; 127, 160 ; 162, 201 ; 214, 337.................................................................", "asr_text": " Okay, so here we go. We're going to make a California sushi roll with the seaweed on the outside. The ingredients we're going to use are sushi rice, avocado, surimi, mayonnaise, cucumber, and of course, nori. So let's get going and make a California sushi roll. I'll see you in a second. Okay, so let's make a California roll with the sushi on the outside. The first thing we're going to do is dip our hands in water so that we can handle the rice. As I said, there will be instructions for the sushi rice on my blog. We want to spread the rice all the way to the sides. Here we go. If you have to wet your fingers a couple of times to spread the rice, that's okay. Because what we're trying to do is spread the rice without breaking the rice. In other words, we don't want to schmooch the rice. We want those grains to be 100%. If we have to add some, we'll grab some, just like so. Okay, get those grains all the way to the side. We said, I like to leave three-quarters of an inch to an inch of naked nori facing me, and I like to leave about three-quarters of an inch to an inch of nori in front of me to seal the roll. Okay, there we go. Rice is spread nice and easy. Now, one of my favorite things to do with sushi, whether it's California roll or any other kind of roll, is mayo. As I've stated before, if you've never had mayo in your sushi, you're missing out because it's delicious. So I'll spread a little mayo. Actually, I'll spread a lot of mayo because I really love mayo on my sushi. All right, so we have the mayo. Now, to make the California roll, we'll take some avocado. Nice, chilled avocado. Take it all the way to the ends, okay? Then we'll take either crab or serrini. Crab can be a little bit expensive, but serrini will work, and in this particular recipe, it is working. And then I'm going to take some cucumber. I'm going to put it right on top. There we go. I'll take a little bit more off of there. There we go. Then I'll grab the sheet, and I'll fold it over to the halfway point. And this is why I use the lead on the seaweed to tuck it tight, and then roll, because I'm not using a mat to do this particular roll. All right, roll it, bring it back. There you go. If you feel any inconsistencies in the shape, you can squeeze them out. There you go. You don't always have to use a mat. Then we have to cut the ends off, so we wet our blade, and we feel right about there. We take our blade, and we move that over. Wet our blade again. There it is. Solid right about there. Take the blade, move that over. Wet the blade again, and decide where center is, right about here. Take the slicer, like so. Bring the sushi together, and cut it into three, possibly even four pieces. Wet the blade again. We'll make three pieces here. They'll be slightly different in sizes, but that's okay. There you go. There you have it. California sushi roll with the seaweed on the outside. I'm going to plate it, and you'll see what it gets to look like in just a second. I'll be right back. There you have it. California sushi roll with the seaweed on the outside. Served with wasabi and pickled ginger. An excellent dish for the summer. Nice, refreshing cooling, and the only time you have to turn on your oven is to make the rice. ", "duration": 391.83, "segments": [[47, 125], [127, 160], [162, 201], [214, 337]], "seg_text": " ", "pure_cap": "place sushi rice on a square piece of seaweed. spread mayo on the rice. add some avocado and crab meat and cucumber on top of it. roll it up and cut it into small sushi rolls along the rod"}, {"image_id": "bjjLIgdnB1Y.mp4", "caption": " in a bowl combine flour sugar baking powder and salt and stir togther whisk the egg add melted butter and milk to the egg and stir together poor the wet mix into the center of the dry ingredients and stir gently spray the pan with non-stick cook spray pour batter onto the pan cook until the pancake bubbles and flip over cook the other side until slightly browned and lay out on a plate", "id": 695, "seg_prompt": "510 ; 21, 65 ; 66, 86 ; 87, 128 ; 128, 197 ; 246, 258 ; 290, 315 ; 315, 370 ; 370, 434.................................................", "asr_text": " Hi, I'm Stephanie Jaworski of JoyBaking.com. Today we're going to make pancakes. This is a really easy batter to make. You only need two bowls, one for the wet ingredients and one for the dry, and we'll start with the dry ingredients. In a large bowl, place one cup that's about 130 grams of white all-purpose flour, and the flour will give us the structure to the pancakes. And then we're going to add two tablespoons, about 30 grams of granulated white sugar, and the sugar will give us sweetness plus moistness and also helps with the browning of the pancakes. And then we're going to add one and a half teaspoons of baking powder, and this will provide light and airiness to the pancake. And then lastly, a quarter teaspoon of salt, which helps bring out all the flavors. And then I'm just going to whisk this all together to combine. You don't want any lumps. And then for the wet ingredients, you want them all at room temperature, and I'm going to use one large egg, and I'm going to just whisk that. Now the egg will bind all the ingredients together, plus it helps with richness and with browning of the pancakes. And to that, I'm going to add two tablespoons, that's about 30 grams of melted butter, and have that at room temperature. And the butter gives nice moistness to the pancakes and a richness, and of course helps with the flavor. And lastly, one cup that's 240 milliliters of milk. Now you could use whole milk, 2%, or even skim. And just keep in mind that the higher the fat content of your milk, of course the richer in flavor the pancakes will be. I'm just using the 2% here. So just gently whisk this together. Okay and we're done. Now all we got to do is just make a well in the center of your dry ingredients, and pour your wet into the center there. Now to get a nice tender pancake, we just want to mix the ingredients together just until everything's moistened. You don't want to get too much gluten developed, so you don't want to be really vigorously stirring this. You can see this is easy to make. Now if you wanted to, the night before you could get all the dry ingredients put together in one bowl, and just cover that with plastic wrap, and then you could even put all the wet ingredients together and cover and put that in the fridge, and then just mix it together. Now we just want to stir this until moistened. Now don't worry if there's some lumps, that's okay. Okay so that's our batter. Now I'm going to use here an electric griddle. If you have one of these, set it at 350 degrees Fahrenheit, that's 180 degrees Celsius. If you don't have one of these, you can just use a frying pan on the stove, and set your heat to medium-medium-high heat, and try to use a frying pan that's pretty heavy duty, that has a flat bottom because you don't want warps, and then you'll have uneven cooking of the pancakes. And then you know your pan is ready, like on the stove. If you take a little drop of water and just put it on, it will kind of sputter, then you'll know your pan's ready. And you may have to adjust the heat as you're cooking your pancakes. If they're doing too fast or not browning enough, you can just put your heat up or down. Now I'm just going to use a non-stick cooking spray. That kind of keeps your, if you're worried about your fat, that'll just keep it down. You could also just rub your pan with either with a brush or with a piece of paper towel, oil or melted butter. So I'm going to use a ladle to make my pancakes, and you could also put your batter in a large measuring cup and then just pour it on, whichever way you want. And of course you can make your pancakes as big or as small as you want. Just make sure that you space them a little bit apart because, as you know, the batter will spread a bit. Just keep that in mind. So let's make both that large. I'll just do a couple. Of course I could probably do more on this pan. And then because if you're using a non-stick surface, make sure you use something that you don't want to use the stainless steel that will scratch your surface. And then when to flip them. As you can see, the pancake will start to get lots of bubbles and craters. And when the surface is pretty well covered with the bubbles and some of them are starting to burst, then you know it's time to flip. And you can also just take your spatula and kind of put under and just check to make the underside. You want them nice and golden brown. That takes maybe two, three minutes depending on your heat, which as I said you can adjust if you're finding it's not browning enough. Okay, as you can see there's lots of bubbles on the top surface and some of them have popped. So I'm going to flip this and then just, as you can see, nice golden brown. As you can see, you can adjust the color by how soon you flip it. And then just cook it on the other side. Now the second side will not brown as much as the first side. So just keep that in mind. Just take one, two minutes more. You want to make sure they're cooked all the way through. Okay, as you can see the second side is not quite as brown. Now when your pancake, when you take them off the heat, there is a tendency, because it looks cool, to stack them all up one on top of the other. But don't do that because what happens is the bottom ones get all soggy. So try to have a plate or a platter like this and just do it this way. Now if you weren't serving these right away, say your family's still in bed, you could just turn your oven to 175 degrees Fahrenheit, that's about 80 degrees Celsius, and just put these pancakes directly on the wire rack and then you can keep them there for about 15-20 minutes. So now if I when you make more pancakes, what I would do is again spray or put a little more oil or butter and just make another batch the same way as first. And you could just serve these with butter and maple syrup or some people like jam or just some powdered sugar sprinkled over top. And if you have leftovers after it, you could just freeze them and then you can either reheat them in the oven or just put them in your toaster frozen and they're really pretty good. So until next time, I'm Stephanie Jaworski of joebaking.com. ", "duration": 511.0, "segments": [[21, 65], [66, 86], [87, 128], [128, 197], [246, 258], [290, 315], [315, 370], [370, 434]], "seg_text": " ", "pure_cap": "in a bowl combine flour sugar baking powder and salt and stir togther. whisk the egg. add melted butter and milk to the egg and stir together. poor the wet mix into the center of the dry ingredients and stir gently. spray the pan with non-stick cook spray. pour batter onto the pan. cook until the pancake bubbles and flip over. cook the other side until slightly browned and lay out on a plate"}, {"image_id": "U0jn_DI5ESg.mp4", "caption": " mix flour baking powder and pepper break an egg and add some milk to it heat some oil in a pan coat the onion rings with the prepared liquid and powder fry the onion rings and drain them with newspaper", "id": 696, "seg_prompt": "183 ; 53, 62 ; 65, 75 ; 80, 81 ; 98, 107 ; 108, 119..............................................................", "asr_text": " So it's at monsoon times in Bombay and it's raining cats and dogs. What better time to have some hot onion rings, right? I'm sure you would love to have them too. You're with me Harsh on all cooktop and today I'm going to show you how to make some fantastic So get ready. For the onion rings you will need 3 large onions either red or white, half a cup flour, 3 4 tsp salt, a pinch of pepper, half a tsp baking powder, 1 egg, half cup milk and cooking oil for deep frying. Start with take the flour in a big bowl and add salt, the baking powder and the pepper. So mix all the dry ingredients well and once having done that put them aside and break an egg, whisk the egg well and add the milk to it and continue whisking, it will frothy. The egg head adds the volume when you're frying the onion rings so that the crisp layer becomes nice and crunchy. Now take your frying oil and eat it in a skillet, keep some newspaper ready or some tissue paper in which you can put your fried onions once you're ready. Now the onions have cut into rings and I've separated them like that and that's why they are known as onion rings. Now that I know that my oil is hot, I'm going to take the rings and dip them into my egg batter and nicely coat it with the flour batter, see ensure that the entire ring is coated. It may seem a little tedious but it's not that bad. You can see my first two are almost done, let's get them out, dry them out and this is our last batch of these lovely golden onion rings and I'm going to try some. Mmm, monsoon just got better and what about I like about this recipe as the coating is not too thick like you get elsewhere, it's just finely thinly coated so you get a good taste of the onion and the batter. Well I hope you've enjoyed watching my video on how to make simple easy onion rings on all cooked up, continue watching me on all cooked up for such simple easy recipes, don't forget to press the like button, do subscribe to my channel so you continuously get to know what I'm cooking next and if you've done this at home, if you've cooked these at home, do let me know how they've come up, right? So now I'm going to go back enjoying this wet monsoon weather and you go back to your kitchen and cook some of these, bye for now. ", "duration": 183.83, "segments": [[53, 62], [65, 75], [80, 81], [98, 107], [108, 119]], "seg_text": " ", "pure_cap": "mix flour baking powder and pepper. break an egg and add some milk to it. heat some oil in a pan. coat the onion rings with the prepared liquid and powder. fry the onion rings and drain them with newspaper"}, {"image_id": "tU1NCC3KOOE.mp4", "caption": " cut the meat into pieces insert the skewer into the meat green pepper tomato onion and corn grill the skewers flip the skewers to cook evenly on all side", "id": 697, "seg_prompt": "293 ; 125, 144 ; 145, 172 ; 178, 218 ; 219, 281..................................................................", "asr_text": " Hey boy, today I had a brainstorm, I was going to make some bacon wrapped fillets, I have that all the damn time, I decided I'm going to make some shish kabobs, and I found this in the store, some Kraft Tuscan House Italian dressing and marinade, and I'm going to marinade the shish kabobs and that, or the filet meat, filet mignon, tenderloin, or beef, also got some conrico bran, wild pecan aromatic rice, and this is that gourmet rice they sell down here in Louisiana, and this is from a Conrad rice meal in New Iberia, Louisiana. Let me read you this history on the back of this package, if I can without screwing up. Wild pecan aromatic rice is a naturally grown, long grain rice with a nutty aroma and taste for a delicious change. Try adding the packet of wild rice and natural pecan flavoring we've included in this box. In the enchanting of Cadianna countryside of South Louisiana, where much of this nation's rice is grown, there's a small corner of farmland distinctly different from all the rest. Here in the rich soil of New Iberia, down in the swamp lands boy, with a bunch of pecan trees around, a range of, a rare variety of long grain rice is grown that is cultivated nowhere else. Alright, so we got all this meat cut up down here, simple to pop, and a place to put this. Got some bamboo skewers, and I hope they don't pull my finger. Stop it! Stop it! You're gonna get a whooping. Over here boy, let's just pay attention. Ain't no rocket science. I'm gonna go ahead and finish these, and we're gonna get them all ready and go put them on a grill. You dokey boy, we got us a hot grill, and we're fitting to put these shish kebabs up on there, just like that. Now I had a question about the little tomatoes falling off the skewers. Don't use the little, little tiny, tiny tomatoes. Use the next size bigger, and they hold together a little better. Alright boy, let's see what we got here boy. Yum! Grab your skewers by the meat, when you go to flipping. The meat's gonna hold up a little better. Alright? See that? Grab it by the meat. Roll him over. Try grabbing a tomato, because it's gonna bust all up. You gonna roll that far a little bit. Boy! ", "duration": 293.5, "segments": [[125, 144], [145, 172], [178, 218], [219, 281]], "seg_text": " ", "pure_cap": "cut the meat into pieces. insert the skewer into the meat green pepper tomato onion and corn. grill the skewers. flip the skewers to cook evenly on all side"}, {"image_id": "tfZ7g7yr-0k.mp4", "caption": " add oil to a hot pot and add onions add minced garlic and ginger to the pot and stir add ground coriander paprika yellow curry turmeric garam masala garlic powder and cayenne pepper to the pot add sea salt to the pot and stir add vegetable broth diced tomatoes chickpeas and lemon juice to the pot mash some of the chickpeas add chopped cilantro the to chana masala", "id": 698, "seg_prompt": "329 ; 30, 55 ; 77, 102 ; 110, 141 ; 145, 170 ; 172, 215 ; 252, 280 ; 285, 297......................................................", "asr_text": " I'm gluten-free Gigi, and I'm living gluten, dairy, soy, and nut-free. Don't let food allergies keep you from enjoying the food you love. Come on in the kitchen with me, and I'll show you how to eat what you love and still feel Today we're making Chana Masala, which is a traditional Pakistani and Indian dish. We'll start with a pot over medium heat, and we're making the entire dish in one saucepan, so use a large one, about a tablespoon of olive oil, and I have one large yellow onion. I'm going to add this, and we'll cook it for about 10 to 15 minutes until the onion is very tender and golden. Then we'll come back and add our other ingredients. After about 10 minutes, you can see how the onions are already golden, and so they can cook for two or three more minutes, and they'll be ready for the other ingredients. In 15 minutes, come have a look at our onions. They've gotten tender, they're golden, still sizzling away, and we're ready to add the next two ingredients. I have three cloves of garlic that I've minced, and I have one tablespoon of very finely grated fresh ginger root. So these will go in, and we'll want to stir for about two minutes, and you need to stir the entire time, still over medium-high heat. The garlic will burn quickly, and after that, we will come back and add our spices. We're still letting our garlic and ginger finish up. We're about to add our spices in, and we have a lot of them here. We've got three teaspoons of ground coriander, one teaspoon of paprika, one teaspoon of yellow curry, one teaspoon of turmeric, one teaspoon of garam masala, that's an Indian spice blend. We've got one half teaspoon of garlic powder, and one half teaspoon of cayenne pepper. We'll add all these into our onion, garlic, and ginger mix, and we'll also add in one half of a teaspoon of coarsely ground sea salt, and stir all of your dry spices in with This will give these just a moment to heat up and cook and let the oils release from Next, we'll add the rest of our ingredients. We have one cup of organic vegetable broth. You could use chicken broth if you like and have that on hand. This will keep our dish vegan. We use the veggie broth. I have one 14 and a half ounce can of diced tomatoes, and these are in their juices. Don't drain those. I have two cans of organic chickpeas or garbanzo beans, and I have drained these. The last thing we need to add is the juice from half of a lemon. I have my half of lemon here in wedges, and I've already taken the seeds out. Let's just squeeze these right in. Chana masala is known for its pungent flavor and its sour citrus flavor, so the lemon helps Give this a stir, and then we're going to cover. Turn our heat down from medium-high heat to low. Let this simmer for about 30 minutes, and we'll come back and finish our dish. It's been half an hour, and our chana masala is ready to finish. We'll give it a stir. It smells amazing. What we need to do now is to take our potato masher and go in and mash some of the chickpeas. You can make this as chunky or mashed as much as you want to. It just really depends on your taste. What this does is it thickens the dish up and gives it just a little bit more of a smooth texture. That looks about right. I like to mash about half of the chickpeas for myself. After you get this to your liking, it's time to stir in our last ingredient, which is about one half of a cup of chopped cilantro. If you don't like cilantro, you can use parsley or you can omit this altogether. Give this a stir, and now this is ready to serve. It's great over rice. Great served along with some Indian flatbread. I hope you enjoyed this recipe. For more recipe videos like this one, visit glutenfreegg.com and sign up for my free e-letter and become a part of my growing gluten-free family today. ", "duration": 329.5, "segments": [[30, 55], [77, 102], [110, 141], [145, 170], [172, 215], [252, 280], [285, 297]], "seg_text": " ", "pure_cap": "add oil to a hot pot and add onions. add minced garlic and ginger to the pot and stir. add ground coriander paprika yellow curry turmeric garam masala garlic powder and cayenne pepper to the pot. add sea salt to the pot and stir. add vegetable broth diced tomatoes chickpeas and lemon juice to the pot. mash some of the chickpeas. add chopped cilantro the to chana masala"}, {"image_id": "ELXmRSw3LlA.mp4", "caption": " wet rice paper in water and lay it on a plate lay lettuce bean sprouts rice noodles zucchini carrot mint basil and chicken on the wrap roll up the wrap with chives", "id": 699, "seg_prompt": "240 ; 86, 109 ; 118, 162 ; 173, 220......................................................................", "asr_text": " And when we do the roll, I'm going to show you how to present so that it is so beautiful. And the chicken, we can marinate it, or if you prefer like a boy, it's okay, or you can actually you can use leftover, turkey, right, anything, like chicken, you can do pork or anything though, beef, the same. So in here, we have salad, salad and cucumber, this is the Chinese chai. When we eat the Vietnamese spring roll, we must have that, but in here, you know, whatever And the mint, I have two types, right, one is I think the regular mint, and the other one is balsamic, this is the Thai. This is when we eat the Tonkanei soup, you must have them, okay. And the bean sprout of course, the sauce is peanut butter, we are over here, we use peanut butter with han xin sauce, and after we mix together, we squeeze a little bit of lemon juice in there, alright, two, yeah, you have to put it in the water, otherwise it cracks. Okay, so you do this, you leave it here, and we can actually put everything in now, okay. So the first thing, we put the salad, okay, and bean sprout, and this, rice noodle, we can put this if you want, but usually in the Vietnamese spring roll, we don't have them. We can put this, okay, and this, and, oh sorry, let me do the chicken first, two is good, okay, you're gonna put it like this, so when we roll, we're gonna see it, right. Now one is like that, this roll we put at the end, okay, so we just fold this in, one side, yeah, yeah, that's it, if you put too much water, you cannot roll it at all, okay. So now from the bottom here, you just fold them, right, and if you do it tight, it's good, so now we can put this, let me put this, this is the way the people will do, and we always put this a little bit sticking out on the top for decoration, okay, then you just push them, tight, tight, tight, it eventually gonna break, and it doesn't matter, see. See, you can see the meat, so with the shrimp, with the shrimp, I'm gonna do with the shrimp, so this is how we make a spring roll, so who wants one, who wants one. ", "duration": 240.33, "segments": [[86, 109], [118, 162], [173, 220]], "seg_text": " ", "pure_cap": "wet rice paper in water and lay it on a plate. lay lettuce bean sprouts rice noodles zucchini carrot mint basil and chicken on the wrap. roll up the wrap with chives"}, {"image_id": "ZGLv-uyeQWU.mp4", "caption": " heat some oil in a pan and fry some boneless short rib meat until they brown on all the sides char cut and deseeded paseo pepper on the stove for 2 minutes and heat dried ancho chili on each side add pepper anchos onions garlic tomatoes lime worcestershire sauce honey oregano cumin and pan drippings and chicken stock add short ribpieces fill the pan half way with water and slow cook take out the meat mash it add the sauce to it mix together and serve topping with salad and guacamole", "id": 700, "seg_prompt": "410 ; 70, 110 ; 112, 153 ; 170, 244 ; 253, 288 ; 323, 394.............................................................", "asr_text": " Hey guys, it's Dave, no risk for required, and it is Cinco de Mayo. So what we're going to do is celebrate with a little bit of tacos barbacoa. Now traditionally this is a really complex recipe, it's where the word barbecue comes We're not going to go traditional and put it in a pit wrapped in leaves and all that We're just going to sear off some short ribs, which is my favorite cut for one of these The meat becomes so tender and succulent and super flavorful. I'm going to sear it off, but most of the work is going to be done in the slow cooker, which makes it super easy. Put it in, you walk away, a few hours you're all good and done. Today I'm combining with a few of my taste made partners. We're all doing kind of these Cinco de Mayo recipes. Look through them, I'm going to link to them, and I'm sure you're going to find some other great recipes for parties, for just a family night at home. Hey, even if you just want to pop open a few margaritas or down a few margaritas and cook some of these up, I think you're going to have an awesome time. Let's go ahead and get started. Okay, let's get started. On our beef barbacoa tacos, I've got a pan here over good high heat. Now you can use a couple different cuts of meat. I'm using some boneless short rib, seasoned really well, and I'm going to start the recipe by actually searing them off in a pan. Now, barbacoa, that's where barbecue comes from, this is going to help give our tacos a little bit of that charred flavor. If you want to take an extra step, go ahead and do this on the grill, and just use a super hot grill, get it nice and charred. If you want to skip this step, go ahead and do that too, it'll still turn out okay, just a little bit different. You want to get everything brown, nice and dark, don't touch it for a couple minutes. All sides, then we'll come back and we're going to throw everything in a slow cooker. So I've got our meat browned, and while that happens, I'm just going to quickly, quickly, quickly char off a pasilla pepper that I cut in half and de-seeded. I'm not looking to get all the skin blackened or anything like that, I just want a couple dark spots on it. Again, it's the kind of barbecue flavor that I'm trying to go for here. It will take about two minutes or so to get there, and then I'm going to do essentially the same thing. I've got a dried ancho chili here, actually I've got three. I'm just going to give this a little bit of heat, you know, literally like ten seconds on each side, right over the flame. That's going to release some of those oils and help the pepper really kind of flavor our sauce in the slow cooker. So I've got about four pounds of short rib, so I'm moving in batches, but let me show you what we're looking at, this nice golden brown color, that's what we're trying to get to that's going to add super rich, deep dark flavors to our barbacoa. Let me finish up and then we're going to move everything into the slow cooker. Okay, so we've got our slow cooker set up. Now if you want to do this in like a Dutch oven on the stove, you absolutely can. We've got that pisina pepper that we just barely roasted, like you can see, see just a tiny little bit of char there, you definitely don't want it all black. I've got the anchos that we threw out there as well, toss them in whole, no big deal. I've got a yellow onion and about five cloves of garlic that I just crushed down. You don't need to be too fancy. I've got two cans of fire roasted tomatoes, this is what, one pound cans, and that fire roasted, it's another way to get, you know, kind of that charred flavor in there. I got half a lime, we'll give it a little squeeze there. Oh, this lime's got like no juice, got a little bit in there, a little bit of Worcestershire, a touch of honey, which I think is really nice, a little sweetness on there, maybe two tablespoons, and then for spices I'm using about a teaspoon, a heavy teaspoon of oregano and if I can find it, my cumin, probably two tablespoons of cumin, you don't want to be But then finally, all that wonderful pan drippings from the short rib, I just threw some chicken stock in the pan, deglazed it, picked up all of that yummy flavor, and then we've got our short rib pieces, which I'm just going to add back to the pan, and we'll do it fast. Now I'm going to add a little bit more water in here, because you want it about halfway filled, halfway up the meat with liquid, and this will all kind of melt down over the next We're going to let it go on low, should be just kind of barely simmering for about three hours and this meat is going to go from super tough and chewy right now to super, super tender, succulent, all those flavors will infuse, it's going to be absolutely awesome. So depending on the thickness or the size of the chunks of beef that you've got, it'll take like three to six hours or so until it becomes just fork tender and you can easily break it apart like that. So yummy, unctuous, absolutely delicious. Go ahead, let the pieces rest, kind of big pieces like that for 10 or 15 minutes before you do this, and then just pull it apart gently, that's going to be our taco filling. As you wait, you can reduce down some of that braising liquid, and use that frankly as a sauce for the tacos, that would be absolutely awesome. Okay, let's go ahead and finish up these cinco de mayo barbacoa tacos, I've got my shredded meat here, this, like I said, I reduced down some of that braising liquid, a little extra flavor there is going to make this absolutely awesome. You don't really want the meat, think of it like a salad dresser, you don't want it swimming in that sauce, you just want a little bit extra flavor there, season or taste it one more time before you serve it up. This one was right on for salt and pepper, lay a nice hefty dose, I got three warmed flour or corn tortillas here, pile that meat nice and high, and then you know toppings, use whatever you want. I'm going to go with a little bit, I can't resist I got to eat that little piece, a little bit of pico de gallo here, kind of right on the side, let it overflow, I like serving on a board like this sometimes too, it can be pretty cool, make a whole bunch, bring them all out to the party, and then why not, I got a little bit of guacamole on there too. And this has been an absolute pleasure cooking for you guys on Cinco de Mayo, I hope you give these tacos a try, and I'll see you next time, on The Rice Be Require. ", "duration": 410.17, "segments": [[70, 110], [112, 153], [170, 244], [253, 288], [323, 394]], "seg_text": " ", "pure_cap": "heat some oil in a pan and fry some boneless short rib meat until they brown on all the sides. char cut and deseeded paseo pepper on the stove for 2 minutes and heat dried ancho chili on each side. add pepper anchos onions garlic tomatoes lime worcestershire sauce honey oregano cumin and pan drippings and chicken stock. add short ribpieces fill the pan half way with water and slow cook. take out the meat mash it add the sauce to it mix together and serve topping with salad and guacamole"}, {"image_id": "TvnrmFuz0G8.mp4", "caption": " add the chickpeas and water to a bowl chop the parsley and add it to the bowl of chickpeas chop the cilantro and add it to the bowl chop the onions and add them to the bowl blend the chickpeas and herbs add the coriander seeds cumin salt and pepper and mix mix in flour heat oil in a pot cook the falafel balls in the oil juice a lemon add tahini and water to the lemon juice and stir add salt and greek yogurt add cucumber tomato and onion to a bowl put the falafel salad and dressing inside the pita", "id": 701, "seg_prompt": "553 ; 48, 54 ; 88, 108 ; 108, 128 ; 128, 139 ; 151, 177 ; 194, 241 ; 257, 268 ; 277, 291 ; 302, 319 ; 365, 375 ; 375, 386 ; 386, 402 ; 430, 435 ; 453, 489.....................", "asr_text": " Hi guys welcome to Steve's kitchen today I'm going to be teaching you how to make fantastic falafels and stick with me because through this little series I'm also going to be making the pita pockets and I'm also going to make a tahini sauce from scratch so let's get on today and make the best tasting falafels you've ever tried. Oh and by the way you'll need to subscribe to the channel if you haven't already if you want to see the other videos which will be coming up over the next few days. Now for the best flavor of falafel you want to take your dried chickpeas and just put them into a glass jar that's a cup of chickpeas so we cover the chickpeas at least a couple of inches above the piece themselves and we're leave them to soak overnight or at least eight hours. Now you can use canned chickpeas as well and they work perfectly well just make sure you drain all the moisture out of those chickpeas before you start making the falafel. Okay let's get these falafels started we've got two cups of our chickpeas that we rehydrated overnight we pop those into a bowl now the secret to really good falafel is lots of flavor chickpeas are not great on their own I mean they are good but look this is a whole big bunch of parsley and I'm just gonna chop that up roughly and that's going in the bowl as well it doesn't have to be done too finely we're just gonna chop the whole lot up and pop it in stalks and all actually not right down to the touch stalks pop that in with our chickpeas and flavor flavor flavor I've got four nice bunches here a nice great big lump of coriander or cilantro I think our Americans call it and again just roughly chopping those up I'm just gonna pop those in and this is really what makes the flavor the smell coming off that cilantro that coriander it's delicious and I've got two brown onions here that I'm just going to cut up roughly again it doesn't have to be too fine and into our bowl so now the onions the chickpeas and all the herbs are in there we're just going to mix that through with our hands now guys my big food processor is not working at the moment so I'm going to use this smaller one and I'm going to do mine in two batches but it doesn't matter flavor flavor flavor this is what's going to make the difference all these herbs and spices just look at the colors of that now let's blitz that down you can decide if you want it really fine or whether you want it fairly coarse I prefer a fairly fine falafel I think it fries up better now guys look at the colors of that that is what falafel should look like it's coarse but reasonably fine it's packed full of flavor the texture is moist but reasonably dry it'll hold together nicely but we haven't finished yet I've got one tablespoon of coriander seeds whole seeds not ground down just pop those in there I've got if I get it right this is one tablespoon of seeds that I've ground down to a fine powder coriander again I've got one tablespoon of cumin coming as people call it pop that in there and one tablespoon of ground cumin a teaspoon and a half of regular salt and a really healthy portion of ground pepper now I'm using ground white pepper here but you can use ground black pepper either will do now why did I use white pepper you might ask because I've run out of black and white tastes really great anyway okay now take a spoon and we'll start to mix those spices in with the rest of our mixture here now I'll just show you now this is almost perfect but I think it's a little bit I don't know if I can if you can see that there but it's a little bit damp now the way to combat that and that's because the herbs had a lot of moisture in them is just to add about a tablespoon to two tablespoons of flour into this mixture so I'll sprinkle some flour over there that's one tablespoon I'll just fold that through and see if that's enough now I think that's enough flour they're holding together nicely they're still damp but let's test this one and cook it off now I've got a pan a deep pan with about three inches of oil here and I want to bring the temperature of this oil up to about 350 375 degrees Fahrenheit that's 175 190 degrees Celsius so I reckon that's around about 175 now I test it with a little bit of bread you see straight away that fizzled up and that's going to cook nicely within 30 40 seconds that'll be brown so that's now ready for the falafels I'm just making my falafels by hand I just roll them into a little almond shape and then just drop them into the oil okay whilst it's bubbling away like that I'm just going to use a slotted spoon to drop the rest of them in probably put four or five in at one time now if I just gently put a slotted spoon in there I mean look at those they're holding together beautifully they've got a lovely crusty outside I'm going to pop those on some kitchen paper and let them drain and I'm going to cook some more okay I've fried off my falafel they're beautiful and crisp on the outside let's just open that one up and inside you've got all that flavor and I can tell you that tastes delicious that's the best falafel I've ever had now we're going to take our falafel our salad our tahini sauce we're mixing all together making one fantastic meal okay guys firstly I'm going to make a quick tahini sauce and I'm using the fresh tahini that I made earlier you can buy shop bought tahini but fresh is best so I've got half a cup of tahini sauce there and I'm just going to cut up a lemon fresh lemon and we want the sauce the we want the juice in that lemon in the bowl first so I've got all my lemon in there and the keep all the the pith in there as well and put my half a cup of tahini then want half a cup of water in there as well and I'll just take a fork and mix that through and then we just want to season it with about half a teaspoon to a teaspoon of salt and I'm just going to add 1 quarter of a cup of a thick Greek yogurt into the mix as well and then mix that together with a fork and we've got this lovely thick dressing that we'll be using in our falafel right to go with our falafel our little Peter Pockets we're going to make a little fresh salsa now a simple salsa is often best we've got red onions fresh tomatoes and cucumber and I'm going to cut these up and dice them into little cubes so we've diced our cucumber our red onion and our tomatoes or tomatoes as our American friends say and then we're just going to pop those into a bowl together and then we're just going to mix those through now I've left all the skin on the cucumber as well it adds beautiful color there so we set this aside in the fridge ready to use when our falafels are ready to construct okay guys we've got our Peter Pockets now and we're just going to cut a piece off the top and I've opened up the pocket inside now this can get a little bit messy we're going to take a couple of our falafels and pop them inside there drop them into the bottom and then we're going to take a spoonful of that salsa that little salad salsa that we made and pop that in there and I want a big spoonful of the tahini sauce dressing and then another couple of falafel some more salad and again our tahini sauce over the top of that now you take a look that is a falafel that's going to taste absolutely delicious so there is my take on a perfect falafel in homemade Peter Pockets with your homemade tahini now guys you can buy tahini from the shop doesn't matter Peter's you can also buy but I'm going to try this one now but not while you're watching it's going to be messy so guys thank you for watching subscribe to the channel get over and watch the other videos watch how we make the tahini watch how we make the flat reds these little Peter Pockets be good I'll see you next week take care Hi everyone welcome to Steve's kitchen today I'm going to show you how to make pita bread so we can make pita pockets if you that's not easy to say now if you're with me the other day when we make the falafel these are the pita break that I use now you can buy your own pita breaks in the supermarket but they'll never taste as good as these ones so let's show you now how to make wonderful pita bread ", "duration": 553.5, "segments": [[48, 54], [88, 108], [108, 128], [128, 139], [151, 177], [194, 241], [257, 268], [277, 291], [302, 319], [365, 375], [375, 386], [386, 402], [430, 435], [453, 489]], "seg_text": " ", "pure_cap": "add the chickpeas and water to a bowl. chop the parsley and add it to the bowl of chickpeas. chop the cilantro and add it to the bowl. chop the onions and add them to the bowl. blend the chickpeas and herbs. add the coriander seeds cumin salt and pepper and mix. mix in flour. heat oil in a pot. cook the falafel balls in the oil. juice a lemon. add tahini and water to the lemon juice and stir. add salt and greek yogurt. add cucumber tomato and onion to a bowl. put the falafel salad and dressing inside the pita"}, {"image_id": "zMrDtnzoSiw.mp4", "caption": " prepare chopped potato cauliflower carrot and bean heat some oil in a pan and add saffron add tomatoes and salt and press them to puree add all the vegetables to the pan and mix add chopped green chillies too add more salt and biriyani masala to taste add mint and coriander leaves cover to cook until 70% cooked add the remaining vegetable and cover to cook again put the mixture and some steamed rice layer by layer with yogurt and oil in a baking tray cook it in the oven and serve", "id": 702, "seg_prompt": "426 ; 16, 22 ; 27, 35 ; 36, 89 ; 90, 113 ; 114, 120 ; 122, 147 ; 160, 165 ; 198, 209 ; 212, 228 ; 246, 371 ; 394, 417...................................", "asr_text": " today we are going to make vegetable biryani jakash food for this we need a few vegetables we will cut them long like potatoes cauliflowers carrots as you can see I have cut them long not very small pieces and beans so everything is big in bed so I have also cut few capsicums if you have green capsicum that's even better take some oil be little generous with oil and everything because we are going to have sahi food see if the oil is hot then put jeera or cumin seeds and this is start cracking add more turmeric powder add coriander powder to it add whole garam masala like bay leaves, cinnamon cloves and this makes everything in the oil so that things are little bit good then add tomatoes if a fresh tomato you should chop them because I'm using tin tomatoes so I will just press them and they will become like puree add little bit of salt because it adds in cooking tomatoes faster and they will become puree very soon once the tomatoes are cooked put all the vegetables except the capsicum because capsicum cooks very fast and we don't want any of vegetables to be overcooked to make biryani so we'll keep capsicum and we'll cook capsicum separately later so mix everything in this masala it's very nice now I'm going to add few green chilies chopped you can add full green chilies as well it look very good with the biryani now add more salt to your taste and I've got this biryani masala from from the Indian shop you can buy any biryani masala it doesn't matter which brand and be generous we want to have a spicy biryani so add little more forget about the spoon just add so now mix all this biryani masala with the vegetables yeah it's looking nice you can see all these vegetables will be covered with the masala add mint and coriander leaves the mint gives very special flavor as soon as you put mint you can smell in your whole house that something is being cooked with mint is lovely thing and I think I need to add little more biryani masala because it's not still covered so my all the vegetables will be covered with the masala now as you can see I can smell it I can't wait for it is so nice you see okay now we'll cover with the lid and we'll we don't want to cook them completely we will cook them until they become around 70% cooked because when we will put them in our oven so rest of the things will be cooked later on so I will add these capsicum in this and I will cook them for another five minutes so that the all the vegetables will be cooked around 70 70 to 80% now the vegetables are cooked not completely so I have got this big oven proof bowl I have already applied little butter around it so that things will not get stick with it and I will put around half of the vegetables that I have cooked in the bottom and I will cover this this bowl with vegetables so it don't put all the vegetables only around half of the vegetables now apply a layer of yogurt or curd over it so now put more than half of the rice over these vegetables and spread equally uniformly over the vegetables yeah now I have covered all my vegetables with the rice now put little more mint and coriander leaves so that then there will be a layer of not we don't need to put it whole layer just so that when we'll be eating we'll have a little flavor of this and put rest of the vegetables here and make another layer of vegetables now again apply a layer of yogurt we don't need to put too much yogurt if it should be alright because it will just give a flavor of yogurt now put rest of the rice that is around less than half even remember I rice should not be cooked whole it should be cooked around 80 to 90 percent because vegetables and rice will be cooked in the oven when we will put them for around half an hour so nothing should be completely cooked it's very important yeah it's looking nice and I'm just putting few more coriander and mint leaves for garnishing on the top I've already prepare my saffron in milk and as you can see it's not turmeric remember saffron is very expensive thing and spread saffron on the top layer of our rice so that when it will be cooked we can see it and we'll smell it cover it with the aluminum foil and put in a microwave at in the oven sorry not microwave for around half an hour at 200 degree Celsius and when you will take it out you can see what we have cooked you see it looks very nice yeah it's cooked so have this biryani with the raita, kumbh raita in fact you can see kumbh raita recipe on a separate video on my channel thanks see you soon ", "duration": 426.17, "segments": [[16, 22], [27, 35], [36, 89], [90, 113], [114, 120], [122, 147], [160, 165], [198, 209], [212, 228], [246, 371], [394, 417]], "seg_text": " ", "pure_cap": "prepare chopped potato cauliflower carrot and bean. heat some oil in a pan and add saffron. add tomatoes and salt and press them to puree. add all the vegetables to the pan and mix. add chopped green chillies too. add more salt and biriyani masala to taste. add mint and coriander leaves. cover to cook until 70% cooked. add the remaining vegetable and cover to cook again. put the mixture and some steamed rice layer by layer with yogurt and oil in a baking tray. cook it in the oven and serve"}, {"image_id": "AGq4lnC_WVo.mp4", "caption": " wash the clams under running water with hand and place them in a pot add white wine cover a lid and turn on the heat slice some bacon cook the bacon pieces drain the clams and add onions and garlic to the bacon add sliced brunoise celery and carrots to the bacon add flour cumin and fennel spices and stir add the milk and fish stock add the clam juice separate the clams from the shells and chop them add potatoes and corn to the chowder add pepper cream flour and water mixture and whisk the soup add the clams to the chowder top the soup with some chopped parsley", "id": 703, "seg_prompt": "625 ; 54, 67 ; 78, 85 ; 91, 113 ; 150, 162 ; 171, 206 ; 216, 226 ; 237, 265 ; 270, 284 ; 315, 330 ; 344, 377 ; 393, 411 ; 450, 540 ; 545, 548 ; 604, 608....................", "asr_text": " New England clam chowder, or clams chowder with bacon, chef Eric style. To make a beautiful clam chowder, you will need fresh clams, brinoise of carrots and celery, smoked bacon, peas and of onions, corn, white wine, butter and flour, cumin, fennel, chopped garlic, seasoning, salt and pepper, cream, milk, diced potatoes and fish tuck. First of all, let's start to wash the clams before steaming them. Mix them well and strain them in a single or colander. Place the clams into the pot, add the white wine, cover with a lid, turn the heat on high and let the clams open. Slice the bacon, cut the bacon into little matchsticks. When the bacon gets wilder, just cut it in half to have something consistent in terms of size. This cut is called lardo, okay great, great. Give it a stir and they are not all totally open so let it cook a little bit more and turn down the heat to medium. In a large pot melt the butter, add the bacon, and cook it together for about two to three minutes. Scrain the clams so they're all open, great. And we want to keep the juices because that will be for our soup of course, great. Let's give a stir to the bacon, great. Add the onions, and the garlic. It's been two minutes that the onions and garlic are cooking, then add the brinoise, for the celery, and the carrots. add the flour and spices. Mix well and then you see that the flour absorbs all the moisture and the butter, cook that for about a minute, not even, in order to roast the spices and the flour. Then add the milk, and the fish stock. and bring the liquid to a boil. We can whisk actually, it will be easier. If your flour stick a little bit on the bottom, make sure with the whisk to pick it up. Add the clam juice slowly, and at the end you may see a little bit of sand, so we won't use it up. So here I won't use that. Whisk well, turn the heat on high, and bring it to a boil. Separate the clams from their shells, so just go through, then chop the clams, so I got my fish cutting board, there we go, and chop them, not too fine. then result the clams into the fridge until further use. Great, the shower is boiling, then add the potatoes that are just drained, add the core, mix well, and let simmer for about 20 minutes on medium heat, or until the potatoes are cooked. The soup has been simmering for 20 minutes, so let's try to find a potato to check if they're cooked, get some soup in the same time to taste. Mmm, very nice, the potatoes are cooked, just cooked, perfect. Seasoning in salt and pepper, it's nice, maybe a bit of pepper, a little bit, and add the cream. Bring the soup to a boil, and rectify the seasoning again, with maybe a little bit of salt and pepper. Now, the consistency of the shower there, here it's a little bit thin, if normally a real shower there, it's a little bit thicker than that, so we're going to make a blend. We are going to mix some flour and water together, and thicken the soup, just to make it perfect. Here I have half a cup of flour, and about a third of a cup of cold water, so we're going to mix it, and mix it, and add a little bit into the soup, you can grab a little bit of the soup too, whisk, with a bigger whisk now, make sure there's no lumps, and the soup will get thicker. So, because we just put the cream, we have to bring back the soup to a boil before serving it. Add the clams, mix well, very nice, add maybe a pinch of pepper, the soup is boiling, let's serve it, chop a little bit of fresh parsley to garnish, great, and serve the chowder, sprinkle chopped parsley over, there we go, et voil\u00e0, New England clam chowder, bon appetit! ", "duration": 626.0, "segments": [[54, 67], [78, 85], [91, 113], [150, 162], [171, 206], [216, 226], [237, 265], [270, 284], [315, 330], [344, 377], [393, 411], [450, 540], [545, 548], [604, 608]], "seg_text": " ", "pure_cap": "wash the clams under running water with hand and place them in a pot. add white wine cover a lid and turn on the heat. slice some bacon. cook the bacon pieces. drain the clams and add onions and garlic to the bacon. add sliced brunoise celery and carrots to the bacon. add flour cumin and fennel spices and stir. add the milk and fish stock. add the clam juice. separate the clams from the shells and chop them. add potatoes and corn to the chowder. add pepper cream flour and water mixture and whisk the soup. add the clams to the chowder. top the soup with some chopped parsley"}, {"image_id": "NNEpaEq7OpI.mp4", "caption": " mix sparkling water and yeast in a bowl add melted butter milk eggs and salt in the bowl add flour into the bowl and mix add flour to the dough and knead cut the dough into squares and add tomato sauce pepperoni and cheese roll the dough into balls and place on a pan sprinkle oregano onto the dough", "id": 704, "seg_prompt": "355 ; 53, 61 ; 68, 90 ; 93, 122 ; 143, 170 ; 215, 244 ; 245, 265 ; 270, 275......................................................", "asr_text": " Hey guys, welcome to One Kitchen. I'm Julia. So today I'm going to show you how to make some delicious pizza buns. So let's get started. So what I'm going to use for my pizza buns are some melted butter, sparkling water, sugar, salt, oregano, eggs, bellflower, wheat flour, yeast, cheese, some pepperoni, and some homemade tomato sauce. I've already showed you a lot of times in here how to make my tomato sauce, so just leave a link for my video down below in my description. So first step is to mix my sparkling water together with my yeast in a bowl. And then I'm going to add in my melted butter, eggs, sugar and And then I'm going to add in my salt flour and mix again. And now I'm just going to add in my flour. Gradually you're just about half a cup at a time while my machine is stirring. And when I have used all of my flour and my dough is nice and sticky, I'm going to take it aside, cover it up and then it rise for about one hour. So my dough is now done rising and what I'm going to do now is just to put it out on the table together with some flour and then just knead it for a minute or so and then I'm going to roll it out. So now that my dough is rolled out, I'm going to turn on my oven to 180 B.C. conditioner. And then I'm going to cut my dough into some squares and then I'm going to add on some tomato sauce, some pepperoni and some cheese. And then I'm going to close them up and put them over to a baking sheet with a baking paper on and then I'm going to brush them with some oil and then sprinkle some oregano on top. And after that I'm going to place them in the oven for a good 10 to 12 minutes until they are golden brown and delicious and then they are ready to be saved. I'm going to add a little bit of olive oil and then I'm going to add a little bit of So I really hope you enjoyed these delicious and so so soft pizza buns and if you want to try these yourself just go down in my description and you can find all the ingredients down there and I hope you want to subscribe to my channel here because I have them every single day and yeah I hope to see you all again tomorrow. Bye! ", "duration": 355.33, "segments": [[53, 61], [68, 90], [93, 122], [143, 170], [215, 244], [245, 265], [270, 275]], "seg_text": " ", "pure_cap": "mix sparkling water and yeast in a bowl. add melted butter milk eggs and salt in the bowl. add flour into the bowl and mix. add flour to the dough and knead. cut the dough into squares and add tomato sauce pepperoni and cheese. roll the dough into balls and place on a pan. sprinkle oregano onto the dough"}, {"image_id": "CkMGWQG-SaU.mp4", "caption": " place chicken thigh in a bowl mince 2 garlic cloves and add them to the chicken add sesame oil fish sauce and salt and refrigerate peel a carrot add rice wine vinegar and salt and mix sprinkle sugar over chicken and fry the chicken cut french bread vertically spread srircha mayo on one side and chicken liver pate on the other side cut the cooked chicken into small pieces and place them inside the bread add fresh sprigs of cilantro and pickled carrots close the sandwich and cut pieces place them on the plate and serve garnishing with kim chi and cilantro sprigs", "id": 705, "seg_prompt": "419 ; 26, 32 ; 39, 46 ; 53, 92 ; 101, 127 ; 161, 215 ; 231, 262 ; 265, 286 ; 292, 318 ; 321, 345.............................................", "asr_text": " Hello and welcome to my kitchen. I am Chef Diane DeMeo and today I am making a Banh Mi sandwich which basically is a Vietnamese style sandwich. First I'm going to get my chicken out and as I always say safety is your best friend. Gloves on, chicken out. I like to use by the way chicken thighs. Why? Because chicken thighs retain a lot of moisture and it's nice and yummy whereas chicken breasts they dry out. Chicken thighs skin this bone is the best. After I get my chicken in there I want to get lots and lots of garlic. Always garlic rocks. Your breath might not but it sure does taste good when it's going in. Another garlic in here. So we're doing about two garlic cloves. A tad bit of sesame seed oil. When I say tad bit I mean about two tablespoons. We will use my fish sauce which is missing. About three dashes which is about I don't know one and a half tablespoons and that's it. My little salt. Not one teaspoon. So give it a good mix and now we're just going to set it aside to let it marinate. Generally speaking you want to let meats marinate for about I'd say minimum a half an hour. Make sure it's in the refrigerator so it doesn't get any food poisoning or you don't get sick. Good. Next we're moving on to carrots. One of the secrets I like about making some type of pickled carrot or carrot salad is I always use a vegetable peeler. I get nice shavings and if I can get it into the bowl we're actually gonna do something here. There you go. They don't need much because we're really just making one sandwich. Watch how easy this is. I'm seriously. Now a little bit of rice wine vinegar. Give it a little dabble to give it that nice paste and salt. That's it. Set that aside. Let it rest. I already have my cilantro. It's been washed. I always keep my herbs after I wash them in a wet paper towel and I put it in a Ziploc bag in the refrigerator. They can stay there for about two weeks. Always make sure you keep changing out the wet paper towel. Fresh cilantro leaves. I'm not fussy. I like my stem. Stems are super tasty. I really can't stand when they sit when they pick the leaves off and just see the leaves. No cilantro is delicious when you use the whole piece. But let's get cooking now and get that chicken on the stove. So I've got my pan nice and hot. I like using a iron skillet because it really charged the meat. In a little secret that I have, even though meat will caramelize by itself, I just top it off a little bit of sugar so it kind of seals in the juices and it gets really nice and crispy and brown on the outside. So get a little oil in there. This pan is hot. It's already smoking. I don't want to waste time and I don't want a lot of fire. Look at the nice caramelization that's going on with this chicken. That sugar really adds to it. Don't be afraid of your fire at home. You always want to make sure that the flame is nice and hot. Steering is good. I'm not so overly pungent with fish, but the taste of garlic, the taste of sesame seed oil, that sugar gives it a nice health to it. And literally, it's like butter. Alright, I think it's time to make that sandwich. Here we go. Bread. You can use any bread that you want. Brioche. Sandwich roll. I prefer to use French bread or Italian bread, so I use this and sometimes if I need to crisp it up, I just put in the oven. It's very simple. We're gonna go here very carefully. Cut it open. The first thing I like to do with my sandwich is make sure that you kind of fold it open so it looks like a little butterfly. Put it down. I'm gonna get a slather on one end of it. A beautiful sriracha mayo. I like a lot. I'm gonna put enough. Next, I'm gonna get my beautiful chicken liver pate on the other side of that bad boy. Then, I will layer some chicken on the inside of that. Give it a nice couple of pieces. Cut it on a nice bias, which actually just means diagonally, and start to load it in. I just want to eat this all right now. It smells so good. Pow. Then, fresh bricks of cilantro going right in there. Some facing that way, some facing this way, and of course top it off with my pickled carrots. Now that's a sandwich. Close it up. Smoosh it in. There we go. Get it onto my plate. As always, garnish, garnish, garnish. Aesthetics come first, and then the taste. We love kimchi, and kimchi loves us. We're gonna get some right here on the plate. Pow. Let's get some more right here on the other side. Nice garnish, and that's it. This is a Vietnamese style sandwich. It is a chicken banh mi with some chicken liver pate and delicious pickled carrots. The key thing to eating a banh mi sandwich, or any sandwich as far as I'm concerned, is getting all the flavors in one single bite. Not that my mouth is big enough to do it, but we're sure gonna try. And also, every single ingredient tastes great on its own. Well, here we go. Let's go. Okay. So right there in that one mouthful, I got the acidity of the carrots from the brine and the vinegar. The cilantro kicked right in there. The pate, smooth, creamy, livery, yum. Sriracha mayo, a little bump there from my burn, and the bread. Soft, but crispy on the outside, and of course, how can I forget the chicken altogether? I can just say yes and delicious. If you want to learn how to make the super delicious and easy pate, click right here. And if you want to make this yummy delicious hot sriracha mayo, then click here. I, for one, I'm gonna go back to eating my sandwich. And if you haven't already subscribed, do so, and you'll get more recipes like this every single week. Ciao. Today, we are making fresh homemade pate. This is actually the greatest ", "duration": 420.17, "segments": [[26, 32], [39, 46], [53, 92], [101, 127], [161, 215], [231, 262], [265, 286], [292, 318], [321, 345]], "seg_text": " ", "pure_cap": "place chicken thigh in a bowl. mince 2 garlic cloves and add them to the chicken. add sesame oil fish sauce and salt and refrigerate. peel a carrot add rice wine vinegar and salt and mix. sprinkle sugar over chicken and fry the chicken. cut french bread vertically spread srircha mayo on one side and chicken liver pate on the other side. cut the cooked chicken into small pieces and place them inside the bread. add fresh sprigs of cilantro and pickled carrots close the sandwich and cut pieces. place them on the plate and serve garnishing with kim chi and cilantro sprigs"}, {"image_id": "P4FkXyKRwKk.mp4", "caption": " boil pasta in boiling salted water for a long time cook some smoked bacon in a pan whisk 3 eggs add parmesan cheese and pepper drain the pasta put the bacon in the mixture and pour back to the pasta toss to mix them well and serve", "id": 706, "seg_prompt": "100 ; 33, 35 ; 36, 44 ; 45, 56 ; 62, 68 ; 72, 79..............................................................", "asr_text": " To prepare these delicious spaghetti a la carbonara for two people, you will need 200 grams of spaghetti, 100 grams of finely chopped smoked bacon, finely grated parmesan cheese, pepper, 3 eggs at room temperature, 1 tablespoon of coarse salt, 1 tablespoon of olive oil and approximately 2.5 liters of water. Cook the pasta in boiling salted water for as much time as recommended. Fry the bacon in a pan with a tablespoon of olive oil. When the bacon is goldish and crispy, take it away from the fire. Whisk 3 eggs in a bowl. Add 2.5 tablespoons of parmesan cheese, season with pepper at taste and mix. Before the pasta are cooked, reheat the bacon for a minute or so. Drain the pasta, add the bacon to the eggs, pour the spaghetti into the saucepan, add the eggs and bacon mixture. Stir thoroughly away from the fire so all the ingredients get a good coating and serve. Now you can't pretend you don't know how to prepare the real spaghetti carbonara. Try this delicious Italian recipe and enjoy. If it's not already done, subscribe to our YouTube channel. Why miss great recipes? ", "duration": 101.17, "segments": [[33, 35], [36, 44], [45, 56], [62, 68], [72, 79]], "seg_text": " ", "pure_cap": "boil pasta in boiling salted water for a long time. cook some smoked bacon in a pan. whisk 3 eggs add parmesan cheese and pepper. drain the pasta put the bacon in the mixture and pour back to the pasta. toss to mix them well and serve"}, {"image_id": "U1eHoriT_aI.mp4", "caption": " add chicken to a pan of boiling chicken stock add the thai red curry paste to the pan add the rest of the chicken stock and coconut milk to the pan add vermicelli noodles to a pot of boiling water garnish the soup with bean sprouts green onion mint and lime juice", "id": 707, "seg_prompt": "153 ; 75, 83 ; 88, 96 ; 99, 110 ; 124, 130 ; 134, 143..............................................................", "asr_text": " Welcome to Alive in the Kitchen, today we're going to make Laksa Soup. This is considered Malaysia's best kept secret and it's a soup that is both creamy and spicy. So let's get started and review our ingredients. First we have 4 cups of chicken stock, 2 teaspoons of extra virgin olive oil, 3 quarters of a pound of chicken that has no bones, no skins and we've trimmed it into strips, 1.5 ounces of Thai red curry paste, 1 cup of coconut milk and as an option you can do 2 kaffir lime leaves finely chopped, half a pound of brown rice for michelli noodles, 12 shrimps that have been peeled and cooked and then for our garnish we're going to do 2 green onions sliced on the diagonal, 1 cup of bean sprouts, 2 tablespoons of mint or you could use coriander, 1 lime sliced and as another option you could use some sambal chili paste. So we've brought our chicken stock to a boil and we're going to add our raw chicken to our saucepan here and cook it. Now we're going to add our Thai red curry paste and cook it for about 1 minute. Now we're going to add all of our chicken stock to our saucepan as well as our coconut milk and then we're going to bring that to a boil and then reduce it and let it simmer for about 10 minutes. Now that our large pot of water is boiling we're going to add our vermicelli noodles you can break them up slightly so they fit into your pot and you're going to cook them for 5 to 7 minutes. So here we have our Laksa soup and we have garnished it with bean sprouts, green onions and mint and we're just going to squirt some fresh lime onto our soup and it's ready to ", "duration": 153.33, "segments": [[75, 83], [88, 96], [99, 110], [124, 130], [134, 143]], "seg_text": " ", "pure_cap": "add chicken to a pan of boiling chicken stock. add the thai red curry paste to the pan. add the rest of the chicken stock and coconut milk to the pan. add vermicelli noodles to a pot of boiling water. garnish the soup with bean sprouts green onion mint and lime juice"}, {"image_id": "awlqmed2nwU.mp4", "caption": " heat the vegetable oil add sliced onions to the pan add the chicken to the pan add in the garlic mix the spices and tomato puree in a bowl add the curry paste into the pan grate the ginger into the pan add the garnish", "id": 708, "seg_prompt": "285 ; 30, 40 ; 45, 55 ; 60, 90 ; 98, 105 ; 119, 160 ; 177, 192 ; 225, 249 ; 260, 262..................................................", "asr_text": " Many a time people say to me, Manju, cooking curries takes ages and it's really difficult. So I'm going to show you how to make a quick chicken curry using a few basic ingredients and five simple spices. Here are my ingredients. I've got some onions, chicken breasts, the spices, turmeric, cumin, coriander, garam masala and chilli powder, some tomato puree, a bit of ginger and some garlic. So first of all, we're going to heat some oil up and I'm going to use vegetable oil for this. Once the oil is heated up, I'm going to add my sliced onions. Now you can chop your onions, but for speed, I've just sliced them. Give that a quick mix and break up some of the onion pieces and separate them if you haven't already. Once you've done that, add your chicken. And I've chopped mine into two centimetre cubes, bite-sized pieces. And give it another stir. And you fry your chicken and onions for about eight to ten minutes until the chicken turns white on the outside. You must cook your chicken thoroughly for at least ten minutes. But because I've broken them into bite-sized pieces, the process should be quicker, but I'm going to definitely give this ten minutes. And while the chicken is frying away, along with the onions, you tip in your garlic, which you can chop, slice or crush. And give it another stir. The next stage is to mix up my spices with the tomato puree in oil and make a curry paste out of them. So I'm going to tip them in a little bowl. Add some tomato puree. And just a touch of oil. And the oil eases the blending. So just stir it all up. And as you can see here, it's a lovely thick curry paste. The chicken is cooked on the outside, as you can see, and it's beginning to actually turn brown as well. And now I'm going to add my lovely curry paste. In it goes. Let the spices fry along with the chicken for about a minute. And if you want a thicker sauce, just add a touch of water, about six tablespoons. Give it another stir. Put the heat on low. And let that simmer for about five minutes. And then you add your grated ginger. Now, I've peeled the outer layer of the ginger. It doesn't matter if you keep the skin on, but I've peeled it. And just grate it on top. And you can add ginger at the end of cooking or during the cooking process. Well, the chicken's done. It's looking lovely and red. So I'm just going to add some chopped coriander leaves on top for garnish. Take it off the heat and serve these with pita breads or some plain And there's your quick chicken curry. ", "duration": 285.33, "segments": [[30, 40], [45, 55], [60, 90], [98, 105], [119, 160], [177, 192], [225, 249], [260, 262]], "seg_text": " ", "pure_cap": "heat the vegetable oil. add sliced onions to the pan. add the chicken to the pan. add in the garlic. mix the spices and tomato puree in a bowl. add the curry paste into the pan. grate the ginger into the pan. add the garnish"}, {"image_id": "_o3eKyNEECU.mp4", "caption": " soak wakame in water and clean it drain water and cut them into pieces slice leeks into small pieces boil soup stock diluted with water in a pot cut tofu into chunks and add them to the pot when stock is boiled add wakame and miso in the pot and stir to let miso dissolve add sliced leeks to the pot boil the ingredients for some time but not too long/", "id": 709, "seg_prompt": "126 ; 28, 32 ; 33, 36 ; 43, 48 ; 50, 58 ; 63, 76 ; 78, 85 ; 86, 88 ; 88, 90..................................................", "asr_text": " Konnichiwa, when people ask what do you associate with Japanese homemade foods, every person will answer miso soup and rice. The ingredients are tofu, wakame, leek, soup stock and miso. When wakame is salted, soak it in water to clean. Drain water to cut them into 2 cm. Slice the leeks. Boil the soup stock. Make less dense with appropriate much of water. Dilute it a little bit thin so that you can add miso later. When the soup stock is boiled, turn it lower medium heat. After cutting the tofu drain white tree, add them in the pot. In 1 minute, add wakame and dissolve miso immediately. And turn off the fire. Pour the miso soup in the bowls. The important point is not to boil ingredients or miso soup for too long. Miso has various kinds, white miso, red miso, and mixed miso. Each are chosen in each area of a family's. In addition to wakame and tofu, which are used throughout the year, you can also use the seasonal ingredients. Please try to make a very nutritious miso soup once in a day. ", "duration": 126.5, "segments": [[28, 32], [33, 36], [43, 48], [50, 58], [63, 76], [78, 85], [86, 88], [88, 90]], "seg_text": " ", "pure_cap": "soak wakame in water and clean it. drain water and cut them into pieces. slice leeks into small pieces. boil soup stock diluted with water in a pot. cut tofu into chunks and add them to the pot when stock is boiled. add wakame and miso in the pot and stir to let miso dissolve. add sliced leeks to the pot. boil the ingredients for some time but not too long/"}, {"image_id": "zYMelEXKars.mp4", "caption": " add sliced jalapeno bay leaves garlic and sliced onion to a pot add rye beer and water to the pot add salt and pepper to the pot add the bratwursts to the pot cook the bratwursts on the grill", "id": 710, "seg_prompt": "187 ; 41, 62 ; 72, 98 ; 98, 108 ; 115, 131 ; 145, 170..............................................................", "asr_text": " Hey you guys, I'm Chef Michael Simon and I'm going to show you how to do one of my favorite We're going to amp it up just a little bit. We're going to go from tailgating 101 to tailgating 201 just by doing a couple little things to make your tailgate just a little better. So my favorite thing when I'm tailgating, it's a little cold outside. I love bratwurst. Everybody loves bratwurst and there's a great way to do them when you're tailgating. The first thing I do is I like to poach them and then I finish them on the grill, serve them with a little bit of spicy mustard. So we make this really easy poaching liquid. I take some jalapenos, split them in half, bay leaf, a couple cloves of garlic right into our pot and we just chop up a red onion. You could leave the skins right on here because it's just going to add a little flavor to You don't have to get too cutesy with this whole thing. So that goes in. Next, I like to use a little bit of knob creek rye because it is spicy like my jalapenos. It's going to add another layer of flavor to the bratwurst which is going to make it So we go with a little bit of the knob creek rye. Again, the better ingredients you use, the more delicious it's going to be. Cooking is really simple like that. You take your favorite beer, I like a wheat beer would be great here. Put that whole beer in and then some water, just enough so we could cover our brats, a nice pinch of salt, some cracked black pepper. Now the reason that we do this is when you're tailgating, sometimes it gets a little crazy. You don't want to have to worry that much. So you want to keep it easy. That's the kiss method. You got to keep it simple, Simon. So we put our brats in the liquid. We put this liquid over about a medium high on the grill. It's going to come up to a simmer. As soon as it hits a simmer, you could just drop it back down. So they're just going to cook through but you don't have to worry about them overcook. So when these brats go in this liquid, once in 30 minutes they're ready to go and then just drop that liquid down below a simmer. They stay perfect throughout the entire game if you're hanging in the parking lot. When they're ready and your friends are ready to eat, I just drop them on the grill and they have, now they have all that great flavor. Everybody's done beer braised brats but you kind of heighten them up with that rhinob Throw a little chilies in there, the onions and the garlic and you've just took in something that's kind of a classic and you've made it a little bit better. We get the char on them, they'll be ready to go, a nice bun, some brown mustard. It's tailgate time people. ", "duration": 188.17, "segments": [[41, 62], [72, 98], [98, 108], [115, 131], [145, 170]], "seg_text": " ", "pure_cap": "add sliced jalapeno bay leaves garlic and sliced onion to a pot. add rye beer and water to the pot. add salt and pepper to the pot. add the bratwursts to the pot. cook the bratwursts on the grill"}, {"image_id": "esqgBv1AG1Q.mp4", "caption": " add boiling water to 1 pound flour stir the mixture together add in a pinch of salt and push to make a dough add some oil and push it into the dough take small portions of the dough and shape them into small balls dip the balls in some flour and roll out cook the dough in a pan flip the roti", "id": 711, "seg_prompt": "192 ; 14, 18 ; 19, 22 ; 23, 39 ; 40, 50 ; 57, 65 ; 68, 97 ; 105, 109 ; 110, 124..................................................", "asr_text": " Hello and welcome to another session of Yasin's Cookery Show. Today I want to show you how to make rotis. So we are going to begin by adding boiling water to a pound of wholemeal flour and then stir the mixture together. Add a pinch of salt and then knead the dough. If the dough feels dry, add some water and finally add some oil. Ok, the dough is now smooth and elastic and is ready to be rolled out. So I am not going to make small balls. So I am going to take a bit of dough like this, squeeze it in my hands and roll it out into a smooth ball like this. I am going to dip the piece of dough into some flour and then place it on the chokie. So you start rolling it out and you must make sure you roll it out evenly on all sides and form a nice circle. Ok, once the roti is 6 inches wide and 2mm thick, we are now going to add the roti onto the hot pan. You will begin to see brown specks appearing on the other side of the roti. So if I turn this over like this, not yet. Ok, so I will turn the roti over now and you can see the brown specks. I am going to put this yellow glove on and move the roti around. It has got to be a hot pan because otherwise the roti won't rise, which you will see in a bit. Ok, now I am going to turn this over. So you can see those brown specks now push down the sides and you can see the roti rising beautifully there. Look at that. That is almost cooked. Right, so that is done. Look at that. It is risen beautifully. That is a freshly cooked roti. Look at that. And that can be put into the plate like this. The reason why it rose so much was because earlier I did a good job in kneading the dough. My goodness, it smells delicious. And now that I have shown you how easy it is to make, I am sure you will give this a try too. Thank you. ", "duration": 193.0, "segments": [[14, 18], [19, 22], [23, 39], [40, 50], [57, 65], [68, 97], [105, 109], [110, 124]], "seg_text": " ", "pure_cap": "add boiling water to 1 pound flour. stir the mixture together. add in a pinch of salt and push to make a dough. add some oil and push it into the dough. take small portions of the dough and shape them into small balls. dip the balls in some flour and roll out. cook the dough in a pan. flip the roti"}, {"image_id": "ox6YzyVQww0.mp4", "caption": " add oil peppercorn cardamom cloves and cinnamon to the pot slice the ginger and chilis add the onions to the pot add the lamb chops to the pot add ginger and garlic paste salt ginger and chilis to the pot add the chili powder tumeric and garam masala to the pot add the tomatos to the pot add yogurt lime juice garam masala and mint to the pot", "id": 712, "seg_prompt": "516 ; 89, 142 ; 165, 193 ; 201, 206 ; 228, 240 ; 274, 287 ; 340, 350 ; 358, 364 ; 427, 450..............................................", "asr_text": " mutton chop masala hey welcome to sing and cook my name is shepher paul and you're watching me cook mutton chop masala interesting isn't it the recipe itself is very interesting little lengthy not so lengthy I would say but cooking yes because you are cooking mutton definitely would be lengthy and you're not using a pressure cooker remember if you're cooking mutton chop masala please don't use a pressure cooker because when you shear the mutton saute the mutton along with all the spices it needs to get cooked slowly there's no addition of water in this that's the most important thing vessel up here on the gas range oil at least three tablespoons of oil you cook mutton the oil that you require has to be more one teaspoon of black pepper corns small cardamom five six of the same cloves at least four of them and a small piece of cinnamon let this sit in here I've got some sliced onion okay now the sliced onion is at least if you're using say around 500 grams of lamb chops cleaned one bone single bone as I have here single bone lamb chops clean about 500 grams of them you need three onion slice now as this heats up let me take a small piece of ginger and cut julienne of the same so if at home if you were to measure this up probably half an inch of ginger cut slices and then julienne there you go green chillies three of them slit them up keep this aside okay don't need them at this point of time after some time as you smell the fragrance you get this fragrance of the spices add the onions saut\u00e9 the onions until they are translucent now this would take about three to four minutes okay and then I'm going to add the lamb chops I'm not going to brown them because you need to cook the lamb chops along with this very important so cook the onions until translucent as the onions get saut\u00e9ed what's important is this point of time you see they turn little pink and translucent you know that's when the sweetness you know has been there it's become it's not any more sharp it's little sweet so you need to add lamb chops to this now whenever you cook mutton the thumb rule says that whatever quantity of mutton you take you must take equal quantities of onion that's a simple tip which I've learned from you know old cooks who've been masters of Indian food they've taught me this that okay you know you're cooking mutton equal quantities of onion and lamb chops or mutton whatever you're cooking so that is the thumb rule here now share this on high flame and to this I'm going to add one tablespoon of ginger and garlic paste okay next is salt to taste the ginger and the green chillies into this there you go now cook this keep stirring keep cooking this in cover this also don't add water keep cooking and keep stirring this and this approximately for 20 minutes this is what you have to do so stirring and cooking stirring and cooking so that it doesn't stick no water added remember this there's no water to be added no other things to be added so I'll keep cooking keep stirring in between for 20 minutes at least now after about 20 minutes I have been stirring now you see why I didn't brown the onions because I'm not adding water at all and you see what's happened is the onions are also nicely browned the mutton has been nicely shared and almost about half cooked at this point of time I'm going to add the dry spices red chili powder a little bit of turmeric powder garab masala half teaspoon now and half teaspoon later okay that's what I am going to do so dry spices all of them wow look at this and now add the tomatoes about two tomatoes fury is what I've added super the mutton is only going to get cooked after about 35 minutes of cooking so what you need to do is cover this and keep stirring in between again if at all at home you feel that no while I'm cooking the mutton is sticking to the pan you can keep adding little water I would avoid it I would rather simmer it you know put the flame to the lower side and keep cooking slowly will take a little longer time maybe around 40 minutes total to cook a good mutton but that's what the taste will be that's when you will enjoy this mutton chop masala beautiful dry okay so keep cooking this for another 10-15 minutes dry if at all I need water I'll keep adding little at a time not too much just to protect the mutton not from sticking to the pan okay that's what you need to do now after about 10 minutes again what I need to do is look at this beautiful I did add a little bit of water not too much finally I need to add some yogurt there goes the yogurt this is just to tone down the chilies that's what I'm going to do just to tone down the chilies juice of half a lime finally the garam masala half teaspoon into this take two sprigs of mint remove the leaves and add to this keep stirring keep cooking for about three to four minutes and as it becomes dry the yogurt also completely dries up mutton is absolutely ready shops are just divine all you need to do is remove all the chops in a pan remove all the chops in a serving dish that you want to serve the chops in now what you see here is dry masala chops you need to have some patience while cooking this little water keep stirring keep stirring if you can avoid water the best thing because then the taste of mutton will be the best but in case you think no it's sticking keep adding little water and cook until the mutton is nice and soft and the masala is absolutely dry and serve it just like this get over in a jiffy I'm telling you the moment you serve everybody's going to jump on to this ", "duration": 516.67, "segments": [[89, 142], [165, 193], [201, 206], [228, 240], [274, 287], [340, 350], [358, 364], [427, 450]], "seg_text": " ", "pure_cap": "add oil peppercorn cardamom cloves and cinnamon to the pot. slice the ginger and chilis. add the onions to the pot. add the lamb chops to the pot. add ginger and garlic paste salt ginger and chilis to the pot. add the chili powder tumeric and garam masala to the pot. add the tomatos to the pot. add yogurt lime juice garam masala and mint to the pot"}, {"image_id": "543n2SO_03E.mp4", "caption": " clean the liver and place it on a tray season the liver cover the tray with plastic wrap remove the plastic wrap from the tray slice the liver place some of the liver on plastic wrap and roll it use a knife to burst air pockets spread out more wrap and place the rolled liver on it and roll again tie both ends of the plastic wrap covering rolled liver poach the liver in a pot of water remove the liver from the pot and place it on a tray pour sherry and sugar in a hot saucepan and bring to boil slice the cooked liver remove the plastic wrap from the liver serve the foie gras on a plate and garnish", "id": 713, "seg_prompt": "288 ; 64, 99 ; 100, 113 ; 114, 127 ; 133, 137 ; 150, 153 ; 156, 163 ; 164, 166 ; 167, 177 ; 178, 191 ; 199, 208 ; 210, 218 ; 222, 233 ; 234, 252 ; 254, 256 ; 258, 277......................", "asr_text": " Hello and welcome to Videojug. We're going to show you how to make an exquisite but quick foie gras pate with a sweet sherry sauce. Step 1. You'll need the following ingredients to serve 6 to 8 people. 500g of fresh duck liver at room temperature. 2 tablespoons of cognac. 2 tablespoons of sweet sherry. 1 teaspoon of sugar. 200ml of sweet sherry. And 2 tablespoons of sugar. A few green rocket salad leaves. And some coarse salt. Here are those ingredients again. And you will also need these utensils. A knife. A chopping board. A roasting tray. A large saucepan. A thermometer. A slotted spoon. A small saucepan. Step 2. Clean the liver. A useful tip. Before you begin, make sure that the liver is at room temperature. Otherwise it would be too firm to clean properly. First of all, separate the two halves of the liver. Taking one half, gently push the sides away to reveal the veins. Tease the main vein out with your fingers. Continue to search for any smaller veins. Repeat the same procedure with the other half of the liver. Having removed the veins, place onto the roasting tray. Step 3. Season the liver. First with salt. Then white pepper. Followed by a little sugar. Using your fingers, sprinkle the liver with cognac. And then with a sweet sherry. Spread some cling film over the tray and push it down tightly to cover the liver. It needs to make direct contact with the liver. Place in the fridge to marinate for a minimum of 2 hours or overnight if you're preparing for the following day. Step 4. Bring the liver to room temperature. Remove the liver from the fridge. Take off the cling film and leave it to adapt to room temperature. Place a large saucepan half filled with water over a medium temperature to heat. Step 5. Roll the liver. First, test the liver to see if it's soft. Then slice it both vertically and horizontally. Next, spread some cling film out on a flat surface and place a third of the chopped liver along the edge closest to you. Roll it up tightly. Use a knife to prick and burst any air pockets and place aside. Spread out another piece of cling film and put the rolled liver along the edge. Holding both ends, roll it up in the second piece of cling film as tightly as possible. Then tie one end. Hold on to this end and roll again to tighten completely. Finally, tie the other end. Repeat this for the other two thirds. Step 6. Poach the liver. Using a thermometer, check that the temperature is at 80 degrees centigrade. One by one, place the rolled liver into the water and poach for three and a half minutes. If the rolls are bigger than those our chef has made, poach them for five minutes. After three and a half minutes, using a slotted spoon, remove the rolls of liver from the water. Place them onto a tray and put into the fridge to chill overnight. Step 7. Make the glaze. Heat the saucepan over a high temperature. Pour in the sherry. Add the sugar and bring to the boil. Boil the liquid down to about half. This will take about five minutes. Step 8. Slice the liver. Make sure you cut the foie gras while it's cold. Take one roll of liver, remove the end and cut into two centimetre pieces. If you want to serve them as an appetiser, make them larger. To serve on toast, make them smaller. Then make a shallow slice down one side to cleanly remove the cling film. Repeat with all the rolls. Step 9. Serve. Drizzle a little of the glaze onto a plate and arrange the pieces of foie gras. Top with some rock salt and garnish with a few leaves of rocket. Serve on toast as an appetiser. And that's how to make quick foie gras with a sweet sherry glaze. The video jug way! ", "duration": 289.17, "segments": [[64, 99], [100, 113], [114, 127], [133, 137], [150, 153], [156, 163], [164, 166], [167, 177], [178, 191], [199, 208], [210, 218], [222, 233], [234, 252], [254, 256], [258, 277]], "seg_text": " ", "pure_cap": "clean the liver and place it on a tray. season the liver. cover the tray with plastic wrap. remove the plastic wrap from the tray. slice the liver. place some of the liver on plastic wrap and roll it. use a knife to burst air pockets. spread out more wrap and place the rolled liver on it and roll again. tie both ends of the plastic wrap covering rolled liver. poach the liver in a pot of water. remove the liver from the pot and place it on a tray. pour sherry and sugar in a hot saucepan and bring to boil. slice the cooked liver. remove the plastic wrap from the liver. serve the foie gras on a plate and garnish"}, {"image_id": "2VzLjiTGU9g.mp4", "caption": " boil the pan of water cut up the meat melt butter in a pan add garlic to the melted butted add the meat and brown add fresh tomatoes pepper and basil add pasta to a new pan add heavy creme and mix together add the vodka drain the pasta and add the pasta to the sauce add cheese", "id": 714, "seg_prompt": "222 ; 20, 27 ; 28, 37 ; 70, 80 ; 84, 90 ; 90, 100 ; 105, 129 ; 140, 142 ; 151, 162 ; 164, 168 ; 174, 192 ; 205, 210......................................", "asr_text": " To start, make sure all of your ingredients are ready. You'll want to have oregano, basil, crushed tomatoes, crushed red pepper, heavy whipping cream, Romano cheese, grated, garlic, penne, butter, and prosciutta. Then turn the heat on the water and let that come to a nice It'll be a while so you have plenty of time to get your sauce ready. To cut up just make a bunch of slices through it, kind of criss-cross, kind of like cutting up waffles. Then you get nice little square chunks, like this. Cut the prosciutta into little squares, kind of like you're cutting up pancakes. This way and this way. There we are. All our prosciutta is nice and chopped up and shredded. That's the way we want it. I used a half a pound. You can use a quarter pound, all depends how much you want. If you have, you want to use a large and deep saucepan. You can see that's nice and deep. And you're going to put in about two Really hard to do this with one hand. And you're going to put that in there. Ooh, my shitting. Let's just do that. And you're going to put that in and you're going to melt that. Add a little bit of garlic. And mix it with the melted butter. Add the prosciutta. And then brown that up. Okay, and crushed tomatoes. Crushed red pepper. And let that simmer for a while. While this is simmering, the water's boiling. Add the pasta. Okay, the pasta's getting almost done. Add the heavy cream. And then mix it all together. Now that the pasta's almost done, just add a little bit of vodka. And mix that all in to the sauce. Drain and rinse the pasta. And when that's done, you can shut off the sauce. Once the pasta's drained, add it to the sauce. Toss it all together. And when it's mixed, add the cheese. And toss it all together. And dinner served. ", "duration": 222.17, "segments": [[20, 27], [28, 37], [70, 80], [84, 90], [90, 100], [105, 129], [140, 142], [151, 162], [164, 168], [174, 192], [205, 210]], "seg_text": " ", "pure_cap": "boil the pan of water. cut up the meat. melt butter in a pan. add garlic to the melted butted. add the meat and brown. add fresh tomatoes pepper and basil. add pasta to a new pan. add heavy creme and mix together. add the vodka. drain the pasta and add the pasta to the sauce. add cheese"}, {"image_id": "NLZO6xY1DXs.mp4", "caption": " chop crab sticks and put them into a bowl add mascarpone mayonnaise and aromat seasoning and mix them all well spread sushi rice over half a sheet of nori spread some sesame seeds over the rice place it upside down on a bamboo sushi rolling mat place the crab filling cucumber and avocado on the sheet roll the sheet slice the roll", "id": 715, "seg_prompt": "369 ; 35, 61 ; 62, 106 ; 113, 138 ; 139, 145 ; 150, 155 ; 160, 202 ; 205, 270 ; 298, 330.................................................", "asr_text": " In this video I'm going to show you how to make a California roll. To make the filling what you're going to need is some crabs, some mascarpone, some mayo and some aromatics from Knorr. Now this is optional, it's not really necessary but it does give it a little extra touch. Now I don't know where you get this, this is from a Dutch shop that's here locally. So I'll try to find it on the internet and if I do I'll put it on my store, it makes sure it's still over, I don't promise anything though. You start off by cutting the crab sticks up. Now they're finely chopped up, we scoop them up into a bowl. We add a spoon of mascarpone cheese which is basically an Italian cream cheese, a small spoon, not really necessary to put much. Just about a spoon of mayonnaise, just do it with the eye. Now you add a couple of shakes of Knorr and mix it with the fork. First you start by wetting your hands and then spreading out the 150 grams of cooked sushi rice over half a sheet of Knorr. Now don't mush the rice down, don't press it down too hard, just fluff it out slightly. Okay, then we add some seasoned seeds over it. And now we just place it upside down onto a rolling mat inside a plastic bag. Now what you want to do is you want to add the crab filling which we made earlier. We add two pieces of cucumber and some avocados. Now we're ready to roll. You bring it over and then keeping all the contents inside you curl it in. So you curl it in, applying pressure and closing it leaving a little lip at the bottom. Now you just bring it over and then compress again so it closes the lip. And now you want to just do that again, just get the right formation and roll the roll Just one more time, just get the right shape, that looks about right. Now what you can do is you can press the edges in. I like to cut mine off just to make it neater. Now to get a clean cut I would suggest adding some cling film at least for the inside out And you just attach the cling film to it. And now you take your sharpest knife you have, dip it in some water so that the rice doesn't stick to it, and I suggest cut off that bit, and cut this off and then we cut it in half, half again, half again, and again, and two more times. Shape the roll back up, take the cling film off, discard the end pieces that are cut off and voila, one California roll eight pieces. ", "duration": 369.67, "segments": [[35, 61], [62, 106], [113, 138], [139, 145], [150, 155], [160, 202], [205, 270], [298, 330]], "seg_text": " ", "pure_cap": "chop crab sticks and put them into a bowl. add mascarpone mayonnaise and aromat seasoning and mix them all well. spread sushi rice over half a sheet of nori. spread some sesame seeds over the rice. place it upside down on a bamboo sushi rolling mat. place the crab filling cucumber and avocado on the sheet. roll the sheet. slice the roll"}, {"image_id": "GEXox3R0-bk.mp4", "caption": " add chickpeas avacodo parsley and tahini to a food processor juice a lemon and add the juice with ground pepper and salt to the food processor pulse the mixture until chunky add olive oil and blend until smooth transfer to a bowl and drizzle with olive oil and pepper flakes", "id": 716, "seg_prompt": "301 ; 83, 112 ; 117, 145 ; 151, 156 ; 159, 163 ; 187, 230..............................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with you my avocado hummus which is so easy and simple but perfect for the summertime and it's just a really great dip to have whether you've got people coming around or it's a really great thing to have if you're anything like my husband and I and we love the kind of dinners where you can pick at things so we'll make like a bruschetta, we'll make a little bit of hummus and just pick here and there and this is incredibly easy and simple and great to use up those avocados that are just too ripened to slice and use so that you know really pretty in salads, this is perfect. The ingredients you'll need are few and very simple and you're going to start off with a can of chickpeas which I have drained and rinsed well, an avocado, lots of parsley, garlic, pinch of hot pepper flakes, this is some tahini paste, this is just some sesame seed paste that I've made myself which is gorgeous, olive oil, salt and pepper, some lemon juice, that's it. Couldn't be any easier now this by no means is like an authentic hummus recipe but it is authentically delicious, I can promise you that. I'm going to add pretty much everything in my food processor, my avocado my parsley, my garlic, now this is tahini which is really just sesame seed paste and I really enjoy making my own once in a while because I can toast up the sesame seeds and really bring out their gorgeous flavor and I also like to leave some of it, I like to leave it a little bit on the chunky side that way those sesame seeds sort of really come through, you can still see the sesame seeds all over the spooning, the little brown bits or the sesame seeds that are toasted and you really get that really beautiful flavor and then I'm going to just add the juice of one lemon, you might want to do half a lemon but I really like quite a bit of tang here especially with the avocado, I feel like it really needs it so I'm just giving it a good squeeze, good grating of salt of pepper and a good pinch of salt, now don't be shy with the salt because the avocado really needs it, because avocados are rich in texture but quite bland in flavor so the salt really brings out the beautiful flavors of an avocado, put the top on, I'm just going to pulse this, now that it's nice and chunky I'm going to start to drizzle in my olive oil and blend until it's nice and smooth, just going to taste this for seasoning, mmm mmm mmm mmm that is perfect, that is perfection, it's so creamy and absolutely lovely and I can really smell the garlic but because of the avocado it's not as strong as you think it might be, you can also of course just use one close if two is a bit much for you but look at that beautiful color, I love that there's still specks of green from the parsley and it's just a beautiful color from the avocado, I love this and then of course you need to serve this with some good dipping things or whatever you want to call them, pita bread, pita chips is always great, I really prefer nice crisp vegetables but what I'm going to do really quickly is just sort of smooth the top and then I love this, look at the color of that, is that not gorgeous, drizzle on just a touch more olive oil and then a pinch of hot pepper flakes because it's so lovely to get a little hint of heat with that cool creamy guacamole, hummus, well it really is like a hybrid between a guacamole and a hummus and then the vegetables I love are some beautiful radishes, look at these pink ones, these red ones, a little baby white one, I've got some carrots, I've got lovely baby grape tomatoes, strips of red bell pepper flakes and some snap peas, oh look at the color of this, mmm look how beautiful, so good, so good, I've got the slight hint of heat from the hot pepper flakes but it's so creamy, garlic comes through, delightful, LauraintheKitchen.com will have the recipe ready for you, I hope you've enjoyed spending time with me and if you do recreate this recipe don't forget to share with me on social media, I'm going back for a second because no one else is here, hope you enjoyed spending time with me and I'll see you next time, bye bye. ", "duration": 301.67, "segments": [[83, 112], [117, 145], [151, 156], [159, 163], [187, 230]], "seg_text": " ", "pure_cap": "add chickpeas avacodo parsley and tahini to a food processor. juice a lemon and add the juice with ground pepper and salt to the food processor. pulse the mixture until chunky. add olive oil and blend until smooth. transfer to a bowl and drizzle with olive oil and pepper flakes"}, {"image_id": "HK92pViSZA0.mp4", "caption": " form the dough by hand sprinkle pepper on the edge of the dough mix pepper flakes and seasoning in small bowl brush butter on the edge of the dough sprinkle the pepper mixture on the dough spread tomato sauce over the dough add cheese over the sauce add the pepperoni and peppers to the top of the pizza broil pizza in the oven slice the pizza place a slice on a plate and top with sauce and garnish with peppers", "id": 717, "seg_prompt": "329 ; 55, 68 ; 73, 75 ; 76, 79 ; 80, 81 ; 82, 86 ; 90, 93 ; 95, 101 ; 103, 113 ; 117, 128 ; 130, 132 ; 136, 142......................................", "asr_text": " And a sneeze. Cover your mouth. Looking at the light? Damn, I can't sneeze anymore. You know what makes you sneeze? We're doing a summertime fancy pizza, everybody. It's not gonna be fancy, it's gonna be spicy. We're gonna do a summertime spicy pizza for y'all. It's a kickoff to the summer. And why not do it with a kick? Five pepper pepperoni. Is that what it's called? Okay, so for our five pepper pepperoni pizza, we're gonna use four peppers. And the pepperoni, so that makes five. Oh, I got it. The peppers we're gonna be using for this is going to be the tamed jalapeno peppers. Mild pepper rings, golden Greek pepperoncini. And roasted red bell peppers. And of course, pepperoni. So this is store-bought dough, which most of the time doesn't need to rise again. Saves you on time. So if you're not a dough expert, don't feel bad about buying store-bought dough. I heard if you go into a pizza shop, you can ask to buy their dough, which will be the best dough you can ever get. Unless it's Papa John's. So Julia wanted to make the crust spicy, so we mixed a blend of red pepper flakes, garlic powder, oregano, and Parmesan cheese. Brushed some butter onto the crust and then sprinkled the mixture on top. And I already tried the crust because now it's the future. And it tasted a lot like a spicy everything bagel. And like any great pizza, we must conventionally begin with our sauce and a fresh mozzarella. This actually isn't fresh mozzarella. But let's imagine it is. Ooh, it's so fresh. Once your pizza's done baking, broil until it looks good. All right, pick it up. Ow, this pizza's burning my hand. As a finishing touch, add more pepper sauce to our five pepper pepperoni pizza, along with a pair of pepperoncinis to garnish the plate. Just like Papa John does, no! And there you have it folks, a five pepper pepperoni. That is more than five types of peppers. It's almost like we have trouble counting or something. Julia, you're what the French call laissez-combe-tot. Does that mean lazing? I don't know what it means. My dad said, Julia, I just remember you as a child. You were so cute. Whenever we'd have dinner, you and your six brothers would sit around a table and you would hoard as much as you could. This is my dad's impersonation of me as a child, which is why I was chubby. Anyways, as far as spicy things go, good for your stomach as long as you don't overdo it. And we gotta thank Mazetta for sponsoring this video because you're doing a crazy giveaway. What's the giveaway, Julia? Mazetta is a company that sells high-quality peppers and pickled vegetable products to suit any taste. You can find Mazetta products at your local grocery store, even Walmart, the only place that exists where we live. Enter the bold, bright summer contest for a chance to win a summer entertainment kit, including a gas grill, cooler, cutting board, apron, towel, beach ball, and tons of Mazetta peppers. Oh, Julia, can we win? Visit the link in the description below for your chance to win the best summer you've ever had. Mazetta, making life better. And we're back. We have a whole pizza and it rotates, and it rotates. What do you want me to do, eat the whole thing? Let's just have a bite. For the health of it. It's sweet and spicy. The more seeds and pith you got, the spicier it is. Where are you going? When you take a bite into them, there's like that juiciness and side. Oh, it's the thing that I adore when I bite into it. Are you being sarcastic? No, I swear to God. With a salad, you can get like the liquid and put it on top of whatever, and I'm gonna put the liquid on my pizza. I didn't know she wanted me to just take a bite. Mine's even spicier than yours, so. All right, ready? This is my slicer here. Okay, let's give it a go. All right, let's go for it. Let's give it a go for the health of it. This is good. You packed a punch in this. You're in your own little world there. Rub a spice. So we got this crust. Let me go in this crust. Yeah, I heard it was the same. She's like an everything bagel. This pizza is like on fire! Eat this pizza, go to sleep, sweat it out. You'll wake up 10 pounds lighter. Water weighs a lot. I love this pizza, but it's just killing me. So again, don't forget to subscribe. We will see you for another episode of healthy junk food, be it a fun copycat recipe or one of our own fast food home creations. We'll see you next time. Take it easy. Keep in touch. ", "duration": 329.83, "segments": [[55, 68], [73, 75], [76, 79], [80, 81], [82, 86], [90, 93], [95, 101], [103, 113], [117, 128], [130, 132], [136, 142]], "seg_text": " ", "pure_cap": "form the dough by hand. sprinkle pepper on the edge of the dough. mix pepper flakes and seasoning in small bowl. brush butter on the edge of the dough. sprinkle the pepper mixture on the dough. spread tomato sauce over the dough. add cheese over the sauce. add the pepperoni and peppers to the top of the pizza. broil pizza in the oven. slice the pizza. place a slice on a plate and top with sauce and garnish with peppers"}, {"image_id": "Qsgz9Vr-5aU.mp4", "caption": " heat a pan with little oil and cook the ground lamb add chopped onions carrots celery and add little salt and cook for about 6-8 minutes pour chopped potato and squash into a steamer and cook it until tender add minced garlic mix it and saute add tsp of cinnamon cumin turmeric and chicken broth and mix it add the zucchini and peas and cook it in low heat with the lid covered heat coconut milk and butter in the microwave for about a minute add milk to the potatoes and butternut squash mash the potatoes and squash by adding salt pepper turmeric and cinnamon chop the basil leaves layer butternut squash on bottom of dish sprinkle basil into meat mixture and layer on top of squash mashed potatoes preheat oven to 400 degrees and cook them for about 15 minutes", "id": 718, "seg_prompt": "474 ; 80, 100 ; 101, 116 ; 117, 140 ; 141, 165 ; 166, 194 ; 196, 205 ; 216, 238 ; 239, 302 ; 304, 312 ; 320, 380 ; 390, 394....................................", "asr_text": " Today we're making shepherd's pie. Now, this is a healthy recipe. I'm going to be using ground lamb and we're going to dress it up with some nice healthy spices like turmeric and cinnamon. And we're going to cut back a little bit on our mashed potatoes and we're going to replace some of that with some butternut squash. So if that sounds good to you, stay right here. I'm Rockin' Robin and I'll show you how to do it right after this. Are you ready to go over our ingredients and get started? Okay, let's do it. Here's our ground lamb. I've got a little over a pound there. In this dish here, I've got a combination of onion, carrot and celery with the superfine dice. And I've got some frozen peas, some fresh zucchini out of my garden, by the way. Fresh basil out of my garden. Here I have about three russet potatoes and I've got some butternut squash. And here's our spices. I've got turmeric, ground cinnamon and ground cumin. And then we're going to finish it off with some chicken broth. I've got some fresh minced garlic, some butter and a little bit of salt and pepper. And over here I've got a little bit of coconut milk. And you can substitute half and half if you like, if you don't like coconut milk. We are going to start off our recipe by browning our lamb. So I've got my flame over here on medium high. I'm going to put a little bit of oil in the pan. I didn't mention that in the beginning and I was giving you all the ingredients. But just a little bit of oil. Get this started off. Slide that in there. Alright, now we're cooking. I'm going to go ahead and toss in my onions, carrots and celery. I'm going to add a little bit of salt to this right now. Just a little toss of salt in there. And I'll show you what this looks like once everything's cooked up. While the lamb mixture is cooking, we're going to pour our potatoes and our butternut squash into a steamer. And I'm going to go ahead and sort of keep them separated. I'll put the potatoes on one side and the squash on the other side. Because we're going to separate these out when they're done cooking. And we'll just cook these until they are nice and fork tender. My lamb mixture here has been cooking for about 6 to 8 minutes. I think you can see here there's quite a bit of fat and I'm going to drain that off. So now we're ready to add the minced garlic. I'll just spread that in there and spread that all around the best you can. Get it to the heat so it mulls out that flavor. And we're going to let this saute here for just about a minute and then we're going to add the rest of our spices. Now I'm using a quarter of a teaspoon and you can do as much of this as you like. So here's the cinnamon first. Here's our cumin. Do the same thing. And turmeric. Turmeric is such a healthy spice, guys. I try and sneak it in whenever I can and this is a great recipe for this. And then I'm going to add a little bit of my chicken broth. That's just going to help liquefy those spices and make sure that they distribute pretty well. I'm going to stir that around and I'm probably going to give it a taste because I want to see if I want more spice. Now it's time to add my zucchini and the peas. Zucchini and peas don't take very long to cook so I'm going to cover this pot. Keep it on low and just keep everything nice and hot until we're ready to assemble. Our potatoes are done and I'm separating them into two bowls like I mentioned earlier. And you also want to heat up your coconut milk and butter together which I'm going to do in just a second here. Or if you're using half and half a cream. You're going to want to heat that up first in the microwave for just a few minutes. Get it nice and hot so that when you add it to your potato butternut squash it doesn't cool it off and everything stays nice and hot. Time to mash our potatoes. Alright, we can start with either one. It doesn't matter. We're going to take our mixture and we're going to pour half of it into the potatoes and the other half into the butternut squash. And this coconut milk is going to give it a nice rich flavor. So we'll just mash this up. And of course we have to add some salt. Add a little bit of salt to this. And we'll go ahead and add a sprinkle to that. You can do pepper if you like. Mash this up. Alright, now that we've got the mashed potatoes done we're going to move into the butternut squash. And don't be afraid to add a little more milk to your potatoes. It just depends. I mean it's not an exact science so just get the consistency that you like. And I'm also going to add a little bit of cinnamon to my butternut squash just because I think it goes really, really well with it. So I'm just going to sprinkle a little bit on there, maybe an eighth of a teaspoon. And I'm going to do a little more turmeric. Once that's all blended up then we'll be able to put the whole casserole together. Alright, we are ready to put this little thing together. I'm going to go ahead and chop up my basil. I haven't done that yet. I'm going to do just a little chiffonade where we just roll up the leaves together and just give it a nice little slicing up. I'm going to take my butternut squash and we're going to layer it into the bottom of my 9 by 13. Now I have my oven preheating to 450, no 400 degrees Fahrenheit. And I'm going to first pour my butternut squash on the bottom of my dish. We're just going to make a nice thin layer. I'm going to sprinkle the basil into my meat mixture. But I'm going to go ahead and just layer this in. I was going to pour it in but I'm afraid that it might disturb my butternut squash. So I'm just going to sprinkle it on. We'll call it that. And I've been having an interesting day today. First of all, I have no running water in my kitchen, believe it or not. Can't wash dishes. Oh, what a shame. Yeah, I had to turn off the water to the house because a sprinkler valve broke. And right in the middle of all this and I'm like, that's okay. I can deal with it. I can get this done. But the water thing, I'll tell you, it really makes you appreciate water when you don't have it. We take so much for granted. Okay, so I'm spreading this on here. As you can see, trying to get a nice thin layer with this. So I barely got this thing covered with the mashed potatoes, but we made it. And you can see the three layers right here on the bottom. We're going to pop this in the oven 400 degrees Fahrenheit for about 15 minutes or until it's nice and hot. I just took the casserole out of the oven and it is sizzling hot. So I'm going to go ahead and serve this up. See if I can get it out. So I have a question for you guys. What do you call this dish, Shepherd's Pie, when it's made with ground beef instead of lamb? Okay, I need a little help here. Here we go. That bottom layer. Oh, this smells so incredible. So guys, try this recipe. It smells amazing. All those flavors. All right, here we go. I'm diving in. Let's take a little bit of that butternut squash at the bottom. Get a little bit of that topping there and the insides with the lamb. Those flavors are amazing. I hope you guys will try this recipe. Leave me a comment if you do. Tell me what you think. I really like to hear from you. All right, everybody. If you haven't subscribed to my channel yet, be sure and click that button right up there and you'll be notified of new videos that I come out with every week. Thank you so much, everybody. I really appreciate all your support and your kind comments. All right, that's it for today. I'll see you next time. ", "duration": 474.5, "segments": [[80, 100], [101, 116], [117, 140], [141, 165], [166, 194], [196, 205], [216, 238], [239, 302], [304, 312], [320, 380], [390, 394]], "seg_text": " ", "pure_cap": "heat a pan with little oil and cook the ground lamb. add chopped onions carrots celery and add little salt and cook for about 6-8 minutes. pour chopped potato and squash into a steamer and cook it until tender. add minced garlic mix it and saute. add tsp of cinnamon cumin turmeric and chicken broth and mix it. add the zucchini and peas and cook it in low heat with the lid covered. heat coconut milk and butter in the microwave for about a minute. add milk to the potatoes and butternut squash mash the potatoes and squash by adding salt pepper turmeric and cinnamon. chop the basil leaves. layer butternut squash on bottom of dish sprinkle basil into meat mixture and layer on top of squash mashed potatoes. preheat oven to 400 degrees and cook them for about 15 minutes"}, {"image_id": "SRdsaqpnfd4.mp4", "caption": " crush and chop garlic boil water and add salt and penne to it heat some olive oil in a sauce pan add crushed pepper to the chopped garlic and saute slowly cook the garlic until it turns yellow add salt and crushed tomatoes cook drain and place the pasta in the sauce mix tha pasta and add vodka add 1 cup heavy cream and toss", "id": 719, "seg_prompt": "279 ; 20, 47 ; 48, 65 ; 78, 82 ; 89, 106 ; 110, 121 ; 125, 137 ; 155, 174 ; 184, 198 ; 211, 231..............................................", "asr_text": " Welcome to Hoffman Kitchen. Today we're going to make Paner with vodka and the spicy cream sauce. It's a very simple dish to make. I love it. It is going to be your favorite, I promise you. So let's get going. We'll start with the garlic. We'll chop it up fine and you know how to chop garlic. Take a claw, you cut off the head and then you smash it just like that. Take off the peel and start chopping it fine. So I have your boiling water on the stove. There's about five quarts of water. I'll add on about a tablespoon and a half of salt to the boiling water and my Paner is about a pound of Paner and I'm gonna let it boil. While the pasta is boiling, I'm going to prepare the sauce. I'm going to pour about a quarter of a cup of olive oil. The best quality olive oil can find possibly. I'm going to add on about a half a teaspoon of crushed pepper and about four cloves of garlic that I've chopped before and I'm going to have it just so take slowly just to make sure I don't burn the garlic. I would say on a low-fire and just wash it carefully so it doesn't burn, doesn't turn yellow. So you want to be just a little bit, for about a minute or so, turning golden before you add on the tomatoes. So it's been about a minute. I'm going to add on a pinch of salt and my crushed tomatoes. I'm going to have my sauce cook for about 15 minutes and my pasta is just about done. You just cook it according to your instructions on the box but this one is done and we're going to drain it now. I'm going to drain my pasta. You want to make sure it's drained thoroughly. Just shake it up so the water comes up and we're ready to put it in into our sauce and we're going to add on the pasta to the sauce. Mix it well and we're going to add on two tablespoons of vodka. That's about two tablespoons and we're going to let it just toss it a little bit. Let the alcohol come out of the vodka and absorb into the pasta. You toss it well and now we're going to add on one cup of heavy cream and again toss it again. That's really nice. We're going to cover it and let it simmer on very low heat for about a minute or two. Now our pasta has absorbed the sauce. It's really wonderful. It's ready to go. Actually if you want to serve it for kids don't like green stuff, serve it as it is or you can add on a quarter of a cup of parsley and mix it in into the panet. I'm not going to do it today since my kids don't like parsley so I'm not going to do it but it's suggested to mix in some parsley. So we are ready to serve and we're going to serve the pasta in a nice colorful bowl. I love this paleo plate from Italy I bought on my honeymoon actually and here we have anale of vodka and it's delicious and enjoy. ", "duration": 280.0, "segments": [[20, 47], [48, 65], [78, 82], [89, 106], [110, 121], [125, 137], [155, 174], [184, 198], [211, 231]], "seg_text": " ", "pure_cap": "crush and chop garlic. boil water and add salt and penne to it. heat some olive oil in a sauce pan. add crushed pepper to the chopped garlic and saute slowly. cook the garlic until it turns yellow. add salt and crushed tomatoes. cook drain and place the pasta in the sauce. mix tha pasta and add vodka. add 1 cup heavy cream and toss"}, {"image_id": "NktYVXNREVY.mp4", "caption": " melt some butter in a pot stir fry the onions cook the meat in the pot add paprika powder and mix it well add garlic pepper cumin powder chili powder and stir add the homemade goulash soup and dark beer add a little bit of soy sauce", "id": 720, "seg_prompt": "749 ; 88, 133 ; 135, 211 ; 250, 290 ; 301, 370 ; 372, 465 ; 470, 570 ; 612, 624.................................................", "asr_text": " Hello and welcome to another of my cooking videos and today I am going to show you how to cook real authentic chegulache. The reason I pick this recipe is because there are a lot of recipes for chegulache on the internet and most of them are not really authentic. There are some floss, for instance, I have seen recipes containing things like bell peppers and tomato sauce and there are not things like that in a really authentic chegulache. So today I am going to show you how to cook real thing. So let's take a look at some things we are gonna need. So there is some meat, beef meat, some onions. The ancient wisdom is that you need about the same volume of onions as meat. So you can take a look at it's roughly the same volume of meat and onions. Some lard, some dark beer, some garlic crushed or diced, some spices and some beef So we start up by heating up some lard. Now don't you dare use cooking oil. Not only that lard tastes better, it's much more stable cooking fat but it's actually better for your health, provided it's actually rendered, heat rendered lard and not the cute stuff from supermarket because that's been industrially processed and it may be harmful for your health but good old fashioned heat rendered lard is actually good for you. And we are going to use a lot of it. So the lard is all heated up so we add onions. Now we can see nicely how onions are frying. So I crack up the heat and let them cook till onions are nice golden color. Now I found out that these purple onions are the best kind for goulash. It seems to me it tastes better than with yellow or white onions but you feel free to try any kind of onions you like, this is just my recommendation. I just find those purple onions go best with the meat. So now I just stir fry them until they're nice, translucent and golden. So the onions are now soft and lightly browned so I'm going to add the meat. Now you can take a look at the meat, this is big shank, you can see it's not any pristine kind of meat, it's actually you can see some tendons, some fat, it's actually good kind of meat for goulash. It's much better, you want the fat, you want some tendons, some ligaments in it, this is what actually makes it dense and tasty. It's also a bit cheaper but this is actually very good meat, this is grass fat, well hanged so this is great meat. So now I'm going to put it all in and get it browned. So I'm going to crack up the heat again and I'm going to stir it together with onion. And I get the meat nice and browned. Now meat is browned so it's time to add spices. So the most, single most important spice for goulash is sweet paprika. Now we are going to dust very generously with sweet paprika. It's important not to overdo it because then it tastes bad but it takes quite a lot anyway. Really really generously, you want to cover it basically with paprika. Now this ought to be enough so I just stir it in, maybe add a little bit more but paprika is what makes goulash goulash, what makes it different from any kind of basic stew. Yeah it can use a little bit more than that, this ought to do it. It smells great too. Now there you go, garlic, some marjoram, little bit, some black pepper, that's basic stuff. Now cumin, very important and to stir to chilli peppers because I like it a bit spicy so you can stir it a little and later on taste it and determine whether it needs more but I start just with a little bit because you can always add more but you can never separate it from the meal while it's already in. So now we can see it's beginning to look like goulash, like a stew. So I just stir cook it for a while, a little bit, just a few seconds just to give spices a chance to blend with the meat. And now I'm going to slowly add fluids. So I start with beef bone blood, this is homemade, this is my own bone blood, it's not from the cubed stuff but this is really my own homemade stuff. Since this is my last, this is the rest of my supply I guess I'm going to show you how to make bone blood next time because this is all that's left. But it's really important for the quality of a meal, it's really great if you have some good quality homemade broth and not some instant cubed stuff, it really makes quite no difference. Not only on taste but it also makes me so much more nurturing, so much more healthy, so much more nutritious for you. And because this is real Czech goulash and we Czechs love nothing more than our beer, so I'm going to add a little dark beer, not too much because it would rig of beer, but only a bit of it, like a cup at most, to add the distinct bitter flavor, yeah I think this is more than enough. I'm going to drink the rest later, not today because I worked out earlier. So basically this is all that we need to put in and all you really need to do now is to... Yeah, although I forgot this is my little secret, if you really want a flavor of meat, this umami taste to come true, you can add just a little bit, really a little bit of some decent soy sauce, but not much, this is not Chinese food, but really just a few drops to tweak the flavor, kind of finishing touch. And now we see that it's more like a soup, that there's a lot of fluid, so now we bring it to boil again and let it simmer for at least two hours, ideally for at least two minimums. Okay so I'll be back with you for hours from now. And here we are, a few hours later, I have just turned off the stove, and as you can see the glass is finished, this is, I think this is beautiful, it's dense, you can see it has turned out beautifully, it smells, it smells great, it has nice color. You can eat this in many ways, in my opinion, it's the best way, just this as it is with a piece of fresh sour bread, but you can eat it with Czech style sponge dumplings or the Austrian style round dumplings, or you can even eat it with pasta or boiled potatoes in it, so there are many options, but frankly I just take a fresh roll of bread and eat it from the pot as it is, because it's great. One last thing, it's not entirely ready to eat right now, it's actually very better if you let it sit overnight, it's best next day. So just let it sit on the stove or on the window for overnight and it will be at its best next day. So just like the patience, well that's it, I hope you like this recipe, I hope you enjoyed my video and I'll see you next time. Bye bye, good bye, good bye, Bon Bon. Thank you for watching. ", "duration": 750.17, "segments": [[88, 133], [135, 211], [250, 290], [301, 370], [372, 465], [470, 570], [612, 624]], "seg_text": " ", "pure_cap": "melt some butter in a pot. stir fry the onions. cook the meat in the pot. add paprika powder and mix it well. add garlic pepper cumin powder chili powder and stir. add the homemade goulash soup and dark beer. add a little bit of soy sauce"}, {"image_id": "LDig6UT8uWw.mp4", "caption": " place the salmon cut the fish in half cut the meat out of the fish body cut the meat into small slices and shape them to a flower serve the meat with soy sauce and wasabi", "id": 721, "seg_prompt": "110 ; 2, 7 ; 7, 17 ; 35, 40 ; 53, 92 ; 98, 105..............................................................", "asr_text": " All right, whoa, full salmon. Then he wind up, then like that. All right, so, this is the filling. Yeah, get a belly. All right, so, this is the filling. There you go. This is the filling. Look at that sashimi. So, there you go. There you go. Well, your next nothing can go in, eh? How to fill it. Can you tell us? You're full of salmon and ballad. Look at that. It's a ballad. And this is the filling. Can you tell us? This is what we're going to do. Yeah, go ahead and sashimi. There you go. Now, go on a mini piece. Go on a wula clap, flour. Then you go to lead. This is a flour, salmon flour. Look at that. Mideba, beautiful flour. Let's put it there. ", "duration": 110.5, "segments": [[2, 7], [7, 17], [35, 40], [53, 92], [98, 105]], "seg_text": " ", "pure_cap": "place the salmon. cut the fish in half. cut the meat out of the fish body. cut the meat into small slices and shape them to a flower. serve the meat with soy sauce and wasabi"}, {"image_id": "0Jkcym1lGBc.mp4", "caption": " heat the water add the udon noodles stir and cook poor broth into a pan then dilute with water heat the pan soak the wake flakes in water drain and remove the wakame from the water and cut into smaller pieces stir the noodles and drain cut the root off the spring onion and slice into diagonal pieces add the wakame spring onion and udon noodles to the boiling water boil the noodles", "id": 722, "seg_prompt": "235 ; 8, 11 ; 13, 33 ; 35, 58 ; 59, 62 ; 65, 82 ; 86, 109 ; 118, 130 ; 135, 145 ; 150, 165 ; 165, 170..........................................", "asr_text": " Heat 1 pan containing 1.5 litre of water. When the water is boiling, get 1 pack of Cleasping Udon noodles and add the whole pack to the pan. Stir and leave to cook for 10 minutes. Get a bottle of Cleasping Tzuyu rot, shake and pour 200ml into a separate pan. Then add 1 litre of water to dilute the broth. For a hot soup, we add 5 parts water to 1 part Tzuyu rot so it's not too strong for drinking. Heat the pan with strong flame. Get a pack of Cleasping Wokami flakes. Put 1 tablespoon worth into a small bowl or cup full of water. Make sure you have plenty of water. Leave to soak for 10 minutes. The seaweed should have expanded and fill the bowl completely. Drain and remove from the water. Cut into smaller pieces. Wokami is a popular topping for a hot Japanese noodle dish. Stir the noodles to avoid sticking to the bottom or side of the pan. Drain the Udon noodles into sieve when cooked. These noodles are traditional, slow-dried organic noodles from Japan. Cut the root of the spring onion. Then slice into large diagonal pieces. When the Tzuyu is boiling, add the Wokami seaweed and the spring onion. Finally, the Udon noodles. Leave to boil for a few minutes until the noodles are hot. Taki Udon is convenient as it is very simple and quick to make. We made this dish using Cleasprim organic Udon noodles, Tzuyu noodle broth, its Wokami flakes, and for the vegetables, we used spring onion. You can also make this dish using any of our other noodles in the range. Wave assortment has a cooking time of only 3 minutes, so it is a perfect alternative noodle for this quick dish. For more information, visit www.wokami.com ", "duration": 235.83, "segments": [[8, 11], [13, 33], [35, 58], [59, 62], [65, 82], [86, 109], [118, 130], [135, 145], [150, 165], [165, 170]], "seg_text": " ", "pure_cap": "heat the water. add the udon noodles stir and cook. poor broth into a pan then dilute with water. heat the pan. soak the wake flakes in water. drain and remove the wakame from the water and cut into smaller pieces. stir the noodles and drain. cut the root off the spring onion and slice into diagonal pieces. add the wakame spring onion and udon noodles to the boiling water. boil the noodles"}, {"image_id": "S4At-rC5zNI.mp4", "caption": " add butter onions star anise and water to a pan add garlic and flour to the pan add water boullion hot sauce hp sauce marmite bay leaves worcestershire sauce pepper vinegar and ketchup take out the bay leaves and add herbs cook the sausages in a pan mix milk butter mustard horseradish pepper potatos and cheese add milk and celery salt to the potatos", "id": 723, "seg_prompt": "196 ; 6, 42 ; 44, 57 ; 59, 117 ; 118, 123 ; 125, 129 ; 130, 165 ; 167, 186......................................................", "asr_text": " Just give us a bit of the Bangers & Mash me mother used to bake. Bangers & Mash, my mother never made me Bangers & Mash, she made me N\u00fcrnberghe Bratwurstgen with cartoffel brine but this is far superior from the UK. In with some red onions and some star anise just to boost some of those meaty flavours and here you see I'm just using a skillet pan if you can don't use a non-stick pan because you won't get that fond if you can see that collection of flavour in the base of the pan which I just continually deglaze. Let that water evaporate and then let that fond build up again and then add water again and repeat that process about three or four times. Then I just add some garlic and cook that off for about 30 seconds and then I add some flour and cook that off for about two minutes. Then I add a load of water and then I kind of go a little bit crazy with the ingredients. I add quite a lot. I just really wanted just to showcase some of the ingredients that you can put into such a gravy. So some chicken stock, some Tabasco, some HP sauce, not a lot of any of these ingredients, just tiny amounts. Some Marmite, that is a really great flavour booster. Some bay leaves, some Worcestershire sauce, some pepper and I wouldn't say you'd have to add all of these ingredients but it really was a fantastic gravy. Some balsamic and some ketchup and these all thicken the gravy as well so you don't need to add as much flour and you'll still get quite a nice thick gravy. Then I take out the bay leaves and I add in some rosemary and some sage and then I just turn off the heat. I don't want to cook those herbs aggressively. Then I'm just browning off the sausages and now I'm going to make my mash. I've boiled some potatoes I put some milk and some butter in the pan and some mustard, some horseradish, some pepper and then I rice my potatoes. I find that this gives you a much smoother mash than using a potato masher and then add some parmesan. I just tried that out because I saw Nigel Slater doing that once and I thought I'd try it out. I had a bit more milk because it was a bit too thick and here it needed seasoning and I always look is there anything I can use other than just salt to season my food and in this case I thought celery salt would work quite well and it did and there you go there it is there it is lovely delicious really good bye bye ", "duration": 196.5, "segments": [[6, 42], [44, 57], [59, 117], [118, 123], [125, 129], [130, 165], [167, 186]], "seg_text": " ", "pure_cap": "add butter onions star anise and water to a pan. add garlic and flour to the pan. add water boullion hot sauce hp sauce marmite bay leaves worcestershire sauce pepper vinegar and ketchup. take out the bay leaves and add herbs. cook the sausages in a pan. mix milk butter mustard horseradish pepper potatos and cheese. add milk and celery salt to the potatos"}, {"image_id": "65235CscqdQ.mp4", "caption": " add some soy sauce two spoon of sesame oil one spoon of brown sugar to a bowl add two spoons of honey one spoon roasted sesame seeds and a little red pepper powder mix everything well in the bowl add the onions garlic and sliced beef to the bowl and mix them together fry the beef on a pan", "id": 724, "seg_prompt": "281 ; 32, 45 ; 60, 63 ; 65, 68 ; 74, 125 ; 139, 180..............................................................", "asr_text": " Hey, if you like Korean food, then you're going to want to check out this bulgogi recipe that I have for you. The ingredients are shown on the screen, there's not a lot, but by the time you're done, you're going to have some nice, tender, juicy bulgogi to eat. First, let's prepare three or four cloves of garlic. Then let's cut an onion in half and chop it up. Now let's also cut up three stalks of scallions and set them aside as well. Now get a large mixing bowl. First thing you want to do is put in a quarter cup of soy sauce. Now add two tablespoons of sesame oil. Add one tablespoon of brown sugar. Now let's also add two tablespoons of honey. Add one tablespoon of roasted sesame seeds. And the final ingredient in our marinade is a quarter teaspoon of red pepper powder. We'll barely taste this. Now mix everything very well in the bowl. Let's put those onions in from earlier. And also the garlic and the scallions as well. Next we add the beef. It's important to pick the right beef though. So we pick the thinly sliced kind and the kind that has a little bit of fat in it. This isn't the healthiest choice, but after you cook it, it'll be less dry and it'll be Alright now it's time to mix everything together. So either put on some gloves or don't, but just mix everything very well and evenly. If it looks a little dry, don't worry about it, but as I meant, it's ready to cook and it'll be very flavorful. Again you can marinate it from one to five hours or overnight for even better results. Alright let's cover this up and let it marinate. In our video, the meat sat for two to three hours before cooking. So we're doing this at the table. I think it's a Korean thing, but you know they really like to cook their meat and foods at the table and eat it while it's fresh and hot. The thing you want to be aware of is that you don't want to overcrowd the hot pan or whatever you use. We don't have a proper Korean BBQ grill, so we're just using this thing that we have at But yeah, you don't want to overcrowd it because if you do, it may not cook or char as well. It might get steamy instead of stir-fry. So you can do this too, but as you can see, we have vegetables at the table. We actually used half the grill to cook the vegetables and the other half to cook the The vegetables don't need any seasoning at all because the juices and flavor from the meat will be wonderfully absorbed in the vegetables and it's going to come out excellent. Okay, get a bowl of rice, and as the Koreans do, directly transfer the cooked food, put it on your plate and eat. Thanks for watching. Be sure to keep watching because I'm going to have some additional pictures to share with you guys. I'd appreciate it if you guys would subscribe and give a thumbs up if you like these videos. Thanks for watching. See you next time. ", "duration": 281.83, "segments": [[32, 45], [60, 63], [65, 68], [74, 125], [139, 180]], "seg_text": " ", "pure_cap": "add some soy sauce two spoon of sesame oil one spoon of brown sugar to a bowl. add two spoons of honey one spoon roasted sesame seeds and a little red pepper powder. mix everything well in the bowl. add the onions garlic and sliced beef to the bowl and mix them together. fry the beef on a pan"}, {"image_id": "qxSUbk742Ag.mp4", "caption": " add parsley garlic and tomatoes to a pan with olive oil put in pepper flakes and stir add white wine season with salt and pepper add mussels and cover when mussels open up put them into a bowl", "id": 725, "seg_prompt": "398 ; 165, 170 ; 191, 203 ; 210, 215 ; 241, 257 ; 259, 270 ; 280, 302.........................................................", "asr_text": " Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen, I'm going to show you how to make superegozzi. Basically it's just mussels and really spicy little broth out of this world. First we'll see what's around the corner, us Italians are all about the feast of salmon fishes and you know you've got to start with some good superegozzi. So let's go with the ingredients to get started. You're going to need some fresh mussels, and I'll talk about this in a minute. You're also going to need one tomato that I have just chopped in large pieces, some fresh garlic, some parsley, some white wine, some hot pepper flakes, salt pepper and olive Simple, it's easy, it's quick and it's really not expensive. Mussels, especially around this time of year, are super cheap, $2.99 a pound. So, for your mussels, really important that you clean them well. And first of all, so what I do is I bring them home from the store, and if I'm going to cook them in a few hours, I usually take a big bowl, fill it with ice and then just sit my mussels right on top and then put it in the fridge. And then what I do is I take a big bowl, or you can use your kitchen sink for example, just make sure it's really clean, and I fill it with water, I put my mussels in there for After 15 minutes, I rinse them and then I scrub them. I take a clean or a new, or they actually make scrubbers, especially for mussels, and you just want to scrub, scrub, scrub both sides of the mussel. And sometimes mussels come with a beard. If they haven't already done it for you, then you need to do it, which means it's a little piece right here. It's called the beard, and that's what the mussel attaches to the rocks. It's almost like a rope, and all you've got to do is just rip it, it's that simple. And then once you've done that, you want to go ahead and put them back into the water, fill a bowl again with clean water, put it in there for 15 minutes, rinse them, drain them, you're good to go. Now when to know when mussels are good or bad. Now when they're fresh and uncooked, if the mussels open like that, and you try to press it and it doesn't close, get rid of it. It's a no go. When they're cooked, it's completely the opposite. If they are closed, get rid of it. It's a no go. So that's how you know when mussels are fresh. Okay, in this pan, you want to make sure that if you're not using a soup pot, you're using a pan that's got about 3 to 4 inches, you know, the sides are pretty high up, and I've got about 3 tablespoons of olive oil in there, it's going to be so good. And in here, I'm just going to put in my parsley, my garlic, and my tomato. Now you're probably thinking why are you cooking the parsley so ahead of time, because normally fresh herbs are used at the last minute, but since this dish is a really quick dish, and I want to be able to infuse that oil with as much flavor as possible, and infuse that broth, then I'm going to have to just do it this way. I think it works really well, smells great, looks great, easy. I'm also going to put in a pinch of hot pepper flakes. This is meant to be spicy, but you can put as much or as little as you want. Give this a stir, medium high heat, and this is going to cook for about 2 minutes, or until the garlic becomes really fragrant and a light golden color. Now to this, I'm just going to add some white wine. If you don't drink white wine, if you don't want to use white wine, if you don't have white wine, you can always use a little bit of water, or you can use some clam juice, or you can completely omit that, but you won't have like a soupy, you know, you won't have a lot of broth. But that's fine, it'll still be delicious, so you don't have to worry about that. So I'm going to let this cook for about 5 minutes at medium high, less than 3 to 5 minutes, I'm going to just reduce a tiny, tiny bit, and then we'll add in our mussels. That looks great. Now I'm just going to season this with a bit of salt and pepper, don't go crazy with the salt because mussels are very salty, but you know, salt and pepper is always to taste, it's up to you. If you like things a bit salty, mom, you can put a little bit more in there, but like I said, it's up to you. Now I'm going to put in our mussels, mousse glaze, as I like to call them, mousse glaze. Okay, so now I'm just going to cover this, let it cook for 5 minutes, trying to heat down to medium, 5 minutes or until all the mussels open up. Oh yeah, that is amazing. It's been about 5 minutes, a little bit less than that I would say, look at all that little juice, that little broth, oh, it smells so amazing. I'm just going to very carefully put this in a big bowl, look at that, look at that, oh yeah buddy, I love mussels, absolutely adore mussels, look at that, those ones just came out because they know I want to eat them right away, so I will. Hot, mmm, if you love seafood, I can't get enough of seafood, I absolutely love it. And you love mussels, this is the recipe for you. Again, it's, what was that, 10 minutes, it's quick, it's easy, it's inexpensive and it's amazing and if you're Italian, you know what I'm all about, you know what we're all about, Christmas Eve, 7, I'm trying to escape the steam but I can't, Christmas Eve, 7 fishes, you know you've got to have some mussels on your table, I know I will, and then, mmm, you've got to have some good charred bread, because let me tell you, that juice is where it's at, oh yeah, mmm hmm, oh yeah, there you go, I'm hungry, I hope you enjoyed spending time with me. You know where to get these recipes, www.laurainandkitchen.com, oh bye. ", "duration": 399.17, "segments": [[165, 170], [191, 203], [210, 215], [241, 257], [259, 270], [280, 302]], "seg_text": " ", "pure_cap": "add parsley garlic and tomatoes to a pan with olive oil. put in pepper flakes and stir. add white wine. season with salt and pepper. add mussels and cover. when mussels open up put them into a bowl"}, {"image_id": "xfiIOUS6FpQ.mp4", "caption": " preheat the oven to 350 degree fahrenheit wrap two tortillas in aluminum foil and place them in the oven for about 15 minutes heat vegetable oil in a skillet add red onions red pepper minced garlic and minced jalapeno pepper and stir add 2 tsp of ground cumin one 7 ounce can of fire roasted diced green chilies and stir fry stir in can of rinsed black beans and cook for 3 minutes add 2 ounces of softened cream season with tsp salt and cook for about 3 minutes remove the skillet from heat and mix 2 tsp of chopped fresh cilantro leaves evenly spoon the fillings on the warmed up tortillas and roll up the burritos tucking in the end", "id": 726, "seg_prompt": "136 ; 15, 17 ; 18, 29 ; 30, 54 ; 55, 68 ; 69, 80 ; 81, 99 ; 100, 105 ; 106, 120..................................................", "asr_text": " This recipe exceeded my expectations says all recipes members Zakaya about delicious black bean burritos and adds who would have thought that black beans and cream cheese would be a great filling for a burrito. Alright let's get started by preheating the oven to 350 degrees Fahrenheit then wrap two 10-inch tortillas in aluminum foil. We're using spinach tortillas here. Place them in the oven until heated through about 15 minutes. Next heat two tablespoons of vegetable oil in a 10-inch skillet over medium heat. To the oil add one small chopped red onion, half of a chopped red bell pepper, one teaspoon of minced garlic, and one teaspoon of minced jalapeno pepper. We'll follow the advice of many all recipes members here and add two teaspoons of ground cumin and one 7-ounce can of fire roasted diced Next stir in one 15-ounce can of rinsed and drained black beans and cook for another three minutes. To make the filling creamy let's add three ounces of softened cream cheese that we've cut into cubes. Season with a half teaspoon of salt or to taste and stir the filling together. Cook until heated through about two more minutes. Remove from the heat and stir in two tablespoons of chopped fresh cilantro. Evenly spoon the filling down the center of warm tortillas and roll up the burritos, tucking in the ends. All recipes member HKC loves these black bean burritos and says all the different flavors made from a very delicious change to the original burrito. ", "duration": 136.33, "segments": [[15, 17], [18, 29], [30, 54], [55, 68], [69, 80], [81, 99], [100, 105], [106, 120]], "seg_text": " ", "pure_cap": "preheat the oven to 350 degree fahrenheit. wrap two tortillas in aluminum foil and place them in the oven for about 15 minutes. heat vegetable oil in a skillet add red onions red pepper minced garlic and minced jalapeno pepper and stir. add 2 tsp of ground cumin one 7 ounce can of fire roasted diced green chilies and stir fry. stir in can of rinsed black beans and cook for 3 minutes. add 2 ounces of softened cream season with tsp salt and cook for about 3 minutes. remove the skillet from heat and mix 2 tsp of chopped fresh cilantro leaves. evenly spoon the fillings on the warmed up tortillas and roll up the burritos tucking in the end"}, {"image_id": "dkyxNIkE7vQ.mp4", "caption": " combine flour salt and sugar separate two eggs add the yolk and milk to the flour and mix whisk everything together whisk the egg white and add to the flour mix and stir cook the batter on the pan", "id": 727, "seg_prompt": "207 ; 21, 35 ; 35, 61 ; 61, 94 ; 101, 129 ; 137, 164..............................................................", "asr_text": "", "duration": 207.5, "segments": [[21, 35], [35, 61], [61, 94], [101, 129], [137, 164]], "seg_text": " ", "pure_cap": "combine flour salt and sugar. separate two eggs add the yolk and milk to the flour and mix. whisk everything together. whisk the egg white and add to the flour mix and stir. cook the batter on the pan"}, {"image_id": "D0STPAXDYxg.mp4", "caption": " mix flour oil salt and water knead the dough until soft boil the potatoes in water peel and mash the potatoes fry the coriander onions and ginger in oil add salt and garram masala to the pan add the potatoes to the pan add cilantro to the pan coat the ball of dough in flour and roll out cut the samosa in half and form into a cone fill the pastry cone with the stuffing and seal deep fry the samosas in the oil", "id": 728, "seg_prompt": "659 ; 45, 85 ; 85, 130 ; 132, 147 ; 147, 167 ; 224, 243 ; 248, 270 ; 270, 280 ; 313, 322 ; 334, 368 ; 368, 393 ; 399, 410 ; 555, 593............................", "asr_text": " make over 75 Indian recipes and I think it's about time that I show you how to make the most famous Indian snack, the most famous Indian appetizer, veggie samosas. Yes I'm going to show you how to make veggie samosas today. Now in India it's not common for people to make samosas at home because there are sweet shops in every corner and you can get samosas everywhere but here in North America it's a delicacy it's like a special occasion that you're making samosas and I make good samosas but we all know that mom samosas are the best. So today I have my mom here and she's going to make some authentic veggie samosas. So let's get started. Here we have one and a half cup of all-purpose flour in which we are adding 1 fourth cup of oil and we are also going to add one teaspoon of salt and now we're gonna mix everything with water and make a dough out of it. So we're just mixing everything adding water and making a dough. Now a lot of time people use phyllo pastries shell to make samosas but that's not the right way. You can use it once in a while but authentic samosas are made out of mehda that is all-purpose flour. So you will find that people use a machine dough making machine you can use that if you want but when you make it with hand that tastes the best. So make sure it's soft so one fourth cup of oil one and a half cup of all-purpose flour and this is gonna be good for like 1820 samosas. You need it the softer it's gonna be and so much better will be your samosas when it comes to the taste. So just kneading it for like good five six minutes making it really really soft. So it's almost ready just and we'll start working on our stuffing. Boiling our potatoes we have about nine potatoes here it should be good for about 20 samosas even more depending on how much you use a personal samosa for the filling and then we'll peel them off, smash them. Clean our potatoes here getting them ready for our stuffing then I'm gonna chop some onions some cilantro we'll add in some spices and have a beautiful mixture beautiful stuffing that will go in our samosas. Stuffing here I have my potatoes ready you can cut them in small pieces as well I've kind of mashed them with the hand and here we have dry coriander which we have crushed again so about one large tablespoon and the other things that we are going to add in our stuffing include onions so one large onion chopped finely one tablespoon of ginger, cilantro about one fourth of a cup finely chopped and green chilies. Now I'm making these samosas for some friends so I'm not going to add green chilies but if you want you can go ahead and add that. So here in our big wok in our big kadahi we have lots of oil and this is what you use to deep fry your samosa so it's heating up here and we are going to fry our stuffing here so first of all in our pan we've added a little bit of oil so about two tablespoons and we've added our coriander frying our dry coriander which we have crushed and we'll go ahead and add onions and we'll also add our ginger these things we are going to keep it super simple we are just going to add salt and red chili powder just adding our salt about two teaspoons maybe a little bit more so about three teaspoons depends on how much stuffing you have pinch of garam masala you can add a little bit of red chili powder just adding our potatoes in our pan frying them a little bit you can also use other vegetables if you want in your stuffing like peas or maybe a little bit of cauliflower really really finely grated and green chilies just for that extra heat and if you want you can use ground chicken or beef or whatever to make your samosas after your choice those are best enjoyed with like tamarind chutney or like minced chutney if you don't have those ketchup is the best within couple of minutes your potatoes will be ready we'll go ahead and add cilantro that we have chopped stuffing on the side after mixing everything well together and then we'll start working on our pastry on our outer shell here we are making the outer shell so taking a little ball of dough and almost like you would make a roti you'll flatten it out thinner it is better your samosas will be so just thinning it out look at that that's gonna be a perfect nice shell see how thin it is does take a little practice to get perfect samosas so we've cut it into half so now we are going to stuff our pastry so just fold it like you would make a little cone out of it in a triangular shape yeah so we're gonna just fill it up and seal it pastry shell with our stuffing unlocking the door so one nice samosa is done we are just gonna fry it filling our second small ball and flattening it out almost like you'll make a roti and that's the hardest part getting like a nice thin outer shell cutting it in half making a so just see once again the technical part of making the outer shell with your hand press a little bit the outer shell so that you can have a nice triangular pocket fill it up with your stuffing whatever you may be using and simply close the sides and press it a little bit if you don't press it will open when you are frying it so that our beautiful 20 samosas are ready they are raw so you have to deep-fry them you can use your good old deep fryer or you can do it the old they see way deep frying them in a karahi or in your wok make sure the oil is really really hot otherwise you will be frying it forever alright so just putting our samosas in the hot oil and we let them fry up and they are nice brown crispy will turn them getting all sides nice and brown give them couple of minutes let them get nice and brown side once it's brown so that samosas are done nicely from every side once they're nice and brown you take them out you can even line your dish with some brown papers to soak the extra oil out just putting our next batch in how beautiful samosas are coming along so go ahead feel free to serve them with imliki chutney that's tamarind sauce with minced chutney or good old ketchup ", "duration": 659.33, "segments": [[45, 85], [85, 130], [132, 147], [147, 167], [224, 243], [248, 270], [270, 280], [313, 322], [334, 368], [368, 393], [399, 410], [555, 593]], "seg_text": " ", "pure_cap": "mix flour oil salt and water. knead the dough until soft. boil the potatoes in water. peel and mash the potatoes. fry the coriander onions and ginger in oil. add salt and garram masala to the pan. add the potatoes to the pan. add cilantro to the pan. coat the ball of dough in flour and roll out. cut the samosa in half and form into a cone. fill the pastry cone with the stuffing and seal. deep fry the samosas in the oil"}, {"image_id": "oVPr2LAyhRM.mp4", "caption": " get a pan on medium heat add walnuts brown sugar honey salt and cook for 10 minutes while stirring slice an apple put in a bowl and add some lemon juice and olive oil cut the brown portion of the stem of a endive cut the endive to slices drizzle a little olive oil and add a little salt on it cook the endive on a grill add some lemon juice olive oil salt and ground black pepper to some frisee mix the frisee for the salad base lay the endive on the frisee garnish with candied walnuts apple yogurt blue cheese and parsley", "id": 729, "seg_prompt": "377 ; 9, 25 ; 44, 62 ; 61, 70 ; 73, 76 ; 77, 84 ; 87, 100 ; 112, 122 ; 123, 126 ; 138, 145 ; 148, 181.........................................", "asr_text": " Hey, what's up guys? I hope you had a very happy new year. Today's recipe is going to be a nice fresh and crisp way to kick off 2015. So today I'm going to show you my take on Waldorf salad. All right, so first up we're going to make some stove top candied walnuts. So get a small non-stick pan on medium heat. Add the walnuts, brown sugar, honey, and a good pinch of salt. Then you're going to cook it for about 10 minutes while stirring as it cooks. Once they're properly glazed and slightly darkened, you're going to dump them out onto a container lined with some parchment paper or some wax paper and allow it to cool until you're ready to use. Next, you're going to slice up a few gala apples into eighth-inch slices approximately. Then cut the slices lengthwise to make batonnese or these little match-like stick pieces. They're a nice little garnishing touch. But make sure to toss the cut apples in a little bit of lemon juice and olive oil to prevent them from turning brown. It also adds a nice little refreshing citrus flavor to the apple. But once you're done doing that, set them aside until you are ready to use. All right, so after you're done with the apple, you're going to grab some endive, cut the brown portion of the stem off. Then you're going to quarter it lengthwise, season the endive wedges with a little bit of olive oil, salt, and fresh cracked black pepper. And then you're going to grill the endive on a very hot griddle for about two to three minutes on each side. Once that's done, you have some really beautiful grill marks on the endive. You're going to remove them from the grill and gather everything to plate the salad. All right, so here I'm going to dress a little bit of frisee and radicchio with some lemon juice, some olive oil, a little bit of kosher salt, and some fresh cracked black pepper. And I'm going to use this mix as the base for this salad, basically. It's going to be the bedding. And it's also going to add a nice little texture with the beautiful frisee and the color of the radicchio. Next, I'm just going to lay down a few pieces of that grilled warm endive. And this is going to act as really sort of the meat and the hardiness of this salad. After that, I'm going to garnish it with a few pieces of the candied walnuts, then a few of those batonets of the gala apple. And then here, I'm going to dollop some yogurt that I just put in a squeeze bottle. It's a nice little garnishing touch to a beautiful salad. And then finally, some blue cheese. And then, of course, I love my little mini herbs. So I'm going to garnish it with just a little bit of parsley. Hopefully you guys enjoyed my take on a Waldorf salad. And this is definitely one of those fun recipes to kick off 2015 with a nice little refreshing crisp twist. Oh, my gosh. All right, guys, this looks amazing. I'm super excited to dig in and tell you guys how I did. But before I do that, I just want to wish you guys a really happy new year. This has been kind of a crazy 2014 for me with Oliver moving into this place and everything in between with my channel and all of you guys. So I'm very thankful that you guys just supported me along the way. And, you know, all of you foodies out there, I really appreciate just the support for the culinary community on YouTube. I love it. I'm a super big foodie. So I appreciate all the support that you guys have given my channel. Yeah, just really, I really enjoy being in the company of foodies and people who just really love food as much as I do. So thanks for supporting me in 2014. And hopefully 2015 is just going to bring a whole new load of recipes, lots of cool stuff and maybe some more travel adventures. So stay tuned. But let me taste this and I'll tell you guys how I did with this very interesting Waldorf salad. Oh, this looks good. I really like fork and knife salads just because they're a little bit more hearty. And they usually tend to have sort of like chunkier vegetables or a chunkier cut of lettuce. So it's really good. I love that the endive is grilled. Really nice little char flavor. Mmm, the apples are great. Add a nice sweetness to it along with the candied walnuts. A ton going on with this grilled endive. Yeah, the radicchio, the nice little batonn\u00e9 are these little almost like matchstick apples. The little lemon vinaigrette with the lemon and olive oil. The frieze has a really beautiful little fluffy texture. Has a nice crunch to it as well. The candied walnuts are amazing. I could just eat those by the handful, which I usually do. And what else am I missing something? Oh, the yogurt. Just a little bit of yogurt goes such a long way with this recipe. Most Waldorf salads have like mayonnaise or yogurt base dressing. And I thought it was just nice to have some plain yogurt delved in a nice little fancy fashion on this dish. It added a little bit of texture to it, gave his nice little pillowy effect. And of course, the blue cheese is fantastic. Funny enough, I'm not a huge blue cheese lover. But with this salad in particular, and with certain dishes that require that sort of salinity or that saltiness with it, it adds a nice little punch of tanginess to it. Just melds this whole salad together. This is a great example of the beauty of deconstructing sort of the idea of a recipe. You can have fun with it, play with it, reinvent dishes. So I really enjoy doing that. Hopefully you guys enjoyed this tutorial. It's a great way to kick off 2015. It's kind of like a decadent old school classic fancy salad. So it's definitely a party pleaser. Hope you guys enjoyed this recipe. If you did, please thumbs up, subscribe and comment below for future video questings you want to see on my channel. And of course, I'll see you guys next time with another delicious recipe. ", "duration": 377.5, "segments": [[9, 25], [44, 62], [61, 70], [73, 76], [77, 84], [87, 100], [112, 122], [123, 126], [138, 145], [148, 181]], "seg_text": " ", "pure_cap": "get a pan on medium heat add walnuts brown sugar honey salt and cook for 10 minutes while stirring. slice an apple put in a bowl and add some lemon juice and olive oil. cut the brown portion of the stem of a endive. cut the endive to slices. drizzle a little olive oil and add a little salt on it. cook the endive on a grill. add some lemon juice olive oil salt and ground black pepper to some frisee. mix the frisee for the salad base. lay the endive on the frisee. garnish with candied walnuts apple yogurt blue cheese and parsley"}, {"image_id": "BNP9sssEkdU.mp4", "caption": " heat butter in the pan and add onion celery carrots and salt take half of the mixture in the pan and add it to the bowl and add double roasted salsa sauce add half cup organic milk worcestershire sauce one egg cayenne pepper salt and beef to the bowl add dry thyme and 3 cups organic bread to the bowl and mix well form the meat into a loaf on a baking sheet take some brown sugar mix it with salsa and pour the mixture on top of the beef bake the meatloaf in the oven add some butter flour organic beef stock worcestershire sauce pepper and salt simmer the mixture pour gravy on the meatloaf", "id": 730, "seg_prompt": "278 ; 34, 60 ; 60, 71 ; 71, 111 ; 111, 132 ; 132, 150 ; 150, 163 ; 163, 170 ; 170, 214 ; 214, 224 ; 241, 245..........................................", "asr_text": " Hello, this is Chef John from foodwishes.com with a Trader Joe's meatloaf. You can read about it in the post, why it's called Trader Joe's if you don't know what Trader Joe's are. But I'm going to make this meatloaf using ingredients pretty much exclusively from Trader And the first one is this container of mirepoix, right, it's fourteen and a half ounces, that's about, I don't know, three cups or so. It's celery, carrots, onions, mirepoix is French for, well, it's actually still French But mirepoix is the term for that celery, carrot, onion mixture. And I know what you're thinking, Chef John, wouldn't it have been cheaper to cut that No, because they make you buy the giant bunch of celery in the store and you only need like two ribs and you throw the rest away. So this is actually, for most of you, cheaper to do. So we're going to cook this whole container with a big pinch of salt with some unsalted Trader Joe's butter for about ten minutes covered. Stir it once in a while until it's nice and soft and tender. We're going to divide it in half because this half is going to be for the meatloaf and that half for the gravy. All right, so put half of it in a big mixing bowl and then we're going to cool it down with some double roasted salsa, Trader Joe's double roasted salsa, anybody can roast salsa Trader Joe's, roast it twice. All right, half a cup of Trader Joe's organic milk, a dash of Worcestershire sauce, and Trader Joe's cage-free eggs. You see any cages? There's no cages. You find a cage in that carton, the next dozen, half off. All right, throw one of those eggs in, we're going to stir that in, I'm going to add some pepper, lots of it, some cayenne, and a good amount of salt, you don't want to blend meatloaf All right, stir that in and then we're going to add our beef. I'm using Trader Joe's butcher shop, Black Angus, don't settle for regular Angus. You want Black Angus, this is 85% lean, very nice beef, I've got a couple pounds, I'm going to mix that in lightly, and then I'm going to add my dry ingredients, which are some dry thyme, and organic breadcrumbs. That's right, Trader Joe's organic breadcrumbs, I hate pesticides in my breadcrumbs, so I'm going to use these. I'm going to put three quarters of a cup in there, I'm going to finish the mixing, you know the trick, meatloaf, just mix it until it comes together, don't over mix it, it'll I'm going to put some oil down on a piece of foil on my baking sheet, and I'm going to form that into a loaf, hence the name, of meat, about six inches across by about three or four inches high, make sure it's nice and smooth, I find wetting your fingers Then for the topping I'm going to take some brown sugar, that's right from Trader Joe's, and mix it in with a couple tablespoons of our double roasted salsa, I'm going to paint that over the top, and a little bit on the sides, and that's going to go in a 325 degree oven for about an hour and ten minutes, I like a slow oven, I'll show you why later. In the meantime we're going to take the other half of the vegetables, with another hunk of butter, and some flour, and we're going to make a quick little roux, you know how to do that right, we do that all the time, we're going to toast that butter and flour together with the vegetables for about five minutes, I'm going to take some Trader Joe's organic beef broth, really nice, all natural, and we are going to put in a cup, turn the heat up to high, and as soon as that starts to thicken, and all the brown bits and deliciousness of the vegetables have released from the bottom, we can add our other two cups of stock, so I'm going to do three cups total, I'm going to season that with some pepper and salt, a little shot of Worcestershire, alright so when it comes to a boil we're going to back that down to low, and just simmer that for about thirty minutes until it looks like that, that is one delicious looking and tasty gravy, alright the meatloaf is done, how do I know? Because it's one fifty five exactly, that is the optimum temperature for meatloaf, you see the bottom of that pan, you see a big pool of juice and grease, no, you see just a little bit, that's because all the moisture stays in the meatloaf, that also is why we cooked it at a low temperature, slice it, top it with your gravy, served with the traditional mashed potatoes and peas, that is one delicious meatloaf recipe, now you can make that with any ingredients you want of course, if you do live near Trader Joe's it makes the shopping list easy, I really like their stuff, really cheap by the way, nicely packaged, and a lot of organic stuff, a lot of all natural, and by the way, they're not paying me yet, I'll have all the ingredients on the site, and as always, enjoy. ", "duration": 279.17, "segments": [[34, 60], [60, 71], [71, 111], [111, 132], [132, 150], [150, 163], [163, 170], [170, 214], [214, 224], [241, 245]], "seg_text": " ", "pure_cap": "heat butter in the pan and add onion celery carrots and salt. take half of the mixture in the pan and add it to the bowl and add double roasted salsa sauce. add half cup organic milk worcestershire sauce one egg cayenne pepper salt and beef to the bowl. add dry thyme and 3 cups organic bread to the bowl and mix well. form the meat into a loaf on a baking sheet. take some brown sugar mix it with salsa and pour the mixture on top of the beef. bake the meatloaf in the oven. add some butter flour organic beef stock worcestershire sauce pepper and salt. simmer the mixture. pour gravy on the meatloaf"}, {"image_id": "vw9FgztLKFc.mp4", "caption": " add little olive oil diced sweet onion garlic and mushrooms to pan add red wine thyme and escargots transfer the mushrooms and snails to bowls pour the rest of the sauce on them add grated mozzarella cheese over it cook them in an oven", "id": 731, "seg_prompt": "382 ; 32, 65 ; 74, 101 ; 184, 247 ; 258, 276 ; 283, 315 ; 318, 361........................................................", "asr_text": " Hi, I'm Aaron, and today I'm going to be making one of my favorite pub foods, escargot stuffed in mushroom caps. It is a simple and easy meal to make, and it's delicious. It's actually more of an appetizer than a meal, but it's definitely, if you have it with some bread or some bruschetta, it will be a delicious meal. So I've already started to preheat my pan and preheat my oven. So I'm going to add a splash of Spanish olive oil to the bottom of my pan, just kind of swirl it around there. I'm going to add half of a sweet onion, about a quarter cup diced, and I'm going to start with a tablespoon of garlic, just going to really quick there, going to add in a dozen I'm not going to let it cook too long, I just want to sweat it for a minute. Then what I'm going to do is I have some dry red wine. This is a cab. I'm going to add probably a cup and a half of red wine into my pan. I went with a dry because I don't want the sweet flavor taken away from the dish. This is some fresh thyme I'm adding in, and then I have a dozen dry, precooked, helix escargots, so I'm going to add those in right away also. Okay, so I'm going to get the mushroom spread out around the outside of the pan. I'm going to turn up the heat on the pan because I'm really going to let that red wine cook down and get some concentrated flavor into it. This is going to take about four minutes, and by the time it's done, the mushrooms will be cooked, the escargot will be hot, the flavor of the thyme will be infused into the red wine. So we'll come back in four minutes when this is all finished and ready to go on to the Alright, so it took six minutes so far, and the sauce has gotten completely reduced, so we're just left with some cooked mushrooms and the large helix snails, garlic, and onions. So I'm going to turn that right down, just keep cooking the sauce a little bit. I have some mushroom dishes, so I'm going to start by loading the mushrooms into the mushroom dishes, that's six each. So try to choose mushrooms that are the appropriate size for the snails that you have. Know that not everyone has mushroom dishes, you can use a little plate instead. Okay, now I've put the snails on top of the mushrooms, now I'm just going to do the same for the other mushroom dish, like I said I had 12 mushrooms and 12 snails, so load those The aroma coming off of this is fantastic. This is a really great meal for one of those cool fall days. Okay, so I'm going to, the rest of the sauce with the garlics and the onions, I'm going to just kind of pour on top of that, I want some sauce in there, just pull off the thyme and put off to the side. Okay, so we've got the sauce and the onions and the garlic and the mushrooms and the snails all in there. I have some pre-grated mozzarella cheese. Put just a little bit of feta in there, just kind of wanted that extra little pop of flavor from the dryness of the feta cheese, and it adds a little bit of contrast to your mozzarella cheese which is really mild. I didn't add very much but just a very little bit. Now I just talked enough of it to cover the mushrooms and the snails. And I have them in dishes so when it melts it doesn't get all over the oven. So I'm going to put this in my pre-heated oven that is at 425 degrees. It's going to take around 15 minutes in this oven. Alright, we will check back in 15 minutes and we'll see what they're looking like. Okay, so it's been 15 minutes. The escargot is completely done now. The sauce is nice and bubbly hot. The cheese is all nice and melting crisp on the top. And I've also made a little bit of garlic toast with some focaccia bread that I made So that's it, it took about 25 minutes to make it total. It's a pretty easy process and it's very good on a nice crisp fall day. Thank you for watching and if you enjoy my videos please subscribe. ", "duration": 382.67, "segments": [[32, 65], [74, 101], [184, 247], [258, 276], [283, 315], [318, 361]], "seg_text": " ", "pure_cap": "add little olive oil diced sweet onion garlic and mushrooms to pan. add red wine thyme and escargots. transfer the mushrooms and snails to bowls. pour the rest of the sauce on them. add grated mozzarella cheese over it. cook them in an oven"}, {"image_id": "1LxRUKMCsrM.mp4", "caption": " chop some garlic and bacon and set them aside crack 2 eggs add parmesan cheese and whisk them well heat some oil in a pan add the garlic and boil some pasta in salted water stir fry the garlic and add the bacon add the pasta to the pan take out to a bowl and toss it pour some pasta water to the bowl season with some black pepper and parmesan cheese and serve", "id": 732, "seg_prompt": "252 ; 28, 35 ; 55, 73 ; 82, 99 ; 106, 125 ; 140, 151 ; 167, 176 ; 186, 202......................................................", "asr_text": " Hi, I'm Eugenie. Today is the first video this week, and the recipe is Pariti a la Carpona ara. For this recipe, you'll need 2 tablespoons of olive oil, 1 clove of garlic, squashed, 2 ounces of slab bacon or pancetta cubed, 7 ounces of spaghetti, 2 eggs, 2 ounces of parmesan cheese, grated, and freshly ground pepper. In a large mixing bowl, crack in the eggs. Then add in grated parmesan cheese. Then whisk until combined. In a frying pan, add in olive oil and garlic. Over medium heat, cook the garlic. Now I'm adding the pasta in generous amount of salted boiling water. And cook until al dente, according to the package directions. For me, it should be a little less than 8 minutes. When stirring occasionally, cook the garlic for 3 minutes. And remove the garlic. And add in bacon. And cook for 6 minutes or until golden and crisp. Don't forget to stir your pasta occasionally. Out of heat, add the pasta directly from the pan using a pasta spoon. And quickly stir a few times to coat the pasta. Then add the pasta into the egg parmesan mixture. And quickly mix with tongs. And it should thicken, not scramble. And if desired, add pasta cooking water to obtain the consistency of your preference. And immediately serve on a warm dish. Now stir it freshly ground pepper and grated parmesan cheese on top. Special thanks to Mushuzi Hom for the charbonnier recipe. The charbonnier should have creamy sauce. Thank you for watching! ", "duration": 252.83, "segments": [[28, 35], [55, 73], [82, 99], [106, 125], [140, 151], [167, 176], [186, 202]], "seg_text": " ", "pure_cap": "chop some garlic and bacon and set them aside. crack 2 eggs add parmesan cheese and whisk them well. heat some oil in a pan add the garlic and boil some pasta in salted water. stir fry the garlic and add the bacon. add the pasta to the pan take out to a bowl and toss it. pour some pasta water to the bowl. season with some black pepper and parmesan cheese and serve"}, {"image_id": "uI-vgcqOioU.mp4", "caption": " heat some mustard oil in a pan add cinnamon bay leaf cardamom cloves and green cardamom add finely chopped onions and stir to cook add a little bit salt add the mutton to the pan and stir to cook add garlic ginger paste to the mixture add the tomato puree and stir cover the pan to cook for 15 minutes add red chilli powder onion powder and more salt and stir add the yogurt and coriander leaves to the pan and stir cover to cook for another 40 minutes and garnish with more coriander leaves", "id": 733, "seg_prompt": "428 ; 85, 94 ; 121, 133 ; 141, 154 ; 155, 162 ; 174, 198 ; 215, 224 ; 240, 249 ; 264, 280 ; 292, 310 ; 309, 352 ; 364, 397...................................", "asr_text": " Hi, welcome to the IFN Dhaba. I am Seema. Today we are going to be doing simple Buna Ghosh. So to know the recipe, keep watching. Today we are going to be making Mutton which is 1 kg. That should be sufficient for about 5 people very comfortably. So the ingredients for making the Buna Ghosh are 1 kg of Mutton. We have diced onions chopped finely that is also about 1 kg. We have mustard oil which is about 3.5 to 4 tablespoons. We have 2 teaspoons of chilli powder, 1 teaspoon Garam Masala salt to taste, 2 teaspoons of Dhania powder, 2 teaspoons of Jira powder. Here we have tomatoes which have been pureed. They are about 5 to 6 tomatoes. So basically you need about half kg of tomatoes. We have about 200 grams of fresh yogurt. We have coriander leaves, about 4 heaped tablespoons of garlic ginger paste and then we have our Garam Masalas which go into the oil directly. That is we have green cardamoms, cloves, cinnamon, black cardamom and bay leaves. So let's get cooking the Buna Ghosh. Here I light my gas and in goes the mustard oil. The mustard oil is very strong so many people don't like the smell of mustard oil. That is why we have to bring this to a nice boiling point. Once it's boiled well we shut the gas and leave it to cool a little bit and then start cooking. So now you can see that the oil has boiled to a nice boiling point. So now I am going to shut the gas for a minute or so and then I will start cooking. So now we add in the Garam Masala. In goes the cinnamon, the bay leaves, the black cardamom, the cloves, the green cardamom. Stir them well. Now I relight the gas. Now I add in the onions. Now I will brown these onions to a nice golden brown colour and to speed up the procedure I will just add in a little of salt. So now since the onions have turned to a nice golden colour you can see it. I will just add in the mutton. So here go in the mutton pieces. Mutton is seared nicely. Now you can see that the mutton has changed its colour. It is well seared and also all the masala has been evenly distributed. Now I am going to go on hoonoing this mutton for a good 5-7 minutes on high flame only. But you have to be constantly stirring it. After the mutton has been seared properly and nicely now we will add in the garlic ginger paste. Now I am going to cook it again on high flame only in the open till the garlic ginger paste gets cooked nicely. The garlic ginger paste has cooked. Keep stirring constantly and now I will add in the tomato puree. So now after adding the tomatoes we mix it well again and now we leave the masala to cook along with the mutton and we leave it on slow flame so that it can cook gradually. So this will cook for about 15 to 20 minutes probably 20 and there is no water added to this. It's only with the tomato puree. So this is how our mutton looks. It's quite blendy and nice and now I will add the masalas. So here goes in the red chilli powder. I had cheetah powder. I had the dhania powder a little more of salt. Mix it nicely and then I add in the dahi. I add in the coriander leaves as well. So now after adding the masalas and the yogurt and the coriander leaves I have stirred it and mixed it very well and now I will cover it again once again and leave it again for about 20-25 minutes till the meat gets tender. Now this whole procedure you can do it even in a pressure cooker that will go faster but I prefer it this way because the flavors are very nice and the masala also turns out very well when it's cooked on a slow flame. So now I shut the now we leave it for another 25 to 40 minutes. 40 minutes are done so I'm just going to have a check at the mutton. So you can see the color of the mutton. The masala is really good. Now I add in the garam masala and the coriander. This is a nice thick masala. In case you want to make it a little loose you can add a little water but not really necessary. So here our bhuna gosh is ready. So here we have the bhuna gosh which is ready now. You can have this with roti, naan, whatever you like. If you like this recipe subscribe to India Food Network. Any queries, comments, write in. Thank you. ", "duration": 429.0, "segments": [[85, 94], [121, 133], [141, 154], [155, 162], [174, 198], [215, 224], [240, 249], [264, 280], [292, 310], [309, 352], [364, 397]], "seg_text": " ", "pure_cap": "heat some mustard oil in a pan. add cinnamon bay leaf cardamom cloves and green cardamom. add finely chopped onions and stir to cook. add a little bit salt. add the mutton to the pan and stir to cook. add garlic ginger paste to the mixture. add the tomato puree and stir. cover the pan to cook for 15 minutes. add red chilli powder onion powder and more salt and stir. add the yogurt and coriander leaves to the pan and stir. cover to cook for another 40 minutes and garnish with more coriander leaves"}, {"image_id": "OUeLe5uMZ6E.mp4", "caption": " take one cup of soaked chickpeas in a food processor add 2 tbsp chopped garlic and quarter cup each of yellow onion chopped parsley cilantro green onion to food processor mix the ingredients in the food processor transfer the mixture to a bowl add mixture quarter tsp salt quarter tsp black pepper 3/4 tsp ground coriander 2 tsp all purpose flour cayenne pepper prepare falafels using falafel mould and sprinkle some raw sesame seeds on it fry the falafel in the oil at 375 degrees until golden brown", "id": 734, "seg_prompt": "752 ; 65, 164 ; 164, 197 ; 197, 250 ; 250, 290 ; 290, 375 ; 375, 501 ; 501, 633....................................................", "asr_text": " Mathaba, that's hello in Arabic. I'm Chef Kamala and you're cooking with Kamala Benis style. I'd like to show you a recipe from my cookbook, Classic Lebanese Cuisine. This one's on page two. It's crispy herb patties or in Arabic it's called falafel. Now we're going to go through the ingredients first and then we're going to go ahead and I'm going to show you how to prepare this. What's nice about these is you can make them in advance. You can freeze them and then fry them when you need them or just make them and go ahead and fry them and eat them right away which is what we're going to do today. So the first thing we did. Now I soaked these overnight yesterday and I've already drained and dried them so you take one cup of dried garbanzo beans. You can get these in specialty markets. They're garbanzo beans or chickpeas. Now if you have trouble finding any of these ingredients, I have an online store called shopkamal.com and you can go there, order things that you're having any difficulty finding and they're shipped directly to your home. I've soaked these overnight with four cups of cold water and a half a teaspoon of baking Now the baking soda will just help soften the bean because we're not going to cook these. The next day, the following day, you can just leave these out at room temperature covered. The next day we drain them and then put them on a kitchen towel and dry them off and they're We really want all the ingredients that go into the food processor to be dry because we don't want our mixture to be too moist when we mix it all up. So here are our garbanzo beans. Then we're going to take two tablespoons of freshly chopped garlic. Now remember when you're choosing garlic, I always like to squeeze it before I buy it. Make sure that it's not porous and that it's not sprouting from the top and then that'll sort of ensure that you're getting very fresh garlic. A quarter cup of chopped yellow onion. This is yellow onion or they call it brown onion in some grocery stores. We're going to use a quarter cup of chopped parsley, a quarter cup of chopped cilantro, and a quarter cup of chopped green onion. Now all of these I rinsed and dried in advance so that they wouldn't be full of moisture. So the first thing we're going to do is put the garbanzo beans into our food processor. It's fitted with a metal blade and we're just going to go ahead and add all of our ingredients that we've already chopped up. The reason we want everything coarsely chopped like this is so that when we process it, it'll end up all sort of the same size, we won't be having different things that need to process a little longer. So it sort of gives us a good starting point. Okay, so we sort of empty all these ingredients right in and the thing is, everything's dry so we don't have lots of moisture, otherwise the mixture will be hard to sort of make the mixture hold together. And we're just going to pulse this. Now we don't want to puree it to a point where it's just a mush, but we want to keep some texture to it, so you keep processing this. We take it and we sort of scrape down the sides a couple of times and I'm going to show you the sort of the consistency we're going for. You want to keep processing and I pulse it little by little. You have a little more control that way. And so it seems to start to hold together a bit, but you really want it to stay a nice Now you'll know it's done when you can take a little bit in your hand and look at that. See it holds together. And once it does that, and you don't have to press too hard, it holds together, then So actually that's it. We're going to go ahead and transfer this to a bowl and then we're going to add the It smells so good. This is just the smell of the garlic and the fresh cilantro, the parsley and the onions. This is so delicious and when you fry them, they become crunchy and crispy. And then we put a fresh-made tahini sauce, which is called tarrator, which is lemony and garlic, and we just eat them. We dip it and eat them. They're absolutely delicious. It's a great hors d'oeuvre for lunchtime. Okay, so that's the mixture. Now what we need to do is we're going to add, now I have everything mixed in here. This is actually a mixture of one and a quarter teaspoon salt, a quarter teaspoon of black pepper, a sixteenth of a teaspoon cayenne pepper, three quarter teaspoon ground coriander, and two tablespoons of all-purpose flour. Now you want to add this just before you're going to make them. The reason is that the salt is going to start making the moisture drop from the onions. So just before you're about to start making the falafel, shaping them, whether you're going to fry them or freeze them, it doesn't matter, you want to add this just before. Go ahead and mix this. Now I'm going to show you two different ways to make the falafel patties. If you have a falafel mold, which isn't necessary to have, but if you have one then that's great and you can make these. If you're going to make falafel often, I would suggest looking into purchasing a falafel Again, if you can't find one locally, just go to ShopKamal.com and we have them right online and we can ship them directly to your house. So once this is mixed well, okay, now we're just going to go ahead and portion them. I'm going to show you two different ways, either without using a falafel mold or just using your hands. Okay, let me show you the falafel mold first. It consists of two different pieces. It's a sort of spring-loaded apparatus that has this little handle that you hold onto. This is really convenient because you just pull it down with your thumb and then you take this paddle and you just pack on and it's about two tablespoons and you really press it to shape the falafel and you make it a little dome-shaped. Look at that, the spring, it springs up and you just transfer it to your tray. I'll do that again, okay, see this little dome and how easy you just transfer them to Now this is why it's important that all the ingredients aren't full of water when you start because you want this to hold together. Now let's say you don't have the falafel mold. You can just take about what's two tablespoons and you just make it into a patty and you sort of flatten it between your hands, there you go. I just make them a little dome-shaped, there you have a falafel patty and you can make those so with or without the falafel mold you can make these in there. And then we're just going to take raw sesame seeds. You don't want to use toasted sesame seeds because they won't stick. They'll stick when you put them on here but when you go to fry them they'll come right And you just take a little bit and you sprinkle the tops of your falafel patties and just press it down with your finger. Okay we're going to go ahead and make a few more of these and then we'll head outside to fry them. Okay so I've preheated the two cups of canola oil in a small saucepan. You just want to make sure that you have at least an inch depth of oil in whichever pan you choose to use. So I brought it to 375 so we're going to go ahead and fry about four of these, four or five of them at a time. The reason we don't want the oil to be too hot is because we really want them to cook all the way through and to get nice and crunchy on the outside so that the beans will cook through to the inside as well. I think I'm going to go ahead and put about four in. When you first put them in just leave them alone. Don't touch them for a couple of minutes. Let them sort of combine together and hold together and then you can start pushing them around a bit. Once they're a nice golden color you can remove them. I've double lined a dish with paper towel. I'm going to transfer them to that dish and then we're going to go ahead and dip them into a tahini sauce. Now the tahini sauce that we've made is it's also in the book. It's half a cup of tahini which is the ground sesame seed and you take that first you mash one large clove of garlic with salt using a pestle. Then you add the tahini, half a cup of tahini. You mix that around and you add a third of a cup of fresh lemon juice, a quarter cup of water and a quarter cup of finely chopped parsley. You get this garlicky, tangy, lemony flavored tahini sauce which is perfect to dip the falafel Okay, so now after a couple of minutes we're just going to go ahead and I'm using a slotted spoon so that I can take them out and the oil will drip off and I can put them on my paper towel lined dish to absorb the rest of the excess oil from them. Look at that, how beautiful. They're beautiful golden brown color and see the sesame seeds have stayed on because they Now if you use toasted they won't stick, they'll just fall off while you're frying them. So let's go ahead and put another four in and then we'll try, we'll go ahead and try one of these. Okay so let's go ahead and taste one of these falafels now. I'm going to go ahead and break it open, see it's nice and crisp on the outside the way it's supposed to be. It's warm through beautiful green color. Now we're just going to dip it in the tahini sauce, delicious, really good. You can make these, you can roll them into sandwiches, get arched pita bread, roll them with pickled turnips and tomatoes and lettuce and pour the tahini sauce and just roll it into a sandwich or just serve it like this, delicious, saut\u00e9ed, double health. This recipe is one of 170 fresh and healthy Mediterranean favorites found in my cookbook classic Lebanese cuisine. The book comes with a color photograph of each recipe with easy to follow step by step You can purchase the book at online venues such as amazon.com or at bookstores throughout the United States and some countries. The book is also available at my shop, ShopKamal.com where you can send inscribed copies of the book to your friends and family. It also comes with a complimentary DVD with a bunch of tutorials such as how to roll grave leaves, rolling dough, how to butcher a leg of lamb and even how to dice an onion. All these techniques will be very helpful when you prepare these recipes and other recipes. So I hope you've enjoyed this recipe, saut\u00e9ed, double health. ", "duration": 753.0, "segments": [[65, 164], [164, 197], [197, 250], [250, 290], [290, 375], [375, 501], [501, 633]], "seg_text": " ", "pure_cap": "take one cup of soaked chickpeas in a food processor. add 2 tbsp chopped garlic and quarter cup each of yellow onion chopped parsley cilantro green onion to food processor. mix the ingredients in the food processor. transfer the mixture to a bowl. add mixture quarter tsp salt quarter tsp black pepper 3/4 tsp ground coriander 2 tsp all purpose flour cayenne pepper. prepare falafels using falafel mould and sprinkle some raw sesame seeds on it. fry the falafel in the oil at 375 degrees until golden brown"}, {"image_id": "0-OWf7eul6w.mp4", "caption": " cut some slices of goose liver and season with salt and pepper cook the slices in a dry pan while remebering to flip them over once cook a pot of mixed vegetables including lentils green onion and carrot with water serve the goose liver with the boiled vegetables", "id": 735, "seg_prompt": "651 ; 7, 42 ; 45, 81 ; 83, 95 ; 96, 101.................................................................", "asr_text": " Let's go, let's go, let's go, quick. Now, foie gras can be duck liver or goose liver. This is actually duck liver, and it actually looks like a sort of block of butter. You get it really nice and crispy on the sides, and inside it should be served slightly pink, but you've got to be quick. If you leave it in the pan too long, it disappears. Most people would never think of cooking foie gras, but it's so simple. Don't leave it to the restaurant chefs, try it at home. It's easier than frying an egg. Good. More salt in there, please. Come on, taste it. First of all, let me show you. Don't worry about starting with oil, you know that. Because foie gras is 90% what? So why are you putting fat in the pan? Which piece of dough would you put in first? Because it takes longer to cook. And smallest in. Right, now we take it off the heat. There's enough heat in there to still colour it. Tilt the pan. Helps cook the back of the foie gras, yes? Back on the heat. And turn it around again. Look at the difference in colour now. Now it's starting to break down. And tilt the pan back up, and then just a little glaze over. And they should all come out evenly, yes? Turn them around again. I'm serving the foie gras on a bed of pouille lentils. Don't use red lentils as they'll turn to mush. They're cooked together with what we call a brinoise. That's finely chopped vegetables that have been saut\u00e9ed. Then I bind the whole thing together with a fragrant herb vinaigrette. Foie gras on the lentils. Let's go. Are you happy with those? Wipe the plates. Second time, Matthew. Foie gras excites a lot of passion because some people think it's cruel. But I think it's delicious. And you should try everything at least once. I was a foie gras virgin before I came here, and I really wanted to try it, so definitely, definitely a good choice. It tastes like butter. It tastes like the most delicious, velvety, buttery, creamy deliciousness that just slivers down your throat. It's the most fabulous taste in your mouth, and it's slightly crispy, but then inside it's all just, like, velvet stroking you inside your mouth. Well, I thought the starter was quite nice, actually. Really lovely, nice and smooth. Worked well with the vegetables, and it's something that I couldn't possibly cook myself, really. I heard the girl on the next table say, oh, I'm not eating that. So we kind of had a word with our waiter who negotiated that that plate came over here as well. Yeah, I really will. Thank you very much. Enjoy the part, huh? So how many times a week would you eat it out normally? Well, I eat out loads because I can't cook to save my life. I've probably got a few crackers and some crunching up complex in the cupboard. Mum must have thought you had to cook. Somewhere along the line, eh? Well, she tried, but she kind of gave up with me when I was about 22. She got me a wok and said, you can't go wrong. You should chuck everything in and cook it. And I cooked fish with vegetables, and I didn't cook the fish properly, and I was sick for about 12 days, and I was so ill-goored, and I can't do it again. So prefer eating out rather than cooking? Yeah, especially if I've got someone like you cooking for me. How can I compete with that? Main course rack of lamb. Bouloget potatoes, courgettes, problem set, tomatoes, herbs, light vinaigrette again. I'll be back after that. Please eat it all. In fact, the only thing I want you to leave are the bones. Do you know what? You're the man in my dream. The first man who's helped me to make sure I eat it all. I've never had that problem. Enjoy your lamb. Pink, medium, well done. Um, for me, well done. No chance. Pink. I'm not going to eat raw meat now. Oh, dear, Mr. Corin. Another day, another meal. Yep, another day, another meal. Do you ever feel guilty going out to eat for a living? I never feel guilty about anything at all. And what's the wonder what it'd be like to actually be a food critic, sort of 365 days a year? So much better than being a chef, I can't tell you. Listen, before Christmas, it's really important. I would love to have a food critic in the kitchen. Just to show you an insight to what it's like doing a full day's work and being up at 6 o'clock in the morning. That's like saying to a policeman, I'd like you to spend a day in prison. I know it's bad in there. That's why I'm not in there. As a critic, what do you think of the start-up? I've had better, but then I have so much. It's a great piece of fobra, you know? They're from nice ducks, aren't they? Yeah, they're Hungarian. Yeah, but in terms of the provenance of it, it's nice to know, at least, that it came from... I'm quite nutty about that sort of thing. There is a rumour, OK, that you went into a restaurant once and actually asked the name of the pig before you ate it. Yes, I have done that. But really, the name of the farm will do, and even though you laugh at me, you're more and more into this. You've got something going on at home, which is fairly, sort of, Hugh Ferney, Wittgenstall style, haven't you? Yeah. I mean, I live in the city. I want my children to learn and understand where their food comes from. What's this for? For the turkeys to live in? And why have they got so much space? So they can run around. Run around and get what? And get exercise. Exercise. Exactly, get fat and get exercise. Surprise, surprise, Gordon's had one of his fantastic ideas, which I'm not exactly over the moon about. He's decided that we are going to grow Christmas lunch. He wants to make the children understand that Christmas lunch, you know, actually comes from somewhere, not just from the supermarket. So we're going to fatten up the turkeys and grow our own vegetables. But, Meghan, I think you're going to get really attached to them, you know that? Ollie, they're tough old birds. I want to hear the noise, though. No louder. Lily, go, quick, jump on, come on, quick, jump. And again, jump. And again, jump. They've got to be in this pen, and we've got to keep them away from the foxes. We've got a problem in this setting with foxes because there's a lot of them around, there's woods behind. What we're going to do is enclose everything with wire, chicken wire, and we're going to bury that into the ground 18 inches. Who's going to help me? Meep, meep. My once perfect garden that I've spent all summer having, landscape gardeners, is now going to be ruined. If you're naughty, you're sleeping out here with the turkeys as well. Yes? Yes, Dad. OK. You understand why we're here, don't you? Yeah. We're going to choose six of these birds to take home, OK, to fatten up for Christmas. Are you hungry? Would you like to eat one? We have both bronze and white turkeys. They're all free-range, so there's very little difference in it. The bronze are just a little bit gamier in flavour, and it's just personal preference, really. Chris, you need six turkeys for Christmas. The idea of bringing them in here today, was to sort of give them a sense of where they come from, to make them understand that Christmas Day isn't just coming out of the supermarket. Jack, have you caught one yet? Come on! We've got 4,000 turkeys here in this farm. So how old are they? These are 16 weeks old. And they go right up to 24. These will be about 24 weeks. And what's the difference in weight? We'll sell the bronze turkeys from about seven or eight pounds oven ready, right up to sort of 30 pounds oven ready. 30 pounds. OK. Three more on the table. Here we go. Bye, Chris, thank you. Turkeys need a diet which is rich in cereals, and so we put at least 70% wheat, barley, oats into the diet, and that gives us a lovely finish. And that gives you a marvellous Christmas lunch. Tilly, Daddy's driving. They're shitting themselves. Hey, hold him there. Welcome him home. Now, we have to think of some names for them. And I thought, OK, because there's six of them, OK, we've got one each, OK? We'll name them after chefs. Yours is called Gary. That's the one with a spiky bum. Yours walks a bit funny, so we'll call him Jamie. Oh, no, look, there is the stubborn one down the end, the one who wants to be on the lonely bird. What's yours called, Liddy Pie? Anthony. Anthony, that's right. The little dumpy one, like you. Oh, Jack, look after Nigella. This is the real sort of happy chirpy chappy with a big neck. We'll call him Ainsley. Lily, Lily, why don't we take them through and just show them the oven very quickly? No, no, no, don't! Open the door. No, no, help! Yes, he'll fit in. He'll fit in. Right, listen, listen, listen, listen. Listen, listen, listen. We've got to roast them soon. Anthony, shit all over the stove! And let's just check he's underneath there, look. Right, put him into bed now, please. Come on, Anthony, move your ass. All right, get in there. That's right, do you want a little kiss on the breast? No! All right, honey, ask him, ask him. All right, come on, say good night. Night, night, dear Lia. Hi, Chris. How are you doing? I'm fine, lovely milky. Good, good, good. They're slightly different from eating turkey, however. Yeah, but I have got to just make sure my turkeys are fine with you. I can guarantee that the turkeys are in fine order, getting very plump and shitting everywhere. Just, just, just, just put it down to experience, you know. It's as much as money. Any tips that you may have that I could pick up on to sort of, I suppose, make them feel a little bit more at home? Just make sure they've got plenty of room, got plenty of food, water, and you let them in and out each day and time, OK? And maybe give them a bit more grass when they've eaten off all the grass and that little pen you got them in. Give them more grass. It's worth it. So, now, don't let those plump breasts, look better than more grass than my back garden she eats. I reckon so, yeah. Yeah, well, don't cut yourself. There you go. I never thought I'd be doing anything like this in the garden. Nice, big, long strokes. Nice, big, long strokes of the knife. And there you go. Close your eyes. ", "duration": 651.67, "segments": [[7, 42], [45, 81], [83, 95], [96, 101]], "seg_text": " ", "pure_cap": "cut some slices of goose liver and season with salt and pepper. cook the slices in a dry pan while remebering to flip them over once. cook a pot of mixed vegetables including lentils green onion and carrot with water. serve the goose liver with the boiled vegetables"}, {"image_id": "bp-m0CGtCPo.mp4", "caption": " add ground pork chopped parsley chopped garlic bread crumbs parmesan cheese oregano and chili flakes to a bowl mix the bowl by hand and roll the meat into small balls heat olive oil on a pan and add the meat balls until they become golden brown add chopped garlic tomato puree salt pepper dried oregano brown sugar tomato paste and olive oil to the pan add spaghetti pasta to a pot of boiling water strain the pasta and add olive oil place the pasta on a plate add the sauce over the pasta along with the meatballs and top with grated parmesan cheese and basil", "id": 736, "seg_prompt": "332 ; 8, 38 ; 39, 71 ; 74, 105 ; 106, 120 ; 149, 155 ; 157, 170 ; 174, 180 ; 181, 210..................................................", "asr_text": " Hey what's up guys today I'm going to show you how to make a very easy and delicious spaghetti and meatball recipe. So first up you're going to grab a bowl and put some ground meat into it. Here I'm using ground pork, you can use ground turkey, chicken, or beef it's really your preference. Next you're going to add your chopped up parsley, then some chopped up garlic. Here I'm using whole wheat bread crumbs you can use again really whatever bread crumbs that you desire. Then next I'm going to add some shaved parmesan cheese, some chili powder, some oregano, and some chili flakes. Once you're done adding all these ingredients just give it a really good solid mix making sure that all the ingredients of the bread crumbs are absorbed in with the meat and then you're going to start forming your meatballs. Alright so when you start forming your meatballs you're going to want to compress the meat in the beginning in between your hands allowing it to really become one solid mass and as you start rolling you don't want to sort of loosen your grip just so you have a really nice smooth meatball and this will prevent any large cracks from running through the center of that meat which in turn will prevent your meatballs from falling apart as you cook them. Once you're done forming all your meatballs these are about an ounce and a half a piece you're gonna want to get a large saute pan on high heat with some olive oil in there and then sear your meatballs for about five minutes or so until they turn really nice and golden brown. Alright so once your meatballs have a proper sear on them you're gonna add some chopped up raw garlic to the pan give it a few shakes and then you're gonna add your tomato puree followed by some salt, pepper, some dry oregano, and some brown sugar and then you're gonna finish it off with some tomato paste and a good helping of olive oil. Give this a few stirs and then you're gonna let this reduce for a solid hour on low heat. Once your meatballs are done you're gonna have a pot of boiling water going and generously season it with some salt. Drop your spaghetti pasta in there and you're gonna cook this for about five to seven minutes until the pasta is nice and al dente. Then you're gonna give it a good strain and then coat the pasta in a generous helping of olive oil so that the noodles don't stick together and then we're gonna plate this up. Alright so when you plate the pasta just gently lay it on the plate using almost like a twisting motion and this will give the pasta almost like a spiral weaved look and help give it some body as well. After that you're gonna generously spoon some of the sauce over the top of the pasta along with the meatballs and then you're gonna generously top all of this with some freshly grated parmesan cheese and then I like to use some freshly picked basil leaves just the smaller leaves off of the plant and it gives it just a beautiful pop of green to this beautiful dish and all there is to do is enjoy this with your friends and family and have a wonderful dinner. Here you go my dear, this is a spaghetti and a meatball. Spaghetti and a meatball. This is a good sign so far. So first I'm gonna get a little pasta. That was a big bite. Yeah it takes a while right? You gotta commit when you're eating spaghetti and meatballs. You do. This is true. You have to commit. You gotta commit. You can't just take like a wimpy bite. Sometimes people make meatballs like huge. These are not too big so I just cut mine a half. And we have leftovers so I think we should make meatballs as well. Doesn't that sound good? Yeah it does. Well my word. So what do you think? I think it's perfect. Pretty good? Yeah and I love it's like slightly spicy. Yes I make my meatballs just like you have a little bit of spice with the chili flake and some chili powder. I was thinking we should have that moment what's that movie that Disney movie or we both like have one end of the spaghetti. Oh the lady in the tramp. Yeah. We need to have a lady in the tramp on me and then I like nudge the meatball over to you. That'd be cute. Probably not gonna happen though. Well good. Two thumbs up. Four stars. Rachel's LA Times article. Yeah for sure. Awesome. It's good. Really good. Hopefully you guys enjoyed it. I know everybody has their like you know mama's spaghetti recipe. Everybody has their own like tailor-made spaghetti recipe. This is mine. Hopefully you guys enjoyed it. If you did please thumbs up and subscribe and as always I'll have the full recipe broken down written format on my website. So if you guys you know prefer that you can go check it out. ByronTalbot.com and I'll see you guys next time with another fantastic recipe. Bye everybody. ", "duration": 332.33, "segments": [[8, 38], [39, 71], [74, 105], [106, 120], [149, 155], [157, 170], [174, 180], [181, 210]], "seg_text": " ", "pure_cap": "add ground pork chopped parsley chopped garlic bread crumbs parmesan cheese oregano and chili flakes to a bowl. mix the bowl by hand and roll the meat into small balls. heat olive oil on a pan and add the meat balls until they become golden brown. add chopped garlic tomato puree salt pepper dried oregano brown sugar tomato paste and olive oil to the pan. add spaghetti pasta to a pot of boiling water. strain the pasta and add olive oil. place the pasta on a plate. add the sauce over the pasta along with the meatballs and top with grated parmesan cheese and basil"}, {"image_id": "1HK-p8abRq8.mp4", "caption": " sift pastry flour baking powder salt sugar and malt powder in a bowl mix two eggs milk dry mixture and butter pour batter on the pan turn over the pancake when one side brown", "id": 737, "seg_prompt": "125 ; 36, 39 ; 45, 63 ; 69, 75 ; 77, 80..................................................................", "asr_text": " Today I'm representing Team Pancakes. I always remember the buckwheat pancakes my grandma made growing up and it just brought back a lot of memories so I wanted to try and recreate those. What makes these pancakes really big and fluffy is there's more baking powder in it than normal recipes. As far as getting more height to it too, it's a thicker batter so what I like to do is plop it down and then swirl it on top. So you have this big ball and it slowly sags down but the outside's cooked and then at that point it just starts So it's kupi, cottage cheese, sriracha, sliced up ham and now I'm going to put some passion fruit maple syrup. It's a staple crayon grail. ", "duration": 125.5, "segments": [[36, 39], [45, 63], [69, 75], [77, 80]], "seg_text": " ", "pure_cap": "sift pastry flour baking powder salt sugar and malt powder in a bowl. mix two eggs milk dry mixture and butter. pour batter on the pan. turn over the pancake when one side brown"}, {"image_id": "Dggrreb1T30.mp4", "caption": " place potatoes in a pot of boiling water add diced onion and carrot to a pan of hot oil add lamb to the pan add plum tomatoes to the pan and mix add peas to the pan", "id": 738, "seg_prompt": "181 ; 40, 49 ; 68, 76 ; 78, 86 ; 123, 135 ; 145, 150..............................................................", "asr_text": " Hi everyone, so this is my quick and easy shepherd's pie. This is the ingredients you'll need, frozen peas, I just find a better frozen, plum tomatoes, I usually get chopped tinned tomatoes but I haven't got any in so I just have to chop them up. One onion, a beef stock cube or a lamb stock cube, two carrots, some lamb mince, this is, no idea how much it's in that, oh 500 grams and we've got five potatoes there, just white potatoes. So first off I've peeled the potatoes, cut them in half and then put them in some water to boil until they're basically soft enough to mash. So I diced my onion and carrots, very quite small, I quite like them small, they cook quicker as well. I put a bit of olive oil in my pan, I'm waiting that to warm up and then I'm going to add my carrots and onion and then sort of saute them until they're sort of nice and soft. So they've been sort of softening and browning for about five minutes, I've just been stirring so they don't stick to the bottom. I'm going to add the lamb mince down on top, so the lamb mince is in and I'm going to turn down the heat and let that sort of brown off, I'm going to keep sort of stirring it just so it all browns off at the same time. That's the lamb mince, so that's the lamb mince all browned off. Now I'm going to add the stock cube, I'm basically just going to crumble it over the top, this just adds extra flavour, it's not necessary if you don't really want to but I find it just adds the extra flavour without adding salt and pepper because I don't usually add salt and pepper to our meals. Mix that in, so I've added the plum tomatoes, I've actually cut them up while they're in here, so yeah mix that in and let that bubble away for a few minutes. So I've let it all simmer and reduced down for about 10 minutes, it's been bubbling away just so it sort of thickens up. Now I'm going to add some peas. So I'm just about to mash my potatoes, I have put in a spoonful of butter, a spoonful of mayonnaise, the helmin's light and a little bit of pepper and a little bit of salt. So I've sprinkled some cheese over the top and this has actually been in the fridge for about four hours because I didn't actually need to cook it straight away, so now it's going in the oven at 180 degrees for 40 minutes. ", "duration": 182.17, "segments": [[40, 49], [68, 76], [78, 86], [123, 135], [145, 150]], "seg_text": " ", "pure_cap": "place potatoes in a pot of boiling water. add diced onion and carrot to a pan of hot oil. add lamb to the pan. add plum tomatoes to the pan and mix. add peas to the pan"}, {"image_id": "a6tBjoYxbYQ.mp4", "caption": " place cooked rice on the seaweed and spread evenly flip sushi upside down onto sushi mat add mascarpone avocado and salmon to the sushi roll sushi using the mat spread mascarpone across the top of the sushi place salmon on top of the sushi cover sushi with clean film and press down using sushi mat cut sushi with a knife", "id": 739, "seg_prompt": "229 ; 46, 62 ; 64, 70 ; 71, 86 ; 87, 113 ; 127, 134 ; 136, 142 ; 143, 151 ; 154, 183..................................................", "asr_text": " In this video, I'm going to show you how to make the smoked salmon sushi roll. What you're going to need to make the smoked salmon sushi roll is half a sheet of Nori, some mascarpone, some fresh salmon, 150 grams of cooked sushi rice, some cling film, two rolling mats, one inside a plastic bag, one on its own, some avocado and some smoked salmon. This is the prime cut of the smoked salmon and of course an extremely sharp knife. Now if you don't know how to make the sushi rice, please click here now. Now you simply just spread it out. Now try not to squish it down too much, just fluff it out slightly otherwise you'll destroy the rice and you want to keep the individual pieces of rice. Now what you want to do is you flip it up, put it on top of the plastic bag sushi mat. Now you add some mascarpone, you add your avocado and a piece of fresh salmon. Now to roll, you simply curl over the mat, apply pressure sealing it and now you simply move it forward over it and then just one more time like this just to get the right shape and that's it, voila. Now you simply add a little bit more mascarpone on top to make sure that the salmon sticks properly, you don't want any salmon just falling off or something like this. Now you place the salmon over it, it's the best cut of the salmon. There's no imperfections, it's perfect. Now you add some cling film over it so that when you cut it, it all stays perfectly shaped You press down the cling film with the sushi mat, it ensures that it will all stay together. Now you slightly wet your knife so that the rice does not stick to it and what you do is you cut off the end pieces. This will be discarded and now you simply slice in half, you slice your halves into quarters and now you slice your quarters into eighths, giving you eight pieces and two to throw away. ", "duration": 230.0, "segments": [[46, 62], [64, 70], [71, 86], [87, 113], [127, 134], [136, 142], [143, 151], [154, 183]], "seg_text": " ", "pure_cap": "place cooked rice on the seaweed and spread evenly. flip sushi upside down onto sushi mat. add mascarpone avocado and salmon to the sushi. roll sushi using the mat. spread mascarpone across the top of the sushi. place salmon on top of the sushi. cover sushi with clean film and press down using sushi mat. cut sushi with a knife"}, {"image_id": "8ZX3Lazhkp4.mp4", "caption": " crack an egg over a slotted spoon remove the thin white from the egg and pour into a small bowl add salt to a pot of water and boil stir the water to create a vortex pour the egg into the water gently stir the water around the egg remove the egg from the water with a spatula and place on a paper towel", "id": 740, "seg_prompt": "235 ; 18, 20 ; 45, 52 ; 55, 67 ; 72, 86 ; 87, 92 ; 125, 135 ; 167, 174......................................................", "asr_text": " Hello, my name is Helen Rennie and today I'll show you how to poach eggs. I have a slotted spoon here and I'm going to prop up its handle on some big object to keep it flat on a plate. Let's crack an egg and do it and see what's inside. Obviously, there is the yolk. The interesting part is that there are two types of white. There is the white that looks like the serious congestion snot. The kind you need sudafed for. And there is the white that looks like a runny nose snot, the very thin type. The runny nose white is the kind that causes problems during poaching. The best way to deal with it is to remove it before the egg goes in the pot. Wait a few seconds for the thin white to drip off. Wipe the underside of the spoon and pour the egg into a small ramekin or cup. I have a 2 quart pot with slightly more than 2 inches of water here, which is the minimum we need for poaching. Let's season it to taste with salt and bring to a boil. Once you've got a boil, turn down your pot to very low. The water should be barely simmering. Take a spoon and stir the water to create a vortex. It doesn't need to be a violent vortex, aim for 2 revolutions of the spoon per second. As soon as I'll stop stirring, I'll bring my cup with the egg to the very surface of the water and BOOM! The egg needs to go into the pot in one fast motion or the yolk might lose the white. The reason we need the vortex is to wrap the white around the yolk and give it a beautiful It also helps the white coagulate faster. When a cold egg of 40 or even 70 degrees goes into a 200 degree water, the water immediately around the egg cools off. When you make the water move, new hot water is washed over the egg constantly, helping the white coagulate. It works just like the convection fan in your oven. When the egg just starts to set, about 30 seconds after it goes into the pot, I stir the water gently around it until it lets go off the bottom. This one wasn't even stuck, but it never hurts to stir the pot a bit. Note how the water is not bubbling at all by now, not even the tiniest bubble. If you use a thermometer to check it, it should stay under 200. To keep the white tender, we need to keep things just below a simmer. The total cooking time for an egg varies between 3 and 5 minutes depending on how much water you have in the pot, how much water you drained off and how well done you like your yolks. I like my yolks runny and a large egg in a small pot will get there in about 4 minutes. Let's get our egg out with a spatula or a clean slotted spoon and put it on a paper towel to dry. Let's cook one more egg. First, cover your pot till you turn it to a simmer, otherwise the timing will be unpredictable. When the water starts to bubble, turn it down and stir. With breakfast, you could forgo dirtying a ramekin and drop the egg right from the slotted spoon into the water. I have 30 seconds to go with this egg, but I want to warm up my first egg, so I'll return it to the pot. Here we go, two beautiful eggs, both at perfect temperature. If some feathery pieces of white are bothering you, you can trim them off. I think I'll go have lunch now. From Helen's Kitchen in Boston, happy cooking and baking the year! ", "duration": 236.0, "segments": [[18, 20], [45, 52], [55, 67], [72, 86], [87, 92], [125, 135], [167, 174]], "seg_text": " ", "pure_cap": "crack an egg over a slotted spoon. remove the thin white from the egg and pour into a small bowl. add salt to a pot of water and boil. stir the water to create a vortex. pour the egg into the water. gently stir the water around the egg. remove the egg from the water with a spatula and place on a paper towel"}, {"image_id": "rT3Esab9zmU.mp4", "caption": " heat some coconut oil in a pan add onions and let the onions cook until they are translucent add some cayenne pepper chilli powder and salt to the onions in the pan add some corn starch to the water and mix well add some chopped jalapenos tomato paste to the pan and mix the ingredients add corn starch to the pan and boil the mixture to prepare the chili sauce add meat substitute to the sauce and mix it together add refried beans and shredded vegan cheese in the pan add some cheese and spoonful of chili sauce to tortilla and fold the tortilla heat the burrito on a dry pan", "id": 741, "seg_prompt": "263 ; 19, 41 ; 41, 62 ; 62, 71 ; 71, 90 ; 90, 119 ; 119, 139 ; 139, 179 ; 179, 197 ; 197, 213..............................................", "asr_text": " Today on The Edgy Veg, we are tackling another Taco Bell recipe because you guys have been asking for it. We're making a chili cheese burrito. The first step in Taco Bell burrito making is taking some oil and heating it in a pan. To the hot coconut oil, we are going to add onions. Oh, listen to that. Let those cook until they're translucent, about three to five minutes. The spices we're using are cayenne pepper, some heat, need some heat in there, and then quite a bit of chili powder, and then so much salt, and then just mix it together. You want to do this fairly quickly so that your spices aren't burning to the pan. You're going to want to take some cornstarch and add it to water, and that's going to help thicken up our chili, and then just mix it up and set it aside. Add some jalapenos, however many you want, depending on how spicy you like your food. Then we are going to add tomato paste. This is like doing cheap, quick chili on the stovetop. Mix that in, and then we are going to take our cornstarch and slowly add it, mixing at the same time, and that's going to thin out that tomato paste. Just go ahead and splash it all over your oven, that's what I like to do. Once your MacGyver chili sauce has started to come to a boil, you can add in your meat substitute of choice. You can add walnut taco mix, or I just bought this fake veggie minced meat. Mix it around until it is well incorporated. After about five minutes, add in your refried beans. Just mix in your beans until everything is super well incorporated and nice and thick. This is going to be like a burrito sloppy joe, and I am super excited to try it. Now that this is all combined, we are going to add our vegan cheese. Whatever brand you like the most, put a nice big handful in there, and then mix it all together again until it is melted. Now that you have your chili that you just made on the stove in just a few minutes, we are going to make our chili cheese burrito. We are going to start by adding some cheese to our tortilla. Whatever much you want, it is really up to you, and then just spoon in your chili. Don't pack it too much because it will burst out the sides if you do. In a dry pan, lay down your burrito, and that is going to help the burrito stay together. Then do a quick one on the other side because that is where the cheese is, and you want to melt that. Then you end up with this burrito. Cut out the napkins because this is messy, but let's give it a try. I would say that is a Taco Bell success, so make sure that you give this video a big thumbs up if you like the recipe. Leave me a comment below letting me know what other fast food recipes you want me to do. Make sure that you subscribe to the channel, and follow me on Instagram and Twitter and I will see you next time. I didn't see you there. Isn't that a weird saying? Because clearly, I did see you there, which is why I'm talking to you. Now what you can do for me is you can subscribe. You can watch my videos every Monday. How about starting with this one? Or maybe this one? See you next time. Or some coconut oil. We're going to fold up our Crunchwrap. ", "duration": 263.5, "segments": [[19, 41], [41, 62], [62, 71], [71, 90], [90, 119], [119, 139], [139, 179], [179, 197], [197, 213]], "seg_text": " ", "pure_cap": "heat some coconut oil in a pan add onions and let the onions cook until they are translucent. add some cayenne pepper chilli powder and salt to the onions in the pan. add some corn starch to the water and mix well. add some chopped jalapenos tomato paste to the pan and mix the ingredients. add corn starch to the pan and boil the mixture to prepare the chili sauce. add meat substitute to the sauce and mix it together. add refried beans and shredded vegan cheese in the pan. add some cheese and spoonful of chili sauce to tortilla and fold the tortilla. heat the burrito on a dry pan"}, {"image_id": "6uttmRx2ovo.mp4", "caption": " peel cut and boil the potatoes chop and saute the onions press the cooked potatoes and add onions add salt and pepper and mix the mixture process flour salt and water add water and salt to a pot and knead the dough cut small circular pieces out of the dough using an inverted glass place one scoop of mixture into the dough piece and close it and seal it boil the pierogies spray some oil on the pierogies chop and fry bacon and onions", "id": 742, "seg_prompt": "658 ; 50, 108 ; 110, 150 ; 152, 195 ; 217, 250 ; 251, 330 ; 332, 395 ; 408, 427 ; 445, 479 ; 480, 540 ; 546, 550 ; 554, 627..............................", "asr_text": " Hi, I'm Ania. Welcome to my kitchen. Today I'm going to share with you a recipe for another pierogi. Those are my favorite. We call it pierogi ruski, which would mean Russian pierogi. And they are made with pressed cottage cheese, onion and potatoes. And again, the recipe is from my mom. Let's have a look at the ingredients so you know what you need. I am starting with preparing my potatoes. I'm going to peel them off. Okay, and then I'm going to cut them in half just to make them easier for boiling. Okay, then in my large pot, I added water and some salt. And now I'm adding my potatoes and I'm going to be boiling them for around half an hour until they are tender. And I'm going to be checking them with the fork. If they are easily sliding off, that means they are ready. Okay, so let's fish them out. And then we're letting them cool a little bit so it's easier to handle them. And in the meantime, we take care of our onion. I'm going to chop it very finely. Okay, and then on my frying pan, I'm adding around two tablespoons of oil. And then on the medium, medium heat, I'm adding my onion and I'll be cooking it for around five minutes, I think, until it gets nice and soft and transparent and starts to turn cold. Yeah, that's how it looks like when it's ready. Now my potatoes cool down a little bit. I don't want them to be cold because then it's harder to press them. But they are still warm but not burning. I'm pressing them through my potato press and then I'm pressing my cheese. And when this is ready, I'm transferring everything into my larger mixing bowl and then adding the onion. Okay, and now it's time for mixing. We're going to be mixing it until all it's nicely incorporated. Okay, I'm checking for seasoning and then adding salt and pepper. Pierogeros have to be nicely salted. Not too much, but they cannot be not enough salted and they need pepper as well. I didn't put too much just because I'm hoping Sebastian will eat some, but in the recipe you should put more. Okay, and then I'm switching to work the stuffing with my hands. Okay, and I'm working it until I'm sure that everything gets well mixed up. And then into my food processor, I'm adding my flour and I have boiled water ready in my bag. It's not boiling hot, but it's still warm. I'm adding a teaspoon of salt. And now I'm going to pulse it a little bit so the salt will mix with the flour. And when this is ready, slowly I'm going to be adding the water, watching what's happening with the dough. And when the dough is forming a bowl and then it's ready, we don't need any more water. And I will check also if it's soft enough. And if it is soft enough, then we still want to run it for around one minute in the food processor so it gets nice and elastic. Okay, here we go, I'm checking. It is nice and soft, but it needs 30 seconds, 45 seconds more. Okay, when this is done in my large pot, I added water. I'm adding a teaspoon of salt and I want to bring it to boil while I'm working on my dough. Okay, so this is half of the dough, the other half I packed up nicely in a ziplock bag so it doesn't dry out. There we go, it's nice and elastic. You put some flour if you need. If it's a little bit sticky, put more flour, but in my case it was not sticking to the table. And then with the rolling pin, we're going to be rolling it. And I think it should be between one and two millimeters, but it does depend on what you like. My mom likes them much thinner, I like them a little bit thicker, that's how my grandma used to make pierogi. But it's a lot of rolling. Here we go, and from time to time we want to flip the dough over so it doesn't stick to our table. And from the half of the dough it's going to be around 20 pierogi. On my serving plate I'm putting some flour because I'm going to be putting my pierogi there and I don't want them to get stuck. I have my stuffing ready and right now with the glass I'm cutting circles. Here we go, when that's ready I'm going to remove the remaining dough and I'm going to stuff it in a little ziplock bag so I can roll it again and then have a few more pierogies. Now I have my nice scoop, it's a one tablespoon size and I'm picking up my dough, stretching it a little bit, flipping it over so the side which was laying on the table right now it's on top so it's easier to close it, it seals better. Okay and for this pierogi I don't like to have any decoration, the pierogi ruski for me looks best when they are just simple like this. Okay and again tablespoon of stuffing and we're stretching our dough and sealing it. Don't put too much of a stuffing because if it touches the edges then you won't be able to seal the pierogi. Now our water is boiling so we're going to be putting all our pierogi inside, just make sure that you don't crowd it too much, you need to have a big pot and then after that we need to give it a gentle stir with the wooden spoon just so they don't get stuck to the bottom of the pot. Okay and my plate I'm going to spray with the non-stick spray and have it ready for the pierogi when they float to the top, another one minute and they are ready. Here we go and off they go to the plate. Okay and here goes the last one and right now we need to put some oil on top of our pierogi. I'm spraying just a non-stick spray but my mom using a brush and just brushing them you could also use the batter if you prefer. Okay and for serving I'm chopping some bacon and some onion into small pieces. Here we go. This is my best way of serving it, it's with fried bacon with some onion but you can just fry simply pierogi by themselves or you can serve them fresh from the water with some sour cream. Okay now on my frying pan I'm putting the bacon and I'm going to be cooking it until it gets nice and crisp. Okay give it a stir from time to time so it doesn't get stuck to your frying pan. And when the bacon is almost ready I'm adding my onion and now I'm going to be cooking it until the onion turns kind of golden brown and it's soft and caramelized. And then we just pour it over our pierogi and voila that's how it looks like. I hope you enjoyed the recipe and you give it a try let me know what you think and I will see you next time. Bye! ", "duration": 659.0, "segments": [[50, 108], [110, 150], [152, 195], [217, 250], [251, 330], [332, 395], [408, 427], [445, 479], [480, 540], [546, 550], [554, 627]], "seg_text": " ", "pure_cap": "peel cut and boil the potatoes. chop and saute the onions. press the cooked potatoes and add onions. add salt and pepper and mix the mixture. process flour salt and water. add water and salt to a pot and knead the dough. cut small circular pieces out of the dough using an inverted glass. place one scoop of mixture into the dough piece and close it and seal it. boil the pierogies. spray some oil on the pierogies. chop and fry bacon and onions"}, {"image_id": "Tg0t1i7U0V4.mp4", "caption": " dice the chicken breasts and put them in a bowl dice a red apple into small pieces and add it to chicken pieces add grapes diced celery raisins almonds olive oil mayonnaise vanilla yogurt sour cream and black pepper and mix place the salad on lettuce", "id": 743, "seg_prompt": "520 ; 104, 163 ; 169, 191 ; 195, 278 ; 291, 322..................................................................", "asr_text": " Alright everybody, welcome back to Refine TV, we're doing another cooking show today. First of all, we want to thank the good people at Twisted Apron for letting us use their beautiful demo kitchen. If you've never been to Twisted Apron, they have an amazing menu, I particularly love the breakfast, I think they have the best eggs bending in the city, come check it out. Right now, we are running our, gosh, it's got to be our eighth or ninth takedown challenge. This is like a Biggest Loser style competition that we do, and we have about 60 people doing In about 28 days as a group, they're going to lose about 500 pounds, pretty close to that every time we run it. And they're going to do it by eating recipes that we make on this show. They have access to hundreds of recipes, and we show them how easy and quick and simple and delicious it can be to make recipes and lose weight at the same time. So today we're going to make something called a Chicken Waldorf Salad. This is a take on a normal chicken, a diced chicken salad that you serve cold, but it's got a few interesting elements in it that spice it up a little bit. So we're going to put some apples in here, some grapes, it's got a nice creamy texture, so you're getting the savory, you're getting the sweet, you're getting the crunchy, you're getting the creamy all in one. Kids love this recipe, so pay attention, and here we go. I've pre-cooked some chicken breasts here, we're going to put about three cups worth. So I pre-cooked these chicken breasts and I let them cool off a little bit. Now I want to dice these up, probably the easiest way to do that, is to cut them in So you're going to put your hand flat on here, and you're going to cut right through. Watch your fingers, get through nice and easy, I'll turn it up this way, and down we go. I want to do the same thing with this one here, put my hand flat, go this way, get a nice sharp knife, come down, I'll finish all the way through. Good, there we go. From here, I'm going to cut strips. One more, there we go, and now we start the dicing. I didn't season these chicken breasts before I cooked them, which is not normal. I would normally always season them first, but since I'm making a chicken salad out of them, and adding all the flavors after the fact, I just put the bare chicken breasts in the oven at 350 for about 40 minutes. They cooked through, and now I'm going to use them from there. So we're going to use about three cups here. So we've got about a cup here, I like to use a red delicious apple for this recipe. I love the sweetness and the crunch of a red delicious, but feel free to use a Granny Smith or any other kind of apple that you like. All right, so we'll take our, that's a little more than a cup, that's okay. Throw that in there. All right, we're going to take our seedless grapes that I cut in half. Important that they're seedless, especially if you're feeding it to your kids, nothing worse than chomping on a couple seeds that are left in your mouth, they're kind of bitter. So definitely insist on your buying seedless grapes. We have about a cup of diced celery here, we're going to throw that in. We have a quarter cup of golden raisins, we'll throw that in. We have about a third of a cup of slivered almonds, those go in. And for our wet ingredients, we have a third of a cup of olive oil mayo, we're going to throw that in. Third of a cup of vanilla yogurt, important to add that sweetness. And then for a nice little tang, we're adding a quarter cup of sour cream, light sour cream I like to use. There we go. Now all we're going to do is a little bit of black pepper, not too much, and we're going to stir that around. If you like it a little creamier, you can add a little more vanilla yogurt, no problem, or a little more sour cream. I'm just going to blend that together, a little bit better. Okay, now that that's evenly distributed, that looks pretty good. I don't think I need to add any more sour cream or mayo, pretty good. Now watch how easy this is. Want to get your kids to eat something, make it fun. We're going to use romaine hearts or romaine lettuce leaves as little boats for this. And we're just going to spoon that in here, nice and even. Okay, got that going there, one more maybe, stuff that nice and full. Okay, good, put that one to the side, there we go. How quick and easy was that if you want to serve a quick lunch to your kids. You could even have that for dinner, serve it with a side, you could have a little bread with it, and there you go. Nice crispy, crunchy, creamy chicken salad, that's probably different than one you've The whole recipe from beginning to end really shouldn't take you more than 10 minutes by the time you chop your veg and spoon out your wet ingredients, cook off your chicken breasts and away you go, chicken Waldorf salad, enjoy. Alright, so I want to talk to you a little bit today about some of the techniques that we use to help people lose fat through their nutrition. That's what this show is all about and we're trying to show you how to make delicious recipes that your whole family can eat so that you'll adapt these recipes to your lifestyle and continue to accomplish your fat loss goals without it seeming like you're eating really boring meals or you're eating foods that your family can't eat. So one of the things we work with, with our clients, is making them understand the balance of a meal when it comes to proteins, carbohydrates, and fats. I'll give you a perfect example. Often times people will come up to me and they've made some really healthy choices in They'll say to me something like, you know, I've really been having difficulty losing weight but I don't really understand why because I've made all these healthy choices. I'm drinking more water, I'm eating whole grains, you know, I'm exercising a little more but the fat just doesn't seem to be peeling off. So when I ask them to journal for me, often times they'll find this. For example, for breakfast they'll eat, let's say, some whole grain cereal, a couple pieces of whole wheat toast, maybe a little bit of peanut butter spread with them, and then a glass of orange juice. Well, all those things individually are healthy choices. However, it's not a balanced meal when it comes to proteins, carbs, and fats. That meal in particular is very high in carbohydrates and there's very little fat or protein in So I don't want to demonize carbohydrates. You definitely need carbohydrates in your diet but the problem is when your meal consists 90% of carbohydrates, your sugar goes up, you digest that meal very quickly which means you're going to get hungry again sooner and it creates an environment in your body that's more conducive to fat gain. And so one of the ways we control that with our clients is by making sure that every meal there are some proteins, carbs, and fats. Now, we make it very easy for them because every recipe we make on this show and every recipe we give to our clients, we've done the work ahead of time to ensure that if they just follow the recipe, the meal will be balanced. But I just want to iterate the point to you that if you think you're eating healthy but you're having difficulty accomplishing your goals, that could be one of the reasons why because you're eating predominantly carb or protein. And it makes sense because carbohydrates are a very convenient source of food, breads, even fruits and vegetables, little rice cakes, whatever the case may be, bagels, they're very convenient and usually made for you and they take very little time. But of course, if that's predominantly what you're eating in your diet, you're going to have difficulty losing some fat. So I just want to touch on that point with you today and make you understand that all the recipes we offer to our clients are a portion to them and they're balanced proteins, carbs, and fats. And that's one of the main keys to losing some fat. So I hope that tip was helpful to you and you'll consider that when you're making your own recipes at home. Thank you very much. ", "duration": 521.0, "segments": [[104, 163], [169, 191], [195, 278], [291, 322]], "seg_text": " ", "pure_cap": "dice the chicken breasts and put them in a bowl. dice a red apple into small pieces and add it to chicken pieces. add grapes diced celery raisins almonds olive oil mayonnaise vanilla yogurt sour cream and black pepper and mix. place the salad on lettuce"}, {"image_id": "--bv0V6ZjWI.mp4", "caption": " crush and chop the garlic add oil garlic and salt to a bowl mix the tomoatoes with the oil mixture chop the basil spread the oil mixture onto the dough place provolone cheese and mozzarella cheese onto the dough add the basil to the pizza place the tomatoes on the pizza sprinkle cheese onto the pizza bake the pizza in an oven", "id": 744, "seg_prompt": "332 ; 8, 23 ; 23, 47 ; 64, 76 ; 81, 90 ; 90, 116 ; 131, 153 ; 162, 180 ; 184, 199 ; 222, 232 ; 232, 250..........................................", "asr_text": " Welcome to the Poor Man's Gourmet Kitchen, where we share gourmet recipes at a low budget Now check this out. We're going to start out this recipe with some garlic. Chop it up real fine. Now in a bowl, we'll pull some olive oil and we'll add our garlic. A little bit of salt and we'll stir that together real well. A little more olive oil. Now once that's stirred in, you want to taste it. Make sure it's not too salty. Next thing you want to do is get your tomatoes about this thick here and we're going to marinate those in this olive oil, garlic and salt mixture. That's what's really going to give this margarita pizza its flavor. Once you stir them in real good, just let them sit for about 10 to 20 minutes. Now fresh basil. Do not use dried dehydrated basil, fresh basil only. And here's our pizza dough and our marinated tomatoes. What we're going to do is press off the tomatoes and just drizzle all of the marinated garlic oil over the top of the pizza here because that's going to be our sauce. That's going to create such a flavor you just won't believe it and incredible. Just smooth it in with the back of your spoon and the same you would any pizza. Now we're going to take some provolone cheese and I'm going to throw that down here. I'm going to top that with some mozzarella. I'm real picky with it so I want it perfect. Pizza's a nut, you know. Now our fresh basil. My hands are wet so it's going to stick into my fingers but just spread it out evenly just like you would the cheese. Now our tomatoes. I just spread them out like pepperoni. And once again we'll take this olive oil garlic mixture right over the top. There's too much flavor in it not to do that and there's garlic in the bottom here that needs to drop over the top. So that will help the flavor tremendously. So don't let that waste. And last but not least we'll just go ahead and top it off with just a little bit more mozzarella for it to just melt in and fuse all those flavors together. And off to the oven. I'm going to throw it on the bottom rack there. 550 for about 6 minutes. And there she comes. Get a good look. That's exactly the way you want it right here. And see the tomatoes, the basil, the cheese. Everything looks perfect. And I'll just throw it on a cutting board here after it's cooled. Give it a slice and a dice. Now if you get a good look at it here you can see the bottom is the way you want it. Crispy on the bottom. And there's your margarita pizza right here in the Poor Man's Gourmet Kitchen. Thank you for watching and be sure to stop by PoorMan'sGourmetKitchen.com for more recipes and exact ingredients. Thanks for watching. ", "duration": 332.67, "segments": [[8, 23], [23, 47], [64, 76], [81, 90], [90, 116], [131, 153], [162, 180], [184, 199], [222, 232], [232, 250]], "seg_text": " ", "pure_cap": "crush and chop the garlic. add oil garlic and salt to a bowl. mix the tomoatoes with the oil mixture. chop the basil. spread the oil mixture onto the dough. place provolone cheese and mozzarella cheese onto the dough. add the basil to the pizza. place the tomatoes on the pizza. sprinkle cheese onto the pizza. bake the pizza in an oven"}, {"image_id": "2fPWPaNrUEM.mp4", "caption": " mix flour and water knead the dough add water to the flour in the mixer add oil to the dough in the mixer take a piece of dough and roll it into a ball coat the ball in flour and roll out cook the roti on the pan flip the roti over press on the roti so it puffs up spread butter on the tortilla", "id": 745, "seg_prompt": "263 ; 37, 48 ; 48, 72 ; 88, 112 ; 116, 123 ; 152, 160 ; 161, 187 ; 187, 203 ; 203, 215 ; 215, 227 ; 250, 255..........................................", "asr_text": " Hello everyone. Good afternoon. Please welcome to easy steps of Indian Punjabi style cooking. I'm going to make a roti, chapati or tortilla. I'm going to show you both ways. One is a traditional way. There is no electronic equipment or anything involved and I'm going to show you how to do it. I'm just going to roll up my sleeve and you get water. I'm using flour, wheat flour. You add water and you just mix it up. This one is pretty much done and with your knuckles. You roll it up and if I can close it, as you mash it, it goes up and then you can bring it down and then you lift it up and put it again then you work another way around. One way and let me show you the other way. See it's already done. Let me show you the other way. Yeah, hi. This is what we did by hand. I'm going to show you by the machine since we have all these machines do the work for us. Not that we get lazy but actually they do outperform humans and they do better job and I have the flour in the machine so I'm gonna bring the water according to and I'm gonna just put it at speed one and I'm slowly slowly I'm gonna add water so it's gonna do the job. So it's almost a one glass of water. I'm gonna add a little bit olive oil. Not too much. Very little. It's almost ready when it's gonna become like a ball that gives you indication it's already already and we're gonna pull it out. Yeah, the dough is ready. I'm going to, the dough is ready. This is what we did by hand. This is what we did by machine. So I'm gonna show you how we're gonna do this. You get a flour, you put your finger in there. So basically you're according your fingers towards that once stick to it, a dough and roll it up and once you roll it up it becomes like this then you take the ball into the, then you just add a little bit flour again and you do it. The trick is when you're using the roller, if you roll it slowly, if you roll it slowly, if you notice that the dough itself is starting to turn. So when it's turning it's automatically should go like turning and it becomes a you know wrong shape. So you get your grit up and you put it in there. You see how the color gonna change. Once, once it's gonna be a little bit the color get gonna change then you're gonna put your finger underneath. You're gonna turn it around. Fingers you know they are very delicate. They get you know try to burn. You can use like a spatula. So once you see it's done on other side then you can use the same pattern. You go like this slowly, slowly. You see how it coming up. How beautiful. See how it turned out. So you're gonna rotate little bit around. This will perfect. Even when you go visit to the restaurant you won't find it like this kind of roti. See that's the perfection of a roti and once it's done I'm going to share with you. Another thing that tortilla can be eaten like this but a lot of people prefer little bit butter on it. Tortilla roti we just made it fresh homemade roti. It's very easy to make. Thank you very much. ", "duration": 263.83, "segments": [[37, 48], [48, 72], [88, 112], [116, 123], [152, 160], [161, 187], [187, 203], [203, 215], [215, 227], [250, 255]], "seg_text": " ", "pure_cap": "mix flour and water. knead the dough. add water to the flour in the mixer. add oil to the dough in the mixer. take a piece of dough and roll it into a ball. coat the ball in flour and roll out. cook the roti on the pan. flip the roti over. press on the roti so it puffs up. spread butter on the tortilla"}, {"image_id": "WiliCz0XYVU.mp4", "caption": " pour stock tomatoes meat and seasoning into a pot and stir sautee vegetables in a pan add vegetables to the pot of soup cover the pot with lid and let simmer remove lid and add beans and pasta stir everything together", "id": 746, "seg_prompt": "190 ; 51, 90 ; 92, 110 ; 112, 127 ; 128, 136 ; 137, 152 ; 154, 172..........................................................", "asr_text": " Hi guys, so today I'm going to be teaching you how to make pasta e fagioli. This is a copycat of Olive Garden's recipe and it is delicious. To start off with, you're going to need 1 pound of sweet Italian pork sausage that is already ground and cooked, 4 cups of chicken stock, 1 15 ounce can of diced tomatoes, I'm using the Italian style, 1 15 ounce can of tomato sauce, 1 tablespoon oregano, 1 teaspoon of thyme, 1 cup of chopped carrots, 1 cup of chopped celery, 1 cup of chopped onions, 1 fourth cup of olive oil, 4 cloves of minced garlic, 1 15 ounce can of dark red kidney beans, 1 15 ounce can of light red kidney beans, 1 15 ounce can of great northern beans, and 2 cups of slightly undercooked ditalini pasta. First set your heat to medium and then get a big pot and dump your 4 cups of chicken stock in it. Just take your can of tomato sauce and dump it in the pot and I like to rinse my can out with water and dump that water into the pot as well. Add your diced tomatoes to the pot and then add your 1 pound of ground pork sausage. Next add your 1 tablespoon of oregano and 1 teaspoon of thyme to your pot. After all of your ingredients are in the pot, give it a good nice stir and then you're going to saute the carrots, onion, celery, and garlic in another pan on medium heat. So add all of these ingredients and add some olive oil and you're just going to saute these for about 5 minutes or until the onions are nice and translucent. After your carrots, celery, onion, and garlic are all sauteed, you're going to add them to your big pot of soup and you're going to want to stir this and then cover it with a lid and you're going to want it to simmer for about 15 to 20 minutes or until the celery are nice and tender. After the 15 to 20 minutes is up, remove the lid and add your beans. You're going to want to rinse and drain these beans out of the can and then you're going to add in your pasta and again this should be slightly undercooked so that way when you add it into your really hot soup it cooks it just a little bit more but it doesn't get the pasta too soggy. So just stir it up until it's nice and mixed. So there you have it, a nice huge pot of pasta e fajoli. I'm not trying to brag or anything but I do think that this recipe is actually a little bit better than Olive Garden's. So if you like this video or want to see more recipes, hit subscribe below, hit thumbs up and let me know in the comments below if you try this recipe and how you liked it. Alright guys, thanks so much for watching. ", "duration": 190.67, "segments": [[51, 90], [92, 110], [112, 127], [128, 136], [137, 152], [154, 172]], "seg_text": " ", "pure_cap": "pour stock tomatoes meat and seasoning into a pot and stir. sautee vegetables in a pan. add vegetables to the pot of soup. cover the pot with lid and let simmer. remove lid and add beans and pasta. stir everything together"}, {"image_id": "s9r-CxnCXkg.mp4", "caption": " whisk 3 beaten eggs in a bowl heat some butter in a sauce pan add a little salt to the eggs and stir to cook the eggs in the sauce pan put the scrambled eggs on a piece of toast to serve whisk 3 beatenn eggs in a bowl and steam the eggs on top of boiling water melt some butter in the eggs and put the scrambled eggs on a piece of toast to serve add salt to 4 beaten eggs and whisk cook the eggs in pan with butter and serve with toast", "id": 747, "seg_prompt": "325 ; 36, 48 ; 60, 63 ; 63, 90 ; 110, 123 ; 162, 194 ; 204, 220 ; 231, 238 ; 246, 279..................................................", "asr_text": " What up FoodTubers? Okay Mr Oliver here. Today we're gonna cook scrambled eggs three ways. We're gonna go a la English way, a la the French way and the American way. Beautiful scrambled eggs, so delicious. The chicken egg is the most delicious and cheap form of brilliant protein on the planet, fat. They have loads of micronutrients and they're so quick to cook. So, English scrambled eggs. We're gonna go onto a medium heat. I am gonna go two eggs per person. I'm gonna do it for two. So just whisk those eggs up. Now, one little request. I hate battery eggs. So minimum for me, standard eggs is barn eggs. And of course free range and free range organic is the way to go. So, let's do it. I'm gonna go in with a nice knob of butter. Straight in just with a little salt. In we go. And for me, the perfect thing to move the eggs around is a little spatula like this. So I'm just gonna move it around and very quickly you can see it setting around the base. You can see there's little cooked curds and the raw egg. So I'm just gonna leave it every sort of five seconds. I'll give it a little move around. You don't want it to catch too much. Some people put milk in, some people put cream in. If you cook it right, you don't need any of that. This is cooked now, but you gotta remember that this pan is still warm and they're gonna continue to cook. So all I do is when I get to this stage, I just put it to one corner of the pan and that way it's not gonna kind of overcook anymore. I get my toast. You can butter your toast, but remember we've got a nice knob of butter already on our scrambled eggs. So on we go with our lovely, beautiful English style scrambled eggs. You can see it's medium curds, still with moisture around. Mmm, completely beautiful, also still soft in texture. So English eggs done. Soft, gorgeous, delicate. Next, French style. Bonjour, je m'appelle Jamie. Je m'le oeuvre. Oeuvre, oeuvre, oeuvre. Anyway, French style eggs. You lightly season for the free-range eggs. We whip it up and see here we've got about an inch of boiling water and we're gonna cook this over a bain-marie, a water bath. Okay, now here's the thing, eggs cook at a very low temperature and it takes a while. Okay, so now you can see there are kind of curds beginning to form. You can see them on the end of here, just about. And now is a good time to put a few knobs of butter in there. So I'm gonna go from a whisk now and I'm gonna use a little spatula and you're gonna start to see a more gentle, delicate curd coming out. So look, there we go. We're in a good place. On we go and very, very different to the English. When you eat it, it's very, very fine. It's very luxurious. There you go guys, French style eggs. They are delicious. And finally food tubers, we're gonna finish with the American style eggs. Okay, so we're gonna start off the same. Put a little salt into our four eggs. We're gonna use a frying pan. Go in with a knob of butter. Let's get that bubbling away. We're gonna go in with the eggs. You'll see it starts to set and as it starts to set, I'm bringing in these beautiful sheets and you get this kind of roulade-y folded, gorgeous diner eggs. See these beautiful sheets happening guys? The same rules apply to the French and the English. We want it to be gentle cooking so it's a joy. So we're looking good guys. Last but not least, there's something quite delicate but substantial about this and you can see there's shiny parts where it's just cooking. There's cooked parts that are delicate and sheet-y. Look at that. Scrambled American style eggs. So tasty. Now all of these styles, French, English and American, they've all had the same eggs, same pinch of salt, same amount of butter but the method that we've used to cook them has completely not only changed the texture and the look but the taste. So we've done the English, the French and the American. That's just the tip of the iceberg. There's hundreds of countries from all around the world. So how do you cook your eggs? Let us know. We love it. That's what Food Tube is all about. Take care guys. Bye. ", "duration": 325.33, "segments": [[36, 48], [60, 63], [63, 90], [110, 123], [162, 194], [204, 220], [231, 238], [246, 279]], "seg_text": " ", "pure_cap": "whisk 3 beaten eggs in a bowl. heat some butter in a sauce pan. add a little salt to the eggs and stir to cook the eggs in the sauce pan. put the scrambled eggs on a piece of toast to serve. whisk 3 beatenn eggs in a bowl and steam the eggs on top of boiling water. melt some butter in the eggs and put the scrambled eggs on a piece of toast to serve. add salt to 4 beaten eggs and whisk. cook the eggs in pan with butter and serve with toast"}, {"image_id": "0lkjIf5hZT4.mp4", "caption": " peel a onion and chop it into pieces heat the onion in a pot with olive oil in it place some beef in the same pot add some chili powder some cumin some cinnamon and some oregano add one tin of chopped tomato and tomato paste add hot water stir the ingredients and add one tin of kidney beans stir the beans slice the pepper and add it to the pot place the ingredients in the middle of a tortilla wrap then wrap it heat some oil in a pan and put the burrito on the pan roll the burrito on the pan", "id": 748, "seg_prompt": "150 ; 10, 23 ; 25, 31 ; 34, 37 ; 38, 47 ; 54, 64 ; 70, 73 ; 78, 83 ; 84, 87 ; 89, 97 ; 108, 115 ; 120, 130 ; 131, 140..................................", "asr_text": " Hi guys, it's Warren here and today I'm making the ultimate Mexican recipe and it's for chili beef burrito served in a crisp tortilla. And this is enough to make four burritos. We'll begin by making the beef chili. So take one onion, cut the ends off, slice it in half and then peel. Then using a sharp knife, finely chop the onion. Now take two garlic cloves, peel them and finely chop as well. Now place a saucepan over a high heat on the stove and heat some oil on. Once it's hot, place the onion and garlic into the pan and fry for about five minutes. Then take 400 grams of ground beef and place into the pan. And then it's time to add our spices. So add in one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of cinnamon and one tablespoon of oregano. And then fry the ingredients until the beef is browned up nicely. And remember you can watch hundreds more of my cooking videos by subscribing to my channel by clicking on the link on screen. Once the beef's cooked, then add one tin of chopped tomatoes followed by a good squirt of tomato puree. Crumble in one beef stock cube and then combine the ingredients together. Once everything's mixed together, top the chili up with some hot water until the ingredients are just covered. And then leave to simmer away with the lid on for 20 minutes. And after 20 minutes, give the chili a stir and then add one tin of kidney beans that have been rinsed and washed. Stir the beans in and then leave the chili to simmer away for a further 10 minutes with the lid off. Meanwhile take one red pepper that's been washed, then cut the end off and remove the core and seeds. Then cut the pepper into chunks. And five minutes away from the chili being done, stir the peppers in for the remaining cooking time. And then when you're happy the chili's cooked and the sauce is nice and thick, remove from the heat. Make your burritos by taking four tortilla wraps and splitting the chili between them. Then tightly wrap each tortilla up with the chili packed into the middle. Then take a large non-stick frying pan and place on the stove. Heat some oil up and then place the burritos in the pan. Brown each burrito by carefully moving them around the pan whilst flipping regularly in order for them to brown on all sides. Remember to brown the edges and then when lovely and golden and crisp on all sides, they're ready to serve. And of course these go great with a big dollop of sour cream. And remember you can watch hundreds more of my cooking videos by subscribing to my channel by clicking on the link on screen. ", "duration": 151.17, "segments": [[10, 23], [25, 31], [34, 37], [38, 47], [54, 64], [70, 73], [78, 83], [84, 87], [89, 97], [108, 115], [120, 130], [131, 140]], "seg_text": " ", "pure_cap": "peel a onion and chop it into pieces. heat the onion in a pot with olive oil in it. place some beef in the same pot. add some chili powder some cumin some cinnamon and some oregano. add one tin of chopped tomato and tomato paste. add hot water. stir the ingredients and add one tin of kidney beans. stir the beans. slice the pepper and add it to the pot. place the ingredients in the middle of a tortilla wrap then wrap it. heat some oil in a pan and put the burrito on the pan. roll the burrito on the pan"}, {"image_id": "n2Tq29hTKgM.mp4", "caption": " spread butter on the dish and pour boiled macaroni into it add mozzarella cheese mild cheddar monterey jack sharp cheddar provolone cheese and sugar and mix the dish add butter seasoning salt sea salt and mix it together beat the eggs and add it into the dish and continue mixing add velveeta into the pasta pour in cream and milk place the dish in the oven", "id": 749, "seg_prompt": "612 ; 60, 82 ; 144, 297 ; 298, 354 ; 359, 416 ; 417, 459 ; 460, 470 ; 512, 527.................................................", "asr_text": " Hi, welcome to Chris Cooks4U2. Today we're going to be trying my famous macaroni and cheese, and it is really a great dish. I think you're going to love it. It's a lot of added cheese to the dish. It's a lot of cheese that pull. It's a lot of cheese that really gives it that flavor that you're actually looking for in macaroni and cheese. I know there's a lot of versions to macaroni and cheese, and some of them are really good, but if you try this, I think that your family's really going to love it. Now, I'm going to get the dish, because I've already buttered the dish, and I'm going to bring it over here. Now, because macaroni and cheese is a messy dish, what I'm going to be doing today is I'm going to use a glove. I have my macaroni that I've already prepared, el dente, and it's already loose, drained. So what I'm going to do is to pour it into my buttered dish. I want to tell you something about this buttered dish. What you do to keep your macaroni from sticking, you just butter down whatever pan that you're going to use. And this is kind of like the large casserole pan. So this is only one pound of macaroni. So now we have that all in the dish. Now, to the dish, I'm going to tell you what I'm going to be using today. I'm going to use six types of cheese, one cup of Monterey Jack, two cups of mild cheddar, one cup of mozzarella, one cup of sharp cheddar, one cup of provolone, one little dish, which is really one third of the Velveeta cheese, two eggs, two tablespoons of seasoning salt. You can use your favorite seasoning salt. Some have some are more saltier than the others. I use lori, so that's a good seasoning salt for me. And we actually have a third of a cup of butter. Now, of course, we have two teaspoons of sugar, one cup of half and half, and salt to taste. So I'm going to mix all these ingredients in. So we have the macaroni in the container or in our dish casserole dish. Into that, I'm going to add my cheese. Okay, and I started out with my mozzarella cheese. And you can put your cheese in any order. That's not going to really make a difference. For that, we're going to add the two cups of mild cheddar. And you see that we're working that a little bit. Okay, and to that, we're going to add the one cup of Monterey Jack. To that, we're going to add one cup of the sharp cheddar cheese in the dish. And then, I'm sorry, they use a bowl and then they mix all of their cheeses. And then once they get all their cheeses in and everything that they're going to put in, which is the eggs and the cream, then they pour it into their casserole dish. For me, I do it this way. Sorry for the phone ringing. People are always calling when you're trying to get something done. Okay, next we're going to add to that the provolone cheese. Now what the provolone cheese does, as well as the Monterey cheese, I'm sorry, not the Monterey but the mozzarella. What they do is give you that pull that you're looking for when you pick up your cheese. I'm sorry, when you pick up your macaroni, you want to get that pull like a lot of cheese that's over in the dish. So what they actually do is they give you that pull that you're looking for. Now I have all of these items in. To that, I'm going to add two tablespoons of sugar. Now it won't make it sweet, but it'll kind of balance it out, you know, so you have that it won't be too bitter, it won't be too sweet, it'll be just right. So we're going to mix that in. This looks pretty much good enough to eat right now. Okay, so when we get that all mixed in. And as you can see, everything is evenly distributed. We're going to add to that our butter. Okay, to our butter, I'm going to add our seasoning salt. And while we're on the salt, we're going to salt it. Now for me, that's not a lot of salt. And I'm using sea salt because I'm sorry, I'm using kosher salt because I use that a lot in dishes. Okay, now we have that all mixed together. Looks good in baking dish already. Okay, and then the final ingredient that we're going to add is our eggs. So we're going to beat our eggs up. And because I have the squubs on, I could have started out beating that, but I didn't. I'm using my opposite hand and put that on. This is like a one-dish casserole. We don't have to do any cleaning because we have everything in the bowl. The only thing that I would have done differently, and some coming out of the bowl, I would have beat the eggs and had them beaten prior to start. Now once we do that, we're going to add the last ingredient, which is our Velveeta. And if you see, I put the Velveeta all through the mac and cheese. And what I'm actually doing here is when you pick up the macaroni and cheese with your fork, then not only do you have the pulled cheese that's coming from your mozzarella, and it's coming from your provolone, but you also have the burst of cheese that's coming from the Velveeta. Now Velveeta is not something that I cook with an awfully lot, but I do use it with the mac and cheese. Okay, last thing we're going to pour in is the one cup of half and half. Half cream, half milk. Now, you don't have to do any stirring at that point, but I'm just going to do a little, kind of like an old-school cook. Okay, and that's it. That's all you need to do. The stick, you know, what makes your macaroni stick together is going to be your eggs. Clean this up a little bit, and then clean up my working area. Now, I'm going to take this. I already have my oven preset to 350, and it's been warming already, so I'm going to take this, put it in the oven 350 for 25 to 30 minutes, and we'll come back and see how that works out. Now we're going to take the macaroni and cheese out of the oven. It's been that 25, 30 minutes that I told you that we would need. Let's just pull this pan out. Look at that. Look at that. That is gorgeous macaroni and cheese. As you can see, it's bubbling around the sides. You can see the Velveeta right in there. You can see it has that little light crusty top, but it's not hard. It's still soft. We're going to let this sit for a few minutes, okay, which is about five minutes before we cut it. I'm going to cut in it just to show you what it is that we actually have here. Now, I want to show you something. I'm not trying to take too much, but I was trying to see if I could have got some of the pull, but I can't seem to get it up. I see a little bit of the Velveeta. I'm not going to dig down into the mac and cheese, but then you see how, because we use the butter, see how easy it comes away from the dish. Then we're going to add that to the plate. Then we're going to go over to the table, and we're going to sample this. Fantastic. Until next time, bye. ", "duration": 612.83, "segments": [[60, 82], [144, 297], [298, 354], [359, 416], [417, 459], [460, 470], [512, 527]], "seg_text": " ", "pure_cap": "spread butter on the dish and pour boiled macaroni into it. add mozzarella cheese mild cheddar monterey jack sharp cheddar provolone cheese and sugar and mix the dish. add butter seasoning salt sea salt and mix it together. beat the eggs and add it into the dish and continue mixing. add velveeta into the pasta. pour in cream and milk. place the dish in the oven"}, {"image_id": "JanpGgH1TaA.mp4", "caption": " heat oil in a pan cut the potatoes take the fries out of oil and drain slice the foie gras into pieces pour oil into the pan place the french fry in the oil remove the french fries from the oil sprinkle salt on the pan place the sliced foie gras in the pan and cook flipping them until both the sides are browned remove the cooked foie gras in a plate pour cognac on the fried foie gras sprinkle some ground black pepper on the french fries and foie gras", "id": 750, "seg_prompt": "656 ; 61, 65 ; 66, 69 ; 99, 108 ; 110, 182 ; 197, 224 ; 231, 238 ; 256, 263 ; 287, 292 ; 300, 397 ; 403, 409 ; 423, 435 ; 507, 510.............................", "asr_text": " Foie gras de canal, that's duck, not goose, and I just bought 456 grams of good old foie gras for 1642 euros. Now that's a deal and that's one of the reasons why I live in the South Friends because I can buy a whole foie gras for 1642. Now that's a great deal, I must say. Good cognac, 11 euros, goddamn champagne, 3 euros, beautiful work. I'm going to show you how to pan fry foie gras, which is one of my favorite recipes that my cousin taught me 25 years ago. Some people may think that I'm just going to be butchering this foie gras, but you can take it or leave it and tell you what I'm going to do. I'm going to take it. First I'm just going to get the oil nice and hot for making my french fries. So now the french fries are fried. I wait till the french fries are basically cooked. Cut this and I fry this because this literally takes only about 30 seconds to one minute. This is raw by the way, so a nice piece of liver. The back end, there's not too many blemishes. There's a little bit of these blood things, but that's nothing at all. All the veins are already out. Pull the fries out. They're brown now. I'll just leave them out like this. I'll turn the heat down so that the oil doesn't heat up too much. A couple of pieces here. It really is like butter. It's so rich. This is already ample meal for two people, but since it's my birthday, we're going to cut a little more. I'm not going to taste it because it is raw after all. It hasn't been cooked. This is really living in the lap of luxury. It's so abusive. The ultimate decadence. This little pan is frying up. It should be hot. I'm going to put just a little bit of oil. There's tons of oil and fat in the frog out, but just so that the protein in the meat doesn't crisp up, I'll just put a little bit of oil there. I'm just going to let it heat up. Very small amount of oil. Just put a little piece there just to test it out. It's already pretty good. I'm going to put just a little bit more oil, tiny little bit, you know, 30 seconds to cook. Just before I put the frog in there, I'm going to re-dip the fries in here just to give them that little extra heat. They've been dripping. They seized up. They're crispy. They're just giving that little extra brown. Do that for one, two minutes. Let this pan heat up nicely. Okay, so the fries are done. I turn off the fryer and I pull these guys out and I let them drip for a couple of minutes. See, now in the pan here is too much oil. It's too much. See all that? It's just got to be a skim coat because the foie gras has a lot of fat in there already, but the pan is well lubricated. So I'm just going to get rid of the excess oil in the pan. I'm going to put a little bit of salt in the frying pan, just like this. Okay, I take my liver, my foie gras. Very delicately. I just take my french fries. They're ready to go. So here's my foie gras. It's cooking big time. The pan could be a little hotter. See, it's really quick cooking. This is ready. I'm going to put them on a toy. Okay, so the foie gras is now ready. Now I dump the fat. I'm going to put a very small amount of cognac on the foie gras itself. I'm going to watch this. Okay, just a very small amount. That's it. I think it's going to be perfect. Okay, let's go eat. We got the pepper and the foie gras and off to the fireplace to try my little birthday dinner. We got some pumpernickel bread, which is good with the foie gras. Yeah, see, perfect consistency. It is perfect. That's nasty, man. How old are you, Krista? I'm 54. Cool. Looking good, feeling good. Yeah, baby girl, for sure. Now it's my turn. Yeah. That's what I'm going to do. I'm going to put it on like this. I rest my cakes. This is really nice with this bread. You've got a sacred stuff that this bread works the best here, no? So that was so thick, fast, and furious that we couldn't even eat the small portions that we gave ourselves. See, my wife, Linda, she left half a foie gras. I finished everything, but it's so rich and just massive that I'm full. So I think I'm just going to relax now. Oh, that was a lot of foie gras, babe. Holy fuck. Oh, Jesus Christ. ", "duration": 656.83, "segments": [[61, 65], [66, 69], [99, 108], [110, 182], [197, 224], [231, 238], [256, 263], [287, 292], [300, 397], [403, 409], [423, 435], [507, 510]], "seg_text": " ", "pure_cap": "heat oil in a pan. cut the potatoes. take the fries out of oil and drain. slice the foie gras into pieces. pour oil into the pan. place the french fry in the oil. remove the french fries from the oil. sprinkle salt on the pan. place the sliced foie gras in the pan and cook flipping them until both the sides are browned. remove the cooked foie gras in a plate. pour cognac on the fried foie gras. sprinkle some ground black pepper on the french fries and foie gras"}, {"image_id": "2tCWtcoGpCM.mp4", "caption": " remove the shell of the jumbo shrimp but leave the tail on cut the underside of the shrimp with several cuts add salt sugar garlic powder and ground pepper to the shrimp and mix well do shallow cuts on the underside of lobster tails and marinate hold the shrimp by the tail and dip in batter put the shrimp into the oil until it turns golden remove the shrimp and lobster tails from the oil with tongs repeat the same steps with vegetables garnish with wasabi and ginger and serve", "id": 751, "seg_prompt": "254 ; 13, 25 ; 31, 50 ; 50, 71 ; 75, 85 ; 107, 110 ; 110, 124 ; 136, 152 ; 155, 170 ; 180, 200..............................................", "asr_text": " hi guys today I'm making shrimp and lobster tambora if you want to join with me let's begin I like to use jumbo shrimp remove the shell but leave the tail on here's another tip of removing the vein of the shrimp there's a vein on the bottom of the shrimp when you cook it it tends to curls up for this I like to keep my shrimp straight so I give it a few shallow cuts to marinate the shrimp I'm using half a teaspoon of salt half a teaspoon of sugar one teaspoon of garlic powder and half a teaspoon of ground pepper mix well and let us it for you can also use lobster tails but it's a challenge to remove the meat from the shell do small shallow cuts on the bottom and marinate with salt sugar garlic powder and brown pepper these are all fried vegetables I have sweet potato zucchini eggplant onion and potato I'm using tambora seafood batter mix it's very easy just follow the instruction on the back of the package let me show you how to fry the shrimp hold the shrimp by the tail deepen the batter fry the shrimp until it's turned to golden when the shrimp is ready put the shrimp on paper towels to absorb excess oil repeat the same steps with the lobster tails it's almost done put the vegetables in the batter piece by piece fry it until it turn to golden I'm serving my shrimp and lobster tambora with pickled ginger, tambora dipping sauce and wasabi to make this little flower I use pickled ginger and wasabi to make this plate more appetizing it's time to serve I need to make my sauce ready be careful with the wasabi it's very hot so don't put too much in the sauce yummy this is a perfect thing of food for me wow look at this big lobster tail mmm so delicious thanks for watching don't forget to subscribe bye bye ", "duration": 254.83, "segments": [[13, 25], [31, 50], [50, 71], [75, 85], [107, 110], [110, 124], [136, 152], [155, 170], [180, 200]], "seg_text": " ", "pure_cap": "remove the shell of the jumbo shrimp but leave the tail on. cut the underside of the shrimp with several cuts. add salt sugar garlic powder and ground pepper to the shrimp and mix well. do shallow cuts on the underside of lobster tails and marinate. hold the shrimp by the tail and dip in batter. put the shrimp into the oil until it turns golden. remove the shrimp and lobster tails from the oil with tongs. repeat the same steps with vegetables. garnish with wasabi and ginger and serve"}, {"image_id": "zbOnhbcikz0.mp4", "caption": " pound the chicken chop the basil and parsley and add to a bowl of flour whisk the eggs blend the toast add cheese to the blender and blend mix the bread crumbs with the flour dip the chicken in the egg and bread crumb mixture fry the chicken top the chicken with cheese and marinara sauce cook the chicken in the oven serve the chicken with pasta and sauce", "id": 752, "seg_prompt": "483 ; 48, 64 ; 65, 79 ; 108, 122 ; 130, 159 ; 164, 207 ; 208, 230 ; 235, 269 ; 282, 322 ; 331, 358 ; 366, 396 ; 401, 420..................................", "asr_text": " Hi Mom and anybody who accidentally clicked on this video, welcome to The Cooking Show with Cody Nite and I'm your host Taylor Richards. Cody, what are we doing today? Well, the whole purpose behind the show is just cooking great meals with stuff you have Stuff you might not know how to make and today, really simple, chicken parmesan, it's easy as pie to make. Let's get rolling. Okay, what do we got to do first? Alright, first, I'm going to have you beat this meat. Okay, I've heard about this. Not going blind, right? It will not make you blind. So you're just going to hit it with the hammer, make it nice and flat to the meat tenderizer. Now, now, now, other end. So I'm just letting it out really nice. While he's doing that, I'm going to cut up our parsley and our basil. I'm just cutting one teaspoon of basil and one half teaspoon of parsley and it's all going to go right into our fourth cup of flour. Alright, Taylor, that's good. So he's tenderized it, so you want it nice and thin. Look at that. About as thin as your pinky. Now, what I'm going to have you do is toast us some bread. We're going to take that toast, dough it in the blender, make some bread crumbs. So just lightly toast it. While you do that, I'm going to crack some eggs. Man, my part's already done. Let's take it in some way. We're just going to whisk the eggs with a fork. Trying to figure it out. I am qualified to operate this machinery. Good to know. So, we got our good little quadrants. Yeah, you're just going to rip it in a fork. It's really easy. It's okay to put this much in there at once. It should be fine. Top, do you need a top? Yes, a top would be beneficial. So, is it more good or more better to set it at faster? That's fine, but what we're going to do is we're just going to blend it into small pieces. Now that that's done, we're going to take our Parmesan cheese. We're going to put in about an eighth of a cup. Want to open that up for me? Not too much. Yeah, a little bit more than that. Some of our old breadcrumbs. And then, now we're going to blend it up until it's nice and coarse. We don't want it fine, just nice and coarse. So, go ahead and hit it, brother. You got it. Does that help? This is good. This is the proper way to do this. Now what we have to do, now that you've poured your breadcrumbs into our flour, parsley, and basil mix, I'm just going to have you stir them around for us. Okay, no problem. You know what? Let me go ahead and stir that for you. Okay, let me do this. Alright, grab the chicken. There you go. Right in the egg. Make sure the whole chicken is covered. And you're just going to throw it right in there. This is at least a little bit more disgusting than I thought it was going to be. There you go. Now, flip it over. I don't really want to touch it. There, you got it. You got the dirty hands. Alright, then you want to make sure it's all nice and covered. Just open until it's nice and covered. There you go. Pick it up. Just kind of top off a little bit of the excess. There you go. Throw it right on our plate because I'm bad at chicken. But we're going to throw this right into the fryer. It's going to get golden brown and look delicious. Alright, so we've got hot oil here. Just enough for it to float in or sink in. We just want a nice golden brown. Do we flip it at all? Yes, we're going to flip it. We want a golden brown on each side. So do I have to make a mess or can I do it good? You can do it good. I don't have tongs because we're poor. Okay, I'll do it more gooder. There you go. Oh, sorry, more better. It's almost there. Well, I need it now. There we go. Nice golden brown. Alright, so let me put our chicken onto our nice clean plate. Then we want to take some Parmesan cheese because it is chicken Parmesan after all. The cheesier the better. Just cover it up and then some homemade marinara. You don't have to use homemade. You can use store bought, but homemade is going to be better. Okay, so you have a marinara on. So then we're going to cover it with mozzarella and even more Parmesan. Because we want this to be as cheesy as possible. That's good already. And more Parmesan, okay? And then we just throw it into our oven, which is already pre-heated, 350 degrees, and we'll have a meal. Normally the cooking shows they haven't made one already in there. Right, but we can cut the time and in five minutes it'll look like half a second. Well, we'll cut the time for them, but I still don't have my food. Well, be hungry. Alright, so our chicken's been in there for about five minutes. It's just about done, or it is done. We're just going to give it a little side of spaghetti. Oh God, it looks like a mess. It is a mess. Clean that up just a little bit. Pour in a little bit of pesto cream sauce. Okay, so it looks really good. It's time to find out if it really is. That's your finished product. Let's find out. It's all up to you. So the meat is tender. It does look really nice. It's going to be hot. It's right out of the oven. Don't burn yourselves at home. Other than the intense heat, what do you think? What the hell? Why is that really good? That's actually really nice. It's really good. We have our DJ of approval. Bring it a little. I really like it. They just came straight out of the oven. You shouldn't have gotten the hot plate. What's the hot plate? I didn't know it was a hot plate. ", "duration": 483.17, "segments": [[48, 64], [65, 79], [108, 122], [130, 159], [164, 207], [208, 230], [235, 269], [282, 322], [331, 358], [366, 396], [401, 420]], "seg_text": " ", "pure_cap": "pound the chicken. chop the basil and parsley and add to a bowl of flour. whisk the eggs. blend the toast. add cheese to the blender and blend. mix the bread crumbs with the flour. dip the chicken in the egg and bread crumb mixture. fry the chicken. top the chicken with cheese and marinara sauce. cook the chicken in the oven. serve the chicken with pasta and sauce"}, {"image_id": "7PgQgF5KLTs.mp4", "caption": " add chicken stock to a pan mix vinegar soy sauce and green chili add cabbage carrot capsicum ginger and shredded chicken to the chicken stock add salt and sauce and mix mix corn flour in water and mix with the soup add a beaten egg and stir the soup", "id": 753, "seg_prompt": "208 ; 22, 27 ; 28, 40 ; 42, 69 ; 75, 92 ; 94, 115 ; 129, 158..........................................................", "asr_text": " Hello friends, welcome to Veena's Kitchen.com. Since I am making a Indochinese recipe series, today I will be showing you how to make Heart and Sour Chicken Soup. A very simple yet delicious soup. Add 2 cups of chicken stock in a wok. In a bowl, add 1 tbsp of soy sauce, 2 tbsp of vinegar and 1 green chilli chopped. Mix them all together and keep it aside. Add about 15 grams of shredded cabbage, 15 grams of shredded carrots, 15 grams of shredded capsicum, half inch of ginger chopped, 30 grams of boiled shredded chicken. Mix all together and bring it to a boil. Add salt as per your taste. Add the soy and vinegar and green chilli to it. Mix some cornflour in water and add about 2 tbsp of cornflour to it or till the mixture thickens. Mix well and see if the soup thickens. On trial, I have added 4 tbsp of cornflour mixed in water into it. At this stage, let us add 1 beaten egg into it. I will be pouring it like so and then mixing it. There you go. Our hot and sour chicken soup is now ready to be served. Let us switch off the flame. You can see that the egg has completely dropped into the chicken into a serving dish. The egg, delicious hot and sour chicken soup is now ready to be served. A very simple way of making hot and sour chicken soup which usually you try in the restaurants. Try it at home and tell me how it came out. Please do post in your comments and feedbacks. Thanks so much for watching. ", "duration": 208.67, "segments": [[22, 27], [28, 40], [42, 69], [75, 92], [94, 115], [129, 158]], "seg_text": " ", "pure_cap": "add chicken stock to a pan. mix vinegar soy sauce and green chili. add cabbage carrot capsicum ginger and shredded chicken to the chicken stock. add salt and sauce and mix. mix corn flour in water and mix with the soup. add a beaten egg and stir the soup"}, {"image_id": "JrOs3kkSZ48.mp4", "caption": " cook chicken in a pan with pepper add water and chicken stock to a pot add vegtables to the soup fry garlic green chillies and ginger in pan fry vegetables in a pan add the vegetables chicken and garlic to the soup add corn flour vinegar sesame oil and soy sauce to the soup add chili flakes to the soup add a scrambled egg to the soup", "id": 754, "seg_prompt": "282 ; 5, 19 ; 22, 30 ; 36, 42 ; 54, 73 ; 85, 101 ; 125, 144 ; 151, 185 ; 195, 203 ; 208, 227..............................................", "asr_text": " Frankie's hot salt soup. Chicken in. Water from the stove. Tin veggie soup. Water from the stove. Slightly different bit of garlic. Really low heat. Water from the stove. Take the bagels. Water from the stove. Chicken in garlic. Some of these white vinegar but this is brown. Tablespoons of sesame oil. Four tablespoons of soy sauce. Three tablespoons of soy sauce. Silly flakes for a little bit more of a kick. Two tablespoons of soy sauce. That's not as easy as it looks. One teaspoon of soy sauce. ", "duration": 282.83, "segments": [[5, 19], [22, 30], [36, 42], [54, 73], [85, 101], [125, 144], [151, 185], [195, 203], [208, 227]], "seg_text": " ", "pure_cap": "cook chicken in a pan with pepper. add water and chicken stock to a pot. add vegtables to the soup. fry garlic green chillies and ginger in pan. fry vegetables in a pan. add the vegetables chicken and garlic to the soup. add corn flour vinegar sesame oil and soy sauce to the soup. add chili flakes to the soup. add a scrambled egg to the soup"}, {"image_id": "XpYgHLTeUd4.mp4", "caption": " add finely chopped garlic ginger celery and onion saute the vegetables add finely chopped carrots beans and cabbage add some mushrooms and capsicum and mix it add the vegetable stock and let it cook add a little salt soy sauce chili sauce vinegar white pepper and a little sugar mix some cornflour and water and add the mixture to the soup add finely chopped green onions to the soup", "id": 755, "seg_prompt": "241 ; 19, 42 ; 46, 58 ; 60, 78 ; 94, 106 ; 110, 129 ; 130, 150 ; 162, 190 ; 206, 220..................................................", "asr_text": " Welcome to Sanjeev Kapoor's Khazana. This is Sonia and today we would be making hot and sour soup. I have kept the pan on heat. I will add some oil. Once this oil is hot, I will add some finely chopped garlic. I will add some ginger, finely chopped celery. I have added some celery. The celery gives a good flavor to the soup. It is an option actually but you should try to add some finely chopped onions. Just saute it for about half a minute till the onions become a little crispy. They are almost done. I will add some finely chopped carrots. I have added the carrot first because it takes little more time to cook. Some finely chopped beans and finally I will add some finely chopped cabbage. This is a very easy soup and healthy and tasty also. I will just mix it for about half a minute. We do not have to cook it much. I will add some mushrooms, finely chopped capsicum. Again mix it. You can see this is ready with loads of vegetables. I will add the stock. This is a vegetable stock which is very easy to make. You can just take a pan, heat some water and add some vegetables. Boil it for about 10 minutes and your stock is ready. I will add some salt, soy sauce, chili sauce, vinegar, white pepper powder and sugar. Mix it well. Now we will thicken the soup by adding some corn flour and water. I will just mix some water with this corn flour. Try and use cold water in corn flour. Add some corn flour to this. This is as per your requirement. Mix it well. Now the soup is ready. Garnish it with chopped green onions. Loads of chopped green onions and it is ready to serve. Now we will put it in the serving bowl. I will just taste. This is yummy. Now I will sign off. See you soon in Sanjeev Kapoor's Khazana. ", "duration": 242.0, "segments": [[19, 42], [46, 58], [60, 78], [94, 106], [110, 129], [130, 150], [162, 190], [206, 220]], "seg_text": " ", "pure_cap": "add finely chopped garlic ginger celery and onion. saute the vegetables. add finely chopped carrots beans and cabbage. add some mushrooms and capsicum and mix it. add the vegetable stock and let it cook. add a little salt soy sauce chili sauce vinegar white pepper and a little sugar. mix some cornflour and water and add the mixture to the soup. add finely chopped green onions to the soup"}, {"image_id": "1MOHn-ARnD4.mp4", "caption": " heat oil and seafood to a pan add onions and laska paste to the wok add coconut milk and water to the wok add carrots broccoli and tofu to the soup add noodles to a bowl add seafood vegetables and soup to the bowl sprinkle green onions and fried shallots on top", "id": 756, "seg_prompt": "150 ; 11, 27 ; 30, 45 ; 50, 63 ; 68, 85 ; 86, 96 ; 96, 111 ; 111, 123......................................................", "asr_text": " G'day guys and welcome. Today I'm making one of my all time favourites. I eat far too much of this, it is that good and it's very easy to make at home. So for starters I've got a hot wok, I'm adding a bit of oil and straight in with the seafood. I'm using some prawns, some mussels and some scallops. Scallops aren't common in Alaxa but I like them so I'm going to use them. You can also opt for chicken instead of seafood. This step will take a couple of minutes and once that seafood is cooked just remove it from the wok. And here I've got some chopped onion and I'm just going to lightly brown this. And now I'm adding some Lexa paste, this is available in the Asian section of your supermarket. And I'm using a couple of tablespoons as a case of personal taste here. Adjust to how strong you want the flavour in your soup. And I'm just going to cook this for about a minute or so until it becomes nice and aromatic. And now to add some coconut milk. I've got a 400ml can of coconut milk here. Now you can use the whole thing but I'm going to use half of it and make up the other half with some water. I'm also using light coconut milk and what this does is it just makes it a little bit healthier. But of course if you want the full flavour punch use the full fat coconut milk and use the whole can. So once that comes to the simmer I'm adding in some vegetables, I've got some julienne carrots, also got a bit of broccoli. Of course it's your choice of vegetables. I'm also going to add some deep fried tofu. I've made a video on how to make this at home so you can check that out if you like. I've put a link down below in the description bar. And the soup part is done, it's time to put this together. So into a bowl I'm adding some Hokkien noodles. I've also got some thin rice noodles here. Of course you can use your choice of noodles. Now it's time to add that seafood on top. Followed by the tofu and the broccoli. And then I'm just going to ladle the rest of that soup over the top. Beautiful stuff guys. And to top it off I'm just going to sprinkle over some chopped spring onions as well as some fried shallots. These are also available in the Asian section of your supermarket and they are great on top of any noodle soup. So give them a go if you haven't tried them before. And you're done guys. Enjoy. As I said this is one of my all time favourites. I eat it at least a couple of times a month. So give it a go. Be sure to check out my BBQ Cooking channel, my Google Plus and my Facebook pages. I've put links down in the description bar along with the full list of ingredients for today's recipe. Thanks for watching and I will catch you all next time. ", "duration": 150.17, "segments": [[11, 27], [30, 45], [50, 63], [68, 85], [86, 96], [96, 111], [111, 123]], "seg_text": " ", "pure_cap": "heat oil and seafood to a pan. add onions and laska paste to the wok. add coconut milk and water to the wok. add carrots broccoli and tofu to the soup. add noodles to a bowl. add seafood vegetables and soup to the bowl. sprinkle green onions and fried shallots on top"}, {"image_id": "v-NzE_1_xNM.mp4", "caption": " pile up bread cheese ham cheese and bread wrap the sandwich in parchement paper toast the sandwich combine butter flour milk nutmeg powder and stir drizzle the sauce", "id": 757, "seg_prompt": "263 ; 110, 122 ; 150, 158 ; 159, 164 ; 182, 195 ; 200, 204..............................................................", "asr_text": " Salut guys and welcome to French Guy Cooking! Today, a great and delicious example of French cooking. It reminds me that I never asked before but... What does French cuisine mean to you? Is that really what you think? Ah, this can't go on anymore. I must fight and prove you wrong. Don't forget the stars in the chef's white, bread, ham and cheese. These are the only ingredients you will need. Today we are making a nation's pride, the popular Croque Monsieur, as known as a ham and cheese grilled sandwich. This recipe is that simple and incredibly fast to make. This very sandwich is supposed to have appeared around 1910 in a caf\u00e9 in Paris. The name itself, Croque Monsieur, stands for Crunch Mr. It's supposed to come from a joke made by the owner of the caf\u00e9, in which he told the customer he had human flesh in the sandwich. Okay, let's gather the ingredients. One slice of good ham. This slice should be good for two reasons. One, it comes from a delicious ham and two, it comes from a higher welfare pork. Remember that you've got it with the chicken. We gotta step up. Two slices of sandwich bread. Not too thick. Otherwise, they won't fit. Fit in what? Oh, come on. Don't be so impatient. Now we need two slices of thin cheese. I am using Gruy\u00e8re. But feel free to use any other melty cheese if you can't find this one. Or if it's too expensive. Or if you don't like the taste of it. Or of course, if you hate French and you dislike their food. To build the croque monsieur sandwich, pile up the ingredients in this exact order. We won't cook it in a pan. We won't use an oven either. In fact, we could use a French croque monsieur dedicated appliance. Or you could use a toaster. Now take a sheet of parchment paper, three times as wide as your sandwich and twice as You can also use aluminium foil instead of parchment paper. Fold it in half widthwise. Place the sandwich on the left edge right above the folding line. Fold the paper over it. If you wrap it tight, no leaks will occur. It's ready to go in the toaster for three minutes and you need to rely on the smell The parchment paper is absolutely impossible to burn, but in any case of fire, please do not put any water on the toaster. I screwed up. Just unplug the toaster and put a lid on it. While it's cooking, let's make a simple sauce. In a mug, mix butter, flour and milk in equal proportions. If you got nutmeg, this could be a great value. Stir it and place it in the microwave for 30 seconds. Mix it well and it's ready to go. The croque monsieur is ready. Use this sauce as a light topping over the grilled sandwich. Crispy, melty, totally addictive. You might want to eat a couple or maybe a dozen of these. In fact, we could use more ingredients and make it even more decadent. But you would then miss my point. Which is, French cooking can be simple and delicious and painless at the same time. I mean, that's true. All you need is someone that can teach you French recipes in a funny and simple and not so posh way. I don't know. Keep looking and who knows, you might find someone. I hope you like this video and I'm glad to have you around. Like it, share it and subscribe for the next video. See you around. ", "duration": 263.83, "segments": [[110, 122], [150, 158], [159, 164], [182, 195], [200, 204]], "seg_text": " ", "pure_cap": "pile up bread cheese ham cheese and bread. wrap the sandwich in parchement paper. toast the sandwich. combine butter flour milk nutmeg powder and stir. drizzle the sauce"}, {"image_id": "dg47TZzD2GM.mp4", "caption": " add onion garlic oregano thyme pepper onion garlic and salt and stir add the tomato puree and tomato pieces add cream and the vodka add pasta to the sauce", "id": 758, "seg_prompt": "221 ; 73, 124 ; 125, 137 ; 142, 150 ; 169, 172..................................................................", "asr_text": " Bonjourno and I am going to take you to Italy today with a lovely Italian pasta dish but spiked with vodka. So it gives you a little kick after having it. Well it's not that bad that you are going to get drunk after it but I am going to teach you how to make pasta with a vodka sauce. This is Harsh, you are watching me on all cooked up and let's get started. To make pasta in a vodka sauce, you need 1 medium onion finely chopped, 3 to 4 cloves of garlic finely chopped, 1 and a half tsp dried oregano, half a tsp dried chili pepper flakes, 1 cup of premium vodka, half a kilo of tomatoes boiled, de-seeded and made into pulp, half a kilo of tomatoes finely diced, quarter cup heavy cream, half a cup cheese, half kilo of pasta boiled and ready, salt and pepper to taste and some thyme. So I am going to take some olive oil, once heated we are going to add all our onion, garlic and the herbs, this I am going to add the pepper, oregano, so all the juices of these delicious herbs get mixed with the oil, the red pepper, the oregano and the thyme are strong aromas so you will get a good aroma and lastly the onion. Finally I am going to add the garlic, garlic fries the fastest, we don't want a burnt garlic taste in this, some salt to taste, up to this we will add the puree and the tomatoes and let these simmer on high heat till they are all softened up. Now as this sauce comes to a simmer you can add about half of the cream, get a rich pink colour to your sauce that's when you add the most important ingredient of this pasta sauce I have got some ready boiled penne here, now pasta should always be al dente when I mean al dente is when you cut it in half it should be a little raw and you will notice that the insides are a bit raw and that's the right kind of pasta to be used and you top it in your sauce and just let it cook all together. So my pasta is ready now and I have already plated up for you, so here you go some fantastic penne with a vodka sauce. I am sure this is going to impress any guest that you serve this to, if you want to adjust the tomato base you can reduce the tomato sauce also and add more herbs to it depends upon what you like. So I hope you have enjoyed me on All Cooked Up today, don't forget to leave me your comments because I would love to hear from you, don't forget to press the like button and do subscribe to my channel All Cup Cooked Up for more such simple, easy and fun recipes. See you next time. ", "duration": 221.5, "segments": [[73, 124], [125, 137], [142, 150], [169, 172]], "seg_text": " ", "pure_cap": "add onion garlic oregano thyme pepper onion garlic and salt and stir. add the tomato puree and tomato pieces. add cream and the vodka. add pasta to the sauce"}, {"image_id": "WO4EXX5DJHQ.mp4", "caption": " place flour and beef in a bag fry the beef in the pan add wine to the pan add salt beef bouillion pepper garlic oregano and thyme to a bowl add wine and bacon to the bowl add the ketchup and mushrooms to the slow cooker cook the noodles", "id": 759, "seg_prompt": "276 ; 39, 45 ; 50, 73 ; 108, 116 ; 124, 149 ; 149, 167 ; 185, 210 ; 223, 226......................................................", "asr_text": " I'm making beef burgundy that's a little dressed up, not complicated, just with a few special touches that really have a great payoff in the flavor. So I've browned some bacon very quickly over high heat and I also need some drippings to brown the beef cubes in and rather than adding an oil from a bottle I just decided let's use bacon drippings that is so much more flavorful. I'm going to toss the beef cubes with some flour because I want to get a nice firm finish on the browned beef and once you can see that it is all well covered then add about half of the cubes at a time. Yes you might be tempted to speed it up and do it all at once but if you crowd the skillet the beef will steam in its own juices because it doesn't have enough individual contact with the heat of the pan and it doesn't have enough space around it to actually allow the browning to occur. So we've got a nice brown finish on these guys and they will be the first batch of finished beef cubes. In they go and now time for the second batch which has been nicely patiently waiting here. Pour them into the pan. So we've got the kind of brown finish on these cubes the second batch that I've been looking for and it's time to put them into the slow cooker as well. Jump in there and you know what it would break my heart to leave this beautiful brown drippings behind. We're going to add some red burgundy wine and add it to this pan and you can see how it will deglaze those gorgeous drippings that have collected. This will add immeasurably to the flavor of the finished dish but before I add the wine I'm going to add the seasonings. So seasoning salt plain salt some beef bullion because I do want to have a rich beef flavor and a good swirl of pepper. Garlic of course doesn't hurt a thing. Some dried oregano some dried thyme and then the rest of the red wine that I didn't add to the pan and finally these great drippings which is going to go in here and really make this dish sing and then the bacon that we crisped earlier. So now we've added all of the flavorings including the crispy bacon and I'm going to set it in the slow cooker where it will cook on low for four hours. So let's see how things are going here. Ah you can get drunk on that flavor. It is so amazing. We have one thing to do yet and that is adding ketchup and you may ask why now? Well I'm doing it because I didn't want the tomato-y flavor to be lost in this long simmering stew so I'm going to keep the intensity of the tomato flavor by adding it near the end and the fresh mushrooms go in as well. I love the fresh taste of mushrooms and I wanted to be able to maintain that and they simply don't need to cook as long as the beef does. So here we go. Stir them in. The lid goes back on and that only needs to heat for another 10 to 15 minutes. Just enough time for me to make noodles. I am going to have noodles with beef burgundy on top for dinner tonight. So let's see how things have progressed here. Ah it is exactly the consistency I wanted. It's nice and thick. This is a birthday worthy meal and I say that because our son-in-law routinely asks for beef burgundy for his birthday dinner whenever I am cooking for him and ask him what he would like. How can you beat this? But really I ought to test it to make sure. Mmm worth every extra effort related to the bacon, the brown bits, and the late edition of the ketchup and the mushrooms. This is great food. ", "duration": 276.67, "segments": [[39, 45], [50, 73], [108, 116], [124, 149], [149, 167], [185, 210], [223, 226]], "seg_text": " ", "pure_cap": "place flour and beef in a bag. fry the beef in the pan. add wine to the pan. add salt beef bouillion pepper garlic oregano and thyme to a bowl. add wine and bacon to the bowl. add the ketchup and mushrooms to the slow cooker. cook the noodles"}, {"image_id": "_Vw0jI7kJtY.mp4", "caption": " slice the pork bologna spread pate on the baguette add the pork slices to it add in the pickled carrots and daikon add the sliced onion the jalapeno and cilantro sprinkle some soy sauce and white pepper", "id": 760, "seg_prompt": "279 ; 78, 97 ; 107, 125 ; 126, 134 ; 135, 146 ; 148, 168 ; 170, 182..........................................................", "asr_text": " Hi everybody, today we will be making a delicious Vietnamese sandwich with pate. One sandwich will have Vietnamese pork bologna, the other sandwich will have Vietnamese press Each sandwich will have pickled pear and daikon, cilantro, sliced onion, jalapeno slice, soy sauce, pepper and fresh baguette. Thank you so much for watching, see you next time. ", "duration": 279.33, "segments": [[78, 97], [107, 125], [126, 134], [135, 146], [148, 168], [170, 182]], "seg_text": " ", "pure_cap": "slice the pork bologna. spread pate on the baguette. add the pork slices to it. add in the pickled carrots and daikon. add the sliced onion the jalapeno and cilantro. sprinkle some soy sauce and white pepper"}, {"image_id": "nzndQflXX-0.mp4", "caption": " mix plain flour wheat flour salt garlic powder coriander leaves together add the dry yeast to the mixture prepare some yogurt and butter add the yogurt and the butter to the flour mixture mix the mixture to form the naan base shape the base to a flat shape and sprinkle some flour on both sides transfer it to a baking pan spread some minced garlic on top and leave it for 30 minutes bake it in the oven at 450 f degree", "id": 761, "seg_prompt": "550 ; 64, 96 ; 97, 101 ; 123, 128 ; 139, 153 ; 168, 198 ; 267, 283 ; 289, 298 ; 307, 358 ; 380, 407.............................................", "asr_text": " Hello, namaste. Welcome to my home kitchen. I am Fauna and today I am making garlic butter naan. This fast and easy making garlic butter naan will be a big hit for sure on your dinner table. And it is going to be instant version. Here I have a plain flour. You can use wheat flour. I usually use chapati atta. But today I am making with the mix of chapati atta and plain flour. So wheat flour and all purpose flour. So the first thing I am going to do is prepare the dough for naan. Now I usually like to take white bowl when I prepare this dough. So I am going to take all this flour into this bowl here. Add some salt. Garlic powder. Roughly chopped coriander leaves. This is optional. If you like you can add otherwise just leave it out. Now mix it well. Alright, now in the center make well. So make some space. And here I have active dry yeast and this is instant yeast. It takes only 10 minutes. So get all the yeast in the center. Sugar helps to activate yeast very well. So always add little sugar when you are making any kind of a fermenting dough. Add water. Cover it and let it stand the yeast for about 5 minutes to get frothy. Now I am making garlic butter naan. So here I have some melted butter and I am taking yogurt. Usually people add egg. So you can add one egg or just take yogurt, plain yogurt. Let's check on our yeast. Open it up. You can see that the yeast has become, the mixture looks frothy now. So the yeast is activated nicely. Now to this I am going to add yogurt, melted butter. And here I have some more regular water to knead this dough very well. So mix everything very well first. And now get the flour in. Alright, so this is mixed very well. Now take little water at a time and knead soft dough. Alright, so this soft dough is ready. Make sure to knead very well till it gets smooth like this. Now take little oil. Spread into the bowl just like this. And put the dough in the middle. Alright, so this dough looks good now. So preparing dough is pretty quick. Now cover it and let it rise for about 10-15 minutes. Let's check on our dough. It's been resting for about 10-15 minutes now. Let's open it up and you can see that it has risen double in size now. Now you can roll it or stretch out dough. It's really up to you but I always roll my knead. So I am going to use this as my rolling board. And what I normally do, I make big nut. So I am using this pizza tray. Now by this time you can also turn on your 1-450 degrees Fahrenheit. Between 400-500 degrees. Make sure that your dough is not hard but very soft. You can see that dough is very soft but it's not sticky at all now. So I am going to take the big ball. Make smooth ball. Flatten it out. Sprinkle some dry flour and roll. Or you can just stretch like this. So it's really up to you. I am done rolling now. And onto this tray again. Sprinkle some dry flour. And I am going to transfer this onto this tray. You can stretch it out again. And you can see that I have rolled out thin. Not too thick and not too thin like this. Here I have some minced garlic. Chopped very fine. Top it up again with more garlic. Just spread it out. Now even though I added garlic powder in my dough, I again top this rolled naan with more garlic. And this time I am going to use minced garlic for more flavor. Now one more step. This is totally optional. If you have time then you can follow this step otherwise you can bake this naan right away. This naan is ready to go into the oven. But what I normally do if I have time then I again let this whole rolled naan let it rise again. So when you bake it comes out nice fluffy soft. So I am going to cover it. And I will be ready to bake in about 10-15 minutes again. Instead of making small individual naan, you can make the big naan and then cut them just like you cut pizza and give them the triangle pieces of naan. And it looks great even. So this way it's faster. Oven is ready. Preheated oven at 450 degrees Fahrenheit. This tray is also ready to go into the oven. And I am not sure whether you can notice but it has risen again little bit even after rolling. So if you keep it for about 10-15 minutes again then it will rise little bit again and now this is ready to go into the oven. Let's check on our butter garlic naan. This looks great. Nice golden brown cover even. Now because this is butter garlic naan, more butter on top. And now we can cut and serve. Sprinkle some more cilantro than here on top before giving out to your guest. In here I have the another naan ready without any garlic on top because one of my son doesn't like any kind of things on top. So this is just simple and look at inside looks so spongy and nice and soft. This naan you can just eat itself because it's so flavorful you can just eat as it is. And it is very soft even. And a little crispy outside and soft inside. That's the great texture of naan. And my mouth is watering. I am going to take just a little piece here. Just a little bite here. Look at that. So great I can tell you. You have to try it. It's very easy. Now if you are not using yeast you can use baking powder or baking soda. But when you use yeast, I have noticed that the naan or pizza or anything that you are making comes out really nice and soft. Let me show you even the inside of this naan. Look at this. It looks so spongy and soft. So this was all about garlic butter naan. Thank you for watching and I will see you soon with the next great recipe. Thank you for watching. ", "duration": 550.67, "segments": [[64, 96], [97, 101], [123, 128], [139, 153], [168, 198], [267, 283], [289, 298], [307, 358], [380, 407]], "seg_text": " ", "pure_cap": "mix plain flour wheat flour salt garlic powder coriander leaves together. add the dry yeast to the mixture. prepare some yogurt and butter. add the yogurt and the butter to the flour mixture. mix the mixture to form the naan base. shape the base to a flat shape and sprinkle some flour on both sides. transfer it to a baking pan. spread some minced garlic on top and leave it for 30 minutes. bake it in the oven at 450 f degree"}, {"image_id": "Bn0wtnfGUA8.mp4", "caption": " rinse the mussels slice the onions shallots and garlic fry the onions and garlic in a pan stir curry paste into the pan add fish sauce and coconut milk to the pan add the mussels to the sauce remove the stems from the cilantro add the cilantro to the mussels", "id": 762, "seg_prompt": "470 ; 35, 90 ; 93, 124 ; 126, 146 ; 164, 178 ; 202, 227 ; 275, 287 ; 294, 320 ; 350, 364.................................................", "asr_text": " Hi everyone and welcome back to Chef's Eats. Today we'll be preparing steamed mussels with a coconut curry broth and these wonderful Southeast Asian flavors are sure to wow your palate. So let's get ready for another adventure. Once again the only thing we're going to need are a few simple ingredients. So let's get started everybody. The first step and I think the most important step is cleaning our mussels. Make sure that all our mussels are closed and if there are any open mussels in there just tap them together and if they won't close just discard them immediately that means they're dead. After that make sure we give them a very good rinse. Rinse them and shake them up a little bit. Make sure all that dirt and grit comes out of them and do the process about three or four times until the water starts to run very clear. You see how I just shake them, mush them all together and massage them together. Well they're just gonna suck in this water and they're just gonna spit it out. There we go. Carefully inspect each one also. You don't want to have one bad mussel to ruin your entire batch. After repeating this process about three times until the water starts to run clearly strain them and refrigerate them until ready to cook. Then we can start preparing our onions for slicing. After our onions we could slice some of our shallots nice and thin slices. Followed by slicing some more garlic as well. In the meantime let's start heating up a pan over a medium-high heat so we can get ready to saute our aromatics with our mussels. Now that we have this ready we can just pop it in. A little bit of oil in a pan not too much. This is going to be a very very quick cooking procedure and that's also one of my favorite parts about having mussels. It's a very quick saute of our aromatics followed by a very quick steaming of our mussels and it's just a wonderful dish that's prepared in almost minutes. It's okay to get a little bit of color on our aromatics. The caramelization is going to help enhance the flavor of this dish. At this point it's time for us to add our red curry paste. It's very important that we saute it for at least a moment just to allow the spices to come back alive and so make sure we do this over high heat. Cook and stir quite often. Now that it's all heating up you're going to be able to smell all these different spices and aromatics coming up. It smells wonderful. Let that go for a few moments. This is all real time everybody so don't have to worry about how long it actually takes. Now we can add a little bit of our fish sauce. This has quite a pungent nose to it so don't be alarmed. It's actually a very friendly flavor when it's balanced with the coconut milk. Stir everything together and we're just going to bring this up to a quick boil and bring it down maybe by a third. It's just going to concentrate in flavor. See how it's still a little loose right now? Well I'm going to bring it down and it's going to tighten up. After we add the mussels to the pan all the juice or the mussels are going to infuse into this as well. It doesn't really get much better. As you're watching your coconut milk produce you can see the bubbles. They're starting to get thicker and thicker all the bubbles and you can see the lines when we stir how it separates. See the little space in between? It's getting thicker our sauce. Now let's just add our mussels in. After we add the mussels in give it a stir and you can just cover it with a lid. This process is probably going to take us no more than two minutes. In the meantime we can start picking our herbs. Now Thai curry and cilantro pretty much go hand-in-hand with each other. So of course I'm going to have to finish this dish with some fresh cilantro. Now this cilantro is very delicate. It's also okay if we add a little bit of the stem to this dish because we're going to cook it down very delicately. So it's okay if you don't rip off all your stems. You know in Thailand they actually use the stems for sauce. So feel free to use a little bit of the stem. So after about a minute of only being covered up and steaming away look at this they're all opening up already. So let's just give them a little shuffle mix them up a touch. Make sure there's no open guys left. All that flavor is all marinated and infused into it. Then we can just toss our herbs right on top. Let that wilt down. Wow. Let me just grab that pan and run away. I want to eat it now. See how thick your sauce is getting as well. Now it has a coconut, the curry, the mussel broth infused into it. We're really going to enjoy this one. Now the moment we've all been waiting for. Plate up time. So I just said simply I just spoon it right onto the big old bowl that we're going to serve it in. Sauce, mussels, cilantro, all of it piled onto top of each other. Mussels are a finger food. There's no reason to get overly fancy when it comes into plating mussels. Top all these guys up right on top of each other. High up nice and high. Maybe a little bit more fresh cilantro just on top. Let's turn it to give you a better view. There you go. And a squeeze of fresh lime juice has a finishing touch just to highlight this dish. So there we have it everyone. Mussels with a curry coconut broth. I hope you really like it. Hope you enjoy it and please give me the feedback of what you think. Here's a recipe I was following. Let me know if you did any changes and how it turned out for you. I'm really excited to hear about it. Thanks for watching. Please like and subscribe. ", "duration": 470.17, "segments": [[35, 90], [93, 124], [126, 146], [164, 178], [202, 227], [275, 287], [294, 320], [350, 364]], "seg_text": " ", "pure_cap": "rinse the mussels. slice the onions shallots and garlic. fry the onions and garlic in a pan. stir curry paste into the pan. add fish sauce and coconut milk to the pan. add the mussels to the sauce. remove the stems from the cilantro. add the cilantro to the mussels"}, {"image_id": "r4VSQuNE6D4.mp4", "caption": " add the pancake mix to a bowl add water to the mix and mix pour the batter into the bottles squeeze the batter onto the pan flip the pancake", "id": 763, "seg_prompt": "236 ; 4, 11 ; 12, 20 ; 42, 47 ; 51, 72 ; 72, 79..............................................................", "asr_text": " Today I'm going to be showing you how to make Christmas pancakes. The first thing is to make the batter. I'm going to use just add water mix for this. I don't usually measure the water, I just keep adding until it's somewhere between thick and runny. Next I'm going to prepare these for my batter dispensers. I'm going to cut the cap off and then cut this at an angle so that more batter can come out. Use a bowl that has a spout so that you can easily fill the containers. Now you want to prepare the stove by preheating it to a low to medium setting. For Santa you are going to start with the nose, then the mustache, the face, then the hat, and then the beard, and the eyes. After letting it cook for a little while you're going to fill in the rest of the space. Check that it's cooked, loosen it, and flip. Now it's ready to serve. And the last thing to do, add some syrup and enjoy. ", "duration": 236.33, "segments": [[4, 11], [12, 20], [42, 47], [51, 72], [72, 79]], "seg_text": " ", "pure_cap": "add the pancake mix to a bowl. add water to the mix and mix. pour the batter into the bottles. squeeze the batter onto the pan. flip the pancake"}, {"image_id": "wiWB46xiIwU.mp4", "caption": " beat two eggs and 50 gram sugar together in a bowl add 50 grams of melted butter to the bowl add 1 tsp of vanilla extract and 275 ml of milk to the bowl sift 180 grams of flour 3 tsp of baking powder through a fine mesh strainer and add a pinch of salt add the flour mixture to the egg milk mixture and stir well heat a non stick pan over medium heat and spread some olive oil on it using a paper towel pour the batter and cook it until both the sides are golden brown", "id": 764, "seg_prompt": "254 ; 30, 50 ; 50, 69 ; 69, 85 ; 85, 104 ; 104, 127 ; 127, 139 ; 139, 163......................................................", "asr_text": "", "duration": 255.17, "segments": [[30, 50], [50, 69], [69, 85], [85, 104], [104, 127], [127, 139], [139, 163]], "seg_text": " ", "pure_cap": "beat two eggs and 50 gram sugar together in a bowl. add 50 grams of melted butter to the bowl. add 1 tsp of vanilla extract and 275 ml of milk to the bowl. sift 180 grams of flour 3 tsp of baking powder through a fine mesh strainer and add a pinch of salt. add the flour mixture to the egg milk mixture and stir well. heat a non stick pan over medium heat and spread some olive oil on it using a paper towel. pour the batter and cook it until both the sides are golden brown"}, {"image_id": "Dg4z8V4Bsd0.mp4", "caption": " cook some udon noodles in boiled water wash it with cold water add stock soy sauce and salt to a pot put the cooked noodles in the soup pour the soup in a bowl and add parsley sesame seeds and sea weed flakes", "id": 765, "seg_prompt": "259 ; 95, 108 ; 109, 121 ; 125, 175 ; 180, 185 ; 193, 225..............................................................", "asr_text": " Hi, I'm Matzko. I'm from Matzko's kitchen. I will show you how to make udon noodles in the soup. So udon noodle is made from wheat flour and water. It's kind of a thick and chewy texture of the noodle. So there are a few different types of udon noodles. I'm going to introduce you. So those are in a different package or different forms so you will find how to use for many different cuisines. So they are frozen and half boiled and dried noodles available. So you cook udon noodles in the same way but you will cook at a different time. For example the dried noodle will be longer than half boiled noodles or frozen noodles. So we're going to boil the dried noodles in boiling water. You follow the package instructions. The timing will be like 10 to 12 or 30 minutes. So you cook the half boiled noodles in the boiling water about 3 minutes. But while you're cooking you disentangle the noodle with using chopsticks. So I'm going to boil the frozen noodle noodle put in boiling water in the same process to disentangle while you simmering or just while you boiling the noodle. And it won't take more than 3 minutes just when it becomes hot and then strain the water. After the udon noodles are boiled you just wash under the cold water to stop cooking if you don't use straight away to the cooking. So next step is going to be making a dashi stock. So the dashi stock is already made but you can actually make your own dashi stock from konbu and katsuobushi, the bonito flakes. So soak in the konbu in the water half an hour and then just start with cold water and start bringing it to the boil. Then when it's just before start boiling take the konbu out because konbu gets quite slimy and a bitter flavour goes into the water. Then you just pour the katsuobushi on the top of konbu dashi stock and then you just simmer 2 minutes and it's drained dashi. So that's how it's made dashi stock. So bring in light soy sauce and mirin and a little of salt. And then I'm going to bring it to the boil. So now I'm going to add cooked noodles in a soup but you actually you can add half cooked half boiled noodle or frozen noodles in a stock soup. This is now ready to serve. So serve in a large bowl, soup bowl and then topping you will add on top. So here toppings I prepared a carrot cut into flour kind of shape. You can use a cookie cutter instead of just a flour shape. Okay so next week we add chives really finely chopped and sesame, sesame seeds, toasted sesame seeds and then also nori strips. So last one is the seven spices, it's called shichimi. So Japanese seven spices include ginger, dried ginger, sesame, black sesame and Chinese kind of pepper and mainly it has red chilli. So now it's ready to serve. That's how to make udon noodles in soup. ", "duration": 259.5, "segments": [[95, 108], [109, 121], [125, 175], [180, 185], [193, 225]], "seg_text": " ", "pure_cap": "cook some udon noodles in boiled water. wash it with cold water. add stock soy sauce and salt to a pot. put the cooked noodles in the soup. pour the soup in a bowl and add parsley sesame seeds and sea weed flakes"}, {"image_id": "Yt_oQZkwnZA.mp4", "caption": " melt coconut oil in a pot and add chopped onions add garlic to the pot and stir add grated carrot to the pot and stir add lamb to the pot and stir add dried rosemary and thyme to the pot add chicken stock to the pot and stir add tomato puree and salt to the pot and stir add chopped celeriac to a pot of boiling water add the celeriac an egg yolk mustard coconut oil and salt to a blender and blend until smooth transfer the lamb to a tray and spread the mashed celeriac on top place the tray in an oven at 200 degrees", "id": 766, "seg_prompt": "276 ; 28, 39 ; 40, 44 ; 46, 51 ; 56, 80 ; 91, 98 ; 100, 105 ; 106, 116 ; 135, 149 ; 168, 192 ; 205, 230 ; 244, 248......................................", "asr_text": " Hey guys, and welcome to my Eat Clean series with Scott. Today I'm going to be making a very delicious shepherd's pie with celeriac mash. So this shepherd's pie has a slight twist, seeing as we're using celeriac as the mash instead of potato. But the base is quite similar, so we're going to start off, we're going to fry off some So just put in some coconut oil and we'll melt that down. So we'll fry these off for five minutes until they've got a nice little bronze colour in Okay, next we're going to add in our garlic, give that a good stir, and in goes the grated And then we're just going to move this to the side, and we're just going to bronze the We've got some beautiful organic lamb that's going in. So we just want to bronze it, keep stirring it round. So this is such a beautiful family dish, I feel like it's something you just want to enjoy, sort of cosy at home with the whole family. And we'll put all the details in the full description on the website. So you can see that we've pretty much bronzed the meat and all the pinky bits are going. So we can just stir that all together now. Got some dried rosemary and thyme, so we'll put those in there. And then we're going to add in some fresh chicken stock, and always go for fresh. Give that a good nice stir. In goes some tomato puree, and a nice pinch of good quality salt. Just stir that all together. And this is pretty much our base done. So we're just going to leave this to simmer and cook through for 15 minutes while we make the celeriac mash. So I've just chopped it up into sort of little inch cubes roughly, and we've got some boiling water in here. And we're just going to boil it up until it's cooked through. So I'm using celeriac instead of potato cos it's the last starch here, and also it's getting a bit more veggie goodness into you, but you could use also cauliflower works I think celeriac's a really good root veg, it's still got that sort of thick taste, and no one's going to tell the difference, so you don't have to tell anyone that it's celeriac. So we're going to cook this through, add the rest of the ingredients, and then chuck it in the food processor and blend it until it's smooth. The celeriac's nice and cooked through, so you just want to feel like your fork can smoothly I've drained off all the liquid, and then we're pouring this into the food processor. If you don't have a food processor, you could also use a hand blender. In goes one egg yolk, a teaspoon of mustard, and coconut oil, and a nice pinch of salt And then we'll blend this until it's smooth. Look at that, who would know that there's celeriac in there? It smells delicious. First of all, we're going to ladle in our beautiful mint, which has been cooking away, and all those flavours are really coming together now. And then we'll put the mash on top, and I really do love seeing your recreations, and a big shout-out to Paul Lush7, I hope I'm saying a name right, for sending in your awesome recreation of my fish pie. I hope you enjoyed it, and I'm sure you're going to like this one too. Okay, so the mash is on, and then we're just going to do a little criss-crosses on top, which will give a nice crispy mash when it goes in. So we've got the oven preheated to 200, and we're just going to whack this in. So here is my nicely cooked celeriac shepherd's pie. I hope you enjoyed this video, and make sure you subscribe to Scott Food, and also to my YouTube channel, and I'll see you next time. ", "duration": 276.67, "segments": [[28, 39], [40, 44], [46, 51], [56, 80], [91, 98], [100, 105], [106, 116], [135, 149], [168, 192], [205, 230], [244, 248]], "seg_text": " ", "pure_cap": "melt coconut oil in a pot and add chopped onions. add garlic to the pot and stir. add grated carrot to the pot and stir. add lamb to the pot and stir. add dried rosemary and thyme to the pot. add chicken stock to the pot and stir. add tomato puree and salt to the pot and stir. add chopped celeriac to a pot of boiling water. add the celeriac an egg yolk mustard coconut oil and salt to a blender and blend until smooth. transfer the lamb to a tray and spread the mashed celeriac on top. place the tray in an oven at 200 degrees"}, {"image_id": "zudeWqL9ALU.mp4", "caption": " add 4 cups of water 2 tbsp of miso paste 1 tsp of ginger paste 2 tsp of garlic soy sauce cut chestnuts peas and spring onions to the pot add chopped bok choy chopped chilies beansprouts and mushrooms to the pot add wontons and cook the mixture", "id": 767, "seg_prompt": "351 ; 63, 183 ; 183, 259 ; 259, 310......................................................................", "asr_text": " G'day, welcome to the Simple Cooking Channel, today I'm going to make my recipe for Japanese The ingredients you're going to need are dim sims or wontons, soy sauce, ginger, garlic, water chestnuts, miso paste, I use red, bok choy, and here you go, snow peas, two chilies depending on how hot you want it, you might not want any chilies, you might want to put more in, mushrooms, bean sprouts, and spring onions, let's get started, first we want four cups of water, two tablespoons of miso paste, lovely miso paste, ok now we want to give this a really good stir so it doesn't glob everywhere, now a good way to do this is to get a masher and just mash it down so it breaks it up a bit, that looks pretty good, ok now we're going to put one level teaspoon of ginger paste, as close as I can get, two heaped teaspoons of garlic, there we go, give this a stir, soy sauce, just like a dash or two, like that, that's about enough, just keep mixing it, all the while the heat should be on low to low medium, now you put in the water chestnuts cut up, basically close to a whole can, two thirds to three quarters of a can of chestnuts, next we put in the peas, about six snow peas, cut up, next we're putting in all the spring onions that I cut up, now just cut up as much as you want, personal taste, I usually cut up roughly about 50 to 100 grams, that should do it, next we throw in the bok choy, about 150 to 200 grams, once again whatever your preference is, and just give it a stir, now you throw in chilies that I've cut up, I've put in about, I cut up two chilies, I use green, you can use red, whatever colour you want, if you don't like things spicy then don't put chilies in but I like to have a little bit of spice, get that all mixed in there nice, next we put in the bean sprouts, just put them in like that, about 50 grams roughly, and stir that in, next we put in mushrooms, about 75 grams, just cut them up small like that, give this another stir, stirring is very important when it comes to what most foods really, keep it consistent, moving around, yummy, look at this, now for the final ingredient, dim sims or wontons, I use dim sims, put in about between a dozen and 18, that's how much I put in, give it a stir, now the amount of time it would take to get to this process of putting the final ingredient in is probably around 30 to 45 minutes depending on what consistency you're looking for in the soup, in the liquid part so now that these are being put in, the dim sims, we'll leave that on about simmer, pretty low for 5 to 10 minutes and then it'll be done and there you have your Japanese miso soup, well I hope you enjoyed my recipe for Japanese miso soup, let's dig in oh, beautiful, I'll see you next time for my next meal ", "duration": 351.67, "segments": [[63, 183], [183, 259], [259, 310]], "seg_text": " ", "pure_cap": "add 4 cups of water 2 tbsp of miso paste 1 tsp of ginger paste 2 tsp of garlic soy sauce cut chestnuts peas and spring onions to the pot. add chopped bok choy chopped chilies beansprouts and mushrooms to the pot. add wontons and cook the mixture"}, {"image_id": "eyfZZWZwDOY.mp4", "caption": " add butter garlic parsley worcestershire sauce seasoning salt and lemon to a bowl and blend strain the packed escargot and rinse in cold water and put them in a bowl unfold and roll out the pastry brush some egg wash along the edges of puff pastry strips place mushrooms and garlic butter on the pastry fold and press the pastry brush the strips of puff pastry with egg wash along edges place escargots and garlic butter on the pastry fold and press the pastry brush the egg wash on top of the appetizers cook the dish in the oven brush the pastry with butter", "id": 768, "seg_prompt": "469 ; 31, 104 ; 119, 136 ; 190, 218 ; 243, 263 ; 264, 307 ; 316, 361 ; 362, 366 ; 367, 368 ; 369, 372 ; 373, 378 ; 379, 384 ; 410, 421......................", "asr_text": " Hello James here hanging out in the kitchen and today I'm planning on making an appetizer. What I'm gonna make is a escargot appetizer so I've purchased a small can of escargot at a finer supermarket and you can also find puff pastry there. It comes frozen so I've pulled some of my puff pastry out and I'm letting it thaw for about 40 minutes and in the meantime I'm gonna make some whipped garlic butter for my escargot and today I'm gonna do a batch using two sticks of butter. I don't use precise measurements that's just the way I cook so I've diced up some garlic I'm gonna put some garlic in the butter hence the name garlic butter and some parsley from a garden I'll put some parsley in the butter so I put a little bit of woe sauce in there use a seasoning salt I like to squeeze a little bit of lime into there so I'm just gonna use make sure I don't get any seeds two little corners of lime in there and that should do it and all I need to do is put my bowl in and I put this paddle on there lock it down start it off kind of slow I'm going to prep the escargot for my application and this happens to have a very easy opening top there's a lot of fluid it that they're in so what I'll do is I'll just strain them like this and I give them a quick little rinse off nice big escargot and I'll just keep them in the bowl like what an escargot looks like this is a snail it's common brown snail in the United States they weren't so common before actually they were brought over by a French entrepreneur that was going to introduce escargot to the United States and they weren't ready for it yet so he went boss ended up letting the snails go and they became a species in the United States your garden snail is a ancestor of that French entrepreneur that brought the snails over now my wife is a vegetarian and so she doesn't eat snails so I'm going to be making some mushroom stuffed puff pastry snacks for her using the garlic butter okay here we go my puff pastry has thought out it comes in a box folded up in thirds so I unfold it like this I've put it on some wax paper put a little flour underneath it and I'm gonna use a rolling pin and get a little bit more size out of it and I'm not going to over roll it I'm just going to flatten it out oh I've taken the puff pastry and I've sliced it into thirds I'm going to make one with the mushrooms and two with the avoiding cross-contamination of the escargot and the mushrooms I'm going to start out with the mushrooms first so I have made a little egg wash to help stick things together and I'm gonna brush it along the edge of the puff pastry egg wash works like a glue then I will place a mushroom over here using some of my garlic butter for the seasoning I'll just put a very generous dollop of butter on top of each mushroom now puff pastry is loaded with fat and delicious isn't good then this butter makes it decadent I'm gonna fold it over like so and just press it down as this stuff gets soft it gets a little harder to work with but will be good and just for a little show I have this ravioli maker and I'm going to locate the mushroom and kind of score in where the mushroom is I'm going to go ahead and use the remaining egg wash for the top of the appetizers it only took 15 minutes the appetizers are ready all that's left to do is the plating we have put a little dish of marinara sauce homemade out of our garden and I'm gonna lightly brush the top of these pastries with some garlic butter those are good those are good ", "duration": 469.83, "segments": [[31, 104], [119, 136], [190, 218], [243, 263], [264, 307], [316, 361], [362, 366], [367, 368], [369, 372], [373, 378], [379, 384], [410, 421]], "seg_text": " ", "pure_cap": "add butter garlic parsley worcestershire sauce seasoning salt and lemon to a bowl and blend. strain the packed escargot and rinse in cold water and put them in a bowl. unfold and roll out the pastry. brush some egg wash along the edges of puff pastry strips. place mushrooms and garlic butter on the pastry. fold and press the pastry. brush the strips of puff pastry with egg wash along edges. place escargots and garlic butter on the pastry. fold and press the pastry. brush the egg wash on top of the appetizers. cook the dish in the oven. brush the pastry with butter"}, {"image_id": "JQl2zaUGNSU.mp4", "caption": " add italian seasoning to the bread crumbs coat the chicken in the egg and then the bread crumbs fry the chicken in a pan with melted butter pour marinara sauce and pasta water on top of the chicken reduce the heat and cover add cheese on top of the chicken and cover", "id": 769, "seg_prompt": "260 ; 45, 69 ; 69, 98 ; 108, 136 ; 142, 173 ; 177, 189 ; 220, 248..........................................................", "asr_text": " Stick around and I'll show you how to make this yummy, gluten-free chicken parmesan. Two chicken breasts that I pounded out with my rolling pin, had another piece of plastic on top, cut the two breasts in half, so I have four pieces, that's going to be plenty for us tonight, so what we're going to do now is we're going to coat them in egg and breadcrumb and fry them up in a pan and I'll show you that next day. So I have one egg beaten in a bowl and a plate of gluten-free breadcrumbs, this is what I'm You can use any breadcrumbs you want, you can season your breadcrumbs, so to my breadcrumbs I'm going to add a half a teaspoon of Italian seasoning, and you need a cup of breadcrumbs, I'm just going to use my gluten-free breadcrumbs sparingly and when I need more I'll add more in with more Italian seasoning, I just don't want to, you know, they're expensive. So I'm going to take my chicken, dip it into the egg, and then dip it into the breadcrumb I'm going to put it here, do it again, now let's bring it to the pan and start frying So I have two tablespoons of butter in my pan melting, some pasta there, spaghetti boiling, get our chicken in here. When your chicken's all done browning, add one and three-fourths cup of any marinara or spaghetti sauce you want to use. About a cup of the pasta water from the spaghetti, and what you're going to do is you're going to add about half of the pasta water to it. You're going to reduce this to low. Okay, we're going to let this simmer for about ten minutes, and then we're going to sprinkle the cheeses on top and let it simmer again for another five. If you notice that your sauce is getting too thick, just add more of the pasta water. Okay, it's been ten minutes. Okay, I'm going to put some cheese on top of them, some shredded mozzarella. Grated parmesan cheese, and we're going to let that melt on top of there. I'm just going to turn it off, put the top on, it should melt it. So here's the chicken parmesan gluten-free. Pick your favorite gluten-free pasta to go along with it. I paired it with a salad. Oh, look at that, and that's what we're having for dinner. ", "duration": 260.5, "segments": [[45, 69], [69, 98], [108, 136], [142, 173], [177, 189], [220, 248]], "seg_text": " ", "pure_cap": "add italian seasoning to the bread crumbs. coat the chicken in the egg and then the bread crumbs. fry the chicken in a pan with melted butter. pour marinara sauce and pasta water on top of the chicken. reduce the heat and cover. add cheese on top of the chicken and cover"}, {"image_id": "vmHAOH5UMFY.mp4", "caption": " roll the pizza base by hand into soft round shape spread the special ginas sauce on top spread italian mozzarella cheese on top place the basil leaves in the center place it in a 350 degree preheated oven and cook for about 3 minutes and serve", "id": 770, "seg_prompt": "100 ; 7, 24 ; 25, 37 ; 38, 43 ; 44, 50 ; 51, 66..............................................................", "asr_text": " Now, I'm going to make the best Italian pizza, it's margarita with genocide. First of all, we have to roll the pizza by hand. Let's make pizza nicer and soft as well. When the base is ready, we have just put a special genocide on top. That's really good sauce to make the pizza really tasty and sweet. That's the best Italian mozzarella. And look, a little bit of green, basic, and our special margarita. The open is already hot, it's 360 degrees, so we take it around 3 minutes and just wait. The pizza is ready. The pizza is ready, it's one of a hit. ", "duration": 101.0, "segments": [[7, 24], [25, 37], [38, 43], [44, 50], [51, 66]], "seg_text": " ", "pure_cap": "roll the pizza base by hand into soft round shape. spread the special ginas sauce on top. spread italian mozzarella cheese on top. place the basil leaves in the center. place it in a 350 degree preheated oven and cook for about 3 minutes and serve"}, {"image_id": "XXrVZ-bhQEw.mp4", "caption": " unroll pizza dough and preheat oven to 425 f degree place pepperoni on it and mozzarella cheese sticks on the pepperoni sprinkle on italian seasoning to top cut into small sections and roll them up place the pizza sticks on a baking tray with cheese and cook them in the oven", "id": 771, "seg_prompt": "111 ; 4, 7 ; 8, 14 ; 15, 17 ; 18, 43 ; 53, 71..............................................................", "asr_text": " [\"Pomp and Circumstance\"] Jordan, two thumbs up. Like, share, subscribe, and thanks for watching! ", "duration": 111.67, "segments": [[4, 7], [8, 14], [15, 17], [18, 43], [53, 71]], "seg_text": " ", "pure_cap": "unroll pizza dough and preheat oven to 425 f degree. place pepperoni on it and mozzarella cheese sticks on the pepperoni. sprinkle on italian seasoning to top. cut into small sections and roll them up. place the pizza sticks on a baking tray with cheese and cook them in the oven"}, {"image_id": "0JPDr8uT8xU.mp4", "caption": " cut the sashimi at an angle cut the salmon at an angle wet hands with water before handling rice squeeze the rice into a football shape place the fish over the rice", "id": 772, "seg_prompt": "244 ; 46, 76 ; 76, 100 ; 108, 112 ; 113, 125 ; 125, 135..............................................................", "asr_text": " How you doing? It's Kevin Long from Big Night Entertainment Group and this is something that I'm not super expert at but I try real hard. This is some nigiri, tuna and salmon. So basically your nigiri, the root of the word basically means finger of rice. So we've got some prepared sushi rice over here and you're simply going to form the rice and put the fish over it. We have some super nice yellowfin tuna here. The idea for a nigiri cut on the tuna is to really kind of take the fish and you're going to cut it really at an angle. So you can see I have the square block here. I'm going to cut this at an angle. Your first piece you can use for something else. You're just going to cut another thin slice to produce this sort of angled cut. Then we're going to do basically the same thing. It's a little bigger piece with the salmon. We're going to do that same sort of angled cut here. Produce these nice thin almost like bias cut pieces of fish. So when you're operating with your prepared sushi rice, you always want your hands damp so that the sticky sushi rice won't stick to your hands. You don't want to get too wet. You just form this little football almost. You don't want to crush the rice. You just want to form it fairly gently and then drape the fish over it. Traditionally form, kind of lay that big nice piece of fish draped over there formed over So it's that same little shape. You start out, you usually kind of crush it a little bit. People are usually scared to not crush it enough or to keep it together or they're scared that they over crush it. You want to kind of find that happy medium there where your rice comes out nice and sort of held together but not really smooshed. Try to do as much as you can with the one hand on the rice so you don't pass it to the It's the same thing with the tuna. It basically goes over, gets a little form in, gets turned around and you're just going to get that right balance of keeping your hands just wet enough where that rice doesn't stick to you. A little spin around, forming that so basically the fish kind of drapes over the sides. It's pretty simple but that is basically how you put it together. So a little nigiri of salmon and tuna. So here you go. I'm Kevin Long, the executive chef with Big Night Entertainment Group and this is some simple nigiri of salmon and tuna. ", "duration": 244.5, "segments": [[46, 76], [76, 100], [108, 112], [113, 125], [125, 135]], "seg_text": " ", "pure_cap": "cut the sashimi at an angle. cut the salmon at an angle. wet hands with water before handling rice. squeeze the rice into a football shape. place the fish over the rice"}, {"image_id": "9RRHAydI_xk.mp4", "caption": " trim the shrimp cut the pork and mince a spring onion season pork slices with minced spring onions salt and pepper season shrimps with salt and pepper cut the spring onions remove the wrapper place shrimp spring onions and pork in one corner roll the wrapper dip the rice wrap in warm water place the filling on the wrap and roll up fry the spring roll remove the spring rolls and place on paper towel", "id": 773, "seg_prompt": "449 ; 34, 50 ; 51, 65 ; 66, 82 ; 83, 86 ; 87, 114 ; 135, 139 ; 140, 152 ; 153, 169 ; 204, 207 ; 214, 244 ; 258, 279 ; 280, 300.................................", "asr_text": " Hi everyone, today I'm going to show you how to make the Vietnamese crispy spring roll I'm going to show you how to make the Vietnamese crispy spring roll Thank you for watching! ", "duration": 449.5, "segments": [[34, 50], [51, 65], [66, 82], [83, 86], [87, 114], [135, 139], [140, 152], [153, 169], [204, 207], [214, 244], [258, 279], [280, 300]], "seg_text": " ", "pure_cap": "trim the shrimp. cut the pork and mince a spring onion. season pork slices with minced spring onions salt and pepper. season shrimps with salt and pepper. cut the spring onions. remove the wrapper. place shrimp spring onions and pork in one corner. roll the wrapper. dip the rice wrap in warm water. place the filling on the wrap and roll up. fry the spring roll. remove the spring rolls and place on paper towel"}, {"image_id": "_eUYGNVVUD0.mp4", "caption": " add bacon to a pot pat meat dry with paper towel and add salt and pepper remove bacon and add meat to pot and brown on all sides remove cooked meat and add second batch add wine to pot reduce and pour over seared meat add olive oil to pan and saute onion and carrot add garlic and stir add meat and tomato paste add beef broth thyme and wine add oil onions and mushrooms add beef stock to bot and mix add brown sugar add mushrooms and onions to pot", "id": 774, "seg_prompt": "569 ; 115, 118 ; 125, 146 ; 147, 178 ; 179, 198 ; 200, 234 ; 236, 260 ; 261, 268 ; 273, 299 ; 300, 336 ; 366, 389 ; 398, 413 ; 415, 418 ; 420, 432.......................", "asr_text": " Alright guys, thanks for coming back to the channel. I want to say thank you to all the subscribers. We are going to the grocery store because you can see what kind of evening we're having We're going to pick up some items. I don't know what we're going to pick up. We're going to kind of pull a chop on ourselves tonight and we're going to pick up some things and get back to the house and make something warm and comfort-y, some sort of comfort food. Alright guys, we are back in the test kitchen today. Finally made it back. It's storming outside. It's kind of nasty out there. But we're going to go ahead and start with our, let me run down the ingredients really The beef burgundy on, beef burgundy, beef with red wine. Okay, we're going to cook all the alcohol out so you're not going to have to worry about We've got, we're going to use about 10 ounces of these little potatoes, 10 ounces of little I've got about three or two and a half to three pounds of ground chuck cut in about two Tomato paste, one larger yellow onion. We've got some dried thyme. I've got some brown sugar, carrots, about two, three carrots here. We're going to use about 10 ounces of mushrooms, whatever mushrooms you like. Olive oil, beef stock, red wine, and we're going to use some bacon. How can you go wrong with bacon? I mean, you can't. But anyway, we're going to go ahead and start making this and here we go. I'm going to go ahead and take our bacon. This is probably about four slices and we're going to put this in our pot and render the fat out of this, maybe four, five, six minutes on medium high heat. I've taken our meat, taken a paper towel, and I've patted it dry on both sides as much as I possibly can. We're going to set this to the side. I'm going to get some salt and pepper and we'll go ahead and season our meat on both sides with the salt and pepper. Try to use freshly ground pepper if you can. If not, don't worry about it. Use whatever you got. All right, we'll go ahead and remove our bacon and we'll leave the fat that was rendered out right there in the pot, just like that. Now we'll take our meat and we'll put it in our rendered fat here and brown this on both On all sides, if you possibly can. Now we're browning this in batches because we don't want to overload our pot. You can see this has a really nice sear on it right now on both sides. What we're going to do is go ahead and take this out and put it to the side. I'm just going to leave it right there for now. We'll go ahead and put in our second batch and get a nice sear on that. For the amount I have in my pot size, I've got three batches that I'm going to do like All right, now I'm going to take about a half cup of our wine, put in our pot here. I'm going to deglaze the bottom of our pot by scraping all the nice little brown bits off of there and we'll just let this wine reduction reduce by about half. Now what we'll do is we'll take our reduced mixture here and pour it right over the top of our beef that we've set aside, that we got that nice sear on. Just like that, guys. I'm going to go ahead and add our olive oil to our pan here. There we go. And I've got our onion and our carrot, about two carrots coarsely chopped up here. We'll go ahead and sautee these. Sautee these about three to four minutes, just so they start to turn a little translucent. I'm going to put in our garlic. Make sure we stir that in really good. After your onions and carrots have started to cook down a little bit, go ahead and get your meat, your beef covered with your wine concoction there. Put that back in. Oh, get all that goodness in there, guys. Stir it around. We're going to go ahead and take our tomato paste, add this in there, and make sure you get this stirred around good. We want to get this tomato paste mixed in there all over. It's going to add a really great depth of flavor. I'm going to go ahead and take about a cup and a quarter of our chicken, I'm sorry, our beef broth and add in there. I'm going to take our thyme, sprinkle around the pot here, and we'll stir that in. And we'll go ahead and add our wine. I'm going to use a gnarly head from California, Vintage 2012, it's a Pinot Noir. Very nice wine. Make sure you always can drink your wine. If you wouldn't drink it, you wouldn't cook with it. We'll go ahead and put this in. I'm going to stir, I'm going to bring this up to a boil, and then I'm going to reduce it to a simmer for about an hour, maybe two hours. I want that meat in there really super tender. So I'll go ahead and cover this after I bring it up to a boil, and that's where we'll leave it at for right now. About 30 minutes before our beef is done, we're going to go ahead and saute our onions and our mushrooms. So I'm going to put about, I don't know, two tablespoons of olive oil in our pan here, and we're going to put in our onions. I don't want to forget any of these. These are pero onions. I cut them off. They're half, some of them, the larger ones are quartered, and I've quartered our mushrooms, about 10 ounces. I'm going to put this in, and we're going to saute this, get it soft to go into our All right, I'm going to come back and I'm going to add a cup and a half of our beef stock back to this, and I'm going to stir it up, make sure that we get all those flavors combined in there really, really well, yum. And we're going to add our brown sugar. Stir that in. And after our light saute on our mushrooms, mushrooms and onions, I'm going to go ahead and put these right into, just like that, and we'll stir these in. There we go. We'll get a nice stir in here. We'll let these simmer for about 15 minutes, covered, just a really light, light simmer, and that will be time for us to serve. All right, guys, there it is. I've got a layer of mashed potatoes underneath there. I don't know if you can see that very well or not, but they are underneath there. And I'm going to go ahead and take a bite of this. I've got it in, like, the really big bowl here, so we'll go ahead and see what we have. Here we go. It's warming all the way down. That beef is really tender now. There's a nice hint of red wine. When you take a bite of this, let me grab one more bite, y'all. Ooh, that sugar leaves nice little, brown sugar leaves nice little hints on your tongue All right, one last bite, and then I'm out of here, y'all. Mushrooms still have a nice bite to them. This is fantastic, y'all. Remember, get over to Facebook, and like Patrick Barton's food, you'll get all the behind-the-scenes info that you don't get here on YouTube. You'll also get updates from other YouTubers that I really enjoy and I think are fantastic. Ian Conner, Mr. Dirty from the GTM Show, Jennifer and Michael Barnhill, The Endorsement, Joy's World Tour, just a whole plethora of things, man, that you can get over there. So go over to Facebook and like Patrick Barton's food. So enjoy this if you make it. Let me know what you think about it if you do, and I'll see you tomorrow. ", "duration": 570.0, "segments": [[115, 118], [125, 146], [147, 178], [179, 198], [200, 234], [236, 260], [261, 268], [273, 299], [300, 336], [366, 389], [398, 413], [415, 418], [420, 432]], "seg_text": " ", "pure_cap": "add bacon to a pot. pat meat dry with paper towel and add salt and pepper. remove bacon and add meat to pot and brown on all sides. remove cooked meat and add second batch. add wine to pot reduce and pour over seared meat. add olive oil to pan and saute onion and carrot. add garlic and stir. add meat and tomato paste. add beef broth thyme and wine. add oil onions and mushrooms. add beef stock to bot and mix. add brown sugar. add mushrooms and onions to pot"}, {"image_id": "tlGFRoMj4uE.mp4", "caption": " heat the butter in a pan cook the finely chopped onions in it mix flour salt egg and water make the mixture to a dough put the cooked onions with grated potatoes and mix salt pepper and cheese in it take small flat portions of the dough and place some mixture on top wrap them up to pierogi shape boil them in boiled water and fry them with onion and butter and then serve", "id": 775, "seg_prompt": "551 ; 46, 61 ; 68, 82 ; 91, 124 ; 151, 170 ; 223, 270 ; 294, 386 ; 389, 483 ; 484, 505.............................................", "asr_text": " Now it's time for a little lesson. Susan Sadie is a cooking instructor and she and her husband used to own the Polynese restaurant in South Utica. Now she teaches people how to cook. Hi, I'm Susan Sadie and I operate Susan's Cooking School. How do you want my hands? Throw them back because she says if I do it like this, it's like you look like Putin. This is Darius, Susan's husband and he'll be assisting as we make potato and cheese pierogi, one popular item that was on our menu. So the first thing we're going to do is make the filling and I like to use onions cooked in butter because what's better than onions cooked in butter? So we'll melt this butter, which looks like a lot, but it's a lot of filling that we're making and then we'll add these onions and we'll cook them just until they're tender but not browned so that they're soft enough but you don't see little darks of specks of onion in the filling. So our butter is ready, just add our onions. So with the butter ready to go, the onions added in, they will be sauteed just until they are soft and while Darius magically handles the sauteing of the onions, we'll head over for the making of the filling and the dough with Susan. Okay, so here is our ingredients for our pierogi dough. I have my flour in here, we're just using all purpose flour, all purpose unbleached flour and I'm going to add my salt and what I like to do is mix my eggs with the water ahead It makes it much easier to make the dough. So now I'm going to just stir this in and what I'm doing is incorporating all of my, moistening all my flour so that when I go to knead it, it's much easier to knead. Put that salt in there. Now if when I'm making this, and this takes just experience to know, if the dough feels too wet, I can add a little bit more flour, if it feels too dry, I can add a little bit more water, but don't add too much, you don't want a wet dough. Usually this amount works pretty good, but if you're making it in the summer when it's humid, it might be too wet, you might need to add a little more, usually in my pasta there's more eggs to water than in this, there's a little more water than eggs, but yeah, it is a pasta, really, it's a pasta. So now that's ready to knead, I don't knead it very long, it's not like when I make breads, so this is, I just like to knead it for about a minute, put just a little flour just to prevent it from sticking, and when you're kneading dough, just kind of roll with the palm of your hand and fold over, and I always tell my students, like when we're making breads and stuff, especially women whose arms and hands might not be as strong, to use your shoulders to get right behind it, so I just want to make it smooth. Alright, if you make your own pierogi and eat them, you'll lose weight, because this is a workout. It's best to let this rest for about 10 or 15 minutes so that the gluten and the flour can relax and be able to roll out the dough without it bouncing back and stretching, so I just cover it with a little flour, I don't want to mix this flour in, but just to prevent it from sticking. Next up, time to make the filling. Okay, our onions are ready, they're tender, but not browned, although it's not a crime if you do brown them a little bit, it's not going to hurt anything. So we'll take these over to our potatoes and add them directly to our potatoes. Potatoes are mashed with a ricer so that everything is completely matched with no lumps. And now we can add the rest of our ingredients, I have our salt and pepper here, and Bill you want to give me that cheese please? Yeah, and this is about a cup of ricotta cheese right over here. And that's all there is to our filling, now we'll just mix this up. So Susan mixes up the filling, her husband Darius gives us a little lesson on the Polish language and pierogi, he says we're mixed up. Pierogi, not pierogi, it's very plural. It's already plural, so once again, we as Americans, Americanize. So if you're having pierogies for dinner, you're not going to have pierogies, you're going to have pierogi. I'm going to have pierogi. So you'll learn something new every day. So we'll take a hunk of our dough here, and first I like to just spread it out with the heel of my hand, and I'm just, you want to make sure that your dough is not sticking to your counter, you don't want to use excessive flour, but you want to make sure that you, you're not gluing it to your table, because then it causes problems. And I'm just going to roll it to an even thickness, and you know the thicknesses can vary, if you like a lot of dough, you can roll yours a little thicker. I would say I'd probably roll it to about an eighth of an inch, although it's kind of hard to measure. And just keep lifting it and make sure it's not sticking. So you roll your dough out until it's nice and thin, and then you grab your pierogi tool from Quick Cut in Mohawk, and you cut out your circles. Plant your cutter quick twist, and a little flick helps to separate it. And then pick up your scraps, because these can be used to make more pierogi, and we're going to use them to make our dessert today also. I'm going to take my scooper, put it, and see it's nice and cold, and the butter in there gets firm too in it, and see how it's holding its shape, which really helps when you go to fill these. So each disk gets a scoop of the filling, and then it's time for a little bit of finesse. So put a little flour on your fingertips there, so they won't stick. That's alright, don't worry about it, that's not going to hurt. And are you right handed I hope? I can do it together. So let these sit on your right hand, then take your index finger of your other hand and your thumb and kind of put this finger down to just hold it, and then just stretch it over the top first. And try not to squish it like that. Simply push a little bit to the side and then do one side, that's it, and then do the other side. I'm going to push that in a little bit. So that you have dough on dough, so you can actually stretch the dough over a little bit, so that that way you don't have the filling in the way. So you don't want a fish-shaped pierogi, so now you can kind of plump it up and then squeeze it up so that you can kind of shape it a little more after you're done. You want to try another one? Alright, here we go. Let's hope I get better. There you go. And another thing you can do is if your dough is a little sticky, you can actually slide the bottom on a little flower, too, and it'll help. And you might have your own method. Mine works for me, but whatever works. But basically, you want to seal the top first, and you can actually stretch this dough over I see that. Stretch a little. And then do the sides, and that way it helps keep your shape also. And the reason, again, that you don't want the filling stuck in between is they'll open up in the water, and you have a big mess. So after you're all said and done, it's time to boil. When they come to the top and they float, they're basically done. Then they go to the frying pan, along with onions and butter, and there you have it. Get a little sour cream with it as well, I'm assuming. Or a lot of sour cream. That is awesome. That is so good. And it's so different than, because I love pierogies. I thought so. There you go. Pierogi, not pierogies. It's very plural. So there you have it. Delicious, authentic, homemade pierogi, not pierogies. Pierogi, not pierogies. It's very plural. ", "duration": 552.17, "segments": [[46, 61], [68, 82], [91, 124], [151, 170], [223, 270], [294, 386], [389, 483], [484, 505]], "seg_text": " ", "pure_cap": "heat the butter in a pan. cook the finely chopped onions in it. mix flour salt egg and water. make the mixture to a dough. put the cooked onions with grated potatoes and mix salt pepper and cheese in it. take small flat portions of the dough and place some mixture on top. wrap them up to pierogi shape. boil them in boiled water and fry them with onion and butter and then serve"}, {"image_id": "sZ2NyyKVf7A.mp4", "caption": " pour the minced clams over a strainer into a bowl and reserve the clams and broth dice about a cup of onions dice about half a cup of celery dice a cup of carrots dice two cups of potato add onion celery and carrot and cook them on medium heat add the potatoes to the pan add the clam juice and water to the vegetables and cook place a large sauce pan over medium heat and sdd milk and butter whisk flour into the mixture add half in half and mix add the cooked vegetables and the broth and stir stir in the minced clams addred wine vinegar salt and black pepper and stir", "id": 776, "seg_prompt": "228 ; 39, 56 ; 57, 61 ; 62, 67 ; 68, 73 ; 74, 80 ; 81, 93 ; 94, 101 ; 102, 117 ; 118, 123 ; 124, 135 ; 136, 154 ; 155, 172 ; 173, 183 ; 185, 203..........................", "asr_text": " are you looking for a traditional cream-based clam chowder recipe this chowder named my best clam chowder by Pioneer Girl the all recipes contributor is a delicious traditional cream-based chowder this recipe calls for the standard chowder ingredients onion celery potatoes diced carrots clams and cream she continues a little red wine vinegar is added before serving for extra flavor sounds like a tasty recipe let's get started first open three six and a half ounce cans of minced clams set a strainer over a small bowl and strain the clams reserving the broth you'll need both broth and clams for this recipe dice one onion you're looking for about a cup next dice about half a cup of celery two stalks should be good and next dice two medium carrots again looking for a cup and last dice three medium potatoes you're looking for two cups in a large skillet over medium heat add the onion celery and carrots potatoes now add the clam juice you reserve from the three cans of minced clams then add enough water to cover the vegetables and cook the vegetables until they're tender while the vegetables cook place a large heavy saucepan over medium heat and melt three-quarters of a cup of butter when the butter is melted whisk in three-quarters of a cup of all-purpose flour and whisk it until the mixture is smooth making a roux now add in one quarter of half and half slowly at first whisking it constantly until the mixture is thick and smooth add the cooked vegetables when they're tender along with the broth stir it to combine and heat everything through but don't let it boil next stir in the minced clams keep an eye on the clams you want them to get hot but they will become tough if they're overcooked now some final ingredients two tablespoons of red wine vinegar one and a half teaspoons of salt and some ground black pepper to taste stir the chowder until the flavors are completely mixed the best clam chowder recipe is ready to serve serve the chowder with traditional oyster crackers ", "duration": 228.33, "segments": [[39, 56], [57, 61], [62, 67], [68, 73], [74, 80], [81, 93], [94, 101], [102, 117], [118, 123], [124, 135], [136, 154], [155, 172], [173, 183], [185, 203]], "seg_text": " ", "pure_cap": "pour the minced clams over a strainer into a bowl and reserve the clams and broth. dice about a cup of onions. dice about half a cup of celery. dice a cup of carrots. dice two cups of potato. add onion celery and carrot and cook them on medium heat. add the potatoes to the pan. add the clam juice and water to the vegetables and cook. place a large sauce pan over medium heat and sdd milk and butter. whisk flour into the mixture. add half in half and mix. add the cooked vegetables and the broth and stir. stir in the minced clams. addred wine vinegar salt and black pepper and stir"}, {"image_id": "g1jFJYtQ9_s.mp4", "caption": " add salt and oil to flour in a bowl and mix add water to the bowl to form a dough knead the dough coat the dough in oil and cover divide the dough into six balls roll the dough out cook the bread in the pan when bubbles form flip the bread over place the bread on the flame", "id": 777, "seg_prompt": "424 ; 48, 67 ; 68, 90 ; 90, 110 ; 112, 129 ; 156, 195 ; 209, 239 ; 248, 256 ; 260, 263 ; 279, 290.............................................", "asr_text": " Hello, this is Easy Cooking 3to1. Today I am going to make chapati or unleavened bread. Details of the recipe is given below the video and at easycooking3to1.com. Chapati or unleavened bread is an important part of diet for many people. Here I am making two types. One is made to puff up on the open flame. The other is only cooked on the griddle or tawa. Let me show you how I made this. I will first make the dough for the chapati. I have a work bowl with 1 cup of chapati flour or whole wheat flour. To this I will add a quarter teaspoon of salt, 1 teaspoon of oil. I will mix this. To this I will add approximately half a cup or enough water to make a smooth and pliable dough. I will knead this for a couple of minutes. To this I will add a few drops of oil. Cover the dough with it. I will cover this and let it rest for 30 minutes. After this has rested for 30 minutes I will knead this again for about 2 minutes and then divide it. I will flour my hands. I will divide this into 6 equal parts. You can divide this up to 8 equal parts. I am not that good you know. These are now ready to be rolled into chapatis. To make the chapatis I will flour the work surface and with a rolling pin applying medium pressure I will roll this into round discs. Dust off the excess flour. Place it on a griddle or tawa which is on medium heat and I will wait for the bubbles to start forming. When I start seeing the bubbles I will turn it over and let it cook on the other side. Then when I see new bubbles I will remove it. Place it on the open fire. Cook it on both sides and remove it. If you don't have open flame to work with I will show you another way to make chapatis. Again I will place it on a griddle or tawa which is on medium heat and I will wait for the bubbles to start forming. When I start seeing the bubbles I will turn it over and let it cook on the other side. To this I will add some clarified butter or ghee a few drops on the other side. When I see brown spots on both sides it is ready to come out and these are now ready to serve. I made six chapatis, three fulkas on the open flame and three chapatis on the griddle with ghee. You can serve chapati as a part of a main meal with curries and dal. Do try it sometime, it's easy. Good food that was easy cooking. Thank you for watching. ", "duration": 424.83, "segments": [[48, 67], [68, 90], [90, 110], [112, 129], [156, 195], [209, 239], [248, 256], [260, 263], [279, 290]], "seg_text": " ", "pure_cap": "add salt and oil to flour in a bowl and mix. add water to the bowl to form a dough. knead the dough. coat the dough in oil and cover. divide the dough into six balls. roll the dough out. cook the bread in the pan. when bubbles form flip the bread over. place the bread on the flame"}, {"image_id": "OL_bDVVxmwA.mp4", "caption": " prepare a sauce by mixing mustard mayonnaise tomato ketchup cut sausages so as to fill ingredients fill the mixed sauce and cheese into the sausage add chopped onions on the top wrap the sausage with sliced beacon twisting one end to another using toothpicks smear oil on the grill pan and put the sausage on it and grill for few minutes remove the toothpick and put the baked sausage in to cut hotdog bun add sauerkraut and mixed sauce", "id": 778, "seg_prompt": "583 ; 202, 244 ; 245, 292 ; 293, 335 ; 336, 343 ; 344, 383 ; 398, 489 ; 490, 520 ; 521, 554.............................................", "asr_text": " Hey everyone and welcome to Niko's Kitchen. Today we're going to be making hot dogs. I love them. I love eating hot dogs when you're watching some football or any other sort of sport or if it's just for a packed lunch or taking them down to the beach. They're fantastic. So we're going to make hot dogs today but there's a bit of a twist. Okay hot dogs. They are fantastic at any time, anywhere, any place and we're going to make them today. But like I said there's a bit of a twist. We're going to make stuffed hot dogs in that we're going to stuff our sausage with cheese and onion and sauce. Now usually it all goes over the top and you know it falls apart everywhere. Well we're actually going to put it inside our sausage and then we're going to wrap our sausage in bacon. Okay so here's what you're going to need. Get two or like I said you can you know you can get any sort of sausages you want and as many as you want. I'm just going to do two today. Okay one rasher of bacon cut in half. We're going to use a sharp knife to cut them in half. Okay you're going to need some onion, some chopped onion. You're going to need some salt and pepper. We're going to need some, I better turn this up the right way, some tomato ketchup and some Dijon mustard or you can use American mustard if you want to. And this is optional, I love it, sauerkraut. Now all it is is cabbage, salt and water. Okay you can buy them in the can. Sometimes I make it myself it's okay but it's just as easy to get in the can. It's pretty good so get some sauerkraut if you want to. If you don't want to leave it out and we're also going to use some cheddar cheese. Now what I want you to do with the cheese is cut a slice off. Okay just cut it straight down there and then cut it in the middle into sticks like that. So we're going to stuff our sausage there with some cheese in the middle and it's just going to go all gooey and melt all over the cheese and it's going to be wrapped up in the bacon. And of course okay some hot dog rolls. Get the sesame seed ones I think they're really nice and just cut them in half and later on we'll toast these guys. Okay I'll show you how to do it. Alrighty guys first thing first we just want to make our sauce that we're going to put in the sausages here. So we're going to get some Dijon mayonnaise. Just a squeeze of that. Not too much. And equal half of tomato ketchup. We'll just put that straight in there. Doesn't make a great noise. Don't worry about me folks. Okay we're going to mix that up like that. Instead of having them separate we're going to have them together. Give it a good mix and it's a great color too. That sort of light orangey reddish color. It's really nice. Okay that's the sauce. Now we're going to cut our sausages. Okay you get a really sharp knife. Okay and tip first. I'm just going to make an incision and just cut like that. You don't want to go all the way through. Okay and we just want to go up to about there. Just make an incision like that and just pull it apart. Okay so we've got something like that. Okay with a little pocket inside the sausage. Don't go just go up to about there. Okay and don't go all the way down. Okay now that we've done our sausages we're just going to spoon some of the sauce in there. Okay just like that. Just be really gentle with them. Take a bit of care with these. Okay now this might seem a bit of work and you know doing this for a few people but let me tell you hmm it is well worth it. Okay we've got our sauce. We want to put our cheese. Just put it right down the bottom there. There you go. Just like that. Cover it up with a bit of sauce. Okay just wipe off my hands and there we just want to add little bits of onion in there as well. Just put your toothpick straight through there. That'll just hold the bacon in. Okay now you get your bacon and just lift up your sausage and just wrap it around until you get to the end and we'll get another toothpick and we'll put that one in straight through there so it holds in that one. So that's your sausage there guys wrapped in bacon. Do it to the other one and then we'll put them on the grill. Okay guys that's what you want them to look like. Alright just wrapped in bacon. Pick them up by the forks just there by the toothpicks. Okay and that's what you want them to look like. Now we're going to put them on a pretty hot grill with some oil in it. Okay we've got our cast iron griddle pan just here. We're getting that nice and hot. Put some oil in it just some vegetable oil and we're going to put our stuffed sausages straight on there like that. Okay and we're going to put our other sausage on there just like that. Okay we want the oil to coat them through. Now you want to cook these babies for I don't know about a couple minutes on each side or you know maybe three minutes on each side. You will get you know obviously some bit of onion that will just fall out but most of it will stay in there. Okay if it comes out don't worry about it but all that cheese is going to melt when the heat comes through. When the bacon's going to be crispy the sausages are going to be absolutely beautiful. They are packed full of flavor. Hot dogs are cooking nicely. Got some nice color just here and the hot dog here is all cooking nicely. Got a couple of little pieces of onion that have fallen off but I've just turned these and they're going to be done in probably another couple of minutes and then we'll put them in our hot dog buns. Now if you want to toast your hot dog buns I would do them right now at this stage. If not just leave them and then we'll assemble them pretty soon. Okay now it's time to assemble our hot dogs. Alrighty what I want you to do is just pull a hot dog over. Okay just on the bottom there you can see all our cheese is all gooey and melted and looking lovely. Okay I'll just pull the toothpicks out. Your bacon will stay right there because it's now attached to it. Now like I said you can put a bit of extra sauce and this is optional. I'm putting some sauerkraut just over the top which is just some cabbage and water and a little bit of vinegar. I'm just going to put that over the top and I think I've got some of this sauce left over. What I'll do is I'll just drizzle that over the top just like that just because I had some left over and it's really yummy. And that my friends is one hell of a hot dog. So there you have it folks. Niko's hot dogs. They're gooey with that cheese with the onion with the sauce and the tender meat the crispy bacon. I don't know about you but life doesn't get much better than that. You take care and I'll see you next time. Bye bye. ", "duration": 583.33, "segments": [[202, 244], [245, 292], [293, 335], [336, 343], [344, 383], [398, 489], [490, 520], [521, 554]], "seg_text": " ", "pure_cap": "prepare a sauce by mixing mustard mayonnaise tomato ketchup. cut sausages so as to fill ingredients. fill the mixed sauce and cheese into the sausage. add chopped onions on the top. wrap the sausage with sliced beacon twisting one end to another using toothpicks. smear oil on the grill pan and put the sausage on it and grill for few minutes. remove the toothpick and put the baked sausage in to cut hotdog bun. add sauerkraut and mixed sauce"}, {"image_id": "5_mNozo4yqM.mp4", "caption": " heat a pan with oil and butter and add onions add salt add garlic and mix add bread crumbs and milk to a bowl mix the bread crumbs add meat salt and black pepper add two beaten eggs some chopped parsley leaves and some parmesan cheese add the onion mixture and bread crumbs mix the ingredients pour sauce on the loaf", "id": 779, "seg_prompt": "387 ; 36, 42 ; 44, 46 ; 59, 67 ; 85, 96 ; 101, 107 ; 122, 140 ; 141, 160 ; 162, 189 ; 189, 214 ; 249, 275.........................................", "asr_text": " Hello, this is Chef John from foodwishes.com with an Italian meatball inspired prison-style That's right, you know that old saying, if you can't do the time and you don't like meatloaf with a lot of filler, don't do the crime? Well, that comes from the fact that large institutions like this that have what we'll call a captive audience tend to use a lot of filler and bulking products in a meatloaf. And while saving money and crushing souls is the main reason they do it, it does actually produce a meatloaf that's very juicy and incredibly tender. So every once in a while I do enjoy making a meatloaf in this style and here's how we're going to put it together. So in a saute pan on medium high heat, I'm going to melt some butter in a little bit of olive oil. And once that butter melts, we're going to dump in some diced onions with a big pinch And we're going to saute those stirring occasionally until they're kind of golden brown. And we're definitely going to want to do this step first because this mixture will need to cool before it goes into the meat. So anyway, let's go ahead and saute those onions until nice and golden. And at that point, we're going to go ahead and dump in our finely minced garlic. I got about four cloves and we're not even going to really cook this, we're just going to stir it in. And as soon as it is mixed in, all we'll do is turn off the heat and let that sit on the stove until it cools down to room temperature. So our onions are all set and it's on to another step we want to do ahead of time, the soaking of the breadcrumbs. And it's these crumbs right here, in particular the amount of crumbs that makes this what I'm calling a prison style meatloaf. So I'm basically going to use twice as much breadcrumb as what would normally be called for in a modern meatloaf recipe. And I made these myself, but any plain, very dry white breadcrumb will work. And then what we're going to do is we're going to pour over milk and soak these breadcrumbs for about 15 or 20 minutes to make what I've always called a slurry. Although I'm not sure if that's technically correct, but basically what we're going to do is mix that up and let it sit there for about 15 or 20 minutes until it absorbs all And don't be in a hurry. So after about 10 minutes, they look like this and you may think, hey, that looks soaked. We're good to go. But they're not. You'll see in another 10 or 15 minutes, they're going to look like that. See how those have swollen up. So that's what you want to wait for. And once we have our onion mixture cooled and our breadcrumbs soaked in milk, we are ready to proceed with the rest of the mixture. So in a bowl, I have two pounds of ground beef. I like to use chuck. I like the 85 to 15 lean to fat blend, but 80 20 will also work beautifully and we'll go ahead and season up this meat with some salt and some freshly ground black pepper. And then let's go ahead and also give it a little shot of cayenne. That's going to provide some beautiful caged heat. We're also going to go ahead and dump in a couple of beaten eggs, along with some freshly chopped Italian parsley and also a nice handful of freshly grated reggiano parmesan. And you know of all the things I would have trouble getting adjusted to in prison life? Besides, of course, the constant physical assaults, it would be getting used to eating fake parmesan cheese. I mean, talk about cruel and unusual. But anyway, we're going to dump in some parmesan and we'll also go ahead and add our now cooled And then last but not least, we're going to go ahead and add our breadcrumbs. But before we do, I want you to go ahead and grab a handful and squeeze out any excess We want these crumbs damp. We don't want them dripping wet. And you're not going to squeeze a lot of milk out, but like I said, squeeze out what you can and then we'll add the crumbs to the mixture. And then we'll go ahead and take a spatula and mix that entire thing together thoroughly. And of course, the reason we're using moist soaked crumbs is because dry crumbs pull moisture away from the meat. But if we use moist crumbs, that doesn't happen. So you end up with a much moister, much more tender product. And as it starts to come together, you can really see how much filler we have in here. By the time we're done, this meatloaf is only going to be basically half meat, which is great news for you people that enjoy America's fast food chains. So we're going to keep mixing until it looks like that. At which point we're going to transfer that into a lightly greased baking dish. Use something nice and large, a couple inches deep is perfect. And then what you're going to do is you're going to wet your hands and form this into the classic loaf shape. So I think about four or five inches across is perfect and about three inches high or Maybe a cake might be fine to hide a small little file in, but with the size and shape of this thing, you could totally hide a hacksaw, allegedly. But anyway, we're going to go ahead and manipulate that meat mixture into an appropriately shaped And then if you want, you could bake it just like that. But personally, I do like to glaze my meatloafs and or cook them in sauce. And because I am doing a meatball inspired version, I decided to go with a tomato sauce. And the reason it's that color is because I added some balsamic vinegar, which I thought would be totally amazing, which was totally not amazing. But I'll talk about that in the blog post. I'm going to recommend you just use your favorite tomato sauce. But anyway, I ladled that into my dish as well as over the top. And in addition to flavor and color, it's also going to make for a beautifully moist cooking environment, which always works when baking meatloaf. And once we've covered that surface in the sauce, we're going to go ahead and transfer that into the center of a 325 degree oven for about an hour and 10 minutes or until we reach an internal temperature of about 155. One of the few ways to screw up a meatloaf is to overcook it. So check with a thermometer if you can. And after about an hour and 10 minutes, mine look like this. But anyway, once you pull your meatloaf out, you should probably let it sit there at least 10 minutes before you slice into it. And if you don't, I'm going to hear about it. Oh, someone will drop a dime on you. So let it rest a little bit. And then we're going to go ahead and slice in and start to analyze this alternative and I think fascinating version of meatloaf. Now normally I would slice this with my shiv, but it was in the dishwasher. So I'm just going to use a regular knife. And other than the fact I didn't like the balsamic vinegar in the sauce I used, this was absolutely delicious and very, very meatball like. And in addition to the extreme tenderness, it's also going to remain incredibly juicy. I mean, look at that. I mean, is that not the juiciest meatloaf you've ever seen? So anyway, let's go ahead and cut a proper slice. Even though the flavors were kind of an Italian meatball theme, I still went with some mashed potatoes and I also served it with a little bit of arugula, but I really think any kind of toss salad would work here. And even though I wasn't crazy about my particular sauce, I decided to go ahead and garnish with it anyway, you know, for the sake of the pictures. But anyway, that's it what I'm calling prison style meatloaf. Like I said, every once in a while I do like to use this method. If made properly, my meatloaf should bring all the boys from the yard and they'll be like it's better than mine. And if you do give it a go, I think you'll find it guilty of being fantastic. So I really do hope you give it a try and hope you continue to enjoy it for at least 25 years to life. So head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy! ", "duration": 388.0, "segments": [[36, 42], [44, 46], [59, 67], [85, 96], [101, 107], [122, 140], [141, 160], [162, 189], [189, 214], [249, 275]], "seg_text": " ", "pure_cap": "heat a pan with oil and butter and add onions. add salt. add garlic and mix. add bread crumbs and milk to a bowl. mix the bread crumbs. add meat salt and black pepper. add two beaten eggs some chopped parsley leaves and some parmesan cheese. add the onion mixture and bread crumbs. mix the ingredients. pour sauce on the loaf"}, {"image_id": "qLygo7z5hn8.mp4", "caption": " crack 2 eggs into a mixing bowl add little bit of water to it and beat them using fork heat a pan and melt some butter give a quick shake and spread the melted butter around the pan pour the beaten egg and stir using a spatula from the edge flip and fold to cook all the sides evenly pull them off the heat and transfer to a plate spread some grated mozzarella cheese on top", "id": 780, "seg_prompt": "180 ; 30, 51 ; 55, 65 ; 66, 115 ; 116, 141 ; 145, 151 ; 157, 164..........................................................", "asr_text": " Hello, this is Chef Justin with Howdini.com, today we're going to do a very simple breakfast that everybody out there is familiar with, scrambled eggs. So of course we got eggs, we got butter, but ask yourself something, do you use milk or water to mix with your eggs? You use water, the eggs get a lot more fluffy and they don't brown on the bottom. So of course we got water this time instead of milk. So we're going to start now by cracking two eggs into a mixing bowl just like this. Here's one, here's two. We're just going to add in just a little bit of water here, you can just eyeball this just however you like. We're just going to beat these together just with a fork, really simple wrist motion here just like this, splash a little bit out, that's okay, it's more fun that way, right? Okay, got our eggs mixed up. So now we're going to take the butter just like this, we're going to put this just into the bottom of the pan to melt and it's going to melt down really quick now. So we're just going to give this just a quick shake just to kind of cover the bottom of the pan with the butter and of course from here then in goes the egg just like this. Now you can see here since we got a really hot pan that these eggs are going to cook So we're just going to get the edges moving just to make sure they don't burn. We're just going to mix this around just a little bit, you can see the eggs are already starting to come together here in the scrambled form. So we're going to keep moving these around just a little bit as the different edges are going to continue to cook themselves together, give it that really nice, you can see by using the water of how dense and how really nice they are coming together and of course again the water is going to prevent them from browning as they usually would when you use milk. So again we're just kind of rustling these together, just kind of keeping it moving just And once the majority of the eggs on the outside are finished and are starting to become one specific piece like this, you can start folding them over just so then the undersides get Then of course whether or not you want it whole, you want it diced up, you can just kind of cut them apart just like this. Of course just still continuing to move these around just like this, making sure that the inside always of these covered up eggs here are always done because you never want to find yourself eating a raw egg very bad for you and just doesn't taste good either. Now these are looking just about done so right now we're going to pull these off the heat just like this and we're going to throw these onto a plate right over here just like that. Now you got the eggs on the plate, you can do just simply like your favorite kind of cheese like right now I have Romano cheese so we're just going to kind of sprinkle this right over the top here just like this and also even if you want to garnish with a little bit of parsley on top, salt and pepper of course and for whatever reason some people like maple syrup on top I have no idea why but just like this you have a very simple classic American scrambled eggs dish for breakfast. ", "duration": 180.83, "segments": [[30, 51], [55, 65], [66, 115], [116, 141], [145, 151], [157, 164]], "seg_text": " ", "pure_cap": "crack 2 eggs into a mixing bowl add little bit of water to it and beat them using fork. heat a pan and melt some butter give a quick shake and spread the melted butter around the pan. pour the beaten egg and stir using a spatula from the edge. flip and fold to cook all the sides evenly. pull them off the heat and transfer to a plate. spread some grated mozzarella cheese on top"}, {"image_id": "nLlibzCXf1Q.mp4", "caption": " season the chicken on both sides with salt and pepper then cut it into pieces put the chicken pieces to a boiling pot of water cover it and let it cook chop celery to small pieces chop cheese to cubes and chop ham also to the same size cut the chicken pieces add salt and macaroni to the pot of water boil eggs in a pot of water cut the boiled egg into small pieces add cooked macaroni chicken ham celery egg cheese pineapples raisins and pimientos to a bowl and mix together add sweet relish mayo sugar salt and pepper", "id": 781, "seg_prompt": "285 ; 38, 56 ; 58, 60 ; 64, 88 ; 90, 98 ; 99, 104 ; 107, 115 ; 117, 128 ; 134, 182 ; 188, 247..............................................", "asr_text": " Welcome back to Ivy's Kitchen. Today I am making Filipino macaroni salad. What makes this Filipino is Filipinos love their food either sour and spicy or sweet and savory. This salad is sweet and savory. What I like about it is you can prepare this ahead of time and then assemble it when you're ready to serve. So if you're interested in seeing how I do this keep on watching. For the complete recipe please check out ivyskitchen.net. Season your chicken with salt and pepper. Don't forget to season the other side. Once both sides are seasoned, cut the chicken into pieces for faster cooking. To cook the chicken, we will place the chicken in a pot with cold water. Cover and turn on the heat and poach until cooked through. While the chicken cooks, wash your hands and prepare the other ingredients. Wash your celery and chop up celery as shown. You're going to also chop up the cheese into cubes and chop up the ham the same size as the celery and the cheese. By now the chicken should be ready. Save the chicken broth and chop the chicken into cubes. In the same pot that you cook the chicken in, add salt to the water and bring to a boil. Add the macaroni and cook according to package instructions. In the pot of cold water, place eggs and cook until water comes to a rapid boil. Once water is boiling, turn off the heat, place a lid and let the egg sit for 10 minutes. After 10 minutes, run the egg under cold water and peel the shell. Once peeled, chop the egg and you will see how perfectly yellow the yolk is. We are going to chop the egg into cubes so it's the same size as the celery and ham and cheese slices. First, we want to add the macaroni that we cooked earlier today. Then we're going to add the chicken, ham and celery for crunch and the egg. Now if your kids have egg allergies, you definitely can leave this out. Cheese, pineapples for sweetness, some raisins, and pimentos. We're just going to mix this all together. Now I'm going to add some sweet relish to this, about 2 tablespoons. If you want the recipe, please check out ivy'skitchen.net. We're going to add mayo. If you like a lot of mayo, you can add more than how much I'm putting in. If you're not going to serve this right away, you want to keep this chilled because we don't want the mayo to spoil. For sweetness, we're going to add some sugar. And you can definitely season this with some salt and pepper. Yeah, I'm going to add that on there. To balance the sweetness, we want to add just a little bit of salt. And that will give it its savory and sweetness. Now it's time to taste this. Perfect. There's a little bit of crunch from the celery and the sweetness from the raisin. And I like how there's cheese on it as well. Thank you for watching Ivy's Kitchen. I'll see you guys next time. Bye. Thank you for watching Ivy's Kitchen. Please don't forget to subscribe. For the complete recipe, please check out ivy'skitchen.net. Until next time, happy cooking! ", "duration": 285.5, "segments": [[38, 56], [58, 60], [64, 88], [90, 98], [99, 104], [107, 115], [117, 128], [134, 182], [188, 247]], "seg_text": " ", "pure_cap": "season the chicken on both sides with salt and pepper then cut it into pieces. put the chicken pieces to a boiling pot of water cover it and let it cook. chop celery to small pieces chop cheese to cubes and chop ham also to the same size. cut the chicken pieces. add salt and macaroni to the pot of water. boil eggs in a pot of water. cut the boiled egg into small pieces. add cooked macaroni chicken ham celery egg cheese pineapples raisins and pimientos to a bowl and mix together. add sweet relish mayo sugar salt and pepper"}, {"image_id": "VA_7l_TXcMs.mp4", "caption": " drain water from the mixture grind and add a little water add salt and water to the fermented batter and mix it to form a smooth batter cook the dosa on the skillet with oil flip it and spread the chutney add the aloo bhaji and fold the dosa and serve it along with chutney", "id": 782, "seg_prompt": "575 ; 141, 280 ; 380, 420 ; 421, 488 ; 489, 547..............................................................", "asr_text": " Can anyone believe that these are the homemade Mysur Masala Dosa. They look amazing right. These are very easy to make. So let's get started to how to make this Mysur Masala Dosa. And literally there are many variations of the proportions to prepare the batter for the dosa or even idli. If you are going to use this proportion the outcome will be you get a crispy dosa and and it literally melts in your mouth because of the poha and that's because it gives a sponginess and the crispiness comes from the rice. This is a great way to prepare a very good dosa for the Mysur Masala Dosa or any dosa. And here are the list of the ingredients that you need to prepare this dosa. The preparation of the dosa is a multi-step process. It involves soaking and preparing the batter and fermenting the batter and then making the dosa. So it takes a long time. So before you get started you make sure that you have the enough time to prepare all this stuff. So first of all we need to add all these four ingredients and along with the methi dana or the fenugreek seeds you need to mix all the ingredients and wash them and rinse them well using the fresh water and drain all the water and add the fresh water again and then rest it for a couple of hours and overnight should be best. So later on we are gonna grind it to make a coarse batter not a very smooth batter for the dosa but it should be a little bit of coarse. Yesterday night I've done that the soaking process is completed and as you see all the grains and the dal has plumbed up and doubled in the volume and it would be great while blending it will be easy and for grinding you can use the grinder or the mixer or the normal blender. So let's get started with the blending process. I've drained all the water from the rice that have been soaking overnight and this water is helpful in aiding the fermentation process while blending the dals and the rice I'm gonna use the same water in which the dal and the rice have been soaking. I'm just gonna add a little bit of the mixture about 1 fourth cup approximately into the blender or the I'm gonna use the grinder over here and into this I'm gonna add a little bit of water. I'm gonna start off using the little amount of the rice and the dal mixture and a little amount of water otherwise it will be not blended properly. So now I'm gonna start this process. I'm gonna add the remaining mixture in regular intervals about four to five minutes and blend everything the same way. I'm gonna show you just I'm gonna add a little bit of water make sure that you scrape off the sides of the grinder or the blender so that the mixture will be grinded evenly and you don't find any lumps or the grains left in the batter and I'm gonna just add a little bit rice and the dal mixture and carry on with the blending process till I finish everything. I'm again gonna add a little bit of water and start the blending again and now here we go. I'm gonna add everything. I'm done making the batter and I ended up using about one cup of water while blending this and the texture of the batter should look like this. It's a little bit on coarse side not very smooth. So now this goes into the warm oven so that it gets fermented well. I'm gonna just cover this and I've already warmed up the oven to about 180 Fahrenheit or approximately 200 Fahrenheit. You'll be fine with the batter and I've turned it off after it reached that certain temperature. I've turned it off and now I'm gonna move this on to the warm oven. You can just leave it in a warm place but here in here in the place where we are living now it's very cold right now. So I'm gonna move this on to the warm oven which I have heated up and turned it off to about 180 Fahrenheit or about 200 Fahrenheit should be fine too and after every four hours or five hours I'm gonna take off the batter from the oven and again warm the oven to about 200 Fahrenheit and turn it off and just pop it into the oven and I'll be carrying on for every four to five hours about two to three times so that it gets fermented well. So now we'll be back after about approximately 10 to 12 hours of fermentation so that the dosa batter will be fermented well. It's been about 12 hours now so let's check on the dosa batter. I think it has got fermented very well. Actually I can see a lot of bubbles over here. This says that it has very well fermented. Now I'm gonna add salt to this. This is according to your taste. I'm gonna add about one teaspoon. After the fermentation process it's actually thickened up so now I'm gonna add about one by fourth cup of water to this to bring it into the right consistency. Totally in the preparation of dosa batter I approximately used about one and a half cups of water approximately but it differs so be careful while adding the water and the consistency of the batter should look like this. It's not thick and not too thin and it's perfect. Actually I can see a lot of bubbles and this is how the batter should look like. Here I have got a pan. I'm gonna check it if it's hot. If it's sizzles then it's ready. I have tested by adding some water so now it's ready to make the dosa. Just spread the batter in a circular motion. Cook it for 30 seconds and afterwards I'm gonna add some oil to this. I'm gonna add a little bit of oil to this and cook it for about a minute till you can find the brown specks from the top side. Now I'm gonna flip this. Actually some people don't like to cook them on the both of the sides but I like to cook them on both sides. Just half flip this and I'm gonna cook for about 30 seconds. Now again I'm gonna flip this onto another side and I'm gonna apply the chutney. The recipe for this onion chutney is on my channel so you can check it and you can make it. It just tastes so great. I just love this chutney. You can apply it as much as you like but be careful it's gonna be spicy. Now I'm gonna add the aloo bhaji. You also can check this recipe on my channel. So now it's ready. I'm just gonna close this like this and wow it just looks awesome. It has got a wonderful brown color and it looks just amazing and now I'm gonna just move this onto the serving platter. I'm gonna serve this dosa along with some chutney. You can find the recipe for this chutney on my channel. I'm gonna prepare the dosas with the remaining batter the same way so enjoy this dosa the mai ksul masala dosa with your family and thank you so much for watching my videos and I'll be back soon with another recipe. Till then bye bye. ", "duration": 576.0, "segments": [[141, 280], [380, 420], [421, 488], [489, 547]], "seg_text": " ", "pure_cap": "drain water from the mixture grind and add a little water. add salt and water to the fermented batter and mix it to form a smooth batter. cook the dosa on the skillet with oil. flip it and spread the chutney add the aloo bhaji and fold the dosa and serve it along with chutney"}, {"image_id": "VtuiYP8GIb8.mp4", "caption": " preheat oven to 390 degrees heat oil in a saucepan add onions carrots and garlic to pan and mix add minced meat and lightly brown it add tomato puree herbs salt and pepper and a splash of worchester sauce mix everything together and simmer add potatos to a large pot of water and salt and boil once potatos have boiled strain the potatos add potatos butter and milk to a new bowl and whisk to mash add meat mix to a deep dish and spread around spread mashed potatos over top of meat mix place in oven", "id": 783, "seg_prompt": "240 ; 45, 50 ; 52, 55 ; 56, 71 ; 72, 76 ; 77, 88 ; 89, 96 ; 97, 120 ; 125, 134 ; 140, 167 ; 194, 210 ; 211, 218 ; 222, 229..................................", "asr_text": " For the mince you will need a dash of Worcestershire sauce, 2 tablespoons of tomato puree, 1 clove of garlic crushed, I'm just using paste, 1 large onion chopped, 2 tablespoons of mixed herbs, some salt and some black pepper, 400 grams of chopped tomatoes, 3 medium carrots chopped into cubes, lastly 500 grams of minced beef, the mash you will need, 1 kg of potato just go into chunks, 75 grams of butter, lastly half a cup of milk, topping I've just got some slices of cheese, this is optional to you if you want to use it, firstly you want to preheat it over to 190 degrees or gas mark 5, now heat a large saucepan or frying pan over a medium heat, I just use 2 tablespoons of oil, once your oil is heated up you can add your onions, your carrots and your garlic, now let this just lightly soften, once your carrots have softened now add your mince, use a lightly browned mince, once your meat is all bound you can now add your chopped tomatoes, tomato puree and black pepper, salt and mixed herbs, and a generous splash of Worcestershire sauce, now you can mix all your ingredients together, once everything is mixed together you can let it simmer for 30 minutes, when your mince is simmering in a large saucepan with half full with water you want to put your mashed potatoes, what will be your mashed potatoes and a good dash of salt, now let this cook to a boil, once the potatoes are all ready we can now put them through a colander, just like this, it's very hot, now just let it cool down for a few minutes, now that potatoes cooled down we can start making the mash, I'll be making mine in a stand mixer, so in the boil you want to put your mashed potatoes, your butter and your half cup of milk, now I've got my mash through the mixer, with this we're going to be using a balloon whisk, so let's turn it on, I'm going to put our medium speed about 2, just let it do its thing for the next 5 to 2 minutes, if you're making a stand mixer half way through the process you just want to lift the bowl up and scrape down the side with a spatula, just like this, just turn it back on again, now that our mash is ready you just want to give it one more mix and just leave it aside, now that our mash is ready we can bring our mince over, I'm just using a deep casserole dish, just put it in like this, just even it out everywhere, just like this, now you can start putting your mash on, just like this, spread that over, now that I've put my mash on, I've evened it all out, this can go inside the oven now, now we can put our pie inside the oven, in the middle rack, just leave it in there for 20 to 30 minutes, here we have it, a lovely Thank you very much for watching, see you next time, see you next time, see you next ", "duration": 240.5, "segments": [[45, 50], [52, 55], [56, 71], [72, 76], [77, 88], [89, 96], [97, 120], [125, 134], [140, 167], [194, 210], [211, 218], [222, 229]], "seg_text": " ", "pure_cap": "preheat oven to 390 degrees. heat oil in a saucepan. add onions carrots and garlic to pan and mix. add minced meat and lightly brown it. add tomato puree herbs salt and pepper and a splash of worchester sauce. mix everything together and simmer. add potatos to a large pot of water and salt and boil. once potatos have boiled strain the potatos. add potatos butter and milk to a new bowl and whisk to mash. add meat mix to a deep dish and spread around. spread mashed potatos over top of meat mix. place in oven"}, {"image_id": "PRSzKHcYXrk.mp4", "caption": " drain and wash the chick peas add chick peas onion garlic coriander cumin cayenne pepper baking powder salt cilantro parsley and olive oil to food processor grind the ingredients mix bread crumbs and lemon juice with the mixture form the mixture into balls and cool in the fridge drizzle with olive oil bake the falafel in the oven flip and bake again", "id": 784, "seg_prompt": "286 ; 18, 26 ; 26, 78 ; 78, 111 ; 112, 140 ; 140, 168 ; 174, 189 ; 192, 220......................................................", "asr_text": " Alrighty, Chef Buck here and today we're gonna bake up some falafel. What's a falafel? Falafel is just chickpeas. It's just garbanzo beans. It's a fried fritter of garbanzo bean, but we're not making a fritter because we're not frying them. We're baking them because it's healthier, but that's not really why we're doing it. We're doing it because it's easier, you know, it's less of a pain. That's why I'm using the can because it's less of a pain. I'm gonna drain it and I'm gonna rinse it. One can of garbanzo beans and then most everything is gonna go in a food processor. My hands are not frequently large. It's just the angle of the camera. I'm putting half of the beans in there and then I'm gonna go ahead and throw some onion and three cloves of garlic, but you know, just put two if you're not a garlic lover like I am because that's very garlicky if you put three. And then I'm gonna put in my spices and coriander, some cumin, some cayenne pepper, a little baking powder, some salt. The cayenne pepper is optional. You know, if you're not interested in the heat, you know, don't use it, but if you can't stand the heat, get out of the kitchen as they say. Some cilantro and parsley, fresh quarter cup each, but you don't have to use both of them. If you just want to use a half a cup of cilantro or half a cup of parsley, that's gonna be fun too. A little bit of olive oil and then I'm gonna top it with the rest of the beans from the can. You know, this is still just the same can. I just like to put them on top so my spices and stuff don't stick to the top of the processor because all I got is this little rinky-bink one that I make hummus in and I'm not gonna process it for very long. You know, just a quick little grind grind then beat the machine and say bad machine so the machine knows it's been bad. And then I'm gonna look at it. See, I'm looking at it right now and it's not enough. So I'm gonna push it down and I'm gonna pulse it, you know, one more time just for a second because you don't want to over process this stuff. You know, you're not gonna puree it. You're not going to liquefy it. You know, you want it to have a lot of texture. And you know, the beans are soft already because they come out of a can. You know, they're gonna stick together just fine. Plus, we're gonna throw a little breadcrumb in there anyway. Just an itsy bitsy teeny weeny bit. So go ahead and get your mixture processed. Throw it in a bowl and then we'll go ahead and put a tablespoon of breadcrumbs or flour. And then, you know, we're ready. Well, we're almost ready to put on a sheet. We're gonna put in some lemon juice too. You know what you don't have to do. Sometimes I put in lemon juice. Sometimes I don't. It's not gonna be the end of the world either which way. In this case though, it kind of, I think, liquefied it a little bit more so that it wasn't as dry. So, you know, just kind of gauge that and whether or not you got a lemon. Now, I'm gonna use a tablespoon and I'm gonna mount it on there. Each one of these is gonna be about two tablespoons because it's a heaping tablespoon that I'm using to measure this. I'm gonna get ten out of this can which I usually get. You know, if you want, you can just double up the size and make five. But I make the, I like to make the little rinky dink ones that'll go in a piece of pita bread from a falafel sandwich. You know, so there you are. And I'm sliding it in the fridge. You know, letting it set for a little while because they'll bake up better. They won't fall apart but they're not gonna fall apart anyway so you don't have to do that part. Before you're ready to cook them, go ahead and drizzle or brush some olive oil on there. You know, I don't have a brush because we just moved into this place and my brush is in Florida and I haven't bought a brush yet so I'm doing this caveman style with my hands. You know, this is how Neanderthals used to put the olive oil on their falafels years ago. I'm sliding it into an oven at 400 degrees for 20 minutes and then I'm pulling it out and then I'm doing a flip-flop. You know, just turning them over. They're not done yet and this is another reason you want them to be like these over inflated poker chip diskettes because they'll get more service on the pan. You'll be able to get a little more color on them. You know, they'll be able to toast up a little bit better on the pan. But give them a flip. Boom! Back in the oven at 400 degrees still for 10 more minutes and then that'll be it. You got some baked falafel. Are they as good as fried falafels? No, because they're not fried but they are good and they're easier to make. You know, they're delicious. You know, I love these things in a little pita sound or on a plate with some other stuff which is how I'm gonna eat them. And look at this here. They're crispy on the outside and watch this here. Boom! Nice and steamy. Wholesome goodness and freshness in there. And here's the important part. Watch right here. Special effect finger. Look at that. It's still moist inside. It's not a dried out desiccated husk of a falafel. It's a nice, juicy, tasty falafel. Just like a fried falafel but not fried. Serving it up with hummus, you know, cucumber, tomato, blah blah blah. You know, whatever you want. You know, putting a pita sandwich. If you haven't had falafel before, it's super easy. Give it a go. Let me know what you think. Bon appetit. Thanks for watching. I'm gonna go ahead and I'll put this up to the hummus video because you know, that's a... that makes sense. All right. ", "duration": 287.0, "segments": [[18, 26], [26, 78], [78, 111], [112, 140], [140, 168], [174, 189], [192, 220]], "seg_text": " ", "pure_cap": "drain and wash the chick peas. add chick peas onion garlic coriander cumin cayenne pepper baking powder salt cilantro parsley and olive oil to food processor. grind the ingredients. mix bread crumbs and lemon juice with the mixture. form the mixture into balls and cool in the fridge. drizzle with olive oil. bake the falafel in the oven flip and bake again"}, {"image_id": "DMGFoEdCcRk.mp4", "caption": " put some chickpeas lemon juice 1 small garlic clove in a food processor also add salt and a little piece of butter blend them with the food processor add some oil and blend again dip some chips in it to serve", "id": 785, "seg_prompt": "155 ; 33, 65 ; 66, 88 ; 90, 101 ; 107, 125 ; 132, 139..............................................................", "asr_text": " I'm going to show you how to make the easiest hummus you have ever, ever made. Try it easy. If there is one fresh recipe that you must keep in your refrigerator, in your cooking arsenal, it is super easy hummus. The recipe is in realicious lunches. I am going to show you how to make it though. It is so simple. All you are going to do is take a can of drenched and drained chickpeas. Chickpeas are great because they are packed with protein. I am going to put them right in. I am going to put in some lemon juice. That is what gives hummus that really great zip. You can totally buy hummus, but I promise you the fresh homemade taste is really worth the six ingredients that go into this. One small garlic clove, and I think you would probably think, oh, garlic clove, young kids, I don't know, my kids both love garlic. Tons of nutrition too. I am going to add some salt here, always just finish off that flavor, and tahini. You can find tahini next to peanut butter or almond butter at your grocery store. It is sesame paste. This is one of the first recipes that I ever made for my kids because when they were toddlers they want soft foods, easy foods to eat, hummus. It is perfect for that. I am going to whiz it up, give it just a little buzz. To chop it up for just a second, we are going to add in some oil, about a third of a cup, just to loosen it up, make it nice and creamy. I am going to serve this with either pita chips or carrots and celery, sometimes right before dinner, but for school lunch I will put it into a wrap sandwich. I know you probably didn't believe me, but how easy is that? So, so. And this really is a great recipe to get your kids making with you, but since mine are at school, I am just going to sit here, have some lunch by myself. For more fast, fresh, and easy recipes like this and more, check out WeLicious.com. Don't forget to subscribe, leave a comment below, and of course, get WeLicious lunches. ", "duration": 155.83, "segments": [[33, 65], [66, 88], [90, 101], [107, 125], [132, 139]], "seg_text": " ", "pure_cap": "put some chickpeas lemon juice 1 small garlic clove in a food processor. also add salt and a little piece of butter. blend them with the food processor. add some oil and blend again. dip some chips in it to serve"}, {"image_id": "2ICT6R4XpG8.mp4", "caption": " mix red pepper paste soy sauce sugar rice wine sesame oil sesame seeds green onions garlic and ginger cut squid into squid tubes pour the mixed sauce on the squids and stir to coat the squid well pour a little oil in a pan with medium heat put the squid on the pan and cook them turn over the squid when the bottom side is ready", "id": 786, "seg_prompt": "467 ; 32, 87 ; 91, 216 ; 221, 256 ; 261, 266 ; 274, 303 ; 321, 326.........................................................", "asr_text": " Okay, tonight we're going to make some ojingo bulgogi, or some squid bulgogi. Basically, we're going to pan fry some squid with a spicy sauce on it, but it's going to be nice big pieces. I have here two tablespoons of red pepper paste, or kochijan. I have two tablespoons of soy sauce. I have two tablespoons of sugar. I have one tablespoon of rice wine. This one's sake. It's a Japanese one. Not really Korean, but you know, you can get sake in Korea too. I have one tablespoon of sesame oil. One tablespoon of sesame seeds. Two tablespoons of green onion. I have half a tablespoon of garlic and a quarter, no, half a teaspoon of garlic and a quarter teaspoon of ginger. That's been minced up, and I'm going to mix this up. Let's prep our squid. Now, I bought clean tubes. These are already the skins off of them, the tentacles off, all the guts are out. These are easy to work with. I'm going to take, now I'm going to take this side, and I'm going to score it with Now I'm going to turn it around, and I'm going to score it this way. See, now it looks like a mango, and we're going to cut it like this. This is about like that. Okay, I have both of my squid tubes cut up, and what I'm going to do is I'm going to take my sauce, and I'm just going to pour it on here. And we'll let this marinate for about five, ten minutes. Okay, my pan's getting hot. I'm going to put a little oil in here, then I'm going to start putting the ojingo or squid in there, and I'm going to try to put it the scored side down. These are going to be hotter. Now when it tries to curl up, we're going to flip it over. Now squid cooks pretty quick, so it doesn't take long to cook. Alright, as we get both sides cooked, we want to take them off. If you cook them too long, they'll start to get tough, and we don't want that. We're looking at probably about two minutes per side, and just keep moving around the And then just keep adding them. Alright, all of our squid is cooked now, and what we're going to do is we're going to take all the sauce and put it in the pan. And we're going to give the ojingo one final toss with that, because now it's all caramelized and nice and sweet, thick. Okay, as always, the question is, how does it taste? Tastes good to me. ", "duration": 467.83, "segments": [[32, 87], [91, 216], [221, 256], [261, 266], [274, 303], [321, 326]], "seg_text": " ", "pure_cap": "mix red pepper paste soy sauce sugar rice wine sesame oil sesame seeds green onions garlic and ginger. cut squid into squid tubes. pour the mixed sauce on the squids and stir to coat the squid well. pour a little oil in a pan with medium heat. put the squid on the pan and cook them. turn over the squid when the bottom side is ready"}, {"image_id": "VJh-hIt_Oc0.mp4", "caption": " add bread crumbs onion and egg to the ground beef add worcestshire sauce salt pepper garlic and hot sauce to the bowl and mix form the meat into patties grill the patties place the patty on the bun grate cheese onto the patty add tomato onion lettuce mustard ketchup and relish on top top with a bun", "id": 787, "seg_prompt": "236 ; 32, 46 ; 46, 83 ; 83, 103 ; 127, 141 ; 153, 164 ; 164, 171 ; 171, 187 ; 187, 191..................................................", "asr_text": " Hey everybody, this is Dave from Cook and Share and today we're making up one of everybody's all time favorite fast foods, sliders. These mini burgers are simple, delicious, packed with flavor. I know you're going to want to make them, so let's get started. What I have here is about a pound of lean ground beef. So to make the patties I'm going to add about half a cup of bread crumbs to it, a small Now you want this chopped really, really fine. An egg, a tablespoon of Worcestershire sauce, about half a teaspoon of salt, another half teaspoon of ground black pepper, a couple of cloves of crushed garlic, four or five drops of Tabasco sauce, now you can leave this out but I find it just gives it a little And I'm just going to take my spatula here and begin mixing this together. Then I'm going to switch to my hands just to make sure everything is really well combined. Now that I've got everything nicely combined I'm going to scoop up a small handful and form a patty that's about, oh I'd say three inches in diameter. This really depends on the size of your bun so you kind of have to eyeball your buns while you're making your patties. And we'll set these aside on a plate and repeat the process for the rest of the mixture. Actually I should mention that these really freeze nicely so what you could do is you could make a bunch up, put them in the freezer and use them another day. Okay I've got my charcoal grill nice and hot here, of course you can use an electric grill, a gas grill or even a frying pan. So I'm just going to slip my slider patties on. In my case I'm going to cook them for about seven or eight minutes on each side, it really depends on your grill so just keep an eye on them and make sure they're cooked through. While the burgers are grilling don't forget to click that subscribe button and never miss If you have a recipe you'd like us to cook drop us a line below. Now the burger patties are nicely done and cooked through I'm going to remove them from the grill and slip them on to a toasted dinner roll. Now this is the way I build my slider, of course it's entirely up to you how you build yours but I'm going to start by grating some cheddar cheese over top of the patty, followed by a slice of tomato, onion, some lettuce, one of my all-time favorites yellow mustard, the ketchup and last but not least relish. Now I'm simply going to slip the top on, put a toothpick in the center just to hold it together and you're ready to dig in. And there you have it, our easy, tasty and juicy sliders. Believe me these mini burgers have a huge flavor and make a great party idea so let's have a party. Head on over to cookingchair.com for this recipe and many more easy recipes. Don't forget to click to subscribe and like our videos. Thanks for watching and see you next time. ", "duration": 236.33, "segments": [[32, 46], [46, 83], [83, 103], [127, 141], [153, 164], [164, 171], [171, 187], [187, 191]], "seg_text": " ", "pure_cap": "add bread crumbs onion and egg to the ground beef. add worcestshire sauce salt pepper garlic and hot sauce to the bowl and mix. form the meat into patties. grill the patties. place the patty on the bun. grate cheese onto the patty. add tomato onion lettuce mustard ketchup and relish on top. top with a bun"}, {"image_id": "Z6c8hIW7bhI.mp4", "caption": " chop the onions cabbage red and green bell peppers carrots and mushrooms lengthwise and keep them on a plate using the kitchen towel pat tofu dry and cut the tofu into small cubes take a pot pour vegetable stock and some water cover the lid and bring it to boil when the vegetable stock boils add instant cooking noodles now add hot sauce soy sauce stir fry sauce and hot sour sauce give the boiling vegetable stock a stir add a salt to taste and cook the noodles while the noodles is cooking mix corn starch with water give a good stir and keep it aside turn the heat low and keep the veggie stock and noodles to cook on it heat the pan and add olive oil onions minced ginger bell peppers carrots mushrooms vinegar and cabbage increase the heat and once the noodles are properly cooked add corn starch mixture bringing it to boil add diced tofu more water and salted vegetables stir and serve garnishing with chopped onion springs on top", "id": 788, "seg_prompt": "466 ; 68, 150 ; 166, 189 ; 209, 225 ; 226, 230 ; 242, 251 ; 282, 295 ; 296, 304 ; 305, 313 ; 316, 369 ; 373, 391 ; 392, 420.................................", "asr_text": " Hi, welcome to Bao Na's vegetarian kitchen. Today's recipe is hot and sour soup. This soup is sort of Indo-Chinese version, which means fusion recipe. And I have my own style of making this soup and you will sure enjoy this soup on a very snowy, cold day. So let's start. And here is the list of ingredients. Vegetables of your choice, half cup noodles, half cup tofu, minced ginger and garlic as per your taste, three cups vegetable stock, two tablespoon cornstarch, sauces, a couple of tablespoons of olive oil, one teaspoon of vinegar, salt to taste, water as needed. First I'm going to prepare some vegetables. I'm going to use onion, bell peppers, cabbage, carrot, mushrooms. Here I have the red onion. You can chop vegetables however you like, but I usually like kind of cut into lengthwise for this soup, but it's really up to you. All right so that's the red onion. Put that on side. Here I got some cabbage again lengthwise. All right so that was cabbage. Now if desired you can again cut this lengthwise onion from the middle so that they are not too lengthy. So it's really up to you. And I'm going to put all these vegetables, one of the plate over here. Here I have red and green bell pepper. Again lengthwise. This is red and green bell pepper. You can use other colorful bell peppers as well. It's really up to you. Now here I have carrot. First make slices and then couple of them at the same time and cut them lengthwise. First the carrot on one side. I love these vegetables. Vegetables itself look so colorful. I love it. Now mushrooms. Make sure to clean them. I have already cleaned them with the damn towel. You cut these mushrooms into slices. Here goes the mushroom. All right so the colorful vegetables are ready and here I got some leftover spring onion to sprinkle on my soup. And now I'm going to work on tofu. I have chosen extra firm tofu but you can use basically any variety for soup. Using the kitchen paper towel just press tofu pat dry and now I'm going to chop. You can make cube however you like. Just make nice small cubes. This is extra firm so when you cut be generous little and when you handle even. Right so this is ready as well. And now it's time to prepare the soup. So here I got the pot and I'm also going to use this sizzling pan to cook my vegetables. I like my vegetables crunchy so I'm going to saute them separately but it's really up to you. You can prepare this soup in a single pot if desired. Into this pot I'm going to bring this vegetable stock to boil. Add water as well, cover and bring it to boil. All right so the vegetable stock is about to come to the boil. At this point I'm going to add this instant cooking noodles. You can use any of your favorite noodles but I kind of like to use these noodles because they cook so faster and there's no egg in these noodles. And I buy these noodles from Indian roasters. Here I have the hot sauce, soy sauce, stir-fry sauce. You can use even hot sour sauce just to bring that little souriness into the soup. Many users ask me about sauces that I use in my cooking. Here I got the soy sauce which is you can find at any supermarket this day. Soy sauce is very easy to find. You can try to visit the Oriental section. Chili sauce, stir-fry sauce. Sometimes I use the sweet and sour sauce but today I didn't want my soup sweet. So I just went ahead and used the stir-fry. But you can use anything that you have in your pantry available or whatever you can find at your local market. Give it a stir and this noodles takes only about a minute or so to cook. Add just a pinch of salt. All right so I'm going to cook this for a little bit. While this is cooking dissolve this cornstarch into this water. Give it a good stir and keep this on the side. Add this last. Now I'm going to turn on the other burner on a low heat. I'm going to transfer that to the another burner. And here I'm going to heat up this on a medium heat. Heat up a couple of tablespoons of olive oil. First add onion. Sauteed the onion about half of a minute. And I don't want to overcook vegetables. Add all other vegetables one by one into this pan. Minced ginger and garlic. Salt to taste. Now the pepper. Red and green the pepper. And you can heat the stove on a high heat to keep your vegetables crunchy. Add this carrot and mushroom. And cabbage I will add last. I love this colorful pan. Just a little bit of vinegar. And now it's time for cabbage. Turn off the stove. Put this on the side. Now again I'm going to bring back this part over here. Low to medium heat. It's looking perfect. Noodles are done as well at this point. Ready to add this cornstarch mixture. This will thicken the soup. Now again bring it to boil. The aroma is so wonderful here. If desired you can saute it tofu a little bit. But I just add just as it is. All right looking gorgeous. All right the soup has got little thicker. Add all these vegetables into the soup. And now we can turn off the stove and serve immediately. All right now look at this soup. Looks so yummy. All right so the soup is ready in no time. I'm going to take out into this soup bowl. And on the top spring onion. All right so this soup is ready for me. Really love the tofu in this soup. The ginger and garlic and everything in this soup makes so yummy. So this was about preparing hot and sour soup. Thank you for watching and I will see you soon with the next great recipe. ", "duration": 466.5, "segments": [[68, 150], [166, 189], [209, 225], [226, 230], [242, 251], [282, 295], [296, 304], [305, 313], [316, 369], [373, 391], [392, 420]], "seg_text": " ", "pure_cap": "chop the onions cabbage red and green bell peppers carrots and mushrooms lengthwise and keep them on a plate. using the kitchen towel pat tofu dry and cut the tofu into small cubes. take a pot pour vegetable stock and some water cover the lid and bring it to boil. when the vegetable stock boils add instant cooking noodles. now add hot sauce soy sauce stir fry sauce and hot sour sauce. give the boiling vegetable stock a stir add a salt to taste and cook the noodles. while the noodles is cooking mix corn starch with water give a good stir and keep it aside. turn the heat low and keep the veggie stock and noodles to cook on it. heat the pan and add olive oil onions minced ginger bell peppers carrots mushrooms vinegar and cabbage. increase the heat and once the noodles are properly cooked add corn starch mixture bringing it to boil. add diced tofu more water and salted vegetables stir and serve garnishing with chopped onion springs on top"}, {"image_id": "jpQBWsR3HHs.mp4", "caption": " heat some sunflower oil in a pan and add lamb add salt cumin coriander turmeric chili powder and little garam masala add cinnamon some cumin seeds and some cloves and cook the lamb add some curry leaves chopped green chilies 1 tsp of garlic ginger paste and some curry powder add chopped onions stir and cover the pan take off the lid and stir add some chopped tomatoes stir the curry add chopped coriander and mint leavese", "id": 789, "seg_prompt": "399 ; 21, 62 ; 63, 86 ; 100, 143 ; 144, 175 ; 178, 206 ; 209, 223 ; 226, 238 ; 278, 305 ; 320, 329.............................................", "asr_text": " Welcome back once again to howtocookratefood.com. If you haven't already please subscribe to our channel by pressing that red button. Ok so we're going to do our lamb chops now with our masala. So I've got here a pan, a touch of oil in there, I'm using some flour. We're just going to start by putting our lamb chops in. Now I've taken some of the fats off of them, but not all of them. A little bit of fat is good. Let me put a little bit of salt. I'm going to add some of our powders now a little bit. Now you can use your favourite curry powder if you want, but what I've got here is equal parts, like one teaspoon of cumin coriander, turmeric and chili powder and a little touch of garam masala powder. I'm going to add a little bit of cinnamon, whole cinnamon, some cumin seeds and a couple of cloves there. Simply we're going to cook these for another 2 minutes on this side, then I'm going to flip them over, cook them for another 4 minutes on the other side then I'll be back. See you then. Okay, as you can see I've flipped them over. These are not cooked all the way through far from it yet, but we certainly have given them a nice head start and got some beautiful flavours in there. So, I've got some fresh curry leaves and you can get these, they're fantastic. I'm going to let it speak to the flavour. Green chilli, fresh green chilli, garlic ginger paste, one teaspoon of some more of our powders, either your favourite curry powder or what I call the big four. Now some sliced onions, red onion I'm using, I just prefer red, so it's a white if you want. Flip this around, mix that garlic and ginger in. On that go with a lid, I'm on a kind of medium to high heat. I'll be back here in 5 minutes, keep an eye on it. So, let's jump in now, take a look. Those onions are starting to cook down nicely and of course we've added lots more beautiful flavour now to our brown chops. Next up, tomatoes, sliced ripe as you can, get those nice ripe tomatoes, over ripe even if you like. In they go, lay them just on the top. Now we're not going to stir these in now, keep them on the top, the lid's going to go back on about 5 minutes, they should break down nicely and create a beautiful sauce or gravy for us. If not, we might add a little touch of water, but let's see then, I'll be back in 5. Right, okay let's take a look, let me try and get some steam out first, otherwise it's going to steam up the lens of the camera, you won't see a thing. Let's try that. There you go, fantastic, as you can see we've got quite a lot of juice happening now, these tomatoes have really broken down, so it's time to give them a mix. Like I say, depending on how juicy your tomatoes are or not, but these are pretty good, they've got a nice lot of moisture, but if not, just add a little splash of water in there. I'm super happy with this. Okay, I'm going to lower the heat now, and with the lid off I'm going to cook this just for another 5 minutes, I'll see you then. Okay, I've turned that off now, that's reduced down just nicely, just perfect in fact. Now I'm going to add fresh coriander, and because we've got some nice lamb there, and this really works well, some fresh mint. Give that a stir, this is ready to serve. Hope you enjoy this, don't forget to subscribe to our channel, we've got hundreds and hundreds, literally, of different recipes from all around the world. I hope you enjoy that, I'm really going to tuck into this now. See you next time, bye bye. ", "duration": 400.17, "segments": [[21, 62], [63, 86], [100, 143], [144, 175], [178, 206], [209, 223], [226, 238], [278, 305], [320, 329]], "seg_text": " ", "pure_cap": "heat some sunflower oil in a pan and add lamb. add salt cumin coriander turmeric chili powder and little garam masala. add cinnamon some cumin seeds and some cloves and cook the lamb. add some curry leaves chopped green chilies 1 tsp of garlic ginger paste and some curry powder. add chopped onions stir and cover the pan. take off the lid and stir. add some chopped tomatoes. stir the curry. add chopped coriander and mint leavese"}, {"image_id": "MIt0YvVC2iY.mp4", "caption": " soak the wrapper in the water place lettuce on the wrapper place the noodles on the wrapper place the cucumber peppers and mango on the noodles roll up the spring roll half way place the shrimp and mint in the middle of the wrapper roll up the spring roll until it's completely rolled up cut the roll in half on an angle", "id": 790, "seg_prompt": "186 ; 30, 40 ; 54, 61 ; 66, 74 ; 74, 83 ; 83, 90 ; 94, 108 ; 108, 115 ; 119, 123..................................................", "asr_text": " So today I'm going to show you how to make the cold Vietnamese spring rolls. And Blue Dragon pretty much has everything you need for this recipe. The spring roll papers, we have the vermicelli rice noodles, hoisin sauce and the noc cham Vietnamese dipping sauce. So let's get started. I've got some hot water here in a pot. Take one out of the package, we're going to place it into the hot water and just soak it there for about 5 seconds. And that's as much as you need. Now you want to put it onto your cutting board and we have a variety of ingredients to go We have lettuce, coriander, we have cucumbers, red peppers, chili, sliced mango, mint and shrimps as well. So let's get started and I'm going to start with some lettuce and what I've done here with the rice vermicelli noodles is I just soaked them in boiling water for 3 minutes and then rinsed them off and they're ready and you can flavour them however you like. So these go into the centre. Next I think I'm going to use some cucumber and some red peppers. So cut in a julienne form. We're putting it right in the centre and what I'm going to do now is start rolling it and what I can do, I can do this in a couple of different stages. Now I want the shrimps on the outside so you see the beautiful shrimps. So I've cut them in half and I'll put them facing out like this and also the mint which tastes fantastic and I want to put that right next to the shrimps. I'm going to start rolling it, fold in the sides, keep rolling it up until you get one nice tight roll and then all we do is we cut it on an angle and then we place it onto our Now we need the dipping sauces. So we're going to take the nok cham sauce and so here's one for dipping and then we have a second sauce as well. This is the hoisin and this is very typical to go with this sauce and we're going to top it with some chopped dry roasted peanuts. Vietnamese rolls made easy, the East made easy. The East made easy. For more great blue dragon ideas, click here or here. ", "duration": 186.67, "segments": [[30, 40], [54, 61], [66, 74], [74, 83], [83, 90], [94, 108], [108, 115], [119, 123]], "seg_text": " ", "pure_cap": "soak the wrapper in the water. place lettuce on the wrapper. place the noodles on the wrapper. place the cucumber peppers and mango on the noodles. roll up the spring roll half way. place the shrimp and mint in the middle of the wrapper. roll up the spring roll until it's completely rolled up. cut the roll in half on an angle"}, {"image_id": "3t0DOJgK1vs.mp4", "caption": " peel and cut the potatoes add oil and cumin seeds to a pan add the peas to the pan add ginger salt chili chili powder garam masala and coriander to the potatoes mix the flour oil and salt mix in water to form a dough knead the dough until soft roll a ball out into a disk slice the disk in half spread the paste on the cut edge form a cone with the dough fill the cone with the filling seal the edges of the cone cook the samosa in oil", "id": 791, "seg_prompt": "187 ; 12, 20 ; 21, 26 ; 27, 33 ; 37, 45 ; 50, 56 ; 56, 66 ; 66, 72 ; 78, 86 ; 95, 100 ; 114, 120 ; 120, 134 ; 135, 141 ; 141, 144 ; 158, 175..........................", "asr_text": " For the filling, boil the potatoes gently for about 25 minutes until they are soft. Once cooled, peel the skin off with your fingers and cut them into 1cm sized cubes and place them in a large bowl. In a small frying pan, heat some oil and fry the cumin seeds until fragrant. Once sizzling, very carefully add your frozen peas and gently fry for a few minutes to soften. Remove from the heat and leave to cool before adding to the potatoes. Stir in the grated ginger, the salt, chopped chilli, some chilli powder, garam masala and fresh coriander. Stir together with the potatoes, check the seasoning and then refrigerate for 10 minutes. For the pastry, place the flour, oil and salt into a bowl and rub the mixture together. Then using your hand, begin to sprinkle in a little water at a time to bring the dough together. Continue to add the water in this way until the dough comes together. Using wet hands, knead the dough until it's soft and no longer sticking to your hands. Leave the dough to rest for about 10 minutes, then heat up your dava or frying pan on the lowest heat setting. Take a small tangerine sized ball of dough and roll it between your palms to make a smooth ball. Flatten it out and with a rolling pin, begin to roll out a disc, about the size of a side plate. Flour as and when necessary. Place the disc on a dava for 4 seconds and then remove, placing it on a chopping board. Using a sharp knife, slice the disc in half so you are left with two semi-circles. Make some flour glue by adding water to flour and mixing it to a thick sticky paste. To make the samosas, place one semi-circle on your hand with the flat edge at the top and the cooked side facing you. Dip your finger in the paste and spread it straight across the flat edge. Fold in the two corners so they meet in the middle, ensuring that one edge overlaps the other and press together to seal all the way down, creating a smooth upside-down cone. Turn this cone over so that the point end is at the bottom. Use a spoon and fill the cone with your potato filling to about two thirds of the way up. Seal it closed with the glue and create a triangle pastry. Lie the samosa on a tray and pat it down to even the filling out. To cook the samosas, heat the oil and test it's hot enough by dropping in a little bit of pastry. If it bubbles and floats to the top immediately, the oil is ready. Very carefully, slip one samosa into the hot oil, being careful that the oil doesn't splash out and leave the samosa to cook for a few minutes. As the pastry begins to bubble, turn it over using a slotted spoon. Leave it to cook gently until it turns a beautiful golden brown colour. Once the samosa is cooked, remove it from the oil and set on some kitchen paper. As you become more confident, you can start to fry two or three samosas at the same time. ", "duration": 187.67, "segments": [[12, 20], [21, 26], [27, 33], [37, 45], [50, 56], [56, 66], [66, 72], [78, 86], [95, 100], [114, 120], [120, 134], [135, 141], [141, 144], [158, 175]], "seg_text": " ", "pure_cap": "peel and cut the potatoes. add oil and cumin seeds to a pan. add the peas to the pan. add ginger salt chili chili powder garam masala and coriander to the potatoes. mix the flour oil and salt. mix in water to form a dough. knead the dough until soft. roll a ball out into a disk. slice the disk in half. spread the paste on the cut edge. form a cone with the dough. fill the cone with the filling. seal the edges of the cone. cook the samosa in oil"}, {"image_id": "yLJMpYQg_gA.mp4", "caption": " pound a thin sliced ham in between a plastic bag with a mallet take the ponded slice of seasoned ham cover it with flour dip it in eggs and into the bread crumbs heat clarified butter in a pan and now fry the ham slices for 1 min on each side put the fried ham slices into the oven at 250 deg use the same pan and cook 3 eggs now place the eggs on the schnitzel and serve", "id": 792, "seg_prompt": "365 ; 80, 104 ; 107, 160 ; 174, 240 ; 280, 282 ; 296, 340 ; 342, 346........................................................", "asr_text": " Hi, I'm Ed, tonight we're going to make Wienerschnitzel. Here's everything we need to make Wienerschnitzel. I'm using thin cuts of pork, the you'll also see traditional veal, but I like pork, it's a little less expensive and it's also very traditional Austrian. And what we're going to do is pound the pork very thin, I do it in a plastic bag, I'll show you that in a minute. And then we're going to coat it with flour, eggs, breadcrumbs, I use, I like to use the panko ones, it gives a nice crunch, but you can use any decent breadcrumbs. You know, the usual salt, pepper, and we're going to cook this in clarified butter that's If you don't have clarified butter, you can use regular vegetable oil, but I make clarified butter, we have an episode on that. So let's get started with pounding the pork. We want to pound our little pork slices into very thin, like, scallopinis. You can have your butcher do it some places, we'll do it for you, because you're about a quarter of an inch thick, but you want to get them as thin as you can. So what I do is I open up a gallon-sized plastic bag, just one side with a pair of scissors and then just ... I pound them with a kitchen mallet, you can use a rubber mallet from the garage, it's not going to get dirty because the pork is inside this bag. Then we take each one of the scallopinis out now and put it on a plate, and when they're all done, then we're going to season them. So I've salt and peppered our little pork cutlet schnitzels, and we just make a little assembly line, go flour first, and then just some eggs, a couple eggs I just whipped up with a fork, and then into our bread crumbs, as I mentioned, I like to use the panko ones, you can use regular ones if you want to, get a good coating on all this, and you don't want to crowd these in the frying pan, so I'm just going to do two at a time until they're ... and then cook those two, and then prepare another two, because we want to just brown them very, very quickly, even if they're not totally cooked, then we put them in the oven at 250 degrees to finish cooking, but these are going to cook super fast, this is about literally like one minute on each side. Okay, so let's take these guys back over to the frying pan and get them going. I'm going to heat up our clarified butter first. We want it to be pretty hot, certainly not smoking, but ... and we want a fair amount of this, I probably put about four tablespoons in here, because we don't ... we want it to be, you know, maybe like an eighth or to a quarter of an inch of oil in the bottom of this. Again, you could use vegetable if you had to, but the taste is incredible with clarified butter. Our clarified butter is nice and hot, I'm going to put our little scallopini cutlets in here, and they should just sizzle nicely. Literally, we're going to cook these for about a minute. If we can adjust the heat now that they're in, they'll bring the temperature down a little bit, so I'm going to turn it down, I think it's sizzling very nicely, I don't want to burn them. A little over a minute has passed, so I'm going to flip these guys over, it should be just a light golden brown. I want to make them dark brown. Another minute on this side. Okay, now that we've cooked them on the other side for about a minute, light golden brown, I'm going to put them onto a baking sheet with some paper towels, and into the oven at 250 to finish cooking while we cook the next batch, and then we'll bring these out and add it to that next batch. So our second batch of cutlets is on schnitzel. I'm going to take those out. At this point, I see we're running, we've used up a lot of our clarified butter, so I'm going to add another tablespoon or two for our last batch. So here's our last piece finished, a little over a minute on each side, put it on our paper towel, back in the oven at 250 to keep warm while we cook up some eggs. I love to finish the schnitzel, you could just finish it with a squirt of lemon, that would be fine, but my family likes it with a little fried egg on the top. So I just use the same pan with the same clarified butter, and I put in the correct number of eggs. There's three of us eating dinner tonight, so three eggs, and I just do them over easy. Heat's a little high, I'm going to turn that down, and as soon as they're cooked, we'll put them right on top of the schnitzels. Our eggs are cooked on one side, I'm just going to turn them over so that they're nice over easy. You could just put them on like that, obviously, if you like them that way. I'm just going to let them cook for literally maybe 10 seconds on this side, and then right onto the schnitzel. All right, so there we go, here's our Wiener schnitzel. So here we have our Wiener schnitzel, either with an egg on top or a little bit of lemon, spritz of lemon. There you go, Wiener schnitzel made with pork, enjoy. ", "duration": 365.33, "segments": [[80, 104], [107, 160], [174, 240], [280, 282], [296, 340], [342, 346]], "seg_text": " ", "pure_cap": "pound a thin sliced ham in between a plastic bag with a mallet. take the ponded slice of seasoned ham cover it with flour dip it in eggs and into the bread crumbs. heat clarified butter in a pan and now fry the ham slices for 1 min on each side. put the fried ham slices into the oven at 250 deg. use the same pan and cook 3 eggs. now place the eggs on the schnitzel and serve"}, {"image_id": "BZA7WIwi3aA.mp4", "caption": " add oil to a pan add garlic to the pan add chili flakes to the pan add tomato paste to the pan add tomatoes to the pan add sugar and salt add vodka heavy cream cheese and butter to the sauce and stir", "id": 793, "seg_prompt": "359 ; 91, 101 ; 101, 112 ; 114, 128 ; 159, 166 ; 189, 195 ; 201, 218 ; 234, 296.....................................................", "asr_text": " Hi everybody, it's Brittany. Welcome to my kitchen. So today I'm going to be making one of my favorite dishes. It's penne alabasca. This is vodka cream tomato sauce. It's very popular in New York. This recipe was given to me by a close friend of mine. I changed a little bit of it. Today I'm not going to be using prosciutto, although normally I would put prosciutto or pancetta in it. And normally there's going to be sweet basil in it. So it's going to be great and I hope you give it a try. So the ingredients we're going to be needing today are some freshly grated cheese. I'm using pecorino romano today. You can use locatelli, whatever you have. Some vodka. Some garlic. Some heavy cream. Some crushed red chili flakes. Some tomato paste. One of the large cans of tomatoes. You can either use puree tomatoes or whole tomatoes. I like whole. Some butter. Some olive oil. Some salt. And fresh basil. Make sure you use sweet Italian basil. I don't have basil today so I'm not putting it in. But if you have it that would be great because it really makes the sauce wonderful. So let's get started. So you're going to start by getting a pan nice and hot and you're going to put some olive oil in the pan. After that you're going to add about five cloves of garlic. Slice. And also some crushed red chili flakes to taste. I like it pretty spicy. And at this point normally you would add prosciutto. You would add about five slices of prosciutto that you had chopped. I can't get prosciutto in Taiwan. I can get it but it's not great quality and it's really really expensive so I just rather not even put it in. You can also use pancetta. Although I wouldn't use American bacon because American bacon is smoked and you don't want that smoky flavor in your alabaca sauce. So once your garlic is nice and fragrant you're going to add some tomato paste. I'm going to add about four tablespoons. I'm just eyeballing it. Okay so I just waited about two minutes for my tomato paste to get nice and caramelized in the olive oil. And now what I'm going to do is I'm going to add my whole tomatoes and I'm going to crush them with my hands because that's what I like to do. That's what I've always done. Like I said before you can use pureed tomatoes. You can use diced tomatoes. It's really just about preference. So here it goes. Okay so I have my tomatoes crushed and the next thing I'm going to do is I'm going to add a little bit of sugar just because I tasted the sauce and it's a little acidic. So I'm just going to add like a little handful of sugar not too much. And I'm also going to add some salt. And now I'm going to bring this to a boil and then I'm going to reduce the heat to low and I'm going to let it cook for about forty five minutes. So I'll see you back. Okay so the sauce has been simmering for about forty five minutes. I checked for seasoning, for salt, for sugar. And now what we're going to do is we're going to add the vodka, the heavy cream, the butter and cheese. Okay so this is a pretty fattening dish but it's really good. So you just add the vodka right in and you're going to add three fourths cups of heavy cream. Okay. You're going to add in about a half a cup of cheese. And this is freshly grated pecorino romano. Try to get good quality cheese and you are going to add in about two tablespoons of butter. So give that all a mix and you're going to let this simmer. Bring it to a boil and then reduce it to low, cover it and simmer it for another twenty minutes and then it should be ready. Okay so it's been about twenty five minutes and my sauce is done. I checked to, I gave it a taste and made sure that all the vodka was cooked out of it. So there's no more alcohol flavor. You're just left with this really nice, very rich, smooth sauce. And then the last thing you have to do is you just bring your penne pasta or rigatoni pasta, whatever you prefer, to a boil and you add it and you top it off with some grated cheese and you're ready to go. So I'll be back for the plating. ", "duration": 359.67, "segments": [[91, 101], [101, 112], [114, 128], [159, 166], [189, 195], [201, 218], [234, 296]], "seg_text": " ", "pure_cap": "add oil to a pan. add garlic to the pan. add chili flakes to the pan. add tomato paste to the pan. add tomatoes to the pan. add sugar and salt. add vodka heavy cream cheese and butter to the sauce and stir"}, {"image_id": "9CUkuWWVSjE.mp4", "caption": " mix the milk and apple cider vinegar mix flour cornmeal salt baking powder baking soda and sugar together whisk the the egg and buttermilk together combine the wet and dry ingredients insert the skewers into the hot dogs coat the hot dog in the cornstarch pour the batter into the glass dip the hot dog in the batter place the corn dog in the oil", "id": 794, "seg_prompt": "593 ; 47, 58 ; 99, 135 ; 141, 150 ; 153, 173 ; 237, 248 ; 251, 269 ; 285, 304 ; 317, 348 ; 354, 369...........................................", "asr_text": " Hi everyone, it's summer time so I'm going to make some hot diggity corn dogs. What we'll need is a package of hot dogs and you can use any kind of hot dogs that you You can use all beef. I'm just going to use the regular hot dogs because they're only 99 cents. What we'll need to do is open this package up and then place the hot dogs into the microwave and I'm going to use my defrost button on my microwave and defrost these for 4 minutes because I want to bring them to room temperature. While my hot dogs are in the microwave, I'm going to make some homemade buttermilk and to do that, you'll need some milk and some apple cider vinegar. Comes in a bottle like this. Then just take the apple cider vinegar and pour it into the milk. Take a spoon and stir it and that's it. We're going to let it sit for 5 minutes and then we'll have some soured milk. Here are all the ingredients that you'll need to make the corn dog batter. We have some all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, and sugar. All of these ingredients can be purchased at your local 99 cents store for 99 cents except for the yellow cornmeal. I had purchased this at Stated Brothers and I believe it was about $5. Let's go ahead and place all of these ingredients into this bowl here. Start out with the flour and then the yellow cornmeal, salt, baking powder, baking soda, and the sugar. Now I have all the measurements for these ingredients listed in the description box Now just whisk to combine everything. Everything should be well incorporated and then let's go ahead and set this aside. The buttermilk has been sitting for 5 minutes so let's go ahead and add the egg and we'll Now that the two have been combined, let's add the wet ingredients into the dry. Pour this right in and again we're going to whisk to combine everything. Just whisk until it's smooth. Once everything is well combined, set the batter aside and let it rest for 30 minutes. Next you'll want to take a piece of paper towel and dry your hot dogs. Oops, just lost one there. Back on the plate. Ew, little fella. There we go. You'll want to dry the other side as well so flip them over, flip, flip, flip, pat them dry like that. Then we're going to roll them in some cornstarch and that will help the batter stay on the dogs when we fry them. So place a handful of cornstarch on your cutting board or cutting mat which is what I'm using. And I also have some skewers here. You can see this is the regular length of the skewer but I went ahead and broken off about 2 inches from the bottom to make them a little bit shorter because if I was to leave the skewer at its full length, I won't be able to cook my corn dogs in my wok. It won't fit so I went ahead and just snapped off the bottom 2 inches of the skewer. And then we are going to insert the skewer into the center of the hot dog and it's going to look like this. Now place the skewers into the center of the hot dogs. Now I'm just going to take one and roll it into the cornstarch. Just want to lightly coat it. Just kind of spread it out here and then shake off any of the excess flour. Just give it a light coating. That's all it needs. The hot dogs are nicely coated with the cornstarch and I'm also going to heat up the oil in my wok so I have turned the heat to medium high. And here I have a tall glass which has a plastic baggie in it and we're going to pour the batter So go ahead and spoon some of the batter right into the tall glass. And we're going to fill it to the top just like this. If you'd like to know when your oil is ready, all you have to do is take a wooden skewer and stick it right into the oil. Once you see some bubbles form around it, then it's ready to go. Because the oil should be hot, let's go ahead and take a hot dog. We're going to dunk it into the batter slowly all the way down so it's completely covered and then squeeze a little bit up from the top. That's why I have the baggie in there so that I can completely cover the hot dog with the It just makes it a little bit easier. And as you take it out, just kind of twirl it around like that slowly. Take it out of the batter like this, there we are, beautiful. Let's go ahead and immediately place it into the oil. Hold it for three seconds and then let it go gently like that. It's at the bottom of the wok right now but you can see it's going to slowly float to the top and it's going to spin itself around a little bit. And just leave it there for a little while. After that you'll want to rotate your corn dog so that it can brown evenly. See it's going to spin by itself so you don't have to do anything. It should take three to minutes depending on your heat. Let's check on it here. See it's kind of browned on the bottom so go ahead and turn it over so it can brown the other side as well. It's a beautiful corn dog. Look at that. I'm just going to hold it here because the bottom needs to be browned a little bit. See, it's beautifully golden brown. And now I can let go of it. And check on it. Once it's nice and golden brown like this, go ahead and remove it from the bottom. We have ourselves a gorgeous looking corn dog right here. Let me take it out. Place it on a paper towel to drain. And I've got two done so far. Let's go make some more. One more time. Just take your hot dog and dunk it into the batter. Slowly insert it. As far as it can go and then take your bag and squeeze a little bit on the top here. Just completely cover it like that. Now remove it from the batter and immediately place it into the oil. Again, hold it for three seconds. One, two, three. And then let go of it gently. There we are. You can see it laying on the bottom oil and now it's just floated up to the top. And just let it do its thing for a little bit here. Leave it alone. Just kind of turn it here. Once in a while just rotate your corn dog. Check on it. See how it's browning on the bottom there? I'm going to hold onto it this time so it can brown on the bottom. There we go. And then turn it over one more time and let go of it. There we are. Let's check on it. Make sure that it doesn't burn here. Okay, it's evenly browned. I'm going to hold him right there. Let him brown for 30 seconds and then shake him out. There we go. Let's get him down. Let me take this guy out. He's all done. Place it next to the other guy. There we go. Check that out. Some beautiful corn dogs. Alright, so I've got a few more to go. I'm going to repeat the process until they are all done. Alright guys, so here is the finished product. They are just like the ones that you would get at the festivals or fairs, carnivals. Now you can make your own homemade corn dogs. You can eat it with your favorite condiments like mustard or ketchup. Thanks so much for watching. Be sure to check out all my other videos. I come out with new videos every week, so be sure to subscribe. Have yourself a fabulous day and I'll see you later alligator. ", "duration": 593.83, "segments": [[47, 58], [99, 135], [141, 150], [153, 173], [237, 248], [251, 269], [285, 304], [317, 348], [354, 369]], "seg_text": " ", "pure_cap": "mix the milk and apple cider vinegar. mix flour cornmeal salt baking powder baking soda and sugar together. whisk the the egg and buttermilk together. combine the wet and dry ingredients. insert the skewers into the hot dogs. coat the hot dog in the cornstarch. pour the batter into the glass. dip the hot dog in the batter. place the corn dog in the oil"}, {"image_id": "qPSqTqkHhGg.mp4", "caption": " cut the salmon in half cut the skin off the salmon cut thin slices off the salmon cut a slice off the salmon cut the slice into thirds cut the salmon into thin slices place the rice on the salmon slice", "id": 795, "seg_prompt": "292 ; 54, 65 ; 68, 81 ; 87, 104 ; 105, 109 ; 109, 115 ; 145, 172 ; 207, 220......................................................", "asr_text": " Here we go, now we're going to do, we just did the New Zealand salmon, how'd you like Sashimi grade, amazing stuff, real buttery, a little topiko on top, just have some fun with little green onions, you do ponzu, excuse me, soy sauce, lemon, vinegar, real easy, just have some fun with your food, right? Here we're going to use the Atlantic salmon, this is how you get a package from Kalina, You take it, it'll probably get it frozen and defrost it overnight and it'll walk in, Leave it in the vacuum pack so it doesn't have any air in there and no bacteria. So we're going to break it down here, we're going to take it, we're just going to cut right through here, right? Get right out of the package here, it's real nice, come on, there we go, a little bit here, Just like the New Zealand salmon we're going to do here, we're just going to take it four fingers, it'll probably be right in half, it'll be real nice here, right down the center, Clean that up, right? Both of them like that, we'll take a little bit of that skid off, we'll make some rainbow roll type of rolls here, the fish on the outside of the roll, we're going to take the skin off here, just nice, long strokes here, just real clean, alright, take that there, we're going to take just like the nigiri cuts, alright, nice long strokes, kind of thin, alright, this will be on the top of the roll, right? We'll do like five pieces here, we'll put some avocado on top, just for color, well this is what you can do with sashimi, your nigiri right here, alright, just have some fun with it, right? We keep cutting down here, let's cut some, here's our sashimi cut, right down the center Cut that in thirds, right, no problem, again cut them in three, thirds like that, right? We'll go one more here, there's a tendon right there we don't want, take that off, we'll take a little bit more of the bloodline off there, clean that for color, cut this one in thirds again, put your black topiko on there, your green topiko, your red, right? And there's a tendon right here, right, that we don't want, we'll get rid of that, chewy, not too good, unless we don't like you, we'll serve that to you, right? And this is the belly, this is the belly part of the animal here, this is the best part, So we're going to take this, we're going to use the sashimi for nice nigiri cuts, nice long strokes here, right? This is again where you want to get through your sushi chef, he's going to give you this same cut here, for the same price as this over here, right? That's what you want, this is your sashimi grade, sashimi for your sashimi plate here, nice and tender, just like butter, right? This one here we can cut into a sashimi grade here, portions, cut off the bloodline there, clean up a little bit, and again just squares, you can do like little cubes here, right? Set them on the side, like that, no presentation, so you get the intensity, you want something nice, something big where you can kind of taste the whole fish and get the whole flavor and the texture, right? A lot of it's texture in this here, so we're going to do some nigiri here first with this or some sashimi with most of it, just like the first one we did, just to show you what it looks like. So a little bit of rice, real fast here, you've seen that before, real quick, right? This is the hardest part of doing sushi right here, there's a little ball of rice, try not to hold the fish too long and then serve it just as fast like that, right? Do a couple more here, right? Just real quick, it's like magic, right? Just kind of go like that, boom, boom, boom, there you go, right? Real quick, real simple, the intensity of the fish is what you want, coolness, boom. So there's two orders right there, right? And we can take this, we can roll this up here, kind of something fun, put on a plate, here's your three, right, let's have some fun with it, grab your chopsticks, it's all about the tools, right? Got some fun tools out there, grab these portions right here, table of four, it's all about A little lemon on the side, a little sriracha, little green onions, ponzu, wasabi, real clean, look for your scales there, right? You can put these orders right here, it's a nice color, yeah, look at that salmon, like butter right there, right? ", "duration": 292.5, "segments": [[54, 65], [68, 81], [87, 104], [105, 109], [109, 115], [145, 172], [207, 220]], "seg_text": " ", "pure_cap": "cut the salmon in half. cut the skin off the salmon. cut thin slices off the salmon. cut a slice off the salmon. cut the slice into thirds. cut the salmon into thin slices. place the rice on the salmon slice"}, {"image_id": "K8cfa-hIT-8.mp4", "caption": " prepare a pot of boiled water and add 2 packs of chicken stock add 4 garlic cloves and 1 tbsp ginger add carrots and broccoli and stir add sliced red pepper and chopped shiitake mushrooms cover the pot and let it heat to a boil add in the udon noodles place some roasted turkey on top cover the pot take the noodles out pour some soup in and garnish with chopped green onions", "id": 796, "seg_prompt": "479 ; 92, 108 ; 116, 126 ; 153, 168 ; 170, 181 ; 224, 227 ; 240, 245 ; 274, 294 ; 313, 316 ; 335, 412.............................................", "asr_text": " Hi, this is Sister Too Funky coming to you live at Cafe 7-O at the Museum of Uncut Funk. Today I'm going to prepare for you my version of udon noodle soup. So what I have here before me are my ingredients. I have one sliced carrot and what I have here are broccoli leaf stems. And I've used the leaves for another recipe, but I've always saved my broccoli stems because they're filled with a lot of nutrients. And why throw them out when you could use them for stews and soups and to add extra flavor to whatever dish that you're cooking. I have here a sliced red pepper, some chopped shiitake mushrooms, my udon noodles. I have a tablespoon of ginger and four garlic cloves. I also have a roasted turkey breast that I have sliced and I'm going to add to my soup. And for my base, the flavoring, I'm going to use a chicken stock. Towards the end of my meal, when I place it in the bowl, I'm going to chop my scallions and put them on top. And I have here some low sodium soy sauce just to add more flavoring. So what I'm going to do is put my base in a pot of boiling water and then I'm going to start to add my ingredients. Okay, I have my pot of boiling water. I'm going to add two packets of chicken stock to my water. And I actually have in here four cups of water and I'm adding two packets of chicken stock. Now while that is boiling and the chicken stock starts to dissolve, I'm going to add my four chopped garlic cloves and my one tablespoon of ginger. I'm going to mix that around. Okay, now I'm going to start to add my vegetables to this mixture. Because I'm not going to let them cook very long, they're going to cook for about two to three minutes. I want them to be fork tender, but I don't want them to be mushy. So I'm going to take my carrots and I'm going to add those into this mix. I'm going to take my broccoli leaf stems and I'm going to add that. I'm going to mix this around. From there I'm going to add my red pepper, sliced red pepper and my chopped shiitake Okay, now I'm going to put a cover on this, let this come to a boil and come back and cook for about two to three minutes. Now that I have all of my vegetables in the pot, I'm going to let this boil for about a minute or two. Again, I want my vegetables to be fork tender and I'm going to get a cover, let this boil and then when I come back I'm going to add my noodles and my roasted turkey and let that get warmed in the broth with the vegetables and we'll have lunch. Okay, so our soup has been boiling for about two minutes. I'm going to take the cover off. I'm going to reduce the heat under there so it can be at a nice simmer. Now what I'm getting ready to do is I'm going to add my udon noodles to this mixture. Just put them in just like that. Now once the noodles go in, this is not going to take long to cook because the noodles are already cooked for you. So basically you're just warming them up in your stock and vegetables. So I'm going to mix the vegetables around, make sure the noodles get covered with the broth and then I'm going to take my sliced roasted turkey and I'm going to place that right on top like this and allow the turkey to get warm. You can push some of those pieces down like that and you can add more turkey or less turkey, more vegetables, less vegetables, whatever you choose to do. So I'm going to let this simmer for about another minute and then when we come back I'm going to put some in a bowl and we're going to have lunch. Udon noodle soup for lunch today. Okay our soup has been simmering. I'm going to turn this out and as you can see it's nice and hot. So I am going to take my tongs and put some of these noodles, mix this up a little bit, put some of these noodles in my bowl. Be very careful taking this out because you know they're thick noodles and you want to be able to get everything in the bowl. So I got my noodles in the bowl, I'm going to get some vegetables, some of the carrots, some of the broccoli stems, and some of the mushrooms, get all of that goodness in here and put some of the roasted turkey right on top and then I'm going to get my ladle and make sure I get some of the broth in here and when you're getting the broth you can also scoop up some of those vegetables that are on the side there, fantastic. You know if I didn't mention it before, you can get udon noodles from your local Asian supermarket if you have one in your community. So as I've got my soup in here I'm going to come over here and get some of these scallions and sprinkle them right on top, let me cover my soup to make sure it stays nice and warm and I have my spoon here, now you can add a little soy sauce on top of this if you like, it's not necessary, I personally think there's enough flavor going on in here where I for myself will not add any soy sauce. So I'm going to taste this broth, that's delicious, you get the hint of the shiitake mushrooms, you can taste the ginger, the garlic and this is just really a really good light and easy soup to make any time of the year. So I hope you try this recipe, I'm going to finish having my lunch here and I'll see you ", "duration": 479.17, "segments": [[92, 108], [116, 126], [153, 168], [170, 181], [224, 227], [240, 245], [274, 294], [313, 316], [335, 412]], "seg_text": " ", "pure_cap": "prepare a pot of boiled water and add 2 packs of chicken stock. add 4 garlic cloves and 1 tbsp ginger. add carrots and broccoli and stir. add sliced red pepper and chopped shiitake mushrooms. cover the pot and let it heat to a boil. add in the udon noodles. place some roasted turkey on top. cover the pot. take the noodles out pour some soup in and garnish with chopped green onions"}, {"image_id": "djKnQP_LvSk.mp4", "caption": " heat some sugar with water add the wine let it to a boil and then add more wine and stock and thyme place some salt pepper and vinegar in a bowl slice the goose liver season the goose liver with salt and pepper remove the thyme and add grapes to the sauce flour the liver and cook in the pan add some butter to the sauce and stir toss the endives in the dressing put the endive salad the goose liver and the sauce on the plate", "id": 797, "seg_prompt": "543 ; 50, 78 ; 91, 128 ; 131, 160 ; 172, 192 ; 200, 216 ; 228, 244 ; 260, 339 ; 369, 397 ; 428, 467 ; 469, 511...................................", "asr_text": " The translation of foie gras is literally fat liver. The name says it all. Besides serving it as a t\u00e9rin, foie gras can also be pan-seared. Today, we are going to cook it with grapes and a port wine reduction. To create this maff watering dish, you will need flour, sugar, butter, seedless green grapes, bay leaf, thyme, vegetable oil, red wine vinegar, foie gras, port wine, red wine, veal stock, salt, pepper, and coriander. Start by making the sauce. In a saucepan, place the sugar, add about an eighth cup of water, turn the heat on high, and caramelize the sugar. The secret of a caramel is to not stir. Don't get the spatula and stir the caramel because you will cool it down and that's terrible. Let it cook. You may stir once like this, but that's it. The caramel is starting to color, so keep an eye on it. You want to have a nice golden brown color. Caramel is a flavor. It's sweet and bitter. So now I'm going to deglaze with a port wine. Reduce the port wine by half. When the port wine has reduced by half, then add the red wine and reduce the liquid by half again. Then add the veal stock, the bay leaf, and the thyme spray. Bring the sauce to a boil and reduce again by half. Make the dressing. Place some salt and pepper in a bowl. Add the red wine vinegar, whisk, and add the oil. And reserve the vinaigrette. Slice the foie gras. For this dish today, we need only two slices, as I intend to use the rest to make a terrine later on. Cut the slices diagonally. So the red here is the blood vessel from the liver, so that's normal. Place the slices on a plate and reserve the rest. Season the slices with salt and pepper. On both sides. The sauce has well reduced. Let's have a look. You see, it's coating the back of a spoon nicely. So now remove the bay leaf and the thyme. And add the grapes. Leave the sauce on low heat and cook the foie gras. In a dry, clean pan, foie gras is very rich in fat, so we do not need to start with vegetable oil or butter to saute the foie gras. Add the flour over the foie gras. Bridge the foie gras into the flour on both sides. Heat your pan on medium-high heat without any fat in the pan. Then when the pan is very hot, add the foie gras. But first, start the foie gras to remove any excess of flour. You can see the fat melting down. Remember, I told you, foie gras means fat liver while looking at the pan. You understand why. Then remove the slices and place them on absorbent paper to absorb the excess of fat. And finish the sauce. If your sauce has reduced to match and you think it's a bit too thick, then add a dash of water to extend it. Bring the sauce to a boil. Then leave it on low heat and melt with butter. So you want to incorporate the butter. You don't want to leave the butter just melting down because otherwise the fat will float on top of the sauce. So you want to incorporate it into the sauce. When you mount the sauce with butter, it's the last step in sauce making, it allows to make the sauce more shiny. It thickens the sauce and also it cut off the little acidity from the sauce from the wine reduction. So it makes the taste smooth in the mouth and pleasant. Then send the foie gras. Let's take everything to the table. Season the salad. Break the largest leaves into bite size. Curly on dive will bring a little bit of bitterness to the dish. So it will balance the sweetness of the sauce and the fat of the liver. It will be a good balance. Toss the salad. Garnish the plate. I like to use my fingers for that. Get a little bit of volume. Then add the sauce. 5 grapes per person. And add the foie gras. Garnish with fresh herbs. So I'm going to be using some chive. Get it diagonally. And add it over the foie gras. Et voil\u00e0. Serve the foie gras immediately. And enjoy pan-seared foie gras with port wine and green grapes. Bon appetit. ", "duration": 543.67, "segments": [[50, 78], [91, 128], [131, 160], [172, 192], [200, 216], [228, 244], [260, 339], [369, 397], [428, 467], [469, 511]], "seg_text": " ", "pure_cap": "heat some sugar with water. add the wine let it to a boil and then add more wine and stock and thyme. place some salt pepper and vinegar in a bowl. slice the goose liver. season the goose liver with salt and pepper. remove the thyme and add grapes to the sauce. flour the liver and cook in the pan. add some butter to the sauce and stir. toss the endives in the dressing. put the endive salad the goose liver and the sauce on the plate"}, {"image_id": "vHXLk-xtvQw.mp4", "caption": " wet the bread and place in a pot with meat and mix add egg and mix add chopped celery to the meat add seasoning salt to the meat put the meat into the loaf pan", "id": 798, "seg_prompt": "231 ; 18, 49 ; 76, 95 ; 106, 126 ; 131, 144 ; 151, 187..............................................................", "asr_text": " What is this now? Okay, I have some leftover hamburger meat because I had to thaw that whole big old thing of hamburger meat, so I thought about it. I don't know if people don't claim they don't want to do turkey for Thanksgiving or ham or whatever. Okay, I'm going to do a little meatloaf right quick, okay? Really easy. It's like I always say that here. I'm going to wet this right quick, okay? Wet that like that. Wet this one. You don't need that much, okay? Check to see how much this is first. Now, before I did all this here, I put seasoned salt, onion salt, garlic salt, no lemon pepper, black pepper, and seasoned salt in this here, okay? In the meat, okay? Now, I'm going to put this bread up in here. Make that bread get soft up in there, okay? You see that there? I think I need one more piece of bread. I was kind of sure that. And that's what I used the end piece of bread for. Nobody don't want to eat the end pieces, so I used the end piece of bread for that, okay? Yeah. Put that in there. Hold on one second. Let me get one egg, one egg for this, one egg for this, okay? These pans got butter in them, okay? Because this is what I'm going to put the meatloafs in, because you can make them now. Even if you cook them, that's okay. You can freeze them, okay? Look at Travis. One egg in there. You're going to learn how to make some of this, you think? How long is it going to go? Learn as you go. What's your next video? You're going to do it? Yeah. And you're going to do it? Some time this week. Hold on a minute, hold on. Okay. Need a little seasoning in here. Hold on, I guess they say seasoning going up there, but it do. Yeah. And what did I say? How much to use? Why? Because it's there. It's fucking right. It's there. Okay. This is it. I'm not for sure, and I can't taste the raw meat, okay? But I'm going to put a little more seasoning salt in here, because I know I don't see any. No, it's not, because there's a lot of goddamn meat. And I don't think the other meat had too much seasoning in it. Okay. Now, this is what you do. You see that? Okay. You get your piece out, and you form that bitch to make it meat. This motherfucker right here. Come on over here. Put it right in there. Make him form up in there. Okay. That one there. You put the other one in here. Let me get a little bit out of there. Now, I'm using that same pot again, huh? That's to keep from messing up dishes. I know that Don calling me, but I can't answer her right now, because I'm doing this here. Okay. Back it up. Now, look. That's it. You don't have money for Thanksgiving turkey and ham and all of that there. This will be something really nice for you to cook, right? Yeah. This will be something. Check on my, check on my dressing. See what I'm talking about. It's not quite done. You want to get it a little more brown on top. Okay. It's almost ready. Okay. When you're no brown on top, you're good. You're good to go. Ah, let me see. You're going to do your bread pudding, and I'm going to finish watching this video. How about that? Okay. All right. That's it. ", "duration": 232.0, "segments": [[18, 49], [76, 95], [106, 126], [131, 144], [151, 187]], "seg_text": " ", "pure_cap": "wet the bread and place in a pot with meat and mix. add egg and mix. add chopped celery to the meat. add seasoning salt to the meat. put the meat into the loaf pan"}, {"image_id": "sQl3bQ1rQUM.mp4", "caption": " remove the shell from the shrimp make many small cuts into the shrimp add salt and black pepper to the shrimp add an egg salt pepper and cold water to a bowl of flour and baking powder pour the batter into a pot of hot oil coat the shrimp in sunflower flour and the batter and place into the oil remove the shrimp from the oil place the shrimp onto a plate with some strawberries", "id": 799, "seg_prompt": "517 ; 22, 70 ; 75, 90 ; 143, 155 ; 190, 225 ; 260, 271 ; 272, 288 ; 427, 435 ; 437, 480...............................................", "asr_text": " Hi, I'm Jia Tang. I'm making tempura shrimp. Last couple video I used a tempura batter and some people told me that they cannot get that ingredient So I'm going to show you how to make it from scratch. So first I have this Ocean garden shrimp, very fresh with shell. This is a 21 count, which is pretty good size. So we're gonna peel the shell off first And what I like to do is I want to save the tail The reason is it's easy for you to grab, to dip it and fry it After you peel the shell, right, and there's a vein in the back here You just use a toothpick or anything just kind of like a scoop it out like that, huh? Pretty simple thing to do In out and use some sort of like a paper towel Next you see the shrimp here. We want to give them a lot a little cut here Just halfway like that The reason is because once the shrimp cook They tend to want to curve in Right, so if we cut here and then you turn Around and give them a quick push because the shrimp meet a very tender Sit on side And you move to work on the next one. This one's a good size. So watch me. Just cut Halfway, don't cut through Put it down and give them a quick push Now the shrimp is done cutting I'm going to add a pinch of salt And black pepper Here I have one cup of half cup of cornstarch and Then we're going to use ice water to mix it in That give them when you fry the tempura shrimp will give them a nice crispy Cold batter and hot oil the reaction give you super crispy and Here I got a little bit of some flour all-purpose flour we're going to Use the shrimp to dip it in and with the batter and fry it. So now Let's see. I'm going to crack one egg And then we're going to give them a quick stir a pinch of salt Option all right. Let's see how much water do we need usually I go by the texture Like a couple ice cubes inside no big deal we're going to use two half cup in first get them a quick mix So I have about one and a half cup of ice water three to four cubes of ice Mix it in well evenly if you have a little long it's okay For the tempura shrimp, it's okay I will say the texture like pancake texture Here's a vegetable cooking oil 340 degree very hot. So we're going to bet some make some batter first at that See how I do it and then quickly you add one shrimp Drip some flour and the batter and then put it right here on the top Try to connect with all those little Crumbs and then add the crumb to it to the shrimp Like that we're going to add some batter in first And then dip it in just go around We're going to make a lot of batter first you see that and then you dip with your shrimp in Just like that floating on the top of those batter, right and Then we're just going to slowly mix that batter in together with a shrimp Like this so they will tie it together. Okay, simple as that It'll take about a couple minutes to fry Now we're just going to let them fry until like crispy take really quick As I said two minutes the most And then I have a paper towel and a tray here just set it up It's a tempura crump at the sushi restaurant they charge you right I save a huge bowl Save it for Super Bowl you can make this on Super Bowl recipe, too Actually, if you go to my channel, I do have a lot of Super Bowl recipe also about the Small bite right? Oh, this one got a lot of crumb, which is beautiful. It's crispy very crispy You hear that very crispy here Very super crispy. Here we go And then you make your own sauce. Okay any sauce that you like. Actually, I just like like this Crispy just come off from a deep fryer beautiful. I I hope you like the video. I'm chef Tom. Thank you for watching and you can make this for your Shrimp tempura udon noodle soup or you can make this for any kind of party trade or Dooping with any kind of cocktail sauce any sauce that you like. Come on. Stay on Hope you like the video I'm chef Tom. Thank you for watching. Bye ", "duration": 517.5, "segments": [[22, 70], [75, 90], [143, 155], [190, 225], [260, 271], [272, 288], [427, 435], [437, 480]], "seg_text": " ", "pure_cap": "remove the shell from the shrimp. make many small cuts into the shrimp. add salt and black pepper to the shrimp. add an egg salt pepper and cold water to a bowl of flour and baking powder. pour the batter into a pot of hot oil. coat the shrimp in sunflower flour and the batter and place into the oil. remove the shrimp from the oil. place the shrimp onto a plate with some strawberries"}, {"image_id": "NK2xHVWojgY.mp4", "caption": " cut chicken breast into bite size cubes and place in bowl add soy sauce and corn starch and mix mix soy sauce rice wine vinegar sugar and sesame oil add oil and chicken to pan and fry until brown remove chicken and place on paper towel add red pepper flakes ginger spring onions and garlic to pan and fry add chicken peanuts and sauce", "id": 800, "seg_prompt": "182 ; 28, 42 ; 43, 53 ; 57, 81 ; 82, 102 ; 103, 109 ; 110, 131 ; 132, 147......................................................", "asr_text": " Hi everyone, welcome back to Cook and Share. Today we're making Kung Pao Chicken. This is a favorite in many restaurants. It's one of the most popular dishes in China. It has a wonderful flavor and it's great for a weeknight meal. So let's get started. Begin by slicing the chicken breasts into bite-sized cubes. We're using boneless, skinless chicken breasts in this recipe. Then transfer the chicken to a mixing bowl. Add in the soy sauce, the corn starch. Then mix everything together until it's well coated. Now let's begin making the sauce by combining the soy sauce with the rice wine, the vinegar, sugar, a few drops of sesame oil, and stir until it's well combined. And if you prefer more sauce, simply double the mixture. Now let's begin cooking the chicken by adding cooking oil to a preheated pan. Place the chicken in and fry it over medium heat for about 5 minutes or until the chicken is golden brown and cooked thoroughly. When the chicken is thoroughly cooked, set it aside on a platter lined with a paper towel. While in the same pan, add in the hot red pepper flakes, the chopped ginger, the spring onions, chopped garlic, and stir and fry until they're fragrant. Next place the chicken back in. Add the roasted peanuts. The sauce mixture. Stir until everything is nicely combined, about a minute or two. Now turn off the heat and you're ready to serve. Lastly garnish the dish with some spring onions. And here's our easy and delicious kung pao chicken made right at home. For more information on this recipe, visit our website and remember you can always share your recipe with us. Until next time, have a wonderful day and enjoy! ", "duration": 182.83, "segments": [[28, 42], [43, 53], [57, 81], [82, 102], [103, 109], [110, 131], [132, 147]], "seg_text": " ", "pure_cap": "cut chicken breast into bite size cubes and place in bowl. add soy sauce and corn starch and mix. mix soy sauce rice wine vinegar sugar and sesame oil. add oil and chicken to pan and fry until brown. remove chicken and place on paper towel. add red pepper flakes ginger spring onions and garlic to pan and fry. add chicken peanuts and sauce"}, {"image_id": "5oz8ys_Y1_0.mp4", "caption": " add olive oil to a hot pan and add pieces of lamb finely dice an onion garlic carrot and celery and add to the pan add thyme and flour to the pan and stir pour chicken stock to the pan add diced tomatoes lamb salt and pepper to the pan place the pan in the oven and heat for about an hour place small pieces of butter and milk into a pot of boiled potatoes mash the potatoes with the butter and milk place the lamb and potatoes in a small bowl", "id": 801, "seg_prompt": "240 ; 36, 55 ; 59, 78 ; 79, 98 ; 105, 113 ; 114, 131 ; 154, 155 ; 177, 184 ; 185, 191 ; 194, 208..............................................", "asr_text": " Hi, I'm Anna Gare, each week I'll be bringing you fresh ideas to help create quick and easy meals that are great value and delicious. Look at that Today it's shepherd's pie. Okay, you'll need red delight potatoes Macro diced lamb, select olive oil, gold chicken stock, canned diced tomatoes and butter All ingredients can be purchased at your local Woolies and online by clicking here We need to preheat our oven to about 200 degrees Another good house warmer Into the pan there's just a splash of olive oil. I've got this lovely diced lamb here Now I like to cook it off in two batches Because if you put it all in at once it takes longer to brown and sometimes it's stewed The first batch goes in and we're just going to saute that for about eight minutes You want to brown it on all sides and that will give so much more flavour Finally dice up one brown onion, a few cloves of garlic To cook off the veg in the same pan I'm just going to add a tad more olive oil and all the veg to that pan Add some beautiful fresh thyme Okay, so the veg is just softened a little Add two spoons of flour to thicken the stew Just give that a little stir so we lose that sort of flowery flavour And we're ready for the stock and we all know a good stock makes all the difference I'm using Woolies called chicken stock Pour in about 350 mils Slowly and keep stirring because we want the sauce to be nice and smooth Add some tinned diced tomatoes In goes the browned meat and all that lovely juice too that's going to help flavour things up Season this with a little pinch of salt And salt's best mate, pepper This is smelling absolutely divine You know, at this point you could add any meat you like And my grandma, if she had leftover lamb roast, she'd slice it up thinly and she'd throw that in So it's a right dish to use up any leftover meat Oh my gosh, this is smelling absolutely amazing This just goes into the oven for about an hour, an hour and a half Until the meat is melt in your mouth tender While our tasty red goo is bubbling in the oven I'm going to mash these cooked red delight potatoes Which will become our yummy topping later on Red delight potatoes come loose or bagged in a perfect for roasting or mashing Look for ones with a striking red skin Store in a paper bag and they'll last a little bit longer than usual Dice 20 grams of butter so it melts quickly And about a cup of hot milk will make the mash creamier and richer in taste Alright, our perfect mash is prepared The lamb is cooked tender and ready for the ramekins Let's spoon our delightful mashed potatoes on top And pop our pie back into the oven till it's golden brown OK, so the little pies are ready Oh my gosh, look at these Gorgeous, just the way I love it, a little bit crunchy on top Lovely soft mashed potato underneath Everyone loves a shepherd pie And these are truly beautiful If you liked that, all the ingredients can be purchased at your local Woolies and online by clicking here To subscribe to our YouTube channel, click here And to explore all our other Fresh Ideas recipes, click here ", "duration": 240.67, "segments": [[36, 55], [59, 78], [79, 98], [105, 113], [114, 131], [154, 155], [177, 184], [185, 191], [194, 208]], "seg_text": " ", "pure_cap": "add olive oil to a hot pan and add pieces of lamb. finely dice an onion garlic carrot and celery and add to the pan. add thyme and flour to the pan and stir. pour chicken stock to the pan. add diced tomatoes lamb salt and pepper to the pan. place the pan in the oven and heat for about an hour. place small pieces of butter and milk into a pot of boiled potatoes. mash the potatoes with the butter and milk. place the lamb and potatoes in a small bowl"}, {"image_id": "_SYj8e0ghqA.mp4", "caption": " add the pork to the wok add onions to the wok add the vegetables to the wok add oil and rice to the wok add garlic powder to the rice add sugar to the rice add oil and egg to the center scramble and cook the egg add meat and vegetables to the rice add soy sauce to the wok", "id": 802, "seg_prompt": "520 ; 75, 93 ; 150, 158 ; 170, 181 ; 175, 247 ; 270, 279 ; 300, 309 ; 333, 342 ; 342, 405 ; 434, 447 ; 454, 464....................................", "asr_text": " how about some pork fried rice tonight everybody I was getting kind of hungry and this pork chop it's been thought up my refrigerator for a few days it's been a ziplock bag so what I did was I just cut it up I've been having it's been sitting there in that bowl marinating in some soy sauce and some black pepper but a half an hour I got about like I said you guys watch my videos I don't measure nothing that might be three-quarters of a cup of frozen peas and carrots but a half an onion white onion yep green onions will be good wouldn't it I don't have any it's about two day old rice it's been a refrigerator so thought well I better use it for something I ain't gonna let it go spoil whatever I'm gonna use one egg lots I've seen lots of people use two three sometimes three eggs that's a lot of eggs anyway I got some oil heating up right there and that look at there got me a wok that's right I guess might be coming up probably you know a couple tablespoons maybe a whole let's get our pork put it in there let's get that pork cooked up yeah kind of back up kind of heat back up to about medium I don't know if you're electric stove I'm on about in between six and seven all right now since you're sitting here watching that cook so we're back all right so our pork is finished it's been cooking for about five or six minutes I guess I'm pretty high heat so it's finished I'm gonna pull it out actually this might be easier to do like this place it to the side now right here I see a lot of people say clean your wok take out you know wipe it down whatever why there's no bacteria in there it's all cooked up it's flavor add your onions in now like that turn the heat back up let those onions cook for a minute or two been a couple of minutes the onions are starting to get just a little bit brown but still real crispy add in your frozen vegetables cook them with the onions there let them guys get to know each other pretty good while those are starting to cook a little bit hell have yourself a beer you know since you guys sitting watching somebody cooked pork fried rice for 20 minutes I don't know why I just just be lately I just been getting on my nerves I don't like long videos keep them short people pay attention if you keep them short that's why I'm keeping this one short two minutes two minutes that's it pull them off get your crap out of the way pour them over here in the same plate with your pork don't sit there and rest don't wipe your wok out leave it alone add a little bit more oil now add your rice in this case days old rice not just one it's a two or three day old rice it's already been seasoned with the salt and pepper when I cooked it but right now I want to put some garlic powder in it if you don't like garlic powder don't put it in there it's all right put what you like in it it's your food if you watch a video when somebody does something that you don't like don't do it ain't no big deal all right now what while that rice is getting heated up it's a good time to add some sugar not a whole lot but a good healthy pinch of sugar trust me that makes it good you don't want sugar don't add it I'll tell you it makes fried rice pretty damn good all right make this a little whale right there add a little oil right to the center of it just like that get a rig crack it drop her in there just like that that guy scrambled up make sure you guys can see what I'm doing yep you can see can I zoom in any guys can look kind of far off there you go how about that let's get that egg scrambled up I'm not pausing the can put it right now because you guys need to see this if you've never made it if you have made it you're more of death now I don't care anyway let that egg cook for a minute or two or less and start getting that rice involved with that egg mmm that's right as always I guarantee you there's a better way to do this but this is my way let's get our meat and our veggies look at that guys mmm dump it in there beautiful just like I saw all right we're back hang on now it's been cooking for a minute or two let's add some more soy sauce just a little you don't need a whole lot that's plenty right there that meat's already been marinated in it looking pretty good hehehe let's let it finish already there's the end result take a look at that guys mm-hmm pretty good stuff guarantee it mmm that rice some of that pork let's give it a try cheers everybody and thanks for watching I don't know where you're at bye ", "duration": 520.83, "segments": [[75, 93], [150, 158], [170, 181], [175, 247], [270, 279], [300, 309], [333, 342], [342, 405], [434, 447], [454, 464]], "seg_text": " ", "pure_cap": "add the pork to the wok. add onions to the wok. add the vegetables to the wok. add oil and rice to the wok. add garlic powder to the rice. add sugar to the rice. add oil and egg to the center. scramble and cook the egg. add meat and vegetables to the rice. add soy sauce to the wok"}, {"image_id": "FiE1KczH4pc.mp4", "caption": " add miso paste to a blender with water blend the water and miso add vegetables to the blender", "id": 803, "seg_prompt": "359 ; 203, 225 ; 230, 244 ; 244, 263.....................................................................", "asr_text": " Hi there, what's going on? It's Lisa here, Raw Food for Kids. Hope you're having an awesome day so far. I am going to make one of my favorite, favorite soups. I just came back from Whole Foods, and they were lining up the pumpkins, and it got me thinking, you know, Halloween, little cooler temperatures. It got me in the mood for a little bit of a warm soup, and you know, normally when you eat high raw, you tend to have a lot of cold stuff, and when it starts to get a little cooler out, you know, it's understandable that you want to maybe have something that's a little more warm and comforting if you're coming in from the cold. So last year I became a big fan of miso soup, and I've always loved miso soup, and it's very very good for you, and it's totally raw, raw vegan as well, and it's so easy to make. This has to be probably the cheapest if you're on a budget. The least expensive soup you could possibly make, and it's absolutely delicious, and it is just the easiest thing you can make. So let me show you how to do it. So what you want to do is you want to start off with, we're going to use water, obviously. Miso paste, which you can pick up in your health food store. You want the sweet white miso paste. Organic sweet white miso paste. Stubble cost you eight nine bucks. It lasts in the fridge for a very very very long time. You use it for salad dressings, you use it for just to, you know, it's kind of a fermented salty flavor, so I think I used it in the Caesar salad dressing. It's really good stuff. It will last a long time. You don't need that much of it. I'm going to put in some green onions that I've got the I've got four cups of water here. The ratio is one tablespoon of miso paste to one cup of water, and then I've got the tops of two green onions, just the green part, sliced really thin, and then I've got four mushrooms, so one mushroom per cup of water, and the thing is look how much mushroom four yields when you slice it like paper thin. Okay, so take your time with if you're not comfortable then I've just sliced it as thin as you can. All right, so that's it. We have three ingredients really, four if you want to count the water. All right, so I have a kettle. You can do it on the stove in the pot. Just heat up some water. What I did was I heat up the water. It was a little too hot. I put it at three cups so I could test it, and then I added some ice cubes to make it temperature you want. You basically you know I hear 115, 118 is is kind of you don't want to go past that before you start to actually cook stuff. I like to be on the safe run. I don't know if 118 is fine, but 119 is not fine. I don't want to cut it that close, so I just stick my finger in it. I mean if I can hold my finger in it if it's something I'd you know bathe my the water I take a bath in or put my kids in it's okay. If I could take my spoon and it's not burning me. We're okay. I had a thermometer, but I guess I need a new battery. It's a good thing I pulled it out. You can stick a thermometer in and see what the temperature is. But um all right, so I've got four cups of water in here, and to that I'm going to add four tablespoons of miso paste. Super so good. Love it. Four tablespoons of miso paste. I'm doing the blender just to mix up this miso really well. You could do it by hand or in a whisk or something, but that's raw foodies here. We love our blenders, so why not? So just just mix this up. And I'll just make it nice and smooth. It's got a little creamy kind of effect to it. So now I just got the blender on super low. I'm just going to stir in the green onion and the mushrooms and the hot water. Mushrooms will kind of soak that up. It's on low. It's not going to chop. It's just going to stir it up. Okay folks, 30 seconds later. We got beautiful miso soup. Check it out. Just have some little Asian soup spoons. Give it a taste. The only thing missing here normally traditionally is little pieces of tofu. She won't miss that. Beautiful lunch. In the wintertime, you could eat this every day with a nice pretty salad, nice beautiful salad. And you'll be good to go. So check this out. Alright, so it's getting a little cool where you're at. get these three ingredients so easy and you can enjoy yourself some nice soup and no one wants to eat soup that's burning your mouth anyways. This is the perfect temperature. It's warm. We didn't destroy any live enzymes or anything. So good. So anyways, I hope you like this recipe. Please subscribe to these videos if you haven't. Remember always eat happy foods and please give me a thumbs up if you like any of the recipes. Appreciate any comments. Check out the links below. I'm on Twitter, Facebook, all that kind of stuff. So anyways, talk to you real soon. Take care. Thanks so much for watching. ", "duration": 360.0, "segments": [[203, 225], [230, 244], [244, 263]], "seg_text": " ", "pure_cap": "add miso paste to a blender with water. blend the water and miso. add vegetables to the blender"}, {"image_id": "khmRPBMz6do.mp4", "caption": " slice tuna into small pieces slice green onions add some mayonnaise to the tuna in a bowl add chili powder chili oil and green onions to the mixture and refrigerate the mixture cook the sushi rice add rice vinegar sugar and salt and mix them with rice add rice to the nori sheet and add sesame seeds add tuna mixture on the other side of nori and roll the nori cut the sushi", "id": 804, "seg_prompt": "349 ; 43, 57 ; 57, 65 ; 65, 79 ; 79, 115 ; 115, 131 ; 131, 170 ; 180, 202 ; 202, 227 ; 237, 247.............................................", "asr_text": " Hi YouTube fans! It's April and Justin. Thank you so much for tuning in to Cook with April. Today we are going to show you how to make spicy tuna rolls. Justin took me to a sushi class, right? It was the Sushi Institute of LA. And we learned how to make spicy tuna rolls, so this recipe, the credit goes to the Sushi Institute of LA. So stay tuned and learn how to make it. I'm not a pro like roller, but you know it's all about the taste, right? So stay tuned. Let's get started! We have to have to use sashimi grade tuna. It's very important because of the freshness and the flavor and you're going to slice your sashimi grade tuna into the smallest pieces you could possibly slice it into. You can even use your hands because the tuna is really tender. And then you're going to place that tuna in a large bowl. Next you're going to slice some green onions. Then you're going to add some mayonnaise. I have the complete ingredient list and measurements in the information box if you're interested. So I'm going to mix the tuna and the mayonnaise together with a spatula. Then I'm going to add some chili powder mixture. Then I'm adding some chili oil because it is spicy tuna, so it's got to be spicy. Then I added some sriracha for another kick of spiciness and I'm mixing all those ingredients together with a spatula. Then I'm adding some of those green onions and I'm mixing again with my spatula. And you're going to cover that with a saran wrap and let that marinate or sit in the refrigerator overnight or for at least an hour. Next you are going to work on your rice. You must use short grain rice or any rice that's labeled sushi rice. And remember to wash and rinse your rice about four times. And cook your rice on the white rice setting. Now you're going to work on the flavoring for the rice. You're going to add some rice vinegar. Then you're also going to add some sugar. And you're going to mix the rice vinegar and the sugar together until it completely dissolves. Then you're going to add some salt. Then you're going to mix those ingredients until it dissolves. Once the rice is cooked and not too hot, you're going to add the rice flavoring which is the rice vinegar, sugar, and salt and you're going to mix those together. Now you're ready to work on your sushi. Grab your nori and place the shiny side onto the mat where the bumpy side is facing you. Then you're going to add your rice. And use your fingers to press the rice down. And add more rice if it doesn't cover up the nori sheet. And then you're going to add some sesame seeds. Just sprinkle it lightly or add more if you like. You're going to flip it over and make sure you cover your sushi mat with a saran wrap because it will keep your mat clean. So you're going to place the spicy tuna mixture inside and then you're going to roll with And a tip that I have for you is if your hands get too sticky like mine, rinse your hands with some water and it won't be as sticky. So you're just going to roll it and make a caterpillar shape if you want. I call it a caterpillar shape. So I'm just going to press down and I'm using the mat to make it a perfect shape. And it's ready to be cut. You're going to just cut your sushi into about eight pieces or so. And if it's too hard to cut, I like rinsing my knife with water. That's what I learned at the institute. So your sushi's ready. You have wasabi and ginger and you are ready to enjoy. Okay, so the sushi is set up. It's on a nice plate. The sushi's there. The ginger's there, wasabi, soy sauce, and the chopsticks. Does this mean I get to try it? This looks so good. And as you can see, I have like a lot more ginger and Justin has a little bit. I could just like eat ginger. Ooh, the eyes are closed. Oh, that is delicious. It's so good, yeah. You did a great job. You know, you're traditional and you're supposed to eat sushi in one bite like a roll. That was kind of challenging because you made it pretty big. Yeah, I did. I like myself the rice. I was like, ooh, a lot of rice. Oh, that is so good. It is so good. It's very tasty. Yeah, and I love this spice. You made it actually a little spicier than most spicy tuna rolls I've had, which I like. Oh yeah, I did the chili powder and then I did the chili oil and then I was like, you Hubby loves riracha sauce. That is so good. Thank you, honey. Yay, thank you. You should try some. I'm going to try it later because I look funny when I eat sushi because it doesn't fit in my mouth so it falls. You always look graceful. So thank you friends so much for watching. Stay tuned for the next episode of Tasty Tuesday and I hope you like this recipe. Have a beautiful day. ", "duration": 350.17, "segments": [[43, 57], [57, 65], [65, 79], [79, 115], [115, 131], [131, 170], [180, 202], [202, 227], [237, 247]], "seg_text": " ", "pure_cap": "slice tuna into small pieces. slice green onions. add some mayonnaise to the tuna in a bowl. add chili powder chili oil and green onions to the mixture and refrigerate the mixture. cook the sushi rice. add rice vinegar sugar and salt and mix them with rice. add rice to the nori sheet and add sesame seeds. add tuna mixture on the other side of nori and roll the nori. cut the sushi"}, {"image_id": "1P8x2Cy-MUM.mp4", "caption": " melt butter in a pan mix water eggs and lemon juice together gradually mix butter with the egg mixture add salt to the sauce toast the english muffins heat water in a kettle and then add to a pot add vinegar to the to the pot add an egg to a ramekin stir the water and then add the egg layer muffin and ham on a plate place the egg and sauce on the muffin", "id": 805, "seg_prompt": "226 ; 7, 20 ; 52, 82 ; 98, 117 ; 117, 125 ; 130, 135 ; 135, 154 ; 154, 158 ; 158, 168 ; 173, 183 ; 188, 196 ; 196, 202......................................", "asr_text": " When I wake up in the morning love And the sunlight hurts my eye Something without wanting love There's heavy on my mind Then I look at you And the world's alright with me Just one look at you And I know it's gonna be A lovely day When the day that lies ahead on me Seemed impossible to feel When someone else instead of me Always seems to know the way Then I look at you And the world's alright with me Just one look at you And I know it's gonna be A lovely day When the day that lies ahead on me Seemed impossible to feel And when someone else instead of me Always seems to know the way Then I look at you And the world's alright with me Just one look at you And I know it's gonna be A lovely day ", "duration": 226.33, "segments": [[7, 20], [52, 82], [98, 117], [117, 125], [130, 135], [135, 154], [154, 158], [158, 168], [173, 183], [188, 196], [196, 202]], "seg_text": " ", "pure_cap": "melt butter in a pan. mix water eggs and lemon juice together. gradually mix butter with the egg mixture. add salt to the sauce. toast the english muffins. heat water in a kettle and then add to a pot. add vinegar to the to the pot. add an egg to a ramekin. stir the water and then add the egg. layer muffin and ham on a plate. place the egg and sauce on the muffin"}, {"image_id": "XlAZJB-uAO0.mp4", "caption": " heat olive oil and minced garlic and add crushed strained tomatoes add oregano thyme black pepper and salt and let simmer grate the cheese beat one egg add milk and whisk it together add minced onions breadcrumbs and parmesan cheese and mix it well add in the ground turkey meat pepper and parsley and mix it well roll the meat mixture into scoop size balls drop the meatballs gently into the saucepan and let cook", "id": 806, "seg_prompt": "323 ; 43, 63 ; 64, 110 ; 112, 138 ; 139, 162 ; 170, 213 ; 214, 259 ; 280, 299......................................................", "asr_text": " Lenore Willoughby's with me today and she's just got married, pregnant, oh you got married before you got pregnant. I got married over a year ago. Okay, so how are you feeling? I feel great. Good, and what are you feeding your husband these days? Which is why I'm here, to learn how to make something. Turkey meatballs and spaghetti and a nice, nice tomato sauce, wouldn't that be nice to You can eat almost anything right now, right? Yeah, and a lot of it. A lot of it, okay. And this is one of those meals that everyone can enjoy, kids, adults, pregnant women, delicious. So Lenore's starting the sauce and you have about how much oil in there? Three tablespoons of olive oil and four cloves of garlic, very finely minced. And to that, after that's cooked, you add five cups of crushed red tomatoes. And these are the strain variety, because you don't want any seeds in the sauce. And we're going to add dried oregano, about a quarter or half a teaspoon, depends on how much you like there. If you have fresh oregano, you could use that. And also a quarter teaspoon of thyme leaves, some pepper, freshly ground black pepper, and some coarse salt. Now, do you use kosher salt at home? I don't think so. Whatever's in the little shaker. Well, how did it get into the little shaker? Did anybody put it there? Oh, he did, okay. Well, you can admit that. Larry is more of the cook. He likes to cook. And how long does this cook for? Just simmer it away until... The cover on? It looks like that. So yeah, you bring it to a simmer and you're going to cook it for a covered three minutes. While I make the meatball mixture, do you want to grate some cheese? Just grate it right onto the board here. And we're going to put it in the bowl for the meatballs. One large egg. We're going to make the sort of egg mixture first. And some milk, a third of a cup of whole milk. You can just whisk this together. We have one white onion that's been peeled and finely minced. This is a large white onion. And you can add that to the mix. And bread crumbs. And the bread crumbs get nice and soft in the milk. And we have two thirds of a cup of plain white bread crumbs. And a half a cup of parmesan cheese, which is a very nice addition to turkey, which is a bland meat, but it's a low-fat meat and people really like that. You can put that parmesan that's going to be for the pasta right in here if you like. And we have wonderful, fresh turkey meat. And it is one pound of ground turkey. You can use dark meat of turkey or white meat of turkey, but this looks like the dark meat You really have to season turkey, right? That's why we're adding fresh pepper, a lot of parmesan cheese. And could you just dump in the parsley? And a half a cup of finely chopped fresh flat leaf parsley. And if you don't have flat leaf, you can use curly leaf. People are always asking, why do you ask for the flat leaf? I think the flat leaf has a nicer taste. But you know that from around here, right? I used to mix this by hand when I would help my mother. But here, I'm going to give you some, put your hands in the cold water. Okay, now I'm going to put this in your hand. Now just roll it into a little ball. How do you know how big to make them? Well, I'm making it this big. I've never seen that. So right here. Put them here. That's a good idea. Put your hands. That's a good thing. That is a good thing. See, and they don't stick to your hands. And they're very light. Don't you feel how light they are? People say, oh, well, you work at Martha Stewart. You must know how to cook really well. I say, that's not my area. I do crafts. And now another nice thing about these meatballs, if you notice, we didn't brown them in oil. We didn't put the bread crumbs on the outside. We put them on the inside. These will go right into the pot? And then any time that you use raw meat, you have to always wash your hands well in hot water and proceed with the rest of the recipe, or you can wash your hands. I think cooking techniques are a lot of fun to teach. You can turn the water off. Looks like an orange bed's a lot of time in the kitchen. I get very easily distracted. That's my biggest problem. I'm dropping these very gently into that beautifully simmering sauce. Can I take this home tonight? I don't know. And now bring the sauce to a simmer and cook the meatballs for eight to 12 minutes. Look how great these look. Those go in the spaghetti? Well, they can go in, or you can serve them on top. And now tell me what you think. And if you want the recipe and don't have the magazine, just go to the website at MarthaStuart.com. ", "duration": 324.0, "segments": [[43, 63], [64, 110], [112, 138], [139, 162], [170, 213], [214, 259], [280, 299]], "seg_text": " ", "pure_cap": "heat olive oil and minced garlic and add crushed strained tomatoes. add oregano thyme black pepper and salt and let simmer. grate the cheese beat one egg add milk and whisk it together. add minced onions breadcrumbs and parmesan cheese and mix it well. add in the ground turkey meat pepper and parsley and mix it well. roll the meat mixture into scoop size balls. drop the meatballs gently into the saucepan and let cook"}, {"image_id": "qqiJM4fV074.mp4", "caption": " boil rice noodles in a pot of boiling water mix salt in ground pork put the salted pork in wonton wrapper and wrap it to wontons add salt and soy sauce in another pot of boiling water put the wontons in the soup to boil rinse and cool the rice noodles put the noodles wontons green onions and the wonton soup together to serve", "id": 807, "seg_prompt": "159 ; 40, 67 ; 70, 79 ; 80, 89 ; 92, 99 ; 101, 105 ; 110, 115 ; 129, 143......................................................", "asr_text": " This recipe is for fast wonton noodle soup. So you need a handful of noodles. You can use any kind of noodles you want. We like the Chinese style broad noodles from Far K Company. And then you have some wonton wraps. You have four ounces of ground pork. You buy the pork already ground up. And then you put a little bit of salt in the wonton as well. So this is going to be a fast recipe for wonton noodle soup. You start off with two pots of boiling water. So first you put a handful of the noodles into the boiling water. You can add a bit of salt to the water just so the noodles don't stick. These noodles will cook in about five minutes so when it boils for about five minutes you take out the noodles and rinse it in cold water. You put about half a teaspoon of salt into the ground pork and just mix it well together. So you put about a teaspoon of ground pork into each wrapper. Put a bit of water on the edges and then squeeze the wrapper around the meat. Make sure it doesn't leak out. The soup, you put about a quarter teaspoon of salt, about a quarter teaspoon of dark soy sauce and put it into the soup. Then you put the wonton into the soup. When the wonton is floating to the top that means they're cooked. Then you rinse the noodles in cold water. Then you put the noodles into the bowl after straining. You can add some chopped green onions on the noodles just for color if you like. There you have it, wonton noodle soup, fast, easy and delicious. ", "duration": 159.33, "segments": [[40, 67], [70, 79], [80, 89], [92, 99], [101, 105], [110, 115], [129, 143]], "seg_text": " ", "pure_cap": "boil rice noodles in a pot of boiling water. mix salt in ground pork. put the salted pork in wonton wrapper and wrap it to wontons. add salt and soy sauce in another pot of boiling water. put the wontons in the soup to boil. rinse and cool the rice noodles. put the noodles wontons green onions and the wonton soup together to serve"}, {"image_id": "uFFEK46NIhk.mp4", "caption": " take shredded potatoes in a bowl and add chopped onions salt and pepper add some olive oil in a pan and melt the butter put the hash brown mixture on the pan and cook it until golden brown on both sides", "id": 808, "seg_prompt": "185 ; 74, 90 ; 90, 102 ; 102, 155......................................................................", "asr_text": " Hello, my name is Sonja Ortiz. I'm the one who wrote this song, called The Mandilly, and I'm from the SHF, which is where we're from. Today we're going to prepare a papa's hash brown, very typical of the United States. It's in the U.S. in the United States, but I have a Mexican question for you, and it's one of the reasons why we're not American, because we're going to prepare it. We have three papas. We're going to prepare it for all the food that we have. It's going to be very, very important for our hash browns to be able to eat and cook. Today we're going to prepare the papa's hash browns, the most popular hash browns, which we're going to prepare. We're going to prepare the hash browns for all the food that we have in the United States. And we are going to have a good time. We are going to take the plate, put it in the pan and roll it. And what we are going to do is take the rest of the plate, and the rest of the plate, put it on the plate, and we are going to continue to cook for a few minutes until it is ready and ready. And that is what we are going to do. For what we are going to do. We are going to cook the hash browns. It is going to be nice because it is going to be nice or it is going to be nice because we are going to cook for three or four hours. It is going to be nice, but we are going to have a good time. We are going to cook it in the pan and roll it. It is going to be good. ", "duration": 185.83, "segments": [[74, 90], [90, 102], [102, 155]], "seg_text": " ", "pure_cap": "take shredded potatoes in a bowl and add chopped onions salt and pepper. add some olive oil in a pan and melt the butter. put the hash brown mixture on the pan and cook it until golden brown on both sides"}, {"image_id": "oHISYcjakpk.mp4", "caption": " heat 1 cup chicken stock and soy sauce in a pot add a little black pepper and white vinegar add a pinch of ajinomoto and sugar add red chili and chili sauce add soy sauce half egg and salt to the chicken add flour and mix it up fry the marinated chicken in a frying pan mix sesame oil red chili in a pan cook until the red chili turns brown add chopped garlic and ginger add chestnuts bell peppers mushroom carrot and celery bring the prepared sauce from earlier steps dump the chicken to the pan and cook season with green onions a little salt and corn flour", "id": 809, "seg_prompt": "522 ; 47, 63 ; 64, 72 ; 76, 81 ; 83, 92 ; 110, 132 ; 133, 146 ; 189, 217 ; 230, 241 ; 252, 269 ; 273, 280 ; 307, 325 ; 329, 335 ; 355, 365 ; 383, 427.......................", "asr_text": " nihau hello namaste salaamwalekum satsriyakaal welcome back to another session with your VahChef at Vahrehvah.com. Today we're going to make another favorite dish for many Indians that is kung pao chicken kung pao got its name from a gentleman his name is ding bao he was from the Sichuan province he was a head of particular region in honor of him they made this dish which is called kung pao you can make kung pao of vegetables, kung pao of chicken or shrimp or any other dish you like and whenever you eat the dish called kung pao you always find penis in it so today we're going to make chicken kung pao first let's make a concoction that we're going to make the sauce with so for this use around 1 cup of chicken stock and add soya sauce to it it's very easy till you get a nice brown color to your liquid, add little bit of pepper, add around 2 tbsp of rice vinegar this is an optional ingredient you can add hoisin sauce just add 1 tbsp of hoisin sauce, pinch of aginomoto, pinch of sugar now this is an optional ingredient if you want to add nicely slit red chili you can add little bit and if you want really hot you can add little bit of chili sauce too ok these things are optional now this mixture is ready to make our kung pao sauce after you mix all these ingredients taste little bit this will give you very good idea how your sauce is going to be if you want little bit hot make it little bit hot if you want to add little bit more of soya sauce or hoisin sauce you can add to this so we're going to keep this aside ok now to the chicken add little bit of soya sauce just half egg ok just to coat the chicken so that way it's easy to fry and a pinch of salt and mix all these ingredients add little bit of corn flour very little do not add too much little bit of corn flour and just mix it up so now that I've marinated this chicken with little bit of soya sauce again salt and little corn flour I mix all these ingredients we can use this by 2 methods one thing is you can add this chicken directly after you fry the red chili ginger garlic to the mixture and then cook it but that way lot of people do not know how to cook it properly they can mess it up that's why lot of the times in the restaurants we use a frying method because it's easy it's fast and you cannot go wrong with this so today we're going to show you how to use a frying method now thinking of frying couple of people have asked me couple of questions like when they made nargisi kofta their koftas were getting stuck at the bottom and they were tearing open one very easy trick to fry anything very easily is use a non-stick kind of frying pan that way your meat will not get stuck at the bottom you will get the fried product really good we can very easily separate this chicken by just taking 2 spoons just lifting it and just breaking off any of the pieces now remember do not fry it for long just cook it 3 fourth and the rest of the process we're going to cook in the sauce now the chicken is 3 fourth cut I'm going to remove this ok now the chicken is ready now if you have sesame seed oil you can use sesame seed oil otherwise you can use regular corn oil for this cooking add red chili cut them into small pieces kung pao you can add as much red chili as you want and make sure you cook till this red chili is dark brown that way the oil gets all the flavor of the cheese see if you notice the color of the oil is also slightly getting little browner and that oil is extracting all the flavors from this red chili into the oil and that is passed on to your kung pao and when you heat it then you will get this real flavors red chili getting nicely brown now add chopped garlic and chopped ginger chop it really fine and it gives really nice flavor to your kung pao you know lot of times when we go and eat kung pao you know they add lot of vegetables there are couple of vegetables that enhances your kung pao for example you know adding nicely cubes of onion this really good and do not forget to add nicely slices of chestnut chestnut is nice crunchy even after cooking it is nicely crunchy and make sure you add it but if you want to add mushrooms, bell pepper, baby corns and this is little bit of celery you can add any vegetables you want carrots or anything so I am going to add this here now bring in the sauce mixture that we mixed earlier and add to this if you want your kung pao to be dry add this sauce little less if you want it nice saucy with little bit of sauce that you want to eat it with rice add more of the sauce and you will get more gravy with your kung pao chicken you do not want to cook this sauce for a long time because you want your vegetables nice crunchy now you can add your chicken just cook it for like few minutes and then add the main ingredient that's what gives the name kung pao that is the peanuts, add the peanuts and do not forget you add roasted peanuts in this process if you are going to use raw peanuts use it after you add red chilies add the peanuts fry them otherwise you will get raw flavor so make sure you add roasted peanuts and then add spring onions or the green onions you may want to add little bit salt depending I mean I want to add little bit of salt if you are going to make it saucy just add little bit of corn flour mixture that gives a nice consistency your sauce see in few seconds your sauce is ready wow look at this very nice sauce and your kung pao chicken is ready isn't it beautiful look at the color look at the flavors ah my goodness beautiful beautiful now think about it dear friends can any chinese restaurant give you this delicious kung pao chicken no way because when you cook at home you know the taste buds of your family members you're going to add your seasoning to their taste and trust me they will tell you this is the best kung pao chicken that they have ever eaten dear friends cook it at home Indo Chinese is very easy my whole purpose is to inspire you to cook and eat different variety of foods not just Indian the Chinese we're going to make thai pretty soon and you will all love it and you will see that you're going to eat the best of the best foods at your home with every bite of this dish you will understand the mighty cuisine of China why they became the most popular cuisine in the world and you will also learn to say nihaw so dear friends I hope you have enjoyed to learn to cook kung pao chicken with your VahChef but remember vahrehvah is all about inspiring others to cook so do your inspiration of letting other people know about vahrehvah.com so be tuned and we will learn lot more stuff at vahrehvah.com ", "duration": 522.83, "segments": [[47, 63], [64, 72], [76, 81], [83, 92], [110, 132], [133, 146], [189, 217], [230, 241], [252, 269], [273, 280], [307, 325], [329, 335], [355, 365], [383, 427]], "seg_text": " ", "pure_cap": "heat 1 cup chicken stock and soy sauce in a pot. add a little black pepper and white vinegar. add a pinch of ajinomoto and sugar. add red chili and chili sauce. add soy sauce half egg and salt to the chicken. add flour and mix it up. fry the marinated chicken in a frying pan. mix sesame oil red chili in a pan. cook until the red chili turns brown. add chopped garlic and ginger. add chestnuts bell peppers mushroom carrot and celery. bring the prepared sauce from earlier steps. dump the chicken to the pan and cook. season with green onions a little salt and corn flour"}, {"image_id": "SuKgZbVHL2o.mp4", "caption": " mix 1 cup cold water and 1 egg add 1/2 cup of plain flour and 1/2 cup of corn flour to it and mix again preheat some oil in a pan dip the shrimp in the mixture fry the shrimp in the oil", "id": 810, "seg_prompt": "133 ; 23, 34 ; 39, 55 ; 58, 62 ; 63, 68 ; 73, 82..............................................................", "asr_text": " G'day guys, today I'm making one of my favourite dishes of all time, tempura prawns, and they're So for starters, you'll need 250g of green uncooked prawns. Now I've removed the shells, I've deveined them, but I've left the tails intact. So now for the batter. Take one cup of ice cold water. Now it's very important that it's ice cold. Add in one egg, and give it a good mix together. Now I'm adding half a cup of plain flour, and half a cup of corn flour. Now you can use just one cup of plain flour here, but I find adding the corn flour adds an extra crispiness and lightness to the batter. You can also add a pinch of bicarb. And now I'm just going to give this a very gentle mix. Don't overwork it, and don't worry about removing the lumps. And here I've got some oil, preheated to 160 degrees celsius. Now just a quick word on the oil guys, it is very dangerous, and if you don't know how to use it properly, then grab someone who does before trying this. So now, simply hold the prawn by the tail, and dip it into that beautiful light tempura batter, and then gently place it in the oil. And repeat this for all of your prawns. Now only cook them for a minute, that's all they need. And then place them onto some paper towel, or a wire rack, so the excess oil can drain. And this is what you get guys, absolutely beautiful. And now I'm going to quickly make up what has to be one of the world's easiest dipping Just take four parts of mirin, and one part soy sauce, and give it a quick mix. Serve this alongside the prawns, and enjoy. There you have it guys, absolutely awesome, be sure to give this one a go, they are brilliant. Thanks for watching, and I'll catch you all next time. ", "duration": 133.33, "segments": [[23, 34], [39, 55], [58, 62], [63, 68], [73, 82]], "seg_text": " ", "pure_cap": "mix 1 cup cold water and 1 egg. add 1/2 cup of plain flour and 1/2 cup of corn flour to it and mix again. preheat some oil in a pan. dip the shrimp in the mixture. fry the shrimp in the oil"}, {"image_id": "j878b3cSqEw.mp4", "caption": " add sugar and rava to the paste and mix together place chilis and garlic into a mixer and grind into a paste fry onions with ground paste in a pan with oil add the potatoes turmeric and water to the pan add salt and lemon juice to the pan transfer mixture to a bowl spread the batter evenly on a pan spread the filling on top of the cooked batter add ghee to the center of the dosa fold the dosa into a triangle", "id": 811, "seg_prompt": "276 ; 109, 129 ; 142, 159 ; 160, 185 ; 186, 193 ; 203, 213 ; 216, 217 ; 220, 230 ; 232, 243 ; 245, 246 ; 247, 250..........................................", "asr_text": " Hi, today I am going to teach you Mysore Masala Dossai. For this first we have to grind a batter, generally raw rice along with rice flakes and urad dal is soaked together to make a paste and allowed to ferment. But today I am going to add tuvar dal that is red gram dal also along with that and little rava is added at the end that is after fermentation so it makes a lot of difference and there is masala which is little different from regular South Indian masala. Raw rice 1 cup. Rice flakes 1 fourth cup. Black gram dal 1 tablespoon each. Fenugreek seeds half teaspoon. Fine rava another half tablespoons. Salt to taste. Sugar half a teaspoon. Tuvar dal 1 tablespoon. Boiled crumbled potatoes 250 gram. Finely cut onions 1 fourth cup. Turmeric powder little. 3 flakes of garlic few red chillies soaked. First you have to soak all these ingredients allow it to soak for 2 to 3 hours grind it into a paste add salt at the end the consistency of batter should be like this and this should be allowed to ferment until next day that is almost 15 to 20 hours we need to ferment After pouring dosa add half a teaspoon of sugar and 1 to 1 and half tablespoons of rava. This gives crispiness at the same time when sugar is added prepared dosa will be crisp and brown mix it properly just before pouring the dosa that is after fermentation boil the potato in a pressure cooker for one or two whistles peel the skin and crumble it coarsely I have used the beddiki chillies which is like this which is crumbled and it is less spicy but it will give a good color just put it in the mixy along with few garlic pieces according to a taste grind it to a paste heat little oil in a pan add finely cut onions fry it well and then add ground paste now the onions started browning add the ground paste at this stage fry for 1 or 2 minutes until that raw flavor of the garlic is lost add boiled potatoes little turmeric powder very little water allow this to cook for few minutes until masala turns dry add salt squeeze lemon switch off the stove and mix it well now the masala is ready heat a dosa pan and take a ladle full of the batter fermented batter pour it in the center this can be roasted on one side itself no need to turn it over now spread the masala now generally this masala is spread throughout the dosa this masala add little butter in the center fold it like a triangle so this hot along with coconut ", "duration": 276.83, "segments": [[109, 129], [142, 159], [160, 185], [186, 193], [203, 213], [216, 217], [220, 230], [232, 243], [245, 246], [247, 250]], "seg_text": " ", "pure_cap": "add sugar and rava to the paste and mix together. place chilis and garlic into a mixer and grind into a paste. fry onions with ground paste in a pan with oil. add the potatoes turmeric and water to the pan. add salt and lemon juice to the pan. transfer mixture to a bowl. spread the batter evenly on a pan. spread the filling on top of the cooked batter. add ghee to the center of the dosa. fold the dosa into a triangle"}, {"image_id": "W882NYaaiEs.mp4", "caption": " cook pancetta in a pan with oil melt butter in a pan mix the flour with the butter stir milk into the rue add pepper salt and cheese to the sauce and mix add the pasta pancetta and sauce to a pot and stir pour the pasta into a dish add breadcrumbs and parmesan on top drizzle oil on top and bake in the oven", "id": 812, "seg_prompt": "490 ; 137, 153 ; 153, 159 ; 159, 178 ; 180, 195 ; 210, 260 ; 264, 291 ; 292, 308 ; 331, 355 ; 356, 374.............................................", "asr_text": " Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen I'm going to show you how to make my world famous mac and cheese, it's so simple and easy, it's not the kind of mac and cheese you get out of a box, it is so hearty and delicious, ooey gooey full of cheeses, oh it's just delicious, but before we get started we need to go over the ingredients. You'll need some pasta, and I'm choosing to use my corkscrew pasta, whole milk that's been warmed, some grated cheddar, whole milk mozzarella, freshly grated parmesan and giano, some breadcrumbs, some flour, pancetta, butter, and you're also going to need a tiny bit of olive oil and salt and pepper, very simple and easy, and this is so delicious. Now I make mine with three different kinds of cheeses, and my favorites are the combination I'm using today which is sharp cheddar, mozzarella and parmigiano, why? Because the sharp cheddar has a lot of really sharp tangy flavor, the mozzarella just melts into the most delicious ooey gooey texture and the parmigiano has a really nice nutty flavor so I think it makes a great combo, but you can use whatever you want, if you want to use Swiss Gruyere, please by all means do that, I don't use Swiss only because I think it's a little too strong and it overpowers everything else, so that's why I'm choosing Now I make mine with some cubed up and then sauteed pancetta, it is so delicious, pancetta is pretty much the Italian version of bacon except it's not smoked, you can find it pretty much in any supermarket nowadays but if you can't find it you can always substitute with bacon and you kind of want to chop it up into nice small pieces. Okay, first thing you want to do, get your oven to 400, get that ready, second thing you want to do is get a big pot, fill it with water, nice sprinkling of salt, get that to come up to a boil for your pasta. Now we need to head over to the stove so we can make our bechamel and saute up our pancetta. I've added my pasta to my boiling water and while that cooks we're going to work on the pancetta and the bechamel. Now I have a little skillet here with about less than a tablespoon of olive oil, probably about a teaspoon and a half and to that I'm going to add my pancetta and what I'm going to do is just let this cook until it's nice and crispy and it will take about 3 to 4 minutes. Let that go and now in this pan over medium high heat I'm adding my butter and I'm letting the butter melt. That looks good, now I'm going to add in my flour and I'm just going to keep stirring this until it all comes together and I'm going to cook it for about a minute so it gets rid of that raw floury taste and it doesn't taste like glue, it tastes just like a nice cooked roux, just keep stirring otherwise it will stick. Now to that I'm going to add my milk, just doing it really slowly and whisking the whole time or stirring I should say because I'm just trying to avoid any lumps so just add all of your milk little by little. Now that I've added all my milk, you want to make sure it's nice and smooth so you might have to stir it for about a minute, you want to cook this until it's nice and thick which will take about 3 to 4 minutes and also the pancetta is perfectly cooked, I turned it off and now I'm just going to drain it onto just a plate and then we're going to finish assembling the whole thing. My bechamel looks perfect but now I need to be seasoned, I'm just going to season it with black pepper, my mother would have a heart attack at this point because she likes to use white pepper in her bechamel but she's not here today so I'm going to use black pepper. Some salt, not too much salt only because we have the pasta that's already been seasoned with salt and we're adding so many cheeses and the pancetta that it doesn't really need I'm then going to add my grated sharp cheddar, my grated mozzarella, this whole milk mozzarella melts beautifully and half of the parmigiano and I'll show you why I'm only doing half and I'm just going to stir this all together because this is really hot until all the cheeses have melted beautifully, that looks absolutely gorgeous. Now I'm going to just take my pasta that I've drained and I've let this cook until it's nice and al dente, actually a little bit shorter, you know a little bit less than al dente only because it's going to be in the oven for a little bit and I don't want to overcook I'm then going to add my creamy cheese sauce, I think that's plenty, to my pasta and I'm just going to mix it all together with the pancetta, just mix it all up like so. I'm just putting this into my casserole dish, trying to get it all out, don't leave anything behind, just kind of even it out. I mean admittedly this is a very rich dish, I'll admit that, but this is not the kind of thing I eat every day and I'm certainly not suggesting that you eat this every day but once in a while you just crave some comfort food and this is perfect. I've just put a little bit more sauce over the top, it's gorgeous, I love that look. I am then going to top it with some breadcrumbs and this is going to give you such a nice crispy topping, probably my favorite part of this dish. And then the remaining parmigiano, just evenly over the top, that looks just gorgeous, it makes like a really crispy crust and then I'm going to drizzle it with just a touch of olive oil, just to help the breadcrumbs kind of brown up, wonderful. Now this is going to go into your preheated oven, 400 degrees for 20 to 25 minutes until the top is nicely golden brown and then we're going to eat it. What else is it to do? I took my mac and cheese out of the oven and this just baked for about 25 minutes so the top is nice and golden and it looks incredible, it smells even better. I've let this cool for about 5 minutes only because I don't have the willpower to let it wait once it's on my plate. So look at that crust, you see that, look at the cheesy sauce, this is a dinner for champions I tell you. We're going to serve this with a simple green salad and we have got a great, oh steam, great dinner, hot, mmm, it's super creamy, it's so nice and tangy from all the different cheeses, like such a great blend, the pancetta puts it over the top, but this crust right here, yeah, it's so delicious, I guarantee you. Once you make this mac and cheese, you will never, ever buy a box of mac and cheese ever again, there's no need to, you can make it from scratch, you can make it in no time, it's super simple and easy, I mean if I can do it, you can do it, and that's it, I mean you saw it and it's incredible, I'm telling you, just serve this along with a simple salad and you have a fantastic dinner to share with your loved ones and they're going to rave That's it, I hope you guys have enjoyed spending time with me, to get this recipe and others go to www.laurainthekitchen.com, I'll see you next time, bye bye. Why all up on my grill? Back up off me. ", "duration": 490.67, "segments": [[137, 153], [153, 159], [159, 178], [180, 195], [210, 260], [264, 291], [292, 308], [331, 355], [356, 374]], "seg_text": " ", "pure_cap": "cook pancetta in a pan with oil. melt butter in a pan. mix the flour with the butter. stir milk into the rue. add pepper salt and cheese to the sauce and mix. add the pasta pancetta and sauce to a pot and stir. pour the pasta into a dish. add breadcrumbs and parmesan on top. drizzle oil on top and bake in the oven"}, {"image_id": "5cwg5mURihI.mp4", "caption": " cover the chicken breast in plastic wrap and pound it add flour to a pan and season it with spices add spices to the chicken and place it in the flour stir an egg dip the chicken in egg and breadcrumbs heat olive oil in a skillet and add the breaded chicken turn the breaded chicken on to its other side put some tomato sauce onto the chicken put some mozzarella cheese onto the chicken put some parmesan cheese onto the chicken put the chicken into the oven put some tomato sauce on the serving plate place the chicken onto the sauce on the serving plate", "id": 813, "seg_prompt": "303 ; 22, 48 ; 49, 63 ; 65, 76 ; 87, 99 ; 103, 120 ; 145, 163 ; 185, 191 ; 207, 214 ; 218, 225 ; 226, 233 ; 234, 241 ; 256, 265 ; 270, 280..............................", "asr_text": " You know one of the most popular chicken dishes here in America is the classic Italian chicken parmesan. My family and friends, they go crazy for this dish, so I thought I would share the recipe for you. Let's get started. This is really a simple dish, folks. We're going to take two chicken breasts, wash, clean them, and we're going to put them right here on a little plastic that I have. Fold it over. What we want to do is we're just going to want to pound the chicken a little bit just to get it sort of an even surface. Now, once that happens, very simple. We're going to go into some flour. It's going to be seasoned with a little bit of my essence. Oh, perfect. I'm going to season the chicken with a little essence, and then the first step is to go right into the flour, which is called dredging. Now, clean our little hands here, and then we're going to add a little bit more essence on that side of the chicken. I've got one egg and breadcrumbs. This is a classic breading, no matter what you want to bread, from mushrooms to chicken to beef. Now watch. We dredge it, and in the egg it goes, and in the breadcrumbs. Look at that. Beautiful. So from the flour to the egg and right into the breadcrumbs. Now, from there, it's quite simple. We're going to set our pan on about medium heat, a little olive oil in the skillet, and now what we're going to do is we're going to take our breaded chicken, and we begin to fry them. You know, the other classic too is doing the same thing with veal. The heat is on, and we begin to start sauteing them. I've got a little tomato sauce, and I also have two cheeses. I have a little mozzarella, and I have a little parmesan. Parmesan Reggiano. Delicious. And now what we're going to do is turn. Look at how beautiful that is. See that? Set the oven on about 350 degrees, and what we're going to do now is we're going to take the chicken. We're going to add a little bit of the sauce on top, and then what we're going to do is we're first going to put a little mozzarella, a little parmesan, and into the oven. It goes 350 for about 12 to 14 minutes. That chicken really cooks through, and the cheese melts and gets absolutely just gooey and oh, so delicious. Now, how I serve this is simply with a little sauce on the plate. Oh, look at that. Just a little sauce on the plate, and then we bring our chicken parmesan right to the table. Oh, now I love serving my chicken parmesan with pasta. Doesn't that look delicious? I mean, you want to just dig right in there, right? Especially for dinner tonight. Your family will love this, and as always, I thank you for ", "duration": 296.33, "segments": [[22, 48], [49, 63], [65, 76], [87, 99], [103, 120], [145, 163], [185, 191], [207, 214], [218, 225], [226, 233], [234, 241], [256, 265], [270, 280]], "seg_text": " ", "pure_cap": "cover the chicken breast in plastic wrap and pound it. add flour to a pan and season it with spices. add spices to the chicken and place it in the flour. stir an egg. dip the chicken in egg and breadcrumbs. heat olive oil in a skillet and add the breaded chicken. turn the breaded chicken on to its other side. put some tomato sauce onto the chicken. put some mozzarella cheese onto the chicken. put some parmesan cheese onto the chicken. put the chicken into the oven. put some tomato sauce on the serving plate. place the chicken onto the sauce on the serving plate"}, {"image_id": "Qodppi8e68k.mp4", "caption": " boil cup of water add pinch of salt add half cup of quinoa cover pot let cook for 15 minutes fluff it with pork and sprinkle olive oil and mix well add little dried mint mix well and transfer it into a dish chop the greens finely and add it into the mixing bowl chop the green onions and add it to the bowl cut the tomatoes into pieces add it to the bowl cut half cucumber into thin pieces add it to the bowl season the salad with olive oil salt half lemon juice mix all the ingredients pour it over the quinoa place avocado on top of it and serve", "id": 814, "seg_prompt": "472 ; 35, 74 ; 77, 100 ; 101, 146 ; 156, 218 ; 219, 240 ; 241, 270 ; 274, 324 ; 335, 364 ; 365, 407 ; 408, 441.......................................", "asr_text": " Hi guys, welcome back. I've been away for a while, but now I'm back and I will be making a quinoa tumbulli today. It's actually been requested by one of my subscribers, who's a vegan, and I actually make this dish all the time. It's one of my favorites and I thought I should share it with you guys, so I hope you enjoy it. Okay, let's get started. The first thing we should do is cook the quinoa, and let's come over here and do it. So we have about a cup of water boiling there. We could add about a couple pinches of salt, and this is half a cup of quinoa. So just dump that in. Let's come to a boil, which is like about 30 seconds, and then cover the pot and lower it and let it cook for about 15 minutes. Okay, the quinoa should already be ready. Let's chuck up on it. Yeah, it looks like it's ready. At this point, we should fluff it with a fork and put some olive oil on it so they don't stick a little bit. Okay, looks good. The quinoa, it has no flavor at all, so what I like to do is flavor it with some dried mint. This is a little bit of dry mint. It adds a really good flavor to this. Smell it already. Let's put some more. This is definitely optional. If you don't like mint, you don't have to add this. Okay, looks good. I'm going to put it in this shallow dish so that it'll cool down, and in the meantime, we could chop up some greens while this cools down. Okay, so we're going to put some parsley, a little bit of cilantro, some green onions, a half of a cucumber, tomatoes, of course. You want to finely chop all these greens. Okay, and put everything in this mixing bowl. This is a little bit of cilantro. Now we're going to chop the green onions. Okay, and the tomato. Oh, this knife is so sharp. All right, we're going to use half of this cucumber. Now to season the salad, we're going to put olive oil, salt, and a half of a lemon. And the other half of the lemon is going to go on top of this. And then mix that up. Okay, now we can pour this over the quinoa and let all the juices absorb into the quinoa. And I like to put an avocado on top. It just looks really good, and it tastes good too. There you have it guys. This was my version of a quinoa tibuli. The best way to eat this is refrigerate this for about an hour and let all the juices soak into the quinoa, or you could just eat it right away if you can't wait. I hope you enjoyed this video. I will be posting a lot more videos, so stay tuned. ", "duration": 472.17, "segments": [[35, 74], [77, 100], [101, 146], [156, 218], [219, 240], [241, 270], [274, 324], [335, 364], [365, 407], [408, 441]], "seg_text": " ", "pure_cap": "boil cup of water add pinch of salt add half cup of quinoa cover pot let cook for 15 minutes. fluff it with pork and sprinkle olive oil and mix well. add little dried mint mix well and transfer it into a dish. chop the greens finely and add it into the mixing bowl. chop the green onions and add it to the bowl. cut the tomatoes into pieces add it to the bowl. cut half cucumber into thin pieces add it to the bowl. season the salad with olive oil salt half lemon juice. mix all the ingredients pour it over the quinoa. place avocado on top of it and serve"}, {"image_id": "9kZgaZbDuqI.mp4", "caption": " place a slice of bread on the plate put a turkey slice and shredded cheese on the bread put another piece of white bread on the top of it melt butter in a pan fry the sandwich", "id": 815, "seg_prompt": "322 ; 69, 72 ; 73, 99 ; 100, 104 ; 127, 153 ; 156, 251..............................................................", "asr_text": " Okay, so, now we have an extra Chains Welcome to Alacarte, Los Angeles. Quick recipe. Today, I'm going to show you how to make a croque monsieur. It's very simple, very quick. You need white bread that I cut in square. Turkey slice. I mean, you can use also ham if you want, if you like better. And some grille, shredded grille. Then I add a teaspoon of cr\u00e8me fraiche in it and I mix it together. So, I'm going to show you how to do this. First of all, you take one square of the bread, add the turkey. You can cut it to make it fit like this. Take some of the mixed of the cheese and the cr\u00e8me fraiche. Put it on top like this. And you put the other size of the white bread on top. And now we're going to pan them for until golden. So, in a pan, you use a little bit of butter, like we call that a noisette, this kind of size. You let it melt to coat the bottom like this. We like butter, I like butter. And we want the croque monsieur to be golden on both sides. And in the middle, the cheese and the cr\u00e8me fraiche are going to melt. We want the pan to be pretty hot. So, it's full fire at the beginning until the pan is very hot and the butter melted completely. So, we put the croque monsieur like this. And we wait until underneath the first the first side is golden. It's golden on one side, so just stir it over. And then you have to control it. You have to take a look. Because the pan is hot now, it's very hot. So, make sure everything is fine. It's fine. You can turn it over another time until it's golden and brown on the side. So, the inside is melting. The cheese and the cr\u00e8me fraiche are melting. What you do when it's like this, you bring the fire down, like very low. Turn one more time. It's beautiful, beautiful color. And you cover it like this. So, the inside is gonna melt. The cheese is gonna melt very well. The cr\u00e8me fraiche is heavy cream. And you can buy it at Trader Joe's or any shop. I think Ralph has it now. It's easy to find. So, it's called cr\u00e8me fraiche. It's heavier than a cream, basically, that you have in the United States. Or half an hour. Half an hour is really quick. This is pretty sweet. I'm gonna take a look. Check one more time. Cover. And now it's ready. The color is beautiful. It's brown. And we're gonna cut it in two, like this. And see, look at the inside. It's beautiful. It's melting a little bit, but it looks very nice. And it's gonna be very good. So, now enjoy it. Vive la vie and a bient\u00f4t. And I'm gonna try it. But inside, you put some meat and cr\u00e8me fraiche. You also can do it with your neck on top. ", "duration": 323.17, "segments": [[69, 72], [73, 99], [100, 104], [127, 153], [156, 251]], "seg_text": " ", "pure_cap": "place a slice of bread on the plate. put a turkey slice and shredded cheese on the bread. put another piece of white bread on the top of it. melt butter in a pan. fry the sandwich"}, {"image_id": "KchBiFT7Vlg.mp4", "caption": " chop the red onions into small pieces and mince the garlic peel the carrots and cut them into small pieces dice the celery and cucumber peel the tomatoes and roughly chop them chop rosemary herbs finely heat a pan with olive oil and cook the bacon lardons add chopped carrots celery and onions and saute add a pinch of salt black pepper and the chopped herbs into the pan add minced garlic and tomato puree and chopped tomatoes and saute pour the stock into the bowl and bring it to a boil add the pasta add chopped cucumber and spinach sprinkle parmesan cheese and oil", "id": 816, "seg_prompt": "180 ; 10, 28 ; 32, 74 ; 75, 85 ; 94, 100 ; 101, 109 ; 110, 116 ; 117, 123 ; 124, 134 ; 140, 141 ; 144, 147 ; 148, 160 ; 168, 172..................................", "asr_text": " I'll show you how to make a classic minestrone soup. So we start by chopping all the vegetables, red onion nice and small. Finally chop the garlic, just going to chop nice and small so we get the skin off. Then peel the carrots and we'll finely dice those as well. Three slices and then into three batons and then we're just going to dice the carrots and dice the celery, same size. Dice the courgette as well, top and tail, lengthways into quarters and just remove the centre and then into nice small dice again. Then remove the skins from the tomatoes by other peeling them or blanching them in hot water and then roughly chop. Then with the spinach just chop through it a couple of times and then finally we just want to pick and chop our herbs. So strip the leaves off the thyme and the rosemary, chop through it so it's nice and small and mix it with thyme. Now heat the pan with a little bit of olive oil, you start by cooking the bacon lardons first then add your carrots, celery and onions, add a pinch of salt, some black pepper, then the chopped herbs can go in and the bay leaf, then the garlic, tomato puree, cook that for a minute or so and add the chopped tomatoes. Once the tomatoes go in let them cook for five minutes or so to start breaking down then just cover it with your stock. Once the soup comes up to the boil add the pasta, cook for seven minutes. So a few minutes before your pasta is cooked, add your courgettes and allow those to cook nice and gently. Just finally stir in the spinach, cook it for ten seconds and then your soup is ready So ladle it into a bowl, make sure you get a bit of everything in there, a nice sprinkle of parmesan and a drizzle of oil. So there you have Minestrone soup. ", "duration": 180.67, "segments": [[10, 28], [32, 74], [75, 85], [94, 100], [101, 109], [110, 116], [117, 123], [124, 134], [140, 141], [144, 147], [148, 160], [168, 172]], "seg_text": " ", "pure_cap": "chop the red onions into small pieces and mince the garlic. peel the carrots and cut them into small pieces dice the celery and cucumber. peel the tomatoes and roughly chop them. chop rosemary herbs finely. heat a pan with olive oil and cook the bacon lardons. add chopped carrots celery and onions and saute. add a pinch of salt black pepper and the chopped herbs into the pan. add minced garlic and tomato puree and chopped tomatoes and saute. pour the stock into the bowl and bring it to a boil. add the pasta. add chopped cucumber and spinach. sprinkle parmesan cheese and oil"}, {"image_id": "krb0QUDrmgQ.mp4", "caption": " slice the cucumber carrot and radish add vinegar and sugar to a pan add the carrots cucumber and radish to the pot combine chicken honey soy sauce garlic and fish sauce slice the jalepeno pepper cook the chicken on a grill pan spread mayonnaise on the bread place the vegetables on the bread place the chicken on the bread", "id": 817, "seg_prompt": "183 ; 38, 44 ; 44, 51 ; 56, 64 ; 65, 86 ; 91, 94 ; 95, 109 ; 119, 122 ; 123, 136 ; 136, 138..............................................", "asr_text": " First I want to do a shout-out to a channel called Cook and Share it's got some fantastic recipes sort of food I love to eat and cook so head over to his channel and subscribe. Now I'm really excited about this one I'm going to show you my Vietnamese chicken sandwich it's just an explosion of flavors. First thinly slice cucumber, carrot and daikon. Add vinegar to a pan followed by sugar. On a medium heat stir well. When the sugar is dissolved add carrot, daikon and cucumber. Now bring to a light boil turn off the heat and let sit for 10 minutes. Next add chicken to a bowl followed by honey, soy sauce, garlic and fish sauce. Now mix well and marinade for one hour. After 10 minutes strain the vinegar then transfer the vegetables to a bowl also for some heat slice jalapeno. After one hour add chicken to a grill pan and cook. When the chicken is cooked take out and leave to rest and the bread I'll be using for this sandwich is a crispy multigrain baguette. So there you have it one delicious sandwich packed full of flavor. So let's tuck into this I'm looking forward to this one. I love this sandwich it's delicious it's sweet it's tangy it's spicy give it a go guys. ", "duration": 183.33, "segments": [[38, 44], [44, 51], [56, 64], [65, 86], [91, 94], [95, 109], [119, 122], [123, 136], [136, 138]], "seg_text": " ", "pure_cap": "slice the cucumber carrot and radish. add vinegar and sugar to a pan. add the carrots cucumber and radish to the pot. combine chicken honey soy sauce garlic and fish sauce. slice the jalepeno pepper. cook the chicken on a grill pan. spread mayonnaise on the bread. place the vegetables on the bread. place the chicken on the bread"}, {"image_id": "dEBUJ6MZ6e0.mp4", "caption": " grate some pecorino cheese and beat the eggs stir cheese into the eggs cut some bacon strips into small pieces cook the spaghetti in the boiling water heat the pan put bacon and pepper in it and cook the bacon mix the spaghetti with the bacon pour the egg sauce on the spaghetti and mix well", "id": 818, "seg_prompt": "215 ; 12, 30 ; 30, 47 ; 56, 63 ; 66, 78 ; 78, 109 ; 126, 149 ; 149, 191......................................................", "asr_text": " Alright, it's Chef Buck here and today we're cooking up a decadent, delectable, awesome If you've never tried carbonara, you know, definitely give this a go. You're going to love it. Get a little pecorino romano, break that up, you know, we're going to use about a half I'm actually going to use a little bit more than that. Then I'm going to use three egg yolks, just the yolks, three and then one entire egg. You want to whip those eggs up together and go ahead and add your cheese into there. Now use about a half a cup of cheese, but really I'm using about three quarters a cup because I'm going cheese crazy today, you know, so this mixture is going to be really kind of thick. And look how yellow that is, you know, but that's the way it's going to look because we're using mostly yolks, but that's really what's going to make this dish so delicious Use some pancetta if you got it, but I'm going to try some thick sliced bacon. I got a local farm around here and this bacon's already peppery and you know, pepper is a big part of this dish and this bacon is thick, so I'm going to go ahead and cut that up and use this here. If you're using pancetta, whatever you use, you want it to be nice and thick and cubed. Now fix your spaghetti up according to the package directions and just put a little bit of salt in there, not a whole lot because you know the cheese is going to have salt in it and you know the bacon's going to have salt in it, so you don't need a lot of extra salt in this dish. Get your skillet heated up and we'll go ahead and start working on this bacon and getting that cooked up. And if you want it to, you can put a little bit of onion and garlic in here too, but we're making kind of a classic, you know, semi-classic carbonara, so we're going to leave that out But what you do want to put in is pepper and all the pepper you can handle. This bacon's already got pepper in it, but I'm still throwing some more pepper on here, so you know carbonara is all about the pepper. Now we want to cook our bacon all up, we want to cook it through, but we don't want it to be crispy, you know, definitely don't want it to be crispy, but you're going to want to pour off some of that bacon grease there at the end when you're just about ready to finish because you're not going to want all that grease there. You don't have to be militant about getting out of the pan, a little bit of that's going to be great flavor, but you know strain that and then your pasta should be ready and then we'll just go ahead and dip our pasta out of this pan and throw it right in our skillet Now don't drain or rinse your pasta or anything, just throw it right in there, swish it around, get it mixed in with this meat, get all these flavors all throughout this pasta, you know, and you want to do that before you put your sauce in there because you want to put your sauce on top of this pasta and meat. Don't throw your sauce into the skillet with the bacon because you don't want scrambled eggs man, you want sauce, you want a nice creamy egg sauce. So go ahead and pour that on top, you know, get it all in there. Now mine's really kind of thick because I got all this cheese in there, but that's fine because what we're going to do is we're going to work it through, you know, we're going to swish it in, swirl it all around and it's going to produce this wonderful creamy delicious egg sauce and if you've never had it, you know, you got to try it. This is such an awesome flavor, it's going to be so creamy, but we're not putting any cream in it and if you wanted to you could put a little bit of fresh parsley in here, you know, for a little bit of color, that's up to you, but man look at this, it's just fantastic and then that's it. You're good to go, you can go ahead and plate this up, throw it out there for the public man and they are going to love you, spaghetti carbonara, it's awesome. So go ahead and give it a try, let me know what you think and bon appetit. Alrighty thanks for checking out the video, if you make it I hope you like it, you know, stop and smell the roses and smile at strangers. ", "duration": 215.5, "segments": [[12, 30], [30, 47], [56, 63], [66, 78], [78, 109], [126, 149], [149, 191]], "seg_text": " ", "pure_cap": "grate some pecorino cheese and beat the eggs. stir cheese into the eggs. cut some bacon strips into small pieces. cook the spaghetti in the boiling water. heat the pan put bacon and pepper in it and cook the bacon. mix the spaghetti with the bacon. pour the egg sauce on the spaghetti and mix well"}, {"image_id": "bczCfVC6HYU.mp4", "caption": " slice the salmon in half lengthwise cut the skin off the salmon cut the middle part off cut a strip off the fillet cut a strip into thin slices cut a strip into medium size slices roll up the line of slices", "id": 819, "seg_prompt": "201 ; 22, 27 ; 28, 38 ; 48, 57 ; 58, 63 ; 74, 84 ; 94, 124 ; 130, 140......................................................", "asr_text": " Hi, my name is Makoto Tokuyama. I'm an owner-chef at Kokoro restaurant. Let's do the sashimi of oraking salmon. Uh, 100, gently. It shouldn't be like holding the only tail side. It's always like my baby, After I've created the salmon, next step is cut into buck rowing and berry rowing. Then start skinning. Skinning of the salmon should be done so you will be able to see a thin layer of silver skin still on the fret. This makes the sashimi more beautiful and also as very high umami and mutilation contents. And remove the part of the middle of buck and berry rowing. But don't throw away, as you can use for tardia. Now I'm cut into a good fret size for sashimi. The edge of berry rowing is what we call hara-su. Let's slice the salmon for sashimi and sushina. Sashimi and sushi slices are always cut against the grain. To cut good sashimi comes down to two point. One is sharp knife. Two is index finger. Sashimi knife is designed to cut using the full blade by pulling the knife and therefore has a long thin shape. To utilize this, the way to hold the knife becomes very important. The index finger should be straight and firmly pushing onto the backbone of the knife. At the base of the plate, turn off the blade so it's stand vertical against the cutting board. When plating a sashimi dish, I imaged the mountain in Japan. This is where the sharp cut edge of each piece of sashimi becomes important as these edges are placed upwards just like those mountain edges. This is one of the most important aspects of wasoku, Japanese cuisine, to express the natural beauty of Japan and the display of the food. The orchid salmon has a bright orange flesh contrast with the pure white fat lines and beautiful tekisha and aroma. So it's easy to express the natural beauty and awesome taste onto ", "duration": 201.67, "segments": [[22, 27], [28, 38], [48, 57], [58, 63], [74, 84], [94, 124], [130, 140]], "seg_text": " ", "pure_cap": "slice the salmon in half lengthwise. cut the skin off the salmon. cut the middle part off. cut a strip off the fillet. cut a strip into thin slices. cut a strip into medium size slices. roll up the line of slices"}, {"image_id": "0rkJ9RFLaIE.mp4", "caption": " melt butter in a hot pot and add onions celery and carrot add hamburger meat to the pot and mix add marinara sauce to the pot add diced tomato to the pot add white beans and red beans to the pot and stir add black pepper oregano parsley tabasco and beef broth to the pot add penne pasta to the pot", "id": 820, "seg_prompt": "330 ; 90, 112 ; 130, 150 ; 166, 186 ; 189, 200 ; 201, 220 ; 221, 256 ; 270, 275......................................................", "asr_text": " Hi, I'm Stephanie Manley with CopyKat.com. Today we're going to revisit the Olive Garden. We just love recipes from the Olive Garden. Today we're going to make the Pasta Fagiol Soup. So many of you love this recipe and we are going to prepare this recipe for you right So we've got lots of ingredients in this Olive Garden Pasta Fagiol. We have ground meat that's not pictured here, but we're going to go ahead and brown that And then we've got white beans. We have kidney beans. We have two jars of marinara sauce. Just use your favorite kind. A couple of cans of diced tomatoes. We have some low sodium beef broth. It's a really good idea to use the low sodium because we don't want to get in too much salt. Then we have chopped onions, chopped celery, we have carrots, a little bit of Tabasco for just a little bit of heat, some ground black pepper, oregano, parsley, finally some dry So use whatever you have on hand. I'm using penne's pasta right here, but it really doesn't matter what you use. So let's go ahead and get started cooking that recipe. Okay, we're going to begin by sweating the vegetables. So that means we're going to just cook up the celery and the onions and everything until the onions are translucent. Now I'm sweating them in a couple of tablespoons of butter. You can use vegetable oil, both work equally as well. This is at a medium to a medium-high heat. My onions are almost translucent, and I'm going to go ahead and add in my ground meat. I'm using a really lean ground meat, so I'm not going to drain this, but if you're using something that's 15 or 20% fat in your hamburger meat, you may want to go ahead and drain this. But again, this is extremely lean. So we're just going to break this up and let it brown for a few minutes, and then we'll add in everything else. Don't be concerned that the meat isn't fully cooked at this point. The soup's going to cook for an additional 45 minutes. So by the time the soup's done, the meat will be cooked thoroughly. Okay, we're going to begin by adding everything else into our pot, and again, that's two jars of marinara sauce. The marinara sauce helps flavor the soup itself, so you don't have to worry about a lot of So go ahead, pick out your favorite kind of marinara sauce. I always buy extra when it goes on sale, so I have plenty on hand. We're going to go ahead and add our canned diced tomatoes. We're going to add in our white beans. We're going to add in our red kidney beans. See, it's looking really good already. We're going to add in our black pepper. We're going to add in our oregano. We're going to add in our parsley, a little bit of Tabasco for a little bit of heat, and then we're going to add in our beef broth. Again, I really recommend you using low sodium. You don't want your soup over salted even before you get the chance to season it yourself. All right, so now we're going to add in our pasta. If you plan on freezing the soup, you may want to cook your pasta before and add it just before serving. Sometimes freezing pasta makes it soft and mushy. So just a tip, if you want to freeze the soup, don't add your pasta in until just before We're going to eat all of our soup right away, so we're going to go ahead and add in our pasta, and we're going to let the liquid that's in the soup cook the pasta. The soup's been cooking for about 35 to 45 minutes, and you can see it's just chock full of beans and meat and tomatoes and carrots. It's going to be so good. We've just finished making the Olive Garden's Pasta Fagiol Soup. Please come to my website, copycat.com, because there are lots more recipes and tips just like they do in the Olive Garden. Hi, I'm Stephanie Manley. Have you ever wondered how your favorite restaurant makes that special dish? Well, I put together over 1,500 recipes that taste just like they do in the restaurant. Visit copycat.com and find recipes from the Olive Garden, Outback Steakhouse, the Cracker Barrel, and so much more. Visit copycat.com and discover recipes such as the Olive Garden Alfredo Sauce, Olive Garden Salad Dressing, and Hooner's Fried Pickles. You've tried it in the restaurant, now make it at home. ", "duration": 330.17, "segments": [[90, 112], [130, 150], [166, 186], [189, 200], [201, 220], [221, 256], [270, 275]], "seg_text": " ", "pure_cap": "melt butter in a hot pot and add onions celery and carrot. add hamburger meat to the pot and mix. add marinara sauce to the pot. add diced tomato to the pot. add white beans and red beans to the pot and stir. add black pepper oregano parsley tabasco and beef broth to the pot. add penne pasta to the pot"}, {"image_id": "Eci1mvWcQuI.mp4", "caption": " pour beer into the pan of bratwursts cook the bratwursts on the grill place the bratwurst in the bun add sauerkraut and mustard to the bratwurst", "id": 821, "seg_prompt": "130 ; 57, 64 ; 71, 92 ; 99, 102 ; 102, 109..................................................................", "asr_text": " Hey everyone, thanks for tuning in to our very first webisode. This is Jason Ganola with GQ BBQ and with 4th of July coming up right around the corner, what I thought I would do is show you guys how to make bratwurst. Most Americans on 4th of July make either hot dogs, hamburgers, or bratwurst. So today I'm going to teach you a proven method of making bratwurst juicy, plump, flavorful, perfect every single time. The key to making a perfect brat is to cook it in two stages. The first stage we're going to do today is basically poach it. We're going to cook it until it's about 85% done in beer. The second stage is going to be on the grill. We're going to really sear it off at a really high heat to just kind of brown the edges. After we're done we're going to have the perfect brat. First thing I'm going to do is cover the brats in beer. Any beer you like to drink will work fine with this. Make sure your meat is covered. That's what she said! We're going to let these poach over medium high heat for 20 minutes. This is the fun part of the cook. This is where we get to constantly rotate the brats to ensure even doneness and that they don't burn. This is the color you're looking for, nice and caramelized. When you get this color, your cook is complete. Buffalo cheddar brat cooked in two stages. First poach, then grill, a little bit of kraut, a little bit of mustard. Nice and juicy. Independence Day never tasted so good. ", "duration": 130.5, "segments": [[57, 64], [71, 92], [99, 102], [102, 109]], "seg_text": " ", "pure_cap": "pour beer into the pan of bratwursts. cook the bratwursts on the grill. place the bratwurst in the bun. add sauerkraut and mustard to the bratwurst"}, {"image_id": "D7KJVZ5vTQs.mp4", "caption": " crack egg add to bowl with milk and whisk together add salt flour oil baking powder and corn meal mixing well let sit for 10 minutes heat oil to 150 degrees dip hotdog into batter and place into oil remove when golden brown and place on drying rack", "id": 822, "seg_prompt": "334 ; 35, 52 ; 54, 90 ; 91, 92 ; 93, 100 ; 127, 194 ; 197, 214..........................................................", "asr_text": " Today, we're going to be making corn dogs. Some people call them pogos, like in Canada. Some people call them batter franks. Here are the ingredients that we're going to need. One cup of flour, one and a half teaspoons of baking powder, a half a teaspoon of salt, four tablespoons of cornmeal, three tablespoons of oil, one egg, and three quarters of a cup of milk. So let's get started. The first thing that we want to do is crack our egg open. And then we're going to grab ourselves a bowl and get our milk in there. And then pop your egg in and get that all nicely whisked together. All right, let's get the rest of the ingredients in. Let's get the salt in and all of our flour and get that nicely incorporated. Next, we'll pop in the oil, mix that in nicely, and then our baking powder. And our last ingredient we'll put in is the cornmeal. And I like to let this batter sit for about good 10 minutes so that the baking powder starts to activate in the batter. Okay, so you want your oil between 360 and 375 degrees, also always make sure that the handle of your pot is pointing towards the wall. You don't want to have any accidents. All right, so we've got our hot dogs all ready to go. We've got our batter and we've got somewhere to actually drain the corn dogs when they're ready. So all I've done is basically taken hot dogs and I've cut them in half and I've put little sticks into the one end of the hot dog. So we're going to grab our hot dog and we're going to dip it into the batter and you really want to get all of the hot dog totally covered in the batter and then gently place it into the oil. And what I try to do is kind of hold it so that it doesn't touch the bottom of the pot just for a couple of seconds. And what that does is it creates a little coating on the corn dog and then it doesn't stick to the bottom. So you can see me doing that here and then finally drop it. There we go. So let's do it again into the batter, twist it around, try to get the batter all over and then gently put it into the oil. Always remember to gently place things in oil. You don't want you don't want to drop it in quickly because it'll splash up on you. Let's try it again. Here we go. And then let go. So these corn dogs are almost ready to come out. I'm looking for a nice golden brown color. I never actually time how long they're in there. I look at the color and when the color is really nice and golden brown then I take them out. And now I'm just going to drain them. So let's drain them. And now let's start the process again. Now I've zoomed the camera in a little bit and changed the angle so that we can actually see closer what I'm actually doing here. So I'm right now I'm dipping it into the oil. So here's a close-up of me coating the corn dog and then I've put it into the oil. I'm just showing you different angles of all of the process. All right so here's our second batch and they're ready to go. So let's get them out and drain them. And here we have our final product. Yummy corn dogs. You can serve them up with mustard like I have here or you can also eat them with ketchup. Kids seem to love ketchup. I love mustard but any which way you like it that's the way to go. Don't worry about the hot dog being thoroughly cooked when it's in the fryer that long and when it gets golden brown like this on the outside the hot dog is fully cooked on the inside so don't worry about that at all. Anyway try out this recipe and let me know how it turned out. So that's it for this video so I'll see you next time. ", "duration": 334.5, "segments": [[35, 52], [54, 90], [91, 92], [93, 100], [127, 194], [197, 214]], "seg_text": " ", "pure_cap": "crack egg add to bowl with milk and whisk together. add salt flour oil baking powder and corn meal mixing well. let sit for 10 minutes. heat oil to 150 degrees. dip hotdog into batter and place into oil. remove when golden brown and place on drying rack"}, {"image_id": "Vuy2nrJz0Zw.mp4", "caption": " crack the eggs into the bowl whisk the eggs add butter to the pan pour the eggs into the pan push the egg in the pan sprinkle salt and pepper on top", "id": 823, "seg_prompt": "516 ; 42, 73 ; 73, 99 ; 146, 173 ; 183, 194 ; 231, 325 ; 378, 398.......................................................", "asr_text": " Welcome to Amy learns to cook on the show today. We're going to make scrambled eggs. Now. I know what you're saying Scrambled eggs. I've been making scrambled eggs my entire life Well, I have a few tips and tricks for you that will take your scrambled eggs over the top Now this video is dedicated to my good friend Charlie. Thanks for the suggestion Charlie And I really appreciate your support and your subscription So let's make scrambled eggs Okay, so the first thing we're going to do is crack six eggs into this bowl and We're gonna be feeding three people with this we'll make some breakfast burritos out of this So we're gonna go ahead and crack our eggs. Make sure you don't get any shells in it We're just gonna beat these really good now you want to beat them so they're fully beaten because sometimes I don't beat them enough and then when you cook it you have a lot of white and Yolk and they're separate. So you really want to make sure that you beat them up really good So the white and the yolk is thoroughly incorporated Okay, now it's time to cook them how you cook your scrambled eggs will really Dictate how they come out at the end. So my problem in the past is I love salsa So I would take my scrambled eggs and I would put salsa in it and then I would cook it and what happens is is It's way too watery. It takes too long to cook and they come out gray and muddy looking So the best thing to do is to cook your scrambled eggs in a low Temperature pan by themselves and whatever you're gonna want to put with it put it on top Don't put it inside here because you're just going to end up with eggs that aren't Yellow and fluffy looking so we have the pan on probably a three and a half And we're gonna put a little bit of butter in here It is a nonstick pan, but we want the flavor of the butter in with our eggs, right? one of the keys Really good scrambled eggs is to cook them really low and the way you stir them Really will create Fluffy eggs if you over stir it your eggs will Just look flat. So I'll show you what I mean so we're going to take our beaten eggs and we're going to put them in the pan and Put them in here slowly Now my first Instinct is to start scrambling them, right? But all that does is result in a bunch of curds that are all broken up And that's why you get that flat look to them. What you want to do is you want them to start cooking and as they're cooking you're gonna draw up the cooked part of the eggs towards the middle and you're gonna turn the pan and Let the liquid go to the side and that cooks and watch what happens. They come out really really fluffy looking So we're just gonna let this set up we have it on low heat and we're just gonna let it set up really slowly So now if you can see this the curds are starting to develop so what we're going to do is we're just going to take our spatula and we're going to pull them in like this and what happens is the cooked egg is going to move in and Liquid egg is going to move out and these are going to result in a fluffy look to our eggs When the curds start setting up they start setting up pretty quickly so you just keep pulling them away as They cook and you let the liquid take the spot of the cooked egg So fold them over on itself a little bit to cook the interior of the egg But you don't want to stir it too much because it's just gonna break them up and they're gonna look flat Now what you want to do is you want to avoid cooking them too much and they're browning because they're just tough that way So just fold them over on yourself just like this and you will get nice Beautiful fluffy eggs. You want to take them out of the pan? To them being totally cooked because they will cook a little bit on the plate To the plate Just like that And we're going to give it a little bit of salt And a little grind of pepper If you don't want black specks in it use some white pepper I don't mind that so I'm gonna give them just a little grind of pepper and Now we can take a taste Okay, so let's take a taste I put a little bit of salsa on the side because I like the flavor of salsa Mmm, it's really really good These are not my Scrambled eggs from days gone by that they're flat. They're gray looking They're watery. These are fluffy and they're This salt and pepper is great. The salsa is a great addition They're not overcooked They're soft they're fluffy If you like this recipe Please try it out and give me a comment below and visit my website at Amy learns to cook calm And don't forget to subscribe because there's more videos on the way We're also on Twitter at Twitter comm slash Amy learns to cook I would say these scrambled eggs are pretty good. They're not rubbery and they definitely look pretty and all that So I'd give them a thumbs up After two or three minutes they still taste good ", "duration": 516.67, "segments": [[42, 73], [73, 99], [146, 173], [183, 194], [231, 325], [378, 398]], "seg_text": " ", "pure_cap": "crack the eggs into the bowl. whisk the eggs. add butter to the pan. pour the eggs into the pan. push the egg in the pan. sprinkle salt and pepper on top"}, {"image_id": "7C8t-Mihd18.mp4", "caption": " chop the onion coarsely pull the leaves off the stems and chop them up add butter onions and salt to the pan add the pasta to the boiling water combine the pasta onion greek yogurt olive oil pepper and mint", "id": 824, "seg_prompt": "329 ; 37, 57 ; 59, 90 ; 102, 121 ; 146, 156 ; 201, 252..............................................................", "asr_text": " I'm Diane Cochilis, a Greek-American chef and cookbook author, and also the owner of the glorious Greek Kitchen Cooking School on the beautiful island of Ikaria in the eastern Aegean in Greece, of course, so come and visit me. Today I'm making a Greek pasta salad with Greek yogurt with a few of my own little twists inspired from a very traditional pasta dish from a Greek island called Kasos. My little twist, the traditional twist, has some caramelized onion in this dish and a little bit of mint. I'm chopping my onion. We're going to do a coarse chop on this. We want to feel the onion in this salad, and we want the sweetness to come through. That's really the secret, that sweetness of the caramelized onion and the tartness of that Greek yogurt. We want to get a coarse chop on this onion. This is going to caramelize and turn a beautiful golden brown. It's going to take a few minutes to do that. The next step in this dish is to get the mint ready, and all we want from the mint are the leaves, so all we want from the mint are the leaves, and we're pulling that apart. We get rid of the stems because they're tough, and I'm going to julienne these leaves and toss them in with the pasta right at the end. What you want to do is get all your mint gathered up as much as possible, and then take your knife and just chop. You want thin ribbons, basically. You call that julienne. I love the smell of fresh mint. It just freshens up anything that it touches. Ready to caramelize our onions. We want a low flame on this. That's very important. This is unusual for a Greek dish in that it takes a little bit of butter and a little bit of olive oil. You don't want to get too much butter in there. It's really more for flavor than anything else. This is just coarsely chopped onion. In order to help this along, I'm going to add a little bit of salt to it. The salt draws out the moisture and brings out the sugars in the onion, and that will help it caramelize a little bit faster. It's going to take about 10 to 12 minutes to caramelize maybe a bit longer, and of course, Greek olive oil. One of my favorite Greek olive oils from Western Crete, from the area of Colimbari, and this particular oil is called terra creta. I love it because it is so fruity, and you really can taste it at the end of the meal. It is so delicious. Meanwhile, I'm going to add my pasta to the cooking water, which is boiling. You can use almost any shape in this. I sometimes use rigatoni. I sometimes use ziti. I sometimes use farfale. Today I chose to use shells because I think with this dish, which has all that yogurt in it, I like when the shells capture the yogurt on the inside, and you almost suck it out when you eat it. It's really good. This is exactly the color we want on our onions. They've been cooking for about 18 or 20 minutes. They're beautifully golden. Remember in a little bit of butter and a little bit of Greek extra virgin olive oil and a touch of salt, I can smell them. They're so nutty and sweet. I'm going to empty some of my pasta into the mixing bowl. There we go. That looks lovely. The secret is just to mix it all together. There is no secret. It's a really easy, wonderful dish. I am going to keep just a tiny bit of onion on the side for garnish. I can smell the olive oil. I can smell the butter. I can almost smell the sweetness and certainly the nuttiness of this slowly caramelized onion. The next thing to go in here is Greek yogurt. There we go. A little bit of my extra virgin Greek olive oil. No skimping on that. That's what makes all our food so delicious. A little bit of black pepper and that mint that I julienneed earlier. I'm going to toss that all together. Can I say that this is the Greek version of Alfredo? Probably not, but it's certainly a lot healthier than anything with cream sauce. Greek yogurt is something that's captured the hearts of American diners. We love it. It's really good for us. It's filled with protein and it's a lot lower in fat and calories. I'm just going to plate this, make it look pretty. This is one of my favorite combinations of flavors. It's a warm pasta salad with Greek yogurt. Get some of those caramelized onions on top just for some color and flavor, of course, that nuttiness and get a little bit of mint on there to make it look pretty. Remember we eat with our eyes before we eat with anything else and a little bit of black pepper over that. This smells so good. I love this combination of flavors. This is one of my absolute favorite dishes from the Greek kitchen. I have to taste this. I can't resist. Pasta salad with yogurt served warm. It's out of this world. That's how to make pasta salad with yogurt. Greek pasta salad with Greek yogurt. My little twist, the caramelized onions and serving it a little bit warm. I'm Diane Kucilis, Greek American chef and cookbook author, consulting chef at four Greek restaurants in the United States and owner of the glorious Greek kitchen cooking school on my native island, Ikaria, a wonderful place in the Greek Aegean. Thank you and enjoy. ", "duration": 330.17, "segments": [[37, 57], [59, 90], [102, 121], [146, 156], [201, 252]], "seg_text": " ", "pure_cap": "chop the onion coarsely. pull the leaves off the stems and chop them up. add butter onions and salt to the pan. add the pasta to the boiling water. combine the pasta onion greek yogurt olive oil pepper and mint"}, {"image_id": "rJEqWRMZLNY.mp4", "caption": " add cornmeal flour sugar baking powder and pepper to a bowl whisk all together so there are no clumps add egg replacer and almond milk and whisk again take a tall galss and pour batter into glass break skewers in half and stick in hotdog roll hotdogs in corn starch and dip in batter deep fry the corndog", "id": 825, "seg_prompt": "234 ; 70, 100 ; 101, 105 ; 106, 133 ; 135, 150 ; 151, 164 ; 168, 180 ; 181, 195......................................................", "asr_text": " What do carnivals, ketchup and mustard, and sticks have in common? Today we're making pogos. Step right up and get to know your ingredients. We have three quarter cups of corn flour or cornmeal. We have three quarter cups of white unbleached flour of your choosing, two and a half tablespoons of sugar, about a quarter teaspoon of salt, Himalayan preferred. We have about three quarter cups of soy or almond milk using almond milk today, one eggs worth of egg replacer using the veg. We have two teaspoons of baking powder, a pinch of pepper, and of course, the freak show of the hot dog world, vegan hot dogs. The first thing you're going to do is put all of your dry ingredients in your bowl. Take your cornmeal and add it to the bowl. Take your flour, add it to the bowl, sugar, I had a teaspoon. Where are all my teaspoons? Let's wiggle this. Two teaspoons of baking powder. Soft, grind some pepper, whisk it together. There's no clumpy monkeys, that funky monkey. Now we're going to add our egg replacer. All that milk. Now you want to whisk all of your ingredients together. You can add more milk if you feel like you need it, but you don't want it to be overly But you don't want it to be like a dough, like this. I like to do the plop test on all my doughs. This is the kind of plop you want. So you want to take a tall glass. And glasses are perfect for this. Like throwing a hot dog down a hallway. What you want to do is pour your batter into the pint glass. Take a skewer. Now these are very long in comparison to our wieners, but that's okay. So you can always just break them and then stick it in the wieners there we whole. Now you want to roll your weenie in a little bit of cornstarch. And what this does is it helps the batter to stick to the weenie. Dip your weenie into the batter. Now let's deep fry this bad boy. Now if you don't have a deep fryer, you can just use a pan, a deep pan with a lot of oil. But I happen to have access to a deep fryer, so we're going to use it. So I used a non-GMO canola oil, organic of course. Now you just have to wait for it to deep fry, about five minutes. And there you have it, delicious meat-free pogos or corn dogs. Sometimes vegan recipes can be really gross, but they don't have to be. As long as you subscribe for new videos every Monday, you'll find ones like this. Or you can just check out the vegan playlist right here. It doesn't have to be gross, because you're not gross. Eat plants, but with an onion, which means it's a hundred times worse. Are you ready to cry together? ", "duration": 235.0, "segments": [[70, 100], [101, 105], [106, 133], [135, 150], [151, 164], [168, 180], [181, 195]], "seg_text": " ", "pure_cap": "add cornmeal flour sugar baking powder and pepper to a bowl. whisk all together so there are no clumps. add egg replacer and almond milk and whisk again. take a tall galss and pour batter into glass. break skewers in half and stick in hotdog. roll hotdogs in corn starch and dip in batter. deep fry the corndog"}, {"image_id": "TFRrKVTcWnI.mp4", "caption": " chop tomato into quarters remove seeds and chop finely add chopped onion slice mint and add to salsa with coriander oregano salt and haberno pepper lime joice and mix fry chili in a pan with oil oregeno garlic and red onion when mixture colors add cocoa and cumin powder and tomato paste on one side add tomatoes and sugar add refried beans and salt mash about half of the beans and turn off the heat put cheese on tortilla first and then add beans salsa and guacamole wrap burrito fry burrito until browned on each side", "id": 826, "seg_prompt": "521 ; 104, 116 ; 120, 130 ; 140, 215 ; 230, 275 ; 275, 340 ; 346, 367 ; 387, 400 ; 403, 417 ; 440, 468 ; 468, 475 ; 480, 487................................", "asr_text": " Hello and welcome to a thousand simple recipes. Today I'm in the kitchen making one of my favorite Mexican snacks the burrito and in this video I will do a bean version but you can be really creative with this and use some roasted or barbecued meats, rice, salads, roasted peppers and onions and with a guacamole and a tomato salsa this is a really flavoursome snack so without further ado let's make a Mexican burrito. Here's our ingredients for our burrito and I've got some guacamole here which I've done in another video so check the link and also I've done a tortilla or flatbread also check that out in another link but you can buy those things in the supermarket if you don't have the time. I've got some tomato paste some grated cheddar cheese some refried beans I've got some cocoa powder, cumin powder, some dried oregano, some fresh mint, lime juice, I've got some red onion and some garlic, I've got some chopped tomato, some coriander and some fresh chilies and as always the recipe and the ingredient list is in the description box below. So the first thing I'm going to do is make a tomato salsa and I've just de-seeded and basically all you do is just chop your tomato into quarters or eights and and just take the seeds out of them like that and then chop them finely. Now with our onion I've got a whole onion that I've just chopped and I'm just going to add those to the salsa and I've got some four or five mint leaves and I think mint goes really well with this tomato salsa and so I'm just going to slice that up and we'll just roughly slice that up it doesn't have to be too small and I'll just add that to the salsa and I'll add my about half a bunch of coriander, a pinch of dried oregano, half a teaspoon of salt and I'm just got a yellow habanero chilli this is optional of course if you like it hot I'm just going to slice that up finely and put that in as well and of course I've got one lime that I've just juiced and we're just going to pull that through and we'll mix that up and what you can do is put this into a fridge for an hour while you refry the beans and the longer it sits there the more those flavors will really come together really nicely and it'll be an absolutely delicious tomato salsa so I'm just going to cover that I'll put some of that yellow chilli in and that's it for our tomato salsa and on to our refried beans so doing our refried beans which I've just got about two or three tablespoons of olive oil in there I'm just going to throw in one dried red chilli now this is optional of course I'm just going to let that fry up and I'm going to throw in about quarter of a teaspoon of dried oregano some garlic about a clove and a half to two cloves of garlic just going to fry all those up and then we will throw in our half a red onion that I've chopped finely with the onions I just want a little bit of color into the onions I don't want to cook them too much but I just want them to get a little bit of color that's just starting to color now and that's been on for about two two and a half minutes and now I'm just going to add my coke about half teaspoon each of cocoa and cumin powder and that's going to give it a nice the beans the refried beans a really nice rich taste and we're just going to fry those up for a few seconds and I'm just going to throw in a tablespoon of tomato paste now I'm just going to fry put that to one side and fry that to get the tartness out of the tomatoes and and that that's maybe probably 15 seconds I'll fry that up for and then add it to the rest of the mix it through the onions and the spices so we basically what we're trying to do is just build layers into the refried beans so that's about enough and I'm just going to mix those all through now and when we de-seeded the tomatoes for our tomato salsa I we're just going to use all those de-seeded tomatoes and we're going to add that we'll just cook that up for a few minutes and I'm just going to add about one teaspoon of sugar just to balance out the acidity in the tomatoes and we'll just fry that up and for a few minutes and then we'll add our refried beans so this has been on for about three or four minutes and I'm now going to add my refried beans and I've got probably one can the other thing I'm going to add is just about a quarter of a teaspoon of salt to the mix and we'll just cook those up for a few minutes and I'm just going to mash probably half of them like this and the rest will leave the way they are hold and this has been on for about 10 minutes and I'm just going to turn the heat off that and we'll wrap up our burrito now I've got my fresh tortilla that I've just made but if you're using one from a supermarket or a shop just give it a quick blast of heat either in the microwave or 15 seconds on a hot pan on either side just to loosen up so it's easy to roll now the first thing I'm going to do is put some cheese down across my burrito because I'm also once we've rolled our burrito I'm going to put it on a fry pan and quickly fry it so this cheese will melt once it hits the heat so you want it close to the and I'll just put that into the onto the fry pan so and that will also help the flatbread hole together when you're eating it so now I've just browned this on each side for 15 or 20 seconds and now it's ready to eat so here we have our Mexican burrito and I can't wait to take a bite out of this and hmm I tell you with a salsa the melted cheese and the refried beans that is a great combo so that's all I have for you this week so you'll have to come back and see me next week on a thousand simple recipes bye ", "duration": 521.67, "segments": [[104, 116], [120, 130], [140, 215], [230, 275], [275, 340], [346, 367], [387, 400], [403, 417], [440, 468], [468, 475], [480, 487]], "seg_text": " ", "pure_cap": "chop tomato into quarters remove seeds and chop finely. add chopped onion. slice mint and add to salsa with coriander oregano salt and haberno pepper lime joice and mix. fry chili in a pan with oil oregeno garlic and red onion. when mixture colors add cocoa and cumin powder and tomato paste on one side. add tomatoes and sugar. add refried beans and salt. mash about half of the beans and turn off the heat. put cheese on tortilla first and then add beans salsa and guacamole. wrap burrito. fry burrito until browned on each side"}, {"image_id": "r9hoMzxyfx8.mp4", "caption": " add chili paste ginger garlic sugar fish sauce vinegar lemon grass and kaffir lime leaves to a food processor blend the ingredients in the food processor blend in tahini pour the paste onto the vegetables and toss", "id": 827, "seg_prompt": "584 ; 164, 251 ; 253, 283 ; 295, 324 ; 325, 380.................................................................", "asr_text": " Hey guys, Richard Blaine here, Mr. Easy Cooking, thanks for stopping by my Easy Cooking Channel I'm sure many of you, my subs and viewers know that I have a major league pension for Asian food and tonight I'm going to make some more Asian food. I've been taking requests for a long long time and this last week I got a request from a viewer in Vietnam that said, make Vietnamese style kim chi and I was like, okay, Vietnamese style kim chi, that's a new one on me, but come to do some research and yes, the Vietnamese in Southeast Asia have their own version of kim chi, not quite what the Koreans do with kim chi, but just as lovely, just as vibrant, just as tasty, as spicy as any kim chi that you could get out of Korea, the ingredients are about the same. You guys always hear me say that the reason I love Asian food is because Asian foods are interchangeable and they are and so tonight what I'm going to make for you is Vietnamese style kim chi. This is quite possibly going to be the shortest video I've ever made. It's a lovely dish, it goes great on top of rice, on top of noodle, in the soup, but either way it's kim chi, it's delicious, it's Southeast Asian inspired, so let's get going and I'll see you on the other side. All right, now to make this Vietnamese style kim chi, what I have here is napa cabbage that's wilted, okay, I wilted this overnight. I have julienne of scallion, I have julienne of carrot, and I have some finely slivered red onion, okay, and I have some cucumber. Now the cucumber I added in about three hours ago. I don't let the cucumber wilt overnight because it just gets too mushy, but I do wilt the cabbage, the onion, the scallion, and the carrot overnight, and then about three, four hours prior to making this dish, I'll add the cucumber for that extra crunch, but all of it is very well wilted, nice and soft, I rinsed off the excess salt, and what we need to make is the kim chi paste, so let's get going. So to make this paste, if you have some fresh bird's eye chilies, good, use them. If you don't, you could use this store-bought chili paste, it's just as good. Three or four tablespoons right here, that's about what I'm going to add, just depends on how spicy you want your kim chi to be, and I do want this a bit spicy, and to that I'm going to add some ginger, okay, got to have ginger, got to have garlic, it's kim chi, okay, got to have garlic, okay, got to have some sugar, up to you, one tablespoon too, I'm using about two tablespoons of brown sugar, okay, you could use white, whatever you have, okay, here's a little bit of fish sauce to get it rolling, some rice vinegar, have to have some moisture in there to get it going, here's one, some lemongrass, okay, for fragrance and for a certain amount of flavor, and because this is Vietnamese-style Southeast Asian, I have some dried kaffir lime leaves, okay, now sometimes it's very hard to get fresh kaffir lime leaves, and believe you me, the dry ones work just as well, and have a lot of concentrated flavor, this is a very simple paste, okay, it's a very simple paste, very easy kim chi recipe, and I'm going to grind this down, pulse by pulse, okay guys, now what you'll notice is that I didn't make a rice flour glue like I do for the Korean kim chi, but what I am going to use for a thickener is a nice healthy tablespoon of sesame tahina, okay, not quite indicative of this recipe, but as I always tell people, food is open to interpretation, so I'm going to add that sesame tahina as a thickener, and I'm going to pulse it in, all right, so here are the wilted vegetables, and here is my Vietnamese kim chi paste, okay, pepper, sesame, kaffir, lime leaves, lemon grass, garlic, ginger, and I'm just going to toss this in by hand, I'm not even going to wear gloves, because I'm not going to worry about it, okay, I'm just going to toss this in by hand, there we go, going to get all these vegetables nice and coated, there we go, fish sauce, sugar, okay, it's not a standard style kim chi like the Korean stuff, okay, this is Vietnamese style, okay, there we go, and that's it, okay, that's it, nice and tossed, okay, nice and blended in, okay, and I'm going to let this sit for about an hour or two, and then I'm going to put it on top of some noodles, so hang on tight, all right guys, there it is, Vietnamese kim chi on top of some fettuccine noodles, I could have used oriental noodles, I could have used bahn rice stick noodles, I could have used soba korean, I could have used udon, I could have used pancit kentong, I could have used any noodle I wanted to, but I picked fettuccine and I put some of this Vietnamese kim chi on top, okay, like I said, napa cabbage, carrot, red onion, scallion, cucumber, okay, rice vinegar, this is just delicious, now what you do with it, once it's put on top of the noodle, or once it's put on top of the rice, is you add just a little bit of sesame oil, you could also ferment these vegetables in nuk cham, you guys have seen me make nuk cham before, all right, little bit of sesame oil, and then on top, just a little bit of sesame seed, okay, toasted white, black, whatever you want, really doesn't matter, because like I say all the time, the reason I like Asian food is because it's all interchangeable, they all suit each other, no matter what anybody says, okay, all Asian recipes suit each other, no matter what country, there it is, with the sesame seeds and the sesame oil, looks just delicious, now I got to whip out my chopsticks and eat this for my dinner, I want to thank you for stopping by and I'll see you on the next video, take care, hey guys Richard Blaine here, Mr. Easy Cooking, I want to thank you for stopping by my easy cooking channel tonight, I hope you enjoyed this quick and easy Vietnamese kimchi, like I said this has got to be the shortest video I have ever made, but this Vietnamese style kimchi is just delicious, it's aromatic, it's fragrant, it's different than regular Korean kimchi, because it has the wonderful flavors and the wonderful aromas of the lemongrass and the kefir lime leaves, it's just delicious, make this recipe, it's a wonderful summer salad, it goes great on top of rice, it goes great on noodles, okay, throw it into some soup, anything you want to do, it's just delicious, I want to thank you for stopping by, I'll see you on my next video, take care. ", "duration": 585.0, "segments": [[164, 251], [253, 283], [295, 324], [325, 380]], "seg_text": " ", "pure_cap": "add chili paste ginger garlic sugar fish sauce vinegar lemon grass and kaffir lime leaves to a food processor. blend the ingredients in the food processor. blend in tahini. pour the paste onto the vegetables and toss"}, {"image_id": "MTGYZIE9nUo.mp4", "caption": " add onions to a pan with oil and cumin seeds add ginger garlic and green chili paste to the pot add potatoes bell peppers and carrots to the pot add salt to the pot and stir add cauliflower green beans and peas to the pot add fenegreen leaves coriander and mint to the pot add the cheese red chili powder tumeric and cumin powder add cashew nuts and garam masala powder clove pepper and cardamom powder add the rice to the pot pour ghee and colored water over the rice add fried onion coriander and mint on top of the rice", "id": 828, "seg_prompt": "385 ; 48, 56 ; 57, 63 ; 63, 76 ; 80, 93 ; 94, 102 ; 110, 126 ; 128, 155 ; 172, 210 ; 228, 260 ; 261, 289 ; 290, 322......................................", "asr_text": " Hi all, let's make veg piriani with real simple method. For this we need salt, red chili powder, turmeric powder, cumin coriander powder and cumin seeds, red onions, carrots and capsicum, small cuts potatoes, green peas, cut beans and cauliflower, cardamom powder, clove powder, black pepper powder and garam masala, some fresh fenugreek leaves, ginger-garlic green chili paste, also some fresh coriander and mint, boiled rice, some clarified butter, ghee, fried onions, saffron threads, punted cubes and cashews. To start with just take some oil and add cumin seeds. When it's hot just add sliced red onions, then ginger, garlic and green chili paste. Add everything together and mix. When onions are slightly done just add cut potatoes, mix well, then some vegetables. Here I'm adding carrots and capsicums. After this I'm just adding some salt to my test. You can adjust this according to your test. Mix everything together. After few minutes I'm adding some more vegetables like cauliflower, cut beans and green peas. You can also add some more vegetables if you like. Then I'm adding fresh fenugreek leaves which will give you really nice taste. If you don't have you can just skip this. Then some fresh coriander and some mint at this point. And some fresh punny cubes. This will give you really nice taste. Again if you don't have you can just skip this. Also I'm adding some dry spices, red chili powder, some turmeric powder and cumin coriander powder and mix again everything together. Now you might have noticed that I have not added any whole garam masala. So I'll do some variation and I'll just add powder instead of whole garam masala. But before that I'm just adding some cashew nuts and then instead of whole garam masala I'm adding powder. So first I'm adding some garam masala powder, then some clove powder, then black pepper powder and cardamom powder. This will give you really nice taste. And mix everything together again and cook this for another few minutes. Now after cooking this for a few minutes and when you think it's almost 70-80% done this is good time to add boiled rice. So also this rice is almost 80-90% done. So I'm on top of this I'm adding this boiled rice. I've boiled this rice with some cumin seeds and whole clove. So you can add around 4-5 cloves and just boil this rice. After proper layer of rice on top of mixed vegetables, here I'm adding ghee or clarified butter. So this will give you really nice taste again. So if you couldn't find ghee just add butter instead. Ghee will give you really nice taste. And I've taken warm water and I've added some saffron threads and just pour on top of this. This will give you really nice color. Also I'm adding some fried onions. You can buy from store or just make at home. I'm using store-bought fried onions. And again finely chopped coriander and mint layer. And finally close the lid and make sure it's really tight. And I'm putting on top of tawa. So at the bottom it will not stick. And just cook this for another 15-20 minutes on medium flame. Okay after 25 minutes I've checked and it's done Finally serve this delicious biryani with some coriander on top of this. Thank you guys for watching and I'll see you again with another recipe. ", "duration": 385.5, "segments": [[48, 56], [57, 63], [63, 76], [80, 93], [94, 102], [110, 126], [128, 155], [172, 210], [228, 260], [261, 289], [290, 322]], "seg_text": " ", "pure_cap": "add onions to a pan with oil and cumin seeds. add ginger garlic and green chili paste to the pot. add potatoes bell peppers and carrots to the pot. add salt to the pot and stir. add cauliflower green beans and peas to the pot. add fenegreen leaves coriander and mint to the pot. add the cheese red chili powder tumeric and cumin powder. add cashew nuts and garam masala powder clove pepper and cardamom powder. add the rice to the pot. pour ghee and colored water over the rice. add fried onion coriander and mint on top of the rice"}, {"image_id": "0VaYabFg-6E.mp4", "caption": " remove strings from the mussels heat some oil in a pot and add mixed vegetables to the pot stir and heat the mixed vegetables add the curry powder to the pot and stir add white wine to the pot add mussels to the pot pour the cream in the pot and stir heat the mussels in the pot with lid on chop the cilantro take the mussels out of the pot add cilantro and some salt to the pot pour the juice on the mussels", "id": 829, "seg_prompt": "583 ; 150, 180 ; 219, 254 ; 261, 268 ; 323, 342 ; 360, 365 ; 370, 380 ; 389, 394 ; 402, 417 ; 422, 434 ; 492, 507 ; 517, 537 ; 557, 567.......................", "asr_text": " Hi and welcome to the video on how to make some curried mussels, they're great, delicious, a little spicy, I'm going to show you how we make those right away, for those you will need around a pound of mussels, some, a little bit of onion, a quarter of a chop, red pepper, some celery, a little bit of garlic and some carrot, I'm going to take all that here, I'm going to process it through a food processor to do some kind of little saffritto, I'm also going to use some curry powder, cilantro, a little white wine and a little cream, like two tablespoons of white wine here and three tablespoons of heavy cream, okay, so first thing first, I'm going to process that through my little rubber cup to just chop everything, so I just chop, make my little saffritto here with my carrot, onion, celery, garlic, red pepper, I don't want to paste, I want it a little bit chunky, okay, because that's important after it's going to give texture to my dish, one thing I want to mention too, I forgot to talk about that, mussels, it's very important, but your mussels are very fresh, if you see any open mussels here, like this one, it's open, but if it doesn't close back, that mussel might be dead and you don't want to use it, so if it close back, it's alive, this one is just closing back right on you here, see what happens when mussels get cold and as they get cold they open up, in my finger here they kind of warm up a little bit and close, see when my soldiers close back, I have another one, let's see if the same thing happened, so I put it in my hand like that, see how it's closing back, it just really cold, also all those mussels are clean, but there is one thing here, see that in a string that's the beard of the mussel, you want to remove that, to remove it you just pull it off like that, now no one thing, after you remove that beard the mussel will die and you want to make sure you cook them right after, so I checked the other one before and I know that they are clean and alive, I drip that little beard right here, let's see, okay so now that you know about that, we're going to cook them, also sometime if they open what you can do, let me try to find another one that's open, that one is open right here, you see it's open, I'm going to take it, I'm going to bang it a little bit like that and see it's closing back, that's another way to see if it close back too, okay so I have my saute pan here, I'm going to, first thing I'm going to do is I'm going to saute my saute in a little bit of oil, I just realized I have too much here, I'm just going to use half of that, okay, I pour a little oil here, half tablespoon is enough, I'm going to really warm up and then I'm going to add my mixed vegetable here, the cilantro right here, I'm going to chop it closely and add it at the end to the muscles, okay here we go, I don't want the pan too hot because I don't want to really give any color to those vegetables, when making muscles I will season it at the end because muscles are a little salty on their own and before I put salt I want to check the seasoning when I'm done and then I'll see if it needs some salt on it okay that one here I'm going to add some of my curry, I made that own curry here, it's a mix of spices depending on how spicy you want it, you know you just put it in as much as you think you you like, yeah I like it pretty spicy I'm going to cook it in a bit, not too long now I'm going to add my white wine okay and then my muscles a little bit of the cream give it a little stir and I'm going to cover it with a lid, we're going to steam those muscles, you can see the reflection of the camera here, this is great no, so as I cook them I'm going to shake them a little bit like that, that helps for them to open up, when it's cooking I'm going on the side here to chop my cilantro, cilantro is one of those herbs it's okay to use the stems from them because there's a lot of flavor in them and they're very tender I'm going to shake oh they start to open up, see that, that one is done already I'm going to wait for all of them to be fully fully open let's check now, okay look at that they are all nicely opened okay so now I'm going to remove them into my bowl here and then I will reduce the sauce a little bit more okay so we're removing them completely open, these are nice my soul, great size here, plump okay I'm going to add the cilantro at that point I'm going to taste it wow this is good, seriously those are great, it needs a little salt, I'm adding a little salt testing it again so good, now to finish this dish up what I'm going to do is just add that juice all over the muscles this way and now you have a great feast here guys, okay, Korean muscle thank you for watching if you like the recipe give it one of those okay you could even subscribe to my channel what do you think let's give it a shot press the subscribe button please thank you very much ", "duration": 584.0, "segments": [[150, 180], [219, 254], [261, 268], [323, 342], [360, 365], [370, 380], [389, 394], [402, 417], [422, 434], [492, 507], [517, 537], [557, 567]], "seg_text": " ", "pure_cap": "remove strings from the mussels. heat some oil in a pot and add mixed vegetables to the pot. stir and heat the mixed vegetables. add the curry powder to the pot and stir. add white wine to the pot. add mussels to the pot. pour the cream in the pot and stir. heat the mussels in the pot with lid on. chop the cilantro. take the mussels out of the pot. add cilantro and some salt to the pot. pour the juice on the mussels"}, {"image_id": "D-Dkz8cX3Vg.mp4", "caption": " cut the dough in half knead and roll the dough add cheese to the dough roll out the pizza dough place the dough on top of the dough brush butter on the dough bake the crust in the oven spread tomato sauce on the crust sprinkle cheese on top of the pizza place pepperoni on the pizza", "id": 830, "seg_prompt": "420 ; 129, 138 ; 151, 164 ; 164, 181 ; 191, 199 ; 200, 209 ; 227, 243 ; 260, 267 ; 291, 307 ; 307, 322 ; 323, 337..........................................", "asr_text": " Hey guys and welcome to One Kitchen, I'm Julia. Today it is pizza time but it's going to be a bit different today because I am going to make a delicious pepperoni pizza and then there is going to be a surprise in the crust which is less and less of delicious mozzarella cheese. The whole crust all the way through are going to be filled with cheese. How delicious does that sound so well let's get started. I have already preheated my oven to 220 degrees C convection oven and if you don't have convection then just set it at 240 degrees C. Right here I already have made some delicious pizza dough, I have shown you so so many times how to make this dough here, it is my absolute favourite dough, if you want to give this here a go I will just leave the link for my pizza dough down below. And just remember if you are using a store-bought pizza dough the temperature and time in the oven might be a bit different just follow the page there. But now I am just going to pour this here out on my table and I have already added some flour onto it. And you just see all of that gluten in there, it just looks marvelous. I am just going to add some flour on here, I just knead it a little bit not much and I am just going to cut it in half just as good as I can. And just a little bit more flour, I knead this here a little bit and now I am just going to roll it and I have already prepared a baking sheet with some parchment paper on it as well. So onto my first crust here I am just going to add in lots and lots of mozzarella cheese. And now I am just going to roll the other half out as well and then add onto the top here. And now I am just going to kind of fold a crust and close it here at the same time. Here I just have a little bit of melted butter and I am just going to brush that on the top, also on the crust out here. Just to make it even more delicious but you can also knead that stiff out if you don't want to have a buttery crust. This is now ready to be baked in the oven until it is nice and a bit golden brown. So just in with it. So my pizza has now been in there for about 12 minutes and it is looking nice and golden brown and I am just going to press it down here because we want room for the filling or the topping. But can you really hear that crispy crust? That sounds amazing. So now I am just going to add on some tomato sauce. You are going to use store bought or homemade. I always use homemade. So that is also on my channel if you want to give that a go. And now just lots of cheese. This here is not a healthy pizza just so you know. But it is absolutely yummy. And now just all lots of delicious pepperoni. This here is now ready to get back into the oven for about 5 meters or so. And then you can take it out with a cool down for about 10 minutes and then it is ready to be saved. So my pizza is now done and it smells amazing. I really wish that you could smell it. Oh my god. But I am just going to let it rest here for 10 minutes and then I am going to cut it up just a little bit. That is delicious with this crispy pizza dough and then all that cheese. If you want to give it a go, all the ingredients are down below and the link for my pizza dough and the link for my tomato sauce. Don't forget to subscribe here and I hope to see you guys again tomorrow. ", "duration": 420.67, "segments": [[129, 138], [151, 164], [164, 181], [191, 199], [200, 209], [227, 243], [260, 267], [291, 307], [307, 322], [323, 337]], "seg_text": " ", "pure_cap": "cut the dough in half. knead and roll the dough. add cheese to the dough. roll out the pizza dough. place the dough on top of the dough. brush butter on the dough. bake the crust in the oven. spread tomato sauce on the crust. sprinkle cheese on top of the pizza. place pepperoni on the pizza"}, {"image_id": "0H_IfT2sDZ8.mp4", "caption": " pour blended green onion onion garlic and asian pear on top of the ribs pour the sauce on the ribs coat the grill with butter place the ribs on the grill brush the ribs with the sauce flip the ribs over and brush with sauce", "id": 831, "seg_prompt": "268 ; 27, 48 ; 50, 55 ; 93, 107 ; 111, 133 ; 136, 148 ; 157, 177..........................................................", "asr_text": " Hi Nihon, I'm Chef Tom. Welcome to Fortune Cooking. Today I'm going to show you how to make the famous Korean kelbi short ribs and I have a slab of the beef short ribs with boned and also I have the sauce already made. I will list the ingredients for you and also I have a processor food processors with green onion, garlic and Asian pears. I'm going to blend that and I'm going to mix them with the sauce and marinate the ribs for overnight. The next thing I'm going to pour this in on the top of the ribs. I'm just going to brush through really quick just like this and then I'm going to pour the sauce over the ribs. Then I'm going to put it in the fridge and let them marinate for overnight or you can just do it like four to six hours. That's plenty time. At the Korean restaurant you can order a lot of short ribs. They usually come with really thin slices and with the boned but this one I got is the whole slab. I'll show you how to make it. I marinate the short ribs overnight. That's what they look like. Nice and happy. Ready to grill. I put my grill on medium and you can use a pan or you can use butter. For the short rib butter is really tasty. It has a better flavor so I just lightly coat it with the butter. Not much just like this and then you make sure your grill is like a medium heat. Then you're just going to place the ribs one by one like this. I usually put the meat side down first and the sauce is so tasty. It's really good with the rice over with the rice so that's what I'm going to do. You want to grill about maybe four to five minutes on each side. After two minutes you give them a quick brush just like this. Let the sauce drizzle down to the bottom of the ribs. It will marinate into the give them more flavor to the meat. Just like this. After five minutes I check one piece. It looks really good. The smell is so amazing right now. You just give them a quick flip just like this. You flip every one of them and then you give them a quick brush again. Here we go. Just like this. This side we're going to cook to another five minutes. After two minutes you give them a quick brush. Give them more flavor. Here we go. Keep it in the medium heat. Now it's done. What I usually do is I flip it one more time which is the meat side. I turn it over. Look how good they look. Then what I did is the sauce. You don't want to go to waste. You just pull the sauce in like this and let the sauce nice and cook. Turn the heat high and let the sauce caramelize nice and thick. You can use the sauce to pull over the rice. It's so delicious. This sauce is so good. You don't want to go to waste. What I did, I'm just going to wait until the sauce brings to a boil. After a couple of minutes the sauce is nice and thick. It's ready to serve. The meat is not overcooked because the five minutes on that side, on the thick side, is literally just kind of like the medium rare. So now you got a more sauce caramelized and give the meat more flavor. Now we're ready to serve. Here is your delicious Korean clubby short ribs. My kids gonna love this. I hope you like the video. I'm Chef Tom. Thank you for watching Fortune Cooking. Please subscribe and comment. I see you next ", "duration": 268.5, "segments": [[27, 48], [50, 55], [93, 107], [111, 133], [136, 148], [157, 177]], "seg_text": " ", "pure_cap": "pour blended green onion onion garlic and asian pear on top of the ribs. pour the sauce on the ribs. coat the grill with butter. place the ribs on the grill. brush the ribs with the sauce. flip the ribs over and brush with sauce"}, {"image_id": "sbjVZBS383U.mp4", "caption": " mix walnuts and an egg white in a bowl mix sugar and spices with the walnuts spread the walnuts onto a baking sheet and roast in the oven mix creme fraiche yogurt lemon juice and pepper mix black truffles and walnut oil with the dressing slice the celery root and apples mix the dressing with the celery and apples place the salad into the mold and garnish with grapes walnuts and microgreens", "id": 832, "seg_prompt": "379 ; 91, 112 ; 113, 122 ; 130, 152 ; 165, 190 ; 196, 212 ; 237, 251 ; 269, 290 ; 290, 324.................................................", "asr_text": " Today, we're at the famous Waldorf Astoria Hotel in New York City and we're going to show you how to make their famous Waldorf salad. Join us on Get the Dish. We'll show you the secrets behind signature recipes of famous eateries and how you can recreate them at home. What makes this salad so special? I mean, where else in the world can you find a hotel that has a salad that we've been serving for almost a hundred years? You know, it has to have something special about it to stood the test of time. Still be as popular today as it was a hundred years ago. Originally invented in the late 1880s by hotel Mater D Oscar Turkey, this dish and others were inspired by his desire to go above and beyond to please guests. To this day, Turkey's legacy plays a role in the hotel, from a namesake brosary, Oscars, to the widely known Waldorf salad. Three years since, the hotel has served roughly 10,000 of these salads to famous guests, from the Pope to President Obama. We're in the kitchen of the historic Waldorf Astoria Hotel with executive chef David Garcelon. How does your version today stack up to the first version that was ever created? Biggest change probably from the original is that we don't use mayonnaise anymore. We prefer to use yogurt and a little bit of crumb fresh to make it a bit lighter and a little bit more healthy, a little bit more modern. So the first thing we're going to do is the candy walnuts. You can do these ahead of time. The walnuts, egg white, a spice mix of some kind to give it some flavor and some sugar. We're going to start with our walnut halves, then we're going to coat those with a little bit of egg white. Could you use pecans instead if you didn't have walnuts? Pecans are great, very good candy. Pecans are more sweet, a bit of a richer flavor I would say with pecans. So you don't need a lot of egg white, it's really just there to make the sugar spice mixture stick to the walnuts. We're going to add the sugar. Add a little bit of spice mixture. This one is paprika, cayenne, fennel seeds, a little bit of coriander. How spicy do you like to make it generally? You know I wouldn't, with a salad like this it's a really light refreshing salad, I wouldn't make it too spicy. Then we'll spread those out on a baking sheet lined with parchment paper. And again you want to make sure it's one even layer, correct? Yeah, you don't want them stuck too much together. It's not the end of the world if they are, you'll just have to break them apart a bit. So we're going to roast this in the oven at about 350 degrees. You really want to keep an eye on it, so you just want the sugar to melt. The walnuts continue to cook even after you've taken them out of the oven, so be sure not to leave them in the oven for too long. While the walnuts are cooking, let's get started on the dressing. David what do we need? We're going to need some yogurt, a little bit of creme fraiche, some lemon juice, white pepper, walnut oil, and black truffle. We'll start with a little bit of creme fraiche. You can use sour cream as a great substitute in the same amount or you can use just yogurt with a little bit of mayonnaise. We work well also. So a lot of that, add our yogurt, and just whisk it together to combine it, and I'm just going to, while you're doing that, I'm just going to squeeze in a little bit of lemon So add a little bit of white pepper. Could you use black pepper instead? Absolutely you could, yeah. So you're adding truffles, chef. What does that bring to the dish? Well, it's the walnut for story after all, so it's a very elegant, rare, expensive ingredient, so that's why we like to add it, but it also brings a very aromatic flavor to the dish that's very unique. It's all the black truffle in the entire building. So the last thing we want to add is a little bit of walnut oil. When we add this, you want to whisk it fairly quickly, so I'll pour that in. If you're anything like me, you may not have walnut oil at home. Chef, is there any other oil that we could use? You could use hazelnut oil would work, like another nut-based oil. You know, truffle oil, like a white truffle oil would work well. If you don't have any of those, just leave it out and it'll still be a beautiful salad. So now we'll need to put the salad together. Chef, how do we begin with that? So the ingredients we still need to add are celery root, granny smith apples, gala apples, red grapes, and microgreens. Okay, so we want to julienne the celery root as well as the two types of apples. Would you like to try the apple? Sure, let's go for it. Watch your fingers. Chef, what would you recommend if you don't have a mandolin at home? You can use a sharp knife. The most important thing is to get long, thin slices. So we've moved the apples into the mixing bowl. Let's pull the walnuts out of the oven so they're nice and golden brown. You don't really want to keep it on the color. You don't want them to get too much darker than this, otherwise as you said they'll overcook. Now we're going to pour the dressing into the apples and celery. Is there a method to the madness here? You want to make sure you don't put too much in or otherwise you'll have to julienne more apples and celery. It's important to coat all the ingredients so to keep it from oxidizing you don't want them to turn brown. That's what the lemon juice will do. So the dressing actually helps prevent the apples from oxidizing. Now we'll plate the salad. How necessary is that ring mold? It's not really necessary at all but they say we eat with our eyes first so it's all about height, presentation and color. That's why we use the ring mold. It's like the leaning tower of apple. So we'll just garnish the plate with some red grapes. Add a bit of color. Some of our walnuts. And then these are microgreens. You could use the leaves from the celery as well. Really it's just for color and a little bit more height. And there you have it. A Waldorf salad from the Waldorf Astoria. Well chef, all this talk is making me really hungry. It looks delicious and I can't wait to try it. I love the nuttiness of the walnuts which are just sweet enough combined with the crisp It seems like something would be heavy but it is very light and refreshing. It's a great first course for before your entree. Thank you so much chef David. We'll see you next time when we get the dish on YumSugar TV. ", "duration": 379.83, "segments": [[91, 112], [113, 122], [130, 152], [165, 190], [196, 212], [237, 251], [269, 290], [290, 324]], "seg_text": " ", "pure_cap": "mix walnuts and an egg white in a bowl. mix sugar and spices with the walnuts. spread the walnuts onto a baking sheet and roast in the oven. mix creme fraiche yogurt lemon juice and pepper. mix black truffles and walnut oil with the dressing. slice the celery root and apples. mix the dressing with the celery and apples. place the salad into the mold and garnish with grapes walnuts and microgreens"}, {"image_id": "_7biIt2WwFA.mp4", "caption": " season the flour with salt and pepper coat the meat in flour egg and breadcrumbs combine the potato flour egg salt and pepper spread oil and butter on the cooking plate place the potato pancake on the cooking plate flip the potato pancake over add oil and butter to the cooking plate fry the schnitzel on the plate squeeze lemon juice on top", "id": 833, "seg_prompt": "240 ; 40, 55 ; 58, 77 ; 103, 131 ; 131, 147 ; 147, 162 ; 165, 170 ; 174, 186 ; 186, 210 ; 221, 226..............................................", "asr_text": " G'day guys, we have one of my absolute favourites here today. You will need some schnitzels. Now I've got some nice veal schnitzels here, sometimes made with yearling schnitzels but it should be veal, some flour, a couple of beaten eggs, some breadcrumbs and some salt Now I'm going to start by just seasoning the flour with the salt and pepper. Then give it a mix and get that veal schnitzel and just coat it lightly in flour. Then dip it in the egg and then coat it well with breadcrumbs. And that's all you need to do for this step guys. So just repeat this for all of your schnitzels and then set them to one side and we'll get started on the potato pancake. So here I've got a large potato and half an onion which I've grated and squeezed out all of the excess moisture. You really need to get this as dry as possible. A couple of teaspoons of flour, an egg yolk and some salt and pepper. Now this is very easy, just throw in all of these ingredients. Blend well and then mix it all together. Now I've got a couple of barbecue plates here heated to a medium heat so I'm just going to start by putting a bit of oil on one of them and also melting some butter onto it. And we're going to get that potato pancake and flatten it out. And we're going to give this about a 5 minute head start over the schnitzels because it will take longer to cook. Now you want to make sure you keep a medium heat here or else it will burn. So after about 5 minutes, I'm just going to turn over that potato pancake and it is Cook for another couple of minutes and then add some oil and some butter to the other Then just put on the schnitzels and you only need to cook these for about a minute to 2 minutes per side. Now you want to take care turning them, you don't want to break up those breadcrumbs and they are looking absolutely fantastic. It will not be long now. So once they're done, simply take them out onto some paper towel to drain off the excess oil, plate up and then squeeze on a bit of lemon juice and you are done guys. Now this is absolutely awesome, in my opinion far better than chicken schnitzels so check Thanks for watching and I'll catch you all next time. ", "duration": 241.17, "segments": [[40, 55], [58, 77], [103, 131], [131, 147], [147, 162], [165, 170], [174, 186], [186, 210], [221, 226]], "seg_text": " ", "pure_cap": "season the flour with salt and pepper. coat the meat in flour egg and breadcrumbs. combine the potato flour egg salt and pepper. spread oil and butter on the cooking plate. place the potato pancake on the cooking plate. flip the potato pancake over. add oil and butter to the cooking plate. fry the schnitzel on the plate. squeeze lemon juice on top"}, {"image_id": "AWVaYpPFJqk.mp4", "caption": " cook the onion with some olive oil in a pan add some seasoning spice to the pan add the rest of the vegetables excluding tomato and potato and the lamb add the mixed curry spice and stir add the tomato and the potato to the pan and stir add 1 cup corn to the pan", "id": 834, "seg_prompt": "551 ; 98, 108 ; 114, 123 ; 145, 176 ; 190, 231 ; 315, 326 ; 360, 369........................................................", "asr_text": " Hello everyone please welcome and join me Easy Steps Cooking in Indian and Punjabi style. I'm going to cook today a lamb curry, a lamb meat, one onion, as for the onion color no preference is, small amount of ginger, two fresh tomatoes, one potato, one green chili and no secret in Indian as for potato. I'm going to be using as a part of the lamb and garlic like a seven eight cloves of garlic and I'm going to be using the fresh lamb, ginger, this is my garlic, one onion, this is my small fine cut on green chili tomato and I wanted to keep a potato about this size. I'm going to start my gas and as always I use olive oil in my cooking so I'm going to use olive oil. Nothing else I just wanted to cook my onion first once it's going to be stored a little bit brownish then I'm going to bring my garlic then I'm going to bring ginger and my green peppers. High gas so about almost a minute and a half two minutes cooking I'm going to add my spices zero and this zero I wanted to add it to this moment because I wanted to cook it if I can close in see how my onions are looking so now I'm going to bring my garlic my ginger so once this one is cooked I'm going to bring another like a half a minute so I'm going to bring my chili green chili for me to add my green chili so if we look at my turka right now it's already started looking beautiful we can take a look my turka is pretty much done it's already turned golden brown what I'm putting my meat and before I cook I'm not going to put any salt at this moment or spices I wanted to cook a little bit like a five minutes or so I would say I'm going to use black pepper salt and the turmeric powder which is called the haldi and coriander powder when we make this meat I can close in it's already cooking I can turn myself a little bit so it's going to be once it's going to cook like this it's going to get a little tender if I do you cook the meat with the masala with the turka like a five minute with open lid you don't cover with it and once you think it's almost done over 50 percent then we're going to add our water as for our own taste how much the gravy I mean the curry you need and then we'll be done so let me share with you oh it's looking already beautiful it's already almost looks like cooking we are almost 10 percent this meat takes a little longer that's one of the reasons I suggest to cook it first before you add anything it's almost five minutes of cooking let me zoom in I will show it to you and I want to share something when you start seeing the olive oil we put it into our turka now it's just splitting up totally separately from the meat from the turka that means turka is already cooked the meat is like a 50 percent cook now it's time to add our leftover tomatoes and now I'm going to mix it and again now this is the time we added everything in there now I'm going to add one glass of water let me zoom in and can show you it's looking beautiful and I can get back to you also I'm going to use one small bowl of corn what it does this will brings not only the taste as for texture wise it's going to taste really well if I put my lid on I'm going to let it cook I'm going to low my gas about medium I'm going to let it cook for five minutes I'm going to come back and typical my cilantro to finish up but before I do that it's about now exactly 10 minutes like I said after five minutes I'm going to check I'll check for you after 10 minutes how it looks like they're looking really nice the most important part is I'm going to see if the meat is cooked or not because this meat takes the time to cook see if we see after 10 minutes if I can close in it's pretty much cooked but I would go another five minutes or more I'm going to check the meat again the lamb or goat it still takes faster for cooking but the lamb takes a little bit longer a small amount of food that you can diet the cooking within a half hour so let me open and see how it's going it's looking beautiful most important I'm going to take one piece out and I'm going to see how it's going if I can take the piece and I can cut it yeah I can and it cuts it well but you know if we see inside it's all cooked if we can zoom in to me it's very well cooked if you want you can have another you know five minutes more look at this how beautiful is I'm going to taste it and I'll see how it turned out I'm gonna see meat I'm gonna taste the gravy this is my potato this chili is a little bit on the high side it gives you for my meat I think I have checked everyone out there thank you for watching easy step of cooking Indian Punjabi style lamb curry thank you again and I'll come back to you again bye ", "duration": 551.17, "segments": [[98, 108], [114, 123], [145, 176], [190, 231], [315, 326], [360, 369]], "seg_text": " ", "pure_cap": "cook the onion with some olive oil in a pan. add some seasoning spice to the pan. add the rest of the vegetables excluding tomato and potato and the lamb. add the mixed curry spice and stir. add the tomato and the potato to the pan and stir. add 1 cup corn to the pan"}, {"image_id": "dXhZKrEUHEI.mp4", "caption": " cut and peel the avocados add the avocado wasabi powder and sugar syrup to the blender and blend add lime juice to the blender and blend again mix soy sauce mirin vinegar sesame oil grated ginger and radish cut some thin radish slices and add them to the mixture peel and cut a cucumber and add to the mixture cut some tuna slices and put to a plate put baby coriander avocado mousse salmon fish eggs and the dressing with it and serve", "id": 835, "seg_prompt": "375 ; 15, 26 ; 26, 50 ; 66, 76 ; 95, 149 ; 160, 189 ; 191, 242 ; 266, 281 ; 307, 352..................................................", "asr_text": " Now this is one of my favorite entrees. Now it is a little bit more of a restaurant dish but you can adapt it and do it quite easily at home. Now first thing we're going to do, we're going to make an avocado mousse with a little bit of wasabi. Nice ripe avocado, just going to cut it in half, be very careful doing this, just twist it, take the seed out, a little chop into it, pull it out, peel the avocado, avocado into a little mixer, got a little bit of wasabi powder here. You can use fresh wasabi, the powder is a little bit stronger. What we've got here is a little bit of sugar syrup, sugar syrup will give it that beautiful sweetness and it'll balance with that heat of the wasabi and just puree. Right, once you've actually pureed it, just taste it. Now you get that real sweetness of the sugar syrup and you can taste the wasabi but with the sugar content you actually want to add a little bit of acidity to it just to combat it. So the best thing is a nice fresh lime and just put a little bit of lime juice into it. Absolutely perfect. We'll just let that sit there. The next step is a beautiful dressing, it's a daikon dressing, it's very typical of a Japanese dressing, it's got beautiful balance. Now the first thing we're going to do is to add all our liquids, you've got a little bit of soy, it's actually a light soy, you don't want it too rich, just into a bowl, a little bit of mirin, mirin's got a little bit of sweetness to it so it gives it great balance also. Now the vinegar, rice wine vinegar, always really important to use rice wine vinegar, it's typical in Japanese cooking. So we just add that to the base and we're going to be really careful and add just a little bit of sesame oil, sesame is really really strong so you don't want to add too much, so just a couple drops. Now to give the dressing a little bit of body, we've got a little bit of ginger, rather than chop it really fine, we've just got a nice micro-paint here, just going to grate a little bit of ginger into it. Here we're going to add some daikon which is basically a Chinese radish, same thing again with a micro-paint. What's really important now with this dressing is to actually let it infuse, so just let it sit as long as you possibly can until you need it. Right, the next thing to do is the salad, a little bit of daikon, very carefully, nice thin slithers. A really important thing to do is when you're chopping or you're julienneing is to make sure you keep those fingers out of the way. So I'm going to rest the knife up against my knuckles and I'm just going to slowly chop. And if you keep your fingers nice and curled, you don't have your fingernails out and you won't chop them off. Right, there we have some nice little battens. Now with our cucumber, we're going to do two things with it, we're going to do little strips or ribbons, we're going to wrap it around so we can put our ocean trout row on top of it and the other ones we're going to actually julienne it, so just peel. To get our strips, we're just going to use a peeler, we're going to try and dig into a little bit harder than what we normally would, we're just going to peel it. What you've got is a long strip like that and if we just wrap it around like so, it's like a little casing. Now for our julienne, about the same size of the daikon. Just julienne strips, put that into your bowl and you can see that now you've got a nice little salad of daikon and cucumber. We're going to add our little mushrooms, our gnocchi mushrooms and just fold it through. Now it's really, really important to have good quality tuna, you want that beautiful bright red colour, you want it to be nice little cubes like little bite-sized pieces. So we're just going to be really careful here and just cut straight down. We've got a nice chunk, I'm just going to even that up. So some nice little cubes, you can see they're nice little bite-sized pieces. Now to put this dish together, we've got our beautiful little salad, just going to put a little bit of baby coriander in it also. Now you want to put the baby coriander right at the end, you don't want to put it in when you're actually making the salad in the beginning because you want it to look nice and fresh and you don't want it to get limp at all. So we're just going to sprinkle it over, nice little bit of salad on the plate. Now we're going to grab our tuna and very carefully, just going to place it on top. Now with our cucumber, we're just going to place it on top. We've got our little avocado and wasabi mousse, we're just going to pour that into the top. You really want to just try and keep that shape. Now we've got some beautiful salmon pearls, we're just going to pour that on top, really go overboard and really heap it on. Now we're just going to dress our tuna, you can see the little bits of daikon on it, that's what you want, you want that texture. Just pour that all over the top. Believe it or not, fresh wasabi is in season, we're just going to put the smallest amount, just grate it over the top, that's just going to add to the dish. And there you have it guys, our beautiful sashimi of tuna with a daikon and cucumber salad. ", "duration": 376.0, "segments": [[15, 26], [26, 50], [66, 76], [95, 149], [160, 189], [191, 242], [266, 281], [307, 352]], "seg_text": " ", "pure_cap": "cut and peel the avocados. add the avocado wasabi powder and sugar syrup to the blender and blend. add lime juice to the blender and blend again. mix soy sauce mirin vinegar sesame oil grated ginger and radish. cut some thin radish slices and add them to the mixture. peel and cut a cucumber and add to the mixture. cut some tuna slices and put to a plate. put baby coriander avocado mousse salmon fish eggs and the dressing with it and serve"}, {"image_id": "AFc6KPGfVs8.mp4", "caption": " cut a white onion into slices beat two eggs in a bowl and add to the beef add some garlic powder salt and a some chopped thyme and mix all the ingredients grease the pan and place the mixture in the pan add ketchup dijon mustard and worcestershire pour the sauce on top of the meatballs", "id": 836, "seg_prompt": "367 ; 114, 119 ; 121, 123 ; 130, 155 ; 155, 161 ; 207, 236 ; 270, 284.........................................................", "asr_text": " Hey y'all, welcome to Get Cooking on PaulaDee.com. Today we're doing... Hold it down. I can't hear. Today's one of my favorite things to do and eat and be around and that's meatloaf and our challenge for y'all this week is to send us your recipes in the way that you do meatloaf. Meatloaf is kind of like a... I think we should find out who did the killing. Meatloaf is kind of like a... Look at him. That guy didn't do it, sister. Oh, look at that one eye. It was like... It was like this. Meatloaf is kind of like... Did you see her? Did you see her jump? She looked like this. Meatloaf is kind of like a chili. You can throw a lot of stuff in the pot and... No, it ain't nothing like a chili. You really can't go wrong with any of your favorite flavors that are in there. Today we're even cooking out of the Dean Brothers. This is our new book. I just got this copy this morning. It's the first hard bound copy of our book that's coming out in September. We're using the recipe that's in this book today and it's Speedy Mini Meatloaf. You can talk over anything you want to say from my cookbook commercial, please. Okay, what did you say this didn't? We're asking people to send in their recipes. So if you have an overbearing mom in the house, call her on in and mix up your meatloaf. Let's see how she stacks up against my one cup of breadcrumbs, y'all. That's too many breadcrumbs. When you write your new cookbook with your meatloaf recipe in it, you put half a cup. I'm going to put three eggs in this too, y'all. Three eggs lightly beaten. How much meatloaf it is? I mean hamburger. About a one and a half. All right, what else you want me to do, son? You can do this garlic. We're going to put in a little garlic. We're going to put a little bit of salt in here, y'all. Put some thyme in here. We're taking time to put some thyme. Did this come from my garden? Sure did it did, Martha. Okay, Mom, grease that muffin pan. The whole point of this, and really the theme of the book that we're doing, this time is fast, simple recipes that your whole family will enjoy. This would be a nice little lunchbox item, Jamie. So, Jamie has all these up, y'all. We'll put them in the muffin dins. Can we press them in? I love this idea. This is about 20 minutes at your house. It's about 10 minutes and Mom's up, and she's using a convection oven. There you go. It's trained up. It's about 350. You know what's funny? Everything in the world is on 350 for about 30 minutes. Y'all, if you've never considered putting commercial equipment in your kitchen and you're going to read my own, you might want to think about it, because commercial equipment is advanced. So, we'll be right back to the most boring cooking show ever produced or done on television. But first, let's take care of our glaze for our meatloaf. I'm going to, this is about, I'm going to do about three tablespoons of ketchup and just do this by a touch. A little bit of Worcestershire. I'm going to put a little bit of tea shot of mustard in here. That's almost kind of what I do to mine. See, I don't think it'll be good enough. I think it could take a little bit more brown sugar. What do you think? I'm just going to add a little bit more brown sugar. So, that's it. We're going to let this ride in the oven for about 10 or 15 minutes. I'm going to double-check it. It's got about five minutes, 10 minutes left. I'm going to put this glaze on top and it's going to cook in there. Cheyney, your meatloafs are ready, son. Gosh, let's cook quick. Maybe five more minutes? A few more minutes. So, listen up. Jamie, what are you doing? Who are you talking to? This would be a good place to catch all of us. Jamie's doing something. So, the timer was telling us that it's time to put the glaze on. Am I doing this to suit your son? I'm still in the sun. I'm just going to kind of spray it on there, y'all, like a little frosting. I think the meatloafs are done. I don't want them to dry out. We're going to knock these loose with a butter knife, but I'm going to tell you, these are Cheyney, those are so pretty. They almost look like little meatballs, don't they? Cheyney, these just look delicious, son. I really, really like this. Oh, and then my teeth. Cheyney, these just look delicious, son. I really, really like this. On now my teeth. I'm really, really proud of y'all's new book. Can't hardly wait to get me a copy. So, I can rip it off and you know it. I'm going to leave your copy at Barz lotionelabel. Make sure you get the one I leave for you. Thanks for watching, y'all. Get cooking on paulidane.com. We ask you again. Send in y'all's ideas in your videos. Let us see how you do your meatloaf. Get your smart ass, I meant your smart children in the kitchen with you. Do it with your mom. See how much fun you can have. ", "duration": 368.0, "segments": [[114, 119], [121, 123], [130, 155], [155, 161], [207, 236], [270, 284]], "seg_text": " ", "pure_cap": "cut a white onion into slices. beat two eggs in a bowl and add to the beef. add some garlic powder salt and a some chopped thyme and mix all the ingredients. grease the pan and place the mixture in the pan. add ketchup dijon mustard and worcestershire. pour the sauce on top of the meatballs"}, {"image_id": "lSq6y2F35ig.mp4", "caption": " add diced apples in a large mixing bowl and toss with lemon juice add celery grapes salt and pepper toss until well combine and add mayonnaise toss until apple mixture is coated well add nuts to the waldorf salad toss the salad well and serve on a bed of lettuce", "id": 837, "seg_prompt": "232 ; 92, 115 ; 116, 152 ; 153, 172 ; 179, 182 ; 182, 191..............................................................", "asr_text": " I'm Deronda. Welcome to Foods 101. Today, I'm going to show you how to make this Waldorf salad. Now, this salad was first presented at the New York City Waldorf Astoria Hotel between 1893 and 1896. So, it's a really classic fruit salad that's been around for a while. To get this salad started, you're going to need a large red-skinned apple, as you can see right here. I've cored it, and I've cut it in dice-sized pieces, as you can see here. I've got a half of a cup of pecans. Now, this recipe originally calls for walnuts, but I've slightly roasted a half a cup of pecans because I'm out of walnuts today, and it's okay to put whatever nut you'd like. Also, I have a half a cup of sliced celery and a half a cup of red grapes, that these are sliced. Now, if you don't have red grapes, go ahead and use about a fourth of a cup of raisins. That will do the trick. I have three tablespoons of mayonnaise. If you'd like to use yogurt, that would be great. Or, even if you have sour cream, you may substitute yogurt or sour cream here for the mayo. I have one tablespoon of lemon juice, one-fourth of a teaspoon of fresh cracked pepper, and one-fourth of a teaspoon of kosher salt. Now, we want to work fast because we don't want these apples oxidizing. So, I'm going to go ahead and add my diced apples here in the bowl, and I'm going to quickly toss them with this fresh squeezed lemon juice. This way, it'll keep the apples from turning brown. Now, once we get this tossed in our lemon juice, we're going to add the celery and the grapes. And I'm telling you, this salad is so nice and fresh and full of fabulous flavors. I can see why it was definitely a favorite amongst the New Yorkers back in the late 1800s. Now, to this, I'm going to add the salt and the pepper. Now, you also may add your salt and pepper into your mayo or your sour cream or yogurt, whatever you're going to use. Now, we're going to add... I'm adding mayonnaise. This is just pure mayonnaise. The light stuff really is not going to work that well. Now, if you're going to serve this salad right away, you want to go ahead and add your toasted walnuts or pecans or almonds, whatever you want to add as your nut. The classic way of making this salad is using the walnuts, so that's well incorporated. So, if you're not going to serve your salad right away, you want to wait to add your pecans. But I'm going to serve the salad right away. So, I'm going to add my nuts, give it a nice little tossing, and now this is ready to serve. Usually, the Waldorf Astoria salad is served on a bed of lettuce, which I've served right here. And I'm going to go on in, get a piece of apple and celery and a little piece of grape and give it a try. Mmm. Wow. Mmm. The combinations of the apples, the celery, the grape, with that little touch of salt and pepper, and the creaminess from the mayo, absolutely makes this win-win. I can see why it was a big apple favorite. Hey, y'all. Hope you give it a try. I'm Deronda with foods 101, and I'll catch you next time. ", "duration": 233.0, "segments": [[92, 115], [116, 152], [153, 172], [179, 182], [182, 191]], "seg_text": " ", "pure_cap": "add diced apples in a large mixing bowl and toss with lemon juice. add celery grapes salt and pepper toss until well combine and add mayonnaise. toss until apple mixture is coated well. add nuts to the waldorf salad. toss the salad well and serve on a bed of lettuce"}, {"image_id": "luS_76U4OCw.mp4", "caption": " cut a piece of pork belly into strips dice two yellow onions into small pieces dice a couple carrots into small pieces add the bacon to a hot pot add chopped beef into the pan with salt and pepper add the carrots and onions in the pan sprinkle some flour into the pan add the beef back into pan along with the bacon add brandy to the pot add red wine beef stock tomato paste bay leaves and garlic to the pot place the pot in the oven melt butter in a pan and add chopped mushrooms add pearl onions to the pan add water to the pan and cover", "id": 838, "seg_prompt": "390 ; 68, 76 ; 80, 95 ; 100, 113 ; 120, 125 ; 140, 147 ; 151, 160 ; 170, 175 ; 183, 189 ; 200, 215 ; 221, 240 ; 241, 249 ; 250, 276 ; 288, 305 ; 317, 325..........................", "asr_text": " Welcome back to a brand new episode of Drunk Chef. Today I'm going to make beef bourguignon. So I think you say it. Beef bourguignon is one of those things. I fucking can't see it. This is cold. It's probably living in this crowd room. It's a new religion and I need it pretty soon. I used to smoke. I used to cuss. I used to buss. So the first thing we want to do is turn our oven on to 350. And next we have to cut some bacon. So what I've got here is a piece of pork belly, smoked pork belly, that I can cut into whatever thickness I want. So I'm going to cut about six pieces of bacon off of this. And then I'm going to set this aside. Next I've got two yellow onions and I'm going to break these down and dice them. Here's your pizza. Next I just have to dice a couple carrots. So here I have my Dutch oven. What I'm going to do is just heat this over medium high heat and I'm going to brown my bacon. And what I've got here is some beef chuck which I've cut up into like an inch and a half cubes. I put kosher salt on it and pepper. And I'm basically just going to put it in the pot for like 45 minutes so that it browns on all sides. But not all of it will do half at a time. So I'm going to add my carrots and my onions into the pot. And I'm just going to brown these for about four minutes. Okay, I'm going to reduce my heat down to low. In here I've got three tablespoons of flour which I'm basically just going to sprinkle over top and stir it in for about a minute. Okay, so my flour is incorporated. What I'm going to do is add my beef back in. Add all my bacon back in as well. I'm going to take that off the heat. What I've got here is a quarter cup of granny. Now please, if you can't do this, you should do it. Don't burn your house down. I don't want to hear what you want to burn your house down. Pull the flame back away from your face. That was very impressive. Okay, that was totally antique. So I've got my stove on medium low. To that I'm going to add three cups of red wine. Something full of body, like a burgundy, would be great. But anything full of body will work. I'm going to add a cup and a half of bee stock. A tablespoon of tomato paste. Two bay leaves. And I'm going to add five cloves of garlic. And that's going to go on my own for about two hours at 350 degrees. So my braise is just about done. What I'm doing here is I'm just melting down a couple tablespoons of butter. And once it's totally melted, I'm going to add a bunch of mushrooms. Okay, so I'm going to add my cup mushrooms to that. So I'm basically going to saute these to their brown, about five minutes left. Okay, these are looking pretty good. I'm just going to pour those off into a bowl. I'm going to add another tablespoon of butter. And I'm going to add some pearl onions. If you can get frozen, you can use frozen. Otherwise, you can get some fresh. Just make sure you sort of blank them first. Cook them a little. Cook them a little bit. So I'm just going to cook these for about five minutes until they brown up a little bit. And then we're going to just add a little bit of water and cook them a bit further. And we'll be good to go. So what we're going to do is we're going to add half a cup of water to this. I'm going to cover it and cover for about three to four minutes or so. And once that's done, we can add to our mushrooms. And then we'll go to our braise. So my braise should be done here. I'm just going to take a little look-see. So my onions are done. I'm going to add those along with my mushrooms. And this crab root needs a new religion and a new tradition. I used to smoke. I used to curse. I used to bust. ", "duration": 391.0, "segments": [[68, 76], [80, 95], [100, 113], [120, 125], [140, 147], [151, 160], [170, 175], [183, 189], [200, 215], [221, 240], [241, 249], [250, 276], [288, 305], [317, 325]], "seg_text": " ", "pure_cap": "cut a piece of pork belly into strips. dice two yellow onions into small pieces. dice a couple carrots into small pieces. add the bacon to a hot pot. add chopped beef into the pan with salt and pepper. add the carrots and onions in the pan. sprinkle some flour into the pan. add the beef back into pan along with the bacon. add brandy to the pot. add red wine beef stock tomato paste bay leaves and garlic to the pot. place the pot in the oven. melt butter in a pan and add chopped mushrooms. add pearl onions to the pan. add water to the pan and cover"}, {"image_id": "jhb9ExNemYk.mp4", "caption": " pour some boiled macaroni to a bowl add mayonnaise and olive oil to the bowl add chopped onions to the bowl and mix everything well season it with salt and pepper the macaroni salad is ready to serve", "id": 839, "seg_prompt": "186 ; 70, 80 ; 85, 108 ; 113, 127 ; 130, 148 ; 151, 153..............................................................", "asr_text": " cooking with love provides food for the soul welcome everyone to our channel sitties today we are going to make macaroni salad i hope you like it and if you like it please subscribe to our channel and like this video now let us quickly look at our ingredients one bowl of boiled macaroni one capsicum finely chopped make sure it is one bowl one tablespoon of oil it can be candle oil olive oil or refined oil and two to three spoons of mayonnaise and salt and black pepper according to taste now take an empty bowl in that shift your boiled macaroni now you will add oil to this mix it well now add capsicum to it mix it well then add salt and pepper according to taste make sure your black pepper is freshly grinded that you add flavor to your salad now our dish is ready you need to refrigerate it for two to three hours before you serve it i have refrigerated it for two to three hours so that my dishes settle down now i'm going to shift it into the plate i'm going to serve this now it's ready and i hope you all like it our dish is ready and it looks delicious i hope you will like it too and if you like our videos and our recipes please like our videos and subscribe to our channel thank you for watching ", "duration": 186.83, "segments": [[70, 80], [85, 108], [113, 127], [130, 148], [151, 153]], "seg_text": " ", "pure_cap": "pour some boiled macaroni to a bowl. add mayonnaise and olive oil to the bowl. add chopped onions to the bowl and mix everything well. season it with salt and pepper. the macaroni salad is ready to serve"}, {"image_id": "mygg-vW_pRM.mp4", "caption": " combine ground chuck oatmeal worcestershire sauce onions salt and chopped shallot in a bowl add one egg thyme pepper and ketchup to the meat and mix the ingredients together put the mixture on the oven pan and shape the mixture mix brown sugar and ketchup and pour it over the beef mixture cook the dish in the oven", "id": 840, "seg_prompt": "324 ; 70, 90 ; 90, 138 ; 158, 204 ; 207, 237 ; 259, 268..............................................................", "asr_text": " Welcome everyone. I'm Deronda with Foods 101 and today I'm going to show you how to make this classic meatloaf. It's a favorite for anyone that I know that loves meatloaf. To get this started you're going to need 2 pounds of ground chuck. This is just something you can buy in your meat department at the grocery store. I prefer ground chuck because it has your less fat. You're going to need 1 cup of ketchup, 2 tablespoons of brown sugar, 1 shallot that I have minced finely, 2 teaspoons of kosher salt, 1 also chopped very finely. This is Worcestershire sauce. This is 2 tablespoons. I have 1 teaspoon of black pepper. Now to our meat. We're going to make this very simple. You're going to add the oatmeal, the Worcestershire sauce. Sometimes that's hard to say. The onions, the salt, shallots, 1 egg, the thyme and pepper. Now to this we're going to add half the ketchup. The other half we're going to add to the top of our meatloaf once we get it in the shape we desire before baking. I'm just going to use just about half of that. Now you're going to combine these ingredients well in with your meat. If you'd like, you can get in there with your hands. I just prefer using a wooden spoon and trying to get this all mixed in. You want to spend about three or four minutes on this and I'll come back and show you what it looks like. I've got the chuck beef combined with the other ingredients. Here in a 13 by 9 inch porcelain pan. It doesn't need to be porcelain, but I like the size of the 13 by 9. I've lined it with parchment paper. Here's our meat where we've got all the other ingredients well incorporated. I'm just going to put it right here in our baking dish and I'm using my hands and I'm making the shape of our traditional meatloaf. Now see parchment paper it makes it so much easier to clean up after you bake this scrumptious piece of entree here. Here in America we love meatloaf with mashed potatoes, green bean, corn, and then we love the leftover meatloaf to slice and put on pieces of bread and have meatloaf sandwiches. Meatloaf is always delicious leftover. I like the shape of this meatloaf. Now we're going to take that leftover ketchup. We're going to add our two tablespoons of brown sugar and you're just going to combine these two ingredients very well and also you want to make sure you've got your oven preheating to 375 degrees Fahrenheit. Now once we have those ingredients together just going to add right here onto the top and spread it all around. This is ready to go in the oven for the next 55 minutes to 1 hour and we're going to put this on the top rack and on the bottom rack I've got a baking dish here that is going to bake along with our meatloaf. That way it'll keep the meatloaf nice and moist and it'll keep the top from cracking. So I'll show you how I do it once I put it in the oven. Now you can see how I've got the meatloaf on the top rack and I've got a pan of water here on the bottom. Now it's time to close the oven door and bake this for the next 55 minutes to 1 hour. Here's our delicious baked meatloaf. Just got it out of the oven. Oh my goodness. I'll let it sit for about 15 minutes. Cut into it and tell you what it tastes like. Time to give this a try. Oh yeah look how moist it is and it's got that ketchup and that brown sugar there on top. Mmm just like a classic meatloaf. Mmm with the onions in there and the thyme is coming through with that sugar and the ketchup on the tomato base. This is absolutely delicious. Hey y'all hope you give this a try. I'm Deronda with foods 101 and I'll catch you next time. ", "duration": 324.33, "segments": [[70, 90], [90, 138], [158, 204], [207, 237], [259, 268]], "seg_text": " ", "pure_cap": "combine ground chuck oatmeal worcestershire sauce onions salt and chopped shallot in a bowl. add one egg thyme pepper and ketchup to the meat and mix the ingredients together. put the mixture on the oven pan and shape the mixture. mix brown sugar and ketchup and pour it over the beef mixture. cook the dish in the oven"}, {"image_id": "5xogySLxeWQ.mp4", "caption": " soak a cup of bulgur in boiling water cover the bowl and set it aside for 30 minutes cut spring onions and fresh garlic cut a tomato into quarters put all the vegetables in a food processor season it with salt and pepper and crushed pepper flakes pulse the food processor chop some fresh parsley chop some fresh mint leaves add the chopped parsley and mint leaves to the food processor add ground cumin lemon juice and olive oil to the food processor grind the ingredients combine the blended ingredients and the bulgur", "id": 841, "seg_prompt": "459 ; 160, 167 ; 167, 169 ; 171, 176 ; 202, 210 ; 212, 217 ; 219, 227 ; 227, 230 ; 254, 274 ; 283, 291 ; 298, 301 ; 306, 317 ; 319, 322 ; 329, 335.............................", "asr_text": " Hey everyone, I'm sorry this video is late, but I've been spending a lot of time lately working on the Working Class Foodies Cookbook, which reminds me, if you haven't signed up for our newsletter yet, please take a second and do so by clicking the link below. Why would you want to sign up for this? Well, in addition to recipes and food writing not featured on the show or on our blog, as well as interesting food links from around the web, starting this week, the readers of the newsletter will be able to take part in the Working Class Foodies cookbook as recipe I'll post a recipe in the newsletter, and you guys can try it out and send me your feedback for the cookbook. Oh, and one more quick thing before we get to this week's show, we're going to be moving to our own YouTube channel, which you can subscribe to by clicking the link right here if you're on Hungry Nation's YouTube channel, or on the link below if you're on workingclassfoodies.com. We'll still be cross posting to Hungry Nation for now, but subscribe to our channel so you don't miss an episode. Well, thank you for it. And now for this week's episode of Working Class Foodies. Growing up, I hated parsley, and I'd always do just about anything to avoid eating it. Middle Eastern and Mediterranean dishes have always been some of my favorites, but I was always picking around the tabbouleh, which is basically a big parsley salad. Refusing to be beaten by an herb, I started making my own tabbouleh, and now I love it so much, I make it every week when the ingredients are in season. It's quick, it's affordable, and it's a healthy vegetarian side dish which makes it perfect for picnics, trips to the beach, and barbecues. So I figured it was time to share my tabbouleh recipe with you. This week on Working Class Foodies. Tabbouleh recipes vary from country to country in the Middle East, but they all contain two key components, cracked bulgur wheat and parsley. Tabbouleh salads are seasoned with lemon juice and olive oil, and varying amounts of mint, and they can be beefed up with tomatoes, cucumbers, green peppers, or scallions. It's become a well-known dish in America where we generally scoop it up with pita bread or use it as a filling in falafel sandwiches, but historically, tabbouleh is scooped up with leaves of romaine lettuce. There are a few different ways to make the bulgur for the tabbouleh. In some versions, you soak the grain in water for hours and hours, and in others, you simply soak it for a few minutes and then laboriously squeeze it dry in paper towels. My version kind of splits the difference. Now the most important thing when you're making tabbouleh is that your herbs are fresh and as vibrant as possible. Either harvest them directly from your garden or window box and use them right away, or look for herbs that are bright green with strong stems at the farmer's market and use them within one day of purchase. To make my tabbouleh, I start by pouring a cup and a half of boiling water over one cup of bulgur in a heat-proof bowl. Cover the bowl and set it aside for 30 minutes. Traditionally, tabbouleh is made with spring onions or scallions. I like mine with a little fresh garlic as well, and I had half of a white onion left over from another recipe that I needed to use up. Basically, you can use any onion variety you like best or whatever you have on hand. The key is to chop the vegetables as finely as possible, like between the smoothness of a pesto and the chunkiness of a salsa. You can do it by hand, but if you've got a food processor, it'll save you a ton of time. So while my bulgur was soaking, I halved the tabbouleh garlic and cored my leftover Then I cored and quartered a medium-sized vine tomato and put it all into my food processor. I seasoned it liberally with salt and black pepper. Remember, your bulgur is on season, and I also like to add a little dash of crushed red pepper flakes for a mild kick, and pulse until everything is uniformly chopped. At this point, if it's been 30 minutes, check on your bulgur. It should have absorbed most of the water by now and have an al dente-like tooth-someness. If you like your bulgur softer, move it to the fridge and let it soak in there, covered, for another hour. If you're like me and you like to be a little bit chewy, let it sit while you finish prepping Next, I thinly sliced two scallions up to the dark green ends. Then I prepped my parsley. Hold a bunch of rinsed and dried parsley in your hand and run the blade of your knife down the stems, removing all of the leaves. Go all the way around the parsley, removing as many of the leaves as possible. You can save the stems from making stock. Roll the parsley leaves up into a ball and chop them finely. Use quick, straight motions with your knife and don't just hack at the parsley. By hacking at it, you'll bruise it and it'll be wilted and flavorless in your tabbouleh. You want about two handfuls or one heaping cup of chopped parsley. Then chop up about half a cup of mint leaves, pick them off the stem, roll them up, and slice them down. Once again, don't hack at your herbs. Add the scallions to the parsley and the mint to your food processor. Add a tablespoon of freshly ground cumin, the juice and zest of one lemon, and a drizzle of olive oil, about one tablespoon, and give it a quick pulse just to combine everything. When the bulgur has finished soaking to your liking, add in your chopped vegetables and your herbs and mix it all together. Taste and adjust the seasoning if necessary and chill the tabbouleh until you're ready to serve it. Now the key to this tabbouleh recipe is two-fold. One, your parsley has got to be as fresh as possible and two, the cumin. If your parsley is all faded or wilted, the tabbouleh will taste flat and the cumin is a little touch that I like to add to give the salad a deeper flavor. Although tabbouleh is traditionally scooped up with romaine lettuce leaves, I like to make it a vegetarian main dish of barbecues by serving it on top of a grilled pita bread or flatbread with some feta cheese. Our flatbread episode with Brendan works great for this, just check it out right now by clicking on this link right here. Throw the flatbread dough or pre-baked pita bread on the grill, top with some feta cheese and scoop the tabbouleh on top. Add a little squeeze of lemon and enjoy, it's a tabbouleh pizza! This tabbouleh recipe makes about eight large side disc portions. The tabbouleh week can be found in bulk bins or in boxes at most health food stores or Middle Eastern groceries. Depending on what vegetables you use and if you use home-grown parsley or mint, the total cost should come down to between six and eight dollars or about seventy-five cents to a dollar It'll cost a little bit more with the feta cheese and the flatbread obviously, but it's a healthy and delicious lunch that you can make quickly and easily and it travels well. So now it's your turn. What I want to know this week is what's a dish that you've taught yourself to love? Let me know on Twitter or Facebook or in the comments below and don't forget to sign up for our newsletter or subscribe to our new channel right here. Thanks for watching and we'll see you next week on Working Class Movies. ", "duration": 459.83, "segments": [[160, 167], [167, 169], [171, 176], [202, 210], [212, 217], [219, 227], [227, 230], [254, 274], [283, 291], [298, 301], [306, 317], [319, 322], [329, 335]], "seg_text": " ", "pure_cap": "soak a cup of bulgur in boiling water. cover the bowl and set it aside for 30 minutes. cut spring onions and fresh garlic. cut a tomato into quarters. put all the vegetables in a food processor. season it with salt and pepper and crushed pepper flakes. pulse the food processor. chop some fresh parsley. chop some fresh mint leaves. add the chopped parsley and mint leaves to the food processor. add ground cumin lemon juice and olive oil to the food processor. grind the ingredients. combine the blended ingredients and the bulgur"}, {"image_id": "9CLtnYV28bY.mp4", "caption": " remove the spices add tomatoes onion garlic cardamom pepper coriander seeds red chilies and cashew to a food processor and grind the mixture add some ghee ginger chili paste gravy and salt to a pan add turmeric powder red chili powder and salt add carrots potatoes green peas capsicum cauliflower and mix pour saffron and milk mixture over the cooked rice and mix add ghee to a deep pan pour gravy and vegetable mixture and spread it spread a layer of salted onions over it spread a layer of rice gravy fried cashews and fried onions spread a layer of rice cashews vegetables gravy cashews and fried onions spread rice and top it with cashews onions coriander leaves and ghee and cover add garam masala and cook mix the biryani", "id": 842, "seg_prompt": "457 ; 35, 46 ; 124, 135 ; 147, 174 ; 177, 190 ; 193, 218 ; 230, 242 ; 248, 271 ; 275, 305 ; 306, 332 ; 333, 370 ; 392, 401 ; 412, 418...............................", "asr_text": " Hello and welcome to cooking with Shaga. Today we will make vegetable shahi biryani and this is a very rich food and it tastes really good. So for this we will need some basmati rice. This is about 2 cups of basmati rice. We have soaked it for 30 minutes and then we have cooked it and while cooking we have also added the bee leaf, cinnamon, stick, cardamom and black pepper and cloves and now we are just after your rice is cooked all you need to do is just remove all these cardamom and black pepper and all these sticks and these all things just gives a very nice flavor to your rice. Then we need these fried vegetables. We have fried all of them and these are half cup of capsicum, half cup of carrot, half cup of potato, half cup of green peas, half cup of cauliflower, half cup of cashew, then about half cup of onion which we have just sauteed. Then for the gravy we will need one chopped tomato, one chopped onion, some garlic, some cardamom, cloves and black pepper, some coriander seeds, then soaked red chilli and cashews, ghee, ginger chilli paste and some saffron threads which are soaked in milk, one fourth teaspoon of turmeric powder, one fourth teaspoon of red chilli powder, half teaspoon of karam masala and salt to taste. Lastly some coriander leaves for garnishing. For the gravy we are going to just mix all the ingredients that are tomatoes, onion, spices and cashews and red chilli. So you can see our gravy is in a nice paste so gravy is ready. Ok so now to cook the rice we have took a pan and we are going to heat it and then we are going to add some ghee. And now we will add ginger chilli paste and then we will add our gravy and then just lightly cook the gravy. So now we will add the spices, that is our turmeric powder, red chilli powder, salt to taste and then just mix it well. Ok so now we will add our fried vegetables, that is carrot, potatoes, peas and we are not going to add cashews and onions right now, we will add them later on. We will add capsicum and cauliflower and then again mix it well. Ok so our gravy part is ready and we are not going to cook it a lot, just mix it and switch off the flame. So here we are taking our rice and then we are going to add this saffron and milk mixture and we are just going to mix it so that our rice gets a nice saffron color and that nice flavor of saffron. Ok so now we are going to take a deep pan and in it we are going to add ghee then we will take our gravy and vegetable mixture and we are going to spread it like that. Ok so now we have spreaded the onions and the vegetables and now we are going to put the rice and then just spread it and now again we are going to put one more layer of the gravy and vegetable. And we will just spread it again and then we are going to put a layer of cashews and onions. Ok so now again we are putting one more layer of rice and now one more layer of the remaining vegetables and gravy mixture then again spread it. Again the same thing cashews and onions. So lastly the remaining rice and then top it with some remaining cashews and onions. And lastly some coriander leaves. Lastly we are topping it up with some ghee and then we are just going to cover it for 10 minutes and we are going to pressurize it for like 10 minutes. And this is called dham dena in Hindi and we are just going to pressurize it and what it is going to do is it is going to give a very nice flavor to the rice and everything is going to flavor rice and it's going to just come out really great. So keep it on the medium flame for about 10 minutes. So now we will add the garam masala in between. We do not need to mix it just put it and then cover it with the lid for about 10 minutes. Ok so it's been 10 minutes and it looks like this. All the flavors have combined together. And now what we are going to do is just mix it. Just mix everything. Ok so our biryani is ready and it looks so good. It smells so good and it tastes so yummy. All the flavors are just infused in the rice. Everything is just smelling really really good because of those flavors, those herbs and spices and gravy and everything. And it really tastes really really good. Do give it a try. It's worth trying. And make sure to subscribe and if you like this video give a thumbs up. Thank you so much for watching. Bye bye. ", "duration": 457.33, "segments": [[35, 46], [124, 135], [147, 174], [177, 190], [193, 218], [230, 242], [248, 271], [275, 305], [306, 332], [333, 370], [392, 401], [412, 418]], "seg_text": " ", "pure_cap": "remove the spices. add tomatoes onion garlic cardamom pepper coriander seeds red chilies and cashew to a food processor and grind the mixture. add some ghee ginger chili paste gravy and salt to a pan. add turmeric powder red chili powder and salt. add carrots potatoes green peas capsicum cauliflower and mix. pour saffron and milk mixture over the cooked rice and mix. add ghee to a deep pan pour gravy and vegetable mixture and spread it spread a layer of salted onions over it. spread a layer of rice gravy fried cashews and fried onions. spread a layer of rice cashews vegetables gravy cashews and fried onions. spread rice and top it with cashews onions coriander leaves and ghee and cover. add garam masala and cook. mix the biryani"}, {"image_id": "qdg_pmS934Q.mp4", "caption": " mix honey salt pepper powder lemon juice and mayonnaise and blend them to make a smooth sauce add sliced celeries diced apples finely chopped parsley leaves and minced walnuts in a bowl and mix them well pour the ready sauce as dressing on top and toss the salad and serve it on a bed of lettuce garnishing the dish with crushed walnuts and chopped parsley leaves", "id": 843, "seg_prompt": "234 ; 66, 121 ; 123, 155 ; 156, 187 ; 202, 230..................................................................", "asr_text": " Welcome back once again to howtocookreadfood.com, if you haven't already please subscribe to our channel, be the first to know what we're up to. On the menu today, classic Waldorf salad, let me just run through some ingredients for The style of the show obviously is our celery and our red apple, to the right of that I've got a touch of honey, I mean a real small amount, you can use sugar if you want. To the left I've got some chopped flat leaves, parsley, I've got salt and pepper, I've got some mayonnaise, some lemon juice and some walnuts. So simply we're going to mix the honey, the lemon, the mayonnaise and the salt and pepper together to make a dressing and then we're going to just throw the rest of it all together, let's do it. So as you can see, I've got a small little bowl here, I've added salt and pepper and that tiny little bit of honey, I'm now going to add my lemon juice and my mayonnaise. I'm just making a small sized salad today, but what we do have here, I'm just going to give this a little mix, and while I'm mixing, what we do have is about 4 to 5 parts of mayonnaise, one part of lemon, probably half a part of the honey, just a little tiny amount that You can play around with it a little bit, get it how you want, but that is the desire and the side effects, a nice smooth, lemony sweet mayonnaise, let's move on. So very simply as you can see, I've got a mixing bowl now, my celery is in there, my apple is in there, I've called that and put it into chunks like that, so I say exactly how you want. I've put some of my parsley inside and I've put some of my nuts inside, the balance we're going to throw on the top. So we're going to mix that around, I like to kind of use a heavy amount of celery to add the apple, and then simply a little bit of dressing, over that goes, toss the salad, the lemon inside the mayonnaise will also prevent the apple from going brown because you can leave it out once it's cut, it can turn brown very quickly. That's it, I'm going to serve that on a bed of lettuce, so simple, such a classic in a salad, and the reason it's a classic is because it really works, hope you enjoy, see you again next time, bye bye. I'll see you next time, see you next time, bye bye. ", "duration": 234.67, "segments": [[66, 121], [123, 155], [156, 187], [202, 230]], "seg_text": " ", "pure_cap": "mix honey salt pepper powder lemon juice and mayonnaise and blend them to make a smooth sauce. add sliced celeries diced apples finely chopped parsley leaves and minced walnuts in a bowl and mix them well. pour the ready sauce as dressing on top and toss the salad and. serve it on a bed of lettuce garnishing the dish with crushed walnuts and chopped parsley leaves"}, {"image_id": "mga0jybosxE.mp4", "caption": " peel and cut potatoes boil in some water and add some salt to the water preheat some cream in a pot drain the potatoes mash the potatoes and add some butter stir the mashed potatoes and add cream", "id": 844, "seg_prompt": "260 ; 14, 53 ; 61, 70 ; 71, 76 ; 90, 103 ; 142, 171 ; 172, 213..........................................................", "asr_text": " Are you looking for the most luxurious, most delicious mashed potato recipe ever? We've come to the right place if you have. I have a pretty fantastic recipe to share with you. Very simple, The first thing that you want to do is peel and cut up into two-inch pieces, two and a half pounds of Yukon Gold potatoes. The great thing about Yukon Gold potatoes is their texture is fantastic and they make a really nice, fluffy, but slightly dense mashed potato. They have a gorgeous golden color that's very appetizing to look at when you're eating. If you can't find Yukon Gold, go ahead and use any red skinned or white skinned potato for this. Don't go for the baking potatoes. They'll be too gummy. Cut the potatoes into two-inch pieces approximately. Obviously, it doesn't need to be exact here because, well, you're gonna cook them and mash them. You just want them smaller so they cook faster and even so that they cook evenly. Then put them in a pot and then cover them with water by about two inches. Just make sure they're fully covered. Put them on the stove, add some salt, bring it to a boil and cook it until the potatoes are really nice and tender. That'll take about 15 minutes. I have a cup and a half of cream here. I'm just gonna heat it on the back of the stove while the potatoes are cooking so it's nice and warm and doesn't cool down the potatoes when we add them. I like to check to see if the potatoes are done by just mashing them against the side of the pot and making sure they mash because when you're making mashed potatoes, you need them to be completely falling apart. Not waterlogged, but mushy. So once they're mushy, drain them. And then what I like to do is put them back in the pot to dry out a little bit. So make sure you get off as much water as possible. So the drier they are, the fluffier they're gonna be. From here you can do one of three things. You can use a food mill. It's a really useful tool if you make tomato sauce a lot of the time or pureed soups. You can use a food mill. Another great tool is a ricer. This is actually my favorite tool to use because you press your potatoes straight through here and the potatoes come out the other side really, really nice and fine. And then your standard potato masher. That's gonna give you a lumpier texture, a little bit more homemade feeling as opposed to that super high-end mashed potato. Today, I'm gonna use the ricer. So what you want to do is you take your potatoes once they're drained, scoop them into your ricer over the pot so nothing falls out. And you can see that as they're cooling, all the liquid is evaporating. They're really, really fluffy. Do you see those little white things on top that means that they're fluffy? Press them through the ricer right into the pot. Look at that. So fun. It's like using one of those play-doh machines, right? This is already nice and fine. So you can just stir your butter, one stick of butter. Make sure it's room temperature so it melts really easily. I'm gonna break it into little pieces anyway. It pays to work quickly here. Otherwise, if your potatoes get cool, your butter will not melt. So just stir your potatoes until the butter melts and then you can add your warm cream. And in fact, you can start adding it now even before the butter is completely melted and the warmth of the cream will help melt the rest of the butter. I'm just gonna start with one cup. Now remember, you're making a really fine sort of restaurant style mashed potato here, almost like a puree. So if you were interested in doing this and you really wanted it extra, extra fine after you add your cream, you could pass it yet one more time through a sieve so that it's super duper silky and fine. I am going to forgo that step because I think they're super fine enough having passed them through my ricer. Let me taste it. I think it's probably gonna need salt. And I have to say, the texture of this is good and I don't think that it needs any more cream and I only used about a cup. So don't just go adding all the cream at once. Make sure you add a little bit and then add more if you feel like you need it. It doesn't make a lot, but it's super rich so everybody can do with just one or two little dollops. And if they go in for seconds, remind them that there was a cup and a half cream in it. Spoon up these luxurious mashed potatoes at your next party, Thanksgiving for instance, and watch everyone's sweet. So cozy, but fancy at the same time. ", "duration": 260.33, "segments": [[14, 53], [61, 70], [71, 76], [90, 103], [142, 171], [172, 213]], "seg_text": " ", "pure_cap": "peel and cut potatoes. boil in some water and add some salt to the water. preheat some cream in a pot. drain the potatoes. mash the potatoes and add some butter. stir the mashed potatoes and add cream"}, {"image_id": "a33P6Woqnsk.mp4", "caption": " cut the parsley garlic rosemary carrot and beef drain marinade and separate beef cook beef in pan add salt and duck fat to the pan and add beef piece by piece take all beef out and cook mushrooms bacon carrots and parsley in the same pan add flour and wine and beef back into pan cover pan with foil and put in oven check if beef is tender and remove plate the dish with mashed potatoes", "id": 845, "seg_prompt": "250 ; 25, 41 ; 64, 69 ; 70, 72 ; 74, 108 ; 109, 156 ; 162, 180 ; 187, 204 ; 205, 210 ; 220, 230..............................................", "asr_text": " Hi, I'm Tom from Hong Kong Personal Chef. You're watching How To Cook with The List online. Today I'll show you how to make a beef wallet. The first thing we're going to do is we're going to do a little bit of wine in red wine, parsley, garlic, rosemary and carrot. So overnight, the beef is taken on the colour of the wine, all its flavours are infused. We need to drain this and separate the beef and we're going to ground this off in a pan. Now I'm going to add the beef, just one piece at a time individually, make sure we don't stick together. I hear the pan should sizzle when you put the beef in. I'll show you if it's hot enough and it's going to seal underneath and give you the colour. Ok, now our beef is nicely ground, we're going to take all of the beef out and we're going to cook it in the same pan to keep all the flavour. First of all, the carrots can go in. So one or two minutes, we're just going to lightly saute them to suck up the outside. Make sure the pieces don't stick together. Now with the remaining vegetables, we're going to add a pinch of flour to help thicken the sauce. Now we're going to loosen the cut of the pan with tin foil, just push it down and it's going to go in the oven now. Ok, it's been nearly two hours now, we're going to check to make sure the beef is tender. So you just take one piece out and with the side of a knife you're just going to press down on the beef and it should just collapse under your knife. If you'd like to sample my beef bobby gun or any of my other dishes, have a look at www.uncompetalchef.com ", "duration": 250.5, "segments": [[25, 41], [64, 69], [70, 72], [74, 108], [109, 156], [162, 180], [187, 204], [205, 210], [220, 230]], "seg_text": " ", "pure_cap": "cut the parsley garlic rosemary carrot and beef. drain marinade and separate beef. cook beef in pan. add salt and duck fat to the pan and add beef piece by piece. take all beef out and cook mushrooms bacon carrots and parsley in the same pan. add flour and wine and beef back into pan. cover pan with foil and put in oven. check if beef is tender and remove. plate the dish with mashed potatoes"}, {"image_id": "QtpJZHeoLGs.mp4", "caption": " chop up the cabbage mix salt with the cabbage pour water on the cabbage and toss mash the garlic and ginger cut the green onion radish and carrot rinse the cabbage add the chopped vegetables and crushed vegetables to a bowl add red pepper sugar and fish sauce to the bowl and mix add cabbage to the bowl and mix", "id": 846, "seg_prompt": "455 ; 45, 64 ; 72, 96 ; 102, 116 ; 125, 158 ; 188, 261 ; 261, 303 ; 315, 337 ; 341, 393 ; 402, 424...........................................", "asr_text": " Hey, it's Linda Ball, Chef, and today I'm bringing in my lovely wife, Chung, and she's from Korea, ROK Korea, it's the south part, not up where the door boy lives. And she's going to show you how to make a stable in Korea, which is kimchi with almost This is a petu kimchi recipe, which is a cabbage kimchi, and she's going to show you exactly how to make it in South Korea. This kind of petu kimchi, petu means cabbage, most Korean people eat it every meal with this petu kimchi. I'm going to keep doing, cut the cabbage, you don't need to wash, we're going to wash Okay, I'm going to have everything in here. Now second step, this is sea salt, so we need to put in sea salt this much, like this. Now, you need just one cup of water, put in here, mix up with the salt and kimchi. Okay, I'm going to leave one hour, we'll see one hour. I smashed garlic and ginger, you don't need much ginger, it's this much, and I got maybe $30 to $35, so you can mix and smash it like this. If you don't have this one, you can use a blender, but I like it here this way. See, it's smashed like this. Okay, now I got all smashed up, okay, now we're sitting half an hour, so we need a little turn over like this, mix up, up and down like that, then leave one at half an hour. Next step, I'm going to cut the vegetables, I'm going to use one carrot, like half a lettuce, and cut like a six screen onion, so I'm going to cut really simple, just like that. Like this, see that, we're going to cut all of them, see that, like this. I'm going to use everything this one, but I like to show you carrots next. Same thing, but more thin, see that. Now I'm going to wash the cabbage, look the cabbage was a little bigger, now half, so we need to wash it like more than five times, five times is good, we need to wash the salt, it's not too hot, just take it easy, like a baby, don't you want to water it, you need a new water, then put it back, wash it out another four times, okay, remember we chopped the carrot and the green onions and lettuce, put it after the year, we chopped the garlic and the ginger, put it in everything, if you do not like it spicy, you don't have to put it in everything, but I like to spice it, then I'm going to put in the dry red paper, probably like 10 spoons, because I like it spicy, 3, 4, 5, 6, 7, 8, 9, 10 and I'm going to use the brown sugar, just one spoon, put in the fish sauce, probably 5 teaspoon, okay now in the mix, mix up then you can put in the cabbage, inside everything, I'm going to mix up the fish sauce, I can smell very spicy, okay now I came to the finish, I'm going to taste it later, wow, this is spicy, very tasty, thank you for watching, good night, I'm going to chef, very spicy, bye bye ", "duration": 455.33, "segments": [[45, 64], [72, 96], [102, 116], [125, 158], [188, 261], [261, 303], [315, 337], [341, 393], [402, 424]], "seg_text": " ", "pure_cap": "chop up the cabbage. mix salt with the cabbage. pour water on the cabbage and toss. mash the garlic and ginger. cut the green onion radish and carrot. rinse the cabbage. add the chopped vegetables and crushed vegetables to a bowl. add red pepper sugar and fish sauce to the bowl and mix. add cabbage to the bowl and mix"}, {"image_id": "EHPkhM261nk.mp4", "caption": " add water and flour into a bowl and mix peel a potato and place in a pot of boiling water chop an onion into thin pieces mash the potatoes with a masher add the potatoes onions cheese salt and pepper into a bowl and mix roll the dough into a thin sheet cut the dough into circles place the filling at the center of the dough and close it place the pierogis in a pot of boiling water fry some onions and add them to a plate of pierogis", "id": 847, "seg_prompt": "420 ; 100, 129 ; 142, 156 ; 157, 174 ; 175, 178 ; 186, 208 ; 211, 221 ; 222, 235 ; 257, 306 ; 324, 350 ; 378, 388........................................", "asr_text": " Hey, want to make pierogi? According to legend, Hyacinth of Poland, or as we call him Jatzakodrovos, visited southern borders of Poland and, fascinated by the taste of pierogi, brought them to northern regions of Poland and therefore popularized them. It was around 13th century. But the dish itself came from far east, like China or Mongol areas, it is unclear from I like the idea of Chinese origin due to the naming, because it was named Diao-e, which meant tender ears, and product similar to pierogi, used for zoops, in Poland, is called uszka, which means ears in Polish. Regarding the name pierogi, it is said that it comes from the word pyrr, which is currently unused and means literally fisting and patting, however when it comes to the name of the variation of this pierogi, ruszke, it's not from Russia, it derives from the region Red Ruthenia, which is in Polish, ruszcervona, that region is no longer Polish but it was back in 13th century. You'll need ingredients for dough and filling in proportions one to one to get good amount of ingredients, so that you don't have too much filling or otherwise. For dough, I only used water and flour in proportions three to one, 300 grams of water to 500 grams of flour, some people add egg or its yolk but it stiffens the dough, mix Once you are done, cover it with something so it doesn't dry, while you prepare the filling. Remember to do it first so that gluten has time to work on the dough. For the 800 grams of dough that I prepared, I used around 350 grams of white cottage cheese, 350 grams of boiled potatoes and two onions and spices, salt, black pepper. You can add herbs like margarine or oregano but they are optional. If you are into experimenting, you can add some melted butter or yolk of an egg, it can improve the taste for some but it isn't necessary. Mash the potatoes, try the onion and then mix all the ingredients until they are one Taste it cause the taste of the whole dish will depend on the taste of the filling, it should be lightly salty, can be a little sour but shouldn't be too sour. Sweet taste is not recommended because it would be different kind of pierogi. Once you are done with the filling and dough, prepare the raw pierogi. First flatten the dough to around 3 millimeters. Put the dough in circular shapes with a glass and put them somewhere else for later part. Do not stack them by any means or you will leave yourself with shapeless mass of dough and you will have to do it again. Rinse and repeat until you have enough to work on them. Now is the tricky part. Put the filling inside the dough and close it in semicircular shape. The part that is left on the edge can be shaped. Personally I like making this shape but it's not necessary, it adds the flavor when you are posting pictures of your handmade pierogi on Instagram. If by any means you can call for assistance in making them, do it. It's much easier when one person makes the circles and the other adds filling and closes When you are done, don't let them lie around for too long. Fill water in a white bowl and make it salty, using around 1 tablespoon of salt per liter of water is more than enough. Add pierogi one by one to the bowl and stir it once so that it doesn't stick to the bottom. Once they flow to the surface, let them stay there for half a minute and take them out. They are ready to be eaten. Try to put them on dry surface separately so they don't stick to themselves. When serving, fry some onion and add it to the plate with several pierogi. They are also amazing with some butter. They are quite good when starting fridge and freezer and you can reheat them on pan with butter, which will make them even more delicious. Thank you for sticking with me throughout the video. If you liked this episode, click the subscribe button on my channel or you can click the like button for Facebook that I recently installed. You can check out my other videos too. If you would like to look further into the making of pierogi, I made an uncut version of this video linked below. Thanks for watching and happy cooking! See you next time! ", "duration": 420.17, "segments": [[100, 129], [142, 156], [157, 174], [175, 178], [186, 208], [211, 221], [222, 235], [257, 306], [324, 350], [378, 388]], "seg_text": " ", "pure_cap": "add water and flour into a bowl and mix. peel a potato and place in a pot of boiling water. chop an onion into thin pieces. mash the potatoes with a masher. add the potatoes onions cheese salt and pepper into a bowl and mix. roll the dough into a thin sheet. cut the dough into circles. place the filling at the center of the dough and close it. place the pierogis in a pot of boiling water. fry some onions and add them to a plate of pierogis"}, {"image_id": "R96CUaMwGME.mp4", "caption": " chop and puree the onion garlic and pear mix the marinade ingredients in the bowl dip the meat in the marinade refridgerate the meat in the marinade cook the meat on the grill", "id": 848, "seg_prompt": "98 ; 26, 36 ; 36, 44 ; 44, 50 ; 53, 58 ; 59, 68..............................................................", "asr_text": " I'm going to show you how to prepare a simple Korean Hong Kong meal at home. Today's episode is short ribs, Korean barbecue, or kalbi. I have four pounds of meat, one cup of soy sauce, one cup of sugar, two tablespoons of sesame seed oil, one teaspoon of black pepper, one onion, light garlic, about ten cloves, one Asian pear. I'm going to pureed onion, pear, garlic, and the food processor. Mix all the ingredients in the mixing bowl. Put the meat in the mixing bowl one piece at a time or a few pieces at a time to make sure that all the meat will be soaked in sauce. Keep them in the refrigerator overnight for a minimum five hours. Heat up the grill to 450 degrees, cook it for five minutes, flip it over, and then cook it for another five minutes. I like serving kalbi with the Hawaiian potato salad and rice, brown rice for my husband and white rice for my son. Garnish it with the green onion and sesame seed. Here are some banchan on the side. Today I'm serving kimchi and bean sprouts or sukju ramen. There you have it, a simple Korean pong food meal at home. ", "duration": 98.83, "segments": [[26, 36], [36, 44], [44, 50], [53, 58], [59, 68]], "seg_text": " ", "pure_cap": "chop and puree the onion garlic and pear. mix the marinade ingredients in the bowl. dip the meat in the marinade. refridgerate the meat in the marinade. cook the meat on the grill"}, {"image_id": "haOViOps2ew.mp4", "caption": " cook chopped onions in a pan with hot oil add meat to the pan and stir crush garlic caraway seeds and salt in a small bowl add mixture paprika tomato and water to the pan stir well and bring to a boil cover the pan with a lid break an egg into a bowl and whisk add salt and flour to the egg and whisk remove lid from the pan add the potatoes and capsicum to the pan and stir cover the pan with the lid add the paste to the pan", "id": 849, "seg_prompt": "229 ; 80, 90 ; 91, 100 ; 102, 115 ; 118, 134 ; 135, 137 ; 139, 141 ; 144, 151 ; 152, 175 ; 177, 178 ; 180, 186 ; 187, 188 ; 193, 199..................................", "asr_text": " Assalamu Alaikum and welcome to Titli's big kitchen with me Titlini Han. Hungarian goulash has nothing to do with ghouls and ghosts but it is a rather delicious dish from Hungary for those people who are hungry. For my goulash I've got 450g of lamb cut into cubes. Now if I was being ultra-authentic I'd actually be using beef but I've only got lamb in the freezer so lamb it is. There's one small onion chopped, one tomato peeled and cut into quarters, a couple of small potatoes peeled and cubed, one green capsicum deseeded and chopped, here there's one sliced garlic clove, a quarter of a teaspoon of salt and half a teaspoon of caraway seeds and one tablespoon of hot paprika. Now I know that some of you will be wondering if you can leave the paprika out. No you can't! It's integral to the dish. It's like asking if you can leave the chicken out of roast chicken. And for the galaska or the little dumplings that go in the goulash I've got an egg and three heaped tablespoons of plain flour. I'm gently heating a tablespoon of oil in a pan. I'll add in the onions and I'll just saut\u00e9 these for a few minutes to soften them. Once the onions become soft and translucent add in the meat and cook gently for about five to ten minutes to brown the meat. Meanwhile put the garlic, caraway seeds and salt into a mortar and pestle and crush them together. Looks good to me and smells amazing. Once the meat's browned we can add in the caraway seed garlic and salt mixture, the paprika and mix well. Now add in the tomato and one litre of either stock or water. Stow well and bring to the boil. Once it comes to the boil cover and simmer gently for an hour and a half. Meanwhile let's make some little dumplings. Break the egg into a small bowl. Whisk it lightly. Add in a pinch of salt and a little bit of the flour and whisk. Add in a bit more flour and whisk. Then add in the rest of the flour and whisk to a stiffish paste. That's thick and goopy all right. After an hour and a half remove the lid. Add in the potatoes and the capsicum. Give it a good stir. Then continue cooking for about 20 minutes or until the potatoes are tender. Once the potatoes are tender add in dollops of the paste. This will make your dumplings plop. Then allow them to cook for two to three minutes before serving. There's nothing ghoulish about this ghoulish. It's awesome! So now you know what to serve a hungry Hungarian. Join me next time in Titli's Busy Kitchen with me Titli Nihaan. Until next time... Khuda hafiz! ", "duration": 230.17, "segments": [[80, 90], [91, 100], [102, 115], [118, 134], [135, 137], [139, 141], [144, 151], [152, 175], [177, 178], [180, 186], [187, 188], [193, 199]], "seg_text": " ", "pure_cap": "cook chopped onions in a pan with hot oil. add meat to the pan and stir. crush garlic caraway seeds and salt in a small bowl. add mixture paprika tomato and water to the pan. stir well and bring to a boil. cover the pan with a lid. break an egg into a bowl and whisk. add salt and flour to the egg and whisk. remove lid from the pan. add the potatoes and capsicum to the pan and stir. cover the pan with the lid. add the paste to the pan"}, {"image_id": "JRycS8aNXBI.mp4", "caption": " slice the cabbage slice the carrot and radish cover the lettuce in salt add salt to the radish and carrots add sugar to a pot of water mix water with the flour and then add the mixture to the pot cut the green onion add garlic ginger fish sauce chili powder and paprika to the sauce mix the sauce with the vegetables add the mixture to the cabbage", "id": 850, "seg_prompt": "616 ; 30, 81 ; 115, 135 ; 135, 174 ; 189, 205 ; 219, 233 ; 233, 282 ; 343, 363 ; 363, 439 ; 451, 473 ; 504, 528...................................", "asr_text": " Hi everyone! Welcome to HistoriaPacking.com Today we are going to make kimchi Korean kimchi, really nice, really easy This is not regular one, but very very similar to the classical one So I hope you enjoy the idea and stay tuned Take Napa cabbage This is about 3.5 pounds of cabbage And cut it in the middle Yeah, very important that you make sure that this part is very clean And out of any discoloration If not cut it through it And cut it very thinly, like so And we'll cut it in the other half And this part I will cut to 3 parts I want it very thinly, like so Try to cut it through the middle that it will hold on together Do the same to the rest of the cabbage After you pre-cut all the cabbage, wash it very thoroughly in very cold water This is daikin radish and carrot This is about a pound of daikin radish Now, my daikin radish is long and thin Because it's organic, you can find mostly the other kind It's fat and round, it doesn't matter which kind Take daikin radish and one pretty large carrot Now, you have two options You can slice them to the thin sticks Or you can use something like this You see how it looks? And add those to the cabbage I know it's pretty weird to do so, but I love to do it this way I have here 3 tablespoons of pink Himalayan salt And cover all of the leaves in salt And mush it a little bit together, like so Make sure that all the bits and pieces will be covered with salt And then leave it for an hour and a half An hour will be enough because we cut it pretty thinly And mix it in between Meanwhile, here I have the daikin radish And the carrot, I made it in sticks, as you see here Oh, sorry, this is the leaf that not belongs to here And I'm adding 1 teaspoon of Himalayan salt here as well Mix it all together And let it stand the same amount of time like you give to stand to the napa cabbage Just mix it occasionally For the sauce, 1 tablespoon of sugar I'm using organic coconut sugar, so this is dark one And tablespoon of sweet rice flour, or glutaneous rice flour This is just basically, basically it's very fine It's more like rice starch than flour And you can buy it everywhere, and it's still rice, so it's gluten free And what I'm doing is a little secret To avoid lumps Couple of tablespoons here inside, and mix it together with the water You see, it's going to be very thick and very porridge-like There are people that call it even porridge So bring it to a boil, and mix constantly Until it thickens And then let it cool completely You see, I brought it to a boil, and it started to be very thick So that's it, take it out of the heat and cool completely at this point This is about hour into the process, and as you see, it's pretty salty Already, if you see here, we have tons and tons of juices coming out And we want it, because if it will be a little bit too juicy It will be soggy afterwards, this way it will become crispy Now, as I just go and wash the salt out, rinse it very well Pretty well, you know, if it's a little bit of salt will stay, not a problem Do the same here, you see here You remember I salted with one teaspoon of salt And as you see here, you see the juices? Just rinse a bit, you don't have to take all of the salt out Leave a little bit Take green onion and cut them for about, I don't know, an inch or so Yeah, this go is another vegetable It's lovely, add those to the daikon radish and carrot Okay, this is the sauce, when it's completely cooled, you see how thick it is So to the sauce, add 10, and I mean it, 10 garlic cloves You see, all of those I'm going to grate there And you should add ginger This is about 2 inches of ginger You can add more or less, but I love a lot of ginger So I see you after the job is done Tablespoon of fish sauce You can add more or less, as you like To this, add 4 tablespoons of chili powder You see, you can add up to one cup, I saw recipes It's up to you how spicy you want it And this is going to be pretty spicy anyways It's quarter cup, like 4 tablespoons And one tablespoon I'm adding paprika This is sweet paprika, I'm adding it just for the color because it's bright orange I want everything to be very bright and orange So now mix all together It's dark, it's brownish in color But it's like, it's bloody brownish amazing So this adds to your vegetables And mix everything very, very, very well It smells phenomenal Mix all together And this is going to be base to our kimchi Now cover all the leaves One by one with this vegetables and sauce You see, I have here, let's say, this part So I'm taking this with my hands And just covering everything inside and out And this way all the parts will get the sauce from kimchi Then next, and so on and so forth Transfer your kimchi to glass or plastic container And let it stand outside for 24-48 hours Now my house is very hot So 24 hours will be okay and then I will take it inside the refrigerator If your house is colder, you can take it up to 48 hours and it will be much sour if there is a world You can start to eat it now, by the way, it's pretty good now already And don't forget to pop the lid on, it's very important for the fermentation process This is 48 hours later and let's try it It's spicy, it's lovely, I love all the vegetables inside It's not overly spicy, so if you love spicier, add more chili for sure So I hope you enjoyed the idea and don't forget to subscribe, write me a comment, fucks up me in Cheers Victoria Love you all, see you next time, bye bye Please support my channel by visiting my shops The links are in description box below You will find the recipes for Halloween, holidays and just for fun To have kids books and games as well Thank you for supporting me and my channel Love you all, see you next time, bye bye ", "duration": 616.33, "segments": [[30, 81], [115, 135], [135, 174], [189, 205], [219, 233], [233, 282], [343, 363], [363, 439], [451, 473], [504, 528]], "seg_text": " ", "pure_cap": "slice the cabbage. slice the carrot and radish. cover the lettuce in salt. add salt to the radish and carrots. add sugar to a pot of water. mix water with the flour and then add the mixture to the pot. cut the green onion. add garlic ginger fish sauce chili powder and paprika to the sauce. mix the sauce with the vegetables. add the mixture to the cabbage"}, {"image_id": "ksSC0Fnjg00.mp4", "caption": " slice the radish with the slicer slice carrots with the slicer add the marinade to the carrot and radish in a bowl add sugar and water to the vegetables slice the french bread length wise add french mayo to the bread add vegetarian sliced ham to the sandwich add sliced japanese cucumber to the sandwich add the marinated vegetables to the sandwich", "id": 851, "seg_prompt": "144 ; 41, 46 ; 46, 52 ; 58, 60 ; 60, 63 ; 67, 70 ; 71, 74 ; 75, 80 ; 82, 84 ; 85, 93..............................................", "asr_text": " yes it is another beautiful day in Hawaii name I'm hungry for a sandwich today one of those Vietnamese sandwiches the kind they make on French bread let's go make one of those this is it doesn't that sandwich look good I visited a local French style bakery in Honolulu to get these rolls now there's probably a bakery with bread like this near you I could make an off-color joke about this but I won't this is a daikon it's basically a big white radish so I've got this cool little Japanese turning slicer see how it turns the daikon into curly thin little strands try to get in with some carrot isn't that cool I like this actually better than shredded carrot you know I could make an off-color joke about that but I want now a quick simple marinade with some rice vinegar a little bit of sugar and some water we're going to put that on the daikon and carrots and let it marinate for just a few minutes meanwhile slice the French bread roll slather on some vegan eggs that's vegan mayonnaise this is vegetarian sliced ham all vegetarian stores will have a variation of this here's some sliced Japanese cucumber and here comes the marinated daikon and carrot it is starting to look like a Vietnamese sandwich and we top it off with some sprigs of Chinese parsley also known as cilantro all right let's go to Ala Moana Park on a beautiful afternoon to let some folks taste test these sandwiches oh this is good this is good really good there's the I like the daikon in there and cucumber it's really good I could make an off-color joke but I won't ", "duration": 144.5, "segments": [[41, 46], [46, 52], [58, 60], [60, 63], [67, 70], [71, 74], [75, 80], [82, 84], [85, 93]], "seg_text": " ", "pure_cap": "slice the radish with the slicer. slice carrots with the slicer. add the marinade to the carrot and radish in a bowl. add sugar and water to the vegetables. slice the french bread length wise. add french mayo to the bread. add vegetarian sliced ham to the sandwich. add sliced japanese cucumber to the sandwich. add the marinated vegetables to the sandwich"}, {"image_id": "yohSEYq9tSo.mp4", "caption": " add mayonnaise chopped hard boiled eggs capers dill shallots and lemon juice to a bowl and mix add frozen peas to a pot boiling water and transfer to a hot pan with butter add flour salt and beer into a bowl and mix add sliced potato into a pot of boiling water and drain into a bowl add sunflower oil to a hot pan and add the potatoes cover the fish into the batter and add to the oil", "id": 852, "seg_prompt": "217 ; 38, 55 ; 56, 72 ; 79, 90 ; 106, 114 ; 115, 139 ; 145, 154..........................................................", "asr_text": " Hey folks so the other day I was invited to the world renowned river cottage and I went on one of their fishing courses which was really really cool we were like fishing by the sea for a few hours there was loads of us the first time I have ever fished in my life I thought I was going to hook my ear but it was a really cool experience and then we went back to river cottage and learnt how to prepare our fish which was really cool too and while I was there I did a video collaboration and learnt how to make and this is no lie the best fish and chips in the world I have ever ever ever ever tasted and today I have replicated it at home but if you want to watch the original video of me learning go check out and subscribe to the river cottage channel but this is how I just made it and it is amazing. We will start off with a homemade chunky tartar sauce in a bar I can buy the mayonnaise, two chopped hard boiled eggs, capers, some fresh dill that I chopped up, a shallot that I chopped so nice and fine and half a lemon just the juice only give it a good mix together and that is the tartar sauce done. Next I made the squished peas with butter and mint so so good in a pan I poured in my peas with a little bit of water and just simmered them through for about 3 to 4 minutes until they were cooked drained them off and dolloped in my butter and mint turned off the heat and used the residual heat to just mix it through melt the butter and believe it or not all you have to do then is squish it with the back of a wooden spoon and that is done too. For the beer batter for our fish all it did was grab a bowl plonked in our plain flour a little pinch of salt just to season it a little bit and gradually added in some beer whisking it add in a little bit more until it was nice and smooth and kind of like the thick consistency of cream and if you have any left over I have not got as much I like it is a good excuse to drink it up so just leave your batter to one side just for a minute. For the chips I used maris piper potatoes here is the life cycle so you have an unpeeled one a peeled one and ones that I have sliced into chips so slice them into chips and tip them into a pan of simmering water for around about 90 seconds to 2 minutes and then just drain it off straight away through a colander while you empty your pan get a slightly larger one fill it with the sunflower oil and get it nice and hot. Fry the chips initially for 5 minutes until they just start to go brown and then you should drain them on kitchen towel I did not have any left so I tipped it through a colander into a pan and then shook them onto a tea towel and just dabbed it a little bit that worked out alright. I then cranked up the heat on the hob to get the oil a little hotter put the chips back in and cooked them through until they are nice and golden brown and repeated that draining off step so put it on the kitchen towel if not or I did mine for the colander and tea towel style baby. Dunk your fish into the pre made batter and make sure it is nice and coated shake it off any excess and dump it straight into that pan where the chips have just came out of so the oil is nice and hot and you want to cook it through for around about 4 or 5 minutes until it is nice and golden brown and then all you have to do then is plunk it on a plate and serve it all up it is looking amazing trust me that is so good. Oh my goodness guys when I first learnt how to make this over at River Cottage I said at the time it is the best fish and chips I had ever tasted which is a bold statement because I live by the sea here in the UK where fish and chips is super traditional but there is so much flavour in it I do not even want to put any salt or any vinegar or ketchup anything like that so many flavour dimensions the tartar sauce is chunky I could just eat that as it is on its own we have our buttery minty peas as well so so good so if you have a go at this recipe send me a picture at my virgin kitchen and remember to check out the original video over on the River Cottage channel of me learning how to make this and go subscribe to while you are there and I think it is only fair that I eat all of this right now see you next time. ", "duration": 217.67, "segments": [[38, 55], [56, 72], [79, 90], [106, 114], [115, 139], [145, 154]], "seg_text": " ", "pure_cap": "add mayonnaise chopped hard boiled eggs capers dill shallots and lemon juice to a bowl and mix. add frozen peas to a pot boiling water and transfer to a hot pan with butter. add flour salt and beer into a bowl and mix. add sliced potato into a pot of boiling water and drain into a bowl. add sunflower oil to a hot pan and add the potatoes. cover the fish into the batter and add to the oil"}, {"image_id": "vcfNpDtVqOw.mp4", "caption": " add yeast and sugar to water add flour to a bowl pour oil and the yeast mixture in the center of the flour mix and knead the dough divide the dough into four balls and flatten put the dough in a pan spread tomato sauce on the dough place chunks of mozzarella on the pizza bake the pizza in an oven add rosemary to the pizza", "id": 853, "seg_prompt": "100 ; 1, 9 ; 12, 14 ; 14, 19 ; 19, 32 ; 42, 49 ; 50, 59 ; 65, 68 ; 68, 71 ; 71, 76 ; 76, 79..........................................", "asr_text": " For the pizza dough add yeast to warm water, put in a tablespoon of sugar and leave to one side. In a separate bowl add the sieve flour, make a well and add your olive oil and yeast mixture. Get your hands right in to bring it together. Then knead for about 10 minutes on a floured surface until even and smooth. Put back into the bowl, cover and leave in a warm place to prove. Once it's roughly doubled in size knock any excess air out. Place back on your surface, divide your dough into four balls and simply flatten. Add olive oil to a hot pan and put in the pizza dough. Pizza is usually cooked in a serenely hot oven but this pan cook method works brilliantly. As the dough starts to bubble and the base turns golden spoon over tomato passata which is sieve tomatoes and tear in chunks of mozzarella. Then simply transfer to a hot grill until golden and bubbly. Finish with fresh rosemary. I love this classic combination but you can easily adapt it and add your own favourite topping for a perfect pizza in minutes. It's really nice thickening Asian but it gives that tartness to chuck me and it's sort of rich, sugary, spicy. Add smoked paprika, chili flakes and roughly chopped almonds. A squeeze of lemon and a dash of sherry vinegar. ", "duration": 100.33, "segments": [[1, 9], [12, 14], [14, 19], [19, 32], [42, 49], [50, 59], [65, 68], [68, 71], [71, 76], [76, 79]], "seg_text": " ", "pure_cap": "add yeast and sugar to water. add flour to a bowl. pour oil and the yeast mixture in the center of the flour. mix and knead the dough. divide the dough into four balls and flatten. put the dough in a pan. spread tomato sauce on the dough. place chunks of mozzarella on the pizza. bake the pizza in an oven. add rosemary to the pizza"}, {"image_id": "G21LXiasKf4.mp4", "caption": " in a bowl add ground beef salt pepper 1 egg dijon mustard and bread crumbs mix the ingredients with hand add vegetable oil in a pan and fry the meat patty in it put 2 slices of cheese on top and heat until they melt transfer the burger aside and fry some onion in the same pan place some tomato sauce the burger patty the onions on a bun and cover with another bun on", "id": 854, "seg_prompt": "298 ; 27, 52 ; 57, 73 ; 91, 143 ; 155, 162 ; 167, 187 ; 190, 228..........................................................", "asr_text": " Hi everyone and welcome to Nico's Kitchen's Fast Food Friday. Today we're making a favourite of everybody and it's long overdue that I make some. Today we're making my homemade cheeseburgers. So the first thing that we're going to do is get started on our beef patties. Now into a bowl here I'm going to add in some ground beef or some minced beef. Now I'm going to season with some salt and pepper. I'm going to add in one egg. I'm also going to add in some Dijon mustard and it just gives the burger a nice kick. And I'm also going to add in some breadcrumbs and it just helps bind the burger together. Now guys using your hands make sure they're nice and clean, just mix it through. But I want you to be careful because I don't want you to really squeeze the meat. Because if we do that we're going to make our burger too dense. So I just want you to gently, just gently move it about, get everything combined until it all comes together. So guys that's all you have to do and I tell you that is the best cheeseburger you'll ever have. So let's start cooking these bad boys off. Now you could barbecue our burgers of course but if you don't have a barbecue I'm going to show you what you can do inside. So just into a pan I'm going to add in some vegetable oil. So what I've done guys is I've just got our patties and I've just molded them into a burger patty just like that. Ok so you want it about that thick for the best result. So straight into the pan. Now you only want to turn these once guys. Ok if you keep turning them they're going to lose all that juiciness from the inside. But of course you need them cooked through. Each side will need about 6 to 7 minutes on a low to medium heat, nice and slow. Because if the heat's up too high you'll burn them and it will be raw in the middle. So about 6 to 7 minutes each side, medium heat and then turn it over and repeat that. So that's the colour we're after guys with our burgers. Now I'm going to leave them to rest for 5 minutes and while they're resting I've got some cheese. Ok now I've got some Jarlsberg cheese. You use whatever cheese that you want to but I do love the flavour of this cheese on the burgers. But if you want to use cheddar by all means go for it. So it's as easy as this, just lay it over the top of that burger and it will melt just sitting there. So I've just transferred our burgers to another plate and using the same pan I'm going to fry off some onions. So the onions won't take long guys over a medium to high heat, just keep stirring them. Make sure they don't burn and what we're after is a beautiful caramel colour and they start to go nice and soft. So our onions are done so let's start assembling these bad boys. So guys on top of our burger bun that we've got here I'm going to put on some tomato sauce and spread it around all around onto the sides there. I'm going to place on our burger patty. I'm going to spoon over some of those onions. And guys just before I put the top on have a look at that, absolutely gorgeous with the beef, the cheese, the onion. And just put the top on the burger. Here we go. That burger is so juicy. Look at that. So guys being a burger you could put anything on there that you want, you could put lettuce, tomato, pickle, beetroot if you wanted to. It's up to you but make sure you give this a go because it is going to be the best homemade cheeseburger you've ever had in your life. All the ingredients to make this cheeseburger are below, check it out. You take care and I'll see you this Monday for Mystery Monday so make sure you get your 6 or less random ingredients into me and I'll see you then. ", "duration": 298.33, "segments": [[27, 52], [57, 73], [91, 143], [155, 162], [167, 187], [190, 228]], "seg_text": " ", "pure_cap": "in a bowl add ground beef salt pepper 1 egg dijon mustard and bread crumbs. mix the ingredients with hand. add vegetable oil in a pan and fry the meat patty in it. put 2 slices of cheese on top and heat until they melt. transfer the burger aside and fry some onion in the same pan. place some tomato sauce the burger patty the onions on a bun and cover with another bun on"}, {"image_id": "Mc3pEWN0sTs.mp4", "caption": " finely chop a red shallot add the shallots sugar fish sauce oyster sauce five spice powder black pepper and oil to a bowl and mix coat the pieces of pork in the marinade thinly slice a cucumber and a carrot transfer the vegetables to a tray and add sugar vinegar and salt and mix bake two loaves of bread in the oven pour oil and place the pork into a hot frying pan thinly slice the pieces of pork pour the remainder of the marinade in a pan add water and bring to a boil spread some butter on one side of the bread add the cucumbers carrots pork and sauce to the bread", "id": 855, "seg_prompt": "309 ; 17, 32 ; 33, 65 ; 66, 85 ; 86, 120 ; 122, 136 ; 145, 158 ; 159, 175 ; 177, 191 ; 192, 216 ; 234, 239 ; 240, 269......................................", "asr_text": " Today on the food crush, we're gonna make Vietnamese sandwiches Hi everyone, I'm recently craving for some Vietnamese food and feel a little bit homesick So in this video, I'm gonna show you how to make these flavorful and delicious sandwiches. Are you excited? Me too! Let's get started First one for the preparation, let's begin with the pork marinade. We'll finely chop one red shallot You can also meet some close garlic, but this time I'm gonna stick with red shallot. Well, a lot of shallots In large mixing bowl, put in the chopped red shallot, 1.5 tbsp white sugar, 1.5 tbsp fish sauce 2 or 3 tbsp oyster sauce 1 tsp 5 spice powder, a little bit black pepper, and about half tbsp oil Using a spoon, nicely mix all the ingredients together until combined to make a smooth and flavorful marinade After that, gently put the pork in the marinade, flip them so both sides will be beautifully cooked We'll leave them there for at least 15 minutes before cooking to let them absorb all the stunning flavors Oh, and don't throw away the marinade. We'll use it later, okay? Meanwhile for the veggies, cut a medium cucumber lengthways and thinly slice it We'll also slice two small colors in the same size with the cucumber Normally, I'm not really a huge fan of carrot, but it actually tastes pretty good in sandwiches, so hands down this time Anyways, after slicing all the veggies, transfer them to a tray of bowl, add 2 tbsp white sugar, 2 tbsp vinegar, and also season with a pinch of salt And we'll mix them all together and set aside for at least 30 minutes before serving For the bread, since I'm such a lazy and terrible baker, and inside to pick out this pre-made bread at the supermarket, everything we have to do is baking them in the oven for 10 to 15 minutes until the surface turns golden brown You can also use a French baguette, Vietnamese bread, or any kind of bread of your choice Now heat a frying pan over medium-high heat, put in 1 tbsp oil, and pan-fry the pork until nicely go through and aromatic Well, after this step, not only the pork, but even myself, smell pretty delicious Let them cool down a little bit and thinly slice them My crazy slicing technique though, I always use my chopstick to hold the meat, weighing much faster than using glows, right? Put our frying pan back to the heat, remember I told you not to throw away the marinade? Now it's time to make something delicious from it, pour the marinade into the pan, followed by some tbsp fresh water Gently stir to combine and bring it to a boil, then reduce the heat and simmer for a couple of minutes to thicken it a little bit This will be our sandwich sauce, if you find it too salty, feel free to taste and adjust the water and sugar When it reaches the desired doneness, turn off the heat and transfer to a small bowl And of course, don't forget our delicious and intriguing bread, every ingredient is ready and here comes the most interesting part To assemble this Vietnamese sandwich, first one, we'll spread a little bit of butter to give it that buttery, rich and fatty flavor Now carefully, arrange the cucumber slice, followed by the carrot ones After being soaked in the sugar, vinegar mixture, they will be really crunchy and yummy After that, put some marinade meat slice on top of the veggies and finely ladle our sauce all over the filling, just yummy, pretty simple, right? So don't you remember all the steps? Spread butter around the veggie slice Put some meat slice on top and ladle the sauce, you will nail it, trust me And ta-da! Here are our final results, colorful, intriguing and mouth-watering Vietnamese sandwiches Have fun making them and I will see you in next video ", "duration": 310.0, "segments": [[17, 32], [33, 65], [66, 85], [86, 120], [122, 136], [145, 158], [159, 175], [177, 191], [192, 216], [234, 239], [240, 269]], "seg_text": " ", "pure_cap": "finely chop a red shallot. add the shallots sugar fish sauce oyster sauce five spice powder black pepper and oil to a bowl and mix. coat the pieces of pork in the marinade. thinly slice a cucumber and a carrot. transfer the vegetables to a tray and add sugar vinegar and salt and mix. bake two loaves of bread in the oven. pour oil and place the pork into a hot frying pan. thinly slice the pieces of pork. pour the remainder of the marinade in a pan add water and bring to a boil. spread some butter on one side of the bread. add the cucumbers carrots pork and sauce to the bread"}, {"image_id": "ulTKMWIQR30.mp4", "caption": " combine pepperoni pizza sauce shredded cheese and stir them together put the filling in the wonton wrappers add more cheese in the wrappers cook the pizza on the baking tray in the oven", "id": 856, "seg_prompt": "96 ; 3, 17 ; 18, 60 ; 60, 65 ; 67, 72..................................................................", "asr_text": "", "duration": 96.67, "segments": [[3, 17], [18, 60], [60, 65], [67, 72]], "seg_text": " ", "pure_cap": "combine pepperoni pizza sauce shredded cheese and stir them together. put the filling in the wonton wrappers. add more cheese in the wrappers. cook the pizza on the baking tray in the oven"}, {"image_id": "LA6DXaQ5vGQ.mp4", "caption": " add the butter oil the ginger garlic paste and cumin to the pan add in the tomato and salt add in the coriander-cumin powder red chili powder add the cooked dal and fresh water in the pan add in the cream add in the garam masala", "id": 857, "seg_prompt": "175 ; 63, 75 ; 82, 91 ; 100, 103 ; 113, 122 ; 137, 143 ; 153, 155..........................................................", "asr_text": " Hey Foodies, welcome to cooking and cooking. Let's make some dal makhni. Dal makhni can be called as king of lentils in India. It is usually had with Indian flatbread or also known as naan. So let us have a quick look at the recipe. We have 1 cup of tomato paste, half a cup of urad dal or black gram, butter as required, cream as required, we have about 2 teaspoons of kidney beans or rajma, about 1 teaspoon of chana dal or Bengal gram, oil, 1 teaspoon, ginger garlic paste, 1.5 teaspoons, black cumin or shaizira, half a teaspoon, salt according to taste, garam masala, half a teaspoon, red chilli powder, 1 teaspoon, 1.5 teaspoons of coriander powder and half a teaspoon of cumin powder. So let us start. Soak the urad dal and rajma for about 6 to 7 hours and chana dal for about 2 hours and then pressure cook it. In a kadai, add in the butter and oil. I am going to add in the shaizira or black cumin and the ginger garlic paste. Cook in medium flame until raw smell goes. I am going to add in the tomato paste, salt. Cook this until it starts leaving the sides. This has started leaving the sides. Now I am going to add in the cumin and coriander powder and red chilli powder. Mix it well and cook until it leaves the fat. Now the fat has started separating, I am going to add the lentils, the water in which I boiled the lentil and some fresh water. I am going to mix this well. I have added more water to this and you can see this is kind of runny right now. I am going to slow cook this in medium flame for about 30 minutes. So it has been about 15 minutes since this is continuously simmering. I am going to add in about 3 tablespoons of cream to this at this stage. Mix it well. Now we are going to cook this for another 15 minutes. So our dal makhni is ready. We are going to finish it off with some garam masala. Mix well and serve hot. Our dal makhni is ready. Do prepare and let me know how it turned out for you. Also if you like the video please share it with your friends. Thanks for watching. You can check out my website cookingshooking.in for all the text recipes with print option. Do subscribe. It's free. Thank you. ", "duration": 175.5, "segments": [[63, 75], [82, 91], [100, 103], [113, 122], [137, 143], [153, 155]], "seg_text": " ", "pure_cap": "add the butter oil the ginger garlic paste and cumin to the pan. add in the tomato and salt. add in the coriander-cumin powder red chili powder. add the cooked dal and fresh water in the pan. add in the cream. add in the garam masala"}, {"image_id": "gC5pQUpJBtM.mp4", "caption": " salt beef and mix add oil to pan and heat add beef to pan and dont stir until the beef is brown add chopped carrots and onions add flour and mix add tomato puree and mix add stalks of parsley and cook for 5 minutes add strong red wine with garlic and whole pepper corns cook with lid off for 5 minutes then cover for 2 hours add little bit of oil and bacon to pan add cut mushrooms to bacon take out beef pieces leaving herbs and vegetables add bacon mushroom mix to top of beef", "id": 858, "seg_prompt": "308 ; 19, 30 ; 32, 38 ; 45, 62 ; 63, 90 ; 102, 116 ; 118, 127 ; 132, 165 ; 141, 186 ; 210, 226 ; 234, 241 ; 242, 254 ; 266, 284 ; 287, 298..............................", "asr_text": " When I think of French cuisine, I think of the beef bourguignon. So I'm very excited that Chef Dami\u00e8re is going to be taking us through one today. It's slow cook, but... Worth the wait. So we start with a special piece of beef, okay? You put salt and you have to check. It's your job. You have to choose some special piece of beef for stew or ragu. So like a chuck steak. So now you put on a cook hut, very important, a little bit of oil. The oil is very, very hot. Start to smoke. I can see that. So we can start stirring once it's browned a little bit. So now the meat is very brown, okay? And now we put carrots, cut like this, and onions, cut like this. So quite rough cuts of the vegetables because it's going to be a slow cooked meal. But two or three oils now, it's very long, long cooking. So like this. So now five minutes to brown the onion and carrots, okay? On a very high heat. Five minutes, okay? We put flour to make the sauce bourguignon, okay? And look, it's very visual to be white. And we put poupe tomato, concentrate the tomato. So that's tomato puree, right? For the color and the taste and the acidity of the recipe, okay? Here we put thyme and laurier, okay? Like a bouquignon, okay? If you have a persiplant, the cup, you put this, okay? So those were stalks of parsley. And now five minutes more, okay, to cook the flour. Like a roux. You see that? It's a pey. There's a little paste that's formed at the bottom with all the herbs, flour, and tomato And that's really going to help when we add the wine to make the sauce, the bourguignon. This is very important, okay? Now you put red wine, strong red wine, like a bourguignon wine, okay? We put garlic and pepper, the warm pepper, on the ground. The peppercorns in whole, we don't grind them. And the same with the garlic. So afterwards we're going to put the whole sauce through a sieve and get rid of the thyme stalks and the garlic cloves, anything like that. So now you boil maybe five minutes the wine because it's not to be too strong, okay? You have to boil, boil, boil without this one. Don't put the lid on. Boil it without a lid. You put the lid on and you cook very, very, very slowly, very slowly, during two or three That's the time for patience. Our beef bourguignon is just bubbling away in the corner there, so we're going to start with the garniture. Very easy, you see. Just a two-petipoleuille, a little bit of oil, and put the lardon. So we cook the bacon on a high heat. I have a mushroom, I cut in four, huh? Just cut them into four nice big mushrooms, staying with the rustic style of the whole Bourguignon is a brown stew, it's a brown ragu, so you have to have the garniture similar, You still need the color to cut out in the garniture. It's well cooked, very long, long, long. Now, just the piece of beef. The term in French is decante, okay? So we're just fishing out the pieces of beef, leaving all the vegetables and herbs. Now, you pass the sauce bourguignon, and that'll stop all the herbs, garlic, and other things we don't want to eat. We add the garniture on the top of the bourguignon, like this. And the bourguignon is finished. I didn't know it took this long to cook, but we're really treating ourselves. So, bon appetit. ", "duration": 308.83, "segments": [[19, 30], [32, 38], [45, 62], [63, 90], [102, 116], [118, 127], [132, 165], [141, 186], [210, 226], [234, 241], [242, 254], [266, 284], [287, 298]], "seg_text": " ", "pure_cap": "salt beef and mix. add oil to pan and heat. add beef to pan and dont stir until the beef is brown. add chopped carrots and onions. add flour and mix. add tomato puree and mix. add stalks of parsley and cook for 5 minutes. add strong red wine with garlic and whole pepper corns. cook with lid off for 5 minutes then cover for 2 hours. add little bit of oil and bacon to pan. add cut mushrooms to bacon. take out beef pieces leaving herbs and vegetables. add bacon mushroom mix to top of beef"}, {"image_id": "e-LKNWrv6TQ.mp4", "caption": " add salt and some pasta to a pot of water heat butter in a pan add bacon minced garlic and shredded pepper cook until the garlic turns golden add a whole can of crushed tomatoes salt and black pepper add some cream add vodka to the sauce coat the pasta in the sauce top the pasta with some parmesan cheese and chopped basil leaves", "id": 859, "seg_prompt": "367 ; 82, 100 ; 104, 114 ; 115, 140 ; 141, 145 ; 158, 195 ; 208, 227 ; 235, 240 ; 258, 279 ; 306, 320.............................................", "asr_text": " I'm a big fan of using spirits in certain recipes. I love the dark rum in my bananas foster. I love to marinate with beer. And when I'm cooking pasta sauces, I really like to add red or white wine. But today I'm going to prepare my penne alivodka. And there's a ton of delicious recipes and interesting twists. Most of the time it calls for a prosciutto. But I like to use a pancetta. It renders wonderful fat and a smokiness and it adds a nice depth to the flavor with the heavy cream and of course the vodka. So let's get going with my penne alivodka. Ingredients you'll need are two tablespoons butter, six cloves minced garlic, one cup of pancetta finely chopped, one 28 ounce can of crushed tomatoes, one half cup heavy cream, one half cup vodka, one teaspoon crushed red pepper, one pound penne pasta, salt and pepper to taste, one half cup Romano cheese and one cup basil leaves chopped into thin One of the beauties of this dish is that we can prepare the sauce in the time it takes to boil the noodles. So we've got a nice rolling boil. We'll add about a teaspoon of salt. Add the pasta and now we'll start the sauce. Flavorful, quick and easy. We'll turn on the heat to a medium high and we'll add the two teaspoons of butter. We'll let that melt down until it's bubbly and then we'll add the rest of the ingredients. Now that the butter is nice and bubbly and melted down, we'll add the pancetta. This will render some more fat. This will make such a nice base for this sauce. This is about three half inch slices of pancetta diced. We'll add the six cloves of garlic and we'll add the crushed red pepper. Now we'll let this cook for about three or four minutes until it's nice and golden. The garlic is golden and a lot of the fat is rendered from the pancetta. So now we will add our crushed tomatoes. If you want it a bit chunkier you can use whole tomatoes too, but I like the smoothness and the fresh flavor from the crushed tomatoes. Now is also a good time to add some salt and pepper. Add a teaspoon of salt and a couple grinds of fresh black pepper. We'll let this all cook together and simmer for about five minutes. The sauce has really come together and we've simmered it down and now we'll add the half cup of heavy cream. Now we'll just slowly add this and then stir it continuously for about two minutes until it's thoroughly combined. The sauce is nice and rich and thick. We'll thin it out with a half cup of vodka. Just stir that in and then we'll cook it for about five minutes more until the alcohol is cooked out but has helped thin down this sauce and it really adds a nice acidity to While the vodka was cooking off we finished simmering it and I drained the noodles and now we will add them to the pan. We will mix them thoroughly. Now I reserved some pasta water just in case the sauce needed some thinning but right now I think it looks to be about the right consistency but it's always good to keep some pasta water on hand in case you need it. A good size platter is perfect for this pasta presentation or a nice large pasta bowl and just pour it all in to serve family style and then I like to garnish it with some Romano I like the sharpness of Romano but of course if you like parmesan and that flavor too you can use that and then for a nice final touch I've done some fresh basil and thin strips. Feel free to use my penne alivodka as your go-to dish. It's quick, it's easy and a true crowd pleaser. Let's see how I did on this batch. Oh the smokiness of the pancetta you can really taste the richness in the sauce and a great wine to pair with this is Chateau Saint Jean out of Sonoma, California. A creamy nice Chris Chardonnay, great value priced, absolutely perfect with this dish. Go to my website www.CaseyMalonjo.com for the complete recipe and you'll soon be enjoying my penne alivodka. ", "duration": 357.67, "segments": [[82, 100], [104, 114], [115, 140], [141, 145], [158, 195], [208, 227], [235, 240], [258, 279], [306, 320]], "seg_text": " ", "pure_cap": "add salt and some pasta to a pot of water. heat butter in a pan. add bacon minced garlic and shredded pepper. cook until the garlic turns golden. add a whole can of crushed tomatoes salt and black pepper. add some cream. add vodka to the sauce. coat the pasta in the sauce. top the pasta with some parmesan cheese and chopped basil leaves"}, {"image_id": "GaxyzK2mHqw.mp4", "caption": " spread butter on the bread grate the cheese place the cheese on the bread place the top slice of bread on the bottom place the sandwich to the pan and cover flip the sandwich and press down", "id": 860, "seg_prompt": "156 ; 87, 93 ; 99, 105 ; 107, 110 ; 110, 112 ; 113, 124 ; 126, 135..........................................................", "asr_text": " When you're making a grilled cheese sandwich, if you're using thick slices of cheese and you're putting butter directly in the pan, you're doing it all wrong. These days a lot of people buy cheeses in big blocks and then they slice it to make the grilled cheese. The problem with that is that the thick cheese slices don't have a chance to melt before the bread burns. Some people think that slicing their bread really thick for a grilled cheese sandwich is going to make it taste better. But it's not because what happens is you have a lot of bread and not very much cheese and this is a grilled cheese sandwich. Most people put butter directly into the pan. The problem with that is that the bread ends up being splotchy and not evenly coated with butter, which doesn't make the sandwich taste very good. Worst of all is using too little cheese. What's the point of having a grilled cheese sandwich if there's hardly any cheese in it? What you're going to be left with is a grilled cheese sandwich with bread that's too thick, half melted cheese and splotchy butter on the outside. Now who wants to eat that? Now I'm going to show you the right way to make a grilled cheese sandwich. First you want to start by using a nonstick skillet. You want to use a nonstick because of course you don't want your sandwich to stick, but also because cheese comes oozing out just a little on a grilled cheese sandwich and you want to be able to eat those toasty cheese bits that fall onto the pan. Next you want to butter the bread. Make sure the butter is at room temperature and spread it all across the surface of one side of each slice of bread. Put it butter side down and then we'll add the cheese. The most important tip I can give you is to grate your cheese. Use the large holes of a box grater and it will melt before your bread has a chance to burn. Cover the whole surface of the bread with the cheese. It's going to look like a lot, but once you start cooking it, it will all melt down. Preheat your pan for about two minutes. After you've added your sandwich, you want to cover your pan. This kick starts the melting of the cheese and ensures that your bread won't burn while your cheese is trying to melt. After about two minutes, take the cover off and look under the sandwich and make sure that it's golden brown. If it is, go ahead and flip it and press down with a spatula. You know it's done because both sides are golden brown and you can see a little bit of the cheese starting to ooze out of the sides. If you do all these things right, you're going to end up with a melty, crisp, grilled cheese sandwich that will make you think of your childhood. Only this one is much better. ", "duration": 157.17, "segments": [[87, 93], [99, 105], [107, 110], [110, 112], [113, 124], [126, 135]], "seg_text": " ", "pure_cap": "spread butter on the bread. grate the cheese. place the cheese on the bread. place the top slice of bread on the bottom. place the sandwich to the pan and cover. flip the sandwich and press down"}, {"image_id": "gYKfSHrvew0.mp4", "caption": " chop the onion and garlic add oil and the onions to a pan season the meat with salt and pepper add the meat to the pot and mix add the wine to the pot and stir add butter salt and pepper to the potatos mash the potatos add tomatos to the pot of meat add gravy powder and rosemary to the pot add pepper to the meat add peas to the meat pour the meat into the pan spread the mashed potatos on the meat grate cheese on top of the potatos bake the shepard's pie in the oven", "id": 861, "seg_prompt": "336 ; 18, 43 ; 43, 47 ; 53, 55 ; 63, 68 ; 80, 86 ; 94, 98 ; 99, 122 ; 134, 137 ; 148, 165 ; 181, 184 ; 199, 201 ; 209, 219 ; 227, 247 ; 259, 264 ; 266, 270......................", "asr_text": " Hi guys and welcome back today Mike is gonna be taking over the cookie over there. He's gonna be cooking his world-famous chef's pie Give it to your sous chef position Mike's chef is pie my favorite of all chef's pies because it is full of flavor I think it's something we've perfected over the years because we tend to cook a lot It's so much better than me chopping things. It's not fair. So I'm gonna put two cloves of garlic I'm just gonna crush them and then peel them and then just chop away. It's a small dice to pieces I need to do a drizzle of olive oil I'm just gonna break this up before I put it in so it doesn't burn I'm gonna season it before I put it in the pan with a bit of salt and pepper Yeah, we get in there Can you not do this any quicker when I was sous chef it was done. All right, right now I'm gonna add the meat in so we're just gonna darken the meat Whilst that's browning. Can I drain the potato? You can drain the potatoes So now this meat is nice and browned I'm gonna get some red wine Which if you've had a glass already you can just pour the remainder in you just stir that in and then I'm just gonna let That reduce down to catch all the flavors. Now we can do mashed potatoes. How's that sound? Sounds good. This is 500 grams. So this far, you know, so I'd say normally about 50 grams. So something around there such a professional So after the butter we add a bit of salt and pepper Then we have some kind of machine that can do this. No, we just have you He's also left a skin on potatoes. I don't know if we said that these are new potatoes So the skin is much better on them because they are fresh I don't tend to put milk in my mashed potato to go in a shepherd's pie You've got so much juice in the mince as it is that then it kind of takes away from it So you want it to be quite yeah, you want it to be quite firm This is where my special ingredients come in which kind of gets a bit renegade, which I'm not sure many shepherd's pies have So first I get some chopped tomatoes But was the same as you put in a spaghetti bolognese it kind of adds like a sort of rich flavor to it I thought like this is where I need you sushi It is time for you to get a bit of gravy granules. Yeah, all gravy powder Now very gently add She only had okay don't gently add it she didn't add it gently but And then there's one other secret ingredient, you know what that is my darling One spring I would like one spring just scatter those in you just stir that in We're gonna drop the temperature down if you've got time to let it simmer. It definitely will add the flavor I need my tasting spoon. Oh, you're tasting got to make sure it's seasoned properly Need more pepper more pepper. Yeah Now this is all mixed in together. I'm going to add in the final ingredient, which is Frozen peas you can use any kind of like chopped vegetable root vegetable. There's a lot of peas in there. There's a lot of peas It's good healthy. Yeah, so first things first. We're gonna add the meat. It's just a bit of the time So actually not overdoing it, you know, what else is a good ingredient? It is honestly Mike hates ketchup, but I put it in to have fun when I cook now, we see if your mashed potatoes up to I think you needed more butter, but you know, no, you've got to be healthy with these things I like to go through the middle with it dollops and then work your way out So how does the side the middle with not squish outside because I'm gonna use a cunning technique, which is a fork And just push it So I like it to be a bit rustic any bit sticking up It's kind of good because that means they get extra brown and so all bit sticking up higher we get more. Yeah, toasty sous chef Do you like to grate? It's really hard because it's really far away from me. That's not my problem. You're the sous chef Ready for the oven Right in the top so it gets the grill action Yeah, make sure you get it up to the top. How long have you been doing it for? 20 minutes? I would say in our oven it's probably gonna take about 15-20 minutes Hopefully a little less if you've got a grill it probably only take five minutes I mean you can hear the sound of it It does sound great you are so proud of yourself like yes I'm ready. You know, I would do to this day. I like to do every time ruin it cover it and catch up Might be fine if I do say so myself Acceptable it's really good Good well, if you guys want to see more of these recipes that I'll be cooking and you might be allowed to cook every now And then couple then either click or subscribe to the channel at the link below. I'm just gonna eat the chef's pie See you soon guys ", "duration": 337.0, "segments": [[18, 43], [43, 47], [53, 55], [63, 68], [80, 86], [94, 98], [99, 122], [134, 137], [148, 165], [181, 184], [199, 201], [209, 219], [227, 247], [259, 264], [266, 270]], "seg_text": " ", "pure_cap": "chop the onion and garlic. add oil and the onions to a pan. season the meat with salt and pepper. add the meat to the pot and mix. add the wine to the pot and stir. add butter salt and pepper to the potatos. mash the potatos. add tomatos to the pot of meat. add gravy powder and rosemary to the pot. add pepper to the meat. add peas to the meat. pour the meat into the pan. spread the mashed potatos on the meat. grate cheese on top of the potatos. bake the shepard's pie in the oven"}, {"image_id": "FkhBO3uxxnU.mp4", "caption": " grind salt pepper and spice and mix with flour chop some peeled squid and coat with the seasoning heat a pan and add oil fry the squid in the pan slice some cumcmber carrot and add chili salt pepper and coriander to serve with squid", "id": 862, "seg_prompt": "80 ; 11, 21 ; 22, 35 ; 38, 41 ; 41, 49 ; 52, 75..............................................................", "asr_text": " And I'll be right back to you. Chris B salt pepper squid with a cucumber salad. Squid, when cooked properly, can be absolutely delicious. First off, start prepping the squid. Szechuan pepper, salt, Chinese high spice, grind. Seasoning into a bowl, corn flour, squid, score. It helps to tenderize the squid. That goes straight in to the seasoning. Shake off excess. Now we're ready to cook. Hot pan, vegetable oil, fry. Cucumber salad, cucumber, carrots, peel. Slice ribbons, chili, rice wine vinegar, toasted sesame oil, salt, pepper, sugar, coriander. Crispy salt pepper squid, done. ", "duration": 80.17, "segments": [[11, 21], [22, 35], [38, 41], [41, 49], [52, 75]], "seg_text": " ", "pure_cap": "grind salt pepper and spice and mix with flour. chop some peeled squid and coat with the seasoning. heat a pan and add oil. fry the squid in the pan. slice some cumcmber carrot and add chili salt pepper and coriander to serve with squid"}, {"image_id": "q4QLiGuLv0M.mp4", "caption": " in one bowl beat egg while adding cold water meanwhile in another bowl mix flour and baking soda add the flour to the bowl containing eggs while whisking it continuously put the batter in the fridge dip shrimp in batter and fry in pot of hot oil which heated 320deg f do same with other vegetables", "id": 863, "seg_prompt": "347 ; 23, 51 ; 64, 81 ; 119, 121 ; 180, 307.................................................................", "asr_text": " Today Chef Keownie is going to teach us how to make shrimp and vegetable tempura. So we're going to focus first on making the batter and then we're going to focus on frying all of the fun stuff. Okay, what's the first step? So we have wet ingredients, dry ingredients, I'll mix the dry, you do the wet, you've got an egg, you've got ice cold water, I have flour and baking soda. So go ahead and yeah, you want the whip, break up the yolk. So there's a lot of schools of thought on the batter. Some people like to use seltzer water because of the air and it helps make it lighter. And that can work. At the end of the day what I have found is this works, I like this recipe Cheryl because you can make it and you can let it sit and not have to worry about the seltzer water Okay, that's perfect. So now we have our wet ingredients here and our dry and you're going to mix while I pour the flour into the egg batter. You want to go dry into wet for this procedure, okay. I'm going to gradually pour the flour into the egg water mixture and Cheryl's going to mix it just so it's lightly incorporated. It's okay if it has a little bit of lump, so you don't want to over mix it. You over mix it, you're going to have a really tough gummy batter, that's perfect. What's going to happen now is we're going to take our batter and it may look like it's lightly runny but what's important on a good tempura is that you have a light batter because you don't want it to over coat what you're going to fry. So what I'm going to do now is we're going to take this item, the batter, and we're going to put it in the refrigerator while we prep all of our ingredients so we're going to fry and heat the oil. And that's important because we've just mixed the flour and flour and water make gluten and if we use it right now, it's going to have a tendency to be tougher. So we want the thing to relax a little bit and then we'll be good to go, alright. Okay, put it in the fridge. So what we've done is we've made our batter and we've let it set in the refrigerator so that it can rest a little bit because we mixed it hard, right, it was kind of doughy, So now we're going to go ahead and start frying. And I have very clean oil, I'm using canola oil here, and we've got it to 320 degrees and we've got some shrimp, I have a jumbo shrimp here that we've butterflied. And then on the base here, because what happens if you don't do this though, if you just throw them in the curl. So along the bottom of, I've made little splits and that'll help keep them straight, Then we've got all kinds of vegetables here and the key is to cut like hard vegetables like carrots or sweet potatoes, you want to cut them thin so that they can cook in the amount of time that it takes to fry the batter. We've got onions, broccoli, we've got some eggplant, some chisso leaves, chisso and we've got shiitake mushrooms. So let's go ahead and get this thing started. That is Okinawan sweet potato. So I'm going to dip the shrimp in here, I'm going to just lightly let some of the excess come off and then I'm going to go ahead and put in my oil. I want to wiggle it just a little bit as it kind of goes in there and it'll start to feather out a little bit and then I'll just let it go. So I'll put two shrimp in there for now. Shall I put some? Yeah, go ahead. So I just. Just coat it evenly. And just put it right inside there. Don't shake it too much because you want all the batter to come off. Do a couple more pieces. Are there some pieces that take longer to cook so we should put it in first? It's more of a matter of just watching the time. So I mean, if you put something in that takes longer to cook after, it's just, I mean, you just keep an eye on the product. But one thing you do want to do is you want to keep track of your oil. You know, it's convenient if you have one of those fry daddies that will keep track of the temperature. Using a pot like we're doing here, you want to make sure that the oil doesn't get so hot that it's burning the product before it has a chance to cook. And you don't want to overcrowd the pan either. I think we're kind of good right now. And the shrimp will probably take maybe a minute to cook and it's actually looking pretty What do you think? It looks good. Someone put that over here. I would think it's about here. And then what happens is, I'm not the chopstick champion like you are. So I'm going to use my little basket here. As you're frying, what's important, you're going to want to clean out the oil every so often because little pieces are going to come off and you're going to have these little And I got some here. Ooh, a lot of bits. So you want to put that on the side? What are you doing? You can garnish stuff with that, right? Put them in suits. So we're going to go ahead and keep frying. Cheryl's going to keep dipping and dropping and I'll keep watching what's going to happen And then when we come back, you'll get to see all the finished product. And then we get to do the part that I like to do and that's eat. We'll be right back. Wow, that was really easy. So remind us what's the secret to great tempura? Okay, here we go. Ice cold water, really important. Make sure you don't over mix the batter. Let it be a little bit lumpy and let it rest for a little bit so that it's not really sort of doughy, right? Make sure your oil is 325 degrees so that you're not going to have a soggy oily product and eat it as quickly as possible. Serve them right away because you want them to be hot and you want them to be crisp. I'm going to have a shrimp. For this recipe and more, visit us at foodland.com. ", "duration": 347.33, "segments": [[23, 51], [64, 81], [119, 121], [180, 307]], "seg_text": " ", "pure_cap": "in one bowl beat egg while adding cold water meanwhile in another bowl mix flour and baking soda. add the flour to the bowl containing eggs while whisking it continuously. put the batter in the fridge. dip shrimp in batter and fry in pot of hot oil which heated 320deg f do same with other vegetables"}, {"image_id": "G3k0rnWXK_c.mp4", "caption": " spread the butter onto the bread and flip over layer the ham and cheese and another slice of bread on top of the bottom slice of bread place the sandwich in the pan and cook until brown on both sides", "id": 864, "seg_prompt": "72 ; 14, 21 ; 26, 40 ; 41, 53......................................................................", "asr_text": " Now something so, so simple to make, but it's amazing if you follow a couple of simple processes how much more tasty you can make this, rather than just simply toasting the bread. We're going to fry it and make a really super delicious ham and cheese toastie. Now the first thing you want to do is a generous, generous amount of butter onto your bread. That's going to give it extra flavor. It's also going to really help caramelize that exterior. Now you could use any sort of fillings in here. Today I'm using a little bit of really nice fresh ham. Spend a little bit extra, go to your delicatessens and get a really good quality ham. Now the best cheese to add in here is something like an Emmettal, which will melt down really, really nicely. So into your medium heated pan goes your toastie. Now you can see that lovely caramelization happening on the outside. Cook it for about a minute or two on each side and when you take it out you can see that it's really nicely caramelized. Your cheese is melted down into the center. It's an absolutely really super delicious and simple to make ham and cheese toastie. ", "duration": 72.67, "segments": [[14, 21], [26, 40], [41, 53]], "seg_text": " ", "pure_cap": "spread the butter onto the bread and flip over. layer the ham and cheese and another slice of bread on top of the bottom slice of bread. place the sandwich in the pan and cook until brown on both sides"}, {"image_id": "Gq9rHij2z20.mp4", "caption": " add oil to a pan add cumin seeds and garam masala add garlic paste and tumeric add tomato puree add chili powder coriander powder and salt add butter and dal water add the dal add remaining seasoning and stir add cream stir and cover", "id": 865, "seg_prompt": "564 ; 190, 192 ; 207, 233 ; 244, 259 ; 262, 267 ; 284, 310 ; 328, 342 ; 393, 399 ; 446, 467 ; 495, 517.......................................", "asr_text": " welcome back to another session with your VahChef at Vahrehvah.com you must have guessed it the very fact that I started with an unusual sasthi cow tells you that I am diving back into Punjab today for one of their signature dishes and one of the India's finest dal with protein brushes don't get me wrong but Punjabis love their food and what I love about Punjabi cuisine is it incorporates some great protein fiber and somehow they make it tasty and extraordinarily good on the table maybe a little rich but exceptionally good dal makhani is one of the Punjab's finest dishes and is probably the most popular complement to the breads and pull-offs sometimes known as makhi dal and many this dish is made with pulses or highly nutritious food group comprising beans peas and lentils is essentially filled with rich proteins and fiber you all must have heard about the restaurant called Bukhara the world's finest rated restaurant in Indian cuisines it is in the Maurya Sheraton in New Delhi and one of the signature dishes there they call it by their name that is dal Bukhara it is nothing but dal makhani but little bit spicy little bit rich today we're going to learn that recipe to prepare the dish we need ginger garlic paste, salt, little cumin seeds, chili powder, little bit coriander powder, kasturi methi powder, little chopped coriander that you will finish it off with and whole garam masala I've got some cloves, cardamom, cinnamon and bay leaf and I've got butter and tomato puree I made it from fresh tomatoes because I somehow I don't like to use so much of canned products but if you feel comfortable you could use tomato puree ok and then I've got cream I got one pint of cream here you know a lot of people ask me what kind of cream are you using chef so you know you can get in the market with in the name of whipping cream they could be deans product or kems or any other brand just look for whipping cream lastly we have dal ok what I have done are cooked two kinds of dal that is rajma and black monad dal I've soaked it for one hour and if you have a pressure cooker you don't need to soak but it takes twice the amount of water regular dal takes boil it till the dal is really well cooked you know and mashed up ok and you know many times I've seen people using chana dal also in this it's up to your taste if you want to add chana dal you can add to this but I usually use only rajma and black urdal to prepare this dish add some oil into a pan and add very little oil what is this chef is saying is going to make a rich dal and add very little oil yes we're going to make it rich with butter and cream so add little oil just to saute your cumin seeds and whole garam masala ok and when the oil is hot add when your cumin seeds flutter add whole garam masala I've added cardamom I've added cloves I've got cinnamon and bay leaf ok when they slightly splutter add ginger garlic paste you could use little extra ginger garlic paste in this because we don't use onion in this preparation but I have seen lot of recipes people use onion if you feel like you can add onions also in this after you add ginger garlic paste this is optional if you want to add little bit of turmeric you can add it now add the tomato puree after you add tomato puree make sure you cook it slowly for a few minutes like around 5 minutes and till the tomato puree is very well cooked when the tomato puree comes to a boil add chilli powder see for my dal makhani I love to add extra chilli powder because you know this dish I'm going to make it so rich and I want lot of chilli powder in this but if you're a mild eater you can make it milder add one tablespoon of coriander powder ok add little bit salt just cover it up with a lid because we know the tomato with oil cooking you know sprinkles lot of this hot liquid in the air ok now that the tomato puree is well cooked I'm going to add butter into this ok now that the tomato puree and the butter is cooked I'm going to add what I did from the dal I removed the water and I'm going to add in this and then I'm going to cook it for few more minutes before I add dal if you don't have any water in the dal left you can add some water to this also and make it you know bring it to a nice boil and then we're going to add dal you know in Bukhara restaurant how we used to cook dal is we used to have a big container in which we mix the dal and we put it on the tandoor in the night and in the morning when we come back you know the dal would have been boiled in slow heat that is coming from the tandoor heat ok so see you know this mixture has to cook real good because you know that is where the real nice flavors for this dal makhani is going to come the makhani means butter once you are this tomato mixture butter and this water comes to a boil add the dal into this mixture ok and then mix it good ok see this dal when it is fully cooked it is slightly brownish and reddish color and you know and it tastes really really great ok see now you may see that there is a lot of liquid once this dal boils along with this it's going to thicken and and usually we used to cook this for six hours before we used to serve the customer so this slow cooking brings lot of flavor and taste into dal makhani and lastly very important ingredient is kasuri methi see this dal gets a nice flavor by using this fenugreek leaves on the kasuri methi add you know one teaspoon of kasuri methi powder mix it well all these ingredients but remember one thing you know put the flames very slow because you don't want this dal to burn at the bottom after the dal comes to a boil put the lid and let it cook slowly for 30 minutes while mixing it in between like 4-5 times so that the dal doesn't get burnt at the bottom every few minutes just make sure you mix your dal because dal will be settling at bottom so just mix it dal is almost cooked for like around 40 minutes you know and you have a thick dal add half a cup of cream into it and mix it oh wow now I'm getting the color of dal makhani wow look at this beautiful ok and just cover it and simmer it for another five minutes and your dal makhani is ready though this dish is a little time consuming nothing brings out the praise for a chef better than a beautifully cooked dal makhani I hope you have enjoyed today's session of learning how to make dal makhani remember that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips so others may benefit from your great cooking ", "duration": 565.17, "segments": [[190, 192], [207, 233], [244, 259], [262, 267], [284, 310], [328, 342], [393, 399], [446, 467], [495, 517]], "seg_text": " ", "pure_cap": "add oil to a pan. add cumin seeds and garam masala. add garlic paste and tumeric. add tomato puree. add chili powder coriander powder and salt. add butter and dal water. add the dal. add remaining seasoning and stir. add cream stir and cover"}, {"image_id": "Oh9bWvzmgHA.mp4", "caption": " add oil on hot pan temper with mustard seeds cumin seeds green chili curry leaf turmeric salt citric acid mix add little water add chopped coriander mint add mashed potatoes and toss it take 300 grams flour in mixing bowl add ajwine powder add salt pour 100 grams oil add water in batches cling wrap the dough and let it rest for 30 minutes dived the dough into pieces and roll the dough into small circular shape and cut it into half wet edges and form cone and stuff potato masala inside bring the edges and press hard to seal fry the samosas in oil until golden and serve", "id": 866, "seg_prompt": "412 ; 40, 78 ; 78, 116 ; 141, 183 ; 184, 197 ; 200, 257 ; 276, 325 ; 326, 358.....................................................", "asr_text": " hello namaste salaamwalekum satsriyakaal. Welcome back to another session with your VahChef at Vahrehvah.com. Today I'm going to show you another street soil samosa. This street soil samosa is very popular because surprisingly they make the samosas in the morning and till evening they remain fresh what is that they do? They add little bit of citric acid in making the samosas especially the street side samosas and very very simple with little bit of South Indian touch in this. So for this first I'm going to make the masala by adding little bit of oil in a hot pan and we're going to temper it even with mustard seeds ok. Hot oil and mustard seeds wait till the mustard seeds splutter now look at this the mustard seeds splutter that's when the real flavor add cumin seeds, reduce the flavor, reduce the flame, add green chilli, curry leaf and turmeric just mix this, add little bit of salt and citric acid too ok. Now as soon as you add citric acid just add little bit of water ah ha ha ha or else just mix the citric acid in the water and add, add chopped coriander and also little bit of mint now you know the secret of this street side samosas very very tasty. In this we're going to add the potato mashed ok just toss this ok now this masala is all ready we're going to always remember taste the masala when it is done because if this is tasty your samosas are going to be tasty wow very nice the sourness from the citric acid hmm ok switch off the flame I'm going to let this cool down then I'm going to show you how to stuff this masala into wonderful now that the potato masala is ready I'm going to show you how to make the dough and how to roll the sheets to make our samosas now I'm going to make this by taking around 300 grams of flour in this for the flavoring I'm going to add ajwain in the dough and in this add right amount of salt in the sheet now make a well and pour around 100 grams of vegetable shortening oil or ghee whatever you want to make now add water and make it a stiff dough that is like puri dough not like chapati, chapati is very soft the puri is a tighter dough so we're going to add water and we're going to make the dough and another thing is once you make the dough we're going to rest the dough that's when your samosas will come out even better now the dough is ready all you do is just take a clean wrap or a cloth and just wrap it and after resting it for you know 30 minutes we're going to make the samosas once you rest the dough divide them into the portions you want if you want bigger samosas you may have to take bigger portions if you want small samosas take it lemon size because each dough you'll be able to make two samosas now roll it first little bit rounds for rolling the puris or samosa dough you never have to use flour because if you use flour first thing oil spoils and you know if you use the right amount of shortening in the dough then you will be able to roll the sheet easily look at this first make it slightly round and then now make it elongated like egg shape make it slightly thinner look at this once you roll it and you'll be able to see kind of literally the bottom little bit that's when you cut like this and you have the dough ready for two samosas got it and one more thing is once you roll it keep one over another and it not have a problem because they won't stick and you can keep like this clean wrap in the fridge for you know a day or two and still roll the samosas if you add the right shortening and the dough is correct they will never stick now the samosa sheets are ready all you need to do is just wet the edges and make them into cones as simple as this and stuff this potato masala in here just make sure stuff them good and then bring these edges and press it hard ok then the same thing this side and this triangle bring it in here and the fold and press this really nice look at this once you press this this will get nicely sealed so when you fry nothing is going to come out now put it on the table and give them a nice shape that's it your samosas are ready now we're going to fry the samosas in oil the oil should not be too hot but it should not be too cold either once you add the start bubbles should start coming in and fry it till it is nice and golden now after frying look at the samosas how evenly colored they are you know that's when your samosas will come out perfect a good samosa is good only when you have the samosa bite that's what I call the samosa bite is when you just take a bite it's so awesome dear friends just make sure you fry them till they are nicely evenly colored like this that's when your samosas will taste fantastic dear friends these kind of street samosas are very very tasty and the citric acid will keep them fresh for little longer just awesome and these samosas can also be used for making charts and other kind of preparations at on the dear friends I hope you enjoyed today's session but do not forget vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking ", "duration": 412.5, "segments": [[40, 78], [78, 116], [141, 183], [184, 197], [200, 257], [276, 325], [326, 358]], "seg_text": " ", "pure_cap": "add oil on hot pan temper with mustard seeds cumin seeds green chili curry leaf turmeric salt citric acid mix. add little water add chopped coriander mint add mashed potatoes and toss it. take 300 grams flour in mixing bowl add ajwine powder add salt pour 100 grams oil add water in batches. cling wrap the dough and let it rest for 30 minutes. dived the dough into pieces and roll the dough into small circular shape and cut it into half. wet edges and form cone and stuff potato masala inside bring the edges and press hard to seal. fry the samosas in oil until golden and serve"}, {"image_id": "qH6kSDQMiFA.mp4", "caption": " soak the ribs in a pot of water chop an onion into chunks and place in blender cut a knob of ginger and place in blender add a few cloves of garlic in the blender peel an asian pear cut it into slices remove the core and add to the blender add sake to the blender turn on the blender until a white puree forms dump the contents of the blender into a container and add brown sugar and corn syrup add black pepper sesame seeds soy sauce and sesame oil to the container and mix add the ribs to the container and cover to marinade heat a pan and add the ribs remove the ribs from the pan cook onions and mushrooms with sake in the pan cut the meat off of the bone with scissors and cut into bite sized pieces place the meat mushroom and onion onto a shiso and lettuce leaf and wrap", "id": 867, "seg_prompt": "271 ; 13, 23 ; 37, 42 ; 43, 50 ; 51, 52 ; 53, 77 ; 78, 83 ; 84, 88 ; 89, 98 ; 99, 122 ; 125, 147 ; 152, 194 ; 195, 203 ; 205, 216 ; 228, 237 ; 238, 249......................", "asr_text": " First, wash the ribs and soak them for 15-20 minutes. After 15-20 minutes, dump the bloody water and rinse the meat. Now let's prepare the marinade. Cut a quarter of an onion into chunks and put in a blender. Cut and peel a thumb size knob of ginger and put in the blender. Add 7-8 cloves of garlic. Peel an Asian pear. Remove the core and top half of the pear. Add half a cup of mirin and a quarter cup of sakke or shochu. Blend until you get a nice white puree. Dump the onion pear puree into a large container. Add 1 tablespoon of brown sugar and 1 tablespoon of rice or corn syrup. This is going to make the curry nice and brown and shiny. Add black pepper. Add 1 tablespoon of brown sesame seeds. You can use mortar and pesto, but I just use my hands. Add \u00be cup of soy sauce and 1 tablespoon of sesame oil. Mix everything together well. Now add the ribs to the marinade. You can actually marinate kai bhi in ziplock bags, which makes it easy to freeze any leftovers. Make sure every piece is well coated. Cover and let them be marinated in the fridge for at least a couple of hours to overnight. To cook, you can pan fry or grill. Get your pan really hot and nice and kai bhi. Be sure not to overcrowd the pan because we don't want boiled kai bhi. Keep it cooked until both sides are nice and brown. In the leftover sauce, cook some onions and mushrooms. I added some tapi as well to deglaze the pan. Enjoy kai bhi with nangmyeon, perilla leaves, and lettuce. To eat LA kai bhi, cut off the meat from the bones and cut into bite-size pieces. Cut up perilla and lettuce leaves and add a piece or two of kai bhi along with sliced garlic and onion. Then wrap the sum and eat in one bite. You can also eat kai bhi by wrapping it in the chewy nangmyeon. ", "duration": 271.33, "segments": [[13, 23], [37, 42], [43, 50], [51, 52], [53, 77], [78, 83], [84, 88], [89, 98], [99, 122], [125, 147], [152, 194], [195, 203], [205, 216], [228, 237], [238, 249]], "seg_text": " ", "pure_cap": "soak the ribs in a pot of water. chop an onion into chunks and place in blender. cut a knob of ginger and place in blender. add a few cloves of garlic in the blender. peel an asian pear cut it into slices remove the core and add to the blender. add sake to the blender. turn on the blender until a white puree forms. dump the contents of the blender into a container and add brown sugar and corn syrup. add black pepper sesame seeds soy sauce and sesame oil to the container and mix. add the ribs to the container and cover to marinade. heat a pan and add the ribs. remove the ribs from the pan. cook onions and mushrooms with sake in the pan. cut the meat off of the bone with scissors and cut into bite sized pieces. place the meat mushroom and onion onto a shiso and lettuce leaf and wrap"}, {"image_id": "YMcabXHzylg.mp4", "caption": " cut off the tips of the chicken wings and cut the wings in half dredge the chicken wings in a mixture of flour and cornstarch add soy sauce sesame seed oil brown sugar white sugar red pepper flakes black pepper and garlic to a bowl add honey and chopped green onion to the bowl and mix add the wings into a pot of hot canola oil remove the wings from the pot and place in a strainer dip the wings into the sauce and place on a plate place the sauce in a hot pan and the wings and coat and top with sesame seeds", "id": 868, "seg_prompt": "354 ; 24, 39 ; 54, 59 ; 69, 93 ; 94, 103 ; 127, 137 ; 157, 161 ; 234, 254 ; 256, 286..................................................", "asr_text": " Do you like fried chicken? Well what about Korean fried chicken? I'll be making my great arms recipe for these delicious fried chicken wings and making them two ways. Her version and mine using the same sauce. So are you ready? All right let's start. So I have 10 chicken wings and I'm going to cut the tip of the chicken wing off. You can leave it on. They kind of creep me out a bit but I'm gonna cut the wings in half. So you have nice drumlet and wing apart or whatever you call it. Then you're going to wash it and dry it completely. That is very important. So I have around 20 pieces there and I have a combination of flour and cornstarch. About one cup each. So mix it together and then you're gonna get each piece of the wing and dredge it into the mixture and pack it on and just coat each and every wing until you're done. Now for the sauce you'll need five tablespoons of light soy sauce, one tablespoon of sesame seed oil, one tablespoon of brown sugar, three tablespoons of white sugar mixture, one tablespoon of red hot pepper flakes, a dash of black pepper, one big tablespoon of garlic. Oh yeah. Some honey, four tablespoons, two stalks of green onion that's been chopped up and mix it all up. Looks good already. So that is enough for ten wings. I made in two batches because I'm doing it two ways. So you can double the recipe for the 20 wings. In a deep pot or pan I added enough canola oil for it to be two inches deep and had it on medium-high heat or 350 degrees with a thermometer and I added half the wings. So I added ten wings, around ten wings to the first batch. Making sure to tap off any of the excess flour, corn start mixture before frying it and I had it in there for ten minutes. Around the halfway mark I started flipping each of them or at least trying to flip some of them around and cook it for ten minutes, around ten to twelve minutes and with a strainer in a bowl I took the first batch out. If you're using a deep fryer you probably don't have to do this but if you're doing it on the stove like I am, a lot of the flour mixture sinks to the bottom and I want the oil to be clean and not get on the rest of the wings so I took it out in between batches so as much as I could and then now I'm putting in the second batch of wings and doing the same thing cooking it for ten minutes. So I'm cleaning the oil again and yeah it looks kind of gross so after I clean my oil I let it sit there for around ten minutes for the temperature to go back up. Then is the second frying process so I put all the pieces of chicken back into the oil. I put it all in there because it can fit and you're going to cook it for around eight to ten minutes and flipping it halfway through if you can. Then take them out and put them on a strainer and they should look very crispy. So version one is my great aunts so take each wing and lightly dip it into the sauce real quick. You don't want it in there too long or it will soak it up but that's basically all you do just lightly coat each wing and the wings are delicious just like this. The reason why I asked it for the rest because it was so delicious but if you want to make something great even better what I did was I heated up the sauce in a pan on medium heat until it started to bubble and then I added all the wings to the sauce turned off the heat and just mixed all of the wings in the delicious sauce make sure it's fully coated in that sauce and then top it off with some sesame seeds and your fried chickens are done and they look so glorious and so delicious. The wings are sweet garlicky garlic garlicky slightly spicy has like kick to it depending on how much hot pepper flakes you put in and oh so crunchy yeah so delicious. Do you hear that crunch? Now I'll try the other one to show you how crunchy the other one is or for science music to my ears after giving both of them a try I kind of prefer mine a little bit better but they're both delicious give both of them a try doesn't hurt it's very easy to do both I hope you guys try it out let me know if you do have a great week and I'll see you guys next time bye ", "duration": 354.83, "segments": [[24, 39], [54, 59], [69, 93], [94, 103], [127, 137], [157, 161], [234, 254], [256, 286]], "seg_text": " ", "pure_cap": "cut off the tips of the chicken wings and cut the wings in half. dredge the chicken wings in a mixture of flour and cornstarch. add soy sauce sesame seed oil brown sugar white sugar red pepper flakes black pepper and garlic to a bowl. add honey and chopped green onion to the bowl and mix. add the wings into a pot of hot canola oil. remove the wings from the pot and place in a strainer. dip the wings into the sauce and place on a plate. place the sauce in a hot pan and the wings and coat and top with sesame seeds"}, {"image_id": "bpogVeh1pRw.mp4", "caption": " add minced korean pear onion garlic ginger minced and chopped green onions add soy sauce rice wine sesame oil brown sugar and chili paste and mix all the ingredients well put the beef rib and marinate mixture in plastic bag using chamber sealer seal it and refrigerate grill the beef", "id": 869, "seg_prompt": "259 ; 45, 98 ; 99, 125 ; 138, 162 ; 166, 203..................................................................", "asr_text": " Today on tap, Galbi, Korean barbecue. This is Allen with The Growing Network. Let's get cooking. Here we have roughly 5 pounds of beef short rib that I purchased from my local butcher. I had them slice it one quarter inch thick. I took the liberty of pre-washing them to remove any residual bone fragments. Let's go ahead and start on the marinade. For this marinade, we're going to use one Korean pear peeled and minced. If you can't find a Korean pear in your local grocery store, you can definitely use a standard pear. Just do the same thing. Peel it and slice it. We're going to use a half of minced onion. To this, we're going to add eight cloves of garlic minced. I love garlic. To that, we'll add a finger of ginger. I went ahead and julienneed and then minced it. To that, we're adding a green onion. I'll have actually three green onions just sliced up. To this, we're adding one half cup of soy sauce and we're adding rice wine, two tablespoons of sesame oil, some brown sugar. I'll go ahead and add the exact ingredients below. For a little bit of heat, we're adding some chili paste. Now that we have our marinade put together, just add the beef. You can either marinate it overnight in your refrigerator or do what I do. I use my Backmaster Fresh Chamber Sealer and wrap it and fuse it. One of the views of using a chamber sealer is the ability to wrap and fuse flavors. What normally takes you hours in the refrigerator takes me minutes in my vacuum chamber. Now that we have that perfect seal, let's place it inside the refrigerator for about 30 minutes and we'll meet you outside at the grill. All right, it's time to get these bad boys on the grill. We've preheated our grill to a medium heat. You want to be careful. The marinade has got some sugar in it and that you don't want to overcook and burn these ribs. We're looking at two to three minutes per side. It's been a little over three minutes. Let's go ahead and flip these bad boys over. As you can see, we've got a nice grill marks. Just want to make sure that they don't burn. We'll let these go for another three minutes and we'll meet you back inside. As you see here, we have our galbi or Korean barbecue plated up. We have some rice and Korean barbecue wouldn't be complete without some kimchi. Let's go ahead and give this a try. A cool trick that I learned was to get between the bones. You just take a pair of scissors and you cut and there you go. Wow, that was totally phenomenal. Korean barbecue has a slight sweetness flavor to it. That's why I added the chili sauce that took it to another level and highly recommend it. Again, I want to thank you for stopping by. If you have any comments, make sure you leave them below. Make sure you subscribe if you haven't already done so and we'll see you on the next one. ", "duration": 259.33, "segments": [[45, 98], [99, 125], [138, 162], [166, 203]], "seg_text": " ", "pure_cap": "add minced korean pear onion garlic ginger minced and chopped green onions. add soy sauce rice wine sesame oil brown sugar and chili paste and mix all the ingredients well. put the beef rib and marinate mixture in plastic bag using chamber sealer seal it and refrigerate. grill the beef"}, {"image_id": "61gEpXMWTi0.mp4", "caption": " boil the potatoes in water mash the potatoes until chunky add cabbage to a pot of water add milk nutmeg and scallions to a pot add butter to the milk mixture add the cabbage and milk mixture to the potatoes mix everything in the bowl together top with chives and spring onion", "id": 870, "seg_prompt": "330 ; 54, 74 ; 75, 92 ; 115, 120 ; 135, 159 ; 179, 190 ; 207, 218 ; 218, 221 ; 225, 240..................................................", "asr_text": " Hi everyone and welcome to Niko's Kitchen's What You Want. Today's recipe request comes in from the Facebook user Stacey Walkley and she's asked me to make some Colcannon, the Irish classic, and one of my favorites. So let's get started. He's got budget meals Monday, what you want Wednesday, fast food Friday, what else can he share? It's Niko's Kitchen where the satisfying meals are prepared. So guys the first thing that we're going to do to get started on our Colcannon is cook our potatoes. Now I'm using two potatoes for this. I'm using just ordinary white washed bleach potatoes but I'm also going to be using a sweet potato because I want the contrast of the two flavors. Now just into a large pot here I've got some boiling salted water and I'm going to add in our potatoes and I've just cut them up into chunks. Now I want you to treat this like you're making mashed potatoes, okay. I want you to cook the potatoes through over this boil so it's a medium to high heat and we're going to cook this for about eight to ten minutes until those potatoes are nice and soft and we can mash them. Now guys when I say mash them, okay, we want that real rustic sort of chunky look. We don't want to smooth potato puree. So that's where I want my potatoes done, okay. So I'm just going to leave them in the bowl and let them cool down and while they're cooling down we'll get started on our cabbage and also on our milk mixture. So with our cabbage what I'm going to do is just cook it very very quickly because I still want our cabbage to have some crunch to it. So just into a pot of simmering salted water I've got some green cabbage here that I've just shredded up and this is only going to need about five minutes. That's all over a medium heat here. Now over here on a smaller saucepan what I'm going to be doing is making a milk and spring onion or scallion mixture. So just into a pan here over a medium heat I'm going to be adding in some milk and just for some real fantastic flavouring and it will just all work when this is done. I've got some ground nutmeg that I'm just going to add in to the milk and of course I've got some spring green onions or some scallions that I'm just going to be adding to the milk as well for about three to four minutes over a high heat until that milk's warmed through and those green onions just start to soften slightly. So this is all our cabbage needs so I'm going to now drain this off, the heat's off and I'm going to drain it. Now guys you can see here our milk is starting to just boil around the edges. Now when that starts happening I've just got a knob of butter here and I'm just going to place that in the middle and I want that to melt down and that's going to give this milk mixture here with the spring onion a real creamy velvety texture. So that is now done. Okay well that's exactly where we want it so we're going to turn the heat off. Now we can assemble our colcannon. So we've got everything here, we've got our potato mash, we've got our spring onion milk mixture and our cabbage just here. So what I'm going to do first is grab our cabbage and place it in our potato mix and then I'm going to pour over our milk and spring onion mixture. And now I want you just to mix all that together. So I've just got some chives in the middle and I want to sprinkle over some more spring onions or scallions just over the top. So guys there you have it, there's my version of colcannon. I absolutely love it and I love the way it looks. It just looks with the chives and the spring onions like those potatoes are just still growing in the ground and you just want to get stuck into that cabbage, the two types of potato and man that's exactly what I'm going to do right now, get stuck in. So a real personal favorite of mine is colcannon. I absolutely love it. I had it so many times growing up as a kid and I've changed it over the years and this is my favorite take on it. So here we go. As always such good flavors and that combination of the sweet potato, the normal potato worked really well and it's just so tasty and more-ish. You just want more and more and more and you can have this as a meal by itself and if you really wanted to get creative with it, add some bacon to it. You know it'll just bring it alive again. So there's so many different variations. You can have it as a main meal or as a side dish. It's up to you but in any case you've got to give this a try. So colcannon I hope you give this one a try. It is so so good and I love it. It's one of my personal favorites. All the ingredients are below so check it out. I'll see you this Friday for another fast food recipe. So until then you take care. ", "duration": 330.17, "segments": [[54, 74], [75, 92], [115, 120], [135, 159], [179, 190], [207, 218], [218, 221], [225, 240]], "seg_text": " ", "pure_cap": "boil the potatoes in water. mash the potatoes until chunky. add cabbage to a pot of water. add milk nutmeg and scallions to a pot. add butter to the milk mixture. add the cabbage and milk mixture to the potatoes. mix everything in the bowl together. top with chives and spring onion"}, {"image_id": "uKoGb20Ngcs.mp4", "caption": " add 4 tbsp oil to a pressure cooker add a bay leaf cloves cardamom cinnamon black peppercorns and saute add finely chopped onions and fry till it turns golden brown add 2 tbsp each of ginger and garlic paste and salt lower the heat and add coriander powder kashmiri red chili powder turmeric powder and stir add mutton and salt add chopped coriander leaves and 2 potatoes and mix together add chopped tomatoes and some salt add some water and put the lid on and pressure cook open the lid after the pressure settles down and turn on the heat add garam masala powder and mix the curry transfer the curry to a bowl and garnish with chopped coriander leaves", "id": 871, "seg_prompt": "555 ; 70, 74 ; 117, 152 ; 156, 246 ; 280, 301 ; 308, 319 ; 322, 343 ; 372, 401 ; 402, 424 ; 426, 431 ; 467, 475 ; 486, 501 ; 528, 540...........................", "asr_text": " basic mutton curry. Hi I am Anupa and welcome to a series of cooking for beginners. Now what do we do? Let's make a basic mutton curry. Mutton curry is something that you can make on any occasion be it just your everyday cooking or if you have some unexpected guest at home. This curry is so easy that you can make it in the pressure cooker and doesn't take too What I have here is basic spices, we will quickly run through the ingredients. For this basic mutton curry I need mutton on the bone, potatoes, tomatoes, onions, ginger paste, coriander powder, red chilli powder, garlic paste, garam masala powder, turmeric powder, bay leaves, chopped coriander leaves, whole black peppercorns, cinnamon, black cardamom, green cardamom, cloves, salt and some oil. So what I am going to do now here is I have a pressure cooker in which I am going to add some oil, now mutton being a tough meat takes longer to cook so it's always advisable to use a pressure cooker but there are some people who do not prefer using a pressure cooker I am fine with that you can do it in a vessel especially in a thick bottom vessel where you just have to keep on sorting the masala and then let the mutton cook on medium heat. If you put it on very high heat the mutton may get a little burnt so I prefer using a pressure cooker so that once you have everything in and you have put the lid you are really free to do your other things at home especially when it comes to mutton I prefer using a pressure cooker but if it's chicken or any other meat doing it in any other pan is absolutely fine. Okay so the oil is well heated after the oil is heated we have to first add the whole masala we'll first add the bay leaf then we'll add some cloves don't add too much of the whole masalas because it's very powerful in flavor and apart from that we're also going to add garam masala power towards the end so after cloves we've added green cardamom we'll just add one black cardamom about an inch of cinnamon some black peppercorns that's it and once you saute this you'll automatically get the flavor of all the whole spices in this whenever you have to make any curry like this first you add in the whole spices and then you add onions tomatoes and all the other pastes so you see this nicely getting sorted so after this we'll add onions I have onions which are finely chopped the reason that I prefer chopping my onions fine is that the browning happens faster you see this more the onions better will be the body or the consistency of your mutton gravy but you have to wait for a while till this actually gets golden brown in color and this may take anywhere around seven to eight minutes if your onions are finely chopped now you will find a lot of other recipes where they use onion paste now you could also do that what happens when you grind an onion first the water gets evaporated and then the browning happens so instead of doing that is better to chop it up like this and start your cooking in the meanwhile let me also tell you one thing these mutton pieces that I have here are nicely washed and mutton whenever you buy make sure it is bright red in color never buy pale looking mutton you see this it needs to be absolutely bright red in color which means it is fresh similarly with seafood prawns have to be white fish has to be absolutely white and if a fish smells fishy which means it is not good so let's get back to the onions you see this now it started getting pink which means it will start browning in a while and once it starts browning do not leave the pan because it will burn very quickly so we just want nice golden onions after which we'll add in the ginger garlic paste now what happens is if you add in the paste right now the onions will not brown so we have to first brown the onions and then add whatever other spices that you want to add okay now we are going to be adding tomatoes to this a lot of recipes also suggest using yogurt so if you were to add yogurt in your recipe avoid the tomatoes because if you add yogurt and the tomatoes the gravy will go sour and we do not want a sour gravy so it's up to you I prefer using tomatoes because the color goes nice and red apart from tomatoes I also use kashmiri red chili powder which also gives very good color to the gravy okay so you see this the onions have started turning golden we'll now start adding the ginger garlic paste first because that also takes some time to cook the raw flavor of garlic and ginger has to go or else it doesn't leave a very good flavor lingering on your tongue so this needs to be sorted along with the onions if you're attending to the pan continuously you can leave the flame slightly high but if you are doing your other things also in the kitchen make sure this sorting is done on low heat okay you see this this is just perfect now we start adding all the other dry spices again I have lowered the heat because spices burn very fast since it's in powder form this is coriander powder red chili powder kashmiri red chili powder actually turmeric powder and just give it a mix after you have sauteed all the masalas now let's add the mutton pieces like this one by one we'll add the mutton here please make sure that the mutton is fresh a day-old mutton also will take longer time to cook of course it will get cooked but it will definitely take longer time after you have added the mutton let's add some salt here and this needs to be sorted really well with all the masalas we have yet not added the tomatoes that we will add after we sear the mutton well I believe in searing the mutton along with the masalas this searing this mixing needs to be done on high heat or else the mutton will start leaving water and we do not want that to happen at this stage so make sure the flame is high and you have to keep on mixing this in the meanwhile let's do something let's add some coriander also here I prefer sauteing coriander leaves rather than adding it just as a simple garnish so let the coriander also get roasted in the masala and here we have to add potatoes after you have added all of this mix it again nicely since we're using the kashmiri red chili powder you'll find the color going red and a red mutton curry definitely looks very appetizing so after you have mixed everything well it's now time to add tomatoes so let's add tomatoes here and some more salt we've already added some salt in the beginning so now a little less and again just give it a mix we have to saute this till the tomatoes go slightly soft and that's when we'll add water and let this cook on medium heat so you see the tomatoes have gone soft let's add water and so after you have placed the lid we will cook this till about six whistles are given out on medium heat of course if it's on high heat it could be anywhere around 10 to 12 whistles but six whistles on medium heat the mutton will be done but the mutton has to be very fresh a day old or a day or two old mutton takes more time to cook of course it will cook but maybe about 10 whistles after the whistles are given out let the pressure cooker rest for a while till all the pressure settles down and then we will see how the mutton curry looks right now we'll wait for all the whistles to be given out okay so now let's see how this mutton curry looks open the pressure cooker after the whistle or the pressure has settled down the color is perfect let's switch on the heat now we have to add two ingredients here one is the garam masala powder garam masala powder should always be added towards the end because we add it for flavor and fragrance so in this case it is just for flavor and fragrance and this needs to be added towards the end so a little bit of garam masala powder and coriander we will add after we serve this the potatoes also have cooled this got slightly mashed into the gravy this is exactly how we should make it this is like melt in mouth mutton curry just take this hand just perfect very soft mutton why because it was very very fresh spice levels are just as needed the color is perfect the tanginess is right there this is just fine let's switch off the heat okay so we'll scoop the mutton curry out in a serving bowl and we'll garnish this with some chopped coriander that's it simple or basic mutton curry is ready serve this with piping hot steamed rice and make this recipe just the way i have made it and you'll be very proud of yourself ", "duration": 555.83, "segments": [[70, 74], [117, 152], [156, 246], [280, 301], [308, 319], [322, 343], [372, 401], [402, 424], [426, 431], [467, 475], [486, 501], [528, 540]], "seg_text": " ", "pure_cap": "add 4 tbsp oil to a pressure cooker. add a bay leaf cloves cardamom cinnamon black peppercorns and saute. add finely chopped onions and fry till it turns golden brown. add 2 tbsp each of ginger and garlic paste and salt. lower the heat and add coriander powder kashmiri red chili powder turmeric powder and stir. add mutton and salt. add chopped coriander leaves and 2 potatoes and mix together. add chopped tomatoes and some salt. add some water and put the lid on and pressure cook. open the lid after the pressure settles down and turn on the heat. add garam masala powder and mix the curry. transfer the curry to a bowl and garnish with chopped coriander leaves"}, {"image_id": "tqrCEx9np9Y.mp4", "caption": " add chickpeas parsley garlic sesame seeds and olive oil to the blender squeeze half of an orange juice into it add black pepper and salt add cumin powder to the blender blend the ingredients", "id": 872, "seg_prompt": "327 ; 128, 147 ; 151, 160 ; 165, 175 ; 179, 183 ; 184, 195..............................................................", "asr_text": " In today's episode of healthy tasty meals I'm gonna show you a very healthy and very tasty recipe of a condiment I've been getting a lot of emails on. Hey guys how you all doing? Now today I'm gonna show you a recipe for a condiment that I've been getting a lot of emails on. In fact the last one was just last night and I was able to tell him just hold on for 24 hours and I'm gonna show you a very healthy and tasty recipe for hummus. Now today I want to show you how to do this very quickly in fact this video is gonna be very short because it's very easy to make this recipe however it's very healthy and like I've now said very tasty so there's no need for you to go and buy the stuff in a store that is not fresh full of preservatives and sometimes full of sugars that's just not healthy for you and it's not gonna help you reach those weight loss goals that you're looking for. So as always let's quickly run through the ingredients and then I'm gonna show you how to make this in about two minutes flat. The first ingredients which is obviously the main ingredient is chickpeas and always try and get the best quality of whatever ingredient you need to put into a recipe or dish. This is nice organic chickpeas and yeah really tasty I've had that before. Then you want freshly chopped parsley about a tablespoon or so then you want about a tablespoon of really high quality olive oil then we're gonna have a little bit of orange and I'm probably just gonna squeeze out one half of this orange. Then you want freshly cut and crushed garlic about a teaspoon if I get any of this wrong I will put it on the video for you guys and I'll put all the measurements for you there in the recipe as I go through them. Then we're gonna have sesame seeds think about another tablespoon or so from what I can see there I've put in there and then for spicing we're gonna have some cumin we're gonna have nice some Himalayan salt and there's some peppercorns into that one as well but I'm also gonna add some peppers by itself and that you can add to taste and now all you're going to do is you put all of this into your food pressure and your blender you mix it for about two to three minutes and you're all done. So we'll start with the chickpeas just stick all of that in gonna have some parsley gonna stick in that garlic, sesame seeds and then let's go with the olive oil the smells of all these things especially if it's nice and fresh guys are always so nice and then I'm literally just gonna squeeze half of this orange juice in here okay I think it's about a tablespoon that we're trying to get in there okay and then a couple of grinds of pepper a couple of grinds of Himalayan salt and then about a teaspoon or so of cumin and now we're just gonna blend it all and then we're Okay that looks perfect now I've gone for about three minutes and now we will simply scoop that into a little bowl and this is it all ready to go and I can tell you it smells really nice and the great thing it's all great ingredients very healthy very fresh and that is your hummus all done nice and easy now like I said I like to have it as a condiment as you can see here with some broccoli and some celery and carrot leaves and that's how I'll be eating it today it's for me one of the ways that I can actually get my veggies in I'm not a big veggie eater but you need to get it in so this makes it a little bit easier but some people actually just eat the hummus by itself and I suppose if you are gonna do this this will probably be a good post-workout meal depending on what diet you're on but if you are following the six-week six-pack challenge then this could be a post-workout meal after about 40 to 45 minutes but that's not how I'm gonna eat it I'm having it with my veggies today so there you go guys now you know how to make healthy tasty hummus and remember if it's a little bit too bland for you just add some more of the spices that I showed you or add some more orange juice or anything that gets that taste out for you most of the things we use today is very healthy for you and you can't really go overboard but now you have it now you don't have to send me any more emails about if you can have hummus and how to make a healthy tasty version of it here you have it so until next time guys if you have any comments as always put them below if you liked this video click on the like button and if you have gone and made this recipe let me know how you got on and how you enjoyed the taste compared to the normal stuff that you normally buy in the food it's now time for me to go and have my veggies until next time guys bye bye ", "duration": 327.67, "segments": [[128, 147], [151, 160], [165, 175], [179, 183], [184, 195]], "seg_text": " ", "pure_cap": "add chickpeas parsley garlic sesame seeds and olive oil to the blender. squeeze half of an orange juice into it. add black pepper and salt. add cumin powder to the blender. blend the ingredients"}, {"image_id": "kdpQK9f-_xU.mp4", "caption": " trim off excess skin and fat from pieces of chicken place the chicken in a bowl and brine it in buttermilk season the chicken with poultry seasoning garlic powder onion powder black pepper and smoked paprika rub the seasonings into the chicken by hand fill a bowl with flour white pepper garlic powder onion powder salt and mix by hand coat the chicken in the flour place the chicken pieces in a pot of hot oil", "id": 873, "seg_prompt": "204 ; 30, 40 ; 44, 58 ; 68, 83 ; 86, 89 ; 90, 113 ; 114, 127 ; 128, 146......................................................", "asr_text": " Hey everybody, it's Rosie, and in this video, I'm making my Southern Fried Chicken. It is so good, very easy to make. You do not need a whole lot of ingredients, and guess what? I think it's better than Popeyes. So I want you to give this recipe a try. There's everything that you will need. Let's get to it. So I'm starting off with my chicken. I'm using chicken thighs and chicken legs. You can use whatever pieces you want. And I'm just going to start off by trimming all the excess skin and all the fat that we do not need. You don't need that. So get rid of it. Wash your chicken under cool water. And now we are going to just brine our chicken in buttermilk. I'm not going to add any fancy spices to this buttermilk. None of that. You don't need it because buttermilk is salty enough. So all you need is buttermilk for this step. Cover this chicken. Set it in the refrigerator for three whole hours. Now we're going to remove the chicken from the buttermilk. Don't rinse it or anything. Just remove it from that buttermilk and now we're going to season it. So I'm starting off with my poultry seasoning. I'm going to add a teaspoon of my garlic powder, a teaspoon of my onion powder at this time, some black pepper. Now I'm going to add my smoked paprika. So I'm going to use my hands to just rub all those seasonings in. And I'm going to rub the bottom and the top. So all surfaces of that chicken. Set your chicken aside and let's work on our flour. I like to season my flour. It really pains me when I see people seasoning chicken and don't season the flour. So now we're going to add some white pepper, the rest of our garlic powder, the rest of our onion powder, a little bit of salt. Just use your hands to make sure everything is well throughout that flour. So grab your chicken. Now you're going to coat your chicken with the flour and we're actually going to coat all of our chicken pieces twice. So coat, set it aside, then coat it again. So here's my oil. I'm using canola. You can use corn oil or peanut oil. I never use peanut oil. If you have, let me know what you think of that. But my oil is on 360. I'm going to deep fry the chicken and be sure not to overcrowd your pan or deep fryer otherwise your chicken will not cook evenly. So this is the finished look of my chicken. It's nice and golden brown and you know I have to show you the inside. It's nice and moist and that is completely done. A lot of people are like, it's too moist to be all the way done baby. We brined it in buttermilk. So it's going to be moist. Look, no blood, no nothing. It is completely done and good to go. Crispy skin, nice juicy meat and that's it. I want to know what you want me to make next so leave that down below. Please give this video a thumbs up, subscribe if you have not already, and be sure to come by I Heart Recipes every Tuesday and Saturdays for new video recipes. ", "duration": 204.67, "segments": [[30, 40], [44, 58], [68, 83], [86, 89], [90, 113], [114, 127], [128, 146]], "seg_text": " ", "pure_cap": "trim off excess skin and fat from pieces of chicken. place the chicken in a bowl and brine it in buttermilk. season the chicken with poultry seasoning garlic powder onion powder black pepper and smoked paprika. rub the seasonings into the chicken by hand. fill a bowl with flour white pepper garlic powder onion powder salt and mix by hand. coat the chicken in the flour. place the chicken pieces in a pot of hot oil"}, {"image_id": "2TSFTzB0AyU.mp4", "caption": " add sabut urad and red kidney beans add salt and 3 cups water to pan stir the food and let it simmer heat ghee in a pan add cumin seeds and ginger and garlic add red chili powder pour the beans into the pan add butter and salt and stir add fresh cream add tomato puree stir the pan add garam masala powder", "id": 874, "seg_prompt": "367 ; 25, 45 ; 49, 60 ; 75, 85 ; 108, 112 ; 142, 161 ; 195, 200 ; 205, 210 ; 230, 237 ; 260, 263 ; 307, 315 ; 318, 337 ; 345, 353................................", "asr_text": " Is it beuity? No, sir. Is your mother-in-law's picked up? Yes. Although although you guys are not allowed to eat the food, you will have to eat it. It is not a dish that you can eat. You are not allowed to eat it. Is your mother-in-law's picked up? So, did your mother-in-law's picked up? So, do you get your Only I am going to make cream, cream is a little bit more delicious. So chan ghat kita cream. What is this? This is so good. ", "duration": 368.0, "segments": [[25, 45], [49, 60], [75, 85], [108, 112], [142, 161], [195, 200], [205, 210], [230, 237], [260, 263], [307, 315], [318, 337], [345, 353]], "seg_text": " ", "pure_cap": "add sabut urad and red kidney beans. add salt and 3 cups water to pan. stir the food and let it simmer. heat ghee in a pan. add cumin seeds and ginger and garlic. add red chili powder. pour the beans into the pan. add butter and salt and stir. add fresh cream. add tomato puree. stir the pan. add garam masala powder"}, {"image_id": "NkCbbwxEdXU.mp4", "caption": " blend garlic ginger and onion with water into paste add oil to pan and fry cumin seeds and mustard seeds with onion paste add salt and red chili flakes blend tomatoes into a puree add tomatoes to onion paste and cook add boiled chick peas to pan and mix well add curry powder and fenegreek leaves", "id": 875, "seg_prompt": "196 ; 23, 45 ; 55, 83 ; 84, 100 ; 103, 107 ; 125, 137 ; 147, 155 ; 157, 172......................................................", "asr_text": " Hi guys, in this recipe video you will learn how to make super flavorful, delicious, easy to prepare, healthy and nutritious curried chickpeas. For this recipe you will require 2 cups of boiled chickpeas. I have boiled them in the pressure cooker. You can also boil them in a pot or use them out of a can. Set them aside and let's work on our masala. For this you will require 4 cloves of garlic, 2 inch piece of ginger, chopped in big chunks and 1 onion. We are going to blend all these ingredients together to have a smooth paste. So ginger, garlic, onions in a blender. I am adding 1 foot cup of water and we are going to blend them together and you can see the consistency of the onion paste should not be too thick or too thin. We are going to fry this masala. So in a pan, go ahead and add 2 to 3 tablespoons of oil using peanut oil here. Once the oil is hot, go ahead and add cumin seeds, half a teaspoon and half a teaspoon of mustard seeds. Using yellow mustard here, let your seeds splutter, give them about 45 seconds and then go ahead and add your onion paste. We are going to fry our masala for 2 to 3 minutes until it is no longer raw, reduces in volume, changes the color. Adding salt, half a teaspoon, you can add more as per your preference and half a teaspoon of red chili flakes for that hint of spice. Mix these spices together and then you can cover the pan and let the masala get ready. While the masala is cooking, let's prepare the tomato puree. So adding 2 fresh tomatoes and blending them to have a nice, fine, fresh tomato puree. Now add this in the onion paste. Once the onion paste is ready, you can see change in color. It has reduced in volume, it is no longer raw. Now adding our tomato puree in our onion masala and we will cook this for another 3 to 4 minutes. So just mix everything well together and then cover the pan again and let the tomatoes They have reduced in size, no longer raw and that masala looks ready here. Change in color as well, a little shade darker. Now adding our boiled chickpeas. Mix them well so that they are well coated with the masala and then add 1 tablespoon of curry parab, curry parab recipe right here in the link. You can make your own or order them on our website, you can see them dot on. So curry parab mixed well with the chickpeas and we are finishing it off with dried kasoori methi which is fenugreek leaves. So half a teaspoon of crushed fenugreek leaves and garnish it with some cilantro leaves. So your curry chickpeas are ready, go ahead and serve them with rice, enjoy them with paratha with roti and give this recipe a try, share it with others and don't forget to subscribe to Eat East Indian channel for tasty recipes. ", "duration": 196.83, "segments": [[23, 45], [55, 83], [84, 100], [103, 107], [125, 137], [147, 155], [157, 172]], "seg_text": " ", "pure_cap": "blend garlic ginger and onion with water into paste. add oil to pan and fry cumin seeds and mustard seeds with onion paste. add salt and red chili flakes. blend tomatoes into a puree. add tomatoes to onion paste and cook. add boiled chick peas to pan and mix well. add curry powder and fenegreek leaves"}, {"image_id": "oUvPl-uaqdE.mp4", "caption": " preheat the oven to 250 degrees spread some olive oil evenly on a pan spread the dough on the pan spread tomato puree mixed with some salt and olive oil on the dough add some basil and cut mozzarella cheese on it pour some olive oil on the top put the preparation in the preheated oven for 15 20 minutes", "id": 876, "seg_prompt": "179 ; 40, 45 ; 48, 60 ; 61, 77 ; 78, 101 ; 102, 120 ; 123, 125 ; 131, 135......................................................", "asr_text": " ingredients, tomato puree added some salt and some olive oil we have olive oil here do if you want to know how to make this check the link below in the description one mozzarella cheese is around 250 grams and we have here some fresh basil this is 500 grams anyway let's start by the way before I start before I forget preheat the oven to 250 degrees Celsius must be really good preheated 250 first thing let's add some olive oil under here let's make sure that you're dirty all all over now doing like that is a little bit always elastic it comes back all the time but you know slowly slowly you will make it okay time to add the puree and after we will go on with other ingredients here we go here we go very fast very simple let's add basil leaves mozzarella cheese mozzarella cheese or any cheese that you like and some fresh olive oil on top like that let's put in the oven for 15 20 minutes depends on your oven but I will tell you later exactly here we go after 20 minutes make sure you preheat your oven to 250 degrees Celsius this is very important otherwise will not come not cook good anyway 20 25 depends also the way you like it anyway this is way cooking about anybody else see you in the next tutorial with other pizza also subscribe if you like if you don't want don't do it see you later ", "duration": 179.67, "segments": [[40, 45], [48, 60], [61, 77], [78, 101], [102, 120], [123, 125], [131, 135]], "seg_text": " ", "pure_cap": "preheat the oven to 250 degrees. spread some olive oil evenly on a pan. spread the dough on the pan. spread tomato puree mixed with some salt and olive oil on the dough. add some basil and cut mozzarella cheese on it. pour some olive oil on the top. put the preparation in the preheated oven for 15 20 minutes"}, {"image_id": "e2t_1Atddaw.mp4", "caption": " marinate the pork with seasoning mix pour in the red wine and soy sauce stir fry the bean sprouts in oil add a little oyster sauce stir fry some red cabbage with the sesame oil boil the broccoli in water stir fry the spinach with sesame oil and add a little oyster sauce cook the pork in the pan place some steamed rice in a bowl put the vegetables meat and egg on the rice", "id": 877, "seg_prompt": "325 ; 105, 109 ; 118, 125 ; 126, 134 ; 138, 143 ; 144, 153 ; 155, 161 ; 164, 179 ; 182, 198 ; 211, 220 ; 232, 284..........................................", "asr_text": " Hi guys, welcome to my kitchen and today we're going to make easy bibimbap. Here's our mise en place where we have all ingredients ready. We'll start with the mongo bean sprouts, yes, and we have julienne carrots, spinach leaves, julienne red cabbage, although it looks purple, some seaweed, seasoned seaweed at that, mmm, and then broccoli florets, sukiyaki cut pork, we have novolino red wine, novolino is a very common brand here in our part of the world in the Philippines, guinisa mix, a pack of guinisa mix, yes, and then we will also use kikuman less salt soy sauce, leekumki kitchen and press oyster sauce, and sesame oil also from leekumki and bambi kimchi, cabbage kimchi, so let's start. We'll start of course with our meat, we'll marinate the meat, here is our meat, we'll use like half to three-fourths a pack of the guinisa flavored mix, and then we will put in our red wine, we'll also add our soy sauce, and then we'll go to our wok for some stir-fry. We'll use the sesame oil and then we stir-fry first our mongo sprouts or the bean sprouts, the sesame oil in itself is healthy, at the same time it gives it nutty flavor and then we'll add a little bit of oyster sauce to season it, and then separately we will stir-fry this time the red cabbage, still sesame oil, a little bit oyster sauce, next the broccoli florets, we will just poch\u00e9, no seasoning nothing just as is, and here comes the spinach, the spinach we put some guinisa flavor mix first in the sesame oil and then we added the spinach and stir-fry and then we put a little bit of the oyster sauce, next we will now cook the last part of the recipe which is the beef and we will cook it like in as little oil as possible or if it would be better if we're just going to grill it, we just cooked it in the wok here, and then of course we already have pre-made rice, long-grain rice, jasmine rice or whatever kind of, whatever kind of rice we can use it here, we'll just fill the bowl, our rice bowl probably halfway through or a third of the bowl there, and then we will start with preparing, putting them all together with the rest of the ingredients that we have prepared including the meat there you go guys, our easy and very healthy yet very delicious beef bimbap, enjoy, thank you for watching, bye ", "duration": 325.33, "segments": [[105, 109], [118, 125], [126, 134], [138, 143], [144, 153], [155, 161], [164, 179], [182, 198], [211, 220], [232, 284]], "seg_text": " ", "pure_cap": "marinate the pork with seasoning mix. pour in the red wine and soy sauce. stir fry the bean sprouts in oil. add a little oyster sauce. stir fry some red cabbage with the sesame oil. boil the broccoli in water. stir fry the spinach with sesame oil and add a little oyster sauce. cook the pork in the pan. place some steamed rice in a bowl. put the vegetables meat and egg on the rice"}, {"image_id": "KfAq4KRIVs4.mp4", "caption": " add green chilies chopped onions coriander powder and garam masala powder to a pressure cooker add ginger garlic paste chili powder turmeric coriander leaves coconut milk and some lamb shack pour water in and cover take off the lid remove the meat and add tomato puree to the curry stir and add the meat garnish with chopped coriander", "id": 878, "seg_prompt": "585 ; 208, 222 ; 229, 264 ; 281, 317 ; 343, 386 ; 454, 465 ; 499, 505.....................................................", "asr_text": " so to prepare this beautiful lamb shank all you do is add some oil to your pan and then you know you're going to add some lamb and going to slightly saute it yeah there I'm in the middle of the show what do you mean I'm adding too much oil that do you have any close circuit camera in my kitchen or what yeah because you seem to be calling only when I'm just adding some oil or some frying what do you mean I'm looking fat that see have you ever heard about these camera techniques you know people look little bigger than what they are and this oil also is the same thing you know I add little oil it looks as if I'm adding a lot of oil dad dad if I listen to everything you say you will expect me to fry things in water dad cooking it doesn't happen that way dad I know the chicken and egg story dad I know you came before me you know better than me dad I eat lot of vegetables dad I do eat okay I'll cook more vegetables no fat nothing dad if you think you're a better cook than me why don't you start your own show yeah yeah I know you're funny than me okay okay dad okay I'm in middle of the show can I call you back later okay thanks okay can you believe this man my father when he was my age he would literally eat a lamb a day and I just eat a chicken a day and he's got problem with it okay man let's redo everything hello namaste salaamwalekum satsi kal. Welcome back to another session with your VahChef at Vahrehvah.com. Today I'm going to show you how to make beautiful lamb curry using lamb shanks what is lamb shanks you may ask lamb shank is the meat part below the knee of a lamb you know and the meat is very beautiful and then there is lot of gelatinous substance along with this meat and you get lamb marrow that gets cooked along with it and it makes this preparation even more tasty and one more very beautiful thing today is you know how you all send me suggestions and ideas and so on so a lot of you people have been asking hey chef can you teach us how to cook food without adding much oil and so on so today we're going to make this beautiful lamb shank without adding any extra oil we're just going to cook this preparation within the fat that is there in the meat so to make this preparation without any fat added the best thing to do preparation is using a pressure cooker see pressure cooker is a wonderful invention because first thing is lot of these preparations can be cooked really fast under pressure and all these tough meats you can cook in no time and we are going to learn lot of dishes we can make without adding a drop of oil into the food so today to prepare this preparation I'm going to use this pressure cooker so it is very very easy whenever you are cooking without fat you want all the ingredients to cook really good so what we're going to do we're going to add all the ingredients I've got some green chilies I'm going to add some onion one tablespoon of coriander powder half a teaspoon of garam masala powder see because we are not adding any oil we are not frying anything so I rather use garam masala powder than whole garam masala okay and use one tablespoon of ginger garlic paste chili powder to your taste I'm going to add half a teaspoon of chili powder very little of turmeric okay and half of the coriander leaves also you know I've got some coconut milk this gives very beautiful taste to the lamb preparation so I'm adding some coconut milk then I've got this lamb shank look at this beautiful they are really big pieces I love to cook lamb shanks this way I don't like to cut into small pieces just add into this I also I'm going to add tomato puree but I'm not going to add tomato puree into this because I want this meat to be cooked well if you add tomatoes into this the meat is going to be little bit tougher so what I'm going to do I'm going to add these tomatoes at a later point of time and you can add one and a half cup of water to this see you can notice this lamb has some fat little bit attached to it and that is good enough and actually in fact the fat that is there on the meat itself gives very nice flavor so I'm just going to mix this little bit make sure you do not add too much quantity in a pressure cooker make sure it is less than 50 percent of the total capacity of your pressure cooker then very simple put the lid and switch on the stop lot of times people cook their food based on the number of whistles so if you cook your regular meat with two whistles cook this lamb shanks for three whistles after three whistles switch on the pressure cooker and wait for 10 minutes for the pressure cooker to cool down and then before you open the lid make sure you release the pressure and then open the lid so okay now look at this meat wow now if you look at this meat it is coming off the bone that means this meat is really nicely cooked but I want to add some tomato fury so what I'm going to do first I'm going to remove this meat so this is another reason why I kept this meat into big pieces because I want to remove this big pieces out easily if I had small pieces it would be very difficult to remove them okay now I'm going to add this freshly ground tomatoes okay I'm going to add to this if you want you can put the pressure cooker one more time and cook it and this tomato will be cooked in no time but I'm just going to leave this lid open and going to cook it like this and see lot of people think fat is always bad or whatever see if your body can handle little bit of fat use it but if you really are on a diet or something like that there are so many dishes that we can cook without adding a drop of oil in fact my father started cooking lot of dishes without oil and he often sends me these recipes so we're going to cook lot of these things but you have to understand see when there is no oil or anything when you eat it kind of gets stuck in your throat so how to eat if a nice kitchen is there eat it along with a nice right up so we're going to learn lot of preparations where they're going to be fat free that is we are not going to add any extra oil into that cooking so be tuned and we will cook those wonderful fat free dishes for you one best way to know a dish is ready most of the times is when the oil loses out pressure cooker is one beautiful thing it will cook the ingredients very well retaining all the moisture and juices within and more importantly flavors you get concentrated flavors when you cook in a pressure cooker and now you can see this beautiful all the ingredients are cooked even the onions and tomatoes everything is cooked well and then you can add this lamb to this wow it is really really good but you know just let it cook in a slow flame for like 15 minutes and your dish will be ready you know this beautiful this lamb curry is ready and look at this meat it is falling off the bone wow look at this beautiful okay i'm going to add some coriander to this okay look at this beautiful meat let me taste this wow so friends so have you seen how you can cook this beautiful lamb shag curry without adding a drop of oil but if you want to convert this into a stew you can add potatoes and mixed vegetables into this cooking and it makes a beautiful stew but remember one thing if you are adding potatoes and vegetables first cook this lamb and then when it is 70% done then add potatoes because simple thing how much time the potatoes take how much time the lamb takes to cook i hope you have enjoyed today's session and learned this beautiful lamb shag curry with your VahChef remember that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips so others can benefit from your great cooking thank you this is the Thai part and this part is the lamb shag so ", "duration": 585.5, "segments": [[208, 222], [229, 264], [281, 317], [343, 386], [454, 465], [499, 505]], "seg_text": " ", "pure_cap": "add green chilies chopped onions coriander powder and garam masala powder to a pressure cooker. add ginger garlic paste chili powder turmeric coriander leaves coconut milk and some lamb shack. pour water in and cover. take off the lid remove the meat and add tomato puree to the curry. stir and add the meat. garnish with chopped coriander"}, {"image_id": "iPJmzCZ3uwo.mp4", "caption": " add onions and oranges to the pot add the pork orange juice and chicken broth to the pot dip the wrapper in water fold the wrapper in half place the pork and vegetables at the bottom of the wrapper roll up the spring roll", "id": 879, "seg_prompt": "131 ; 46, 55 ; 55, 73 ; 80, 87 ; 89, 92 ; 94, 103 ; 103, 109..........................................................", "asr_text": " For easy, entertaining, make heart-healthy Vietnamese spring rolls for your next party. I'm Jayden here from steamykitchen.com and I'm Diana Johnson from eatingrichly.com. If you've ever been to a Vietnamese restaurant, I'm sure you've seen these. These are Vietnamese spring rolls. The Vietnamese spring rolls are filled with fresh vegetables, so incredibly healthy and of course our favorite kind of meat, pork, right? This is the sirloin tip roast, which you can actually only get at Costco. And this is one of the few cuts that has the American Heart Association seal of approval, so you can be sure that when you're serving these Vietnamese spring rolls with the sirloin tip roast that this is very healthy for your family. All right, onions, a bed of onions and oranges. Just go ahead and dump it all in there. And this kind of just acts like a bed for the pork. Okay, slide that pork in. We seasoned it with some salt and pepper and you can add some ground coriander to it. And for the moisture, I have orange juice and chicken broth. Just go ahead and dump that in and turn your oven on to, you can really, any type of temperature, anywhere from 275 to 350 for four hours. Let's show everybody what it's going to look like when it comes out, so very beautiful. And this is the rice paper. And what you're going to do is go ahead and dip it in. Your surface really needs to be a little bit dry because if it's too wet, it's going to slip and slide around. What you want to do next is fold this in half in a half circle. And the first thing that I'm going to put on is pork, the very thinly sliced pork. And I'm going to place all my ingredients near the bottom closest to me. So this is just right about the perfect amount. And are you ready? Okay, so lift up the bottom and just roll. Three ingredients for the dipping sauce. So we've got fresh ginger root here, which is absolutely delicious and it's a must for Spoon some of the dipping sauce into a small bowl and this is really just how you serve You can find this recipe as well as many others on porkbeinspired.com. ", "duration": 131.5, "segments": [[46, 55], [55, 73], [80, 87], [89, 92], [94, 103], [103, 109]], "seg_text": " ", "pure_cap": "add onions and oranges to the pot. add the pork orange juice and chicken broth to the pot. dip the wrapper in water. fold the wrapper in half. place the pork and vegetables at the bottom of the wrapper. roll up the spring roll"}, {"image_id": "Z1ajYx0UIxo.mp4", "caption": " mix flour salt baking powder sugar together add malted milk powder instead of sugar for the house flavor seperate the egg whites from the egg wolk and beat until stiff peaks form mix milk and then oil or butter with the egg yolk whisk the dry ingredients with the egg yolk mixture now add the beaten egg white to the batter and mix heat a pan and coat the surface with oil pour batter onto the pan and cook the pancake flipping when the edges brown for blueberry pancakes scatter a handful of frozen blueberries into the freshly poured batter on the griddle use the 1/3 cup measure and pour batter on the griddle serve the pancakes or warm them in the oven serve the pancakes with butter and maple syrup", "id": 880, "seg_prompt": "197 ; 49, 56 ; 62, 64 ; 65, 72 ; 73, 80 ; 81, 88 ; 92, 95 ; 96, 114 ; 115, 135 ; 136, 141 ; 143, 154 ; 155, 172 ; 173, 178..................................", "asr_text": " How to Make Perfect Pancakes. Impress your brunch guests or just treat yourself to light, fluffy, delicious pancakes. You will need 3 large bowls Whisk 1 1\u20442 c. unbleached all-purpose flour 3\u20444 tsp. salt 2 tsp. baking powder 2 tbsp. sugar 2 large eggs A hand mixer 1 1\u20444 c. milk 3 tablespoons of melted butter or vegetable oil additional vegetable oil or cooking spray a spatula a greased 1\u20443 cup measure a cookie sheet and a griddle or a heavy nonstick pan optional malted milk powder frozen blueberries more butter maple syrup and various toppings. In one bowl, mix the dry ingredients thoroughly together with a whisk so they're fully incorporated into each other. Break up any lumps. Diner pancakes are often made with malted milk powder instead of sugar. Using malt in your recipe will impart that pancake house flavor. Separate the eggs into the other two bowls. Whip the whites with a hand mixer until they form stiff peaks and set aside. Add the milk to the egg yolks and beat them together with the mixer until they're bubbly. Then, mix in the oil or butter. Add the dry ingredients to the egg yolk mixture and whisk them together very gently until they're just incorporated. Don't mix too much. Overworked batter results in tough, dense pancakes. Fold in the egg whites in two additions and let the batter rest for 15 to 20 minutes. Heat your pan or griddle to about 350 degrees and lightly coat the surface with cooking spray or vegetable oil. Test the temperature by sprinkling a droplet of water onto the surface. If it's hot enough, the water will skitter and evaporate. Don't use butter to grease your pan unless it's clarified butter. Regular butter will burn. Test your temperature by making a trial pancake. Use your 1 third cup measure to gather a scoop of batter and pour it onto your pan or griddle. When the edges have browned and bubbles appear on the top, flip the pancake and cook the other side until it's golden brown. Resist the urge to press down on the pancake. It won't help it cook any faster, and it'll crush the light texture. To make blueberry pancakes, scatter a handful of frozen blueberries into the batter as soon as you pour it onto the griddle. When you're satisfied that you've got the right temperature, use your 1 third cup measure to pour on as many helpings of batter as you can comfortably fit on the griddle. There should be a bit of space between them so that they don't overlap or touch when you flip them. Pancakes should be served as soon as they're cooked through. If you're whipping up a big batch, don't let your cooked cakes get cold while the new ones are just hitting the griddle. Instead, lay the pancakes on a cookie sheet. Make sure not to overlap or stack them, and place them in a just warm oven until you're ready to serve. Serve your pancakes with traditional sides like butter and maple syrup, but don't be afraid to experiment. Give whipped cream, jams or jellies, peanut butter, sliced fruit, and even melted chocolate Did you know The origins of the pancake date back to the prehistoric times, when early cultures cooked their grain and water mixtures on hot rocks to make flatbreads. ", "duration": 197.5, "segments": [[49, 56], [62, 64], [65, 72], [73, 80], [81, 88], [92, 95], [96, 114], [115, 135], [136, 141], [143, 154], [155, 172], [173, 178]], "seg_text": " ", "pure_cap": "mix flour salt baking powder sugar together. add malted milk powder instead of sugar for the house flavor. seperate the egg whites from the egg wolk and beat until stiff peaks form. mix milk and then oil or butter with the egg yolk. whisk the dry ingredients with the egg yolk mixture. now add the beaten egg white to the batter and mix. heat a pan and coat the surface with oil. pour batter onto the pan and cook the pancake flipping when the edges brown. for blueberry pancakes scatter a handful of frozen blueberries into the freshly poured batter on the griddle. use the 1/3 cup measure and pour batter on the griddle. serve the pancakes or warm them in the oven. serve the pancakes with butter and maple syrup"}, {"image_id": "1NAoA1R8uZI.mp4", "caption": " add chickpeas to a food processor add fresh parsley cilantro cinnamon salt olive oil and garlic too blend them in the food processor shape the mixture to balls with hand and place in a baking tray heat the oven to 425 degree and cook them for 20 minutes take some tahini pour in a little water lemon juice and a little salt whisk the all ingredents well pour the sauce on top of the baked falafels", "id": 881, "seg_prompt": "333 ; 115, 118 ; 119, 170 ; 175, 180 ; 185, 198 ; 205, 230 ; 238, 252 ; 253, 267 ; 269, 278..................................................", "asr_text": " Thanks for tuning in, today we're making balls, falafel balls. Welcome to Gluten Free with Emily. Are you ready to rock out and make some awesome gluten free food? Me too. Today we're making Middle Eastern style food. We're making some falafels, my favorite thing on the planet. And we're going to add some tahini sauce to go on top of them. And these things are bomb. I mean, super bomb. I mean, amazing bomb. But the best thing is, they're paleo, they're for our body, and they're for our other chef, and they're vegan, and they're gluten free, and they're any frickin' f***ing diet you have. You can f***ing eat these motherf***ers. So let's go, they're super easy. Okay, we're going to have three tablespoons of olive oil, a half a teaspoon of sea salt, a sake of cinnamon, two and a half cups of chickpeas. These need to be soaked in water the night before, so you're going to end up with two and a half. So start with about one and one fourth dried, and it's going to become two and a half soaked. Don't use canned beans. Again, don't use canned beans. Not only because we hate aluminum, but more importantly, they don't cook right, because we're actually using only a soaked raw chickpea, not a cooked chickpea. Again, not a cooked chickpea. Okay, then we're going to use about a half a cup of cilantro, a half a cup of parsley, and we might squeeze in a little lemon juice to these two, but mainly lemon juice for the tahini sauce, which has about a fourth cup of tahini, lemon juice, and a little bit of water. Okay, we're going to throw everything in the blender for the falafel. So throw in your herbs and your garbanzos, a little shake of cinnamon, your salt, your olive oil. Okay, we're going to whizz these. Oh, wait, we are going to have garlic in here. I totally forgot garlic. You want about three cloves of garlic. It makes these tastes super yummy. I know you probably noticed that I'm cutting in my hand, and this is a normal thing for me, because I used to live in a tree, believe it or not. So do not cut off your hands, okay? I learned this while living in a tree, not living a normal life. Yeah, I used to live in a tree, a big one, a really big one, a super big one, a 1,500-year-old big one. And we didn't have cutting boards, so hey, here we go. Okay, throw it in there. Now we're going to food process just until it's mixed. Okay, once it's super mixed up and looking like there's tons of herbs in it, because we love herbs, so just roll these into balls and place them. I place them. We're going to bake them and not fry them, which is why these are super-duper healthy. I like to bake mine in a cast iron pan, but you can put them on a baking sheet or anything you want. I like to make balls if you want to make patties and just flatten them out. So just throw all these in here. You're going to have the oven at about 425, and you cook them for about 20 to 25 minutes. You kind of want to keep an eye on them. You want them to get a little brown on top, but the whole point is that they're cooked on the outside, but they're still kind of soft on the inside. So like I said, throw these in the oven for 25 minutes at 425 degrees. We already have some made right here that we're going to make our tahini sauce with and put it on top. So take your tahini, pour in a little water, and add some squeeze in some lemon. Get it all in there, and then shake a little salt in there. Then we're going to whisk these up. So just kind of keep stirring this. You want it to be a smooth and kind of creamy consistency, but liquidy enough that you can pour it on kind of like a salad dressing. Now that you've got it, the consistency you want, you can pour it on your falafels. I love making falafel salads because they're super yummy. So just pour everything as much as you want. Don't maybe pour the whole thing unless you want it. Just pour it all over there. Yum, yum. And then give it a taste. Falafels and tahini sauce. Oh yeah, super packed with herbs, super delicious, so much protein. You're going to feel awesome eating these. Oh my God, yeah, super good. Okay, let's see your version. Send me your pics. Twitter, Instagram, Pinterest, Facebook, hashtag gluten-free with Emily. And if you want to check out more recipes and ideas, check out my website gluten-free with Emily.com. I'll see you next time. Thanks for tuning in. ", "duration": 333.33, "segments": [[115, 118], [119, 170], [175, 180], [185, 198], [205, 230], [238, 252], [253, 267], [269, 278]], "seg_text": " ", "pure_cap": "add chickpeas to a food processor. add fresh parsley cilantro cinnamon salt olive oil and garlic too. blend them in the food processor. shape the mixture to balls with hand and place in a baking tray. heat the oven to 425 degree and cook them for 20 minutes. take some tahini pour in a little water lemon juice and a little salt. whisk the all ingredents well. pour the sauce on top of the baked falafels"}, {"image_id": "cFcLgFsiZUE.mp4", "caption": " pour red hot sauce in a sauce pan add butter and stir put some chicken wings in a bowl and coat them well with the sauce cook the chicken wings in an oven on high for 10 minutes flip and cook for another 5 minutes put chicken in a bowl and coat with more sauce", "id": 882, "seg_prompt": "329 ; 18, 24 ; 26, 39 ; 40, 47 ; 60, 70 ; 72, 85..............................................................", "asr_text": " It's Stephanie, about to take the snap, quick throw, but he's intercepted on the goal line by Adam Bannon. So let's get started. Pour your Frank's Red Hot in a saucepan. We liked Frank's because it has no hidden sugars or chemicals. You can make this at home using these ingredients if you don't have this brand. Add the butter to the pot and once it has started to melt, whisk together. Put the chicken in a large bowl, add a third of a cup of sauce, then do this. And you've got to toss it. Place the wings on a rimmed baking sheet, you'll see why later. Set your broiler on high and put the chicken in the oven for 10 minutes. When the timer goes off, take them out of the oven and don't do this. Oh yeah, whoa! Oh my god. We're going to flip them. If you want them crispier, flip and put them back in the broiler for 5 more minutes. Look at that. When they're finished, put the chicken in a clean bowl and add a cup of sauce. You are now going to give it a toss. Get it up. Keep them in the bowl. And go everywhere. You can do it. Hey, we did it. I did it. That's how you do it. Seductively drizzle the remaining sauce in slo-mo before serving. We want to know who are you voting for in the Super Bowl? Rooting for in the Soap Bowl. Let's go Mets! That's basically funny. You should go for the Broncos. She likes horses. Who has a prettier outfit? You got orange and dark blue for the Broncos. Well, you got white and light blue for the Panthers. Well, this is obviously orange and blue are the Mets colors, which means I have to vote for the orange and blue team. She's going for Denver. She's going for the Broncos. Let's go Denver! Who's the quarterback? Joe Flacco went to my school. I know him! First and ten blue pens. Alright buddy, try one. Oh my goodness. It looks so good. It smells so good. They smell like classic hot wings. I'll try the sauce. It's got a kick to it. Or a little, a little kick. So we made the sauce right and it's actually pretty funny. I hate hot food, but this stuff, I can eat this stuff. He loves it. I was looking at it out of the bowl before. A great Super Bowl party food. We're having a Super Bowl party. What are your Super Bowl party plans? His first Super Bowl party because he's not from here. In Australia, we watch the Super Bowl on a Monday morning at ten o'clock. Super Bowl Mondays in Australia. What are you doing for Super Bowl Sunday? I already said that. Jack wants hot wings. Napkins are essential. He likes them. Oh this is, this is Jack and Mel's favorite right here. Do you want to try some? Hey little buddy. Cares are very healthy for your dogs. You're hungry little fella. Don't give them too many because they will throw them up. I could sit here all day and eat these. My mouth's on fire. Kind of mild. She didn't sing by the way. Where'd that come from? Make sure you wipe it off your face. Do you have a face? Wanna get it off? We have some big exciting things coming for you guys. You don't even know. You can't even imagine. You just, you can't even fathom the things that are coming right for you. We're doing it for you. So don't forget to subscribe. Have a happy and safe Super Bowl holiday. And as always, keep it classy. Chase us up. Keep it classy now you don't leave. Give me the ice. Back to the ice. Stephanie, you're the peanut butter to my jelly. Stephanie, you're the mac to my cheese. Oh baby, you wouldn't even say. Stephanie, you're the hot wings to my Super Bowl. You want to give it? Do you want to give it? Get it Jack, get it. Good boy, get it. Can you drop it down my shirt? What is that face? He's got a carrot in his mouth. Can you see that? What are you doing Jack? Are you smoking? Smoking is sick. ", "duration": 330.17, "segments": [[18, 24], [26, 39], [40, 47], [60, 70], [72, 85]], "seg_text": " ", "pure_cap": "pour red hot sauce in a sauce pan add butter and stir. put some chicken wings in a bowl and coat them well with the sauce. cook the chicken wings in an oven on high for 10 minutes. flip and cook for another 5 minutes. put chicken in a bowl and coat with more sauce"}, {"image_id": "BFz-pqB2Opw.mp4", "caption": " add salt soy sauce white pepper powder and lemon juice to chicken add oil onions dried red pepper garlic and chopped ginger to wok add chicken mix to wok and stir on high heat add chicken stock to wok and stir add corn flour soy sauce sugar and water to wok add roasted peanuts green onions and lemon juice to wok and stir", "id": 883, "seg_prompt": "208 ; 60, 77 ; 78, 105 ; 106, 126 ; 127, 139 ; 140, 170 ; 183, 196..........................................................", "asr_text": " Kung pao chicken Kung pao chicken bannani ke leh micha hai Hi, welcome to Sanjir Kapoor. Khazanam hai hu zai. Aur ajam bannani walei saapki favorite dish diska nam hai kung pao chicken. Chali note kate hai's ke ingredients Kung pao chicken bannani ke leh micha hai Char sogram chicken breast Ek enchke tu kodome kati hoi Namak swadhan usar Tin bade cha match soya sauce Adha sota cha match saafed match ka powder Do bade cha match nimbu karas Tin se char hare pyaas bari kate hoi Paatsi che suki lal micha Adha hai me kati hoi Char se paatsi lehsan ke kali a bari kati hoi Ek enchke tu koda bari kate hoi Dead cup chicken stock Do chota cha match chini Do bade cha match konflaria konstarch Ek choth hai kap bhuni hoi mung phali Ek hare pyaas ki pati Bari kati hoi Do bade cha match teh Chadi hah mare paasi jo kata hoa Chicken hai usa marinate karle teh Ispe am dalangi namak White pepper ka powder Or egg bade cha match nimbu karas Mix karle nge Or isse side marinate nge Mani haa pek non-stick wok lya hai Ispe mare dalangi teh Or teh kothoda karam ho nge denge Isse teh karam ho jaya hai Am isse dalangi hai pek non-stick wok lya Suki lal mich Do satin minut hai bhun lenge Do satin minut ho chok hai Or pyaas bhi achi tarase bhun chok hai Abham isse dalangi mani hai kya wah chicken Or isse achi tarase Mix karle nge High heat peh do satin minut hai pak hai nge Taki isse khe jusse saibho pure Andar tak steel ho jaya Or chicken soft ho jaya Abham isse dalangi chicken stock Or chicken go tap tak pak hai nge Jap tak go achi dara se pak jaya Hamare pa siju konstach hai Isse me haam dalangi bacha hua soy sauce Or Adha kap pa nge Isse achi tarase mix karle nge Hamare jus chikin hai bhu bhu almost pak chuk hai Abham isse dalangi konstach hai ghol Taki isse jus gravy hai bhut ho di thik ho jaya Isse mix karle nge Sara ghol haam aik saath nahi dalangi Isse aur thoda thik kar saath nahi Abham isse konstach nahi dalangi konstach hai Chini abham isse me dalangi bhu nge Isse aj bham karle nge Or aham isse me dalangi bacha hua nimbu karas Or isse achi tarase mix karle nge Kung pao chikin te arhe isse garamagram saath nge ", "duration": 209.0, "segments": [[60, 77], [78, 105], [106, 126], [127, 139], [140, 170], [183, 196]], "seg_text": " ", "pure_cap": "add salt soy sauce white pepper powder and lemon juice to chicken. add oil onions dried red pepper garlic and chopped ginger to wok. add chicken mix to wok and stir on high heat. add chicken stock to wok and stir. add corn flour soy sauce sugar and water to wok. add roasted peanuts green onions and lemon juice to wok and stir"}, {"image_id": "FpzbVOkHh_M.mp4", "caption": " add bay leaves black cardamom and cloves to a pan of hot oil add chopped onion to the pan and stir add tomato puree to the pan add salt and red chili powder to the pan and mix add chickpeas to the pan add black tea to the pan add chana masala dry mango powder pomegranate seeds sugar tamarind paste to the pan and stir add methi leaves onion and ginger to the pan", "id": 884, "seg_prompt": "619 ; 200, 227 ; 228, 242 ; 252, 265 ; 270, 294 ; 355, 372 ; 377, 393 ; 407, 439 ; 537, 567...........................................", "asr_text": " Welcome to Chawala's Kitchen. Today I am going to make a very authentic speciality dish of Amrissaar. It's called Chana Masala. Chole Masala, you can say, a chickpea masala. It's not a rocket science, very easy to make and really deep in chapis, love Chana Masala, you know. And really Amrissaari people, they want to have like Chana Masala every alternative days. I am not from Amrissaar but I am married in Amrissaar so I know how it is. So let me introduce you guys what ingredients I need for this recipe because we will be making it as a restaurant style, Amrissaari style. So I want to tell you all the ingredients we need for this because we don't want to compromise on the ingredients or we don't want to compromise on your taste. So if you want Punjabi taste, so let's see what actually we need. Here is the chickpea I have. Chickpea, you can say Chole which I soaked overnight and just gave one whistle in the pressure cooker and it's done. So if you will take in your finger, smash it, it's getting mashed. So this is what we need in the Chole. What people do is some people put in their pressure cooker, they will put some two, three tea bags in that. Along with that they will put this Khade Masala that is barely some cloves and some black cardamom in it. I don't do that because I like to add Khara Masala in my tarka, in my tapering and for the tea bags, I'm not, I have not used tea bags in this. What I'll do is I'll microwave with some water in it. This is like two teaspoon of black tea I'm using. I'll microwave this for one minute and then I'll show you how, at what time we'll be putting in this and it will become really black. So the secret of this recipe, I would say blackness, comes from this tea, black tea and kasturi methi. This is really super ingredient for this recipe and for our tapering, we'll be using bay leaves, cloves, around 10 to 12 cloves and around three to four black cardamoms. So you can break black cardamom this way. I've already broken it. It's really hard. So and we need around half medium sized, finely chopped onions. See, it's really finely chopped. You, if you don't want to chop it, just puree it and puree it the way I have pureed this tomatoes. So I have around four tomatoes because the, again secret in this recipe is tomatoes. More tomatoes you'll use, more you will get the tanginess flavor. So four, four medium sized tomatoes, freshly pureed, some salt to your taste, some red chili powder, some sugar, then chana masala powder. This is a real secret. So around two tablespoon of chana masala I'm using in it, some demi-con paste and some amchur powder that is dry mango powder and an aardana that is common grade seeds. And for garnishing, we need lacha pyaas that is lacha onion cut in this way. Look at this. This we'll use for garnishing with lengthwise sliced ginger in it. So let's start the process. Once your chana are boiled, it doesn't take much time to get this dish done. So my oil is already heated up here. I have used around two tablespoon of oil. Here goes my bay leaves. Some people really don't like it, but I like to use if it's party special or if it's not party special, then also I like to use this kadama salas and here goes black cardamom. I'm using around three black cardamoms in it. Just give it a stir and we'll stir this for one minute. When your cloves get popped up, it means it's done. Here goes the onions, no ginger, no garlic in this recipe, but ginger, yeah, these will be using at the end just for garnishing, no cumin seeds, nothing in this. Just use onions. Stir this until it's like golden brown. Then we'll be putting our fury. It will take like two to three minutes to get it brown. My onions are done. Here goes fury. Just mix it. We have to cook until it leaves the oil from the sides. I'll be putting some salt and condiment in it right now. Some salt according to your taste. So I'm using, I would say for one cup of chickpea, because I'm using around one cup of chickpea, I'm using around one teaspoon of salt. Some red chilli powder. Yeah, if you guys like green chilli, you can add accordingly. I don't add. So I'll just cover this for five minutes and we'll check back after five minutes. Meanwhile, I have already put my tea over here. If you have tea bags, I don't use tea bags. That's the reason I'm doing this way. Just microwave this for one minute and it's like five minutes, I would say, and it's gonna take more five, ten minutes, I would say. So we want really our tomatoes to get cooked well. So that's the reason it's going to take time because the recipe secret again is tomatoes should not be undercooked. It should be cooked well. So look at the masala. Instead of looking like it has started leaving oil. So that means it's done. At this point of we are going to put our chana. We don't want to, you know, put more water in this because this is never watering. So chana masala is like, it's like a semi gravy. So we don't water much gravy. So I'll be just putting this by hand because I don't want to put water along with, we'll put water slowly in it. So once you put all the chana in it, at this point of time, I like to use my tea, black tea. So just strain it in a strainer. So it will take a time to like get a color in it. So at this time, I'm going to put all the masalas. Here goes my chana masala. Here goes my amchur powder and anardana, pomegranate seeds. Here goes some sugar, around half teaspoon of sugar. Here goes some tamarind paste I'm using. This adds a flavor, some tanginess and sugar adds some sweetness to this dish. If you feel it's not very black, you can, you know, just put some more tea, just boil it in a microwave for around one and a half minute and put it the way you want. So I'll just check back because it takes some time to get a color. So I'll check back. I'll just cover this with a lid for around 5-10 minutes and check, we'll check back. And it's on medium heat. It's around, I would say 10 minutes. It's cooking and don't you think it's, look at the color. Isn't it looking amritsari chole? So I'll give like five more minutes and at this time, you can check any salt or anything you wanted to add on. So just, you know, stick to the ingredients I have told you. If you don't have chana masala, you can add on more amchur powder that is dry mango powder and more of like if you have ginger powder in your house, use that. It will add flavor to it. If you have chana masala, nothing is, you know, nothing is special you want in that. So just I'll cover it with a lid again and check back after five minutes. So it's ready. It took me like 20 minutes to get it really good and get the color and the texture because when we put black tea in the way I have told you, it needs some time to cook in it. So at this point of time, I'm just turning off the heat. Put kasturi methi in it. And here goes some lacha pyaas. The crunchiness of this lacha pyaas, it's really amazing and some ginger. I have put some over here because I want some to be cooked with my chole. Here goes the ginger. Some slices length by slice. Cut ginger and it's done. Just put some cilantro. I'm ready to serve. Here goes my chole masala. I'm just saying chole you can say chana masala. This is what color we eat over there. It's never red, you know, orange is in color. So yes, you definitely have to put tea bags in it, tea, black tea in it so that you get to cover. Try out the way I have told you, it's not so difficult, very easy to make and a real good party dish. And leave me comments if you have any, leave me suggestions. Don't forget to subscribe on my channel and thank you for ", "duration": 620.0, "segments": [[200, 227], [228, 242], [252, 265], [270, 294], [355, 372], [377, 393], [407, 439], [537, 567]], "seg_text": " ", "pure_cap": "add bay leaves black cardamom and cloves to a pan of hot oil. add chopped onion to the pan and stir. add tomato puree to the pan. add salt and red chili powder to the pan and mix. add chickpeas to the pan. add black tea to the pan. add chana masala dry mango powder pomegranate seeds sugar tamarind paste to the pan and stir. add methi leaves onion and ginger to the pan"}, {"image_id": "uFbAiNoQYQE.mp4", "caption": " wash the potatos peel and cut the potatos add the potatos and cold water to a pot add salt to the pot drain the potatos mash the potatos and butter mix the potatos with milk and cream add black pepper to the mashed potatos chop up the chives and add to the mashed potatos", "id": 885, "seg_prompt": "307 ; 23, 36 ; 36, 61 ; 61, 72 ; 73, 82 ; 129, 143 ; 174, 228 ; 229, 267 ; 267, 276 ; 287, 294..............................................", "asr_text": " I'm Claire Harrison, QV's development chef. Today I'm going to show you how to make perfect mashed. So here we have some potatoes. These potatoes are bought specifically for mashing. They're a Marfona potato but there are lots of other varieties you can use. We start by giving the potatoes a thorough, thorough wash. It's very important when using dirty potatoes that you really do wash them and wash all the surfaces that the potatoes come into contact with. OK, we're going to peel the potatoes. Then I'm going to cut them into not too small chunks because it will take on too much water. But cut them into quarters, chunks about that size. All evenly sized so they all cook at the same rate. I'm going to pop them into a pan and add cold water. So salt, we'll cook with a little bit of salt, we'll have to taste and adjust the seasoning when we're making the mash but always put them in salted water. Cover them and bring them to the boil very, very slowly until the bubbles just break the surface and then we simmer very gently until they're just tender. For everyday eating I would put a very small knob of butter in and a little bit of warm But today I think I'm feeling indulgent so we're going to add a lot more butter, a little bit of double cream and some whole milk and of course salt and pepper. So we're going to have a look and see if these are cooked and the easiest way is to get a knife and just put the point of the knife in the potato and it should go in very easily which it does. Bring them thoroughly, careful not to splash, then pop them back in the pan and then we're just going to put the lid back on and leave them there for a couple of minutes. In the meantime I'm going to take this milk, I'm going to heat this milk up, it's absolutely essential that the milk is the same temperature as the potatoes when you add it otherwise it makes the starch go cold and it gives you lumps in your mashed potato. So we've got our hot milk here, boiling milk here and our potatoes now they've really dried Take our potatoes and fill the press and then over it goes. This is the gadget I prefer it's called a potato press it makes a great smooth mash so you put some potato in and then a knob of your butter and squeeze it through and so it starts to incorporate in with your mashed potato. That last couple of seconds where you put the lid on and leave the potatoes to dry out it's really important because in here they're really dry and fluffy. Another knob of butter, remember this is a special treat mash it's not for every day this is not diet mash. And with our trusty wooden spoon start just to draw the potato together and as you see because this is the right variety it draws together it almost looks like it's almost like pulling dough together. Add some little bit of milk, just to lighten it a little bit and with a spoon put some double cream actually to make a really indulgent mashed potato add clotted cream it's heaven. A tiny bit of black pepper not too much because we don't want it to overpower the flavour of the potato. To give it a little bit of colour I'm going to chop a few chives which go very well with ", "duration": 307.83, "segments": [[23, 36], [36, 61], [61, 72], [73, 82], [129, 143], [174, 228], [229, 267], [267, 276], [287, 294]], "seg_text": " ", "pure_cap": "wash the potatos. peel and cut the potatos. add the potatos and cold water to a pot. add salt to the pot. drain the potatos. mash the potatos and butter. mix the potatos with milk and cream. add black pepper to the mashed potatos. chop up the chives and add to the mashed potatos"}, {"image_id": "HEQqdbXagok.mp4", "caption": " cut the chicken into pieces season the chicken with salt pepper and garlic powder add yogurt and milk to bowl of chicken mix flour salt garlic powder black pepper and cayenne pepper coat the chicken with the flour mixture place the chicken in the pot of oil", "id": 886, "seg_prompt": "340 ; 17, 22 ; 22, 38 ; 38, 90 ; 114, 155 ; 155, 199 ; 200, 214..........................................................", "asr_text": " Hey everybody, today I'm going to show you how to make some super crispy fried chicken Oh yeah baby. First thing you want to do is what I'm using here is some wings and some thigh and leg All you do is get your knife, chop them babies up real good, careful not to cut yourself, and then we want to season them. Salt, pepper, garlic powder is what I use. And then I toss them real good in the bowl with my hand just toss the bowl up and down and then I do the other side exactly the same way. Now once I get that done, I'm going to put in two cups of regular Greek yogurt. You might think, what? Yeah, yeah, yeah. They've been doing this for years. Regular Greek yogurt, rub her down in there, get her all mixed in there the best you can. And when you got it in there, I want you to fill the rest of the pot up with whole Just regular whole milk. You don't have to have buttermilk or none of that stuff. And we're going to go, just like I did with my fish, if you saw that video, we're going to go in the refrigerator for six hours. I mean you got the time, do it in the morning, let it set. It's tenderizing it. It's making all those flavors get in there. It's going to make it so crunchy and delicious, okay? There's what it looks like six hours later. All right, now once you get it out, I don't knock anything off. I just kind of move it around, make sure everything got good and soaked. And then I go over here and I throw me about two or three cups of regular all-purpose flour in a pan, or a bowl as you can see, and there's one whole tablespoon of sea salt, and one whole tablespoon of garlic powder, and a bunch of black pepper. Now you can put as much of that on there as you want to. And I also add cayenne, okay? Now you can add more cayenne right there for a more spicier chicken. This one's pretty mild, kids can eat it, you know what I'm saying? So you want to stir it all up really, really good there, and make sure to take the time to get in there and completely mix it, because that is the taste that your chicken is going to have when you bite into the crust. And now I come straight out of the yogurt and go straight into the flour mixture. And I don't do a lot of shaking off or nothing, I just kind of move it like that, and set it on the side over there, and then I'll get another piece here and show you. Just like so. That's one of the wings without a leg on it there, I mean without that little flap that's I'm going to do it for you, okay? And I think I got me a leg here coming up next. Oh yeah, where are your leg? There it is. Okay, now do my leg, okay? And once you get all your pieces coated, you've got to have hot oil, y'all. Don't go in with no cold oil. It's got to be 375 degrees. All right, now once you know it's 375 degrees, I want you to take your chicken and be careful and put it in the oil, okay? Just like so. And when you get about half of that amount of chicken that I was cooking there in your pot, don't touch it. Don't touch it until it starts to get a nice color to it. You know what I'm saying? I mean, it needs to be some brownness that you can see, okay, like that. See, it starts to turn brown. Now once you reach in there and just kind of touch them around a little bit, don't do anything major, and what you're trying to do at this point is make sure that none of your pieces of chicken are stuck together, okay? And this is getting browner and browner, as you can see. And remember, this is, I fast-forwarded this so you don't have to see all the cooking. And when it gets to be that color, it's where I like mine, right there, that color, I take It's time to serve it up, folks, okay? What I do is I take it from there and put it on a paper towel, on a plate, drain it, and then serve it. Well, there you go, everybody. There it is, my juicy, crispy, southern fried chicken recipe. Oh yeah, baby. Now this is a very crispy recipe, okay? You might go, wow, that is crispy. Well, it is. It's very crispy, y'all. I want you to just look how juicy and delicious this looks. And it was delicious. Oh yeah, baby. Y'all give us a try, if you would, and give me any likes and subscribes and pass it on to your best friend, you know what I mean? And I really, truly hope you guys have an awesome, awesome day, for sure. It's springtime in Texas, I'm hoping. But you never know about Texas. ", "duration": 341.17, "segments": [[17, 22], [22, 38], [38, 90], [114, 155], [155, 199], [200, 214]], "seg_text": " ", "pure_cap": "cut the chicken into pieces. season the chicken with salt pepper and garlic powder. add yogurt and milk to bowl of chicken. mix flour salt garlic powder black pepper and cayenne pepper. coat the chicken with the flour mixture. place the chicken in the pot of oil"}, {"image_id": "3rtzSsuJ4Ng.mp4", "caption": " add egg yolk dijon mustard anchovies garlic minced and lemon juice to a mixer and blend add olive oil fry some bacon in a pan until crispy and drain it on a paper towel lay bacon and tomatoes on the bread pour some caesar dressing on top of tomatoes place and top with lettuce and bread", "id": 887, "seg_prompt": "175 ; 40, 68 ; 69, 74 ; 79, 103 ; 105, 129 ; 133, 158..............................................................", "asr_text": " G'day guys, a very easy recipe today. You will need some bacon, some bread, some lettuce and tomato, here I've got two anchovy fillets which I've chopped up. The juice of half a lemon, a quarter cup of olive oil, two teaspoons of Dijon mustard, a clove of garlic and the yolk of one egg. Now I've put all of the ingredients in the description bar guys so check that out. Now into a mixer I'm going to add the egg, the Dijon mustard, the anchovies, the clove of garlic and the lemon juice. Now I know the mix master is overkill for such a small quantity so you can whisk it if you want. Now you just want to blend this for about two or so minutes until it's nice and smooth and then slowly add in that olive oil until you've got a nice thick and creamy mixture Now just set that to one side and we're going to fry up some bacon. Now you want to fry this up until it's nice and crispy and then I'm just going to take it off onto some paper towel to drain and we'll put together our sandwich. Now I have toasted the bread here guys and I'm going to put that bacon on. Then some tomato and then some of that lovely Caesar dressing. Now you can use mayonnaise if you like here guys and you can spread it on the bottom piece of toast if you like too but I like to throw it on top of the tomatoes. Absolutely beautiful stuff that Caesar dressing too guys, use it in a Caesar salad, it is Then I'm simply going to put the lettuce on top and the top slice of toast and you're Now that is an awesome BLT, give it a go guys, you will not be disappointed. Thanks for watching and I'll catch you all next time. ", "duration": 175.83, "segments": [[40, 68], [69, 74], [79, 103], [105, 129], [133, 158]], "seg_text": " ", "pure_cap": "add egg yolk dijon mustard anchovies garlic minced and lemon juice to a mixer and blend. add olive oil. fry some bacon in a pan until crispy and drain it on a paper towel. lay bacon and tomatoes on the bread. pour some caesar dressing on top of tomatoes place and top with lettuce and bread"}, {"image_id": "1uoT5TjyWsU.mp4", "caption": " slice the bread loaf and butter the bread on both side of the slices grate the cheddar cheese and the gruyere cheese sprinkle mixed grated irish cheddar and gruyere cheese on one piece and top with a bread slice spread hot sauce on one bread slice and add the grated cheese and top it with a bread slice place a slice of ham sprinkle grated cheese mixture and top it with a bread slice toast all the sandwiches on a griddle pan", "id": 888, "seg_prompt": "240 ; 15, 60 ; 84, 102 ; 112, 120 ; 126, 139 ; 141, 154 ; 163, 186..........................................................", "asr_text": " Are you ready for the ultimate grilled cheese sandwich? If you are, we're going to do it three ways. One with ham, one with spiciness and one just regular old cheese. So first things first, we need to slice up our bread and get buttering. Grilled cheese is just one of those ultimate comfort food sandwiches. They are so easy to make and if you do it right, you have something that is just out of this world. Now the bread I'm using is a white bloomer loaf, but if you can't get your hands on this, any old sandwich bread will work. Right, I have the makings of some beautiful grilled cheese sandwiches, so now it's time to get buttering. You're going to want to butter your bread on both sides. So inside you have this lovely salty moist buttery taste, but on the outside you have this rich crispy golden crunch. That my friends is a proud pile of butter bread and now we need to talk about the cheese. Now when I was making this as a kid, I certainly wouldn't have gone for Gruyere and cheddar, but this combination of strong Irish white cheddar plus Gruyere cheese is going to give you all the taste of cheddar, but that lovely gooeyness that you get from Gruyere cheese. It's a perfect melting cheese, but really if you can't get your hands on either of these, any cheese that will melt will do perfectly in the middle of these sandwiches. So it's time for some grating action. Grab your box grater and then just grate up. With the Gruyere cheese, just take off the rind. So slice that off, slice that off and grate it off. And now it is time to talk about the ultimate cheese sandwich. So I'm going to do three variations on this. The classic, which I'm going to show you how to make. Now this is really complicated stuff by the way. Mix up your Irish cheddar and that lovely Gruyere and then just sprinkle that on. You want a generous amount here. Top that with another piece of bread and that is cheese sandwich number one. For cheese sandwich number two, we're going for a little bit of spicy action. So I've got some hot sauce. You can use sriracha or whatever hot sauce you fancy and just spread that across your bread. If you like it hot, this is the one for you. Straight on top of the cheese and then that is grilled cheese option number two. And for grilled cheese option number three, we're going in for some lovely savoury ham. So just nice thin slices of ham in there. In there with lots and lots of cheese and then you do have to kind of press them all down. I'm going to fry these off on a griddle pan and you need to have these at a nice medium heat. So they're going to give you a lovely golden brown colour. If you don't have one of these griddle pans, just a normal frying pan will do the job. It's all about the sizzle. Oh baby, do they smell good. I'm going to serve these up. They're toasted, they're golden and they're gorgeous. So all you got to do now is tuck in. I don't know which one I'm going to choose. I think we'll go for the one with the bit of ham. Looks pretty good. Cut off a nice little finger. Look at that. Gooey, chewy, salty, all the things you want from a grilled cheese. This is so good and if you want the recipe, even though it's incredibly simple, you'll get it in the box below over on my website. Make sure to like, subscribe, comment beneath letting me know how you make your grilled cheese sandwich and if you want lots more delicious recipes, stick around because there's more on the way. ", "duration": 240.33, "segments": [[15, 60], [84, 102], [112, 120], [126, 139], [141, 154], [163, 186]], "seg_text": " ", "pure_cap": "slice the bread loaf and butter the bread on both side of the slices. grate the cheddar cheese and the gruyere cheese. sprinkle mixed grated irish cheddar and gruyere cheese on one piece and top with a bread slice. spread hot sauce on one bread slice and add the grated cheese and top it with a bread slice. place a slice of ham sprinkle grated cheese mixture and top it with a bread slice. toast all the sandwiches on a griddle pan"}, {"image_id": "EcPsOyNjKYE.mp4", "caption": " mix the potato egg onion flour salt and pepper together heat up oil in a skillet place dollops of the potato mixture in the pan flip the potato cakes over take the cakes out of the pan and drain them on paper towel", "id": 889, "seg_prompt": "246 ; 49, 104 ; 126, 131 ; 132, 157 ; 168, 178 ; 185, 206..............................................................", "asr_text": " Hi, welcome to Lens Recipes. Today I'm going to make potato cakes. This is a great way to use up your leftover mashed potatoes. The amounts of the ingredients that you're going to need to make this recipe will be listed in the information box below or you can find it on the website. The ingredients are, you'll need some leftover mashed potatoes that are cold, you'll need an egg, you'll need some flour and you can use either self-rising or all-purpose, some diced onion, salt, pepper and a little vegetable oil. Going to use a fork to mash all this stuff together and I'm going to start with getting the potatoes out of the measuring cup and adding the egg, the onion, the flour, a little bit of salt and some pepper. I'm just going to take my fork and start mashing this together. This is going to be a really stiff mixture and that's the way it's supposed to be. Keep on mashing. I want to make sure that the egg is incorporated all throughout the mixture along with the I'm just going to take my spoon real quick and just make sure I have all of it mixed from the bottom. That looks good so now I'm ready to fry. I'm going to start by turning this on and I'm going to put some vegetable oil in my skillet and let this heat up a little bit. I have a spoonful of my potato mixture and I'm going to put this in the skillet. I'm going to dip my spoon in the oil and flatten it out. That keeps it from sticking when you flatten it and I'm going to continue filling up my Try to squeeze one more in. We're going to let these fry for three to five minutes until they're browned and then we'll turn them over. I'm going to start turning these over and we're going to turn them and cook them on the other side for an additional two to three minutes. Nice and brown. I'm ready to take out my potato cakes and put them on a paper lined plate so that they Okay I'm going to let these sit here for a few minutes to drain before we serve them. I've put my potato cakes on a serving plate and some of the things that you might choose to serve with your potato cakes are some sour cream and I have little chives in here, some apple sauce or some ketchup. These are potato cakes. I hope you enjoy them. Have a great day. ", "duration": 246.83, "segments": [[49, 104], [126, 131], [132, 157], [168, 178], [185, 206]], "seg_text": " ", "pure_cap": "mix the potato egg onion flour salt and pepper together. heat up oil in a skillet. place dollops of the potato mixture in the pan. flip the potato cakes over. take the cakes out of the pan and drain them on paper towel"}, {"image_id": "pwfzJlVHLJM.mp4", "caption": " add macaroni to a bowl add an egg onion and carrot to the bowl add salt and dressing to the bowl toss the salad", "id": 890, "seg_prompt": "97 ; 23, 30 ; 34, 46 ; 46, 55 ; 55, 72..................................................................", "asr_text": " Hi, I'm Chef Amy Hoege, I'm here to teach you how to play with food, where I take a classic recipe, change it up a little bit to create a whole new dish. So today I'm playing with macaroni salad, and here I'm just making a simple homemade macaroni salad, nothing too crazy. I've got some cooked macaroni, you can use any kind of pasta you want obviously, but you can go ahead and cook it el dente, 6-7 minutes, keeps its shape really nice, not too soft so if you put it in the fridge you're good to go. Got half of a hard boiled egg, got a little bit of onion, you can use any kind of onion I've got some green onion here, I'm going to take a little bit of carrot, hit it with some salt, and then I've got some dressing, a simple dressing. Just mix up a little mayo, a little vinegar, and a little bit of sugar, if you don't have that you can always throw in a little ranch, ranch goes with everything, and then just toss it around. It's pretty simple. It's kind of a nice light dish when you're really hungry, but you don't want to spend too much time in the kitchen, as long as you have some of these, it's really good to have some of these things chopped up ahead of time, kind of helpful. But anyway, here you go, easy macaroni salad. Thanks for joining me, I'm Chef Amy Hoge, for more information you can visit me at my website at chefamywith2e's.com. ", "duration": 97.5, "segments": [[23, 30], [34, 46], [46, 55], [55, 72]], "seg_text": " ", "pure_cap": "add macaroni to a bowl. add an egg onion and carrot to the bowl. add salt and dressing to the bowl. toss the salad"}, {"image_id": "ivLLGfX0YUs.mp4", "caption": " wash the urad daal and kidney beans then cook them to a boil add some mixed spice and a little salt and let it cook for 1 hour heat some oil in a pan until hot add ginger garlic paste to the pan and give a saute also add red chili powder cumin powder and coriander powder and cook a littl bit add fresh made tomato puree and leave it to simmer put the daal to the pan and give a stir put some cream and butter to the pan stir while cooking until it is ready to serve", "id": 891, "seg_prompt": "295 ; 35, 45 ; 47, 60 ; 84, 100 ; 102, 115 ; 120, 139 ; 144, 175 ; 179, 218 ; 204, 235 ; 240, 268..............................................", "asr_text": " Welcome to Bombay Red Dining Company. I am Chef Anand and today I will be showing you how to make dal makhni. For dal makhni, the ingredient we need is kidney bean which we call as rajma, black dal which is black wooded, oil, fresh tomato puree, homemade ginger garlic paste, whole spices which is cardamom, cinnamon, cloves and bay leaves. We have red chilli powder, cumin powder and cardamom powder, salt, cream and the most First what we need to do is, both the dals, one in one cup each goes to a pan, wash it at least for two times, then we put it for boiling. As you can see we have some whole spices here, all goes in this. We put a bit of salt, so it's for boiling. It will take around somewhere 45 to 1 hour time to get nicely boiled and mashy. We have to make sure that both the dals are nicely mashy, it should be paste type of thing. Once it is boiled it will be something like this, you can see it's very nice and pasty What we do is, in a pan we take some oil, somewhere around 2 tbsp of oil. As that the oil gets hot, we directly start with ginger garlic paste, 1 tbsp of ginger As that cooks, a tsp of red chilli powder, a tsp of cumin powder and a tsp of coriander We cook it a little bit so that the spices get cooked thoroughly. Now we add freshly made tomato puree. That goes somewhere around 4 tbsp. We cook and leave it to simmer for a little while. So that the spices leave the oil which is there. Now we add the dal which we have boiled. At the bottom of the ladle what we can do is, we should keep mashing the dal so that we get that pasty texture. Now we leave it to simmer for a while. As you can see, the dal is getting thicker. Now we put some cream, depending on our preference we can add the quantity of cream, how creamy we want it, a spoon of butter, as you can you know it's dal makhni. It has to be rich on makhan which is butter and there we have our dal makhni. You can see the texture nice and smooth, rich flavors. I am getting the nice aroma of the spices. We can add some extra cream on top, that gives a nice look. Today we will be making eclairs. The ingredients required for eclairs are 500 grams of milk, 300 grams of refined flour, ", "duration": 295.83, "segments": [[35, 45], [47, 60], [84, 100], [102, 115], [120, 139], [144, 175], [179, 218], [204, 235], [240, 268]], "seg_text": " ", "pure_cap": "wash the urad daal and kidney beans then cook them to a boil. add some mixed spice and a little salt and let it cook for 1 hour. heat some oil in a pan until hot. add ginger garlic paste to the pan and give a saute. also add red chili powder cumin powder and coriander powder and cook a littl bit. add fresh made tomato puree and leave it to simmer. put the daal to the pan and give a stir. put some cream and butter to the pan. stir while cooking until it is ready to serve"}, {"image_id": "dI2WtKv1t_o.mp4", "caption": " preheat pan with oil scramble 4 eggs in a bowl with soy sauce and add to pan stir and chop eggs in pan until fully cooked remove eggs and place in a bowl add oil garlic ginger carrots celery and onion to the pan add meat and mix add bag of cooked rice and mix well add frozen peas and eggs and mix add soy sauce and mix and a teaspoon of sugar", "id": 892, "seg_prompt": "568 ; 110, 120 ; 121, 129 ; 130, 185 ; 186, 198 ; 205, 252 ; 292, 350 ; 358, 397 ; 400, 467 ; 468, 525.........................................", "asr_text": " Hey YouTube, it's Noreen, I guess it's 9-7-9-9. Here is another episode of What's For Dinner. Tonight, we're going to make a little leftover meal. We're going to call it, we're going to reinvent the leftover. So, the other night I made chili and my husband wanted to have it over rice, so I made a big pot of rice and he's the only one who ate the rice. So, we have a large portion of rice left over that I just put in the refrigerator in a ziplock bag, so I've got all that rice. And then, on New Year's weekend, I made a pork roast, so there's the leftover pork I cut up real nice, it's got lots of garlic in it. So, we're going to use the pork roast and the rice, so we're going to make some pork fried rice. Now, I also have some chopped garlic and some grated ginger. I have some carrots, some celery and some green pepper that have been chopped up. I have some leftover onion that was in the fridge that was already chopped up. I have some frozen peas, it's about a quarter cup of frozen peas. And what we're going to start off with is, I have my pan preheated. There's about two tablespoons of vegetable oil in here. And I have four eggs that I have scrambled with a tablespoon of soy sauce. And we're going to do this in the traditional Chinese way. We're going to scramble the eggs in the oil, like that. And we're just going to wait for them to... We're going to kind of stir them. That pan has cooled off a little too much. So, let me turn this pan off, because I know it makes a lot of noise. We're going to wait for these eggs to cook, and we're going to kind of chop them as we go, because we're going to take these out of the pan as soon as they see that they're done. And remember, they've been seasoned with a tablespoon of soy sauce. And as soon as they're done cooking, I'm going to remove them from this pan. We're going to add a little more oil. See, they're starting to come together now. And we want them to be kind of firm. I don't like them when they're runny. And, you know, I like them to be kind of dry. So, what I'm going to do now is I'm just going to remove the egg to a bowl. Off to the side. And then I'm going to come back here. I'm going to add goch more oil to my pan. I'm going to wait for that to heat up. Just swirl it around. And you can see how it ripples like that? That way you know it is hot enough. Okay, here I have the equivalent of two cloves of chopped garlic. And I keep my fresh ginger in the freezer, and then I just heat my dice, kind of rip a little part off, and I grate it on my microplane. And, oh my goodness, if you could smell this right now. Okay, before that, it gets too hot. I don't want to burn my garlic. We're going to end all of the celery, the carrot, and the beet pepper. And I'm going to soften my onion as well. Now, I'm just going to cook these until the way you like them. I like them to be tender, crisp, let's call it. Even on the onions, get a little translucent in the celery as well. And I'm going to go, when these are ready, I'm going to come back and show you what we do next. Okay, these have become tender enough for my taste. I'm going to go ahead and throw the meat in. And you know, we've got a lot of things going in here and a lot of rice, and I'm probably going to have leftover rice. So I won't have to worry about my lunch for work this week. And the kids probably put some in their services this week for their lunch, too, because my kids only buy lunch once a week on Fridays. The school lunches, I don't know about where you all live, but the school lunches here leave a lot to be desired. And if you ask me, there's not a whole lot that's nutritious about them. So any time I can send my kids to school with a home-packed lunch, I'm happy. I bake my own bread every week so they have sandwiches and sometimes, most times, they take something in their thermos, soup or leftover from dinner last night or, you know, just about anything I can put in that thermos to keep it warm. And especially this time of year when it's so cold, they have a really nice meal. I'm going to put this rice in here. I'm going to dump it all in. Mix it up in there. Get all that stuff up from the bottom. And this is going to come together so fast. And then we're just going to add a couple of more things. That can stay really hot, so I'm going to turn it down as close. And I'm going to add about a cup of a cup of frozen peas. And I'll even go ahead and sprinkle those in. Let it close around. Throw whatever you have in here. Got some of these vegetables in the freezer? Throw them in. What do you have that's not looking so good in your produce drawer? Throw it in. Got some baby corn in the cabinet? Throw it in. Got some more chipmunk? Throw it in. Whatever you want. I have baby carrots only in my crisper drawer, so I just sliced them up on the bias. And then we're going to put these eggs back in here. Mix those in real good. Okay, and now what we're going to do. We're going to add, oh, that was almost bad. I hate these tops on here, but I can't take it off because the next time I have Chinese food, I'll forget that I took the stopper out of it and I'll have my food browning and soy sauce. This smells amazing. And something I learned from Marianne is I'm going to add just about a teaspoon of sugar in here. A lot of Chinese places, they add in MSG, and they do that to balance out the flavors of the saltiness of the soy sauce and the spiciness of the ginger and what have you. But sugar will be the same thing, and it will balance all of your flavors. Now, I don't know about you, but I think that is looking really delicious. So, I'm going to go and I'm going to be back in just a minute because you know what I'm going to do, right? I am going to fix you a plate because I know you're hungry, so I'll be right back. Okay, here you have it. Pork fried rice made from leftovers. It's what's for dinner. I hope you try this, and I hope you enjoy it. So until next time, have a great Monday. ", "duration": 568.33, "segments": [[110, 120], [121, 129], [130, 185], [186, 198], [205, 252], [292, 350], [358, 397], [400, 467], [468, 525]], "seg_text": " ", "pure_cap": "preheat pan with oil. scramble 4 eggs in a bowl with soy sauce and add to pan. stir and chop eggs in pan until fully cooked. remove eggs and place in a bowl. add oil garlic ginger carrots celery and onion to the pan. add meat and mix. add bag of cooked rice and mix well. add frozen peas and eggs and mix. add soy sauce and mix and a teaspoon of sugar"}, {"image_id": "vUhoMXc7FJM.mp4", "caption": " rinse quinoa in water bring 2 cups of water to a boil on stove add quinoa and cover and reduce heat cut off ends of parsley stalks squeeze parsley leaves chop into small pieces and add to bowl slice onion into disks then cut in half and add to bowl cut tomatos into diced pieces and add to bowl roll lemon on cutting board and cut and remove seeds squeeze juice into bowl add 2 table spoons of oil add sea salt to bowl add black pepper and cayenne pepper add quinoa mix and serve", "id": 893, "seg_prompt": "1106 ; 690, 694 ; 701, 710 ; 711, 717 ; 758, 765 ; 770, 796 ; 797, 828 ; 830, 861 ; 865, 893 ; 894, 896 ; 896, 920 ; 922, 934 ; 952, 967 ; 1014, 1046......", "asr_text": " Hi everyone and thank you for joining me on this episode of Healthitarian Living, where today we are going to be putting together a very simple and super nutritious salad that is common to the Mediterranean and Middle Eastern cuisine, and that is the Tabuli salad. And specifically we'll be putting together a quinoa Tabuli salad. So I'll be sharing a little bit about this dish with you, about our ingredients, and then going through the preparation and the demo of it to show you how easy it is, how quick to have a really delicious, healthy and nutritious meal. Traditionally, a Tabuli salad is based on two main ingredients, parsley and bulgur. And along with that, there are some other ingredients like tomatoes and lemon dressing. However, part of being creative in the kitchen and trying out how amazing wholesome plant foods can be, is to get creative with different versions of certain recipes or certain dishes. And so when it comes to Tabuli, you can really make it in many versions. I invite you to try a plain Tabuli without any of the bulgur or quinoa or any other seed I invite you to try the quinoa Tabuli that I'm going to be showing you how to make today. And once you get the hang of how easy and fun it can be, try it with a traditional bulgur. You can also try it with something like hemp seeds, like buckwheat. So there's many variations, and it's all up to you as to how creative you want to be and what suits your taste buds at any given time. So when it comes to this quinoa Tabuli salad, it is going to be nutrient-dense, fully plant-based It is going to be raw, aside from the quinoa, which is going to be cooked. So you have a choice if you want to adhere to a strict raw meal, then you can use sprouted quinoa or omit the quinoa and or use something like hemp seeds or another sprouted grain, like the bulgur. Our salad is going to be high in fiber, extremely high in all the nutrients, high in our healthy fats, an excellent source of protein. It is going to be high in the right types of carbohydrates, pretty much non-existent when it comes to sugars, but very high when it comes to fiber. It is also going to be antioxidant and phytonutrient rich, as are all of our wonderful plant foods, whole plant foods that is. It's also going to be free of cholesterol and highly, highly alkalizing. And this is one of the top features of any leafy grain, including the parsley, is that they are so outstanding at balancing our internal pH and providing a nice acid alkaline balance in our environment for best health, weight loss, weight maintenance, healing and prevention. Parsley is a nutritional powerhouse and parsley is usually a leafy green that we use very sparingly, if at all. So this is where we get through the salad, really a high dose of parsley. For about a cup of parsley, you're getting just about 20 calories. And in that, there is no fat, some fiber, about two grams, some protein, about two grams, but lots and lots and lots of minerals and vitamins, pretty much all the minerals from iron to magnesium to manganese to copper, etc., really, really high on iron and vitamins. And it is, again, packed with pretty much every vitamin, but especially, especially dense in vitamins A, C and K. Also has some B vitamins and some folate, so really just a wonderful addition to our And because parsley has a very strong flavor, some people really like it, but many do not. And so the tabbouleh salad allows us to enjoy the amazing nutritional benefits of parsley along with some other flavors and in a dish that sort of mellows out that strong parsley flavor while also bringing out its best. Parsley, of course, is also very cleansing and detoxifying, really amazing all around for healing and prevention. Our next main ingredient in our quinoa tabbouleh salad today is going to be, of course, quinoa. Even though it's considered a grain, really, and treated like a grain, it's really a seed. It is extremely nutrient-dense. It is very high in minerals, pretty much, again, every single mineral that we would want to have as part of our diet. And that includes the magnesium and the manganese and the copper and the iron, etcetera. Also an excellent source of the B vitamins and that, again, helps to promote optimal health with especially our nervous system, but also so many other aspects of our health. So very great for healing and prevention. About a cup of quinoa is going to give us about 200 calories and in that is about 5 grams of fiber and about 8 grams of protein. Now some people get very excited about quinoa because they've heard it's a complete protein. And really, while it is a fantastic source of plant proteins, today, as I help to teach and dispel the myth, really all plants are excellent sources of protein. And on evolvingwellness.com, you can read an essay I wrote about the plant protein myths. And when it comes to this idea of still thinking in terms of plant foods being a complete or So really a wonderful addition to our diet any time, but a great addition also to the quinoa tibulli salad. Another main and traditional ingredient to any tibulli salad is the tomato. The tomatoes, of course, also full of vitamins, different antioxidants and phytonutrients. And very, very rich, again, in vitamin C, the different B vitamins, and most of the Another main ingredient in a traditional tibulli salad is the onion. And when it comes to onions, we've heard that they have a lot of antibacterial and antiviral And absolutely all of that is wonderful, but onions are also very potent medicinally for us in many ways due to the phytonutrients that they contain. So it's smart to eat them, but we also have to know when and how much and not necessarily When it comes to onions, of course, high in many of the minerals, vitamins as well, including vitamin C. And finally, when it comes to emphasizing those amazing flavors in the tibulli salad, it is all about the type of dressings that we are going to be And we're not talking about any processed dressings here. It's as simple as using lemon and olive oil, which I'll talk about in a moment. So our lemon, more highly alkalizing properties here. So again, fantastic to have a tibulli salad really anytime you want to boost your alkalinity, boost that pH balance, boost your cleansing and detoxification. Fantastic in the spring and summer. And of course, high in different minerals, vitamins, we know lemons are famous for the vitamin C, but there's so much more in terms of the antioxidants they provide, the phytonutrients and all the other benefits that come with being a whole plant food. And the other part is, of course, going to be our olive oil. And when it comes to olive oil, we know that it is extremely healthy when it comes to providing us with the right healthy fats, but we want to make sure that our olive oil to provide us with those benefits is of the highest quality. This means organic and extra virgin. And the more you know about your olive oil and your olive oil company, the higher the quality that you can choose and the better the decision that you can make. Once you get the hang of making the tibulli salad, again, you can stick to a more traditional recipe or you can really experiment. And this is what I always try to promote through the Healthitarian Living videos is rather than having rigorous recipes, play with your food, be creative in the kitchen. And depending on what you have on hand, adjust your quantities and different ingredients. So a tibulli salad can also include cucumbers. It can also include some bell peppers. It can also include garlic, some sea salt, some black pepper. You can use some cumin, you can use some cayenne pepper. So again, play with the recipe. Work with whole plant foods to create amazing, healthy and nutritious meals. The tools you're going to need for this recipe include a measuring cup, some kind of a large bowl or dish where you can mix all of your ingredients and some kind of a big spoon or a simple tablespoon will do. You're going to need a pot in which to cook your quinoa. You're going to need a sieve or some kind of a strainer but very fine that you can rinse And you're going to need a typical cutting board and a good knife so that you can cut up your ingredients. Something like a lemon reamer or a lemon juice squeezer is optional. In terms of ingredients quantities, I'm going to show you the demonstration of a typical salad that could serve two people for two good servings or also just to provide a few It all depends again if you're using this as a side, as an appetizer or as a whole meal. So today we're going to be using one cup of dry quinoa, about a bunch of parsley. Now if you get a really big bunch, you know, you can have it or you can even just use a quarter of it. Remember, it all depends here on your personal preferences. One onion and your onion can be a typical white onion, it could be a red onion. So again, play with what's available. If you have a really large onion, unless you want your quinoa tabbouleh to be really oniony, you can use perhaps half. And two tomatoes. Size wise, if you're a tomato, you can use one really large tomato, two smaller tomatoes, you can even use three or four tomatoes. Adjust quantities to your personal needs. We'll be using a few tablespoons of olive oil and a dash of our different herbs, spices and sea salt. We are sourcing out organic ingredients as much as possible, as much as is available for you in your grocery store, at your farmer's market or in your area, and again, local as much as possible. So when tomatoes and parsley are in season in your area, definitely make use of local The time it takes to make this quinoa tabbouleh salad is about 15 to 20 minutes. We're going to start by cooking our quinoa, which takes about 15 minutes to cook. While your quinoa is cooking, you'll be preparing all of the other ingredients and then adding the quinoa in when it is ready. So once you measure up one cup of your quinoa, the way to cook the quinoa is really to use about one to two in terms of ratios of quinoa to water, or even sometimes one cup of quinoa to one and a half cups of water. First step is to rinse the quinoa really, really well. Sometimes people will notice that there's a little bitter taste or flavor to quinoa, and that can be remedied by simply rinsing the quinoa really, really well. Next, measure up two cups of water, place it into your pot, and begin to heat the water on high until it comes to a boil. Once it comes to a boil, simply add the quinoa in, stir it around, cover, and reduce the heat down to simmer. And set your timer for 15 minutes. While your quinoa is cooking, we need to finely chop the parsley, dice the tomatoes and onion, and pretty much mix together with our lemon oil and spices. The final you chop the parsley, I tend to find the better the experience usually is for most people, especially if they're not a big fan of parsley. Now you can do this by hand, or sometimes depending on the type of food processor you have, you can also try doing it that way. Just be sure to start with all of your vegetables being thoroughly washed, and to start with the parsley, I make sure that all of my ends here, outside of the leafy parts, are exposed, and I will cut that off. This is generally the part that I will just put in my composter and not use as part of the tabbouleh recipe. Grab the bunch as tightly as possible, squeezing it, squeezing it all together, and then guiding as much with your hand just the part, and of course be mindful of where your fingers are and how you're using your knife, and mindfully just starting to chop and moving your fingers ever so slightly back while still squeezing the entire bunch of parsley. And we get a nice fine chopping action going. So continue with chopping your parsley until it is fully chopped up, and transfer to your Next proceed with either the onion or the tomatoes, the order really doesn't matter. Simply slice the onion into discs, and once you've got these discs of onion, usually what I do is layer them into twos, for example, or threes, and then cut both vertically and horizontally, and this gives me a nice diced effect. So now transfer the onions to the parsley bowl, and finally proceed with the tomatoes. You can use my method of coring from the top and simply removing the core, or I know sometimes people like to cut into the tomato first and then remove the core. And here again, just like with the onion, I'm going to slice the tomato, and then simply layer them again, one or two slices, and cut vertically and horizontally to achieve a diced effect. Once your tomatoes are diced, simply transfer them to the bowl, and now we are ready to go ahead with our dressing. So with the washed lemon, what you want to do to get it ready for best squeezing, or basically to get the most juice out of it, is roll the lemon on your cutting board by applying some good pressure to it, not too much, but basically just roll it around, then cut the lemon in half, and you can remove any seeds manually with a knife or a fork. Now what I recommend, because sometimes there are some hidden seeds, is to squeeze the juice into a little cup or bowl rather than directly into the salad. If you have squeezed your lemon juice into another container, simply transfer it over a sieve so that again we don't get any of the pits. Next we'll be adding in the olive oil. I would typically recommend for this type of portion to add about 2 to 4 tablespoons. And what it may depend on is simply if you are interested in increasing the healthy fats that is of course in your diet, or if you are actually looking at decreasing the amount of oils in your diet. So today here I'm going to go for 3 tablespoons. With respect to the sea salt, start with less because it's much easier to add more and much harder to cover up if we've gone too much. So usually I will just sprinkle a few times into the tabbouleh. We can leave it at that, as a traditional tabbouleh really is very simple based on the olive oil, lemon juice and sea salt. Or we can add a few other herbs and spices, and again here I invite you to get creative and play and see what works best for your personal taste buds. So I'm going to be adding today some ground black pepper. And if you would like to make your tabbouleh a little more flavorful in terms of spiciness, then I also recommend some cayenne pepper. And by now when you have finished with your chopping and you're adding of your spices, your quinoa should be ready. So remove the quinoa from the stove, and if you don't mind a warmer tabbouleh, which I find is actually really nice sometimes if you are eating it especially during the colder months, then you can add the quinoa immediately. Otherwise you can wait until the quinoa cools off or even prepare it the next day. Let's say you cooked your quinoa the one evening to use for a different dish. You can use the leftover cooked quinoa when it's cold the next day for a tabbouleh salad. So one cup of quinoa that we started with will yield about three cups of cooked quinoa. We definitely don't need all of it, so here again it depends on how much did you make in terms of the ingredients that we've been using thus far, how much do you need and what are your preferences. Do you want a hardier salad where you want to use more quinoa or do you want a lighter salad where you want to use less quinoa. So I'm going to be adding in about a cup and a half here, so about a half of what I have in the pot. And then the final step is really just to stir all of the ingredients thoroughly together, making sure that the lemon juice, the olive oil and all of our herbs or spices that we added mix thoroughly together. And that's it, our beautiful quinoa tabbouleh salad is all done. And now you are ready to enjoy this highly, highly nutritious and super alkalizing, cleansing and just health enhancing meal anytime. It stores well for a few days, I wouldn't keep it too long, but usually two days is just fine if you wanted to make yourself a bigger portion and then divide it up into a few meals over the next two or three days. But remembering that fresh is always best to maintain the integrity of our vitamins, including our enzymes, etc. and just the nutritional life-giving power of our food, especially when it is raw and why we want to eat as many foods in their whole natural raw form as possible. Now just before you transfer the desired amount into your dish, I would give it a quick taste and see if everything is in alignment to your personal preferences and enjoy the many variations of the quinoa tabbouleh salad. See you on another episode of Healthitarian Living. ", "duration": 1106.33, "segments": [[690, 694], [701, 710], [711, 717], [758, 765], [770, 796], [797, 828], [830, 861], [865, 893], [894, 896], [896, 920], [922, 934], [952, 967], [1014, 1046]], "seg_text": " ", "pure_cap": "rinse quinoa in water. bring 2 cups of water to a boil on stove. add quinoa and cover and reduce heat. cut off ends of parsley stalks. squeeze parsley leaves chop into small pieces and add to bowl. slice onion into disks then cut in half and add to bowl. cut tomatos into diced pieces and add to bowl. roll lemon on cutting board and cut and remove seeds. squeeze juice into bowl. add 2 table spoons of oil. add sea salt to bowl. add black pepper and cayenne pepper. add quinoa mix and serve"}, {"image_id": "rlHZ8xe9G10.mp4", "caption": " cook onion and lamb in a pan add flour to the pan of meat add the water to the bouillon cube and add that to the pan add salt and pepper to the pan transfer the contents of the pan to a dish add a layer of vegetables to the dish add milk salt and pepper to the potatos add butter to the potatos and mash them layer the mashed potatos in the dish bake the dish in the oven", "id": 894, "seg_prompt": "611 ; 45, 73 ; 140, 150 ; 176, 207 ; 237, 252 ; 260, 310 ; 320, 330 ; 350, 380 ; 380, 398 ; 400, 480 ; 520, 535.......................................", "asr_text": " Today we're going to prepare shepherd's pie and I've already prepared the potatoes ahead of time. I used a potato peeler which is really easy to remove the peel and I cubed the potatoes and boiled them for about 25 minutes and then in the water I'm using some salt. Those are ready to go. If you don't like killing potatoes also frozen potatoes which you can use I just call them directions. They're a quick method if you want to use them. Now we've got a table and a half spoon of oil in the pan and I've chopped up the onions into small pieces as you can see and added a pound of lamb which is now cooking in the oil. We're going to keep cooking this until it's nice and brown, similar to hamburger meat. That's how we want it to look. Completely cooked through. If you want to see any redness or bloody meat you just want to see it nice and brown. That's what we need by that. This is going to keep cooking for a while. While that's cooking we're boiling some water here. We need two thirds of a cup of water and we've added an oxal cube which is one of these which I've just crumbled into the container here and I'll be adding two thirds of a cup of water. This will be the brown stock that we need to add to the meat when it's cooked. You just crumble this up and put it into the container there when the water's ready. Just let this cook a little bit longer. You need to grab the onions. Enough to let meat have cooked for a while and brown. We're going to add a tablespoon and a half spoon of flour. This will help to soak up some of the juices and help it to thicken up. You can see now the redness of the meat has gone. You can see it's all brown. Now I'm going to add the flour. It's just plain flour, all-purpose flour as we call it in America and that will help to thicken up the juices and make it to all come together nicely to absorb some of the juices and make it thicker when we add the stock. And now I need to add the water to the oxal or the brown stock. I've just added it up to the two thirds of a cup measure which is about four ounces and I'm going to add this to the meat and let it simmer for two or three minutes. Just try and get the rest of that out of there. Let it simmer for two or three minutes to thicken up. Leave that for a couple of minutes to simmer for about two or three minutes. Now we're going to add some salt and pepper just to season it. Not too much salt because I like to be light on the salt in myself. Just dash there and then just stir that and I'm going to add it to an eye by an inch glass dish. It needs to be deep because it needs to be able to handle all the meats and the juices which will actually get thicker and steeper as it cooks. Just scrape the balls off the juices from the bottom of the pan. This can be sliced well as well as it doesn't have to be a ground one. You can always ask the butcher if he will prepare you some ground lamb or sliced lamb. It's not always available for you to pick up but if you ask the butcher it'll be quite a buy. When I make shepherd's pie I like to add some vegetables to it because when my son was younger he didn't always like vegetables so this is another way for people to get vegetables into recipes. I know my aunt likes to add it because husband doesn't really like vegetables so she adds it too. I just press it in and during the course of it being cooked it will cook vegetables in the oven. Now we are ready for the potatoes. The potatoes have already been cooked for 25 minutes and I'm going to mash them. I'm going to add some milk just a little bit maybe half a cup and then I'm going to add salt and pepper to taste just a touch just to give it a bit more flavour. If you really want to go one step further you can also add some cheese and just a knob of butter just about one tablespoon of butter and then mash it until it comes to a creamy consistency nice and fluffy. After you've mashed the potatoes just put it on top of the meat mixture and the vegetable mixture. I'm just going to make a covering, cover it from edge to edge. Like I said you cannot choose to this if you like to make it a lot different again and some people even use instead of potatoes turnips which is a little bit more difficult to handle then your pie will now change its name to a vicarice pie but a traditional shepherd's pie has potato. Now you have the potatoes on top of the meat just press it down, press it down nicely and then we'll make a design on top to make it even look more appealing. Now we're just going to make like tram lines across the top just to make it look attractive. You don't have to get too crazy with this very simple. Now we have our prepared dish of shepherd's pie and it's ready to go in the oven which is set at 350 degrees and guess mark for if you have that setting and let's just open the oven and put it in the middle of the oven where it will cook for 45 minutes. Okay the shepherd's pie has now been fully cooked as you can see it's nice and bubbly nice and crispy on the top of the potato one. You need really a few minutes for this to cool down. I did put a tray underneath to stop it from uh dirtying the oven because the juices do tend to drip down there but when it's cool depending on how many people you are I generally cut it down the middle. Okay we've taken the shepherd's pie out of the oven it's been cooking for 45 minutes. We've let it settle just for a few minutes so we can scoop it out of the pan and it comes out nice and easy with a spatula. Place it on the plate and I've also bought ready made gravy because that's not one of my specialties but savoury beef gravy works wonderfully with it. Just warm it up and then add some to the shepherd's pie and I've also cooked some some broccoli to go with it and there you have a nice English meal. ", "duration": 611.83, "segments": [[45, 73], [140, 150], [176, 207], [237, 252], [260, 310], [320, 330], [350, 380], [380, 398], [400, 480], [520, 535]], "seg_text": " ", "pure_cap": "cook onion and lamb in a pan. add flour to the pan of meat. add the water to the bouillon cube and add that to the pan. add salt and pepper to the pan. transfer the contents of the pan to a dish. add a layer of vegetables to the dish. add milk salt and pepper to the potatos. add butter to the potatos and mash them. layer the mashed potatos in the dish. bake the dish in the oven"}, {"image_id": "Xgp4BTstS20.mp4", "caption": " mix milk with vinegar mix butter sugar and an egg in a bowl mix in flour baking powder baking soda salt and buttermilk pour batter onto the pan flip the pancake when bubbles form", "id": 895, "seg_prompt": "164 ; 15, 20 ; 28, 40 ; 40, 86 ; 104, 120 ; 120, 134..............................................................", "asr_text": " Hi everyone, I'm Shirley. Today we'll be making fluffy buttermilk pancakes. For the full recipe, please refer to the description box below so now let's get started. First, we need to make our own homemade buttermilk. Pour in 1 tbsp of vinegar into 1 cups of milk and give it a quick stir and let it rest for 10 minutes before using. In a large bowl, melt 2 tbsp of butter. Add in 2 tbsp of sugar. Crack in 1 egg and give it a quick whisk. Pour in 1 cups of all-purpose flour, 1 and a half tsp of baking powder, half tsp of baking soda, quarter tsp of salt. And lastly, our homemade buttermilk. And whisk it. Do not overmix it. Once we are done, let the batter rest for 5 minutes. I'm using quarter cups measure for making one pancake. Normally for pancake, I do not grease my cooking pans. If you want to grease it, it's fine. Once you saw bubbles appearing on the surface, you can flick to the other side. Our pancake is done. See? It is very fluffy and moist at the same time. Yummy! Thank you for watching. See you next time. Bye bye. ", "duration": 164.33, "segments": [[15, 20], [28, 40], [40, 86], [104, 120], [120, 134]], "seg_text": " ", "pure_cap": "mix milk with vinegar. mix butter sugar and an egg in a bowl. mix in flour baking powder baking soda salt and buttermilk. pour batter onto the pan. flip the pancake when bubbles form"}, {"image_id": "use_geIKnFc.mp4", "caption": " add sriracha to a bowl with tuna kimchi sauce sesame oil mayonnaise and mix well place rice and seseame seeds avocado and tuna on seaweed and roll up put the spicy mixture on the roll and cover it with a cling wrap to keep it together cut the roll and top with spicy mayonnaise flakes and scallions", "id": 896, "seg_prompt": "247 ; 35, 70 ; 78, 118 ; 136, 162 ; 167, 232..................................................................", "asr_text": " Hello again, Novi Kitchener Bar, this is Master Sifuja here at Terarara, and today what are we going to be showing everyone how to make? We're going to make our menu, Crazy Tuna. Crazy Tuna roll, alright, let's just go through some of the ingredients. Hiro, you want to explain to us what everything is? Yes, actually, Crazy Tuna has fresh yellowfin tuna and avocado inside of the roll. And then the spicy tuna over the roll. And we're still going to make the spicy tuna. Yeah, a lot of people have been asking, how do we make our spicy tuna mix? How do we do it? Here with the sriracha. The sesame oil. We're going to do my mix. We use this for our spicy tuna roll as well. A lot of the other rolls that we have, we use the spicy tuna. But what we do want to say is that our tuna is yellowfin. We never use frozen tuna at all here. We're going to keep this one here. Okay, then roll. But how much rice are we going to use here? I'm going to use two ounces. Two ounces of... Okay, so sure. So some of the seeds. A whole bottle. I'm going to put the tuna. And then I'll set up the topping. The spicy tuna. A little salt and I'll keep it all together. Coming to eight pieces. Set up on the bottom. Very, very simple roll, but it's so, so good. The flavors of my iced spicy tuna is amazing on top. I'm going to finish off with some spicy mayonnaise. I'm going to put the spicy mayo there. And then tempura flake. How do you make the tempura flakes? Tempura flake, the tempura and the fry, actually. This is our crazy tuna roll. Thank you so much. Thank you very much. ", "duration": 248.0, "segments": [[35, 70], [78, 118], [136, 162], [167, 232]], "seg_text": " ", "pure_cap": "add sriracha to a bowl with tuna kimchi sauce sesame oil mayonnaise and mix well. place rice and seseame seeds avocado and tuna on seaweed and roll up. put the spicy mixture on the roll and cover it with a cling wrap to keep it together. cut the roll and top with spicy mayonnaise flakes and scallions"}, {"image_id": "TmbdrTVJ_Mo.mp4", "caption": " melt butter in a pan add 1 tbsp of all purpose flour whisk it and cook add milk white pepper salt nutmeg mix and cook add grated cheddar cheese turn off the heat and stir place toasted breads on a baking tray and put mustard and ham on top put some grated swiss cheese on top and cover the top with another mustard applied toast pour some cheese sauce bechamel grated cheese and herbs de provence bake it in ovens", "id": 897, "seg_prompt": "344 ; 32, 68 ; 69, 115 ; 116, 130 ; 134, 213 ; 214, 238 ; 244, 303 ; 304, 317......................................................", "asr_text": " I want to make a sandwich, I'm going to use some flour, Herbes des Provence, Dijon, Better, Gruyere, I'm going to use Swiss if you don't have Gruyere, some ham, and I'm going to warm this milk up in the microwave, so we need milk and some nutmeg and some bread and let's get started. We're going to start this out with using a tablespoon of butter, melting that down, and a tablespoon of all-purpose flour, it might be just a bit over a tablespoon, that's okay. We want to cook this for about a minute, I'm on just below medium heat, not real hot, and I'm going to let that cook for about another 30 seconds to a minute, that has bubbled away just for about a minute total. I'm going to add warm milk, now I put in the microwave, stir this in, I'm also going to add just a little bit of white pepper, a little bit of salt, and just a dash of nutmeg, and allow this to thicken. When it comes to a boil or gets real hot, it will thicken, so just take it a couple minutes, so this is bubbled up and thickened, I let it bubble for about a minute and a half, I'm going to add our cheese, about a half a cup of cheese, we'll just go ahead and turn the heat off and let that cheese melt in and start making our sandwiches, we'll just let this sit here and cool off. Take your toasted bread, I put it in the toaster, sliced it, toasted it, and put just a taste of mustard, just for flavor on each slice of bread, your ham, please don't be cheap with your ham, put a decent amount on here, these are going to be some of the best, in my opinion, some of the best ham and grilled cheese sandwiches you've ever had, just like that, a little more there, a little more here, some of your Gruyere, or Swiss, if you're using Swiss, do this, is it looking good? I can't wait to eat this, tell you I can't wait, add some of your Bichamel or cheese sauce, this recipe is really enough for four sandwiches, I'm just making two, one for me and one for you, more Swiss or Gruyere on top, and an optional topping of Herbs de Provence, just a slight touch, and this is going in my 400 degree oven, after 15 minutes, here's our sandwiches, our croque Monsieur, and let's get ready to eat, I have one dished up, plated, and I like to serve with a little Del Pickles and a big green tossed salad, I guarantee you this is delicious, and I hope you make it, thanks so much for watching. ", "duration": 345.0, "segments": [[32, 68], [69, 115], [116, 130], [134, 213], [214, 238], [244, 303], [304, 317]], "seg_text": " ", "pure_cap": "melt butter in a pan add 1 tbsp of all purpose flour whisk it and cook. add milk white pepper salt nutmeg mix and cook. add grated cheddar cheese turn off the heat and stir. place toasted breads on a baking tray and put mustard and ham on top. put some grated swiss cheese on top and cover the top with another mustard applied toast. pour some cheese sauce bechamel grated cheese and herbs de provence. bake it in ovens"}, {"image_id": "hJzPVZf6JVo.mp4", "caption": " dice the tofu combine soy sauce garlic chili paste oyster sauce salt sugar pepper green onions and water and stir spread oil in a frying pan fry ground pork add minced garlic stir and cook add sesame oil and stir add diced tofu and sauce add the corn starch and cook add chopped green onions and mix together", "id": 898, "seg_prompt": "421 ; 89, 123 ; 129, 189 ; 194, 209 ; 211, 240 ; 241, 256 ; 257, 276 ; 277, 355 ; 340, 354 ; 356, 371.............................................", "asr_text": " hi guys welcome back this is Becky today I'm really excited because I have 35 subscriber on my videos today yay okay I wanna thank everyone for subscribing to my channel liking my videos watching and leaving feedbacks and please continue with your support on my future videos one of my subscriber had requested a simple tofu dish so today we're gonna be making mambo tofu tofu is made of soy bean and it's very high in protein and it's a very healthy and delicious dish now you will need the following ingredients you need a tofu about 18 ounce half a pound of ground pork two tablespoons of diced green onions two cloves of garlic finely minced half a teaspoon of salt half a teaspoon of black pepper half a teaspoon of sugar one tablespoon of oyster sauce two tablespoons of soy sauce one fourth teaspoon of sesame oil two tablespoons of garlic chili paste one teaspoon of cornstarch with three teaspoons of water half a cup of water and one tablespoon of vegetable oil now I'm going to show you how to cut the tofu bottom half horizontally like this I'm gonna cut in half right here another half here so this will make 32 pieces to make the salt we're gonna combine the following ingredients two tablespoons of soy sauce two tablespoons of garlic chili paste one tablespoon of oyster sauce half a teaspoon of salt half a teaspoon of sugar half a teaspoon of ground pepper I'm just going to use half of the green onions and add in half a cup of water give a minute mix it well now I'm gonna show you how to cook it I have a heated frying pan over medium-high heat I'm gonna add in one tablespoon of vegetable oil when the pan is hot I'm going to add in my brown pork I'm just gonna stir fry it make sure you break it up in small chunks take about two minutes to get it brown now I'm gonna add in the garlic I'm going to use my ZH medium to stir it so the flavor will come out give a minute or so now I'm going to add in one fourth teaspoon of the sesame oil make sure the garlic doesn't burn so make sure you stir it frequently the garlic's looking good next add in the tofu stir it now I'm gonna add my sauce mix it's also medium heat let the simmer about three minutes mix this in really well and I'm gonna cover with a lid so it can simmer for about three four minutes so let the sauce cook about three to four minutes on medium heat once the sauce is reduced I'm going to add in the cornstarch mix mix this really well just add this in and toss it about 15 seconds until the sauce and then I'm gonna add in the remaining onions now I'm going to transfer it to my serving dish this is my bamboo tofu dish it's usually served over rice can we give it a try very spicy tasty thank you for watching please subscribe hope you enjoyed this video see you next time bye ", "duration": 422.17, "segments": [[89, 123], [129, 189], [194, 209], [211, 240], [241, 256], [257, 276], [277, 355], [340, 354], [356, 371]], "seg_text": " ", "pure_cap": "dice the tofu. combine soy sauce garlic chili paste oyster sauce salt sugar pepper green onions and water and stir. spread oil in a frying pan. fry ground pork. add minced garlic stir and cook. add sesame oil and stir. add diced tofu and sauce. add the corn starch and cook. add chopped green onions and mix together"}, {"image_id": "rXR5nuiXtZQ.mp4", "caption": " soak the rice noodles in warm water mix tamarind water palm sugar and fish sauce cook the sauce outdoors with lid on add chopped garlic peanut oil and marinated shrimp and stir fry until cooked add the noodles water sauce chili paste and paprika to the wok and toss add the shrimp into the noodles crack in some eggs and stir fry to combine add fresh bean sprouts and serve it", "id": 899, "seg_prompt": "235 ; 7, 19 ; 20, 55 ; 56, 80 ; 85, 104 ; 105, 176 ; 177, 210 ; 211, 223......................................................", "asr_text": " Hey everyone, it's Saf. Today I'm going to show you how to make a very easy and popular dish called pad thai. First you want to soak your rice noodle in some warm water for about 30 to 40 minutes or so, just until it's al dente. Make sure you watch it and kind of feel it. When it's pliable but not too soft, you want to drain it and set it aside. While your noodles are soaking, you want to work on your pad thai sauce. I have here some concentrated cooking tamarind, and I'm going to add, take a quarter cup of that and mix it with one cup of water. I'm going to add this into a pot here. And I didn't show it, but I actually added in three quarters of a cup of palm sugar, one cup of water, and I just added half a cup of fish sauce. Then you just mix this all up to combine. It's very, very important that you cook this outside, if you have like an outdoor burner or whatnot. If you try to cook this inside, oh my goodness, this stuff stinks, it stank. It will make your health smell like hot booty on a midsummer's day. This is me cooking it outside. It's been about 30 minutes. For the 30 minutes, I had the lid on, but not completely all the way. I left a little crack to let some of that steam escape. You want to make sure that you keep it at a good rolling boil and stir it often to prevent burning. And here's the sauce once it's cooled down completely. It's nice and syrupy, and this is what you need to get that good color and fur to stick to the noodles while you're stir frying. Next, you want to add in some chopped garlic into some peanut oil, and you want to stir fry this for a couple of seconds, and next I'm adding in my shrimp that I had marinating in some of my sauce, about a couple of tablespoons, maybe two or three tablespoons for one pound of shrimp. Once it's almost completely cooked through, set it aside. Using that same wok, I'm adding in my noodles. I didn't mention that. You want to make sure you cook this in batches. So the sauce that I provided earlier, the amount is good for three or four batches. So you want to take some noodles, two handfuls, add it into your wok, add a little bit of water, and continue to stir for, I don't know, a minute or so, and then I'm going to add in some of my pad thai sauce. I don't measure how much, just taste check it. I add about a ladle at a time, probably a ladle and a half for this batch that I added here, and then I'm also going to add in for some red coloring. I'm going to take one tablespoon of ground chili paste, and I'm adding in a quarter cup of paprika, and I'm going to toss it in here pretty quickly, and it's right there. Now, if your noodles are a little bit harder than you wanted them to be, then go ahead and just keep stir frying and adding in a little bit of warm water at a time until it's nice and soft, but again, not too mushy, because you want to do this all at about a medium-high heat. It looks like my noodles are right where I want them to be. I'm going to taste check to see if it needs more sauce, and it tastes good to me, so now I'm going to go ahead and add in my shrimp. I'm not adding in all the shrimp that I made earlier. Again, I'm making this in batches, okay? So I'm going to make a well in the middle, and I'm going to crack in two eggs, and I don't want to stir it just yet. I want to have both white and yellow parts mixed in among the pad thai, so give it about a minute or so, and then start to stir fry or scramble it a little bit, just to give it some of the nice color within your pad thai, and then again, just stir to combine. Everything's coming together quite nicely. So I turned out the heat, and now I'm adding in some fresh bean sprouts. You can add some just for the garnish as well, but I'm going to do both, because I like some actually in and cooked down just a little bit in my pad thai. And that's all, folks. Just garnish the way you like, some fresh chives, bean sprouts, ground roasted peanuts, and chili paste or chili powder. Don't forget a generous amount or squeezing of lime, and you're good to go. Thanks for watching, bye. ", "duration": 236.17, "segments": [[7, 19], [20, 55], [56, 80], [85, 104], [105, 176], [177, 210], [211, 223]], "seg_text": " ", "pure_cap": "soak the rice noodles in warm water. mix tamarind water palm sugar and fish sauce. cook the sauce outdoors with lid on. add chopped garlic peanut oil and marinated shrimp and stir fry until cooked. add the noodles water sauce chili paste and paprika to the wok and toss. add the shrimp into the noodles crack in some eggs and stir fry to combine. add fresh bean sprouts and serve it"}, {"image_id": "rwZZ7d-AOgk.mp4", "caption": " cut the piece of nori in half and place on top of the bamboo roller mix the crab meat and mayonnaise together spread a ball of rice onto the nori spread tobiko on the rice and flip over spread the crab meat along the center cut the avocado into slices and lay down next to the crab meat roll up and press in the sides", "id": 900, "seg_prompt": "210 ; 45, 58 ; 62, 84 ; 94, 114 ; 117, 132 ; 133, 140 ; 143, 171 ; 172, 198......................................................", "asr_text": " Today, I will be preparing the California roll. California roll is a kind of a fusion sushi. It's ingredient about crab meat with avocado and they have some tobacco, fly fish, fly So I will be using the maki soup to roll it with the yakinori, the rice will be inside the yakinori and it will be upside down and it will be topping with the tobacco and inside it will be having the crab meat mixed with mayonnaise and they have the avocado inside. So you get one piece of the yakinori, you cut by half, you put it on top of the maki soup, then you are taking some crab meat, put it in a bowl, mix with mayonnaise, so you mix well, you leave it on the side, you wrap your hands with water to take some rice, take a bowl and you float up on the yakinori, so you put the tobacco egg on top of the rice, then you are upside down, you put the crab meat on top, then you get avocado, you cut it by a piece, you take all the skin and put it on top of the crab meat. So you roll it up, you make the chef square, you press the side in the center, make chef ", "duration": 210.83, "segments": [[45, 58], [62, 84], [94, 114], [117, 132], [133, 140], [143, 171], [172, 198]], "seg_text": " ", "pure_cap": "cut the piece of nori in half and place on top of the bamboo roller. mix the crab meat and mayonnaise together. spread a ball of rice onto the nori. spread tobiko on the rice and flip over. spread the crab meat along the center. cut the avocado into slices and lay down next to the crab meat. roll up and press in the sides"}, {"image_id": "F5NsOgJgz64.mp4", "caption": " heat a pan add 1 spoon oil and prosciutto to it add onions butter chopped parsley and salt to it and keep stirring pull the pan off fire and add some vodka wait for the flame off and add marinara sauce and some cream to the pan and cook for some seconds strain some boiled pasta pour the sauce on it and garnish with parmesan cheese", "id": 901, "seg_prompt": "338 ; 54, 84 ; 86, 117 ; 146, 150 ; 155, 186 ; 237, 333..............................................................", "asr_text": " Hi everybody, this is Gino Barber from Gino's Tractoria. In this video today I'll be showing you how we make our panna vodka at the restaurant. I'll show you what ingredients we use. Right in front of us we have two tablespoons of chopped prosciutto. This you can omit if you're a vegetarian. I like to put it in the prosciutto, it gives a nice little meaty flavor to it. I have two tablespoons of diced onions, I have a quarter cup of grated Parmesan cheese, I have maybe a tablespoon of butter. I have some black pepper, I have some parsley here. I have a quarter cup of heavy cream. I have two cups of more marinara sauce, very important, this look gives it a great flavor. If you don't have prepared marinara sauce, if you don't know how to make it, I have the recipe in the cookbook and if not, you can always buy jarred marinara sauce in a grocery store. And here I have about two tablespoons of vodka sauce. So let me get the pan going here. The pan is going to get hot, it has to cook in here. I'm going to put in also maybe a tablespoon of olive oil. I won't put in too much because I'm going to have the prosciutto that's going to render itself. So I'm going to put the prosciutto in first. Let's get that going. Now you want to put the prosciutto in first because you really want that prosciutto to cook and to render down all the fat. You want to see how nice and golden it gets. And as it's getting golden, I'm going to throw in this onion. The onion adds nice sweetness to it, so you have the sweetness of the onion and you have the saltiness of the prosciutto which is like a match made in heaven. I'm going to put a little bit of butter in here. You want that all cooked and what I like to do is I like to put a little parsley in right away. Throw a pinch of salt in. I didn't add any salt to this recipe. I think the prosciutto has plenty of salt. So I don't really think you need any. If you want to add a touch, you can. But as I said, you're going to be putting in the grated cheese also. So that's going to add a nice flavor to it. What you want is you want to get these onions a little golden. You want this prosciutto to render itself and get a little bit crispy also. I got this cooking. I'm going to stir the pasta here. The pasta is stirred every 30 seconds or so so it doesn't get stuck. Now very important, you're making vodka sauce. Vodka is very flourable. So what you want to do is you want to pull it off the fire. Add your vodka. Let it ignite. Now what's happening here is the vodka is actually burning off. You want the alcohol to burn off. Once the alcohol burns off completely, you're still going to have the flavor of the vodka. Just give it a stir and let it burn off. The vodka will burn off. Let me add marinara sauce to it. Let the marinara sauce cook. I'm going to add the heavy cream to it. And I'll let that cook down for a few seconds. Now I want this to come to a boil. The marinara sauce is already cooked. So this should take about a half a minute or so to cook. This is probably going to be enough sauce for a two to three portion. I think this will be more than enough. Let me see if I can get this thing to cook. Let's see how this pasta is doing here. I'm going to stir it up a little bit more. See, we like to make our vodka sauce a little bit pink. This heavy cream has a lot of nice texture and a lot of nice color to it. It adds a nice layer of flavor to it. That's really good. The pasta we like to cook al dente about five to six minutes. Yep, this pasta is ready. So what I'm going to do is I'm going to dump this pasta out into our strainer. I need about a half pound of pasta here. So let me show you what we do with the pasta. I'm going to put her all back in this pan. I like to toss the pasta with the parmesan cheese and with the sauce. Now I think this is too much sauce for this pasta. So what I'm going to do is I'm going to let this cook for another 30 seconds or so. Let this really bubble up and really blend itself. So what I'm going to do is I'm going to put the pasta here. I'm going to probably add about half of this sauce into it. So what you're doing here is the pasta is getting really, really wet in the sauce. What we do here is add our grated cheese. Add the grating parmesan and then we just stir it up. And what you can do here also is you can cook the pasta in like 10 or 15 seconds in the bowl. Let it really get wet, stirred around. If you have any extra parsley, you can pinch a little bit of parsley in there. Okay. So what I'm going to do is I'm going to plate it for you. Now, if you like a little bit of sauce, I like not to put too much sauce on it. But what you can do is you have any sauce left over. You just ladle it right on. Let me just put this right on. Add a little bit more parsley. You can throw a little bit of parsley on top. Add a little bit of grated cheese. A touch of grated cheese. And there you have it. Gino Trederias Pena La Vodka. ", "duration": 338.83, "segments": [[54, 84], [86, 117], [146, 150], [155, 186], [237, 333]], "seg_text": " ", "pure_cap": "heat a pan add 1 spoon oil and prosciutto to it. add onions butter chopped parsley and salt to it and keep stirring. pull the pan off fire and add some vodka. wait for the flame off and add marinara sauce and some cream to the pan and cook for some seconds. strain some boiled pasta pour the sauce on it and garnish with parmesan cheese"}, {"image_id": "cryYST7ga4s.mp4", "caption": " cut the tortilla into four pieces spread the beans on the tortilla roll the tortilla up insert a toothpick into the burrito place the burritos in the fryer fry the burritos until golden remove the toothpick from the burritos", "id": 902, "seg_prompt": "201 ; 73, 81 ; 85, 112 ; 113, 122 ; 122, 132 ; 137, 150 ; 150, 166 ; 173, 181......................................................", "asr_text": " Welcome to the Poor Man's Gourmet Kitchen, where we share gourmet recipes at a low budget Now check this out. Alright today we're going to be doing Crisp Bean Burritos. As you can see I've got a sizable tortilla right here in front of me, it's pretty big, It's got a real good consistency to it so you can roll it and won't crack or fail on you when you wrap up any kind of burrito. But we're going to keep it simple, like I said, Crisp Bean Burritos is what we're doing. Here I've already got the refried beans. Now believe it or not, the best way to do this is to pick up yourself a bag of these. They are dehydrated refried beans and the secret to these that most people won't tell you other than following the regular directions is to start with some bacon fat in the bottom of your pan. Then follow the rest of the directions. At the very end throw in some scallions, stir it up like this, as you can see in there. Little green scallion pieces in there and then you're good to go. Now what you can do is take these tortillas, cut them just like this, cut them in fours, they don't have to be perfect, and then what you're going to do is after the beans have cooled down enough to where they're thick, because you don't want them running off your plate and you don't want them in the fryer bleeding out everywhere, so you're going to put just a little amount right there like that and you're going to smear it on the inside and you're going to keep to one of these edges here and keep away from this edge here and then all you've got to do is roll it, toothpick, I stab it in and I come back out, and that's That's all you've got to do. I'm going to knock out a bunch more of these and then we'll take them to the fryer. Now, here's the easy part, get your fryer up to 375 and drop these things right in there. It'll only just take a couple of minutes for those to come back out. It'll only just take a couple of minutes for those to get the killer and we'll pull them out. Okay, they're good to go. Just lift that fryer up like so, let it drip dry, give it a few minutes and then we'll take it to some paper towel and serve it up. There you go. Now, very simply, just pull the toothpick out. How hard is that? Crispy and burritos right here in the poor man's gourmet kitchen. ", "duration": 201.17, "segments": [[73, 81], [85, 112], [113, 122], [122, 132], [137, 150], [150, 166], [173, 181]], "seg_text": " ", "pure_cap": "cut the tortilla into four pieces. spread the beans on the tortilla. roll the tortilla up. insert a toothpick into the burrito. place the burritos in the fryer. fry the burritos until golden. remove the toothpick from the burritos"}, {"image_id": "Ghn26BIbbvE.mp4", "caption": " add black pepper sesame oil garlic green onions and sesame seeds to a bowl of bean sprouts add sesame oil garlic green onions sesame seeds salt and pepper to a bowl of spinach add radish to a pan of hot oil with salt pepper garlic green onion sesame seeds and soy sauce add mushroom salt pepper soy sauce garlic and green onion to a hot pan add bulgogi to a hot pan add sesame oil sesame seeds and sugar to a bowl of red pepper paste and mix", "id": 903, "seg_prompt": "550 ; 154, 180 ; 209, 223 ; 261, 303 ; 314, 351 ; 443, 447 ; 491, 507......................................................", "asr_text": " Hey guys, it's the Squishy Monster. Today I'm going to show you what is said to be one of Paltrow's favorite food, or at least one of them. This is incredibly healthy, it's quick, it's simple, and you kind of just push together things you already have. Miscellaneous vegetables, panchang side dishes, and proteins, whatever kind you want, with just some drizzle of gochujang via red pepper paste, and you top it with a sunny side egg. That's all it is. It's very delicious. And filling, it feeds a lot of people, and I'll just show you one way I do it, but you can definitely make this your own. Here's my lineup of ingredients, I just want to go over them real quick. You'll need eggs to slide on sunny side up on top of your whole pibimbap. I have some deeply fermented kimchi, and it's best to use fermented kimchi when you're cooking with it, with a smudge of butter to help soften it. I'm going to cook it off in some rendered bacon fat, you know how much I love my bacon, I'm trying to sneak it in there all the time. And I'm going to eyeball this, just like me and my momma do, but precise measurements will be found on my blog, TheSquishyMonster.com. So I just have a little open container of sesame oil, some soy sauce, I have some crumbled If you can't find crumbled up, it's the same. You just take a sheet and just crumble it yourself in a ziploc bag. I have some meat left over. You can use whatever is left over or what's on sale, and I'm going to mix that with the marinade of the pugogi stuff that I made with my mom. I have a video on that, and it's also going to be on my blog. Because I'm eyeballing things, I just have a plate of garlic and some green onions and some sesame seeds, some shiitake mushrooms. I have some fern break, and these are found ready to eat already in a package at your If not, you can just find the dried ones and just rehydrate them. And then I have my Korean radish, and I just put them in the little matchsticks like this. But in a pinch, I guess any kind of radish would do, even a turnip. And then I have some soybean sprouts, not mung beans. Soybean sprouts and some spinach back there that I'm going to both just kind of plunge into some hot water and shock in some ice cold water. And basically, I'm just going to blanch them. And details about that will be found on my blog. I didn't think it would be very fun to share that part, so it will be found on my blog. And let's get started, you guys! After I blanched both veggies, I plunged them in ice cold water just to shock them to retain that vibrant color and to stop the cooking process. And what I've done to both the soybean sprouts and the spinach, I've just squeezed out any excess water. You want it to be not sopping wet. To this, I'm just going to add in a little sprinkle of salt, pepper, and then a drizzle of sesame oil, some garlic, some green onions, lots of sesame seeds, and then I'm going to mix it. You can do this with your hands or you can use some gloves. Just give this a nice toss together with your hands. And you can taste periodically just to see if it needs any more salt or any more seasoning or anything like that. But this is pretty much done. I'm going to do the same thing with my spinach. Swap bowls here. My spinach is right here. Take off my gloves for a little while. Drizzle in my sesame oil. Sprinkle in lots of garlic, green onions, sesame seed, and literally salt and pepper. This is everything I'm going to saute. That's all that's really left here. I just have my bacon going in this pan. I'm going to add my kimchi and my butter to it and kind of saute it just so I bloom the flavor and everything is nice and soft. So after this are all these. Using that same pan and it'll help flavor everything else with that smoky bacon and spicy kimchi flavor, I'm going to glaze the bottom of my pan like this and put in my most blandest veggie of all. It's going to splatter, so be careful. My radish, my Korean radish. I'm going to flavor almost everything, some oops, similarly. I'm going to give it a nice coat in the oil and then stir this. I'm going to add in salt, pepper, nicely freshly browned coarse black pepper, salt, garlic. Of course, I feel like garlic is one of those things that makes everything better. And then towards the end, I'm going to put in my green onions, but sprinkle in my sesame And a little tiny drizzle of sesame or soy sauce, just a little tiny bit. Just give it that extra little depth of flavor, the color, and that's all combined. Same dealio here, glaze the bottom of my pan with the sesame oil and I'm going to put in my creamy, oh no, not creamy, these are my shiitake mushrooms and salt to bring out and draw some of that moisture out. I know, this is going to be kind of redundant, right? But it's supposed to be simple because, you know, all the banchan comes out pretty quickly or really ideally you should just have these laying around and it's just comprised of leftovers. A little drizzle of sesame, or salt, sesame, soy sauce, just a little personal color and I already put the sesame oil, I'm using my mindset you guys, some garlic and some green onions towards the end. It's just a nice coating or sauce to coat everything together. And little rule of thumb, don't submerge your mushrooms. Whatever mushroom it may be in water, it's going to destroy them. It's a sponge and it'll just kind of soak everything up. Just press it lightly with a wet paper towel or like a washcloth. Next to last are my fern breaks. And again, I'm going to splatter so be very careful. And just throw that into the pan. And this is the same stuff that I put in my gikitang, the beef brisket hangover soup. Kind of break it apart with your spoon or tachoe, and drizzle in your soy sauce. And remember, just be mindful that you don't add too, too much salt to this because everything has been layered with salt and seasoning. And, you know, the soy sauce is very salty. There's a little tad bit of salt, lots of fresh brown black pepper, lots of garlic, And then towards the very end, put in your green onions, but not before you put in your And since this is already ready to go, you just kind of want to heat it through and let the garlic do its thing, do its job by infusing it with that nice garlicky flavor. You don't have to cook this, like, you know, until it's mushy. So just give it a quick toss and let it go for just a couple of minutes. Last thing to do is cook off my bulgogi. And it's sitting as marinade at this point for a good 30 minutes or so. It's going to be hot. And depending on how well cooked you like your meat, just let it go. And all that soy sauce is kind of caramelized and makes it delicious. I love bulgogi. And if you want to make more, not just for the purpose of this, obviously make, you know, five pounds of this stuff and you can freeze it. Freeze is pretty well. Here are my plate of goodies. I wanted to show you guys before I dug into it, my rice is just about steamed and I'm going to fry up an egg and I'll show you how to make the sauce. Here is my Korean radish moo, my fern break, my shiitake mushrooms, my crumbled up roasted seaweed, my kimchi flavored with lots of bacon and butter, and then we have our spinach, our soybean sprouts, and our perugo. In my bowl here, I just have a spoonful of red pepper paste, gochujang, and then I'm going to drizzle in my sesame oil, sprinkle in my sesame seed, just a little kiss of sugar, just to balance out the spicy bite of this. And give it a nice mix. Here is my peeping bub. I think that mom and dad are really going to enjoy this for dinner tonight. I just laid everything on top to make beautiful colors on top of my rice. And there's my sauce and a sunny side egg. It's very important to have a sunny side egg to mix in with everything. And the heat of everything else will kind of continue to cook the egg yolk. It's going to be nice and creamy and rich. I mean, you can make this and personalize this to make your own, so have fun with it, whatever veggies or protein you'd like or whatever you have playing or else. Thanks so much for spending time with me. This is the Squishy Monster and I'll see you guys soon. ", "duration": 550.5, "segments": [[154, 180], [209, 223], [261, 303], [314, 351], [443, 447], [491, 507]], "seg_text": " ", "pure_cap": "add black pepper sesame oil garlic green onions and sesame seeds to a bowl of bean sprouts. add sesame oil garlic green onions sesame seeds salt and pepper to a bowl of spinach. add radish to a pan of hot oil with salt pepper garlic green onion sesame seeds and soy sauce. add mushroom salt pepper soy sauce garlic and green onion to a hot pan. add bulgogi to a hot pan. add sesame oil sesame seeds and sugar to a bowl of red pepper paste and mix"}, {"image_id": "62H65wNWMZo.mp4", "caption": " heat some oil in a pan and cook minced beef add some chopped carrots and onions and cook add the beef water and a stock cube and simmer add some tomato ketchup and worcestershire sauce and stir add some milk mustard and some grated cheese and mash mix cornstarch with water and pour it into the gravy once the gravy thickens take it off the heat and pour it to a baking dish spread the mashed potatoes over the gravy evenly and scour using a fork sprinkle rest of the cheese on the top and place the dish in the oven", "id": 904, "seg_prompt": "153 ; 16, 28 ; 29, 34 ; 37, 50 ; 56, 70 ; 75, 94 ; 99, 108 ; 109, 112 ; 115, 120 ; 123, 138..............................................", "asr_text": " Hi, I'm Nadia Swala and I'm going to be showing you how to cook a really great family dish with a rather special secret ingredient. And today's dish is cottage pie with my secret ingredient. Now I've got some oil already heated in my frying pan, so I'm just going to add my mince and now let that brown. Right, my mince is nicely browned now, I'm just going to take that out. Then cook the onion and carrots until they're nice and soft, about 5 minutes. Okay my veg is nice and soft now, so I'm going to put the mince back in the pan, add some water, my stock cube, give it a stir, just bring it up to the bubble again and then turn it down nice and low and let it cook for 10 minutes. Right, it's time to add my secret ingredient. Some gorgeous Heinz tomato ketchup and a couple of tablespoons of Liam Perrin's Worcestershire Okay, give that a lovely sauce, oh that smells so yummy. Okay so I'm going to leave that to just bubble away for a bit. I've got my potatoes here that I've cooked in boiling water until nice and soft and now I'm going to add some milk, a little mustard for some extra zing and I'm going to add some of my cheese because I want to save some of it for the top. Now I'm going to give that a mash. Okay my mash is nice and creamy now, so I just want to thicken my mixture a bit. So I'm going to add a teaspoonful of cornflour to a little water, mix that up and I'm just going to pour it into my mince. Now that's ready to go into my oven proof dish. Look at this, the ultimate comfort food. Put my mash onto the top, okay I'm just going to take a fork, sprinkle on the rest of my So I've got the oven at 200 degrees, so I'm just going to pop my lovely cottage pie in. There we go and cook that for about 15 to 20 minutes until the cheese is all lovely There you go. My cottage pie with my secret ingredient and I always like to serve it with peas on the For more of my secret ingredient recipes check out the other videos on this Facebook site. ", "duration": 153.5, "segments": [[16, 28], [29, 34], [37, 50], [56, 70], [75, 94], [99, 108], [109, 112], [115, 120], [123, 138]], "seg_text": " ", "pure_cap": "heat some oil in a pan and cook minced beef. add some chopped carrots and onions and cook. add the beef water and a stock cube and simmer. add some tomato ketchup and worcestershire sauce and stir. add some milk mustard and some grated cheese and mash. mix cornstarch with water and pour it into the gravy. once the gravy thickens take it off the heat and pour it to a baking dish. spread the mashed potatoes over the gravy evenly and scour using a fork. sprinkle rest of the cheese on the top and place the dish in the oven"}, {"image_id": "Vyrq2i3R_Sk.mp4", "caption": " chop carrot celery onion and garlic add all vegetables into pot with oil and a pinch of salt add ground lamb to pot peal potatos and chop into chunks put potatos into cold salted water and bring to boil add lamb stock tomato puree and lea and perrins and warm water add meat mixture to baking dish mash potatos with milk and butter and salt cover meat with mashed potatos add blue cheese and put in oven", "id": 905, "seg_prompt": "319 ; 44, 69 ; 70, 95 ; 95, 97 ; 124, 158 ; 160, 180 ; 186, 222 ; 241, 246 ; 248, 262 ; 266, 273 ; 274, 291..........................................", "asr_text": " We are Ben, Jamie, Barry and Mike, the guys at the heart of Sorted Food. In this series of videos, we look at some of the most popular recipes that feature Liam Perrin's Worcestershire sauce. Shepherd's pie, in my opinion, is the family dish, but how do we make it out of the ordinary? Well, especially Liam Perrin's and a few other flavours, this is going to be special. For this recipe we've got a selection of root vegetables, we'll cook those off in passata with some Liam Perrin's Worcestershire sauce, add our lamb mince, obviously the main base meat of this dish, and top it off with the creamy mashed potato. I love a creamy mash. So to start off with, our root veg. We did a bit of chopping, we've got carrot, onion, celery and garlic, you've got the left hand on the right hand, both peeled and diced, if you can do the same with those two. Is this the kind of dish you'd have at home as you're growing up with your family? It seems to be one of those things that you cook that's really nice, feeds a lot of people, It's something that I would order in a restaurant, because I don't think I've ever seen it on a restaurant menu. I don't think it's considered restaurant fare, it is more comforting for home, but there's no reason why it shouldn't be, because the flavours and combinations are brilliant. So onion and carrot going into our oil, and over gentle heat we're going to start to cook those and sweat them off. We don't want too much colour on them, so gently is the key, and I'm just going to take You take that. I mean, I'm aware that I've been peeling this for quite a long time, so I might chop it. Yeah, just fingers first, so time is fine. A bit of a garlic going in there. So at this stage, it's worth adding in a pinch of salt, what it does is draw some moisture out of the onions. How are you doing on that celery? Come on, I'm nearly done. And with the vegetables softened, they've had a good few minutes or so the lamb can go in How much lamb was that, and how many is this going to serve? So this is 500g of lamb meat, and that'll easily do four portions, because by the time you've got it with all the sauce and the potatoes, it bulks the whole dish out. So if you're having a burger, you'd want, you know, a good 200g of meat, an 8oz burger. You can pretty much get away with about half that when you're making a dish like this, so it's quite cost effective too. And really try to keep the heat up high on that, because you want some good colour on While we wait for the meat to cook, we can crack on with our spuds. This is for the creamy mash. So if I quickly peel these, and then all you want to do is chunk them up into pieces that golf ball sized. Some people cut them up a lot smaller, which means they'll cook quicker, but they take on a lot of water and become quite waterlogged, and it's a wet mash rather than a nice creamy There's a Mary's Piper to use, because I think it just gives a fluffier mash as well. I don't know what that is. It's a type of potato. So you can just get white potatoes now, they call them just generic white potatoes, or often the supermarkets are actually labelled up as what they're good for. All these spuds can go into our cold, salted water, and the reason it's cold, I guess another tip as to how to make non-lumpy mashed potato, you want to cook all the way through. So it's a really hard vegetable. Start with cold or lukewarm water, and as it comes up to boil, it starts to cook right through to the core before the outsides get overcooked. So bring that up to a boil, and they need to simmer for a good 15 or 20 minutes until they're cooked away through. Test them with a knife. But now, our shepherd's pie, that lamb mixture, nice and cooked all the way through, some golden colours starting to form. We can add in all of our sauce ingredients, so lamb stock and tomato puree. Next up, tomato passata. Now, this isn't quite so traditional. Traditionally, it would just be lamb stock, a lot more of it, and reduced right down, but when you guys were at the factory, Jamie did the flavour combination, said it works really well with tomato. Liam Perrin's tomato. Yeah, bloody Mary's. Things like that. So the tomato passata going in there. And finally, we need to add in some Liam Perrin, so a generous splash, and that goes in there. And then just before we leave it to simmer gently for about an hour, we add in a bit Now, the reason is we put the stock cube in, so this is kind of the balance of that. For that, it'll all get evaporated off, and you'll still be left with the same consistency you started with, except it's had a chance for all that meat to cook down and soften. What we're going to do is leave our potatoes to cook for 15 minutes or so, then we'll drain them and mash them, adding in butter and milk, and this needs to cook out for an hour or so before we construct our shepherd's pie. This is the shepherd's pie mixture that we made earlier. It's also had time to cool, but you can see how much thicker that is now. And here are potatoes. So they've been drained. You can start to mash those, and all we need to add to that is plenty of milk, so you want this super, super creamy, and a good knob of butter. But what you do need to make sure you do is to season it, so a pinch of salt, white pepper if you don't want the specks, but I actually quite like little specks in there. And then we can go onto our shepherd's pie. This doesn't have to be cold, but it makes this stage a lot easier. And then one other thing that I think is absolutely beautiful, and that's a cheesy mash, but we're going to go for a little bit of blue cheese, because the savoury umami flavour of blue cheese, great with all those other flavours in there, the tomato, the leoperens. You're not even going to grate it over. No, just a little bit, because it all melts in the oven. Now that can go into an oven 180 degrees for half an hour, crisp up, and go gold. Just a few very simple peas, keep the veg nice and simple, because all the flavour is That's crisp up nicely, isn't it? It smells amazing. It's our shepherd's pie with a dash of leoperens, sorted. Man, that's good. Oh, that is good. It is a family favourite thrown through, and if you want to give it a go at home, then click below for the full recipe. Thank you very much. ", "duration": 319.83, "segments": [[44, 69], [70, 95], [95, 97], [124, 158], [160, 180], [186, 222], [241, 246], [248, 262], [266, 273], [274, 291]], "seg_text": " ", "pure_cap": "chop carrot celery onion and garlic. add all vegetables into pot with oil and a pinch of salt. add ground lamb to pot. peal potatos and chop into chunks. put potatos into cold salted water and bring to boil. add lamb stock tomato puree and lea and perrins and warm water. add meat mixture to baking dish. mash potatos with milk and butter and salt. cover meat with mashed potatos. add blue cheese and put in oven"}, {"image_id": "0q38LzW-axY.mp4", "caption": " crack two eggs into a bowl add flour to the bowl stir the contents of the bowl add spices to the bowl dip shrimp into the batter and breadcrumbs and put into pan with hot oil", "id": 906, "seg_prompt": "310 ; 90, 100 ; 105, 118 ; 120, 140 ; 146, 170 ; 200, 244..............................................................", "asr_text": " Alright everyone, we're here with Tham. She's getting ready to cook up my dish for us. So what are you making today, Tham? I'm gonna make shrimp tempura. Okay, she's gonna be making shrimp tempura. Okay, so what do you have for your ingredients? I got shrimp. Okay, basically you got the shrimp. It's already the cling type and ready to go. And I got the tempura back. Okay, the Japanese bridge crumbs. Okay, those are really good. It makes it kind of nice and crunchy once you put them on there. Okay, and I got two eggs. And I got some flour. Okay, we're gonna be mixing some flour in the tempura batter. And I got all kinds of different spices and herbs. Traditionally, tempura doesn't have spices and herbs, right? Tham likes to make it her own way, so she's gonna be adding some spices and herbs in the tempura mix. And I got some canola oil. Okay, canola oil, or basically any sort of cooking oil will do. Okay, so those are kind of the basic ingredients. Let's get started. All right, I'll start to mix the tempura batter. Okay, so basically she's gonna crack the eggs. Put them in a bowl. In a bowl, like those. Get two eggs. I'm gonna use one quarter cup of flour. It depends how much the shrimp do you have to. Okay, how is she gonna make? She's only making a little bit, so don't need a whole lot. Just mix it all up. Okay, so that's all you need. You don't mix any water or anything with it? For me, I'm not because I use the eggs, you know? So make a small stick with the shrimp. Stick on the shrimp, okay. So, like that. And you can add more. Adding some spices, if you like spices. Okay, again, this is Tham's way, it's not the traditional Japanese way. All right. Add some, what is that? Caribbean spices. Caribbean and um. Mrs. Dash table end. Okay, that's got garlic and herbs in it. So, some cayenne pepper, right? Okay, gonna make them spicy on us, huh? It's gonna be like that. Okay, we'll let it get that mixed up, then we'll get over to the stove and start cooking. All right, everyone, we're done over here by the stove. She's got the kind of tempura mix already. She did add a little bit of water because it was a little bit thick, so then did that with a little bit of water, probably. What, about a quarter cup, also, of water? Okay, so that's the first step, though. We've got the hot oil on the grill. Hot oil, yeah. So, first step, I'm gonna dip the shrimp in the egg batter. Egg batter. And I'm gonna dip on the breadcrumbs, the Japanese style breadcrumbs, and get them covered. Like this. Okay, let me stand back and throw in the hot oil. Yeah, a bit like that. I didn't splash up too much. Just didn't want to get down the camera. Right, and keep the cutting, you'll do it. Okay, you just basically load it up and then you watch it until it turns a little bit golden brown. Right, and then they'll be done. Shrimp not take that long either. It's easy to cook, too. Yeah, and these are actually the pre-cooked shrimp, right? Yeah, pre-cooked already. Okay, so that makes it a little easier. Okay, we're gonna let these cook, and when they're done, we're gonna be taking them out and putting it in a little holder here with some pip towels to drop some of the oil. Then we'll show you what it looks like when it's done. All right, everyone, looks like Tom's got her tempura shrimp all finished up. Looks like she's got some Thai sweet chili sauce. That's really good to dip shrimp in if you haven't tried that. You can just find that in most grocery stores. Just look for a sweet chili sauce, and looks like she's also ready to get a beer going, huh? Okay, at least it's not my German bread this time. But the shrimp tempura looks really good. Yeah, good job, Tom. Thank you. This is my meal for tonight, so thank you for watching me. I'll make something different next time. Thanks for watching. ", "duration": 311.17, "segments": [[90, 100], [105, 118], [120, 140], [146, 170], [200, 244]], "seg_text": " ", "pure_cap": "crack two eggs into a bowl. add flour to the bowl. stir the contents of the bowl. add spices to the bowl. dip shrimp into the batter and breadcrumbs and put into pan with hot oil"}, {"image_id": "foB6bxhZYF0.mp4", "caption": " prepare some dried chickpeas and soak them with water overnight rmove water put the chickpeas into a food processor add chopped onions garlic cilantro red chili cumin salt pepper baking soda and lemon juice mix a little bit and blend everything together take out the mixture seal for 2 hours and then shape it to balls deep fry the balls in oil to serve", "id": 907, "seg_prompt": "382 ; 64, 76 ; 76, 90 ; 94, 148 ; 149, 188 ; 207, 247 ; 253, 274.........................................................", "asr_text": " Hello this is Chef John from foodwishes.com with falafel. That's right falafel is one of those rare foods like french fries and pizza that pretty much everybody loves. In fact when I meet someone that doesn't like falafel I have to admit I'm a little suspicious. I mean what's not to like about this crispy deep-fried chickpea fritter? And while I don't think there's much danger in this video putting your friendly local neighborhood falafel stand out of business this really did come out quite well and I think you're gonna be surprised how easy it is. So let's go ahead and get started with the star of the show garbanzo beans also known as chickpeas or as my family called them grown-up chichi beans and for the amount I make it I'm gonna use one generous cup of dried garbanzo beans and check them out they have a very cool appearance they look like little shriveled up let's say brains and what we need to do is soak these before we use them. So pro tip if you want to make this today make sure you do this step yesterday. Alright because what we need to do is cover these in cold water and let them soak at least overnight. Personally I think 24 hours is better but overnight should be fine so like I said we'll cover those with a few inches of cold water and we'll put that in a place where there's a pretty good chance it won't get knocked over and as long as you've covered those with enough water the next day they should look something like this and then what we'll do at this point is drain those very very well before we transfer that into our food processor and add the rest of the ingredients. Alright a blender will work sort of okay and yes you can make this by hand by crushing or chopping but that's gonna take significantly longer so try to find a food processor I guarantee one of your married friends has one just borrow it for a day. Tell me you're gonna make it worthwhile with falafel. But anyway we're gonna go ahead and dump in our now very well drained beans to which I'm gonna add some diced onion and by the way even though this is gonna get processed I think it mixes more evenly if you start by cutting the onion nice and small first. So I'm gonna add in about half an onion along with a whole bunch of minced garlic we're also gonna need a whole bunch of freshly chopped Italian parsley some people also like to use cilantro here or a combination we're also gonna need some salt as well as some freshly ground black pepper we're also gonna throw in a spoon of ground cumin or cumin as I believe it's supposed to be pronounced as well as a little bit of ground coriander and then we're gonna shock the world by putting in a little pinch of cayenne as well as a small touch of baking soda no not powder baking soda and a spoon of flour just a little not too much. Okay one of the big decisions with a falafel mix is do you want it more bready or more beanie and I prefer beanie so personally I don't want to put too much flour here and then last but not least we're gonna squeeze in a little bit of lemon juice and that's pretty much it and do you need to give it a mix like this before you process it probably not I'm not sure why I did that but it's too late now but anyway once all your ingredients are together we're simply gonna process this pulsing on and off to start of course and what we want to end up with here is something that's pretty finely ground but not a puree all right we don't want to liquify this or turn it into a really fine paste and with something like this it's always a great idea about halfway through to take a little break take off the lid take a spatula kind of scrape everything down off the sides give it a little mix in case there are any large rogue chunks refusing to get mixed in so I did that and recommend you do the same thing and we'll continue to blitz that until like I said we have a very finely ground mixture and instead of trying to think of a very clever way to describe it let me just show you this is what I think you want all right very finely ground but not pasty so we don't want to go too far but it does have to be ground fine enough to hold a shape because we're gonna form these into balls and or other shapes soon so that's looking good and at this point we can transfer that to a bowl and kind of press it and pack it down and then what we want to do is cover this and let it sit for an hour or two before we start forming our falafel and yes I have done these without letting it rest and it does work but by sticking it in the fridge for an hour or two those flavors really are gonna meld together and it's gonna be a little easier to work with which is never a bad thing so I did pop mine in the fridge for a couple hours after which we're ready to shape and I'm just gonna make some small balls I'm gonna use one of these little sorbet scoops which not only gives me the shape I want but it also ensures these are about the same size each and by the way one tip if you moisten your fingers these are a lot easier to work with in fact there's an old saying in the falafel industry damp hands make smooth balls and it really is true all right so we're gonna form our falafel into the shape of our choice and at that point they're ready to fry so we're gonna cook these in 350 degree oil for roughly five minutes and of course that time's gonna vary with your size and shape but for the ones I did here five minutes was just about perfect and I'm just playing with them here you don't have to do this I was just bored so I gave my stir but like I said we're gonna cook those for about five minutes at which point they should look like this beautifully browned and crispy on the outside oh yeah those look done so we'll transfer those onto a rack to cool for a minute and we'll take a bite so you can see that gorgeous inside look at that beautiful color and right here you can get a real good look at that texture inside it shouldn't be too wet it shouldn't be too dry it should have the texture of falafel and as you saw in our last video I served these with some tihini sauce as a dip which is just a very simple and very beautiful way to serve them and I hear you out there those look amazing but chef John I don't have a deep fryer there's no way I could do these well I got some great news you don't need a deep fryer instead of making balls just flatten them out into patties and pan fry them for a couple minutes per side it works beautifully and they really do come out just as gorgeous and as you're about to hear just as crispy and not only does that technique work but if you're gonna toss yours into a pita to make the traditional falafel sandwich that shape actually works better so I threw a couple in a pita which I generously swipe with hummus with some diced tomato cucumber and onion and of course finished it with a drizzle of tahini and that my friends for a sandwich that was not invented in America is incredible just one of the all-time great fast foods of the world and I know that's a concept that's hard for a lot of people to grasp healthy delicious and beautiful fast food but anyway that's it I'm gonna go finish the rest of that off and I really hope this demo inspired you to give these a try and what if it doesn't I'm not gonna lie I'll feel awful you know some of these puns just write themselves but seriously I really do hope you give these a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy ", "duration": 382.83, "segments": [[64, 76], [76, 90], [94, 148], [149, 188], [207, 247], [253, 274]], "seg_text": " ", "pure_cap": "prepare some dried chickpeas and soak them with water overnight. rmove water put the chickpeas into a food processor. add chopped onions garlic cilantro red chili cumin salt pepper baking soda and lemon juice. mix a little bit and blend everything together. take out the mixture seal for 2 hours and then shape it to balls. deep fry the balls in oil to serve"}, {"image_id": "TsEyXJqB4vk.mp4", "caption": " grate one piece of chicken chop ginger garlic cilantro combine ingredients with soy sauce in a bowl form meat into balls and fry in a pan combine vinegar soy sauce and salt in a bowl shave vegetables into the sauce bowl and mix together slice the bread place the meatballs vegetables and sauce onto the bread", "id": 908, "seg_prompt": "548 ; 127, 161 ; 177, 240 ; 241, 264 ; 266, 330 ; 332, 345 ; 347, 395 ; 409, 416 ; 419, 467............................................", "asr_text": " It wasn't until I had my first banh mi that I realized the potential of the salmon. Same with me! I've always eaten salmon. I've always been to Vietnam. I never have. But even just the American versions. I've always eaten salmon. I didn't even get it in Vietnam. I didn't even know it existed when I went to Vietnam. When I first had that thing on American soil, it's like why do other sandwiches exist? It's so well balanced. It's got salty vinegary. It's got everything in a sandwich you could ever want and it's the perfect bite you'll It's because the Asians mixed with the French. Now Mike, you're probably wondering why I have a grater out here and why I have chicken I was out not too long ago, Mike and I were at Costco on a job and they were passing out these chicken meatballs. And I tried one and it was actually amazing. I was like this is Costco, chicken meatballs is actually really good. I was shocked and I saw the potential in the chicken meatball. Went home that day. It was good but it wasn't that. Yeah, it was like I saw the potential I said. So what happened was I realized how incredible this could be so I started making chicken But I have a lot of trouble finding not only good chicken that's ground up but just ground up chicken at all. You always see the ground turkey. But the chicken meatballs become my favorite meatball above the burger, pork, any of those Yeah, it's hard to get the really good ground chicken. It needs the chicken thigh. I tried it from the butcher but apparently this guy's got some technique. So I haven't quite figured it out yet. I've been trying everything. You can throw it in a food processor and you can blend. You can freeze it a little bit or just do it raw. Blend it up with the herbs and spices and make great ground chicken. That works great. I've done that. But what if you don't have food processor? I've been trying everything I can. I've been cutting up the chicken thing. I've been pounding the chicken. It's like a mutilated fetus that just popped out of Josh's face. I've been pounding the chicken. I've been doing a lot, lot, lot, lot, lot of different things to make this work. And I just had a theory last night. I was kind of frustrated. I was like, I can't figure it out. I'm just going to have to do the pounding. I had this theory. I was like, what if I froze the chicken and then grated it? I don't know if it's going to work. I hope you tested it. If it doesn't work, we're just going to have to do something else. But I'm thinking just like cheese, you know, if you want it to be frozen, you just give it a grate. Oh my God. Is it working? It is working, folks. I think I am a genius. So it may take a little bit of effort, but we're essentially making our own ground chicken by grating it. The thing is, I went online and I was like, are there any ways to make ground meat without a meat grinder and without a blender? And no one had any answers. So what do you, what am I going to do? Am I going to sit back and just accept defeat? Would I ever accept defeat? Oh my Lord. It only took us three hours. No, I mean, it didn't take that long, but we actually shredded this chicken. That's ground chicken. We have ground chicken. So I've got the chicken mixture. I'm like, I need some garlic. If you want to cut some garlic out for me. So this is where you season your chicken. And let's say you already had ground chicken. You could avoid that whole last step and you can start the video right here and then you'd be good to go. You wouldn't be freezing your hands off, but I really wanted to try it. I actually feel really accomplished. Everyone's got their own passions in life. Josh is grating chicken. Take some ginger, a little knob of it. Take a few cloves of garlic. I want some more garlic than that, my brother. Mo, I want a lot of garlic, Skeet. Make it real fine because you don't want to necessarily be gnawing on ginger. Maybe you do. I don't know. Maybe that's your thing. And cilantro, of course, you can eat most of the stem. So don't be afraid. Just have the leaves. Traditionally, when it comes to Banh Mi, even though there are a lot of different fillings, there's sort of the main one and usually pork and they usually have pate, which is like liver and there's a little bit of pate in there and then there's some kind of barbecue There's usually three types, correct? Yeah, three types of pork. So this is sort of a little bit more of an American version of it. Add some salt. You can add a little pepper in there if you want. We got a lot of garlic and ginger, which is going to be a little bit of soy. You could add some fish sauce at this point if you want. Fish sauce would be great. Classic Vietnamese ingredient. But if you use it correctly. Mike, you want to get that pan going? Now, that's it. That is all we are going to be making. Got my meat mixture. If you want, you could just put a little piece in there and test it out. How big of meatballs are you using? I'm going to make these little medium-sized meatballs. I want them to be able to cook in the pan without going into the oven, but drop them down You lay your balls down on here and you just let them sit on one side until when you pick them up, they start to look nice and brown. And then at that point, once that's happening, then you can start to just flip them on the Oh, my goodness gracious. And if you do these meatballs right, they are not exactly round, so you can actually flip them on, like you don't just cook them on one side and the other side. Cook them on every side. You get to cook them on all kinds of sides. Get them as crispy as you humanly can. It probably turns down a little. Using meatballs, I'm telling you, if you're not a believer, you'll be a believer. There's something about the juiciness and the flavor. And just to note, I did use chicken thigh. Chicken breasts would not work very well. I mean, you could try it, but chicken thigh is meaty, it's fatty. And it's cheaper. It's cheaper and it is better. Add a little bit of vinegar. We're using rice vinegar. It's nice and sweet. And a little bit of soy. And then a little bit of extra salt. The soy is salty, but we're going to add a little bit of extra salt because this is So what Josh is doing here is he's just shaving off the carrot. And this is a great technique for instant pickles because it's going to absorb the flavor and it's going to pickle immediately. We're going to scrunch it into the sauce and you don't need to have it sit in your fridge or even outside for days. And then take some cucumber, which is a real game changer. You got to get in there and scrunch. Sometimes what they'll do with the quick pickle is they'll shave them first and then toss them in salt and sugar. And if you toss them in salt and sugar, they'll actually draw all the moisture and then you rinse it off and then throw it in there. If you have the time, but we want to eat our bun meat now. So look what we're doing here. We're just scrunching it. We're activating the pickle process and I'm telling you instant pickles, great for sandwich. Look what we did here. Look at that quickle go. Whoa there buddy. Let's give this a taste. Our final experience is near. We made the meatballs. We have the workings for the most perfect sandwich ever created. I toasted this bun. If you can get a French baguette, that's the best, but any good bun, are you seeing this? This is the one thing I felt like was missing and I was like, there's something missing about this sandwich. You'd be shocked, but just raw cucumber, if it's not in there, it does not taste the same. You can leave anything out. You can add anything you want, but I'm just telling you the best way. And then fresh cilantro is very important. You'll find that on every single bun meat you ever get. Oh lordy, lordy. Don't you buy me a Mercedes Benz. We made a video before it was sweet chili and zesty mayo. Pretty much made it just for this sandwich because it's the perfect combination. Oh lordy, you're going to have to shove this in there to get it all in the sandwich. If you really want to get crazy, I saw one time, someone even topped it with a fried Michael, this is the moment that the world has been waiting for. The world being my stomach and my mouth. The first time I set out to make this thing, I decided I wanted to make the entire thing, The bread takes a while. It takes hours to make the bread. I was making the bread and midway through, I grabbed something that was 400 degrees, 450 degrees around my hand by accident, probably a little high, burnt my hand so bad I blacked I blacked out for a second and woke up. I could not keep my hand out of ice water for more than two seconds without it burning I was in horrible pain. I remember that. Cooked the entire meal that was left, made all the fillings and everything with one hand. So much pain. Couldn't play guitar. Couldn't do anything. The second I took my first bite, it was all worth it. Try this at home. If you need to first do some research and development, go out and get a Bond Me. It will blow your mind. Music to my ears. ", "duration": 548.5, "segments": [[127, 161], [177, 240], [241, 264], [266, 330], [332, 345], [347, 395], [409, 416], [419, 467]], "seg_text": " ", "pure_cap": "grate one piece of chicken. chop ginger garlic cilantro. combine ingredients with soy sauce in a bowl. form meat into balls and fry in a pan. combine vinegar soy sauce and salt in a bowl. shave vegetables into the sauce bowl and mix together. slice the bread. place the meatballs vegetables and sauce onto the bread"}, {"image_id": "yQzUEWyn6SM.mp4", "caption": " grind chickpeas soaked overnight along with parsley garlic and cilantro add cumin baking soda flour and salt to the ground mixture and mix well mix sesame paste water lemon juice and salt to prepare tahini sauce add diced cucumbers chopped tomatoes and onions in a large bowl and mix them all well heat oil shape the falafel and place it in the oil put falafel salad and tahini sauce into the pita bread and serve", "id": 909, "seg_prompt": "374 ; 93, 118 ; 123, 144 ; 201, 215 ; 232, 243 ; 248, 301 ; 306, 337.........................................................", "asr_text": " Hi, welcome to Moti's falafel stand. My name is Moti Skaki and this is my family restaurant. Here we make falafel and other Middle Eastern cuisines. Just like my mother myself makes back home. Since the year 2000, we brought the flavor of Jerusalem to Washington DC. Every country and every person in the Middle East believe that his falafel is the most delicious and most authentic. But Moti's falafel stand above all of them. It's the best falafel ever made. Let's go into my kitchen and I'll show you how to make the most authentic and most delicious falafel ever made. Come on, let's go. Falafel has become a favorite worldwide. It is vegetarian and very healthy food. And let's go through the ingredients and I'll show you what we use. We start with the dry chickpeas, two pounds, and then we soak it overnight. And then we get the soaked chickpeas. We add the garlic, the parsley, and the cilantro. We're going to grind it in a grinder and then we're going to add the spices. After we grind the chickpeas, the cilantro, and the garlic. We add about a teaspoon of cumin, half a teaspoon of baking soda, quarter cup of flour, and half a teaspoon of salt. After we mix the falafel mix, that's what we get. After we mix the falafel and the ingredients and the spices, the falafel is very fluffy. And if it's too moist, you can always add a little bit of flour, but not too much. I want to introduce you to a falafel maker, and that's how we make the falafel box. And now we're going to heat the oil to 325 degrees and we put the falafel in the oil and we let it brown to golden brown for about two minutes. The tahini sauce is the main sauce for the falafel and it's made out of sesame paste, lemon, and salt. I will take one cup of tahini to one cup of water and quarter cup of juice and a little bit salt, half a quarter teaspoon of salt. It's all going to mix and you're going to get a very pasty and nice tahini sauce. The other main ingredient of the falafel sandwich is the salad. In most countries, the salad is made by cucumbers, tomatoes, and onions mixed together. We're mixing the salad and that will be stuffed in the pita bread with the falafel and we put the tahini sauce over it. Okay, now I'll show you how to fry it. Okay, we press now the falafel into the falafel maker and we release it into the oil. The oil is on 325 degrees and it will take about two minutes until the falafel is golden brown and then we can make the falafel sandwich. Now I'll show you how to make very easy by hand. It takes a second and you have a falafel bowl and you just dump it. And this is how it's supposed to be, golden brown and you just take the falafel out with your tongue or anything else you like to use. And now we're going to assemble the falafel sandwich. We're going to take the pita, we're going to put two bowls in the pita bread. We're going to put some more salad, a little bit of tahini and we'll do it again. Another two bowls of falafel, some more salad and more tahini and this is delicious. I think that one of the reasons the falafel got famous in the world mainly because it's a vegetarian dish. It's become the fast food of the Middle East and now it's catching up with the rest of And this sandwich is much bordering. I'm sure you like to taste it. ", "duration": 375.17, "segments": [[93, 118], [123, 144], [201, 215], [232, 243], [248, 301], [306, 337]], "seg_text": " ", "pure_cap": "grind chickpeas soaked overnight along with parsley garlic and cilantro. add cumin baking soda flour and salt to the ground mixture and mix well. mix sesame paste water lemon juice and salt to prepare tahini sauce. add diced cucumbers chopped tomatoes and onions in a large bowl and mix them all well. heat oil shape the falafel and place it in the oil. put falafel salad and tahini sauce into the pita bread and serve"}, {"image_id": "k7EVFW1nCNI.mp4", "caption": " put mayonnaise parmesan lemon juice worcestershire sauce olive oil mustard anchovy paste garlic pepper salt and sugar in the food processor blend all the ingredients together in the food processor pour the dressing on the chopped romaine lettuce leaves in a bowl add some croutons to the bowl and toss the salad", "id": 910, "seg_prompt": "456 ; 125, 293 ; 300, 306 ; 346, 349 ; 349, 360..............................................................", "asr_text": " Hi, I'm Diane Cometta and today on Dishin' With Die I'm making Caesar Salad. This is a classic salad and the dressing, Caesar dressing, is really easy and it can be used for lots of other things. So let me show you what you need and we'll get started today on Dishin' With Die. You need some mayonnaise, some freshly grated parmesan cheese, some lemon juice, some Worcestershire sauce, some olive oil, Dijon mustard, granulated sugar, chopped garlic, anchovy paste, fresh ground black pepper, and salt. I also have some romaine lettuce here that I've washed and thoroughly patted dry and then chopped into bite-sized pieces. Now it's important that you keep your romaine lettuce chilled before you serve it because if it sits out at room temperature too long after it's been cut then it can wilt a little So I'm going to set that aside and make sure I get that back into the fridge. The other thing that I have are my fresh homemade croutons. So you can use store bought if you want but these are really simple to make so I'm going to leave the link for this for you as well. Now this is a really super simple recipe. It's just a lot of different ingredients here. Now I have a little mini food processor that I'm going to use for this. If you don't have one you can use a blender, you can use an immersion blender, or you could try to do this by hand. And I'll explain different things that you might have to adjust if you do it by hand. Now the one thing you might have noticed is that there's no eggs in this which makes it If you have a problem with fresh eggs in your area you don't have to worry about it with Now the first thing that I'm going to do is put my mayonnaise into my little food processor. Really we're going to put everything in here. So as I put things in I'll explain stuff to you. And you could use either regular low fat, fat free mayonnaise, whatever you prefer just use a good mayonnaise. Okay now the parmesan cheese. Now I have fresh grated parmesan cheese here and I actually grate it in my little mini food processor which makes it really easy because it's less expensive if you can buy it in the big chunk like that. But if you want to buy it already grated that's up to you. But again make sure you get a really good brand. Now next I have some fresh lemon juice. This is freshly squeezed. If you don't have fresh lemons you can buy the bottled stuff in the store, no problem A little bit of Worcestershire sauce. All of the measurements are on my website, Dishin'WithDye.com so don't worry about that. And that's where you find all my other recipes too. Now this is a little bit of olive oil, just a little. And again good brands, good brands of everything. Whatever the best is that you can afford is going to make this taste better than it would if you didn't buy good brands. And this is Dijon mustard. I just have a little bit here. A little bit of sugar, this is granulated sugar. And the garlic. Now this is chopped. Now if you don't have a food processor or blender or any of the other things I mentioned then you might want to just take this and grate the garlic into the bowl that you're going to be mixing everything in because you don't want chunks of garlic like this in the It's going to be, you know, very finely blended. So I'm going to put this in here and it will get blended up well in here. Now next is the anchovy paste. Now I just want to show you that this is the brand that I picked up at the store. And this is usually found on the shelf. It's not refrigerated. After you open it you have to refrigerate it. But it's in a little tube like this. Now you could use fresh anchovies if you want to, you just have to chop those up nice and I don't use anchovies all the time. I used it in my shrimp bisque. So I don't really prefer to have fresh anchovies. This works a lot better for me. So you could leave this out completely if you want to. But it really is what kind of gives Caesar salad that, you know, nice taste. You're not really aware of what it is that's making it taste so great, anchovies. So you could just kind of adjust how much you want in there. But again, if you don't want it, just mix it. So I'm going to put this in the fresh ground black pepper. And I'm going to put a little bit of salt in there. Now not too much on the salt because if you're using the anchovy paste, that's already a little bit salty. Now we're just going to take this and blend it up really well. All right, that was quick and easy. Now you can see the little flicks of pepper in there. And you can see it looks like there's little lumps in it. That's actually the cheese. So this is, you know, what you usually see when you have Caesar salad dressing or Caesar dressing, we should call it. And what I usually do is make it a day or two ahead of time. It actually tastes better if it at least sits overnight. And it's one of those things after a couple days, it just keeps getting better and better. I'll usually keep it for about a week in an airtight container. But I'm just going to put a little bit of dressing on here, toss a few of those in. They are so crunchy. Just get everything well coated. And now I'm just going to put this into my serving bowl, just a little bit, and that I like a lot of dressing on there. Just put some of those croutons on. And what I like to do is maybe put like a couple extra ones on there that don't have anything on it. And you could also put some more fresh ground black pepper on here if you want. But I think it looks nice when you put like a few grates of the fresh Parmesan, like shred it like this over top. Does that look nice? That was so easy. And now I've got to give it a little taste, one of those croutons, one there, mmm, mmm. Crunchy, really delicious, lots of flavor. It does get better as it sits. It tastes great right now, but I would really recommend that you make this in advance. The recipe is on my website, AdditionWithDye.com. I hope I made your life a little easier, more enjoyable, and delicious. I'll see you next time. ", "duration": 457.0, "segments": [[125, 293], [300, 306], [346, 349], [349, 360]], "seg_text": " ", "pure_cap": "put mayonnaise parmesan lemon juice worcestershire sauce olive oil mustard anchovy paste garlic pepper salt and sugar in the food processor. blend all the ingredients together in the food processor. pour the dressing on the chopped romaine lettuce leaves in a bowl. add some croutons to the bowl and toss the salad"}, {"image_id": "odLBmYsUaHI.mp4", "caption": " toss some brussel sprouts with 1 tbsp of extra virgin olive oil and sprinkle some kosher salt on it put the brussel sprouts in the oven coat the thinly pounded chicken breasts with whole wheat flour egg and bread crumbs bake the chicken breasts in the oven for 6 minutes at high heat put some pesto sauce tomato sauce minced basil and sage leaves on the baked chicken put some parmesan cheese and mozzarella cheese on the chicken bake the chicken for more 6 to 8 minutes in the oven put some naturally dried cranberries on the brussel sprouts and add some grated parmesan cheese to the mixture", "id": 911, "seg_prompt": "229 ; 51, 71 ; 71, 73 ; 73, 116 ; 116, 125 ; 125, 163 ; 163, 174 ; 174, 187 ; 187, 219..................................................", "asr_text": " So what we're making today is a crispy baked parmesan chicken with roasted Brussels sprouts with some dried cranberries and freshly grated parmesan cheese. The whole recipe is about 300 calories including the side dish whereas a major chain restaurant has chicken parmesan for about 1,100 calories. Because usually when you make chicken parmesan it's fried in oil and it's smothered with fatty cheese and it's served with a side of spaghetti. Whereas here we're gonna make a crispy coating and bake it with a light coating of flavorful cheese just enough to make it still taste decadent. So one of the great things about this meal is the whole thing can be prepared start to finish in 30 minutes or less. So what we're gonna do is we're gonna get our Brussels sprouts roasting first and then we're gonna prep the chicken and then everything will come out at the same time hot and delicious. So the first thing we're gonna do is I have some Brussels sprouts they're just halved here but if you have small ones you don't even need to do that. And I'm gonna toss them with about a tablespoon of extra virgin olive oil. I like to do it with my hands because then they can really get coated. And then just a little bit of kosher salt sprinkled on there. Now I'm gonna get these in the oven. So what I have are some thinly pounded chicken breasts here you can use chicken cutlets and I have whole wheat flour but you can use whatever kind of flour you like but you really won't notice a difference if you use whole wheat and you get the extra benefits of the whole grain. So we dip in the flour first and coat it and then dip it in some egg. Get it nice and coated but then let that extra egg drip off. What I really like is how crispy the coating gets almost like a fried chicken or a fried a fried chicken parmesan. And then we dip it in panko which is a nice light crispy kind of breadcrumbs. You can even find whole wheat panko sometimes so if you like those use those. And we're gonna bake these first. So now I'm gonna get these in the oven so they're gonna be baking with with the Brussels sprouts. They're gonna bake for just about six minutes at high heat. I'm gonna take them out and we'll finish the recipe. So what we're gonna do now is put on actually I'm gonna put in a little bit of pesto. This is optional but we love the flavor of pesto so I'm just gonna spread about a teaspoonful of pesto on each breast for each chicken cutlet. And then do about a tablespoon of sauce. This is a fresh tomato sauce that I got at the farmers market but whatever tomato sauce your family likes. And then we take some of these fresh herbs. I have chopped up basil and sage here. And again you can use dried herbs but I really love the flavor of these fresh garden herbs which actually came out of my garden. And some of the cheese and this is part skim mozzarella and parmesan combined together. And you can see we have plenty of cheese here so it's still gonna taste rich and decadent. I'm gonna put these back in the oven for six to eight minutes until it's all melted and the chicken looks nice and browned. And then the Brussels sprouts will be ready at the same time. These are ready to go. And so what I'm gonna do simplest thing I'm just gonna take these naturally sweetened dried cranberries sprinkle them on there. And then I'm gonna take a little bit of you can either buy grated parmesan cheese or this is kind of fun. Also a fun thing for kids to do if they're around. Just grate a little bit like maybe a teaspoon. Then I'm just gonna toss it all together a little bit. Get the flavors in there. Those are ready to go and so delicious. These Brussels sprouts turn my Brussels sprouts detesting family into Brussels sprouts lovers. Mmm it's actually better than the Italian restaurant that you're gonna take your family out to. Light crispy delicious and still decadent tasting. ", "duration": 229.67, "segments": [[51, 71], [71, 73], [73, 116], [116, 125], [125, 163], [163, 174], [174, 187], [187, 219]], "seg_text": " ", "pure_cap": "toss some brussel sprouts with 1 tbsp of extra virgin olive oil and sprinkle some kosher salt on it. put the brussel sprouts in the oven. coat the thinly pounded chicken breasts with whole wheat flour egg and bread crumbs. bake the chicken breasts in the oven for 6 minutes at high heat. put some pesto sauce tomato sauce minced basil and sage leaves on the baked chicken. put some parmesan cheese and mozzarella cheese on the chicken. bake the chicken for more 6 to 8 minutes in the oven. put some naturally dried cranberries on the brussel sprouts and add some grated parmesan cheese to the mixture"}, {"image_id": "lgg6luYfQ1w.mp4", "caption": " spread the dough out on the pan place the string cheese on the edges of the dough fold the dough over the cheese cut the edges and flip the crust over spread the sauce on the dough add mozzerella cheese on top of the sauce place pepperoni on top of the pizza bake the pizza in the oven brush the crust with melted butter sprinkle garlic powder on the crust", "id": 912, "seg_prompt": "378 ; 53, 90 ; 92, 104 ; 104, 114 ; 131, 182 ; 185, 216 ; 226, 247 ; 260, 295 ; 296, 299 ; 300, 320 ; 320, 328.........................................", "asr_text": " Hey guys and welcome back to Kouton Cracker Jacks. Today I'm going to show you how to make your very own pepperoni cheesy bites pizza, the pizza hut way at home. This pizza is super easy to make. Don't be fooled by thinking it's super hard. It's not. It's very easy. If you can make a regular pepperoni pizza, you can make this. So for this recipe, you're going to need some homemade pizza dough. You could also use store bought refrigerated if you'd like. But I have a separate video that shows how I make my pizza dough. I will put a link to that down below. You're also going to need some shredded mozzarella cheese. You're also going to need pizza sauce. Of course, again, you could use homemade or pre-bought. You're also going to need pepperoni or toppings of your choice. Some string cheese, melted butter, and garlic powder. So let's get started. I've already gone ahead and made up my pizza dough and I've covered that. Let it rise for an hour until it was doubled in size. And now I'm going to place this onto a 16 inch pizza pan. A lot of people have asked me on my previous pizza videos where I get my pizza pans. This is just a cheap $2 Walmart pizza pan. It's made of aluminum. It's super thin and lightweight, which is exactly what you want for pizza because it lets the heat go right through the pan, right to the crust. So you get a nice evenly done crust, but you want to pat your pizza dough all the way out to the edges of your pan. And I'm just using my fingertips to do this. Work around the dough evenly so it stays circular. And you just want to pat this out until it goes about a half inch or so beyond the edge of the pan, because we're actually going to be folding the edges up and over around cheese. But once you get your crust spread all the way out, you want to take some string cheese. This is just the regular old individually wrapped string cheese that you can buy for like a quarter a piece. Go ahead and unwrap those. I'm using eight pieces for this 16 inch pizza. You want to place those evenly around the edge of the crust. And then you want to take the very edge of the crust and fold that up and over your cheese sticks, encapsulating them completely. And once you get those completely encapsulated, go around and press down the crust. Make sure that those edges are sealed so there's no air pockets or anything in there. You want the dough wrapped tightly around the cheese sticks. Then I'm going to take a knife and you can actually see where the individual sticks are. You want to cut between the sticks and then cut each stick into three equal pieces. It does not have to be perfect. Just eyeball this. There's no need to get out a ruler and measure anything. Just eyeball it. Close enough is good enough for this. And then to actually form the crown of cheesy bites, if you will, you just want to take each piece here and you want to pull it up and flip it 90 degrees. When you turn these over, make sure that that sealed side where the seam is of the dough stays on the bottom. So that way when you bake it, they stay sealed, that they don't come undone. And just go around and turn each of these pieces 90 degrees. They don't have to be touching. It's perfectly fine if there's space between them that's actually preferable because this dough will kind of rise and spread out as it bakes. And now we can go ahead and build the toppings on our pizza. I'm just going to take my pizza sauce here. Again, I will put a link that shows how I make that down below. It's super simple. It's tomato paste, water, basil, oregano, onion powder, garlic powder, a little bit of salt, I think. But I'll put the recipe down below for that. I'm using about a half a cup or so of sauce and just using the back of the spoon, I'm going to spread an even layer of this all the way across the bottom of my pizza dough. You want to make sure that that sauce goes all the way up to the edges of the pizza bites. But don't go real heavy on this pizza sauce. Using too much sauce ends up making like a soggy crust. That's not good. So just use a thin layer. And then I'm going to top this with some shredded mozzarella cheese. Now, a lot of people ask me how I get my cheese really melty on my pizzas. The secret is I grate my own mozzarella cheese just by the block of low moisture mozzarella cheese grated on a grater. The pre shredded stuff has silos on it, which kind of impedes the meltiness of the cheese. So whenever you can, if you if you're going to melt cheese, buy the block of cheese and shred it yourself. But I ended up using about six ounces of cheese here. You just want to spread that evenly again all the way to the edges of the cheesy bites. And then I'm going to top my pizza with pepperoni. You could use whatever toppings that you wish. I'm just keeping it simple and using pepperoni. When you do use pepperoni, because pepperoni shrinks up in the oven, when you bake it, place your pepperoni slices close together, almost overlapping them a little bit and go as heavy on the pepperoni as you want. This is your pizza, your time to make it how you want. And then you want to bake your pizza in a preheated 450 degree Fahrenheit oven. And you want to bake this for about 12 minutes or so. You want to bake it until the crust is nicely golden brown, the cheese is nicely melted, and it just starts to brown a little bit on the top. And once everything is nicely golden brown, you can go ahead and remove it from your oven. And because I like soft and squishy bread, especially with cheesy bites, I'm just going to take a little bit of melted butter and using a pastry brush, just brush the tops of these with butter. That's going to make these cheesy bites nice and soft. You don't have to do this if you don't want to, but this is how I'm doing it. But once I got that covered with the melted butter, I'm just going to sprinkle a little bit of garlic powder right on top. Now, if you were smart, you would have mixed the garlic powder with the butter, but I was not thinking when I made this. So I'm just going to sprinkle a little garlic powder right on top. But then go ahead and cut this into slices and serve it up. But there you go. That is how you make a cheesy bites pepperoni pizza, the Pizza Hut way. And if you wanted to, you could substitute hot dogs for the cheese and you can make yourself a hot dog bites pizza. Works the exact same way. Here's a picture of that for you. And there you go. Impress your husband or wife, impress your children, make yourself a pizza at home from scratch. It's super easy, super delicious. Definitely worth it. If you liked this video, be sure to give a thumbs up. I would greatly appreciate it. If you do try this out, let me know down below in the comment section. Thanks so much for watching and we'll see you next time. ", "duration": 379.0, "segments": [[53, 90], [92, 104], [104, 114], [131, 182], [185, 216], [226, 247], [260, 295], [296, 299], [300, 320], [320, 328]], "seg_text": " ", "pure_cap": "spread the dough out on the pan. place the string cheese on the edges of the dough. fold the dough over the cheese. cut the edges and flip the crust over. spread the sauce on the dough. add mozzerella cheese on top of the sauce. place pepperoni on top of the pizza. bake the pizza in the oven. brush the crust with melted butter. sprinkle garlic powder on the crust"}, {"image_id": "EP2OBrPPWtU.mp4", "caption": " heat oil in the deep fryer cut the onion into slices and separate the rings add flour baking powder salt to a dish coat the onions in the flour mixture mix milk and an egg with the flour coat the onion rings in the batter coat the onion rings with the bread crumbs deep fry the onion rings", "id": 913, "seg_prompt": "172 ; 32, 39 ; 39, 55 ; 57, 72 ; 73, 81 ; 84, 101 ; 101, 114 ; 120, 138 ; 142, 157..................................................", "asr_text": " Nobody can resist onion rings, and these old-fashioned onion rings are simply scrumptious. One All Recipes member named Jeannie, who submitted this recipe, says, this is an actual recipe from a former employee of a popular drive-in restaurant, crispy-coated onion rings like the pros make. You'll need a deep fryer for this recipe. Let's start by heating one quart of oil in the fryer to 365 degrees. You'll need a deep fry thermometer. While the oil is heating, slice one large onion into slices. Now separate the onion slices into rings. Then in a flat bowl, add together one and a quarter cups of all-purpose flour, a teaspoon of baking powder, a teaspoon of salt, and blend these. Next, dip each onion ring into the flour mixture and coat them fully. Now add in a cup of milk to the flour and mix it with a fork. Then beat in an egg to make a batter. Then dip the floured onion rings into the batter. Set up a wire draining rack using aluminum foil or a baking pan as a base to catch any chips, and set them on the wire rack to drip. When all the rings are battered, pour dried breadcrumbs into a shallow pan or dish. Now lay the battered onion rings onto the crumbs and scoop the crumbs over the rings Give each ring a hard tap as you remove it from the crumbs to shake off any loose crumbs. The coating should really cling to the onion rings. Once you've breaded all the rings, deep fry them until each ring is golden brown. Let the rings drain briefly on paper towel. Serve them while they're warm. Old-fashioned onion rings, just like the ones you get at the drive-in, only better because you made them at home. ", "duration": 173.17, "segments": [[32, 39], [39, 55], [57, 72], [73, 81], [84, 101], [101, 114], [120, 138], [142, 157]], "seg_text": " ", "pure_cap": "heat oil in the deep fryer. cut the onion into slices and separate the rings. add flour baking powder salt to a dish. coat the onions in the flour mixture. mix milk and an egg with the flour. coat the onion rings in the batter. coat the onion rings with the bread crumbs. deep fry the onion rings"}, {"image_id": "xXSBn23NBJU.mp4", "caption": " add pasta and salt to a pot of boiling water add milk and butter to a hot pan after the butter melts add mayo salt and paprika add cheese and stir pour the cheese sauce onto the macaroni and then pour into a pan add shredded cheese and paprika on top place the pan in the oven and bake", "id": 914, "seg_prompt": "258 ; 65, 75 ; 80, 97 ; 104, 127 ; 130, 160 ; 161, 179 ; 184, 213 ; 214, 226......................................................", "asr_text": " Hi guys, welcome back to my channel. Today I'm going to show you guys how to make, in my kitchen, some macaroni and cheese, baked macaroni and cheese. I have here some raisoni, macaroni, you could use whatever you want. You're also going to need some cheese, this is white sharp cheddar cheese, you're going to chop these up. You're also going to need a stick of butter, any butter of your choice, paprika, salt, two and a half cups of milk. This is a tropical island blend natural cheese, some mayo in there. This is optional. Why I'm going to add the mayo in mine is because the mayo is going to kick it up and not just going to make it creamy and yummy and more flavor. So come on, let's get started on this macaroni and cheese. So you have to make sure that your pot is hot, you have hot boiling water there and you just pour it in. And then you add a little bit of salt, half a teaspoon of salt and I'm going to let that So we go ahead and add the two and a half cups of milk in, then you put your butter in, just give it a mix and this is going to melt. So now the butter is melting, I'm going to go ahead and add my mayo in there, I'm going to put about three tablespoons of mayo. And again guys, you don't have to put it in there, I choose to put it in there because it's going to be creamy and you'll see when you give it a try as well. Half a teaspoon of salt and half a teaspoon of paprika and give it a stir. Now I'm going to add in my cheese, I'm going to go ahead and put that in, I'm going to only use a half a pack of my cheese because I'm going to need it to top off with macaroni when it gets finished. Give that a little stir and then I'm going to add the chopped cheddar cheese in there. Alright, so when I come back with this, I'm going to add it to my macaroni and then get What I'm going to do next, I'm going to go ahead and just pour this out and it's onto Give it a mix and then I'm going to go ahead and put it in here, get it ready to go in Then the last thing you're going to do is put your cheese on top, all over, I'm just going to put all of it on there because I want it to be nice and cheesy and then I'm going to top it off with some paprika. Okay, so now it's going to go into the oven and it's going to be baked for about 45 minutes, on 350 for full 45 minutes. Okay guys, so here you have it, my macaroni and cheese, baked macaroni and cheese, my way of cooking it. And I hope you guys enjoy it and so, once again, from my kitchen to yours, enjoy! ", "duration": 259.17, "segments": [[65, 75], [80, 97], [104, 127], [130, 160], [161, 179], [184, 213], [214, 226]], "seg_text": " ", "pure_cap": "add pasta and salt to a pot of boiling water. add milk and butter to a hot pan. after the butter melts add mayo salt and paprika. add cheese and stir. pour the cheese sauce onto the macaroni and then pour into a pan. add shredded cheese and paprika on top. place the pan in the oven and bake"}, {"image_id": "lBnuFn9q3Xs.mp4", "caption": " combine the pork carrots onions and shrimp mix the sugar garlic salt and ground pepper mix the seasoning with the filling place the filling on the wrapper wrap up the spring roll deep fry the spring rolls in the oil", "id": 915, "seg_prompt": "294 ; 50, 56 ; 56, 62 ; 62, 80 ; 116, 122 ; 122, 138 ; 202, 222..........................................................", "asr_text": " Everyone's favorite, Vietnamese spring rolls, jai yao. You will need the following ingredients. One pound of ground pork or turkey, 1.5 cups of grated carrots, 1 medium sized onion bulb minced, half a pound of deveined shrimp, 1 package of spring roll wrapped 7.5 inch square, 1.5 teaspoon garlic salt, 2 tablespoons of sugar and if you like, half a teaspoon of For those wishing to avoid seafood, simply substitute half pound of ground pork for the In a big bowl, mix the ground pork, grated carrots, minced onions and the quartered shrimp. Mix the sugar and the garlic salt and ground pepper first for an even blend. Then add it to the mixing bowl. Knead until you have a well mixed and uniform consistency. It's always wise to fry a small nookit of the meat filling to taste test your seasoning. To make your paste, mix together 1 teaspoon of all purpose flour and 1 teaspoon of water. Now for the rolling setup. Separate your wrappers in advance. I keep them in a large ziplock bag so they don't dry out and become brittle. Use a container with a cover to store rolls. Place about 2 tablespoons of the filling as shown. Rolling tightly keeps the oil from penetrating. Apply a smear of paste to the top corner to seal and roll towards you. Fill for the smooth and rough sides of the wrapper. Use the rough side up for a smoother finished roll. In an air tight container, these keep very well in the freezer until needed. Fill a 2 quart pot halfway with vegetable oil. Use a strainer on a small bowl to drain hot rolls. When a lot of bubbles rise from wooden chopsticks, the oil is hot enough. Overheated oil will burn your wraps before the meat is thoroughly cooked. Gently place spring rolls in one at a time. Fries are my favorite tool, but tongs would work as well. I fry no more than 6 at a time. Overloading the pot may make it boil over and you won't get an even fry. 5 to 6 minute frying time should leave them golden brown. Let them cool in the strainer for a minute. Mix on a paper towel, do not stack them while hot or they will turn out less crispy. Time to make the dipping sauce. You need 2 tablespoons of vinegar, 3 tablespoons fish sauce, 3 tablespoons sugar and 1 cup Mix the sugar and water first. Stir in the vinegar and fish sauce. For a spicier dish, add chili paste when serving. For an advertiser, try dipping them in store-bought sweet chili sauce. Traditionally the spring rolls are wrapped in lettuce and various Vietnamese mints. These are fantastic, enjoy! Thank you for watching. Don't forget to subscribe to my videos. ", "duration": 294.83, "segments": [[50, 56], [56, 62], [62, 80], [116, 122], [122, 138], [202, 222]], "seg_text": " ", "pure_cap": "combine the pork carrots onions and shrimp. mix the sugar garlic salt and ground pepper. mix the seasoning with the filling. place the filling on the wrapper. wrap up the spring roll. deep fry the spring rolls in the oil"}, {"image_id": "PqyqB_FkWrQ.mp4", "caption": " boil the noodles in boiled water drain the noodles and cool them with cold water cut shrimp and mix it with pork add onion minced garlic oyster sauce sesame oil salt sugar and black pepper mix the ingredients well together wrap the mixture in wonton wrappers boil the wontons in boiled water cook some garlic with vegetable oil boil some onion chunks and baby boy chok in chicken stock with water put the noodles wonton roasted pork the vegetables and soup to serve", "id": 916, "seg_prompt": "328 ; 69, 80 ; 84, 107 ; 110, 119 ; 120, 134 ; 136, 140 ; 141, 176 ; 187, 211 ; 221, 230 ; 233, 268 ; 274, 298..........................................", "asr_text": " Hi friends, this week we're making wonton noodle soup, a wonderfully delicious hearty dish to warm our bellies as the weather cools. This dish has several recipes, but I'll break down the steps to make it a breeze to prepare. To make the wonton, we need ground pork, shrimp, minced onions, minced garlic, oyster sauce, sesame oil, sugar, salt, ground black pepper, and wonton wrappers. For the soup, we need wonton noodles or thin egg noodles, chicken broth, water, salt, onions, shrimp, chives, and baby bok choy. If you're a garlic lover, you'll also want to make this delicious garlic topping. For this, we need minced garlic and vegetable oil. One final ingredient is roast pork. I shared this recipe earlier, so please check out my channel or click the link to see the Let's start first by preparing the noodles. Place the noodles in a large colander. Now take each bundle and loosen the strands. Bring a large pot of water to a rapid boil, and then add the noodles. Stir the noodles in the hot water and cook for just one minute. As the noodles are thin, they cook really fast, so avoid overcooking them. Pour the noodles into a colander. Now we rinse with cool water several times to stop the cooking process. Toss the noodles in the colander, shaking off as much of the remaining water as possible. Now spread the noodles onto a large plate and allow them to air dry while we continue with the next steps. I like to put down a piece of paper towel to help absorb the moisture. Next we make the filling for the wonton. We start first by thinly slicing the shrimp. Let's add it into the bowl where we have the ground pork. Now for the seasonings. Let's add the minced onions, minced garlic, oyster sauce, sesame oil, sugar, salt, and lastly black pepper. Mix everything together, combining all the ingredients well. Now we can make the wontons. Take one of the wrappers and place it on a cutting board with one of the corners pointed Place about a half a tablespoon of filling onto the wrapper. Dip your finger in water and run it along the top edges of the wrapper. Take the corner closest to you and fold it over, lining up the edges. Now press down along the edges to seal the wrapper. Gently press your finger into the wonton, making a small indentation. Set your finger again and dab it on the right corner of the wonton. Now bring the corners together so the wrapper overlaps. Pinch it together to seal it. There are lots of variations when making wontons, but this is my favorite and it's pretty simple. And keep going until all of the filling is used. Bring a large pot of water to a gentle boil and then add the wontons, a few at a time. Gently stir the wonton, making sure they don't stick to the bottom of the pot. Cook the wontons for just 5 minutes, stirring occasionally. Avoid rapidly boiling the water as it will cause the wonton wrappers to break. Scoop out the wonton using a slotted spoon, give it a quick shake to remove the excess water and then transfer into a colander. The next step is to make the garlic topping and this is super easy. In a small skillet, add the minced garlic and vegetable oil. Saute the garlic over a medium-high heat until it's golden brown. This takes approximately 2 minutes. Now for the final part, making the soup. In a medium saucepan, add the chicken broth and then add the water. Now add the quartered onions. Don't worry, we're not eating all of these onions. They're used to sweeten the broth. Cover the pot and bring the broth to a boil. Turn the heat to low and simmer the broth for 5 minutes. Now that the broth is sweetened, we can scoop out the onions. Let's give the broth a taste. Adjust the salt or sugar levels to your preference. I am going to add a little bit more salt. Add the baby bok choy to the broth and cook for just 1 minute. Turn off the heat and now add the shrimp. To serve, add a generous amount of the noodles into a bowl and then sprinkle half a teaspoon of sesame oil on the noodles. Add several pieces of the wonton and then some slices of roast pork. Add the bok choy and the shrimp. Let's add the fresh chives on top. Ladle a generous amount of the broth into the bowl. Add the delicious garlic topping and we finish with some freshly ground black pepper. Hi, I hope you've enjoyed this easy how-to video. If you have any questions or comments, please feel free to post below. For full recipes, check out RunawayRice.com. I work on new recipes each week so please subscribe to my channel to stay tuned. This is Trang wishing you good eating and good health. Thanks for watching. ", "duration": 328.33, "segments": [[69, 80], [84, 107], [110, 119], [120, 134], [136, 140], [141, 176], [187, 211], [221, 230], [233, 268], [274, 298]], "seg_text": " ", "pure_cap": "boil the noodles in boiled water. drain the noodles and cool them with cold water. cut shrimp and mix it with pork. add onion minced garlic oyster sauce sesame oil salt sugar and black pepper. mix the ingredients well together. wrap the mixture in wonton wrappers. boil the wontons in boiled water. cook some garlic with vegetable oil. boil some onion chunks and baby boy chok in chicken stock with water. put the noodles wonton roasted pork the vegetables and soup to serve"}, {"image_id": "fqqpdOpgkdc.mp4", "caption": " cook beef in a pan add the seasoning to the beef put the sauce on the taco", "id": 917, "seg_prompt": "300 ; 0, 74 ; 107, 136 ; 269, 276......................................................................", "asr_text": " Hey guys, it's Buddha. I'm back. As y'all can see, I'm cooking. I'm making some tacos tonight. Remember I did the Cooking with Buddha Lock series? Well, I had made a mistake and deleted that playlist a while ago. So I'm basically going to start it over again. So I'm going to start over with this video here, which is what I did the first time I started the series. I had made tacos. So now I'm doing it again. And I'm making it with ground beef. You can make it with ground turkey as well, or ground chicken. I don't particularly care for ground chicken. Basically what I put in the meat, I put lori seasoning salt, some onion powder, very little garlic powder and some black ground pepper. As you can see, the meat is done. See? It's well done. It's all brown. So that's it. I'm about to turn it off. Okay. Let that cool off. I'm going to have to drain that liquid too. Okay. So what I'm going to use for the taco kit, I use this one all the time. The Ortega soft taco kit. And it comes with the seasoning mix and the taco sauce. Oh, so I have to get that seasoning mix out of here. I totally forgot about. This is the taco seasoning mix. And I'm going to just sift it gently on to the tacos. I mean, to the, to the meat. Well, it's going to be tacos anyway. So technically I'm right. But the whole thing, the whole thing, spill it all out, spill it all out. So once all of that is on there, you basically just mix it all up into the meat. Make sure all the meat has this taco seasoning on it. Make sure it's evenly distributed all around. So this is cooking with Buddha lock series. Number one, guys. Yep. It's backing up again. I've dearly apologize. And I'm surprised. I'm so sorry. I didn't even mention it to you guys a long time ago, but it just slipped my mind seriously. And make sure y'all do it in a pan that doesn't slide like this one. We had this pan for so many years, but make sure you mix your meat, you know, make sure it's steady. Alright, so that's completely saturated all over. And when I come back, I'm going to come back with the finished product. So stay tuned. Alright guys, I'm back with the finished product. As you can see, look at the presentation on that. I know it looks messy, but that's the point. So what I did, I took some cheddar cheese, which is this one here. I used the board and dairy, um, natural finely shredded for cheese Mexican. So it has four different cheeses has blend of cheddar, moderate, Jack, I said, they're all in kiss. So Blanco cheeses. So that's how it looks up close. And I put that on the bottom first, melted it in the microwave for 20 seconds, took it out. Then I put the meat, um, the lettuce, tomato, the sour cream, I'm going to put more sour cream because I love a lot of sour cream. And this is the sour cream I use here. This is the friendship or natural sour cream. So I'm trying to use all natural stuff. And now I'm about to put the thick and smooth taco sauce on top, right on top. And that's good enough. So this is the finished product guys. This is mine, by the way, I already gave my dad his. So thanks for watching my cooking with Buddha lock series and I will be back with more. Time to get started. Time to chow down. Later guys. ", "duration": 301.0, "segments": [[0, 74], [107, 136], [269, 276]], "seg_text": " ", "pure_cap": "cook beef in a pan. add the seasoning to the beef. put the sauce on the taco"}, {"image_id": "GCwrUPndL4g.mp4", "caption": " peel and chop shred the potatoes grate the potatoes aside to dry grate an onion and add to the potatoes mix them with hand to combine them well squeeze the mixture to make the water out add a tbsp of flour an egg salt and pepper add a tbsp of garlic powder and mix everthing add oil to a preheated pan and add the mixture to it flat the mixture into a patty and fry for 4 minutes", "id": 918, "seg_prompt": "211 ; 19, 25 ; 30, 43 ; 51, 60 ; 61, 68 ; 70, 81 ; 94, 112 ; 113, 123 ; 124, 138 ; 139, 176..............................................", "asr_text": " Hey everybody, this is Dave from Cooking Share and today we're making up these delicious golden brown potato pancakes. I love these served up on the weekend with some eggs and sausages. I know you're going to love them, so let's get started. I'm going to get started by peeling the potatoes. Now you want a fairly starchy potato, so russets seem to work about the best, but you can use So what you need to do now is grate them up, and if you have a box grater, that works And I'm just going to set these aside in a colander over a bowl just to let the water And if they start to brown a little bit, I wouldn't worry too much about it because when you fry them they're going to brown anyway, you just want to work a little bit quickly. Next I'm going to take a medium sized onion and grate it up as well. Add the onions into the potatoes. And I'm just going to pick the mixture up with my hands and work this until the potatoes and onions are nicely combined. Now the trick to a potato pancake is to get all the water out, so what I'm going to do is just take a couple of minutes and continuously squeeze this so I get as much water out as Until I get a texture just about like this and this is pretty dry. And if you look here you can see how a lot of starch and water has come out of this. Next I'm going to add a tablespoon of flour in, followed by an egg. Season it with salt and you can adjust it according to your taste. Fresh ground black pepper, once again to your taste, I'm a pepper lover so I'm going to put lots in. Half a teaspoon of garlic powder. Of course I'm going to take my spatula and fold everything together. Alright now that our mixture is ready I'm going to add some oil to a preheated pan. I'm going to scoop about 3 tablespoons of the mixture into the pan. Then just kind of flatten it down and form it into a patty using the back of your spoon. And I'm going to let this fry over medium high heat for about 4 minutes just until it's While these are frying up don't forget to click subscribe and never miss a recipe. Then we're going to flip it over to the other side and fry it for an additional 4 minutes. Once the potato pancakes are a crispy golden brown I'm going to set them aside on a plate lined with a paper towel. And there you have it our delicious crispy and golden brown potato pancakes. A great breakfast idea. Head on over to cookandshare.com for this recipe and many more recipes. Don't forget to click to subscribe and like our videos. Thanks for watching and see you next time. ", "duration": 211.17, "segments": [[19, 25], [30, 43], [51, 60], [61, 68], [70, 81], [94, 112], [113, 123], [124, 138], [139, 176]], "seg_text": " ", "pure_cap": "peel and chop shred the potatoes. grate the potatoes aside to dry. grate an onion and add to the potatoes. mix them with hand to combine them well. squeeze the mixture to make the water out. add a tbsp of flour an egg salt and pepper. add a tbsp of garlic powder and mix everthing. add oil to a preheated pan and add the mixture to it. flat the mixture into a patty and fry for 4 minutes"}, {"image_id": "5haTwcEIyE8.mp4", "caption": " mix flour and butter milk together mix salt pepper and paprika with the bread crumbs coat the onion in the batter and the bread crumbs bake the onion rings in the oven flip the onion rings over and bake in the oven", "id": 919, "seg_prompt": "240 ; 45, 90 ; 100, 123 ; 136, 160 ; 182, 193 ; 193, 210..............................................................", "asr_text": " I don't know what it is about the monsoons but it just makes me crave crispy and crunchy food and that's why I love onion rings but what I don't like about them is just how greasy the fried ones can be which is why my version is baked but don't worry it's just as crispy and crunchy as the fried ones. I'm going to start, I've already cut the onions into nice half inch rounds and now I'm going to make the batter and to make a nice thick batter I've got 2 tbsp of cornflour here and I'm going to add half a cup of all purpose flour. Ok so I'm just going to give it a good mix and what I've got here is 1 cup of buttermilk it's going to give a nice tangy flavour to the onion rings when they're ready and to this mixture I'm just going to add half of the buttermilk and just whisk it really rigorously. It's going to look lumpy and you'll think that you've done something wrong but just hang on this is going to come together in moments. Now add the rest of the buttermilk and again just whisk it till you have no lumps left. Just work it slightly it's a bit of an arm workout but it's worth it. Just put that aside and move on to the crumbs now. So what I've got here are panko bread crumbs. I'm going to just season them with salt, pepper be generous with these seasonings because this is what will give it all of that flavour and because it's me and you should know this by now that I will always add just a little bit of paprika. Just give that a good mix. Ok so now I've got the batter and the crumbs nice and seasoned and now it's time to just start putting the onion rings together. I've got my oven preheating to 220 degrees Celsius and this baking tray is lined with parchment paper. So I'm going to just dump this in the batter and use a separate hand to coat it with the bread crumbs and keep it here on the parchment. And just make sure you use either separate hands or separate forks or tongs to do this. You don't want the same hand going into the batter and the crumbs. Just keep lining the baking tray with these onion rings. We're just 15 minutes away from eating crispy crunchy baked onion rings. Halfway through the baking time rotate the trays and flip the onion rings so that they cook evenly on both sides. Guys I promised you crispy and crunchy. Judge for yourself. ", "duration": 240.83, "segments": [[45, 90], [100, 123], [136, 160], [182, 193], [193, 210]], "seg_text": " ", "pure_cap": "mix flour and butter milk together. mix salt pepper and paprika with the bread crumbs. coat the onion in the batter and the bread crumbs. bake the onion rings in the oven. flip the onion rings over and bake in the oven"}, {"image_id": "sb58mkT8_ak.mp4", "caption": " add oil to a pan grate the garlic add coriander red pepper and onion powder to the pan add sugar vinegar and garlic to the pan add tofu to the pan add broth to the pan cook the noodles in a pot of boiling water add cabbage and carrots to the pan slice the basil add the noodles to the pan add salt and worcestershire sauce and stir juice a lime top with sprouts peanuts and basil", "id": 920, "seg_prompt": "310 ; 41, 45 ; 52, 58 ; 61, 92 ; 93, 105 ; 108, 116 ; 123, 129 ; 152, 157 ; 159, 166 ; 181, 190 ; 198, 205 ; 205, 223 ; 229, 240 ; 248, 260..............................", "asr_text": " Cooking with the vegan zombie! Valentine's Day! It's right around the corner. Now I'm going to be spending Valentine's Day with Indy here, but for all you lovebirds out there looking to make something delicious for that special someone, we've got just the recipe for you. On tonight's menu of romance, Pad Thai for two. So what do you say we get started? All in all, this recipe takes about 25 minutes to a half hour. The hardest part is waiting for the water to boil. I already got that started for us. Now all we've got to do is make the sauce for the Pad Thai. To get started, you're going to have to turn your pan on to a low heat and add about a quarter cup of olive oil. It's important to keep this at a low heat because we're going to add some really small pieces of garlic and you don't want that garlic to burn or you're going to die. While that's warming up, we're going to shred two cloves of garlic. Try not to get your knuckles in there. We have our olive oil at a really nice temperature now. I'm going to go ahead and add all my spices. We've got a half teaspoon of coriander. We're going to use a quarter teaspoon of crushed red pepper. Now be careful with this. It's very hot and I'm a huge wimp, so I use a little bit, but it's got a great kick to it. If you like a little more heat, go ahead and be brave and just add a little bit more, maybe a half teaspoon, maybe a whole teaspoon. I don't know. How crazy are you? We're also going to add a whole teaspoon of onion powder. Stir this up. Try to get those spices to release their flavors into the oil for a little bit. We're going to add three tablespoons of sugar. Now just add a half a teaspoon of apple cider vinegar. Put the garlic right in there. We'll stir this for about two minutes and then we're going to add some tofu. Here I have our baked tofu that I made in a previous episode. You should check that recipe out. It's really easy to make. You can keep it frozen for three months or you can refrigerate it for a week. You can even enjoy it fresh out of the oven. Next, we're going to add a cup and a quarter of veggie broth. We're going to pour that in. Turn the heat up to high. Just keep stirring it. You want to bring this to a boil. Let it reduce down and thicken up just a little bit. Then we're going to cook our noodles. Stir it in with the sauce. Serve it up on a delicious, love-filled plate. Ah, it's so hot! Well, our sauce is ready. Our water is boiling. We're going to go ahead and add a half a pound of rice noodles now. Now these rice noodles only take about five minutes to cook, so what we're going to do is we're going to stir them in, bring that back up to a boil and let them soften up. While that's happening, I shredded about a quarter cup's worth of cabbage, so I'm going to throw that in with our sauce and a quarter cup of carrots that I shredded. Stir that in. Let them soften up. It smells good! While those things are all cooking, we're going to make a beautiful little chiffonade of basil that we're going to stir right in after the dish is finished. You're going to take four or five basil leaves, stack them on top of each other like this, roll it up, give it a nice, thin slice. Look at that. Look how pretty that looks. Our noodles are perfectly cooked and ready to go. This is about how thick you want your sauce to be. We're going to pop them right in from the water to the pan, stir it right in. The final steps, we're going to stir in a half a teaspoon of salt. Traditionally, Pad Thai has fish sauce in it, but you know what? We're going to set those little fishies free, and we're going to use our vegan Worcestershire sauce. Just a teaspoon of that. Stir it all up. We're going to add some lime juice. You want to get all those juices flowing, so what you're going to do is just roll it out like that. Cut it in half. We're going to use about a tablespoon of lime juice. Stab it a couple times with a fork. I have a little strainer here, but if you don't have a strainer, just be careful not to get any seeds or anything in there. Squeeze it in, stir it up, and it's ready to be plated. Pad Thai for two. And now for the finishing touches. Traditionally, you're supposed to mix the sprouts in, but I like to just kind of add them on top, because I think they're beautiful. I got some chopped peanuts right here. And last but not least, our basil. Garnish with that. Well, there you have it, guys. Pad Thai for two. This one's mine. Who wants to join me? This Valentine's Day special was brought to you by veganmeals.com, and don't forget, guys, like this video and follow us on Facebook and Twitter. We'll see you guys next time. It's really good. But for all you lovebirds out there, you're looking to make something very... But for all you lovebirds out there, look... ", "duration": 310.17, "segments": [[41, 45], [52, 58], [61, 92], [93, 105], [108, 116], [123, 129], [152, 157], [159, 166], [181, 190], [198, 205], [205, 223], [229, 240], [248, 260]], "seg_text": " ", "pure_cap": "add oil to a pan. grate the garlic. add coriander red pepper and onion powder to the pan. add sugar vinegar and garlic to the pan. add tofu to the pan. add broth to the pan. cook the noodles in a pot of boiling water. add cabbage and carrots to the pan. slice the basil. add the noodles to the pan. add salt and worcestershire sauce and stir. juice a lime. top with sprouts peanuts and basil"}, {"image_id": "dsI9QVhmsGg.mp4", "caption": " make a groove inside the hot dog using a clay tool stuff the hot dog wrap each hot dog with bacon place the hot dogs on the grill", "id": 921, "seg_prompt": "167 ; 10, 36 ; 48, 60 ; 71, 86 ; 107, 115..................................................................", "asr_text": " Tired of boring hot dog? Here's a quick and easy way to make an incredible hot dog. This is a clay tool from an art store that costs 99 cents. Start at one end of your hot dog, simply press it in, holding the hot dog, working your way down. When you get to the other end, just simply pull it out. Once you're left with, it's a nice groove inside your hot dog. Check it out. Let's get this stuffed. For the first one, going to keep it simple and classic with shredded cheddar cheese. For the second one, I diced up one clove of garlic, one shallot, and added two tablespoons of horseradish. Let's get these stuffed. Simply place it in the middle and press it down. Work your way along, getting the whole thing filled. Now that the hot dogs are stuffed, they can go on the barbecue, just like this. But there's one way to make it better, wrapping in bacon. Two slices for each hot dog. Simply start on one end, wrap the bacon around, pulling it firm. Hot dogs are stuffed and wrapped with bacon. Set up your barbecue for indirect cooking at 325 degrees, and we'll get these on. For indirect cooking, just set the coals off to one side, or if you have a gas barbecue, just light one end. For a little bit of smoke, going to be placing on some applewood. And place the hot dogs on, stuffing side up. Shut the lid. If this looks like a great way to cook up hot dogs, please share this video with your family and friends. For more information, please go to BBQFoodForYou.com. Hot dogs have been cooking for 15 minutes. Let's take a peek. Applewood's still smoking away. Some of that cheddar cheese is starting to ooze out, but everything's looking great. Get the lid back on, let them keep cooking. After half an hour, let's take a peek. Looking good. Still needs a couple more minutes. Get the lid back on. Stuffed hot dogs just off the grill, and they're looking great. It's easy to do, barbecue food for you. Give it a try. Watch out, baby! ", "duration": 168.0, "segments": [[10, 36], [48, 60], [71, 86], [107, 115]], "seg_text": " ", "pure_cap": "make a groove inside the hot dog using a clay tool. stuff the hot dog. wrap each hot dog with bacon. place the hot dogs on the grill"}, {"image_id": "z1S8WkUoQtU.mp4", "caption": " put flour and corn flour into a mixing bowl add some red chili powder and oregano to the bowl mix the ingredients in the bowl add some club soda to the bowl and whisk dip the rings into the batter put the rings into the fryer one by one flip the onion rings over remove the rings from the fryer", "id": 922, "seg_prompt": "186 ; 33, 45 ; 67, 77 ; 78, 85 ; 85, 110 ; 112, 120 ; 125, 137 ; 139, 145 ; 150, 160..................................................", "asr_text": " Onions are amongst my most favourite ingredients, no matter whatever I am cooking, Indian or And today I will be making one of the most delectable onion dishes that I have ever known. And that is, Onion Rings. The rings are ready. And now I am going to make the batter. So that I am going to use some all purpose flour. And some Corn Flour. I am going to tweak it a little bit, instead of rolling the onion rings in the bread crumbs, I am going to add some in the batter. So I have some fresh bread slices that I have just crumbed, basically just grounded in the mixy, just a little bit. And I am also going to add all the flavourings into the batter. So a little bit of heat with some Red Chilli Powder. Some dry Oregano. Salt to taste. And a little hint of Garlic. Mix all the dry ingredients. And now I am going to make the batter with some club soda. Get rid of all the lumps. And this batter is ready. And this is the consistency that I need. And now I am going to dip the rings in the batter. And I have already kept some oil to heat. And now I am going to fry them. Let's flip them over. Get these out. These flavoured onion rings can tickle the taste buds of any onion lover like me. So go ahead and give it a try. Subscribe to the channel. See you next time. ", "duration": 187.0, "segments": [[33, 45], [67, 77], [78, 85], [85, 110], [112, 120], [125, 137], [139, 145], [150, 160]], "seg_text": " ", "pure_cap": "put flour and corn flour into a mixing bowl. add some red chili powder and oregano to the bowl. mix the ingredients in the bowl. add some club soda to the bowl and whisk. dip the rings into the batter. put the rings into the fryer one by one. flip the onion rings over. remove the rings from the fryer"}, {"image_id": "m6Fuxu5LjYg.mp4", "caption": " add buttermilk egg salt and hot sauce and whisk add chicken to the mixture whisk the flour mixture add salt paprika cayenne pepper onion garlic chili powder ground seed coriander and black pepper to the flour and mix well coat the chicken in the flour mixture dip the coated chicken in the buttermilk and the flour heat vegetable oil in skillet fry the chicken drain the chicken", "id": 923, "seg_prompt": "307 ; 56, 89 ; 90, 111 ; 127, 129 ; 146, 156 ; 157, 174 ; 176, 184 ; 194, 204 ; 205, 255 ; 256, 264..............................................", "asr_text": " Hello and welcome to Easy Gluten Free. Today we're doing fried chicken. But not just any fried chicken. Today we're doing a crispy, delicious KFC copycat. And this recipe has been requested more times than I can count. And I understand why, since being gluten free means you just can't run to KFC and pick up the real thing. But today, I'm going to show you just how easy this is to make at home. Now of course no one actually has KFC's secret recipe, nor do we have their patented pressure fryer in our home kitchens. But after quite a few experiments with both the recipe and frying technique, we've got a fried chicken here that tastes amazingly like KFC. Okay now in a bowl large enough to house a whole cut up chicken, add two cups of buttermilk. And if you don't have buttermilk in the house, you can make it yourself by adding a tablespoon of vinegar or lemon juice per each cup of milk. Add one egg, a tablespoon of salt, and about two tablespoons of hot sauce. And don't worry, contrary to how this looks, this amount of hot sauce won't make it hot Now whisk it all together, and once it's combined, add the chicken. And I've got one chicken that was cut into eight pieces, but the breast pieces were so large that I cut each of them in half so they'd cook at about the same rate as the other pieces. Now let the chicken soak in the buttermilk brine refrigerated for four to six hours or Then to dredge the chicken, we'll need to make a seasoned flour. And for that, in a large baking dish, add two cups of gluten-free flour. And today I used this rice flour blend, but I'll put a link to my flour blend in the description Add one cup of cornstarch and whisk them together. Now for the spices, I'm adding two tablespoons of salt, one tablespoon of paprika, a half teaspoon of cayenne pepper, and a teaspoon each of onion, garlic and chili powders, ground sage and coriander, old bay and black pepper. Now stir the spices into the flour mixture until everything's pretty well distributed, and we can start dredging the pieces. And to do that, let the excess buttermilk drip from each piece of chicken, then toss it around in the seasoned flour to get it well coated on all sides, and place it on a wire rack. Now for the wings, you'll want to tuck back the wingtips before dredging, just like they do at KFC. And when you have all the pieces coated once, we'll coat them all again. Just dip each piece back into the buttermilk and into the flour again. And once they've all been coated twice, leave them undisturbed on the wire rack for about an hour, so everything adheres really well, and the chicken comes fully down to room temperature. Now to fry the chicken, in a 12 inch cast iron skillet, heat 3 quarters of an inch of vegetable oil to 350 degrees. And I like to use a thermometer when I do fried chicken versus some other fried stuff, because the chicken's going to be in there for a while. So if the oil's too hot, the chicken can easily get too dark before it's properly cooked. And I like to start frying at about 350 degrees, then try to maintain a temperature of about 320 degrees for the rest of the cooking time. And you'll want to have a clean wire rack ready and waiting to drain the chicken. Now add the chicken in batches of 4 to 5 pieces at a time, and turn the pieces every 3 or 4 minutes to keep them from getting too dark before they're fully cooked. Now the wings are going to take about 10 to 12 minutes, and the other pieces will take about 15 to 20 minutes depending on their size. And once you have a deep golden skin, and an internal temperature of 165 degrees, the Drain the pieces on a wire rack so the air can circulate and the skin will stay nice and crispy, and this fried chicken is ready to devour. And when you taste this and see how close to the Colonel's original recipe this really is, you'll never have KFC envy again. I mean just listen to how crispy it is. This is some of the most amazing fried chicken you'll ever eat. And if you'd like to print a copy of today's easy fried chicken recipe, you could always visit my blog at the link below. And for brand new recipes every week, don't forget to subscribe. See you again soon! ", "duration": 307.83, "segments": [[56, 89], [90, 111], [127, 129], [146, 156], [157, 174], [176, 184], [194, 204], [205, 255], [256, 264]], "seg_text": " ", "pure_cap": "add buttermilk egg salt and hot sauce and whisk. add chicken to the mixture. whisk the flour mixture. add salt paprika cayenne pepper onion garlic chili powder ground seed coriander and black pepper to the flour and mix well. coat the chicken in the flour mixture. dip the coated chicken in the buttermilk and the flour. heat vegetable oil in skillet. fry the chicken. drain the chicken"}, {"image_id": "kKI7R1WD6MU.mp4", "caption": " chop some cabbage to small slices add some salt and massage the cabbage put the cabbage and the juice in a jar seal the jar", "id": 924, "seg_prompt": "391 ; 62, 107 ; 142, 272 ; 307, 347 ; 362, 365...............................................................", "asr_text": " Hi, this is Penny, and welcome back to the Pennyless Kitchen. Today I'll show you how to make a wonderful food, sauerkraut. It's a probiotic dish that when you eat it, it actually improves your gut flora, which actually makes your body healthier in general. On top of that, if you have a hard time digesting cabbage, when you eat sauerkraut, it's much more digestible and doesn't usually give stomach issues. This sauerkraut is different than the stuff that they sell in the store, because the stuff they sell in the store is pasteurized and therefore doesn't have the beneficial probiotics in it. But when you eat this homemade sauerkraut, it is very good and healthy for you. It's really not a big deal to make at all, and let me show you how. All you need to make sauerkraut is these heads of cabbage. If you notice, these heads of cabbage are one of them's not whole, and that's okay. I actually have this cabbage sitting in my refrigerator for a little bit, and I kind of forgot about them. But I just cut off the bad part, and you could still use the rest. It's not very hard at all, because the cabbage comes in layers. You just peel off the bad ones, and you use what's inside. You cut the cabbage along this way, leaving out the core. It doesn't really matter how small you cut it, because it will break up even smaller when you get it ready. So I'm just cutting wide strips like that. And then, once I finish doing this to both heads of cabbage, then we'll move on to the next part. Okay, so I finished cutting up the cabbage. I put it in this large cast iron pot I have. It doesn't have to be cast iron. I just prefer to do it in cast iron, because what's going to be next is going to be lots of physical work, and if you use just a regular plastic container, it could start flying. So I prefer something heavier, but if you don't have a cast iron pot, any big container will work. You see these cores over here? That's what I have left. Don't throw those out. Put them in soup. Make a broth out of them. Now, what you need next is just some salt and a big wooden spoon, like this. There's such a thing called a crap hounder, because what you have to do next is you actually have to bang the cabbage. I don't use a crap hounder. I just use a wooden spoon, and it works just as well. Now, this part is pretty messy. I just have to go bang the crab, like this. Oh, I'm sorry. It makes a lot of noise, too. And you're going to put in some salt. I'm not measuring exactly how much, because I'll fix the amount of salt later. Right now, just put in a little bit of coarse salt. And then start pounding. Once you pound the crab a lot of the way, then you start using your hands. It's really a little hard work, but it's also worth it, because it lets out some energy, and, you know, we have so much extra energy, we have to burn somehow, so why not do it this way? You know, because you weren't tired enough from everything else you have to do, but why not? The point of what we're doing now is we actually want to release the juices in the cabbage. So you can either punch it, like, you know, think of someone you're mad at and start punching the cabbage, or just start squeezing it, you know, think of something you really want to squeeze. I'm just joking. But either way, you want to get as much juice out of there as possible, because if you want your sour cap to be good, you want the cabbage juice to be most of the liquid of the sour cap and not water. I've actually made sour cap both with pounding it and with pounding it, and when you pound it, it actually, it spoils less quickly, whereas when you don't pound it, it could sometimes spoil faster. You see, I've finished pounding it and squeezing it, and you see how much liquid is here at the bottom? That's a liquid that you want to have. At this point, you actually want to be tasting it. No, it needs more salt. The way you know if it needs more salt or not is you want it to be salty, but not too salty that it makes you gross out, because you want to have salt in it to stop the bad bacteria from growing, but if you have too much salt in it, then the good bacteria can't grow either. So you want to add enough salt, so it tastes kind of like pickles, but not way too salty that it's unpalatable. There's exact measurements for how much salt you should add, but I usually just do this to taste. Now that I've finished adding the salt, and I tasted it to make sure it's the right saltiness, and you could add other spices if you want. The traditional European ways to add caraway seeds and mustard, or some people add bay leaf. If you want to make it more Asian-inspired, you could add some ginger and garlic and scallions and hot peppers, but I'm just choosing to leave this plain for next. Now we have to pack everything into a container. I use a mason jar. I'm aware that there's some controversy in the real food world about using mason jars for ferment, but I don't really care. They say that using mason jars is not really good, because it could let oxygen into the ferment, and therefore you get an aerobic fermentation instead of an anaerobic fermentation and all sorts of things like that. But you know what? People have been using sauerkraut for so many thousands of years, and they never use a special picklet jar that took out all the oxygen, so I'll just keep on doing the way people always did it and just pack it in my jar, and no, mine has not developed any mold, and I'm not worried about that. So just pack it into the jar. It actually makes a mess when you do that. If you have a big funnel, that will help also. Clean up afterwards. No point doing it now, because it will just make a bigger mess. Pack it in, push it down. You see how little sauerkraut there's two heads of cabbage made? And now, once you finish packing the cabbage, you pour in the liquid. See how much liquid this is just from the cabbage? There's no added liquid here. Now the brine is covering the cabbage up, and now if you want to, you could add a little bit of extra salt on the top to dissuade any bacteria from growing there. And then you leave it on the shelf. No, not in the refrigerator. You leave it on the shelf in a somewhat warm place for about, I don't know, a few days to a month even. You leave it there to ferment, and you'll notice that in a few days it will start getting more sour. And when it's the right sourness, you could either eat it or you could let it ferment a little longer. If you don't want to eat it right then, but you want to leave it that much ferment, just put it in the refrigerator. Once it's in the refrigerator, it'll last a good long while. And now, time to wash my hands. Thanks for watching! ", "duration": 391.5, "segments": [[62, 107], [142, 272], [307, 347], [362, 365]], "seg_text": " ", "pure_cap": "chop some cabbage to small slices. add some salt and massage the cabbage. put the cabbage and the juice in a jar. seal the jar"}, {"image_id": "83sNHrKGcqY.mp4", "caption": " heat the oil and onions in pan add some ground beef and salt add minced garlic add tomato sauce oregano and ground cumin to the cooked meat and mix them together heat oil in a pan fry and the tortilla and soak the oil put the cooked meat and some sliced avocado tomato sour cream and cheese inside the tortilla", "id": 925, "seg_prompt": "307 ; 74, 88 ; 90, 100 ; 119, 121 ; 132, 147 ; 172, 186 ; 187, 217 ; 242, 272......................................................", "asr_text": " Hi, I'm Rockin' Robin from CookingMexicanRecipes.com, and today I'm making soft tacos. Now one of the nice things about soft tacos is that when you bite into it, a lot of times what will happen if you have a hard shell is it will crack and all your ingredients fall all over the plate. Well with soft tacos that doesn't happen, so that's what we're going to make today. So for this recipe, we're going to use a pound and a half of ground beef, I have one yellow onion finely chopped, I have one cup of tomato sauce, three tablespoons of oregano leaves, two and a quarter teaspoons of ground cumin, I have three cloves of minced garlic, and a teaspoon and a half of salt. We're going to start with three tablespoons of oil in the frying pan. Now my recipe calls for vegetable oil, but today I'm using olive oil and that works just So I'm going to place my onion into the frying pan, I'm going to saute the onions for four to five minutes until they become translucent. The onions are soft now, so now I'm going to add the ground beef. Alright so now I'm going to add some salt. We're going to cook this until the meat is done. The ground beef is just now finished and there's a little excess oil in there, so I'm going to drain that out. Okay so now I'm going to add my minced garlic, we're going to saute the garlic for another three minutes to bring out the flavor. Okay now we're ready to add the last three ingredients, our tomato sauce, our oregano, and our ground cumin. Get it all mixed in and cook it for about five minutes and it'll be ready to go for our tacos. Our meat has been simmering now for five to ten minutes and it's ready to go, all the flavors have melted together and it's very tasty, and now we're waiting for the oil, I'm going to start showing you how to do the soft taco portion of this recipe. So in order to make our soft taco shells, I've got about a quarter now, maybe a half a cup of olive oil in my frying pan and I'm heating it up over medium heat. So I'm going to take a tortilla, a piece of one, and see how it's bubbling up? That's what I'm looking for, so my oil is hot enough and ready to go. So I've got a couple of tortillas here with some tongs and I'm going to dip them in the You can hear it sizzling up a little bit, I want to make sure that the oil gets on both of the tortillas. I'm going to let them cook just a little bit so they firm up, I'm going to take them out, drain it a little bit and put it on paper towels. Put another paper towel on top to kind of absorb the oil, turn this one over and pat Now we're ready for our ingredients. I've dipped my tortillas in the oil so now they're softened and now I'm going to put all the ingredients inside and make our tacos. Got the ground beef of course, I've got some lettuce, we've got some grated up cheddar cheese, I've got some sliced avocado, tomato, sour cream and some salsa. Take the tortilla and I'm going to place it on my plate and I'm going to add some ground beef, add a little lettuce, add a tomato, a little sprinkle of cheese, a little sour cream on there, a slice of avocado and a little bit of salsa. Now when we close it up, sometimes they don't want to stay but the sour cream really helps to almost act like a glue and holds it together and if you need a little extra help you can stick a toothpick in there. I'm going to put a little bit of lettuce underneath that to kind of hold it up. And there we go, two soft beef tacos. So that's how you make beef soft tacos. I hope that helps you and be sure and stop on my website at CookingMexicanRecipes.com for more recipes you can cook at home and remember it's got to be hot to be good. ", "duration": 307.83, "segments": [[74, 88], [90, 100], [119, 121], [132, 147], [172, 186], [187, 217], [242, 272]], "seg_text": " ", "pure_cap": "heat the oil and onions in pan. add some ground beef and salt. add minced garlic. add tomato sauce oregano and ground cumin to the cooked meat and mix them together. heat oil in a pan. fry and the tortilla and soak the oil. put the cooked meat and some sliced avocado tomato sour cream and cheese inside the tortilla"}, {"image_id": "0_Ifseq4Eg8.mp4", "caption": " add salt pepper oil and lemon juice to the grapes bake the grapes in the oven add walnuts to the baking sheet and bake in the oven chop the celery slice the lettuce mix oil yougurt mustard salt pepper and lemon juice chop taragon and mix into the dressing pour the dressing on the salad add the grapes and crushed nuts to the salad slice an apple and add to the salad", "id": 926, "seg_prompt": "300 ; 30, 41 ; 47, 53 ; 56, 60 ; 60, 92 ; 92, 112 ; 136, 154 ; 166, 170 ; 170, 174 ; 174, 225 ; 227, 235..........................................", "asr_text": " We're going to do a beautiful version of a Waldorf salad, okay? This is a classic salad from the Waldorf Hotel in New York. I'm still going to honour and respect the sort of basis of the salad, but I want to take it on a bit. I want to express myself with roasted grapes, that healthy dressing. I absolutely love it. As a starter, as a side salad, amazing with a roast chicken and roast potatoes. First up, the classic part has to be the grapes. So get yourself some lovely grapes. So salt and pepper, olive oil and a little squeeze of lemon juice. So dress it like a little salad. The original recipe had beautiful fresh grapes. I want to get caramelisation, sweetness. I want to get another vibe going on. Dress the grapes in that seasoning. This is in the wood oven, about 180 degrees for about 5 to 10 minutes. See how it's starting to just shrivel up and see that little red juice. We're now going to go in my nuts, back in. What I'm going to do next is celery. Peel off the worst of the stringy bits. So I use a speed peeler to do this. Normally people hack this end off and throw it in the bin, but this is like the crown jewels. This is what the Italians go mad for. I'm going to just keep this heart. I'll come back to that. With the stalks here, slice them up nice and delicate. The heart of the celery is often the part that everyone throws away. Look how beautiful that is, guys. And the flavour is crunchy and fresh and really clean. Finely slice those hearts. Gorgeous. We've got romaine lettuce. Take the first half because it produces gorgeous little cups. Then I'm going to finely slice the middle part and then I'm going to cut this heart in half just like the celery. I'm going to do this for four people. So I'm going to make a nice big salad. Sorry about the noise. It's mating season. I'm at home in Essex. Spring's come, the sun's out. It's like Dr Doolittle's love parlor around here. Every corner you turn there is an animal at it. So the original Waldorf salad dressing was mayonnaise based. I'm going to make something with the same vibe with better flavours, more dynamic flavours. So a couple of tablespoons of extra virgin olive oil. Twice as much organic yoghurt. Go a nice teaspoon of English mustard. Season it with salt and pepper. It's quite nice with a little squeeze of lemon juice. It's going to be a really nice little dressing. The lovely colour. I can hear this stuff going off in here. Those grapes are phenomenal. Look at that. Tarragon I've got here. Chop up the tarragon. Get it in your dressing. Mix up that flavour. In and on top. Wonderful. We'll take our grapes off the vine. Take some of these nuts as well. Focus in on my nuts please and then just crush them with your hands. There's the animals. They're getting excited. I'm getting excited. It's all kicking off here in Essex. Tell me in the comments box below where you're from in the world and have a little listen where you are and tell me if there's animals at it. I want to see where you're from. That's a beautiful thing about YouTube because you guys are watching from all over the world. What a lovely community we've built together. So thanks for following, subscribing. Don't forget to share it to all your friends because we love it and it's free and that's the whole point. More nuts. Crush it up and then the golden bit. This juice. It's almost like a natural sort of grape balsamic vinegar. Don't waste any of that. I've got my nice apple. Cut it. Even thickness. I'm just going to slice this up the other way into matchsticks. In we go. Toss it up. Gorgeous colours. Wonderful textures. So I've saved back a couple of these grapes just to put on top. A beautiful, simple reinterpretation of that great classic salad but with roasted grapes. That healthy dressing. I mean this isn't all for me obviously. This is for four people but you know I'm just going to hang out and eat my funky little wad of salad. That is really good. The roasted grapes gives incredible sweetness and it works so well with the nuts and the tang of the dressing and the crunch of the apple and the celery. That is a mighty salad. Please, please give that a go. Very exciting. If you want more salads, then check out DJ BBQ. He's done a wicked little Caesar salad and I trust him to do a good job. DJ BBQ. Good game. Until next time, take care guys. Bye. And from all the animals, bye. ", "duration": 300.33, "segments": [[30, 41], [47, 53], [56, 60], [60, 92], [92, 112], [136, 154], [166, 170], [170, 174], [174, 225], [227, 235]], "seg_text": " ", "pure_cap": "add salt pepper oil and lemon juice to the grapes. bake the grapes in the oven. add walnuts to the baking sheet and bake in the oven. chop the celery. slice the lettuce. mix oil yougurt mustard salt pepper and lemon juice. chop taragon and mix into the dressing. pour the dressing on the salad. add the grapes and crushed nuts to the salad. slice an apple and add to the salad"}, {"image_id": "irnNm5jRo1U.mp4", "caption": " cut salmon and tuna into small slices cut a piece of salmon and tuna into thin slices press a slice of tuna into a ball of rice press a slice of salmon into a ball of rice place the sushi onto a plate", "id": 927, "seg_prompt": "176 ; 15, 60 ; 75, 110 ; 120, 126 ; 142, 150 ; 154, 160..............................................................", "asr_text": " Hi, welcome to Isumoto Japanese Restaurant, your chef speaking our special dish today Now, I'll show you how to cut the salmon sashimi, and then also the tuna sashimi. Seafoods are very important to our customers, we need to serve always fresh, so we have to slice it for one order. And the next is, I will make salmon sashimi. And the next, I'm going to make a salmon sashimi, for the sashimi, the best part is from the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi, the best part of the sashimi. ", "duration": 177.0, "segments": [[15, 60], [75, 110], [120, 126], [142, 150], [154, 160]], "seg_text": " ", "pure_cap": "cut salmon and tuna into small slices. cut a piece of salmon and tuna into thin slices. press a slice of tuna into a ball of rice. press a slice of salmon into a ball of rice. place the sushi onto a plate"}, {"image_id": "pYhiIrlXY7I.mp4", "caption": " peel the potatoes and grate into a bowl of water rinse drain and dry the potatoes add clarified butter to the pan and then the potatoes add salt cayenne pepper black pepper and paprika stir a bit and cook until browned and crust forms", "id": 928, "seg_prompt": "268 ; 19, 38 ; 39, 85 ; 85, 120 ; 120, 149 ; 149, 196..............................................................", "asr_text": " Hello this is Chef John from foodwishes.com with hash browns. That's right this classic breakfast potato is so easy to make but apparently many people don't know how this is done. So I'm going to show you and it starts with two russet potatoes and I'm using two because I allot one potato per person for hash browns. Alright I got my peeler ready. You don't have to peel them but I recommend you do. And then you want a box grater. Alright something nice and sharp so after our potatoes are peeled we're going to go ahead and grate those into a bowl of cold water and that is plenty of footage of meat grating. So moving on after they're grated we're going to go ahead and want to rinse off that starch. See how cloudy that water is? That starch is one thing that will prevent a nice crusty hash brown. Now you can just put this in a strainer and run it under water in the sink but I can't get a camera in my sink so I decided to do it in a bowl. So I actually rinsed this twice so that was the first time I drained it, added more cold water, always cold water, gave it a little stir, poured off that starchy water and at that point it was de-starched enough for me. So I drained it. You want to make sure they're really dry so let them drain well and then for extra dryness I like to put them on some paper towels and give them a little squeeze. So long story short grate some potatoes rinse them and make sure they're as dry as possible. Alright we're headed over to the stove and I'm gonna put some clarified butter in a heavy skillet on medium heat and you know clarified butter right? We microwave it and we just use the oily part. We try not to get any of that liquid that settles at the bottom. I'm recommending a nonstick pan or a very well-seasoned cast iron pan. When you believe the butter to be pretty hot go ahead and throw in your potatoes and we're gonna cook this on medium heat pretty much the whole way. So I want to even those out and we're just gonna let those sit there getting the initial crust while we season and the seasoning on hash brown should be very simple. So we're gonna go with some salt, a generous sprinkling of salt, some cayenne pepper of course, some finely ground but freshly ground black pepper. By the way get a pepper grinder. Why are you using pre-ground black pepper that was probably ground in 1997? And last but not least a little bit of paprika gives it a little color gives it a touch of sweetness and really that's it. That's all I think should be in hash browns. Having said that as you well know you are the boss of your breakfast potatoes so put what you want. Alright so after about five minutes I decided to give this a little stir and you can really see let me give this a little flip you can really see that crust starting to form. So at this point if you've done everything as shown there's really no way to screw this up you're just gonna cook these until they're done. Now there's two schools of thought you can just let them sit leave them be the outside will get crusty and the inside will stay kind of white you know look like shredded potato or you can use my method I like to keep stirring the crust as soon as it forms back into the potato. So I let it cook for two or three minutes I take the spatula I flip it over that crusty surface comes up sort of gets mixed back into the potato and then it recrusts. So right about here most normal people would be thinking they're done and they would be but I really like mine cooked well done I just like to let mine sit and get crusty and crustier and crustier and the inside almost turns into like a mashed potato but that's just me you do it how you want. Alright so that's what mine looked like when they were done of course it would look better if I'd focus the camera but you're gonna see in a second they looked amazing. I threw it on a plate not surprisingly next to a couple eggs and you know what I like on my eggs that's right a little cayenne. Anyway there we go classic hash brown potatoes super super ultra simple technique but maybe if you've never seen it before you didn't know that's how easy it was. Alright time to dig in and don't get me wrong I love a nice home fry but there's nothing like homemade hash browns crispy crusty buttery on the outside soft and tender and comforting on the inside it's just magnificent and in case you're wondering yes I do and yes I did I loves me a little ketchup on my hash browns and proud of it take that Europeans so I hope you give that a try soon head over to foodwishes.com for all the ingredient amounts and more info as usual and as ", "duration": 268.33, "segments": [[19, 38], [39, 85], [85, 120], [120, 149], [149, 196]], "seg_text": " ", "pure_cap": "peel the potatoes and grate into a bowl of water. rinse drain and dry the potatoes. add clarified butter to the pan and then the potatoes. add salt cayenne pepper black pepper and paprika. stir a bit and cook until browned and crust forms"}, {"image_id": "FUtv6PjKjDE.mp4", "caption": " preheat the oven and grease a pan add butter salt and pepper onion cream of chicken soup and cheese to bowl of hashbrowns mix and transfer to a pan cook in the oven until browned on top", "id": 929, "seg_prompt": "81 ; 20, 24 ; 26, 49 ; 50, 58 ; 60, 64..................................................................", "asr_text": " Add some pizzazz to your regular hash browns by turning them into this delicious and versatile Creamy and cheesy, it's perfect for a large family or for potlucks. Let's start by preheating the oven to 350 degrees Fahrenheit and greasing a 9 by 13 inch baking pan with non-stick cooking spray. Now into a large bowl with 2 pounds of thawed frozen hash brown potatoes, add a half a cup of softened butter, 1 teaspoon of salt, a half teaspoon of ground black pepper, and a half cup of chopped onion. Follow with one 10.75 ounce can of condensed cream of chicken soup or your favorite soup, and two cups of shredded cheddar. We're using extra sharp. Give this a gentle mix and transfer to the prepared baking pan. We'll bake this in the preheated oven until heated through and browned on top, about 60 For a crisper finish, feel free to brown under the broiler for the last 2 to 3 minutes. As the casserole bakes, cook up some bacon, toast a few bagels, and brew a fresh pot of Breakfast is ready. ", "duration": 81.5, "segments": [[20, 24], [26, 49], [50, 58], [60, 64]], "seg_text": " ", "pure_cap": "preheat the oven and grease a pan. add butter salt and pepper onion cream of chicken soup and cheese to bowl of hashbrowns. mix and transfer to a pan. cook in the oven until browned on top"}, {"image_id": "EizSoy7Ztto.mp4", "caption": " sprinkle salt on the pork and rub the salt in add the pork ginger and green onion to the pot of water strain the liquid from the pot add soy sauce sake salt and sesame oil to the broth cut up the green onion and pork add baking soda and noodles to the pot of water pour the soup over the noodles place the pork bean sprouts egg and green onion on top", "id": 930, "seg_prompt": "297 ; 137, 153 ; 170, 178 ; 185, 192 ; 192, 210 ; 215, 222 ; 222, 237 ; 254, 260 ; 260, 281..................................................", "asr_text": " Welcome to Japanese Cooking 101. Today we are making ramen. Ramen is a very popular noodle soup in Japan. There are millions of ramen restaurants in Japan from mom-and-pop Chinese restaurants in neighborhoods. Ramen street carts open late at night to sophisticated ramen specialty shops. One thing that they have in common is that they all think that their ramen is the best. They spend hours or days to prepare good broth and the ingredients of the soup are the top secret. Although usually pork, chicken, or seafood is used for the base of the soup and that it's then seasoned with soy sauce, miso, or salt. The type of noodle to use is just as important. The wheat noodles called chukamen must have a firm and chewy texture. So how do we make our ramen as good as the ramen shops in Japan? Honestly, that's in mission impossible. However, we can make it almost as good and easy enough to make it at home. We'll show you how. Here are the ingredients. We use pork to make our broth and also use the meat as toppings. Good sea salt, fresh ginger, garlic, and lots of green onions. Soy sauce, sake, salt, and sesame oil for flavor. Our biggest secret is the noodles. It's very hard to find good chukamen noodles outside of Japan, especially the fresh kind. We tested different types of dried chukamen that are sold in the US but none of them came out as good as we wanted. So what's the secret? Believe it or not, we are using fresh angel hair pasta which you can find in the refrigerated section at many grocery stores. We boiled the pasta with baking soda to get a distinct ramen noodle flavor and some blanched bean sprouts and boiled eggs for toppings. For exact measurements of the ingredients, as always, please visit our website JapaneseCooking101.com. The day before, we salt the pork. Just sprinkle some sea salt on the surface of the pork and rub it well. Then wrap the meat with a plastic wrap and keep it in the refrigerator overnight or up to two to three days. So the next day, we put the salted pork in the pot with water and add slices of fresh ginger and green onions. Bring it to a boil and simmer for one and a half hours and remove the pork and strain the liquid into another pot. Now we are seasoning the soup. Add soy sauce, sake, salt, and some sesame oil and keep it hot while we prepare the noodles and the toppings. Just like making pasta, the timing is everything and you need to have everything ready to go before the noodle is cooked. Chop up some green onions and slice the pork. You should also have the boiled eggs and the sprouts ready to go. Then the noodles. Add some baking soda in the hot water. Be careful because it may boil over and add some angel hair pasta. Make sure you don't overcook the noodle. Remember that the texture is very important. Now that looks ready, then drain the water and quickly serve in the bowl. Add some hot soup and a couple of slices of pork. Some bean sprouts, boiled egg, and lots of green onions. This doesn't look so bad. With the limited ingredients outside of Japan, we can still make tasty ramen right at home. ", "duration": 297.67, "segments": [[137, 153], [170, 178], [185, 192], [192, 210], [215, 222], [222, 237], [254, 260], [260, 281]], "seg_text": " ", "pure_cap": "sprinkle salt on the pork and rub the salt in. add the pork ginger and green onion to the pot of water. strain the liquid from the pot. add soy sauce sake salt and sesame oil to the broth. cut up the green onion and pork. add baking soda and noodles to the pot of water. pour the soup over the noodles. place the pork bean sprouts egg and green onion on top"}, {"image_id": "I2AbLUtNSMI.mp4", "caption": " add chopped green onion to some hot milk boil some fresh kale in a pot mash some boiled potatoes and pour the milk mixture to it season it with salt and pepper put the mixture to the kale pot and mix them up serve it with fried sausage and egg", "id": 931, "seg_prompt": "264 ; 27, 38 ; 96, 105 ; 119, 128 ; 131, 133 ; 154, 171 ; 206, 213..........................................................", "asr_text": " Now Tony, I know today that you're going to do, as I especially request coming up to Halloween, that traditional Irish dish called Can I? I'm going to do it especially for you. Only slightly different. I have some scallions. You use onion in yours but I use scallions or spring onion in mine and erm, I've got a choccy sort of nice and fine and the chopped scallions I'm going to put into the milk. How much milk? I have around about half a pint of milk here, 200mls and I'm going to simmer those and reduce Now that is full fat milk. That is the creamiest milk you can get, ok? And I'm going to simmer that gently and cook it for a few minutes. I have here some curly kale. Now traditionally this is where you use it in erm, called canons. In England they would use cabbage. Now you notice I'm taking the stalk off. That's quite hard, that is. Do you leave that in? No, I certainly don't. Ok, so I take off the erm, stalk and I'm going to shred the rest off. I do this with the scissors. I'll say nothing. It's very practical Tony. You'll have to show me one day. I've prepared the kale, I've trimmed all the stalk off it, I've rinsed it off, sometimes the kale can be a little bit sandy, so I've made sure that I've rinsed it properly and now I'm going to cook it. I will only use a small amount of water and I pour that into the saucepan and the only other water is the water that is in the rinse from the kale. I haven't squeezed it dry. Now I'm going to wait until that comes up to the boil and cook it for around about 10 Meanwhile, I've got to get my potato ready. I've got my potatoes, now these have been cooked already and you can see they're nice I'm going to put them in my bowl and I'm going to mash them. See the milk has evaporated and I'm going to throw that in here. Mix that in nicely. Let's have a little taste. Is that soft enough for you? Bit softer I think. My kale is nice and soft and tender. I'm going to add my potato to that. Now, I've got my potato with my scallions in my milk, in with my kale. I'm now going to add a lovely big dollop of butter. I'll just let that melt in with the potato and the kale and then we'll serve the sausages Okay, can I introduce you to my personal variation on this dish? With your sausages and your kale cannon, I found what is absolutely glorious with it is a nice fried egg. Right, we're going to stick it fried in with it. This is special request from Logan. Special request from me. Oh Tony, this is just scrumptious. I tell you what, this is so satisfying. It is gorgeous. Turn the camera off. I want to finish this off, right? I haven't joined it too much. You can't be traditional Irish. Oh, listen man, listen. You know, when I lived away, it was nothing better when you're feeling a bit down, is to have some good home food. I used to cook this for myself. We'd have to do Irish too, so mmm, good on it. ", "duration": 264.67, "segments": [[27, 38], [96, 105], [119, 128], [131, 133], [154, 171], [206, 213]], "seg_text": " ", "pure_cap": "add chopped green onion to some hot milk. boil some fresh kale in a pot. mash some boiled potatoes and pour the milk mixture to it. season it with salt and pepper. put the mixture to the kale pot and mix them up. serve it with fried sausage and egg"}, {"image_id": "Y9eViE3LY6U.mp4", "caption": " boil peel and cut up an egg fry some chopped bacon on a pan until it's crispy place the croutons on a baking sheet spray with cooking spray and cook in the oven combine mayonnaise crushed garlic chopped anchovy fillets and lemon juice add torn lettuce croutons bacon diced boiled egg shaved parmesan cheese and the dressing to a bowl", "id": 932, "seg_prompt": "192 ; 22, 36 ; 37, 48 ; 49, 74 ; 79, 113 ; 119, 156..............................................................", "asr_text": " time to make one of my all-time favorite lunches it's crispy it's fresh and delicious and everyone loves it let's make some Caesar salad on the one pot first things first I'm just making a boiled egg now you've seen me make boiled eggs before in the past but basically we're just going to boil the egg for about six to seven minutes until it's hard-boiled let it cool off peel off the shell and then dice it up into little pieces I'm also cooking up some bacon I'm just using some short rindless bacon which I've just chopped up we're just gonna fry this up until it's nice and crispy next I'm making some croutons now traditionally croutons are little cubes of bread which are deep fried I'm doing a slight variation on this because I don't like to deep fry bread I find it really greasy and oily so I'm just going to bake them I'm going to spray them with a little bit of cooking spray then place them into an oven 180 degrees Celsius for about five to ten minutes or until they're nice and golden toasted then we'll be ready to move on croutons are looking golden and gorgeous so let's just leave those aside for the moment while we work on our salad dressing to make our Caesar salad dressing first we've got half a cup of whole egg mayonnaise and to that I'm adding in one teaspoon of crushed garlic about one clove I'm cheating and using the stuff out of the jar don't judge me I'm also adding in two anchovy fillets which I've just chopped up nicely now you don't have to put the anchovies in but it is kind of what gives this the traditional Caesar salad flavor so try to use it don't be put off by the anchovies and I'm also adding in two tablespoons of freshly squeezed lemon juice and just mix that all up to combine I think we're about ready to combine everything together and make our Caesar salad in my big salad bowl I've got one large cos lettuce which I've just roughly torn up please note this serves about four or five people so this isn't just one serving so into that I'm going to add in our croutons, bacon, diced boiled egg a little bit of shaved parmesan cheese just over the top and last but not least we're just going to drizzle over the dressing and that's that absolutely gorgeous smelling the taste is going to be fantastic I can't wait to just quickly dive in that dressing is gorgeous and parmesan and crispy lettuce what more could you want well I hope you enjoyed this recipe check out other videos at onepotchefshow.com and until next time see you later ", "duration": 193.0, "segments": [[22, 36], [37, 48], [49, 74], [79, 113], [119, 156]], "seg_text": " ", "pure_cap": "boil peel and cut up an egg. fry some chopped bacon on a pan until it's crispy. place the croutons on a baking sheet spray with cooking spray and cook in the oven. combine mayonnaise crushed garlic chopped anchovy fillets and lemon juice. add torn lettuce croutons bacon diced boiled egg shaved parmesan cheese and the dressing to a bowl"}, {"image_id": "bM98rfEd_Yg.mp4", "caption": " roast the nori sheet in a pan cut the sheet into squares separate and slice the imitation crab slice the radish sprouts and cucumber slice the avocado add rice and the toppings to the seaweed", "id": 933, "seg_prompt": "196 ; 27, 33 ; 34, 40 ; 40, 64 ; 64, 86 ; 86, 119 ; 162, 172..........................................................", "asr_text": " Hi everyone, I like California rolls because it's tasty and healthy. Every now and then I like to do DIY Cali Rolls because all I have to do is a little prep and everyone can assemble their own. It's great for summer, get togethers or whenever you feel lazy but want a light and healthy Just be sure to serve it with hot rice and miso soup. So let's get started. Prep by dry roasting unseasoned nori sheets in a pan over medium high heat. It's toasted when it turns to either a light fluorescent green or reddish in color. Then cut into fours. Now prep the imitation crab. Mine comes in long sticks. You can use the sticks as is but I like to flake it into strips because it gives a better mouth feel like biting into layers of a croissant. Then cut into the same length as the nori. Traditionally mayonnaise is mixed with the imitation crab to impart creaminess and to keep it together. However, I like mine plain but add a generous amount of avocado later instead. Now on to the vegetables. I know it's common sense but be sure to wash them well. Prep the radish sprouts by cutting at the base of the stem. Then cut the cucumbers into long thin diagonals then julienne into sticks. For the avocados, it should be prepped minutes before serving to minimize oxidation. As you see, I like thick slices of avocado in my rolls. Finally, plate everything artfully, cover with plastic wrap and keep it cold in the refrigerator until ready to be served. At this time, make sure to have soy sauce and wasabi dished out on the table. Soy sauce and wasabi is a must for California rolls. To assemble, add hot rice onto the nori, add all the prepped ingredients and top with masago and spoon on some soy sauce and wasabi slurry. Thanks for watching. See you next time. ", "duration": 196.5, "segments": [[27, 33], [34, 40], [40, 64], [64, 86], [86, 119], [162, 172]], "seg_text": " ", "pure_cap": "roast the nori sheet in a pan. cut the sheet into squares. separate and slice the imitation crab. slice the radish sprouts and cucumber. slice the avocado. add rice and the toppings to the seaweed"}, {"image_id": "shG7q7jqfsY.mp4", "caption": " place a dish on the grill and pour some beer into it make 2 holes in each brat put the punctured brats in the hot beer and cook for 15 minutes take off the brats from beer and place them on the grill and cook for about 4 minutes per side put the cooked brats in the bun add some mustard and sauerkraut and serve", "id": 934, "seg_prompt": "108 ; 8, 11 ; 35, 46 ; 60, 70 ; 76, 93 ; 94, 97..............................................................", "asr_text": " Hey, what's up? I'm Tony Fatso, Siciliano from On The Grill Radio. Today we're going to talk about how to cook beer brats. All right, to get started, you need two ingredients. That's really about it. We're going to focus on the bratwurst right now. Brats are sold. There's a lot of fat in brats. And inside that fat's a lot of water. And as you cook the brats, that water turns to steam. And the problem is, a lot of times on the grill, brats explode. And who wants that? So what we're going to do is we're going to parboil them in the beer for about 15 minutes, and then we're going to finish them on the grill. Now, to let that steam escape, we're just going to take our forks and put two little holes in each of the brats. This is a hole that's big enough to let the steam escape, but it's not going to let the fat and the juices pour out. And that's what we want. We want to keep the natural juices inside the brats, because that's where the flavor comes. After we puncture all of our brats, we're going to put them in a pan of beer. And the best part about this is you can keep it on your grill. The whole thing happens outdoors. This can happen outside. Roll them over about halfway through. Total cooking time of the parboiling is going to be about 15 minutes. All happens outside on your grill. Our bratwurst has been sitting in the beer now for 15 minutes. We flipped it over. Now it's ready for the grill. We parboil it to ensure that it's cooked throughout. We don't want them to dry out while they're on the grill. We do not want to overcook them. You're going to cook them over direct heat for about four minutes per side just to crisp up the skin. We'll flip them over. Give them another four minutes. They'll be done. All you do after that, slap them in a bun, put some spicy mustard on them, maybe throw a little bit of sauerkraut on them, and you will have amazing beer brats. I'm Tony Fazzo, Siciliano. Thanks for watching. To learn more about me, go to onthegrillradio.com. ", "duration": 108.5, "segments": [[8, 11], [35, 46], [60, 70], [76, 93], [94, 97]], "seg_text": " ", "pure_cap": "place a dish on the grill and pour some beer into it. make 2 holes in each brat. put the punctured brats in the hot beer and cook for 15 minutes. take off the brats from beer and place them on the grill and cook for about 4 minutes per side. put the cooked brats in the bun add some mustard and sauerkraut and serve"}, {"image_id": "4PAmIrh4heE.mp4", "caption": " process the chickpeas peel garlic chop some red onions and process them in the food processor separate mint leaves from the stems chop the mint leaves some parsley and coriander leaves and put them in the processor turn on the food processor and combine the herb with chickpea crumbs add some ground black pepper and cumin powder add lemon juice and olive oil add baking soda and salt shape the mixture fry the falafel in a pan of oil", "id": 935, "seg_prompt": "563 ; 61, 81 ; 101, 128 ; 135, 167 ; 178, 196 ; 208, 224 ; 259, 266 ; 269, 288 ; 321, 333 ; 404, 414 ; 431, 453......................................", "asr_text": " Hi, welcome to showmedecurry.com. I'm Anuja and today we are making falafel. Now falafels do not need any introduction. Very simple recipe again, very simple to make it at home. So let's get started. Now falafels, different countries or different regions have different recipes. So this is the recipe that I thought I like the best. So I'll be showing it to you. So here I have, I've taken one cup of garbanzo beans or your chickpeas or your saffade chana and I had soaked it overnight. So one cup of chana is approximately 200 grams. So just to give you a rough idea, I washed it and I soaked it overnight with lots of water and morning that's it. I drained out the water. It again gave it a rinse with clean water and it's ready to use. Now the falafels do not, you do not need to cook the chanas. You do not need to cook the garbanzo beans. So we have a food processor over here and you need a food processor for this. A blender is not going to cut it. You're going to have a paste and you don't want that. You want a little texture in your falafel. So I'm going to just put chickpeas in here. I have drained out all the water and I'm going to process it till it becomes like a bread crumb kind of texture. Now look at this. Just like bread crumbs. I'm going to put it into a bowl. You can see the consistency. Beautiful, look at it. This is exactly how we want it. I'm going to keep it aside. Put the food processor back on and I'm going to add in some garlic. I'm using about 6 pieces of garlic. Again scale up, scale down depending on your taste. Put the blade in there before I forget. Put it in that. Take a small red onion. Big binding standards and small by US standards. I'm going to just rough chop it because it is going to go into the food processor. So why waste time? I'm going to give it a quick whirl once. So it gets a little head start. And I'm now going to add in some herbs. So I have over here some mint leaves. Absolutely divine. Again little show of moment from my garden. So I'm going to just use a handful and for mint leaves unlike cilantro leaves or coriander leaves you do not use the stem. These stems are still a little tender because I've just plucked them. Make sure they are soft and just the best for you guys. But usually they are a little tougher if you buy them from the store and I've washed it and I'm just going to use them. So I'm going to take out all the leaves. This is a good handful. I have a handful of flat parsley over here again. Beautiful. So I'm going to chop them up roughly and it's going to go in there. The mint leaves are going to go in there and equal amount of coriander leaves or cilantro leaves. So again I'm going to chop them up roughly and put them in there. So let me get this started. Okay once everything is in you'll churn it. Open. Scrape down the sides. Very important. And one more whirl. There you go. This place smells amazing. Look at this. So I'm going to take this back here. Now I'm going to combine this. I cannot tell you. Now for all the people who like spicy food add in a green chilli along with your onion and your garlic and you're all set. Look at it. It looks so beautiful. I'm going to mix it. Absolutely fantastic. I'm going to add some seasoning to it. But one of the things I want to mention is that if you're going to be making it a little later I would suggest you add the salt last. Otherwise all the greens will let the moisture go and including the onions will let some moisture go and you'll have like a soggy mess. And to this we're going to add about one teaspoon of ground black pepper. Adjust it to your taste. Add in one teaspoon of cumin powder. Now if I was not using as much cilantro or coriander I would add in some coriander powder. But I think I've got plenty. I'm not going to use that. But if you cannot lay your hands on that fresh stuff of course that's the best. Just do this. I'm going to also add in about two tablespoons of lemon juice. One tablespoon of olive oil. Mix. Now this is really green and that's exactly how you want it. So a little bit here or there as far as the herbs are concerned. Trust me it can only get better. The falafels inside are usually green and a lot of falafels use fava beans. Some of them use you know cooked chickpeas. This is the recipe that worked really really well for me. I'm going to add in one teaspoon of baking soda. Not baking powder. I'm using baking soda directly because there is lemon juice in there. It is going to activate it so I don't have to worry about half a teaspoon of kosher salt. You can always adjust later once you taste it and I'm going to mix it. Now the salt and the baking soda needs to be added last or just before frying. Okay I'm going to give it a little try here. The salt is good but I need a little bit more lime juice. So I'm going to add just a half more tablespoon. At this point I'm going to cover it and I'm going to put it in the fridge while I get the oil heated up. So about 15-20 minutes maximum. That's all I need. So that way it'll just set the the flavors and all will go into the garbanzo beans and it'll be really easy to form balls also to make the falafel. So it's been about 15-20 minutes. The oil is hot. It's reached approximately 350 degrees Fahrenheit 180 degrees centigrade. You don't want it to get hot like black on the outside. You want it to cook a little bit inside but not get dry. So here you go. I'm going to give it another good mix. So if for some reason the greens have let the moisture go and become very watery. But this is good. Like see if your hands are like wet it's perfect but if for some reason you're not able to form the the falafel balls just add in a just a couple of tablespoons of all-purpose flour and you'll be fine. But I like to make my falafels thin so that way they're crispy. Some people in some regions make it round and that's also fine. I've actually used a paniyaram pan and made them because I didn't want to waste so much oil. So that's always a good idea. This is about the size I like to keep it. Flatten it out and it doesn't need a whole lot of time. It needs very little amount of time on both sides and as soon as you see it kind of color changing a little bit and you're going to flip it around. You don't do not need to deep fry this if you're making it flat and that's one of the other reasons why I like to make it flat. That way I don't have to use up consume so much oil. Perfect and this is done. I'm going to pull it to the side and I've got a plate with a towel on it. I'm going to mix put it on that and I'm going to carry on and do the rest. So the falafels are ready. I'm going to give it a shot. If you open it up it's still so moist inside and the outside is crispy. I don't know a lot of you a lot of you grumble that that you can hear me chewing. So here's a great example about the outside being crispy and the inside being soft and moist. I don't know if you can hear it but it is absolutely amazing. I just love it and this is how I like to serve it. We have little pizza pockets over here. You can buy them from the store or you can if you have a video on it you can check it out. Just cut it up quarter them put a little falafel in there put a little bit of tahini sauce. Fabulous and come on. You can do this with me. Absolutely amazing. Put a little thing of lettuce put a little tomato put some pickled cucumber and voila you have a fabulous meal. So check out our video on the tahini sauce tahini paste on pita bread made at home and of course you already have the falafel now. So what more do you want? So if you like this video and you'd like to see more from us please don't forget to subscribe and join us again on another episode of show me the curry.com adding a pinch of spice to your life. ", "duration": 563.33, "segments": [[61, 81], [101, 128], [135, 167], [178, 196], [208, 224], [259, 266], [269, 288], [321, 333], [404, 414], [431, 453]], "seg_text": " ", "pure_cap": "process the chickpeas. peel garlic chop some red onions and process them in the food processor. separate mint leaves from the stems. chop the mint leaves some parsley and coriander leaves and put them in the processor. turn on the food processor and combine the herb with chickpea crumbs. add some ground black pepper and cumin powder. add lemon juice and olive oil. add baking soda and salt. shape the mixture. fry the falafel in a pan of oil"}, {"image_id": "LSOdpif-DCc.mp4", "caption": " mix water yogurt and honey add salt yeast and olive oil and mix mix in flour until a dough is formed knead the dough and cover it split the dough into smaller parts stretch the dough out with hands place the bread on a skillet add curry cayenne and garlic to butter flip the bread over on the skillet add the seasoned butter and parsley to the bread", "id": 936, "seg_prompt": "736 ; 30, 63 ; 73, 123 ; 124, 211 ; 242, 272 ; 339, 394 ; 417, 454 ; 510, 566 ; 586, 611 ; 619, 633 ; 670, 692.................................", "asr_text": " I'm making Indian naan bread, flat bread that's called naan, very easy and I keep repeating every time I watch my videos I start by saying it's very easy, very simple and it is, I always go for fast, quick and delicious tasting food and in general everything. Anyways we're gonna start making our dough and we need some yogurt, water and make sure the yogurt is at a warm temperature and water is warm and if the yogurt is cold just add hot water on it and it will become just the temperature we need. Just give it a quick mix, some honey, not too many ingredients, honey, all right and for the dough I just mix it in to incorporate everything together and we need some salt, half a one and a half tablespoon and always mix after adding another ingredient. Of course it's a bread we need yeast and I'm always using instant yeast for most of my breads because we don't have to activate it. That's that, another quick mix and we can start adding our flour. Oh and I forgot the olive oil, about two tablespoons or so. I forgot an ingredient. All right, we can start adding the flour and we need as much flour as it needs to become a soft but non sticky dough. It should take probably three and a half or depending on what kind of yogurt you use. I'm using full fat by the way and don't add three and a half cups of flour at once. Just add as you go, as you need. Once more. When it's already starting to come together just start adding the flour little by little. You don't want to add extra flour and have stiff bread. And I'm using regular all-purpose flour. If you want you can also use whole wheat flour, just substitute another cup or just use instead of all-purpose, use let's say two cups, all-purpose, one and a half cup, whole wheat. Again that's your preference. This should be good to go on my surface so I can knead with my hands. And when I'm done with the dough I'll come back and show you the rest. My dough is ready and it will go into lightly greased bowl for an hour or two. Just to make sure it doubles in size. Cover it with plastic or damp towel and let it in a warm place in your kitchen. Mine is my microwave. And I already prepared another one earlier so I'm going to use that dough to show you how I make my naan bread. This one has been about two hours and it looks really ready, doubled in size. All those nice bubbles. Just lightly sprinkle your working surface with flour. It's really soft and mushy. And I'm going to make eight breads. You can make ten probably if you want to make smaller. If you want to measure them or weight them with your kitchen scale that's fine. I'm using my free scale which is this method. I can already tell this is much bigger. And this is very soft and mushy dough so if it sticks just add some flour. How many do I make? One, two, three, four, five, six, seven, eight, nine. Oops. Okay I made oops nine. All right I will just divide this one into this. Wait with my scale. Okay just as they don't have to be perfectly sized and I don't even make them evenly shaped. Okay I'm gonna take one and with your hands I don't use a rolling pan for this bread. I'm just gonna shape it as naan bread which is half elongated or half round like uneven but like very unique uniquely shaped flour bread. Just like so. And at this point you can start preheating your naan stick skillet because we're going to make this on on top of the oven. We're not baking this actually inside the oven. We're making this on top of the oven. Just stretch and pull, shape it. If you want to use rolling pin to make them evenly circle shaped it's up to you. I never make that for my bread, this bread especially. I mean I never use it. All right I just continue and finish this and when I come back we'll continue baking. All right everything is done. It can now go to my already preheated skillet and it should be 375 to barely 400 degrees so you don't burn them and just like so. Grab one by one place on your skillet. You don't have to have two like I'm doing now. It's just to finish faster. Like so and they bake pretty quickly so keep an eye. I'll just lower a little bit. And as they bake I will show you how I make my butter to brush them. Actually let me just quickly take a look. Well these are almost getting ready so quickly I melted some butter. Come on cameraman. Okay I have some two tablespoons of butter. I'm adding some curry probably less than a teaspoon. If you like it spicy cayenne and some garlic. This is enough and with your brush just quickly mix it and we're going to brush the breads with this curry sauce. And see how nice and bubbly they are. It means it's time to turn them on the other side. So if you did less than three minutes my breads are ready. That's it. I'm just gonna brush them with butter when they're done and that's it as simple as this. And if you don't like butter with garlic or curry just leave it out. It's an optional Just watch them not to burn. They look so nice. Well within less than eight minutes my nuns are ready. I'm just gonna quickly brush them with some garlic butter and curry mix lightly drizzle them with parsley finely chopped. And then serve them while they're hot. They are irresistible. They smell so good. That's it. I hope you guys try it. And I hope you join me for my next video and remember to subscribe. Thank you. ", "duration": 736.83, "segments": [[30, 63], [73, 123], [124, 211], [242, 272], [339, 394], [417, 454], [510, 566], [586, 611], [619, 633], [670, 692]], "seg_text": " ", "pure_cap": "mix water yogurt and honey. add salt yeast and olive oil and mix. mix in flour until a dough is formed. knead the dough and cover it. split the dough into smaller parts. stretch the dough out with hands. place the bread on a skillet. add curry cayenne and garlic to butter. flip the bread over on the skillet. add the seasoned butter and parsley to the bread"}, {"image_id": "a_bpF7Ca6Rw.mp4", "caption": " cut the tuna in half lengthwise cut the skin off the tuna cut the dark meat off the tuna fillet cut the tuna into thin slices", "id": 937, "seg_prompt": "194 ; 18, 69 ; 75, 118 ; 131, 161 ; 168, 181..................................................................", "asr_text": " Well, when you're filleting a fish for sushi, especially tuna, you don't want to get it So when you do fillet, you make sure that when you cut it out, you lay all the fillets down skin side down so they don't get wet. And when we start off right behind the head, we're going to take our knife, we're going to slide up right behind the head, come down into the belly cavity, slice right through the belly cavity. I like to spin the tuna around, come through here right there at the top of the head, and almost trace your steps. Once you get it all traced out, then you can take your knife straight down to the backbone. And then what I'll do is I turn the knife around, push the knife through to the other side, and run it straight across. Now you can go ahead and grab your fillet and lay it skin side down. Skinning tuna is a very different, very different than skinning most fish, and basically what we do is we call, when we do a tuna, we call it a warning amount. Next we're going to cut the belly bones out. Once we get that done, we're going to go ahead and cut down the center line. Take our, you've got to have a flexible knife, it's got to be able to bend like this. If you don't have one that won't bend like that, it'd make it very difficult to fillet And you just keep working it slowly, and voila. The last step on filleting a tuna is removing the dark meat, and the dark meat is kind of spliced through the middle of the fillet. So you kind of have to, you've got to go and take a little bit off at a time, as it comes in, it's almost like a triangle. You really should use a curved-edged knife to do this with, it makes it a little easier. And in the same sense, you want to make sure you get all this dark meat out. When cutting sushi, there's a little part here that you don't use, it's got a little fine line right here, and what we're going to do is we're going to remove that. You want to cut these really thin for sashimi, and they're absolutely delicious, and when it's this fresh, you don't even need any wasabi. That is awesome. ", "duration": 195.0, "segments": [[18, 69], [75, 118], [131, 161], [168, 181]], "seg_text": " ", "pure_cap": "cut the tuna in half lengthwise. cut the skin off the tuna. cut the dark meat off the tuna fillet. cut the tuna into thin slices"}, {"image_id": "ZcsshMf0NTI.mp4", "caption": " peel and chop 1 medium cucumber into small squares deseed and chop of red bell pepper into small squares grate 1 head of cauliflower and chop 2 medium celery stocks chop 1 cup of tomatoes into small cubes and finely chop 2/3 of a cup of fresh parsley and of a cup of cilantro put the grated cauliflower to a bowl add some lemon juice and mix and massage by hands then add tomatoes cucumber bell pepper celery and herbs and mix all the ingredients together well adding some more lime juice transfer the mix to a serving plate arrange the dish chop some cherry tomatoes and arrange the tomatoes around the dish place the bell pepper and herbs as garnishing and serve", "id": 938, "seg_prompt": "351 ; 51, 68 ; 69, 85 ; 87, 103 ; 124, 139 ; 140, 185 ; 186, 208 ; 209, 235......................................................", "asr_text": " Hi health lovers, it's Friti Mama Yule here from Rossum Healthy. I trust you all having a great day and those of you guys who celebrated Thanksgiving, I hope it went well for you and you enjoyed reuniting with your family and friends and you all had a great time. Today we're making a truly scrumptious Mediterranean dish that is packed full of nutrients and a diversity of flavors that you can find on a fruit-based and low-fat raw vegan diet. This dish is completely avert-fat free and let's have a look at the ingredients that you will need to make it. One medium cucumber, peeled and then chopped into small squares like this or alternatively you can use a food processor. One half of red bell pepper, de-seeded and then chopped into little squares like this. One head of cauliflower, grated or placed in the food processor. Two medium celery stalks, chopped or again placed in the food processor and chopped. One cup of tasty red tomatoes, chopped into small cubes. Two third of a cup of freshly chopped parsley and a quarter of a cup of freshly chopped You will also need the juice of one fresh lime. You will also need three cherry tomatoes for decoration and here I've simply reserved some of the bell pepper that we chopped together earlier and I will also keep it for decoration. Alright, so what you're going to do next is pour the lime juice over your cauliflower and massage it together. This will soften your cauliflower and by the way a little tip for you, you can use it with any of your cabbage, it will make it much softer and hence easier to digest. And next we're going to mix in all the other ingredients, so tomatoes, cucumbers, bell pepper, celery and herbs but please reserve about a tablespoon of parsley for decoration So next you're going to mix the tabouli mix together using either spoons or your own hands which feels nice and earthy and then pour the lime juice over it and mix it all together The next step is to transfer the mix onto the plate, your serving plate. So next what we're going to do is arrange the cauliflower around the plate like so and the next step is to decorate it. Chop the tomatoes that you reserved for decoration and arrange the tomatoes around the dish. Then you will place the bell pepper and the herbs around the dish also and voila look at that, fresh, scrumptious tabouli, oil free, gluten free, completely healthy for you, enjoy this delicious dish and feel free to share it with others. Well done, well before we taste the scrumptious, scrumptious tabouli, let me make an announcement. We have completed our new recipe book Drumrolls and it is going to be out shortly. It is packed full of most delicious high fruit and low fat raw vegan recipes to help you stay in lean shape and to help you boost your health and increase your energy levels. So the book will be out shortly and it also includes some special festive bonuses so stay tuned for the announcement and now, let's see, this beautiful scrumptious tabouli. I can't wait to taste it, it smells just divine and I hope you all enjoy it. So if you liked this video, please give it thumbs up and please feel free to find us on Facebook at facebook.com forward slash RawSomeHealthy and to like us on there. For more information about the raw food diet, go to our website at www.rawsomehealthy.com. Have a great day everyone, eat sweet, be fit and we will see you again shortly, bye bye. Today we are going to make a really scrumptious... Beautiful, beautiful, beautiful, beautiful, beautiful. ", "duration": 351.83, "segments": [[51, 68], [69, 85], [87, 103], [124, 139], [140, 185], [186, 208], [209, 235]], "seg_text": " ", "pure_cap": "peel and chop 1 medium cucumber into small squares deseed and chop of red bell pepper into small squares. grate 1 head of cauliflower and chop 2 medium celery stocks. chop 1 cup of tomatoes into small cubes and finely chop 2/3 of a cup of fresh parsley and of a cup of cilantro. put the grated cauliflower to a bowl add some lemon juice and mix and massage by hands. then add tomatoes cucumber bell pepper celery and herbs and mix all the ingredients together well adding some more lime juice. transfer the mix to a serving plate arrange the dish. chop some cherry tomatoes and arrange the tomatoes around the dish place the bell pepper and herbs as garnishing and serve"}, {"image_id": "OT-kq11Q8fU.mp4", "caption": " crack the eggs and whisk them add flour and beer and mix well add some black pepper and fine salt and mix it all up in to a batter add little water if the batter is thick to bring it to proper consistency cut the calamari in to little rolls put the cut calamari into the batter and marinate fry the marinated calamari in oil take out the fried calamari and put them on a paper to take off excessive oil sprinkle some salt over calamari slice a lemon and serve calamari with it", "id": 939, "seg_prompt": "277 ; 48, 70 ; 71, 91 ; 93, 106 ; 125, 132 ; 136, 160 ; 162, 180 ; 181, 212 ; 214, 236 ; 237, 239 ; 259, 275..........................................", "asr_text": " We are Katie and Giancarlo Caldisi. We run the Cookery School, La Cucina Caldisi. Also we have Cafe Caldisi in Marlbon and we have a restaurant in Bray called Caldisi in Campania and today we're going to show you a wonderful Italian recipe. Okay, today we're going to show you how to do some fried calamari. This is a very, very Italian dish. We do it in lots of places and the ingredients are very simple. You have some 300ml of beer, 2 eggs, 300g of flour, double zero flour or plain flour, a few calamari and in the lemon for later on salt and pepper. So now what we're going to do is very simple. We crack the eggs into here and you mix the eggs a little bit. The reason why you mix the eggs is because you don't want the yolk to get stuck in lumps with the flour. So mix it all up. Then you add your beer and you mix the whole thing up together. You add some black pepper and some fine salt. There we are. Mix it all up. If the pastella is a little bit too thick, you can always add a little bit of water and that's fine. Sometimes the flour reacts differently. So in this case it's a little bit thick. So we add just about 50ml of water. There we are and mix it all up. Now all you have to do is cut the actual calamari in a little round, like a little tire. I like it when they're not too thin. So there we are. You cut it and then you dip it into your pastella and straight into the fryer. There we go. Now we put into the pastella and the head. When the tentacles are too big, you cut them a little bit like this. Then you cut this in half and you just put in the pastella as well. So now we go all our calamari into the pastella, dip it into the frying pan, into the And there we are. Our delicious calamari. When the calamari are ready, you leave them in some paper so that all the excessive oil comes away. Once you've done that, you put a sprinkle of salt on top like this. Then you have a nice slice of lemon with it. Nice wedge of lemon and we put them and then we can serve them. And here you've got your wonderful calamari friti. ", "duration": 277.67, "segments": [[48, 70], [71, 91], [93, 106], [125, 132], [136, 160], [162, 180], [181, 212], [214, 236], [237, 239], [259, 275]], "seg_text": " ", "pure_cap": "crack the eggs and whisk them. add flour and beer and mix well. add some black pepper and fine salt and mix it all up in to a batter. add little water if the batter is thick to bring it to proper consistency. cut the calamari in to little rolls. put the cut calamari into the batter and marinate. fry the marinated calamari in oil. take out the fried calamari and put them on a paper to take off excessive oil. sprinkle some salt over calamari. slice a lemon and serve calamari with it"}, {"image_id": "XkH9lXa6ykU.mp4", "caption": " slice the calamari mix flour and lemonade in a bowl add salt and pepper to the bowl dip the squid in the batter and place into the fryer mix mayonnaise lemon zest and pepper together drain the oil from the squid place the squid on the greens", "id": 940, "seg_prompt": "239 ; 36, 52 ; 58, 79 ; 79, 87 ; 111, 125 ; 137, 159 ; 177, 190 ; 190, 201......................................................", "asr_text": " This squid recipe is a great pub classic but we are going to be using lemonade. So this is a really simple pub classic dish with our calamari, we're going to cut our squid into rings and then batter it in a really simple lemonade tempura. So very few ingredients, we're going to start with our fresh squid. So Jay if you can take this, now if this squid has already been prepared it's been skinned so it's taken on that called cartilage out the middle, all been prepared for us by our fishmonger so all you need to do is cut it into rings, sort of about your finger thickness, little finger maybe. Perfect and even these little bits at the end, although they're not uniform and shaped like the rest, don't waste them, they're absolutely great. The squid is really cheap, two of these fresh squid, less than \u00a31.50 from the supermarket. While you do that I'm going to show you the batter which is so simple, it's more like a tempura batter. So you need flour, this is just self raising flour so it's light, it's already got a bit of raising agent in it and the key is ice cold fizzy liquid, so when you make tempura you use sparkling water, ice cold, to go with the squid we're going to use a cloudy lemonade. So lemonade, still got a few ice cubes in there, we need it to be cold and if you can just whisk that in Jay, and with the exception of the few ice cubes it should be completely It's seasoned up well, salt and pepper, you can see all those bubbles reacting with the self raising flour as well, so it's really light and fluffy and that's it. We've got our squid ready to go, you can of course get these frozen already in the ring so you can even get rid of that job and we've got our batter which is nice and smooth. If you can just put the squid back into our bowl, so we've got over here some hot oil, it's at 180 degrees Celsius, if you haven't got a fryer by all means use a pan of oil on the stove, but be careful, you do need it quite precise, it's too low, you'll get soggy batter, too high and the squid won't cook before the batter burns, so you've got to be careful, but all you want to do is take this really light crispy batter and just pop them in to our oil. I can't believe how easy this is. The squid will cook really quickly so you want to get a few in at once so that they all cook together. Perfect, and we'll leave those to cook for about two or three minutes until they go nice Very very simple dip to go with it, with a squid we don't want to add too many flavours to overpower it, so just mayonnaise and lemon juice, which you can not juice but zest, so if you just zest some lemon into that and plenty of black pepper, so really simple flavours. So you have fond memories of squid. I do, actually it really reminds me of sitting in Spain on the beach in a little um, Chingitos, which is a little bar thing out there. In the Speedos with the beer, the sun and the beach. Our mayonnaise goes into our dip pot, we'll start to get ready to serve, so we've got a little fry basket here, just because it looks kind of cool. Some fresh rocket just to soak up any of that excess grease and for colour, and over here our squid are already done, so we'll lift those up, got nice golden colour, the squid in the middle cooks, so just drain off any excessive amounts of oil on there. You can do tentacles, they do like the squid tentacles as well. Yeah, you don't just have to use the body of the squid, you could do the tentacles as A little bit of salt, just to season those up as well, and that's literally all you So a slight twist from the usual by using that cloudy lemonade, but it gives that fantastic crispy batter, that you can hear that there. So there we go, exactly as we want it, our cloudy lemonade squid sorted. Right, let's taste this, as good as the one you had on holiday. That is lovely, that is really good. The lemonade makes you not just crispy, it's slightly sweet, and then the rocket, and the lemon juice, finger food, pup food, awesome food, it's so easy, you can do a double crisp. Mmm, that is lovely, that's amazing. ", "duration": 239.5, "segments": [[36, 52], [58, 79], [79, 87], [111, 125], [137, 159], [177, 190], [190, 201]], "seg_text": " ", "pure_cap": "slice the calamari. mix flour and lemonade in a bowl. add salt and pepper to the bowl. dip the squid in the batter and place into the fryer. mix mayonnaise lemon zest and pepper together. drain the oil from the squid. place the squid on the greens"}, {"image_id": "Epl4sPuetO0.mp4", "caption": " add meat and spice packet to a pan stir the meat add coconut milk cook noodles in a pot place cooked noodles in a bowl and pour liquid from meat on top top with meat and bean sprouts", "id": 941, "seg_prompt": "58 ; 10, 23 ; 24, 25 ; 26, 30 ; 31, 39 ; 37, 40 ; 41, 43..........................................................", "asr_text": " Singapore Luxa is a noodle curry dish that's become a favourite in Australia, but you don't need to go out or travel to experience this authentic recipe. Here's how you make it at home. Heat some oil in a pan and add meat, along with the contents of one spiced paste sachet. We're using chicken, but the beauty of this dish is that it's so versatile. You can use prawns, tofu or just vegetables. Stir fry the meat for a few minutes. Add the coconut milk and let it simmer for a further five minutes. In the meantime, cook your favourite noodles according to the pack. We've chosen rice vermicelli, but it works well with Hokkien and egg noodles too. Your Luxa is done. Pour the hot liquid over your noodles, top with chicken pieces and garnish with bean With so many possible combinations and quick preparation, Singapore Luxa is an easy way to bring something exciting to the dinner table. Simply start with Asian home gourmet spiced paste and the rest is up to you. ", "duration": 59.0, "segments": [[10, 23], [24, 25], [26, 30], [31, 39], [37, 40], [41, 43]], "seg_text": " ", "pure_cap": "add meat and spice packet to a pan. stir the meat. add coconut milk. cook noodles in a pot. place cooked noodles in a bowl and pour liquid from meat on top. top with meat and bean sprouts"}, {"image_id": "DViAejsp_rQ.mp4", "caption": " spread the dosa batter on the pan drizzle oil on the dosa spread the chutney on the dosa place the masala on the dosa fold the dosa over", "id": 942, "seg_prompt": "100 ; 15, 30 ; 31, 46 ; 49, 65 ; 68, 78 ; 78, 87..............................................................", "asr_text": " steps to prepare masala dosa ingredients required for masala dosa red chutney potato masala and dosa batter once tawa is heated take a dosa batter and make a dosa and roast it in high flame apply oil on dosa and roast it when dosa becomes golden brown apply red chutney and add aloo masala now masala dosa is ready to eat thanks for watching ", "duration": 100.67, "segments": [[15, 30], [31, 46], [49, 65], [68, 78], [78, 87]], "seg_text": " ", "pure_cap": "spread the dosa batter on the pan. drizzle oil on the dosa. spread the chutney on the dosa. place the masala on the dosa. fold the dosa over"}, {"image_id": "p_-xXIdhgzU.mp4", "caption": " mix flour pepper salt and beer coat the fish fillet in the batter fry the fish in the oil drain the fish on paper towel peel and cut some potatoes drain the potatoes and fry them in the oil", "id": 943, "seg_prompt": "697 ; 262, 278 ; 366, 376 ; 380, 442 ; 453, 458 ; 473, 513 ; 525, 592.................................................", "asr_text": " Some cities require absolutely no introduction, and London's one of them. It's a busy city full of postcard sites, royalty, and over 8 million people who enjoy everything this world-class city has to offer, including West End theaters, the arts, shopping, gorgeous parks, championship soccer, and yes, I have to say it, great food. Now, you may not think of fish and chips as great food, but they're easily one of England's most iconic dishes. They're served in virtually every pub on every street, but I'm going to take you to one of the very best fish and chips shops in the city. It's easily accessible from any nearby underground station. And by the way, the Tube, which is what they call it, is the easiest way to get from anywhere to London's Victoria Station, which is right down the street from where we're going for dinner. And that would be Seafresh. London. Big Ben, Buckingham Palace, Westminster Abbey, the Tower of London, and the Queen. And once for dinner tonight, oh, come on, are you kidding me? It's fish and chips, of course. What else? Back at home, fish and chips has always been one of my favorites. So just before I flew across the pond, I did my homework. I discovered that Seafresh Restaurant, right across the street here in central London, has some of the best fish and chips in all of England. There's absolutely no way I was going to miss out on this golden tender and crispy opportunity to taste one of this country's most famous dishes. There's something fishy going on up there, and I'm going to check it out. This place is real clean and simple. Just fish and chips is pretty much what you're getting in a lot of good company. The menu has different kinds of fish. You can have fried or grilled. And I asked which of the fish they'd recommend for my fish and chips, and they said cod over haddock. Awesome. Thank you very much. Cheers. Well, cod is definitely the way to go. They're big, white flakes, unlike haddock, which are a little bit smaller, and it's so sweet and tender and crispy on the outside, which is exactly how fish and chips should be. Everybody here has been terrific. I had a great time, and you can hear from all the noise in the background, everybody else is having a great time, too. Hey, you're in luck. You don't have to come all the way to London to make great fish and chips at home. We've got some great recipes for you. First stop, back at the Seafood Department at Nino's. Hey, Tim, I'm doing some fish and chips tonight. What have you got? You got some cod? We've got some beautiful, fresh cod peaches caved through the door. Oh, those look great. Those are pretty good size. What size fillets are those? They're about a pound a piece or so. All right. Give me two of them. Two of them? Here you go, my friend. All right. Don't be late. Six o'clock. English fish and chips. They're not only a classic dish. They're practically synonymous with England itself. To the English, there's iconic as well, Big Ben, and just as sacred as Westminster Abbey, which means they'd better be authentic. And that means batter dip, not breaded, fried, not baked, fresh, not frozen, definitely big fillets, not sticks or nuggets. And as for the chips, well, they're not the kind of potato chip we normally associate with that word. Rather, they're fresh, russet potatoes. And those would be Idaho potatoes, which are generally cut into fat sticks. There I call them French fries and then double fried. But more about that later. With that said, how about we give it a toss? Let's head over to the kitchen where I've got everything we need ready to go. Both of my recipes are beyond simple, so you might be tempted to add additional ingredients to make it better. Don't. It really won't improve these recipes. Extra ingredients will just make them different. So what fish do I use? Well, the two most common fish used for fish and chips are cod, like this piece right here, and haddock. But I prefer cod, and apparently so do my English friends. Specifically, fresh cod fillets, about four to five inches long and about a half an inch to one inch thick. The batter itself is very easy. Just place one cup of all-purpose flour in a medium-sized mixing bowl with a half teaspoon of pepper, one teaspoon of salt, and then whisk in an equal quantity of beer, which would be about a cup. The final consistency should be that of a thin pancake batter. Pretty easy, huh? Hey, let's talk batter for a second. First of all, for all of you on a gluten-free diet, you're in luck, because rice flour and a gluten-free beer will actually work. And by the way, regular Budweiser or Bud Light are said not to be gluten-free, but there are others that are. Speaking of beer, I prefer nail, like this one. It doesn't have to be English, but what the heck? It can't hurt, huh? A Pilsner beer will also work well, but I'd stay away from stouts. I find them a little too bitter, and it ruins the delicate flavor of the fish. Whichever beer you choose, though, I recommend that you allow the finished batter to rest about an hour before using it. This will reduce some of the fizziness, which gives you a better crust in the end. Next, to egg, or not to egg. Well, you may find that some batter recipes call for an egg. Mine doesn't. It's not necessary. Granted, an egg can help the batter to stick to the fish a little bit better, but the downside is that it can also make the crust more doughy and less crisp. Okay, my batter has rested for about an hour. Let's go fry some fish. You know what you're going to find? It's a whole lot easier than you think. Okay, I know I'm lucky to have a deep-fat fryer, but you don't need one in your home. Just simply take a medium-sized saucepan in about a quart of canola oil, or vegetable oil, and heat it to about 350 degrees, and that will work just the same as my deep-fat fryer will. So, to start your fish, I've actually taken some more flour with salt and pepper, and I've placed it in a shallow bowl. And what you're going to do is you're going to take your fish fillet that I've cut, you're going to place it in the flour, and you're going to bread it, or flour it, on both sides, okay? After you've done that, you're going to simply just grab the corner, shake off any excess flour, and place it in your batter. You want to make sure that it gets coated really well on both sides. This batter, like I said before, is about the thickness of a thin pancake batter. We're going to let it all drip off. That's important. Because if you leave all that excess batter on and let it into the oil, what's going to happen is all that batter is going to kind of blow off the side of the fillet, and that's not good. So, we've shaken this a little bit. Just very carefully lower it into the fat. I'm not letting it touch the bottom quite yet until it starts to firm up. Then I'm going to just kind of lay it down, just like that. So already, you're going to see that after a moment or two, they're going to start to float a little bit, and that's because the batter starts to expand a little bit and create some air inside of it. And that's good, because it's going to make the final fillet nice and crispy. That's it. We're going to let this cook for about six to eight minutes. We're going to turn it over once in the process. Okay, it's been about eight minutes or so. I've turned these over once on each side, so they've been frying on each side about four or five minutes. And they look great. They look nice and crispy. What you want to do now is to just lift them out carefully. Look at how golden brown those are. Just tap it slightly on a little bit of absorbent paper towel, and that would be one portion of fish right there. All right, we're going to make our chips now. Now, chips aren't french fries. They're more like fat irregular shape, which is like they're chipped from a potato. That's how they get their name. What we're going to do is we're going to start out with a russet potato, which you would know as an Idaho. And whether you use a potato peeler or use a knife, and I'm sometimes more comfortable using a paring knife than I am a potato peeler, you're going to trim off all of the skin. You can leave little on if you like, but definitely take the eyes out of the potato. Those are not something you want to have left in there. All right, so we get our potato trimmed just like this, and typically you're going to want to cut them about, oh, three-eighths of an inch thick. So I take the extra corner off here, and I will then cut them just like this. We're getting something like that. Now, what I want you to do is you're going to take some water, some cold water, maybe a little salt in it, and you're going to place your chips in the water, and you're going to let them rinse for a while, okay? And then after that, we're going to take them out, place them onto a couple layers of paper towel, and we're going to pat them dry. And I'm going to let them sit after that for a few minutes to make sure they're really, really dry. That's very, very important. And after that, we're going to double fry them. I'm going to show you that in a minute. Okay, my chips are nice and dry. I've been patting them down for a couple of minutes. I'm going to lift them off carefully into my basket, or you can put them into a skimmer and lower them into your fat if you have a quart-size pan with some oil in it. And I have set this at 290 degrees. Now, it's much lower than you normally fry french fries, but these are not going to be actually cooking to turn brown. They're going to be cooking to just take the flesh and make sure it's nice and tender. So we're going to drop it into the oil. As you see, it's not making all this great noise and lots of bubbles and steam coming up because the temperature of the oil is much lower than it normally is. We're going to let those cook for about three or four minutes until they're nice and tender on the inside, and then we're going to pull them out and let them rest again. After they've rested a few moments, we're going to turn the temperature of the fat up to 350 degrees just like we did the fish, and we're going to fry them until they're golden brown. And we've got chips. Okay, it's been about four or five minutes, and my chips have been frying at 290 degrees. I want to show you this. Look at how light they are. They're not dark at all, and that's good. That's because they were rinsed really well, and they are tender and cooked on the inside, but they haven't browned on the outside. So what I'm going to do now, and you could do this hours ahead of time if you wanted to, even put them in the refrigerator if you like, is we're going to let these sit. You may have seen when you go to the restaurants that before their french fries are fried, they look like this, and that's why they're nice and fluffy on the inside. Tastes like potato, and they're brown on the outside. They're blanched first, and that's what we've just done. So I'm going to let these rest for a minute while I turn the temperature of my fryer up to 350 degrees, and then we're going to return these back and fry them up until they're golden brown, and our fish and chips are done. Okay, the chips have been frying for about four or five minutes. They're nice and golden brown. So we're going to shake off the excess oil. Don't want any of that. Place them on some absorbent paper towels. Give them a little salt. I use sea salt. And then add them to our plate. Just like that. A little bit of tartar sauce, and there you have it. Traditional English fish and chips. It doesn't get any better than that because they're so easy. They're traditional. I hope you enjoyed this. I sure enjoyed it because I love fish and chips. This is Pete Lauren, Director of Culinary Development at Nino's. If you love this video, check out some more of them on our website at www.ninosavaggio.com. And there you can check out our Facebook page, or you can tweet me at Nino Chef Pete. I just got to try this. This looks so delicious. Nice and juicy and flaky. Check that out. It doesn't get any better than this. ", "duration": 697.17, "segments": [[262, 278], [366, 376], [380, 442], [453, 458], [473, 513], [525, 592]], "seg_text": " ", "pure_cap": "mix flour pepper salt and beer. coat the fish fillet in the batter. fry the fish in the oil. drain the fish on paper towel. peel and cut some potatoes. drain the potatoes and fry them in the oil"}, {"image_id": "lYiKwaclCZQ.mp4", "caption": " cut some ginger garlic and red chili add some oil and fish sauce and blend them in a blender marinate the shrimp with the paste fry some paste in a pan with oil add a little curry powder a chicken stock cube and water put some washed mussels in the pan and cover to cook add rice noodles sprouts chopped nuts coriander and lemon juice to the pan serve with some baked marinated shrimp and boiled eggs", "id": 944, "seg_prompt": "338 ; 32, 47 ; 65, 87 ; 93, 104 ; 129, 141 ; 144, 154 ; 163, 186 ; 220, 247 ; 271, 295..................................................", "asr_text": " This traditional Malaysian dish is an absolute treat. This Malaysian curry involves our very own spice blend to start off with. Made with macadamia nuts, more like a pesto. It marinates prawns, we're going to cook out some mussels in coconut milk and serve it with some hard boiled eggs. Loads going on then. Lots of flavour, but actually quite a quick dish. We've got the paste, we've got ginger and garlic. If you can peel anyone about that much ginger and both cloves of garlic. I'm going to do the same with shallot, chilli and lemongrass. Then we put all those ingredients into a blender and make a paste with some fish sauce, some oil and a little bit of salt and pepper. So this is a pretty standard combination, but we're also going to add macadamia nuts into it. In the same way you might add pine nuts into a pesto, it makes quite a grainy paste. So all these flavours can go in. Macadamia nuts, half of those in there. Even better roasted, but fine as they are. To help blend it all, a little bit of oil. What oil is that? That's not oil. This is ground nut oil, but anything that you can fry at high temperatures, so not an olive oil, and some fish sauce. Lid on and make our paste. Plug it in. You wouldn't think we've been doing this for a few years, would you? Lid on and make our paste. There we go. Now, half of this paste we're going to use to marinate our prawns. The longer you can do this ahead of cooking time, the better. If they can have this time overnight, it's brilliant. It's not essential. You can just mix those all in there. The other half will cook off straight away in the wok in just a moment. And this just intensifies the flavour of the prawns. And they're going to go in last minute, so the prawns don't become sort of rubbery and overcooked, and you get that fresh flavour from the paste, as well as that which we've cooked out. Also, we need to cook off some eggs. So, hard-boiled eggs often serve cut up and put inside of the laksa. Four of these can go into there. And they need about seven or eight minutes, so just shy of hard-boiled. In the meantime, we can heat up a wok, a shot of oil, and start with the rest of our paste. That all goes into our wok. Seven minutes start coming together really quickly now. It's quite a quick one, but obviously we need to cook our mussels. That will take a while. Our eggs are still cooking, so it's not as quick as a stir-fry, but it's a pretty speedy food. We add into our wok a little bit of curry powder, half a chicken stock cube, because we're going to add in some chicken stock. A little bit of water. It really smells, doesn't it? In a good way, yes. Oh, yeah, in a good way, obviously. Fish sauce, the lemongrass coming through. All of the coconut milk can go in there as well. And then our mussels. Now, these are fresh mussels. All we've done is washed them, de-bearded them, checked they're all still alive by the fact that they close up. They're all still alive, and then they can go in as well. So all of those juices are brilliant, because that's where all the flavour is. So they can all go in there. Make the most of your mussel juice, people. Mussel juice is the way forward. They're of rule to learn from this. That's most of the flavour in there now, so bring it up to a boil, put a lid on it to steam those mussels open, and after about two or three minutes, we can move on to the next stage. Now, we can drain off our eggs and then chill them down. So put them into cold water next. They're staying cold water for as long as they were in the hot water form, right? Yes, I'm learning. And we can cook our prawns. The prawns have been marinated, not for very long. We could have done them overnight, would be better. This is fine. Ben was just being lazy. And then those prawns can go under a very hot grill. They won't need long, just two or three minutes. Oh, wow, it's a bubbling feast. Into which we can put our final things, our rice noodles, which are good to go. Our bean sprouts as well. Last minute cooking, you want to keep that crunch. I love bean sprouts and salads raw. Yeah, so do I. And you want to keep that crunch. The last few of our macadamia nuts, if you could just roughly chop those. I ate a few of them. And our fresh coriander, if you could just slice that up. Finish off, balance out all those flavours. Fresh juice of a lime. Pretty much good to go. Both of these in at the same time. We're going to sprinkle those on top in just a moment. And then just before we start peeling our eggs, we can get some of this plated up. Leaving plenty of room in the middle for our prawns. Now, on our website, we've got loads of curries from all around the world. So go check them out at SortedFood.com. Our eggs are now hard boiled. We'll just crack them on a board and just peel them. Half our eggs. Take the halves into quarters. Grab those prawns out. Some of our amazing prawns on top. And they are, in fact, trying one straight off. You won't be able to wait. That paste just cooked. All those fresh flavours. I can't imagine how much better they would be if you had marinated them overnight. They get better and better, but they're pretty good as they are. And then look, our beautiful eggs on top. Not necessarily the way they're served, but I think the colour is amazing. Just savour that. Look at that. Not too runny. Not too hard. And the final sprinkle, coriander, and a few of our macadamia nuts that you've chopped up. And that is our version of a seafood laxer, Sorted. Which bit are you going for first? Some prawns and some of the soup. The nuts give it that kind of grainy richness. There's so much flavour in that. That is amazing. And the egg, kind of unusual, but traditional in Malaysia and it works really well. Thank you, Malaysia. I love it. ", "duration": 338.83, "segments": [[32, 47], [65, 87], [93, 104], [129, 141], [144, 154], [163, 186], [220, 247], [271, 295]], "seg_text": " ", "pure_cap": "cut some ginger garlic and red chili. add some oil and fish sauce and blend them in a blender. marinate the shrimp with the paste. fry some paste in a pan with oil. add a little curry powder a chicken stock cube and water. put some washed mussels in the pan and cover to cook. add rice noodles sprouts chopped nuts coriander and lemon juice to the pan. serve with some baked marinated shrimp and boiled eggs"}, {"image_id": "GrCrG-EMr8g.mp4", "caption": " take two cups of rice and add 3 lids of rice vinegar and mix it take shredded crab meat and add some mayonnaise and mix it well take rice mix and spread it on seaweed lay the crab meat on the bottom section of the roll also lay avocado on top of it sprinkle some sesame seeds inside take the bottom and roll it tightly to seal the edges and roll it for inside out roll spread rice mix on seaweed and turn it over lay crab meat on the bottom of the other side place avocados and roll it tightly sprinkle sesame seeds on the roll", "id": 945, "seg_prompt": "387 ; 57, 98 ; 100, 119 ; 125, 156 ; 161, 183 ; 190, 193 ; 227, 268 ; 275, 289 ; 290, 312 ; 320, 330.............................................", "asr_text": " Today I'm going to be doing a different kind of tutorial for you. I'm going to show you how to make sushi and one of my personal favorites is the California So I'll be showing you how to make that. What you're going to need are some imitation crab meat, avocados, rice of course, I'm using calvros rice, seaweed, rice vinegar, mayonnaise, this is just a Japanese mayonnaise, you could use a regular American mayonnaise, toasted sesame seeds and water. First I'm going to prep the rice and I'm going to mix in some rice vinegar into the rice, I'm just going to put about, this is about, I don't know, 2 cups of rice and I'm going to fill this lid with 2 lid fulls of rice vinegar. And the rice vinegar basically makes the rice sticky. I guess some people like mixing the rice vinegar when your rice is hot, however when you start rolling or at least in my experience, I find that whenever I make sushi with hot rice or warm rice, the seaweed tends to break a lot easier or one more lid full. Okay the rice is now nice and sticky, now let's go ahead and prep the crab meat. I'm going to put some mayonnaise in the crab meat and you'd be surprised by how much mayonnaise people put in sushi, so I'm going to put a generous amount. So first I'm going to show you a really easy way to make sushi and this isn't going to be your typical inside out roll, take the rice and lay it on top of the mat, it's important to spread the rice evenly and you just want a thin layer of rice, you don't want to pack on too much or else a roll is going to be really really big and sometimes I mean I don't like it too big. I'm leaving about an inch or two space so you can feel it, so now I'm going to take the crab meat and lay a strip of it onto the bottom section of the roll, take your avocado and lay it on top, and then I like to sprinkle some besame seeds, babe what's that egg, those little tiny eggs that you put in sushi, what's it called, salmon, Tobiko, there's two kinds of Tobiko, it's like a wasabi one, it's like green salmon roe, what is it, Tobiko is a Japanese salmon roe where they mix like wasabi and the Japanese are the, is that the little eggs, salmon roe eggs, the green ones are Tobiko, what are the orange ones, that's just regular salmon roe, oh okay thank you, okay so I don't have that stuff and I don't like it so I don't put it in my roll, so instead I put sesame seeds and then you're going to take the bottom and tightly cup it, I'm making sure it's tight so it'll look like that and then you're going to continue rolling it so it looks like that and then I'm going to seal it with water, kind of like egg rolls, if you guys ever made egg rolls, I'm going to seal this with water and then I'm going to continue to roll and there you go, there is my sushi roll but this time I'm not going to leave any gaps at the top I have my rice on the seaweed and I'm gonna put it over to the other side, so same idea I'm going to show you how you can put sesame seed on this, it's so easy, you just sprinkle it on this is a trick that I learned, I think I was watching Anthony Bourdain when he went to Japan, cut right down the middle and make sure your knife is wet so that way you don't ruin the sushi, cut right down the middle and then put them side by side just start cutting oh no this end is kind of ugly so I'm not going to add that's about it, thanks for watching ", "duration": 387.83, "segments": [[57, 98], [100, 119], [125, 156], [161, 183], [190, 193], [227, 268], [275, 289], [290, 312], [320, 330]], "seg_text": " ", "pure_cap": "take two cups of rice and add 3 lids of rice vinegar and mix it. take shredded crab meat and add some mayonnaise and mix it well. take rice mix and spread it on seaweed. lay the crab meat on the bottom section of the roll also lay avocado on top of it. sprinkle some sesame seeds inside. take the bottom and roll it tightly to seal the edges and roll it. for inside out roll spread rice mix on seaweed and turn it over. lay crab meat on the bottom of the other side place avocados and roll it tightly. sprinkle sesame seeds on the roll"}, {"image_id": "C0gWH2E4lWg.mp4", "caption": " peel potatoes and cut them in even size pieces rinse the potatoes put them in water and add some salt to the water cook the potatoes in the water cut butter into chunks drain the potatoes and mash them with wire potato masher add some pepper salt and quarter of butter chunks to the potatoes add butter and mash the potatoes add milk and season the mashed potatoes with cayenne pepper and salt garnish the mashed potatoes with chard leaves", "id": 946, "seg_prompt": "358 ; 28, 65 ; 65, 92 ; 92, 104 ; 115, 149 ; 169, 202 ; 205, 228 ; 228, 257 ; 257, 289 ; 289, 295.............................................", "asr_text": " Hello, this is Chef John from foodwishes.com with the ultimate mashed potatoes. That's right, this is dedicated to everyone who's posting a no-fat or low-fat mashed potato recipe for the holidays. Please food gods forgive them, for they know not what they do, because not only are holiday table mashed potatoes supposed to have butter in it, they're supposed to have a ridiculous amount of butter in it. So that's exactly what I'm going to show you how to do, but fair warning, which you're about to witness can never be unseen. But if you think you're up for it, let's get started. And one huge tip here, make sure you get potatoes that are the same size. All right, all three of these potatoes were just over a pound each, which means once I trim them, I'm going to have about three pounds of potatoes to work with, which is going to make about eight generous portions. And then once those are peeled, we're going to quarter them. And to do that, we'll cut it in half. And by the way, if the potato tapers a little bit, always cut the tapered end a little longer. I didn't go exactly in half. All right, that'll compensate a little bit for the difference in girth. So we'll cut them in half. We'll cut those halves in half. And that's a pretty good method for getting even sized pieces. By the way, in our original mashed potato video, we cut them in half lengthwise, but And then once those potatoes are cut, we're going to rinse them very thoroughly. In fact, you may have noticed a little dirt on my fingers when I'm peeling and cutting I only rinse my potatoes once because you have to rinse the starch off when they're Why bother rinsing them before you peel them? That's like doubling your work. And yes, it was a long way to go to explain that little spot of dirt on my finger. Okay, so once those are rinsed thoroughly, we're going to drain them and dump them into our pot of cold water that we're going to generously salt, by the way, like very generously. So our ultimate mashed potatoes are actually going to start off season. And we'll go ahead and bring that up to a boil on the highest heat possible. And then we'll adjust our heat to maintain a nice steady simmer, and we'll cook these until perfectly tender. And since that's going to take a little while, we can go ahead and prep our butter. And I hope you're sitting down because that's how much we're going to use. That is one pound of European butter, also known as the expensive butter. But it is gorgeous, very low water content. It almost has a clay-like texture. But anyway, we're going to take a pound of butter, we're going to cut it up in chunks, and it's very critical this butter comes up to room temperature. It would be perfect if this butter got up to like 60, 65 degrees. And I'm not sure if you've crunched the numbers yet, but yes, we're doing a three to one ratio, three pounds of potatoes, to one pound of butter. And I realize that sounds completely insane, but on the blog post, I'm going to explain why that's not only not insane, but it is an incredibly rational and absolutely reasonable thing to do. So please check that out, especially if you're a fan of airtight arguments. All right, so our butter's prepped, and we'll head back over to the stove to check our potatoes, and we really want these to be tender. All right, so carefully check with a spoon and a knife, that knife should go in with almost I mean, there's just nothing more evil than mashed potatoes with chunks of uncooked potato Yes, worse than Satan. So we're going to make sure these are very tender. At that point, we're going to drain them very thoroughly. We don't want any water in here. And yes, if they've been cooked enough, they're going to collapse like that. That does not mean they're overcooked. That means they're perfectly cooked. All right, so we're going to dump in our very well-drained potatoes. We're going to turn our heat onto medium-low. We definitely want to keep some heat under this, and we're going to start mashing with a wire potato masher. All right, check it out. Accept no substitutes. The old wire potato masher. Nothing works as good. And during this first phase, all we're doing is breaking them up. All right, there's no butter, there's no milk. Just go around until you think they're mashed. Oh, and by the way, one of the great things about having this much butter in the recipe, you don't really have to worry about over mixing. Okay, so do not be concerned you're overworking this. It's going to be perfect. All right, so after that initial mashing, we'll go ahead and dump in some pepper and And we're going to adjust the seasoning later, but I know I'm going to need some. And we'll also throw in about a quarter of the butter chunks, and we'll go ahead and mix that up with the masher until the butter just about disappears. And by the way, do not forget, throughout this entire process, your heat is on medium-low. We want to keep everything nice and hot. Don't forget, that butter is only room temperature. And once that first addition of butter is mashed in, we're going to switch to a wire We're going to dump in another quarter of the butter. We're going to mix that in with the whisk. When it almost disappears, add the next quarter of butter and simply repeat until all the butter is gone. So in a way, this is almost like we're doing a butter sauce where we're mixing in the butter and it's kind of emulsifying in. And you'll notice when you get down to that last addition of butter, things are getting really light and creamy and awesome looking. And then when that last addition of butter is whipped in, we're going to go ahead and finish this with just a splash of hot milk, just like a quarter cup. I microwave mine. And that's just going to lighten up and loosen things up just a touch and we'll give that one last whipping. And at this point, you're really, really going to want to grab a fork. Not only to taste one of the most delicious things in the history of the universe, but you have to taste and adjust the seasoning at this point. Listen to me now and hear me later. If this does not have enough salt, it will not taste good. All right, so mine was almost perfect, but it did need a little more salt and the obligatory shake of cayenne. And once that's mixed in, we can go ahead and turn off our heat and serve. So go ahead and transfer those into your tater bowl. Do not garnish with anything except possibly a few chives. And that's only if you're taking pictures. This needs absolutely nothing, especially if you're serving it as part of a big holiday And yes, when you bring that to the table, people will be thinking, hmm, those mashed potatoes aren't white. They're almost butter colored. It's probably just the light. I'm sure it doesn't look that way from insane amounts of butter. Oh, but it does. And seriously, one taste and it will all make sense. It is just beyond description. And there's a reason all those Michelin star chefs make their potatoes this way, because they're just so above and beyond what we usually enjoy as mashed potatoes, that they almost become another type of food. Some kind of butter potato hybrid. Actually, let me work on that. So if you're into enjoying and sharing with your guests a proper bowl of mashed potatoes this holiday season, I really hope you give these a try. Head over to foodwishes.com for all the ingredient amounts and more info as usual. And as always, enjoy! ", "duration": 358.33, "segments": [[28, 65], [65, 92], [92, 104], [115, 149], [169, 202], [205, 228], [228, 257], [257, 289], [289, 295]], "seg_text": " ", "pure_cap": "peel potatoes and cut them in even size pieces. rinse the potatoes put them in water and add some salt to the water. cook the potatoes in the water. cut butter into chunks. drain the potatoes and mash them with wire potato masher. add some pepper salt and quarter of butter chunks to the potatoes. add butter and mash the potatoes. add milk and season the mashed potatoes with cayenne pepper and salt. garnish the mashed potatoes with chard leaves"}, {"image_id": "P_eepz1z7H8.mp4", "caption": " soak the rice paper in water place the lettuce aoli pork mint and noodles on the paper place the shrimp on the other side of the paper fold the sides of the paper in roll up the spring roll cut the spring roll into pieces", "id": 947, "seg_prompt": "130 ; 35, 45 ; 51, 67 ; 67, 80 ; 80, 88 ; 88, 104 ; 105, 113..........................................................", "asr_text": " We're here in West Hollywood at Luke we're legendary chef and author of the slanted door Charles fan is here to share his famous spring roll recipe which has been enjoyed by Jake Gyllenhaal Ashton Kutcher Mila Kunis and even first lady Michelle Obama. Chef I'm just so excited to be here and I understand that you serve over 80,000 spring rolls every single year at your restaurant. People must love this thing. Yeah and we actually in the kitchen still eat this thing every day and I'm I'm not sick of it and the second one is chicken noodle soup so we love it. But this is really like your secret weapon I mean this is what kind of started the restaurant. Yeah yeah and and it's this rice paper it really you don't fry it you just dip in warm water to get it all pliable. So you get it at the store like this and then use hot water to make it soft. And you you smooth it around and you got lettuce noodle this is traditional with shrimp and pork mom put a little aioli in there add a little fat in there and that's really the secret because everything's so lean here. You got pork this is rice noodle you would hydrate from a store that you buy. Chef why is this one of your favorite go-to dishes to make especially around the holiday season? It's so clean and simple the sauce got a lot of flavor it's just not overpowering it's something you know how you like matzo ball soup is so clean and simple sort of same thing the flavor just pure and so I got the noodle the mint. I think what I love about this dish too especially when you're entertaining is you can get your friends and family in the kitchen helping you make these I'm sure when you're a little you would help mom in the kitchen make these too. So here this is where they're afraid to break it and they just you know tuck it really hard. So it's almost like we're making a burrito but super super tight. Yeah we put the shrimp up top face down and you roll out. That's so cool that you can actually see it. Right then you just cut it and don't get fancy right. And what are we serving with this? It's a peanut sauce with miso and chili and it's got glutinous right in there to make it creamy so without it you probably just have skippy and chili so. No I cannot wait to try this and I can't wait to make this this holiday season for my friends and family chef thank you so much. Thank you thank you for having me. Cheers. ", "duration": 130.83, "segments": [[35, 45], [51, 67], [67, 80], [80, 88], [88, 104], [105, 113]], "seg_text": " ", "pure_cap": "soak the rice paper in water. place the lettuce aoli pork mint and noodles on the paper. place the shrimp on the other side of the paper. fold the sides of the paper in. roll up the spring roll. cut the spring roll into pieces"}, {"image_id": "vwtelJNe7ls.mp4", "caption": " add salt to the flour and mix add oil the flour and mix pour water to the flour mixture and knead the dough together form a small ball from the dough and roll it out cook the bread on a pan spread butter on the bread", "id": 948, "seg_prompt": "538 ; 100, 122 ; 123, 139 ; 145, 235 ; 277, 334 ; 338, 370 ; 472, 488.......................................................", "asr_text": " Hello friends, I'm Bona, welcome back to my kitchen and today I'm back with another vegetarian It's very traditional roti Indian bread actually and I had been getting many emails that if I could show this roti the way that the surti people make, usually we have seen many people making roti but I was getting emails that we kind of put your roti, the surti put your roti make very thin roti and it stays up to 2-3 days as it is like soft and it doesn't get chewy at all. So here we go and I'm going to show you that recipe today. It's very simple, that's why I didn't think in the beginning to show this video but since I got many emails so then I thought you know I need to show this recipe. So let's start. So all I need is 1 cup wheat flour, chapati flour, 2-2.5 tbsp of oil, 1 fourth tsp salt, water as needed. This is the chapati flour that usually you can get in the Indian grocery store or you can make with the whole wheat flour as well if that's available in any supermarket in the Wal-Mart and everywhere. And that's the flour, water, oil and the salt. That's all we need. So I'm going to add just a little bit of salt and this is the 1 cup wheat flour. So into the 1 cup of wheat flour I'm just going to add a pinch of salt, maybe 1-4 tsp. And salt is optional if you want to add salt you can add otherwise you can omit adding salt and just mix a little bit. And to this I'm going to add now a couple of tbsp of oil, so 2 and maybe 1 more. So 2-2.5 tbsp of oil. And now we're going to knead the dough with the water. This is just regular tap water, you don't need to take any hot water or anything, just regular water works fine. So keep adding water slowly, little bit at a time so you don't do mesh with the dough. This is my everyday, you know, family food that we need to make this roti almost everyday for the dinner time. We kind of can't get satisfied without this roti rice, you know. The Gujarati usually have dinner, karipa, sakrotli, daabat, sakrotli. And that's kind of healthy meal to eat everyday. So little bit more water. We kind of need a very soft dough to make this kind of roti. And oil is also required, if you think that you want to omit the oil, you won't get the texture and the softness that you know, you're looking for into the roti. Dough is ready and we're going to smooth out the dough as usual, that I almost smooth out all kind of dough. So little bit of oil or you can use the clarified butter ghee to smooth out the dough. If you smooth out the dough, it makes your job easy. So cover and let it rest. So our dough has been resting for 5-10 minutes now and we're going to roll it now. So see how the texture has got very smooth. So we are ready to roll it. So take a little ball because we're going to make the thin roti. It's your preference, some people like thin and some people like thicker. With some of the sabji, I like the thicker one like smoothly with the lentil sabjis, I like the, you know, very thicker one. But for our everyday dinner, we usually make the very thin one. So it's really your preference, how you would like to roll it. And you know, you need to dust a little bit with the flour. You can take any flour, all purpose flour or you can also even use the wheat flour. But all purpose flour is better to dust with. So this is how we want the thin roti and we have already tawa heated. This is the rack that I'm using. You can also find this one at the Indian grocers and this tawa also you can find at the Indian So when you want to turn on the very first side, you want to just cook a little bit. So I'm working on the roti. So I'm working on the roti and I'm working on the roti and I'm working on the roti. Because these are thin rotis, it doesn't take long time to cook. So our rotis are done and I can show you. Once they are done, while they are a little hot, you want to spread whatever you want We usually use a clarified butter, a ghee, and spread with the ghee. But it's your preference. You can use even the margarine, that's because some people have, you know, if they have a cholesterol or any other problem. So they can use the, you know, the margarine or you can use the butter or you can also use the oil, you know, so however you like to spread. So this is how we Gujarati make the roti. It's very healthy, instead of eating, you know, fermented bread or anything, this is the world's best bread, the Indian roti. So you know, you can eat almost every day with anything, even with the tea, you know, this is also, you know, tastes very nice. So however you like, enjoy your way. So thank you for watching and see you with the next recipe. ", "duration": 538.33, "segments": [[100, 122], [123, 139], [145, 235], [277, 334], [338, 370], [472, 488]], "seg_text": " ", "pure_cap": "add salt to the flour and mix. add oil the flour and mix. pour water to the flour mixture and knead the dough together. form a small ball from the dough and roll it out. cook the bread on a pan. spread butter on the bread"}, {"image_id": "DErbTrN8v1M.mp4", "caption": " cut up the sweet potatoes add olive oil to the pan add onions black beans water sugar soy sauce worcestershire sauce chili powder cumin mustard ketchup and garlic to the pan add salt and pepper cook the beans on the stove spread mashed sweet potato in the center of the tortilla add a scoop of the bean mixture on top of the sweet potato tuck in the ends of the tortilla and then roll up place the burrito in a pan and cook in the oven", "id": 949, "seg_prompt": "609 ; 247, 274 ; 274, 286 ; 286, 378 ; 379, 386 ; 386, 410 ; 484, 493 ; 493, 505 ; 505, 515 ; 535, 547...................................", "asr_text": " Hi everybody! Oh, welcome to the mom suit. I'm excited because I never do cooking videos. I love cooking videos. I'm excited because Colette's cooking in my house. I can really get used to this. Like, you can come over anytime. We really should. I don't know why we don't do that more. Well, actually because whenever we come over, Casey's cooking something really awesome. But today we are having a vegetarian dish. So I've made these sweet potato black bean burritos before on the Shaytards vlog, but I've never actually shown the recipe. So this is where you get to see how they're made and you can choose to make them yourself. These are actually vegan, but you can, we sometimes put cheese in them and make them non-vegan. But still vegetarian. Still vegetarian, but you can also put meat in them if you want to because they would be good with meat as well. So they're so good and like hearty that you don't miss the meat in them because of the beans and then the sweet potatoes. And there's just so much goodness in there. I think the hard thing sometimes with going vegetarian is just the texture of meat. Not getting that texture, but there's this burrito is definitely substantial and my family loves it. So let's start. Okay. So what are we going to need for this recipe? Okay. We're going to start with sweet potatoes and you can either do like three large ones or four to five small ones. And I just had one that was on peel just in case you don't know what a sweet potato looks like. Cause sometimes you don't. You know, I'm always confused too. So do you always use like the yams, the orange ones or do you ever use like the, the white sweet potatoes? I usually use the orange ones, but I think you can use whatever kind you want. Really it doesn't matter. But these are the ones that I always use in this recipe because they look prettier. They do look really pretty. You're going to need black beans. You can either soak them yourself or get canned ones cause that's what I do and I like doing that cause it's fast. And I always drain them. I used about three cans of black beans and that will be enough to make a big pot for our whole family, like a big tray for a whole family. But if you have guests over, you might want more than that. So three cans of black beans, one large onion, four, about four cloves of garlic or more, salt and pepper to taste, brown sugar. If you want to add sugar, you don't have to put the brown sugar in. Of course I just like the taste of it. I'm addicted. Soy sauce, one tablespoon and a tablespoon of Worcestershire sauce. If you don't have one or the other, you can always substitute two tablespoons of whichever one you have. A tablespoon of olive oil, three tablespoons of chili powder, two tablespoons of cumin. This is a little bit less cause I didn't have any more cumin in myself and my thing. Dang it. I have some. I should have asked you. I was like, dang it, I forgot to ask you. But that's okay. And then a tablespoon of mustard and a tablespoon of ketchup. I love adding sweet to recipes like this because there are so many spicy things and savory things that it's good to like bring out more of the sweet potatoes. So that's why brown sugar is always great to add to recipes like this, I think. And that's why I added it into this recipe because I'm a sweet person. Some people are more like salty spicy, but I love sweet stuff. I love it all. Give it all to me. This says everything that you would ever want. Yes. And I did leave out the hot sauce, but you can add any kind of hot sauce that you like to this. But when I make it for my kids, I usually leave that part out. That's smart. Okay. So what are we going to do first? We're going to cut up our potatoes and start them boiling. And then we'll put all of the stuff in the beans and start that. So let's cut up our potatoes. So how long does it usually take to boil the sweet potatoes? The potatoes only take about 10 minutes to soften, um, and then mash them and then I put them to the side, but the beans will take about 20 minutes. So, you know, any time in between there, if you want to start the beans first and then do the potatoes, I always like to start them first for some reason. Okay. So I'm really happy that I have a partner in crime today because normally I do all this by myself or I have one of the kids help, but I don't really let them cut because it scares me so much. I know. It's really scary. Right. All right. So she's going to cut up the potatoes and get those started while I show you guys how to mix all the beans. Normally I do this on the stovetop, but where, yeah, we just want to show you right here cause it's easier. Um, so I'll start with the olive oil and I'll put that in the pan first and that does not take very long to heat up and you don't want to let olive oil sit on the stovetop getting hot cause it gets too hot and it burns and it pops at you and it's messy. So don't let that get too hot before you put your, um, onions on. So then you're going to put your onions on. Normally you let them saute for a little bit, maybe about two minutes. And, and just so you know, it's okay to add everything at once and then start it. Like it doesn't matter how you do it. This is just the order that I usually do it in. So you can just, however works for you, you do it that way. Then you're going to put the beans in and at this point the pan is going to be a little bit dry. So then you're going to put half of the water in. I guess I didn't show that part of the game. You're going to have a cup and a half of water. Okay. So you're going to put maybe half the water in and you're going to let that cook together for a little bit. And while the beans are cooking, you want to make sure that you're mashing while you're cooking them and then you can just add all your stuff. So add the sugar and like all of this stuff, it doesn't matter at all when you put it in, how much you put in, if you like try it and you decide, you know what, maybe I'll put more soy sauce or less chili powder or whatever. Like you can decide. I'm all about that with recipes. Like I always get recipes online and then I just change them up so much. Like I'm like, you know what, that's not working for me. So feel free to do it however you want. And I sometimes put the garlic in with the onions, but sometimes they take me so long to chop up that I end up just putting them in at the end. Okay. And then salt and pepper to taste, just however much you want. Okay. Then you're going to mix that up, mash it up, let it simmer for about 10 minutes, mash it up some more, let it simmer. Watch them, make sure they don't get too dry, add water in, mash them until they're kind of a nice smooth like refried green texture. And I don't mash them up until they're totally smooth. There's always going to be some chunks of beans in there and that's totally fine. So we're going to let that cook for a minute. And we'll be right back and we'll probably eat some chocolate in between because that's fun. All right. So we've cooked the potatoes and we've mashed them. I didn't add anything to the potatoes. We just cut them up, put them in the pot, let them boil for about 10, 15 minutes and then mashed them up. So drain the water first. Drain, don't leave the water. Thank you. I forget those little things. I know it's little things that like, I don't cook. So if someone doesn't say that, then I would be like, with the water. You never know. So you got your potatoes and then the beans, I ended up having to add a little bit more water while I was cooking them. So just keep that in mind, depending on this really weird, I didn't know about cooking, but depending on your elevation, you need to add more water because it's weird in a dry climate and we're up higher. So it sucks the water out quicker. So I had to add more water. But I noticed in California, when I put a cup and a half, it was too much. So depending on where you live, just kind of watch the water. All right. So we have the beans are all mashed up and cooked potatoes and we're just going to put them together. I usually put the sweet potato on the bottom and just depending on how much you want to put on there, I just put like a little dollop and then a dollop on top of those. It depends on how big your tortillas are, how big you want the burritos. So big, but kind of just an even amount of both. Okay. Pretty dollop. There we go. That is beautiful. Okay. And then I always fold the ends in first and then wrap one side and tuck it and then roll it. That way when you're eating, you don't have stuff falling out the ends. So, and then we're just putting them in a baking dish. If you don't want to keep them vegetarian or vegan, you can put cheese on them at this point. And I usually put cheese on the inside and then I put cheese on the outside as well because cheese is fun. And then this is the, this is where you would add meat too, if you wanted to add any sort of meat. You'll want it already cooked though, for sure. Like so cook your meat and then add it into the burrito. Now you'll put them in the oven for about 12 to 15 minutes just to make the tortillas a little bit crispy. All right. They're all finished and we just left them in for about 12, 15 minutes. So they're all crispy and awesome. They smell so good. They do smell good, right? So you want to make sure they're cool before you get them out of the pan. And if I'm serving them to my kids, I'll always cut them in half like that because I have some cool off faster. But yeah, and then you can put sour cream or avocados or guacamole or like anything, salsa, like you can add anything to it. Yummy. Yep. So are you ready to try it? Yes. Okay. So ready. Is it good? So good. Yeah, I think it's good. Let's add some cheese to it next time. Yeah. But they're really good without cheese too. So such a yummy, healthy dish. Okay. Let us know if you try it. Let us know if you want to see more recipes on the mom's view. I like cooking together. I think this is really fun. Yeah. So try it. Let us know what you think and send pictures to me on Twitter if you do. Okay. I'm excited. All right. We love you guys. We'll see you next time. ", "duration": 610.0, "segments": [[247, 274], [274, 286], [286, 378], [379, 386], [386, 410], [484, 493], [493, 505], [505, 515], [535, 547]], "seg_text": " ", "pure_cap": "cut up the sweet potatoes. add olive oil to the pan. add onions black beans water sugar soy sauce worcestershire sauce chili powder cumin mustard ketchup and garlic to the pan. add salt and pepper. cook the beans on the stove. spread mashed sweet potato in the center of the tortilla. add a scoop of the bean mixture on top of the sweet potato. tuck in the ends of the tortilla and then roll up. place the burrito in a pan and cook in the oven"}, {"image_id": "seLgqS2A_y0.mp4", "caption": " chop up the meat and form into a patty mix mustard seeds onions and herbs with the meat form the meat into a patty season the burger add oil to the pan place the burger in the pan flip the burger over toast the buns in a pan spread pesto on the bottom bun slice a tomato layer the burger with lettuce tomato patty and onion", "id": 950, "seg_prompt": "259 ; 120, 132 ; 134, 146 ; 149, 161 ; 172, 174 ; 179, 185 ; 185, 191 ; 191, 197 ; 206, 211 ; 222, 225 ; 225, 227 ; 227, 237......................................", "asr_text": " If you're cooking a burger and you're actually using a frozen patty like that, and on top of it you're using some pre-packaged buns, you're doing it all wrong. If you think you make it easy on yourself that actually using a frozen burger at home, especially if you're coming home after a busy day, I think it's so wrong. I even have a hard time touching it, not even thinking of cooking it. They're freeze and burn, they're completely dry, they're probably grinded two years ago and that's what you're ending up in your house. So of course now if you're not going for the frozen one, you're thinking probably doing the right thing and actually buying some fresh ground meat. For example, the one that I have right here, it's nice, bright red, very fresh, but it's There's no fat in it, no fat, no flavor, it's a boring burger. Never season the meat ahead of time because what the salt actually does to the burger, it starts on curing the meat, the texture is not the same, you are ruining your burger. Another big mistake, do not overheat or underheat the skillet. If you underheat the pan and you put actually the burger into the oil, it will not sear, therefore the burger doesn't seal and you will lose the juices from the burger. If you overheat the pan and you put the burger down, that burger will never cook, not even to the medium rare or medium side, the outside will be already burned. Never close the burn too early because they only get stale and rubbery and the final mistake that I see people doing is cooking these burgers and then really pushing it down on the grill and what you're actually doing there is squeezing out all the juices from the burger. The result, you're ending up with a thin patty, very dry on a soggy bun, that's so wrong. Now I'm going to show you the right way how to do the best burger. First of all, you have to pick the freshest meat. Fat in a burger is so important because not only it adds flavor to the burger, but also it adds that moistness, look for some coarsely grind meat or buy a piece of meat and go to the extra work, actually you slice it by hand. Always think about using a nice piece of chuck or maybe some sleep steak and then of course the ultimate would be then the Kobe beef where really is the highest in fat content and as you make your patty, be adventurous, really think a little bit out of the box, mixing some ingredients into that ground meat. For example, some soaked mustard seeds, some fresh herbs, some saut\u00e9ed in mushrooms. When you're shaping the burger, always use a little bit of water on your hand. So first of all, the burger and the meat doesn't stick on your fingers and you perfectly can shape that burger. Stuffing that burger either with a little bit of blue cheese, really is going to work really well or what I like to do also having a little bit of leftover short ribs, for example, I put the short ribs in the center of the burger. That brings the burger to a whole different level. Don't even think I'm using olive oil, use some canola oil, oil who really supports nicely the heat and how do you know that actually your pan is really to the right temperature is when the oil smokes slightly. So searing the burger is probably the most important step. You put the burger in the oil, searing it means you seal it and by sealing it means all the juices are staying inside. Think about cooking it like a steak. Before serving it, let it rest a little bit so that the juices inside the steak or the burger are distributed evenly. Now comes the fun part actually assembling the burger. So you're starting with a bun, always toast the bun or the last moment. That's how you get really the bread showing at its best. And what I like really is picking a bun like ciabatta, for example, which has a nice golden crust on top of it. Think about using a little bit of pesto, you can use the freshest tomatoes of course, but you're really layering it up. You can push it to using a little bit of seared pineapple, you can use it caramelized onions. So really the layers are endless. If you do all the steps right, you will end up with the ultimate burger. ", "duration": 259.5, "segments": [[120, 132], [134, 146], [149, 161], [172, 174], [179, 185], [185, 191], [191, 197], [206, 211], [222, 225], [225, 227], [227, 237]], "seg_text": " ", "pure_cap": "chop up the meat and form into a patty. mix mustard seeds onions and herbs with the meat. form the meat into a patty. season the burger. add oil to the pan. place the burger in the pan. flip the burger over. toast the buns in a pan. spread pesto on the bottom bun. slice a tomato. layer the burger with lettuce tomato patty and onion"}, {"image_id": "F1hJsAju9IY.mp4", "caption": " cut at a height of four fingers horizontally remove big fiber trim sides of two fingers width until completly cut cut top off of top slice and cut sides of two fingers width", "id": 951, "seg_prompt": "171 ; 15, 28 ; 36, 46 ; 50, 107 ; 126, 145..................................................................", "asr_text": " Ohise young man. ", "duration": 171.5, "segments": [[15, 28], [36, 46], [50, 107], [126, 145]], "seg_text": " ", "pure_cap": "cut at a height of four fingers horizontally. remove big fiber. trim sides of two fingers width until completly cut. cut top off of top slice and cut sides of two fingers width"}, {"image_id": "lrx9H0-W2Kk.mp4", "caption": " add pepper and salt to the veal and mix break two eggs into a bowl mix the egg and cover the meat in it cover the meat with flour dip the meat in the egg once again cover the meat with bread crumbs place the meat onto a hot pan of oil transfer the meat from the pan to a paper towel", "id": 952, "seg_prompt": "206 ; 30, 45 ; 48, 60 ; 71, 93 ; 94, 107 ; 108, 118 ; 119, 124 ; 126, 144 ; 165, 181..................................................", "asr_text": " Hey, what's up? My name is Antonio Rodriguez, and my name is Brian Moces, and today we're going to prepare the wiener schnitzel. These are the materials for two servings. Two pieces of meat, one pound of flour, two This is the procedure. First we're going to add some pepper. Now we're going to add some salt. We're going to mix it. The second step to this procedure is to plop open these eggs and pour them into this bowl. We have never done this, so we're going to try. This is like a pro. We're going to mix the eggs. Now we're going to mix the meat with the three servings you can have here. First we're going to dip it on the eggs. After that, we're going to dip it on the flour. Now we're going to dip it again on the eggs. Now it's ready for the bread. Now we're going to fry the meat. Now we're going to flip the meat. They're ready. We're taking the wiener schnitzel out before they get fried. This is our final product of our wiener schnitzel. It's just fine. Thank you for watching. ", "duration": 206.67, "segments": [[30, 45], [48, 60], [71, 93], [94, 107], [108, 118], [119, 124], [126, 144], [165, 181]], "seg_text": " ", "pure_cap": "add pepper and salt to the veal and mix. break two eggs into a bowl. mix the egg and cover the meat in it. cover the meat with flour. dip the meat in the egg once again. cover the meat with bread crumbs. place the meat onto a hot pan of oil. transfer the meat from the pan to a paper towel"}, {"image_id": "7oyGV_6UBJs.mp4", "caption": " add chopped onions and peppers and sliced mushrooms to a bowl add black pepper and mix it add two packages of bratwurst into it pour beer into the bowl heat and stir the pot remove the bratwurst out of the pot add the grilled bratwurst to the pot", "id": 953, "seg_prompt": "297 ; 25, 37 ; 38, 47 ; 48, 65 ; 66, 86 ; 87, 120 ; 140, 186 ; 215, 240......................................................", "asr_text": " Tonight we're going to make some of the best tasting brats I've ever had. I think you'll agree. Okay, here we go. Start off with our onion and peppers, chopped up. Put on some nice sized pieces. And here we got an eight ounce package of sliced mushrooms. About a tablespoon of black pepper. And then two packages of bratwurst. We're using a major brand original bratwurst here, but you can use any kind you like. Just be sure to get two packages. One is never enough. Now I get this whole thing swimming in some beer. Pick up at least a six pack of your favorite beer here. We got five going in the spot right now. That leaves one for you. There we go. Now we're going to turn this up about medium high. I'm going to bring this up to a boil. You're going to want to stir this every so often. I'm going to reduce this down quite a bit. We're going to keep this going at a nice little boil then. Is it dinner time yet? All right, we're about an hour in. It's time to take these brats out of here and put them on the grill for a little bit. We're going to grill these over high heat a couple minutes per side. Be almost like you're going to sear a steak. We want to get these nice and brown and crispy on the outside. Okay, we're actually going to turn the heat up on this and cook that down. Okay, this is reduced down like we want it. I think those brats are ready to come in from the grill too. All right, I got our brats back in from the grill and put these back in. We're just about ready to go here. We just need to let these simmer for a few minutes and let all those flavors come together. All right, this is done. All right, we paired this up with some grilled red onion lettuce today to make a nice little meal. I'll tell you what, it's just that simple. We're ready to eat! ", "duration": 297.33, "segments": [[25, 37], [38, 47], [48, 65], [66, 86], [87, 120], [140, 186], [215, 240]], "seg_text": " ", "pure_cap": "add chopped onions and peppers and sliced mushrooms to a bowl. add black pepper and mix it. add two packages of bratwurst into it. pour beer into the bowl. heat and stir the pot. remove the bratwurst out of the pot. add the grilled bratwurst to the pot"}, {"image_id": "Mm6Ay5ez6Ig.mp4", "caption": " shred the carrot add oil and the carrot to the pan chop the celery and add it to the pan cut up the mushrooms and add to the pan add oil and salt to the pan chop the green onion and add to the pan chop up the cabbage and add to the pan chop up the cilantro and add it and sprouts to the pan add the peas to the filling and toss place the filling on the wrapper roll up the spring roll seal the spring roll with water fry the spring rolls in oil", "id": 954, "seg_prompt": "406 ; 42, 47 ; 49, 57 ; 68, 80 ; 83, 112 ; 113, 125 ; 126, 150 ; 152, 168 ; 170, 180 ; 196, 217 ; 228, 232 ; 232, 246 ; 246, 250 ; 294, 333..............................", "asr_text": " Hi, I'm Rebecca Brand and today we're going to make vegetable spring rolls. Let me tell you what goes into this dish. We're going to start with carrots, celery, cilantro, green onions, frozen green peas, shiitake mushrooms, cabbage, bean sprouts, and we're going to wrap them up in spring We're going to use canola oil for frying today, but peanut oil or vegetable oil works just So we need to get our pot hot because we're going to cook some of those vegetables. So I take my carrot, I start at the fat end, and I'm going to shred it. I think that's enough. I'm going to put about one tablespoon of my oil, swish that around, and toss our carrots in there to start cooking. Turn on the stove. I'm going to turn that on high and start heating your oil. I've already poured it in there and it's about three inches in that pot. The next densest vegetable we're going to be cooking is our celery. I use the very end of the celery too. Nothing goes the way in my kitchen. Okay, into the pot it goes. Give it a stir. All right, next. Now I have these really beautiful shiitake mushrooms. They give it such a great flavor. These are fresh. They used to be like $10 to $15 a pound, but I have been watching, and the years have gone by, and I get these now for about $3.50, $4.50 a pound, which is excellent. Everything gives that Chinese flavor in a dish like a shiitake mushroom. All right, into the pot it goes. It's looking a little dry to me. I need a little more oil of that. That's a total of two tablespoons of the oil. That's on medium now, and I'm stirring this. It is time to add a little salt to that. This is probably one half teaspoon of salt. Stir it up. Next, I'm going to add our green onions. They're also called spring onions. I'm going to cut them the same old kind of cut, kind of a vertical, and then away we I cut the white parts, and that's going to go in my saute pan, but the tops are going to be more for garnish because it's pretty. They're the lightest of the flavor of the onion. Stick those white parts in, and halfway up that stock, and the rest will be for garnish. Now let's shred that cabbage. To do that, I just cut very thin pieces. The goal is to have almost the same quantity of everything, but I add a little extra cabbage. It's easy to cook, easy to cut, and I love the flavor in it. It's quite sweet. Stir that around, and you're going to let that cook for two minutes. We're going to put some cilantro in there. So chop it up. Just chop the leaves. Don't do the stems. The stems can be a little woody. So add your cilantro. Add your bean sprouts. That's about one cup of bean sprouts. Yay, that looks really good. That cabbage is getting a little soft. Hey, it's been one minute. Those bean sprouts are softer now. So with our half cup of frozen peas, I had rinsed them, and they started to defrost. And they're just about cooked anyways. I do not like these overcooked. So this is fine just to go into our hot mixture. And I also like it because this is going to bring down the temperature of my hot mixture so I don't kill my fingertips while trying to wrap this. Just toss them around. Break them up. Oh, my gosh. I want to eat this right now. Let's open our wonton wrappers. So you'll find your egg roll wrappers or your spring roll wrappers in the refrigerated section of your grocery store. Make it look like a dime that you're looking at and put in two tablespoons of your mixture. So you put it on the part closest to you, and you take your little corner and you stick it like that. You know what? A little extra because you want it firmly in there. And then you start putting in your other corners like that and roll it in. And when you get to the end, you add a little water because you want to seal it. Let's do another. Two tablespoons in your diamond. Start a rolling. Tuck in your sides. Keep on rolling. A little water. That's as easy as it gets. So I'm going to finish up and then we're going to fry these things. How about a spring roll today? I'm going to fry them. So now we're going to test the oil and make sure it's hot enough. So I just drop in whatever ingredient you got handy. I've got some carrots in my hand from that dish. Yeah, it's definitely hot enough. So we're going to put in three at a time because we want to keep that temperature of our oil If you put in more than three, you have a larger batch and it doesn't get as crispy. You're going to cook them probably one minute per side if your oil is really hot like mine What you're looking for is a toasty brown color. So when you see it get toasty brown, now there you go. Look at that guy. So then he gets flipped over. Nice looking egg rolls. This one's about ready to come out. It's really all about just getting the exterior cooked because you know the interior is cooked On to our paper towel. There's the other one. There we go. So put them in carefully by putting in one end and dropping them slowly. You don't want it to splatter on you. Now just gently toss them around in a circle so that all sides get cooked evenly. It should take one to two minutes for this step. It goes really fast. But you better be here to babysit them. They'll get a while and they'll turn brown really fast. I've made a little sauce, which is my favorite, of white vinegar and chopped garlic and I use a little soy sauce. So into the dippy doo. A perfectly manicured bite. Let's try it. Oh my God. It is better than any restaurant spring roll and I'm not kidding you. It's a talking mushroom. It's got so much flavor in it. So Chung King, cheers. ", "duration": 406.33, "segments": [[42, 47], [49, 57], [68, 80], [83, 112], [113, 125], [126, 150], [152, 168], [170, 180], [196, 217], [228, 232], [232, 246], [246, 250], [294, 333]], "seg_text": " ", "pure_cap": "shred the carrot. add oil and the carrot to the pan. chop the celery and add it to the pan. cut up the mushrooms and add to the pan. add oil and salt to the pan. chop the green onion and add to the pan. chop up the cabbage and add to the pan. chop up the cilantro and add it and sprouts to the pan. add the peas to the filling and toss. place the filling on the wrapper. roll up the spring roll. seal the spring roll with water. fry the spring rolls in oil"}, {"image_id": "i_wZnw6f5Fw.mp4", "caption": " heat the oil in a saucepan over medium heat add the ginger carrots and celery and stir fry 2 minutes add the tomatoes salt sugar and pepper turn off heat and let the tomatoes cool then puree them in a blender heat the oil in a saucepan add the cumin seeds and asafoetida and when the cumin cracks add cilantro and stir for a minute add the tomato pure and 1 cup of water when the soup boils turn the heat down and let it simmer for three to four minutes", "id": 955, "seg_prompt": "403 ; 133, 135 ; 137, 184 ; 188, 223 ; 236, 264 ; 287, 290 ; 298, 316 ; 319, 339 ; 345, 367.................................................", "asr_text": " I am Manjula, welcome to Manjula's Kitchen. Today I will be making tomato soup. What is more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Soup is always a good starter and also can be served as a light meal with salad and crusty bread. This recipe will serve 3. To make tomato soup we will need 6 medium sized tomatoes. I have already cut them in small pieces and it makes approximately 4 cups of cut tomatoes. 1 carrot which I have peeled and thinly sliced and it makes about 1 third cup of cubed carrots. 1 stick of celery which I have already cut them in small pieces. And this is also about 1 third cup. 1.5 inch of ginger I have peeled and sliced. 2 teaspoons of oil 1.5 teaspoons of sugar 1.5 teaspoons of salt 1.4 teaspoons of black pepper 2 teaspoons of oil 1.5 teaspoons of cumin seeds Pink chopped asafoetida Approximately 1 tablespoon of chopped cilantro, haradhania and just use the cilantro leaves. First I will stir fry the ginger in oil until it's light brown. Then add the carrot and celery. Again stir fry for about 2 minutes. And then cook with tomatoes. And let the tomatoes cook till they are mushy and cooked really well which should take about 10 minutes. Heat is on, medium high. And just stir fry it will change the color to light brown. And this should take about a minute. So as you see all the corners of the ginger has become light brown. And that's how much it will get. Now we are going to add the celery. Stir fry for again about 1.5-2 minutes. This has been about 2 minutes. And even on the carrot you will see some places with a sea color. So it is ready and we are going to add the tomatoes. And black pepper. And now turn the heat to medium. And cover it and let it cook for about 10 minutes. This has been about 10 minutes. So let's check. Tomatoes are looking good, they are all cooked. I did stir it in between one time. So turn off the heat. And wait till tomatoes cool off little bit before we will blend it. Tomatoes are lightly cooled off. Now I am going to blend it. I am going to blend it. And blend it on the high speed. I have blended this for about 30 seconds. And it's looking right. So now I am going to sizzle the soup. Heat is on, medium high. And I am ready to season the soup. And I will add some water and make the consistency for your liking. Add the oil. Oil should be moderately hot. So when you put the cumin seeds they should crack right away. Oil is ready. So I will add the cumin seeds as it cracks. Add the asafoetida. And the cilantro. Stir frying the cilantro gives a very nice flavor. And now we are going to add the tomato puree. So this is very thick. So I am going to add some hot water. About 1 cup. After adding the water and it comes to boil then let it simmer for about 2-3 minutes. You can add the water to your liking. Depends how thick you like your soup. Soup has been cooking for 3 minutes. Just the right consistency I like. Cilantro gives very nice color. Soup is ready to serve. Turn off the heat. Tomato soup is ready. Looking great, nice color. Roasted ginger and cilantro adds a very nice flavor. I like to serve tomato soup with few pieces of croutons. Today this is going to be our lunch with salad. Till we meet again, check out more recipes on manjulaskitchen.com. ", "duration": 403.83, "segments": [[133, 135], [137, 184], [188, 223], [236, 264], [287, 290], [298, 316], [319, 339], [345, 367]], "seg_text": " ", "pure_cap": "heat the oil in a saucepan over medium heat. add the ginger carrots and celery and stir fry 2 minutes. add the tomatoes salt sugar and pepper. turn off heat and let the tomatoes cool then puree them in a blender. heat the oil in a saucepan. add the cumin seeds and asafoetida and when the cumin cracks add cilantro and stir for a minute. add the tomato pure and 1 cup of water. when the soup boils turn the heat down and let it simmer for three to four minutes"}, {"image_id": "p8ZGmL-8w6E.mp4", "caption": " add the wheat and salt to boiling water mince the parsley and mint chop the scallians and add them to bowl with the herbs cut the cucumber into small pieces add lemon zest and lemon juice to the salad add oil salt and pepper to the salad mix the salad mix the wheat into the salad", "id": 956, "seg_prompt": "499 ; 89, 100 ; 124, 194 ; 208, 223 ; 228, 277 ; 285, 313 ; 327, 348 ; 349, 363 ; 383, 416............................................", "asr_text": " Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen, I'm going to show you how to make tabbouleh salad. It is so delicious, really refreshing, really healthy, perfect to just keep on hand for everyday lunches to just, you know, jazz up some boring old chicken. It's really, really, really easy to make, let me take you over the ingredients so we can get started. You're going to need some bulgur wheat, water, cherry tomatoes, lemon, cucumber, scallions, fresh parsley, a little bit of fresh mint, salt pepper and extra virgin olive oil. So let's just get right into cooking because I'm really excited for this. In this pan, I'm going to put in my water. Now if you follow the instructions on how to make bulgur wheat on the package, it tells you for every cup of bulgur wheat that you're cooking, you should use double the amount of water, which is two cups, would be in this case because we're using one cup of bulgur However, I don't like to use two cups of water. I use a cup and a half because two cups of water doesn't make it really fluffy and it gets too wet and muddy and doesn't really taste good and it doesn't have a good consistency. So to one cup of bulgur wheat, I'm using one and a half cups of water and all I'm going to do is wait for that to come up to a boil. My water is up to a boil, time to add in the bulgur wheat and a good sprinkling of salt because you want to make sure that you're seasoning the bulgur wheat itself. So give this a little stir, turn this down to low, put a lid on and let that simmer for about 15 minutes. And in the meantime, I'm going to get going to prepping the rest of my, well veggies. The first thing I'm going to do is chop up the rose, not the rosemary, the parsley and Now, the first time I had the salad was actually not too long ago, it was about a month ago. I was in California doing some work and they had lunch catered and one of the items was the tabbouleh salad, which I had never had before. As soon as I ate it, I instantly became hooked on it. It was so good and if you follow me on Facebook, which you definitely should by the way, you'll know that I have just been really obsessed with bulgur wheat lately and I have been making it constantly because I love it for lunch with like just like a can of tuna on top or even some good grilled chicken breast. It's just so good and it's super, super filling and I just really, really enjoy it. So what I'm going to do is just finely chop these fresh herbs and it's really critical that you use fresh herbs for this and I've never tried it with any other combinations besides the parsley and mint, so I'm not sure how it would taste if you were to substitute any of the two. Now when I had this, it did have a lot of mint in it, which I thought was a little overpowering, so I cut it down to only two tablespoons of mint and one large bunch of parsley. So I'm just going to finish mincing this up. That looks fantastic. Putting that right into my large bowl along with the cherry tomatoes that I've had. I don't like a lot of cherry tomatoes because I feel like they can become a little watery and I don't like that. So I'm going to take my scallions and just mince these or chop them just nice and small. I want everything to be like little tiny pieces. Scallions go right in. Next is the cucumber. Now this cucumber that I'm using is called a seedless cucumber, but as you can see there's seeds in there. So I want to remove those because again, they can make the salad really watery because they are full of water, so get rid of the seeds. I don't suggest doing it this way, I suggest you take a spoon and just take them out this way, much, much safer, see? And it smells really good though. They smell super, super fresh, which is always a good thing. And then I'm just going to cut these into matchstick pieces like this, like little sticks, and then run my knife across them to make little pieces. Now you know I normally have everything prepped and chopped and ready, but I didn't want to do all of that today because otherwise you wouldn't really be able to hang out. Everything would be prepped and ready, and I would just have to put everything into a bowl and that would be done. And what's the fun in that, right? So in here I'm going to grate some lemon zest, I'm going to grate the entire zest of this lemon, that's great, and I'm going to also juice it. Cut it in half. I use a fork, it really gets a lot of the juice out, you wouldn't believe it. Look at that. I grabbed another half of a lemon, whoops! Because you know me, I just, I can't get enough of lemon juice and orange juice and lemon zest and orange zest. I just really, really love citrus. I got one and two seeds in there that I don't want. Here you go. I'm going to give this a good drizzle of really good quality extra virgin olive oil. I would say about two to three tablespoons. Salt and pepper, the veggies, and like I said, I mean, you know, it's just my husband and I, but I don't let it stop me from making a huge bowl of it because keep it in the fridge for a couple of days and you've got a delicious lunch ready for a snack, or you know, along some grilled fish for dinner, whatever you want. Toss all of this together and I'm just going to set this aside and wait until my bulk wheat has cooked and then we are going to finish the entire thing up together. My bulgur wheat cooked for about 15 minutes. It's so delicious and perfectly cooked and not watery at all because we only used a cup and a half of water rather than using the recommended two cups because it would make it really watery. So you always want to use a fork to fluff it up just like you would with rice. You just want to make sure you don't scratch your pan as you do this. Get it all out into your bowl and then using two forks, I just mix all of this together and the hot bulgur wheat immediately wakes up the mint and the parsley and the lemon. It just smells fantastic. Give this a good, good mix. That looks great. I'm going to just give this a taste. Now I'm going to be honest about something. This is going to taste delicious. However, give it an hour in the fridge, it's going to taste 10 times better. Something happens where all those flavors kind of soak into the bulgur and it just becomes something that it's like 10 minutes, just an hour in the freezer and in the freezer. An hour in the fridge makes a huge difference. It took what, 10 to 15 minutes to put it together but it's fantastic. That is outstanding. It really, really is. The mint is just perfect, not overpowering at all but really, really delicious and I think it's a crucial ingredient when making the salad. It's simple, it's quick, it's easy, it's healthy and you need to go to www.laurainthekitchen.com to get the recipe, make it for your family, let it become a lunch staple in your house just like it has a lunch staple, not a staple, in your house just like it's become an hour I hope you've enjoyed spending time with me and I'll see you next time, bye-bye. ", "duration": 499.83, "segments": [[89, 100], [124, 194], [208, 223], [228, 277], [285, 313], [327, 348], [349, 363], [383, 416]], "seg_text": " ", "pure_cap": "add the wheat and salt to boiling water. mince the parsley and mint. chop the scallians and add them to bowl with the herbs. cut the cucumber into small pieces. add lemon zest and lemon juice to the salad. add oil salt and pepper to the salad. mix the salad. mix the wheat into the salad"}, {"image_id": "vyDO2t9m0H8.mp4", "caption": " drizzle oil on the pan slice the tempeh drizzle tamari maple syrup liquid smoke and black pepper on top of the tempeh fry the tempah on the pan mix paprika with mayo spread the dressing on the bread slice the tomatos place the lettuce and tomatos on the bread place the tempeh and slaw on the bread put the sandwich together and cut in half", "id": 957, "seg_prompt": "193 ; 19, 20 ; 25, 33 ; 33, 47 ; 47, 76 ; 81, 89 ; 89, 91 ; 91, 95 ; 95, 107 ; 107, 117 ; 117, 127..........................................", "asr_text": " Today we're making a vegan BLT with a curry carrot slot, spicy mayo, and an easy smoky And today's recipe for tempeh bacon is a fast and easy version that doesn't require marinating it overnight, which is really great. So to get started on your tempeh bacon, you want to warm up the skillet to medium-high heat and drizzle in about a teaspoon of oil. And then slice up about four ounces of tempeh into thin strips. Then you're going to add your two teaspoons of tamari, two teaspoons of grade B maple syrup, and a few drops, about an eighth teaspoon of liquid smoke. And then sprinkle in some black pepper to taste. Then you're going to drop those strips in the sizzling hot skillet. If you want, you can let these tempeh strips marinate overnight, but you really don't have to for fast tempeh. Just pop them in the skillet, drizzle in the excess marinade, and let them sizzle. Cook the tempeh for about two minutes on each side and flip it. It should be nicely browned. And you can add in some extra pepper and seasonings if you'd like. First up, for sandwich prep, add some smoky paprika or chipotle powder to some vegan mayo, and then stir it until it's nice and creamy. Slather it on some toasted sprouted grain bread and start slicing up tomatoes. And now you're ready to stack your sandwich. Just add the lettuce, the tomato, the tempeh bacon, and that curry carrot slaw. And if you're wondering where the recipe is for my curry carrot slaw, it's on lunchboxbunch.com. And now, like any good food blogger, I get to feast on my yummy spicy BLT sandwich and I have some homemade coconut water with lime. Did I say that was homemade? I have some coconut water with lime to go along with it. And this yummy salad sandwich. All I can think of is a sandwich. And that's my recipe today, guys. One more shot. ", "duration": 193.33, "segments": [[19, 20], [25, 33], [33, 47], [47, 76], [81, 89], [89, 91], [91, 95], [95, 107], [107, 117], [117, 127]], "seg_text": " ", "pure_cap": "drizzle oil on the pan. slice the tempeh. drizzle tamari maple syrup liquid smoke and black pepper on top of the tempeh. fry the tempah on the pan. mix paprika with mayo. spread the dressing on the bread. slice the tomatos. place the lettuce and tomatos on the bread. place the tempeh and slaw on the bread. put the sandwich together and cut in half"}, {"image_id": "JXCmp1jMi0w.mp4", "caption": " mix milk ketchup chopped onion and garlic cloves in a seal bag marinate the chicken with the mixture season the chicken with some mixed spice mix the remaining spice with a large bowl of flour coat the chicken well with the flour mixture in a paper bag beat some eggs and whisk them well add some water ketchup and garlic powder while whisking coat the chicken with the liquid and coat it with the flour again fry the chicken in deep oil and serve", "id": 958, "seg_prompt": "331 ; 21, 46 ; 47, 63 ; 80, 101 ; 105, 119 ; 131, 166 ; 181, 188 ; 189, 206 ; 206, 233 ; 238, 277..............................................", "asr_text": " Hi guys today on Divas Can Cook we are making some good old spicy crunchy fried chicken I have been getting so many requests for a good spicy fried chicken recipe I thought y'all said y'all wanted some healthy recipes. Mm-hmm. Well, you know, I'm your girl. I got you So let's get right on into it All right. So the first step we're gonna brine this chicken you already know I love me a buttermilk brine is so good place that buttermilk into a large bowl. I like my bowl with a brining bag Okay, now we're gonna add in some good old hot sauce I'm using Frank's because this dog home good, but you can use any kind if you want to okay And then we're gonna add in some onions You're gonna throw in a little bit of garlic and you can also throw in some salt if you want to that's you know A little flavor to whatever but yeah, go ahead and just mix that up Okay, get it welcome by and then we're gonna take our little chicken here. Just one whole cut up chicken fully thought out We don't want to use the frozen kind and just place it right into this brine just like this right here That's perfect. Go ahead and push it down just like that dunk it in there They're gonna take this bag and wrap it up. We want this chicken to be completely submerged in this brine. All right, perfect We're gonna brine it for three hours or so And then when it's done pour off that brine and then shake off the excess brine from the chicken I didn't even rinse them off I just went ahead and shook it really really good and got as much buttermilk off as possible and now it's time to move On to our spices. I have a ton of different yummy spices in here. It's gonna mix this all up until it is well combined Okay, then we're gonna season up my chicken generously with this spice mixture front and back Don't use all of it using, you know, maybe like half of it Okay front and back make sure you're seasoning up really really good and really you can use any kind of spices you want to use You can just go with the plain Cajun spice blend if you want to really doesn't matter just make sure you get it You know, well season it like that. Yeah looks perfect. All right. Now I have some self-rising all-purpose flour here perfect for frying chicken I'm gonna add the remaining spices into this flour and stir it up. Oh do not breathe in this flour Oh my gosh, you guys I accidentally had like a little flour cloud come up and it went in my nose I was going crazy chat. It was burning so bad But yeah, go ahead and stir it up just like this You want to taste the flour make sure that flour is well seasoned if not adding more salt pepper What if just make sure that it tastes nice and salty and spicy? Okay, perfect Now we have our brown paper back here because we're old school We're gonna dump our flour mixture into the bag and then throw our chicken in there just like this right here Yes, this is what you do Then roll that back up and there you can pretend like our name is still your foot and we're gonna shake this chicken up And we're gonna say this is so much fun. I love that movie to help. Oh my gosh, you guys when they are making chicken That is my favorite scene that whole movie love the movie so much. There's a little cleavage action for you guys Hey, come on girl. All right So now we're gonna open up our bag and our chicken should be very well coated. Perfect I love this method because it does it all in one little step. Love it. Shake off the excess flour We don't need it. We don't need excess flour on our chicken That's not won't need that shake it off place it on a baking pan and now it looks like this right here It's perfect, but we are not done yet, honey. We want a nice thick crunchy coating So we're gonna mix up some eggs here Go ahead and whisk them with your little fork really really good until they are like uniform in color But we don't want streaks anything nice yellow eggs. We're gonna throw in some water Okay, then we're gonna throw in some more hot sauce. We want it spicy spicy if you can't handle spicy chicken This is not for you, honey Cuz this chicken got some little heat on it next we're gonna throw in a little bit of garlic powder We're gonna mix this on up just like this right here. All right. Now that is ready to go We're gonna take our chicken and we're gonna dip it into this little hot sauce egg mixture Turn it around shake off the excess and place it right back into our little bag with the flour in it Then go ahead and repeat this with all the chicken and then you know the drill honey Go ahead and wrap that bag right back up and shake shake shake. We are almost done with this part Yeah, you know, I like doing this. I was ready to be done with it. Okay, we're gonna check it out Our chicken should be very well coated. Perfect. We're gonna shake it off Okay, and then place it on our baking sheet and now this chicken is ready for some oil Go ahead and pour your oil into a deep skillet. I'm using vegetable oil You could use some shortening you can use the peanut oil Whatever lifts your skirt go ahead and do it when they're all this nice and hot go ahead and place your chicken in just like This right here now You don't want this all to be splattering and pop locking and dropping if the oil is like popping and smoking It's too hot turn it down. So stuff. Okay, we don't want it to be too hot now It should sound like a nice soothing rain like this right here Gorgeous. All right When the chicken is ready go ahead and take it out of the oil and place it on a plate line with some paper towels And then go ahead and fry up your next batch Oh my gosh, you guys keep an eye on because I almost burnt this dog on chicken and you know honey minute on burn No chicken and then while it's really hot, so don't let it cool off yet You're gonna sprinkle it with some Cajun seasoning any kind of Cajun seasoning. This is optional. You don't have to do It's already hot enough But you know if you really like it high go ahead and put on some more Cajun seasoning and you're pretty much done Yeah, you did it and even though I had a lot of steps to it. It was pretty easy You know pretty easy straight for I used to be so scared to fry chicken you guys Oh my gosh, but you know easy recipe and now go ahead and get some hot sauce I love this kind of right here yum and go ahead and douse it with some yummy hot sauce And this is definitely some good old hot and spicy right chicken Okay, let me go ahead and take a bite out of this chicken for you guys You can see just how juicy it is look at that juicy crunchy spicy Perfect what market you asked for and as always you can find this recipe on my blog at divascancook.com And while you're already in the kitchen you guys you might as well go ahead and make a full-on chicken dinner Who needs KFC honey make it yourself go ahead and click on those photos to go right to the video recipe Thank you guys so much for watching later ", "duration": 331.67, "segments": [[21, 46], [47, 63], [80, 101], [105, 119], [131, 166], [181, 188], [189, 206], [206, 233], [238, 277]], "seg_text": " ", "pure_cap": "mix milk ketchup chopped onion and garlic cloves in a seal bag. marinate the chicken with the mixture. season the chicken with some mixed spice. mix the remaining spice with a large bowl of flour. coat the chicken well with the flour mixture in a paper bag. beat some eggs and whisk them well. add some water ketchup and garlic powder while whisking. coat the chicken with the liquid and coat it with the flour again. fry the chicken in deep oil and serve"}, {"image_id": "2Ihlw5FFrx4.mp4", "caption": " spread feta cream cheese onto a slice of bread place slices of tomato on the slice of bread add bacon strips on top of the tomato add romaine lettuce on top of the bacon add salt and pepper to the sandwich place the other slice of bread on top slice the sandwich in half diagonally", "id": 959, "seg_prompt": "214 ; 40, 65 ; 74, 89 ; 91, 107 ; 115, 130 ; 135, 144 ; 145, 150 ; 151, 159......................................................", "asr_text": " Living Editor Nancy Einhart is joining me now to show us how to make a delicious BLT in today's Between the Bread. Okay Nancy so BLT very classic sandwich staple what makes this one different? This one just for a little bit of extra creaminess uses feta cheese. Okay so other than feta cheese what else do we have in it? Well we obviously have bacon, lettuce, and tomato. Mm-hmm the basics. A little bit of salt and pepper this feta and cream cheese mixture also a little salt and pepper and two slices of multi-grain bread. Okay and what's the first step to assembling this? So the first step would be to toast the bread just really really lightly which I've already done here and then you're gonna take this feta cream cheese mixture and spread it liberally onto one of the slices of bread. Okay. And this is just equal parts feta and cream cheese with a little bit of salt and pepper for seasoning. And just mix together. Yeah just mix together with a fork very simple and very delicious. And now would you serve it cold or would you heat it up? Yeah if I actually were doing this in my home kitchen I would just pop this slice into the oven for just a few minutes just long enough to kind of warm the cheese but not make it too melty. Okay and now what comes after the cheese? After the cheese is the beautiful tomatoes we have here. And now tomatoes are in season right? Yes they're in season right now and I really just won't even waste my time making a BLT unless it's summertime because they're just so good and they're going to be the star of this sandwich. And don't be afraid if they kind of hang over a little bit. Okay. And then after that we've got our bacon. Okay and for the bacon do you put it in a pan? Do you put in the oven? How do you prepare this? Well you can cook it however you prefer. I like to cook in the oven but today I actually cooked it in a microwave because it's so hot out and I didn't want to turn on the oven. It's about five minutes in the microwave and it turns out really crispy and delicious. So use about three pieces of bacon is a good for one sandwich. Unless you really love bacon. Right you can put more totally fine. And then we're gonna put a little bit of romaine lettuce just for some extra crispy crunch and you know make you feel like you're eating something healthy. Yeah as you said there's a reason this is a favorite. Yes I mean all these flavors together are just incredible. And then you know you'll want to just do a little bit of salt and pepper to kind of give the tomatoes bring out some of the flavor in the tomatoes and I actually like to add salt and pepper to all of my sandwiches. And then we'll put the last slice of bread here and then slice it in half. Oh that's a big sandwich. Yeah. Well the lettuce makes it very voluminous but I think that it really helps the crispness of it. So here I'll let you try this slice. I'm gonna go at it. Let me know what you think. And now what was sort of the inspiration for you to try this? Well I feel like a lot of restaurants now are putting avocados on our BLTs which I really love but this was actually inspired by a Spanish tapa that uses goat cheese, bacon, and tomato. So it's got a little Spanish influence. And do you find that you're seeing BLTs in more menus? Yeah I feel like I'm seeing BLTs with lots of different variety. You know they've got a fried egg on them or they've got an avocado on them. I mean really as long as you have these three ingredients to start you can really do all kinds of variations on it and it's always delicious. Well I love the cheese. I think it complements everything really well. Thank you. Yeah it's not too decadent actually. Okay seems like it would be. Tastes perfect to me. Thank you. Thank you. Thanks so much Nancy. Thanks. Thanks for having me. ", "duration": 214.67, "segments": [[40, 65], [74, 89], [91, 107], [115, 130], [135, 144], [145, 150], [151, 159]], "seg_text": " ", "pure_cap": "spread feta cream cheese onto a slice of bread. place slices of tomato on the slice of bread. add bacon strips on top of the tomato. add romaine lettuce on top of the bacon. add salt and pepper to the sandwich. place the other slice of bread on top. slice the sandwich in half diagonally"}, {"image_id": "ukdv_PowcM8.mp4", "caption": " put 2 slices of pineapple on the grill and cook and simultaneously place the burger patties on the grill and season the patty and cook for 7 min place a slice of swiss cheese and the pineapples on the patty while it's cooking apply mayonnaise on the grilled bottom bun little bit of lettuce a slice of onion a slice of tomato place the burger patty over it add a scoop of teriyaki over it add top it with a grilled bun", "id": 960, "seg_prompt": "358 ; 62, 170 ; 190, 223 ; 230, 270.....................................................................", "asr_text": " I'm here at Islands Restaurants in Redondo Beach, California, where we're going to learn how to make their signature Hawaiian burger. Join us on Get the Dish and find out the secrets behind the signature recipes of famous eateries and how you can recreate them at home. Islands Restaurants was founded in 1982 by Tony DeGrazier with the philosophy of recreating that carefree feeling after spending a day at the beach, followed by the best burger Maisha Smith has been with the company over 17 years and has been everything from hostess to manager and has a strong passion for food, people and service. I cannot wait. What is it about the Hawaiian burger that just keeps people coming back for more? Well, it's the unique flavors of the Hawaiian burger. Fresh grilled pineapple and the teriyaki sauce just makes you want to take a bite every single Maisha, what's the first thing that we need to do to make the Hawaiian burger? Well, the first thing we're going to do is get our fresh sliced pineapple. We're going to take it right on over to the grill and put two slices on. Now, I understand you guys use a lot of pineapple at Islands, 14,000 pounds per week. That is crazy. 7,000 pineapples per week. So that's what our guys are cutting. And this is really going to bring out that smoky flavor, kind of caramelize it a little That's what makes our burgers so unique, is using fresh ingredients. So while that's cooking, we're going to go ahead and get the burger patties. Wow, look how big that burger is. Islands has the biggest burger. So we're going to season our burgers with our special Island seasoning. Just about three shakes is fine. And you guys wait to season the burger until it's on the grill. What kind of purpose is that served? It actually brings out the seasoning a little bit better once it's actually on the burger I love that tip. And how long are we going to cook the burger for? We're going to actually cook it between six and seven minutes. So Mayeshia, what are the common mistakes that people make when they're making burgers? Well, you have to be patient. Oftentimes the mistake is they press down on the burger, which takes all the juices So when you're patient, you just watch the juices rise and then we're ready to flip. So you can flip that burger on over for us. Oh, so yummy. So after the flip, we immediately get our Swiss cheese and put it right on. That is another tip. You put on the cheese right away and we're using Swiss cheese. We are using Swiss cheese today for the wine. And you already see that it's starting to caress the burger patty really nicely melted. So we really want to wait till that melts down a little bit more. We did already split the pineapple. So the pineapple is almost ready as well. We're going to actually put the pineapple right on there. So just like the burger patties and the pineapple, we put our buns on the grill as well. So we want to make sure they're nicely toasted. As you see here, you have a nice toasted bun and that really enhances the flavor. So it's nice and crispy inside, but flavorful and soft on the outside. No, this is the best part. Now we're going to assemble the burger. With the first component. So we're taking our nice grilled bottom bun and we're going coast to coast with the So we are not shy with our portions. Well, I love that because I love mayonnaise. Coast to coast right across the bottom of the bun. So it's all nice and even. Now we're going to add a little bit of lettuce, just a good handful. And then a slice of onion. I love it because we're going to get the crunch of the onion and then the crunch of the pineapple. And all of our produce is cut fresh every day, so you really want to make sure you are using fresh product to get really enhanced flavors. And then we're going to grab our burger patty. We have the mayonnaise covered bun, the crisp lettuce, the onion, the tomato, and then that juicy piece of beef, the melted Swiss, and that smoky, juicy pineapple. That kind of gives it that little sweet factor, right? And then the last thing we're going to do, which is my all-time favorite, is putting a nice hearty scoop full of teriyaki right on top of the burger. Oh my goodness, an entire scoop. And then you'll start to kind of see that creep down through the cheese and the burger patty, and then we're going to top it with our nice crisp bun. Oh my gosh. Myisha, I cannot wait to try this burger. It's the perfect pineapple cocktail that's going to partner that very well. Let's go to the bar. This is the Makaha Margarita. Now we've taken that grilled pineapple that we grill on the grill, infused it with our tequila for three whole days just for this one drink. And then we also have muddled pineapple in there, and then we have it garnished with pineapple and the pineapple leaf. So we literally use the entire pineapple. And then the cinnamon sugar rim is so good. This is so refreshing and light and absolutely transports me to Hawaii. All right, Myisha, I am dying to dig right into the Hawaiian burger. Oh, it is crazy huge. How am I going to do this? It's so big. So you should be tasting that teriyaki fresh pineapple. Oh my gosh. It is so delicious. It's a nice cookie bun. Oh, and then the pineapple, it's so sweet, and then the savory teriyaki. I could see why someone would want to order this every single time. And you cannot come here and get burgers without getting their fries. And these are endless. So you ask for more fries, ask for another drink, and it's a perfect dining experience. Oh, this is so delicious. Myisha, thank you so much for teaching me how to make this. And thank you for watching, and we'll see you next time on PopSugar. ", "duration": 358.67, "segments": [[62, 170], [190, 223], [230, 270]], "seg_text": " ", "pure_cap": "put 2 slices of pineapple on the grill and cook and simultaneously place the burger patties on the grill and season the patty and cook for 7 min place a slice of swiss cheese and the pineapples on the patty while it's cooking. apply mayonnaise on the grilled bottom bun little bit of lettuce a slice of onion a slice of tomato. place the burger patty over it add a scoop of teriyaki over it add top it with a grilled bun"}, {"image_id": "eVfyYRcTijk.mp4", "caption": " mix mayonnaise cornichons capers shallots parsley tarragon lemon juice and black pepper slice the potatoes soak the potatoes in water blot the potatoes on a paper towel deep fry the potatoes chop some parsley thyme and toss with potatoes salt and pepper crack an egg into a bowl and mix in beer and flour cut the fish into long strips and dip them in the batter deep fry the fish sprinkle some salt on top", "id": 961, "seg_prompt": "563 ; 240, 271 ; 280, 317 ; 318, 323 ; 325, 332 ; 340, 354 ; 369, 397 ; 400, 445 ; 449, 472 ; 473, 499 ; 500, 503.................................", "asr_text": " So it's 4.30 in the morning here in Casco Bay the sun's just peeking up over the Atlantic Ocean It's absolutely beautiful and I'm really excited to see what's in store for us today on the fishing boat Captain Jim and his first mate Andy have been fishing Maine's Casco Bay their whole lives They're taking me out to one of their favorite fishing spots a couple hours off the coast where they think we can find Some great fish for my recipe Well, it's about 6 a.m. And we're steaming out into the Gulf of Maine We're headed to the fishing grounds with a great group of hardy souls gonna run offshore about 50 miles today We're gonna get you guys on some awesome bottom some of my favorite fishing grounds Okay, Byron, we're here Let me give you just a little bit of a fishing lesson put a rod belt on and that's gonna save your hip Feel the bump of the weight of the jig and get slack So we're just looking for that slack and then pulling back up their secret spot is so packed with fish And he caught one literally 30 seconds into the day So what you want to do is you want to pull the hook up off blow fish on baby Give me a kiss man. Why not? First one baby. So lots of cut All right, that's a fine-looking car to that make a nice dinner to be some good eating nice fish and chips, right? We'll get some more let's get going man. Don't read the box You're number one and our luck didn't stop there. The fish were almost jumping into the boat Ha ha feels good to be checking them laws out there, brother I mean every time I catch one of these it's like ten minutes of reeling I mean, we're coming from about 400 feet. So, you know, it's a long fight fish on fish on Reeling in caught is one thing but nothing could have prepared me for what was next Quick as you can It's gonna hit the fan guys get ready get him up Andy get him up. All right burn two hands now I got a lot of drag on that Two hands high up on the rod To say the least this is intense shark fishing is no joke It feels like I have a truck attached to the end of this line. You're in for a hell of a fight here, brother This ain't coming in early I think my arm giving up a little bit giddy up now. He's that stop. He's over to stop Yeah, we want to keep the tight line keep it right off the thing is off What do you need these? I think we dropped it Jim Drop them. All right, we'll get another one. That's why they call it fishing and not catching right? Well, we may have lost a shark, but we have plenty of cod for my next recipe. All right, this is So Byron you have fun fishing with us out in the Gulf of Maine today I had a blast We got some nice table fish. Yeah, we can't wait to cook them up. Oh, it's cod cast. Those are beautiful fry fish Well, we got some fishing here for the crew and I too. It's great to have you. Thank you so much captain. Thank you very much Caught some beautiful cod in Casco Bay with captain Jim and his first mate Andy and I'm really excited to batter this guy up First I'm gonna start on my tartar sauce because what's efficient chips without tartar sauce? So the base of the tartar sauce is really just this mayonnaise. She's gonna bind all the ingredients together Here I have some chopped cornichons has a nice briny flavor capers Some shallots I'm gonna add some parsley. That's good. Just a rough chop right into the bowl now. I'm gonna grab some tarragon And this is gonna bring this licorice flavor you're not gonna find tarragon in your traditional tartar sauce But I just really enjoy it now. I'm gonna add a squeeze of a lemon just a tiny bit of salt and some black pepper That looks good It's gonna go perfect with my fish set this guy aside And now I'm gonna start on my chips. Let's grab a few potatoes All right, so this is a Japanese mandolin and really it's just a set blade So you're just gonna slide the potato back and forth really consistent motion It's a really essential tool to getting these really thin consistent slices You know, you're not putting too much pressure on this you want the blade to do all the work You can get pretty close, but I like to keep it safe Just throw away the stubby or you can use it in a stock or a soup But I don't want to risk my fingers start a new potato That should be good right there Now I'm gonna soak them in water just to get rid of some of that starch So they don't stick together as they fry So I put this paper towel down because I want to blot some of the excess water off of these chips Because you never want to add water to a hot pot of oil All right now I'm gonna start frying my potato chips, but before that I want to check the temperature I have this handy dandy infrared thermometer about 350 is good It's good to keep these potato chips moving around you don't want any hot spots in your oil And you'll start to tell when they're done because they'll get a really nice golden brown I'm gonna strain this And blot it off on a paper towel get rid of any excess oil just pull these last ones out Now I'm gonna chop up some herbs and toss it in with the potato chips. It's just gonna give it a nice aroma some little bit of parsley All right some pick time And this is just gonna give a little color to the potatoes nice aromatic herbaceous flavor toss these herbs in there Add a little bit of salt Give it a quick toss and some cracked black pepper All right, these are done now. I'm gonna move on to my batter for the fish I'm gonna get my style out Pop this guy open I'm gonna crack an egg. It's just gonna help bind the whole batter Just a little bit of Stella And we're gonna start with just a small amount of liquid and the carbonation is really just gonna lighten the batter yielding a really crispy Whisk that up I'm gonna add just a little bit of flour at a time make sure it doesn't clump up So you want to add this in small portions? Just keep repeating this process Really, this is just gonna be very reminiscent of a pancake batter You want this just to coat the back of a spoon. I'm just gonna put a little bit of salt in here And that is looking good Now I'm gonna get on to the fish we cut some of these guys out in Casco Bay nice and fresh probably quarter this And just nice strips like that I'm gonna cut this other guy right in half Is it just go straight into the batter so these are just lightly coated So the important thing when frying this fish is that the temperature of the oil has to be just right because you want the Batter-cooked and nice and golden brown, but you also want the fish cook all the way through These will take about five to seven minutes They're really you're gonna know that they're done when the outside just gets nice and golden brown All right, these look just absolutely fantastic Put these over here Blot any excess oil off you don't want them to be too greasy a little bit of salt right when they come out Now I'm gonna plate this Just a handful of these seasoned chips There you go. Nice stack These are good serving size and of course my tartar sauce now just go right in the basket Now I'm gonna have a taste Fish is cooked perfectly and the batter is just really nice thin and crispy. I taste one of these chips, too Fried foods are really salty and fatty. So it's nice to have the cedrus crisp Apple notes to balance it all out Thank you so much for watching. Hopefully you enjoyed my take on this classic dish Join me next week as I head down to Hampton, New Hampshire to check out their seafood festival ", "duration": 563.5, "segments": [[240, 271], [280, 317], [318, 323], [325, 332], [340, 354], [369, 397], [400, 445], [449, 472], [473, 499], [500, 503]], "seg_text": " ", "pure_cap": "mix mayonnaise cornichons capers shallots parsley tarragon lemon juice and black pepper. slice the potatoes. soak the potatoes in water. blot the potatoes on a paper towel. deep fry the potatoes. chop some parsley thyme and toss with potatoes salt and pepper. crack an egg into a bowl and mix in beer and flour. cut the fish into long strips and dip them in the batter. deep fry the fish. sprinkle some salt on top"}, {"image_id": "MBDYDoIbt5M.mp4", "caption": " peel carrots and cut off the tops trim into the length of a hotdog boil in water add soy sauce water vinegar miso paste to a seal bag add liquid smoke syrup salt garlic powder onion powder and smoked paprika take the carrots out cool under cold water and put into the seal bag take carrots and the juice out cook the carrots on a pan and pour some juice on the pan put the carrot rod in hotdog buns and serve with vegetable and sauce", "id": 962, "seg_prompt": "342 ; 76, 86 ; 86, 90 ; 93, 104 ; 110, 121 ; 122, 138 ; 139, 152 ; 158, 172 ; 175, 195 ; 198, 212.............................................", "asr_text": " where is nicole? what has she gotten herself into? oh my gosh. nicole? nicole where where are nicole? what are you doing? what do you mean? i'm eating a hot dog. you can't do that. you're vegan. put that away. it's a vegan hot dog. what do you mean a vegan hot dog? what is that made out of? well it's made from carrots. yes people. carrots. i know you're a little bit doubtful. i know. i know. i can see you rolling your eyes right now. this crazy ass vegan. thinking she can turn carrots into hot dogs. what the who the hell does she think she is? i know. i know. but just try it. try it. so i'm just gonna stop talking about it and just show you how to make this recipe. so without further ado this is how you make the infamous carrot hot dog. some of the opinions and beliefs. oh you let me weigh things slowly. oh you let change your mind. so i don't seem to wish you'd stay forever. hold on to nostalgia cause i love you. like that at the time i misremembered. why i understand you better now. now the past and futures weave together. easy times are up in the room. pushing double choices here forever. cause i understand you better now. i hope you enjoyed the recipe this week everyone. even though it was a little bit crazy and out there and a little bit hard to believe. i know. and i'm not saying these carrots taste exactly like hot dogs. i'm not saying that. but they do a really great job of imitating a hot dog. the flavor is delicious and if you cook the carrots just right when you're boiling them in water. as long as you don't under cook them or over cook them so they're mushy. you can get a really great texture. so make sure that the carrots are fork tender not too tender. make sure they have a little bit of structure to them still. and as long as you marinate them for enough time. i say two days is pretty good. you can do it for one. but two days really really gets you good. really gets it gets it. what am i saying? two days is a good amount of time to marinate them. and yes you can grill these carrot hot dogs as well. you might be made fun of constantly for it. when you go to a cookout and you pull out your marinated carrots to throw on the grill. but it's worth it because you'll be eating hot dogs like a normal person. and they're cheaper than getting vegan hot dogs from the grocery store. because that shit can get expensive. thank you all so much for tuning in this week. give this video a big old thumbs up if you enjoyed the recipe and if you're going to try it. and comment down below let me know what you think. and subscribe if you haven't already. because i post videos every week and you don't want to miss one. take care of yourself this week. eat good food and i will see you in the next one. ", "duration": 342.83, "segments": [[76, 86], [86, 90], [93, 104], [110, 121], [122, 138], [139, 152], [158, 172], [175, 195], [198, 212]], "seg_text": " ", "pure_cap": "peel carrots and cut off the tops. trim into the length of a hotdog. boil in water. add soy sauce water vinegar miso paste to a seal bag. add liquid smoke syrup salt garlic powder onion powder and smoked paprika. take the carrots out cool under cold water and put into the seal bag. take carrots and the juice out. cook the carrots on a pan and pour some juice on the pan. put the carrot rod in hotdog buns and serve with vegetable and sauce"}, {"image_id": "CgbEMrfzmQQ.mp4", "caption": " boil water in a pot with salt and oil cook the pasta in the water fry the chicken in a pan season the chicken with salt and pepper cut the chicken into strips add tomatoes olives and chicken to the bowl of pasta add yogurt and cheese to a bowl add garlic powder oregano pepper and parsley add oil and lemon juice and mix together pour the sauce over the salad", "id": 963, "seg_prompt": "250 ; 34, 44 ; 44, 52 ; 52, 80 ; 86, 102 ; 102, 114 ; 125, 144 ; 145, 159 ; 161, 187 ; 187, 202 ; 203, 213..........................................", "asr_text": "", "duration": 247.67, "segments": [[34, 44], [44, 52], [52, 80], [86, 102], [102, 114], [125, 144], [145, 159], [161, 187], [187, 202], [203, 213]], "seg_text": " ", "pure_cap": "boil water in a pot with salt and oil. cook the pasta in the water. fry the chicken in a pan. season the chicken with salt and pepper. cut the chicken into strips. add tomatoes olives and chicken to the bowl of pasta. add yogurt and cheese to a bowl. add garlic powder oregano pepper and parsley. add oil and lemon juice and mix together. pour the sauce over the salad"}, {"image_id": "ZsAfIadkwj8.mp4", "caption": " soak cook and mash chickpeas add some tahini and chickpeas to the mashed chickpeas add garlic and salt to crusher and crush and add the paste to the mashed chickpeas add salt lemon juice tahini and mix them into a smooth paste place some mashed chickpeas on top and garnish with chili powder and olive oil", "id": 964, "seg_prompt": "251 ; 27, 39 ; 58, 65 ; 66, 84 ; 85, 158 ; 165, 187..............................................................", "asr_text": " My name is Pashar, I'm from Managhish, Managhish 11-town Bakery. And today we're going to talk about making hummus in a traditional way. We start with hummus, dry chickpeas. This is in its dry form, and it's very traditional because it's an ingredient that you can keep from year to year. We soak it in water overnight for the legume to absorb the water and expand. And then we cook it for a couple of hours for the chickpea to become mashed. Hummus can be eaten in many forms. We are going to talk today about making it with tahini, hummus with tahini. So we start with the mashed chickpeas, as you can see here, very well cooked. And we work with it. We start by putting some tahini. The quantity of tahini is about one-fifth of the quantity of the chickpeas. Now we bring garlic into it and some salt. This is a great way of crushing garlic. It really pulverizes it and gives it a smoother taste when you mix it with the food. You add a bit more salt and the same volume of fresh lemon juice as you put tahini with it. The traditional way is to use the same mortar that you use to crush the garlic. We are working with hummus that just came off the stove. It's a great way of serving hummus with tahini warm. A lot of the product that you find in the supermarket, which is not so bad, is a product that's been refrigerated. And it's a completely different flavor than the warm hummus and tahini. Of course, hummus with tahini in Australia has become quite a popular dish. I don't think there is a supermarket or a deli that does not serve hummus or sell hummus in one home or in another. From the really commercial product that you find already pre-packaged in the supermarket to the local cafe that makes its own hummus. I mean, we feel very proud that hummus is now being served in Australia. You garnish it with a bit of hot chili. I've used some of the chickpeas whole that were not mixed. It gives it a nice presentation. And, of course, something that now Australia takes great pride in producing olive oil. The olive oil brings out the flavor and makes it so much more appetizing. And, of course, we take great pride in Lebanese olive oil, but also in Australian olive oil. This is very popular traditionally in villages where you would cook your hummus and serve it straight away. It's very popular also in little cafes where they would have a big pot of hummus cooking. And as the violence comes in, they grab a scoop of the hummus and do exactly what I did. And they would serve it fresh that way as a breakfast dish. Of course, you would have it with bread and with a lot of fresh produce that's available throughout the year. The eating experience becomes a lot nicer when you are having it with the different flavors of pickles and fresh greens and vegetables. So this is hummus. I think it's a great dish. I'm very proud of it. I don't claim that we invented it, but definitely we should know how to enjoy it. And we wish everybody would enjoy it as we do. ", "duration": 252.0, "segments": [[27, 39], [58, 65], [66, 84], [85, 158], [165, 187]], "seg_text": " ", "pure_cap": "soak cook and mash chickpeas. add some tahini and chickpeas to the mashed chickpeas. add garlic and salt to crusher and crush and add the paste to the mashed chickpeas. add salt lemon juice tahini and mix them into a smooth paste. place some mashed chickpeas on top and garnish with chili powder and olive oil"}, {"image_id": "XeXQ23fgS38.mp4", "caption": " wash the galbi and place into a pot of water fill the tea bag with garlic green onion and peppercorns peel and clean a piece of moo put the ribs into a pot of water and cook wash the meat fill the pot with water add the moo teabag and galbi pieces to the pot remove the teabag and moo slice the moo into pieces mix gook gnajang sesame oil minced garlic pepper and green onions with the moo add the moo to the soup garnish with eggs and green onions", "id": 965, "seg_prompt": "183 ; 14, 44 ; 51, 67 ; 69, 75 ; 76, 85 ; 93, 98 ; 98, 105 ; 105, 113 ; 115, 122 ; 127, 132 ; 132, 155 ; 156, 164 ; 166, 175..................................", "asr_text": " Welcome to the art of cooking Today we're gonna make together Start off by draining the blood from some Kalbi meat which is meat made on korean style just wash some Kalbi and put it into a pot of cold water change the pot every 15 minutes or so for about 45 minutes normal Kalbi Tang uses the large beef, short strips used for Kalbi Jim but I just used Kalbi that I had left aside from marinating earlier today did these little tea bags from the Japanese market fill it with four whole garlic cloves a handful of large green onions and about 15 to 20 whole peppercorns if you don't have a tea bag just put everything directly in the sift and in out later then peel and clean a piece of moo into a pot of water and let it cook for about 5 minutes to get all the gawk out when you see this entire stuff rise to the top remove it from the heat wash each piece of meat thoroughly and give the pot a nice scrub down also fill the pot with about 12 cups of water and bring to a boil add the moo the tea bag and the Kalbi pieces let it boil for about an hour after an hour open the lid and remove the tea bag and the moo let the beef cook for another hour two hours of cooking so far let the moo cool and then slice it up into edible pieces marinate the moo with the following three tablespoons of gawk zan zang one tablespoon of sesame oil half tablespoon of minced garlic a dash of pepper and one tablespoon of green onions and that's what it will look like after you mix it with what we've mentioned after the meat has boiled for another hour add the moo do a taste test and adjust flavoring with gawk zan zang garnish with some eggs and large green onions and you're done enjoy your meal subscribe to get the new in our kitchen thanks for watching ", "duration": 183.33, "segments": [[14, 44], [51, 67], [69, 75], [76, 85], [93, 98], [98, 105], [105, 113], [115, 122], [127, 132], [132, 155], [156, 164], [166, 175]], "seg_text": " ", "pure_cap": "wash the galbi and place into a pot of water. fill the tea bag with garlic green onion and peppercorns. peel and clean a piece of moo. put the ribs into a pot of water and cook. wash the meat. fill the pot with water. add the moo teabag and galbi pieces to the pot. remove the teabag and moo. slice the moo into pieces. mix gook gnajang sesame oil minced garlic pepper and green onions with the moo. add the moo to the soup. garnish with eggs and green onions"}, {"image_id": "4gPBv7le5pw.mp4", "caption": " chop some celery into chunks chop some carrots into pieces peel an onion and chop into pieces crush and slice some pieces of garlic add some oil in a pot add the vegetables to the pot add some tomato paste and some fresh whole tomatoes add stock to the pot and season it with sea salt and pepper add some basil blend the soup", "id": 966, "seg_prompt": "423 ; 75, 84 ; 101, 109 ; 132, 148 ; 161, 190 ; 196, 198 ; 212, 221 ; 267, 278 ; 313, 335 ; 339, 344 ; 348, 357........................................", "asr_text": " Hello, I'm Georgie from Jamie's Food Team and I'm going to show you how to prepare the base for your soup. So we've got here the key ingredients, we've got celery, carrots, onions and garlic and this is the perfect base for any soup, not just the soup we're making today. All of these will add great flavour, sweetness and they can be used for almost any soup. So what you want to do is if you just remember two, so you want two sticks of celery, two onions, two carrots, two cloves of garlic and that will sort you out. So we'll start with the celery, now depending on whether or not you're blitzing your soup or you're keeping it as a broth will determine how chunky or fine you want to chop your veg. Always have an empty bowl to hand as well for scraps, it just makes it easier than keep going to the dustbin. So for the celery you don't need to peel it, just trim off the ends and if you want it for a brothy soup it's quite nice to keep it quite chunky, if you're going to blitz up it doesn't really matter to be honest, as long as you get lots of lovely colour and you soften it you're going to blitz it up anyway. So slice up your celery and push that to one side and now with your carrots, depends on how small or fresh your carrots are, you can peel them or just scrub them, just peel Move the onion, cut it in half, I always find it's easier to take the outside off if you cut it in half first, keep the root intact because that will help keep the onion layers together so when you're cutting it it won't fall apart, if you chop that off then you'll be in trouble because then all the layers will fall apart and you'll make it much harder to chop so keep that whole and you can just discard it at the end. And again cut your onions as fine or as chunky as you like depending on your type of soup and then for your garlic, just need a couple of cloves. I just cut off the end just to make it a bit easier to crush, get the skins off. Here put the flat of your knife on top of the garlic and using the palm of your hand just push down, it doesn't push too hard and this is the easiest way to get the skin off. And again you can slice or chop your garlic, I like to slice it just because I don't like it to burn or catch too easily and if you chop it too fine it can catch and give a really So just slice it quite fine, there you have it, they're the base ingredients and all you have to do now is let them get lovely bits of colour. Okay so I've got it on a medium low heat, I'm going to add the garlic first, just for a minute just because I want to get a little bit of colour onto my garlic, there we go it's getting lightly golden now so that's perfect. Add the rest of your base, have a good stir and then literally just saute the veg for about 10 minutes until it's lovely and soft and this will give you fantastic flavour to the base of any soup. So there we have it, that's the base of our soup and as I said before that will be the base for almost any soup, those are the key ingredients and they're lovely and sticky and sweet and they've been cooked down and now we've got them to that stage we can get on with the rest of our soup. Okay now we've made our base, I'm going to turn this into really delicious tomato and basil soup so all we need to do is we'll turn this back on, back onto a medium heat and we're going to put in a tin of really good tinned tomatoes, just put in a tin of plum tomatoes and broken them up a bit, what we're going to do now is add three fresh tomatoes and a nice tip here is you could if you wanted add the stalks as well because there's loads of flavour, if you smell that, that's actually where that amazing fine tomato smell comes from, it's not the tomatoes themselves, it's the stalks and they'll break down and actually you know what, put them in as well. Some chicken stock, if you're a vegetarian you can use veggie stock, it's not a problem, we've got a litre of really lovely organic chicken stock there and then gently just bring everything to the boil, season it well, get some freshly ground black pepper, good sea salt, bring it to the boil and then simmer it for 15-20 minutes, I'm going to put in some fresh basil, just grab some of the bigger leaves, we can use the little ones for garnishing later, stir that through, all we need to do now is blitz it till it's smooth, there we go, that's still got a bit of texture to it which is lovely, if you want it super smooth then just carry on blitzing it, that's fine. You can finish this soup however you like really, it's really lovely with like a little basil oil, all you have to do is crush up some basil leaves in a pestle and mortar, bash them up with a pinch of salt, really good oil and drizzle that on top or you could even finish it off with a really good homemade pesto, some shavings of parmesan or a little chopped red chilli for a little kick, that would be great, there we have it, just because I absolutely love loads of black pepper, I'm just going to put an extra pinch of soup like that, a couple of beautiful little basil leaves, a little drizzle and there you have it, a really fantastic and dead easy tomato and basil soup. ", "duration": 423.5, "segments": [[75, 84], [101, 109], [132, 148], [161, 190], [196, 198], [212, 221], [267, 278], [313, 335], [339, 344], [348, 357]], "seg_text": " ", "pure_cap": "chop some celery into chunks. chop some carrots into pieces. peel an onion and chop into pieces. crush and slice some pieces of garlic. add some oil in a pot. add the vegetables to the pot. add some tomato paste and some fresh whole tomatoes. add stock to the pot and season it with sea salt and pepper. add some basil. blend the soup"}, {"image_id": "r1HcLnSTJHY.mp4", "caption": " cut 1 white onion into circular slices and remove the layers of onion add tepung terigu flour tepung maizena baking soda garam secukupnya paprika bubu bubuk and bawang and whisk together add sliced onions to it and coat them well with the flour mixture and set aside pour gelas air soda dingin to remaining flour mixture in the bowl and whisk to form a thick batter dip each coated onion into the batter and deep fry in batches once the onion rings are golden brown remove from oil and drain the excess oil", "id": 967, "seg_prompt": "173 ; 30, 45 ; 49, 79 ; 80, 93 ; 98, 108 ; 109, 135 ; 136, 143..........................................................", "asr_text": " We had a different show today of the year before and now the festival This day a lot ofTs will come out and we'll make ramen This time we're going to enjoy Harus Besar have a bite You like it? There's a lot coming here We'd add a warm under here This is sour I don't know Smells a bit crispy Will be cheese And baking soda Then pap could be ", "duration": 173.5, "segments": [[30, 45], [49, 79], [80, 93], [98, 108], [109, 135], [136, 143]], "seg_text": " ", "pure_cap": "cut 1 white onion into circular slices and remove the layers of onion. add tepung terigu flour tepung maizena baking soda garam secukupnya paprika bubu bubuk and bawang and whisk together. add sliced onions to it and coat them well with the flour mixture and set aside. pour gelas air soda dingin to remaining flour mixture in the bowl and whisk to form a thick batter. dip each coated onion into the batter and deep fry in batches. once the onion rings are golden brown remove from oil and drain the excess oil"}, {"image_id": "LqCDIssigHo.mp4", "caption": " melt 1 spoon butter and cook some chopped onions in a pan add the cooked garlic and some ground meat in a bowl add beaten egg and some salt with chopped green onions add some barbecue sauce and tomato sauce to the mixture add some soy sauce and milk prepare some buttered bread crumbs and add to the mixture mix everything together by hand fill a baking pan with the mixture prepare some sauce by mixing ketchup and bbq sauce spread a little mixed sauce on top of the meat and cook in oven for 30 minutes take it out spread the rest of the sauce and cook for another 30 minutes season the meat with chopped parsley leaves", "id": 968, "seg_prompt": "223 ; 11, 30 ; 34, 45 ; 49, 55 ; 67, 74 ; 74, 79 ; 81, 84 ; 85, 106 ; 123, 134 ; 139, 152 ; 158, 180 ; 181, 188 ; 188, 191..................................", "asr_text": " Hi guys, today on Diva Skin Cook, we are making Man, Pleas and Meatloaf, one of my husband's favorite meatloaf recipes that I cannot wait to share with you, so let's get started. Alright, we're going to start by adding some butter into a large skillet, let that melt and then we're going to throw in our onions. Now sometimes I even add in some celery and some green peppers, that's really good, but today we're going to keep it simple and just throw in those onions. And next we're going to add in some garlic, alright, just let that cook for a bit. And now just pour all of that into a bowl, a large bowl, butter and all honey, leave that butter in there. Don't drain that butter. Alright, so now you're going to add in your lean ground beef, just add that right in there with the onions and stir it up a little bit. And I have some slightly beaten eggs, go ahead and pour that in and next we're going to add in our spices. If you want to print this recipe out and you want all of the measurements and all that kind of stuff, go to my blog, thiebersoncooks.com, I have tips and all that good stuff, right? Okay, so we've added in our spices and now it's time to add that BBQ sauce. I'm using sweet baby rays, I love that sauce, but you can use whatever kind you want. And next we're also going to add in some of that chili sauce and some Worcestershire sauce, alright, and some milk to keep it nice and moist. And now I have some buttered bread crumbs, I've toasted up, go ahead and throw those in there as well. Okay, and just go ahead and take your hands and just kind of get everything combined and If you don't like touching meat, you can use a spatula, a rubber spatula, or you can wear I like to touch my meatloaf, I have to, it's just not natural not to. Okay, so yeah, go ahead and get that nice and mixed in, bam, just like that, perfect. Alright, now I'm going to use that pan that I cooked my onions in, I'm going to do like a little test patty just to make sure that the seasonings are on point, that it's flavorful, and that I like it. And if you don't like it, go ahead and add in more spices or whatever, but I thought it was perfect, so it is ret\u00e9 to go. I'm going to go ahead and take that meat and just add it to my loaf pan, just pile it on I'm using my rubber spatula to kind of press it down to get out any air pockets, alright. And now I'm going to make a simple little sauce to go on top, just some ketchup and chili sauce, I mixed together, and next I'm going to use some char grilled barbecue sauce. If you can't find char grilled barbecue sauce, then you can just add in some hickory smoke to your regular barbecue sauce or some liquid smoke and it gives it kind of like a grilled charcoal type, you know, flavor to it, it's really good. Alright, so go ahead and spread that on to the top of your meatloaf, okay. I use half that mixture, spread that on just like that, beautiful, beautiful, okay, now my oven is already preheated to 350, I'm going to pop this in the oven for about 30 minutes and after 30 minutes I'm going to pull it out and put the rest of that sauce on there, okay, and then let that cook for about another 30 minutes or until it's done, alright, and it'll come out looking like this beautiful thing I sprinkled it with some green onion flakes, you can use parsley or just leave it plain, don't really matter, and now after it has set for a while you want to slice it up in big old thick slices, that's how we like it in my family, nice thick slices, and this meatloaf is so juicy but yet firm, it's full of flavor and I really, really like it, I served it with some scalloped potatoes, some roasted green beans, um, what else, some yeast rolls and sweet tea, and that is it, dinner is done, I hope you guys enjoyed this recipe, you can get it at seewhiskincook.com, ", "duration": 224.0, "segments": [[11, 30], [34, 45], [49, 55], [67, 74], [74, 79], [81, 84], [85, 106], [123, 134], [139, 152], [158, 180], [181, 188], [188, 191]], "seg_text": " ", "pure_cap": "melt 1 spoon butter and cook some chopped onions in a pan. add the cooked garlic and some ground meat in a bowl. add beaten egg and some salt with chopped green onions. add some barbecue sauce and tomato sauce to the mixture. add some soy sauce and milk. prepare some buttered bread crumbs and add to the mixture. mix everything together by hand. fill a baking pan with the mixture. prepare some sauce by mixing ketchup and bbq sauce. spread a little mixed sauce on top of the meat and cook in oven for 30 minutes. take it out spread the rest of the sauce and cook for another 30 minutes. season the meat with chopped parsley leaves"}, {"image_id": "g0KDpc1kSjo.mp4", "caption": " place the filling on the wrapper roll up the spring roll half way tuck the sides of the wrapper in and roll seal the spring roll with water fry the spring rolls in oil", "id": 969, "seg_prompt": "299 ; 112, 117 ; 118, 130 ; 132, 144 ; 146, 154 ; 176, 211..............................................................", "asr_text": " Hi everyone and welcome to Nico's Kitchen's Fast Food Friday. Today we're making one of the world's most popular snacks and I'm going to show you how you can do it at home. We're going to be making spring rolls. So we're doing an all vegetable spring roll and if you wanted to add meat by all means go for it because the great thing about spring rolls is that the ingredients you can put in is really limitless and it is up to you. Now I've already prepared these guys because I didn't want to bore you with cutting them up. You guys know how to cut up vegetables so let's go through the ones I've chosen. I've got some finely chopped characters julienne just like that. Now you want to get your vegetables that you're using nice and fine. Now there are a few gadgets on the market that you can use to get it like that or if you don't have them just use a knife and get as thin as possible. We've got some spring onion or some scallions just here. I've got some mushrooms. I've got some Chinese cabbage and in the middle you've seen me use these before. They are thin rice noodles and you can find them in the Asian section of your supermarket and basically all you have to do to them, they're a bit like 2 minute noodles. Just put them in some hot water and let them get soft. Right, let's start rolling up our spring rolls. Now guys I'm going to show you how to roll up your spring rolls but before that I'm just going to get onto the pastry. Now the spring roll pastry can be bought in the freezer section of your supermarket. It's readily available. If you don't know where it is, ask someone to get it for you. So first of all what I want to do is get our pastry, instead of having it square, I'm going to have it in a diagonal shape. And I'm just going to get a handful of our mixture and just pop it in the corner closest to me. And then working very carefully and very tightly, just roll over the spring roll pastry just like that and turn it again all the while keeping it nice and tight. And then when you get to the middle what I want you to do is stop and then I want you to fold in the sides of the pastry and then just tuck it in and again nice and tight keep rolling and then stop and just getting a little bit of water on your hands just dab it down on the end of that pastry and again working tightly just roll over and there you are. So guys I've got some vegetable oil getting hot in a pan and I'm going to add in our spring rolls. Now you want to cook the spring rolls only for a few minutes because all we're doing is cooking the pastry until it's nice and golden brown. We're not actually cooking any of the ingredients in sign for that long. So just pop in your spring rolls very carefully and they'll sizzle away. Now I'm showing you how to do it at home on top of the stove top but if you've got a deep fryer by all means do them in the deep fryer as well. So guys with our spring rolls just make sure they don't burn keep flipping them over on their different sides and they will cook. So guys the first batch is done I'm going to take them out and just drain them on some paper towel and just keep repeating that process with your other spring rolls and then we'll plate these bad boys up. So there you have it guys Nicko's spring rolls and how cool do they look. I tell you what they smell absolutely beautiful. Now like I said you can put anything in there if you want to put some shredded chicken, some prawns, some fish. It's really up to you. You can run wild with this basic recipe. Now I'm just serving it with some sweet chilli sauce again. You can serve it with whatever you like some soy sauce maybe but I am going to get stuck into this bad boy. Give him a good dip. Oh man look at that. Absolutely gorgeous. Okay let's go. As always the ingredients are below. Check it out. You guys take care and I'll see you this Monday for Mystery Monday so make sure you get your 6 or less random ingredients into me. Until then take care. Thanks for watching. ", "duration": 299.83, "segments": [[112, 117], [118, 130], [132, 144], [146, 154], [176, 211]], "seg_text": " ", "pure_cap": "place the filling on the wrapper. roll up the spring roll half way. tuck the sides of the wrapper in and roll. seal the spring roll with water. fry the spring rolls in oil"}, {"image_id": "L8ZRBTdq3mE.mp4", "caption": " add crushed garlic to bowl add lemon juice apple cider vinegar pomegranate syrup and olive oil and mix add all vegetables and mix add salt and sumac toss the salad add pita bread and mix in", "id": 970, "seg_prompt": "362 ; 148, 158 ; 165, 208 ; 216, 252 ; 253, 262 ; 266, 306 ; 307, 325.........................................................", "asr_text": " Hello and welcome to the Mediterranean Chef, I am Mona and today I am going to show you how to make a delicious authentic Lebanese salad called sartouche. What we are going to start with first of all is to prepare our pita bread or pita chips. You take about 2 cloves of pita bread, you cut up like this in squares and drizzle some olive oil, some suma, and salt on it and you put it into a toaster oven for about 5-8 minutes until it is crunchy and delicious. Then what is going to go into our salad is what we have got over here already prepared and cut up in bite sized pieces. I got about 2 tomatoes, 2 red tomatoes, 1 green pepper, 1 red pepper, a little bit of mint, some scallions and about 4 or 5 Persian or Lebanese cucumbers and if you can't find it in the stores you can always use a hot house cucumber, a little bit of radishes and about half a bunch of parsley and also we need about 1 big can of romaine lettuce that is already cut up and you see all the vegetables are cut up in proportion sizes for your salad. Then next what we are going to do is we are going to move up for the dressing. What we are going to eat for the dressing is 2 cloves of garlic, a little bit of salt, some sumac and by the way sumac is a lemony berry, it is very good and this is delicious in your fat too. Then also a little bit of dried mint, just some 2 lemons, about 2 tablespoons of apple cider vinegar, quarter cup of carbon granite syrup and quarter cup of extra virgin olive oil. Now let's move on to making the salad. We took the garlic and I pounded it really good in this mortar and pestle that will bring all the flavors from the garlic, rinse it out. Let's make it really well, get all the garlic from here because it is very good with garlic. For the people who love the garlic you are going to love this dish. Ok now I am going to throw in the lemon juice, the apple cider vinegar, I am going to eyeball it, what I am going to put in here is about 2 tablespoons of garlic syrup, quarter cup of garlic syrup, again some olive oil, now I am going to put this in here for a second and here we are going to start pouring in all the nice colorful ingredients. We have the cucumbers, the radishes, red pepper, mint, green pepper, look at that it is almost like a marriage of all these beautiful colorful vegetables that are going into your fat food. And then I am going to make lettuce, I am going to put all my spices on top, I am going to put in all the ingredients because this way I can really make sure that I put in all these nice spices and the lemon juice that is going to really go into all the vegetables. And the last thing, I have to say something about this smell, it is kind of out of this world, it makes it really good, the apple cider vinegar, the garlic, everything in it is going to be delicious and now I am going to add the pita bread, you can always put it on top and leave it the way it is, all mixed in, by the way this is a salad that can be combined with maybe a side dish of meat or chicken or fish and it will be a complete meal. I just have to taste it, it smells so good, and I bet you it tastes good. ", "duration": 362.5, "segments": [[148, 158], [165, 208], [216, 252], [253, 262], [266, 306], [307, 325]], "seg_text": " ", "pure_cap": "add crushed garlic to bowl. add lemon juice apple cider vinegar pomegranate syrup and olive oil and mix. add all vegetables and mix. add salt and sumac. toss the salad. add pita bread and mix in"}, {"image_id": "6KCWzRfFyr4.mp4", "caption": " chop zucchini add salt and toss coarsely chop presoaked goshari chop presoaked shiitake mushrooms and add them to a bowl add zucchini sesame oil and salt and remove from the heat add oil goshari soy sauce sugar and sesame oil add sesame oil shiitake mushrooms soy sauce sugar and salt fry ground beef garlic soy sauce and sugar chop carrot and green onions and mix with soy sauce sugar and sesame oil add bean sprouts cooked zucchini goshari spinach shiitake mushroom chopped carrots and cooked beef to rice add pepper cooked egg sesame oil red pepper paste and mix everything", "id": 971, "seg_prompt": "579 ; 122, 144 ; 147, 157 ; 158, 174 ; 176, 207 ; 210, 250 ; 269, 304 ; 309, 381 ; 383, 475 ; 477, 518 ; 519, 564....................................", "asr_text": " Hello, everybody. Today, I'm going to make bibimbap. A lot of people want to learn this food. So this bibimbap is the bibimbins mix. That is right. So just like I just said, and rice with any kinds of vegetables, your favorite food, and then mix it with some sauce or hot pepper paste, and some sesame oil. So we can say that, that's the bibimbap. But today, what I'm going to show you is that the muah, some traditional Korean way. And I found this little carrot and shiitake mushroom. I already soaked in the water. Usually, when you buy this shiitake mushroom, this one I soaked in water for a few hours. And kosari, kosari is the, this is kosari. When you see, really like thin thread. Like a really thin thread. And then last night, I just go a long time and soak it in warm water all through the night. So now I see the really beautiful, like a plump kosari I have. So I'm going to use this one and green onion, also garlic, and an egg, spinach, and then bean sprout. So the spinach, you can check it out. Then my website, the spinachy side dish. And also bean sprout, how to handle this is that you can check it out on my website, the kimchi stew. It's a chocini, I'll do this. And then, put it in a bowl, sprinkle some salt, and mix it. Three minutes after I'm going to cook. So this kosari, kosari is too long, so I'll cut it. I'm going to saute it with soy sauce and garlic later. That's okay. You need to taste it only one minute. Now, it's cooked, sprinkle some of the oil. This is really already cooked and then it's cooked, so you can easily cook it in this way, so you don't have to cook a long time. Soy sauce. Once in the spoon of the sauce, the soy sauce, and half the egg spoon of the chuba. And sesame oil, the last touch. We're going to take a little bit of oil. Around two minutes after you stir-fry, and koriko, or one or two pieces of koriko, and chuba. Chuba, one, two, three. The last one is, we are going to do round bit. Round bit is, if you are very tidy and you don't have to use that one, but usually we use this. And the big round bit, you need the garlic, you need some sesame oil. And, half a table to pull over chuba. First you put color in. We usually eat like this sauce. We use hot pepper paste. But if you cannot eat spicy food, I will just make it using green onion, some soy sauce, like a progress. Green onion, soy sauce, until it's submerged in this green onion. This is really delicious. And sesame seed, very sugar. Very little. Sugar, it depends on your taste. And sesame oil. One rice, a bowl of rice, and then konamu first. I love konamu. Like this, near next to the kosari. If you want, pepper, egg, like this. Last touch, sesame oil. You can choose one of these. Then I will choose hot pepper paste. My mouth is watering now. Smells good also. Okay, I will taste it. So good. Delicious. I love the green pepper. I wish I could share with you guys. ", "duration": 579.67, "segments": [[122, 144], [147, 157], [158, 174], [176, 207], [210, 250], [269, 304], [309, 381], [383, 475], [477, 518], [519, 564]], "seg_text": " ", "pure_cap": "chop zucchini add salt and toss. coarsely chop presoaked goshari. chop presoaked shiitake mushrooms and add them to a bowl. add zucchini sesame oil and salt and remove from the heat. add oil goshari soy sauce sugar and sesame oil. add sesame oil shiitake mushrooms soy sauce sugar and salt. fry ground beef garlic soy sauce and sugar. chop carrot and green onions and mix with soy sauce sugar and sesame oil. add bean sprouts cooked zucchini goshari spinach shiitake mushroom chopped carrots and cooked beef to rice. add pepper cooked egg sesame oil red pepper paste and mix everything"}, {"image_id": "vOJkQwF2eno.mp4", "caption": " add the flour and water to the pot and mix knead the dough until smooth roll out the dough and cut out circles add the pork garlic ginger soy sauce sesame oil and scalian to the bowl add salt and pepper to the bowl mix the ingredients in the bowl fold the pot stickers and pinch the edges place the pot stickers in the pot add chicken stock and soy sauce to the pan", "id": 972, "seg_prompt": "409 ; 20, 48 ; 48, 66 ; 70, 120 ; 206, 238 ; 240, 255 ; 256, 267 ; 272, 308 ; 322, 347 ; 356, 393...........................................", "asr_text": " Hello everyone, welcome to another episode of The Cooking with Riley Show, and today we'll be making pot stickers. Have that in a nice broth there, nice and steamy. So our first step is to make the dough, and it's just a very simple dough, it's just your basic dough recipe. It doesn't have a lot of flavor, but it gets the job done. So our first step is to add some flour into a bowl. You don't need to sip this flour or anything, you can just dump it in straight from the So throw that flour in there, that's 2 cups all purpose flour, you don't need to use any special high gluten flour for this. And our next step is to add half a cup of warm water. And now just using floured hands, just kind of work this like I'm doing here, until it comes together into a ball, then you're going to want to turn it out onto your surface, and flour that surface as well. That's about 3 minutes into the kneading, this is how you knead it, you just kind of pick it up, flip it over and smoosh it with your hand, and you're just going to want to knead this until it's nice and smooth like we have here. And to make the wrappers, there are 2 different methods, I'm going to show you 2 different easy ways, this is my favorite one right here, you roll it out with a rolling pin, then cut it with like a cookie cutter or a cup. But this does take a while, and this is kind of tedious work, so you just go on and roll it out until it's a nice even thickness, and that took me about 20-25 minutes, so you're really going to want to roll it out until it's like this thickness, very thin, almost as thin as you can get it. So I'm just giving a nice another roll here to make sure everything is all even texture, or not texture, even thickness, sorry about that, that's looking great. So our next step is to take a cup or something like that, I just used a big cup, and cut out circles, and the reason you use a cup not a knife is so they all stay the same shape, and you just want to do close together like I realize I need to do here, so you use all that dough that you can. As you can see here, I've used it all up, and I'm just going to knead it, I don't want to waste that dough, knead it back together and show you the second method. So for the second method you roll it out into a log, your dough, and you're just going to want to take a serrated knife, cut thick chunks like that, and it's sort of like a gnocchi, the process that you're doing here. So just cut all your dough into thin strips, and you just want to roll this out, the reason I don't like this too much is because it can either get too long or too wide, it's hard to get it into a circle like you want, but just do the process as I'm doing it here. I usually just roll it out really thin and then cut it with a cup, and this is what you're left with, we've got some pot sticker wrappers, so now let's get started on our filling. So for the filling we'll need ground pork, it's just a bowl to mix it in, some salt and pepper, chicken stock, soy sauce, sugar, garlic and ginger, scallion, and toasted sesame oil, and of course our pot sticker wrappers, so let's get started on that filling. So let's drop our ground pork into a bowl, add the garlic and ginger, add the sugar, add the soy sauce, add the toasted sesame oil, and you just want to make sure you get everything out of the bowl, as you can see I missed some soy sauce there, and add your scallion, and you're also going to want to season this lightly with salt since there is lots of salt in the soy sauce, and you're going to want to season heavily with black pepper, it gives a nice generous seasoning. So now using any utensil that you have on hand just mix it up until it's all mixed together, and this is what you're left with. So now let's fold our pot stickers, I'm not very good at this, I hate to say it this is my first time making pot stickers, so don't use my tips as you can see there's some irregular shape ones in the back, you just want to kind of make it kiss at the top like a cannoli, if you've ever made those before, and then you're going to want to pinch it, and fold it to, you're only going to want to pinch one layer, fold it to the first or the other layer, sorry, I'm not very good at this as I said before just, you can probably find some better tutorials on YouTube, don't take my instructions, but you kind of wanted that shape like that, it's kind of like almost like a little purse. So now you just want to use or repeat that process of course for all your dumpling wrappers and your filling, and now we're going to get on to the cooking process. So into a large pan I have some canola oil that's been heating up for a little while, I'm just going to drop our pot stickers in there you can fill up the whole pan, you don't have to worry about not crowding it, and my camera went a little out of focus there, didn't want to cooperate. I just want to brown the bottoms lightly and that'll take a few minutes. Now at this stage our bottoms are getting a little bit brown, and this is where you're going to want to add your chicken stock and soy sauce, and you're just going to want to give the pan a little shake to make sure they're not sticking every once in a while. So that's some chicken stock, it will sizzle a lot at this stage, and you just want to be careful when you're doing this, it could catch on fire the hot oil. And I decided I didn't have enough chicken stock there, so I added some more straight from the carton. This is about a half a cup to three quarters of a cup of chicken stock, and you never want to let the pan dry out in this process. So add your soy sauce, it's about a tablespoon of soy sauce, and you're going to want to cover that and let them steam for about eight minutes until the pork is cooked through, and that's what you're left with. Just a beautiful pot sticker. So now you can serve these any way you like, I did it in a nice Chinese chicken broth and topped with some green onion. So thanks for watching guys, Riley out. ", "duration": 410.0, "segments": [[20, 48], [48, 66], [70, 120], [206, 238], [240, 255], [256, 267], [272, 308], [322, 347], [356, 393]], "seg_text": " ", "pure_cap": "add the flour and water to the pot and mix. knead the dough until smooth. roll out the dough and cut out circles. add the pork garlic ginger soy sauce sesame oil and scalian to the bowl. add salt and pepper to the bowl. mix the ingredients in the bowl. fold the pot stickers and pinch the edges. place the pot stickers in the pot. add chicken stock and soy sauce to the pan"}, {"image_id": "WcNepcoPYmA.mp4", "caption": " cut the chicken breasts into half and set them on a baking sheet combine parmesan cheese bread crumbs and basil crack two eggs into a bowl coat the chicken with egg and bread crumbs add spaghetti sauce and mozzarella cheese", "id": 973, "seg_prompt": "223 ; 40, 47 ; 55, 66 ; 74, 82 ; 83, 112 ; 147, 161..............................................................", "asr_text": " Hey guys, what is up? It is Michael from Lean Body Lifestyle and we're back today in the kitchen with another And today what we're going to do is actually make one of the most requested videos ever and that is an oven baked chicken parmesan. Now this is really easy to make and then at the end of the video I'm going to do another t-shirt giveaway to give thanks to you guys for watching all these videos. I really do appreciate it every time you guys watch these. So let's go ahead and get started. So if you're making chicken parmesan you're obviously going to need some chicken breasts. Now on this plate I have four chicken breasts and what we're going to do is cut each one So we have eight pieces and then after you've cut them in half you can set them on a baking sheet that I already have right here with some aluminum foil on top. So now that we have the chicken cut up and out of the way we're going to make the breading. So the first ingredient that we're going to use for the breading is a quarter of a cup of parmesan cheese and we're going to pour that into a bowl and then we'll add three quarters of a cup of whole wheat bread crumbs on top of the parmesan and then take a fork and mix the parmesan and the bread crumbs together. And as always you can add any additional spices that you want to your breading mixture but today I'm going to keep it simple and just add in some basil leaves. Next what you're going to do is take two egg whites and crack those into another bowl. And now what we're going to do is take one piece of the chicken and take the egg white mixture and just set the chicken in the egg white mixture and really make sure you coat the chicken in the egg white because that is what allows for the breading to stick to So after you've dipped it in the egg white you're going to take that right over to our bowl of parmesan and bread crumbs and coat each piece of chicken one at a time. And after you're done coating your first piece go ahead and repeat the process for the remaining seven pieces of chicken. So after you're done coating the chicken and you have any left over in the bowl you can scrape that out and sprinkle that on top of all of the chicken. And then we'll fold our aluminum foil over the top and we'll put our chicken in the oven at 450 degrees Fahrenheit for 40 minutes. So I'll see you guys when these are done. Now here we are 40 minutes later and what we're going to do is peel back the aluminum foil and take some scissors and cut off the extra part. And then what we're going to do is take one cup of spaghetti sauce or marinara sauce and dump that on top of the chicken. Then we'll take three quarters of a cup of low fat mozzarella cheese and sprinkle that on top of the chicken and the sauce. Now what we're going to do is put these back into the oven uncovered, still at 450 degrees Fahrenheit for five minutes or until the cheese melts. So I'll see you guys in a couple minutes. And now five minutes later the cheese has melted so I'll put one of these on a plate to give you guys a better view at home. And here's a better look for you guys to see at home of this oven baked chicken parmesan. I added a side of broccoli but if you wanted to add maybe some pasta to make this more like an Italian dinner feel free to do that. But the bottom line is this chicken parmesan is going to taste great. So I hope you guys try this one out and enjoy it because it really does taste delicious. And now on to the giveaway. All you have to do is like the video and answer the question, what is your favorite junk food or a cheat meal? So if you have a favorite one that you like to indulge in every once in a while, let me know down below in the comments and I'll pick someone out, send you a message and let you know that you won the shirt. But as always if you guys enjoyed this video, give it a like and you can stop by Facebook Links are down below in the description. Thank you all again for watching and I'll talk to you next time. ", "duration": 223.83, "segments": [[40, 47], [55, 66], [74, 82], [83, 112], [147, 161]], "seg_text": " ", "pure_cap": "cut the chicken breasts into half and set them on a baking sheet. combine parmesan cheese bread crumbs and basil. crack two eggs into a bowl. coat the chicken with egg and bread crumbs. add spaghetti sauce and mozzarella cheese"}, {"image_id": "Y9tnBIxTbnw.mp4", "caption": " peel a carrot and cut into thin slices cut the a zucchini into thin slices slice some mushrooms into thin slices add spinach to a pot of boiling water remove the spinach from the pot and add to a bowl of cold water add salt to the boiling water and add the bean sprouts remove the spinach from the water and squeeze add olive oil to a hot pan and add crushed garlic pepper paprika and chili powder add the zucchini to the pan and stir add the carrots to the pan with the oil and spices heat the mushrooms on the pan add shrimp to the pan and stir add salt and pepper to the shrimp chop the spinach into small pieces add the rice vegetables shrimp and cilantro to a bowl", "id": 974, "seg_prompt": "542 ; 54, 82 ; 86, 104 ; 114, 118 ; 137, 141 ; 142, 156 ; 162, 172 ; 173, 183 ; 212, 227 ; 228, 240 ; 258, 265 ; 283, 290 ; 298, 318 ; 319, 330 ; 347, 356 ; 370, 438...................", "asr_text": " rice with a bowl of kang kang style in a kitchen with a bowl of kang kang style Hi, this is Alia and welcome back to a new episode of Cooking with Alia, Kang Kang Style. Today we are in my kitchen because we are going to cook. We are going to cook one of my favorite Korean dishes called Pippin Pa. Pippin means mix, pa means rice. So basically it's a mixed rice dish where you have a bowl of rice with different types of vegetables around and some kind of protein like beef or chicken or egg for a vegetarian option. And today we are going to make it my way because we are going to make a real Pippin Pa with a Moroccan twist. So let's start! First we are going to prepare all our ingredients little by little. So there is some kind of preparation but don't worry it's very easy. Here I have a carrot, so just peel your carrot, nothing hard so far. So culture the carrot and then cut it in a julienne style, so just thinly slice it. If the carrot is big, slice it again so you have thinner sticks like that. Now we are going to do the same thing for the zucchini. So have a zucchini here, cut the bottom and the tip and then cut it in half, quarter it and thinly slice it. You can keep them like this or just put them together and cut them in half again. I'm also going to use mushrooms, I'm using some sort of trumpet mushrooms, you can use shiitake mushrooms or regular white mushrooms. And again we are going to thinly slice them. We are not done with the vegetables yet, I have a fresh spinach and I have bean sprouts. So as you can see this is really healthy, pick the vegetables you like and now I'm going to show you how to cook them. It's super easy! Before the spinach, boil some water in a saucepan and then just put the spinach in for like around 1 minute. After 1 minute, remove the spinach from the boiling water and put it in cold water that also has ice. See I have an ice cube here, that will make the spinach stay green and crisp and we want that. So keep it here for 2 minutes and then we are going to remove it. While the spinach is cooling down, add a large pinch of salt in the boiling water and add the bean sprouts to it. So we are going to boil them for around 15 minutes. Back to the spinach, just take it from the cold water and give it a good squeeze. And that's it! It's ready! I'm going to saute the zucchini, carrot and mushroom using the Moroccan sharmulah spices and that's the Moroccan twist. Here I have some cumin, paprika, hot chili pepper, and some salt. And a little bit of crushed garlic and we are going to do this with olive oil, super easy. So first mix all the spices here so you just have to add a pinch of this mixture. In a flat pan drizzle a little bit of olive oil, add a little bit of crushed garlic and a little bit of our spice mixture. This is to heat up the spices so all the flavors come up. And now we are going to saute the vegetables separately. So first I'm going to start with the zucchini and I'm just going to saute it for like 45 seconds. Remove the zucchini, put it in a plate and we are going to do the same thing for the carrots. So a little bit of olive oil, garlic, a little bit of spices, mix and add the carrots. And we are going to just saute them for like a minute. Remove the carrots, they are all crispy, and again we are going to do the same thing for the mushrooms. Saute them again for like 1 minute, it should be fine. For my protein I'm using shrimp, so I just cleaned a little bit of the pan, I put olive oil and my peeled fresh shrimp. Here I'm going to use a little bit of lemon juice like a fresh squeeze and I'll just mix them. I'm not going to add the sharmulah spices on the shrimp because I think the other vegetables are already flavorful. So just a little bit of salt and a little bit of pepper, so here's my pepper. And that's it! Then the dish will get the sharmulah spices from the vegetables. Shrimp cooks pretty fast, so as soon as it turns like opaque and pink, it's ready. So remove it from the juices and just keep the shrimp. One more thing for the spinach, just give it a little bit of a chop. You don't want these, they're too hard to eat, but chop the rest. As you can see, it's a very easy recipe and here I have all my ingredients and they're all super healthy. And now I'm going to show you how to put the pippin pab together. First, we're going to put a cooked rice here. So for cooked rice, you can use any kind of rice you want, white rice, brown rice. You can use a rice cooker or it's one cup of rice, two cups of water, a little bit of salt, a little bit of olive oil. You close it and you cook it for 20 minutes, it'll be fine. Now I'm going to display the vegetables nicely around the rice. So first, I'll put some carrots here, some zucchini, some bean sprouts and of course remove them from the water once they finish boiling. I have the mushrooms also, yum, you can see all these beautiful colors and different textures, I love this dish. We have the spinach here, a little bit of green and finally the protein and you put the protein in the center. And to finish the Moroccan touch, I'm going to sprinkle it with a little bit of fresh chopped cilantro, yum, and give it a little bit of color. Cilantro just works with sharmulah spices, so this is perfect. And that's it! Here is my pippin pab with a Moroccan twist. You can serve it hot or cold, so you can prepare the vegetables beforehand and just serve them at the end or right after you cook them like I showed you. Also, be careful with the salt, there are a couple of things that are in salt, like the spinach and the bean sprouts, it's because I added a little extra salt in the shrimp, so I know when you mix it up, all the flavors will be mixed together. So the spices, you have to be careful about that when you're using different types of vegetables and different types of cooking. And that's it! Look how pretty it is! And now, we're going to mix it and taste it. Just mix all the stuff here together with the rice. Yummy! So the thing is, in Korea, they serve it with green hot sauce, which is like a red hot sauce, red pepper hot sauce, it's too spicy for me sometimes, so I like it like this. However, you can replace the Korean hot sauce with harissa. Yes, it would be perfect! Now, that's real fusion. So, you mix, mix, mix using chopsticks here, and you just taste. Yum! Take a little spinach with a little here. Mmm! Wow! I can feel Korea and Morocco both crunching out in my mouth! Yum! It's delicious! Mmm! I love fusion dishes! I hope you enjoy it! Bon Appetit! See you next time! ", "duration": 542.5, "segments": [[54, 82], [86, 104], [114, 118], [137, 141], [142, 156], [162, 172], [173, 183], [212, 227], [228, 240], [258, 265], [283, 290], [298, 318], [319, 330], [347, 356], [370, 438]], "seg_text": " ", "pure_cap": "peel a carrot and cut into thin slices. cut the a zucchini into thin slices. slice some mushrooms into thin slices. add spinach to a pot of boiling water. remove the spinach from the pot and add to a bowl of cold water. add salt to the boiling water and add the bean sprouts. remove the spinach from the water and squeeze. add olive oil to a hot pan and add crushed garlic pepper paprika and chili powder. add the zucchini to the pan and stir. add the carrots to the pan with the oil and spices. heat the mushrooms on the pan. add shrimp to the pan and stir. add salt and pepper to the shrimp. chop the spinach into small pieces. add the rice vegetables shrimp and cilantro to a bowl"}, {"image_id": "3tGhLc48eX8.mp4", "caption": " crush some garlic in a bowl chop some filets of anchovies mash the anchovies and garlic up separate an egg and mix the yolk with the garlic and anchovies add some lemon juice in the mixture and whisk it pour in olive oil and mix grate cheese on the mixture rip some lettuce leaves and toss with the dressing grate parmesan cheese pieces on top of the salad", "id": 975, "seg_prompt": "224 ; 34, 39 ; 43, 46 ; 53, 64 ; 77, 96 ; 102, 114 ; 125, 134 ; 150, 160 ; 166, 197 ; 202, 209..............................................", "asr_text": " Hi, I'm Catherine, I'm an editor at Ask Men, and today we're making Caesar Salad. It's pretty simple in terms of ingredients, but it's all about the technique. Let's first start with what we're going to be using today. We've got romaine lettuce, eggs, lemons, fresh garlic, parmesan cheese, olive oil, extra virgin anchovies, and that's it. So let's get started. First we're going to crush the garlic with a garlic press. You can also chop it up with a knife, but that's way more annoying. So we've got our garlic here, now we're going to just chop up the anchovy. A lot of people feel like anchovies are gross, you just need to get over that right now. It's really just, it's like yummy salt, that's all we're talking about. And we're going to mash it up so that it really kind of just becomes a paste. And actually, the original Caesar Salad, which Simon Majumdar talks about in his article, was made not with anchovies, but with Worcestershire sauce, which contains anchovies, so that's kind of the same flavor, but it's just like a dash of sauce instead of the whole anchovies. And now we are going to separate an egg. There's a few different methods to doing this. Some people just run it right through their hands. I just do the kind of back and forth style, and there you go. I'm just going to wash my hands now, because I have egg wet on my hands, and that's unsanitary. So we've got the raw egg yolk, and we're going to mix it all together. And now we're going to add half a lemon, and the lemon juice, the acid from the lemon juice, is going to essentially cook the egg. Really get that lemon in there. And then I'm going to whisk it so that it really gets well combined. Now this is the part that is actually a little bit more of a technique thing. This is where you're going to emulsify olive oil into the egg mixture here. So when you're doing this, you can mess this up, so pay close attention. You have to combine the olive oil very slowly in a slow stream, mixing all along. You can take breaks if you feel like you're getting stressed out. And you'll notice that it's kind of looking like it's thickening up a tiny bit, and that's the egg and the olive oil working together. Now all we have to do is grate the cheese in. So this is a microplane grater. I know a chef who says that this is the sexiest kitchen implement that you can buy. And I would say you put, you know, a quarter of a cup or more. This is basically going to kind of impart a creaminess to your dressing. You can put as much as you want. Now you are at the point where you can add your lettuce. So I just rip it with my hands like this, and I put it pretty big, coarse pieces. Now another big benefit to doing this table side is that you really should eat this pretty much right after you dress it, because it gets, like the dressing is pretty heavy and kind of gets soggy and gross quickly. So now you toss, and you really got to toss it pretty well because it's thick. Look how nice that thick dressing is, but you really have to get everything coated. And then you finish with a little bit more cheese on top, which as much as you want. If you're like really into cheese, you can put so much that you can't even see the green of the lettuce anymore, but that's kind of gross. There we go. And we just made a Caesar salad from scratch. ", "duration": 224.83, "segments": [[34, 39], [43, 46], [53, 64], [77, 96], [102, 114], [125, 134], [150, 160], [166, 197], [202, 209]], "seg_text": " ", "pure_cap": "crush some garlic in a bowl. chop some filets of anchovies. mash the anchovies and garlic up. separate an egg and mix the yolk with the garlic and anchovies. add some lemon juice in the mixture and whisk it. pour in olive oil and mix. grate cheese on the mixture. rip some lettuce leaves and toss with the dressing. grate parmesan cheese pieces on top of the salad"}, {"image_id": "Nlo-leQLQqs.mp4", "caption": " add dashi and chopped daikon radish to a pot add some tofu and wakame seaweed turn off the heat and add miso to the mixture turn on the heat to warm up the soup pour the soup in a bowl and sprinkle scallions", "id": 976, "seg_prompt": "259 ; 73, 124 ; 129, 142 ; 148, 217 ; 222, 233 ; 234, 249..............................................................", "asr_text": " Today, I'm going to show you how to make perfect miso soup. Now, miso soup for Japanese is a comfort food. We eat this at least once a day, and depending on which season it is or which region it's made, we have many, many different kinds of miso soup. For example, in summertime, we put summer vegetables, and in wintertime, we put something like daikon radish, and miso, if it's Kyoto, we use white miso, and if it's Aichi prefecture, we use red miso. There's not just one type of miso soup, but today I'm going to show you some basic miso Today, I'm going to use daikon radish, bakame seaweed, tofu, scallion, and this is combined miso, so it's not really white nor red, it's kind of like an in-between, and this is dashi. It's stock made from kombu kelp bonito flake, so let's start. Now first of all, you're going to put dashi into the pot, and turn on the heat. Now when it comes to miso, you do not want to boil miso. The reason is, it's a fermented food, and it has so many microorganisms living inside, so if you boil this, the harsh heat will destroy the flavor, and it just doesn't taste good. So whatever you need to boil, you need to boil before adding miso. So today, there's only one thing that I need to boil, which is daikon radish. So I'm going to cook this in the dashi, like this, and let it cook. So the daikon radish is cooked already. Now we can start adding tofu, and wakame seaweed, and we're going to put the scallion at the very end before serving, and now we're going to put miso. Now before we add miso, you want to turn off the heat so that it doesn't boil over, and per 1 cup of dashi, stock, we're going to use 1 tablespoon of miso, but this all depends on what type of miso you're using, because some miso is more saltier than the other. So make sure you taste as you go. For example, if you have 3 cups of dashi, put 2 tablespoons first, and then taste, and if you need some more, then add one more. Okay, so this is how you do this. You don't have to have this one, you just need a regular strainer, and there we go. So all you do is just mix this, and make sure everything is dissolved, like so, and it's There we go, and then you're going to turn on the heat again, but this time you're just warming this up, not boiling it. So this is already a good temperature, and it's ready to be served. Now you're going to turn off the heat, and just scoop, and then I prefer putting scallion right before serving, like so, and it's ready to be served. ", "duration": 259.67, "segments": [[73, 124], [129, 142], [148, 217], [222, 233], [234, 249]], "seg_text": " ", "pure_cap": "add dashi and chopped daikon radish to a pot. add some tofu and wakame seaweed. turn off the heat and add miso to the mixture. turn on the heat to warm up the soup. pour the soup in a bowl and sprinkle scallions"}, {"image_id": "iEDDZvKZLMk.mp4", "caption": " cook the onions in sesame oil add garlic to the onions add chicken to the pan combine water soy sauce cornstarch brown sugar ginger and red pepper add the sauce to the pan add red peppers and snow peas to the pan add chopped peanuts to the dish", "id": 977, "seg_prompt": "99 ; 27, 32 ; 33, 35 ; 39, 48 ; 52, 66 ; 67, 72 ; 73, 81 ; 89, 93......................................................", "asr_text": " Hi, I'm Holly, food editor at MyRecipes.com. Dinner tonight will show you how to make a healthy and delicious supper in less than Kung kai chicken is one of my favorite takeout dishes, but with this recipe I can make it at home in less than 30 minutes for lower calories, fat, and sodium with the same authentic I'll start by browning my onions in dark sesame oil. Next saute garlic for about 30 seconds. That's plenty of time for it to release its flavor. Add one pound of chopped chicken thighs to the onion mixture and saute for about 3 minutes. While the chicken browns make the sauce, combine water with soy sauce, cornstarch, brown sugar, ginger, and crushed red pepper. Then whisk these ingredients together until the sugar dissolves. Add the sauce to the pan and bring it to a boil. Once the sauce comes to a boil, add red bell peppers and snow peas. Cook these for about 2 minutes or until they're crisp tender. Doesn't this dish look better and more fresh than what you'd find in a restaurant? Finish it off by topping with chopped peanuts. I hope you enjoy this recipe for your dinner tonight. ", "duration": 99.33, "segments": [[27, 32], [33, 35], [39, 48], [52, 66], [67, 72], [73, 81], [89, 93]], "seg_text": " ", "pure_cap": "cook the onions in sesame oil. add garlic to the onions. add chicken to the pan. combine water soy sauce cornstarch brown sugar ginger and red pepper. add the sauce to the pan. add red peppers and snow peas to the pan. add chopped peanuts to the dish"}, {"image_id": "lyjRwe9kGDg.mp4", "caption": " chop some mushroom white onion ginger and garlic into pieces preheat the oven to 350 f degree add some oil to a pan and cook the chopped pieces in it beat 2 eggs and whisk them add bread crumb and add the cooked stuff add some milk tomato sauce mayo soy sauce salt and mix it well add the meat loaf and mix it well with hand put the mixture in a baking pan mix some tomato sauce brown sugar and mustard and pour to the baking pan cook the meat loaf in the oven for 10 minutes", "id": 978, "seg_prompt": "264 ; 24, 55 ; 58, 64 ; 70, 93 ; 98, 116 ; 117, 151 ; 152, 174 ; 179, 185 ; 196, 225 ; 228, 245..............................................", "asr_text": " Mmm, there's nothing quite like meatloaf when you're in the mood for a comforting This recipe makes a hearty, veggie-packed meatloaf with a sweet and tangy mustard glaze. Be prepared, everyone will be asking for seconds. There are a few veggies to prepare. Finely chop enough fresh mushrooms to make half a cup. Finely chop one small onion to make about a third of a cup. Next, shred one medium-peeled carrot. You'll need about half a cup. And last, mince two cloves of fresh garlic. Okay, the veggies are prepped, let's cook. Reheat the oven to 350 degrees and line a 3-quart rectangular baking dish with foil. Over medium-high heat, heat a tablespoon of vegetable oil in a large skillet. Add the mushrooms, the onions, the carrots, and the garlic. Cook and stir the vegetables until they're tender. This will take about 4-5 minutes. Then remove the skillet from the heat. Next, crack two eggs into a large bowl. Beat them lightly. Add one cup of soft breadcrumbs. The cooked vegetables from the skillet. A quarter cup of milk. Three tablespoons of ketchup. One tablespoon of Dijon-style mustard. One tablespoon of Worcestershire sauce. And half a teaspoon of kosher salt. Mix this all together. Then add one pound of ground beef chuck. And one pound of ground beef sirloin. Mix again until everything is just combined. Be careful not to overwork the meat mixture. This will ensure a tender meatloaf. If you like, substitute 8 ounces of ground beef with 8 ounces of ground sweet Italian sausage, ground turkey, or ground pork. Transfer the meatloaf mixture to the baking dish. And form it into a rectangular loaf about 9 inches long by 5 inches wide. Bake the meatloaf for 35 minutes. While it's baking, let's mix up the glaze. To a half a cup of ketchup, add a quarter cup of packed brown sugar. And two teaspoons of Dijon-style mustard. Stir the glaze until the ingredients are combined. After the meatloaf bakes for 35 minutes, spoon the glaze over it. Then continue baking the loaf for another 25 minutes. Use an instant-read thermometer to check the meatloaf for doneness. When the meatloaf registers an internal temperature of 160 degrees, it's done. Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes. Use two spatulas to carefully transfer the meatloaf to a serving platter. Cut the meatloaf into 8 slices and call the family for dinner. If you happen to have any meatloaf left over, wrap it and refrigerate it. It will make a wonderful sandwich the next day. ", "duration": 264.67, "segments": [[24, 55], [58, 64], [70, 93], [98, 116], [117, 151], [152, 174], [179, 185], [196, 225], [228, 245]], "seg_text": " ", "pure_cap": "chop some mushroom white onion ginger and garlic into pieces. preheat the oven to 350 f degree. add some oil to a pan and cook the chopped pieces in it. beat 2 eggs and whisk them add bread crumb and add the cooked stuff. add some milk tomato sauce mayo soy sauce salt and mix it well. add the meat loaf and mix it well with hand. put the mixture in a baking pan. mix some tomato sauce brown sugar and mustard and pour to the baking pan. cook the meat loaf in the oven for 10 minutes"}, {"image_id": "WRtoMalV4Zo.mp4", "caption": " pour olive oil into a heated pot add cubed onions to the pot and stir add chopped garlic to the pot and stir add diced tomatoes to the pot and stir add salt black pepper caraway and paprika to the pot and stir cover the pot for a few minutes add cubed pieces of beef to the pot and stir pour water into the pot stir and cover the pot and wait for a few minutes add beet root red carrot white carrot potatoes and celery to the pot and stir cover the pot for ten minutes break an egg and pour into a small bowl add a pinch of salt and all purpose flour to the bowl and mix together into a dough pinch off small pieces of the dough and place into a small bowl add the pieces of dough into the pot of soup and stir pour the soup into a serving plate and garnish with parsley", "id": 979, "seg_prompt": "537 ; 47, 53 ; 67, 93 ; 95, 101 ; 102, 119 ; 123, 145 ; 146, 150 ; 162, 186 ; 187, 208 ; 228, 276 ; 280, 282 ; 296, 310 ; 316, 338 ; 355, 384 ; 417, 430 ; 464, 498..................", "asr_text": " Hello, welcome to GfI channel. Today we would like to make goulas soup. Goulas is a soup of stew, of meat and vegetables seasoned with paprika and other spices. Goulas is originated from Hungary. Now, goulas is also a popular meal in Central Europe, Scandinavia and certain Europe. Please find the ingredients shown in this video. The first step is we stir fry the ingredients. First, we would like to put olive oil into the pan, just like this. Or you can also use the vegetable oil. And after the oil is warm enough, then we put the onion that we already cut into the small cubes. It looks like this. In our cooking this time, we make a compressor with menu, so also put it not to make our food to overcook. You can put garlic, tomato that we already cut into the small cubes. The combination color is very beautiful. After some time, then we can put salt, So, we mix them together, just like this. We just close it for some minutes. After some minutes, then we can put the meat. We use in here the beef meat that already cut in the cubes, just like this. And we just mix them together with other ingredients. Mmm, very very delicious. We can pour water. So, the meat can be cooked till it's soft. Just close it again and wait for some minutes. After about 10 minutes, we see that our gula soup ingredient is already well cooked. Then, we can put beef broth and then after that, the vegetable. First, we put red carrots and afterwards, we put white carrots that already cut into small juices. And after that, we put potatoes and last, we put celery. The celery we cut it into the small cubes and then mix them together, just like this. Mmm, very delicious. And then again, we just close it for another 10 minutes. Now, we would like to make a cepesca. Cepesca is kind of like a noodle or pasta. First, we prepare the egg and then just mix it like this. And then afterwards, we just put a little bit, only roughly like half of the egg and then put a pinch of salt into it. And then, we can just put all floor purpose and mix it together, till it firm. But don't forget to wash your hands first. Now, since our cepesca is finished already, so what we are gonna do is in here is, we just pour the floor a little bit and then just make a pinch of dough, like this. Even smaller and then put just like this. Now, our cepesca or noodles or pasta is finished. And then after 10 minutes, so we just open. Looks like the ingredients, especially the vegetable is already start to help food. So, in meanwhile, we just pour the cepesca. So, we just mix it together with other ingredients for sometimes. And then after some minutes, then we see that our gula soup is finished good. Smells very delicious. And then we just turn off our electricity and then just prepare into a plate, just like this. Then we just add more soup on it, just like this. Very delicious. We just pour parsley on the top of our gulas. So, that's all on how to make gula soup. Thank you for watching GP Channel. Please subscribe to GP Channel and hope to see you soon in our next video. Goodbye! ", "duration": 537.5, "segments": [[47, 53], [67, 93], [95, 101], [102, 119], [123, 145], [146, 150], [162, 186], [187, 208], [228, 276], [280, 282], [296, 310], [316, 338], [355, 384], [417, 430], [464, 498]], "seg_text": " ", "pure_cap": "pour olive oil into a heated pot. add cubed onions to the pot and stir. add chopped garlic to the pot and stir. add diced tomatoes to the pot and stir. add salt black pepper caraway and paprika to the pot and stir. cover the pot for a few minutes. add cubed pieces of beef to the pot and stir. pour water into the pot stir and cover the pot and wait for a few minutes. add beet root red carrot white carrot potatoes and celery to the pot and stir. cover the pot for ten minutes. break an egg and pour into a small bowl. add a pinch of salt and all purpose flour to the bowl and mix together into a dough. pinch off small pieces of the dough and place into a small bowl. add the pieces of dough into the pot of soup and stir. pour the soup into a serving plate and garnish with parsley"}, {"image_id": "JYzdSgVKWTA.mp4", "caption": " boil water in a pot with ginger lemon grass and lime leaves add mushrooms lime juice and fish sauce to the pot add chili and tomatoes to the pot add shrimp to the pot", "id": 980, "seg_prompt": "180 ; 99, 116 ; 116, 127 ; 136, 145 ; 145, 160..................................................................", "asr_text": " Welcome to Healthy News 123. Here are the ingredients for the popular Thai soup called hot and sour shrimp soup. Water, fish sauce, lemongrass, ginger, bird's eye chili, coriander leaves, lime, lime leaves, grape tomatoes, shrimp and straw mushrooms. After preparation we have one and a half cups of water, two slices of ginger, one stalk lemongrass, only keep the five centimeter length of the bottom part and bruise it. Two lime leaves, torn in half, half cup of candied straw mushrooms, rinsed and drained and cut in half. Two teaspoon lime juice, 20 milliliters of fish sauce, one bird's eye chili seeded and sliced, four grape tomatoes cut in half, eight shrimp peeled and deveined and coriander leaves for garnish. For a list of ingredients, check out the about section. First, in a pot, add in the water, ginger, lemongrass and lime leaves. Bring it to a boil over medium heat. Once boiled, add in the mushrooms, lime juice and fish sauce. Uncovered, let it cook for five minutes. Next, add in the chili and the tomatoes. Let it cook for another five minutes. Now remove the pot from the heat. Add in the shrimp and let it stand for five minutes until the shrimp is cooked. Serve hot with steamed rice and garnished with coriander leaves. For more new recipes, click subscribe. Thanks for watching. See you in the next recipe. ", "duration": 181.0, "segments": [[99, 116], [116, 127], [136, 145], [145, 160]], "seg_text": " ", "pure_cap": "boil water in a pot with ginger lemon grass and lime leaves. add mushrooms lime juice and fish sauce to the pot. add chili and tomatoes to the pot. add shrimp to the pot"}, {"image_id": "CvSyuGqTrqk.mp4", "caption": " slice potatos and cut into strips fry potato slices in shallow oil pan add salt and pepper to potatos mix flour salt pepper and beer in bowl slice white fish into uniform pieces dip fish slices into batter drop battered fish slices into oil remove from oil and put on towel remove potatos from pan and add to plate with fish", "id": 981, "seg_prompt": "259 ; 87, 102 ; 103, 113 ; 114, 119 ; 120, 144 ; 145, 160 ; 161, 173 ; 176, 189 ; 191, 193 ; 194, 226..............................................", "asr_text": " Hey what's up guys, I know you guys can see the Olympic rings on my screen and the Olympics on this cool chalkboard and basically this is because I'm taking part and this thing that YouTube Next Lab has set up, they've chosen 100 YouTubers to basically use their channels as a vehicle to support the Olympics and sort of just to rally around the Olympics. Among those 100 YouTubers, they're teamed up into a dozen different teams and I'm teamed up with a few awesome YouTubers, they're way, way cooler than me, please check them out. I'm going to link them at the end of every one of these videos that I'll be posting for the next I think four or five weeks, so please keep on the lookout for these videos. Today's recipe is going to be fish and chips in honor of where the Olympics are being held and this is a dish that I really, really enjoy because from my childhood I always used to go to Long John Silver's and I really thought that was the only place you could ever get fish and chips. Then when I became a chef, I realized I could make my own fish and chips, so I'm going to teach you guys how I make my fish and chips and you guys can modify it however you like, but this is a pretty good base on sort of how to fry and batter it and what it should It's a little bit more rustic, but I think you guys enjoy it, so let's dig in. I think I hear the turning of a key, I'm finally home. So the first thing I want to start out with is slicing these Yukon-gle potatoes and then julienne them into the chips or fries as we all know it. That helps me conquer this great divide, though the distance is... Since not everybody has a deep fryer at their home, I'm going to fry these in a shallow amount of oil and they're going to come out more like hash browns than fries. So this is a pretty straight forward beer batter recipe, all you need is a nice, light blonde beer, flour, salt and pepper. There once was a time when we were young And pirates and spaceships were our heroes and sons In all the battles we had won, I'm coming Pretty much any white fish can be used for this recipe, just make sure you cut them into uniform pieces for even cooking times. That helps me conquer this great divide, though the distance is far and wide, I'm coming You want your oil at about 375 degrees before you start frying. That helps me conquer this great divide, though the distance is far and wide, I'm coming Since fish and chips can be a pretty greasy mess, just blot everything off with a clean There once was a time when we were young When pirates and spaceships were our heroes and sons In all the battles we had won, I'm coming I'm going to garnish this with a roasted lemon and a bit of cilantro and basically just kick back and watch the Olympics and really enjoy this fish and chips. Any onward may have no end, but I'll never stop my friend, find my way home. There's something turning inside that helps me conquer this great divide, though the distance is far and wide, I'm coming home. ", "duration": 259.83, "segments": [[87, 102], [103, 113], [114, 119], [120, 144], [145, 160], [161, 173], [176, 189], [191, 193], [194, 226]], "seg_text": " ", "pure_cap": "slice potatos and cut into strips. fry potato slices in shallow oil pan. add salt and pepper to potatos. mix flour salt pepper and beer in bowl. slice white fish into uniform pieces. dip fish slices into batter. drop battered fish slices into oil. remove from oil and put on towel. remove potatos from pan and add to plate with fish"}, {"image_id": "V9GsyAcKk_c.mp4", "caption": " cut through the core of the cabbage into half remove the tough core and dice the cabbage put the cabbage and diced potatoes in a pan and cover with water add butter milk and onions to the pot add some green onions add the cooked cabbage and potatoes and smash all the ingredients", "id": 982, "seg_prompt": "109 ; 17, 45 ; 46, 60 ; 61, 75 ; 76, 95..................................................................", "asr_text": " along with the corned beef, try making the recipe for cole cannon. Let's dish host Chris Ketky shows us how to make a traditional irish side dish. Cole cannon is an irish side dish that's inexpensive to prepare because it brings together cabbage and potatoes. To start it off, we cut up the cabbage by cutting through the core of the cabbage in half and then cut it into quarters like so. All we have to do is remove the tough core and then dice up the cabbage. Make a couple cuts, turn it 90 degrees and then a couple more cuts and it's ready to cook. We're going to take the cabbage and put it into a pot along with some diced up peeled russet potatoes, cover it with water, bring it up to a boil and cook it until they're nice and tender. When the potatoes and cabbage are done, drain them and then in the same pot melt some butter, toss in some diced onions. When the onions are good and soft, we're going to put some warm milk into the pot along with some green onions and then in goes that cabbage and potatoes that we cooked earlier and all we have to do at this point is just like you're making mashed potatoes. We're going to smash this up and that cabbage and potatoes will soften into a puree. At that point, Cole Cannon is ready to serve with your favorite meat or poultry. Oh, that looks good too. You can look for that recipe on Newsnet 5 or see the Live Well Network on our digital sub channel 5.2 for more on Chris Ketke. ", "duration": 109.67, "segments": [[17, 45], [46, 60], [61, 75], [76, 95]], "seg_text": " ", "pure_cap": "cut through the core of the cabbage into half remove the tough core and dice the cabbage. put the cabbage and diced potatoes in a pan and cover with water. add butter milk and onions to the pot. add some green onions add the cooked cabbage and potatoes and smash all the ingredients"}, {"image_id": "ijQMlWG0qd8.mp4", "caption": " place the cooked pasta in a large bowl add 1 cup of sweet corn add a cup of mayonnaise and a large spoon of salad cream add finely diced green onions green pepper red pepper yellow pepper and white onions into the bowl add some pepper and mix all the ingredients and serve", "id": 983, "seg_prompt": "344 ; 100, 128 ; 141, 162 ; 163, 180 ; 181, 225..................................................................", "asr_text": " Well, today I'm gonna make you a nice, lovely carbine pasta salad. I did get the request to make the carbine pasta salad and I'm definitely gonna make it as I always say in my video. If you see something and you like it, you don't know how to make it, always free to write it and I will make it. If I don't know how to make the recipe, I will try and make it. Anyway, I'm gonna give you the recipe. It's very quick, simple and easy. If you do that, register on my website. You are free to register on my website. Go to ShelfRecorder.co.uk. You will see the link down below. If you're a subscriber, write your comments. Please leave your comments. Please give me a like and also you're free to visit my website. Thank you very much. What's your chef recording? Nice. Right over here, I have some pasta inside of this big bowl right here. What I did before, I cook half cups of pasta. I want to say pasta is very easy to cook. It is to get some water, boil the pasta, put a little bit of oil on the side if you do like. Today, I just cook half cups of pasta right here. I have a little bit of sweet corn. I'm gonna put it straight inside of it, just like this. Put this at the side. Then right here, I have a little spring onion, a little bit of green pepper, a little bit of yellow pepper, a little bit of red pepper, a little pinch of also white onion. All of these finely diced, the chocolates. Lovely. Then next, what I'm gonna do, I have some mayonnaise. I'm gonna put a large spoon of mayonnaise inside of my pasta bowl right here. Also, I got some salad cream. I'm gonna use it also. I'm gonna put a large spoon of salad cream also inside of it. Really nice. Then next, as you can see, I'm gonna put the white onion, mixed pepper, green pepper, and also the red pepper. These are everything right here, which I'm gonna put inside of it. Then a little bit of the spring onion. These, which are the right here, we're gonna use it to do something else. Mix it up just like this. One more thing to say to you guys, if you have a little pepper, simple put a little bit of coarse pepper inside of it. Also, you can simple put whatever you like inside of your pasta salad, but this is the best way to make Caribbean pasta salad. Really lovely, simple and nice, natural right here. As you can see and know, mixed up, simple. If you want to leave it in the bowl, just serve it with a guess, but I'm gonna put it in that plate for you guys to see I just simple scrape it all inside of this big bowl and also add it up a little bit more of my seasoning that still left back. Just a little pinch. We're gonna simply spread it on top of it just to give it some more color and tap as you can see what I'm doing. Looking really lovely, nice and the color and the texture of everything. So you can put this on the table even when it's even Christmas communicating of such a nice recipe on your table in Christmas also, because of the few months left for December. Well, I'm giving you a nice Caribbean pasta salad and here it is. Lovely and nice and as you can see the color everything and as I said, pasta only take roughly 10 minutes to cook. If you put it on into some water boil it for 10 minutes until it gets soft. Pour it off, cool it off, cut up on the season like this first season, let me in this salad cream and make yourself a nice lovely Caribbean pasta salad. So enjoy the recipe and remember, get the requests for making pasta salad and I did make it. Lovely Caribbean pasta salad. Hopefully you guys like the recipe. Leave your comments and one thing, subscribe my YouTube channel. Please leave your comments right where you want me to make for you guys. As I said, someone did awesome to make it and let's make it for them. So it's a nice idea, nice recipe and hopefully you guys enjoy the recipe. Very quick easy and simple and as I say, you can always put whatever you like into pasta salad. Ready for you like? You can always add, you can add more sweet corn, more seasoning, more stuff, whatever you like and this is the best way to make Caribbean pasta salad. So enjoy the recipe today. ", "duration": 344.5, "segments": [[100, 128], [141, 162], [163, 180], [181, 225]], "seg_text": " ", "pure_cap": "place the cooked pasta in a large bowl add 1 cup of sweet corn. add a cup of mayonnaise and a large spoon of salad cream. add finely diced green onions green pepper red pepper yellow pepper and white onions into the bowl. add some pepper and mix all the ingredients and serve"}, {"image_id": "5RZ2wO2IH54.mp4", "caption": " use a spiral slicer to slice a steamed potato into spiral slices dig a channel along the center of the potato put a sausage into the channel split the potato slices evenly around the sausage", "id": 984, "seg_prompt": "112 ; 6, 31 ; 48, 52 ; 64, 70 ; 71, 75..................................................................", "asr_text": "", "duration": 112.83, "segments": [[6, 31], [48, 52], [64, 70], [71, 75]], "seg_text": " ", "pure_cap": "use a spiral slicer to slice a steamed potato into spiral slices. dig a channel along the center of the potato. put a sausage into the channel. split the potato slices evenly around the sausage"}, {"image_id": "4P4BriHZJm8.mp4", "caption": " add steamed potatoes carrots and sweet potatoes to a food processor add some cilantro leaves onions mustard seeds garlic paprika soy sauce and salt add some flour to the food processor and blend the mixture shape the mixture into hot dogs with hand steam the hot dogs in a steamer fry the hot dogs in a pan with oil place hot dogs in pepper onion mustard and ketchup in a bun", "id": 985, "seg_prompt": "551 ; 152, 171 ; 172, 205 ; 258, 273 ; 318, 333 ; 378, 408 ; 443, 453 ; 493, 512................................................", "asr_text": " Hi, welcome to my home kitchen. I'm Bauna and today I'm making vegetarian hot dog. I had so many requests if I could share vegetarian hot dogs. So I have come up with my own version of making it. Hot dogs are very popular among kids and if you make it perfect, even grown-ups will love hot dogs. And just like burger recipes I shared earlier, these hot dogs are also very comfy food. You can prepare ahead of time and you can freeze. So whenever you wish, you are ready to use. So let's start making hot dogs. Here I have prepared some ingredients for making hot dogs. Now the one tip I would like to share when you make any kind of burger or hot dogs or vegetarian meatballs. Try to include as much protein as you can. I shared burger with chickpeas and chickpeas are great source of protein. You can use some other similar ingredients to get more protein. You can use tofu, blend tofu very well and add in any kind of this burger, hot dogs or meatball recipes. Today I'm going to use this soy flour. Soy flour is also the great source of protein. And I have some other spices. And for vegetables, I'm using some root vegetables today. Potato, carrot and beetroot. You can always add or meat ingredients as per your preference. But when you follow the exact recipe, then you will sure get nice great hot dogs. So here I have this processor and here I have my steamed root vegetables. Make sure that you steam them to not boil because we do not want much water when we prepare the mixture. And I'm going to add everything into this planter. And you know how that hot dog texture is like really fine. So you have to prepare the mixture like as if you haven't added much ingredients in it. But still you have a lot of ingredients in it. So open this processor and here you can see I have this steamed vegetables. I'm going to add all of it into this processor. So basically I have the potato, carrot and beetroot. You can also use some sweet potatoes. It's really up to you. Add some coriander leaves, dania, known as in India, cilantro. Here I have some onion, finely chopped onion. And here I have this mustard seeds, yellow mustard seeds without skin. And I have already some here ground. So I'm going to add that. Here I have some garlic, minced garlic, cumin powder, paprika. And here I have soy sauce and I'm going to add just a little bit of soy sauce. Salt to taste. Now before I add this flour, first I'm going to blend all these ingredients very well. And then I'm going to add this flour. Now you must have question what you can use in place of soy flour. You can use wheat flour, whole wheat flour. You can use even boiled chickpeas or chickpea flour, even oatmeal. You can use almond or oatmeal. So these are the other options that if you want to give it a try with some other flour. So I'm going to pop the leaf on here and blend. Alright, open it up. The aroma is so wonderful here. And let me show you how you want the consistency. So look at this. This is how we want kind of a paste. Now I'm ready to add this flour. So here I have this soy flour and I'm going to add about 1 cup. Again I'm going to blend and make nice mixture that we can foam into hot dogs. So pop the leaf at the end. And it's done and let me show you how it looks like now. You can see that it kind of looks like a dough now. You can see that it has got hot now. So now we can foam into hot dogs very well. Alright, so I'm going to take out this mixture into this plate here. And now it's a fun time to make hot dogs. So you saw that how easy it was to prepare this mixture. Just choose any kind of flour. Choose some vegetables and spices as per your preference. Now you can take half of oil. I'm taking extra virgin olive oil. When you prepare these hot dogs, you want to make sure that they are smooth and nice. So this oil helps us to make nice and smooth hot dogs. Now apply some olive oil or any oil that you are using in your kitchen. And then make the cylinder shaped hot dogs. So I'm going to take about 4 tablespoons of mixture and then prepare the cylinder shaped hot dogs. So you can just keep rolling with your hand and just keep pressing, keep stretching and to foam into the hot dogs. So here I'm done making all hot dogs. And now I'm going to steam these hot dogs. It's very important to steam these hot dogs before you serve. Because we have used that raw flour in here. So here I have this steamer and I'm going to prepare this steamer. I'm going to take some water in this steamer and now take about a liter of water and use the steaming basket. Here I have this steaming basket and I'm going to apply some olive oil again so that the hot dogs do not stick while I steam them. So apply all over and then arrange all the hot dogs one by one in a single layer. Cover it. Alright so this steamer is ready and I'm going to turn on the stove on a medium to high heat and steam for about 15-20 minutes. Now there is one more way of steaming these hot dogs. You can wrap all the hot dogs individually in a foil. Twist both ends and then steam all boiled. So it's really up to you but I'm going to keep it simple and I'm going to just steam them just in a basket. Alright so the hot dogs have been steaming for about 12 minutes now. Let me show you how they look like. And look at this. So look at these hot dogs. They look so beautiful just like a store bought. Now you can cook them however you like. You can throw them on a grill and get some good grill mark and they look so beautiful when you grill them. Or you can just use regular pan and cook them in a pan. So it's really up to you. I'm just going to cook them on a pan today with a little bit of oil. So I'm going to heat up this pan. And on a medium heat, add a little bit of oil into this pan. Sizzle this hot dogs. I'm going to put just couple of them at a time. And cook them till you get nice golden brown color. Look at this one. A nice brown color. And this is how it looks like inside. And now to prepare these hot dogs. Here I have some hot dog bread and I have chosen the whole wheat. So now let's make hot dog sandwich. I usually do not add much when I prepare hot dogs. Usually I have this mustard ketchup. And I love pickled cucumber with these hot dogs. But if you wish you can put some onion, bell pepper, some other vegetables. Even jalapeno goes very well on hot dogs. So it's really up to you. Put this hot dog. I'm also going to put some slices of bell pepper. And some onion. And then here I have this mustard. Here I have this ketchup. Looks so yummy. So here I have one with some vegetables and one without vegetables. And here I have this pickled cucumber. I put one hot dog on the side. And look at this plate now. Looks so beautiful. I can't wait to give it a bite. And I'm ready to eat here. Perfect party combination even. These hot dogs are a must try recipe. Especially if you have kids they will sure appreciate when you make these hot dogs. So this was all about vegetarian hot dogs. Simple, quick and easy. Thank you for watching and I will see you soon with the next video. ", "duration": 551.5, "segments": [[152, 171], [172, 205], [258, 273], [318, 333], [378, 408], [443, 453], [493, 512]], "seg_text": " ", "pure_cap": "add steamed potatoes carrots and sweet potatoes to a food processor. add some cilantro leaves onions mustard seeds garlic paprika soy sauce and salt. add some flour to the food processor and blend the mixture. shape the mixture into hot dogs with hand. steam the hot dogs in a steamer. fry the hot dogs in a pan with oil. place hot dogs in pepper onion mustard and ketchup in a bun"}, {"image_id": "XMX_DmycSY0.mp4", "caption": " add the tomatoes tomato paste 2 cloves of garlic and dried oregano into the blender add coconut sugar cinnamon powder onion powder salt and pepper to taste into the blender add 2 cups of vegetable broth into the blender and blend it for a couple minutes pour it into a pot and bring it to a boil and let simmer drizzle milk and sprinkle parsley on top", "id": 986, "seg_prompt": "298 ; 43, 69 ; 70, 93 ; 94, 121 ; 129, 176 ; 210, 245..............................................................", "asr_text": " Cooking with plants Vegan made easy Hi everyone, it's Anya from Cooking with Plants and today I'm making a really super simple tomato soup that you will just blend up in your blender and then when you're ready to heat and eat, just put it into a pot, heat it up for about 10 minutes and you're good So let's get started. The first thing you're going to need is about 4 tomatoes. I've cut the tops out of mine just because they were a little bit woody and hard but the softer your tomatoes are the better so if you've got some lying around in the fridge and you think, oh what am I going to do with these? This tomato soup is perfect so put those into the blender. Next you're going to add 2 tablespoons of tomato paste so mine is an organic tomato paste with no extra things added, just pure tomato. 2 cloves of garlic, 2 teaspoons of oregano, dried oregano but if you have fresh on hand feel free to use it, 1 teaspoon of coconut sugar, you could also use some raw sugar or brown sugar as well, 1 quarter of a teaspoon of cinnamon powder and 1 teaspoon of onion Next add salt and pepper to taste, I'm adding half a teaspoon of Celtic sea salt and half a teaspoon of white pepper. Okay and finally 2 cups of vegetable broth and this is now ready to blend. Put the lid on, we'll blend this for a good couple of minutes to get it very smooth and Okay this is nice and blended through now so at this point you could put it into a container and freeze it until you're ready to heat it and eat it but today I'm going to serve this straight away so I'll just be pouring this into a pot and then all you need to do is bring it to a boil and then simmer it for about 10 minutes with the lid on and then you'll be ready to go. Okay so I'm just putting this onto high heat and waiting until it comes to a boil. Okay this has come to a boil now, I'm just going to turn it down to a simmer, take it off the heat so it doesn't boil over. Okay I'm going to cover that with a lid and let it simmer for about 10 minutes and then it's ready to eat. Okay so this has been simmering for about 10 minutes now and as you can see it's gone very red in colour, that nice rich tomato flavour and colour has come through and that smells so good. Can't wait to have this for lunch today, that looks awesome. Okay so I've just served this into a bowl, you'll have about 2 big bowls worth here so if you're very hungry you can eat the whole lot yourself or you can share it with someone So I like to just drizzle a little bit of non-dairy milk on top but totally optional. And a little bit of fresh coriander here that I'm going to put in here as well but you can put basil, you can put any herbs that you like. I just like the taste of the coriander with the cinnamon and it combines very very well. So this is my lunch today. If you like today's recipe please give it a thumbs up, share it with your friends and make sure you try this at home, it's so delicious, I can't wait to hear your feedback and see what you think of this. If there's any other recipes that you'd like me to make please let me know in the comments below and check out my other videos for some recipes that might inspire you to create in the kitchen and I will see you for the next recipe. Don't forget to subscribe and see you next time. Oh yum that's so good. Yum those cinnamon flavours with the tomato, mmm beautiful, mmm I wish I could pass some to you but no I'm having it all, bye. ", "duration": 298.83, "segments": [[43, 69], [70, 93], [94, 121], [129, 176], [210, 245]], "seg_text": " ", "pure_cap": "add the tomatoes tomato paste 2 cloves of garlic and dried oregano into the blender. add coconut sugar cinnamon powder onion powder salt and pepper to taste into the blender. add 2 cups of vegetable broth into the blender and blend it for a couple minutes. pour it into a pot and bring it to a boil and let simmer. drizzle milk and sprinkle parsley on top"}, {"image_id": "7ghf2NpsdcM.mp4", "caption": " cut the chicken into pieces mix cornstarch and water together mix in wine soy sauce and sesame oil coat the chicken in the marinade chop the green onions garlic and peanuts mix wine soy sauce sesame oil cornstarch water chili paste vinegar and brown sugar add the green onions garlic water chestnuts and the peanuts to the sauce and mix cook the chicken in a pan mix the sauce with the chicken", "id": 987, "seg_prompt": "315 ; 24, 35 ; 41, 58 ; 58, 76 ; 77, 90 ; 100, 139 ; 140, 190 ; 190, 224 ; 232, 260 ; 262, 282..............................................", "asr_text": " This spicy chicken with peanuts is similar to what is served in Chinese restaurants, writes Arlena, the All Recipes member who submitted this Kung Pao chicken recipe. Put one pound of boneless skinless chicken breasts into one and a half inch pieces. Set them aside. Next, make a marinade. First, put one tablespoon of cornstarch into a bowl large enough to fit the chicken. Stir in one tablespoon of water until blended. Now add one tablespoon of white wine, a tablespoon of soy sauce, a tablespoon of sesame oil. Stir the ingredients to mix well. Add the chicken to the marinade and toss it to coat. Cover the dish with plastic wrap and refrigerate for 30 minutes. Now we'll make the sauce. Trim four green onions and chop them. Finely chop two to four cloves of garlic. You'll need a tablespoon. Chop four ounces of peanuts. Now add a tablespoon of white wine into a small saucepan. Add a tablespoon of soy sauce, a tablespoon of sesame oil, a tablespoon of cornstarch water mixture, an ounce of hot chili paste or to taste, a teaspoon of distilled white vinegar, and two teaspoons of brown sugar. Stir the ingredients to mix well. Then add in the green onions, the garlic, a drained eight ounce can of water chestnuts. Any style cut will do. And finally add the peanuts and mix it well. Cook the sauce over medium low heat, stirring often until it's heated through. Now we'll heat a large nonstick skillet over medium high heat. Using a slotted spoon, transfer the chicken from the marinade and cook stirring often until the meat is cooked through. Add the sauce to the chicken and stir fry it quickly together. If the sauce gets too thick while cooking, stir in a little water. Leave the dish hot over rice and garnish with sliced scallions, Kung Tao Chicken. ", "duration": 315.33, "segments": [[24, 35], [41, 58], [58, 76], [77, 90], [100, 139], [140, 190], [190, 224], [232, 260], [262, 282]], "seg_text": " ", "pure_cap": "cut the chicken into pieces. mix cornstarch and water together. mix in wine soy sauce and sesame oil. coat the chicken in the marinade. chop the green onions garlic and peanuts. mix wine soy sauce sesame oil cornstarch water chili paste vinegar and brown sugar. add the green onions garlic water chestnuts and the peanuts to the sauce and mix. cook the chicken in a pan. mix the sauce with the chicken"}, {"image_id": "-lMphXmWvbk.mp4", "caption": " put thyme parsley bay leaf and black pepper in a herb sachet and tie it place beef carrot garlic and the sachet in a big bowl add wine cover with cling film and place it in fridge drain the beef and season with salt pepper and flour add oil butter and the meat to a pot and cook take the meat out and cook the bacon and vegetables with oil and butter add tomato puree and brandy add the beef broth wine marinade stock and the sachet cover and put the pan in the oven fry the mushrooms with oil and butter in a pan add salt oil and butter fry the shallots with more butter combine everything and cook in the oven remove the sachet and garnish with parsley", "id": 988, "seg_prompt": "447 ; 115, 135 ; 137, 152 ; 153, 167 ; 196, 225 ; 233, 261 ; 265, 289 ; 290, 297 ; 300, 318 ; 321, 333 ; 334, 360 ; 360, 368 ; 381, 392 ; 395, 411 ; 413, 422......................", "asr_text": " Hello and welcome to Videojug. We're going to make beef bourguignon. A rich French stew, beef bourguignon gains its flavor from the marinated meat with the addition of shallots and button mushrooms near the end of the cooking time. It makes a perfect winter's meal. Step one, you will need the following ingredients to serve four to six people. One kilogram of beef, cubed. And for the marinade, two carrots, peeled and diced, four cloves of garlic, four celery stalks, chopped, a few sprigs of thyme, a few sprigs of parsley, two bay leaves, one tablespoon of black peppercorns, a few allspice kernels, 60 milliliters of vegetable oil, 50 grams of butter, 200 grams of button mushrooms, eight shallots, peeled, one tablespoon of tomato puree, 750 milliliters of red wine, four tablespoons of flour, 300 milliliters of beef stock, four rashers of bacon cut into pieces, 60 milliliters of brandy, two tablespoons of chopped parsley, and some salt and pepper. Here is a quick list of the ingredients. You will also need the following utensils. Two bowls, a sieve, two trays, a set of tongs, a slotted spoon, a saucepan, a wooden spoon, a frying pan, some paper towels, a small cheesecloth, some string, some cling film, and a pair of scissors. Step two, make the herb sachet. Into the center of the cheesecloth, place the thyme, bay leaves, parsley, allspice, and the black pepper. Now tie it with a string and set it aside. Step three, marinate the ingredients. Place the meat into a large bowl. Follow with the carrots, garlic, celery, and the sachet. Pour over the wine and cover with cling film. Place it into the fridge overnight to marinate. Step four, preheat the oven. Set your oven to 170 degrees centigrade or gas mark three. Step five, prepare the ingredients. Once your meat has marinated, unwrap it and pour it through the sieve into another bowl below. Remove the sachet and put the meat onto a tray, leaving the liquid in the bowl and the vegetables in the sieve. Step six, season the meat. With some kitchen towel, now pat dry the meat and season it with salt, then pepper. Sprinkle some flour over it and mix it all in with your hands to ensure that all the meat cubes are well coated. Step seven, brown the meat. Place a saucepan onto a high heat and allow it to warm through. Add some oil and a knob of butter. When melted, add the meat with your tongs. You may have to cook it in batches depending on the size of your pan. Take your time to brown the meat nicely on all sides as it will give the meat a deeper flavor. When fully browned, remove the meat and place it onto a tray. Add some more oil and butter as needed before browning the remaining meat. Step eight, cook the stew. When all the meat is brown, add the bacon and let it crisp a little. Add the vegetables from the marinade and let them cook for a few minutes. Next, add the tomato puree, stir, and add the brandy. Then spoon all the meat back into the pan and cover it with the red wine mix that you used to marinate the meat. Put in the stock and finally add the herb sachet. Bring it to a simmer and cover it with the lid. Now place it into the oven to cook for two and a half to three hours or until the beef is super tender. Step nine, brown the mushrooms and shallots. Place a frying pan on a high heat, add some oil and some butter and throw in all the mushrooms depending on the size of your pan. Toss them occasionally to help them brown evenly. Season with salt and pepper and add more butter and oil if needed. When nicely browned, remove them from the pan. Place the pan back onto the heat, drop in a little more butter, add the shallots and let them brown a little. Then remove them from the pan and put them alongside the mushrooms. Step ten, add the remaining ingredients. Thirty minutes before the beef is ready, add the mushrooms and the shallots to the stew. Cook for the remaining time with the pan uncovered as the rich aroma of the wine permeates the house. Step eleven, garnish and serve. When cooked, remove it from the oven. Take out the sachet and discard. Sprinkle in the parsley and serve as a hearty meal on its own or with some fluffy mashed potatoes. And that's how to make beef bourguignon. ", "duration": 448.17, "segments": [[115, 135], [137, 152], [153, 167], [196, 225], [233, 261], [265, 289], [290, 297], [300, 318], [321, 333], [334, 360], [360, 368], [381, 392], [395, 411], [413, 422]], "seg_text": " ", "pure_cap": "put thyme parsley bay leaf and black pepper in a herb sachet and tie it. place beef carrot garlic and the sachet in a big bowl. add wine cover with cling film and place it in fridge. drain the beef and season with salt pepper and flour. add oil butter and the meat to a pot and cook. take the meat out and cook the bacon and vegetables with oil and butter. add tomato puree and brandy. add the beef broth wine marinade stock and the sachet. cover and put the pan in the oven. fry the mushrooms with oil and butter in a pan. add salt oil and butter. fry the shallots with more butter. combine everything and cook in the oven. remove the sachet and garnish with parsley"}, {"image_id": "OEguXgM-vbk.mp4", "caption": " slice bread into 10 slices add cream cheese mayonnaise shredded chedar and mozzarella garlic powder and season salt spread onto slices of bread top with second slices of bread add butter to pan and place sandwiches on top flip when browned", "id": 989, "seg_prompt": "297 ; 26, 72 ; 78, 148 ; 149, 192 ; 193, 208 ; 212, 241 ; 242, 246..........................................................", "asr_text": " Hi, it's Christy in the ready kitchen. Today I'm going to make the ultimate grilled cheese sandwich. It uses three different types of cheese and I'm getting this out of our cream cheese cookbook so you can guess one of the ingredients is cream cheese and it's super easy to make but super delicious. So let's get started. So you need about ten slices of an Italian bread and you can buy it sliced. I just like to buy it unsliced and I can cut it to the size I like and if you can tell this serrated bread knife makes it really easy to cut that bread. Now some people don't like as much bread so it will easily cut a thin slice it will easily cut a thick slice. And this nice sharp knife prevents you from smashing down you get a nice rounded bread slice with those sharp serrated teeth. Now we're going to set this aside because I want to show you how to mix up the cheese filling. So in a bowl you're going to take a three ounce package of cream cheese, a half a cup of mayonnaise, a cup of shredded cheddar cheese, a cup of shredded mozzarella, and a half a teaspoon of garlic powder, and about a fourth a teaspoon of seasoned salt. And this is new to rated cutlery. We have a burger and fry seasoning, we have a barbecue seasoning, we have some marinades and they're all really tasty and good. Alright we're just going to mix this together and it's going to get kind of pasty which is good I guarantee you don't be turned off by the mayonnaise because that's what kind of holds it all together and it gives it a rich flavor. But that cream cheese and mozzarella and cheddar they're all going to melt together. So on five slices we're going to spread this mixture. It's really easy to spread with this little party spreader, spreads butter and jam. It's really great to put out on your appetizer table for cheese balls. And I like to put the slices out so you know that you can evenly share the cheese. Alright now we're going to go in and top these with our remaining slices. And we're going to go over to our skillet and fry them up. So now we're going to take about two tablespoons of butter and put that on this skillet. Now I'll add our, I'm just going to make a couple for now. I like to cook that on medium medium high but you want to watch them once they start browning they're going to go fast. So once your sandwiches are brown on both sides they're ready to serve. The cheese is all melty, they're ready to serve. This is our shorter bread slicer for muffins and smaller breads like this. And that's the ultimate grilled cheese sandwich. One of the recipes in our 101 recipes with cream cheese. Enjoy. ", "duration": 297.83, "segments": [[26, 72], [78, 148], [149, 192], [193, 208], [212, 241], [242, 246]], "seg_text": " ", "pure_cap": "slice bread into 10 slices. add cream cheese mayonnaise shredded chedar and mozzarella garlic powder and season salt. spread onto slices of bread. top with second slices of bread. add butter to pan and place sandwiches on top. flip when browned"}, {"image_id": "BL8oJSnL4EE.mp4", "caption": " cut the onion into thin slices place the onions in the pan add the rosemary to the pan place the sausages and oil in a pan add gravy to the pot on onions cook the pan of sausages in the oven squeeze the mashed potatoes onto the plate place the sausages on the mashed potatoes pour gravy on top of the sausages", "id": 990, "seg_prompt": "190 ; 30, 44 ; 44, 50 ; 52, 59 ; 66, 79 ; 108, 117 ; 132, 135 ; 139, 145 ; 148, 159 ; 162, 174..............................................", "asr_text": " Barry, my hugskin natural skinned pork and leek sausages. What are you gonna do for me with these? They look really really good really really good. So pork and leek So what I recommend we're gonna do with these very very simple dish We're gonna do is a nice champ potato, which is really cream the cream potato We're gonna pamfry off our pork and leek sausages and just make a simple onion gravy go back to old school I think it's really tasty simple good ingredients cooked. Well Bumproof can't go wrong happy day. So I'm gonna start off Really slice the meat nice and fine Try not to chop your fingers off as well a hot pan a little bit of oil Add in a little of your rosene pick it in there as well send up the smoke signals send up it smoke signals So you're sweating them off, okay, so we can have him sweating off get your other pan on for your beautiful sausages Smell great already. You can smell all the ingredients the garlic the rosemary the onion Really good. I can make your mashed potato guys. I love I love making a mashed potato really really simple So boil your potatoes off strain them in the strainer allow to dry out on top. So your potatoes come nice and floury In another pot you would use some cream and butter Reduce it right down add it to your potatoes and mash Really really tasty. You get your mouth is war and already marked I can see so look at this Caramelizing them onions off and just add in your gravy that you made your mother's gravy You see that So these as well mark you seal them all in your pan and then if you open because they're quite a pig sausage They wouldn't be just cooked in the pan. So if you're open for about 10 minutes Now so mash goes into the piping bag and we'll pipe them Okay, my sauce just is Wow, you won't be hungry after this mark guaranteed and then just a little bit of onion gravy Finish with a little sprig Of rosemary and that's bangers and mash. Excellent. Well done ", "duration": 190.67, "segments": [[30, 44], [44, 50], [52, 59], [66, 79], [108, 117], [132, 135], [139, 145], [148, 159], [162, 174]], "seg_text": " ", "pure_cap": "cut the onion into thin slices. place the onions in the pan. add the rosemary to the pan. place the sausages and oil in a pan. add gravy to the pot on onions. cook the pan of sausages in the oven. squeeze the mashed potatoes onto the plate. place the sausages on the mashed potatoes. pour gravy on top of the sausages"}, {"image_id": "Bc0CuJFFSeg.mp4", "caption": " shred cabbage and carrots and blend in a food processor add salt and massage the vegetables add cabbage and spices to a crock and press firmly to the bottom use a jar of water to cover it push it down and seal the crock for 2 weeks", "id": 991, "seg_prompt": "404 ; 45, 68 ; 71, 113 ; 118, 142 ; 148, 160 ; 161, 200..............................................................", "asr_text": " Hi, welcome to today's episode of In the Kitchen, Keeping It Real. I'm your host Arielle, and today we're making sauerkraut, a naturally fermented vegetable that is phenomenal for you, the probiotic quality through the roof. When I say sauerkraut, I meant to say carrot, cumin, coriander, kraut. So it's quite special. All we're going to do is take one head of cabbage, which is gigantically large, a few carrot sticks, get them ground down in our food processor with a, I'm using the shred blade so you get a nice surface area per vegetable, which will really help create a yummy brine. Ooh, baby, you look so good, you look so right. Sauerkraut and or all fermented vegetables that are naturally fermented at home, nice and wildly like we're doing right now are so good for your digestion. The natural probiotic content is something that traditional people for a long, long time knew was good for them and always ate. And it's an amazing way of keeping your vegetables preserved for abs and abs in a day. Okay, so do you see that this was when we started dry and you see how wet it is? Let me see if I squeeze it if we can see any water come out. Okay, do you see that? That water is going to turn into the brine that our crowd will soak in and become fermented. So you've got your crowd in there, your seeds are on top, so this is a nice clean pyrex filled with water and I've got my plastic lid on there and what I'm going to do is use this to push down my crowd, okay? What that's going to do is make the water rise up and that's what we want. That liquid over time in the croc covered is what's going to keep the veggies growing the yeast and fermenting. You don't need to fuss over it. Every day for five days minimum, you're going to check it and make sure that the water is coming to the surface. If you need to push your thing down again to draw the water up, that's fine and I'll check in five days. Five days minimum later. We've got our crowd. I can see all those seeds are in there and oh, you can smell, it's all fermented. This would be perfect with some bratwurst, yum, and I'm going to keep it in the fridge. It'll just get better with time. It is good with every meal to have at least something fermented and in old school times there was like a no-brainer. In our culture and our country today, we don't really do that because we don't know to, but forever and a day ago it was like, duh, you always, that's why wine is so common with dinner, right? That's a fermented drink. Kimchi in Asia and crowd in Eastern Europe and hot sauce used to always be naturally You couldn't just go to the supermarket and buy it. With every meal, you want to have about two tablespoons of something fermented. It's just super, super great for your digestion. When you're done packing your kraut down, you can save the brine and for your next batch, if you wanted to add a little bit of juice and brine from your last one, boom. I'm going to finish packing this guy down and then we're going to try some. So guys, really special thing that happened when we got this all packaged down and ready One of my awesome film crew members of Digital Moon, Peter, who is from the Czech Republic, got so animated about sauerkraut and started trying to tell me a story that I was like, stop, stop, stop, stop. Come on camera. So you're from the Czech Republic. You grew up eating this stuff. Tell me, how did your family make kraut? You know, I was watching a TV doing something you know, SKH do and all of a sudden my grandfather, you know, dropped the U-Haul full of cabbage and brought the big pot and we just started, you know, chopping it and grinding it and I had to just stand up in a pot and, you know, you use your feet. Oh my gosh. That's so old school. That's the way we used to do it. That's the way it used to be done. And after that, I always just went, you know, my mom sent me to the basement and I just grabbed it with my hand from the pot and she put it, you know, on the stove and cooked That was great. I'm terrified to have Peter try this because it sounds like he's got some real deal kraut history, but let's see what he thinks. Is that the real, is it, how does it compare with what you were growing up? You guys probably spent, I mean, they spent probably months in the basement. We never used carrot. And it was longer in the basement. But the fermentation is there. It tastes great. How do you like the cumin in the coriander? We made some out of the cumin with our kraut. Thank you so much for sharing that story with us. It sounds like you guys had kraut for an entire year. More than that. Guys, is this real deal or what? We are so stoked on this. Thanks so much for hanging out with us. Peter, thank you so much for giving a good spoonful dive into our kraut. We'll check you next Wednesday. Give this recipe a thumbs up, like us on Facebook, and I'll check you next Wednesday. Subscribe to the channel for more amazing nourishing traditional whole foods. ", "duration": 405.17, "segments": [[45, 68], [71, 113], [118, 142], [148, 160], [161, 200]], "seg_text": " ", "pure_cap": "shred cabbage and carrots and blend in a food processor. add salt and massage the vegetables. add cabbage and spices to a crock and press firmly to the bottom. use a jar of water to cover it. push it down and seal the crock for 2 weeks"}, {"image_id": "9zqwA2munL0.mp4", "caption": " add oil to a hot pan slowly add a beated egg julienne the noodles add a little bit of oil and the noodles and shrimp to a wok remove the shrimp and noodles add the vegetables to the wok add an egg to the wok add rice noodles to the wok add the shrimp back into the wok add scallions to the wok add curry sauce to the wok", "id": 992, "seg_prompt": "395 ; 60, 70 ; 72, 80 ; 105, 115 ; 120, 131 ; 155, 160 ; 165, 185 ; 195, 210 ; 210, 225 ; 240, 252 ; 253, 265 ; 280, 285......................................", "asr_text": " Hi everyone, this is DC and today we're going to make something really special. It's one of my favorite childhood memories, it's Singapore Noodles. It is stir-fry, it is delicious and it has this taste of curry. And Chef Lohi is right here ready to teach us. Let's get started. Okay, so here are the ingredients for Singapore Noodles. We have rice noodles, very thin. We have the stem of cilantro, scallion, carrots, julienne, green and red peppers, onions, and we have some shrimps and barbecue pork. Toasted sesame, a dash of salt, pepper, or actually this is salt, sorry, and this is sesame oil, light soy sauce, and two beaten eggs. Chef Lohi is going to demonstrate how to make a really thin Chinese egg pancake in the pan, okay. We add a little bit of oil into the pan. Slowly add the beaten egg. Make sure the pan is hot. But not too hot, actually. Okay, so now that the pancake of the egg is finished, now we're going to julienne it into really, really thin stripes. So look at this. Chef Lohi just said that the thinner the better. Ah, that's quite enough. So first of all, we're going to add a little bit of oil into your your skillet or in your wok. Add the shrimp and barbecue pork. And creak me to a stir fry. We're just going to put this on the side. One, two, three. We're adding the onions, ingredients, red peppers, and carrots until the aroma comes down to know that they're ready. And at this moment, we're adding to the beaten egg instead. As Chef Lohi told me earlier that when you add this egg, you're just slowly putting it in on the side. Okay, slowly making a surge bowl in your pan. Rice noodle inside the wok. Now we're adding back the shrimp and the barbecue pork. Also the scallions and this is the lunch roll. The stem of the wok is going to be good. Last, soy sauce, sesame oil. Do I have sugar and salt? About last but not least, it's my fault that I forgot this curry sauce, about one tablespoon of curry sauce. I forgot the salt, but not the chakras. Not the chakras, yeah. We'll add the sesame oil. The sesame oil. This is the Singapore noodles. I will put this recipe down in the box below. Make sure that you subscribe to this channel. Also, make sure that you comment, like, and share this video. You can also find me on Facebook, Twitter, and Instagram, all of that. I'll see you next time. Oh wait, we're going to do something more. Just put on some, you know, sack. Just sit, sack. Just put on some, you know. That's, that's what I'm doing. Just put on some, you know. ", "duration": 395.83, "segments": [[60, 70], [72, 80], [105, 115], [120, 131], [155, 160], [165, 185], [195, 210], [210, 225], [240, 252], [253, 265], [280, 285]], "seg_text": " ", "pure_cap": "add oil to a hot pan. slowly add a beated egg. julienne the noodles. add a little bit of oil and the noodles and shrimp to a wok. remove the shrimp and noodles. add the vegetables to the wok. add an egg to the wok. add rice noodles to the wok. add the shrimp back into the wok. add scallions to the wok. add curry sauce to the wok"}, {"image_id": "xHlBWc-7Kwo.mp4", "caption": " mix mayonnaise with water and add 2 eggs whisk all together spread some butter on the nonstick skillet when the butter melts pour the eggs and stir them constantly till they cook plate the eggs and season with salt and pepper", "id": 993, "seg_prompt": "70 ; 19, 33 ; 34, 36 ; 37, 41 ; 42, 49 ; 50, 64..............................................................", "asr_text": " The All Recipes member who shared this recipe for scrambled eggs done right comments. There is more to just mixing eggs and cooking. This will make a believer out of you. Let's give it a try. The secret ingredient in these scrambled eggs is mayonnaise. You can also use salad dressing if you prefer instead. So let's whisk together one teaspoon of mayonnaise with one teaspoon of water and then whisk in two eggs. To scramble the eggs, add one teaspoon of butter or margarine to a nonstick skillet over low heat. When the butter melts, pour in the eggs and stir them constantly as they cook. It's best not to season the eggs as they cook since that might toughen them up. Once the eggs are finished, season the eggs to your liking with salt and ground black Serve these up with your favorite breakfast sides. Scrambled eggs done right. ", "duration": 70.67, "segments": [[19, 33], [34, 36], [37, 41], [42, 49], [50, 64]], "seg_text": " ", "pure_cap": "mix mayonnaise with water and add 2 eggs. whisk all together. spread some butter on the nonstick skillet. when the butter melts pour the eggs and stir them constantly till they cook. plate the eggs and season with salt and pepper"}, {"image_id": "Ns8su84olsQ.mp4", "caption": " mix sugar lime jiuce tamarind vinegar fish sauce and sriracha together add oil garlic dried shrimp pickled radish to the wok add tofu chicken breast shrimp and egg to the wok push eggs around in the wok add rice noodles and fold together add sauce and stir add bean sprouts scallians peanuts and gently stir move pad tai from wok to plate and add the remaining bean sprouts scallions and peanuts to the plate", "id": 994, "seg_prompt": "466 ; 71, 151 ; 185, 213 ; 215, 238 ; 246, 259 ; 260, 314 ; 315, 333 ; 334, 380 ; 400, 450.................................................", "asr_text": " Today we're gonna learn how to make one of the most popular Thai dishes and one of my favorites Pad Thai and here to teach us how is none other than Food Network chef Jet Tila. From battling chef Morimoto on Iron Chef America to guiding Anthony Bourdain through LA's Thai town on no reservations, chef Jet Tila is not only celebrated for his expertise on modern Asian cuisine but also recognized as the first ever chef to represent his country's culture and cuisine in the United States. Bangkok Market was the first Thai market in 1972. It was 40 years ago believe it or not. Wasn't even born yet. I got to see the Thai community grow up around me and I got to be an integral part of it and thanks to my parents you know I'm just kind of I'm carrying the torch that they started. Well this is why we had to have you today to learn how to make Pad Thai and I'll talk about Thai food in general. What makes up Thai food? So there's a three letter word that sums it all up and that's Y-U-M that's Yum. Yum. And all that means is all Thai ingredients will fall into four flavors. Okay. Hot, sour, saltier, sweet. And when you balance all those flavors perfectly that's the Yum. That's like taste nirvana. So I'm going to teach you how to make the Pad Thai sauce which is the perfect example of Yum. All right. Let's start with a familiar flavor which is sweet and now you've got sugar there. Okay. So to that base you have three acids lime juice, tamarind or rice vinegar. What is tamarind? Take a little taste here. We'll do this. So it would be food safe today and what does that taste like? Sour. It's a clean sourness right? Yeah. Where lime juice might be slightly sour and bitter. Tamarind's a very straight clean sour. Okay. So go for it. Throw the tamarind right in there. If you had just tamarind you'd be fine. If you had just lime juice. If you had just vinegar. But I like what the little flavor variants is each one's drink. Okay. And we have three left over here. You have three left. So we have to go salty. Fish sauce. Fish sauce in Thai we call it nampla and fill in Tagalog. It's patties and etc. All it is guys is it's Thailand's version of soy sauce. And if you can't get fish sauce, go to soy sauce. Okay. How's that? Great. Okay. Look now we have a fork in the road. We eat it spicy in Thailand. So for spice we use sriracha sauce. If you don't like spice do a little paprika. And if you like spicy or not. I'm spicy. I'm spicy. All right girl. Throw that in there. Stir that around and you've just made pad thai sauce. Now is this something that you can do ahead of time? You can do this way ahead of time and I'll tell you what. You can be very chefy. Multiply that by two, three, four, five, six, seven, eight, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine, nine three, five or 10 and then just put it in a squirt bottle. Oh. And you've just made your own pad thai sauce in the refrigerator. All right. So it's cooking time. It's cooking time. So I got my wok hot. Always preheat your woks a little bit. Now someone doesn't have a wok. The wok is great because the heat is centered at the bottom and whenever you stir things around they fall back to the middle. So if you don't have a wok you don't need one. Everyone has a dutch oven nowadays. You have those really fancy, you know, enamelised. Cass iron. Okay. That's super sexy. Or just a pan with high sides. We're going to start with oil. Okay. And you're going to, here, raise your right hand. I promise. I promise. Never to use olive oil in Asian cooking. Never to use olive oil in Asian cooking. Huge tip. I like olive oil but the flavor clashes with kind of the Asian flavors in my opinion. You know garlic so I'll throw that right in there. Yeah. Right? A dried shrimp. Pretty intense on its own. Delicious in food. Really delicious. All right. It's a little dried shrimp in there. And then here, I do want you to taste this. This is pickled radish. Pickled radish. Pickled radish. It's really nice. Oh yeah. Good, isn't it? I love that. All right. So, um, proteins now. We're in protein bill. And again, I have four proteins. You don't need four proteins. You can pick one, two, whatever you got on hand. But tofu's easy. You can probably find tofu everywhere. Right? A little chicken breast is going in. And you like shrimp, right? Yes. All right. And you're going to do the eggs. Now, chef, have you seen ingredients in a pad thai that you think are absolutely absurd that some people do and you kind of want to set their record straight? Here's what I see. Ketchup. Oh, it's kind of red. It's got to be ketchup. No. Stop using ketchup. Here, we'll do this together. Okay. So, check this out. Here's a cool technique. Now, I don't want like super scrambled eggs. So, watch. I just kind of break the yolks. Oh. And I push things against like the side and I'll let the eggs kind of dominate. And so, as it starts to coagulate, I just start to bring it up together. See how that works? Yeah. So, we need to talk about noodles really quick. Okay. So, yes. What kind of noodles are we using? So, you want to use rice stick noodles. Okay. That's the best kind of noodle. If you've ever eaten Vietnamese food, there's a dish called pho, same noodles. Pho noodles, pad thai noodles are the same. They either come dry or they come semi, like semi-fresh, like fresh pasta. Buy the dry stuff, soak it in warm water until feel that. And you can help me describe what that feels like. It's about al dente. I like that. Very al dente, right? Perfect. So, you fold all those together. Okay. So, and then tongs are really nice too at this point if you want. You're doing that awesome. So, what we're looking for in the pan is the protein to be done about halfway to a little farther than halfway. All right. So, the shrimp should be a little pink. The chicken should be almost done. Absolutely. And the noodles are going to go from al dente to almost like cooked. Now, it's time to go to sauce. Oh, it is? Yeah. Just throw it right in there. That's beautiful. Oh, this smells fantastic. The sauce has hit the pan. It's starting to caramelize. The sugars are actually reacting. They're getting nice and sweet. They're making things stick together. And now we're going to do some veggies. So, I'm going to show you a really cool trick. Being sprouts tend to scorch, right? With direct heat. So, we're going to steam them slightly. I'm going to leave a little bit for the plate. Okay. And then scallion, same thing. And I want you to just kind of fold over. Make a little bed. Okay. Oh, put them to bed. Little nap. Yeah, put them to bed. Look at that. Goodnight, little onion. See? Isn't that sweet? And little sprouts. You're doing perfect. So, the residual moisture and heat. Is it casing it and steaming it? Yeah. You got it. Wow. And with that little noodle nest, I'm going to give you half the peanut. I'm looking at the sauce and the pan, right? Okay. And I want, I don't want a pool. Okay. So, this needs to continue to thicken up? Yeah. And that's all, it's called reduction, right? So, I'm just reducing the sauce. I'm cooking up the moisture out of it. And now you'll just roll it around, pull it together. And you just made pad thai. I just need to show you. I can't believe that just happened. It's really simple. Well, you see the recipe and you see all the little bowls and you just wonder, okay, is that, does that actually take less than 10 minutes? And it does. I'm going to show you how to plate this up. Because, you know, we eat with our eyes. Food should look sexy. You know, it sets that expectation. I only serve sexy food at my parties. You better only serve sexy food at your parties. So, I'm going to plate this. Okay. Kind of cheated to one side here. See, I'm kind of going to one side. Yes. Leaving a little like bare area in this kind of zone. So, this is, this is one serving, right? That's one of your servings, right? I know you don't have to share. It's all good. I want you to take this and plaster to get the side. You can push it in a little bit. And then I want you to find a little zone next to it for the scallion. And then I'll take the peanut and just kind of go over the top. And voila. Pad thai. Are you kidding? You are awesome. Go for it. Please. All right. Cheers. So it's that balance of hot sour sweet. Yes. The noodles is a perfect carrier. A little pungent from the scallion. I could eat a whole bowl of this. And it was so easy to make. All right, chef. Thank you so much. This is the perfect pad thai. And thank you for watching. I'm Brandi. We'll see you next time on PopSugar. ", "duration": 466.67, "segments": [[71, 151], [185, 213], [215, 238], [246, 259], [260, 314], [315, 333], [334, 380], [400, 450]], "seg_text": " ", "pure_cap": "mix sugar lime jiuce tamarind vinegar fish sauce and sriracha together. add oil garlic dried shrimp pickled radish to the wok. add tofu chicken breast shrimp and egg to the wok. push eggs around in the wok. add rice noodles and fold together. add sauce and stir. add bean sprouts scallians peanuts and gently stir. move pad tai from wok to plate and add the remaining bean sprouts scallions and peanuts to the plate"}, {"image_id": "RV0_DWkbjx8.mp4", "caption": " remove the fat from the side of the salmon cut the salmon into half the width of a nori sheet cut the slice in half and remove a thin layer from the dark side cut slivers of salmon lengthwise into rods place the salmon slivers on a plate", "id": 995, "seg_prompt": "135 ; 31, 51 ; 52, 60 ; 64, 92 ; 95, 110 ; 112, 125..............................................................", "asr_text": " Welcome to Yomo Sushi. Now I will show you how to prepare salmon for your sushi roll. It is very important that the salmon you use in your sushi be very fresh. I am going to buy your fish as them to prepare it for you in fillet form with the skin off. First, remove the fatty substance that is sometimes found on the sides. Now check the other side as well. Cut the salmon in length to half the width of a nori sheet. You can use half a nori sheet or possibly even a sliver of the cucumber you have cut with your sushi cutter to give you the exact length. Now clean the dark side of the salmon to make it easier. First cut the slice in half and then remove a thin layer just like this. Finally cut slivers approximately 1.5 by 1.5 cm to be used in your sushi roll. ", "duration": 136.17, "segments": [[31, 51], [52, 60], [64, 92], [95, 110], [112, 125]], "seg_text": " ", "pure_cap": "remove the fat from the side of the salmon. cut the salmon into half the width of a nori sheet. cut the slice in half and remove a thin layer from the dark side. cut slivers of salmon lengthwise into rods. place the salmon slivers on a plate"}, {"image_id": "Hu1-l8xvJjU.mp4", "caption": " bake patty shells in the oven and carve the center chop some garlic cloves melt butter in a pan add minced garlic and salt add wine basil pesto and salt add escargots and whipping cream and boil fill the shells with the mixture", "id": 996, "seg_prompt": "60 ; 7, 10 ; 11, 13 ; 14, 17 ; 18, 22 ; 23, 36 ; 37, 47 ; 48, 52......................................................", "asr_text": "", "duration": 60.33, "segments": [[7, 10], [11, 13], [14, 17], [18, 22], [23, 36], [37, 47], [48, 52]], "seg_text": " ", "pure_cap": "bake patty shells in the oven and carve the center. chop some garlic cloves. melt butter in a pan. add minced garlic and salt. add wine basil pesto and salt. add escargots and whipping cream and boil. fill the shells with the mixture"}, {"image_id": "SVihYubF078.mp4", "caption": " crush the cereal into crumbs crack and beat the eggs coat the chicken in the flour egg and crumbs spray the chicken with cooking spray bake the chicken in the oven mix soy sauce vinegar hoisin sauce jam cornstarch and water add oil pepper flakes garlic and ginger to a pan pour the sauce into the pan toss the chicken in the sauce sprinkle sesame seeds and green onions on the chicken", "id": 997, "seg_prompt": "220 ; 14, 23 ; 26, 31 ; 43, 57 ; 62, 66 ; 70, 80 ; 90, 124 ; 125, 142 ; 146, 153 ; 171, 182 ; 183, 188..........................................", "asr_text": " All right a chef bug here and tonight we're cooking up one of the most popular Chinese dishes in the world general sos chicken General sows chicken doesn't matter how you say it the general has been gone for centuries and you can find it in almost every Chinese restaurant you'll ever walk into you know, you're gonna want some breading for your chicken We're using special cake, you know, because we're trying to look like the people on the box But you can use regular corn flakes panko flakes Whatever kind of breading you like and then we're gonna crack a couple eggs in a bowl Go ahead and get those whipped up. What we're gonna do is we're gonna make a little breading station So also get you about a cup of all-purpose flour Season it up with just some salt and pepper. We got a pound and a half of chicken We're using thigh meat some dark meat, but you can use white meat, you know Just chop you up some chicken tenders in this a little bit, you know roll your chicken pieces in your flower go ahead and roll it in your egg and then go ahead and throw it in whatever kind Of breading you want get it rolled up and then arrange all that chicken You don't want a baking sheet that you've got grease just sprayed with oil You know and then if you've got a little can of olive oil that you can spray on there spray the top of it Cuz that'll help to brown it up, you know Make it crispy in the oven which we're gonna slide them into right now at 400 degrees You know and let them bake away for about 20 minutes and boom look how beautiful these things are You know if you can eat these just right now like for chicken nuggets, you know But this is General So's chicken. So we still got some sauce We got a whip up in a little bowl we're gonna go ahead and throw together some soy sauce a Little bit of balsamic vinaigrette then some poison sauce, which is kind of a thick sweet Sauce you can find in Asian section of your grocery store and then some apricot jam, you know, don't do this boom You know if you're filming don't do that because you know, you'll get stuff on your lens But if you're not filming you can go ahead and plop it in there and make it as big a mess as you want You know and you probably won't be filming so don't worry about that a couple of tablespoons of corn starch and then just a little bit less than two cups of water and go ahead and get that stirred up and Then we're gonna take a skillet and heat it on medium-high heat Throw in a couple of teaspoons of sesame oil if you want a little bit of a cake throw in some pepper flakes You know put you a little bit of garlic in there and some ginger and then we'll go ahead and push these around in oil For a couple of minutes and get a little bit of color on them And then we're gonna pour our sauce in there and this sauce is very thin You know, but it's gonna thicken up really quickly because of the corn starch we have in there So go ahead and stir it around in your skillet, you know Let it come to a bubble and once it starts bubbling, you know It's literally just gonna be two or three minutes for this stuff to thicken up, you know It's gonna get very thick and very syrupy So, you know just after a couple of minutes once it gets to a nice consistency We're going to go ahead and push all of that chicken in there Throw your nice crispy chicken bits in there get them all stirred up in this sauce and then that's it We just got to dress it up, you know We're gonna take our toasted sesame seeds sprinkle those all over there as much as you like And then we got about three green onions that we chopped up. That's a nice flavor It's a nice color and there you have it general sows chicken a lot of people serve it up with rice We're gonna serve it with some sauteed cabbage and some noodles, you know, but whatever you're going to serve it with it's gonna taste fantastic So give this recipe a try Let us know what you think bone amputee and thanks for watching and you know, definitely make this Chinese meal at home You know if you want the pride of knowing that you made a bastardized version of Chinese food in your very own kitchen Then then here's your opportunity ", "duration": 220.5, "segments": [[14, 23], [26, 31], [43, 57], [62, 66], [70, 80], [90, 124], [125, 142], [146, 153], [171, 182], [183, 188]], "seg_text": " ", "pure_cap": "crush the cereal into crumbs. crack and beat the eggs. coat the chicken in the flour egg and crumbs. spray the chicken with cooking spray. bake the chicken in the oven. mix soy sauce vinegar hoisin sauce jam cornstarch and water. add oil pepper flakes garlic and ginger to a pan. pour the sauce into the pan. toss the chicken in the sauce. sprinkle sesame seeds and green onions on the chicken"}, {"image_id": "-geDRZmY-E8.mp4", "caption": " boil the water chop the green onion slice the fish cake and pickled radish add the noodles and an egg to the boiling water add broth and water to a cup place the egg fish cake green onion and ika tenkasu on top of the noodles pour broth onto the noodles", "id": 998, "seg_prompt": "473 ; 120, 123 ; 125, 136 ; 136, 153 ; 153, 168 ; 176, 200 ; 207, 237 ; 252, 262.....................................................", "asr_text": " Hello everybody and welcome to my channel. My name is Kayla and this channel is going to be about Japanese cooking and I'm going to be throwing in some cultural and language lessons as well. So this is my first video so I hope you enjoy and yeah, let's get started. So hello everybody, welcome to my first episode. I am going to be showing you how to make udon today and this is a very, very simple way of making udon. I'm not going to be showing how to make the noodles or how to make the broth or dashi in Japanese. It's just very quick and you can probably make this in about 10-15 minutes if you push it, if you're on a rush. So yeah, I usually have this for lunch if I don't really feel like cooking, if I don't want to get into the whole, I don't know, complex cooking method. And most importantly, this tastes delicious, it tastes authentic and it's really easy to double, triple or make as many as you want. So if you have a group over, if you're cooking for a union or partner, it's quite easy to double up. There's also lots of ways to tweak it. I've shown how to add all the little accessories and all the little decorations and toppings, but it's totally up to you if you want to not use green onion or not use fish cake, which is kamaboko in Japanese, which I'll show you and anything like that. So it's completely customizable, which is really great and easy and delicious. So yeah, I hope you enjoy. Okay, so here are the ingredients you'll need. You need one packet of fresh udon and I use Hokkaido udon by Nitin Noodle, some broth, and please look in the description for an explanation of what broths you use. You need one green onion, one egg, some ikateng kasu, some taku-an, which is pickled radish, and some kamaboko, which is steamed fish cake. So first you're going to want to boil the water. And while the water is coming to a boil, chop the green onion. And so I chop these kind of thick here, but you're probably going to want to slice them a little bit thinner than what I have. Next you're going to want to slice the kamaboko or the fish cake. And don't slice this too thick, they taste a lot better when you slice them thinly. And then lastly the taku-an, which you want to slice about the same thickness or maybe a little bit thicker than the kamaboko or the fish cake. And once the water has come to a boil, add the noodles without breaking them apart once you add them to the pot. Then set your timer for however long the noodles stay to take on the package. And add an egg. And so now we're going to make the broth. And there's my little matryoshka measuring cup. And for my broth I use a quarter cup of the actual broth and I water it down with some water. So what I'm doing is just pouring it into the quarter cup and then pouring it into my mug, which measures out to two cups, which is how much broth you're going to generally want per dish. And now I'm pouring in the boiling water that I've already boiled so that when the noodles are ready I can just pour it on straight away and it'll be hot. And just so I don't ruin my table, I've put it on my little pig coaster. Now you want to take the noodles and the egg out of the pot. I couldn't film this because I don't have a tripod that fat enough. So right now without putting the broth in you want to put all the little decorations, the egg, the kamaboko, everything on top of the noodles which are in the finished bowl that you want to serve it in without putting the broth on. You put the broth on last so that when you're decorating it they don't kind of float away as soon as you put them down on the noodles. Everything stays in place and you can put everything where you like without having it kind of float away and not look as pretty. The taku island usually goes on the side. You can add it to the noodles if you like but usually on the side. Also now we're just adding the broth I didn't add all of it because that was enough for me but it's totally up to you. And yep there you go, there's your finished product. Hi everybody so I hope you enjoyed watching my first tutorial. Please let me know in the comments below if you liked it or what I should change. It was my first time doing this and I was kind of holding the camera with my hand as I was filming so I'm sorry if it was a little bit shaky. Also one more tip before I leave you guys, this here has caused me so much confusion when I was first I don't know kind of getting into Japanese or Asian cuisine because I didn't really know how to use the spoon. I thought that I don't know you just use it to like drink the broth like you do in Western cuisine but actually what you do and by the way this is called the chirirengue in Japanese. I'll have it written somewhere on the screen chirirengue. And what you do is you pick up the noodles, I've actually already eaten the noodles so I can't really do this but what you do is you pick up the noodles with your chopsticks and since they're hot while they're cooling in order to let them cool faster which I believe, you set them while still holding them with your chopsticks. You set like the little base like the ends of the noodles in the little area of the spoon so it cools so it's not sitting in the hot broth so it makes it easier to eat. So usually when you're eating you have the chopsticks in your dominant hand which is my right and I have the chirirengue or you can just also call it like spoon. I think spoon is spoon in Japanese. So you hold it in your left hand and you just kind of slurp the noodles like this like. Also another fact about Japanese culture, it isn't considered rude when you are slurping your soup, actually your noodles. I think this was only appropriate when you're eating traditional Japanese food like ramen or udon or soba, not like spaghetti or things like that but when I was in Japan the first time I knew this going over there that slurping the noodles is a sign that you're enjoying the food that you think it tastes good and everything like that. And I tried so many times to practice before I went over trying to slurp but it was really hard for me to kind of learn how to inhale when I was sucking noodles. I guess that's what you do when you suck your noodles anyway but it was just so so hard for me to like inhale and actually make a sound. So the first time I was out eating I think it was ramen with my host family. I was sitting there eating them and I knew I was doing it wrong. I was just like hoping that they wouldn't say anything and they did and they're like oh Kayla do you think it doesn't taste good? So that's when I kind of learned that you kind of have to do it in Japan. So I tried really hard and now I just don't even think it better and I just end up doing it whenever I eat noodles like that. But yeah so if you see Japanese people eating noodles and they're making a slippery noise it's not rude, it's actually a compliment to the chef. So yes just that little fact for you guys. But yeah this is the end of my video. I hope you enjoyed it. Please subscribe. I am going to be posting a little bento box recipe hopefully next week before Easter and rebusting my butt but I hope I can get it up by then. So I hope you guys enjoyed that and yeah I'm really excited for this channel. I hope you are too and yes please give me any constructive criticism. Anything below I'm always looking forward to learn and make this channel the best it can be. So thank you so much guys and have a great day! ", "duration": 473.17, "segments": [[120, 123], [125, 136], [136, 153], [153, 168], [176, 200], [207, 237], [252, 262]], "seg_text": " ", "pure_cap": "boil the water. chop the green onion. slice the fish cake and pickled radish. add the noodles and an egg to the boiling water. add broth and water to a cup. place the egg fish cake green onion and ika tenkasu on top of the noodles. pour broth onto the noodles"}, {"image_id": "uXbkxyyOEr4.mp4", "caption": " clean the prawn leaving the tail pieces and make 3 small slits adds prawns fish sauce soy sauce teriyaki sauce sesame oil minced garlic to a bowl and mix mix 100 gms of tempura mix flour with 160 ml of water whisk and prepare the batter dip the prawns in the batter and bread crumbs and deep fry remove the fried prawns and drain the excess oil using paper towel and serve", "id": 999, "seg_prompt": "245 ; 24, 39 ; 55, 99 ; 119, 136 ; 147, 188 ; 197, 207..............................................................", "asr_text": " In this video I'm going to show you how to make delicious tempura prawns. What you're going to need to marinate tempura prawns is some fish sauce, some soya sauce, some thick teriyaki sauce, some seasoned oil and some garlic and of course some raw prawns. Now what I've done here is I've cleaned the prawn and left the tail piece on. And now what I'm going to do is cut three little slits here, here and here, three small slits, one in here, one end, one in the middle and one in the other end, so that when you deep fry it doesn't curl up, that will keep the prawns straight. Now that I've cut all the prawns you add them into a bowl and you add about two tablespoons of fish sauce, one teaspoon of soya sauce, one teaspoon of thick teriyaki sauce, half to one teaspoon of seasoned oil, three cloves of minced garlic, you mix and allow to marinate for about at least minimum two hours. To make the tempura mix simply mix 100 grams of ready-made tempura mix flour with 160 milliliters of water, like so, and there you go. Now to fry the tempura prawns. What you do is you pick it up by the tail, dip it into the mix, into the Japanese breadcrumbs and then into the deep fryer. You can do about two or three at the same time, don't overload it and you want them to become a nice golden brown. That's about the color we're looking for, nice golden yellowish brown, beautiful tempura ", "duration": 245.33, "segments": [[24, 39], [55, 99], [119, 136], [147, 188], [197, 207]], "seg_text": " ", "pure_cap": "clean the prawn leaving the tail pieces and make 3 small slits. adds prawns fish sauce soy sauce teriyaki sauce sesame oil minced garlic to a bowl and mix. mix 100 gms of tempura mix flour with 160 ml of water whisk and prepare the batter. dip the prawns in the batter and bread crumbs and deep fry. remove the fried prawns and drain the excess oil using paper towel and serve"}, {"image_id": "zJoy52YuVXs.mp4", "caption": " crush the tomatos mix in salt spread the sauce onto the dough add parmesan and mozzerella to the top of the pizza add basal leaves to the pizza cook the pizza in the oven drizzle olive oil on top", "id": 1000, "seg_prompt": "163 ; 36, 60 ; 63, 70 ; 75, 93 ; 94, 114 ; 114, 124 ; 124, 152 ; 154, 158......................................................", "asr_text": " So, let's start with the sort of almost the simplest pizza that everybody loves called Pizza Margherita, which is just your very simple tomato sauce, fresh mozzarella, some parmesan, and a few basil leaves. You know, there are a lot of jarred sauces on the market. I don't particularly like them. I think they're too sweet and too heavy and too heavily seasoned, so all I do is I take a can of tomatoes, this costs $2.25, add some salt, and put it through this gizmo, which is a food mill. If you don't have a food mill, you can just crush them with your hands. So, we'll just put our food mill over a bowl, turn the crank. This is a great activity for kids actually turning the crank on this, or even better, crushing them with their hands, just have a towel ready. So see, we've broken up the tomatoes, but we haven't pureed them. So then, two teaspoons of kosher salt, and just mix that in. For a pizza this size, I would say a third of a cup of sauce is the most you want to use, and the first time you do it, measure, or you're going to end up using too much. Just only about that much, and spread it around, leaving a border of about an inch to a half inch on the side. It doesn't seem like enough, but trust me it is. Then the parmesan, again about a third of a cup, just sort of a nice handful. And then mozzarella, but just a few slices, and you don't want to cover the whole surface of the pizza. That's really enough. A few basil leaves, four or five is enough. So simple, delicious, beautiful, the colors of the Italian flag. So then we put it into our very hot oven. I use a pizza stone on the oven, but if you don't have one, again just turn a baking sheet upside down, and put it in the oven, and get it nice and hot. You want this to go immediately onto a hot surface. So we'll just slide it in here, and cook for six to eight minutes. So here we go, our pizza margarita. This looks good. The crust is nice and brown, the cheese is melted and is running all over the pizza, and we'll just dress it with just a little olive oil. ", "duration": 163.17, "segments": [[36, 60], [63, 70], [75, 93], [94, 114], [114, 124], [124, 152], [154, 158]], "seg_text": " ", "pure_cap": "crush the tomatos. mix in salt. spread the sauce onto the dough. add parmesan and mozzerella to the top of the pizza. add basal leaves to the pizza. cook the pizza in the oven. drizzle olive oil on top"}, {"image_id": "PuOc9u9GjWU.mp4", "caption": " cut large calamari into rings and put them in a bowl squeeze half a lemon add salt to calamari mix and marinate for 15 minutes add 75g plain flour 75g rice flour 1 tsp garlic powder tsp white pepper tsp salt marinated calamari and mix take 1 beaten egg and 100g panko japanese bread crumbs dunk marinated calamari in beaten egg and then roll in bread panko and set aside fry the ready calamari in medium high heat oil until golden brown in batches and serve hot with dipping", "id": 1001, "seg_prompt": "280 ; 32, 38 ; 52, 60 ; 61, 76 ; 77, 79 ; 80, 126 ; 127, 180..........................................................", "asr_text": "", "duration": 280.67, "segments": [[32, 38], [52, 60], [61, 76], [77, 79], [80, 126], [127, 180]], "seg_text": " ", "pure_cap": "cut large calamari into rings and put them in a bowl. squeeze half a lemon add salt to calamari mix and marinate for 15 minutes. add 75g plain flour 75g rice flour 1 tsp garlic powder tsp white pepper tsp salt marinated calamari and mix. take 1 beaten egg and 100g panko japanese bread crumbs. dunk marinated calamari in beaten egg and then roll in bread panko and set aside. fry the ready calamari in medium high heat oil until golden brown in batches and serve hot with dipping"}, {"image_id": "_HYoidFnb5w.mp4", "caption": " add oil and an egg to a hot wok and stir when the egg is cooked add shrimp and stir when the shrimp turns pink add rice and stir add onions pea carrots tomato cooking sauce and stir add green onions and stir", "id": 1002, "seg_prompt": "267 ; 79, 104 ; 104, 126 ; 127, 148 ; 149, 175 ; 176, 186..............................................................", "asr_text": " Hi guys, welcome back. I'm Mimsieh Pachai. In this video, I'm going to show you guys how to make restaurant style Thai shrimp fried I also have a video how to peel and devein shrimp. I will put the link up here and also inside the description box below. I also have a video for this too, I will put the link up here and inside the box too. So, if you have a wok, use a wok or a pan, heat up your pan or you walk until it's really really hot and add cooking oil and also an egg and stir them well. So as soon as you see that your egg is completely cooked, add your shrimp in there, lower down the heat and also add your chopped garlic and stir them well. And stir them well until you see that your shrimp turn a little pink and add your steam After you add your egg, just give it a stir on the high heat and add onions, pea and carrots and also tomato. And also add a cooking sauce. You also can add any type of vegetable you like in here, you also can add broccoli, if you don't like pea carrots, just don't put pea carrots, anything you like you can put it in here. And give it a stir. Add the on purpose cooking sauce, like I said I also have a video for that. And it's really helpful when it comes to stir fry. And after it's all done, just put it inside your plate and garnish with some cilantro, cucumber and also a lime. I hope you guys liked this video, please like, subscribe, follow me on my Facebook, Instagram and Twitter and also Google Plus. And stay tuned for the next video every week. Until next time, bye! ", "duration": 267.67, "segments": [[79, 104], [104, 126], [127, 148], [149, 175], [176, 186]], "seg_text": " ", "pure_cap": "add oil and an egg to a hot wok and stir. when the egg is cooked add shrimp and stir. when the shrimp turns pink add rice and stir. add onions pea carrots tomato cooking sauce and stir. add green onions and stir"}, {"image_id": "pPG5iylCGlA.mp4", "caption": " open the tofu box and cut the tofu into small cubes marinate 4 ounce of minced pork adding 1 tsp minced ginger 1 tsp chopped green onion 1 tsp soy sauce 1 tsp cooking wine 1 tsp corn starch and bit of olive oil mix heat some olive oil in a nonstick wok marinated meat and saute for 5 minutes or until meat is done add 1 tbsp olive oil to wok add cup of chopped onion cup of bell pepper ginger garlic and cook add 2 tbsp of ground garlic some green onions cut into inch pieces and chopped green onions and stir add 1 tbsp of chili bean sauce and stir for couple of minutes or until the onion is ready add some sichuan peppercorns and a few dried chili peppers and stir for about 2 minutes now add 10 ounces of diced tofu to it and stir gently and cook for 4-5 minutes add 1 tsp of cooking wine stir gently and cook taste a little bit of tofu and add little bit of soy sauce as per taste and mix gently add the cooked pork to it and stir gently to mix all the ingredients well add 1 tsp of sesame oil stir everything evenly and cook for some time transfer the dish to a serving bowl garnish with chopped green onions on top and serve", "id": 1003, "seg_prompt": "350 ; 75, 85 ; 86, 98 ; 98, 114 ; 123, 157 ; 166, 178 ; 181, 202 ; 204, 220 ; 221, 229 ; 230, 255 ; 256, 262 ; 263, 283 ; 284, 306 ; 307, 318 ; 319, 325..........................", "asr_text": " Hello, everybody. I'm Kelly. Welcome to my cooking channel. Today, I'm going to show you a very popular Chinese dish, and I think most of you may have heard this. Ma Po Toh Fu. In Chinese, it's very simple. If you want to order a Chinese restaurant, you just have to say Ma Po Toh Fu. So the translation is quite similar, isn't it? And it's very easy to mix this dish as well. Let me show you how to make it. You need 10 ounces of the medium-firm tofu, 4 ounces of the ground pork or beef, a few sliced ginger and whole garlic, fresh chili pepper as your personal taste, diced white onion, diced bell pepper, finely chopped green onion, going to garlic and ginger, cornstarch, dried chili pepper, dried Sichuan peppercorn, olive oil, soy sauce, cooking wine, sesame oil, and the chili bean sauce. First, open the tofu and then cut the tofu in small cubes as your personal preference. You marinate the going to meat. You add one teaspoon going to ginger, one teaspoon chopped green onion, one teaspoon cooking wine, and one teaspoon soy sauce, one teaspoon cornstarch. I'm also adding a little bit of olive oil. That will make the going to meat extra tender and soft. Lastly, you mix everything evenly. First of all, take a non-stick wok or pan and heat up about one teaspoon of the olive oil. When the wok is ready, you add one pork. Make sure to stir the pork so they're not in one chunk. You can use either pork or beef so it's up to your personal taste. Keep stirring the meat for about five minutes until all the meat is well done and then you can transfer to a plate. Now the pork is ready, you can transfer to a plate and I'm just going to leave it in the wok. Now let's cook the tofu. In a non-stick wok, you add one tablespoon of the olive oil, add the diced wine onion, diced bell pepper, ginger, and garlic. I'm just stir everything evenly. I'm also adding about two tablespoons of the going to garlic just to give the extra frequencies and then the cut green onion and chopped green onion. Now stir everything evenly. And now you add about one and a half tablespoon of the thin sauce and then stir everything evenly. Stir everything for a couple of minutes until the onion is ready. Now you can add a little bit Sichuan paper corn and the dried chili pepper. About two minutes. Now you can add the tofu. When you stir the tofu, make sure you do that gently otherwise you're not ready. Let the tofu cook for about four to five minutes so they can absorb all the good flavor from the sauce and then you add one teaspoon of the cooking wine. Stir everything gently and evenly. Now you can taste a little bit tofu just to see how you like it and you can add a little bit soy sauce as taste. And then stir everything evenly. Jain food is stir everything evenly and now I'm going to add all the cooked pork in the pan. And then stir everything evenly. Smells very nice. If you really like spicy, now you can add a little bit chili oil. Before transferring everything to a serving plate, you can add one teaspoon of the sesame oil and then stir everything evenly. And now I'm going to transfer to a serving plate. Lastly, you just garnish with a little bit finely chopped green onion and enjoy. Thank you so much for watching and happy cooking! ", "duration": 351.17, "segments": [[75, 85], [86, 98], [98, 114], [123, 157], [166, 178], [181, 202], [204, 220], [221, 229], [230, 255], [256, 262], [263, 283], [284, 306], [307, 318], [319, 325]], "seg_text": " ", "pure_cap": "open the tofu box and cut the tofu into small cubes. marinate 4 ounce of minced pork adding 1 tsp minced ginger 1 tsp chopped green onion. 1 tsp soy sauce 1 tsp cooking wine 1 tsp corn starch and bit of olive oil mix. heat some olive oil in a nonstick wok marinated meat and saute for 5 minutes or until meat is done. add 1 tbsp olive oil to wok add cup of chopped onion cup of bell pepper ginger garlic and cook. add 2 tbsp of ground garlic some green onions cut into inch pieces and chopped green onions and stir. add 1 tbsp of chili bean sauce and stir for couple of minutes or until the onion is ready. add some sichuan peppercorns and a few dried chili peppers and stir for about 2 minutes. now add 10 ounces of diced tofu to it and stir gently and cook for 4-5 minutes. add 1 tsp of cooking wine stir gently and cook. taste a little bit of tofu and add little bit of soy sauce as per taste and mix gently. add the cooked pork to it and stir gently to mix all the ingredients well. add 1 tsp of sesame oil stir everything evenly and cook for some time. transfer the dish to a serving bowl garnish with chopped green onions on top and serve"}, {"image_id": "B09O9Nfwm_s.mp4", "caption": " add flour and corn meal to bowl add salt sugar and baking powder add 2 eggs and milk and mix cut hotdogs in half and insert skewers dip the hot dogs in the batter fry hotdogs in oil remove the corn dogs from the oil", "id": 1004, "seg_prompt": "160 ; 16, 18 ; 22, 38 ; 39, 73 ; 84, 103 ; 106, 114 ; 116, 135 ; 134, 141......................................................", "asr_text": " Thanks for watching, and I'll see you in the next video! Thanks for watching! ", "duration": 160.83, "segments": [[16, 18], [22, 38], [39, 73], [84, 103], [106, 114], [116, 135], [134, 141]], "seg_text": " ", "pure_cap": "add flour and corn meal to bowl. add salt sugar and baking powder. add 2 eggs and milk and mix. cut hotdogs in half and insert skewers. dip the hot dogs in the batter. fry hotdogs in oil. remove the corn dogs from the oil"}, {"image_id": "X4DYlEkdEaQ.mp4", "caption": " add butter granulated garlic worcestershire sauce apple cider vinegar and hot sauce to pan and boil deep fry the chicken wings in hot oil pour the sauce over the fried wings and serve with celery sticks and blue cheese", "id": 1005, "seg_prompt": "226 ; 8, 67 ; 74, 95 ; 97, 120......................................................................", "asr_text": " Hey everybody and welcome to the Wolf Pit! Today we're going to make some traditional buffalo wings. What we're going to do is start off with about two-thirds stick of butter, about a teaspoon of granulated garlic, about a teaspoon of Worcestershire sauce, and about a tablespoon of apple cider vinegar. The original recipe calls for white vinegar. I don't necessarily like white vinegar so I'm just going to use apple cider vinegar and then we're going to pour in some some hot sauce. All right we're saying about a cup of hot sauce. All right we got a sauce on the stove. I'm going to go ahead and give this a mix and all basically all you don't do is just melt the butter and once it comes up to a boil we're done. All right now we got our sauces up to a boil and we're going to go ahead and remove it from the heat and start frying our wings. All right we got our oil hot and ready and we're going to go ahead and start frying up the chicken All right there we go our chicken wings are all fried up now we're going to go ahead and pour our sauce all over the top of these drizzled over they want to toss them in it. All right now our buffalo wings are all dressed up and we got our celery and our homemade blue cheese dressing and I think I'm going to try the blue cheese first. Let's throw you guys off here. This is blue cheese and mayonnaise about equal parts. We'll give this a try first. I love blue cheese. All right that's pretty tasty. All right so now we're going to dive in and grab a wing here. So let's give it a try. I've had the Inca bar sauce before and this is this is really close. Now let's try it with a little bit of the blue cheese in it. That's pretty tasty. As you can tell this is real thick blue cheese too. Let me give it one more try here just to make sure these taste right. Nice and tender, crisp, perfect flavor. Sometimes it's nice just to keep things simple like we did tonight and stick with the tradition and these are really good wings. So thank you guys very much for watching and we're gonna go ahead and finish up this wing. ", "duration": 226.67, "segments": [[8, 67], [74, 95], [97, 120]], "seg_text": " ", "pure_cap": "add butter granulated garlic worcestershire sauce apple cider vinegar and hot sauce to pan and boil. deep fry the chicken wings in hot oil. pour the sauce over the fried wings and serve with celery sticks and blue cheese"}, {"image_id": "TeB5y-QmIHY.mp4", "caption": " mix lemon juice and milk pour oil into a pot mix the cornmeal flour salt sugar and baking powder mix in an egg and buttermilk with the batter cut the hot dogs into pieces coat the hot dogs in flour insert sticks into the hot dogs dip the hot dogs in the batter dip the hot dogs in the oil", "id": 1006, "seg_prompt": "209 ; 80, 85 ; 87, 92 ; 92, 100 ; 100, 106 ; 110, 113 ; 116, 124 ; 124, 130 ; 130, 141 ; 158, 164..............................................", "asr_text": " The big game is right around the corner and I've got a bunch of people coming over. But what are they going to eat? I could order pizza but I did that last weekend. People like finger foods right? How about chips and salsa? I've got it! Mini corn dogs on a stick! Corn dog pops! It's going to be perfect. I have a really good recipe so let's get started. You're going to need one package of hot dogs. Make sure that it contains no nitrates because they're really bad for you. 3 quarter cup of yellow cornmeal. One cup of all purpose flour. A quarter teaspoon of salt or half a teaspoon of kosher salt. Three tablespoons of white sugar. Four teaspoons of baking powder. One cup of buttermilk. One tablespoon of vegetable oil. Another quart of vegetable oil for frying. And then some extra all purpose flour for dusting. If you don't have buttermilk you can make your own. How you do that is take one cup of milk and add a tablespoon of white vinegar or lemon juice, stir it up and voila! In a pot put in your quarter of oil and then put it on a stove and turn it on medium heat. Now in a large bowl combine your cornmeal, flour, salt, sugar, baking powder and whisk it all together. Then add your egg, buttermilk and oil and whisk it up again. Your batter should look a little thicker than pancake batter. I want my corn dog pops to be bite sized so I'm going to cut the hot dogs into quarters but you can leave them whole or cut them in half whatever you want. Now take your hot dogs and dust them lightly with some of the extra all purpose flour. This will help the batter stick to the hot dog pieces better. Then insert a lollipop stick or a skewer into each of the hot dog pieces. Take your hot dog skewer and then dip and rotate it into the batter making sure that it's completely coated. Then slowly remove it from the batter and let the excess batter drip back into the bowl. Now it's ready to fry. Frying is the best method for corn dogs because you're using a liquid batter and then it develops this crispy outer shell when you cook it. To check to see if the oil is hot enough, stick a chopstick in the pot and touch the bottom to see if it starts to bubble. If it starts to bubble then it's ready. Now take your batter covered hot dog and immerse it into the hot oil while holding the stick. Be really careful not to burn yourself. Cook it for about 2-3 minutes or until all the sides are deep golden brown. Rotate it to make sure it browns evenly. Now take it out of the oil and let it drain on a plate lined with some paper towels. The best way to eat this is with some classic ketchup and mustard. Put it on a platter and serve. What a great game! Our team won, everyone ate the food, and best of all, it's quality time with our friends So the next time you have a big sports get together, try these corn dogs. Everyone will go nuts! ", "duration": 209.67, "segments": [[80, 85], [87, 92], [92, 100], [100, 106], [110, 113], [116, 124], [124, 130], [130, 141], [158, 164]], "seg_text": " ", "pure_cap": "mix lemon juice and milk. pour oil into a pot. mix the cornmeal flour salt sugar and baking powder. mix in an egg and buttermilk with the batter. cut the hot dogs into pieces. coat the hot dogs in flour. insert sticks into the hot dogs. dip the hot dogs in the batter. dip the hot dogs in the oil"}, {"image_id": "Nxt9F9WjdcU.mp4", "caption": " peel and devein the shrimp and place in a pan crack an egg into a bowl add kosher salt and white pepper to the bowl and mix add ice water and tempura flour to the bowl and mix add the remaining tempura flour to a pan pour oil onto a hot pan pour the batter into the pan coat the shrimp in flour and batter and place in oil remove the shrimp from the oil and place on a paper towel", "id": 1007, "seg_prompt": "329 ; 51, 126 ; 135, 139 ; 140, 154 ; 155, 182 ; 190, 197 ; 206, 212 ; 216, 229 ; 230, 249 ; 250, 252..............................................", "asr_text": " Hello friends. My name is Mai. Today we will be cooking delicious Asian fried shrimp. The ingredients you will need are long shrimp, tempura, batter, mix, corn oil, ice water, white pepper, kosher salt, and egg. If you would like this delicious recipe, please visit our website. First, you're going to peel and debank all of the shrimp. Slide your shrimp in an angle and stretch each part. Now we're going to make our tempura, batter, mix, egg, kosher salt, white pepper, ice water, and tempura flour. The tempura, batter, should look like this. In a separate sauce, add some more tempura flour. Now we're going to heat all oil. Heat your cooking oil for high heat. And here you have delicious Asian fried shrimp. Put tempura, dipping sauce, and lemon slices. We hope you enjoyed watching our video. If you would like this delicious recipe, please visit our website. ", "duration": 329.83, "segments": [[51, 126], [135, 139], [140, 154], [155, 182], [190, 197], [206, 212], [216, 229], [230, 249], [250, 252]], "seg_text": " ", "pure_cap": "peel and devein the shrimp and place in a pan. crack an egg into a bowl. add kosher salt and white pepper to the bowl and mix. add ice water and tempura flour to the bowl and mix. add the remaining tempura flour to a pan. pour oil onto a hot pan. pour the batter into the pan. coat the shrimp in flour and batter and place in oil. remove the shrimp from the oil and place on a paper towel"}, {"image_id": "gB6Fd4D697s.mp4", "caption": " heat some oil in a pan cook the pork in the pan add carrot sticks to cook add green vegetable and onion to cook add udon noodles and stir to fry add a pinch of salt white pepper oyster sauce and soy sauce add in cabbage spring onion and bean sprouts and cook until everything is ready", "id": 1008, "seg_prompt": "397 ; 66, 70 ; 115, 156 ; 157, 174 ; 175, 217 ; 219, 234 ; 235, 262 ; 273, 320.....................................................", "asr_text": " Okay, today we're going to do udon dish, Japanese udon noodle, and we're going to do stir-fry noodle with a few vegetables here. We have a carrot, and spring onion. And we have the meat. It's all up to you how you want to use it. We're going to use about 80 grams of sliced pork. You can use any meat, prawn, or see if anything you like chicken or whatever you like. But today I'm using pork. That's what I find in my fridge at the moment. Okay, we're going to start cooking, but be sure that we need to wash hands and clean everything, and we're going to start cooking. Okay, let's start cooking. Okay, I put about one tablespoon of vegetable oil. Okay, and we're going to cook while the pan is heating. I don't want to introduce the ingredients. We have a little bit of sea salt and white pepper. and kyukkuman soy sauce. And the udon, I'm using this udon, frozen udon today. What I did was it was frozen. I left overnight, keep in the fridge, and I ran into the cold water. Five minutes is fine. I'm going to start cooking the meat first, yeah? First you cook your meat. Input on the fire is ready. One, two, three. You can use prawn or whatever you like, but today we're using the pork. Basically, when you do stir-fry, you know, always have vegetables first. I'm going to go for shallots, which is going to take a lot of that. Into the shallots. Then go into the flanger. Okay, now we're going to add onion. Then I'm going to add the sirloin noodle. Then a pinch of salt. A little bit of white pepper. And oyster sauce. Oyster sauce is about one and a half tablespoons for this portion. And we're going to add many One tablespoon of salt. And add some cabbage. And sesame oil. Then go in spring onion. And bean sprout. All right, almost done now. I'm going to dish up. All right, turn the fire off. You can just find any vegetable in your fridge. It doesn't have to be callo. It doesn't have to be asparagus. It doesn't have to be bun. It's nice to have cabbage for yaki, you know. Mainly, we put cabbage. Unless the vegetables are up to you. And if you have seaweed, bonito or something, you can sprinkle bonito because I don't have so. I don't need to do it today. Okay, that's it. That's yaki, you know. ", "duration": 398.17, "segments": [[66, 70], [115, 156], [157, 174], [175, 217], [219, 234], [235, 262], [273, 320]], "seg_text": " ", "pure_cap": "heat some oil in a pan. cook the pork in the pan. add carrot sticks to cook. add green vegetable and onion to cook. add udon noodles and stir to fry. add a pinch of salt white pepper oyster sauce and soy sauce. add in cabbage spring onion and bean sprouts and cook until everything is ready"}, {"image_id": "QRUXnp4mDUQ.mp4", "caption": " place the nori down with the textured side up spread a ball of rice onto the seaweed put a strip of lettuce and cucumber in the center scoop avocado and place in the center place a ball of spicy tuna in the middle tuck and roll the sushi lay the bamboo sheet over the top and squeeze cut the roll into five pieces", "id": 1009, "seg_prompt": "203 ; 59, 68 ; 69, 86 ; 93, 110 ; 112, 120 ; 120, 127 ; 128, 139 ; 140, 145 ; 155, 161..................................................", "asr_text": " Hi, my name is Terry, and you're watching Sushi by Terry. Is there anything I can start you guys out with? Let me guess. California roll? Yep, California roll. And spicy mayo. Ew, you still eat California rolls? I eat real sushi. Can I get a spicy tuna, please? But I like California rolls. Sounds good, I'll put that in for you ladies. But I like California rolls. Today I'm going to show you how to make spicy tuna rolls. Now the spicy tuna roll is a little bit different than the California roll. It's rolled in a style called furumaki, which means fat roll. Alright, now that you know about the spicy tuna, let's get rolling. Time to roll! Alright, here we go. With most rolls, we start out with the half sheet of nori. There's two sides to the nori, nice glossy side. And then you have kind of a rough textured side. And then you want the textured side up. And then you get a ball of rice. Make sure your hands are wet so the rice doesn't stick to them. Again, we're going to want to do squish and push. So you start out this side and squish it and you push it. But with the spicy tuna roll, you don't want to go all the way to the end. So use your fingertips, push it to the edges. And now you're going to want to turn it 90 degrees. And this one you're not going to flip over. The first thing I like to put in the roll is lettuce. I like to cut it in half. And then put it so the ends are... So a little bit of it is sticking out. It looks nicer that way. Second, I like to put in cucumbers. Instead of just putting it like this, it looks a little bit nicer if you cut it in half first. On an extreme bias. And then stick it in the middle. Third, I like to do avocado. Now, just like before, you scoop out the avocado with your spoon. Just like that. Alright, and then the final thing you want to put in is spicy tuna. And I like to put it in a big ball right in the middle. From here, you just use your fingers. And then, again, do tuck and roll. So you tuck it. And then you roll it. Just like that. Next, you grab your maki-su or your roll thingy. Lay it over the top. And then give it a squeeze. Then you want to get your knife wet. And then, some places like to cut it into four. Some places like to cut it into six. We at the social house like to cut it into five. Just like that. Now that wasn't so hard. Don't forget to hit the like button and the subscribe button. And then I'll show you how to make sushi that looks like this. Time for the question of the day. When was the first time you ate sushi and what did you order? Thank you for watching Sushi by Terry. I eat real sushi. But I like California rolls. ", "duration": 203.83, "segments": [[59, 68], [69, 86], [93, 110], [112, 120], [120, 127], [128, 139], [140, 145], [155, 161]], "seg_text": " ", "pure_cap": "place the nori down with the textured side up. spread a ball of rice onto the seaweed. put a strip of lettuce and cucumber in the center. scoop avocado and place in the center. place a ball of spicy tuna in the middle. tuck and roll the sushi. lay the bamboo sheet over the top and squeeze. cut the roll into five pieces"}, {"image_id": "0eCScMSsl_Y.mp4", "caption": " cut chicken in half add olive oil to a pan beat one large egg stir it and add some salt in a bowl add some panko bread crumbs salt and a little ground black pepper dip the chicken into the egg and then into the panko place the chicken in the pan with olive oil spread some cheese on the cooked chicken put the chicken into an oven place sauce and chicken on the pasta", "id": 1010, "seg_prompt": "147 ; 20, 27 ; 38, 44 ; 45, 51 ; 54, 64 ; 65, 72 ; 77, 88 ; 105, 115 ; 117, 120 ; 122, 132..............................................", "asr_text": " Wondering what to make for dinner tonight? We have some quick and easy tips for serving up a restaurant quality meal the whole family Today we're making a classic, chicken parmesan. You're going to use boneless, skinless chicken breasts for this and you can either cut them in half to make two very thin cutlets or you can pound them. Now if you do want to pound the chicken instead, you can go ahead and use a meat pounder. Don't use the side with the teeth however, that will tear the chicken apart. You want to use the smooth side. No meat pounder, you can even use a heavy pan. Start by adding a quarter of a cup of Crisco pure canola oil to a large skillet. Beat one large egg into a pie plate and beat in a quarter of a teaspoon of salt. In another pie plate you're going to have a cup of panko bread crumbs, another teaspoon of salt and just a pinch of black pepper. You'll dip the chicken into the egg and then into the panko. Okay, in goes our chicken. The bread crumbs we're using are panko bread crumbs. They're a fantastic substitute for regular bread crumbs. They're a flaky bread crumb with a coarse texture and rough edges. It's readily available in most grocery stores and it's great in any recipe that calls for We're going to saute these for about five to six minutes until golden brown on both When the chicken's done, transfer it to a baking pan and then you're going to top it with three quarters of a cup of shredded mozzarella cheese and one quarter cup of shredded parmesan Throw the chicken four to five inches from the heat source until the cheese melts and begins to brown, about two minutes. Spoon some warm marinara sauce over freshly cooked pasta. Add your chicken and there you go, a warm and hearty meal in about a half an hour. This delicious recipe makes about four servings. ", "duration": 147.33, "segments": [[20, 27], [38, 44], [45, 51], [54, 64], [65, 72], [77, 88], [105, 115], [117, 120], [122, 132]], "seg_text": " ", "pure_cap": "cut chicken in half. add olive oil to a pan. beat one large egg stir it and add some salt in a bowl. add some panko bread crumbs salt and a little ground black pepper. dip the chicken into the egg and then into the panko. place the chicken in the pan with olive oil. spread some cheese on the cooked chicken. put the chicken into an oven. place sauce and chicken on the pasta"}, {"image_id": "lYsEShMFTaw.mp4", "caption": " remove the outer leaves of cabbage and slice it up put the cabbage and salt in a bowl and massage it with hand put the cabbage in a jar and press firmly to the bottom put the lid open the jar and press the cabbage", "id": 1011, "seg_prompt": "452 ; 21, 57 ; 60, 134 ; 161, 308 ; 313, 315 ; 321, 369............................................................", "asr_text": " We've got half a savoy cabbage here, which is quite large, but you can use any cabbage So I'm just going to trim off the wooden stalk there and then pull off the outer leaves and then I'm going to chop it in half lengthwise so we've got quarters and I'm going to just rub my knife actually to get rid of any kind of really thick bits and then we want to slice it up for the sauerkraut and it's really, it's up to you how thick you make it, how much patience you have, how good your knife skills are, the thinner it is the more steps you'll have and the easier your crop will, you'll draw the moisture out so try and cut it fairly finely. Then we're just going to pop it in a bowl, any kind of really big chunky bits you can pull out, it's up to you. So I'll just keep going and cutting up the rest of the cabbage. Having chopped it in your bowl, then we're going to add some salt and any salt here you just want some really fine salt, so kosher salt or just whatever regular table salt is And I'm just going to go about three, four, kind of big generous pinches, there's a fair bit of cabbage there. The rule of thumb is you really want about 1% by weight but it's really not super important. What I tend to do is just get some salt in there and start massaging and working it around and it looks like, I know it looks like we've got a very huge amount of cabbage here but you'll be surprised how it's going to pack down when we pop it in the jar. What we're going to do is just kind of massage the salt in and I usually give it a bit of a massage and then leave it sit for a little while, like a few minutes and have a rest and do something else just so I don't get too bored with it and I pull out any big chunks We'll just keep massaging, so yeah, I'll just give it a massage for another few minutes and then let it rest for five minutes or so and then we'll come back to it. I've massaged for about five minutes, been sitting for about five minutes and I can see it looks kind of glossy, like the water's starting to come out of it, it's looking a little bit wet on the outside which is great. Now I'm just going to have a little taste. You want it to taste a little bit salty but still really fresh. That tastes probably a little bit too salty but it'll have to do. There's not much you can do if you add too much salt and the more salt you add the easier it is to pack into the jar, the easier it is for the liquid to come out, so it's not such a bad thing. I've actually found when I've made it with less salt, the flavour ended up being a little dirtier and I didn't enjoy it as much, so it's a personal preference thing. You can just play around. Then what we're going to do is just using the spoon or you can use your hand. You want to pop it into the jar and really press it down really hard because what we want to do is actually draw moisture out of the crowd because we actually want the fermentation to happen under liquid and you're not going to believe this when you start packing into I always think it's never going to get enough liquid out and in the end it always does. I'm just going to pack in and just keep packing it out. It's probably easier with my hand. Just squishing down. Be brutal and you'll start to see the liquid coming out. I've got all that cabbage packed into the jar and you wouldn't believe it. All that cabbage in the bowl has packed into a jar. I only have a feeling about half a jar. It surprises me every time I do it. I've just spent a few minutes really packing it down with my hand and with the spoon. Hopefully you'll be able to see that there's a fair bit of liquid in there. More and more is coming out with time and it takes a little while. Sometimes what I do is I pack it in and I'm not getting the liquid. I just let it sit for five minutes and walk away from it and then come back to it and let the salt draw the liquid out. I'll have this verbal in the background telling us this story. The liquid is really important because the fermentation has to happen under the liquid in anaerobic environment. If there's air there, the lactic acid bacteria can't do their thing. Just keep pushing down with the spoon. If you get really frustrated and you're finally not getting the liquid out, you can always just top it up with a little bit of water. The problem with water is it's going to dilute the flavor of the sauerkraut. Sometimes you'll get to a point where you just go, oh, I couldn't be bothered. That's looking pretty good to me. It's not completely submerged but there's a fair bit of liquid around. What we're going to do now is just pop the lid on and let it sit for a few days. I'll check on everything tomorrow. Now sauerkraut, have a look on the side. It's looking pretty good. Let's open it up. Again, I can't hear any gas coming out. When I push, you can see there's heaps of liquid there now. I'm glad I didn't put any extra liquid in. What we're just going to do is just push it down so that the layers on the top are submerged. You can see there's bubbles. It definitely looks like fermentation is starting to happen here. Sometimes it will take more than a day for the fermentation to start. I'm kind of surprised it's winter here and it's been really cold. I guess we've had the hit. We've had it heat only. They hit the fire going so that's keeping them warm enough. We'll just push down, put it back on, and then just leave them in the kitchen bench. We'll check in again tomorrow. It's actually day four today since I put the veg in. I forgot to check them yesterday. There's not a lot of gas coming out of the sauerkraut yet, but if we push it down, you can see it's bubbling quite a bit. You can see it's actually starting to smell a bit fermented. I'm actually going to have a little bit of a taste. It's got that salty thing going on and a bit of acidic tan. For me, that's enough. I'm just going to push it down so it's submerged. I'm going to pop that in the fridge. I'm happy to start eating that now, but I don't like my sauerkraut to be too strongly flavored. As soon as you're happy with the flavor, then you can pop it in the fridge and start using it. ", "duration": 452.83, "segments": [[21, 57], [60, 134], [161, 308], [313, 315], [321, 369]], "seg_text": " ", "pure_cap": "remove the outer leaves of cabbage and slice it up. put the cabbage and salt in a bowl and massage it with hand. put the cabbage in a jar and press firmly to the bottom. put the lid. open the jar and press the cabbage"}, {"image_id": "iQjNhG92hr4.mp4", "caption": " heat a skillet with oil and add the chopped onions ginger and garlic add salt red chili powder soy sauce add the chopped vegetables and saute lightly mix flour and water stuff the fried vegetables on the pastry sheet and roll it and seal it using the flour paste deep fry the rolls in hot oil", "id": 1012, "seg_prompt": "364 ; 50, 65 ; 94, 193 ; 194, 220 ; 235, 292 ; 300, 320.............................................................", "asr_text": " Hi guys, welcome to Eat East Indian channel and today is the day when you will learn how to make some fantastic spring rolls. So let's get started. Here I have some shredded cabbage, in this one I have some shredded carrots. You can use any vegetables of your choice. You can use bean sprouts, beans, cauliflower, whatever you would like in your spring rolls. And then I am also going to use some onions, some ginger and garlic. Now these are frozen ones so they kind of look weird but we are going to fry them. And then we are going to use a pastry wrap here and you can see that I have actually put them on a plate which is covered with a wet towel and we are going to fill our stuffing This is easy to make. We are going to fry our onions along with ginger garlic paste. And in this we are going to add our spices, salt, red chili powder, garam masala if you want a little Indian flavor and some soy sauce. Just give them a quick stir, soften them a little bit. Look at that. So salt as per taste. I am going to go ahead and add 2 teaspoons here. And red chili powder. You can also add green chilies if you like. Stirring our onions, ginger and garlic, salt, red chili powder. And in this we will go ahead and add our soy sauce. So 2 tablespoons of soy sauce. Soy sauce in and onions have become a little soft. We will go ahead and add our vegetables next. Now you don't have to fry them a lot. Just saute them lightly because if you fry them a lot they might start leaving some water which we don't want so just going to saute them a little bit here. So our stuffing is ready. We will set it aside. And here I have 2 tablespoons of all purpose flour, that's madha and I am just going to add few drops of water to make a fine paste. So just mix it well to have a smooth paste and we are going to use this as a glue to close our spring rolls. So just mix them together and set them aside. So we are using this spring roll pastry. You can find it at any Asian grocery store and what I have done, this was frozen. I have thawed it and you don't want it to dry out so I had kept it in a wet cloth. So in our pastry here we are going to put our stuffing and you want to make it that it's nice and tight and we are going to roll it out. So take one corner and put it in and slowly roll this. Go right in the middle and stop. Now turn the corners and continue the process. When you reach the very end what you need to do is that all purpose flour that we made, just take a little bit, put it at the end and close this. So make all your rolls like this. Look at that, beautiful hey. And what I am going to do now is deep fry them. You can pan fry them if you want but it's spring roll so you got to deep fry them. So hot oil in the wok and we have just added our spring rolls and we are going to fry them until they are brown on both sides. Look at that, beautiful golden on all sides exactly the way we want it. So now we will go ahead and serve it hot and crispy. Look at that, so our spring roll is ready to be enjoyed. Let me do a little taste test. So once you have mastered the technique of making these spring rolls, trust me you will never ever order them again at a restaurant. So go ahead give them a shot and let me know how they turn out for you and I will see you again very soon with something more exciting. ", "duration": 364.83, "segments": [[50, 65], [94, 193], [194, 220], [235, 292], [300, 320]], "seg_text": " ", "pure_cap": "heat a skillet with oil and add the chopped onions ginger and garlic. add salt red chili powder soy sauce add the chopped vegetables and saute lightly. mix flour and water. stuff the fried vegetables on the pastry sheet and roll it and seal it using the flour paste. deep fry the rolls in hot oil"}, {"image_id": "M8E0XaX0tR0.mp4", "caption": " chop a cabbage and remove the bottom salt the cabbage mix water and flour in a pot and boil while whisking chop green onions and dagon radish and put them in a bowl grind garlic and ginger in a food processor add some onion fish sauce sea salt and grind together add the mixture to the bowl and put the mixture in it add korean chili flakes and mix altogether rinse the cabbage and put the mixture on each leaf", "id": 1013, "seg_prompt": "566 ; 50, 63 ; 92, 129 ; 202, 228 ; 233, 273 ; 278, 284 ; 287, 314 ; 315, 318 ; 318, 351 ; 381, 427............................................", "asr_text": " Welcome to Hungry Gopher. Go for it's hungry for kimchi. Kimchi is the Korean national dish. It is a fermented side dish made with various vegetables with a variety of seasonings. It is virtually served at every meal in Korea. In many ways, kimchi defines Korean culture and cuisine. Did you know kimchi was chosen as one of the world's healthiest food? So let's get it started. We'll need a napa cabbage. Make sure to get a good one. It should be firm to the touch and the leaves should be closed in at the top. Get a medium size. It is about 4 to 5 inch diameter of the head. I like the ones that have little greenish color on the olive leaves. When you cut it in half, the leaves should be packed tightly together. And it should be yellowish inside. See the nice gradation from yellow to green? That's what you're looking for. And it should be mildly sweet. Trim the bottom if it's dirty. And quarter it. Now it's time to salt the cabbage. We'll need coarse sea salt. It is very important to use the coarse sea salt since the finer salt tends to over salt the cabbage. Let's get the sink to salt the cabbage. And salt each leaf. I know it sounds tedious but it'll go pretty quickly. And it'll make all the difference. Use salt sperm leaf about 2-3 tsp for a quarter of a cabbage. This will keep the cabbage crunchy. Sprinkle a little more salt at the bottom since the bottom parts are thicker and more fibrous. And use a little less salt on leafy parts. The idea is to salt all the parts evenly. Once it's all salted, we're going to rest the cabbage. So the salt will drain some water from the cabbage. Resting time varies depending on the size of the cabbage, kind of salt, and the temperature. It's about 70 degree Fahrenheit here today. It's about 21 Celsius. I already have done a test. It'll take about an hour and 20 minutes. The colder it is, the more time it takes. The warmer it is, the less time it takes. It's not an exact science. But don't worry, I'll show you how to look for it. So this one is not brined enough. See how it snaps too easily when you bend it. And let me show you the one that's been properly brined. See this one? It's easily bendable. But there's just a little resistance left. So if you fold it all the way, it'll snap. Let me show you another way to test. You should be able to fold the cabbage in half without snapping any leaves. See? That's what's wrong. And this one is over brined. You can bend it without snapping it. It's gone too far. We're done salting. We're going to let it rest and we'll come back in 30 minutes to check on them. It's been 30 minutes. Let's go check on the cabbage. Let's see how it's going. It's looking good. See how it's sweaty? That's draining water out of cabbage. So that's really good. So let's turn this around. So things will get salted evenly. Make sure you check every 30 minutes or so. So you don't over salt the cabbage. It is the most important part of making the kimchi. While that's resting, let's prepare the seasoning. We'll need starch mixture. We'll need 1 cup of water, 3 tablespoons all-purpose flour or sweet rice flour, and mix it well together. That's looking good. And turn the heat on and stir it often. We're gonna bring this to boil and once it boils, we're gonna cook it for another 2-3 minutes and you'll be ready. You see a little bubbling starts stirring and we're gonna cook it for another 2-3 minutes. I think that's looking good. We'll turn the heat off and the starch mixture is ready. Let's prepare the other ingredients. We'll need green onions. Slice green onion and put it in a bowl and we'll need dike and radish. Slice it thinly and cut it into matchsticks. Or use the food processor. You can use the shredder blade. That's looking good. Let's add it to the bowl. Now the radish is ready. Let's prepare the other ingredients. We'll need 5 browned cloves, same earth ginger. I like my kimchi extra ginger. I'll just come out to your preference. And some onion. And some fish sauce. Skip this if you're vegetarian. And sugar. And some coarse sea salt. And grind it all together. Now that everything is minced, let's put this in the bowl. Mmm smells good. And I'm gonna get the starch mixture. And put the mixture in the bowl. And add the half cup gochugaru, which is Korean red pepper flakes. Korean chili flakes will stain. So use your bowl that wouldn't get stained. This will make about medium-high heat. If you don't like spicy food, you can always reduce the amount of gochugaru or not use it at all even. But I like it spicy. Mix it all together and taste it. It should be a little extra salty and semi-sweet since it's going to season the whole cabbage. The last thing you want is to make a big jar of kimchi too salty or not salty enough. So taste as you go. That's looking nice. Now the mixture is ready. Let's go get the cabbage. Cabbage is looking good. And I'll show you the bending test in action. So this is what you're looking for. See? You can bend it really easily, but there are just a little resistance left. So if you push it far enough, it'll break, right? That's what you're looking for. So we're whisked them well so the salt will be washed. And rest them in a colander. So all the excess water will be drained. All right. That's looking great. Now it's time to dress the cabbage. Before we dress them, we have to taste it first. I'll show you my mom's trick. So let's tear a little leaf, just a small one, and put the mixture on it. Oh, that's gonna be nice and spicy. Kimchi tasty is one of my specialties since I did lots of tasting for my mother and my grandma when I was growing up. It should be a little extra salty and sweet since it's going to season the whole cabbage, right? I'm gonna put my gloves on to protect my hands. Otherwise, kochuka will sting my hands for hours. Put the mixture on each leaf. Kimchi is low in calories, but high in nutrients. It's loaded with vitamins and minerals. It's also probiotic, which means it has good bacteria like yogurt, which is known to help digestive system. When I make kimchi, I usually make a large amount, about five to six snapa cabbages. It's such a versatile dish that you can use it from pancakes to soups or eat it as it is, as your side dish. It also makes excellent stir-fry rice. My mother-in-law makes kimchi mashed potatoes for Thanksgiving, which is so yummy, and kind of trying to cover the whole thing with the hour leaf as much as you can, and put it in a jar. There's one that's done, and let's do the rest. When I was young, we had a few large clay pots buried in the ground to store kimchi throughout the winter. But these days, a lot of Korean households have refrigerators dedicated for kimchi, called kimchi refrigerator. The second one is done. Let's keep going. You can store kimchi for years as long as the temperature is right. The longer you age it, the sharper and more sour will get. Aged kimchi is great to cook with. Once it's cooked, it'll get milder and sweeter. All right, the third one is done. Let's keep going. I like my kimchi a little tangy, so I usually leave it on the counter for a day or two in the summer and about three or four days in the winter before I put it in the refrigerator. Low temperature will slow the fermentation process. If you like it fresher, put it in the refrigerator right away. Then it'll keep fresh longer. The last one is done. Put all the extra goodies in the jar and pack it down firmly so there is less air space among cabbages. We're done! We're kimchi rich, and let me taste it for you. That's delicious. It's pungent, spicy, a little sweet and salty. Such nice little crunch from cabbage. That's delicious. Try this recipe and let me know how your kimchi adventure goes. And don't forget to check my other videos. I'll see you next time! For recipes and more, visit Home Green Gopher. ", "duration": 566.33, "segments": [[50, 63], [92, 129], [202, 228], [233, 273], [278, 284], [287, 314], [315, 318], [318, 351], [381, 427]], "seg_text": " ", "pure_cap": "chop a cabbage and remove the bottom. salt the cabbage. mix water and flour in a pot and boil while whisking. chop green onions and dagon radish and put them in a bowl. grind garlic and ginger in a food processor. add some onion fish sauce sea salt and grind together. add the mixture to the bowl and put the mixture in it. add korean chili flakes and mix altogether. rinse the cabbage and put the mixture on each leaf"}, {"image_id": "svgC7Pcu3_0.mp4", "caption": " finely chop the tuna put some spicy sauce on the tuna and mix well slice avocado and put lemon juice on the slices put nori paper on the bamboo mat and put the tuna filling in the center add some avocado on the tuna and roll the sushi add some sesame seeds on top of the roll and cut the sushi roll", "id": 1014, "seg_prompt": "531 ; 2, 190 ; 190, 251 ; 251, 291 ; 291, 344 ; 344, 425 ; 425, 505.........................................................", "asr_text": " Now the first thing you need is a piece of sushi grade fatty tuna and when you go to the meat market be sure to ask for sushi grade seafood that's really important if you don't get that you can really risk making yourself for someone else's sake so be sure to double check with the butcher behind the counter if it is sushi grade. Now our lovely model here is slicing it nice and thin right from the start using our sashimi hocho and sashimi means basically raw fish and hocho is the Japanese word for knife that really does make all the difference in the world having a nice sharp knife to work with especially when you're working with excellent cuts of fish like we have today so we slice horizontally or I'm sorry vertically and now we're going back over and trying to get really really small tiny pieces we're going for not quite ground hamburger consistency here because as you know for those of you fans out there from spicy tuna rolls like myself you know we get the really small pieces of fish mixed up with the spicy tuna sauce so that's what we're doing right now is is getting our sashimi grade or sushi grade piece of fish to those little chunks to mix in with the spicy tuna sauce. Now the Japanese technique here is called tataki and that's what you're witnessing right now I guess chopped is a pretty close translation in English for that it certainly is a little bit different technique but very similar nonetheless and for those of you really interested in Japanese culture and things like that you'll notice that on the hocho or knife if you will there's some engravings on the side and this knife is from Seki and that's where they originally made all of the ninja swords and right now that's a major hub for Japanese cutlery as well me and my family have visited there that's where they make some very fine surgical knives as well and actually feather brand who makes shaving things for men is based there as well some excellent knives anything with a blade that comes out of that city is just ridiculously sharp and that's the knife that we're using today as well and I can't stress enough that having a nice sharp knife working with these kinds of meats really makes all the difference in the world and pictures worth a thousand words so my has been demonstrating the tataki method here certainly be careful with your fingers you don't want to cut yourself and just going back and forth over the meat like so to get it to the almost hamburger consistency is what we're aiming for and I think we're getting pretty close you know just going back and forth back and forth over the meat is really what you need to do so there we are really bunching it together and there we go probably one more pass possibly two to get us there and there we go she's seen took a couple minutes but that's the consistency we want now that we know that we're at that point one mix in our spicy tuna sauce if you don't know how to make this sauce please see other video we explain exactly how to mix it together for you guys out there now it gets a little tricky you'll notice my is kind of slicing the meat with the spoon to mix in the spicy tuna sauce when you get the meat in this consistency it's not exactly the easiest to mix in sauces with but you just kind of rub it together and mix it around it it does take a couple minutes but definitely you want to be gentle with your meat at this point even though we just chopped it up really really small pieces but you know you don't want to mash it any more than that so just be gentle with it mix it around it might take a couple minutes but you can certainly get it to where you want it to be and there's no hard and fast rules on your ratios here it's whatever flavor you want that's how much of the spicy tuna sauce you mix in whatever you think meets your spiciness taste now we also have the avocado slices that we're gonna included well so here we have an avocado that we've already sliced in half and here you can just see with the sharp knife going through the avocado like butter it really is a pleasure to cut with those sharp knives so we were making consistent thin slices from the avocado if you want to slice horizontally instead of vertically that's fine too it really is just personal preference at that point and after we slice our avocado we want to be sure to add a little bit of lemon on top we don't want our avocado turning brown in the middle of our sushi roll even though it tastes fine it really does get to be rather unappetizing now we're gonna put it on our maki zushi base if you don't know how to make the base here with the rice and the seaweed please see our maki zushi video we explain how to do that in depth and really walk you through that process so what we're doing is we're adding the spicy tuna mixture it's hard to tell from the camera angle but it is slightly closer to the chef or our model if you will and you want to extend it all the way to the edges that's really important you don't want to have the orphaned sushi pieces on the end that don't have any fish in them so definitely extend it a little bit past the nori or seaweed if you will and that's really really important so after we do that we want to get our avocado slices and they do have the habit of sticking together on the plate what we found after making the videos that really helps is to add some lemon juice between the slices and also on the plate below that helps them slide right off the plate so you'll see how mice adding the avocado slices they're slightly at an angle you don't need to go perfectly horizontal and that's where you want it that's what you want to look like before we go ahead and roll the pieces together now you grab the bamboo mat lift it over enough for it to touch the other side of the sushi and with a firm gripping motion that's how we really get the sushi to come together now you don't want to smash it together you do want to be firm but definitely don't want to just mash all the ingredients in the middle together it really is a fine line that comes over time a little bit of practice and I'm sure you can get it down so we flipped it over again with the firm gripping motion once again and the surrender have sometimes sticks together but it's not a problem at all and there we go the last round squeeze a little bit more you'll see some of the spicy tuna coming out the sides if you squeeze it so hard that all of it pops out you definitely know you're you're gripping too hard but if it does come out just a little bit like so that's perfectly normal and that's what you want it to look like right there so the next step is to add a little bit of the sesame seeds on the side roasted sesame seeds that is and you'll notice we put it on top enough to coat lightly and pat it in just a touch now next we put on a cutting board and this is really where the sharp knife pays off incredible dividends you'll notice there it's slicing right through and for those of you who do watch some of our videos I want to point out here that we use the rice cooker for the rice that we used on the spicy roll tuna here and you'll notice that it doesn't clump up as bad when you cut through it you'll notice that you get nice clean slices the flavor of the stove-type rice comes out the same but with the rice cooker you can see that's where you really get these neat cuts that you can really tell when you're cutting your sushi rolls in particular so here we are you know how thick you want your rolls and things like that is really just up to personal preference it's it's whatever you like I think we're cutting them a little bit thinner here but that's because we have a family and we all like to have a lot of pieces a lot of different flavored sushi so when you cut it that's what it'll look like and the next step is to put it on the plate for display we use a sushi gaita if you want to put on a regular plate from your kitchen that's perfectly fine usually it's served with some wasabi and ginger as we have as well but you take out the pieces for display and there you go there's your spicy tuna roll and we hope they turn out as wonderful in your kitchen as they did ours these tasted fabulous so thanks for watching we appreciate likes and comments and please remember to subscribe ", "duration": 531.83, "segments": [[2, 190], [190, 251], [251, 291], [291, 344], [344, 425], [425, 505]], "seg_text": " ", "pure_cap": "finely chop the tuna. put some spicy sauce on the tuna and mix well. slice avocado and put lemon juice on the slices. put nori paper on the bamboo mat and put the tuna filling in the center. add some avocado on the tuna and roll the sushi. add some sesame seeds on top of the roll and cut the sushi roll"}, {"image_id": "G5dAW-jtLhg.mp4", "caption": " place seasoning on the meat fry the meat in the pan cut and open the bread spread the sesame paste on the bread place the cucumber meat carrot radish and chili pepper in the sandwich pour soy sauce in the sandwich place cilantro in the sandwich", "id": 1015, "seg_prompt": "298 ; 75, 90 ; 107, 117 ; 122, 138 ; 143, 161 ; 167, 230 ; 242, 246 ; 251, 267......................................................", "asr_text": " Hello, today I will show you how to make vegan Vietnamese sandwich called Banh Mi. Now you need cucumber, cilantro, jives, sesame paste, soy sauce, vegetable seasoning, and joshu seasoning mix, some hot pepper, bread, and carrot and daikon pickle in vinegar and sugar. This is vegan meat. It's dry. I soaked it overnight. Now it's soft. So here you see this vegan meat. You can buy it from Asian market. Seasoning the vegan meat. Add some vegetable seasoning and some joshu seasoning mix. Marinate in 15 minutes. Let's stir fry the meat. Now the oil is getting hot. Defy both sides until brown. Now let's make sandwich. Cut the sandwich on the side. Then open it. Wrap a sesame paste inside the sandwich. Now add cucumber. Banh mi. Some biko carrot and daikon. Some chai. Some chili pepper. Some soy sauce. Now you know how to make vegan Vietnamese sandwich. It's very easy and delicious. Enjoy it. See you soon. ", "duration": 298.83, "segments": [[75, 90], [107, 117], [122, 138], [143, 161], [167, 230], [242, 246], [251, 267]], "seg_text": " ", "pure_cap": "place seasoning on the meat. fry the meat in the pan. cut and open the bread. spread the sesame paste on the bread. place the cucumber meat carrot radish and chili pepper in the sandwich. pour soy sauce in the sandwich. place cilantro in the sandwich"}, {"image_id": "3o2slUH6UmE.mp4", "caption": " slice chicken breast into thin pieces add salt and corn starch to the chicken add soy sauce to the chicken and mix cut an onion celery and red bell pepper add oil to a hot pan and add the chicken remove the chicken from the pan add more oil to the pan and fry onions add the celery and red bell pepper to the pan add chicken stock to the pan and mix add the kung pao sauce to the vegetables and mix add the chicken to the pan add green onion to the chicken", "id": 1016, "seg_prompt": "324 ; 10, 23 ; 24, 42 ; 43, 64 ; 67, 80 ; 82, 100 ; 125, 134 ; 136, 156 ; 157, 160 ; 180, 191 ; 221, 240 ; 243, 247 ; 277, 281..................................", "asr_text": " I am Hungarian so I like Chinese food. So I am slicing my chicken breast and making kung pao chicken today. And I show you the easy way to make it. Roll it with a little salt and then I can add one tablespoon of corn starch and mix it up with soy sauce and this I will leave it here resting this and then I can prepare my veggies until this gets seasoned, covered with plastic and I put it away. The chicken is marinading so now I may cut half an onion, bigger pieces, celery and red pepper and then I will cut more green onions too because I like the green onions. I am adding oil to my pan and I add my marinated chicken breast. I try to separate it, make sure they cook through but the marination is very important in the chicken because that will give you the flavor. Get it in a nice color, my heat is on high here, chicken is done, I can take it out, my heat was on high until this part. If I can add a little more oil and then I am adding my onions, put onions. Sometimes I have to turn it saute a little, not much. Now I can add my veggies, after a little bit sauteing I will add a little stock or I put a little more chicken powder in my water and then that is what I will use because this gives me an extra good flavor. If you add a little stock it is really good because you have to kind of cook your veggies too, a little bit. But of course I will dance here and I will order the good sauce, the kampal sauce I put I add a little chicken thinly because it is a little bit thick and mix it up and pour it on and that will be my whole kampal chicken and it is done. Chicken is cooked through, veggies is done and now I just pour this in, mix it up. I cannot have my heat on high too much because of when this goes on but the sauce is done. But I will taste it, if I need more sauce I will add more sauce. So I put the chicken back and my kampal chicken is done. And I warm it up. I don't like too too much sauce on it so that is why I am doing it like this. But you can add more if you want, maybe I add a little more. And this is my kampal chicken and I cannot wait to eat it. So colorful and delicious. The combination is up to you. I do this every week, once a week or every other week because they like it and the rice is almost done. I don't use the Asian rice, I use my best basmati rice because we like basmati rice. The kampal chicken is done. Here is the finished kampal chicken with the basmati rice. ", "duration": 324.5, "segments": [[10, 23], [24, 42], [43, 64], [67, 80], [82, 100], [125, 134], [136, 156], [157, 160], [180, 191], [221, 240], [243, 247], [277, 281]], "seg_text": " ", "pure_cap": "slice chicken breast into thin pieces. add salt and corn starch to the chicken. add soy sauce to the chicken and mix. cut an onion celery and red bell pepper. add oil to a hot pan and add the chicken. remove the chicken from the pan. add more oil to the pan and fry onions. add the celery and red bell pepper to the pan. add chicken stock to the pan and mix. add the kung pao sauce to the vegetables and mix. add the chicken to the pan. add green onion to the chicken"}, {"image_id": "uUqFphdLQ6g.mp4", "caption": " add crushed garlic and water to the clams chop the potatos add the potatos and clam juice to the pan of clam juice chop the onions and pork cook the pork in the pot remove the clam meat from the shells cook the onions in the pot add the potatos to the pot of onions add the cream and milk to the pot add hot sauce and clams to the soup", "id": 1017, "seg_prompt": "318 ; 44, 54 ; 59, 80 ; 96, 112 ; 120, 129 ; 129, 142 ; 151, 170 ; 225, 235 ; 240, 245 ; 249, 258 ; 264, 270..........................................", "asr_text": " Cooking with Kyler, New England Clam Shower. So today I'm really excited to get my culinary mentor, let's wormhole, Gail Arnold. So good to see you again. I haven't seen you in a while. Let's do this. I got Manila Clams. In New England, we would use something called a koha, the big clam, right, and then we would chop it up. But these are sweet, they're pretty, we're on the west coast. Okay Kyler, put those clams in the pot. Remember, our clams are already washed, right, we always wash them. How about a couple cloves of garlic. We're in a little bit of water so they steam nicely and that'll make some good clam juice. Now we're just going to pop these on the stove, covered, for about five minutes. We're going to chop some potatoes, keep the skin on, because this is what we call a rustic We're going to have potatoes cut them in half, cut them in half for that. I see, you're very persistent. Now let me see, how would you cut that? That's exactly what you're supposed to be doing. You're hungry, you just drooling. So Kyler, what I'm going to do now is we're going to take these clams out. Put them in a bowl and then we have a job to do in a minute is to take all the little clams out of the shell. Look at all the juice that the clams make. And now this is going to be the juice that we cook our potatoes in. Clam juice is going in, we've got eight ounces here. Do you want to go 16 ounces? Yeah, let's do this. All right, Will, you are on onion duty so that Kyle and I aren't going to be crying We're going to have your dad cry. If you can't find salt pork, you can use bacon, but in New England, we would traditionally It is salt pork. So you don't have to get the pan hot first? No, no, no, we're just going to render it. We don't want to put it over too high heat because if it cooks slowly, all the fat comes If it cooks too fast, it just browns too quickly. I've been doing this all wrong. This is way too much fun. We're just going to take the clam with your fingers, just grab the clam itself. It tastes like the ocean. It reminds me of Shinneko. It is like the ocean gum. You know that's what mermaids eat. You do know that, right? It could be a problem making chowder we used to because all you're doing is eating the We're not going to have any clams in our challenge. Are you eating it too? That's looking mighty rendered and fine. The smells in here are incredible. Put a seatbelt on because it's going to transport you to Boston. Let's all do one at the same time. Oh, that is so delicious. That was good. All right, what's next? All right, let's get this out of here so we can start really like get this onion stuff because we've got to get the onion stuff. What did you do? Did you steal your potato? Well, the peas, little cracklins. Now we've got our cracklins. Should we just see if this is okay? All right, we're going to turn this over here. We've got the peas, little cracklins. Now we've got our cracklins. Should we just see if this is okay? The hot, hot pot. I'm going to put the onions in our fat. That was heavy. Yeah, well we got a lot of onion in there. It's a lot of onion. This is one big onion. Let's go now. You can use that for something else. Parsley thyme and chives. We're going to add that. Where are the greens? Ah, you can't wait to add that green. Now guess what we're going to add right now? Now we're going to add the cream and the milk. Go a little lower. Try low, low, low. Go as low as you can. Get every last good drop. A soup salt of pepper. A tr\u00e8s fran\u00e7ais. We don't ever boil the milk or the cream or it'll break and it won't look pretty. Thanks for watching this episode. Gail, thanks so much for coming to visit. Thank you so much for showing us your New England clam chowder recipe. If you like this video, give us a thumbs up, leave us a comment down below. The recipe is down there too. Share it with your friends and for more future Cooking with Kyler videos, make sure you subscribe to our channel. Don't you love biting into the salt part? And include the kids. See you next time everyone. ", "duration": 318.83, "segments": [[44, 54], [59, 80], [96, 112], [120, 129], [129, 142], [151, 170], [225, 235], [240, 245], [249, 258], [264, 270]], "seg_text": " ", "pure_cap": "add crushed garlic and water to the clams. chop the potatos. add the potatos and clam juice to the pan of clam juice. chop the onions and pork. cook the pork in the pot. remove the clam meat from the shells. cook the onions in the pot. add the potatos to the pot of onions. add the cream and milk to the pot. add hot sauce and clams to the soup"}, {"image_id": "4if72iBIiJ8.mp4", "caption": " mix flour baking powder black pepper water and oil roll out the dough mix tomato puree tomato paste and basil and spread the sauce on the dough add mozzarella cheese on top add chopped mushroom and pepperoni on top bake the pizza in an oven", "id": 1018, "seg_prompt": "180 ; 7, 39 ; 48, 73 ; 83, 105 ; 105, 113 ; 114, 136 ; 137, 159..........................................................", "asr_text": "", "duration": 180.67, "segments": [[7, 39], [48, 73], [83, 105], [105, 113], [114, 136], [137, 159]], "seg_text": " ", "pure_cap": "mix flour baking powder black pepper water and oil. roll out the dough. mix tomato puree tomato paste and basil and spread the sauce on the dough. add mozzarella cheese on top. add chopped mushroom and pepperoni on top. bake the pizza in an oven"}, {"image_id": "x2O99s2EOXg.mp4", "caption": " add oil cumin seeds garlic ginger and onion to a pan add peas to the pan add tumeric and curry to the pan and stir add the potatos add salt to the pan add cilantro to the pan mix flour and water in a bowl pour the flour mixture into a pan and stir cut the pastry sheets into thirds place the stuffing in a corner on the sheet fold the the samosa four times spread the paste on the dough and seal the samosa fry the samosa in oil in a pan until golden brown", "id": 1019, "seg_prompt": "333 ; 75, 100 ; 110, 120 ; 128, 142 ; 145, 152 ; 155, 162 ; 174, 178 ; 190, 207 ; 207, 222 ; 233, 242 ; 255, 260 ; 260, 282 ; 282, 295 ; 300, 316..............................", "asr_text": " Today, we will be making vegetable samosas. To make stuffing, we will be needing two boiled potatoes, a small bowl of frozen peas, one chopped onion, two cloves of garlic, grated ginger, a little peas, a few coriander leaves, a teaspoon of turmeric, two tablespoons of curry, a teaspoon of cumin seeds, salt to taste, oil for deep frying. To prepare samosas, we will be using spring roll pastry sheets. We will be needing two tablespoon of all purpose flour to prepare a paste to seal the samosas. So heat some oil in a frying pan, add cumin seeds, add garlic, ginger, onion and stir Once the onions are translucent, add in the peas, turmeric, curry and mix it well. Then add the potatoes and add in some salt. Mash your potatoes up with a fork or a spoon. Add in the chopped cilantro and voila, the stuffing is ready. Mix flour and water in a mixing bowl. Pour the mixture into a pan, heat the pan, continue mixing until it becomes thick. Now the most important step, fill and fold the samosas. Divide the pastry sheets into three strips. Take these sheets two by two to make a thick paste, put the stuffing in a corner and fold four times, one, two, three and four, five. I put the paste and I seal them. Heat oil for frying samosas, dip your samosas in hot oil, take them out when they are golden Serve your samosas hot with a tamarind sauce. ", "duration": 333.5, "segments": [[75, 100], [110, 120], [128, 142], [145, 152], [155, 162], [174, 178], [190, 207], [207, 222], [233, 242], [255, 260], [260, 282], [282, 295], [300, 316]], "seg_text": " ", "pure_cap": "add oil cumin seeds garlic ginger and onion to a pan. add peas to the pan. add tumeric and curry to the pan and stir. add the potatos. add salt to the pan. add cilantro to the pan. mix flour and water in a bowl. pour the flour mixture into a pan and stir. cut the pastry sheets into thirds. place the stuffing in a corner on the sheet. fold the the samosa four times. spread the paste on the dough and seal the samosa. fry the samosa in oil in a pan until golden brown"}, {"image_id": "pe64g9YAOtM.mp4", "caption": " mix stock soy sauce hoisin sauce sugar vinegar and pepper mix soy sauce egg white and flour together mix the chicken with the batter fry the chicken in oil add sesame oil and chilis to a pan add the garlic ginger chicken and sauce to the pan add cornstarch to the pan", "id": 1020, "seg_prompt": "309 ; 35, 60 ; 70, 93 ; 102, 110 ; 118, 185 ; 190, 203 ; 203, 230 ; 241, 247......................................................", "asr_text": " namaste salaamwalekum satsriyakaal. Welcome back to another session with your VahChef at Vahrehvah.com. Today we're going to take one more journey with this Chinese cuisine but this dish you will not find in China or even in India this dish is very popular in United States today we're going to make general soft chicken see I can't even pronounce it right it is TSO I don't know what they call but we're going to cook this dish perfect so to make this sauce is very easy all you need to do is just take one cup of stock to this stock add around two tablespoons of soy sauce and one tablespoon of hoisin sauce around one tablespoon of sugar two tablespoons of rice vinegar and a pinch of pepper just mix all these ingredients in this particular preparation we add more of sugar and the consistency of the sauce should be like honey ok first we'll go ahead and make a batter in which we're going to dip this chicken and fry it's very easy add few drops of soy sauce little bit of egg white just take a whisk and whisk it to this add around half a cup of corn flour and mix it nicely and bring it to a nice batter consistency now this egg and soy sauce mixture is ready all you do is add your chicken to that ok and mix it nice now if your batter is too thin what you can do is you can add little bit of all-purpose flour you can take the chicken and start frying this method of batter frying is much easier but some people also use another method what they do is they take cornstarch separately and the egg separately they dip the chicken in the cornstarch and then in the egg and then again on the cornstarch they do that thinking that it will give a double coating of the flour but when you do that method your chicken will not get the color and it will give white places all over so I always follow this method whichever one you feel convenient for you you can go ahead and follow that method and one more thing is you should fry this chicken in a medium heat so that they get nicely cooked and get a nice color do not fry it in a hot flame where the chicken is not cooked inside ok now general sauce chicken all you do is add some sesame seed oil add little bit of red chilli whole this off-slaal ingredient if you want to use it you can add it add little bit of chopped garlic add little bit of chopped ginger also this add your chicken and add the mixture what you kept ready for your general sauce if you want more sauce you can add little bit of this mixture if not you won't get dry like the restaurants time you can add little less and bring it to a nice boil once the chicken absorbs little bit of the juice make a small well add little bit of cornstarch wow look at this look at this how easy and simple it is to make general sauce chicken garnish it with little bit of spring onion wow look at it so dear friends what do you think isn't general sauce chicken very easy the most important thing is if you want to add little bit of chilli sauce into your sauce you can add it and make it as spicy as you want so I hope you have enjoyed to learn general sauce chicken with your VahChef at vahrehvah.com but remember vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips so others can benefit from your day ", "duration": 309.5, "segments": [[35, 60], [70, 93], [102, 110], [118, 185], [190, 203], [203, 230], [241, 247]], "seg_text": " ", "pure_cap": "mix stock soy sauce hoisin sauce sugar vinegar and pepper. mix soy sauce egg white and flour together. mix the chicken with the batter. fry the chicken in oil. add sesame oil and chilis to a pan. add the garlic ginger chicken and sauce to the pan. add cornstarch to the pan"}, {"image_id": "G_oxCFd1krc.mp4", "caption": " chop some tomatoes to halves and put on a baking pan chop some white onions to chunks and add to the tomato smash 3 cloves of garlic and mix with the onions spread some olive oil salt and pepper to the baking pan roast the ingredients for 40 minutes put the roasted ingredients in a soup pot add 4 cups of chicken broth to the pot heat the soup to a boil simmer for 25 minutes and use a blender to blend everything in the soup add more salt and pepper to the soup and stir take out the soup and garnish with basil leaves and olive oil to serve", "id": 1021, "seg_prompt": "287 ; 15, 35 ; 41, 68 ; 70, 93 ; 98, 111 ; 116, 126 ; 135, 151 ; 153, 159 ; 160, 163 ; 163, 198 ; 206, 219 ; 234, 255......................................", "asr_text": " Look at all these tomatoes. What am I gonna do with them all? I have an idea. I'm gonna make soup. Today's soup is really delicious and a little bit different because it's a roasted tomato soup. Cut four pounds of plum tomatoes in half. I like to use the plum here because they have less liquid in them so the soup will end up thicker and a little richer. But I suppose you could use regular tomatoes and then just cook them down a little more. Up to you. To intensify the flavor, roast the tomatoes and I'm gonna roast them with some garlic and some onions. Get everything nice and sort of cook down a little bit before I simmer it with my stock. Two medium onions. Dice them up. They don't need to be too fine because the soup's gonna be pureed later but not too chunky either. Let's agree on half inch, three quarters of an inch maybe. You like the way I'm making you part of the process. Don't you feel good? It's amazing how onions really add so much sweetness to things when they cook down, right? They're so sharp and bright when they're raw and they're so sweet and delicious when they're cooked. I just love that. Three cloves of garlic. They don't even really need to be smashed but I'm gonna smash them down just a little bit. Release some of their aroma and then everything goes onto the baking sheet with the tomatoes. Just get them down in there with the tomatoes. It doesn't matter if the sheet pan is crowded. The juices will sort of gather in there and then they go into the soup pot anyway. So normally I like to spread things out if I want a lot of caramelization. Here I'm not looking for tons of caramelization. Just a tiny bit. Drizzle with a quarter cup of olive oil and season with salt and pepper. You can season again later when you puree the soup together. Have your oven preheating to 450 degrees and what you wanna do is roast your tomatoes and onions until the tomatoes are dark brown in spots just to take about 35 or 40 minutes. After 35, 40 minutes, the tomatoes should be done. All right, see how they've gotten kind of wrinkled and they're starting to get brown in spots. Now they're ready to cook even further into a soup. Just scrape them into a large Dutch oven. So this is what you were building flavor here, a kind of flavor that you wouldn't really get if you just simmered them from the beginning. Make sure you get all the pan juices into your pot. And then to that, add four cups of chicken broth. You can use homemade if you have it. That's always better. You'll probably need a little more salt if you do that. When the soup comes to a boil, you wanna turn it down to a simmer and then let it cook uncovered until it's slightly reduced and the tomatoes are really nice and soft. When the soup has simmered for 25 minutes, it's time to puree it. I'm gonna use an immersion blender because I have one and I really like using them. If you don't have an immersion blender, use a regular blender, but make sure that you only fill it about a third of the way and then cover the top with a towel because hot liquid expands and it can be a little crazy in there. The great thing about immersion blender is no splatter, basically no mess. These kind come apart, so they're really easy to wash. It's really sweet from all that roasting. So I think it needs a little bit more salt. I said I didn't want more pepper, but I do want more pepper. There's not a lot of seasonings in here, so you wanna make it really full flavored with what you have. I think sprinkling a little basil over the top at the end as a garnish is nice or you can stir it all in and flavor the whole soup. It's like summer in a bowl. That's why I like to freeze it for later so that I can experience summer all over again in the winter. You know what I mean? I do not like to let go. I don't know about you, but summer is my favorite season and I like to eat as if it were summer all year long. Make this soup and you're gonna be able to. Give it a little drizzle of olive oil and enjoy your summer tomato soup. Freeze some, keep it for later, or why not chill this and serve it cold? I bet that would be delicious. ", "duration": 288.0, "segments": [[15, 35], [41, 68], [70, 93], [98, 111], [116, 126], [135, 151], [153, 159], [160, 163], [163, 198], [206, 219], [234, 255]], "seg_text": " ", "pure_cap": "chop some tomatoes to halves and put on a baking pan. chop some white onions to chunks and add to the tomato. smash 3 cloves of garlic and mix with the onions. spread some olive oil salt and pepper to the baking pan. roast the ingredients for 40 minutes. put the roasted ingredients in a soup pot. add 4 cups of chicken broth to the pot. heat the soup to a boil. simmer for 25 minutes and use a blender to blend everything in the soup. add more salt and pepper to the soup and stir. take out the soup and garnish with basil leaves and olive oil to serve"}, {"image_id": "LH5lTHLMvXA.mp4", "caption": " add garlic tahini salt ground cumin pepper and lemon juice add water blend the hummus put some paprika on it", "id": 1022, "seg_prompt": "239 ; 35, 128 ; 142, 144 ; 147, 170 ; 213, 217..................................................................", "asr_text": " What's up dudes and dudettes, dude-rinnies. I'm Hilah. Today I'm going to show you how to make some hummus. So hummus was real popular a few years ago and then everybody got off onto this other food trends like sushi and turduckens and anything that you can buy out of a trailer. But whatever, hummus is still good. And if you are dating a vegan, it's one thing that y'all can eat together. So let's make some. Okay, so here I have one, two, three, four, five ingredients plus water. I don't count water. I put my chickpeas in there. I rinsed them and drained them. And sometimes I use a food processor, but since most people don't have one and my food processor looks all grimy and it does not look sexy on camera, I decided to use my blender. Probably for one can of chickpeas, put in like the juice of one lemon. It's a good start. So I'll do that in just a second. I'm going to squeeze the lemons. Sorry. Okay. Yikes. Okay, and then a couple cloves of garlic. I don't really need to cut them up because I'm going to put them in the blender. I'm just going to do that. Sorry, I'm all jazzed today. Feeling sexual. Okay. Anyways, tahini. Tahini is a sesame paste. This is Yum Nature brand and probably it's going to be good because it has the word Yum in the brand name. I'm going to shake it because it's like natural peanut butter and it separates. Probably two tablespoons to start with. It's kind of bitter if you put too much in, but then the lemon juice kind of counteracts that bitterness. And that's good. Just a couple tablespoons of olive oil. I'll use a lot more water than olive oil generally because I like to keep the fat content lowered so I can watch my figure better and look good to make my cooking show on the TV. Okay. I'm going to blend it up in the blender. Okay. I'm going to jab at it, stir it around, and then do that some more. Totally perfect. Oh my God. Kitchen genius. Alert, alert. Kitchen dork. Sorry. All right. So I like it real, real smooth so I let it blend for like a minute or so. I don't need to add any salt because the chickpeas had salt in them and juice of one lemon, approximately two tablespoons, two tablespoons of teeny, tablespoon of olive oil, about a half a cup of water. Well, quarter cup of water. Perfect hummus. Look at that. And look, hey, if I want to, I can get some Hungarian paprika. Put that on top. Make it look like it's at your favorite Mediterranean restaurant. All right. That's it. See you guys later. Go be a fan on my YouTubes, ", "duration": 239.83, "segments": [[35, 128], [142, 144], [147, 170], [213, 217]], "seg_text": " ", "pure_cap": "add garlic tahini salt ground cumin pepper and lemon juice. add water. blend the hummus. put some paprika on it"}, {"image_id": "DvAiRex4JlQ.mp4", "caption": " spread butter on the bread place the bread on the pan place the cheese on the bread place the ham on the bread place a piece of bread on top", "id": 1023, "seg_prompt": "205 ; 50, 86 ; 90, 97 ; 102, 116 ; 135, 149 ; 157, 161..............................................................", "asr_text": " Hey everyone, I'm Judith Jones, food and travel editor of the Gourmet Travelista and today I'm going to be showing you how to make a grilled ham and cheese sandwich. That's all you need on a cold winter's day. So what you're going to need is two slices of white bread, three to four slices of cheese. I've used Gruyere cheese, which is a Swiss cheese, two slices of ham and two tablespoons Now we have a cast iron pan here which we've already preheated to medium heat and it's nice and smoking. We want to get that cast iron pan nice and hot for our grilled cheese sandwiches. So let's get our white bread and let's get our butter on the bread. You can never have too much butter on a grilled cheese, that's what I say. So we'll spread that over there. Obviously if you prefer to use margarine or what have you, you can do that. We're using the good stuff, the real stuff. Alright, get a nice generous amount on there, lots of layering because that's going to go onto our hot pan and make our bread nice and brown and crunchy. So do it on both sides. So once we've lathered our butter onto our gorgeous bread right here, let's put our bread butter face down onto our cast iron pan. You see that's going to sizzle right there. Now let's get our lovely Gruyere cheese on top of this. This is, as I said, a Swiss cheese. You'll see it a lot in quiches, in croque madame, croque monsieur. It's really a great cheese to use when cooking. It's got a distinct flavor but yet it's not too overwhelming, so it's a good one. So as that's going, the pizza's gone up there, we've got our cheese onto our bread right Now let's get our ham. Obviously if you want to go all fancy, you can do like forest ham or the ham of your I'm just going to cut it in half here to make things easier. Let's just place it on like this, I don't know. So you've got your ham, your cheese, and that's going to ooze onto there. And then finally, let's get our other side of our bread butter sliced up, we're going to put that on top. So we're going to leave that for a couple of minutes and let that get nice and brown. So we've been a couple of minutes and so I think it's just about done. Oh yes, very nice. Nice and golden brown, crispy, and our cheese is just oozing in there. That is your ham and grilled cheese sandwich. Thanks for watching today everyone and make sure to subscribe to our website to watch plenty of other fantastic videos. And if you have an email request, you can email requests at mahalo.com and we'll be sure to answer any questions and queries you might have. ", "duration": 205.67, "segments": [[50, 86], [90, 97], [102, 116], [135, 149], [157, 161]], "seg_text": " ", "pure_cap": "spread butter on the bread. place the bread on the pan. place the cheese on the bread. place the ham on the bread. place a piece of bread on top"}, {"image_id": "7rXq0DYdPjs.mp4", "caption": " cook ground beef and chorizo sausage in a pan under medium heat cook chopped onion and garlic with taco seasoning add the pan to the cooked meat and mix together warm the tortillas in the oven place the meat mixture in the tortillas add diced tomatoes sour cream cilantro lettuce green chili and cheese", "id": 1024, "seg_prompt": "261 ; 58, 90 ; 103, 110 ; 115, 123 ; 138, 157 ; 167, 183 ; 185, 230..........................................................", "asr_text": " hi friends today we are making delicious crunchy and soft tacos with seasoned ground beef and Mexican beef chorizo for our delicious tacos we are using flour tortillas, crunchy taco sauce, ground beef, Mexican beef chorizo to season the ground beef and chorizo you will need finely chopped garlic finely chopped yellow onion and taco seasoning to garnish our tacos we are using diced tomato chopped cilantro, shredded lettuce, chopped hedge green chilies, Mexican four cheese blend and sour cream. First in a medium pan or medium heat cook the ground beef and remove the casing from the sausage and squeeze out the chorizo sausage use a spatula to make the taco meat cook until no pink meat remains now drain the fat from the cooked meat now in the same pan on a medium heat add finely chopped yellow onion finely chopped garlic and taco seasoning lightly saute now add the cooked meat and mix together this is your taco filling at 325 degrees warm the taco cells heat the taco cells for six to ten minutes now let's make our tacos soft taco first ground beef the crunchy tacos make red taco sauce, sour cream, cilantro tomato and Mexican four cheese blend and here you have delicious crunchy and soft tacos with seasoned ground beef and Mexican beef chorizo my name is Bai we hope you enjoy watching our video if you would like this delicious recipe please visit our website ", "duration": 261.5, "segments": [[58, 90], [103, 110], [115, 123], [138, 157], [167, 183], [185, 230]], "seg_text": " ", "pure_cap": "cook ground beef and chorizo sausage in a pan under medium heat. cook chopped onion and garlic with taco seasoning. add the pan to the cooked meat and mix together. warm the tortillas in the oven. place the meat mixture in the tortillas. add diced tomatoes sour cream cilantro lettuce green chili and cheese"}, {"image_id": "nJzDfRIb9T0.mp4", "caption": " cut the beef into chunks season the beef with salt and pepper cook the beef in pan until brown cook the onions in the pan with oil and salt crush the caraway seeds with a mortar and pestle add the caraway seeds paprika black pepper thyme and cayenne to the pan pour broth into the pan pour the broth tomato pasta bay leaf salt sugar and vinegar into the pot", "id": 1025, "seg_prompt": "357 ; 23, 47 ; 52, 63 ; 64, 76 ; 88, 118 ; 127, 140 ; 142, 157 ; 173, 184 ; 186, 215..................................................", "asr_text": " Hello, this is Chef John from foodwishes.com with Beef Goulash. That's right, I'm using an old Wolfgang Puck recipe of this amazing beef stew. And while he's not Hungarian, he is Austrian. And since I've never been to that part of Europe, I'm going to assume they're pretty much the same thing. And while I really don't know if that's true, what I do know is if there was a beef stew hall of fame, this would have an entire wing dedicated to it. It's that amazing. So here's how you do it. First up, we're going to cut up some beef chuck, do not buy stew meat, all right? Cut it yourself, get the cheapest hunk of beef chuck you can find, and just cut it up in like fork-sized pieces. And you see all that connective tissue, that's why this is so delicious. It's also why it takes a couple hours to simmer, but totally worth it. And of course, the other reason you want to cut your own is because when you buy pre-cut from the market, those are the pieces they literally can't sell any other way. And you're paying extra for the privilege. So just cut your own. It's really easy. So we're going to cut it up, we're going to go ahead and season that with some salt and black pepper. All right, I'm going to spread that out and do it right on the board. Give that a toss. And then once that's seasoned, we're going to sear that and brown that for a few minutes on each side in a very hot skillet with a little bit of vegetable oil on high heat. I'm going to do half at a time. I don't want to crowd it. I want a nice brown on there. All right, as they brown, I'm just going to toss them right into my stew pot. Okay, I'm going to add in the second batch. And once all your beef chunks are browned, we're going to go ahead and saute our onions, and we're going to use the exact same pan. Why waste all that deliciousness? All right, so put that back on medium heat. Add in your onions that I very roughly chopped. Nice big pieces. All right, this is a rustic stew. And rustic, if you check the chef to English dictionary, means do not spend a lot of time on the precision cuts. Just whack that thing up. Add to the pan with a little drizzle of olive oil, big pinch of salt. And we're going to cook that for five or six minutes. I don't need to cook it all the way through. This is going to simmer for a couple hours. But I do want to get the edges nice and golden brown. That's going to add some beautiful sweetness and color to the stew. So I'm going to transfer our onions into the stew pot. And once again, do not, do not wash that pan, because we're going to toast the spices in So just set the pan aside while you prep your spices. And one of the signature spices in goulash is caraway. And there they are, little caraway seeds. I'm going to throw a couple of teaspoons in a mortar and pestle and crush it up. You could use a spice grinder, but it was just a little bit, so that's an easy way to I'm going to dump my ground caraway seeds into our dry but still dirty pan, along with Hopefully it's Hungarian, but if you have to use Spanish paprika, no problemo. I'm also going to toss in some black pepper, some dry marjoram, some dry thyme, and some I'm going to put the heat on medium, and I'm going to toast those spices in the dry pan for about three or four minutes. But don't necessarily go by thyme. You want to keep stirring, moving it around the pan until you can just sort of barely smell that caraway seed toasting. We certainly don't want to burn these spices, but we do want to wake them up with that It really does make a difference. So after three or four minutes of toasting, I decided mine were perfect. I'm going to deglaze with a cup of chicken broth. That's going to stop the cooking process and of course, release all that amazing goodness from the bottom of the pan, from the meat and the onions, and of course these last ingredients. We're going to dump that into the stew pot, all right, along with some tomato paste, some very finely crushed garlic, and one bay leaf that for some reason I dipped into the tomato Sometimes I do things for no reason, a little bit of salt, and then we're going to add the rest of our chicken broth, a little bit of sugar, like a teaspoon, just to balance the acidity from the tomato paste, and this next ingredient, which is a little bit of balsamic vinegar, all right, we're going to give that a stir. I'm not sure why I'm using the freakishly small wooden spoon. If that thing snapped, I would have to quit YouTube, all right, so I should be using a bigger spoon, but that's okay. Sometimes you've got to look dangerously, and then stop me if you've heard this before. Put the heat on high, bring it up to a simmer, and then back the heat down to low, maybe just over low, to maintain a steady simmer. You don't want a rolling boil, but you do want it simmering pretty good, and then we're going to simmer this for about an hour and a half, all right, I don't cover mine, I like to watch it and smell it. If it looks like the liquid level is getting a little low, I'll add a splash of stock or water, no problem there, and after about an hour and a half, it's going to look something similar to this, I hope, all right, and then we're going to evaluate. We're going to take a fork, we're going to test the doneness of the meat, all right, I want the fork to go in the meat fairly easily, yet I don't want the meat totally falling apart, so let me check this, and that was almost there. I figured I needed about 10, 15 more minutes of cooking, which was perfect because I did want to reduce the liquid a little more, so I crank the heat up to medium, I cooked that for another 10 or 15 minutes, which left me with this, one of the most gorgeous beef stews you will ever see. Look at that color, and by the way, promise me you're going to taste this for salt and pepper, all right, and I apologize for the steam, let me try another angle, and yes, that's even worse, but you get the idea. The meat's tender, the sauce is thickened, and once we're happy with that, we can serve it up on whatever, I like butter noodles, some people do rice, potatoes, this is good on pretty much anything, and of course, you got to clean up your drips, which is what I did there. I'm going to finish with a spoon of sour cream, and because I had it and I used the dried version in the stew, I'm going to top with some fresh marjoram, and that is done, beef goulash, and by the way, I'm sure we have lots of confused Americans right now who thought goulash was a hamburger and elbow macaroni casserole, that's not what this is, this is the real deal, or at least my version of the real deal, Old World comfort food at its finest, that soft, succulent, sticky beef, that rich aromatic paprika based sauce, like I said at the beginning, one of the world's great, great beef stews, so I really hope you give that a try, head over to foodwishes.com for all the ingredient amounts, and more info as usual, and as always, enjoy! ", "duration": 357.83, "segments": [[23, 47], [52, 63], [64, 76], [88, 118], [127, 140], [142, 157], [173, 184], [186, 215]], "seg_text": " ", "pure_cap": "cut the beef into chunks. season the beef with salt and pepper. cook the beef in pan until brown. cook the onions in the pan with oil and salt. crush the caraway seeds with a mortar and pestle. add the caraway seeds paprika black pepper thyme and cayenne to the pan. pour broth into the pan. pour the broth tomato pasta bay leaf salt sugar and vinegar into the pot"}, {"image_id": "S4z2gmtUzHE.mp4", "caption": " scrub the mussels and rinse it and pull off any beards mince some garlic and chop some italian parsley melt butter and mix in minced garlic red pepper flakes lemon zest wine and pepper add the mussels and italian parsley and put the lid on place the mussels and broth in a bowl", "id": 1026, "seg_prompt": "327 ; 25, 39 ; 40, 92 ; 93, 157 ; 168, 237 ; 233, 248..............................................................", "asr_text": " Hello, this is Chef John from FoodWishes.com with Drunken Mussels. That's right, I like my shellfish like I like my salads. And this is one of the easiest shellfish recipes ever. And once you have your ingredients together, this thing takes about 10 minutes start to So here's how you do it. The first and most important ingredient, of course, is the mussels. These are from Prince Edward Island. You'll see them in a seafood case. It'll say P-E-I. They should be incredibly fresh. They need to be scrubbed really well and rinsed off. And if you see any of those little beards attached, pull it off. Mine really didn't have any. Mine were pretty clean. And as far as portioning, I usually go with like about a pound of mussels per person. So our mussels are set onto the rest of the ingredients. So I'm going to need you to mince up some garlic. You can use regular garlic, but you know what? I found some green garlic in the market and I decided to use that. So just like using green onions, I'm pretty much going to use the white and light parts and I'm going to mince it up nice and fine. And again, don't feel bad if you don't find green garlic. Regular garlic works extraordinarily well and is incredibly delicious, so don't even worry about it. This is one of those recipes that's super easy, but you need to get all your ingredients prepped ahead of time, which is called, of course, mise en place. So our garlic's ready. We're going to set that aside. Next, we're going to do some Italian parsley. And you know my method for this. You hold the stems. You hold your knife, a sharp knife, at a 45-degree angle and you just shave off all the leaves. Do not pick parsley leaves off the stems. Takes too long. And once we've done that, we just give it a chop. Not too fine. Something like that. And other than a little bit of lemon zest and red pepper flakes, that's about it. So we're going to head over to the stove where you need a stock pot like this with a tight, Very, very important. So make sure you have that before you even think of starting this recipe. We're going to throw in a chunk of butter. I'm going to put that on medium heat. And once it melts, we're going to add our garlic. We're going to give that about a 30-second sizzle, after which I'm going to add my red I like this a little bit spicy, but you know I like most things a little bit spicy. So I'm going to add a big pinch of those. Give that about 15 seconds in the butter. At that point, I'm going to add my lemon zest. I used a zester to get those nice, thin strands. You could also grate it on the microplane. You've seen us do both many times. So the lemon zest goes in. You give that about 30 seconds, and then quickly pour in your wine. The wine stops the cooking. We do not want to burn or brown the garlic. So that whole process of sauteing the garlic, the pepper, and the lemon zest only took about Once the wine's in, I give it a few turns of freshly ground black pepper. You generally don't need salt. The mussels have enough natural salt, so be careful when seasoning. And at that point, our drunken mussel broth is ready. We're going to place on the lid. We're going to turn the heat to high, and we're going to bring this to a boil. As soon as it boils, you're going to quickly throw in your mussels. Don't throw any of the ice in. If you had them sitting in water or something like that, you want to drain it. You just want the mussels. You're going to quickly place the lid back on. And by the way, I'm so glad I wore a shirt for this video. Generally I cook topless. So the lid's on. We're going to give the pot the old shake-a-shake-a, and let it sit there undisturbed for exactly After one minute, remove the lid, take a spoon, and give it a quick stir. Just like that. A couple turns. Place the lid back on and wait two minutes, after which you should be getting close. You're going to see lots of the shells opening. In fact, back right, you can actually see it opening. At that point, we're going to dump in our Italian parsley, give it another stir, put the lid back on, and as soon as those shells are open, you're done. It might take another minute. It might take another two minutes. It could take possibly one and a half minutes or three minutes. The point is, who knows? Go by sight. When it looks like they're all open, you're done. The shell should be open like that. The mussel should still be huge and plump and gorgeous and not shriveled and pathetic. The only way to screw this recipe up is to keep boiling these after they open. Of course, if there's a couple that don't open, that's not so unusual. Just throw those away and deal with the good ones. Okay, to serve, you're going to want to transfer those into a big, wide bowl. Of course, you're going to ladle over copious amounts of that amazing, drunken mussel broth. I highly suggest you serve it with some lemon and some grilled bread. Of course, if you're having grill problems, I feel bad for you, son, but you could just use a toaster instead. How fast and easy was that? Of course, drunken mussels is just a generic term for mussels steamed in any kind of alcoholic I've done this with beer, with things like sherry. Of course, you don't have to use alcohol. You could use some clam juice or just some water. Is it as good? Of course not. Not even close. Let me dig in here. I'm going to take my freakishly small metal fork and dip that mussel in that amazing broth, garlicky, spicy, lemony. While dipping the mussel in that broth is pretty awesome, nothing compares to how awesome dipping the bread in there is. It's just spectacular. If you're feeling extra sexy, I like to place it on the bread and drizzle some of that buttery, garlicky wine broth over. It's just a very special experience that I hope you experience especially. Head over to foodwishes.com for all the ingredients, amounts, and more info as usual. And as always, enjoy! ", "duration": 327.83, "segments": [[25, 39], [40, 92], [93, 157], [168, 237], [233, 248]], "seg_text": " ", "pure_cap": "scrub the mussels and rinse it and pull off any beards. mince some garlic and chop some italian parsley. melt butter and mix in minced garlic red pepper flakes lemon zest wine and pepper. add the mussels and italian parsley and put the lid on. place the mussels and broth in a bowl"}, {"image_id": "R-_LEZ41Pt4.mp4", "caption": " grind garlic cloves and chilli in traditional grinder to get chilli paste turn on the heat keep a pan and add some cooking oil crack an egg into it and stir until the egg is completely cooked add chicken breast saute and cook when the chicken is fully cooked add 2/12 cups cooked jasmine rice and mix well then add chilli paste prepared thinly sliced onions sliced bell pepper and all purpose cooking sauce turn up the heat and toss everthing add some fresh basil leaves and toss", "id": 1027, "seg_prompt": "411 ; 134, 145 ; 167, 173 ; 174, 183 ; 190, 217 ; 218, 226 ; 229, 247 ; 252, 301 ; 307, 319..................................................", "asr_text": " Hi guys, welcome back, I'm Rinse Pasha. In this video, I'm going to show you guys how to make Thai spicy chicken fried rice. Super easy and simple, very delicious and I just can't wait to show you how I made this delicious fried rice. I'm going to show you how to make Thai spicy chicken fried rice. First, steamed rice. Try to use the one that you have left from last night or if you have a freshly cooked one, I recommend leave it out for at least an hour or so before you cook this meal. Chicken, cut into thin slice. Egg. All-purpose cooking sauce. I also have a video on how to make this sauce. I will leave the link inside the description box below for you guys. Cooking oil. Thai chilies. Fresh garlic. Basil leaves or mint. Onions, cut into thin slice. Bell pepper. Pig bell. And for garnish, I have some cucumbers and lime. And I also list everything right here. So first thing here into a modern pestle, you also can use a blender. I put my fresh garlic and chilies. And if you like spicy, you can go crazy and add a lot of chili as much as you like. And you are going to smash them until you get this chili paste like so. And into a skillet or a pan or a wok, whichever you have, you are going to turn on the heat but try if you are a beginner, you try to use a medium heat first. And add your cooking oil and also crack one egg inside and stir them together until you see that your egg is almost completely cooked. And after you see that your egg is cooked, add your choice of meat. It doesn't have to be chicken, it could be beef, shrimp, seafood, anything you like. And just add your chicken and stir them again around. And try to see if your chicken is fully cooked. When it's fully cooked, add your steamed rice. After you add your steamed rice, add your chili paste, onions, bell pepper together, and all-purpose cooking sauce. After you add everything together, you are going to turn on your stove to the highest level, which is the highest heat that your stove has. And then stir them together fast. And try to stir them around as fast as you can. If not, you might burn your fried rice. And the reason why I told you to use leftover rice is because your rice is going to be a little dry and nice, like the restaurant likes. And if you freshly cook one, like I said, leave it out before you cook this meal. If not, your fried rice will be soft and soggy. And after you stir it for a couple of minutes, add your basil leaves or mint leaves if you have. And after that, after you stir it for a couple of seconds, your fried rice is done. And it's ready to be served. Just add a couple of leaves or basil leaves on the top or cilantro if you have. And cucumbers and lime. And your fried rice is done. So I hope you guys like this video. Please like, subscribe, follow me on my Facebook, Instagram, Twitter, and Google+, and stay tuned for the new video every week. And until next time, guys, bye! Thanks for watching! ", "duration": 411.5, "segments": [[134, 145], [167, 173], [174, 183], [190, 217], [218, 226], [229, 247], [252, 301], [307, 319]], "seg_text": " ", "pure_cap": "grind garlic cloves and chilli in traditional grinder to get chilli paste. turn on the heat keep a pan and add some cooking oil. crack an egg into it and stir until the egg is completely cooked. add chicken breast saute and cook. when the chicken is fully cooked add 2/12 cups cooked jasmine rice and mix well. then add chilli paste prepared thinly sliced onions sliced bell pepper and all purpose cooking sauce. turn up the heat and toss everthing. add some fresh basil leaves and toss"}, {"image_id": "lEw8CgGjuGc.mp4", "caption": " in a bowl mix ground beef blue cheese chives hot pepper sauce worcestershire sauce black pepper salt and mustard cover and refrigerate for 2 hours preheat grill for high heat gently form the burger mixture into about 12 patties grill patties 5 minutes per side with oil and serve", "id": 1028, "seg_prompt": "129 ; 30, 70 ; 74, 80 ; 81, 83 ; 84, 91 ; 105, 113..............................................................", "asr_text": " The All Recipes member who submitted this recipe for blue cheeseburgers says that if you like blue cheese, you'll never forget these burgers. Let's begin by mincing a half cup of fresh chives. Then in a large bowl, add three pounds of lean ground beef, four ounces of crumbled blue cheese, and the minced chives. Add in a quarter of a teaspoon of hot pepper sauce, along with one teaspoon of Worcestershire sauce, one teaspoon of ground black pepper, one and a half teaspoons of salt, and one teaspoon of dried mustard. Blend the meat, cheese, and spices together well. Then cover the bowl with plastic wrap and refrigerate for two hours. When you're ready to cook the burgers, preheat the grill to high heat. While the grill is coming up to temperature, gently form the burgers into 12 patties. Once the grill is up to temperature, oil the grill grate. Then cook the patties for five minutes on each side, or until well done. Serve the burgers on buns with your favorite accompaniments. One All Recipes member comments, what a treat these blue cheese burgers are. The Wise Cook will make up a dozen or so for the freezer. ", "duration": 129.5, "segments": [[30, 70], [74, 80], [81, 83], [84, 91], [105, 113]], "seg_text": " ", "pure_cap": "in a bowl mix ground beef blue cheese chives hot pepper sauce worcestershire sauce black pepper salt and mustard. cover and refrigerate for 2 hours. preheat grill for high heat. gently form the burger mixture into about 12 patties. grill patties 5 minutes per side with oil and serve"}, {"image_id": "y0c17Wxj_TI.mp4", "caption": " slice the onions into slices and separate them into rings mix flour baking powder and salt in a bowl then coat the onions remove the onions from the mixture and place it another bowl crack eggs into one cup of milk and beat it add it into the flour mixture and whisk it to form a batter pour the batter into the onions bowl mix it well to coat the rings add the rings into bread crumbs to coat it well deep fry the rings in pre-heated deep fryer", "id": 1029, "seg_prompt": "354 ; 75, 112 ; 113, 153 ; 160, 177 ; 178, 202 ; 203, 221 ; 222, 243 ; 247, 267 ; 268, 299..................................................", "asr_text": " Hey welcome to cooking with Steve and Jarek today. We're going to show you how to make Actual onion rings that are breaded that taste like you get in your normal Rookie the chef the chef put onions in his head But we're gonna we're gonna show you how to make onion rings that taste like just like what you get at an actual Past food place We can't name them, but I'm a popular one. They'll be better anyway much better Cheers Cheers What you're gonna need for this recipe. It's pretty simple. You need two onions. Don't put them in your eyes Because it'll hurt you An egg an egg any egg you're gonna need one and one quarter cups of flour That's not one and two thirds by the way That's one and one and a quarter and we're gonna need one cup of milk to go with the egg and a deep fryer set to 365 degrees Fahrenheit However, if you don't have a deep fryer, you can probably get away with doing this in a really big pot full of oil You could have a fire extinguisher Have the fume hood on and to make sure you have a first aid kit and have a first aid kit Move around on Cheers Cheers. All right. Okay. So first thing you're gonna want to do is take a sharp knife and An onion and you're gonna want to slice this onion But a quarter inch thick all the way down Don't stick your face too close because you will cry Quarter-inch thick about after that you're gonna want to separate them into rings Duh, this is a very fun job. That's why they're called onion rings and not onion pucks Are they making you cry yes onions completely separated the onions are done. All right, so What we're gonna need a cup and a quarter of plain white flour You can get it from the food bank And you put that in a mixing bowl Okay with that, we're gonna take a heaping teaspoon of baking soda baking powder baking powder Baking powder and a teaspoon of salt and it goes You did wash your hands right you got to take those onion rings and coat them in that flour mixture All right, so I need Onions were put in a bowl with a lid and We shook them up and coated them in flour mixture and stuff like that So now we're just gonna take them out of the flour and dump them in another bowl that has no flour in next step We take our one cup of milk we take our And we normally would throw the eggshell at Steve but You mean compost Egg beater if you don't have one of these buy one they're a dollar or use a fork or use a fork We're actually gonna pour it into the bowl with our flour mixture And we're gonna take our So it's kind of like pancake batter, yes it is you got it We're going to pour this batter Hell yeah, into this bowl full of onions. Yep All right, so you've got your onions in your batter in the bowl now you've got to mix them up and coat all the onions This is so fun. All right now you got your onions coated in this batter and It's ready to go into the breadcrumbs Chuck them in bread them out So I can hear it right now. It wants some onion rings in there Burned myself a little bit You can gauge by your deep fryer or boiling pot of oil as your financial circumstances may allow but we can Throw in our onion into the deep fryer We're gonna drop them to fry Don't forget when you're cooking your onion rings in your deep fryer pot full of oil Whatever you got to flip these bad boys because they'll only cook on one side. Why is that? Because they float So this is what your end product is gonna look like nice crispy a Goldie Brown Onion ring onion ring. That's right. Yes making onion rings beer. Well, that sounds crunchy It all sounds so crunchy very crunchy Right on and you can season these bad boys up if you want With the lowest form of the lowest form of seasoning salt it doesn't even have a company name It's just seasoning salt which is already the lowest form of seasoning You end up with these drive-in fast food restaurant style Crispy onion rings and these have been out of the deep fryer for a bit, but Watch this see see how crunchy crunch. Yes, I want this in now Nice ten minutes after being deep fried those things crunch ", "duration": 355.17, "segments": [[75, 112], [113, 153], [160, 177], [178, 202], [203, 221], [222, 243], [247, 267], [268, 299]], "seg_text": " ", "pure_cap": "slice the onions into slices and separate them into rings. mix flour baking powder and salt in a bowl then coat the onions. remove the onions from the mixture and place it another bowl. crack eggs into one cup of milk and beat it. add it into the flour mixture and whisk it to form a batter. pour the batter into the onions bowl mix it well to coat the rings. add the rings into bread crumbs to coat it well. deep fry the rings in pre-heated deep fryer"}, {"image_id": "f-h7OM5HM0Q.mp4", "caption": " cook the bacon in a sauce pan coat the beef with flour and season it with pepper add some salt to the meat toss the meat until well coated take the bacon out when it is cooked cook the beef in the same pan take the beef out and cook the diced carrot onion and garlic in it season with salt and pepper add the cognac to the sauce pan add the tomato paste and stir add the red wine and stock to the pot put some thyme on top and add the cooked beef and bacon back add the salted mushroom onion and parsley and mix everything well to serve", "id": 1030, "seg_prompt": "607 ; 124, 132 ; 138, 146 ; 150, 155 ; 158, 165 ; 167, 183 ; 199, 227 ; 230, 246 ; 249, 257 ; 271, 277 ; 308, 328 ; 340, 385 ; 403, 411 ; 453, 501............................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with you my recipe for beef broganon, or like a beef broganese stew. Now I'm not by any means saying this is the traditional authentic version, this is kind of my adaptation on it because I've never been to France, so this is kind of my take The very first time I had this was in an amazing French beef store in San Francisco and it completely stayed with me for years since that and I started to kind of play around with things and make my own version of it and I think you'll really love this recipe, it's easy to make, it's got incredible flavor and it's just a crowd pleaser. The ingredients are needed for the base and there's additional ingredients which we'll go to a little bit later. I've got some chuck that I have cut into about large size chunks, I also have got some carrots and onions on the carrots, I kind of kept it nice and big, I also have some garlic that I've just peeled but I haven't chopped it. I've got some thick sized bacon that I've chopped, you'll need some beef stock, I've got my beef base back here, fresh thyme, you'll need some tomato paste, some pepper, a touch of olive oil, you'll need a little bit of cognac or brandy, and you'll need some broganese If you don't have burgundy, you can use pinot noir which is actually what I'm using today. It's a bit more cost effective, I had it on hand so I figured I would use that and I've used this before and it works really great, Chianti really works great in this recipe And a quick tip, if you don't want to dish out big bucks for a bottle of cognac or brandy, get yourself on these little nips, these are great at the liquor store, you just buy what you need, if you're anything like me, I don't just typically drink cognac or brandy so buying little ones for cooking really helps, but I don't have any waste, it's not sitting on my shelf for a long time and I only need a little bit of it. Anyways, I've got a big pot here preheating over about medium high heat, in there I'm going to add in the bacon and I'm going to let that render and get nice and crispy. In the meantime, while that's happening, I'm going to move some stuff out of the way, I'm going to take my beef to me, I also have some all purpose flour here, I'm going to coat my beef in flour and I'm going to season this with some salt and pepper. Now the flour does two things, it coats the beef so it gives it a really lovely crust when you sear it, but it also helps thicken the sauce as well. So you know, two birds, one stone, that kind of thing, I'm just going to take a big spoon and toss this together to make sure all my beef is coated in the flour and the salt and Great, let me just fish that out with like a slotted spoon or something because you want to keep that bacon fat back there. So just take that out, try your hardest not to eat all of it before you put it back in the pot because raise your hand if you're guilty of it. I'm so notorious for doing that, it's terrible. Now, at this point, if your bacon didn't give out a lot of fat like mine did, mine's got a few tablespoons of fat in there, then you would go ahead and add a bit of olive oil, but mine gave out quite a good amount of fat, so I'm actually just going to do this with I'm going to put my beef in there that's been coated with my flour, salt and pepper, I'm telling you, your house is just going to be filled with the most incredible aroma I'm going to do this in batches because I don't want to over-crab the pan, let them cook for a few minutes when it's all over the place so they're nice and golden brown, and then we'll move on to the next step. Alright, get all my meat, beautiful colors, I'm just going to drizzle a bit more olive oil, now all those brown bits in there, that's called mega flavor, so don't you dare clean I'm going to add my veggies, I'm going to add my onion, carrot and whole cloves of garlic. Turn them with some salt and pepper, and the moisture from the veggies is going to help kind of release those brown bits stuck at the bottom of the pan, and then also when you add the liquid, it will help as well. I'm going to give this a good stir and let the veggies cook for about five to six minutes or until they develop some color and start to cook down a bit. They look good, I'm going to add in my cognac, you'll need quarter cup or so, I would say a whole little nip, this is 50 mils, and just, you can see, as soon as you add the liquid, look what happens, when you scrape the bottom of the pan, all those juices just Now, I'm going to make something, talk about this because I know I'll get a lot of questions whether or not you can leave out the wine and the cognac, just go ahead and make a different recipe because this recipe is, you know, the cognac or the brandy and the wine, just add the sweetness that this recipe needs. So if you are not an alcohol drinker, then just make my pot roast or something else that's a braised beef because, you know, this dish is as delicious as it is because of the wine. So I just added some tomato paste, I'm just stirring that in for about a minute, and now I'm going to add in a couple of cups of wine. Now, traditionally you use an entire bottle of wine, I'm using only a couple of cups and then I'm going to do a couple of cups of stock because, now this dish is traditionally a very sweet kind of stew, and I find that if you add all wine, it's too sweet. So I want to balance that by adding half wine, half big stock, and the end result is incredible, it's just a right balance. And I had this for the first time, it blew me away, I heard about it a lot on TV, people cooking it, but I never kind of, I've never had it from a really good French bistro before, so when I went to San Francisco a few years ago and I had it, I mean, it blew me away, and I've just been hooked ever since. The only thing I did different is that I cut, what, I cut the wine in half so that it's not so, so sweet because it is pretty on the sweet side. Then I'm going to add my stock, but you guys know I just add my beef base, oh, let me grab a small spoon, how dare not be prepared, but you know, sometimes that happens, what can I'm just going to stir that in, I'm also going to add some thyme, now traditionally this is cooked in the oven, I'm just going to cook it on my stove top with a lid on for a few hours or until the beef is nice and tender, sliding the beef and my bacon right back in, I'm going to bring this to a boil, lower it down to medium low, cover to let it simmer for a couple of hours or until the beef is tender. Be warned that the spell in your home will be unbelievable, trust me, it's something really out of this world, it smells incredible already, wait till this gets going. This has been cooking for about 2 hours, about 2 hours and 15 minutes and you can see I mean it is gorgeous, it's thick, the meat is really nice and tender, look I can pretty much break it apart, you can see with a wooden spoon. Now we are going to add our sauteed mushrooms and all their mushroomy juices. Now make sure you taste this for seasoning, I have tasted this for seasoning and I can tell you it is perfect for me because of that salty bacon, we salted the meat, we salted the veggies so there is salt in every layer, so I'm going to leave it as is, I'm going to add my onions, my parsley, I've got some parsley chopped up here, about a quarter cup, I really want that freshness, oh gorgeous. Then I added my pearl onions, they were thawed, this just needs to cook together for just a few minutes just to kind of warm up those pearl onions, I mean look how gorgeously thick that is and that really does help, it really does come from coating the beef and flour. Now I am just going to clean up really quickly, I've got some egg noodles that I'm boiling back there, I'm going to toss a little bit of butter, you can serve this over anything whether it's mashed potatoes, egg noodles or the potato gratin on the side, anything you want, just to make my life a little bit easier today I'm going with egg noodles, they're just a staple and it's really really easy to whip together in no time and it's just a perfect bed for those juices and that lovely meat. My mouth is salivating, I'm going to clean up, get the egg noodles and put this together. That is just incredible, I've got my egg noodles here that I have buttered, just got a little bit for my husband and I for dinner, let me show you what this looks like, I mean look at this, look at how thick and gorgeous that is, I mean can we just take a minute to admire. You can smell the smokiness from the bacon like immediately, it's just amazing, you can also smell the cognac as well, let me just go for the piece of beef right here. You don't even have to chew this, it just falls apart, it's got a lovely smoky flavor, you can taste the wine, it's not overly sweet, it's got a great balance. I hope that you check out this recipe and I hope that you make it and enjoy it as much as we do. I hope you've enjoyed spending time with me, the recipe will be on laurainthekitchen.com as always and I'll see you next time, bye bye. ", "duration": 608.17, "segments": [[124, 132], [138, 146], [150, 155], [158, 165], [167, 183], [199, 227], [230, 246], [249, 257], [271, 277], [308, 328], [340, 385], [403, 411], [453, 501]], "seg_text": " ", "pure_cap": "cook the bacon in a sauce pan. coat the beef with flour and season it with pepper. add some salt to the meat. toss the meat until well coated. take the bacon out when it is cooked. cook the beef in the same pan. take the beef out and cook the diced carrot onion and garlic in it. season with salt and pepper. add the cognac to the sauce pan. add the tomato paste and stir. add the red wine and stock to the pot. put some thyme on top and add the cooked beef and bacon back. add the salted mushroom onion and parsley and mix everything well to serve"}, {"image_id": "O2IDAC0Ogp4.mp4", "caption": " cut 4 strips of bacon into inches heat a pan and put the bacon and add some olive oil and saute it take bowl break 3 eggs add 1 cup grated parmesan cheese and scramble together add some pepper and mix well add the cooked pasta to the bacon and stir it for a while add the pasta and bacon to the egg bowl and mix it well", "id": 1031, "seg_prompt": "242 ; 20, 38 ; 43, 73 ; 79, 138 ; 155, 178 ; 190, 211..............................................................", "asr_text": " I know you start smelling bacon cooking and you think is it breakfast time, but in our house it could be lunch or dinner, especially if we're making this amazing pasta dish. Spaghetti carbonara, which is one of our all-time favorites in our family. I'm starting by cutting four strips of bacon or five, depending on the size. You can see how wide this end is and how narrow this is, so where it's wide, I just cut it in half and then just cut, oh, about half inch pieces. This is a dish that at any given time has been Miles' favorite dish, Luca's favorite dish, and I can tell you that when I come home from a long day at work and I have no time and this can cook pretty much in the amount of time that it takes to cook the pasta, it is like the ultimate comfort food for me. I've heated my pan, I'm putting the bacon right in. There should be enough fat here to prevent it from sticking, but if you have any concerns about that, why not add another fat? It's a good fat, olive oil, and just sprinkle a little bit over that. The pasta is boiling away. I put it in, trying to time it perfectly. It should cook for about eight to 10 minutes and just let it boil away. I always salt my water for my pasta. That's really important. Now, here's, put the S in simple for this dish. I have my final pasta bowl here. I'm just going to break three eggs right in. What's happening here, this is going to create the kind of creamy sauce without cream because once the heat of the pasta hits the final pasta bowl, that's going to be just enough to cook the eggs without really making them scrambled. One cup of Parmesan cheese and fresh Parmesan in a chunk can't be beat for this because the flavor is so amazing. If you buy yours already grated, that's fine too. Whatever works for you and gets you in the kitchen cooking. Maybe that's a little more than a cup. Bacon is sizzling away. This just gets scrambled with the cheese. Give a good grate of pepper. We're almost there. You can see how a 12-year-old would really be able to make this. Mix it up and really make sure that you combine the cheese with the egg. All right, let's check the bacon. I would say just a few more seconds, but that's perfect because I'm going to taste the pasta. Always make sure your pasta is in good shape before you finish your dish. All right, perfect, firm, not too soft, not too hard. Now, I am going to put this pasta straight into the pot. I want to create a little bit of sauce with the liquid. All right, this burner is turned off. I'm just going to get the last little bit of pasta. I just want to stir this around a bit. The fat from the bacon mixes with that hot liquid and creates an actual sauce. What has happened over here is we have, yes, I know raw eggs, but the minute this warm pasta hits this, it's going to start to cook, but not too fast. It's just going to cream together. So I'll come back to this in a second, but I just want to get it mixing so I don't overcoat And it just starts to make a beautiful, creamy sauce. Oh, this is exactly the way it's supposed to look. You'll be able to serve, oh, I don't know, four to six people. Let me just get the rest out of the pot. Give it a go. If it's the first time you've ever cooked a pasta dish, you are going to be successful with this one, and everybody is going to love you for it. I'm going to give it a little taste. Can't help myself. ", "duration": 242.83, "segments": [[20, 38], [43, 73], [79, 138], [155, 178], [190, 211]], "seg_text": " ", "pure_cap": "cut 4 strips of bacon into inches. heat a pan and put the bacon and add some olive oil and saute it. take bowl break 3 eggs add 1 cup grated parmesan cheese and scramble together add some pepper and mix well. add the cooked pasta to the bacon and stir it for a while. add the pasta and bacon to the egg bowl and mix it well"}, {"image_id": "twL5BU4aFCo.mp4", "caption": " combine sauces oils seasoning and beef in a bowl and stir chop the vegetables rinse the bean sprouts with water fry the vegetables and beef in a pan fry more of the beef in a pan add chili paste honey and water to the beef and stir add rice to a bowl add the vegetables beef egg and sauce to the bowl pour sesame oil over the bowl coat a stone pot with oil add rice to the pot add the vegetables beef egg and sauce to the pot pour sesame oil over the pot", "id": 1032, "seg_prompt": "334 ; 18, 45 ; 46, 73 ; 77, 80 ; 94, 172 ; 182, 186 ; 187, 204 ; 213, 218 ; 221, 235 ; 240, 243 ; 258, 265 ; 268, 269 ; 273, 287 ; 291, 296..............................", "asr_text": " Welcome to Hungry Gopher. Cook for the hungry for Pibimb means mixed Pab means rice Pibimbap is a tasty nutritious meal in a bowl Thanks to Food Lover for requesting this recipe So let's get it started! We'll start by making a marinade for beef We'll need soy sauce Some minced garlic Some fresh ground pepper And some sake or white wine Mix it well together And put the ground beef in the marinade Coat the beef well with the marinade Now that's looking nice Let's set this aside while we are preparing vegetables We'll need half chikinis Cut it thinly And cut it into matchsticks And we'll need same-part carrot This is your chopping carrot And slice them into matchsticks Now the carrot is ready Let's prepare mushroom Slice the mushroom I'm using shiitake mushroom here I like the resilient texture and the wooded flavor But you can use any kind you like For the vella mushroom or oyster mushroom Now the vegetables are sliced Let's prepare bean sprouts And we'll rinse the bean sprouts with cold water These are mung bean sprouts Did you know these are really easy to grow on your own? Take a look at these guys Aren't they beautiful? But this will be another video And I'll show you how to grow them So stay tuned Now everything is ready Let's cook things up Let's cook the vegetables Turn the heat on And add sesame oil And add mushroom In order to cook the vegetables perfectly We're gonna cook them separately Little pinch of salt To season the mushroom And we'll cook this over medium-high heat We want the mushroom to be nicely toasted It will take about 5 minutes Let's transfer this to a plate Now we're gonna move on to carrot Add a little more sesame oil Then add the carrot And we're gonna cook the carrot over medium-high heat And add a pinch of salt This will take about 5 minutes We're gonna transfer the carrot to a plate Then we're gonna keep going with zucchini Add a little more oil And add the zucchini Add a pinch of salt Zucchini will take about 3 minutes That's looking really good Let's transfer this to the plate And we're gonna continue with bean sprouts Just a little more sesame oil Add the sprouts And add a little pinch of salt It will take about 2-3 minutes Smells great here That's looking good I think it's ready I'm gonna transfer this to the plate Now the vegetables are ready We'll cook the beef I'll use 2-3 of the beef And save the rest for the sauce You hear the sound? That's the sound of the flavor It will take about 3-4 minutes I think that's ready now Let's transfer this to the plate Ah, smells so good here Now the toppings are ready I'm gonna make some sauce I'm gonna make a traditional spicy sauce Turn the heat on Add a little more sesame oil Then we're gonna cook the beef That we saved earlier We'll cook the beef for about 3 minutes We're going to add gochujang Which is Korean chili pepper paste Check out my gochujang video If you're not familiar with it And we're gonna add 2 tablespoons of honey And we're gonna add a little water And we're gonna cook this for about 2 minutes Okay, the sauce is ready now Turn the heat off It's time to assemble bibimbap Alright, let's go get some fresh rice I'm using half brown and half sticky brown rice I love this blend It's not only more nutritious than white rice But it also has a great texture to it Now we have rice We're gonna assemble everything We'll start with carrots And a little beef And a little mushroom And a little bit of sprouts And put a little egg yolk on top Isn't that pretty? And we're gonna add the sauce we just made I love this sauce Sometimes I just eat it with rice Now I'm gonna finish it with little sesame oil It doesn't need much, just a little Ah, the aroma is just so nutty and good The one is ready So if you're feeling a little fancy I'll show you how to kick it up a notch Make tojuso bibimbap Tojuso literally means stone pot And I'll show you how to do it now Coat it with little sesame oil Since we're gonna brown the rice So make sure it will coat it on the side as well So the rice doesn't stick to it Alright, and I'm gonna get some fresh rice Alrighty, now we got the rice We're gonna cook this up Make sure you don't overheat the pot Because what we want is not to burn the rice But to brown the bottom So the rice will get nice and crispy Then we're gonna assemble the rest It'll take about 6 to 7 minutes If you don't have a stone pot like this You can use your cast iron to scale it Just make sure you don't burn yourself I think that's browning up really well Have you heard of eating vegetables with colorful variety? This provides not only beautiful presentation But also a broad range of nutrients I think it's ready now Turn back it off And I'm gonna taste this sizzling hot bibimbap for you Mix everything together Make sure you don't touch the stone pot directly Oh yeah, you hear that? Looking so good Let me taste it for you The little pungent flavor And sweet and spicy With all the vegetable and meat bits And a little bit of crunchy rice bite Mmm, that's really delicious Try this recipe And don't forget to share this video with your foodie friend And I'll see you next time For recipes and more ", "duration": 334.33, "segments": [[18, 45], [46, 73], [77, 80], [94, 172], [182, 186], [187, 204], [213, 218], [221, 235], [240, 243], [258, 265], [268, 269], [273, 287], [291, 296]], "seg_text": " ", "pure_cap": "combine sauces oils seasoning and beef in a bowl and stir. chop the vegetables. rinse the bean sprouts with water. fry the vegetables and beef in a pan. fry more of the beef in a pan. add chili paste honey and water to the beef and stir. add rice to a bowl. add the vegetables beef egg and sauce to the bowl. pour sesame oil over the bowl. coat a stone pot with oil. add rice to the pot. add the vegetables beef egg and sauce to the pot. pour sesame oil over the pot"}, {"image_id": "edX_xmX6q0s.mp4", "caption": " slice the onion chop some fresh parsley and garlic add tomatoes to a food processor and pulse heat a pan and add the onions parsley and pour some olive oil add the minced garlic and some fresh basil leaves pour in the tomato sauce chop some slices of mozzarella cheese spread the sauce on the dough and add the mozzarella slices and olive oil cook the pizza in a grill", "id": 1033, "seg_prompt": "486 ; 42, 50 ; 50, 70 ; 77, 96 ; 109, 148 ; 159, 178 ; 184, 188 ; 242, 254 ; 298, 357 ; 379, 404............................................", "asr_text": " Hello, this is Rob from Smokin' Pitsy. In this video, we'll be making margarita pizza. We'll be cooking that over an Oakwood Fire on the Scottsdale by Arizona BBQ Outfitters. We're going to start by slicing up half of a red onion and we're going to go ahead and cut this up into some bigger chunks. We're going to caramelize these and oil a little bit later. We're also going to need some parsley so we'll cut up two sprigs of parsley here and one clove of garlic. We're going to want to mince the garlic up pretty fine because it's going to go in with the onions. Next, we're going to use a 14-ounce can of tomatoes and I've got a 28-ounce can here. These are San Marzano tomatoes. They're whole peeled. These are tough to find in a 14-ounce can so I'm just using half a can of the 28-ounce. We're going to give it a couple pulses in the blender just to break it up a bit, but we don't want to puree it. Now we're going to start making our sauce. In a skillet over medium-high heat, we're going to place in one tablespoon of extra virgin olive oil. Then we'll go ahead and add our red onions. We're going to cook these onions just until they caramelize. Then we're going to add our parsley. Once the onions have caramelized, we'll go ahead and add the one clove of garlic that we minced up earlier. We'll take a couple of basil leaves and turn them up into pieces and add those as well. Now it's time to add our 14-ounce of San Marzano tomatoes. Get that into the pan and give it a good stir. Then we're going to add one quarter teaspoon of oregano and one quarter teaspoon of coarse brown black pepper. I've also reduced the heat to kind of a medium-low just to simmer. We want to simmer it for about five minutes. I've got to tell you folks, my kitchen smells amazing right now. This is a great smelling sauce. Now we're going to slice our cheese. This is an 8-ounce ball of mozzarella. We'll slice it into really thin slices. Now that our sauce and toppings are done, we're going to go ahead and work on the dough. I've got a store-bought dough here that I picked up at our local grocer in the deli department. I threw a handful of flour down and get some flour on it so it doesn't stick. I like to hold it up and kind of work my hands around the edges and let the weight of it kind of stretch itself out. Now that the dough is stretched and formed, it's time to transfer it to the pizza peel. We'll put some cornmeal on the pizza peel and put our crust on top of that. That will allow it to slide off real easy. Now it's time to get the sauce on. We're going to use all the sauce and we want to spread it around evenly. Look at that, the pizza is starting to shape up. So let's get the cheese off. We'll go ahead and start placing the slices of cheese around the pizza. Once we get our cheese in place, then we'll go ahead and we'll start tearing pieces of basil leaf and kind of putting those around the pizza too. Now our last topping is going to be extra virgin olive oil. We're just going to drizzle this around the top of the pizza. Now that our pizza is done, it's time to get it out in the cooker. We'll be cooking on the Scottsdale by Arizona Barbecue Outfitters today. We'll be cooking with oak wood and we've got a good fire going there. There's a couple of sticks of oak in there with some lump. And we preheated the cooker. It's running about 600 degrees right now. I'm going to sprinkle a little cornmeal on the pizza stone. I'll keep the pizza from sticking. You can see we've got a nice hot fire going. Pizza's looking pretty good. We'll go ahead and we'll shut the lid. And it's going to cook about six minutes. Well, it's about 15 minutes later. And there's our pizza. We'll go ahead and get this on the pizza peel. Take it upstairs. We'll cut into it. There it is, folks. Wood fire cook and almond does smell good. If you want details on this cook or any of my other cooks, go to smokingpit.com. Thanks for viewing, folks. Thanks for watching. ", "duration": 486.33, "segments": [[42, 50], [50, 70], [77, 96], [109, 148], [159, 178], [184, 188], [242, 254], [298, 357], [379, 404]], "seg_text": " ", "pure_cap": "slice the onion. chop some fresh parsley and garlic. add tomatoes to a food processor and pulse. heat a pan and add the onions parsley and pour some olive oil. add the minced garlic and some fresh basil leaves. pour in the tomato sauce. chop some slices of mozzarella cheese. spread the sauce on the dough and add the mozzarella slices and olive oil. cook the pizza in a grill"}, {"image_id": "LVHGaXH_7nc.mp4", "caption": " add chopped apples to a bowl add chopped celery and walnuts to the bowl and stir add mayonnaise and lemon juice to a bowl add sugar and salt and stir whip the cream mix whipped cream with the dressing and then mix with the waldorf salad", "id": 1034, "seg_prompt": "532 ; 66, 78 ; 107, 146 ; 156, 205 ; 210, 236 ; 285, 310 ; 341, 480.........................................................", "asr_text": " Hi, I'm Betty, welcome to Betty's Kitchen. This is my first recipe of the new year, and I chose a nice salad for you. This is a classic salad, and it's called Waldorf Salad. It was first served in 1893 at the Waldorf Hotel, which later became the Waldorf Astoria So you probably recognize the name of the salad, and I'm just making it sort of in a However, it originally consisted of only apples, celery, and mayonnaise. Later on, English walnuts were added, and from there, everybody has their own variety. So let me show you how I do it. I start with apples, and in this case, it just took one apple to make two cups of chopped apple, and that's what you need, two cups of chopped, red delicious apple. If you would rather have another apple, just make sure it has a red skin to it. That would be fine. And we're putting it in our serving bowl right here, and leave the peelings on. You want that color to show in your salad. Then you're going to have some celery, and here I have one cup of chopped celery, but I chop it in a certain way. I take a piece of clean celery that I have dried with paper towel, and I cut it lengthwise so that there are three strips, and then I go along with a knife and cut in pieces that are three-quarters of an inch to an inch long, giving all of them this shape. It's kind of a nice shape to have in here. It gives a little variety with color and shape. And then I have my walnuts, the English walnuts. In this package you'll see they are just called shelled walnuts, but they're not black walnuts. They're the other type of walnuts, and we call them English walnuts here. So those are the main ingredients that get a dressing put on them, so I'll stir them around just a little bit before we go on to making the dressing. Isn't that pretty? It's already pretty, and I'm not half done. We go to the mayonnaise. Here is mayo-free that I'm using, and you need one-quarter cup. So we'll just put that in a small bowl that we'll be able to mix up our dressing. One-quarter cup of any type of mayonnaise you want to use. I'm just trying to save a calorie here and there. This is pretty healthy food if you want to start out healthily this year. Now I'm going to put some whipped cream in it, and you might choose to leave that out because by definition, walnut of salad just has the mayonnaise as its binder. To the mayonnaise, I'm going to add one-half teaspoon of lemon juice, so it's just this Well, it's a different brand, but it's a reconstituted lemon juice, and you need one-half teaspoon. I measured it here, but I knew I would drop some of it, so I just put it in something Put that in, and then some sugar. You need one tablespoon of just regular granulated sugar. Put that in, and a dash of salt. So just put a little bit of salt just to know that we had it. Start that around, and that doesn't look like much dressing, but we're going to add something So while this sits a bit, I'm coming over here to my mixing bowl, and I have some whipping cream sitting out. I really only need half of this because you need one-half cup of heavy cream, or whipping Now this is a whole cup because it is a half pint, so I find it easier to go ahead and whip the whole cup and then just take half of it, and I always have a use for whipped I can put it on top of desserts. In fact, I have actually a vegetable dish that I am planning to do that has some whipped cream in it, so I may try that later today. I don't know. But we just open this up, and it's nice if you get it straight from your freezer, having had that there for maybe half hour or so, and there will be ice crystals in it. Mine has come from the refrigerator, so it's not quite as easy to whip that way. So let me go off and get this whipped, and I'll come back and show you what it looks We've done it with the beginning of our dressing, put it over the Waldorf salad, and be finished. I have my cream whipped, and you should whip it until it holds its shape like this. So if you are just getting frothy whipped cream, then that's going to make your dressing This will be folded in and be nice and puffy because you have a lot of air beaten into To this point, you may stop, and remember, we did beat one cup's worth, and we only really needed one half cup's worth, so I'm just going to estimate this and take half of it and put it in the beginning of our dressing mix. By the way, the beginning of our dressing mix is something very similar to what I use all the time in greater quantity to put on my coleslaw as a coleslaw dressing, or I have a really nice recipe for apple salad that is apple, grape, and peanuts, and if you put this on, it's just really delicious. But this particular salad, the Waldorf salad, we're making it a little fancier by putting some whipped cream in, and when you put that in, just put in one half cup whipped cream that's one half cup before it's whipped, and then you want to fold this around, so just don't beat it or really even stir it other than to just fold, and you see it kind of combines, but you see it is also streaky as well. At this point, it's fine for putting over the Waldorf salad, so just bring that out of your bowl and put it on top of your mixture of apple, celery, and English walnuts. And then, again, fold, and I probably should have done this in something other than my serving dish because folding gets messy a little bit. I think I'll just kind of spread that out to get it to more places at the beginning, and then just go under and pick it up and let it get that nice, lovely dressing throughout. And as soon as we get everything coated, because you do want to have the apples in particular coated in such a way that they will not turn brown, and if you are waiting for anything while you're making this and you have your apples chopped, please remember to put them in lemon juice or just sprinkle a little lemon juice over them so they will stay nice and And this is what our salad looks like. This is the classic Waldorf salad. There you go. To serve your Waldorf salad, just use a little dessert dish or a salad bowl and just dip down and get some of all of that dressing and all. And I just want you to see how pretty it is when it's sitting there ready to be eaten. It's really a lovely salad. Hope you enjoy it. ", "duration": 532.33, "segments": [[66, 78], [107, 146], [156, 205], [210, 236], [285, 310], [341, 480]], "seg_text": " ", "pure_cap": "add chopped apples to a bowl. add chopped celery and walnuts to the bowl and stir. add mayonnaise and lemon juice to a bowl. add sugar and salt and stir. whip the cream. mix whipped cream with the dressing and then mix with the waldorf salad"}, {"image_id": "XEHUV09m7Ok.mp4", "caption": " spread the rice onto the seaweeed sprinkle mustard seeds on the rice flip the sheet over place tuna onto the sheet place peppers in a line on the tuna roll the sheet up slice the roll into pieces", "id": 1035, "seg_prompt": "147 ; 22, 42 ; 49, 55 ; 55, 61 ; 62, 80 ; 81, 88 ; 88, 106 ; 114, 131......................................................", "asr_text": " Hi everyone, I'm Simon and I'm going to show you today how to make Inside Out Roll sushi roll with some spiced tuna, red pepper, it's a tin tuna straight out of a can so there's nothing raw in it and it's been mixed with some chili paste and a little bit of mayonnaise to give it some flavour and it goes fantastically well on an Inside Out Roll, starting with fresh sushi rice, which I have here, layers across the middle of the seaweed which is down on the mat ready to go, move the rice evenly across the whole expanse of the seaweed, you don't want to press too hard otherwise you'll find that it turns into something that resembles mashed potato, so move it nicely across, cover the whole sheet, nice and even, I call it moving rather than actually pressing, so you're moving the rice across, once it's nice a nice layer you're just going to take some mustard seeds and sprinkle on the outside, just gives a bit of flavour, a little bit of colour to the outside, a bit of texture, then I take my sushi roll that's ready to flip onto its back and I layer on the tuna, it's probably better to use a spoon initially, layer a nice amount on the middle, flattened out so that we can, you will see why in a moment, using a spoon probably keep your fingers a little bit cleaner, although I am wearing gloves, then I'm taking some fresh red peppers which I've cut and I'm layering across the middle of the tuna, and now very carefully I lift at one end holding the ingredients and nipping and tucking to the end, leaving a little bit of an overlap so that I can have a little bit of space to close the roll, lift off and roll once last time, give it a squeeze, square it off, remove the bamboo mat and you have the roll ready to cut, just give it a nice dirty gend, square it off, then with a very sharp Japanese style knife cut the roll into the center one time, drill the knife back, two sides together and do the same in the middle and on either side, this way we're going to get eight pieces out of the roll which is just about the right size portion, then bring on the side and lay onto your serving dish and then you can see that the peppers should end up in the middle and that's a lovely spicy tuna roll, no raw fish there for you and it's delicious. ", "duration": 147.5, "segments": [[22, 42], [49, 55], [55, 61], [62, 80], [81, 88], [88, 106], [114, 131]], "seg_text": " ", "pure_cap": "spread the rice onto the seaweeed. sprinkle mustard seeds on the rice. flip the sheet over. place tuna onto the sheet. place peppers in a line on the tuna. roll the sheet up. slice the roll into pieces"}, {"image_id": "Ts7K969Xdck.mp4", "caption": " cut the radish into thin slices cut onion into thin slices cut yellow zucchini into thin slices boil 3 cups of dashi stock add all the vegetables to the boiling stock and cook turn of the heat and add 3 tbsp of miso mix the soup to help miso dissolve", "id": 1036, "seg_prompt": "387 ; 93, 99 ; 100, 117 ; 127, 146 ; 150, 165 ; 171, 187 ; 210, 235 ; 280, 335.....................................................", "asr_text": " Hi everyone. Welcome to Japanese Cooking Lovers. This is Yuri. Today I will show you how to make miso soup. Miso soup is something that Japanese people eat every day. And you may be able to find miso soup in Japanese restaurants in the United States. But this is a little bit different because this is more authentic. Basically you can use any vegetables. Basic one is, which means popular one, is tofu and wakame which is seaweed. And most likely you can see those ingredients in Japanese restaurants. But if you put more vegetables, of course tastes much better. So I'm going to use today yellow zucchini squash and onion. And this is daikon radish. I already peeled and cut like half inch and of course miso. And this is soup stock from kombu. And this is how I cut it. Those are daikon radish. I peel like that. And this is peeled and like half inch thickness. And I just slice them. This is onion. I do slice them. And onion usually make soup tastes sweeter. I like it very much. I usually make any veggies same size because it's easy to pick up that way. So let's see. This is almost same size as daikon radish. I will use three cups of dashi today. And you are going to boil this dashi stock. Okay, it's boiling. So I will put all those ingredients in here. Vegetable already cooked. And I'm going to put miso now. But before I put miso, I turn off heat. Why I am doing that because miso has very good scent and also flavor overcooked that's kill both of them. So turn off the heat first, then put miso. I put miso. This is about one tablespoon and two tablespoons. And you just put miso in there and just leave it for a while and mix it later. Or you can use dough stuff and put miso in here and dump in the miso soup and mix with it. And that is the other way to liquid for this kind of solid miso. But if you don't have it, that's fine. Just dump the miso inside and maybe 30 seconds miso is going to dissolve and you gently mix. You still have this one. When miso is dissolved, and this is the miso soup, and you taste it and if it's too weak, put more miso. And hopefully you don't put too much miso from beginning. But if too strong, which is too salty, maybe you have to add more miso. So this is how to make authentic Japanese miso soup. And basically you can use any vegetables from your refrigerator. And I recommend mushrooms. Mushrooms taste very good. And also fried tofu, which is very good. And we don't call it miso soup, but it's very good. And we don't call it miso soup, but we sometimes put pork. And that is very good because of fat flavor. But anyway, this is how to make very authentic, very good taste Japanese miso soup. And I hope you enjoyed this video. And this is Japanese Cooking Lovers. And this is Yuri. Thanks for watching. See you next time. ", "duration": 387.5, "segments": [[93, 99], [100, 117], [127, 146], [150, 165], [171, 187], [210, 235], [280, 335]], "seg_text": " ", "pure_cap": "cut the radish into thin slices. cut onion into thin slices. cut yellow zucchini into thin slices. boil 3 cups of dashi stock. add all the vegetables to the boiling stock and cook. turn of the heat and add 3 tbsp of miso. mix the soup to help miso dissolve"}, {"image_id": "VmxFWJkYAqk.mp4", "caption": " mix corn meal flour baking powder salt and sugar in bowl add an egg and milk to the mixture roll the hot dogs in the flour dip the hot dog in the batter fry the hot dog in the oil", "id": 1037, "seg_prompt": "446 ; 28, 80 ; 83, 98 ; 233, 247 ; 260, 275 ; 277, 292.............................................................", "asr_text": " Welcome to another episode of Super Saiyan Today in the show we're going to be making Before we get to that I want you to come over here and see my new stove. It was delivered this morning and we're breaking it in. For the batter part we need 1 cup of cornmeal, and I'm using organic gluten free cornmeal, 1 cup of flour, if you're using the regular I'm using 1 cup of gluten free flour, 4 teaspoons of baking powder, 1 fourth teaspoon of salt, 1 fourth cup of sugar, if you don't want your sugar you can use honey or just leave it out if you don't want your corndogs a little bit Let me fill this jar together. In goes 1 egg, and 1 cup of milk. Make sure everything's incorporated and broken. Alright, now we're just going to pour this whole drinking glass. I've got my hot hoes, I've got them out, I've dried them off real good on paper towels, so you don't want any more struggle. I've put some sticks in, I've used popsicle sticks, and for my hot dogs you can use regular hot dogs, anything that I use you can use regular on meat. I use some light light smart dogs, and these are the veggie protein lengths, they're made with soy, and they're non GMO soy, so you don't have to worry about that. These are vegetarian and vegan friendly, but the reason why we eat this type of meat is because meat doesn't do good with me, so I try to limit some of my meat. Mantec and my husband Jamie has Tourette's, and especially like pork products like regular hot dogs, they put so much chemicals in it that it bothers his Tourette's real bad, he has to take more medicine, so we're trying to cut that out. And these for kids that have ADD, these are really good for them because also that runs their chemical imbalance real bad, that's why they act out. So look for these, Walmart carries them now, I found this at Kroger's, I didn't know Walmart carries them, and they have all kinds of different brands of the type of hot dogs out there, they even have the smart burger, they have the sausages and bacon and everything like that out there. Look, overfilled the glass, woohoo! Okay, what you're going to do next, I put a little bit more gluten free flour in here, or regular flour, and we're just going to roll them in this. This helps the coating not to fall off in the oil, so I'm going to do that to all my dogs, and I'm also going to roll my pot of vegetables coming up to temperature. Oils come up to temperature about 350, and we're just going to, I know it's going to go over a little bit, so kind of fill my glass up too too full, but we'll pretend like it's not. You want to coat your oil, into the oil it goes, and hold on to it for a minute, before you drop it all away. We're going to fry these for about, I don't know, two to six minutes, you know, some type, you know, you don't want it to still be doughy. I'm going to fry two at a time. You're going to want to babysit, and you want to be in them, make sure all sides are getting brown. This is a test recipe with using gluten free flour, because I didn't know if they were going to fry right, or what, but so far they're doing good, so thumbs up to all my gluten free friends out there. Get them to where you're, they're brown the way you like them. If you like them darker, kick them a little bit longer. Just don't kick them until they get black. I don't think nobody wants some burnt. Up comes the corn dogs, and I've just got a plate over here with some pepper towels to suck up some of the excess of the grease that comes off of them. But again, let's continue dipping. Corn dogs are done. Let's try one. Put a little bit of mustard down. I like ketchup also. What a mess I'm making. Mmm. I'm kind of worried about these, because these are the vegan dogs. I didn't know if they were going to hold up, because they're frying and everything. It really held up. It tastes like a hot dog. They got the texture down and everything. It's like a hot dog. So good! Oh, also I was worried about the member I said about the clip crease. The flour frying like an accent. But it held up too and it tastes just like a regular flour to me. So all you gluten free people out there and half the corn dogs, all you vegan and vegetarian, is half the corn dogs. ", "duration": 446.33, "segments": [[28, 80], [83, 98], [233, 247], [260, 275], [277, 292]], "seg_text": " ", "pure_cap": "mix corn meal flour baking powder salt and sugar in bowl. add an egg and milk to the mixture. roll the hot dogs in the flour. dip the hot dog in the batter. fry the hot dog in the oil"}, {"image_id": "QqepsJSi5fs.mp4", "caption": " add oil and butter to the wok add the pork to the wok add onions carrots and celery to the wok add the bell peppers to the wok add green onion and garlic to the wok add soy sauce to the wok add rice to the wok add eggs to the wok add pepper to the rice", "id": 1038, "seg_prompt": "351 ; 57, 70 ; 75, 83 ; 115, 133 ; 147, 155 ; 203, 217 ; 226, 234 ; 237, 247 ; 290, 305 ; 309, 322..............................................", "asr_text": " Good afternoon everyone, thanks for joining us at Kissy Cook Hands On Cooking School. Today we're doing a pork fried rice and we'll make sure that we have all of our ingredients that we need to do our recipe. The term for that is mise en place, it means everything in its place. So I want to make sure that I have my pork, I have my onions, I have some bell pepper, we have some carrot, I've got celery, green onion, some egg, a little olive oil, butter and garlic, and then I have a little low sodium soy sauce. I've got a preheating, nice wok over here preheating, this is a nice Swiss diamond wok that you can probably get here at Kissy Cook, but you don't have to use a wok, you can use a stir fry skillet or you can use a saute pan. Okay now that our wok is nice and hot, we're going to add a little bit of olive oil, roughly two tablespoons, and a teaspoon of butter. I love the combination of the butter and the oil, the butter is going to give me that flavor and a little browning on my meat and the olive oil is going to stop that butter from burning Okay I've got that incorporated, we're going to add in our slivers of pork tenderloin and I have roughly 10 ounces that we're adding to our pan. Okay, we'll work that guy around and again with stir frying, you want to make sure that you have minimum fat, maximum heat, so we want to get this wok nice and hot and you can hear that sizzle going in the pan. Just constantly stir that guy and it'll brown the meat up for you. Okay when I start to add my vegetables, I want to kind of make a well in the center where I can add my vegetables and my meat and continue to cook. I'm going to add some chopped onion, half a cup or so, give it a whirl. We're going to add our carrots, I have roughly a cup of carrots, slice on the bias, okay and we'll give that guy a whirl. We're going to add our celery and I want to add the veggies that will take a little longer to cook, the firmer veggies. So that's why I went with my carrots and celery first. Okay, get those guys to stir. Then I've got some diced red bell pepper, we'll add that. Like saut\u00e9ing is a fast cooking technique. I'll let that simmer while I go and grab my rice. Hey, back that fast. So I've got some nice jasmine rice that we've basically boiled off or steamed off according to the directions on our packet, okay. You can use water, we use a little bit of chicken stock because we want to flavor our rice. So I use roughly two cups of jasmine rice and three cups of chicken stock. Crop that to a boil, let that boil kind of roll for about two minutes, turn it off, cover the pan, let it sit for 20 minutes. Now that my vegetables are nice and stirred and started to saut\u00e9, we're going to add some green onion and some chopped fresh garlic. I have two stalks of green onion and a tablespoon of our chopped fresh garlic. Now for our main flavoring. We're going to get most of the flavor from the ingredients that's in the pan, but for the rest of my flavor I'm going to add some low-sodium soy sauce and I have half a cup. We add that right in. To this I'm going to add some of my steamed white rice and just kind of fluff it apart. And about two cups of my cooked rice. This is coming together very nicely and as you can see, this is not a long cooking process. Stir-frying and saut\u00e9 are really fast cooking techniques. The important thing is that you want to make sure that the ingredients that you're putting in your stir-fry, that you cut those in similar size as much as you can so that our cooking time is even. I don't want to have chunks of carrots or even my pork too big to where it's going to take more time for that pork to cook and my vegetables get too soft or my rice gets too mushy. Now that my rice has started to fry, I've got two eggs lightly beaten. I'm going to add those in, but I have to swirl these guys in so that they scramble and give me a little texture on my rice. I don't want it all in one clump. We'll let that simmer for a second. I'll finish my seasoning with a little cracked black pepper right on the top here. Give it a nice little toss. And we're ready to plate. Chopsticks aside. Right in the center. And this recipe here will be enough to serve four to six people. Thank you for joining us at Kissy Cook. I'm Chef Dwight Simmons. ", "duration": 351.17, "segments": [[57, 70], [75, 83], [115, 133], [147, 155], [203, 217], [226, 234], [237, 247], [290, 305], [309, 322]], "seg_text": " ", "pure_cap": "add oil and butter to the wok. add the pork to the wok. add onions carrots and celery to the wok. add the bell peppers to the wok. add green onion and garlic to the wok. add soy sauce to the wok. add rice to the wok. add eggs to the wok. add pepper to the rice"}, {"image_id": "RE3QHbz2SH4.mp4", "caption": " dump some butter with boiled potatoes in a pot add salt garlic and onions in it mash the potatoes with a hand masher take the mixture out and shape to small patties brush some melted butter on top and bake until they are crispy blend some apple berries lemon zest and juice and honey in a blender to make the apple sauce serve the potato cakes with the apple sauce", "id": 1039, "seg_prompt": "121 ; 22, 25 ; 26, 34 ; 35, 39 ; 39, 53 ; 54, 59 ; 64, 97 ; 101, 104......................................................", "asr_text": " Just in time for St. Patrick's Day, I've got a great recipe that everyone is sure to love. It's Irish potato cakes with apple cranberry sauce. So I've started by boiling two pounds of potatoes, just as if I were making mashed potatoes because I am making mashed potatoes. Drain the potatoes in a colander, then add in some butter and some salt and some chopped garlic and some onions, and then mash the potatoes until they're chunky smooth. OK, preheat your oven to 400 degrees and then take a spoonful of potato mixture and on a parchment lined baking sheet, drop them on there and flatten them out into about half inch rounds and then brush them with melted butter and then bake them in the oven for about 25 to 30 minutes until the edges are brown and crispy. Meanwhile, make the applesauce by cooking cubed apples and some butter, then add in about 8 ounces of cranberries and a quarter cup of wine, bring that to a boil and then cook it for about 10 minutes until about all the liquid has evaporated. I removed the apples and cranberries to my food processor and now I'll add some lemon zest and some lemon juice and a couple of tablespoons of honey and this is a hot, very hot product here so I'm going to be careful when I process it and then I'm going to make Serve these hot potato cakes with a dollop of that beautiful applesauce. Get the recipe for free by writing to me here at the station or log onto the website and click on the Kitchen Guy page. I'm Chef Jim. Thanks for watching Kitchen Guy, the tastiest two minutes in television. Happy St. Patty's Day and I'll see you next time. ", "duration": 121.67, "segments": [[22, 25], [26, 34], [35, 39], [39, 53], [54, 59], [64, 97], [101, 104]], "seg_text": " ", "pure_cap": "dump some butter with boiled potatoes in a pot. add salt garlic and onions in it. mash the potatoes with a hand masher. take the mixture out and shape to small patties. brush some melted butter on top and bake until they are crispy. blend some apple berries lemon zest and juice and honey in a blender to make the apple sauce. serve the potato cakes with the apple sauce"}, {"image_id": "i8BjqgemuXo.mp4", "caption": " add an egg yolk in mayo and whisk shred some cheese in it and add salt and pepper to it drizzle some oil on top some bread and heat them in a pan flip the bread spread some sauce add ham shredded cheese and more sauce and ham cover it with another piece of bread and add more sauce on top heat the croque monsieur on the pan with a baking sheet on bottom", "id": 1040, "seg_prompt": "329 ; 33, 39 ; 53, 62 ; 101, 110 ; 119, 151 ; 153, 168 ; 181, 196..........................................................", "asr_text": " Brothers and sisters, food busker, crock-and-macheur and for those of you that don't speak French like moi, that's a posh ham and cheese toastie. But rather than going with one piece of ham we're going to double it up with two. That's a double hammy! Oh come on! Yep, yep, that's it. Oh sorry, sorry, sorry, sorry! I've got 400 mils of white bechamel sauce in there and to that I'm going to add an egg yolk. Now the reason that you add an egg is that it's just going to help with the colour when you brown it in the pan. It also helps to sort of thicken up the bechamel a bit more. Now I'm going to add 100 grams of Gruyere cheese and we're just going to grate that in. OK, salt and pepper. Just incorporate those. Right, and then let's just add a little grate of nutmeg. I'm telling you, I love Broadway Market because they play their best chums! I can just dance and cook. Right, let's grate the nutmeg. Nutmeg in the area! Just mix that in. OK, so now let's get the bread ready. Right, a little bit of oil and we're just going to drizzle the tops. Now let's toast them. Haha, now we've toasted those, let's flip them and get some bechamel on there. Now let's get some honey roasted ham on. Then a little grate of cheese. Then more bech. Now the parmaham. So last bit of bech. And then the final bit is a little bit of bechamel on the top. Now before we drop it in, I'm going to put a little piece of grease proof in there. That's going to stop it from burning, but it's going to allow it to brown. Nice little tip. Right, let's get them in. Right, we just want to cook them until all that beautiful bechamel starts browning. It's about two to three minutes. Look how flipping delicious they are. Look at them! Who's going to be able to resist that little bad boy? I reckon, for one of those, it's four quid, right? Let's take them to the street and find out what people will pay. My brother, James from Leswine, the best bacon sarni sandwich shop in London, gave us a bacon sarni this morning. So let's take the product and see what he thinks. James, my brother. How are you, mate? We've got a crock machete for you. Step up, brother. How much would you pay for a whole sarni? About four quid, four quips in. Oh, come on. But I had an egg, I crock my dam, and then we're talking five, six pounds a second. Very nice, John. See you later. Right, brothers and sisters. It's rocking down here at Broadway Market. You've got to come down. Oh, oh, look, I've seen another one. Right, come on, you two. Come on, I saw you. This is John from Broadway Market and... Don't mess about. Get in there. I'm loving the tunes down here are the best, right? Yes, I do. So, what are you saying? You need more? I need the mustard. Come in, my love. I love mustard. She knows that she wants it. Now, Johnny Boy, what are you saying? Can I have the rest of it? How much would you pay for a full one? Yeah, yeah, that's left. Now, if you were paying for this for a whole one, what would you... So, if you were paying for a whole one, how much? Five pound 50. Get out of here. Put your buskers back. See you later. ", "duration": 330.0, "segments": [[33, 39], [53, 62], [101, 110], [119, 151], [153, 168], [181, 196]], "seg_text": " ", "pure_cap": "add an egg yolk in mayo and whisk. shred some cheese in it and add salt and pepper to it. drizzle some oil on top some bread and heat them in a pan. flip the bread spread some sauce add ham shredded cheese and more sauce and ham. cover it with another piece of bread and add more sauce on top. heat the croque monsieur on the pan with a baking sheet on bottom"}, {"image_id": "3cpjOPVkJ-Y.mp4", "caption": " add oil to a pot add onion celery carrots and green beans to the pot add garlic tomatoes basil and thyme to the pot add chicken stock to the pot add pasta to the soup add the beans spinach and parsley to the soup grate parmesan cheese on top of the soup", "id": 1041, "seg_prompt": "274 ; 38, 43 ; 51, 58 ; 69, 92 ; 102, 111 ; 128, 134 ; 152, 169 ; 203, 212......................................................", "asr_text": " Hey dudes, I'm Hilah, and today on Hilah Cooking, we are making minestrone soup. There is a lot of different ways to do it. I'm going to show you the way I like to make it, but any way you cut it, it's got a lot of vegetables, it's got pasta, it's got beans, so it's really, really healthy and really filling and it's going to be great for all of your cool weather meal needs. So let's do it. First things first, we're going to saute our vegetables. I'm using onions, celery, carrots and green beans. A lot of recipes use zucchini or even cabbage or chard. I'm going to add some spinach later for some more green. So as long as you have onion, celery, carrots, anything else, that's up to you. So, you know, be free and prosper or something. And I'm just trying to get a little bit of color on the vegetables so it'll have a deeper flavor to the finished soup. Once your onions have gotten soft and translucent and are starting to get a little bit of brown flex, I'm going to add that garlic. And you don't want to add the garlic with the onions at the beginning because it could It's a little more fragile. Some chopped tomatoes. You could use a can of tomatoes if you don't want to use fresh ones. And I'm going to put in my herbs which are basil and thyme and a little bit of crushed Sorry, I apologize. Mix that around. And now comes the hard part. Just kidding, there are no hard parts in this recipe. I'm going to add some chicken stock. If you wanted to keep this vegetarian, you could just totally use vegetable stock. I mean, this is a great soup for vegetarians because it does have the beans and the pasta. So it's got some protein in there. So now I'm going to put the lid on it, bring it to a boil. And when the water boils, we'll add the pasta. I'm using a little bow tie, but you can use macaroni or orzo or whatever. Any kind of little bite-sized pasta will work. The pasta goes in. I'm going to give it a stir and then set your timer for whatever your pasta says it takes Cover it back up, but keep an eye on it so it doesn't boil over. I'm going to turn it down just a little bit. Ten minutes later, my pasta is perfectly cooked because I'm perfect. I'm going to add in some beans. I'm using these great northern beans, but cannellini I think are actually more traditional. I think any kind of white bean is good, though. And some fresh spinach and a little bit of fresh parsley. And the spinach just wilts pretty much immediately, charred. You'll have to cook a couple minutes longer, but I just want to get this. Oh, it's so pretty and colorful. So as soon as your greens are cooked and bright green and beautiful, you're ready to serve your soup, which means I also am ready to serve my soup. I should have been in first person. I should use a ladle. And I'm going to grate a little bit of parmesan on top. Some fresh basil would be good, too, if you had that. Let's try it. It's really hot. Wow, that is so good, you guys. Parsley, basil, nice chewy pasta with just a ton of fresh vegetables in there and everything. And if it's not overcooked, I mean, this comes together in like 20 minutes. It's so fast. It's really healthy. And I hope that this does the trick for all of you people that have fall weather right now and have been requesting soups. I'll try to get some more in, but try this recipe, mix it up, add whatever vegetables that you like, and leave in the comments, you know, how you'd like to make yours. So I hope you try it. Hope you like it. Thanks for watching, and thumbs up and favorite and all that stuff, and okay, also, oh, printable recipe is available at HilahCooking.com. ", "duration": 275.0, "segments": [[38, 43], [51, 58], [69, 92], [102, 111], [128, 134], [152, 169], [203, 212]], "seg_text": " ", "pure_cap": "add oil to a pot. add onion celery carrots and green beans to the pot. add garlic tomatoes basil and thyme to the pot. add chicken stock to the pot. add pasta to the soup. add the beans spinach and parsley to the soup. grate parmesan cheese on top of the soup"}, {"image_id": "hTTcCbxQS98.mp4", "caption": " put the mussels in the strainer and clean them put some oil on the pan and saute onion and garlic add one can of diced tomatoes add red pepper salt and black pepper add chopped green pepper add the mussels and steam the mussels put pasta on a plate add the mussels and garnish it with parsley", "id": 1042, "seg_prompt": "495 ; 67, 88 ; 90, 141 ; 145, 150 ; 204, 231 ; 245, 250 ; 266, 324 ; 340, 432.....................................................", "asr_text": " Today we're cooking mussels. I have got, let me see what this is, live rope grown mussels. So what are we doing with mussels today? Something in a tomato base, that's all I know. I'm going to wing it and hopefully you'll wing it right along with me. First thing I'm going to do, get them out of package and you can hear that seal. You don't want to unpack the cheese until the day or the hour, actually, or the minute, you're going to make them. So I'm going to put them in my strainer and I'm going to make sure that these are very clean, that they're all closed and get rid of anything that doesn't look right to me. So in they go. Once I get all these cleaned, I make sure that everything is off them, like these little I want to make sure they're all gone, cleaned, and then we'll be back. Okay, I'm going to put some oil on the bottom of my pan, get it nice and hot, and I'm going to put some, let me see what I'm going to put. Definitely going to put my red and white onion in there for sure, something like that. I'm just going to put, yeah, that much. Oh, that much. And I'm going to put fresh garlic, a tablespoon of fresh garlic, because I love garlic. And I'm going to sweat that for a bit. I'm going to move Jesse. I don't want my garlic to burn, so I just want to release some of that flavor. So I'm going to go ahead and put one can of diced tomatoes in there, liquid and all. And I'm going to bring that up. Yeah, I had all these mussels, wanted to make them in a black bean, but I didn't have the ingredients, and don't have wine in the house, and I don't have beer in the house, and I don't have alcohol in the house, never do, so I thought, well, I'm going to have to come up with something with tomatoes, because tomatoes, I have alcohol, I don't. Why do you ask? Because I'm just a nerd. I'm going to bring that up, get it nice and hot. And I want that liquid in there, because that's what's going to steam the mussels. I want that quite soupy. But I'm going to put some, let me see, I have red pepper, I'm going to put a little bit of red pepper in there, just to kick it up a little bit, a little bit of heat. I'm going to put some salt in there, and some pepper, a lot of pepper, and I'm going to let those flavors just build. And I'm going to put in some green peppers, and I don't want these to just melt down to nothing, so I'm going to add them now, not at the beginning. And you don't want this to be a really super high boil when you put your mussels in, you want to steam your mussels, you don't want to boil your mussels. Now I made sure that these were super clean, took out any of the ones that were open, anything that looked a little funny to me, just tossed it, and there was only three of them. Turn that up to maybe six. It goes off pretty quick, so I'm going to turn that up, and I'm just going to mix them around, turn that up for sure, seven and a half. I put a lid on it, clear lid is great, because then you can see when they're open, when they're open, they're done, you don't want to overdo your mussels, they'll get rubbery like an When they're done, we'll be back. Alright let's take a look, take this off, be careful not to burn yourself, oh wow, oh that is beautiful, perfect, let's take this off the heat, and let's go make a plate. I'm going to put some, I'm so excited, I'm going to put some pasta on the bottom, any kind of pasta would be great, oh this looks so good, oh my goodness, and this is pretty heavy, so I'm going to have to put it kind of like this, and spoon this, beautiful mussels, I mean look at this, before I even take it out of the pan, look how beautiful that is, oh to die for. So I'm going to put some mussels on the top, and it may look like a lot, but there's a lot of shell, and that beautiful juice from the mussels comes out in the tomato, oh it's so good, oh I can eat this every day, you don't even have to have pasta on this, you can eat it with bread, french roll, anything, what a beautiful dinner and in no time, and I'm going to put a little bit of fresh, sorry, home dried parsley on here, curly parsley, oh my goodness, that almost looks too beautiful to eat, but I'm going to eat it anyway, look at how beautiful, mussels and tomato sauce, I suppose you can call it, lovely, just with ingredients that you have around the house, no wine, no beer, nothing fancy, just stuffing your cupboard, now that is an excellent idea, and I have to try this, because I really can't wait, oh my goodness, that is so good, oh you have to try that, till next time, hej do. ", "duration": 496.0, "segments": [[67, 88], [90, 141], [145, 150], [204, 231], [245, 250], [266, 324], [340, 432]], "seg_text": " ", "pure_cap": "put the mussels in the strainer and clean them. put some oil on the pan and saute onion and garlic. add one can of diced tomatoes. add red pepper salt and black pepper. add chopped green pepper. add the mussels and steam the mussels. put pasta on a plate add the mussels and garnish it with parsley"}, {"image_id": "0xYOUNfzIn8.mp4", "caption": " add oil and then garlic to a pan add pepper flakes to the pan add wine to the pan add crushed tomatoes to the pan stir in pepper and salt mix milk with the eggs add garlic salt and pepper to the bread crumbs coat the chicken in flour coat the chicken in egg and bread crumbs fry the chicken in a pan stir the olives basil and parsley into the sauce layer sauce and chicken in a pan top the chicken with cheese cook the dish in the oven", "id": 1043, "seg_prompt": "579 ; 40, 60 ; 123, 133 ; 143, 159 ; 163, 181 ; 197, 215 ; 262, 275 ; 281, 322 ; 334, 356 ; 356, 377 ; 387, 417 ; 431, 446 ; 467, 499 ; 499, 519 ; 523, 531...............", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to show you the perfect recipe for the most amazing chicken parmesan you'll ever have. Here's what you're going to need just to make the sauce, extra virgin olive oil, crushed peeled Italian plump tomatoes, white wine, garlic, hot pepper flakes, kalamata olives, pitted, if I can get it open, here we go, pitted kalamata olives, fresh parsley, you're also going to need fresh basil and of course, salt and pepper. Now we're going to go to the stove and start making the sauce. Now I have a pan preheating at a medium high heat, I'm going to drizzle in 2-3 tablespoons of extra virgin olive oil, adding in my garlic that I've sliced thinly. Now chicken parmesan, I mean it's a kind of dish that you know you've had it at least once if you go into an Italian restaurant. It's really your basic to go to Italian meal, it really is, that and lasagna that I can But to me, believe it or not, it wasn't something I grew up eating when I was in Italy, so I wasn't sure how to adapt to it because it wasn't my favorite, it's really bland, it's just sauce and cheese. So the way I make it is with just like lots of flavor in the sauce, a couple different cheeses to just really bring up the flavor of the parmesan, it's all around amazing. Just trust me, make this recipe once and you'll forever be hooked. Now my garlic needs to cook for just a couple of minutes, just until it's lightly golden and then we'll add in our hot pepper flakes. Just so you know, you should always have, before you start cooking anything that involves cooking pasta, bring a large pan of water to a boil so that it's ready for whenever you're ready to put the pasta in because it takes a long time for the water to come to My garlic is almost there, I'm going to put it in some hot pepper flakes, I'm just going to go with about a quarter teaspoon but it's all up to you, depends how you like it, how spicy you like it, smells so good. Now I'm going to put it in the white wine, now what the heck, now you want the wine to reduce, you want all the alcohol to cook out, so it's going to take about three to four minutes, you want it to reduce by half and then we'll add it in two meters. My wine's reduced, so now I'm going to add my crushed peeled Italian tomatoes, be careful because nothing splashes splatters like tomatoes, I'm going to add two cans because I like a lot of salt from my spaghetti and my chicken parm, so you can always store this in the fridge for a few days, put it on some chicken breast, toss it with some pasta a few days later, you're good to go. Season it with salt and pepper, grab it, yes I always start with the pepper first and I don't know why, here we go, some salt, and I just stir this for a second, lid on, let's go, medium heat, 20 minutes, keep an eye on it, but it'll take about 20 minutes and then you can continue the process. While the sauce is finished and cooking and the water is coming up to a boil for the pasta, here are the remaining ingredients you're going to need for the rest of the dish, chicken breast obviously, pound it thin just like that, all purpose flour, eggs, bread crumbs, granulated garlic, provolone cheese, parmesan cheese, mozzarella, pepper, of course salt, parsley, basil, you're going to need a splash of milk and of course you need spaghetti. Now first thing we're going to do before we touch the chicken, because remember if you touch the chicken you're going to have to go right in and wash your hands, so get everything prepped before you do that, we're going to put in a splash of milk, in with the eggs, just like that, beat them up just a little, not too much, perfect, now I'm going to season my bread crumbs, this is my little secret that I put in the bread crumbs, I put in granulated garlic, just adds more flavor, like that, beautiful, and we're going to do salt and pepper with the bread crumbs, the eggs, and the flour, remember you want to make sure you season every element of your dish so you get a nice rounded flavor so that every single layer is flavored, the bread crumb, the chicken, everything, like so, just going to mix this around just a tad, I'm going to put in a little more garlic in the bread crumbs, I love it, it's fabulous, believe it or not it's subtle, it's not very strong, so here we go, mixing this around, now I'm using these pounded out chicken breasts like that, I buy them from the store like this but if you can't find them you can always buy about 5 ounce chicken breasts and pound them yourself, but every grocery store carries them so it shouldn't be too difficult, it's perfect, 4 slices, amazing, last one, then we do eggs, and the seasoned bread crumbs, you want to make sure everything is nicely coated, here we go, now I'm going to go wash my hands and go to the stove and start cooking up our chicken collets, now I have a large nonstick pan for heating about 3 tablespoons of olive oil, nice and hot, that's exactly what you want to hear, it's over medium high heat, I'm going to do batches of 2 because I don't want to steam the chicken, I want to really get it nice and crispy, so I'm going to do this, it takes about 4 to 5 minutes on each side so it's nice golden brown and crispy and cooked all the way through, chicken breasts are perfectly done, crispy on both sides, turn the pan off, now you want to let these dress for about 10 minutes while we finish our sauce and then we'll assemble the whole thing, my sauce has cooked now for about 25 minutes, now I'm going to add the chopped up kalamata olives and chopped up fresh basil and parsley, as you can see this is not going to be just a regular boring old chicken parm, it's going to be full of flavor, fresh herbs, the wine really comes through, it's amazing, turn this off because you don't want to really cook the olives too long otherwise they'll become really bitter and too strong, they'll kind of overpower the dish and you don't want to do that, the start of the dish is the chicken, that's how it's going to stay, turn this off, I pre-heated the oven to 450 and now we're going to start layering, I'm just putting in a little bit of sauce, not much, I'm going to use my chicken breasts like so, just trying to do as best as possible so you can see and now I'm just going to ladle some of the sauce over the chicken, just like so, I'm just going to show you how I do one so that I can finish the rest of them, now what I do is I take provolone cheese, two slices, okay, then we top it with some fresh mozzarella and then we sprinkle parmigiano-reggiano all over the top, oops, like so, I'm going to just finish the rest of them and I'm going to pop them in the oven until the golden brown and bubbly on the top, here we go, chicken parm out, look at that, top is nice golden brown and bubbly, I'm serving it with a nice heaping, helpful of spaghetti of course, just like that, cheese is nice and melted, it's full of flavor, I wish you could smell this, it's amazing, little sauce right over the top, little fresh basil, always, and here you have it, tell me that doesn't look absolutely magnificent, I hope you enjoy spending time with me, to get this recipe and other recipes visit my website www.learnthekitchen.com and I'll see you next time, bye bye. Thanks for watching, see you next time, bye bye. ", "duration": 579.5, "segments": [[40, 60], [123, 133], [143, 159], [163, 181], [197, 215], [262, 275], [281, 322], [334, 356], [356, 377], [387, 417], [431, 446], [467, 499], [499, 519], [523, 531]], "seg_text": " ", "pure_cap": "add oil and then garlic to a pan. add pepper flakes to the pan. add wine to the pan. add crushed tomatoes to the pan. stir in pepper and salt. mix milk with the eggs. add garlic salt and pepper to the bread crumbs. coat the chicken in flour. coat the chicken in egg and bread crumbs. fry the chicken in a pan. stir the olives basil and parsley into the sauce. layer sauce and chicken in a pan. top the chicken with cheese. cook the dish in the oven"}, {"image_id": "Ck3oNHsLqfk.mp4", "caption": " score the foie gras season it with little bit of sea salt and freshly ground pepper put it on the hot skillet and cook heat some oil in another pan and place dollops of batter on the pan flip the foie gras and cook the other side check the bottom of the pancakes and flip them over to cook the other side place some salad on the plate burn cherry blues using blow torch and make smoke plate the foie gras and pancakes over the salad and pour a little cherry sauce on top cover the dish with smoked lid", "id": 1044, "seg_prompt": "378 ; 45, 56 ; 58, 62 ; 70, 84 ; 99, 116 ; 118, 142 ; 156, 176 ; 192, 201 ; 217, 227 ; 235, 263 ; 275, 278.........................................", "asr_text": " Two, three, go. Hello, I'm Hannah Serrano. I'm here with Todd Duric at Todd Duric's Bistro. We are about to witness the creation of seared foie gras under glass, which is going to be one of the featured appetizers here at Bistro during next week's Downtown Norfolk Restaurant Week. That's January 23rd through 29th. So without further ado, we are going to get this started. So you want to tell us a little bit about the dish? Great, Hannah. Yeah, this is a fun dish. We're doing seared foie gras from Hudson Valley. And what we have here is, it's about a two and a half ounce portion. A pretty sizable chunk, yeah. And what we do is we just do a little bit of a pour on it. Okay. And that's more for aesthetics. Well, and it also actually, aesthetics, and it helps it cook a little bit. A little bit of sea salt. And a ground of pepper. And then we have a hot skillet over here, simply makes down. As you can see, there's so much fat content. It steers very quickly. Yeah, that's going to have to really go. While we're doing that, though, we also serve it with a corn cake, also called a johnny cake. What's it called a johnny cake? Well, because it's native corn, and it's just a coined phrase, I think, from the old style. Okay. I like that. And basically, they're just like little silver dollars, just a little garnish, So a good, a good teaspoon, a good table spoon. Well, maybe even a teaspoon. And you know, you can make them as long as you like. While they're all cooking, we go ahead and put this little thing, and kind of baste it a little bit. We want to get a nice little crust on the side, so we're not really turning it quite yet. But you can see it's already getting crusty. We're going to flip that over. And that's just about perfect there. We keep basting it like that. It cooks very quickly. It's like almost cooking butter. Oh, it's beautiful. And we're going to look at this fresh top. There's hot in the middle, and then the outside, and there's cooler coming. So we started it in the heat. We're going to move it down here while the Johnny Cakes are cooking it. And that's just going to finish off there. Back over here to the Johnny Cakes, which is very quick. Those are happening fast as well. They're happening very fast as well. And during service, our hot appetizer guy, which a lot of times, Jesse McNally, he's over here doing all this. Okay, so we get these. Very easy like that, okay. Oh, beautiful little pancake. There's a little pancake, sorry. Okay, so later, just about done. At the back point, what we're doing is we're going to serve an under glass with smoke. Jesse's going to start doing smoke over here. We've managed to plate with a little bit of our spring mix, which is basically from Brothers Farm in Elizabeth City. Oh, that looks wonderful. They're really beautiful greens that we get locally. And if you're not familiar with Todd Jurek, Bistro, Burger Bar, they're very well known for supporting local organic farms, so a great example of that for sure. Oh, we try to do as much as we can. And check out what's happening over here. Yeah, we're doing a little smoke. Jesse, what kind of, what are we using? Which goes nice with the cherry position. And basically, you know, it's a sort of little smoker. While he's doing that, we're going to take this away now, which is just here perfectly. Lay it kind of a stew on the lettuce. John and Kate's. A little accompaniment there. And then we have a very nice Armandac cherry. There's a sour sweet cherries with Armandac. We just kind of get a little bite from the top like that. So a really good balance of flavors here, too. We usually, we like to encourage drinking a little bit of soccer. It's just sweetness of the foie gras look at that. It really cuts it. Here's a thing in our language. We go like this, and voila. And so you have a little smoke. So it's actually, although the foie gras is not smoked, it's getting that smoke. And then when we serve it at the table, which we're going to do later, we present it, and they get all senses. They get the smell, the visual. They get the taste. And you definitely eat with your eyes and nose first. What we call is umami, which is all six senses. And so you're getting all of these, as well as smell, taste, the visual, and then all of your sour, sweet, salty. So it's really wonderful dish. I mean, imagine getting this in front of you next week. It's just gorgeous. And unfortunately, you can't smell how incredible it smells in here, but it really, I mean, it's quite beautiful. So to learn more about this particular restaurant, Todrick's full menu and what he'll be offering next week, go to todurexvisto.com. And also, Tod, and as well as a ton of other downtown chefs, celebrity chefs, have contributed recipes to Downtown Norfolk's new Downtown Delectables online cookbook, which is free. So check that out at downtownnorfolk.org, along with all the information about restaurant week, January 23rd to 29th. Be sure to support that and come by Vistro to try this and several wonderful, readable dishes. ", "duration": 379.0, "segments": [[45, 56], [58, 62], [70, 84], [99, 116], [118, 142], [156, 176], [192, 201], [217, 227], [235, 263], [275, 278]], "seg_text": " ", "pure_cap": "score the foie gras. season it with little bit of sea salt and freshly ground pepper. put it on the hot skillet and cook. heat some oil in another pan and place dollops of batter on the pan. flip the foie gras and cook the other side. check the bottom of the pancakes and flip them over to cook the other side. place some salad on the plate. burn cherry blues using blow torch and make smoke. plate the foie gras and pancakes over the salad and pour a little cherry sauce on top. cover the dish with smoked lid"}, {"image_id": "KoKkf5qEW8w.mp4", "caption": " boil some udon noodles in a pot of water chop some ginger onion carrots leek and mizuna heat some sesame oil in a pot and add the chopped onions add some water two shiitake mushrooms kombu seaweed and cook with lid on drain the udon noodles when they are boiled add miso paste and the drained noodles to the soup serve the noodles with soup and mizuna", "id": 1045, "seg_prompt": "285 ; 12, 27 ; 32, 107 ; 115, 130 ; 132, 157 ; 158, 165 ; 180, 202 ; 215, 225......................................................", "asr_text": " Heat 1 pan containing 1.5 litre of water. When the water is boiling, get 1 pack of clear spring wire doodle on noodles and add the whole pack into the pan. Cut the skin of the ginger and cut into slices, then into smaller pieces. You can cut them into different sizes or shapes if you prefer. Cut the carrots into two, we will only be using half and then continue to cut into smaller semicircular pieces. Cut the onion into two, again we will also only be using half. Peel off the skin, cut off both ends, slice them into slices. You can also use a red onion if you prefer. Cut the root of the leek, then into two, cut diagonally. For the topping, traditionally the Japanese would cut up some water greens or mizuna. Spring onions would also be a good alternative. Heat a pan with a strong flame, get a bottle of clear spring toasted sesame oil and add roughly 2 tablespoons into the pan. First add the ginger, then the onion and stir well. Add the carrots and finally the leek. Stir for 1 minute to avoid burning. Add 1 litre of water, get a pack of clear spring shiitake mushrooms, add two pieces to the pan, get a pack of clear spring pombu seaweed, cut two small pieces into the pan. Cover with a lid and leave to cook until the vegetables are tender. Drain the white noodle noodles in a sieve when cooked. These traditionally slow dry Japanese noodles are made from semi-whole flour which are low in fat and a source of protein. When the vegetables are tender, get a jar of clear spring barley miso paste and add 2 tablespoons worth of miso paste into the pan. Mix well to dissolve the miso into the liquid. Add the white udon noodles, stir and cook for 1-2 minutes until the noodles are hot. This is a great way to enjoy the authentic Japanese udon noodles with a hot miso soup. Clop with some green leafy vegetables, this is a great nutritious dish for any meal of the day. We made this using clear spring organic white udon noodles, kombu seaweed, shiitake mushrooms, toasted sesame oil, barley miso paste. For the vegetables we used ginger, onion, carrots, arik and mizuna for the green leafy topping. You can also make this dish using any of our noodles in the range. Brown rice udon noodles will be equally delicious for this dish. Why not try our other miso paste in the range? ", "duration": 285.83, "segments": [[12, 27], [32, 107], [115, 130], [132, 157], [158, 165], [180, 202], [215, 225]], "seg_text": " ", "pure_cap": "boil some udon noodles in a pot of water. chop some ginger onion carrots leek and mizuna. heat some sesame oil in a pot and add the chopped onions. add some water two shiitake mushrooms kombu seaweed and cook with lid on. drain the udon noodles when they are boiled. add miso paste and the drained noodles to the soup. serve the noodles with soup and mizuna"}, {"image_id": "d2Y0zSQtvj4.mp4", "caption": " add soy bean puree to a pan and whisk in fish sauce add a bay leaf chili peppers and sliced ginger add salmon to the pan and simmer cut up broccoli and bok choy take the fish out boil the broth and add broccoli and the bok choy peel the skin off the salmon and flake it add enoki mushrooms to the broth coat a bowl with sesame seed oil place enoki mushrooms and then salmon in the bowl top with vegetables and soup", "id": 1046, "seg_prompt": "289 ; 27, 47 ; 63, 73 ; 90, 100 ; 122, 150 ; 164, 181 ; 191, 210 ; 212, 228 ; 233, 243 ; 245, 252 ; 252, 258 ; 258, 277......................................", "asr_text": " Mito poached salmon with asian vegetables Organization is key in the kitchen take a couple of minutes before you start and set yourself up Make sure you know where everything is stock spatula pan, etc It becomes less stressful, but more importantly the end results are incredible First off get your pan on with and stock Start off with this amazing fermented soybean puree into the pan three nice tablespoons Gas on now get your fish stock and whisk into the puree Be generous with the stock you want this nice light broth basically You can buy miso paste from big supermarkets, and it works brilliantly with salmon Poaching the salmon in the miso system gives it a really nice sort of sweet Earthy creamy flavor. It's incredible bring up to the ball We're going to infuse the broth and make it a little more fragrant Kaffir lime leaf is very lemony inside the miso broth then chopped chili and finely sliced ginger That's simmering beautifully now. We're going to poach the salmon Poaching means cooking it in liquid But it's cooked gently and the secret here is to keep that salmon skin on if we took the skin off now The salmon can actually break up whilst it's poaching skin size down just going to slide that in The minute that stop it starts boiling turn it down and let it simmer Take a little ladle just every couple of minutes pour over that make sure the top Of the salmon is cooked evenly and keeps it nice and moist And poaching is one of the most delicate ways of cooking so you have to handle it with care Whilst the salmon is poaching in the miso broth start preparing your vegetables I'm using tender stem broccoli and bak choy Always like to cook the leaf and the stem separately The leaf is like sort of spinach and the stem is so much thicker almost as thick as a stick of celery So I like to get the stems sliced Just so I've got that nice sort of Christmas Place the leaves together nicely roll them up nice and tight and then slice them down Now my salmon already the flavor in that broth has been elevated Now it tastes really fishy got the heat The chili spiciness the ginger and the kaffir lime leaf Take your fish slice and place it very gently underneath the salmon and push it down fish slices are flexible for that reason bend it Lift it up Just touch it for a springy firm Sit that on top It will touch the broth over it. It stops it from drying out Leave that to cool down for two minutes bring the stock back up to the boil broccoli and bak choy stems in See it better and better and better Cook the broccoli and the bak choy stems for one minute and then add the tops in Turn the salmon into your hand And just peel all that skin off the skin also helps to keep the salmon nice and moist Then gently flake the salmon. That's the secret behind poaching everything just stays so moist Wonderful long shards of pink now just before we serve we're gonna add our mushrooms These are enoki mushrooms. You can buy these enoki mushrooms in big supermarkets and good grocers slice them off I'm gonna put half in and the other half I'm gonna serve with the salmon Toasted sesame seed oil put a little drip in there just rub And you're just lining almost like a little coat of varnish start off with your mushrooms and then my salmon four nice layers and then finally Top with the vegetables and then finally a nice label that beautiful really sumptuous rich stock And that is an amazing miso poached salmon soup Simplify your cooking by getting organized and amazing food will be coming out of your kitchen every day And for great food you need great ingredients ", "duration": 289.17, "segments": [[27, 47], [63, 73], [90, 100], [122, 150], [164, 181], [191, 210], [212, 228], [233, 243], [245, 252], [252, 258], [258, 277]], "seg_text": " ", "pure_cap": "add soy bean puree to a pan and whisk in fish sauce. add a bay leaf chili peppers and sliced ginger. add salmon to the pan and simmer. cut up broccoli and bok choy. take the fish out. boil the broth and add broccoli and the bok choy. peel the skin off the salmon and flake it. add enoki mushrooms to the broth. coat a bowl with sesame seed oil. place enoki mushrooms and then salmon in the bowl. top with vegetables and soup"}, {"image_id": "tcPeQKJMTOk.mp4", "caption": " add salt paprika cayenne pepper garlic powder and onion powder to the flour mixture coat the chicken in the breading add pepper and garlic powder to a pot with hot sauce and butter fry chicken in a pan with oil dip the chicken in the sauce", "id": 1047, "seg_prompt": "467 ; 116, 139 ; 150, 175 ; 238, 250 ; 300, 362 ; 397, 413..........................................................", "asr_text": " Hello and welcome to Ulyatsepinai Cooking Lessons. For today we have a new recipe and this is called Hot Wings or Buffalo Wings. This recipe is available for free at Ulyatsepinai Cooking Lessons. This recipe is available at Ulyatsepinai Cooking Lessons. This is the first ingredient for hot wings or buffalo wings. The first ingredient is a 10 pieces of chicken wings. The chicken wings are available in the Ulyatsepinai Cooking Lessons. This is an American cut of chicken wings. The chicken wings are available in the Ulyatsepinai Cooking Lessons. What I have here is 20 pieces of wings. This chicken wings are available in the Ulyatsepinai Cooking Lessons. It is dry with paper towels. It is very dry for chicken wings. This recipe is available in the Ulyatsepinai Cooking Lessons. We also need half a teaspoon each of paprika, cayenne pepper, salt, garlic powder, and onion powder. We need to make the chicken wings hot. We need to make half a cup of Frank's Red Hot Sauce, half a cup of butter, a dash of ground black pepper, and a dash of garlic powder. We need to make the chicken wings hot. This is the first ingredient for this recipe. We need to make the chicken wings hot. We need to make the paprika, cayenne pepper, garlic powder, and onion powder. We need to mix the nuts together. We need to make the spices in the ziplock bag and then the onions. We need to make the ziplock bag. We need to make the breading for the chicken wings. The breading for the chicken wings is breaded nutting and chicken wings. I have a shallow baking pan and transfer the nutting to the flour mixture. When we have the chicken wings hot, we coat the nutten with the breading. Make sure that the well coated chicken wings are coated. You have to make sure that every look and look of the chicken is breading. After you have breaded, make sure that you have access to the excess flour. I will continue the nutting with the bread nutting. The hot pieces are the chicken wings. After breading the chicken, the flat nutten is a cookie sheet or a tray. When you cover the nutten with cling wrap, you refrigerate the nutten for 1 to 1.5 hours. When you refrigerate the breaded chicken, it is very important that when the nutten is crispy or crunchy, the chicken will have 1 spin in the nutten. When the nutten is cooked, the nutten will have 1 to 1.5 hours. The recipe nutten for the chicken breading is more than enough to unset 20 pieces long chicken wings. When the nutten is cooked, when the nutten is cooked, the chicken is ready for the breading. When the nutten is cooked, when the nutten is cooked, the chicken is looking like a Ziploc bag That he use to refrigerate it. The nutten takes the regular fried chicken long ingredients to watch the nutten. When hot there is the nutten does not have the red nutten. When you have nutten on the nutten you will have a couple of fire seeds, 1 Statements of farm work, the potten is soft and the nutten is fructose. Everything is nude and dice? but Cayenne is ensures a process with aBlue or chuck food. They are very low heat, so they melt and melt nutten on the pot! These are little types of Flat EDnotations that you will add that you need. The price is they reveal chicken meat and haveutsu egg into a golden brown nut, so you will have a plate lined with paper towels. You are going to have here a wire basket, so you will be able to add chicken wings. And then you can fry nutten the rest of the chicken wings. You can also add thin fried chicken wings. You can also add access oil. You can also add a coating with our hot sauce. You can also add hot sauce with a golden brown nutten. You can also add a clean hot sauce with a golden brown nutten. You can also add hot sauce with a golden brown nutten. You can also add a golden brown nutten, chicken wings, and a golden brown nutten. You could also add a golden brown nutten. This is how we are going to serve our buffalo wings or our hot wings. This is best served out together with beer and football. You can also add a golden brown nutten, chicken wings, and a golden brown nutten. ", "duration": 467.83, "segments": [[116, 139], [150, 175], [238, 250], [300, 362], [397, 413]], "seg_text": " ", "pure_cap": "add salt paprika cayenne pepper garlic powder and onion powder to the flour mixture. coat the chicken in the breading. add pepper and garlic powder to a pot with hot sauce and butter. fry chicken in a pan with oil. dip the chicken in the sauce"}, {"image_id": "P0QvEM1pyMU.mp4", "caption": " squeeze lemon juice onto the chicken add olive oil pepper and salt to the chicken cook the chicken on a grill tear the lettuce into pieces pour the dressing onto the lettuce add parmesan cheese on top and toss the salad slice the chicken into strips add salad to a plate and place chicken parmesan cheese and croutons on top", "id": 1048, "seg_prompt": "252 ; 19, 27 ; 27, 44 ; 63, 71 ; 90, 130 ; 130, 140 ; 140, 165 ; 182, 191 ; 191, 224..................................................", "asr_text": " Hi, I'm Chef Keith Snow. Welcome to my kitchen. I want to show you how you can make your own grilled chicken Caesar salad. The first step is to get our chicken grilling. I'm going to get our grill nice and hot here. In this bowl is one chicken breast. First thing I'm going to do is take the juice of a half of lemon. You obviously could let this marinate a little bit, but you don't really need to. A little bit of extra virgin olive oil, some black pepper, quite a bit of black pepper, and then some kosher salt. We take our tongs and just make sure that this chicken breast gets seasoned and sort of marinated all the way around. And the reason you wouldn't want to let this sit is that's lemon juice that will start to cook the chicken. So our grill is nice and hot. We'll take this chicken breast and get it right on. And now this I'll let cook and then we'll pay attention to the rest of our salad. So here is our lettuce and this is organic romaine lettuce and romaine is definitely the kind you want to use for Caesar because it has good crispness. So what we'll do here is we'll take our bowl and usually this is just torn. You don't really need to use a knife to cut it up. Just tear it up with your hands. The other thing I would say is when you're making a Caesar salad, you surely want your serving plate to be very cold because there's nothing worse than warm Caesar salad. The biggest reason I don't order it in most restaurants is because I've had it come out to me warm too many times and I'm just picky about cold salad. And also you want to make sure your greens are chilled as well. We're going to take our Caesar salad dressing, pour the whole thing right over the top. That's about a quarter cup. We're going to take a little bit of our Parmesan cheese, not the whole thing, and get that And then I'm going to reach right here and take two spoons and start tossing this, trying to get all of the greens coated in the Caesar mix. And our chicken is done, so we are going to take it off. You see I developed some nice caramelization on the chicken, give it beautiful flavor. So from this point, I'm going to grab a quick fork and you want to slice this into strips. So let me grab my tossed salad and I'll put a nice big pile in the center of our plate just like that. And then we're going to take our chicken, which is pretty hot, put that right over the We don't need all of that. And then I garnish with the remaining Parmesan cheese and of course our crunchy garlic croutons. And there is a chicken Caesar salad that you can be proud of. Make that one today. ", "duration": 252.83, "segments": [[19, 27], [27, 44], [63, 71], [90, 130], [130, 140], [140, 165], [182, 191], [191, 224]], "seg_text": " ", "pure_cap": "squeeze lemon juice onto the chicken. add olive oil pepper and salt to the chicken. cook the chicken on a grill. tear the lettuce into pieces. pour the dressing onto the lettuce. add parmesan cheese on top and toss the salad. slice the chicken into strips. add salad to a plate and place chicken parmesan cheese and croutons on top"}, {"image_id": "-gJHzNJFTx4.mp4", "caption": " pour oil and mustard seeds onto a hot pan and add urudu dal add chopped onion and green chilis to the pan add ginger and curry leaves to the pan add the cooked potatoes and mix sprinkle some cilantro leaves over the potatoes pour the dosa batter on a pan and spread into a thin circle pour some oil over the dosa flip the dosa over spread the onion chutney over the dosa add the potato masala to the dosa fold the dosa", "id": 1049, "seg_prompt": "224 ; 87, 99 ; 100, 109 ; 110, 116 ; 122, 130 ; 131, 137 ; 138, 148 ; 149, 152 ; 158, 168 ; 169, 182 ; 183, 204 ; 205, 210......................................", "asr_text": " You'll need 2 cups of diced potatoes, salt to taste, 1 quarter teaspoon turmeric powder. To make the potato masala, I cook the potato with salt, turmeric, and a little water. I'm going to keep it aside for seasoning. One tablespoon oil. One teaspoon urdadan. Half teaspoon mustard seeds. A few curry leaves. One medium onion thinly sized. A few green chilies finely chopped. One teaspoon ginger crushed. A few cilantro leaves, previously made onion chutney. You can find the how to video on my website. Add your favorite dosa batter. Pour some oil. Sputter the mustard seeds and add urdadan. Add the onion and the green chilies. Add ginger and a few curry leaves. Sant\u00e9 until it turns transparent. Make sure it doesn't turn brown. Add the cooked potatoes and mix very well with seasoning. Sprinkle some chopped cilantro leaves. Now that it's mixed very well, you can turn off the stove. Make sure that it's not too watery and that it's not too dry. Make a dosa. Pour some oil. When the back of the dosa turns light brown, cook the dosa and leave it for 5 seconds. Flip it back. Put the onion chutney, make sure to spread it evenly. Put the potato masala on top like this. You can use the masala and the chutney according to your taste. Flip the sides of the dosa to cover the potato masala. Your masala dosa is ready. Thanks for watching! See you next time! ", "duration": 224.5, "segments": [[87, 99], [100, 109], [110, 116], [122, 130], [131, 137], [138, 148], [149, 152], [158, 168], [169, 182], [183, 204], [205, 210]], "seg_text": " ", "pure_cap": "pour oil and mustard seeds onto a hot pan and add urudu dal. add chopped onion and green chilis to the pan. add ginger and curry leaves to the pan. add the cooked potatoes and mix. sprinkle some cilantro leaves over the potatoes. pour the dosa batter on a pan and spread into a thin circle. pour some oil over the dosa. flip the dosa over. spread the onion chutney over the dosa. add the potato masala to the dosa. fold the dosa"}, {"image_id": "CK_GWBMUXGw.mp4", "caption": " add red wine soy sauce and beef stock to a hot pan add salt and pepper to the pan add butter to the pan and combine pour the mixture into a small bowl season the foie gras with salt and pepper place the foie gras onto a pan pour the sauce over the foie gras", "id": 1050, "seg_prompt": "403 ; 35, 57 ; 102, 106 ; 160, 205 ; 208, 216 ; 224, 232 ; 258, 266 ; 376, 395.....................................................", "asr_text": " All right, basement gourmet, we're going to do some foie gras today with red wine balsamic reduction, small piece of foie gras here, it's a good way to buy it vacuum sealed, about 50 bucks a pound, but this little piece was 550, so the one serving, not too hateful. We'll start off, get our red wine reduction going, use the red wine, some balsamic vinegar, some homemade beef stock, and we'll let that reduce down, and I'll keep letting that reduce down, it won't get nice and thick on us, it won't go too far though because it'll part on you real quick, so you want to keep an eye on it. There's still no ways to go. All right, so what's about right here is where she's getting, getting close, so I'm going to go ahead and back that heat it off, it's the part where you can take it too far, because we can always add a little more beef stock and red wine, we have to, we're almost there. Just a little bit of salt pepper. All right, that's real close right there, see how it's getting nice and thick? That's why you want to be real careful right now. I need a whisk here. Another stuff off the sides there. A little taste there. Okay, kill the heat on that. Those are all just a little butter. Just a couple pieces of butter. All right, here's some sauce. Take it, order a little dish here, put it off to the side. Do our foie gras. All right, we got our foie gras out here. We're going to hit that with a little salt and pepper on both sides. We want it nice and cold, foie gras nice and cold. We're going to use a carbon steel pan for this. This is a French style saute pan, it's carbon steel. It's a little different, but this works really good for foie gras. We're going to get that pan good and hot, really hot. This is good and hot, it's just starting to smoke. Here's what we do, we throw that foie gras in. All right, you got to smoke on your low here. You better kick off the ventilation if you got it. You got to be careful with this stuff. It's pretty much almost all fat. If you let it go, just like I had it all the middle way in the skillet, just be up a little bit more fast. You want to be careful. It's a good sear on it though. We're going to serve it all with one high rarer. Just like how it's rendering down with all the fat in the pan there. All right, I think she's about ready for a turn here. Turn this over. Oh, looks good, perfect. All I can do is just go a little butter in there, a little bit. Just on the other side, kind of baste it. Air ros\u00e9 is what they call this. That butter just gives it a little added richness. Take that juice and baste it. That's a lot of smoke on this one, so you better have your hook kicked up or you're going to be throwing the smoke at it. All I can baste the whole time from here until the end of the cooking. It's not done. You can see if you go too far, you're going to end up with a pan of fat, nothing left. I'll call it done with that and get this out on a plate. All right, so what we do is take our sauce here. That'll stand by. Just put some of that sauce over it on the plate. There you have it. Some foie gras with a red wine balsamic reduction with a baste of gourmet. ", "duration": 403.5, "segments": [[35, 57], [102, 106], [160, 205], [208, 216], [224, 232], [258, 266], [376, 395]], "seg_text": " ", "pure_cap": "add red wine soy sauce and beef stock to a hot pan. add salt and pepper to the pan. add butter to the pan and combine. pour the mixture into a small bowl. season the foie gras with salt and pepper. place the foie gras onto a pan. pour the sauce over the foie gras"}, {"image_id": "D1pNWjRvzFs.mp4", "caption": " remove the heads and shells from the shrimp and cut the bellies pour ice water into the tempura batter mix and whisk pour the bread crumbs into a bowl heat a pot of oil on medium heat dip the shrimp into the batter and breadcrumbs place the shrimp into the oil to fry remove the shrimp from the oil and place on a rack to drain cut eggplant pumpkin and baby corn cover in batter and breadcrumbs and fry", "id": 1051, "seg_prompt": "210 ; 57, 75 ; 87, 95 ; 97, 101 ; 109, 115 ; 119, 137 ; 144, 153 ; 155, 159 ; 165, 186..................................................", "asr_text": " Shrimp tempura is a very popular dish at Japanese restaurants. You always eat this dish out because it's too hard to make yourself. But now this has changed because of Lobo's nofas ready to make tempura batter mix and It comes with full instructions. Moreover, you don't use all the breadcrumbs. You can keep them for later because of this convenient Ziploc fastener. It will save you money and you won't have to pay for expensive meals anymore. Here's the recipe. The ingredients are 500 grams of shrimps, 1 pack of tempura batter mix, 1 cup of cold water, 1 pack of panko breadcrumbs and vegetable oil for frying. Now that's everything you need to make a tempting tempura dish. Firstly, remove the heads and shells of the shrimps but leave the tails on because when we're done, the tails will become orange and beautiful. Make 3 to 4 small cuts in the belly of the shrimps to straighten them just like with real Japanese tempura. Then pour ice cold water into the tempura batter mix and lightly whisk it but not for Put the breadcrumbs onto another plate. When you've got everything, start heating the oil at a medium heat. Wait until it is really hot at about 175 degrees Celsius. Take the shrimps, dip them into the batter and then place them in the breadcrumbs that have been sprayed with water. Coat the shrimps well, pressing them firmly into the breadcrumbs. OK, now the oil is ready, so let's fry. Fry the shrimps for about 10 seconds until they are golden brown. Then take them out and place them on a rack to drain the excess oil. If the oil is too hot, the shrimps won't be cooked and the batter will be burnt. You can use this batter with vegetables such as pumpkins, eggplants or baby corns. Just slice them in two strings, coat them and fry. If the oil is not hot enough, the tempura won't be crispy and will become oily. And now we're done. You've got shrimp tempura just like in a restaurant. Serve it hot. It's totally inexpensive, you can make it easily without cooking lessons. ", "duration": 210.83, "segments": [[57, 75], [87, 95], [97, 101], [109, 115], [119, 137], [144, 153], [155, 159], [165, 186]], "seg_text": " ", "pure_cap": "remove the heads and shells from the shrimp and cut the bellies. pour ice water into the tempura batter mix and whisk. pour the bread crumbs into a bowl. heat a pot of oil on medium heat. dip the shrimp into the batter and breadcrumbs. place the shrimp into the oil to fry. remove the shrimp from the oil and place on a rack to drain. cut eggplant pumpkin and baby corn cover in batter and breadcrumbs and fry"}, {"image_id": "b56WIxbLd1c.mp4", "caption": " cook some cumin seeds and green vegetable and curry powder in a pan add boiled potato to the pan add mixed spices and herb to the pan mix flour pepper and oil together knead the dough roll out the dough and shape into a cone put the potato mixture in the cone deep fry the samosas in oil", "id": 1052, "seg_prompt": "277 ; 41, 64 ; 63, 77 ; 93, 106 ; 117, 139 ; 146, 172 ; 193, 215 ; 237, 250 ; 253, 262..................................................", "asr_text": " What is the secret of these professional samusas? This versatile grab and go snack. Here is the technique used by professionals. Start off by preparing the filling. So first of all, boil potatoes, peel them and mash them roughly. Now crush green chillies and keep them aside. Heat some oil in a karhai. When it's hot, add in some mustard seeds and crushed green chillies. Add in some turmeric powder and boiled potatoes. Mix it properly. Add spices like coriander seeds roughly crushed, fenugreek leaves, red chilli powder, salt and black pepper. And again mix it well. The second step is to prepare a samosa dough. Add some salt to all purpose flour and karam seeds. Pour in some oil. Mix it and start kneading the dough by adding some water. Now kneading this dough will engage lot of your muscles. You will have to grab this whole dough and then hit it with the help of your feasts to push it back. Repeat the process for few minutes. Keep it aside for 10 minutes. Now sprinkle some flour and start dividing the dough. Roll between your palms to make a ball. Now roll them into 4 to 5 diameter circle. Cut it into 2 parts like same circle. Take one part and put some water on the straight side. Fold it to make a cone. Place the filling in the cone. Wipe the edges. Give a fold in the second layer and seal it by using the pressure of your palm. Heat oil in a cut high. Deep fry them on medium heat until they are golden. Even today the magic of samosas remains intact. Samosa the best companion of indian chai. ", "duration": 278.17, "segments": [[41, 64], [63, 77], [93, 106], [117, 139], [146, 172], [193, 215], [237, 250], [253, 262]], "seg_text": " ", "pure_cap": "cook some cumin seeds and green vegetable and curry powder in a pan. add boiled potato to the pan. add mixed spices and herb to the pan. mix flour pepper and oil together. knead the dough. roll out the dough and shape into a cone. put the potato mixture in the cone. deep fry the samosas in oil"}, {"image_id": "BFpJtwAG-8A.mp4", "caption": " pour beer into a pan place the bratwursts in the pan place the bratwursts on the grill cover the grill", "id": 1053, "seg_prompt": "256 ; 78, 92 ; 128, 145 ; 181, 189 ; 224, 230..................................................................", "asr_text": " Hey everybody, it's Mark Thomas, the home outdoor expert and today I'm bringing you an awesome recipe. This is how you cook brats. You start out in the kitchen and you simmer it in a pan. I'll go through those steps in a minute and then you transfer it to your grill and I'm going to cook this over charcoal because I think charcoal is the way to go. I do use gas and I like it. It's nice and convenient and there's ways to make it taste really good but today I'm going to go all out with the charcoal. So let's go through the steps. Okay, first before I get started with this, I want to give a shout out to my friend John that gave me this recipe. John, if you see this, call me. I will buy you a beer, a craft beer. Anyways, John is from Wisconsin. He's a Packers fan and they know a thing about grilling and he said, believe it or not, Miller He said, cook it in this for 20 minutes. We're going to pour this into, I've got a smaller cast iron pan here. It's been warming up a little bit. And, you know, I haven't had Miller, well, it's been a long winter and this is my first time grilling brats for this season so it's been a long time that I've had Miller High It's not the type of beer I normally drink but that's the best way to cook brats. Alright, interesting stuff. And I've got three brats here and what you do is you heat this up enough so you just see it, just a little bit of steam coming off and let it go like that for 20 minutes. You don't want to overcook it where you split the skin on it. So let's check back after they've been cooking. Here they are just under way and the pan's got to warm up a little bit more. It's not steaming yet but you can see the beer is bubbling. Alright, now you can see I stepped outside, I've got the charcoal chimney starter going. This is made by Weber, this one works awesome. Just a couple sheets of crumpled newspaper, light it and probably about 20 minutes later we'll have just a blazing fire. Let's go back inside. Okay, I flipped the brats and it may be hard to see but there's a little bit of steam coming off the pan. It's not that hot so it's not going to split the skin. Alright here the brats are under way about three to four minutes. I've turned them once. Nice little color there and look to the side here. This is the kind of beer I enjoy while grilling. Hey guess what kind of beer I'm drinking and this is going to be my first giveaway. If you're the first one to guess what kind I'm drinking I will ship you this free brand new Weber Bamboo Skewer Set Model 6608. So good luck and the rules are you cannot guess until somebody else guesses and if you guys aren't figuring it out I'll give you a hint along the way. Yep and here we are back to the grill. Nice and slow, low heat, no need to rush, best way to do it. And this is what I love about charcoal. Look at the smoke that rolls off. Just that extra flavor that you get from charcoal. Nice and slow. ", "duration": 256.33, "segments": [[78, 92], [128, 145], [181, 189], [224, 230]], "seg_text": " ", "pure_cap": "pour beer into a pan. place the bratwursts in the pan. place the bratwursts on the grill. cover the grill"}, {"image_id": "OJB3_asB2rc.mp4", "caption": " pour olive oil onto a hot pan and add minced lamb grate onion carrot and garlic into the pan add worcester sauce tomato puree red wine thyme and rosemary to the pan add chicken stock to the pan add mashed potatoes seasoning egg yolks and parmesan cheese to a bowl and mix place the potato on top of the mince place the pie in the oven", "id": 1054, "seg_prompt": "111 ; 12, 22 ; 24, 35 ; 40, 53 ; 56, 60 ; 62, 80 ; 83, 91 ; 97, 104......................................................", "asr_text": " Chef's pie, a great British classic, absolutely delicious. Mints, vegetables, potatoes, easy. Olive oil, minced lamb, a little bit of color on the mince, and it gets rid of that unwanted Nothing worse than a greasy shepherd's pie, seasoned, great, onion, carrot. Once the vegetables are grated in there, they disintegrate and almost puree, adding great And that's the secret behind a really good shepherd's pie, it's all in the mince. What's the sauce, tomato puree, red wine, thyme, rosemary. Right, now the red wine's evaporated, chicken stock in. I'll cook it out for three or four minutes, no more than that. Potatoes, mash, seasoned, egg yolks. Now, the secret ingredient, parmesan cheese. Be quite generous with the parmesan because that's what gets it really nice and golden That, now, deserves to sit on top of my mince. Good old fashioned tip, just to keep my mum happy, fork the top. 18 to 20 minutes in the oven. There, crispy topping. You can see what that deserves to be, a great British classic. Shepherd's pie, done. ", "duration": 112.17, "segments": [[12, 22], [24, 35], [40, 53], [56, 60], [62, 80], [83, 91], [97, 104]], "seg_text": " ", "pure_cap": "pour olive oil onto a hot pan and add minced lamb. grate onion carrot and garlic into the pan. add worcester sauce tomato puree red wine thyme and rosemary to the pan. add chicken stock to the pan. add mashed potatoes seasoning egg yolks and parmesan cheese to a bowl and mix. place the potato on top of the mince. place the pie in the oven"}, {"image_id": "ho2JlRJp9rk.mp4", "caption": " ground some beef and shape to a hamburger patty season the patty cook the patty on a grill and flip when the bottom is brown put a piece of cheese on top of the patty mix pickles onions and flour and deep fry heat the hamburger buns on the grill put lettuce sliced tomato patty sauce and fried ingredients in the buns", "id": 1055, "seg_prompt": "360 ; 50, 80 ; 107, 115 ; 145, 155 ; 157, 162 ; 195, 220 ; 221, 234 ; 256, 306......................................................", "asr_text": " Hey guys, thanks for stopping by ballistic barbecue today Cajun burger. Let's get going All right, so the inspiration for creating a Cajun burger actually came from a variety of sauces and Seasonings that was sent to me by Keith Jenkins over there at frog bone Keith is a great guy and he's become a pretty much a good buddy to all of us Barbecuers on the YouTube. So anyway, we're gonna start off with the patty what I've done here as I've taken about a pound of beef short rib and I've ground it up with two links of andouille sausage. So what I did was I Slice the andouille up into little pieces and I alternated beef andouille beef andouille Then I loosely toss it up just to make sure it got nice and incorporated here. So let's make some patties What I'm going to do is take what I'm guesstimating to be about a third of a pound And I'm just gonna form these into fairly loose patties Some dewy smells really really good a nice smoky smell going on All right, there we go Now I want layers of flavor to be in this now There's a lot of flavor going on inside this beef patty But what I want to do is season the outside Let me wash my hands and we'll get to the seasoning So when I was looking at the pack of seasonings first thing it jumped out at me was the blackened seasoning put out by frog bone Smells really really good. I think it's gonna be a great complement to this beef in the andouille So I'm gonna go ahead and give this nice good seasoning on top I'll flip it get to the other side Got the grill heating up outside. So I will meet you out there Alright guys, so since I'm going to be blackening the seasoning on this beef. I'm gonna be using my flat top today Got the craycord cast iron skillet insert in here. Throw a surprise at you a little bit later Let's get this patty on All right, so you can see these getting cooked up along the side we're gonna go ahead and give this a flip That's what I wanted to see that nice kind of blackened seasoning there I'm gonna go ahead and throw on slice of sharp cheddar cheese. Okay. Now the oil What I have here are some very thinly sliced Mixed in with some pickled jalapeno then I poured in a little bit of that jalapeno juice kind of coat all the onions and everything Going to toss it in some seasoning. This is just some white flour seasoned with frog bones all person all-purpose seasoning While that's going we're gonna go ahead and get these buns toasted Nice toast on the bun All right, as you can see beautiful color on those onions and the jalapenos get these on some paper towels All right patties done let's put together a Cajun burger guys All right, the first thing we're to do is lay down some lettuce and I'm using butter lettuce Going to lay down a couple very thinly sliced pieces of tomato, you know that beautiful Just very hot right now Right now that roma lad The room a lot sauce that frog bone puts out And those onions and jalapenos Now the bread is just toasted with butter I love that it really brings out some great flavor in the hamburger And there we go guys Let's give it a try This is gonna be a messy one stand by There's some heat here, but it's not too much that run a lot sauce Is perfect for hamburger and I knew it would be when I tried it. So I was really excited about this burger You can't go wrong with fried onions and jalapenos and again that blackened seasoning. Yeah, there's some cajun going on here guys Thanks for stopping by Definitely go check out frog bones YouTube channel and website. I'll post the links down below ", "duration": 360.67, "segments": [[50, 80], [107, 115], [145, 155], [157, 162], [195, 220], [221, 234], [256, 306]], "seg_text": " ", "pure_cap": "ground some beef and shape to a hamburger patty. season the patty. cook the patty on a grill and flip when the bottom is brown. put a piece of cheese on top of the patty. mix pickles onions and flour and deep fry. heat the hamburger buns on the grill. put lettuce sliced tomato patty sauce and fried ingredients in the buns"}, {"image_id": "KF6W7hSjLYI.mp4", "caption": " season the chicken with salt pepper chicken seasoning and salt bake in an oven add butter and tomato paste to a pan put the cooked chicken in the sauce add the chicken to the dish and cook in the oven", "id": 1056, "seg_prompt": "700 ; 141, 194 ; 256, 265 ; 275, 300 ; 335, 370 ; 375, 395..............................................................", "asr_text": " Hey, thanks for tuning in to the Smokin' Plate Cuisine channel. My name is Shawn, and today I'm going to be making classic buffalo wings. These buffalo wings is a hit. Trust believe when I tell you, they are a hit. Every cookout I throw, they're the first ones to go. Any family gathering we get together, they are the first ones to go. They are the bomb, they're mouthwatering, and you're going to be able to smell them straight through the camera. Coming to the kitchen with me, I'm about to show you how to make these wings. I'm putting on my apron because right now I'm real jazzed up, and I don't want to get any hot sauce on my clothes and stain my clothes. Even though it's oxy clean and all types of products out here, I'd rather just keep it nice and neat. So that's what my apron is for. So come on in and let's... I'm going to tell you about the products I'm using today. I am using some coarse kosher salt by Morton. It's just a sprinkle on chicken, and you're just going to use it a little bit. And some black pepper I'm going to season the chicken with. Some Lowry's. Seasoned salt, some Frank's Red Hot. This is the classic seasoning and sauce to put on your hot wings, your buffalo wings. I call it both because that's what they were known for, both hot wings, AKA buffalo wings. So I have some garlic powder. Ray not the Kroger's got some garlic powder and some onion powder. I got some Caribbean tradition. Great by Grace. Chicken seasoning. Going to also season with that. And I have some unsalted butter. So with that being said, I like to use unsalted butter. I like the taste of it better than salted butter. And if you would like to salt the butter, you can put some salt. I know you can just substitute it for a salted butter. OK, I did wash my chicken. I rinsed it in vinegar and also in the coarse salt that I'm using, the kosher salt. And I put it on the paper towel to drain the excess water off of the chicken. So right now I'm just going to take the paper towel out from the chicken and I'm going to season the chicken as well. So you sprinkle just a little bit to people that are accustomed to cooking and seasoning chicken. You know, you can probably put like a half a teaspoon, a teaspoon of seasoning on it. And then also now I have the garlic powder. I'm going to open the garlic powder and put some, sprinkle some on the chicken. Sprinkle about a teaspoon of this. You definitely want your seasoned salt. Next, I have the chicken seasoning. You can you can find this on the International Owls. I'm just going to drop a little bit of coarse salt on it. Not as much. You know, I don't want my chicken to be salty. So I'm just going to sprinkle just a pinch. That's it. You can marinate your chicken overnight. You know, you definitely the seasoners will set in more. You can marinate for a couple of hours, maybe about two to four hours. And then in the refrigerator, if you have some time or, you know, for the busy people out there, if you don't have time and you really want to get these things done, just season it real well and it'll be just as good. OK, I did want to tell you guys that I did add some extra virgin olive oil and I'm going to sprinkle it over the chicken right before I put it in the oven. This is it makes the chicken brown. And I usually tend to use this rather than like use water because it cooks the chicken fast. And the chicken, it retains a lot of water. So it usually once it starts cooking down, it has its own water. And, you know, it becomes perfect. Either either way you want to use, you can use you can add water or not. But I choose not to. And I just add a little bit of olive oil and it comes out perfect. OK, I did set my oven to 400 and just slid the wings right in there and going to let them cook. I have a half a stick of butter, unsalted butter. Remember, I am using unsalted butter for this recipe. So I'm about to melt this butter in the pot. And once that melts down, I'm going to just add the hot sauce. OK, I just melted a half a stick of unsalted butter and now I'm going to pour in the hot sauce. I want to just use the whole bottle. And this is a 12 ounce, 12 ounce red hot. Once that once this gets hot, then I'm going to add the the wings in and I'm just going to smother the wings and the sauce, you know, get it on all sides and then I want to bake it for another possibly 10 or 15 minutes. And then they will be done. OK, now that the sauce is hot, you're going to add in the wings and add them in one by one, you could use it. I'm going to use my hands, but you can use a fork. But I'm going to use my hands and like I said, I get down and dirty, so. Spread them out. Let the wings simmer for about five minutes in the sauce, and then you're going to add them to the pan. Remember to taste your sauce. The more spicier, the less butter, more butter, less spicy. And I'm ready to add the wings to the pan. I just put the wings back in the oven for another 15 minutes or so, 10 to 15 minutes, give or take, and then they'll be done. Just can't help it. I'm going to wash it down with a cold one, too. See that, sugar, burrito, cold, frozen, the best. All right, y'all, I get the cooking, so you see what I'm having. What's your definition of an independent woman? Well, to me, as a woman, if somebody could do battle about himself, doesn't have to rely on a man. A lot of women have their own businesses. My future depends on me. You can leave them, and it won't be no deal, because you can still do everything you're doing before them. I think that a lot of women think that it means not needing anybody, and I think it means the opposite. I don't think a woman should define herself as independent by social status or economic class. You don't have to remind him you're making more money. He's not going to let me work all day. As long as he's pulling his weight. To me, it's not the dollar amount when it comes to the relationship. It comes down to the ambitions of your man. And if it's about a partnership, then really, you give the shit where the money comes from. You can make less than your not so good. That's what she says. You know, a person who's a money status, I look at them as a prostitute to labels, a prostitute to material, a slave to cash. Why is it always like a double standard for a man to be a little cocky with his when a woman, she can't she has to be extremely humble now that she has the money. I don't think that's fair. So I don't I don't really gravitate towards a whole diva movement. I gravitate towards women. Beyonce is considered a diva. She's definitely an independent woman. If you have an ego, then you must go, period. We have power couples. What's wrong with that? Why can't we have power couples? You have, you know, a married woman can say, I mean, I couldn't be independent. I could stand on my own two feet. I don't choose. I choose not to take care of myself by myself. It's not like I feel like I have to have, you know, a man to compete with my life. You know what I mean? I think it should be an addition. I mean, she's independent. She would she would be able to stand without a certain level of stability for herself without you. You know what I'm saying? I compliment and I add to that. OK, this is what I got. This is what you got. You know, that tends to draw competition with independent women. It's kind of tricky. I feel like I hear that a lot of independent women are getting stuck up more and more at the years go on. They're losing their limitations inside. They're going into the room being a man. To find somebody and to find love, you have to be willing to accept the person for who they are. Like if you think that you're going to dominate everything and just tell me and be able to show us what they did, there's no leverage for me to thrive. If he's not thinking that he doesn't have to be independent as well, then he probably, I don't know, I can't stipulate on what he thinks. We need to create a way for these relationships to work. And, you know, people have expectations of what they could expect from someone else. We're going to say I work. First of all, the most relationships saying what they ain't going to do instead of what they are going to do. I want to. I'm not going to clean up. I'm not going to do that on this level. Well, you know what? I work. So that don't mean that your car is your car break. I'm not supposed to fix the car. I still got to cut the yard. It's the burglar breaking. And I still got to go get the break, the burglar. And I work. I think if we want equality, which is what we say we want, then go ahead and like go it up and accept it. I want to make sure that if we're a team, I think we should be a man through what a man is supposed to do. And then, but having the man roll, we're looked at as if we're probably, you know what I'm saying, going to try to use. We have the negative factor always down there. Necessarily controlled by her man, but she can think she can support him the way she needs to. She wants a great man in her life, but you know what? She's not going to go down, you know, go chase someone. The bench themselves and their thoughts and their ideas The attractive thing about a woman or a man is when they can say confidently who they are, whether it fits the norm or not. To me, that's independence. No such thing as an independent woman, because we're all dependent upon each other. ", "duration": 701.17, "segments": [[141, 194], [256, 265], [275, 300], [335, 370], [375, 395]], "seg_text": " ", "pure_cap": "season the chicken with salt pepper chicken seasoning and salt. bake in an oven. add butter and tomato paste to a pan. put the cooked chicken in the sauce. add the chicken to the dish and cook in the oven"}, {"image_id": "mixdagZ-fwI.mp4", "caption": " heat olive oil in a pan and add ground beef add chopped onions add some salt mix water tomato sauce chili powder onion powder garlic powder paprika oregano cumin powder black pepper coriander powder and corn powder pour the sauce on the meat place the beef and toppings in the shell", "id": 1057, "seg_prompt": "345 ; 87, 106 ; 107, 113 ; 141, 149 ; 164, 187 ; 190, 195 ; 259, 345..........................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you how to make some ground beef tacos, really simple yet it's been requested here for so long and since Cinco de Mayo is quickly approaching I figured it would be a perfect time to do a taco night at your house because this is what we're doing in the Vitaly Castle this Last year was fajita, this year's tacos and I'm really excited to share the recipe with Now I make tons of different variations of tacos, I make pulled pork tacos, I make grilled tacos, I mean tons, but this is the kind of basic ground beef that everyone knows and it's really simple. The ingredients you're going to need are just some ground beef, you'll need some finely chopped onion, this is one small onion, then for spices you're going to need some ground chili, onion, garlic, paprika, oregano, cumin, ground coriander, some corn starch, black pepper, tomato sauce, water, some light olive oil or you could use some vegetable oil and That's it, you could also of course use just a packet of taco seasoning but that's usually mostly salt and I'm always advising people against it because if you've got spices in your cupboard or in your pantry you can make your very own taco seasoning one which is what I do. So let's get started. I've got a skillet here with high sides with a few tablespoons, a couple tablespoons of light olive oil preheating, so now I'm going to add in my ground beef and I'm just going to break it up as much as I can with my one spoon and I'm just going to let this cook for about five to six minutes or until it's mostly cooked through. I'm going to add in my onion, now if your beef, you know, you get a lot of fat vendors out from it, then by all means just get rid of it. But mine really didn't, as you can see, it's not a whole lot in there at all, and whatever's in there it's going to be just enough to cook the onions, I've just turned the meat down to about medium, halfway between medium and medium low and I'm just going to let my onions cook for about five to six minutes or until they've cooked down quite a bit. I'm still going to break up my meat as much as possible but that's about it. That looks great. At this point, I'm going to season this with some salt, and now this is why I prefer making my own taco seasoning because I like to be able to control how much salt goes into my Okay, so this is ready, I've turned this back up, well actually I haven't turned, I'm turning it back up to medium, it wasn't about medium low. Now what I'm going to do is I'm going to take my water, my tomato sauce, did I just say Wow, a whole new vocabulary they all are, and then just take all of my spices and my cornstarch, the cornstarch is what thickens the sauce, so that's key here, mix this up just like you would regular taco seasoning, you know, your taco seasoning packet, and just pour What I'm going to do now is let this simmer for about 10 minutes or until the liquid has reduced a bit and the sauce has thickened and we'll be ready to serve and I'll show you how I like to serve this before it's like all my little fixings. That is done, and look at that. Now just so you know, this recipe works just as well with ground turkey or ground chicken, still sounds delicious. Now this is done and these are some of my must have toppings, you need your pico, I've got some black bean salsa here that I adore, some guacamole, I've got some shredded lettuce, of course you need your chocolate shells, they can be hard, soft, you name it, whatever tickles your fancy, and then optional, well I always have them on the table anyway, some sour cream and shredded cheddar, I don't gravitate towards the sour cream and shredded cheddar, I like the creaminess to come from the guacamole and I like, I mean I'm not a big fan of the cheddar, but whatever tickles your fancy, like I said, you can do whatever topping you Now I'm going to get mine started and I'm going to warn you that this is probably going to look ridiculous just because while the taco meat and the taco filling itself is delicious, I love the toppings, I love like mounding on toppings, I don't know why, I don't just, it's delicious, that's probably why, oh yes, got to have my guac, that's got that creaminess, the lime, oh yeah, and then just a little bit of lettuce right over the top, this is going to look embarrassing so do not judge me because I'm sure that you have looked like this once or twice eating a taco. Taco night will be a success in your house if you make this recipe, it's incredibly simple and easy, you can use any topping you want, it makes a feast for everyone, double up the recipe if you're feeding 8 people, if you're feeding 4, this is plenty, that's it, go to laurainthekitchen.com to get this recipe, I hope you've enjoyed spending time with me, ", "duration": 345.33, "segments": [[87, 106], [107, 113], [141, 149], [164, 187], [190, 195], [259, 345]], "seg_text": " ", "pure_cap": "heat olive oil in a pan and add ground beef. add chopped onions. add some salt. mix water tomato sauce chili powder onion powder garlic powder paprika oregano cumin powder black pepper coriander powder and corn powder. pour the sauce on the meat. place the beef and toppings in the shell"}, {"image_id": "coYqrXsDPdU.mp4", "caption": " heat some butter in a skillet add flour and whisk it well add some cayenne powder and white pepper into the mixture and whisk pour milk and whisk grate some fresh nuts to the mixture add drips of worcestershire sauce and whisk and reduce heat to medium low add the cheese and stir add 1 tbsp dijon and whisk again boil macaroni in salted water pour the mixture to the macaroni and season with more cheese spread some breadcrumbs on top", "id": 1058, "seg_prompt": "307 ; 24, 38 ; 42, 60 ; 63, 80 ; 83, 90 ; 93, 108 ; 120, 140 ; 146, 152 ; 158, 173 ; 177, 208 ; 208, 223..........................................", "asr_text": " Hello, this is Chef John from foodwishes.com with macaroni and cheese, the classic Thomas Jefferson style version. So I'm going to show you the basic steps to make macaroni and cheese, and then I'm going to show you in the middle of the video how to alter the recipe depending on how cheesy you want this to be. All right, so all these traditional recipes start with a roux, we're going to melt some butter, and a saucepan on medium heat, and when it sings, listen to this, hear that? When the butter sings, when you hear it start to foam and bubble, you're going to add your flour and it's going to make a very light roux, a very light colored and light textured You're going to cook that on medium for about three or four minutes just to cook out the starch and the flour. I'm going to add some thyme, some cayenne, some white pepper into the roux. Now why didn't I just add that to the finished cream sauce? Because I vaguely remember in culinary school, there's some spices and herb flavors that are oil soluble and they come out better in oil than just in liquid environment. So I could be totally dreaming. All right, so I'm going to cook that for another minute and then pour in a cup of milk, whisk it in really quickly, make sure the milk is cold, then you won't have lumps. Hot roux, cold milk, no lumps. Then I'm going to add two more cups of milk and that is going to be your basic white sauce. Now we're going to bring that up to a simmer on medium heat and while it's coming up to simmer I'm going to grate in some fresh nutmeg. Get yourself a fresh nut of nutmeg and grate it yourself a thousand times better, but if you don't, put in the cheap powdered stuff. I'm going to put a couple drips, which is different than drops, of Worcestershire sauce and forget about this salt to taste. I'm done with salt to taste. Put in a teaspoon. All right, do not question it. You'll see when that comes to a simmer, it thickens up. We're going to let that simmer on medium low for about eight minutes. In the meantime, you're going to grate your cheese. I have three cups of mixed cheeses. I'm using a Cheddar Gouda and Gruyere mixture, which is quite fantastic. Turn off the heat and add your cheese in a couple of additions, saving about three quarters of a cup for the top. All right, now I had these cheeses left over, but for you I think you should use all cheddar. That's what Thomas Jefferson used for Mount Cheddar, but to any cheeses, your favorite cheeses would work. I think a sharp cheddar cheese really is the best, but hey, that's just me. The heat off, that's just going to melt in there, and it's going to make this beautiful, creamy cheesy sauce. All our cheese is melted in, and the last thing here, I'm going to add a teaspoon of I don't like dry mustard. All right, so now let's talk pasta. We're going to slow things down here because I've got to talk to you people. Most of these recipes for this amount of cheese sauce are going to call for eight ounces of I'm going to use a whole box, which is one pound, which makes a very still delicious version, but not as cheesy, not as creamy. Much lighter, much lower fat. If you want to split the difference, you put in 12 ounces, so adjusting the amount of pasta, you can really alter this recipe to your personal taste. Once you decide, make sure the pasta is well drained, dump it in the casserole dish. No need to butter it. Don't believe the hype. It's not going to stick. That might stick a little bit. You just scrape it out. You're going to pour in your cheese sauce, distribute it, then you're going to sprinkle over the rest of the cheese. From the secret to a perfect macaroni and cheese crust. You only want a half a cup of breadcrumbs and you want the Japanese panko breadcrumbs. You too can find them. Yes, they're in the store. Yes, don't argue. They're in the Asian section of your grocery store. Then just a tablespoon of butter. Mix it up. Put it on top. That's going to adhere to that layer of cheese on top and you're going to get the best crust You're going to put that in a 400 degree oven. That's kind of hot, I know. But I want the top to caramelize and brown. I mean, I'm not trying to cook the inside. I don't know why you would cook this for like an hour at 350 or a lower temperature. I'm just trying to brown the top. Everything else is cooked. At 400, that took me about 20 minutes. Just watch it when it's browned, take it out and you're done. Perfectly crisp crust. All right, I'm going to let this cool just a little and then I'm going to dish it out and it is truly amazing. Now, see the holes in the pasta? See that little hole there on the left, the elbow? For the one pound package of pasta, those are not going to be filled with cheese sauce. The pasta is going to be very nice, very tasty, very cheesy, but it's not going to be like running with cheese sauce. If you use the eight ounces of pasta version, you will have a lot more cheese sauce. So it's up to you. Thomas Jefferson, the inventor of macaroni and cheese, also the author of the Declaration of Independence, he and our founding fathers fought for our right to put in as much or as little macaroni in our macaroni and cheese as we damn well please. So never forget the principles on which this country was founded. And that's it, macaroni and cheese. How easy was that? Go to the site, get the ingredients and as always, enjoy. ", "duration": 308.0, "segments": [[24, 38], [42, 60], [63, 80], [83, 90], [93, 108], [120, 140], [146, 152], [158, 173], [177, 208], [208, 223]], "seg_text": " ", "pure_cap": "heat some butter in a skillet add flour and whisk it well. add some cayenne powder and white pepper into the mixture and whisk. pour milk and whisk. grate some fresh nuts to the mixture. add drips of worcestershire sauce and whisk and reduce heat to medium low. add the cheese and stir. add 1 tbsp dijon and whisk again. boil macaroni in salted water. pour the mixture to the macaroni and season with more cheese. spread some breadcrumbs on top"}, {"image_id": "ISdbVLH2jO8.mp4", "caption": " place the chicken in the bag of flour place the chicken in the pot add the seasoning mix and the tso sauce to the pot add the canned vegetables to the pot place the chicken on the rice", "id": 1059, "seg_prompt": "389 ; 111, 122 ; 143, 150 ; 252, 257 ; 284, 293 ; 317, 322.............................................................", "asr_text": " So, I'm a member of this group on Facebook and it's for Ninja owners and if you're not a member, I'll put a link to it down below. You need to go ahead and become a member of that group. It's full of awesome people and they're super helpful, have great recipes and one of them today that we are going to try was submitted by a lady by the name of Lori Lenard and I hope I said your last name right. But she posted a picture in this group of general source chicken and it looked amazing. So I said I got to try it. So went to the grocery today, got what we needed and we're going to try some general So what you will need is roughly two pounds of chicken breast or you can buy the chicken You're going to cut these in little squares. I got the chicken breast because it's a dollar cheaper a pound than the tenders. But you need two pounds of chicken, need two packets of the general source chicken seasoning mix and you can find this in your grocery, in the Asian food aisle. You also need some general source stir fry sauce. Find that in the same aisle. And then you just need a little bit of flour and a little bit of oil. And then if you want to cook it over rice, you'll need some rice too. I also picked these up here. I might try to mix those in. What are you getting? Okay, so I have about a cup of flour in a Ziploc and I've got my chicken and it's cut in about one inch pieces. So I'm going to put the chicken in the bag and then shake it to coat the chicken. Okay, so next I'm going to put the ninja on stove top high and I'm going to add four tablespoons of oil inside the ninja and warm it up. Okay, so once your oil is hot, you will scoop out some chicken out of your bag and then put it into the ninja and you'll cook it on all sides. Okay, so I have all my chicken in there. If you have more than I would probably just do a single layer. If you have more, you may cook some and then scoop it out and then put more in. But we're going to let it cook and I'm going to toss it and make sure it's cooked all the Okay, as it cooks, I just continue to burn it and make sure the chicken is cooked thoroughly. So keep on cooking. Okay, so after looking at this packet, this is essentially making a general sauce and each one of these is for one pound of chicken. So, and on the back you have to make it with soy sauce, water, sugar, you have to mix this We don't have soy sauce. So I'm going to mix this up minus the soy sauce because it's only three tablespoons and mix those two together and make our general sauce. Okay, so I have my seasoned packet mixture here and I have my bottle of General So here. I'm going to pour it all into the ninja and see the chicken nice and cooked, browned. So we're going to pour everything in here and bring it to a boil. Okay, so there I added everything in, I'm going to stir it up a little bit. Let that come to a boil again, it looks like it is definitely boiling. And we will turn it down to low and let it simmer until it starts to thicken up. So I have my can of chopped soy vegetables, I'm going to add those in now. I have drained them, so I'm going to mix them in here while it's simmering. So there we go, get it all mixed up and then we'll let it all simmer for a few more minutes. Okay, so I cooked some rice just real quick on the stove and here we go, here's our General It's going to end up quite a bit as you can see, there we go, looks delicious. So we had a little modification along the way, didn't exactly make the General So's recipe according to plan, but the combination of the one packet and the bottle of sauce was plenty of sauce and the flavor was great, it really had a good strong General So's flavor to it. The only thing it would change is probably put some more vegetables in there with it, it was kind of just chicken and we added that little can of vegetable, but I think maybe some fresh broccoli or something would be good cooked in with it. Other than that, it turned out really good, so give it a try, let us know how you made it and if you like these videos, give us a thumbs up and subscribe, more videos coming ", "duration": 389.5, "segments": [[111, 122], [143, 150], [252, 257], [284, 293], [317, 322]], "seg_text": " ", "pure_cap": "place the chicken in the bag of flour. place the chicken in the pot. add the seasoning mix and the tso sauce to the pot. add the canned vegetables to the pot. place the chicken on the rice"}, {"image_id": "33OD9eIiTPI.mp4", "caption": " crack one egg in a big bowl and whisk put in onion and cheese add basil to the bowl stir the ingredients place the meat in the mixture and mix with hand shape the meat into balls and cook them on a pan with oil pour some pasta sauce to the meatballs and place the lid on boil some spaghetti in a pot of water", "id": 1060, "seg_prompt": "290 ; 44, 54 ; 56, 63 ; 65, 71 ; 73, 80 ; 85, 100 ; 125, 130 ; 180, 220 ; 225, 248..................................................", "asr_text": " G'day and welcome to Family Meals Sunday. Today I'm going to cook a variation of a recipe that there's literally thousands of. I don't think there's a country in earth that doesn't have a variation of meatballs. Today I'm going to show you my recipe for spaghetti and meatballs. Now for this meatball and spaghetti recipe you're going to need some minced meat, some pasta, a pasta sauce of your choice, one chopped onion, some chopped up cheese, one egg and basil. Into a large bowl crack one egg and give it a good whisk. Then put in your onions and your cheese and a generous amount of basil. Then give it a good stir to combine all the ingredients. Next place the beef into the bowl and give it a good mix. Use your fingers and your hands and mix it all the way in there. As with all red meat make sure once you're finished you'll properly wash your hands to prevent cross-contamination. Now lightly grease your fry pan. Using your hands grab out small amounts of the meat make it into a nice firm ball then put it onto the fry pan. Now you just want to lightly sear the outside of these balls give them a good turn every now and then so you cook them for a total of two to three minutes. Once that lot is done take them out put them into a spare bowl and then just put the next lot on until they're all done. I'm just cooking the second lot now once we're done here we'll be on to the next step. Once the second lot of meatballs are done place the first lot back into the fry pan. Next pour over your pasta sauce once most of the mix is out put it under the tap for a little bit just put a little bit of water in there give it a good shake and then you're going to put the rest into the fry pan. Now give it a mix until all the meatballs are completely covered with the sauce. Once done place the lid on and you're going to let it simmer for about 20 minutes until all the meatballs are cooked all the way through. Now place your pasta into a boiling pot of water and a pinch of salt. Now you can break them in half if you like but I like them nice and long so I'm going to let the water soften them up and just move them all in. Once the pasta is cooked you're going to drain it and put it onto a plate and put the meatballs on top. Now don't they look fantastic. Now let's give this a taste. Mmm that just takes the outstanding. Thank you for watching Todd's kitchen be sure to join me again this Monday for Muffin Monday. ", "duration": 290.33, "segments": [[44, 54], [56, 63], [65, 71], [73, 80], [85, 100], [125, 130], [180, 220], [225, 248]], "seg_text": " ", "pure_cap": "crack one egg in a big bowl and whisk. put in onion and cheese. add basil to the bowl. stir the ingredients. place the meat in the mixture and mix with hand. shape the meat into balls and cook them on a pan with oil. pour some pasta sauce to the meatballs and place the lid on. boil some spaghetti in a pot of water"}, {"image_id": "29aDIi7qxXY.mp4", "caption": " add oil ginger onion garlic chili and potato to a food processor and blend pour the mixture into a pan make two cuts into the chicken leg add salt tumeric garam masala and cumin seeds to the pan add the chicken to the pan and mix add water and cover the pan", "id": 1061, "seg_prompt": "526 ; 60, 125 ; 128, 164 ; 180, 212 ; 252, 282 ; 308, 354 ; 363, 382.......................................................", "asr_text": " yeah hello everyone please welcome and join me easy stuff cooking Indian Punjabi style I'm going to cook a dish today chicken drumsticks as a curry I'm going to use two onion any color I'm going to use two fresh tomatoes small amount of ginger seven eight cloves of garlic I'm going to use a three green chili and of course I'm going to use my secret ingredient potato I'm going to put this all in food processor and make sure I'm going to grind it because I'm gonna make my third cup and I prefer my olive oil at this time please when you put a ginger again that you do little bit a small chunk about the other stuff you know I'm gonna make a small chunk I'm gonna put it in there put my garlic in there I'm gonna put my chili in there and of course as I said I'm gonna use my secret ingredient which is a potato and this is the one again going to bring the curry itself in such a nice texture which is an unexpectable things that happen like this that you don't even put the cream and but you get the flavor or texture as a creamy look and that's all because of my secret ingredient so I'm going to start it and I'm going to work on it I can zoom in and I can show you that how my turka looks this is what I was saying that when you add my secret ingredient this is what gonna give you a texture flavor wise beautiful and the only thing is that we don't add any cream or anything but it's it you know basically gives a look appearance as a creamy look and that's only my secret ingredient so I'm going to cook this one very well and this is my drumstick they are fresh so they so the best thing to do when you pull the skin you can use a napkin and you can grab it and they will come out easily and the other thing I want to share with you if I can zoom in and I'm gonna make a chicken I'm gonna make what one cut like this one cut here so I'm gonna show the cuts kind of a deep innocence that we want our turka everything get basically marinated together and when the turka everything blends in it is better let me close in and show it to you see I don't like to disturb turka like this because then it never cooks I only goes on a side that's another way of doing it goes on the side and then go in the center and now my turka is pretty much there this is what I have a chicken which I wanted went to your attention once I remove the skin I make like a two cuts and that gives you a perfection I have to add my spices the salt is according to your taste how much of the salt you need definitely I'm gonna use turmeric but again before I mix my turmeric I want to show my turka this is my turka is a natural color no cream nothing whatsoever no food coloring nothing this is my garam masala I'm going to use my jeera coming by prepper mostly at so if I try to see it at this moment it's now a minute or so already with medium high gas the turka looks beautiful mouth-watering so now it's time for me to add my chicken and I'm going to put my gas level low because it's gonna you know I'm just gonna show you I'm not adding water at this moment I'm going to put my chicken in there and I'm gonna use like a one glass of water and right now I'm gonna bring my magic spoon and I'm gonna mix it so once we are basically like there's a marinade that this is the water reason I was thinking if I can close in that once you have the cart the masala goes inside and it tastes really good and it also one more thing it's expedited cooking because once it's the cuts are there the chicken cooks faster we can cook this one like after doing the turka ready and everything if I can put the water right now and we can cover with the lid it's gonna be like a five minutes I'm going to cook the chicken other some other day without but I wanted to do something that people enjoy it but they feel it what's in there so now everything is done if you can close in I'm gonna let it sit for five minutes about ten minutes ago I opened it and I just checked it the meat need is a little bit more cooking so I have another if you we take a look close in same scenario if we grab a meat and if we you can break it easily that's a cook so now I simply cook how the curry looks let me show you it's a beautiful texture mouthwatering finger-licking delicious curry I'm going to add a cilantro and I'm going to taste it chicken drumstick curry let me close in and show it to you how it's a beautiful it looks and I'm going to try one piece I'm gonna take one piece it's a really good cook if you take a look I'm gonna bring the curry it's a mouthwatering I can smell it so good and let me show you that once I'm gonna cut see it's cooked so well it's going to cut like this that means it's fully cooked and I'm gonna see I'll give you my honest opinion it's so delicious I feel like eating than talking the curry itself so smooth you put it in it goes inside feels so good and I really appreciate that you join me easy step cooking Indian Punjabi style chicken drumstick curry and I'm going to come back with you again with the new dish with my secret ingredient and I'm going to see you again and thank you for watching ", "duration": 526.5, "segments": [[60, 125], [128, 164], [180, 212], [252, 282], [308, 354], [363, 382]], "seg_text": " ", "pure_cap": "add oil ginger onion garlic chili and potato to a food processor and blend. pour the mixture into a pan. make two cuts into the chicken leg. add salt tumeric garam masala and cumin seeds to the pan. add the chicken to the pan and mix. add water and cover the pan"}, {"image_id": "sTTECSIiL6I.mp4", "caption": " add sushi vinegar to the sushi rice spread rice evenly on a layer of sea weed cut sashimi grade tuna about half inch thick and further cut it into two pieces lay the cut tuna meat on the spread rice spread the spicy sauce on the tuna slice roll the seaweed and smear with water cut the sushi roll and place on the serving plate add sauce on the top", "id": 1062, "seg_prompt": "404 ; 77, 79 ; 98, 136 ; 153, 176 ; 177, 189 ; 234, 255 ; 269, 303 ; 309, 362 ; 368, 382...............................................", "asr_text": " Alright, YouTubers, today we're going to be making spicy tuna rolls. You will need yakinori rolling seaweed, some ketchup and mayo, sushi rice, hot chili sauce, otherwise known as rooster sauce, garlic powder, some salt, or if you can find the combination that's already mixed up, that's great. And sushi seasoning, also known as sushi vinegar, and shimmy grade tuna. Have some already made up, so this is what you'll be shooting for as your finished product. So let's show you how to get there. I have one cup of sushi rice that I have added my sushi seasoning to. This is basically sushi vinegar. This brand has made it a little bit more for sushi because it has a little bit milder taste, kind of a sweeter flavor to it, not as strong as straight sushi vinegar. Just add it to taste onto your rice. This rice is cooled almost room temperature. You don't want to use hot rice on your sushi. Some people use their fingers to put their rice on a rolling paper, seaweed, but I use the rice spoon. It makes a nice, even, smooth bed for your tuna, because you want some pretty sushi, you don't want some lopsided sushi. Take it out all the way to the edge of the rolling seaweed, like so. And that's about, I guess, four inches or so, I guess you could say. Sesame grade tuna, cut you a piece that's about a half inch thick over there. Like so, and take that piece and cut it down the middle, like so, and you have two pieces, and you lay them on your rice, like so. Into end, and so there it goes all the way to the edge. This is your spicy tuna sauce. It's just basically half mayo, half ketchup, and then you add your spicy shiitake chili sauce in, or people call it rooster sauce because it has a rooster on the front of it. You can get this at about any store. You can add your garlic powder and salt and just some black pepper. This is actually garlic salt mix already mixed up, so you just add a few dashes in there and stir it up and taste it. See how hot you want to make it? Just keep adding this hot sauce in until you get as hot as you want. Then you just basically put a little layer on your tuna, kind of give it a little coating on all those sides there, like so. If you want more, you can add more or less. So here's your sushi ready roll. Just take it and roll it over, like so. Then you roll it up, and you will need to have some water in a bowl to let your fingers in, just so you can add a little water to the edge of your rolling seaweed to make it It's just like an envelope. Once it gets wet, it gets sticky. Then you just roll it right over there. That edge will stick itself down to the other side of the sushi roll. There it is. Now you cut. Usually one roll will make about eight pieces. If you do all right. I don't cut my pieces really big, so I can get eight out of one roll pretty easy. As you can see, when you use the rice spoon, you can get a nice even amount of rice onto your roll when your tuna's in the middle. It makes it really nice and neat. If you want to, you can add a little bit more of your spicy sauce on top to give it some color and to make it just a little bit hotter, like so. There you have a whole plate of spicy tuna rolls ready to go. Remember, practice makes perfect. If your sushi doesn't come out perfect the first time, it's okay. Just keep practicing and you'll eventually get it. I know I did. Happy sushi rolling. ", "duration": 404.5, "segments": [[77, 79], [98, 136], [153, 176], [177, 189], [234, 255], [269, 303], [309, 362], [368, 382]], "seg_text": " ", "pure_cap": "add sushi vinegar to the sushi rice. spread rice evenly on a layer of sea weed. cut sashimi grade tuna about half inch thick and further cut it into two pieces. lay the cut tuna meat on the spread rice. spread the spicy sauce on the tuna slice. roll the seaweed and smear with water. cut the sushi roll and place on the serving plate. add sauce on the top"}, {"image_id": "3UvluD_TEPg.mp4", "caption": " add oil mustard seeds bengal curry ginger garlic paste red chilies and salt to a pan add chopped onion and green chilies add chopped potatoes to the pan add water turmeric powder and salt spread the dosa batter on the pan and add ghee spread the ghee add potato masala to the center fold the dosa in half", "id": 1063, "seg_prompt": "262 ; 23, 62 ; 74, 83 ; 92, 100 ; 106, 128 ; 209, 227 ; 229, 233 ; 241, 256......................................................", "asr_text": " Hi YouTube, this is Menon again, welcome to my channel. In this video I am going to show you how to make the masala for masala dosa. Starting off with frying the mustard, the Bengal ground, the dried red chillies and the curry leaves and ginger garlic paste. So heat oil in a pan first, so I am adding about 2 tablespoons of oil. Once the oil is hot, you add the other ingredients and fry it well. Before you add the onions and green chillies. The oil is hot now, to this I am going to add the mustard seeds, about 1 tablespoon of mustard, then 2 tablespoons of split Bengal ground, 1 spring of curry leaves and 1 teaspoon of ginger garlic paste. So about 4 dried red chillies, cut it into half. Fry well ring, that's when you add the onions and green chillies to it. Ok, that is fried well now, to this I am going to add the chopped onion. I have one big onion here, which is chopped well and 5 green chillies, which are slit Fry this well for a couple of minutes. It looks like it has fried well, to this I am adding the chopped potatoes. I have 3 potatoes here, which I have chopped well. So to this I am going to add the potatoes and fry for about a minute. After frying the potatoes for about a minute, add 3 cups of water and let it cook until the gravy becomes thick and potatoes are cooked. I will be adding 1 teaspoon of turmeric powder and salt to taste. I am going to add the turmeric and now salt. You can see the nice color of the masala as it boils. Now once the potato starts to cook, it will be good if you could mash it with a spatula to get the flavors out of it. You can see that the potatoes have cooked well. I want this water to get dried up a bit more so it will be the right consistency to make the masalas here. This will be the ideal consistency if you want to have it with chapatis or puris as So I am going to reduce the flame and cook it in low flame for another 2 to 3 minutes until the water gets dried and the masala gets a bit more thicker. You can see that the masala is nice and dry and thick. This would be right to make masala dosa. I am going to sit down the stove and then transfer this to a serving bowl and start making my dosa for dinner. Now let's see how to make masala dosa. I have described about this in my previous videos. One scoop full of batter and spread it evenly over the pan and then add the preferred oil. I am adding ghee to it. Once the dosa starts to get brown, just spread the ghee evenly all over the dosa. You can see that it is nice and brown. At this point I will add the masala to the center. Just a spoon full and fold it into half and transfer it to a serving plate. You can see how nice and brown it is. ", "duration": 263.0, "segments": [[23, 62], [74, 83], [92, 100], [106, 128], [209, 227], [229, 233], [241, 256]], "seg_text": " ", "pure_cap": "add oil mustard seeds bengal curry ginger garlic paste red chilies and salt to a pan. add chopped onion and green chilies. add chopped potatoes to the pan. add water turmeric powder and salt. spread the dosa batter on the pan and add ghee. spread the ghee. add potato masala to the center fold the dosa in half"}, {"image_id": "iDMXdB88oQI.mp4", "caption": " add diced cucumbers chopped red bell peppers and chopped tomatoes to a bowl add chopped parsley chopped mint chopped green onions chopped onions and garlic toss all the ingredients add whole wheat pita bread and season with some salt and garlic powder drizzle olive oil on it stir and bake in the oven mix lemon juice olive oil and sumac add the dressing to the vegetables and toss the salad add some salt and croutons", "id": 1064, "seg_prompt": "390 ; 74, 89 ; 95, 156 ; 158, 169 ; 191, 216 ; 221, 267 ; 298, 327 ; 332, 340 ; 342, 350.................................................", "asr_text": " Hi everyone, welcome to Feast in the Middle East. My name is Blanche and I'm going to show you how to cook Middle Eastern food fast, easy, and the modern way. Now, how do I do that? I'm going to show you shortcuts. Today we're going to talk about a salad called fatoush. Now, fatoush is actually an Arab word that means pieces of something, little bits of So in this case, in this salad, we're going to use bits of bread, pita bread, that we're going to bake and form into croutons for the salad. So it's kind of like a bread and vegetable salad. It's kind of close to panzanella, which is Italian version of the salad. So with that said, we are going to start with the veggies. With this salad, you want to use vegetables that are in season. Right now, I happen to have some amazing tomatoes and cucumbers. So we're going to add about two cucumbers that are already sliced. These are the Persian style cucumbers, which don't have the big seeds. Oops, I should probably take out the cutlery here. Traditionally, the salad uses green bell pepper, but I love red. So I'm going to put red bell pepper in here. So the salad is going to have tons of vitamin C. And these are the tomatoes from my backyard. So I have about three small chopped tomatoes. You could use Roma or beefsteak, whatever kind of tomatoes you like. And then for the herbs, this is really key for this salad. I have some finely chopped parsley, about a handful of chopped parsley, half a cup probably. And I have another fourth cup or third cup of chopped mint. Now this is actually the basil of the Middle East. The Italians like to use basil. We like to use mint. So that's how it's a lot different from panzanella. So we're going to use some mint. And to give it a nice fresh taste, we're going to put some green onions, probably about three You might be thinking this is kind of close to tabula, which is in another one of my videos. It's kind of different because the vegetables are a lot bigger and we use the bread, which I'll show you how I'm going to prepare in a few. Now this is a used purple onion. This is traditionally what's used, not white onion, but purple. I think this really makes a difference in this salad. I use about a half of a one. And about one clove of garlic that's been chopped. You could use more if you want, but I have about one clove that's been chopped. Okay, so this is the basis of this salad. It's beautiful and colorful so far. I haven't even started with the dressing. But what we're going to do is talk about the croutons of the salad, which comes from pita bread because that's what we like to eat in the Middle East, a lot of pita bread, but a lot of it goes stale. So this was a great way to think of how another use for stale pita bread instead of throwing They came up with this. So I have whole wheat pita bread because I like to use whole wheat. If you're a low carb person, you can use sprouted tortillas if you want for a change. So I have whole wheat pita bread that's been cut into squares and actually stale bread It turns out crispier in the oven. And I'm going to put actually a little bit of garlic powder, too, to season it and salt. So here's some salt. I'm just going to put some on there. I'm going to have some garlic powder in here, I believe. Yes, I do. So here's some garlic powder. Just a little sprinkle. You don't want to drown this stuff in garlic powder. And some olive oil, about two tablespoons. Now traditionally, this salad was made by deep frying the bread. But what is the point of eating the salad if you are going to deep fry the bread, right? I mean, you want this to be a healthy salad. So this is my adaptation, my modern adaptation of this salad. And it actually don't sacrifice flavor. So I'm just stirring this up. And I'm just going to put this in a pan. And I'm going to bake it until it's browned and crispy. So here we are. We're going to put this in a nice sheet. And I have the oven set for 400 degrees, and it only takes about six minutes to cook up nice and brown. So I'm going to just put this in the oven right now. Okay, so my croutons are nice and crispy. Now you can use store-bought pita chips if you want, but why bother if you can make it so quickly and easily at home? A lot of the times those pita chips have a lot of funky oils in there that I wouldn't want putting it in my food. And they also put too much sodium. So this way I can control how much sodium, how much fat goes into my croutons. So that's that. Now we're going to go back to the salad. We're going to make the dressing, which is so easy. Basically, I've got the juice of one lemon already squeezed into this bowl. I'm going to add about two tablespoons of olive oil. And to that, I'm going to add some mac. Now some mac is that beautiful purple spice that's made from a berry, and it gives it a nice tangy flavor. So I'm going to add that, and I'm just going to whisk it. Doesn't take long. I don't need any fancy contraptions. This is the salad dressing, folks. It doesn't get simpler than this. So the some mac is really what makes this salad a lot different than tabula as well. So anyway, we're going to add this to the vegetables. Look how gorgeous this is, and it smells so good. It's got a really nice fresh flavor. And now we're just going to add some salt to taste. And then finally, we're going to add some of the croutons. So I'm just going to grab a handful, toss it in, and it makes a beautiful hearty salad. It can be a complete meal if you add some kidney beans, garbanzo beans, chicken, whatever kind of protein you like, and it makes a beautiful complete meal, and it's really pretty to look Thank you so much for joining me here on Feast in the Middle East. To learn more about my recipes, you could go to FeastintheMiddleEast.com, subscribe to my YouTube channel. You could also join me on Facebook and Twitter. Until next time, sah-tayin. ", "duration": 390.67, "segments": [[74, 89], [95, 156], [158, 169], [191, 216], [221, 267], [298, 327], [332, 340], [342, 350]], "seg_text": " ", "pure_cap": "add diced cucumbers chopped red bell peppers and chopped tomatoes to a bowl. add chopped parsley chopped mint chopped green onions chopped onions and garlic. toss all the ingredients. add whole wheat pita bread and season with some salt and garlic powder. drizzle olive oil on it stir and bake in the oven. mix lemon juice olive oil and sumac. add the dressing to the vegetables and toss the salad. add some salt and croutons"}, {"image_id": "4JwUCS5JjfY.mp4", "caption": " place the noodles in hot water add oil to a pan add garlic ginger onions tomato eggplant and olives to the pan add spinach to the pan add the udon noodles to the pan add feta cheese and parsley to the dish", "id": 1065, "seg_prompt": "200 ; 40, 44 ; 46, 48 ; 49, 66 ; 88, 98 ; 113, 125 ; 135, 149..........................................................", "asr_text": " Today we're gonna be making our udon noodles. Here we have some dried udon. It's a long flat Chinese noodle and it cooks up really nicely. In fact, it's really nice and hearty and holds really well. You can see I've got some here already cooked. You can hold this in your refrigerator and it does really well. We're gonna be making it today with some oven-dried tomatoes, some red onions, kalamata olives, and grilled eggplant. This is a really good representation of our restaurant here, combining Chinese and Mediterranean ingredients to kind of round out all parallel 33 here. So the way I'm gonna start is first with my noodles into some hot water. Make sure my pan is on and nice and hot. Start with a little canola oil, garlic and ginger. I'll get that into the pan. Then I'll add my onions, tomatoes, eggplant, and kalamata olives. We'll add a little bit of salt. It's important to really let this get a nice saute going so that all the flavors get released into the noodles and it really helps it from not being quite so bland. At this point, I'm gonna add my fresh spinach. This is a really good technique that you can use for any time you're sauteing spinach. It's a really healthy and lightweight way to cook it. I'll add it to the pan. Just let it get a little bit warm and if I wasn't using noodles, I can use about a quarter cup of water and it really wilts the spinach really nicely and helps it retain its flavor and its shape. So here we're just going to use the udon noodles that I had. You gotta add them to the pan. We'll saute them up a little bit. I'm gonna let that spinach wilt just a little bit. I'll add a little bit of feta cheese. Remember feta has a lot of salt in it so you're really going to want to be careful about how you're salting the dish from the beginning. The noodles included. A little bit of parsley. This dish is really fast and really simple once you have all the ingredients set up and ready to go. Take the noodles. I like to go noodles first to kind of create a bed down there. We give it a little twist just so we can add a little bit of height to the bowl. It's important in the restaurant but not so important if you're cooking at home. I like to kind of move the vegetables around so that the whole plate is covered with a lot of these nice fresh vegetables. We'll add a little bit more feta cheese and some parsley. There you have it. This is parallel 33s Mediterranean udon noodles. ", "duration": 200.67, "segments": [[40, 44], [46, 48], [49, 66], [88, 98], [113, 125], [135, 149]], "seg_text": " ", "pure_cap": "place the noodles in hot water. add oil to a pan. add garlic ginger onions tomato eggplant and olives to the pan. add spinach to the pan. add the udon noodles to the pan. add feta cheese and parsley to the dish"}, {"image_id": "EA4EWlv6HUM.mp4", "caption": " scramble the egg in the pan add oil to the wok add the rice to the wok add the vegetables pepper salt agave and soy sauce stir the rice in the wok add the meat shrimp and egg to the wok", "id": 1066, "seg_prompt": "263 ; 5, 18 ; 74, 88 ; 91, 99 ; 127, 165 ; 165, 187 ; 187, 220..........................................................", "asr_text": " How I make Chinese fried rice, the first thing you gotta scramble the egg, and then put the egg on the side, and then cook the rice first, and leave it overnight, and wet your hand, and then break up the rice, and then your fried rice will come out better. You gotta use the rice overnight, leave it overnight, and then wet your hand, and loosen up all the rice, nice and loose. It's making fried rice, all the green rice, losing rice, scrambled egg, meat, this beef, you could use any kind you want, you could use chicken or pork, and I like to add some shrimp, if you don't want shrimp, you could skip the shrimp, and with the frozen vegetable. For the wild, it's hot, add some oil, not too much, because too much oil is fine, I don't taste really well. And then you can get the loose rice in there, the rice mixture is an old problem, it's a heavy thing. I'm gonna use the white pepper, the white pepper, it's soft, a little sweet, I use agave, it's like soy sauce, a little bit like soy sauce, it is a little bit taller, and a little bit faster, it will not stop too much, otherwise it will start to look good. You know all the color, the same with the rice. Now you can start with your ingredient, the last step is to put your meat in there, for a shrimp, whatever you like, you take your new sauce, chop it up, mix it up, and you can add a little bit of salt, and then you can add a little bit of salt, and then you can add a little bit of salt, voila, you got a little nice of fried rice. ", "duration": 263.5, "segments": [[5, 18], [74, 88], [91, 99], [127, 165], [165, 187], [187, 220]], "seg_text": " ", "pure_cap": "scramble the egg in the pan. add oil to the wok. add the rice to the wok. add the vegetables pepper salt agave and soy sauce. stir the rice in the wok. add the meat shrimp and egg to the wok"}, {"image_id": "UcSg3-vlwg0.mp4", "caption": " add bell peppers onions and garlic to the ground meat add salt black pepper and an egg to the mixture and mix add oatmeal bread crumbs and barbecue sauce to the mixture and mix mold the meat into a loaf add barbecue sauce onto the top of the meatloaf cover the meatloaf and then bake add barbecues sauce and top with parsley", "id": 1067, "seg_prompt": "215 ; 12, 36 ; 36, 58 ; 58, 91 ; 91, 102 ; 104, 119 ; 119, 133 ; 133, 154......................................................", "asr_text": " Hey everybody, it's Rosie and in this video I am making my turkey meatloaf. This is a very easy recipe so let's get right to it. So we're starting off with some turkey breast, ground turkey breast, and we are going to add in some chopped bell peppers and some chopped onion. You can use whatever color bell pepper you decide to use. I'm using a combination of orange, yellow, and red. I also added in some minced garlic and now I'm using my hands to make sure everything is well incorporated throughout my bowl. I'm going to season this with some seasoning salt and some ground black pepper. Now I'm adding in two medium sized eggs and I will use my hands again to make sure everything is well incorporated. So I like using my hands. I'm a hands-on type of girl. If you're not, you can definitely use a kitchen utensil. Now I'm going to add in my fillers and my first filler will be oatmeal. I love using oatmeal in all of my meatloafs. My second filler will be plain breadcrumbs. If you want to use seasoned breadcrumbs that is completely fine, this is just my preference. And now I'm going to add in my favorite barbecue sauce. So once the barbecue sauce is in there, I'm going to use my hands again to make sure everything is well incorporated. And now I'm going to mold my meatloaf. So I pretty much just put it in a loaf pan and then I dump it out on my baked dish just like that. We're going to add some barbecue sauce on top of our meatloaf and I'm just going to add it a little bit at a time because I didn't want to overdo it. If you're confident in putting a lot at once, that's completely fine. Now I'm going to brush all of that barbecue sauce on top and then I'm going to cover this meatloaf using my aluminum foil. And now it's time to bake our meatloaf in the oven on 375 Fahrenheit for about 25 minutes. When your meatloaf comes out, you're going to add more barbecue sauce. Brush it on using your brush or you can use a spoon or whatever works for you. And we're going to leave this uncovered this time around, but before we place it back in the oven, I actually like to use parsley flakes just sprinkle a little bit on top just to make it look nice and pretty. And now we're about to put it back in the oven uncovered for about 10 to 15 more minutes. When it comes out, you want it to sit for about 5 to 10 minutes before cutting in and then my dear we are ready to serve. This made the perfect dinner. My husband loved it. My son loved it as well. It's just a family favorite. So tonight I am serving my turkey meatloaf along with some cheddar garlic mashed potatoes and that recipe will be available very soon and I also served it with some green beans. It was delicious. I want to thank you all for watching. Don't forget to rate, comment, and subscribe if you have not already. Be sure to check me out at all of these other social media sites because I love hearing from all of you. And if you would like the exact measurements and more of my recipes, be sure to come visit me at IHeartRecipes.com. See you soon! ", "duration": 215.5, "segments": [[12, 36], [36, 58], [58, 91], [91, 102], [104, 119], [119, 133], [133, 154]], "seg_text": " ", "pure_cap": "add bell peppers onions and garlic to the ground meat. add salt black pepper and an egg to the mixture and mix. add oatmeal bread crumbs and barbecue sauce to the mixture and mix. mold the meat into a loaf. add barbecue sauce onto the top of the meatloaf. cover the meatloaf and then bake. add barbecues sauce and top with parsley"}, {"image_id": "0IuQKThr-pM.mp4", "caption": " slice the onion and separate into rings season the onion with salt pepper garlic powder and cayenne crush the cereal in a food processor spray the pan with oil mix the onions with the egg coat the onion rings in the crumbs add salt and pepper on top bake the onions in the oven flip the onion rings over cook the onion rings in the oven", "id": 1068, "seg_prompt": "168 ; 41, 53 ; 53, 61 ; 63, 69 ; 80, 84 ; 86, 93 ; 93, 109 ; 111, 117 ; 120, 126 ; 127, 133 ; 133, 140..........................................", "asr_text": " What does Burger King have that McDonald's don't? On your rings. What did you wish she had, but you don't. On your rings. Because the typical on your rings at Burger King can cost you between 320 calories to 500 calories, and that's not good for your diet. Don't fret, because I'm gonna show you guys a healthier version that is only 108 calories per serving. Less than one grams of fat, shall we, begin? Okay, so you're gonna need onions, 501 brand cereal, egg substitutes, some seasoning, and a food processor. Let's start by preparing our onions. You wanna cut the onions into one inch in width, and we're gonna separate them into onion rings. Let's season our onion rings with your season of choice. I'm just using salt, pepper, garlic powder, and Kanye pepper. Now let's curate our coating. We're gonna add that 501 brand cereal into our food processor, and this is a great food processor to really grate up that cereal. It definitely grinds up the cereal to make it into this flour consistency. You're gonna prepare the pan with parchment paper and add a little bit of butter spray. Preheat the oven to 400 degrees, and let's better it up. We're gonna just add some egg substitutes to our onion rings, one serving, and we're gonna place those onion rings into that batter. This is really easy and simple. As long as you're using that food processor, this will be a breeze. And one by one, it should start to look like this. Now I'm just adding a little bit of the excess batter left on top of the onion rings. I just add additional salt and pepper for extra flavor, which is optional. Now it is ready to bake. We're gonna put it in the oven for about 15 minutes. 15 minutes later, we're going to take it out of the oven and flip them over. Flip over the onion rings so it does not burn. This is an important step. Don't forget to do that. Now we're gonna put it back in the oven. Cook for 10 to 15 additional minutes, and when they're done, they should look something like this. Now I'm just setting it in the plate. It's really crispy and healthy. Add a little bit of ketchup, which is the perfect dip for these onion rings. Okay, so that's it for this onion ring recipe. I'll have the ingredients in the video description, so make sure you check that out. Definitely make sure you guys like this video and subscribe for weekly videos. And also check out the Do It Yourself popcorn video. New videos every week. I'll see you soon. Thanks for watching. ", "duration": 168.17, "segments": [[41, 53], [53, 61], [63, 69], [80, 84], [86, 93], [93, 109], [111, 117], [120, 126], [127, 133], [133, 140]], "seg_text": " ", "pure_cap": "slice the onion and separate into rings. season the onion with salt pepper garlic powder and cayenne. crush the cereal in a food processor. spray the pan with oil. mix the onions with the egg. coat the onion rings in the crumbs. add salt and pepper on top. bake the onions in the oven. flip the onion rings over. cook the onion rings in the oven"}, {"image_id": "oRMqGMnK5mk.mp4", "caption": " heat some olive oil in a pan add in butter flour and whisk add 1 cup whole milk and keep whisking add some salt and pepper add mozzarella cheese and stir turn the heat low and add marinara sauce add italian seasoning red chili flakes and ketchup add a splash of vodka add boiled pasta to the sauce and mix them well", "id": 1069, "seg_prompt": "529 ; 101, 123 ; 126, 185 ; 195, 213 ; 233, 240 ; 254, 273 ; 291, 314 ; 343, 368 ; 377, 389 ; 421, 468.........................................", "asr_text": " Hi, I'm Maithali and I love travelling around the world and trying different cuisines from all over the world. So today I'm going to tell you about this recipe which is a pasta for grown ups. Yes, it's the penny a la vodka and this is a recipe or this is a dish that I had in a quaint little Italian bistro on New York's Upper East Side. So I'm going to tell you about this pasta dish which I'm sure you're going to love. Let's see what we're going to need for this really yummy pasta dish. So I'm going to need about 2 tablespoons of olive oil, 1 tablespoon of butter, 1 teaspoon of red chilli flakes, 1 teaspoon of dry Italian seasoning, about 2 tablespoons of ketchup, 1 tablespoon of all purpose flour, some salt and pepper, then 1 cup of marnara sauce. The recipe for this you will get in my playlist. About 2 tablespoons of mozzarella, about 2 tablespoons of parmesan cheese, then 2 cups of penny pasta, about 1 and a half cups of whole milk and of course splash of vodka. So let's start by heating our saute pan here. Make sure that your heat is really low because once you start working the milk in the recipe it burns very quickly. So I'm going to add about 2 tablespoons of olive oil here. Now the reason why I add the olive oil first and the butter next because if you add the butter first it's going to burn so it's going to give that really burnt effect which you don't want. So now when it heats up slightly I'm going to add in the butter. So the butter really gives this really creamy, creamy texture to the pasta. So that is the reason why we add butter as well. So just let it melt slightly. Now what I'm doing here is I'm actually mixing the bechamel sauce which is the white cheese sauce and I'm mixing the marnara sauce. So it gives that really creamy and tangy effect to the pasta all in one shot. So my butter and olive oil have melted now. So I am just going to add the 1 tablespoon of all purpose flour in this. And at this point just whisk it nicely. So we are cooking the flour slightly for a minute or two just to remove the rawness and to give it that thick texture in the cheese sauce that we want. So this is your classic bechamel or white sauce as it is. So now I've made this really nice paste of the flour and the butter and the olive oil. So now I'm adding about a cup and a half of whole milk in this. So just add it and while you are adding just stir and whisk so that no lumps are formed. So just add all that and keep on whisking so that no lumps are formed. So the whole idea is to thicken the sauce slightly so that when we add the pasta it gets coated in the ridges. So I am just going to let this work. In the meantime I am just going to season it with some salt and pepper. So now you see that my sauce has started thickening a bit. We are going to let this work so that it gives a nice body to the pasta. So at this stage I am just going to add my mozzarella cheese right into the sauce. So it gives a really cheesy flavour to the sauce. Give it a quick stir and you will see that the sauce has started coming together. It started thickening beautifully. So our sauce has thickened beautifully. Now I am just going to add my mozzarella sauce here. A cup of it. Make sure that your heat is low. Nice thick tangy and creamy sauce. Perfect. Now I am going to give it a quick stir again. So as I am talking to you this whole place is just smelling of fantastic sauce. So give it a quick stir. Mix it well. Just going to add the remaining sauce. The reason why I did not add the whole sauce first is just to see how it looks because we want this really nice pink colour to the sauce. Give it a quick mix. Now I am going to slightly season it with maybe a teaspoon of Italian seasoning. Just to give it more depth of flavour. A teaspoon of red chilli flakes. And some ketchup. 2 tablespoons of it. And give it a quick stir again. So now is the fun and exciting part. So now I am going to add the much awaited vodka. So pretty much you can use as much as you want. I love to give it a couple of splashes. About 2 tablespoons or so. And what we are going to do is we are going to let the alcohol evaporate and let the sauce boil so that we get all the flavours of vodka in it but without any alcohol. So it is absolutely perfect for everybody. So I am just going to bring it up to a boil and then we will add our pasta to it. So now my sauce has started boiling and the alcohol is all evaporated. So I am just going to simply plop in the pasta right inside the sauce. So what I have done here is made it more interesting by mixing some whole wheat pasta and some regular pasta. Just make it more fun and colourful. Just get all the sauce in the ridges of the pasta. And that's it. Pretty much penny a la vodka is ready to be served. So just give it a quick mix. So what I am going to do is I am just going to ladle some on this serving platter here. And this is just perfect for those late night, date nights, for all those bachelors who want to impress their girlfriends. And to finish it off I am going to sprinkle some parmigiano reggiano cheese which has to be as pure as you can get. So just sprinkle some on top over here. Just to give it that extra sharpness and extra kick. So my penny a la vodka is absolutely ready to be devoured. This is just perfect for all those bachelors who want to impress their girlfriends. So I hope you enjoyed watching this and I hope you will make it soon. Do subscribe to India Food Network and leave those suggestions and comments for me. So this is Maithali signing off. Until next time, bye. ", "duration": 529.33, "segments": [[101, 123], [126, 185], [195, 213], [233, 240], [254, 273], [291, 314], [343, 368], [377, 389], [421, 468]], "seg_text": " ", "pure_cap": "heat some olive oil in a pan. add in butter flour and whisk. add 1 cup whole milk and keep whisking. add some salt and pepper. add mozzarella cheese and stir. turn the heat low and add marinara sauce. add italian seasoning red chili flakes and ketchup. add a splash of vodka. add boiled pasta to the sauce and mix them well"}, {"image_id": "-AfxeTnCbVQ.mp4", "caption": " cut chicken breasts pieces and add marinate with soy sauce cooking sherry and cornstarch add soy sauce cooking sherry white vinegar water and cornstarch to a bowl and mix the ingredients stir fry the chicken remove the chicken from the pan stir fry red bell pepper garlic garlic red chilis and peanuts add the sauce to the pan add the chicken to the pan and stir", "id": 1070, "seg_prompt": "440 ; 26, 54 ; 82, 121 ; 185, 219 ; 235, 247 ; 255, 321 ; 338, 342 ; 372, 385....................................................", "asr_text": " Hi everyone, today we are going to make Kangbao Chicken. First we will marinate the meat, here is what you will need. One tablespoon of soy sauce, one tablespoon of coconut sherry and one tablespoon of cornstarch. Next we will make the sauce and here is what you will need. Three tablespoons of soy sauce, two tablespoons of cooking sherry, two tablespoons of white vinegar, one tablespoon of brown sugar, two tablespoons of water and one tablespoon of cornstarch and you will add the cornstarch last mixed together and set aside. Now prepare these ingredients while the meat marinates for 30 minutes. Here is what you will need. One red bell peppers, chop small, two tablespoons of minced garlic, one tablespoon of minced ginger, six dried red chili peppers, finely chopped and one half cup unsalted roasted peanuts. Next let's stir-fry the chicken. Heat a pan over medium heat and add two tablespoons of vegetable oil. When the pan is hot, add the chicken and stir-fry for five minutes. When the chicken is done, remove the chicken from the pan and set aside. Lift the oil in the pan. We will use it to stir-fry the other ingredients. Next add the other ingredients and stir-fry for two minutes. Add the chicken and stir-fry for three minutes. Next put the heat on high and then add the sauce. Once the sauce is thickened, add the chicken. Now add the chicken. Now it is ready to serve. Thank you for watching! ", "duration": 440.83, "segments": [[26, 54], [82, 121], [185, 219], [235, 247], [255, 321], [338, 342], [372, 385]], "seg_text": " ", "pure_cap": "cut chicken breasts pieces and add marinate with soy sauce cooking sherry and cornstarch. add soy sauce cooking sherry white vinegar water and cornstarch to a bowl and mix the ingredients. stir fry the chicken. remove the chicken from the pan. stir fry red bell pepper garlic garlic red chilis and peanuts. add the sauce to the pan. add the chicken to the pan and stir"}, {"image_id": "zO7LIiIMVgk.mp4", "caption": " mince some chives and keep them ready melt some butter in a pan crack 2 eggs into it and whisk them to get custard texture and cook season with salt and pepper and add chives to it and continue whisking plate the scrambled egg and serve with sour dough bread toast", "id": 1071, "seg_prompt": "174 ; 86, 90 ; 91, 107 ; 108, 124 ; 128, 137..................................................................", "asr_text": " Hey folks, today's video is about scrambled eggs. The way I prepare my eggs now is a little bit different than I did a few years ago. Everybody's used to mom and pops eggs, so it's a little bit chunkier, a little bit more This is sort of a refined way of making scrambled eggs with the addition of Prem Fresh whisking vigorously to make almost sort of like a fluffy custard-esque type scrambled eggs. I learned this technique at Bouchon along with many other recipes. I love that restaurant. Thomas Keller is such an idol to me. He's really, really a great American chef that represents French cooking and sort of the fundamentals behind that. Hopefully this video will teach you guys how to scramble eggs in a different light, a different perspective on how you can sort of manipulate a product or an ingredient to your liking. You can always omit things that I put in these recipes or even add things when I add cheese or different herbs or cream or different kind of butter or whatever you want. I mean, it's really all up to you guys. I just want to really share my techniques with you guys more than the specifics of the That's really why I made this channel. So hopefully you guys enjoy this video. So follow me along in making these awesome scrambled eggs. So as you all know, I do love chives and most of my recipes or at least most of my savory But I'm going to start off with a little bit of butter in my pan and then add my two eggs and start whisking vigorously just so it doesn't clump up and so I can get that really nice So about halfway through the cooking process, you're going to want to add all your ingredients, which are the chives, creme fraiche, salt and pepper, and then continue whisking on a medium to high heat. So after about three to five minutes on medium heat and vigorous whisking, your eggs should They should have a nice creamy texture to them, but have sort of a bouncy touch to them when you plate. Also, I want to serve this dish with a side of awesome sourdough butter toast. I just can't live without that with my scrambled eggs. That's good stuff. ", "duration": 174.33, "segments": [[86, 90], [91, 107], [108, 124], [128, 137]], "seg_text": " ", "pure_cap": "mince some chives and keep them ready. melt some butter in a pan crack 2 eggs into it and whisk them to get custard texture and cook. season with salt and pepper and add chives to it and continue whisking. plate the scrambled egg and serve with sour dough bread toast"}, {"image_id": "JL2WjNsfwmk.mp4", "caption": " put urad dal and beans in a pot add a little salt and water pressure cook the dal heat some butter in a pan add cumin seeds chopped onion green chillies and ginger garlic paste saute the ingredients add red chili powder masala powder turmeric powder tomato puree and salt add the dal mixture and water add some cream and fresh parsley", "id": 1072, "seg_prompt": "312 ; 16, 26 ; 27, 42 ; 43, 70 ; 78, 83 ; 86, 124 ; 125, 136 ; 139, 178 ; 209, 243 ; 269, 283..............................................", "asr_text": " Hi everybody, today we are going to make dal makhani. I have soaked whole urid dal and red kidney beans for 6 hours. Pour urid dal and red kidney beans into a pressure cooker. Add a little salt. Now pour water just to cover it. Place a lid and pressure cook till 6 whistles. Turn off the flame. Now the pressure has come down. Let us open the cooker. It has become soft. Keep it aside. Heat \u00bc cup of butter in a pan. And splutter \u00bd teaspoon of jeera or cumin seeds. Now add 1 cup of finely chopped onions. 2 slit green chillies. And 2 teaspoons of ginger garlic paste. And till the onion becomes light brown. Now the colour has changed. It is time for us to add 1 and a teaspoon of red chilli powder. 1 teaspoon of garam masala powder. 1 and a half cup of tomato puree. Place the lid and cook this for 5 minutes. After 5 minutes add cooked dal and kidney beans. Add a little water and cook again for 5 minutes. Now add \u00bd cup of fresh cream. And a little coriander leaves. Mix well. It is ready now. Turn off the flame. Dal makhani is ready to serve. This will go on ice with chapati or rice. Try this and give us a feedback. ", "duration": 312.83, "segments": [[16, 26], [27, 42], [43, 70], [78, 83], [86, 124], [125, 136], [139, 178], [209, 243], [269, 283]], "seg_text": " ", "pure_cap": "put urad dal and beans in a pot. add a little salt and water. pressure cook the dal. heat some butter in a pan. add cumin seeds chopped onion green chillies and ginger garlic paste. saute the ingredients. add red chili powder masala powder turmeric powder tomato puree and salt. add the dal mixture and water. add some cream and fresh parsley"}, {"image_id": "jY6HcQVqLgw.mp4", "caption": " combine flour corn meal and salt and pepper add in 1 cup milk and 1 egg whisk to form a good batter insert the skewer into the hot dogs coat the dogs with batter well fry the coated dogs in oil and serve after it is well cooked", "id": 1073, "seg_prompt": "227 ; 39, 55 ; 56, 63 ; 65, 69 ; 100, 103 ; 108, 121 ; 131, 153..........................................................", "asr_text": " Hi everyone and welcome to Niko's Kitchens, What You Want Wednesday. Today's recipe request comes in from the Facebook user, Eric Wright, and he's asked me to make some corn dogs, so let's get started. He's got budget meal Mondays, what you want Wednesdays, fast food Fridays, what else could he share? It's Niko's kitchenware, satisfying meals are prepared. So guys, the first thing that we're going to do to get started on our corn dogs is our batter. Now into a bowl, what I want you to do is add in some self-raising flour. Now if you don't have self-raising flour, just use normal flour with some baking powder added. Next I'm going to add in some cornmeal and I'm just going to season with some pepper and of course some salt as well. Now for our wet ingredients, the first thing I'm going to be adding in is some milk and I'm also going to be adding in an egg that I've just whisked up. And just give the batter a really good stir. And that's what you're after guys, just this really thick batter. So guys, what you're going to need for the next step is a tall glass. And what I want you to do with the batter is just spoon in that batter straight into the glass. Now of course we're going to be using some sausages or hot dogs. Now you can use any variety that you like. I'm just using a standard barbecued sausage. And very important, you want to get some paper towel and just pat them dry and get all that moisture off the sausage. And just grab the sausage using a skewer. Just go straight through the bottom all the way up to the top. So that's what you're after there. And then into the glass with our batter, I want you to dip the sausage straight in. And just pull it out. And that's what you're after guys with your corn dog batter on the sausage. Now guys, into a pan I've got some vegetable oil. And just turn it up to a medium to high heat for frying. And just grabbing our corn dog, just be very careful and place it down. Now guys, you want to cook your corn dogs for about 7 to 8 minutes on a medium to high heat with the oil in there. Make sure they're all cooked through and they go nice and golden brown on the outside. So there you have it guys, I've just taken out our corn dogs. I've drained them on some paper towel and it smells wonderful. It really, really does smell fantastic. And I'm just serving this with some tomato sauce. Now you can serve it with some sweet chilli sauce, some barbecue sauce, anything that you like. So let's get stuck into one of these bad boys. Just check that out. Just go for a quick dip. Now that tastes fantastic. They're really easy to do at home. So give these a go if you haven't tried them before because I'm telling you, you are missing out if you haven't had one of these before. All the ingredients are below so check it out. You guys take care and I'll see you this Friday for Fast Food Friday. So until then, take care. Thanks for watching. ", "duration": 227.5, "segments": [[39, 55], [56, 63], [65, 69], [100, 103], [108, 121], [131, 153]], "seg_text": " ", "pure_cap": "combine flour corn meal and salt and pepper. add in 1 cup milk and 1 egg. whisk to form a good batter. insert the skewer into the hot dogs. coat the dogs with batter well. fry the coated dogs in oil and serve after it is well cooked"}, {"image_id": "wDa0GL9AZE8.mp4", "caption": " mix pepper salt garlic cayenne pepper hot sauce and milk together pour the marinade on the chicken add seasoning to the flour coat the chicken in the flour fry the chicken in oil", "id": 1074, "seg_prompt": "214 ; 7, 41 ; 41, 52 ; 61, 70 ; 72, 87 ; 117, 181..............................................................", "asr_text": " Alright, so let's make our marinade for our chicken wings. Remember, these are crispy wings. Anyway, we've got some black pepper, some salt, some granulated garlic. I'd rather use that than the powder, but you can use the powder to be fine. Some cayenne pepper for a little bit of spice. Now, I'm going to put some hot sauce. This is the vinegar based stuff. Use whatever brand you like. Now, we're going to add our buttermilk. And then we're just going to give us a really good stir to mix everything up. And then we're going to pour our marinade over our chicken. We're going to mix it up really good, and then we're going to put it in the refrigerator for about one hour. You can go two hours, but I would not go over three. You marinade these things too long, and the buttermilk's going to break them down, and they'll just fall apart. I have some all-purpose flour here, and we're going to season that with the same seasonings that we seasoned our marinade with, except I'm not going to put any hot sauce in here. Then we'll give us a good mix. And we're going to coat our chicken with this seasoned flour. Now, don't wash that buttermilk off. Just let it kind of drip off a little bit, and then we're going to get a nice thick coat of this flour mixture on there. What we're going to do, we're going to put it on this sheet pan, and we're going to let them set for about 10 minutes. And after about 10 minutes, they're going to look like this. See how you've got some dry spots and some wet spots? Like right there, you've got a wet spot. Anyway, we're going to take care of that right now. And all we're going to do is we're going to put these things back into flour. This is the same flour that we were using before. Now, whenever I get done doing this part, I'm going to throw that flour away. I don't want to save it because it's had raw chicken in it. All right, I'm going to test my oil by putting a little piece of flour in there. Looks good. I'm wanting a nice, gentle fry on this first fry. That's a lot of fries, isn't it? Yeah. Anyway, if I had a thermometer, I'd be looking for about 340F. Now, as soon as I get some color on both sides of this chicken, the color just about like that. I'm going to take it out and put it on the wire rack. And then I'll start on the next batch. All right, my last batch is done. And what I'm going to do when I get these out is I'm going to crank the heat up to 375F. And now that the oil is up to a second fry attempt, we're going to put our first batch of wings back into the oil. Now that we have this batch of wings in the oil, we're going to keep stirring them around. I don't want them to sit on the bottom because if they do, they'll get black spots on them. And I want them to have a nice, pretty golden brown color all the way around. And then when our wings get nice and crispy and golden brown, just about like that, we're going to pull them out and put them back on the wire rack. Now, don't those look good? Nice and crispy, nice and hot, a little bit spicy. As always, how does it taste? No one thing is hot. I like to feel it on my fingers. Crunchy. It's got a little bit of heat. It's not hot, not real spicy. Then again, that depends on your spice level. This thing is loaded with flavor. It's moist, absolutely wonderful. Please give this a try. ", "duration": 215.17, "segments": [[7, 41], [41, 52], [61, 70], [72, 87], [117, 181]], "seg_text": " ", "pure_cap": "mix pepper salt garlic cayenne pepper hot sauce and milk together. pour the marinade on the chicken. add seasoning to the flour. coat the chicken in the flour. fry the chicken in oil"}, {"image_id": "y_gqHLza4Yk.mp4", "caption": " shred the potatos with a grater squeeze the water out of the potatos shred the sweet potato with the grater add salt to the potato chop up the fennel and scallions add cheese and flour to the bowl add buttermilk to the bowl melt butter in the pan add the potato mix to the pan", "id": 1075, "seg_prompt": "315 ; 22, 49 ; 50, 63 ; 102, 109 ; 110, 116 ; 125, 165 ; 181, 209 ; 218, 232 ; 242, 251 ; 257, 269..............................................", "asr_text": " Louis Pepperd of Lilliput Loaf Company in Mullingar County, West Meath, told us about the traditional Irish potato cake, box tea, and he shows us here how to make it using fresh local ingredients. We make box tea and calve in box tea and calve in Leetham. They tend to mix mashed potatoes in and they make box tea loaf and they make box tea dumplings. But I'm going to do the traditional West of Ireland box tea, which is common in Connemara and Mayo and places like that. So you get about three or four nice potatoes. I leave the skin on because there's a nice colour on the skin and the skin of the potato is nearly better for you than the actual centre of the potato. So that's as easy as that. So from there we wrap it up and then you squeeze it. Sometimes it goes all over the place. So you just squeeze out the starch exploding. So today I'm going to do an Irish flag box tea, which is really, I'm just going to add in a little bit of sweet potato. Can you use any type of potato, any variety? Well I tend, I've tried different potatoes and I tend to use the roosters. I just like, it's out of habit I suppose. But you want a fairly hard potato, not too much moisture in it, and a fairly new fresh potato. So this is a bit of, this is called Irish flag box tea. What I'm doing is putting a little bit of the orange of the sweet potato in. Now I actually invented this here about six weeks ago. I do the market here every Saturday morning. So salt is another ingredient. Now I tend to use cariander seed or something like that. I tend to mix the salt with, you know grind it with herbs. It gives it a beautiful flavour. The other thing which is very nice in this particular box tea is a bit of fennel. I love fennel. It's a really nice herb and people are sort of put off it because of, they're put off it because of the aniseedy flavour. But it goes very well in any dish as a flavouring. It's also nice and green. These are West Mead scallions. Not Mead scallions, West Mead scallions. And they've also got a nice green on them as well. And the organic, locally produced organic scallions are absolutely delicious. They're nothing like what you buy in the supermarket. You can see they're nice scallions. Nice and small. Love plenty of green on them. This is one of Sheridan's cheeses now which is going to go really well with this particular box tea. And it's a Reifield cheese, which is a goat's cheese and it's nice and crumbly. I'm going to stick my fingers into it and just add a little bit of that in. Where's that from? That seemingly was produced from two fields down from here, originally. So it's nice to use, I love using local ingredients. That's what the markets are all about. Then we add in a little bit of flour. About two to four tablespoons of flour. And what does that do? That's nice to get my hands nice and floury now. That just binds it. And I put in a little bit of buttermilk as well. And why buttermilk? You're making a nice paste with it. And it keeps it all together in the pan. So I just put a small bit of buttermilk in. Now maybe if we were doing it with the mashed potatoes we wouldn't need the buttermilk but it just helps to bind it. So that's really it. That's the mix made. And is it always fried or can you bake it? Well, the only way I've ever been able to cook it, and I've tried cooking it in oil, I've tried cooking it in all sorts of things, is with a hot cast iron pan and sizzling the pan but not burning. And then we put the mix into the butter then. That's gorgeous. It is like the Irish flag, isn't it? Now, it's green white and orange anyways. And everything in that now is from the Midlands. After about seven minutes each side on the pan, the box tea is ready to be served. ", "duration": 316.0, "segments": [[22, 49], [50, 63], [102, 109], [110, 116], [125, 165], [181, 209], [218, 232], [242, 251], [257, 269]], "seg_text": " ", "pure_cap": "shred the potatos with a grater. squeeze the water out of the potatos. shred the sweet potato with the grater. add salt to the potato. chop up the fennel and scallions. add cheese and flour to the bowl. add buttermilk to the bowl. melt butter in the pan. add the potato mix to the pan"}, {"image_id": "GnbcTbVhG10.mp4", "caption": " drain the water out of the tofu cut the tofu cut and shred the mushrooms cut the pork fry the pork in a pan add sauce water to the pan and stir pour water mushrooms and tofu into the pan and stir cover the pan with a lid chop a green onion stir the contents of the pan add the green onions to the pan and stir transfer contents to a plate", "id": 1076, "seg_prompt": "537 ; 98, 104 ; 113, 140 ; 175, 200 ; 216, 221 ; 282, 340 ; 347, 377 ; 380, 411 ; 412, 415 ; 428, 438 ; 471, 494 ; 497, 518 ; 520, 521.........................", "asr_text": " Hello, everybody. My name is Ma. Welcome to my kitchen. Today, I'm going to cook a very popular dish in Chinese restaurants all over the world. Its name is called Ma Po Dou Fu. Ma Po Dou Fu. It is Sichuan style dish. Because it's so popular, so you can see Ma Po Dou Fu in every Chinese restaurant. No matter what style of food this restaurant is making. So the way to make Ma Po Dou Fu is very easy. You just need to grab all the ingredients from the supermarket. And no skills needed. Maybe it will only take around 10-15 minutes. So let's start to cook. Here is the ingredient. You need to prepare 250g of pork mince. Also, you can use the beef mince, whatever you like. Here is the tofu you can buy from the Chinese supermarket. Because I normally cook for 2 people portion. So just half of the tofu is enough. This is also the 250g of tofu is enough. And here is an interesting thing. Normally in restaurants you won't eat this kind of mushroom in Ma Po Dou Fu. But I quite like it. And I think it will go very well with Ma Po Dou Fu. So it's called leading mushroom. I actually buy it from the Chinese supermarket. Sometimes I see them from Tesco. But you definitely can buy it from the Chinese supermarket. It is really crunchy, that kind of texture of mushroom. First let me start to chop the tofu. So you need to get out of the water. Or the water will be everywhere. So now the water is gone. Just open it. Maybe it's same if I just cut into it in the box. It's quite fragile. So any move will break it. So half of the tofu, 250g. Chopping the tofu, just chop into the small cubes is enough. You don't need to be very small. If you chop too small it's very easy to break. So plus if you think it's too big when you're cooking it, you can use the wooden spoon to make it smaller if you want. Just put the tofu in one bowl and put it on. And prepare the leading mushroom. Because it's for 2 people, so maybe just 1 fourth of the leading mushroom is enough. Just this much is enough, the leading mushroom. You see the root of the leading mushroom is quite nasty. So just cut them off. And wash it. And the leading mushroom actually here sticks together. So just use your hand to tear them into small pieces. This kind of mushroom is very easy to cook for 2 or 3 minutes and it's done. Put it on the side with the tofu. And here's the pork. Just use the mince, it's very easy. You don't need to chop it. Just like this way. Now the preparation work is done. See it's very easy, like less than 5 minutes. There are 2 types of the sauce. One is called spicy bean sauce. It's called mapo sauce. And also the other is called bean pasta. I personally quite like the spicy bean sauce because it's already spicy. I have that kind of Sichuan flavor spicy. Like you know make your tongue feel numb, that kind of spicy. But if you do not like that kind of spicy, you can use the chili bean pasta. And it tastes spicy. It's very mild spicy. It's not very spicy, it's just mild, very mild spicy. So today I'm just going to use the spicy bean sauce, mapo sauce. You can buy from any Chinese supermarket. If you cannot find it, just buy the bean pasta sauce, chili bean sauce. Turn the heat on. Add the cooking oil. You don't need to add any sauce or anything. Because the mapo sauce is quite a lot of flavor. So you don't need to add anything, just add the sauce. It's like you make the peanut butter pasta. You just need to put the mix in, add the sauce and put the pasta in. This is the same kind of way. You just need to put the mapo sauce in. And stir fry with the mapo sauce with the mince. And then put the tofu in. Put the little mushroom in. And add some water. The mince is almost done. Add the mapo sauce inside. If you like to read that kind of spicy, like Sichuan style spicy, you can also add the Sichuan peppercorn to stir fry with it. Two spoons, cover it enough. But if you like the more flavor, you can add three spoons of the sauce. Add the water. Tilt the heat to the medium heat, not just the high heat. So add the lean mushroom in and also tofu in. This one is quite big. Use the spoon to cut it. Cover it with the lid. Cook for around two, three minutes. You can also get to make the tofu look better. Maybe add some spring onion inside. Two spring onion is enough. Just add before it is done. Slice the spring onion in small pieces. The Chinese das eidien call xiao chong ban do fu ichin abai. The spring onion with the tofu, ichin one green abai, two white. ichin abai means something is very innocent, something you can see very clearly because you see the green and white. You can see the two very conscious colors. So yeah, it means to prove something is innocent, to not do something terrible or something bad. Get the lid out and I think it is almost done. The water needs to evaporate. So when the water almost gone, you can just source left. And then here it is all done. Okay, after seven minutes, you can see the tofu in this way. Here the water almost gone and you can see the sauce is very thick. And now just put the spring onion inside. And stir-fry it with the tofu. Chinese people always like the hot food. They worry about the raw food is not clean enough. So yeah, just use the high temperature to cure all the virus. It's ready to serve. Okay, it is ready. See, smells good. Thank you very much for watching. I hope you enjoyed the show. If you like my show, please follow, comment and subscribe me. See you next time. ", "duration": 538.17, "segments": [[98, 104], [113, 140], [175, 200], [216, 221], [282, 340], [347, 377], [380, 411], [412, 415], [428, 438], [471, 494], [497, 518], [520, 521]], "seg_text": " ", "pure_cap": "drain the water out of the tofu. cut the tofu. cut and shred the mushrooms. cut the pork. fry the pork in a pan. add sauce water to the pan and stir. pour water mushrooms and tofu into the pan and stir. cover the pan with a lid. chop a green onion. stir the contents of the pan. add the green onions to the pan and stir. transfer contents to a plate"}, {"image_id": "yF3qIVPhmr4.mp4", "caption": " add yeast and sugar to a bowl of water add oil yogurt flour and salt to the bowl and mix knead the dough until it is smooth spread the dough into the shape desired place the naan onto a grill cover the naan with butter cover the grill with butter and place the dough", "id": 1077, "seg_prompt": "210 ; 45, 54 ; 58, 80 ; 83, 91 ; 110, 119 ; 127, 132 ; 136, 142 ; 147, 156......................................................", "asr_text": " Hi guys, today I'm going to show you two ways to cook naan at home without a tandoor oven. You will need 340g of flour, a half teaspoon of salt, 190ml of water, now this is lukewarm water, a teaspoon of sugar, a teaspoon of yeast, two thirds of a cup of plain yoghurt and two and a half tablespoons of oil, now I've put all of these ingredients in the description bar so check that out. Now into the water, add the yeast and the sugar and gently stir until the sugar's dissolved and then set it to one side in a warm place for about a half hour and what we're looking for here guys is that froth on top. Now add in your oil, the yoghurt, the flour and the salt and mix it all together well. Now you can use a mixer or a bread maker for this or you can just use your hands. So once it's mixed, give it a good knead until that dough's smooth and then place it in a lightly oiled tub and cover it and set it aside in a warm place for about two hours So the dough's ready to go, as you can see it's tripled in size so I'm cutting it into four portions to make four naan and then simply just spread it out with your fingertips into the shape that you want, it's a very soft dough, very easy to work with. Now I've got the BBQ preheated to 250 degrees Celsius, nice and hot, indirect cooking, of course use your oven if you like and then bake it for about 12 minutes or so is all it will take. And simply cover with a bit of butter and they're done. Now the second cooking method is just as easy, get a BBQ flat plate or your frying pan inside, cover with some butter, put on the naan, it only takes about two to three minutes per side until it's golden brown and this is what you get. As you can see it's beautiful and soft so nothing else to do now but try some. So I've got some vindaloo here, just tear off a bit of that naan, bit of curry on the naan and dig in guys and that is absolutely beautiful. Now there are many different flavours of naan out there so drop me a comment below and tell me your favourite flavour of naan. Be sure to check out my other videos and subscribe for regular updates. Thanks for watching and I'll catch you all next time. ", "duration": 210.83, "segments": [[45, 54], [58, 80], [83, 91], [110, 119], [127, 132], [136, 142], [147, 156]], "seg_text": " ", "pure_cap": "add yeast and sugar to a bowl of water. add oil yogurt flour and salt to the bowl and mix. knead the dough until it is smooth. spread the dough into the shape desired. place the naan onto a grill. cover the naan with butter. cover the grill with butter and place the dough"}, {"image_id": "CrLSUUltW2A.mp4", "caption": " add whole wheat flour all purpose flour salt and oil to a bowl and mix add water and kneed to make dough cover with cloth and let dough rise add onion carrots beans coriander and masala powder and salt make dough into balls roll balls flat heat the dough on pan cut the dough into strips add flour and water to a small bowl add paste to edges of one strip of dough and fold to triangle add filling and seal closed drop into hot oil and deep fry remove and place on towel", "id": 1078, "seg_prompt": "750 ; 36, 69 ; 85, 117 ; 118, 125 ; 126, 189 ; 215, 236 ; 237, 283 ; 297, 317 ; 323, 380 ; 390, 410 ; 411, 441 ; 443, 482 ; 566, 616 ; 617, 631........................", "asr_text": " Hello friends, this is Deepa Suresh. Welcome back to Deep's Kitchen. Today I am going to show you guys how to make an onion samosa, which must be a very very favourite for everyone. So let's get started with the sausages. To begin in a mixing bowl, add half cup of all-purpose flour, that is maydha, half cup of whole wheat flour, salt to taste and just give it a mix and then drizzle a teaspoon of oil into this and then mix this oil with this flour so you will get a light crumble texture. It helps to give your samosa a super super crispy texture so whatever snack you prefer, if you want them to be very crispy, you can follow this method of adding oil into the flour slightly crumble them and then you can make a dough. So now I am going to add some water and make it into a soft dough just like the way we prepare for roti or chapati and always add water little by little otherwise you might end up with very loose dough so you should get a perfect soft dough like this. So now knead the dough for at least 2-3 minutes till they get softened and then cover it with a damp cotton cloth for at least 20 minutes. So while it is resting, we will proceed with making stuffing for the samosa. So since this is the onion samosa, I am going to use a lot of onion for the stuffing. So in another mixing bowl, add 1 onion which is medium sized finely chopped and here I have some garlic and beans which I have chopped them finely. So you could also use any of your favorite stuffing like paneer or green peas or also some cauliflower or scrambled egg whatever stuffing you love you can add even chicken anything and then I am adding finely chopped coriander leaves just one tablespoon and then for spiciness I am adding a teaspoon of garam masala powder you can add garam masala powder depending on how spicy you want. Now add salt to taste. So adding salt right amount is very important for the stuffing otherwise the dish may not taste good. So add right amount of salt, it should not be too much but it should not be low. So just mix all the ingredients until well combined and your stuffing is ready. So now we will proceed with making samosa. So now the dough has been rested for around 20 minutes and they are soft enough. Now make up a small balls, I mean a not very small balls like a medium sized balls just the way you prefer for a roti or chapati. And also remember to shape them perfectly like this. Now we have to roll them into a sheet for that just dust some dry flour so that it will not stick while you roll them. And start rolling them into a very very thin sheet. So the more thin you roll them the more crispy and tasty samosas you will get. So ensure that you are rolling them into a very thin sheet. So if you feel that it is kind of sticky you can dust some more dry flour and roll them into a very thin sheet. And now you have to slightly heat this samosa sheet over a tawa to reduce the moisture on it because if there is any moisture it is really hot to shape them into a perfect samosa sheet. So here I have a tawa which is already preheated so your tawa should be at medium hot and add those rolled sheet onto this. And you don't need to cook this for long time. Just cook both sides for 5 to 6 seconds that's all not more than that. Once you see the moisture is gone and there is no stickiness immediately take it out of the tawa. So just 5 seconds or 6 seconds on both sides and then take it off. Now your sheets are ready and I am going to trim off the edges to get a perfect square shape. So if you have enough practice you can even roll it into a square shape that way you can avoid a lot of dough wastage. So now you can see it looks perfect square and I am going to cut the sheet into 3. So each sheet should have at least 3 inches worth and 8 inches height. That way you will get a perfect medium sized triangles. So 3 inches worth and 8 inches height. And I have got around 3 sheets with one rolled horchapati. So you have to do the same with the rest of your dough. And if you have any left over or if you want to make them in a bulk, prepare it and at this point of time you can roll them in aluminum foil sheet and freeze it for 1 month or so. And now take another small mixing bowl and into it add 2 tsp of all purpose flour and 2 tbsp of water to make it into a paste. So this one we need to stick the samosas. So our paste is ready and now take one sheet and apply the paste on 2 sides. And then take one edge and paste it opposite side. And take that pasted side and paste it to the opposite side like this. And whenever you are pasting make sure you are pasting it without any gap. And you will get a small packet at the center like this and put those stuffing inside. And now just take it and cover it like this and you will get a perfect triangle like this. So whenever you are pasting it there should not be any gap in the joints and also in the corners. So if there is any gap you may also use some more paste to paste it properly without any gap because if there is any gap the stuffing may come off while you frying them. So I will show you guys one more and first take a sheet and apply paste on both sides. And then take one end and paste it to the other end like this and do the same once again. And then you will get a small packet at the center and every time you are pasting make sure there is no gap. And then put those stuffing inside this packet. Then just cover it up like this and you will get a perfect triangle shape. So just use some more paste to stick it without any gap and that's all your samosas are ready. So I have just prepared only 4 samosas as of now. For the recipe shared you could prepare around 10 samosas but I just prepared only 4. And if you prefer you may also freeze this stuffed samosas in the freezer for 1 month and make sure you thaw them properly before defrying and otherwise you can refrigerate for 2 days also to use it later. So now we will see how to defry them. So here I have oil which is already preheated. Make sure your oil is hot that way you will get a very crispy texture to samosas. And I am going to drop them one by one into this hot oil. So as soon as I drop them you could notice that the texture of the samosa has got a beautiful bubbly texture over it. And that gives your samosas a very good appetizing look. Make sure that you are flipping it to the next side to ensure that your samosas are cooking on both side with a perfect golden color. And I always prefer to defry the samosas till I see 3 corners of the samosas or dark brown but still the center part is golden brown. That way you can know that your samosas are perfectly crispy. And now I am going to drop it into a paper towel to absorb excess oil and now your samosas are ready to enjoy. So serve it with your favorite ketchup, sauce or chutney. And my personal view is just eat it as it is without any shyness to enjoy its original flavor. And who will say no to this beautifully looking golden brown samosas with crispy texture. So try this and enjoy this samosa as a evening snack for today. If you like this recipe, please hit on the like button and subscribe to my channel for future updates. Thank you so much for tuning in and I will catch you guys soon with another interesting video. Bye. Thank you so much for watching. Thank you so much. ", "duration": 751.17, "segments": [[36, 69], [85, 117], [118, 125], [126, 189], [215, 236], [237, 283], [297, 317], [323, 380], [390, 410], [411, 441], [443, 482], [566, 616], [617, 631]], "seg_text": " ", "pure_cap": "add whole wheat flour all purpose flour salt and oil to a bowl and mix. add water and kneed to make dough. cover with cloth and let dough rise. add onion carrots beans coriander and masala powder and salt. make dough into balls. roll balls flat. heat the dough on pan. cut the dough into strips. add flour and water to a small bowl. add paste to edges of one strip of dough and fold to triangle. add filling and seal closed. drop into hot oil and deep fry. remove and place on towel"}, {"image_id": "g5qy84ftuIw.mp4", "caption": " add the quinoa an boiling water to a thermos cut the cucumber into small pieces and add the the quinoa add the tomatos and grated carrots the the salad slice the green onions and add them to the salad mix the salad chop the herbs chop the herbs and add to the salad add lemon zest and juice to the salad add oil salt and pepper mix the salad", "id": 1079, "seg_prompt": "413 ; 121, 129 ; 152, 173 ; 176, 186 ; 190, 200 ; 201, 206 ; 212, 216 ; 255, 279 ; 284, 305 ; 313, 325 ; 327, 341.........................................", "asr_text": " Hey, Steve's liver. Why the brown frown? It's Steve. He totally neglects me. I'm overworked, underappreciated. How many cans of beer and bags of chips does one dude need in a week anyways? I mean, really? Ever heard of vegetables, big fella? So he never eats anything that's good for you? He thinks corn dogs are healthy because they contain corn. Oh, no. What about fresh lemon? Fresh lemon? Yeah. Squeezed all over his deep fried fish and chips. There, there. Don't worry. We can help. Want to be a long liver, little liver? Then come with us. Come on. Guys, I can't walk. I'm a liver. I beg your pardon. I never promised you an herb garden. I never promised you an herb garden. Burbs. Great for detoxifying your body. Nowadays, it's a good idea to give your liver a helping hand in cleansing and detoxifying. You know, getting the gunk out. Luckily, our recipe contains no gunk, only super fresh, super tasty ingredients in our quinoa tabbouleh. I start with quinoa that I've already cooked and cooled. I like to cook it in vegetable broth with a little bit of ground cumin to give it flavor. Sometimes I burn my quinoa when I cook it. Hey, I have a solution for that. Keen for quinoa but not keen about cooking it? Try this. Add one cup of uncooked quinoa and two cups of boiling water to a high quality thermos. Give it a little shake and forget about it. Four to six hours later, perfectly cooked, fluffy quinoa. I'm totally keen about that. We've modernized an old Middle Eastern recipe by using quinoa instead of cracked wheat. That makes it gluten free. And I think if I was stranded on a desert island and I could only choose one food, I would pick quinoa. If you want to lose weight, protect your heart, prevent diabetes, have more energy, you gotta try quinoa. So I'm doing about a cup of English cucumber. In the tabbouleh, I like things to be chopped a little bit smaller than a normal salad. About a cup. And I also quartered some great tomatoes. Great tomatoes? Great, great tomatoes. How about some grated carrot? About half a cup. And some green onions. Still chopping with steak knife these days, Janet? Uh-huh. Works pretty well for me. In go the green onions. And now, the star of the show, da-da-da-da, herbs. Fresh mint and fresh parsley. Lots of them. Well, they're like a Swiffer mop for your body. Is heavy metal not music to your ears? Nowadays, our bodies can get bogged down with toxic heavy metals like mercury lead and aluminum accumulate in our tissues. To prevent issues with your tissues, just add more dried and fresh herbs to your daily diet. Parsley, cilantro, mint, dill, they're all like lean green, clean machines. Besides, isn't heavy metal best left to your nephew's iPod? Greta, remember back in grade seven science class when we learned about chlorophyll in plants? Well, chlorophyll gives your cells energy. It's like living energy from the sun. So these dark green herbs like parsley and mint and cilantro really, really jazz up your cells. It's going to help to detoxify and cleanse your body too. I want jazzy cells. In goes the parsley. Kate, we're almost done. This recipe is very simple. It is simple. Da-da-da, lemon, a little bit of the zest, a little bit of the juice. Lemon also helps to raise your pH so it's more alkaline instead of acidic. And you want that because your body operates a lot better when it's alkaline. Lemon juice going in. That's just shooting everywhere. Good, good, good, good. Good bicep dachshund here. Somehow I find that easier than just squeezing it with my bare hands. Okay, lemon zest, lemon juice, a couple tablespoons of olive oil, sea salt, freshly ground black pepper. You could eat this right now. Okay, I will. But it does taste better, I think, when you refrigerate it. No, I don't think so. I think fresh is probably good for me. Are you sure? Because I just had a very little for breakfast this morning. So I think it probably won't take me too long. A little bit better. Just over there and get a plate. If we chill it. Oh my gosh, it's Steve's liver. How's it going? How did you get here? I took a cab over. Luckily, we made some quinoa tabbouleh, which will be great for you for detoxing and cleansing and rejuvenating you so that you feel great. Oh boy, Steve's going to be so happy. And so are you, Steve's liver. You're going to be happy. I think you just have to taste it. It's clean, it's fresh, it's bright. It's quinoa tabbouleh. He likes it. Steve's going to be so excited. I can't wait to tell all those other organs all about this. They'll be really excited too. It's time to love your liver, right, Janet? Love your liver. You feel better already? I did not sign up for this. ", "duration": 413.67, "segments": [[121, 129], [152, 173], [176, 186], [190, 200], [201, 206], [212, 216], [255, 279], [284, 305], [313, 325], [327, 341]], "seg_text": " ", "pure_cap": "add the quinoa an boiling water to a thermos. cut the cucumber into small pieces and add the the quinoa. add the tomatos and grated carrots the the salad. slice the green onions and add them to the salad. mix the salad. chop the herbs. chop the herbs and add to the salad. add lemon zest and juice to the salad. add oil salt and pepper. mix the salad"}, {"image_id": "wBxa_mAFRJU.mp4", "caption": " add honey to a pan squeeze oragne juice into the pan add mint to the pan heat up the pan cut up the pepper add chunks of lamb onion and pepper to the skewer and heat in a pan brush the kabab with the glaze", "id": 1080, "seg_prompt": "85 ; 20, 25 ; 25, 28 ; 28, 29 ; 30, 34 ; 39, 44 ; 44, 51 ; 51, 56......................................................", "asr_text": " Hello, I'm Anthony Buco for eHow. Today we're going to make some lamb skewers with an orange and honey glaze. With the lamb skewer today we're going to be skewering them with some red pepper, some chipolini onion, and again we're going to have that nice glaze of orange and honey. What we're going to do is we're going to make a nice simple glaze. What I have here is I have just a simple acacia honey. To that we're going to add the juice of the orange. Then we're going to toss with some mint. The goal here is to make it glaze so it actually layer perfectly over that lamb and give you a nice kind of sheen, in addition to enhancing the flavor without being over the top. The pepper we're going to basically do a nice little dice to fit in between those alternating slices of lamb and onion. Here we have our lamb and our chipolinis and again that will actually be positioned on the skewer. We'll dice our lamb in a way that once we sear it will have a nice setup mid-rare in Then we just have some of our segments already from our oranges that we're going to toss with some mint and just kind of give us that nice kind of garnish for our plate. All the labor comes in the assembly of the skewers and we're talking minimal. We're talking 8 minutes to skewer, 6 minutes to cook, great dinner or appetizer in less than 15 minutes. ", "duration": 85.5, "segments": [[20, 25], [25, 28], [28, 29], [30, 34], [39, 44], [44, 51], [51, 56]], "seg_text": " ", "pure_cap": "add honey to a pan. squeeze oragne juice into the pan. add mint to the pan. heat up the pan. cut up the pepper. add chunks of lamb onion and pepper to the skewer and heat in a pan. brush the kabab with the glaze"}, {"image_id": "1Vs6LSUz9lA.mp4", "caption": " mix the cabbage with salt mix ground meat cabbage mushrooms garlic ginger and cornstarch mix sesame oil and hoisin sauce with the filling place the filling in the center of the wrapper fold the wrapper over and seal the edges together coat the pan in oil place the pot stickers in the pan pour water into the pan and cover mix balsamic vinegar and chili sauce mix soy sauce chili garlic sauce and sesame oil", "id": 1081, "seg_prompt": "314 ; 12, 19 ; 45, 63 ; 65, 75 ; 93, 105 ; 110, 129 ; 144, 154 ; 154, 166 ; 177, 190 ; 201, 224 ; 229, 267..........................................", "asr_text": " So now, we're going to show you how to do one of my favorite, our family favorite, the Here, I have some Napa cabbage and I put a tiny bit of salt, put it right here, and then I mix it and I mix it a little bit and push it down. Then after a little while, you know what, the water will come out. Let me show you. Okay, look at this. After a little while, I can actually squeeze the water out. Okay, look at this. Look at this. Squeeze the water out because now they're nice and soft. And then, I'm going to mix this with ground meat. You can use ground turkey, ground chicken, ground pork, ground beef, ground lamb. I put it right here. Put a tiny bit of mushroom, shiitake mushroom. Put a tiny bit of garlic. I love garlic. The texture and the ginger, okay, and then cornstarch. I'm going to marinate this with a tiny, tiny bit of, you know what, sesame seed oil, leek kum ki sesame seed oil, and a tiny bit of oyster flavor sauce, okay. And then, these are the past taker wrappers. You can buy them in the store. Otherwise, you buy one done wrappers, then you use a cookie cutter to just cut it into the wrong shape, circular shape. And very simple. Look at this. I'll show you. Everybody can do it at home. This is family affair, okay. I put a tiny bit of these marinated meat and vegetable, a one-dish meal. You got protein. You got vegetable. You got carbohydrate. There's no trick to it, okay. One teaspoon, okay. I put a tiny bit of water. Half moon, okay. Snap the edge on one end. Push with your second hand. Push, snap, push, snap, push, snap, push, snap, push, snap, push, snap. You know what? You have perfect past taker, like this, okay. Now, in the meantime, we have done a few of these ahead of time. We're going to put this over here, and put this over here, and we're going to cook. Heat this up a little bit. Not much oil, just a tiny bit, one, two, three, four, just a teeny tiny bit of oil, Coat it, coat it, and then I'm going to line this up. Look at this, one, and two, and three. Line them all up, line them all up, perfect, okay. Look at this. It's going to be beautiful. Nice and golden brown. Look at this, nice and golden brown, nice and golden brown. Look at that, beautiful. Now, I simply put the water right in here, and this is how you do it, okay. Just in case it splashes, you see how you slide it on that side. And I cover it, okay. Now let's sit there, let it steam and cook for about five to six minutes. I am cooking this, I'm going to make some sauce for you. I'm going to make two sauces, okay. I'm going to put some balsamic vinegar right here. I love balsamic vinegar. I use Thai, the Lee Kam Ki Thai sweet chili sauce. I put the Thai chili sauce along with the balsamic vinegar, beautiful, hot and spicy, and slightly sweet and sour. This is one of the dipping sauce. I also make the second sauce. I'm going to use light soy, light soy premium, Lee Kam Ki soy. And then I use a tiny bit of chili garlic sauce, Lee Kam Ki chili garlic sauce. I put this right in here. It depends on how hot you like. You want to smoke your hair, by all means, use more. And a few drops of sesame seed oil, okay. And that's the second sauce that I have created for you. Oh, almost ready. Look at this, most of the water evaporated. And you can see it's translucent. And it's not sticking. When you serve, this is how you do it. I'll put it on the side like this. I'll put one and two and three. And right before we serve, we can actually garnish this a little bit and put it right And this is absolutely beautiful. Look at that, very simple. All of these two sauces, including the marinade, is made with the wonderful Lee Kam Ki sauces. ", "duration": 315.17, "segments": [[12, 19], [45, 63], [65, 75], [93, 105], [110, 129], [144, 154], [154, 166], [177, 190], [201, 224], [229, 267]], "seg_text": " ", "pure_cap": "mix the cabbage with salt. mix ground meat cabbage mushrooms garlic ginger and cornstarch. mix sesame oil and hoisin sauce with the filling. place the filling in the center of the wrapper. fold the wrapper over and seal the edges together. coat the pan in oil. place the pot stickers in the pan. pour water into the pan and cover. mix balsamic vinegar and chili sauce. mix soy sauce chili garlic sauce and sesame oil"}, {"image_id": "4u1Cxoke6Co.mp4", "caption": " add tabasco sauce to a bowl of buttermilk place the pieces of cod in the buttermilk add cayenne paprika and dry mustard to a bowl of flour and stir coat the cod in flour and place in a fryer remove the cod from the fryer onto a paper towel season the cod with salt and pepper and place on top of french fries garnish the fish and chips with a lemon wedge", "id": 1082, "seg_prompt": "154 ; 50, 55 ; 56, 65 ; 73, 85 ; 87, 104 ; 121, 128 ; 129, 140 ; 141, 144......................................................", "asr_text": " Hi, I'm Jeremy Soule from Island Creek Oyster Bar. Today we're going to talk about one of my favorite fish, cod. There's two kinds of cod that are generally available. One is Pacific Cod, which has a similar appearance to Atlantic Cod. Pacific Cod is caught mostly in Alaska, and it's one of the largest commercial catches available in Alaska. Atlantic Cod is a fish that's identified with New England and ranges from Greenland down to North Carolina. They look similar, and that's how the Pacific Cod got its name cod, because of similarity and appearance, but they are not the same fish. Atlantic Cod is a little more prized, has a beautiful silky texture, a larger flake. Pacific Cod is a little firmer texture and a little different color. If you're buying real cod, you want to make sure that you're buying cod from the Northeast. And now we're going to make fish and chips with Atlantic Cod. First thing we're going to do is we're going to take our cod that we already have cut, and we're going to soak that in buttermilk. We're going to add a little bit of Tabasco to the buttermilk. It won't make it spicy, but it adds a nice flavor. Mix that around. And then just go ahead and set your cod right in the buttermilk. We're going to let that soak for about an hour. So our cod's been soaking for about an hour. We're going to get our flour ready by seasoning it up. We're going to add a little bit of cayenne, paprika, and dry mustard. Stir that in. So we're going to dredge our cod right in the flour and put it in the fryer. We want to make sure it's coated all over, but then we're going to shake off any excess. Right in the fryer. Our cod's been frying for a few minutes. I think it's ready. Yeah, it looks great. Nice and golden brown. You want to give it a few minutes to get nice and crispy. We're going to remove it to a paper towel. Let some of the oil drain off. It's on the paper towel. We're going to season it with a little salt and pepper. Going to go right on top of our crispy fries. We're going to garnish with a little bit of lemon wedge. And there we have it, Atlantic Cod Fish and Chips. ", "duration": 155.0, "segments": [[50, 55], [56, 65], [73, 85], [87, 104], [121, 128], [129, 140], [141, 144]], "seg_text": " ", "pure_cap": "add tabasco sauce to a bowl of buttermilk. place the pieces of cod in the buttermilk. add cayenne paprika and dry mustard to a bowl of flour and stir. coat the cod in flour and place in a fryer. remove the cod from the fryer onto a paper towel. season the cod with salt and pepper and place on top of french fries. garnish the fish and chips with a lemon wedge"}, {"image_id": "7slwSfbxVQ8.mp4", "caption": " core peel and slice an apple melt butter in a pan add the apple slices season with some salt and black pepper add sugar and caramelize pour some calvados and remove from heat finely chop some tarragon leaves and sprinkle on top slice the foie gras and season with salt and pepper fry the foie gras slice remove the foie gras off the pan plate the caramelized apples and foie gras and drizzle caramel", "id": 1083, "seg_prompt": "77 ; 11, 15 ; 16, 20 ; 21, 31 ; 34, 39 ; 40, 42 ; 43, 49 ; 50, 58 ; 59, 62 ; 63, 74..............................................", "asr_text": " First off, caramelize your apples. Core, peel, slice, hot pan, butter, just starting to foam. Apples in, season, sugar, caramelize, Calbados, thumb over the end, remove from heat, tarragon, chop, foie gras, heat knife, slice, salt, pepper, hot pan, no oil, no butter, fry, remove, rest, slice, there's caramel from the apples, salt, foie gras with caramelized apples, done. ", "duration": 77.83, "segments": [[11, 15], [16, 20], [21, 31], [34, 39], [40, 42], [43, 49], [50, 58], [59, 62], [63, 74]], "seg_text": " ", "pure_cap": "core peel and slice an apple. melt butter in a pan. add the apple slices season with some salt and black pepper add sugar and caramelize. pour some calvados and remove from heat. finely chop some tarragon leaves and sprinkle on top. slice the foie gras and season with salt and pepper. fry the foie gras slice. remove the foie gras off the pan. plate the caramelized apples and foie gras and drizzle caramel"}, {"image_id": "FtHLUsOntqI.mp4", "caption": " add oil to a pan add ginger and garlic to the pan add corn green beans carrots peas cauliflower celery and cabbage to the pan add stock to the soup add salt and pepper to the soup add the egg noodles to the soup add mushrooms and spring onions to the soup add hot sauce soy sauce and vinegar to the soup add sesame chili oil to the soup add cornstarch to the soup pour an egg into the soup", "id": 1084, "seg_prompt": "556 ; 81, 84 ; 94, 107 ; 130, 160 ; 232, 236 ; 243, 252 ; 268, 269 ; 312, 322 ; 342, 382 ; 429, 436 ; 467, 469 ; 497, 515.............................", "asr_text": " Hi, welcome to ShowMeTheCurry.com. I'm Anuja. And I'm Hidl. And today is perfect soup day. And hot and sour soup is on the menu. Here's what you'll need. One tablespoon oil. One teaspoon minced garlic. One teaspoon minced ginger. Half cup frozen peas and carrots. Quarter cup frozen corn. Quarter cup green beans cut at an angle. Quarter cup celery thinly sliced. Half cup cauliflower finely chopped. One large mushroom thinly sliced. Four cups vegetable broth. One cup egg noodles. Half cup thinly sliced cabbage. Soy sauce to taste. One egg optional. Red chili sauce to taste. Salt to taste. Black pepper to taste. One tablespoon vinegar or to taste. One tablespoon cornstarch. Spring onions cut at an angle for garnishing. Here we have a pan over here, medium sized pan and medium heat. And we're going to start by putting some oil. We're using canola oil but if you prefer you can use sesame seed oil. It just gives a very good flavor. But we've just used canola oil. Okay I think it's ready. Let's go ahead and put in our ginger garlic. Ginger garlic is both optional but it does give a good flavor but if you are adverse to any one of those two you can go ahead and skip it. And just, I mean you don't want it to burn so just a couple of seconds. Alright we're ready for the vegetables. We've got a corn, green beans, seasoned carrots, cauliflower, celery, and finely cabbage. We're just going to saute it a little bit so it gets the raw flavor but it will pretty much get cooked when you're cooking it in the stock so you don't have to worry about it all cooking at this point. Also we're making vegetarian one over here. We're making vegetable hot and sour because it's very hard to get anything for vegetarians as far as soups and all are concerned. So we're going to do vegetables over here and we're going to do vegetarian hot and sour but you can always switch the stock to chicken stock, make it at home, or go to our website and find a recipe for chicken or vegetable stock for that matter. And you can use chicken, shredded chicken at this point so it will become chicken hot and sour. Okay I think it's ready. Let's go ahead and put in our stock now. Again this is vegetarian broth or stock but you can buy this in cans or boxes like this either way. And let's put some seasoning, let's put some salt, a little bit of salt. Just a little bit because we're going to put soy sauce. That's good. And a little bit of black pepper. That's it. And we've actually kept the mushrooms for a little later because mushrooms really don't need to be cooked and if we cook them in all this they're just going to wilt and they're going to break apart. And after the vegetables we're going to go ahead and put in our egg noodles. If you don't eat eggs in any form you can buy just the regular noodles and put them. And now we're going to let it come to a boil and then simmer it for a couple of minutes and then take it from there. So it's been cooking for about 10 minutes. We made sure that the noodles are cooked. That's what you really want to cook very well. The vegetables are cooked so fine that they cook really fast. And the noodles you don't want to overcook them also because they should retain their shape and not just fall apart in the soup. So let's go ahead and put in the mushrooms and I'm going to put a little bit of spring onions inside. Now this is our Indian Chinese version. Our version. And it's very, very hardy. I don't know if you're really treated with anything else. It's got so much vegetable. It's so flavorful. So hardy. It's a meal by itself. I think so. And let's go ahead and put in the some chili sauce. And again this is to taste. And we're going to put in soy sauce and vinegar. Again it matters which kind of soy sauce you use. There's light versions, dark versions, light as in less salty. So definitely be careful when you put that in there because you've already added salt in the beginning and you want to overdo it. You can't take it out. Some vinegar please. Give it a good mix. And I'm going to just, I'm going to yank up the heat a little bit and I'm going to wait for it to come to a good rolling boil. And then we're going to go ahead and add in cornstarch. But before I do that let's go ahead and taste it and make sure it's all okay. Definitely. I could probably do a little more chili sauce. You know, hold on. Let's go ahead and add the other one. We have this wonderful product of sesame chili oil. It's hot. I know and it's got a real kick so you can use that. Is that good? A little bit more? Yeah, go ahead. Perfect, yes. And is the salt? No, yeah, we go ahead and add a little more of this. You know, we like a lot of salt. So we're going to go ahead and add in our cornstarch at this point. And this is again optional and how much you want to put is dirty up to you. You mix it with some cold water and you pour it in. It's basically a thickening agent so if you like it really thick then you can use more cornstarch or less if you don't. We're going to wait for it to come to boil again and we've actually broken the egg. Just slightly beaten it and we're going to then just put it in so that it just forms the strings over it. Again, that's an optional. I think if you're opposed to eggs, you know, you can just have it like this. It looks so good. It's coming to a good boil and we're going to put it in very slowly and I'm going to keep stirring it so it looks great. This is perfect for cold weather which is coming right now. And it's boiling again and it's ready to go. So what we're going to do is we're going to put it in a bowl and we're going to put some spring onions on top and add our own chilies and it's ready to eat. So join us again on another episode of ShowMeTheCurry.com adding a pinch of spice to ", "duration": 554.83, "segments": [[81, 84], [94, 107], [130, 160], [232, 236], [243, 252], [268, 269], [312, 322], [342, 382], [429, 436], [467, 469], [497, 515]], "seg_text": " ", "pure_cap": "add oil to a pan. add ginger and garlic to the pan. add corn green beans carrots peas cauliflower celery and cabbage to the pan. add stock to the soup. add salt and pepper to the soup. add the egg noodles to the soup. add mushrooms and spring onions to the soup. add hot sauce soy sauce and vinegar to the soup. add sesame chili oil to the soup. add cornstarch to the soup. pour an egg into the soup"}, {"image_id": "NujJqJUXSQY.mp4", "caption": " heat two pieces of bread on the grill beat 6 eggs in a large cup add milk to the cup melt a little butter in the pan add a little salt and pepper in the egg mixture and whisk everything well pour the egg mixture in the pan to cook by stirring serve the scrambled eggs with the prepared toast", "id": 1085, "seg_prompt": "232 ; 12, 16 ; 18, 32 ; 36, 46 ; 52, 55 ; 70, 90 ; 92, 135 ; 186, 205......................................................", "asr_text": " Hi Food Tube, Carrie Anne here. I'm going to show you my simple scrambled egg recipe. So what we're going to do first, which is most important, is to put our frying pan on. We're going to put our toast. I'm using a griddle pan, but just that's because I'm in a bit of a posh mood. Now I need six eggs. In here. I use happy eggs, like happy chickens. So that's one, two, three, four, five, six. I've also got some evaporated milk. I'm going to use just a splash, about 50 mils. You don't have to use it. You can use milk, ordinary milk. You can use cream. You don't even have to put anything in if you don't like it. Now I'm going to put a nice knob of butter into the frying pan to cook the eggs. Now to stop the butter from burning, I'm also going to put in a little tiny drop of olive oil as well. So in that goes. This toast is ready. So I'm just going to grab that off and leave it there. See, that's the best thing about this recipe. Toast can wait. The eggs can't. So we're going to have a nice generous pinch of salt. And again, a generous pinch of pepper. And then we're going to beat them together, simply with a fork. This is such an easy recipe. Even the kids can do it. I mean, my children make scrambled eggs all the time. Nothing spectacular, nothing fancy. Just beat an egg. And then we're going to go straight in to the frying pan. Now, as you'll see, we want to use a wooden spoon as well because we don't want to scratch the frying pan. Otherwise it won't be non-stick anymore. But if you come in and have a look, because we've preheated the pan, the cooking process starts automatically straight away. So once you keep the eggs moving, that's all you need to do is just keep them moving around the pan, around and around. Don't leave it. Keep them moving because otherwise they'll just end up in an omelette. And that's not what this recipe is. We don't want to cook them all the way because we're going to leave them to rest. So you'll see here that this looks quite runny still, but I'm going to flatten it out over the pan while I butter my toast. And then you'll see when we come back to that, that will be perfectly cooked. So we'll just get some butter on the toast. Now I like butter, as you can probably tell. But if you don't, you don't have to use it. You can use a drizzle of olive oil or nothing. But it's all right to splurge a little bit. Now let's go back to the eggs. You can see now, look, the residual heat from that pan has cooked them completely. So because they've set, they're a bit lumpy. So I'm just going to chop them up a little bit. And then this is for two people, six eggs. So we'll just take half and just put it on the plate like that. And there you go, my friends. Scrambled eggs, the most simple yet effective recipe you'll ever make. Try it out. Let me know how you get on in the comments box below. Don't forget to subscribe. But most importantly, enjoy yourselves. Happy cooking! ", "duration": 232.83, "segments": [[12, 16], [18, 32], [36, 46], [52, 55], [70, 90], [92, 135], [186, 205]], "seg_text": " ", "pure_cap": "heat two pieces of bread on the grill. beat 6 eggs in a large cup. add milk to the cup. melt a little butter in the pan. add a little salt and pepper in the egg mixture and whisk everything well. pour the egg mixture in the pan to cook by stirring. serve the scrambled eggs with the prepared toast"}, {"image_id": "WAevYUItUAY.mp4", "caption": " place the brats on the preheated grill turn the brats place the bratwurst in the buns", "id": 1086, "seg_prompt": "161 ; 26, 38 ; 70, 78 ; 123, 132......................................................................", "asr_text": " Hi, I'm Larry. This is Total Outdoor Programming and today we're going to talk about grilling. Another one of my really favorite things to grill is bratwurst. If like me, there are times that you don't think far enough ahead and you have to buy frozen bratwurst, again the bun warmer is perfect. Put your frozen brats up on the bun warmer, close your lid, and in about five to eight minutes they will be pretty well thawed and then you can start cooking them near the fire. I never ever put brats over the fire directly. I use the indirect method because I want them to cook slow and be more flavorful. Also turn them often. You don't want them cooking real fast and getting burned on the outside. I believe the most important thing to remember when you cook a brat is not to pierce the skin. That'll not only cause a flame up in your fire, but it'll dry the meat out and make them tough. People will say, oh this is a terrible brat. When it may have been a good one, especially from one of your local folks who makes them fresh, and you'll just have a lot better brat, don't break the skin. Number one, don't use your fork to turn the brats over. Use the tongs. Don't grip them real tightly when you turn them over because the tongs can break the skin. When I'm cooking brats, I will normally close the lid for a minute, minute and a half at a time when I know they're safely not near where the fire is because that acts more like an oven then and gets the heat around them quicker. I think that to make a good brat it will usually take 15 to 20 minutes because you want to cook them slowly. Often you can start your brats first and then do your hamburgers or your hot dogs after that if you're doing a mixed grill for a family gathering. Bratwurst are a pork product so we want to remember they need to be cooked to 165 degree internal temperature. Have a meat thermometer to check them with. When I'm going to serve a brat, I don't use hot dog buns. I use brat buns. It's a big piece of meat. Put it on a big bun. I use, again, I love mustard and onions and then I try to have a small cast iron skillet that I'll use and I'll fry sauerkraut right in that skillet over the flame while the brats are cooking and then I'll put sauerkraut on my brat. I'm Larry. This has been Total Outdoor Programming. Keep on grilling and it'll get better and better all the time. ", "duration": 161.33, "segments": [[26, 38], [70, 78], [123, 132]], "seg_text": " ", "pure_cap": "place the brats on the preheated grill. turn the brats. place the bratwurst in the buns"}, {"image_id": "p2GVwIauFks.mp4", "caption": " mix sesame oil 2 cloves of garlic 2 tsp sugar tsp red chilli flakes lime juice 3 tbsp soy sauce now add chicken to the bowl and mix add little worcestershire sauce schezwan sauce mix it and let it marinate for 5 min heat up oil in a frying pan and cook the chicken add 2 tbsp of sesame oil in a bowl then add vermicelli and mix it fry shrimps in a pan with 2tbsp of soy sauce and 1 tbsp of fresh lime juice add ginger paste bell peppers and saute now add mushrooms and grated carrots let it cook for a min add green onion curry powder fried shrimps chicken stock and mix well add the vermicelli and mix it peel the lettuce and serve it in them", "id": 1087, "seg_prompt": "444 ; 5, 80 ; 82, 96 ; 99, 113 ; 168, 184 ; 196, 222 ; 224, 262 ; 292, 312 ; 314, 334 ; 338, 390 ; 394, 402 ; 420, 430....................................", "asr_text": " So, today on 3rd G Kitchen we are making Asian chicken lettuce wraps with Singapore style To prepare this dish you will need to mince some chicken breast and wash it. You will need two cloves of garlic, freshly squeezed lime, sugar, two teaspoons of sugar, quarter teaspoon of red chili flakes, soy sauce, and sesame oil. To prepare the mixture for the chicken, we have used sesame oil, garlic, sugar, red chili flakes, and we are preparing the freshly squeezed lime juice right now. Pour that in and whisk. Okay my lovely assistant here is going to pour in the chicken now. Wait, mince in the soy sauce, three tablespoons. So once you have added the soy sauce it's going to look this color. Okay, then you can add the chicken in there, this is like your marination here. And then it's ready to be cooked once marinated. So we've decided to modify the recipe a bit and use some Worcestershire sauce. I cannot pronounce it properly. We're also going to use this VH Szechuan sauce, just a little bit of it. Let that sit for about five minutes and we'll be right back. We have made a discovery here on 3rd G Kitchen. We got this recipe from the newspaper and it's for chicken lettuce wraps. Nowhere in the ingredients does it say chicken. And then when you read the recipe itself, combine the first six ingredients in a large bowl of story and mix well with the whisk. Add chicken cilantro mint, toss to combine, stand for five minutes. Spoon, two and a half teaspoons of, tablespoons sorry, chicken mixture into the center of Do we cook the chicken or not? That is the question. But me being the person that I am, I'm going to cook the chicken here. It's a good plan. So even though the recipe didn't tell us to cook the chicken, we're going to cook it. So in a frying pan or sauce pan, you're going to heat up some oil and then you're going to throw that chicken in there and let it cook. Okay, we'll be right back to show you what it looks like when it's done. Okay, so we're making the Singapore style rice noodles now and in order to prepare, we've taken two tablespoons of sesame oil and we are going to toss the boiled vermicelli Yeah, this is really close to coffee. Toss or flip or whatever you want to call it. You got a lot stuck on there so we're just going to deal with this and be right back. Singapore style rice noodles. So we've got our shrimps that we had to peel and devein. Even though the package said it was veined, they lied. And then we've prepared here, freshly squeezed lime juice, one tablespoon and we're going to put two tablespoons of soy sauce in that. Once it's cooked, we're going to have to transfer it out and do our vegetables and our noodles. Okay, these shrimps are starting to look real good. Shine some light on that. So we're just going to take them out of this container, put them back in what we ate right There you go. And we're going to use this same wok for the vegetables and the noodles. Okay, so for the noodles you actually do need to prepare this before it had. We bought some chicken stock. So we took about half a cube and we put it into about a cup of boiling water. And now it looks like this. So we're going to be using that in this picture. So to start we're going to use the same stove that we used the prawns in and we are going to throw in the ginger. That is minced. Ginger and the green chilies. Okay, those green chilies are good. We're adding the bell peppers. We're going to let that go for a few seconds before we add the mushrooms and the carrots. It's stir-fried style, you know what I mean? Okay, we're adding that in. We've got the chicken going on the other side there as you can see. And then we are going to let it cook for about one minute and we're going to add curry powder, green onions and the stock. So we'll be right back. Okay, we threw in our green onions and now we're going to put in our, this is curry powder. And we found it after a long time of searching in Superstore. And the sewerage brand. Sewerage brand curry powder. I got a whole container of it which I didn't actually know I had so I already bought some. So that will be taking it back. Okay, look at that. We're going to throw in the shrimps. And we're going to, the chicken stock needs to go in. It will burn out. The chicken stock. So in here, my chicken. We let the chicken stock? You can use vegetable or chicken. If you're a vegetarian, folks, you don't need to add the shrimp. Nor do you need to add the chicken stock. You can make this if you're a vegetarian. If you'd like. This is what it looks like when it's finished. And you mix in the noodles. Doesn't that look delicious? Okay, so what we're doing with this lettuce. Because we're going to eat the chicken in the lettuce wrap. We've got to core the lettuce. And you have to peel them off one leaf at a time. So we're working on this. It's not very easy. Would you like to hold the camera? Oh yes, I can do this. Okay, so she's going to core. Or she's going to peel off each lettuce leaf. So we can put our chicken in there and eat it. So there you have it. With Singapore style rice noodles. Garnished with a ray of peppers. And green onion. ", "duration": 444.83, "segments": [[5, 80], [82, 96], [99, 113], [168, 184], [196, 222], [224, 262], [292, 312], [314, 334], [338, 390], [394, 402], [420, 430]], "seg_text": " ", "pure_cap": "mix sesame oil 2 cloves of garlic 2 tsp sugar tsp red chilli flakes lime juice 3 tbsp soy sauce. now add chicken to the bowl and mix. add little worcestershire sauce schezwan sauce mix it and let it marinate for 5 min. heat up oil in a frying pan and cook the chicken. add 2 tbsp of sesame oil in a bowl then add vermicelli and mix it. fry shrimps in a pan with 2tbsp of soy sauce and 1 tbsp of fresh lime juice. add ginger paste bell peppers and saute. now add mushrooms and grated carrots let it cook for a min. add green onion curry powder fried shrimps chicken stock and mix well. add the vermicelli and mix it. peel the lettuce and serve it in them"}, {"image_id": "LhrmwGxTLAE.mp4", "caption": " finely chop an onion add chopped onion to pan with hot oil and mix combine pumpkin ricotta pumpkin spice onion salt pepper and bread crumbs in mixing bowl add flour salt to food processor and pulse slowly add water to flour mixture and mix boil water with salt in a large pot knead dough with hands and roll with rolling pin lightly dust a plate with flour using a glass cut circles into the dough form a ball using leftover dough pick up circles of dough and fill with stuffing add pierogis to boiling water and gently stir remove pierogis from water and place on a plate spray pierogis with nonstick spray", "id": 1088, "seg_prompt": "529 ; 64, 77 ; 84, 100 ; 102, 177 ; 180, 210 ; 214, 233 ; 241, 243 ; 244, 282 ; 286, 289 ; 291, 307 ; 316, 329 ; 330, 452 ; 453, 469 ; 481, 489 ; 494, 497..................", "asr_text": " Hi, I'm Anja, welcome to my kitchen. Today I'm going to show you how to prepare pumpkin pierogi. We would call them pierogi zdenian and I thought right now with Thanksgiving it would be nice to make a Polish pierogi with a little bit of Thanksgiving twist. The taste is a little bit different so not everyone will like it but if you do like pumpkin or pumpkin spice you're going to love them, I'm guessing. Alright, so let's have a look at the ingredients then you will know what you need in case you decide to give it a try. I am starting with my onion, I'm going to chop it very finely and make sure it's really finely because you do not want to feel the onion in your pierogi. There we go and then the next step is to caramelize the onion. So we want the frying pan and added some vegetable oil. I warmed it up and I heated up actually and now I'm adding my onions and I'm going to be cooking them for around four or five minutes on the medium heat, mixing from time to time. They need to get glossy and soft. Here we go and then into my mixing bowl I'm adding the pumpkin puree head and my ricotta cheese, the pumpkin spice. I'm adding a whole teaspoon better. If you don't like it that much just add half of the teaspoon, it's going to be perfectly okay. Okay, I'm checking for seasoning, adding my onions and then I'm going to add some salt and pepper. And now time to mix it some more, check for seasoning again, everything needs a little bit more of salt and then I'm adding my breadcrumbs. Okay, after that is the final mix, have everything well incorporated. And then we have it ready so we can put it aside. I'm going to cover it with the ceramic rub and right now it's time to prepare the dough. I am transferring my flour into my food processor. I'm going to add a teaspoon of salt and then in that mug there you see I boiled water. It's not hot anymore but it's still very warm. I'm going to pulse it a little bit just to mix the salt and flour together. And then it's time to start adding slowly the water. And now we're watching what happens with our flour while slowly adding the water because the moment the flour starts forming a dough with the water, like you can see a bowl going around in your food processor, that means it's enough. I added here around three-quarter of a cup but every time flour is different so it can vary. It can be one cup, it can be more than a cup and then when this is done you want to go for another minute or so and then the dough is ready. Now in the large pot I'm putting water, adding one teaspoon of salt and bringing it to boil while we work on our pierogi here. Okay when you work a few more time you need your dough. You will see that it's very elastic and it stops being sticky very quickly. Now if it is a little bit sticky just add a little bit more flour to your surface. And as you can see we rolling and flipping, rolling and flipping. Now we want to roll it to a really thin layer, I would say one, two millimeters. It also depends on what you like because I noticed my mom is liking them very thin. My grandma was making them a little bit thicker. I like them somehow in the middle. Now on the plate I'm putting some flour because I'm going to be putting ready pierogi before they go to boil and I don't want them to stick to my plate. And then with the glass I'm going to be cutting out circles. Okay here we go that's done. Now I'm bringing my stuffing, uncovering it. And now all those leftovers which I'm picking up right now I'm going to form a ball out of them and put them in a ziplock bag so they don't dry out so I can roll them again and have a few more pierogi there. Okay and right now very important part. When you pick up the dough you want to flip it as you saw I flipped it because the part which was sticking to the table it's going to be much easier to stick to each other to close the pierogi and not open them so they don't open in the water. And now we want to press it on the edges and another important tip for this is don't put too much stuffing because if the stuffing goes on the edge of the pierogi again they will not close or they will open while boiling. Sometimes if they would dry too much my mom says she's keeping a little shot glass of of warm water and she's dipping her finger to make the edge clean and wet so they they stick better but I didn't have that problem. Here we go and now here there is my husband and he bought me this little machine for making pierogi and he's showing me how to use it. It's actually cute. Here we go we put the dough inside then we put he's putting around quarter of a tablespoon there in that machine when I'm doing it with my hands I was putting around half a tablespoon which is not much for for a pierogi but this stuffing it's pretty soft and that's why when I'm making a meat pierogi or a rusque the one with cheese and potatoes which the recipes are coming very soon so stay tuned I'm putting around a tablespoon of stuffing okay here we go he does that again tada very nice they look more professional with the little machine okay and then when my pierogi are ready I'm putting them into the boiling water I put the heat to a little bit lower just so they don't bubble too much and then very gently steer them with the wooden spoon I don't want them to stick to the bottom okay then we have a non-stick spray on the plate and we're waiting for all the pierogi to float up to the surface and when this happens I'm keeping it for another minute boiling and then fishing them out here we go okay and now time to spray them on the top again with non-stick spray you can do it like this or my mom is just using a brush in the oil okay we serve them just from the water with sour cream or you can fry them if you would like to I hope you enjoyed this recipe and let me know what you think and I will see you next time happy Thanksgiving bye ", "duration": 530.0, "segments": [[64, 77], [84, 100], [102, 177], [180, 210], [214, 233], [241, 243], [244, 282], [286, 289], [291, 307], [316, 329], [330, 452], [453, 469], [481, 489], [494, 497]], "seg_text": " ", "pure_cap": "finely chop an onion. add chopped onion to pan with hot oil and mix. combine pumpkin ricotta pumpkin spice onion salt pepper and bread crumbs in mixing bowl. add flour salt to food processor and pulse. slowly add water to flour mixture and mix. boil water with salt in a large pot. knead dough with hands and roll with rolling pin. lightly dust a plate with flour. using a glass cut circles into the dough. form a ball using leftover dough. pick up circles of dough and fill with stuffing. add pierogis to boiling water and gently stir. remove pierogis from water and place on a plate. spray pierogis with nonstick spray"}, {"image_id": "D4AnZ0ymfzw.mp4", "caption": " add water to a pan stir in the pack of sauce stir and cook until the soup boils", "id": 1089, "seg_prompt": "135 ; 36, 42 ; 47, 57 ; 72, 85......................................................................", "asr_text": " Hello and welcome to Ching's Secret, the real way to tasty instant Chinese. I'm Deepika with me, Chef Vikas. How are you doing? Very fine, thank you. So, we'll make some hot and sour chicken soup today. Hot and sour. For this, we need 600 ml of water, which is actually equal to 4 cups. I'm going to serve 4 people, am I right? Pour this water in a pan on a medium flame. Open a pack of Ching's Secret hot and sour chicken soup mix and mix it nicely and gently. And you keep stirring it so that the powder doesn't settle down and gets burnt. Also doesn't get into lumps. This soup is one of the most popular soup and it's my favourite too. It's got chicken pieces in it, vegetables, a lot of garlic, ginger and soya. Garlic and ginger is my favourite too. It's got vinegar also in it, so it becomes sour. As soon as the soup starts turning dark brown, that means it's about to get ready. I'm about to go in the bowl. Again I'll say keep stirring and it's ready. And here it goes. Chef, I'm sure you're going to say you're going to taste it because it's your favourite. It's my favourite and I'll do it. Please go ahead. And it's amazing. And if you also want to have this hot and sour soup, all you need to do is tune into Ching Secret, the real way to tasty instant Chinese. One pack of Ching Secret hot and sour soup mix. 600 ml of water. ", "duration": 135.33, "segments": [[36, 42], [47, 57], [72, 85]], "seg_text": " ", "pure_cap": "add water to a pan. stir in the pack of sauce. stir and cook until the soup boils"}, {"image_id": "SWPl9nIQ8_g.mp4", "caption": " place sausages onto a hot pan pour chicken broth into a pot with sun-dried tomatoes and boil add cornmeal to the chicken stock stir the polenta until it is thick season the polenta with pepper grate canadian parmesan cheese onto the polenta add chives parsley olive oil salt pepper and basil into a small bowl place the polenta onto a serving plate with sausage herbs and parmesan", "id": 1090, "seg_prompt": "234 ; 15, 24 ; 36, 50 ; 54, 64 ; 97, 101 ; 113, 117 ; 130, 135 ; 140, 185 ; 189, 216..................................................", "asr_text": " Bangers and mash with parmesan polenta. It sounds good, doesn't it? This dish is perfect for a Sunday morning brunch. It's quite easy to make. We're going to start by cooking the sausages. So over low heat. Now I chose some veal sausages, but you can choose any kind that you like. I'm going to let the sausages cook for a few minutes. In the meantime, I can get the polenta ready. Now in a sauce pot, I'm going to bring to a boil some low sodium chicken stock. With some sun-dried tomatoes that I've sliced, this will add flavor. The chicken stock has come to a boil. Now I can add some cornmeal. I chose some fine cornmeal so the polenta cooks faster. I'm going to sprinkle it on top. This way, I won't get any lumps. And with a whisk, I'm just going to stir quickly again to avoid any lumps. Now just before I continue stirring, I'm going to turn the sausages around. Nice golden brown color on one side. I'm going to let the sausages cook for a few more minutes. And now we're back to the polenta. Just keep on stirring. I'm going to continue stirring the polenta until it's nice, thick, and creamy. The polenta is ready. I'm going to turn the heat off and switch tool. It'll be easier. So I like to finish it off with the wooden spatula. Now we're going to season with pepper. Now we can't forget the cheese. For this recipe, I've chosen Canadian parmesan, but you can replace it by Canadian aged cheddar. So I'm going to grate it right on top of the polenta. I need about two ounces. The polenta is ready. Now to serve this dish, I like to mix some fresh herbs. So I have some chives, some parsley. And some fresh basil. Now for the basil, I'm just going to slice it thinly. This herb mixture will give a nice refreshing flavor to the bangers and mash. And so all the herbs can stick together. Just a touch of olive oil. Salt and pepper. We're going to mix all the herbs together and I'll be ready to assemble the dish. I'm going to start by the polenta. Not too much. Has a rich flavor with the parmesan. One sausage per person. And the herb garnish. Now, maybe just a touch of parmesan on top. What a perfect dish for a brunch. ", "duration": 235.0, "segments": [[15, 24], [36, 50], [54, 64], [97, 101], [113, 117], [130, 135], [140, 185], [189, 216]], "seg_text": " ", "pure_cap": "place sausages onto a hot pan. pour chicken broth into a pot with sun-dried tomatoes and boil. add cornmeal to the chicken stock. stir the polenta until it is thick. season the polenta with pepper. grate canadian parmesan cheese onto the polenta. add chives parsley olive oil salt pepper and basil into a small bowl. place the polenta onto a serving plate with sausage herbs and parmesan"}, {"image_id": "xm5OTacqk0E.mp4", "caption": " add water salt and quinoa to a hot pot cover the pot with a lid stir the quinoa with a fork add olive oil lemon juice sea salt and lemon zest into a bowl and stir add diced tomatoes cucumber green onion parsley mint and carrots to the bowl and stir add the quinoa to the vegetables and mix", "id": 1091, "seg_prompt": "143 ; 27, 37 ; 42, 46 ; 49, 54 ; 58, 72 ; 73, 104 ; 105, 115..........................................................", "asr_text": " Here's a twist on the traditional bulgur tabbouleh. This recipe for quinoa tabbouleh is a real favorite. All recipes member Hemison writes, I take it to potluck parties or use it for lunch during the week. I love adding crumbled feta cheese on top, too. Okay, let's get started. Add in two cups of water to a boil in a pot over high heat. Add a pinch of salt and one cup of quinoa to the boiling water. Reduce the heat to low and simmer, covered for 15 minutes. Remove the pot from the heat, fluff with a fork like this, and allow the quinoa to cool to room temperature. Now in a large bowl, whisk together a quarter cup of olive oil, a quarter cup of lemon juice, a half teaspoon of sea salt, and for extra flavor, we're adding in a half teaspoon of fresh lemon zest. To the vinaigrette, add three diced tomatoes, or try two cups of halved grape tomatoes, one diced English cucumber, two bunches of chopped green onion, or to taste, and two grated carrots. Toss the vegetables to coat, then add one cup of fresh parsley, chopped. We're adding an additional two tablespoons of torn fresh mint leaves to bring out that fresh tibuli flavor. Now that the quinoa has cooled, add it to the vegetables and the herbs. Season the salad to taste with salt and ground black pepper. We're going to add a half teaspoon of ground cumin, as several All Recipes members suggested. The longer it sits, the better it tastes. Recommend Cineva Bee, the All Recipes member who submitted this quinoa tibuli recipe. It's a delicious side dish, or just as a light meal, on a hot summer day. ", "duration": 143.33, "segments": [[27, 37], [42, 46], [49, 54], [58, 72], [73, 104], [105, 115]], "seg_text": " ", "pure_cap": "add water salt and quinoa to a hot pot. cover the pot with a lid. stir the quinoa with a fork. add olive oil lemon juice sea salt and lemon zest into a bowl and stir. add diced tomatoes cucumber green onion parsley mint and carrots to the bowl and stir. add the quinoa to the vegetables and mix"}, {"image_id": "u2U7VkXHtMU.mp4", "caption": " blend cauliflowers in a food processer add the diced cumbumber cherry tomatoes scallions chopped mint and parsley add minced garlic sea salt and black pepper add 1 cup lemon juice and 3 tbsp olive oil mix everything and serve", "id": 1092, "seg_prompt": "272 ; 87, 107 ; 120, 143 ; 143, 158 ; 159, 184 ; 186, 225..............................................................", "asr_text": " Hi there, welcome to Wellness Today. I'm Haley and in today's segment, we're going to make a tabbouleh recipe with one of my favorite veggies, cauliflower. I don't know if you've realized this as well, but cauliflower has become extremely trendy Every time I go to a restaurant, there is some variation on the menu, whether it's roasted with pine nuts, full grilled stocks with a truffle sauce, or a cauliflower crust pizza. So I'm taking my veggie crush one step further and going to incorporate my favorite type of cuisine, Mediterranean. I love the flavors of Mediterranean food and like to picture myself on the sands of the Greek Isles. So today, we're going to make a raw cauliflower tabbouleh. Cauliflower boasts many benefits like improving your blood pressure and kidney function, anti-inflammatory components, choline, which is a form of vitamin B for brain health, as well as digestive support For this simple recipe, all you'll need is one head of cauliflower, chopped into small pieces, one cucumber diced, one box of cherry tomatoes quartered, one third a cup of lemon We're going to use three tablespoons of olive oil, three cloves of minced garlic, two chopped scallions, about a cup of chopped parsley, one quarter cup of chopped mint, a teaspoon of sea salt, and a teaspoon of black pepper. So let's get started. I'm going to take the cauliflower and toss it into my food processor. Got it in there. Toss the lid on top. We're just going to give it a quick pulse. If you don't have a food processor, no problem. You can actually use a cheese grater to get that rice-like consistency. Okay, now that we've got our cauliflower rice, we're ready to add all of our ingredients to the bowl and get a fresh, delicious, tabbouleh salad. So here's our cauliflower rice. We're just going to add it all to the bowl. Set this aside, and we can start adding the rest of our fresh vegetables. Okay, so we're going to add the cucumber. Next up are cherry tomatoes that have been quartered. Got two chopped scallions. You can just dump everything right in the bowl. That's why I love this, because it's just so simple and easy. Okay, next we have the chopped mint, a quarter cup, about a cup of parsley, three cloves of minced garlic. Oh, I just love the smell of fresh garlic. About a teaspoon of sea salt. So you can just take a little pinch, toss it right in the bowl. About a teaspoon of black pepper. Again, just a little shake just for some extra flavor. Next up, we have one-third a cup of lemon juice. Just pour that right over all of those herbs. The lemon juice really brings out all of those delicious flavors. I can't wait to try this. Last but not least, we have three tablespoons of olive oil. One, two, and third. Now, the reason that I love this recipe so much, it is really just so simple. All that we have to do is just toss together all of these ingredients, and we are going to have a delicious, refreshing summer salad. I can smell all of these herbs coming together. This is such a fresh, delicious, satisfying salad, and it is perfect for that summer barbecue. July 4th is right around the corner. It's almost fully combined. You really want to take the time just to make sure that you get all of the ingredients combined together so that you taste the flavors in one bite. Our tabbouleh is done. How simple was that? I cannot wait any longer. I've got to give this stuff a try. Let's scoop a little bit into a bowl here. That is so good. Simple, satisfying, and delicious. What's your favorite way to eat cauliflower? Leave your recipes and ideas in the comments section below. Share them with me below, and I'll get back to you as soon as possible. Thanks for joining me today. Have a great day, and be well. So what you would do is you place a couple drops of lavender essential oil around the outside of your pillow, so you smell it right before you go to sleep. So the fifth thing is to read. So you're meant to read something a little bit dense, not a thriller or anything fast-paced. ", "duration": 272.83, "segments": [[87, 107], [120, 143], [143, 158], [159, 184], [186, 225]], "seg_text": " ", "pure_cap": "blend cauliflowers in a food processer. add the diced cumbumber cherry tomatoes scallions chopped mint and parsley. add minced garlic sea salt and black pepper. add 1 cup lemon juice and 3 tbsp olive oil. mix everything and serve"}, {"image_id": "22S_rhRSWfI.mp4", "caption": " add tomato cucumber mint parsley and chickpeas to a bowl pour olive oil and lemon juice on the salad toss the salad add sumac feta cheese and pita to the salad", "id": 1093, "seg_prompt": "309 ; 136, 190 ; 203, 212 ; 214, 236 ; 237, 282..................................................................", "asr_text": " If you're close to turning 50, don't let the number scare you. Don't be afraid of 50. The 12-step process of turning 50 is filled with inspiration so that you can embrace it and empower yourself. This is Lisa Sami's first book. It's always great to have you. Thank you very much. Thank you for having me. Talk a lot about empowerment in this book. Yes, I do. The reason is when we think about empowerment, what that really means in the process of why I wrote this book is empowerment is tapping into your confidence and the power that is actually already there. Sometimes I think as we go through life, we don't actually realize some of the gifts and talents that we have, but when I sat down to write this book, I was coming at a crossroads where I was saying to myself, I'd always wanted to write, and I didn't have faith in myself. So how did I make that decision to do it all of a sudden at 50? Because I found the resource, the empowerment, the ability of what was already there to create Now you're on the other side of 50. It's looking good, right? And you're feeling good? The whole process of writing this book, of coming out and speaking to people about all the different steps in the book has just been wonderful. It continues to empower me to find ways to help other people as well. So if I'm thinking to yourself, what was I afraid of? What are you sharing with us today? This is a Middle Eastern recipe salad that I grew up with. It is actually not in this book. It is on my website, MisaSamia.com. And the reason this recipe is a little bit different than the traditional Middle Eastern salads is, first of all, the name is called fatouche. Fatouche means small crumbs. And that's going to liken to the toasted pita that we have here that I have repaired. And what you do for this is you just put this, this is a pita bread that has been opened like this, put on a cooking sheet, a little olive oil, a little bit of sea salt and garlic powder and you toast it in the oven for like 10, 15 minutes and let it hot. You want it a little bit hard and you just set it off to the side. So then what you're going to do for the recipe is, this is about a cup and a half of diced You put that right in. And this is a dish you say that really is a popular dish any time of the year. Any time of the year. I had this on my table, Thanksgiving. Are you going to have it again at Christmas? And this is cucumbers. And what I've done with these cucumbers, let me just show you here, is I have halved it and then quartered it and I took out the seeds. This particular cucumber had a lot of seeds, but for this particular recipe, we don't want to have seeds. So we take them out. I like to use the English cucumber because it has fewer seeds. I'm going to get this cut. Okay, all right. So we mix it or you just want me to wait. You just wait. And then the next thing we're going to put in is, this is a combination of fresh mint And this is a rough chop. So you can just put that all in. And parsley together. And then we're going to have chickpeas, which is, oh, it's an excellent source of protein. Again, a very healthy ingredient. You always eat healthy? Yes, I do. Well, people ask me, you know, how do I stay in shape and what do I do? I am what I eat. This is really what I do. And then we're going to put about a quarter cup of olive oil in here. And about a half a cup of fresh lemon, lemon juice. And you can go hit start mixing. Mixing that up. And the next ingredient I want to talk about is sumac. And sumac is this particular form of sumac is found in the Middle East, specifically It's grown wild. But you can find it everywhere now, basically. Absolutely, you can. And this particular spice in Syrian means red. So I'm just going to put a little bit in my hand here so you can see the beautiful red And we're going to just add this. What is that, two tablespoons? About actually, yes, two tablespoons actually. About a minute left. So it's one. And then we're going to add- Like one tablespoon, right? And a little bit of feta cheese. This is an option. Oh, feta cheese. I know, it's getting better and better. And then right at the very end, this is the fun part. This is where the little crumbs comes in. We're actually just going to break the bread and add it right in as part of the salad. It is so delicious. And it was so easy. It is so easy and it is so healthy. I mean, there's no salt. The only salt that's in it is on the bread itself. And of course, if you want this recipe, it is on our website, wtnh.com, and click on And the name of the book, again, is Don't Be Afraid of 50, and we're going to try this Should you put this in a bowl? Just put that in there. Just get this really quickly. I got to have a little bit of the feta. I love feta. And the chickpeas. We're going to keep adding more of this. Thank you very much. It is very nice. I love it. Thank you, Lisa. It's wonderful to have you with us. ", "duration": 309.67, "segments": [[136, 190], [203, 212], [214, 236], [237, 282]], "seg_text": " ", "pure_cap": "add tomato cucumber mint parsley and chickpeas to a bowl. pour olive oil and lemon juice on the salad. toss the salad. add sumac feta cheese and pita to the salad"}, {"image_id": "WTusWtjcQqg.mp4", "caption": " add the cut potatoes into a boiling pot of water drain the water and wash the potatos fry the chips add flour cornstarch baking powder and salt to a bowl add pepper paprika garlic powder and fizzy water and whisk together coat the fish with batter deep fry the chips deep fry the fish", "id": 1094, "seg_prompt": "250 ; 37, 43 ; 46, 58 ; 66, 74 ; 80, 94 ; 102, 130 ; 142, 151 ; 154, 162 ; 172, 208..................................................", "asr_text": " Hello and welcome to Titli's Busy Kitchen with me Titli Mihan. I demand fish and chips and I have two choices. Either I can cook this processed ... or I can make my own. First thing I'm going to do is prepare my chips. So I've taken 500 grams of potatoes, I've peeled them and cut them into one centimetre Add the chips into a pan of boiling water and let them blanch for two minutes. After two minutes drain. Refresh with cold water. Then drain again. Then allow to drain in a colander for five minutes. Now fry the chips at 150 degrees for three minutes. Remove from the oil and allow to drain. While the chips are draining I'll make the batter for the fish and I've sift 75 grams or half a cup of plain flour and four tablespoons of corn flour or cornstarch into a bowl. I'm going to add in two teaspoons of baking powder and half a teaspoon of salt. And you can add in whatever else you want into your batter. I'm adding for example half a teaspoon each of ground black pepper, paprika and garlic Now I need some liquid as well so I'm going to add in half a cup or 125ml of fizzy water. Why fizzy water? Because it'll add some bubbles into the batter and I want my batter to be nice and light. Now I'll whisk it with my hand whisk. Lovely I've got a nice creamy smooth batter. I've got a couple of lovely pieces of fish here. This is cod but you could use hake or panga or halibut or whatever you want really. I've washed them under the tap and I'm just going to add them into the batter. Push them well down. Make sure they're really well covered and just leave them until you're ready to cook Fry the chips at 180 degrees C for another eight to ten minutes. Then golden remove from the fryer and drain. To cook the fish you need the oil really hot so this is now 200 degrees C. I've removed the chip basket and I'm just going to lower in the fish very slowly to make sure that the batter cooks as I'm lowering the fish in. After about five minutes the fish is a lovely golden brown colour so I'll pull it out and put it on a plate with some kitchen roll to drain. Succulent juicy card in crispy batter with homemade chips. Made in France by Rossbeths. Every Friday hundreds of thousands of expats around the world are denied their basic right to fish and chips. The Titling Nihon International Fish and Chip Relief Fund for British Expats aims to help Please give generously and join me next time in Titli's Busy Kitchen with me Titli Nihon. Until then, chode haves! ", "duration": 250.67, "segments": [[37, 43], [46, 58], [66, 74], [80, 94], [102, 130], [142, 151], [154, 162], [172, 208]], "seg_text": " ", "pure_cap": "add the cut potatoes into a boiling pot of water. drain the water and wash the potatos. fry the chips. add flour cornstarch baking powder and salt to a bowl. add pepper paprika garlic powder and fizzy water and whisk together. coat the fish with batter. deep fry the chips. deep fry the fish"}, {"image_id": "fetFXsc6G5s.mp4", "caption": " add 2 cups of all-purpose flour to a large bowl add 1 tsp each of salt sugar and yeast and 1/8 tsp of baking powder to the bowl add 1 tbsp of yogurt 2 tbsp extra virgin olive oil and lukewarm water and mix dough once the dough is sticky grease it with olive oil and let it rest to rise for 1-2 hours after an hour when the dough is doubled in size knead a little dust the work top with some plain flour and also rub some flour on the hands take a small ball of the dough and roll it into a circle flip using hands to make it oval moisten the naan on one side heat a pan on high flame and place the moistened side on the pan once the naan bubbles turn the pan upside down and cook the other side on high flame tear the naan from the pan and and brush some melted butter on it and serve to make baked naan heat a pizza stone in the oven and place the naan on it to bake appropriately for garlic naan grate 1 garlic clove on the rolled out dought and sprinkle flour gently roll it out further flip the naan and moisten the other side place the moistened side on the pan as bubbles appear turn the pan and cook the other side on high flame and brush melted butter", "id": 1095, "seg_prompt": "334 ; 34, 38 ; 39, 41 ; 43, 78 ; 79, 100 ; 101, 115 ; 116, 122 ; 123, 151 ; 153, 166 ; 172, 180 ; 189, 204 ; 206, 225 ; 232, 256 ; 258, 284 ; 285, 295 ; 297, 320......................", "asr_text": " Hello and welcome to Akshay's Kitchen. Today we'll see how to prepare naan for which we will need the following ingredients to prepare approximately 4 to 5 average sized naans, 2 cups of plain flour, maida or all-purpose flour, some extra virgin olive oil, 3 fourth teaspoon of sugar, 3 fourth teaspoon of salt, 3 fourth teaspoon of yeast and one-eighth teaspoon of baking powder, one and a half tablespoons of yogurt. First I'm going to mix all the ingredients in a large bowl, the plain flour, yeast, sugar, salt, baking powder and finally the yogurt. Along with this I'm going to add two tablespoons of extra virgin olive oil and I'm going to mix them all well and I'm going to add lukewarm water and mix it to a dough. So since I am using a fast action yeast I need not soak it in warm water so I'm directly using it. If you are using the ordinary yeast check the specification and use accordingly. Also don't use cold water then it will not activate the yeast. At the same time if you are using very hot water it will kill the yeast. So finally I have a sticky dough, it should be little bit sticky so that you get soft naans. Now I'm going to apply some more oil on the top, grease it well and I'm going to allow it to raise for an hour. If your place is a little bit chill then you will need two to three hours. Usually I put it in a warm oven so that it rises in one hour and now it is perfect, it has doubled in size and it is very soft. Next I'm going to start rolling out the naans. First I am going to dust the worktop with some plain flour and then I'm also rubbing some flour in my hands and I've taken a small ball of dough in my hands. I am going to roll it out just a little bit. If you want you can use more flour to dust the surface and after rolling it to a small circle I'm going to flip it in my hands so that I get a oval shape as in the restaurant and now my naan is ready. The next important step is I'm going to apply some water on one of the sides and I'm going to spread it with my finger so that the entire area is covered with water. You can use more water if necessary and now I'm going to put this water sided naan on the tawa. Use a very hot tawa. You can see now the water is dripping, the water side goes on the tawa. Only a very high heated tawa will give you good naans. So after a few seconds you will get bubbles coming out. At this stage I am going to turn my tawa upside down with flame at high and I'm going to cook the naan on the other side on high flame and you can see naan is ready and I'm going to tear it out from the tawa and wow you can see the excellent texture of the naan as in the restaurant. This is plain naan. I have some melted butter which I am going to apply on the naan. Then it becomes butter naan. This naan is very soft and will be well cooked inside but if you don't have a gas stove you can make use of the oven. I have used a pizza stone here. I have heated it at maximum temperature and on the hot pizza stone I have placed the naan. I have not applied any water for this baking of naan and after a few minutes the naan will be ready. This is oven baked naan. Again apply some butter on the top but believe me the naan from the stove is more softer than the oven naan and next for garlic naan I am grating one clove of garlic on top of the naan and then I am dusting it with some flour so that the moisture from the garlic is absorbed and I am going to gently roll it again a little bit so that the garlic gets pressed inside the naan and now you turn it to the other side and apply water on the other side. Do not apply water on the side where you have applied the garlic and now again put the water side on the tawa so that your garlic side comes up and after it gets some bubbles turn it to the other side and let it cook on the flame. Sometimes your naan may fall off from the tawa but never mind it will be still perfect. Use a tongs and cook it fully and your garlic naan is ready. Apply some butter on the top and you can smell the flavor of garlic coming out. Try it and you'll really love it. Thank you for watching Akshu's Kitchen. ", "duration": 335.0, "segments": [[34, 38], [39, 41], [43, 78], [79, 100], [101, 115], [116, 122], [123, 151], [153, 166], [172, 180], [189, 204], [206, 225], [232, 256], [258, 284], [285, 295], [297, 320]], "seg_text": " ", "pure_cap": "add 2 cups of all-purpose flour to a large bowl. add 1 tsp each of salt sugar and yeast and 1/8 tsp of baking powder to the bowl. add 1 tbsp of yogurt 2 tbsp extra virgin olive oil and lukewarm water and mix dough. once the dough is sticky grease it with olive oil and let it rest to rise for 1-2 hours. after an hour when the dough is doubled in size knead a little. dust the work top with some plain flour and also rub some flour on the hands. take a small ball of the dough and roll it into a circle flip using hands to make it oval. moisten the naan on one side. heat a pan on high flame and place the moistened side on the pan. once the naan bubbles turn the pan upside down and cook the other side on high flame. tear the naan from the pan and and brush some melted butter on it and serve. to make baked naan heat a pizza stone in the oven and place the naan on it to bake appropriately. for garlic naan grate 1 garlic clove on the rolled out dought and sprinkle flour gently roll it out further. flip the naan and moisten the other side place the moistened side on the pan. as bubbles appear turn the pan and cook the other side on high flame and brush melted butter"}, {"image_id": "LaouC0RQoDg.mp4", "caption": " cut tofu into cubes cut green onion and place on plate chop onion and dice cut chicken into small pieces then chop finely marinate with garlic salt and black pepper and mix add oil onions and chicken to wok set cooked chicken aside on a plate add oil and tofu to wok with sauce packet add chicken to tofu add green onions and mix", "id": 1096, "seg_prompt": "453 ; 142, 171 ; 172, 190 ; 192, 208 ; 226, 253 ; 269, 288 ; 289, 319 ; 320, 327 ; 328, 376 ; 377, 397 ; 398, 406.....................................", "asr_text": " Hey guys! Welcome back to episode 3 of Way to Lee's Kitchen. I was reading through the comments in my previous video and a lot of you wanted this recipe. And I made this recipe before on my vlog channel and ever since then you guys have been asking for it. And also I saw some comments that you guys wanted like a vegetarian dish. This is not vegetarian because I did put chicken in it but if you want to have it vegetarian style, just take out the chicken. This recipe is super easy to make. It's probably the easiest one you will see ever. It takes about 20 minutes including prep and cook time. Well, 25. What I'm making today is called Mapo Tofu and I'm using this sauce packet right here. As I said in my previous video, basically every one of these recipes in this series is going to be really easy. You can definitely make this from scratch but I'm just using the packet sauce because this tastes so good and it's just a lot faster to make. In Chinese, this is called Mapo Tofu which is a very popular Chinese dish. It's popular amongst children and older people. Older people, no. Seniors. If you're Chinese or if you grew up in an Asian family, you've probably had this before and it's just a very safe dish for almost everyone. You can either buy it in the mild version or the hot version but this is the spiciest it gets and I don't even think it's that spicy. If you can handle a bag of Hot Cheetos, you can handle this. Actually, this is not even as spicy as a bag of Hot Cheetos. So like I said, this recipe is super easy. I don't even know why I'm making a tutorial on it because the instructions are just on the back of this box. It's so simple. It will take you 20 to 25 minutes to prepare and bake. Let me know in the comments if you guys do decide to try out this recipe and let's get started. So for Mapo Tofu, you're actually supposed to use silky tofu but this is the one I have and I didn't want to go out and buy another pack of tofu. So I'm using firm which is fine. You can use it too but traditionally it's cooked with silk tofu. It really depends how much you want to use. I'm going to use the whole block today because I want some leftovers. And now, it's really up to you how you want to cut your tofu. I like to have them in little cubes. The thing I like about firm tofu is that it's much easier to cut with silk tofu. I'm like, I don't want to break it. And now, I'm just going to cut up the green onion into little dices. This is basically just for garnishing. It doesn't really taste like anything when you put it in the tofu but I just like to use it to garnish. And now, just cut your onion. This is just for the chicken. So you need a really tiny bit. I'm just going to use about that much and dice it. For the ground chicken, you can use ground pork, ground beef. It's up to you but I love chicken so I'm going to use chicken. And you're going to want to use a big knife like this. If you don't, then I would suggest you go get one because you can use these but these just aren't the best for like grounding meat or if you have a food processor, use that. So to make it a little easier for myself, I'm just going to cut them into small pieces first and then chop, chop, chop, chop. If you live at an apartment, this is not apartment friendly but it's okay. Don't worry about the neighbors. Here's my second filet. I'm just going to put it in this bowl and go marinate it. So marinating this is super simple. You don't even have to do it but I like to do it just because I want my chicken to have a little flavor. I'm just using some garlic salt, onion powder and black pepper. After you have that, just mix it together with your spoon or you can use your hands. Now it's time to cook the chicken. Add a little bit of oil, put your onions in and turn on your fan. Just add in your chicken. Okay, now that your chicken is cooked, just set it aside on a plate. Time to cook the tofu. Oily, oily. Just add in your sauce. The tofu comes in a packet like this, kind of like hamburger helpers and you're just going to rip it open and add the whole packet. Right now I'm using firm tofu so it's not going to break as easily but if you're using silk tofu, just be very gentle because you don't want to break your tofu. My way of cooking this is to scoop from underneath, that way you're not stabbing and breaking any of the tofu. So go from underneath and flip it like your dirty underwear. Now I'm going to add my chicken. For green onions, you want to wait until the last minute because they cook really fast. So just wait until the end and throw those into garnish. So it's pretty much ready, I'm going to add my green onions. And it's ready, just turn off the stove and put this on a bowl. Alright guys, thank you so much for watching this episode and if you guys do decide to recreate any of my recipes, please use the hashtag cookformom and waley to show me your pictures. I would love to see them and comment them. Don't forget to check out my previous two episodes which I will link right here for you guys. And that's it, let me know in the comments if you guys have any requests you would like me to make for you and I will see you guys in my next one. Bye! ", "duration": 453.67, "segments": [[142, 171], [172, 190], [192, 208], [226, 253], [269, 288], [289, 319], [320, 327], [328, 376], [377, 397], [398, 406]], "seg_text": " ", "pure_cap": "cut tofu into cubes. cut green onion and place on plate. chop onion and dice. cut chicken into small pieces then chop finely. marinate with garlic salt and black pepper and mix. add oil onions and chicken to wok. set cooked chicken aside on a plate. add oil and tofu to wok with sauce packet. add chicken to tofu. add green onions and mix"}, {"image_id": "hM3j1SlUQd8.mp4", "caption": " place the seaweed sheet down spread rice onto the sheet lay strips of tuna in a line on the sheet spread sriracha sauce onto the tuna roll the sheet up", "id": 1097, "seg_prompt": "123 ; 64, 67 ; 67, 76 ; 88, 97 ; 97, 104 ; 104, 115..............................................................", "asr_text": " Let's now cover some roll slicing techniques. Hold the roll with bent fingers so as to keep your fingertips curled away from the blade of the knife. This is a professional chef's technique and may take some practice. A long slicing motion will tear the roll so use a sawing motion back and forth just like sawing a log. Also wipe your blade clean every three or four cuts to prevent the blade from dragging the rice and the filling. Cut the roll in half. Cut the half in half again. Cut that half in half again so you'll have even slices of sushi roll. Cut the roll into a total of eight pieces. Don't forget to get all your sushi supplies and foods at sushi magic dot com. Now we'll make spicy ahi tuna roll. If you are new to rolling use two-thirds of a sheet of nori. This allows the filling to be rolled up easily. I'm using a half a sheet of nori here to be authentic like a sushi chef. Now spread the rice very thin on top of the nori. No more than a quarter of an inch thick. This is one of the smaller rolls so remember not to add too much rice or filling or the roll won't close up at the seams. Cut strips of ahi tuna no more than half an inch thick and lay strips across the rice. Apply some sriracha chili sauce and spread with a knife. If you don't like spicy leave out the hot sauce. Fold and tuck. Keep the mat taut as you roll. Serve with pickle ginger, wasabi and soy sauce. ", "duration": 123.17, "segments": [[64, 67], [67, 76], [88, 97], [97, 104], [104, 115]], "seg_text": " ", "pure_cap": "place the seaweed sheet down. spread rice onto the sheet. lay strips of tuna in a line on the sheet. spread sriracha sauce onto the tuna. roll the sheet up"}, {"image_id": "iX5UqDbD9YE.mp4", "caption": " boil some firm tofu cube in water add dashi and miso paste stir the soup add some chopped shallots keep boiling until it is ready to serve", "id": 1098, "seg_prompt": "183 ; 65, 79 ; 90, 97 ; 102, 104 ; 111, 116 ; 116, 127..............................................................", "asr_text": "", "duration": 38.0, "segments": [[65, 79], [90, 97], [102, 104], [111, 116], [116, 127]], "seg_text": " ", "pure_cap": "boil some firm tofu cube in water. add dashi and miso paste. stir the soup. add some chopped shallots. keep boiling until it is ready to serve"}, {"image_id": "PKcwRi9jh0E.mp4", "caption": " fill a big pot with water and sprinkle salt cut the potatoes and boil them in a pot of water mash the potatoes pour whole milk and heavy cream into a pan and add butter mix the mashed potatoes with the liquid salt and pepper put the mashed potatoes into a serving pan", "id": 1099, "seg_prompt": "253 ; 49, 51 ; 55, 106 ; 118, 140 ; 145, 151 ; 165, 200 ; 205, 226..........................................................", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to show you how to make the perfect mashed potatoes. They're going to be perfectly cooked with the most luscious combination of heavy milk, heavy cream, milk, butter, put together to make the perfect mashed potato. Super simple and easy to do, so let's go ahead and get Now, before we get started, of course we've got to go over the ingredients, so let's do it. You're going to need some Yukon Gold potatoes, some whole milk, heavy cream, unsalted butter, salt and pepper. That's it. Simple and easy, but perfect every single time. So the first thing you want to do is get a big pot and fill it with water and put a nice general sprinkling of salt in there. Now, the second thing you want to do is don't turn it on because to make the perfect mashed potatoes, you've got to start with cold water because when the cold water goes to boiling point, that way the potato gets cooked really fully all the way through evenly. If you put the potatoes in boiling water, the very outside of the potato starts to get cooked right away while the inside hasn't had a chance to cook yet, so that makes it uneven and not very good. Now, I'm using a potato ricer to get these nice and fluffy, which means I don't need to peel them because the potato ricer catches the skin, so that's another reason why I love the potato ricer, but if you were to use this as a regular masher, then I would suggest you peel them first. And all I'm doing is just quartering the really big ones and having the little ones. And then I'm just going to put these into the boiling water, well actually into the water, bring it up to a boil and let it cook for about a half hour or so, or until the potatoes are tender. Now if you haven't seen this yet, this is a potato ricer. This will make your life a whole lot easier when you're making mashed potatoes if you have one of these because, as I'll demonstrate, you can put your potatoes peeled and everything in here. I'll just put a couple pieces in there so you can see. And then you can just pass it through. There's no peel in there, right? It's all up here. See that? That's going to make your life a whole lot easier if I can get a hold of it and get it off. So, I'm just going to continue passing them all through. I have my potatoes all pureed in this bowl. Now in this little pan, all I did was I put the heavy cream, the whole milk and the butter and I just let it warm up. You don't want to let it come to a boil. You don't want to do that. You just want everything to kind of warm up and the butter to melt. And that's it. Now the consistency of this is completely up to you. Some people like them really thick and chunky. Some people like them super creamy and loose. I like it somewhere in between I guess, but you know, like I said, it's totally optional. So I'm just going to work this in little by little. You don't want to start with too much because then it's going to be difficult to take it out if you've overdone it. I'm going to just season it. You want to season it well. My mother would have a heart attack right now because I'm using black pepper. She uses white pepper, but she's not here, so I do what I want. Season it well with salt because potatoes are just very, very bland and they don't taste like anything unless you salt them. I'm going to add a touch more cream. Now this consistency is perfect for me, so I'm going to stop. But again, you can control however you like it. Now I'm just going to put it in a bowl and we're pretty much done. Now with Thanksgiving right around the corner, you know everyone's going to have mashed potatoes. And I know quite a few people who are going to make them right out of the box. And I think that that is tragedy because you can make it from scratch. You can make it super easy. It's not expensive. And it's so, like how long did it take? I mean you really didn't do much besides put them in a pan, let it come up to a boil, they cooked, you finished them all, done. That's it. I hope you've enjoyed spending time with me to get this recipe and others. Go to www.laurainthekitchen.com. I'll see you next time. Bye bye. ", "duration": 253.5, "segments": [[49, 51], [55, 106], [118, 140], [145, 151], [165, 200], [205, 226]], "seg_text": " ", "pure_cap": "fill a big pot with water and sprinkle salt. cut the potatoes and boil them in a pot of water. mash the potatoes. pour whole milk and heavy cream into a pan and add butter. mix the mashed potatoes with the liquid salt and pepper. put the mashed potatoes into a serving pan"}, {"image_id": "kEpB-PVlvVk.mp4", "caption": " simmer shrimps scallions and squids simmer tofu black mushrooms and bamboo shoots add ginger pepper salt sugar soy sauce and vinegar to a pot and stir add the simmered tofu mushrooms and bamboo shoots add all the seafood to the soup add corn starch water to the soup add the egg and stir slowly add black soy sauce sesame oil and the scallions", "id": 1100, "seg_prompt": "316 ; 78, 85 ; 92, 102 ; 113, 125 ; 126, 160 ; 179, 185 ; 196, 198 ; 205, 213 ; 228, 234..................................................", "asr_text": " Okay, so today we're going to make hot and sour soup and here I am at Radiance It's one of the best Chinese Russia in the city and our chef will he's going to teach me how to make sour, uh, hot and sour soup. So let's get this started Okay, so here are the ingredients for hot and sour soup We have about six shrimp and some scallops and squids all julienne, this is julienne and then soft tofu, julienne about two ounce And here we have Chinese bamboo shoes also two ounce julienne Chinese mushroom this is Moo, a chorizo mushroom and this is Chinese mushroom and here we have julienne, ginger, some chopped scallions, a pinch of pepper, a pinch of salt and some sesame oil This is white vinegar, soy sauce and also cornstarch water, two cups of water And now we're going to put this aside The same thing pretty much for the vegetables, mushrooms, a little bit So why are the vegetables and tofu boiling right here? We're going to heat up the water in as well We're going to put this aside It's really good This is cornstarch water, basically we're putting cornstarch water and this step is really important, you gotta do it slowly Last we add a little bit of Chinese black soy sauce But it looks like Harvard University Good job, thank you So I'm going to put the Each Shawnee Look at this How are you feeling going towards the suspending water? I don't know I can feel myself If I can just breathe in It doesn't feel so good My ram is impaired So I'm having a room and I'll start and take them and I'm going to rest I will be able to stay under this when I get into the cold This is 45 I'm going to be able to stay under this when I get into the cold I'm going to be able to stay under this ", "duration": 317.0, "segments": [[78, 85], [92, 102], [113, 125], [126, 160], [179, 185], [196, 198], [205, 213], [228, 234]], "seg_text": " ", "pure_cap": "simmer shrimps scallions and squids. simmer tofu black mushrooms and bamboo shoots. add ginger pepper salt sugar soy sauce and vinegar to a pot and stir. add the simmered tofu mushrooms and bamboo shoots. add all the seafood to the soup. add corn starch water to the soup. add the egg and stir slowly. add black soy sauce sesame oil and the scallions"}, {"image_id": "KDwsw3XLhUo.mp4", "caption": " heat olive oil in a pan and add onions and carrots add minced lamb and stir add flour and mix add tomato puree worcestershire sauce and lamb stock and stir add thyme and simmer season it with black pepper and salt mix and transfer it to baking dish spread the potato and parsnip mash on the top bake the dish in oven", "id": 1101, "seg_prompt": "353 ; 51, 86 ; 91, 124 ; 131, 141 ; 143, 181 ; 182, 191 ; 195, 225 ; 249, 270 ; 297, 302.................................................", "asr_text": " Hello, I'm Sue MacMahon and I'm co-creator of Woman's Weekly Magazine and I'm going to show you how to make Shepherd's Pie. The first thing to do for Shepherd's Pie is to prepare the base. So I've got a tablespoon of light olive oil in the pan and I'm warming it up and once I can feel it's hot I'm going to add to the pan two onions that I've peeled and chopped. And I'm also going to add two carrots that are again peeled and chopped. And I'm going to leave this cook on a medium heat for about 5-7 minutes until the vegetables have softened a little bit. So once the vegetables have softened I'm going to add to the pan 500g of minced lamb. And then I break this down with the spatulas so that it will cook evenly. Traditionally Shepherd's Pie was made using cooked lamb and it was a way of using up the meat after a Sunday roast dinner. So if you want to you could use cooked lamb chopped finely or minced in this recipe. But if you use cooked lamb just cook it for a little bit less than I'm doing now. So once the meat is brown on all the surfaces I'm going to add around a tablespoon of plain flour and that will thicken up the juices that have come out of the lamb. And then I'm also going to add two tablespoons of tomato puree which will give it a nice colour. And about once two tablespoons of Worcestershire sauce. And the saltiness in this helps stir in half the flavour of the Shepherd's Pie. And I also have 200ml of lamb stock. If you want to you could add a dash of red wine to this which helps to give a nice flavour to it. And I'm also going to add about a tablespoon of chopped thyme. So I'm now going to leave this to simmer for about five minutes. So once I've simmered the lamb I'm now going to season it. And I like quite a lot of freshly ground black pepper. But I'm going to add just a little bit of salt because the Worcestershire sauce is quite salty so I don't want to make the recipe over salty. So I'm going to mix that in. And then I'm going to spoon this into an oven proof dish. Now for the topping for this I've got some mashed potato, about a kilo of mashed potato. But when I'm doing this at home I tend to use what other vegetables I have. I think it's really nice. My favourite is a mixture of half potato and half parsnip. Sometimes I do it with some carrot in it as well so it makes it an orange coloured mesh. So any root vegetables, even celeriac with the potato makes a nice mesh. So I'm going to spoon this on top. And I'm just spreading it out so it's totally covering the mince lamb. I'm just texturing the top very slightly. And I've got it on a baking tray because if any of the mixture boils out of the dish when it's in the oven it will fall onto the baking tray rather than dirtying the bottom of the oven. Now this needs to be baked at 180 degrees centigrade which is gas mark 4 and it takes about 30 to 40 minutes. Or it's ready when the top is nice and golden and you can see the filling beginning to bubble up from around the edges of the potato. So when the pie is ready it should be nice and golden on the top. This one has bubbled out a bit so it's a good job that I put it on the baking tray. And that's all ready for serving. So if I scoop some out onto a plate. My favourite with this is baked beans and I actually like them cold with it but it's also good to serve it with a salad. So that's finished Shepherd's pie. ", "duration": 354.0, "segments": [[51, 86], [91, 124], [131, 141], [143, 181], [182, 191], [195, 225], [249, 270], [297, 302]], "seg_text": " ", "pure_cap": "heat olive oil in a pan and add onions and carrots. add minced lamb and stir. add flour and mix. add tomato puree worcestershire sauce and lamb stock and stir. add thyme and simmer. season it with black pepper and salt mix and transfer it to baking dish. spread the potato and parsnip mash on the top. bake the dish in oven"}, {"image_id": "e7sUV8nqs3k.mp4", "caption": " add sugar to warm water and yeast add yeast and salt to flour and mix into a dough add oil and knead punch down dough and split into smaller portions mix garlic coriander and butter heat stove on high roll small ball of dough flat and cover with garlic spread press the dough flip to the other side and coat with oil press onto stove and cook on both sides spread butter on top", "id": 1102, "seg_prompt": "347 ; 40, 53 ; 62, 80 ; 93, 110 ; 132, 155 ; 160, 180 ; 192, 193 ; 200, 220 ; 221, 241 ; 248, 276 ; 278, 283.........................................", "asr_text": " Hey foodies, welcome to cooking, today I am going to show you how to make some garlic naan in tawa without tandoor and without oven. So let us start making these. Here I have some warm water to which I am going to add in sugar, a tablespoon of sugar and about half a tablespoon of yeast. Let me mix this all really well. Now I am going to wait for the yeast to prove up. Here I have 2 cups of flour to which I am going to add in the salt to taste and the proved yeast mixture. Time to get hands in and form this into a dough. If needed add more water. This seems good I am going to take this out to the platform. Let me add in a little bit of oil. So now it's time to knead this for about 5 minutes. So after kneading this dough for about 5 minutes this looks already soft and totally perfect. So now I am going to keep this in a greased bowl. So a little bit of oil in this bowl and the dough goes in. So now I am going to cover this and I am going to prove this for about an hour or so. So our dough has risen so now I am going to take a little bit of the flour and I am going to punch it down. And now I am going to shape this into smaller portions. So a little dusting of flour helps a lot. So for the garlic topping or the main flavor which is garlic we are going to take about a third of a cup of garlic. This is half chopped and half grated for the texture. You can also take minced garlic and make sure to use fresh garlic. I am going to add in a little bit of coriander about 2 to 3 tablespoons. Now that's it we are going to mix this really well. You can add a little bit of butter as well you can add any other herb as well if you So basically our topping is all ready. So now I am going to heat up an iron tawa in high flame. So let's make the naans now so I am going to take a small dumpling of this dough, sprinkle a little flour if necessary and I am going to roll this. To this now comes in our garlic topping. So now I am going to just give it a light roll so that the garlic sticks to the dough. I am going to flip this around and I am going to wet the other surface, I am in the down side of this. I am going to wet this really well with some water. So now this comes to our tawa, to the hot tawa comes the naan. Press it once. So I am going to higher the flame even more and I am going to flip this around and cook this from the other side. So our naan looks already a little coat of butter on top and I am going to take this So our garlic naans are already in the tawa and they are looking super awesome and scrumptious. These are great as they are but you can enjoy them with anything you wish for and I am sure you will always make them at home from now. So make sure you visit cookingshooking.in for a detailed recipe and yes I have also shared how to make naan without yeast so you can watch that video as well. Thank you for watching. Do subscribe, it's free. See you next time. ", "duration": 348.0, "segments": [[40, 53], [62, 80], [93, 110], [132, 155], [160, 180], [192, 193], [200, 220], [221, 241], [248, 276], [278, 283]], "seg_text": " ", "pure_cap": "add sugar to warm water and yeast. add yeast and salt to flour and mix into a dough. add oil and knead. punch down dough and split into smaller portions. mix garlic coriander and butter. heat stove on high. roll small ball of dough flat and cover with garlic spread. press the dough flip to the other side and coat with oil. press onto stove and cook on both sides. spread butter on top"}, {"image_id": "FNUumn079DM.mp4", "caption": " preheat a pan to cook the chicken wear gloves add olive oil pepper salt 2 cloves of garlic and chicken breast to a pot coat the chicken well and add it to the pan flip the chicken when the bottom is cooked add 1 spoon of butter to the pan and place the chicken on some herbs in a cooking pan pour the butter and the garlic on the chicken place the cooking pan inside the oven and cook for 15 minutes blend 1 clove of garlic olive oil and anchovy fillets in a food processor add this mixture parmesan cheese lemon juice and mayonnaise to a bowl and mix fry chopped bread pieces with 2 spoons of butter in a pan add herb salt and pepper to the fried bread pieces add chopped lettuce parsley and chicken to a bowl add the prepared dressing parmesan flakes parsley and the fried bread", "id": 1103, "seg_prompt": "538 ; 32, 34 ; 44, 61 ; 63, 75 ; 105, 112 ; 131, 142 ; 144, 153 ; 154, 158 ; 169, 200 ; 205, 258 ; 286, 314 ; 324, 336 ; 396, 475 ; 447, 509..........................", "asr_text": " Hello, guys! Welcome to Aki's Kitchen. Today, I will make for you everyone's favorite salad, Caesar's Salata. Everybody loves Caesar's Salata. Today, I will show you the proper way to make Caesar's Dressing, the croutons, to roast the chicken, to make everything look So let's start. First of all, we have to roast the chicken, to cook the chicken. I have a pan here. I will start preheating my pan. We need to give a nice golden color to our chicken. And I need two cloves. Put them on. I need one bowl, some olive oil, pepper, salt, two cloves of garlic, and the chicken. Just make sure the seasoning is going everywhere and my pan should be hot by now. So I will add the chicken and the garlic. And the only thing that I want now is to give a nice golden color to the chicken. I have one love pan here. And I will stack it with lots of herbs. I have some thyme here, some oregano, and I will make a little bed for my chicken. Look at this. Can you see that? This is the best way to cook chicken in the oven. Now, my chicken should be ready from one side. Flip them over. Have a nice golden color from the other side too. And it's impossible to cook the chicken to the pan. We have to put it in the oven. I already preheated my oven to 180 degrees Celsius to fan. I will add one tablespoon of butter. Let it caramelize with the butter. And put this lovely chicken over the herbs. Look at this. Now, take all this butter and put it over the chicken and the garlic. Put the love pan inside the oven and cook normally a normal size of chicken needs 15 minutes, but this at least 20. But it's enough time to prepare our dressing. This is our dressing. I need a tiny food processor. I will add just one clove of garlic, some olive oil, the anchovies. This is the secret ingredient inside this recipe. Now, mix them until the garlic completely dissolved. Now, I need a bowl. Parmesan in. The juice and the zest from one lemon. Normally, this is a salad. There is no zest. I'm adding some zest to give something more to the salad. And if the lemon is very juicy, don't put a whole lemon. Put half of it. I will add some more. That should be enough. And the last ingredient, mayonnaise. You need to buy good quality mayonnaise. Put the mayonnaise in. Mix it, mix it. And it's taste time. Perfection. So, Caesar dressing goes into the fridge and we carry on with the croutons. I need one more pan and we are making 100% homemade Caesar salad. So, we have to make our homemade croutons. Nonstick pan. Add some good quality butter to your pan. At least two tablespoons for that amount of bread. Now, cut your bread into good cubes. And don't try to make your homemade croutons looks like the store-bought croutons. You have to make them look like homemade. So, add them to the pan. One clove of garlic. Some good amount of thyme. And in Greece, we love oregano. So, I will add some oregano too. Salt and pepper. We're almost done. The sauce is in the fridge. The chicken is in the oven. The croutons are about to be ready. When the croutons are done, set them aside until the chicken is cooked. So, probably in 10 minutes we are making our salad. So, everything is ready to prepare our salad. The chicken is roasted to perfection. Homemade and rustic croutons. The perfect dressing for Caesar salad. I have some mice back here. Parsley and parmesan. Let's combine everything together. First, the lettuce. I prefer using iceberg because iceberg does not become soggy when we add the mayonnaise. Now, cut it to big chunks. Don't slice them. Like this. Big chunks. And inside the bowl. Grancy and nice. I've made more dressing than necessary, but you can store it into the fridge at least for one month. There is no problem. Add all the lettuce inside. And now it's time for Mr. Parsley. Parsley is not necessary for the recipe, but giving nice color and nice taste. Not a lot. Parsley inside. And for this amount of salad, I need about three tablespoons of Caesar dressing. Mixy, mixy. Do not add more dressing than required just to coat the lettuce because if we add a lot of dressing, then the salad is not nice. So, now it's time for Mr. Chicken. Now, some parmesan flakes. That should be enough. Mix a little bit. Everything. Give some color to your salad with some parsley. And last, add the croutons. Who can resist in this piece of art? So, if you like that recipe, subscribe to my channel, make comments underneath the video. I want you to tell me what else would you like to see me cook for you. Like the video. See you next time. Bye-bye. ", "duration": 538.5, "segments": [[32, 34], [44, 61], [63, 75], [105, 112], [131, 142], [144, 153], [154, 158], [169, 200], [205, 258], [286, 314], [324, 336], [396, 475], [447, 509]], "seg_text": " ", "pure_cap": "preheat a pan to cook the chicken. wear gloves add olive oil pepper salt 2 cloves of garlic and chicken breast to a pot. coat the chicken well and add it to the pan. flip the chicken when the bottom is cooked. add 1 spoon of butter to the pan and place the chicken on some herbs in a cooking pan. pour the butter and the garlic on the chicken. place the cooking pan inside the oven and cook for 15 minutes. blend 1 clove of garlic olive oil and anchovy fillets in a food processor. add this mixture parmesan cheese lemon juice and mayonnaise to a bowl and mix. fry chopped bread pieces with 2 spoons of butter in a pan. add herb salt and pepper to the fried bread pieces. add chopped lettuce parsley and chicken to a bowl. add the prepared dressing parmesan flakes parsley and the fried bread"}, {"image_id": "sJVn7H0pQRw.mp4", "caption": " cut and rinse the cabbage put the cut cabbage in slicer dicer machine and cut it in to pieces and put it in a bucket sprinkle some salt on the cabbage turn around and mix place a plate on top and put weight on top of the plate and let it ferment", "id": 1104, "seg_prompt": "255 ; 10, 29 ; 64, 95 ; 107, 147 ; 159, 169..................................................................", "asr_text": " Alright, I have harvested all my cabbage and I'm very excited to make what I call German sauerkraut. So what I've done is I peeled off the outer leaves here and won't be using those for the sauerkraut. Then I've got the cabbage heads, I cut them in half, and then I core them, take this core out, then I quarter them. Then what I do, of course these are rinsed, I put them over here in the slicer-dicer machine. Let me show you what blade I'm using. It's this blade here, it has actually two different sides on it. I'm using the thicker of the two sides, just a long blade on it. That's the thick side and that's the thin side. So I get the thicker side up. This is a Bosch mixer, it's wonderful, does a great job. It also has the blender on this side. But anyway, so I take the cabbage head, take the mat, squish her out, turn it on. I need to grow smaller cabbages. So then I'll process the whole head like that. I'll take this out and dump it into this 4 gallon bucket. Any bucket size will work. Then I have, of course, our Himalayan crystal salt, and I'm going to sprinkle that in here. I'm not measuring anything, I'm just using the spoon as a device to spread it out. Then I just come in here and I'm just kind of turning it around so the salt gets on everything. What's going to happen is the salt draws the water out of the cabbage and will make a puddle in here. You can see actually down, I don't know if you can actually see the water collecting here. There's some of the water right there. And it's been going up quite a bit since I've been doing this. So I just kind of mash it up here, mix it up. When I have all the cabbage mixed in here with the salt water, I don't have any other spices in here. Then I'll get a plate and I'll put the plate on top of here. If there isn't enough water to cover the cabbage, I'll add some more water to it. I'll put the plate in and then I'll put a weight on top of the plate and that will keep everything submerged underneath the water. Then I just leave it on the counter for 2 weeks. I'll come back in 2 weeks, I'll taste it. If it tastes right to me, then I will dump the salt water out, rinse it off, and we have awesome tasting German cabbage. My wife will cook up some sourdough bread and we'll have that for just snacking on during the day or for dinner. The difference between German sauerkraut and American sauerkraut is that German sauerkraut is fermented and American sauerkraut is made with vinegar, which is very bitter. I don't like the American sauerkraut at all. I've spent a lot of time in Germany and I like the mild flavor of the German sauerkraut. So you can do this with this cabbage that you get from the grocery store. It's very easy to do. Sauerkraut is a great probiotic. So if you want to strengthen your digestive system, have some sauerkraut or make your own sauerkraut. Anyway, it's going to be a long 2 weeks so I can eat this. I love it. I'll rinse it and then keep it in the refrigerator. It'll probably last in the refrigerator 2 to 3 or 4 weeks. It probably won't last that long in this household because I love eating it. This is LDSPrepper reminding you, if you are prepared, you shall not fear. And if you get a couple heads of cabbage, you can make your own sauerkraut with a little bit of thyme and a little bit of salt. ", "duration": 256.17, "segments": [[10, 29], [64, 95], [107, 147], [159, 169]], "seg_text": " ", "pure_cap": "cut and rinse the cabbage. put the cut cabbage in slicer dicer machine and cut it in to pieces and put it in a bucket. sprinkle some salt on the cabbage turn around and mix. place a plate on top and put weight on top of the plate and let it ferment"}, {"image_id": "vTE9fobspEw.mp4", "caption": " whisk the dry ingredients together pour the wet ingredients into the dry ingredients and mix together add batter to a muffin pan place a hot dog piece onto the batter add batter to cover the hot dog bake the corn dogs in the oven", "id": 1105, "seg_prompt": "159 ; 52, 55 ; 56, 61 ; 82, 87 ; 87, 98 ; 98, 103 ; 103, 107..........................................................", "asr_text": " Hi, it's Stacey from One Hungry Mama making healthy corn dog bites. So I am a total sucker for carnival food. I love it. Funnel cake and ice cream, and best of all, corn dogs. The thing is, corn dogs aren't really the healthiest things, and every once in a while that's fine, but when I'm really craving a corn dog at home, I want it healthy and well portioned, and that's where this recipe came from. To make these healthy baked corn dog bites, you're going to need cornmeal, flour, sugar, baking powder, eggs, yogurt, milk, and of course, hot dogs. You start by whisking all the dry ingredients in a bowl, then create a well in the middle and add the wet ingredients. If you want to get fancy, you can mix the wet ingredients first and then add them, but honestly, these are corn dogs. Let's not be formal. And when your batter's done, it's going to be about the consistency of pancake batter. Once you have your batter, you want to make sure to spray your mini muffin pan with oil so that these don't stick. Then put just a little bit of batter at the bottom of every well, that way your bites have a nice bottom to them, a nice base. You drop in a little piece of hot dog. Pieces are about this, like, what is that, like half an inch thick? One hot dog will cut into about six pieces. Then cover the hot dog with the rest of the batter. You bake these up for 15 minutes and they're ready to go. When these come out, you have a moist, kind of sweet corn muffin on the outside with a taste of salty hot dog on the inside. It's just like being at the carnival, only healthier. Be sure to check the description below to see everything you need to make these healthy baked corn dog bites. For more easy tips and quick family recipes, be sure to visit me at OneHungryMama.com. And don't forget to subscribe, a new video comes out every other week. Thanks for watching. ", "duration": 159.17, "segments": [[52, 55], [56, 61], [82, 87], [87, 98], [98, 103], [103, 107]], "seg_text": " ", "pure_cap": "whisk the dry ingredients together. pour the wet ingredients into the dry ingredients and mix together. add batter to a muffin pan. place a hot dog piece onto the batter. add batter to cover the hot dog. bake the corn dogs in the oven"}, {"image_id": "xS78EktJZZA.mp4", "caption": " cut potatoes and place them in a pot of water to boil grate uncooked potatoes into a bowl rinse potatoes with cold water place potatoes on a dish cloth and squeeze tightly to drain liquids whisk together eggs salt pepper and nutmeg in a bowl add diced onions to egg mixture add milk to cooked potatoes and mash them add shredded potatoes to the mashed potatoes and mix well add flour and egg mixture to the potatoes melt butter in a frying pan add chunks of the potato mixture to the pan flip the potatoes in the pan remove potatoes from the pan and place them on a plate", "id": 1106, "seg_prompt": "210 ; 80, 87 ; 89, 94 ; 96, 98 ; 99, 104 ; 106, 119 ; 120, 122 ; 124, 130 ; 131, 136 ; 137, 151 ; 153, 157 ; 159, 162 ; 164, 168 ; 171, 172..............................", "asr_text": " Hey everyone this is James from Fun Foods and today I have another St. Patrick's Day recipe I want to share with you guys and that recipe is for box tea. Now box tea is a potato based cake like a potato pancake almost. It's a real simple dish to make there's a lot of steps involved but it's pretty simple to follow along with and I'll show you how to make that in just a few minutes but I just want to remind you guys that I will be traveling to London and I'll be arriving there on Friday and I'll be there for a whole week so I urge you to follow my Twitter and my Instagram because I'm going to be updating things constantly on that as well as follow my Facebook all the links below are in this description below and you may want to follow my vlog channel which is also listed below in the description and the reason you want to follow is I'm going to do a special giveaway while I'm over there and it's only going to be announced on Twitter and Instagram so you want your get your hands on some Amazon gift cards you definitely want to follow me on Twitter and Instagram and maybe Facebook so I'll see about the Facebook thing but get your hands on some free cash so keep watching and I'll show you how to make this recipe. Start by cutting three peeled potatoes into quarters place them in a pot and boil them until they are soft while your other potatoes are boiling grate three uncooked potatoes rinse your shredded potatoes with some cold water turn them out onto a clean dishcloth wrap up the towel tightly and squeeze out all the liquids in a large bowl whisk two large eggs add a pinch of salt and pepper and also nutmeg next add some diced onions now just add milk to your cooked potatoes and mash them until they are creamy add the shredded potatoes and mix well now add two tablespoons of all-purpose flour then add your eggs to the mixture prepare frying pan by melting two tablespoons of butter over medium heat add about a fourth of a cup of the potato mixture to the pan and cook for about three to four minutes then flip and cook for another three or four minutes when they develop a golden brown color they're ready when finished put your boxy on a plate and this is best served with some scrambled eggs and some corned beef ash well thanks everyone for watching to see how to make this boxy recipe perfect for st. Patrick's Day of course and if you enjoyed this video please hit that like button below also hit subscribe if you haven't done so already and you'll see new videos every Sunday at two o'clock I will put videos off to the side that I think you may enjoy I hope you have a happy st. Patrick's Day and remember to follow me on Twitter and Instagram because I'll be updating things all next week while I'm in London ", "duration": 210.83, "segments": [[80, 87], [89, 94], [96, 98], [99, 104], [106, 119], [120, 122], [124, 130], [131, 136], [137, 151], [153, 157], [159, 162], [164, 168], [171, 172]], "seg_text": " ", "pure_cap": "cut potatoes and place them in a pot of water to boil. grate uncooked potatoes into a bowl. rinse potatoes with cold water. place potatoes on a dish cloth and squeeze tightly to drain liquids. whisk together eggs salt pepper and nutmeg in a bowl. add diced onions to egg mixture. add milk to cooked potatoes and mash them. add shredded potatoes to the mashed potatoes and mix well. add flour and egg mixture to the potatoes. melt butter in a frying pan. add chunks of the potato mixture to the pan. flip the potatoes in the pan. remove potatoes from the pan and place them on a plate"}, {"image_id": "5mqAoBFqYSs.mp4", "caption": " combine the pork ginger chili sauce garlic green onion and cilantro form the meat into patties bake the patties in the oven mix greek yogurt mayonnaise sriracha sweet chili sauce and green onions place the cabbage in the pita place the patty in the pita place the sauce cucumber mint and shallots in the pita", "id": 1107, "seg_prompt": "350 ; 63, 115 ; 142, 172 ; 172, 177 ; 180, 227 ; 252, 264 ; 266, 273 ; 276, 300......................................................", "asr_text": " Aloha and welcome to KTA Kitchens. I'm Chef Michi and today I'm going to show you how to make Vietnamese style pork patty Let's start with the ingredients. For our ingredients today, the pork patties, we're going to use ground pork, some ginger, garlic, sweet chili sauce, minced water chestnuts, some sliced green onion and cilantro or Chinese And then we're going to make a really nice sauce with fat free Greek yogurt, some low fat mayonnaise, sriracha, sweet chili sauce and again green onions. Then when we make our pita sandwiches, we're going to use some Japanese cucumber, shallots, shredded cabbage and fresh mint leaves and these are all going to go in our whole wheat So let's get started. We're going to start off by making the pork patties. We're just going to combine all these ingredients together. We've got the pork, this fresh ginger and the garlic just adds such a nice flavor in Sweet chili sauce. It all just goes together and we're going to blend it and then we're going to make the The water chestnuts add a nice little crunch in there. The green onions and the cilantro, they add green as well as some flavor. So all we do now actually is just, you want to kind of mix it around, you can mix it for a bit with your spoon but to be honest, you really do need to get in there and because it's raw pork, I am going to put some gloves on. That will just give me a good chance to blend all of that together. If you don't have gloves, again, you can use your bare hands. Just make sure after to wash your hands very thoroughly with warm water and soap. So you don't want to over mix this, just kind of lightly mix everything together there and we're going to make little patties. You want to grab about a size of a walnut and roll it into a ball. I've already pre-sprayed this pan right here with some cooking spray and that will allow the patties to not stick. It also helps them to brown a little bit. So we're going to create a lot of these little patties and then we're going to put them into a 350 degree oven. We'll be baking them for 15 minutes on one side, then we're going to just flip them over for another 10 minutes so both sides will get nice and brown. So now that the patties are all portioned out, I'm going to put them in the oven now. While the pork patties are cooking, we're going to make our sauce for our pita sandwiches. I like to use the fat-free Greek yogurt. This is a really nice way to make a beautiful sauce. It doesn't have all the calories of mayonnaise. I mix the yogurt with the mayonnaise and all that flavor just permeates into the yogurt and you've got a lighter sauce. It's just a little trick that I like to use. I'm going to add some sriracha. I do like that spicy goodness. Some sweet chili and green onions. This adds color, flavor. To mix this sauce together, these are going to go into the pitas. It gives it a little moisture and a lot of flavor. It's going to go perfect with those Vietnamese pork patties. We've just taken the Vietnamese pork patties out of the oven. They're beautifully brown on both sides because we did flip them partway through. That just helps both sides to get nicely browned. For the assembly of these pita sandwiches, you just take a pita. I like to layer it so that it's easy to eat and all the flavors are going to kind of meld You want to start off with a little cabbage. That's kind of the bed. It's going to hold that pork patty in there. You want to put about two per pork pita. I'm going to open this up a little more. You're going to put some sauce right onto that patty. These are fairly quick to make, so it's a quick meal, super crunchy and healthy. Some cucumber, the fresh mint is just beautiful, and a little bit of shallots. We're going to keep assembling all these sandwiches. I can't wait to try one. Now is my favorite part. I'm just going to take a little taste. That is delicious. The pork patty with the sauce, the crunchy cucumber and the mint all goes so well together. This would pair really great with a sparkling ros\u00e9. For this recipe and more, please visit ktasuperstores.com slash recipes. Thank you for joining me at KTA Kitchens. I'm Chef Michi. ", "duration": 350.5, "segments": [[63, 115], [142, 172], [172, 177], [180, 227], [252, 264], [266, 273], [276, 300]], "seg_text": " ", "pure_cap": "combine the pork ginger chili sauce garlic green onion and cilantro. form the meat into patties. bake the patties in the oven. mix greek yogurt mayonnaise sriracha sweet chili sauce and green onions. place the cabbage in the pita. place the patty in the pita. place the sauce cucumber mint and shallots in the pita"}, {"image_id": "ycapN0_D2RA.mp4", "caption": " slice the bread season the duck sear the duck in a pan take the bread out of the oven spread goat cheese on the bread spread the raspberry sauce on the bread place the duck on top of the bread place another piece of bread on top toss vinegar vegetables berries oil and seasoning together in a bowl place salad on a plate cut the sandwich in half and place it on the plate", "id": 1108, "seg_prompt": "258 ; 55, 65 ; 74, 85 ; 102, 117 ; 128, 132 ; 138, 148 ; 151, 157 ; 165, 175 ; 177, 178 ; 188, 215 ; 216, 226 ; 228, 240......................................", "asr_text": " Hi, bonjour. My name is Jerome. I am the chef of the Provence Grill, downtown Miami. I've been chef here for 10 years. We've been serving French, Mediterranean food. Today we're going to present two recipes from our menu. It's going to be based on the Ile de France cheese. So please follow me to the kitchen. Today we're going to prepare goat cheese and pan seared duck foie gras. For this recipe we're going to use walnut bread, raspberry coulis, imported duck foie gras from Toulouse, France, and the Ile de France goat cheese, voted best chef award in 2008. For the garnish we have a mashed salad which will be served with berries, olive oil, and fig vinegar. Okay, so we're going to start with the walnut loaf. We're going to slice it, not to tick, like half an inch each slices. And now we're going to put it in the oven to toast it a little bit. We're going to take the duck foie gras, we're going to season it a little bit with some pepper and some garand sea salt. The next step, we're going to pan seared the duck foie gras. It's a little delicate. We're going to preheat a non-stick pan on the medium-high heat. We don't need any oil, the foie gras has plenty of oil. It will take more or less 30 to 40 seconds each side. And here is the result of the pan seared duck foie gras. Now the bread, the toasted bread, shall be ready. So we're going to take it out from the oven, nice and crispy. We're going to spread the Ile de France goat cheese. I like very much this goat cheese because it's tangy, it's light and it's salty. So it's going to match very good with the sweetness of the raspberry coulis. We don't want to put too much coulis because we don't want to overpower the taste of the goat cheese. Now we're going to take it, it's very delicate. We put the duck foie gras on the toast. Voila, it's our sandwich here, nice and pretty. We can see the layer of the goat cheese, the raspberry sauce and the foie gras. We're going to prepare the marsh salad. We're going to put one spoon of fig vinegar. We're going to add the berries, sprinkle a little bit of olive oil, touch of fresh pepper, pinch of salt. Then we're going to mix the salad, very delicate because the marsh salad and the berries are very delicate, very soft. Prepare our plate. So we're going to put a little bit of the salad on the side of the plate, very colorful. And now we're going to get the sandwich. We're going to cut it in half and put it in a plate. Voila, this is our gourmet sandwich made of Hille de France goat cheese and Panseum duck foie gras. For more recipes, you can go to Hille de France cheese dot com. ", "duration": 258.33, "segments": [[55, 65], [74, 85], [102, 117], [128, 132], [138, 148], [151, 157], [165, 175], [177, 178], [188, 215], [216, 226], [228, 240]], "seg_text": " ", "pure_cap": "slice the bread. season the duck. sear the duck in a pan. take the bread out of the oven. spread goat cheese on the bread. spread the raspberry sauce on the bread. place the duck on top of the bread. place another piece of bread on top. toss vinegar vegetables berries oil and seasoning together in a bowl. place salad on a plate. cut the sandwich in half and place it on the plate"}, {"image_id": "tZF_WIdSQHM.mp4", "caption": " rinse the cut pieces of cabbage cover the top of the cabbage with salt slice the carrots radish green onion and chives add flour to the water in the pot and stir when bubbles form stir in sugar blend ginger onion and garlic in a food processor mix porrige mixture fish sauce pepper flakes onions garlic and ginger in a bowl add the chopped vegetable and mix together pour the mixture in the bowl over the cabbage and mix together transfer the kim chi to an air tight container", "id": 1109, "seg_prompt": "628 ; 100, 126 ; 128, 155 ; 174, 245 ; 253, 277 ; 283, 307 ; 313, 387 ; 392, 457 ; 457, 473 ; 477, 505 ; 506, 603.................................", "asr_text": " So you liked my son's show, huh? Some of you want him to replace me. I read those comments. That was crazy. You guys are insane. He doesn't get on the show anymore, until Halloween at least. Anyway, I loved him dearly. He did a great job. Boy, was that Fettuccino Alfredo amazing. In fact, Drummer224 already submitted a picture. Look at this. Look how beautiful that looks. I just want to thank Jack Jr. for a wonderful job. Today, we all know that I'm doing kimchi. I'm either thinking of doing falafel, which is kind of a Middle Eastern food, or I'm going to do pho, which is a Vietnamese dish. I don't know when. That's going to be my next international show. So I'm leaving it up to you guys. Down below, is it falafel, or is it pho? Which one am I making? You put it down below, and we'll see who wins, and that'll be my next international show. I promise you. First thing we're going to do is prepare the cabbage. Second thing we're going to do is make, we're going to prepare our vegetables, dice them Second thing we're going to do is make the paste. I'm doing an easy version. Some of you may be familiar with leaving the cabbage whole and opening the leaves. Mine is more of a lazy man's version, okay? We're going to cut up the lettuce into bite-sized pieces. All right, first thing we're going to do is rinse all the cabbage. So you're going to need a big, big container, a big bowl, big pot, anything to rinse the We're going to rinse it all with water and then drain it all. I'm going to fill the whole thing with water. Next thing you want to do is get your salt. I keep my kosher salt in this container, and we're going to salt the entire top of it, Like you're seasoning the top. This is the process where I guess it's like curing your cabbage or something, I don't But basically we're going to salt it, we're going to leave it, and then in 30 minutes we're going to flip it and salt it again, and then flip it and salt it again. Then we're going to rinse all the salt out of it. So it's an hour and a half process of the cabbage. So I'm going to leave this here and then come back to it in 30 minutes. In the meantime, we're going to go back over to the table and we're going to start preparing All right, now it's time to prepare all the vegetables. I like to get those out of the way so that I can just throw them in when it's time. Okay, as you notice, I'm cutting these kind of at an angle, getting kind of a weird shape. I'm not cutting them exactly normal, so I'm giving them like a... Okay, here's the Korean radish, I just kind of cut this in pieces. Here's how I'm going to cut this. I'm going to cut this right down the middle. Then I'm just going to cut the just really thin pieces like this. Okay, and then your onions and your chives are just going to be in pieces like that. One, two inch pieces. And then you're going to cut the same with the chives, and we're throwing them. Right now we're throwing them all in a bowl. You may want to leave the rubber band at the bottom so you can just sit here and make it a lot easier to hold it together. First thing we're going to do to make our paste is create a porridge, that's what they You're going to take three cups of water and you're going to take the sweet rice flour and you're going to boil these two together, okay? Once those are starting to boil, you're going to throw this in. This is the sugar and it's going to become a little translucent. All right, here we go. Put the flour in the water, going to mix it up real well and bring it to a little bit of a boil. All right, as you can see on the edge in the perimeter, bubbles are being made. Yep, so we're going to put the sugar in now. There you go. Once that ain't good, you're going to just keep this in there and stir in for a few more Then we're going to turn it off and let it cool. Okay, so we've cooked that in for a few minutes. We're just going to put this on the back burner. We're going to let this cool for a little bit. We're going to start working on the rest of our paste. I'm going to blend these ingredients, these three ingredients I'm going to put in the food processor and just hit it. That's going to be ginger, garlic, and onion. Let's hope I have enough room. If not, I'll make room. It's really easy. Just put it on, hit it, and then put the rest stuff in. If you don't have enough room, just do what you got and then we'll move on. Come on, get in there. There we go. Go ahead and put in what you got. You'll have room in a minute. This thing's awesome. I really love my Ninja. You don't have to worry about the motor burning out. This thing's great. If you haven't seen the Ninja video, just click on the link at the end of the video. I'll send you over there. You can see my review of it. Cabbage has been rinsed off thoroughly. It's time to put our paste stuff together. Here we go. Here's our porridge mixture. We're going to put that in first. We're going to add the fish sauce. Now look at this. I got the pepper flakes at the Asian store. Just in case these are a different type of temperature. They ask for a lot of pepper flakes. This is where you control the heat. If you like it spicy, follow the recipe. If you don't like it too spicy, then back off on the pepper flakes a little bit. And then we've got our onions, garlic, and ginger mixture. We're going to put that in there. Let's mix this all around. Get this all worked in. These smells are all coming together. That looks crazy. I can't even explain. The garlic and the pepper and the fish sauce is just battling it out right now. Next thing we're going to add, we're going to mix in all this stuff into this. Isn't that beautiful? It's all coming together. I love this part when you start throwing everything. I love this part when you start throwing everything together. Now the last part is this. Getting this into here. You can get your hands dirty, so be ready. If you've got kids, bring them in. They're going to love this. Most kimchi is fermented, and what that means is almost like we're going to leave this out and it's going to start bubbling and it's going to get really sour. You're not going to refrigerate this. You can eat it like this. You don't like the sour taste. This will be amazing. The last thing you want to do is you want to place this in an airtight container. That's what it's going to ferment in. There it is. I'm going to leave this on the counter for 48 hours. It's in an airtight container. Leave it on the counter for a minimum of 48 hours. You're going to see when you crack it open, it's going to smell sour and it's going to have bubbles created on the surface. You'll see it. If you don't want to sour your kimchi, I choose to. Just put it right in the fridge, but I leave mine on the counter for two days. Here's what I'm going to do. I'm going to try it first to let you know how it is because it just smells amazing. I can smell the red pepper in them. Here we go. I could eat this just like this and it's really hot. So control the heat. I love it like this. I love the heat, but it's really, really good. I'm trying one more right off the top. It was very healthy, fresh vegetables, a little heat. I can't wait for 48 hours to be up. So here's what's going to happen. You're going to get an update video from me on this channel in two days. I'm going to crack this bad boy open and we're going to try it out. This was very easy. A lot of ingredients. Try it out. It's down below. In fact, why don't you make yours now and then we'll try it together in two days. You guys take care and I'll see you on the next cook on the Jack in 48 hours. ", "duration": 629.17, "segments": [[100, 126], [128, 155], [174, 245], [253, 277], [283, 307], [313, 387], [392, 457], [457, 473], [477, 505], [506, 603]], "seg_text": " ", "pure_cap": "rinse the cut pieces of cabbage. cover the top of the cabbage with salt. slice the carrots radish green onion and chives. add flour to the water in the pot and stir. when bubbles form stir in sugar. blend ginger onion and garlic in a food processor. mix porrige mixture fish sauce pepper flakes onions garlic and ginger in a bowl. add the chopped vegetable and mix together. pour the mixture in the bowl over the cabbage and mix together. transfer the kim chi to an air tight container"}, {"image_id": "WWwcQ6kiKtA.mp4", "caption": " mix the orange juice lime juice cumin seeds garlic cilantro salt and pepper in a bowl place the meat and marinade in a bag add cilantro to the onion grill the meat slice the meat into pieces add the meat to the center of the tortilla add the onion and cilantro to the taco", "id": 1110, "seg_prompt": "470 ; 87, 130 ; 134, 155 ; 197, 201 ; 218, 257 ; 317, 335 ; 403, 416 ; 418, 429...................................................", "asr_text": " Hi, I'm Rockin' Robin from CookingMexicanRecipes.com and today I'm going to be making some authentic carne asada streaked tacos. Now this recipe was sent to me by a reader to my website named Bruce Herder. Bruce originally is from Southern California and he moved to Washington State and he couldn't find any really good Mexican food. So he wanted to create his own and that's what he did here with this recipe and I'm going to share that with you today. And also I'd like to invite you to go to my website and read his version of it and I'll leave a link below for you to find that. So the first thing I want to do is go over our marinade and all of our ingredients. So what we have here is we're going to be using a pound and a half of skirt steak. Now Bruce says that this is the best kind of meat to use. You can use flank steak but this one has a little bit more marbling. The skirt steak has more marbling for more flavor and it's a little bit more tender. Now we're also going to need a couple, two cups of orange juice. I've got some freshly squeezed lime juice and right here I've got some cumin seed and some minced garlic and some chopped up fresh cilantro and some salt and pepper. Okay so what we're going to do is we're going to mix our marinade together in a bowl first so we get all the ingredients combined. So we're going to pour the orange juice in first. And we want to have enough marinade obviously to cover our meat. That's our lime juice, our cumin seed and our fresh garlic, cilantro and you can always vary the amount of this if you want. If you don't like too much cilantro you can put less or if you love it put a lot. And then our salt and pepper. So we're going to combine this and then we're going to put everything including the meat into a Ziploc bag. Now we're going to put everything in our Ziploc bag and hopefully I won't spill it. Alright so I'll put the meat in first. Be brave and pour it in, okay here we go. Okay so we want to make sure that that marinade is covering the meat. So before we seal it up we want to get as much of the air out of it as we can. Alright so we're going to kind of just mush it around a little bit and then we're going to put this in the refrigerator for at least four hours and Bruce has put it in for as long as two days. So the longer it stays the more it's going to really tenderize that meat. My meat's been marinating in the refrigerator now for a good four hours and remember it's always better if you could go overnight that would be optimal. And while that was marinating I went ahead and I chopped up, this is a half of a white onion finely minced and I've got some chopped cilantro which I'm going to just pour in and just kind of mix together. Now what we're going to do next is, what's next is we're going to take this out, we're going to barbecue our meat and then bring it in, we're going to chop it up and then we're ready to put it together and serve it. Alright I've got my barbecue heating up here on medium high heat and I'm going to go ahead and put the meat on the grill. This is going to be a little messy but wow the meat's already really, really softened It'll take me a couple minutes here to get this on and it's not going to take very long to cook because this meat is quite thin. We're going to sear it up, I can smell it, I can smell the citrus, it's awesome. I think my stomach is rumbling. Now you want to make sure you throw out your marinade after you're done, you don't want to keep that. I'm going to go ahead and close the lid and check this in just a couple of minutes, it's not going to take very long at all. Okay so we're going to have a look at this, we don't want to overcook it, oh look at that. Nice grill marks, because after we cut this up we're probably going to heat it again, at least that's what Bruce tells me, we're going to heat it up a little bit more in the microwave because it's going to cool off as we cut it up. It smells incredible, nice and tender. Okay another minute on that side and we'll take it off. Alright so now I think we're ready to take the meat off and it looks pretty good, nice grill marks, move these over to the side because they were done first. Now this one here is still just a little bit more rare than the others, but we'll probably be heating it up a little bit in the microwave so we're going to take those off, take them in and then cut it up and serve it. Alright so now we're ready to cut up our meat into thumbnail sized pieces, so I'm going to make strips like this, you can see it's still a little bit rare but it's going to go into the microwave, that'll cook it up a little bit more only because by the time I get done cutting all this up it's going to cool off and we can't have cold food, it's got to be hot to be good. Place it all back into the dish here as I cut it up and we'll just continue cutting our pieces up. So I've got my meat all chopped up into little pieces here and the next thing we're going to do is heat up our corn tortillas. Now Bruce likes to make them authentic with white corn so that's what we have here and what I'm going to do today is put them in my tortilla oven and put them in the microwave for about a minute and then they will stay piping hot and then we're going to heat up our meat again to make sure it's piping hot and then I'll plate it up. So we've got our tortillas hot, I've used my tortilla oven and you can see, I don't know if you can see the steam is just pouring out of this thing and I reheated the meat a little bit so that it is nice and hot and ouch. We're going to put two tortillas down, I'm going to make two here, put them together, hotsy-totsies, okay, separate that so they will come apart. So all we do now is add some of our nice hot carne asada, just like that, make two here, oh the smells are incredible guys, this is really, really smelling good and then all we do is top it off with our onions and cilantro, look at that, beautiful. So here you have authentic carne asada street tacos, so that's how you make excellent authentic street tacos and I want to thank Bruce for sending this recipe in and if you have a recipe that you would like me to make, please leave a comment below and who knows, maybe we'll feature your recipe right here on our channel. So thanks for watching and be sure and visit CookingMexicanRecipes.com for more Mexican recipes you can make at home and remember it's got to be hot to be good. Thanks for watching. ", "duration": 470.5, "segments": [[87, 130], [134, 155], [197, 201], [218, 257], [317, 335], [403, 416], [418, 429]], "seg_text": " ", "pure_cap": "mix the orange juice lime juice cumin seeds garlic cilantro salt and pepper in a bowl. place the meat and marinade in a bag. add cilantro to the onion. grill the meat. slice the meat into pieces. add the meat to the center of the tortilla. add the onion and cilantro to the taco"}, {"image_id": "ztDPzIoZTj0.mp4", "caption": " remove muscle fat of 3 5 pound top sirloin roast and cut it into pieces and put them in a bowl pour a whole bottle of zesty italian dressing over the meat add 1 tsp of italian seasoning and 1 tsp of salt and pepper each and mix thoroughly with hands and keep it in the refrigerator for an hour put the marinated meat to skewer then a piece of onion bell pepper slice musroom cherry tomato or any other vegetable or fruit as per taste preheat the grill to 450 degrees place the dressed skewers on the grill close the lid and cook for 4 minutes then open the lid and turn the skewer and cook further for 10 minutes and serve", "id": 1111, "seg_prompt": "190 ; 18, 48 ; 49, 77 ; 78, 104 ; 106, 158..................................................................", "asr_text": " Hey everybody, welcome to The Wolf Pit. Today I'm doing the 4th video in my 4th of July video series, How to Cook the Perfect So let's get started. I'm going to start with a 3.5 pound top sirloin roast, and I'm going to remove most of the fat and then cut this up into bite sized pieces. About this size. You don't want the pieces to be too small or they'll dry out or too big for obvious After trimming and cutting off the roast we have about 3 pounds of meat. Now I'm going to pour a whole bottle of zesty Italian dressing over it. One teaspoon of Italian seasoning and one teaspoon each of salt and pepper. Now I'm going to give this a good thorough mix with my hands and then we're going to cover it and put it in the refrigerator for about an hour. You don't want to leave the meat in the Italian dressing much longer than an hour due to the acid in it. You'll actually begin to cook the meat and it'll be mushy when you eat it. Now I'm not going to bore you so I'm only going to put one skewer together. You can put these together any way you like. I'd like to start off with a piece of meat and then an onion. I don't like to marinate the vegetables so I just let the marinade off the meat marinade That's enough marinade for the vegetables for me and plus too much marinade is going to cause your vegetables to burn. And again, build the skewers how you like to eat them. Use whatever kind of fruits and vegetables you like. Now just continue building the skewers until you have the number you need. Now I've let these sit out for about 20 minutes. Like I've said before, you don't want to grill cold meat. Have the grill done preheated to 450 degrees and we're going to grill these over direct Now I'm going to close the lid and let these cook for about 4.5 to 5 minutes per side. Now we're at the 5 minute mark so I'm going to go ahead and give these a turn. After cooking for a total of 10 minutes our shish kebabs are done. And there you have it, tender and juicy marinated shish kebabs. Thank you guys very much for watching. I hope you stay tuned for the rest of the 4th of July video series. I hope you give this a try and I'll see you next time. ", "duration": 191.0, "segments": [[18, 48], [49, 77], [78, 104], [106, 158]], "seg_text": " ", "pure_cap": "remove muscle fat of 3 5 pound top sirloin roast and cut it into pieces and put them in a bowl. pour a whole bottle of zesty italian dressing over the meat add 1 tsp of italian seasoning and 1 tsp of salt and pepper each and mix thoroughly with hands and keep it in the refrigerator for an hour. put the marinated meat to skewer then a piece of onion bell pepper slice musroom cherry tomato or any other vegetable or fruit as per taste. preheat the grill to 450 degrees place the dressed skewers on the grill close the lid and cook for 4 minutes then open the lid and turn the skewer and cook further for 10 minutes and serve"}, {"image_id": "Acqpfz6lQc4.mp4", "caption": " add the spring roll filling to the center of a the spring roll sheet roll the spring roll sheet enclosing the filling add some egg on the corner of the sheet and finish rolling add the spring rolls to a pot of hot oil plate the spring rolls with sweet spicy sauce", "id": 1112, "seg_prompt": "467 ; 210, 222 ; 223, 262 ; 263, 279 ; 333, 342 ; 429, 448..........................................................", "asr_text": " Spring rolls can be filled with anything. There is spring rolls filled with char siu, the Chinese roast pork, with shrimp, with chicken, vegetarian. You can't find two recipes for spring rolls that are the same. So for today, what I did was I made up a vegetarian spring roll. So we have something vegetarian. And it's basically a mushroom flavor. And what's in it is shredded napa. This is napa. Also, I'll say this one wrong, tien tien. Yeah, pretty good. Bok choy has a thick white stalk and then a broad dark green leaf. Bok is white. Choy is vegetable. So this is napa cabbage, sometimes also called shantung cabbage. I have a lot of books. It's a very, very light taste. It's very crispy. It's very light. And it's used in a million things, including stir-fried as a vegetable. So I shredded up some of that. I shredded up some carrots. I prepared some mung beans. Shredded with a cleaver? Yeah. These are shredded bamboo shoots. The preferred bamboo is called the winter bamboo shoot. It's a little more tender, also in a can. But they're whole and they're awkward to deal with. It will say on the can, of course, it will not say, it will say, oh, they changed. Okay, strip. You have to look carefully because they'll also sell them sliced. And you could use those, but then you have to cut them like this. I use these a lot because they're ready to go. Drain them, squeeze out the water. I recommend you blanch them in boiling water for a minute to get that sort of can taste out and then use them in any recipe. They're kind of indestructible. They're crunchy. They're a little bit crunchy, even if they can. So here you can see the noodles. It's a bunch of shreds. And the key is there's no liquid. It has to be dry. If it's wet, when you roll up the spring roll, which I'm going to show you next, it'll tear, it'll rip, it'll break. So it needs to be quite dry. And do you do that by straightening it? I do it by dry. No, you fry it. And when I say stir fry, I have a 200,000 BTU outside burner because I do this for a living. In the house, I have a stove like this. And you can do it fine in a frying pan. And in this, you can even do it in a non-stick pan. These, as long as it says spring roll shell, spring roll wrapper, sometimes they'll say lumpia, which I think is in Indonesian and I think Filipino. Not too far off, though, right? I didn't say Texas. And here's the thing. They come in the top. It's about 25-minute package. And they are all stuck together. They come frozen. You get them home quickly, you leave them in the freezer. But I would re-wrap them even to hold on to them. And sometimes they're very hard to separate. I mean, it's easy to find the edge, but sometimes you'll pull them apart. These are fine. And they won't come apart easily like this. And the trick is, actually, to go sort of to the middle and pull them into two and keep dividing if you're having a problem with them sticking because sometimes they really stick. Now, making spring rolls really is rocket science. I'm going to show you. It's really hard and none of you will ever be able to do it, ever. Only I can do this. So you take the spring roll wrapper, and you can also get these smaller. You can cut them and make them smaller. You lay it down on a diagonal. You don't have to, but this really seems to work the best. You take some filling. I like to take about, not that much. If you put more filling, you'll get a thicker roll. Not a big deal. So you can see the mushrooms and the noodles and so forth. And then you bring this corner up, put it past, and just pull it back a little bit, kind of like rolling a cigarette. So you pull it in a little to get it a little tighter. Come over, bring up the sides. And actually, when you do this, the trick is kind of don't pull this heart over, like that. And you want to make sure that it isn't going out at this angle. See, this one is going straight or slightly in. If it's out, when you roll it up, it'll be all wrong. So you just bring it over. It doesn't have to be super neat. You'll see why. And you roll it up pretty, sort of tightening it as you go. You roll here and you bring your hand out as you roll a little bit. Not super tight, but pretty firm. And then you take some glue. In this case it's, the glue in this case is scrambled egg. If you are a vegan, you could use a little library paste, flour and water. You just need to really seal the end and you roll it up and that's it. These are hard to make. And they're very delicate and you have to be extremely careful with these. Let me show you again. How's my oil? To show you. Okay. Put some in. That's not the same amount, so it'll be slightly different. If you really want to get them all the same size, you put something down on your board. That's the length you want. Let's say I wanted to make them all this size. I would put this down and then I would, you know what I mean? I'd say I don't have enough filling. I'd unroll it. I'd put a little more. And once you do it a while, you get used to making them pretty uniform. So you fold it over, you fold it over and roll it up. You put a little glue using a pastry brush. That's it. Then you can really have a whole tray of them. And these you could freeze right now. Make sure you wrap them very airtight. That one of those. Just about right. Now. Okay. That's a lot in there, but I give it such too bad. And then fry them until they're just right. And that's it. No, you sort of can't hurt them. Really. I mean. Well, if the oil was very cold, they would get soggy. And then we would just take them out, get the oil hot, drop them in and the oil would come out of them. I don't mean oil that got inside, but oil in the dough. Yeah. If you raise the temperature, it'll, you know, give it up. So you're supposed to fry it 300? 350. But when you put them in, I put really put a few too many in. Okay. Is there an ideal level of Christmas or other ones? It is, but I've never achieved it. I will tell you, I don't know the answers. When you have spring rolls, in my personal opinion, the best thing in the world that you can put on them, the best thing I've ever had. I tried plum sauce, which is very gingery and sticky. That's my back. Is there anything in this world that my ploy? Yeah, I grew up eating that, but that's strictly Chinese. I said, that's what I'm saying. This is this is a Thai product. I keep saying Chinese, Chinese. And now it's very sweet. It's hot. It's hot. It's hot and it's garlicky. You put it in something. With a sheet. I spent a little while. She did she well. It's true. You can just have the same rice. What do you mean? I don't know where you get this brand, but you can buy it. They're not quite done. I'm out for it. Throw your own will out. Chickens were running for that. I think so. I think you should have some more. You know, the whole plate would be out. You had to turn on your nut left. And that's a filling. ", "duration": 468.0, "segments": [[210, 222], [223, 262], [263, 279], [333, 342], [429, 448]], "seg_text": " ", "pure_cap": "add the spring roll filling to the center of a the spring roll sheet. roll the spring roll sheet enclosing the filling. add some egg on the corner of the sheet and finish rolling. add the spring rolls to a pot of hot oil. plate the spring rolls with sweet spicy sauce"}, {"image_id": "zwbCD3CUFIs.mp4", "caption": " coat the prawns with corn flour add oil to the wok add the prawns to the wok and stir transfer the prawns to a bowl cook eggs in a frying pan slide the omelet onto a cutting board roll the omelet and slice it fry vegetables in the wok transfer vegetables into a pan fry the noodles in the wok with seasoning add bean sprouts to the wok and stir add the prawns vegetables egg and soy sauce to the wok and stir add salt and green onions while stirring transfer the noodles to a plate taste the noodles", "id": 1113, "seg_prompt": "404 ; 37, 55 ; 56, 61 ; 62, 79 ; 81, 90 ; 107, 123 ; 124, 127 ; 130, 158 ; 161, 206 ; 207, 211 ; 233, 289 ; 290, 308 ; 309, 329 ; 330, 342 ; 349, 359 ; 366, 387.................", "asr_text": " Hey guys, I'm Amy. And I'm Julie. And we are the Dumpling Sisters. Welcome to the Scoff Kitchen. Today in our Asian Bite series we are doing a Singapore fried rice noodle with curry. As you can see it's this bright yellow sort of concoction and it's super yummy. So let's get started. So the noodles that we're going to be using today are rice noodles which are ones like this. All we've done here is to soak them in cold water for about half an hour. We're just going to leave them in there until they're ready to cook. So next up we're going to do our prawns which is the meat in this dish. All we want to do is pop in a wee bit of corn flour about a teaspoon for 150 grams is good. This coats all the prawns and gives it like a really kind of well it locks in all the moisture of the prawns but also gives it a really kind of like um silky coating around the outside. Delicious. They don't eat a rubbery prawn which no one likes. No one likes a rubbery prawn. So we've just put about a tablespoon of oil in the wok. Now you want this quite hot don't you? You do. You want to basically sear those prawns immediately. So in it goes. So we're just going to stir fry these for about two to three minutes until the flesh of the prawns is pink and firm. So as you can see the prawns are now a lovely opaque kind of peach color and I've got a lovely crust on them as well. So they're all ready to come out. Lovely. A two person job obviously. Obviously. Brilliant. So for the omelette I have a couple of beaten eggs with some salt and pepper and some oil and we just want to put that right into a hot frying pan. Now you could just do the eggs as a scramble in the wok as well but I think there's something really I guess quite joyful about picking up ribbons of eggs. We're going to cut that omelette into ribbons so picking that up with your chopsticks along with the with the rice noodles. So the egg is just cooking now. We haven't moved it at all and we're just going to keep it on here until it's almost all opaque before we transfer it to the chopping board because it's going to keep on cooking from the residual heat. So I'm almost there. So the omelette is ready to come out of the pan. So just slide it straight onto your chopping board and then we're going to roll this baby up. It's a bit hot. It is and you can see how the underside's lovely and golden like those blistered bits that's going to be delicious. Yeah it looks like tiger cake actually doesn't it? It does look like tiger cake which is one of the recipes that we have in our upcoming cookbook. So uh little plug? Yeah little plug. I was like oh let me just like flip that into my can. So just cut this into strips? You can see that these ribbons are going to be almost like it's like egg noodles in a way isn't it? Yeah lovely. All right so we'll fire up the wok. Get it on a kind of medium heat and then we'll pop some oil in. So in with the garlic. Let that sizzle a wee bit. Thanks Amy. Oh lovely. So we'll just let that kind of uh do its thing releasing its flavours for a bit and we like to do the onions and the garlic first because they flavor the oil which is going to be really delicious for the rest of the dish as well. So we're ready now to put in our red pepper. Now at this stage you don't really need to cook it for too long we're just going to stir fry this for about a minute because it's all going to go back into the noodles later. So yeah at about this stage when you can see that the onion kind of has little blisters on it. Yeah. Everything is pretty much ready to come out. So just pop it straight back into your vessel. There she goes. So that is it for the veg we're ready to get onto the noodles. So for this we only want to walk on kind of like a low to medium heat and Amy'll pop some oil in there about a tablespoon. And this is the part where we just fish these noodles straight out of here so that they stay moist because although the rice flour which is what these are made of it'll um sucks up moisture a lot so just give it like a little shake and then straight in. And to that we are going to add some curry powder which has been mixed up with a wee bit of water. So when you do this thin paste it just makes it a bit easier to incorporate into the noodles. Yeah otherwise you get clumps of curry and it's like it's not fair someone gets more curry than the other person. Is that how you feel about it? I never knew that. Okay right so then we get two spatulas and we'll just incorporate that curry all the way it's going to take a little bit of tossing action you can just leave the water here just get your hands in there and sprinkle it in the way that mum used to do it. Right you can bring that heat up a little bit. Because remember we didn't actually cook these noodles before we just soaked them in water so we're using the heat now to really soften them and use the residual kind of like moisture that was still hanging on to each noodle and kind of cooked through. Right now we're going to put in some bean sprouts so Amy if you want to take over this action and then I'll get all the other bits we can bring it all back in and then if you find the noodles are starting to clump together a wee bit just a wee bit more water. It's just gently does it really because if you do put it all in at once so you will end it with goop. Brilliant we're going to go back in with the prawns and then your veg, egg ribbons, about a tablespoon of soy sauce for seasoning. So you just need to finish off some spring onions. That's right for a bit of freshness and vitality. Oh and a wee bit of salt. So I'll pop in a wee bit of salt there and spring onions. There we go. Final toss and then we're ready to plate up. So how good is this looking? Bright yellow, I can smell that curry. I can't wait to eat this. I'm gonna plate up. So guys if you do try this recipe we'd love to see your photos. Just get in touch with us on twitter or instagram using at dumping sisters or at scoff food. We'd love to see your photos. So for more cool recipes just like this one make sure you subscribe. You can subscribe to scoff or to doubling sisters. Get a bit of egg ribbon in there. I love a bit of curry. Delightful. So that's it guys. This is the Dumping Sisters Singapore Fried Rice Noodles with Curry. Well done. Yeah I know it was a bit long wasn't it? So thank you so much for watching. Keep your eye out for other cool videos just like this on our Asian Bites series. We will see you next time. Bye! ", "duration": 405.17, "segments": [[37, 55], [56, 61], [62, 79], [81, 90], [107, 123], [124, 127], [130, 158], [161, 206], [207, 211], [233, 289], [290, 308], [309, 329], [330, 342], [349, 359], [366, 387]], "seg_text": " ", "pure_cap": "coat the prawns with corn flour. add oil to the wok. add the prawns to the wok and stir. transfer the prawns to a bowl. cook eggs in a frying pan. slide the omelet onto a cutting board. roll the omelet and slice it. fry vegetables in the wok. transfer vegetables into a pan. fry the noodles in the wok with seasoning. add bean sprouts to the wok and stir. add the prawns vegetables egg and soy sauce to the wok and stir. add salt and green onions while stirring. transfer the noodles to a plate. taste the noodles"}, {"image_id": "WOQ0JhA3cOA.mp4", "caption": " cut tuna meat into slices place the tuna on shredded daikon and carrot place some wasabi on the plate cut a lime place soy sauce on the plate", "id": 1114, "seg_prompt": "80 ; 36, 48 ; 50, 55 ; 60, 62 ; 62, 65 ; 66, 70..............................................................", "asr_text": " You're watching Good Night, How To! This is sashimi tuna. This one is 100 grams for sashimi. This one is finished product for sashimi. This one is sashimi. This one is 100 grams for sashimi. ", "duration": 80.33, "segments": [[36, 48], [50, 55], [60, 62], [62, 65], [66, 70]], "seg_text": " ", "pure_cap": "cut tuna meat into slices. place the tuna on shredded daikon and carrot. place some wasabi on the plate. cut a lime. place soy sauce on the plate"}, {"image_id": "T3v9c2m0ni0.mp4", "caption": " mix the flour salt baking powder and water add oil chiilis and curry leaves to a pan add the mustard cumin and fennel seeds to the pan add the onion to the pan add the salt and spices to the pan and stir add the potatos to the pan spread the batter on the pan place the mixture on half of the dosa fold the dosa over to cover the mixture", "id": 1115, "seg_prompt": "185 ; 70, 84 ; 85, 98 ; 101, 114 ; 118, 122 ; 130, 141 ; 142, 148 ; 155, 165 ; 169, 177 ; 178, 183..............................................", "asr_text": " I'm going to show you how to make masala dosa. For this recipe we need the batter for the dosa and a potato fry to fill in. For this recipe I'm using 1 cup of urdal flour and 1 cup of rice flour and 2 cups of water and I'm going to make a batter adding some salt and a little bit of baking powder and leave it aside nearly 6 to 12 hours and to make the curry I have some boiled potatoes, 2 onions, salt and 2 red whole chilies, cinnamon, pandan leaves and curry leaves then I have for the spices I have chili powder, chili flakes, turmeric powder and to fry I have fennel seeds, cumin seeds and mustard seeds so I'm going to mix this first. I added the rice and the urdal flour and into that adding some salt and baking powder just a pinch of baking powder and then add water and mix this to a nice smooth batter. Into a pan add 2 tablespoons of oil and into that add the curry leaves and the chilies and cook this about a minute or two and into that add the mustard, fennel and the cumin seeds. Don't add the spices at this stage. Once the mustard seeds start splattering add the onion, you can add garlic and ginger if you like to and cook this about a minute. Into that add salt enough to taste. Into that add the spices and mix it. Now add the potatoes and cook it on a low heat about 5 minutes. When the dosa batter is ready spray a pan on the stove and put one spoon of the mix into the pan and spread it all over. Once the dosa is ready add a spoonful of the potato mix into the middle of the dosa and fold the other end to cover it and serve it hot like this. ", "duration": 186.0, "segments": [[70, 84], [85, 98], [101, 114], [118, 122], [130, 141], [142, 148], [155, 165], [169, 177], [178, 183]], "seg_text": " ", "pure_cap": "mix the flour salt baking powder and water. add oil chiilis and curry leaves to a pan. add the mustard cumin and fennel seeds to the pan. add the onion to the pan. add the salt and spices to the pan and stir. add the potatos to the pan. spread the batter on the pan. place the mixture on half of the dosa. fold the dosa over to cover the mixture"}, {"image_id": "rMaWiWAg2tE.mp4", "caption": " add diced onion and minced garlic stir on low heat until translucent add tomato paste cumin chilli himalayan salt crack pepper and stir add rinsed quinoa and vegetable stock and stir until combined place the lid on and simmer in another pan take one cup of diced onion pinch himalayan salt and crack pepper heat it take one whole avocado in a cup mash it and add pinch of himalayan salt and crack pepper add 1 tsp of lemon juice to the avocado and mix it well stir the tomato paste and add 1 can black beans and fried capsicum and stir the combine place diced lettuce avocado and the other pan ingredients on the roll", "id": 1116, "seg_prompt": "112 ; 4, 10 ; 11, 18 ; 19, 26 ; 27, 29 ; 30, 34 ; 35, 49 ; 50, 54 ; 55, 68 ; 69, 89..............................................", "asr_text": " Thanks for watching guys Thanks for watching guys, see you next time! ", "duration": 112.67, "segments": [[4, 10], [11, 18], [19, 26], [27, 29], [30, 34], [35, 49], [50, 54], [55, 68], [69, 89]], "seg_text": " ", "pure_cap": "add diced onion and minced garlic stir on low heat until translucent. add tomato paste cumin chilli himalayan salt crack pepper and stir. add rinsed quinoa and vegetable stock and stir until combined. place the lid on and simmer. in another pan take one cup of diced onion pinch himalayan salt and crack pepper heat it. take one whole avocado in a cup mash it and add pinch of himalayan salt and crack pepper. add 1 tsp of lemon juice to the avocado and mix it well. stir the tomato paste and add 1 can black beans and fried capsicum and stir the combine. place diced lettuce avocado and the other pan ingredients on the roll"}, {"image_id": "lhSHtL-fMYA.mp4", "caption": " chop the green onion cabbage enoki mushrooms sweet potato garlic perilla and chicken add curry water ginger and garlic to a bowl add pepper flakes black pepper salt and curry powder to the bowl add soy sauce mirin sesame oil honey and gochu chan to the bowl soak the chicken in the sauce cook the sweet potatoes and cabbage in the pan add the green onions to the sweet potatoes add the chicken to the pot add the cabbage to the pot and mix add water and duck to the pot add mushrooms sesame leaves and basil to the pot add mozzarella cheese to the pot wrap everything up with lettuce", "id": 1117, "seg_prompt": "540 ; 47, 71 ; 92, 123 ; 142, 214 ; 214, 250 ; 259, 265 ; 274, 285 ; 304, 307 ; 317, 330 ; 335, 342 ; 373, 387 ; 387, 398 ; 418, 435 ; 456, 463......................", "asr_text": " Today I'm going to be cooking one of my all-time favorite Korean dishes, tak galbi, and we realize that we've actually never done like a restaurant review of tak galbi before. That's because once I learned how to make this at home, I just never went out to eat it again. You know, if you can cook at home with any pants on, that's like the best thing, isn't it? Are you wearing pants today? This recipe seems complicated because I have like a gazillion ingredients, but it's really just building the sauce, and the sauce is just like unceremoniously dumped into a bowl. I usually just make the sauce in like a huge vat and I keep it in a jar in the fridge and it holds forever. And then when you want to cook it, you just add the chicken and the fresh ingredients. Today I'll make a small version so that you guys can follow along at home. All right, let's build the sauce. I'm starting out with my secret ingredient, which is adding Korean style curry to this mix. Now, when you think of curry, you might be thinking of like an Indian curry or Indonesian curry. You want like the yellow curry. I have no other way to explain this to you. So I'm using the ones that are kind of already in a bullion pack. If you can't find the Korean kind, you can actually use the Japanese one as well. I've used both and they work just fine. And we're going to add half a cup of hot water to this and just let it mash around while I'm getting other stuff together. If you're using fresh ginger, you don't have to do this, but I'm doing these like really cool rehydration cubes that make me feel like I live in the future. Look at them. Isn't that awesome? So it's like fresh ginger, but they've been dehydrated into little cube formats. Just going to rehydrate them in there. Go rehydrate my pretties. Get yourself a big bowl for mixing the marinade in. I've already put in my minced garlic. And I'm going to just dump in all the curry that I already have in here with the garlic. And I'm going to start adding everything to this as well. This is the great like I just put in bowl part. I'm adding the gochugaru, which no, you cannot replace it with like a chili powder or a paprika. This is like a Korean style red pepper flake. So it has a very specific taste to it that I can't explain. Since Simon and I like it really hot, I bought the extra very spicy red pepper powder, but you can get the normal one as well. Oh yeah, we're going to be farting blood tonight. I'm doing one and a half. You can do two tablespoons if you want, but I like the flavor of it. Okay, quarter teaspoon of black pepper. One of my all time favorite Korean words. Do you remember what the word is Simon? Funny story about hoochie. When Simon and I were teaching, we showed our students Twilight and is a part where Bella's dad asks her if she needs pepper spray and the kids didn't understand what that was. So Simon was like, okay, it's kind of like you take gochuj, which means like pepper, and you like kind of shake it and then you spray it in someone's eyes. But then he realized that gochuj was a slang word for penis. So he basically told the students to take a penis and shake it and spray it in someone's eyes. But luckily they were too innocent to understand it and Simon dove for his cell phone and called me immediately and was like, do not explain this to your high school school this way. Make sure you say hoochoo. And then I used hoochoo and it was fine. Penis, also gochuj. Add in half a teaspoon of salt. Yes, I keep my salt in a strawberry jar, which I can imagine is confusing for some people. Just in case we have some robbers that come here and they want to steal our salt, they'll be thoroughly confused. I'm going to be adding an extra tablespoon of the curry powder. This is, oh no, it's one of these. Adding in a tablespoon of soy sauce. I'm adding in two tablespoons of mirin, which is like a Japanese sweet rice wine. I don't know how to explain it. Someone explain it for me. Mirin, the old lady actress that won the Oscar. Yep, they just condense all of her tears and sweat into a bottle and it's really popular in Japan. I'm adding two teaspoons of sesame oil. You have to use sesame oil because it has a flavor. And I'm going to add a tablespoon of honey. And then the most important ingredient, gochujang. Okay, we're doing one and a half to two depending on how you're feeling. Yes, I am wearing a single rubber globe for this. Oh yeah, look at that. I'm going to grab the chicken that I've already sliced up into strips and just dump it in here to soak for a bit. Come on, chicken. We're going to let this soak and then we are going to move on to another part of the day. On to stage two, while your chicken is just soaking, if you do have sweet potatoes, you're going to need to get started on cooking these because it takes a while for them to soften up. Dumping these guys in. And I'm going to add a little bit of cabbage, just so that we have a little bit of water action happening in there. And I'm popping a little on. So while that is steaming, we're going to start soaking our duck. I'm going to add the green onions. Wow, I kind of missed that piece. This one's for you, Simon. Now you're not trying to brown all that stuff, you're just trying to kind of like soften it. We're going to add in all of our chicken and everything now. Take a little bowl in the center. I know some people like soak this overnight and everything, but I found no difference. I tried both versions. Oh yeah, smells awesome already. And I'm going to add in the rest of my cabbage. The cabbage is really important for adding moisture to this dish, guys. Just make sure everything is nicely coated. Yeah, and I'm going to flatten it down. Okay, it's on medium. Yeah, and I'm just going to let this steam for a bit. I'm going to put on the timer for about 8 to 10 minutes. This entire meal is pretty much done within 15 minutes. What kind of timer do you have? It's a bear. Are you a professional chef or are you using a bear timer? It's counting down. That's its job. Five minutes has gone by. I'm going to add a little bit of water to this. I'm just going to add about a quarter cup. We're going to add duck soup, and I want to make sure there's enough liquid in here so the duck has something to absorb. I'm going to drain off the water. Okay, I'm going to just add on top now my mushrooms. And now I'm going to add in the Korean sesame leaves on top of this. If you can't find this, you can actually use basil instead. Guys, come on over here. I have this little tiny garden. It's like a robot garden. I think you guys saw on Instagram, I talked about it a little bit. It's called Click and Grow. You literally put in this little like cartridge with the seeds in it. You just dump in water and plug it in, and we left for Japan. And then when I came back three weeks later, I had whole basil. And it's a really nice match for technology. I'm also going to be adding cheese. What kind of cheese is it? I'm looking for like the lowest quality, meltable mozzarella cheese. Not anything high quality. I killed the heat before I added in the basil. I'm just going to sprinkle this all over with my delicious fake cheese and then put the lid on it. Okay, let's leave it there for a bit. And then we can get ready for the wrapping part. And I don't mean hip-hop wrapping. I mean lettuce. Shouldn't I be doing this part of the video? No, it's fine. You just stay there. But I was barely in it. Okay, I'm going to grab a little bit of lettuce here. And I'm going to add a little bit of moo. This is like a pickled daikon radish. Look at that. How does it taste? So what you're saying is you feel like you shouldn't eat anymore and the rest should be just given to me. It's super good. Oh, my gosh. I totally agree with you. Your first sentiment is your truest one. I'm going to have the rest myself. I'm going to put your hand into it. Yeah, if you've never tried takao before, you might be wondering like what's so special about it. So you got like sweet. You got sour. You got spicy. You got savory. It just all comes together in this like perfect mouthful. It's just, it's a wonderful dish. If you want more specific measurements on how to make this awesome Martina's takao beef choice dish, check out our blog post. I'm going to put the whole recipe there. And, mm, please let me know if you make this because I'm telling you, it's such an impressive dish. So easy to make. And it's delicious. And you can get your whole like, what is, whatever, no game. When I'm sick of this, I don't have any of myself. ", "duration": 541.17, "segments": [[47, 71], [92, 123], [142, 214], [214, 250], [259, 265], [274, 285], [304, 307], [317, 330], [335, 342], [373, 387], [387, 398], [418, 435], [456, 463]], "seg_text": " ", "pure_cap": "chop the green onion cabbage enoki mushrooms sweet potato garlic perilla and chicken. add curry water ginger and garlic to a bowl. add pepper flakes black pepper salt and curry powder to the bowl. add soy sauce mirin sesame oil honey and gochu chan to the bowl. soak the chicken in the sauce. cook the sweet potatoes and cabbage in the pan. add the green onions to the sweet potatoes. add the chicken to the pot. add the cabbage to the pot and mix. add water and duck to the pot. add mushrooms sesame leaves and basil to the pot. add mozzarella cheese to the pot. wrap everything up with lettuce"}, {"image_id": "p1RgI4R8VX4.mp4", "caption": " add cinnamon cardamom bay leaves and onion to a pot of hot oil add ginger and garlic paste and mutton to the pot add water and salt to the pot add water to a bowl of chili powder and pour into the pot add fennel powder ginger powder to the pot add yogurt to the pot", "id": 1118, "seg_prompt": "520 ; 65, 90 ; 219, 237 ; 271, 295 ; 338, 380 ; 383, 395 ; 405, 414........................................................", "asr_text": " Hey welcome to Singh and Kukant Sanjeev Kapoor's Khazana and my name is Harpal Singh. Today I am going to share a beautiful recipe with you. A lot of people have requested me, Chef, why don't you share your traditional restaurant style Mutton Rogan Josh. Although Kashmiri Mutton Rogan Josh is something which the Kashmiris cook with great passion and is not what is served in the restaurants mind you. In restaurants we have a recipe which all chefs across the world have kind of tampered. The way I am doing it today is one of the best selling restaurant recipes of Sanjeev Kapoor's restaurants and that's where I am working for you know he is my mentor also and from whom we have learned a lot of good things and here is the beautiful recipe, oil is hot, we have got some whole spices, cinnamon, cloves, 5 to 6 cloves, big cardamom, bay leaf, 2 of them, all into this, oil is nice and hot, onions, equal quantity of onions, if you are using 1 kg of mutton you need to use 1 kg of sliced onions and that's a very important part of the recipe and you need to brown this onions, while this onions get browned let me also share with you what exactly a Kashmiri Rogan Josh is. You know the Vazas as the cooks of Kashmir are known, the Vazas and Vazwans they are very passionate about cooking meat, traditionally in Kashmir they use an ingredient called Ratan Jog which gives a beautiful red colour to the mutton Rogan Josh and it's cooked in mustard oil mind you with lot of Asafoetida, they keep heating the mustard oil and keep adding the Asafoetida and the fennel powder first before they add the mutton, so Asafoetida and fennel powder and then the mutton and the ginger garlic paste are added in Kashmiri Rogan Josh and it's very very dry unlike what we see in restaurants, in restaurants we see nice red thick beautiful rich gravy made out of mutton stock and mutton cooked in it with Kashmiri chillies and that's what I am sharing with you today, lot of people on the internet have requested me that chef why don't you share one of your traditional mutton Rogan Josh recipes and this is what I am doing, the onions are now midway to browning, keep stirring in between so that they get evenly coloured and you need to be watchful, onions need to be just golden brown and not de-browned because if they are browned more than what is required you get a burnt flavour, so golden brown is the colour and you need to keep stirring continuously to get that colour also uniformly and it's also very important that when you do dishes like this and you want the onions to be browned the onions need to be sliced finely and when it is sliced finely which means you need to have a good sharp knife be careful about your fingers there, the onions now as you see are nice and just browned the colour that I require and at this point of time the onions are nice and sweet so we need to quickly add ginger garlic paste, the garlic paste one tablespoon and the ginger paste one tablespoon of this, to this I am going to add my mutton, I will braise the mutton for some time for about two to three minutes till the time it's evenly coloured and then we will add some water and cook until the mutton is nice and soft, in the restaurant style mutton Rogan Josh that I do I keep it plain and simple very less spices, the gravy needs to be nice and rich instead of water you could add stock if you're cooking in your restaurants you know the stock could be of rotors or chicken bones now the mutton as you see is now a little brown what I'm going to do now is add some water since I don't have stock at this point of time and even at homes I'm sure we all don't use mutton stock so water enough to cook the mutton at this point of time I'll add some salt also taste as much as you require give a gentle stir what you need to do is cover and cook until the mutton is soft which is almost more than 80% of the mutton is cooked then we will add the rest of the ingredients so what I'm going to do cover and cook this would take about 20 to 25 minutes and mutton would be just about done and that's the time we will add the rest of the spices so let us now check the mutton wow nice color the brown onions have given a good color to the gravy the mutton is almost there now so let us add the spices I keep it very simple when I cook mutton Rogan Josh in my restaurant and I've got a great trick that I do in my restaurants I use Kashmiri chili powder and I add water first before adding it to the gravy directly I never added directly because you know scientifically it said all the oils get blended with the water there are a few chili powders in India which add lot of color but they are not spicy hot one of them is Kashmiri chili powder the other one that I know is vegchi chili does not add too much of spice but adds lot of color here of course it's the gravy that is getting cooked but if you were to add the chilies directly they would get burnt very important to mix it with little water and that's the trick into the Rogan Josh nice red color I've got some fennel powder half a teaspoon I've also got some ginger powder half a teaspoon of ginger powder mix this up thoroughly you see the nice red color that's coming that's come through the red chili that I've used you see suddenly the color has erupted in the Rogan Josh beautiful color finally some whisk yogurt half a cup of whisk yogurt I do not add tomatoes at all in my grave and mutton Rogan Josh in my restaurants sells like hot cakes and this is what the trick is I also prefer straining the gravy after cooking the mutton it gives a nice good sheen to the gravy you know the beautiful shine but if you are cooking at home never mind you could serve it directly like this to your guests so let's cook this for 10 more minutes for the gravy to be nice and thick 10 minutes of cooking along with the yogurt and spices mutton is now ready to be served got a bowl here you see the color beautiful color you get from Kashmiri chili that I've used mutton is cooked the best thing of cooking a mutton is it should be buttery you know and if it is not cooked well then you never enjoy it the place that I have learned my food from Hyderabad people always say that you should be able to chew the mutton but in Lucknow they say the mutton should be soft as butter so in India all over people have different you know their sayings and feelings about dishes but I feel mutton should be buttery in a Rogan Josh nice and soft mutton Rogan Josh for billions of my users who have been searching for this recipe and I've requested this recipe number of times that's why I thought best to share this recipe with you all this is how we cook in our restaurants you try in your restaurants or at your home and enjoy this with long-grain basmati rice or a good pudinaparata beautiful just for you mutton Rogan Josh ", "duration": 520.83, "segments": [[65, 90], [219, 237], [271, 295], [338, 380], [383, 395], [405, 414]], "seg_text": " ", "pure_cap": "add cinnamon cardamom bay leaves and onion to a pot of hot oil. add ginger and garlic paste and mutton to the pot. add water and salt to the pot. add water to a bowl of chili powder and pour into the pot. add fennel powder ginger powder to the pot. add yogurt to the pot"}, {"image_id": "2iqRbyd1ylg.mp4", "caption": " cut up the potatoes and boil them add the minced meat carrots onions and garlic to the pan add the tomatoes and ketchup to the pan add seasoning to the pan and stir mash the potatoes with milk spread the contents of the pan in the dish spread the potatoes on top bake the dish in the oven", "id": 1119, "seg_prompt": "291 ; 20, 38 ; 68, 108 ; 115, 128 ; 131, 148 ; 159, 175 ; 184, 210 ; 214, 225 ; 235, 257..................................................", "asr_text": " Hi, I'm Kate. I'm going to show you how to make a really quick and tasty meal. We're going to do a 30 minute cottage pie. So we've got all our ingredients here. The first thing we need to do is make some mash. So let's chop up the potatoes. I'm using King Edward potatoes but you can use anything like Maris Piper, a good old round of potato. I'm going to chop them up, pop them in the pan for 10-15 minutes or until they're soft. That's our topping sorted. Let's do the rest of our filling. We have some extra lean minced beef, some chopped carrots, a can of chopped tomatoes, one chopped onion, one garlic clove crushed, some herbs and some tomato ketchup. This is an incredibly easy recipe. First of all, we're going to dry fry which means it's a low fat option because we're not using any oil. So let's start with the minced beef. Pop that in the pan. Now we're going to add our chopped carrots and our chopped onions, a little bit of garlic and not forgetting our herbs. We need to brown off the mince on the hob for around 5 minutes. The meat is nicely browned so we need to add the chopped tomatoes, 2 tablespoons of tomato ketchup. Finally, we're going to add some seasoning and we're going to bring that to the boil and then we're going to simmer it for 15 minutes with the lid on. While that's simmering, I've drained the potatoes and now I'm going to turn this into our mash. I'm just going to add a splash of milk and get our masher. That's our topping done. Let's add it all together. This has been simmering for 15 minutes now and it's now ready to be spooned into the dish and to add our delicious potato mash. So let's get it in. Smells delicious. We're going to spread it out evenly. Now we need to add the fluffy potato mash to our dish. Now we need to smooth it evenly with a fork to give it that lovely texture. This needs to go under the grill for 5 minutes to give the potato a nice golden brown colour. 5 minutes is up. Let's have a look at our cottage pie. Oh, look at that. Delicious. Oh, it smells so good. Finally, I'm going to add some salad. And there you have it. Cottage pie from prep to plate in 30 minutes. ", "duration": 291.33, "segments": [[20, 38], [68, 108], [115, 128], [131, 148], [159, 175], [184, 210], [214, 225], [235, 257]], "seg_text": " ", "pure_cap": "cut up the potatoes and boil them. add the minced meat carrots onions and garlic to the pan. add the tomatoes and ketchup to the pan. add seasoning to the pan and stir. mash the potatoes with milk. spread the contents of the pan in the dish. spread the potatoes on top. bake the dish in the oven"}, {"image_id": "QWXlKD-XGCQ.mp4", "caption": " add oil to a pan with cinnamon and colves add cumin seeds and onions add a little salt when onions are brown add turmac ginger garlic paste and mix add lamb pieces add chilli powder coriander powder cumin powder and water cover and cook for 20 minutes when almost done add green chillis and coconut powder and pepper add coriander leaves and cook for 10 minutes place on plate and serve", "id": 1120, "seg_prompt": "405 ; 123, 140 ; 141, 154 ; 156, 166 ; 167, 183 ; 189, 208 ; 214, 237 ; 256, 270 ; 273, 297 ; 303, 323 ; 327, 330..........................................", "asr_text": " hello namaste salaam alaikum satsriyakaal welcome back to another session with your VahChef at VahYvah.com non vegetarian cooking involves white meats like chicken, fish and of course there is ever tasteful red meats like mutton, lamb and beef mutton and lamb are confused with one another normally the difference is that mutton is usually refers to goat meat indian cuisine normally uses goat and lamb meat when cooking at home and indian restaurants also they use sheep or lamb meat and goat meat lamb is nothing but meat of sheep younger than a year lamb is simply tender and better for curries mutton can taste more flavorful than lamb because they contain higher concentration of fatty acids but since it's a tougher than lamb mutton is better suited to casserole style cooking let us learn to make a classic Indian lamb curry for a good lamb curry you will need half an inch pieces of lamb I prefer to use with bone because it is more flavorful and tasteful when you cook meat with bone on ginger garlic paste, pepper powder, cumin powder, coriander powder, whole garam masala, red chilli powder, green chillies, turmeric, coriander leaves, cumin seeds, chopped onion, coconut powder, salt, oil for the lamb preparation add some oil to the pan, add whole garam masala that is cinnamon, green cardamom and cloves add some cumin seeds and add onions little salt when the edges of your onion are getting slightly brown add little turmeric and ginger garlic paste now when you get rid of raw ginger garlic flavor add cleanly washed lamb after cooking the lamb on the south for a few minutes add chilli powder I like it spicy so mine is going to be a little extra chilli powder, add little coriander powder, little cumin powder and add some water I added water because I'm cooking a small portion of meat but if I'm cooking large quantity of meat I wouldn't need to add any water because the mutton oozes out its own moisture and mutton has to cook in in its own moisture and it will taste really really good once you add little water just mix little bit cover the lamb and let it cook for like around 20 minutes till the lamb is tender now the lamb is almost done so I add little green chilli but this is optional if you want to have green chilli I love the flavor of green chilli so I add green chilli in most of my cooking add coconut powder and pepper powder, pepper brings out really nice flavor out of the lamb so sprinkle it and add some is so delicious and the lamb is so tender that it melts in the mouth as soon as you take a bite let's try one more, lamb carrying is a huge hit at ceremonial events and functions and did you know that soup made from the bones and legs or trotters are very nutritious and are so full of energy and nutrients and have immense nutritional value to rejuvenate in sickness I hope you have enjoyed today's session of learning to make lamb curry remember that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips so others will benefit from your great cooking ", "duration": 405.67, "segments": [[123, 140], [141, 154], [156, 166], [167, 183], [189, 208], [214, 237], [256, 270], [273, 297], [303, 323], [327, 330]], "seg_text": " ", "pure_cap": "add oil to a pan with cinnamon and colves. add cumin seeds and onions. add a little salt. when onions are brown add turmac ginger garlic paste and mix. add lamb pieces. add chilli powder coriander powder cumin powder and water. cover and cook for 20 minutes. when almost done add green chillis and coconut powder and pepper. add coriander leaves and cook for 10 minutes. place on plate and serve"}, {"image_id": "oYeWU0dyanY.mp4", "caption": " take some water in a deep pan adding salt and add spaghetti when comes to boil and toss them keep another pan on stove put some oil add chopped bacon and fry them crisp add some finely chopped onions and crushed black pepper and cook put two cracked eggs in a small bowl and add 2 tablespoons of heavy cream add some freshly ground black pepper some grated parmigiano-reggiano and a pinch salt to it whisk the mixture well to make a sauce take cooked bacon off the stove add drained pasta to it and pour sauce to it and mix well put the dish on a plate and serve", "id": 1121, "seg_prompt": "398 ; 90, 102 ; 104, 157 ; 158, 213 ; 214, 223 ; 224, 264 ; 265, 275 ; 278, 329 ; 334, 340.................................................", "asr_text": " Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show you how to make Spaghettia La Carbonara. A lot of you have been asking for this recipe and it's super, super simple. It basically uses a few ingredients which you probably already have in your fridge, so I'm really excited to show it to you. Let's go over the ingredients so we can get started. You're going to need one small chopped onion, about four to five slices of bacon chopped, two eggs, about two tablespoons of heavy cream, some fresh parmigiano, and you're going to need some spaghetti. That's very, very simple, you're also going to need just a touch of olive oil and salt and pepper. Now you know you probably already have these ingredients in your fridge, so why not make this dish tonight. So good, it takes very little time to make, about fifteen minutes from start to finish and the easiest, most delicious Spaghettia La Carbonara, you'll find it right here. The first thing you're going to do is take a large pot, fill it with water, give it a nice, generous sprinkling of salt and bring that up to a boil so you have it ready by the time you put in your spaghetti in. So, the second thing you want to do is take a nice skillet with high sides, put about a teaspoon of olive oil in there, a teaspoon not a tablespoon. You want to preheat it over medium heat so you can now go over there and saute our bacon. First thing you want to do is put your spaghetti into your boiling water. Now I'm just going to take my tongs and juice this up and make sure that they are submerged in the water. Give this a nice little toss. Now we're just going to add our bacon to our preheating olive oil in our nonstick skillet. Now traditionally, you're supposed to use pancetta. Pancetta is really very similar to bacon, the only difference is it's not smoked. But the reason why I use bacon is because it's number one of what I had in the fridge, number two is just as delicious, and number three, everybody can find bacon. It can be a little bit difficult to find pancetta, so it's really no different to it. I like to use a nice, lean center cup bacon, that's my preference, but any bacon you have in hand will do. So just cook this over medium high heat until it's nice, nice and crisp. But not too too crisp because we're going to continue to cook it with our onions. Our bacon is cooking up really nicely, it's starting to get nice and crisp. At this point, you want to add in your finely chopped onions, this one small onion. And the reason why I'm not adding any salt is because the bacon is very salty, and I don't want to overdo it. But I do want to add a good amount of black pepper because cracked black pepper, which I'm going to put here and in the little sauce we're going to make, is a huge, huge part, important part of a really good traditional carbonara. Carbonara is very easy, it's just bacon and eggs, or pancetta and eggs, and everywhere you go in Italy has your own way of making it. I'm from southern Italy, I'm from Naples, this is the way we make it and we are proud of it. So let this just cook together for a few minutes until the onions start to cook down. And while that happens, I am going to go back to the counter and show you how to make a sauce to go with it. Now in a small bowl we're going to put in two eggs, two cracked eggs, two tablespoons of heavy cream, a ton of freshly ground black pepper, or as much as you like I should say. And remember it's very important into a traditional carbonara recipe, and a really generous amount of parmigiano di giano. And this is it, this is the sauce, we're going to just put a tiny bit of salt in there, not too much because remember our pasta water is well seasoned, our bacon is very salty, our cheese is very salty so we don't want to overdo it. That's a pretty good amount I say, perfect. Now we're not really going to cook this and you'll see, you'll see how this comes together. A pinch of salt, and I'm just going to use my little whisk here and just mix this together. Now we have our sauce together, I'm going to set this aside. Now all I did here was take my bacon and onions off the stove, and this is important that you do this off the burner because you don't want to scramble the eggs. I drained my pasta, just going to add it to the bacon and onions, just like so. Now very quickly you're going to add in your egg and cream and pamigiano-rigiano sauce, and just, you kind of have to work this really fast. That's perfect because you're not really like going to scramble the eggs, but you see how they're starting to cook? That's exactly what you want, I can't even describe how perfect this is every single time, as long as you take the pan off the burner. You'll have a perfect carbonara every single time. Just stir this together to mix, smells like heaven in here, it's amazing. Let me just plate this up, oh boy. That's perfection in my book, right there. That's the way a carbonara should be, it should not be drenched in sauce, it should not be curdled and ugly and scrambled, it should be silky, smooth, every strain of spaghetti should be coated in that sauce, and I can't tell you how good the smells, I mean you really should be here for this. I'm just going to take this, a bite of this, I'm going to embarrass myself, I know it. On the money, that is so amazing. Now you know you have all these ingredients in your fridge, so you know you need to get in your kitchen and make this recipe, and if you want to get all the measurements and ingredients for everything, you know where to find it, www.laurainthekitchen.com. I'll see you next time, bye. ", "duration": 399.0, "segments": [[90, 102], [104, 157], [158, 213], [214, 223], [224, 264], [265, 275], [278, 329], [334, 340]], "seg_text": " ", "pure_cap": "take some water in a deep pan adding salt and add spaghetti when comes to boil and toss them. keep another pan on stove put some oil add chopped bacon and fry them crisp. add some finely chopped onions and crushed black pepper and cook. put two cracked eggs in a small bowl and add 2 tablespoons of heavy cream. add some freshly ground black pepper some grated parmigiano-reggiano and a pinch salt to it. whisk the mixture well to make a sauce. take cooked bacon off the stove add drained pasta to it and pour sauce to it and mix well. put the dish on a plate and serve"}, {"image_id": "oITe5vDxbVo.mp4", "caption": " add the butter to the pan add the onion paste to the pan add the tomato paste to the pan add garlic paste ginger paste tumeric powder chili powder salt and garam masala to the pan mix in the lentils and kidney beans add water to the pan mix in cream sprinkle cilantro and drizzle cream on top", "id": 1122, "seg_prompt": "514 ; 131, 140 ; 146, 158 ; 170, 180 ; 198, 240 ; 293, 328 ; 332, 340 ; 418, 424 ; 437, 463.............................................", "asr_text": " hello friends, namaste, I'm Bauna and today I'm going to show you how you can make the very popular all over India but specialty from Punjab and it's made from some of the lentils that I'm going to show you. so here I have the whole urad, it is a black gram and it has a very distinguished taste this lentil tastes so good with its skin usually mostly people use without skin but when you use it with skin it brings out a real different nice flavor and these I have the kidney beans rajma and this is a Bengal gram chana dal so we need all these three so what you can do is you can soak overnight and then boil it but I already have my boiled this is the whole urad and it is boiled already and I usually keep in my frozen and this is the rajma the boiled rajma so I always keep them in my frozen so that's why I don't have today this chana dal the Bengal gram because I got lazy to boil it but usually this is also added to this recipe. to make the dal makhani I have the pan heating here and I'm going to add ghee a clarified water I already have my onion paste and the tomato paste ready so the ghee is already done and I'm going to add my onion paste add all the onion paste give it a quick stir my onion paste is already cooked so I'm going to add tomato paste the tomato puree and now I'm going to let it cook little bit because the tomato puree is not cooked so I'm going to let this cook now a little bit I'm going to cover it and let it cook let's check on our onion and tomato I'm going to add little bit of garlic paste and ginger paste also going to add turmeric powder red chili powder salt to taste and just to your taste I have this garam masala give it a stir I'm going to let it cook a little bit onion tomato seems to be ready and I'm ready to add my lentils which is going to be over the whole urad and the rajma kidney beans so it's a basically black gram kidney beans which is the urad and rajma let's check on the onion and the tomato and spices already give it a stir again so those seems to be done the tomato is cooked as well at this time I'm going to add I have this urad the whole urad with this skin on it and also my bajma the kidney beans give it a stir again and I'm going to add water so add water and I'm going to let it cook let it simmer again cover it if you don't want to make the gravy for onion or the tomato you can also chop them very fine and then make this curry sometimes I even get lazy to make the gravy and you know I just sauteed them and then I use my hand blender to you know make it gravy again so however you like you can make that way our dal makhni has been simmering for five minutes now I'm gonna check on it looks perfect and our urama is wonderful all right so I'm gonna turn off the stove now it's completely done look at the dal makhni it's ready to serve now the final thing few final things that I'm gonna do is add a little bit of heavy cream heavy whipping cream and I'm ready to serve into the plate I have the plate here and ready to get into the plate sprinkle some finely chopped cilantro on the top and a little bit of more heavy cream just for the garnishing just to decorate so plate is ready this dal makhni can be sold with the rice roti naan paratha tastes so delicious and you will love it you will want to make it again and again I am gonna give it a bite it's really hot it's so great it's a great curry during winter time because during the winter time if you consume the urad in any form it's very good for your you know health and it keeps you energetic it has got a lot of protein in it and lentils are always good source of protein anyway so so this was all about the dal makhni thank you for watching and see you with the next recipe ", "duration": 514.83, "segments": [[131, 140], [146, 158], [170, 180], [198, 240], [293, 328], [332, 340], [418, 424], [437, 463]], "seg_text": " ", "pure_cap": "add the butter to the pan. add the onion paste to the pan. add the tomato paste to the pan. add garlic paste ginger paste tumeric powder chili powder salt and garam masala to the pan. mix in the lentils and kidney beans. add water to the pan. mix in cream. sprinkle cilantro and drizzle cream on top"}, {"image_id": "E-hILeQ9QHM.mp4", "caption": " mix some milk olive oil in a cup and blend them using a blender add a little salt ground pepper lemon juice and chopped parsley add sour cream and mix it using a spoon add some crushed walnuts to the mixture and whisk dice an apple into small cubes and add some green grapes to it add black grapes and chopped celery mix the fruits well and pour the sauce in it toss the fruits and put the salad on fresh lettuce and serve with fresh apple and walnuts", "id": 1123, "seg_prompt": "618 ; 210, 230 ; 243, 259 ; 264, 290 ; 331, 358 ; 404, 425 ; 426, 433 ; 434, 452 ; 453, 524..........................................", "asr_text": " Ghar mia bachukhi dos pi hai aur dushman bhi. Apne saa chhuti haan lati hai. And energy ukle jaati hai. No energy is equal to no takkal and no imhayo rahi. Asi mein hamari bachukho chahi aik energy ka short. Khlo nein pure din chaat sthaap raki hai. Toe ish baar mami ka maajik mein mein hai kar ain hai. Asi refreshing recipes, jo haa mare bachukhi energy levels ko raki ka. Up, up, up. Ghar nee, ghar nee, ghar nee. My god, temperature to is just going out of control. Asi mein kar refreshing nimbu paani ka glass ho ja hai. Toe baar jaan mein jaan a jagi. Nice refreshing nimbu paani. Asi mein ha mei sha apne ghar mein apne fridge mein banak hai rakti ho. Bask hai hai, toh rasa namak, toh rasa kala namak, toh rasa pudina and just blend it and nice refreshing lemonade and it's ready. Hello and welcome to mami ka maajik. Mein ho amrta rai chanda nam sab ka swale te hai mere ke chan mein, jo haa aaj haam lade ke kar mein kya saat. Paid ke hai, hai mapna haan toh rakli te hain fridge se nimbu paani nikal ke peerle te hain chap ghar mein lakti hai nikin bachye, bachye kabhi ke sifi sunte hain. Vai ghar mee ho ya saasi bachye ko hai pharak nipata. Ho amrta ke hain lak pudna kabhi nahi banak hai nikal hai. Hai un ke jo ye ke hain le ke aadha te hain, agarha monne nahi badaat saak te hain. Le ke na asa madaat hain. Un ke khaane hain hai bisko te badaat saak te hain. So aaj haam kuch aisa hai karne bala hain. Un ke daily daat mein haam daal hain ke energy ka shaat. Chiss hai bach ho ko mele tak hain. Boer hai hai hydrated and they can fight this summer easily. Alle, let's begin. Aaj haam ba nahi hain, three summer special recipes. Tuch chale hai, stab ka te hai hai, maari pehli recipes hai. Well aaj mein sabse pehle banane wali ho hai, ek pohati pohati exciting masadaa salad. Vai lemonade ke baad, agarha ko ye ese cheez hai, aapu completely refresh kar saak te hai, wo hai ke kachhaa salad. Likin bachye or salad, impossible combination. Hil aa ke deki hain, ka krita matar kaat ke rak di chun ke saam ne hain ke kabhi ne ka hain. So yeh hai toh ka mata hai mami ka manchik, chale hai. Banate hai, pohati masadaa salad. To actually, to zamanos hai chale hai aa hai and shaad aap sab ka favourite ho gabi. Likin aap de se haam banane ke aap mee tari ke se, aap banane ke se, bach ho kapi favourite. Let's make yummy Waldorf salad. A Waldorf salad banane hai hai, toh soe cheez mein kya main ingredient ho ga, soe chee soe chee hai, you are right. It's going to be nice, refreshing apple. A Waldorf salad ke chu origin hai, ho New York ke a Waldorf hotel mein ho aata hai. That's why, is ka naam aisa par ya, nikin yeh meera favourite salad isli hai, especially in the summer season, kyuki ismi jo ingredients hai, ho nice and juicy ho te hai, and ke water content hai ho te hai, so it's really, really healthy. In fact, meera peta to yeh aik salad khal hai na, toho pura de nuske baat ke hai, mojo ke pare kne pata hai. Ko chale hai, start kal te hai, nikin sab se pele mein hai, apples ko nahiin, chop karo mein, toh ke aag hai aap, apples ko chop kar ke rakdang hai, to ho kala pare jaga hai, toh pele mein hai, meon hai, meon hai, so chale hai aaj mein hai kodh hai, ke aase hai pohati simple tari ke sai ghar mein, pure vegetarian meon hai, meon hai, mein hai, so chale hai, lein hai mein hai, ke yeh dood, or ek container mein haam dood darling hai, a bismay haam darling hai, toh ra olive oil, olive oil is very healthy oil, or di reh deh reh is haam blend karna shuru kareng hai, so yeh haam bling hai ek, hand blender, ke hai badi hai consistency aag hai hai, deh ke hai is ke consistency ki thi badi hai aag hai, aa bismay haam darling hai, chud kibhar namak, suaad anu saar, puti vi kali milch, toras alimbu karas, and finally torasas parsley, nicely fresh chopped parsley, and ispe mein dalungi torasas saar cream, yeh aap ko bhaz aam mein aas hani se milch aak hai hai, or agar aap ko namili to aap, kar mein bhi prepare kar sakte hai, bhas hankar basically aap ko banana hai, or usse pe ko yeh bahar chodhi jay, kareem doo kanthe ke liye, to ho automatici saar ho jayega, yeh saar is mein dal ke hai, ach hai se haam mix ka leh te hai, or karees ke seasoning ko zara taste ka leh ne hai, just to ensure that everything is perfect. Abhis mein mein te kar aam kar ne waleen, a world of salad mein, kya pata hai apples ke saats hai, walnuts, and of course other ingredients, but basically yeh two main ingredients ho te hai, yeh hain hain mare bachhe, as always, asi, at least mein hai gass te ko ta hai walnuts, deh do kabi nahi hai da, lekin haam sab jaan te hain ke walnuts, pitna healthy ho ta hai, abhis ke shape ko yeh ke, brain ke shape mein hai, isli hai te hain ke yeh brain development ke li hai, poha te chah ho ta hai, to isi hai poon ke da hai, tse wai te kar nahi sakte hai, or isi salad se bhi abhoy nahi kar sakte hai, so isli hai kya ho paai, isli hai ho paai yeh hai, mein mein pele sein walnuts ko ach hai, tare se krash ka li a hai, daki bachoko pata bhi nahi chale, walnuts ka hai, energy shot hai, so ismein hain dal nahi hai, walnuts ka energy shot. nahi lage ga some nice crumble is in the dressing, but actually bohoga, highly nutritious walnuts. Chale, isse humne, dressing mein hee che padi a hai, you know how I love playing hide and seek with kids. Chale, ab salad preparation. Isse hum se pele dal nahi hai, nice, yummy, juicy apples. Mein saadat hain, Washington apples use katihum, because they are nice, fresh, and easily available in the market. So, inne hum, dono tarev se chop karling hai. Here, Washington apples, they are very, very healthy, full of dietary fiber, bachoko yeh to acha ho ta hai yeh, ismein, here's our water content bhi ho ta hai, so it's a great fruit to have, especially during summer. Plus, bado ke li bhi acha ho ta hai, because your calorie content ho ki hai, bohota hai ho ta hai yeh. In fact, mein tof nahi so bai hum mei sha, ek apple ke saad start katihum, with my tea. Isse hum pele kor karling hai, Apples go hum, ek bol mein dal nahi hai, mein mein dal nahi, some nice green grapes, mein nahi do, hiss ho mein aap katli jein, and just add it in the salad, ab isme hum dal nahi hai, toh raise black grapes, and finally isme hum dal nahi hai, Is salad mein jaba, celery dal de te hai, toh yeh bohota tara, faida kattah hai, patabi nahi shal daki, ingredient pada wah hai. Isme jo hum ne, yeh yummy dressing ban ai hai, home made meo ke sa, usse add karding hai, toss kari jein, salad taya hai, lek in hum, usse kasib present karing hai, lek te hai, toh hum leng hai, fresh lettuce kipatte, or usse hum sajain ke ek, plate ke opal, abham leng hain mara, world of salad, seis kyupa hum, dal teng hai, it's looking nice and lovely, lek in toh ra sa, masthiya kar nahi hai, toh ra sa, all magic dal nahi hai, nahi bachoko ke li hai, toh bubhi kar sakte hai, toh cheli hai, kar te nahi toh ra sa magic, is plate mein, iste na sei yeh, apple ke slices ko, patli patli kat ke ra ke hai, slices ko ista ra seh, for usse kyupa lek hain mein. Wings ke jasa effect, kriyat kar nahi ke koshisham kar nahi hai, ye hain mara, wings ban gai, abham leng hai yeh, or body prepare kar nahi hai, and then hum leng hai doh, for the eyes, celery stick ko, amrit se doh isso mein kartling hai, and tenas ban gai. ye hain mara, world of salad, jise mein hai, butterfly ka shape di a hai, hai aaal hai, hope karti uki hai, butterfly saar ke garam hai ho hai, till aal de ke his recipe kai, quick reek hai. World of salad, mein ais ban aani ke li hai, eat container mein dood, or olive oil, who blend kali che, and lemon juice. Dressen kali mein ais mein fresh paasvi, or walnut powder add kare. Salad kali ei bod mein fresh chopped apples, sliced green and black crepes, or celery add kare, and mix well. Aat is mein mein mein ais brissi, ek plate mein fresh lettuce leaves, or salad un bein dal. Garnish kali ei butterfly bana, using apple slices. World of s place kare mein, use black grapes to make the ice, and celery sticks for the antenna. Hoog ya yummy world of salad ready. An fanang ye fresh food jellies. ", "duration": 618.33, "segments": [[210, 230], [243, 259], [264, 290], [331, 358], [404, 425], [426, 433], [434, 452], [453, 524]], "seg_text": " ", "pure_cap": "mix some milk olive oil in a cup and blend them using a blender. add a little salt ground pepper lemon juice and chopped parsley. add sour cream and mix it using a spoon. add some crushed walnuts to the mixture and whisk. dice an apple into small cubes and add some green grapes to it. add black grapes and chopped celery. mix the fruits well and pour the sauce in it. toss the fruits and put the salad on fresh lettuce and serve with fresh apple and walnuts"}, {"image_id": "aSLQ9Ow-wMA.mp4", "caption": " finely chop ginger green onion and cilantro drain the water from the tofu box and slice the tofu into cubes add ma po sauce chili bean sauce and water to a small bowl add oil to a hot pan add ginger to the pan and stir place the tofu in the pan put the sauce into the pan add water to the pan add salt to the pan on the tofu cover the lid of the pan add the green onions and cilantro to the pan", "id": 1124, "seg_prompt": "444 ; 73, 112 ; 126, 159 ; 180, 231 ; 269, 285 ; 293, 311 ; 321, 333 ; 334, 348 ; 349, 358 ; 366, 378 ; 382, 388 ; 409, 422.............................", "asr_text": " Hey everyone, welcome to Valerie's Kitchen. Today I want to teach you guys how to make a simple and easy Maho tofu. Everyone likes to eat spicy Sichuan food and Maho tofu is one of the representatives. And today we have very simple ingredients. Some ginger, I will just use this small part, 2 stalks of green onion, and some cilantro. And of course the most important ingredient is the tofu. And I picked up the extra soft one because I like the soft to be very smooth in my mouth. And they have another type which is called extra firm. You also can choose that type too. And these are our two important ingredients. It's called chile bean sauce. You can buy it in any big market. And so here is the important sauce too. It's called Maho tofu. And so, let's start. Slice the ginger. Get a green onion like this. About 1 cm. So, some cilantro. And this is the tofu we need. It's 14 oz. And I think it's good enough for two persons who have a meal with the tofu. And since there's some water, liquid inside I have to pour the water out. Get the water out. Get out of the tofu. And this side. I will command you to use the bowl in the first time. So, that's about a tablespoon. We need two tablespoons of Maho sauce. That's gonna be spicy. Here comes the chili bean sauce. We need 2.5. We use one teaspoon of water to mix them up before I add into the frying pan. This is one tablespoon of water. Let's mix them together. So, we are ready to cook the Maho tofu. Warm up the frying pan. Please use 5-6-8. So, the frying pan will not get too hot. When the frying pan gets heated up, pour some oil. Make sure the frying pan is full of grease. We can put the ginger inside. It should make the fish smell better. Stir fry a few times until the ginger. I can smell the ginger now. Now, we are ready to get the tofu inside the frying pan. Now, we can put the mixture sauce into the frying pan. 1.5 cups of water. We are going to get one teaspoon of salt on the top of the tofu. We put the salt on the top. We can just deal with the tofu and make it slide down. Now, we get a lid. Cut by it. Keep on using 5-6-8 meter fire. Now, we are going to cook the tofu for about 15 minutes with the lid on. Just check. It's beautiful, isn't it? After 15 minutes, we should put the green onion on the top. Just let it cook. The fire is a little bit big for me now, so I change it to low. Time to turn off the fire and get the tofu on the plate. This is the maple tofu. ", "duration": 444.67, "segments": [[73, 112], [126, 159], [180, 231], [269, 285], [293, 311], [321, 333], [334, 348], [349, 358], [366, 378], [382, 388], [409, 422]], "seg_text": " ", "pure_cap": "finely chop ginger green onion and cilantro. drain the water from the tofu box and slice the tofu into cubes. add ma po sauce chili bean sauce and water to a small bowl. add oil to a hot pan. add ginger to the pan and stir. place the tofu in the pan. put the sauce into the pan. add water to the pan. add salt to the pan on the tofu. cover the lid of the pan. add the green onions and cilantro to the pan"}, {"image_id": "2Q-Nq6kxpfg.mp4", "caption": " grate a carrot and zucchini finely chop spring onions and shred some cabbage take out fine rice noodles and break them into fine pieces cover the mushrooms with boiling water cover the rice noodles with boiling water chop the mushrooms heat sesame oil in a pan and add the vegetables add the mushroom cooked rice and soy sauce mix water and corn flour spread the corn flour mixture on the edges of the rice paper place cup of mixture into a corner of the rice paper roll it and tuck it cook the rolls in the oven", "id": 1125, "seg_prompt": "204 ; 30, 36 ; 37, 44 ; 45, 52 ; 53, 58 ; 60, 66 ; 71, 76 ; 77, 86 ; 99, 123 ; 134, 140 ; 141, 146 ; 147, 170 ; 178, 185..................................", "asr_text": " Hi guys and welcome to Cooking With Karma. Now if you love a good spring roll but you don't like the fat associated with deep frying them, well this is a recipe for you. Today I'm going to show you how to make them in the oven. They come out just as tasty, just as crunchy, so really hope you like them. Let's get started and I'll show you how to make them. First up we need to grate a carrot and a zucchini, finely chop up some spring onions and finely shred some cabbage. Taking our fine rice noodles in a bowl we're going to break them up into small pieces. Next we're going to cover our shiitake mushrooms with some boiling water and cover our rice noodles as well. Then we're going to set them to one side for about five to seven minutes. Then all we need to do is drain the water from both and chop up our shiitake mushrooms. Next into a pan on medium heat we're going to add in some sesame oil, some garlic and all of our shredded vegetables. Give them all a good mix together and then we're going to keep them on the heat for about five to seven minutes until all of those vegetables have softened. Next we're going to add in the mushrooms and the rice noodles and give it a good splash with some soy sauce. Then mix together until everything is well combined and keep it on the heat for another one to two minutes. Now this is completely optional but I'm adding in a little touch of oyster sauce, mixing that through and then we're done. Then we're going to pop our mixture to one side to cool completely. Next we're going to take some water and some corn flour and mix them together. Then taking our spring roll papers we're going to go around the edges with our corn flour mixture. Then taking about a quarter of a cup of the mixture we're going to place that into one corner. Then all we need to do is roll over that corner and tuck it in, roll it up to about halfway, fold in each side and then simply roll it up to the end and repeat until they're all done. Now taking a tray that's been lined with some baking paper we'll spray the bottom of the baking paper with some oil and then the top of our spring rolls. Then into the oven for about 20 to 25 minutes. Turn in halfway through until they're golden brown. A really easy and cheap meal to make. Extremely tasty and lovely and crunchy but a lot less fat than if you deep fried them so I really hope you give them a go. Thanks again for joining me, have a wonderful week and I'll see you all next time on Cooking with Karma. ", "duration": 205.0, "segments": [[30, 36], [37, 44], [45, 52], [53, 58], [60, 66], [71, 76], [77, 86], [99, 123], [134, 140], [141, 146], [147, 170], [178, 185]], "seg_text": " ", "pure_cap": "grate a carrot and zucchini. finely chop spring onions and shred some cabbage. take out fine rice noodles and break them into fine pieces. cover the mushrooms with boiling water. cover the rice noodles with boiling water. chop the mushrooms. heat sesame oil in a pan and add the vegetables. add the mushroom cooked rice and soy sauce. mix water and corn flour. spread the corn flour mixture on the edges of the rice paper. place cup of mixture into a corner of the rice paper roll it and tuck it. cook the rolls in the oven"}, {"image_id": "SzapdQ4U1pA.mp4", "caption": " add oil to hot wok with garlic and ginger add meat and stir add soy sauce and stir add vegetables and water and mix cover with a lid and cook remove cover and stir add eggs and sauce and stir", "id": 1126, "seg_prompt": "404 ; 120, 128 ; 140, 191 ; 194, 220 ; 222, 280 ; 290, 310 ; 313, 328 ; 330, 378.....................................................", "asr_text": " Today I'm going to show you how to make a pork with fried rice that's paleo-friendly or parmole if you're on a carb-reducing diet. This uses cauliflower that's minced or shredded to resemble rice instead of the rice. You'll find it best to assemble all the ingredients ahead of time so you're just ready to go. So we've got right here 500 grams or one pound of pork cut into bite-sized chunks. You can use other meat if you want to, that's fine. Here I've got half a cup of soy sauce. If you want to keep it truly paleo, you could use coconut aminos. I just don't happen to have any so I'm using the rest of my soy sauce. I've got a half a cup of water, two tablespoons of olive oil. Here I've got two tablespoons each of minced ginger and garlic. This is a quarter head of cabbage that's been cut into shreds. Two carrots peeled and cut into small pieces. One green pepper cut into strips, about a quarter inch maybe size. This is one head of cauliflower and I put it through my food processor to sort of turn it into small grains like rice. You could use a hand grater if you wanted to. And if you have any other spare vegetables laying around you want to use up here, I've got a little bit of frozen broccoli and snow pea pots I'm going to throw in there as well, but zucchini or whatever vegetables you've got laying around is fine. I've also got one medium onion diced. You can use frozen or chop it yourself. And lastly, four eggs. I'm using an electric wok. If you don't have one, you can use a stovetop wok or a big frying pan, whatever you've got We want to have something with a cover though. So first I'm going to put, I've got the wok already hot, so I'm going to pour the oil And the minced garlic and ginger. That pan's already hot. Okay, right away then we'll put the meat in. You don't want to stir fry that for a few minutes just to brown the meat. You don't want to cook it all the way through because it's going to be cooking for longer with the vegetables as well. As I'm stir frying it and keep stirring it pretty much throughout the process, any time you see any pieces that still have some pink on them, just sort of flip them over to make sure they get browned on all sides. Again, you're not trying to cook it all the way through, but you don't want to have any raw sides on the meat left, so just keep stirring it and looking for underfoot fits. That one there, and just flip it over so the pink side's down. So that's looking pretty good. It all looks like it's a little bit browned on each side. So I'm going to start with the soy sauce or coconut aminos if you're using that. Pour that in first. And you just want to give that a minute. That'll sort of help get all the bits off the bottom and everything. Okay, so we just sort of stirred that for a minute and pushed any bits of garlic and ginger down in there so it stays in your sauce. That's where a lot of the flavor comes from. So now we're going to put in all the other vegetables. And this is the fake rice, which we've just made from cauliflower again. And then the water. Stir it all up as best you can. It's pretty full, but it'll cook down a bit as we go. You're going to want to turn your heat down a little bit because we're going to cover it then and simmer it stirring periodically for about 10 minutes. Now we're just going to cover that. Now remember to come back and stir it every few minutes. Time it for about 10 minutes. Okay, so it's been 10 minutes and we've been stirring periodically. You can see it's reduced the bulk a bit there. What you're going to do now is turn the heat up a bit and just cook it a few more minutes. That'll help reduce the liquid a little bit. And also you'll want to check just that the vegetables are as tender as you want them to be. So I've just pushed the veggies off to the side here. And you're going to pour your eggs directly into that liquid. Now you can just get and stir it right away if you want and stir it all through everything and it'll just sort of thicken your sauce up and you won't notice much egg there or you could try to, you know, let it cook a bit and get some chunks of egg in there if you like, whichever works for you. You're going to kind of poach in that liquid for a moment anyway. As you can see, as I push it around a little bit here and there, and some bits of cooked egg in there, and the rest is just going to sort of blend into the sauce. So we'll go ahead and stir it up. And from this point you want to keep stirring and cooking for a couple of minutes to thoroughly cook that egg and to have it blend through with your liquids. So as you can see, most of our liquid is now gone. The egg's sort of cooked into it and thickened it up a bit. You can see little bits of egg here and there. If you preferred, you could always scramble your eggs ahead of time and throw them in, but you're going to have a lot more sauce that way. This way it sort of thickens and helps create the sauce. So you only need to go like a couple of minutes just to make sure that egg is cooked and it's pretty much done. Okay, so there it is. It's a pretty decent sized serve. You'll get four to six serves depending on how large your servings are. Enjoy. It's really good. ", "duration": 404.83, "segments": [[120, 128], [140, 191], [194, 220], [222, 280], [290, 310], [313, 328], [330, 378]], "seg_text": " ", "pure_cap": "add oil to hot wok with garlic and ginger. add meat and stir. add soy sauce and stir. add vegetables and water and mix. cover with a lid and cook. remove cover and stir. add eggs and sauce and stir"}, {"image_id": "MlRpwrhXKBQ.mp4", "caption": " cut wash and dry the chicken wings toss the chicken wings with some oil add flour salt fresh brown pepper and cayenne pepper and mix well in plastic bag pre heat oil in a pan and fry the chicken wings add butter ketchup hot sauce salt and some honey and stir", "id": 1127, "seg_prompt": "538 ; 68, 95 ; 104, 118 ; 120, 255 ; 257, 347 ; 365, 463...........................................................", "asr_text": " Hi, this is Tony from Cookingaround. Today we're going to make buffalo chicken wings, my way. I will show you how to prepare the chicken wings and then I'm going to show you how to make a nice fast, fast, super fast sauce to go with it. First of all, I have a bowl here of 1 kilo of chicken wings. So we take my chicken wings and you notice that the chicken wings here is basically in three pieces, the drum, the center and the tip. You've got other names for it but that's what I call it. Now we're going to cut it right about here and release this drum part. The tip, some people like to remove it, I don't, that's my favorite part once it's done. So what we do is we take this chicken wing and we just cut right down the center here and it comes right off. And there we go. Now I'm going to prepare the rest. Now I have cut up the chicken into the various pieces that we're going to use and at the same time it's already washed, now what I have to do is dry it. So we take that and we dry it very, very, very good. We have to dry it very, very well, we have to get it really nice and dry. So here's our chicken wings and now what we do is we take a little bit of oil, you know, well let's say you use oil which just has no flavor, well, you know, basically use what you want, you know. And just take that and we just want to toss it all over the place. Now, tossing is the best thing and the easiest way to go. Now we're going to add less than about half a cup of white flour because I don't have that many chicken wings here. Of course, famous salt, you're probably asking why is this guy always with this little tiny bag? Well, it's a long story. My girlfriend promised to buy me this special thing to hold the salt for cooking and it's not here yet. So until it comes, this is what I'm going to use. And we just put some salt right there, not too much. There you go. Of course, the famous fresh, fresh brown pepper. I like a little bit more. My girlfriend's a vegetarian so she's not going to be eating this. To top it off, I have some chicken seasoning here which has some cayenne pepper in here and some of the little goodies. You can just use cayenne pepper or don't even put it in at all. I just put because some people may not want to have it with the hot sauce so they can just have it with this and they'll just be more mild. Okay, now what we're going to do is we're going to transfer this into a bag. Make sure the bag has no holes used. You can use a garbage bag, use any basic type of bag. As long as it's clean, it has nothing inside. So now, I take the bag and I recheck to make sure there's no holes. And I just dump the hole inside like that. Give it a little air, a little air pocket in there. Spin it around because I'm going to rip it when I go take it out. Because if you don't do that, sometimes it comes right out through the opening. And all you do is just move the bag around. It's not rocket science. It's really, really, really easy. So now, put your fingers in there between the chicken and loosen the chicken up to make sure it gets a nice, nice, even coating. There we are. Now, just going to go over here, take the bag, now you just rip the bag, drop it in, and perfectly, perfectly, season it. Now, we're ready for frying. Okay, I have a pot here with oil. I have maybe about an inch and half or two inches of oil. You don't really need any more. I'm going to have to do this in two batches, though, for the amount I have on a keto. Now, how do we know that the oil is red? Well, what you do is just take one of the chicken wings, hold it on your finger, and just put it in until... See all the bubbles going there? That means it's perfect temperature. Now, we don't want the temperature very, very high because we do not want the outside to be cooked very, very fast, and the inside is still not cooked properly. So make sure that your heat is more or less on the medium at this point. And all you do now is just grab your chicken and just... Very carefully, very carefully, just drop it inside. And you'll see that they'll cook absolutely perfect. And here we are, and we are back. And basically, I like mine a little bit more crispy, so I leave them in there a little bit longer. It depends on what you want. You grab a bowl here with paper towels, and very carefully, you just throw them into the bowl. Now, what I do from here is after I dry them with the paper, I put them on a rack to dry further. That way, they don't become soggy and they hold themselves very crispy. Okay, so here's our delicious chicken wings. And welcome back. We are now going to make the sauce for our buffalo chicken wings. They're frying there right now on the side. Grab yourself a pan. It's already heated, and what we do is we take about half a cup of butter and put that in there, and we wait for that to melt. We don't want it to burn, so make sure the heat goes down low. Now, what do we do? We add a little bit less of one third of ketchup. Yes, ketchup makes your life a lot easier. Ketchup is a multi-billion dollar corporation, so it must be good. And just keep on moving it and removing it. There we go. That's how we're going really, really nicely. And now, the response to the response, my tomato paste, which you can find on my other video, but if you don't want to use that, you can basically use any type of hot sauce that you want. But I make my own, so I put about a little bit less, about a quarter of a cup. You can add more if you really, really want to pop, but my guests may not like it that hot. So I just put in less than a quarter of a cup. And just stir that around. Now, we add a little bit of salt, just a pinch. And now, the secret, two tablespoons of honey. If you want, you can use brown sugar if you want instead. I like honey, it's more natural. And just stir that around. And there is our delicious, delicious sauce. Not too thick, not too bad. And that is basically done. Notice here that we have the chicken wings. I didn't put no sauce on it. It just came out of the fryer like that. And dipping sauce. So, again, we have to do the taste test. Now, I can only eat one because my guests are coming, and I really don't want to, you know, spoil it for them. Just like that. The sauce is absolutely perfect. And here is the taste test. That is really, really good chicken wings. Now, should I double dip? I don't think so. Here's my wine. I toast to everybody out there. Please don't forget to have me subscribed. And remember what I always say. Good wine, good food, and good friends makes a good life. Thank you very much, and I'll see you on my next cooking series. ", "duration": 538.5, "segments": [[68, 95], [104, 118], [120, 255], [257, 347], [365, 463]], "seg_text": " ", "pure_cap": "cut wash and dry the chicken wings. toss the chicken wings with some oil. add flour salt fresh brown pepper and cayenne pepper and mix well in plastic bag. pre heat oil in a pan and fry the chicken wings. add butter ketchup hot sauce salt and some honey and stir"}, {"image_id": "x41ze5sLnBY.mp4", "caption": " slice an onion into half inch thick slices and separate them into rings fill a bowl with all purpose flour and coat the onion rings with the flour transfer the onion rings to a wire rack over parchment paper add corn starch garlic powder and dried parsley to the remaining flour and whisk to combine crack an egg into a bowl and break it add the egg and milk into the dry mixture and whisk pour dry bread crumbs into a shallow dish coat some onion rings in batter and transfer them to a wire rack move the onion rings to the bread crumbs and coat evenly add the onion rings to a pot of heated vegetable oil transfer the onion rings to a wire rack and season with salt and pepper grate parmesan cheese over the onion rings", "id": 1128, "seg_prompt": "275 ; 39, 50 ; 51, 62 ; 63, 76 ; 77, 95 ; 96, 100 ; 101, 114 ; 115, 121 ; 122, 138 ; 140, 147 ; 149, 156 ; 176, 189 ; 192, 200..................................", "asr_text": " Hi, I'm Eugenie. Today I'm making deep fried crispy onion mince, which is perfect for an entree, outside dish, and ausne. You can always find all my recipes at eugeniekitchen.com. And don't forget to check out my nespresso espresso giveaway for this summer. First, I will slice one onion half-inch thick. Don't slice thicker than this, otherwise the onions won't get cooked thoroughly. And separate them into wings. In a mixing bowl, add 1 \u00bc cups of all-purpose flour and coat the onion rings with flour using chopsticks or tongs. And tap to remove excessive flour. Then transfer to a wire rack over foil or parchment paper. It's possible to skip this process, but onion ring batter adheres to floured onion batter. Then in a bowl of leftover flour, add in \u00bd cup of corn starch, \u00bd teaspoon of garlic powder, \u00bd teaspoon of dried parsley, dried oregano is also great, and whisk to combine. Then crack an egg in a bowl and rack it. Then in a bowl of dry mixture, add in the egg and \u00be cup of milk and whisk until homogenous. In a shallow dish, pour in \u00be cup of dried breadcrumbs or Japanese panko. Then coat 4 or 5 onion rings in batter. And transfer the batch to a wire rack to remove excessive batter. And immediately move the batch to breadcrumbs and coat evenly with breadcrumbs. Now add the onion rings into vegetable oil, which is heated to 365 degrees Fahrenheit or 185 celsius. Just drop a little bit of batter into the oil, and if it starts to cook with bubbles, then it's ready to go. And today in a deep heavy bottomed pan, I added about 2 inches of oil, which is enough. Fry and squeeze it and golden for about 2 to 3 minutes. Then transfer to a wire rack over parchment paper or a paper towel lined tray. And immediately sprinkle with salt and pepper to taste. But if you add salt in batter, the onion might sweat and the batter would fall off. And if you are a fan of cheese, like me, create your choice of cheese over onion rings. Parimijano reggiano would be great for me. Now I love onion rings with simple tomato ketchup or mayonnaise. Freshly fried breaded onion rings are so delicious. See? Perfectly breaded, crispy outside, and tender inside. I'm telling you, old-fashioned breaded onion rings are the best. Find more easy yet delicious recipes in my savory playlist. Thank you for watching. Bye. Thanks for watching. ", "duration": 275.67, "segments": [[39, 50], [51, 62], [63, 76], [77, 95], [96, 100], [101, 114], [115, 121], [122, 138], [140, 147], [149, 156], [176, 189], [192, 200]], "seg_text": " ", "pure_cap": "slice an onion into half inch thick slices and separate them into rings. fill a bowl with all purpose flour and coat the onion rings with the flour. transfer the onion rings to a wire rack over parchment paper. add corn starch garlic powder and dried parsley to the remaining flour and whisk to combine. crack an egg into a bowl and break it. add the egg and milk into the dry mixture and whisk. pour dry bread crumbs into a shallow dish. coat some onion rings in batter and transfer them to a wire rack. move the onion rings to the bread crumbs and coat evenly. add the onion rings to a pot of heated vegetable oil. transfer the onion rings to a wire rack and season with salt and pepper. grate parmesan cheese over the onion rings"}, {"image_id": "GJzuTXdVQcE.mp4", "caption": " add asafoetida and mustard seeds to oil in a pan add urad dal to pan add green chilis to pan add ginger to pan mix ingredients together in pan add curry leaves to pan and mix add sliced red onions to pan and mix add salt turmeric and mix together add potatoes to the pan and mix add chopped coriander lemon juice to pan and mix pour batter into heated nonstick pan and spread evenly add ghee to the top of the batter sprinkle red chili powder over the batter and spread evenly add potato filling over the cooked batter remove from pan", "id": 1129, "seg_prompt": "460 ; 92, 102 ; 147, 148 ; 172, 173 ; 187, 188 ; 198, 204 ; 207, 237 ; 238, 253 ; 259, 279 ; 281, 305 ; 306, 326 ; 341, 366 ; 371, 376 ; 383, 401 ; 429, 441 ; 444, 451................", "asr_text": " Hello everyone, welcome to Everyday Indian Cooking. Today I am going to make a popular South Indian snack masala dosa. So let's see how to make masala dosa. To make masala dosa I have some leftover dosa batter and this is the right consistency of batter for any dosa and you really don't have to use fresh batter whenever you are making masala dosa. This is a combination of rice and urad dal soaked overnight and blended into a fine paste adding little salt and fermented for at least 10 to 12 hours and then you will get this kind of batter. For filling I have 3 medium sized boiled and mashed potato, 1 finely sliced onion, good amount of chopped coriander leaves, 2 green chillies, some curry leaves, 1-2 tsp of turmeric powder, 1-2 tsp of urad dal, 1-2 tsp of mustard seeds and approximately 2 tsp of minced ginger and some hing. So the next step is to make filling for the masala dosa potato filling. So I have some all heating in an all straight pan. So first I am going to put some ink. Now goes mustard seeds. Just wait till it dries. Now goes urad dal. Sorted this for few seconds. Now sliced onions. Try this onions till they are nice and soft. Once you see the onions are soft and tender I am going to add some salt and turmeric powder. Give it a nice mix. And now it's time to add mashed and boiled potatoes. Once you mix this potato nicely add some chopped coriander leaves. You can squeeze some lemon juice. This is the exciting part to make masala dosa. I have a non-stick pan heating on a medium heat. This is the flat pan. I am going to pour this batter. Now I am going to put some ghee. I like to put ghee and squeeze some red chilli powder. Just wait till the dosa is cooked. In masala dosa you are supposed to cook on one side. You can see it started leaving from the edges and it is almost cooked. Now it is completely cooked on one side. I am going to put the potato filling. If you want that brown color you can add some methi seeds. You can soak some methi seeds and you can blend it with rice and udatta. That is how you get brown color. It's done and now it's time to remove it. So masala dosa hot with coconut chutney. I hope you like this recipe. Thanks for watching my video. ", "duration": 460.67, "segments": [[92, 102], [147, 148], [172, 173], [187, 188], [198, 204], [207, 237], [238, 253], [259, 279], [281, 305], [306, 326], [341, 366], [371, 376], [383, 401], [429, 441], [444, 451]], "seg_text": " ", "pure_cap": "add asafoetida and mustard seeds to oil in a pan. add urad dal to pan. add green chilis to pan. add ginger to pan. mix ingredients together in pan. add curry leaves to pan and mix. add sliced red onions to pan and mix. add salt turmeric and mix together. add potatoes to the pan and mix. add chopped coriander lemon juice to pan and mix. pour batter into heated nonstick pan and spread evenly. add ghee to the top of the batter. sprinkle red chili powder over the batter and spread evenly. add potato filling over the cooked batter. remove from pan"}, {"image_id": "k3nRPKCyyVg.mp4", "caption": " place boiled beef in a bowl pour the mixed sauce on the beef coat the beef well with the sauce heat some ginkgo nuts and oil in a pan peel the ginkgo nuts and add to the beef cook the beef mixture in a pot and add broth add corn syrup", "id": 1130, "seg_prompt": "551 ; 35, 50 ; 54, 65 ; 79, 93 ; 173, 236 ; 244, 254 ; 311, 318 ; 414, 424...................................................", "asr_text": " Alright, it's been cooked 30 minutes so you can skim out all the impurities several times I did and I can strain it because I need the broth, that's why I don't strain it right We don't do the sink, oof, and it's a new part for that, so without heat, pick it up We have sauce, right? Let me add the sesame seed oil, so mix it all well, we're gonna marinate for 30 minutes like that That's why I said we need lots of care and time to make it, okay If you have more time, you can keep reducing so you can get more deep flavor of broth, right? So let me just put it like that, so get even flavor, you can't, like every 5 minutes, you can just move the short leaves like that So you marinate first, then I'm gonna add, I'm gonna cook it after 30 minutes, then add one seed boil I'm gonna take one cup of broth and put it here because it's gonna be too salty And after that, I'm gonna add lots of ingredients in there, but not from the beginning, otherwise it's gonna be 4 parts Marinate this 25 minutes, and actually, like 2 months ago, it was my father's birthday So we asked what he wanted to eat, because we're getting orders, we have to treat him And he definitely asked us to make the short leaves, kalbi jim, and actually I'm cooking every day, so he thought I'm gonna get it tired He wants my second sister to make this, and she never done it before, even though she's Korean, she's like over 35, I'm not gonna say exactly her age And she was almost crying, I've never done it before, what am I gonna do? So I gave her my recipe, and it turns out really well And you are watching this, all the process, so even though you're a foreigner, I think you can make it without any mistake, alright? While we are waiting for that, I told you I'm gonna show you how to peel the ginkgo nuts So you put a little bit of oil, see, it's a jizzly And if you put that here, like honey or corn syrup, then it's easy to peel out, but today we have too much ingredients So I'm not gonna add it, but later I'll show you, because the Korean people use ginkgo nuts a lot So I'm gonna show you next time So you just keep saute it, so when it's popping out, then you will see that the skin is half peeled naturally Then I'm gonna transfer that to here, kitchen towel, they're raw And that's it, I'm gonna start to heat it up, so when it's slowly heated up, then add one cup of broth that I have Oh, sorry, very bouncy Just put it here, you can peel it, like that, easy Alright, so I need 10 pieces And I told you before, you know, don't worry about it, even though you don't have this ginkgo nut Okay, again, a little bit Then I have more time to do that, see itaki You squeeze out the water, and always stem off Then cut it, cut it And if you don't have dried shiitaki, you just fresh shiitaki, but peel it the last minute, right? It's been boiling, start boiling It's last cooking process Okay, when you have this, you're gonna add one cup of broth And keep cooking it So once the sauce and all the broth mixture is reduced by half, then you add all the ingredients So stick around more than like 5 minutes, turn it down a little bit, so it's gonna be braised We can braise in the oven, but also on the stove While you are waiting, I add chestnuts And this is lettuce, carrots and ginkgo nut and shiitaki And you know, keep cooking it, I'm gonna simmer it Actually braising, so after like 10 minutes, I think it's gonna be really tender and cooked See, it's already tender So this is not exactly what I want, it's not desired texture It should be more like sticky, a little bit So you keep showering like that And absolutely you cover it when you braise it And jujube also You put it cover and I will show you when I plate it And last minute, you can add that corn syrup again Welcome back, it's been braising like over 30-40 minutes See, it's all the flavor I need to finish this with the corn syrup like that Wow, it's shiny It's already cook a minute Then you can get the most luxury and expensive Korean food ever So it's time to plate, finally I know it needs lots of time But get the time to get very delicious and healthy food It has lots of protein and lots of vegetables in there So you need rice and bread, that's it And it's really good combination of cucumber cold soup Because something like hot or spicy food really go well with cucumber cold soup So you can click on next time There you go Let's keep braising So if you don't like the bone, you can take that out like that And you can take just beef like that See how tender it is There you go, turn off So thank you for watching a long time And I wish you can come here and join with that yummy food with me But you can try it, right? Okay, thank you Thank you for watching ", "duration": 551.17, "segments": [[35, 50], [54, 65], [79, 93], [173, 236], [244, 254], [311, 318], [414, 424]], "seg_text": " ", "pure_cap": "place boiled beef in a bowl. pour the mixed sauce on the beef. coat the beef well with the sauce. heat some ginkgo nuts and oil in a pan. peel the ginkgo nuts and add to the beef. cook the beef mixture in a pot and add broth. add corn syrup"}, {"image_id": "danq5zt1zlQ.mp4", "caption": " split tomatoes and boil them in the water put them in the ice water and then peel them cut the tomatoes into pieces and remove the seeds put the tomato pieces into a pot and add 4 cups tomato juice heat the tomato mix add some fresh basil leaves and blend the soup add some butter and cream and keep stirring season with salt and black pepper and stir", "id": 1131, "seg_prompt": "279 ; 38, 62 ; 68, 108 ; 117, 143 ; 144, 160 ; 193, 213 ; 218, 239 ; 243, 255......................................................", "asr_text": " The All Recipes Cook Who Shared This Recipe for Rich and Creamy Tomato Basil Soup wrote, The secret to the richness of this soup is to use real butter, fresh basil leaves, and First, we'll prepare the fresh tomatoes. Bring a medium pot of water to a boil. Take an ice bath in a large bowl and set that to the side. Slit four tomatoes at the bottom, making small, shallow X's. This will aid in the actual peeling of the tomato later. Now plunge the tomatoes into the boiling water and allow them to cook for about 30 seconds or just until the X begins to peel back and the tomato skin breaks. Using a spider or a slotted spoon, remove the tomatoes and immerse them in an ice bath. Let the tomatoes sit in the ice bath for at least five minutes. Now once the tomatoes have chilled, peel and discard the tomato skin. Cut the tomatoes in half. Scoop the seeds out and discard them. Then chop the tomatoes. In a large stock pot over medium heat, add the tomatoes, along with four cups of tomato juice, and bring to a boil. Reduce the heat and simmer for 30 minutes. While the tomatoes cook, pick and clean 14 leaves of fresh basil. At the end of 30 minutes, remove the stock pot from the heat. Add the fresh basil. Puree the tomato soup mixture with an immersion blender if you have one. Now stir in one cup of heavy whipping cream and half a cup of butter. Return the soup to the heat, but keep it from boiling. Season the soup with salt to taste and pepper to taste. Once the creamy tomato basil soup is heated through, it's ready to serve. Garnish with fresh basil. All recipes member Curtis says, if anybody ever asks for homemade tomato soup of any kind, let this be the definitive one. It would be hard to do better. ", "duration": 280.0, "segments": [[38, 62], [68, 108], [117, 143], [144, 160], [193, 213], [218, 239], [243, 255]], "seg_text": " ", "pure_cap": "split tomatoes and boil them in the water. put them in the ice water and then peel them. cut the tomatoes into pieces and remove the seeds. put the tomato pieces into a pot and add 4 cups tomato juice. heat the tomato mix add some fresh basil leaves and blend the soup. add some butter and cream and keep stirring. season with salt and black pepper and stir"}, {"image_id": "O0dbSxAKljk.mp4", "caption": " peel the potato grate the potato heat olive oil in a pan squeeze the hash browns with paper towel add salt and pepper and mix place the hash browns in the pan when the bottom turns brown flip the hash browns", "id": 1132, "seg_prompt": "489 ; 25, 54 ; 63, 92 ; 126, 131 ; 141, 214 ; 241, 258 ; 271, 295 ; 368, 383...................................................", "asr_text": " When I tell you that making perfect hash browns is easy, I mean it. There is only one ingredient. But there is one rule, and that rule is it takes 30 minutes to make hash browns. And I mean it. If you don't have 30 minutes, make toast. I'm going to show you how easy it is to make crispy on the outside, moist on the inside, hash browns every time. And we're going to start by peeling a potato. Now I'm going to peel, this is a russet potato or a baking potato. And this is the potato of choice for hash browns. But I have made them with Yukon Gold and red potatoes, whatever, sometimes whatever I have And I've had just as much luck with that too. But these starchy ones are the ones that are usually recommended. So one russet potato. Okay, now that looks pretty good. Okay, there's my peeled potato. And now what we're going to do is grate the potato. And this is the perfect size right here. I don't know what this is called, but that size of hole on the grater is perfect. Because if you use a hole too small, you'll get mushy potatoes. If it's too big, they won't cook. So this is the perfect size. So you just grate it. It takes maybe a minute to grate one big russet like this. Okay, so we're getting close to the end here. And of course you have to be careful. I don't mind wasting a little bit of potato, but I try to throw away the last little bit so that I don't cut my fingers. So there it is. It's one grated potato, and this is how much, look at how much you get from one russet potato That should be enough just for me. You think I'm kidding? I love hash browns. Okay, now this is an important step. We're going to get the moisture out of this potato. And as we're doing that, we're going to preheat the pan. Because you get the biggest pan you have. This is my big, big, huge pan. Preheat it to about a medium high, and I'm going to put in about a teaspoon of olive No need to use butter, heart-healthy olive oil. Now this is the fun part, and the important part. We're going to take the potatoes, and we're going to get as much moisture out as possible. And it might take more than one time. So I have four ply of paper towels here. And so I just kind of spread them out like that, and I roll them up, and you just squeeze out the moisture. You can see it's already on the cloth like that. And there's quite a bit in here. So if you get this much moisture in the paper towel, we're going to do it again. So I will put another towel down here. I know it's messy, but it does take some commitment. It's really important to get all the moisture out. So this potato is requiring two rollings like that. So you just spread it out so it gets, touches as much of the paper. You know what I'll do? I'm going to take even extra paper towels, go like this on top, and then roll it, and that should do it. That should do it. Squeeze it, and there's no more, there's very little moisture coming out to the towel. Sorry about my mess. Look at this. And then I put them in a bowl, just so I can kind of fluff them up a little bit, and it gives me a place to kind of add the salt and pepper. So that's it. You just kind of brush it off the paper. Now and I can pick up these pieces, okay. So there it is. It's nice and dry. It's not very wet at all. And all you do is just add a little salt and pepper to taste. It doesn't take much because you can always add salt later, but don't put too much in. So I'll put a little bit of salt in, and a little bit of pepper. And while you're doing that, I usually do it with my hand because it keeps it kind of light and fluffy, okay. So it's all mixed up. And now the pan should be preheated. And it's a non-stick pan, so I just kind of shake the olive oil around a little bit to move it around. And then, that's what you want to hear, they go on the pan. And I do this by hand too, and just kind of make it so it's fairly even throughout. And then I just kind of bring in the edges, because the edges will get browner, so I just kind of bring them in a little bit, give it a little bit of a nice shape. And now, I turn it down to medium-low. And now, 15 minutes before you touch them, you turn them over once and cook them another So you have to wait 15 minutes, and I mean it, I'm not kidding. You go make the bed, go make coffee, drink coffee, I don't care, but 15 minutes, you don't touch them, you don't turn them, do nothing. Don't make me come over there, 15 minutes. Oh, I love it. Okay, it's been 15 minutes. It's time, first you want to check the bottom, which we're going to do, but see how the edges are nice and brown. And I think, depending on, you have to figure out what your stove and your pan work at. This is like between medium and medium-low, so, and I'm going to just check the bottom. Oh, can you see that? Okay, now this is a big thing of hashbonds, I'm going to try and flip it over. Okay, wish me luck. Here I go. And, there, look at that. How awesome is that? That's exactly what they should look like. They smell good, and if you're nervous about, see, when it's this big, you may have to cut it to flip it over, but when it's cooked right and browned, it holds it together. So if you have to, you can just take a spatula and slice it and flip it over. Now what I also do is I add, I scoot it over to the side a little bit, and again, you want to use the biggest pan that you have, and again, a little bit more olive oil, it'll help it really crisp up and brown just on the edges, and then you'll see that's nice and hot, and then I just kind of run it down like that, turn it around, that gets it all over, and there we are. Now here's the deal, 15 minutes, don't touch it, don't turn it, don't just leave it alone, I'll be back in 15. Okay it's been 30 minutes, you still want to check underneath and make sure they're done, but it's looking pretty good. Just take a peek under there, look at that, nice and brown and crisp, fantastic. Turn off the stove, bring it over here, and it slides right off with my nonstick pan. Now seriously, look it does not get any better than this, look at that, crispy golden hash Here's the thing, no butter, hard healthy olive oil, only three things to remember, ease out the moisture, preheat the pan, and 30 minutes, that's what it takes to make these beautiful awesome, oh my god, if only I had an ork, but I don't. Look at this, can you hear that? That's it right there, perfect hash browns, you gotta try it, 30 minutes I mean it, I'll come to your house. ", "duration": 489.67, "segments": [[25, 54], [63, 92], [126, 131], [141, 214], [241, 258], [271, 295], [368, 383]], "seg_text": " ", "pure_cap": "peel the potato. grate the potato. heat olive oil in a pan. squeeze the hash browns with paper towel. add salt and pepper and mix. place the hash browns in the pan. when the bottom turns brown flip the hash browns"}, {"image_id": "e8PNg_-psR8.mp4", "caption": " pour oil on the mussels and cook in an oven add corn starch to some soy sauce and stir well heat oil and cook some chopped white and green onions take the onions out and add in the sauce mixture add chopped ginger garlic and chili sauce pour the sauce on the mussels and cook the mussels in the oven garnish with onions and some fresh cilantro", "id": 1133, "seg_prompt": "297 ; 46, 61 ; 78, 92 ; 95, 104 ; 120, 147 ; 154, 175 ; 181, 215 ; 222, 245......................................................", "asr_text": " Hi everyone! Today I'm back with another drinking snack. It's grilled mushrooms with scallion oil and peanuts. In Vietnamese, it's called cham cham nu m\u1ed1 h\u1ea1n. This beautiful and delicious dish can be made in just 20 minutes. Can you believe that? Let's get started! So I bought one pack of green shell New Zealand mussels. It's one kilogram. After cleaning the mussels, I arranged them neatly on a baking pan like with aluminum foil. Then drizzle or brush some melted butter on each mussel. I threw about three tablespoons of butter which I melted in a microwave for about 15 seconds. After that, I put them into the oven for 10 minutes at 200 degrees Celsius. Next, in a bowl, I dissolve three tablespoon of water sauce, half a cup of water, one tablespoon of sugar, half a teaspoon of salt or two teaspoon of fish sauce, and about a teaspoon of cornstarch or tapioca starch to make the sauce a little thicker. Stir well until everything well combined. Next, in a pan of medium saucepan, heat three tablespoon of oil on medium-high heat and add in about a cup of chopped spring onion and stir fry for about 15 seconds. Just cook very quick to maintain the green color of the spring onion. Then transfer to a bowl and save about a tablespoon of oil in the pan. Bring the pan back to the stove and add in the sauce mixture. Also add in about a tablespoon of ginger which I have cut into strips and a teaspoon of garlic. Stir well and bring to a boil. After that, simmer on medium-low heat until the sauce is slightly thickened. So just cook the sauce for about two to three minutes and also add in some chili sauce to make it more spicy. After 10 minutes in the oven, take the muscles out and drizzle the sauce over each of them. So when every muscles get some salt on it, we're gonna put back into the oven and grill for another five minutes. The muscles gonna absorb the sauce and become more tasty and juicy. After five minutes, take out and garnish each muscles with the spring onion oil that we made, some crushed peanuts and the fried shallots. You can also use this recipe on scallops. If you have fresh muscles, it's gonna be to die for. Mmm, they look so so beautiful and delicious. This dish can be a great appetizer or a perfect snack to drink beer with. To serve just a little lamb juice on each muscles, it's fresh, light but complex. It looks so impressive but it's so easy to make. So I hope that you're gonna give this a try. Thank you for watching! Bye bye! ", "duration": 297.33, "segments": [[46, 61], [78, 92], [95, 104], [120, 147], [154, 175], [181, 215], [222, 245]], "seg_text": " ", "pure_cap": "pour oil on the mussels and cook in an oven. add corn starch to some soy sauce and stir well. heat oil and cook some chopped white and green onions. take the onions out and add in the sauce mixture. add chopped ginger garlic and chili sauce. pour the sauce on the mussels and cook the mussels in the oven. garnish with onions and some fresh cilantro"}, {"image_id": "XsALTvYUTI8.mp4", "caption": " pour water half and half and macaroni to the pan add butter to the pan add cheese to the pan mix shredded cheese into the pasta", "id": 1134, "seg_prompt": "199 ; 63, 82 ; 91, 97 ; 97, 105 ; 114, 128..................................................................", "asr_text": " Hi friends, it's Rosie and in this video, I'm going to show you how I make my Stove Top Macaroni and Cheese. At any time that you want the exact measurements for this recipe, visit my blog, IHeartRecipes.com. I'm going to start off with my Elbow Macaroni Pasta. As you can see, or if you can't tell, I'm using large macaronis but you can use regular size. I have some Velveeta cheese that I cubed up. You're going to need a couple tablespoons of salted butter. In this bowl here, I have some sharp cheddar cheese that I shredded up. You're going to need some water and that is not the exact measurement. Here, I have some half and half and whenever I use half and half, people ask me what it is. Well, this is what it says on the outside of the carton and if you turn it around, it says milk and cream. So it's half milk, half cream. If you can't find this in the store, you can use a part milk and part cream. But in this pan or my saucepan, I'm going to start pouring in my water in the half and half. Followed by these two ingredients, I'm going to grab my Elbow Macaroni Pasta and I'm going to add it into the saucepan as well. You can use regular sized elbows if you want. I'm just going to give everything a nice little stir just to make sure that the pasta is nicely emerged into the liquid. And now, I'm going to turn the heat up to medium-high and let it start to bubble just like that. I'm now going to start adding in the butter and I'm going to let it melt completely and then I'll add in my Velveeta cheese. You're going to continue to cook this mac and cheese until the pasta is nice and al dente. And that means until it is nicely cooked but still firmed and not overcooked. So once you have a cheese sauce like this and your pasta is pretty much good to go, you're going to start adding in your shredded cheese and then you're going to fold it in until everything is nice and combined and all that shredded cheese is nicely melted. And this is the finished look. You are ready to serve. This is so easy and I think it took me like 20 minutes, 25 minutes at most. So now I'm going to serve it and when I do serve this mac and cheese since it's a really quick and easy dinner, I just like to keep everything really simple and I usually serve it with a side salad. And by the way, you can freeze this. I like to make a nice big batch of this and then I eat some now and then we save the rest for later. So yeah, definitely feel free to turn this into a freezer meal. Keep this in mind during the holidays if you're one of those people that like to cook things in advance and just warm it up on the day of. So now I'm just going to label my container. By the way, I got that from the Dollar Tree and that is it. Thank you so much for watching. I truly appreciate it. Don't forget to comment, rate, and subscribe if you haven't already and visit me every Sunday and Wednesdays for new video uploads. ", "duration": 200.0, "segments": [[63, 82], [91, 97], [97, 105], [114, 128]], "seg_text": " ", "pure_cap": "pour water half and half and macaroni to the pan. add butter to the pan. add cheese to the pan. mix shredded cheese into the pasta"}, {"image_id": "Nz9EAqTBrNw.mp4", "caption": " wrap the bamboo mat with the wrapping paper peel the cucumber scoop off the seeds and cut the cucumber into strips cut the avocado into slices put some sushi rice on the top of nori spread and pat the rice across the nori and sprinkle sesame seeds flip the nori sheet on the bamboo mat and add strip of crab cucumber and avocado on the top roll the nori sheet and cut the roll in equal pieces", "id": 1135, "seg_prompt": "237 ; 59, 76 ; 76, 89 ; 89, 115 ; 115, 129 ; 129, 148 ; 148, 169 ; 169, 211......................................................", "asr_text": " How to Make an Inside-Out California Roll. True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s. You will need Plastic wrap Bamboo mat for rolling sushi Half of a cucumber Vegetable Peeler A very sharp knife A cutting board A ripe avocado Four imitation crab sticks or a quarter pound of cooked shredded crab Two cups of prepared sushi rice Two sheets of toasted nori cut in half One tablespoon of sesame seeds A small spoon A damp kitchen towel and a bowl of clean water and lemon juice. Cut a large piece of plastic wrap a little more than twice the size of your bamboo mat and place it on the table. Place the bamboo mat on top and encase it in the plastic by smoothing the wrap evenly over both sides. Set the mat aside. Peel the cucumber and scoop out the seeds with a small spoon. Cut the cucumber half into thin strips about an eighth to a quarter inch wide and set them Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Remove the skin and cut them lengthwise into quarter-inch slices. Cut the slices aside and clean your hands and knife with a damp kitchen cloth. To prevent the avocado from oxidizing or turning brown, squeeze some fresh lemon juice on the Lay a half sheet of nori shiny side down. Moisten your hands with a little water and grab a handful or about a cup of prepared Ball it up and put it on top of the nori. Spread and pat the rice across the nori, leaving a half-inch margin uncovered at the bottom Don't use too much rice. It should be no more than a quarter-inch thick, and you should be able to see the nori sheet Sprinkle sesame seeds over the rice. Lay the plastic-wrapped bamboo in front of you. Flip the prepared nori sheet right side down at the bottom end of the mat. Lay a strip of shredded crab across the middle of the nori, add a strip or two of cucumber next to it, and lay avocado slices on top. Use the bamboo mat to roll the bottom edge of the nori over the filling in the center, tucking it over firmly so the filling is enclosed. Pull the mat back and lay it over the roll again. This time, continue to roll forward, applying even pressure and tightening as you roll, reducing your mat as leverage. Once it's taken shape, take the roll off the mat and lay the mat over it. Press and smooth the roll, compressing it tightly and evening out the ends. With a very sharp knife, use a delicate but firm sawing motion to cut the roll in half. Cut each half into three equal pieces. Repeat the process with your remaining half of nori, layering it lightly with rice, adding the filling, and rolling and cutting the sushi. Eat at your leisure. After all, this is California Style. Did you know Fulbrook, California, the self-proclaimed avocado capital of the world, has been hosting an annual avocado festival since 1962. ", "duration": 237.17, "segments": [[59, 76], [76, 89], [89, 115], [115, 129], [129, 148], [148, 169], [169, 211]], "seg_text": " ", "pure_cap": "wrap the bamboo mat with the wrapping paper. peel the cucumber scoop off the seeds and cut the cucumber into strips. cut the avocado into slices. put some sushi rice on the top of nori. spread and pat the rice across the nori and sprinkle sesame seeds. flip the nori sheet on the bamboo mat and add strip of crab cucumber and avocado on the top. roll the nori sheet and cut the roll in equal pieces"}, {"image_id": "kj5y_71bsJM.mp4", "caption": " peel and shred the potatoes press potatoes firmly in the pan cut and take out small patties of the potato fry the patties on a pan with oil", "id": 1136, "seg_prompt": "215 ; 46, 69 ; 118, 141 ; 144, 151 ; 156, 184..................................................................", "asr_text": " hash brown potatoes Hi, I am Anupa and welcome to Sanjeev Kapoor Kazan. I am going to be showing you how to make hash brown potatoes. It is a very good breakfast item and again a very simple recipe. So let's quickly see what all we need to make hash brown potatoes. For this we need potatoes which are parboiled. I am using the non-starchy potato variety. Basically how do you know if a potato is starchy or non-starchy? In this case when you use non-starchy potatoes the skin is a little thin like you see this. You can easily peel it off with your fingers. So this is how a non-starchy potato looks like. I have parboiled them, one teaspoon black pepper powder, salt to taste and oil to shallow fry. First of all we need to peel these potatoes. Since we have parboiled them, peeling will not be very easy. So use a knife. So once we peel the potatoes we have to grate them. Use the thicker side of the grater. So that we have nice big fat strands of potatoes and don't go over and over just one and out like this. This is how you need to grate the potato. Okay the potatoes are grated now we'll add in salt to this. Some pepper powder and use a fork to just mix this well. Just like this or you could alternately use two forks so that all the salt and the pepper that we've added gets mixed very well and in this process we are not really breaking the potato strands keeping it intact. So once we've mixed in all the salt and pepper we have to lightly press this. So first thing that we need to do is apply a little oil and also heat up a non-stick pan. Just need to press this a bit so that when you cut this it forms a cake. Some oil in this. Another way of cooking hash brown potatoes is instead of using oil use clarified butter. If you have a lot of clarified butter you could use that because it gives a very nutty flavor to the hash browns once you fry them. Now we need a cutter like this and with this just cut out roundels. Use a flat spoon to lift up these and you place it on this non-stick pan. As I mentioned to you we need to use non-starchy potatoes. Since the starch in this is quite low the potatoes don't brown very fast and when they don't brown they get crispier and crispier and in case of hash brown you need absolutely crisp which is why we're using these kind of potatoes. So we have to cook them till the bottom goes crisp and then we'll flip and cook the other side as well. Once the base is golden we'll flip and we'll cook this. Along with omelettes very often you'll find hash brown being served. Hash brown is actually a potato dish which accompanies most of the English breakfast. So if you are going to serve it for breakfast otherwise you could also serve it as a snack to your kids. The potatoes are done. Let's remove them on a plate. The hash brown is ready. Make it just the way I have made it and you'll love it. ", "duration": 215.5, "segments": [[46, 69], [118, 141], [144, 151], [156, 184]], "seg_text": " ", "pure_cap": "peel and shred the potatoes. press potatoes firmly in the pan. cut and take out small patties of the potato. fry the patties on a pan with oil"}, {"image_id": "vow-kxTPatc.mp4", "caption": " add yeast to warm water add salt sugar and baking powder to flour add oil and mix well add yogurt and mix add the water and yeast kneed dough to become soft add oil to hands and kneed and set aside for 4 hours add oil and break dough into 6 pieces roll each ball into flat piece place naan on oven stone and bake remove from oven and put on plate brush with melted butter", "id": 1137, "seg_prompt": "548 ; 104, 113 ; 114, 132 ; 133, 142 ; 143, 158 ; 161, 179 ; 183, 195 ; 196, 210 ; 269, 301 ; 302, 349 ; 364, 398 ; 400, 418 ; 420, 430.............................", "asr_text": " I am Manjala, welcome to my kitchen. Today I will be making naan. Naan is Indian bread originated in Punjab and it's made in clay oven. If you go to any Indian restaurant you will find naan. This is a very popular bread. You can serve this with chickpeas, with paneer, with balak paneer, yogurt or even eat plain. It tastes very good. I will be using the home oven and still it tastes very delicious. The recipe I am giving is we make 6 naan. So I need 2 cups of all-purpose flour, 3 fourth cup of water, lukewarm water, 2 spoons of oil, 2.5 tablespoons of yogurt, 1 teaspoon of sugar, 1 teaspoon of salt, pinch of baking soda, 1 teaspoon of yeast. So first I am going to mix the yeast in water and dissolve. And just leave it for a couple of minutes. Now I am going to add 1 spoon of salt, 1 spoon of sugar, pinch of baking powder in Add 2 tablespoons of oil, I like to use canola oil. Mix it again. And now put the 2.5 spoons of yogurt and add the water which we have already dissolved And make a dough. So keep kneading the flour till it comes all together and becomes a very soft dough. Now I am just going to take few drops of oil in my hand and knead just for few seconds. Now we have to keep this dough 3-4 hours and it should become double in volume. So I already have a dough which I made this morning about 4 hours before. So we will use that dough today to make the naan. So here is my dough which is already ready. And I already have my oven on on 500 degrees and on broiler for about 20 minutes. And I use the baking stone or piezae stone to make the naan. It makes it very big difference and it comes out very good using this stone. So I am going to just put little bit oil on my hand. And make 6. Divide in the 6 equal parts. And take little all purpose flour. And it helps making the balls. And it helps in rolling also. I am going to roll the naan. Usually naan are in rectangle shape. And roll it about 1 4th inch thick. Don't make it very thin. So I can bake 3 naans at a time. My oven is already ready. I had it started at about 20 minutes before. And this is my piezae stone. So before I put the naan I will just wet my hand. This should take about 3 minutes. It has been 3 minutes in my first thin naan sahadee. Just see how good they look. And I am going to brush this naan with clear butter or ghee. They are ready. Again I am just going to wet my palms little bit. And in another about 3 minutes they will be ready. It has been about 3 minutes let me check if my naan is ready. And yes they look great. Let's take them out. And put little butter on it. These naan they look great. And thank you for watching. I will see you again with new recipe. And I am ready to eat. ", "duration": 547.83, "segments": [[104, 113], [114, 132], [133, 142], [143, 158], [161, 179], [183, 195], [196, 210], [269, 301], [302, 349], [364, 398], [400, 418], [420, 430]], "seg_text": " ", "pure_cap": "add yeast to warm water. add salt sugar and baking powder to flour. add oil and mix well. add yogurt and mix. add the water and yeast. kneed dough to become soft. add oil to hands and kneed and set aside for 4 hours. add oil and break dough into 6 pieces. roll each ball into flat piece. place naan on oven stone and bake. remove from oven and put on plate. brush with melted butter"}, {"image_id": "-ORd4EBliqw.mp4", "caption": " peel and cut the potato place the potatos into the water add the egg yolks mustard and vinegar to a bowl mix in oil with the eggs chop the capers and pickle mix the herbs salt and pepper into the mayonnaise mix together the flour sugar yeast beer salt and pepper cut the skin off the fish and then cut into pieces fry the potatos in the fryer coat the fish in the flour and the batter fry the fish in the fryer", "id": 1138, "seg_prompt": "499 ; 15, 23 ; 28, 31 ; 59, 79 ; 91, 117 ; 136, 140 ; 144, 162 ; 198, 225 ; 261, 340 ; 355, 358 ; 387, 404 ; 417, 434..................................", "asr_text": " Okay, so today we're going to make a classic traditional fish and chips with one of my favorite fish cod. The first thing we need to do is to get the chips on. We want to simmer them for about five minutes and then drain them and let them cool naturally in the air before we fry them. And the best thing to do is to do that a couple of hours before because I just think it's nice to have a nice dry chip before you put it into the fryer and you get a lovely crispy So put the potatoes into the water, cold water, the reason for that is if you put them into hot boiling water you end up, all the potatoes break in and still roar in the center and we want them cooked right through. The next thing we've got to do is make the tartar sauce and the first thing you need to do is to make a classic mayonnaise. Now mayonnaise is our emulsions and basically it means you're emulsifying egg yolk with acid and with oil and you have to make sure you do it slowly at first otherwise you will split the ingredients. So the first thing you need to do is split your eggs, now what we've got there is free egg yolks and we need to take our English mustard and a couple of dashes of white wine Now obviously whisking by hand is quite an arduous job so to help you the best thing to do is to get a wet tea towel and form yourself a little circle and that will hold the bowl in place so that it gives you a free hand to put your oil in. So slowly we add the oil, a few drops at a time. If you were to split it, basically take the split ingredients, get a fresh egg yolk and put it into a new bowl, a little dash of vinegar and then start the whole process again adding the split mixture and you'll have success with a freshly emulsified mayonnaise. So that's all the oil incorporated and what you're looking for is the consistency of very If you like it a little bit thick you can add more oil, if you like it a little bit obviously loosely you just add less oil. So once you've got your mayonnaise made and you've got the consistency you like the next two minutes to do is chop the capers and the gherkins and then get the herbs in there which is the tarragon, the chervil, the parsley and the chives and add all them into the mayonnaise. Sometimes when you add the ingredients to the mayonnaise the vinegar will let the mayonnaise down so you may have to add a little bit more oil to it. Okay so at this point we just add our seasoning, our salt and pepper. So the most important part is to taste the tartar sauce and if you're happy with it get it in the fridge until we finish cooking. So whilst you're making your tartar sauce keep an eye on your chips when you insert the knife it's just a little bit soft but you still want a little bit of firmness there When you go to that stage just after about six minutes you're going to take them off drain them and put them onto a tray to cool down. Next thing is the beer batter so we've got our flour, we've got some sugar, we've got some fresh yeast, we've also got some dune bar beer which is one of my favourites. You can use lager, you could use any other beer but dune bars for me. So first thing you do is add the flour and the sugar then we've got crumbly in our fresh yeast and then gently we add the beer and what you're after is a nice smooth batter. If you added all the beer at once you wouldn't get a chance to make a paste first so you're after a paste before you add it or otherwise you end up with lumps. Okay so finally we add a little bit of salt and a touch of pepper. Then we cover that with a tea towel and leave it for ten minutes before we cook with it. The reason why I like cod for fish and chips is it has lovely white flaky pearly sort of flesh and it works very very well with fish and chips. Okay so this is how you may get your fish from the fishmongers. So at this stage you will still have the skin on it and you'll still have a few pin bones These pin bones you really want to remove because they will get stuck in your throat so an easy way to do that is not to struggle with a pair of pliers, it's actually to cut them out and for fish and chips that's perfectly acceptable and to skin it I'll just show you now the easiest way is just to come along the centre where the bones are like so. As you can see you've still got the skin on there but what you've got is something workable so knife in at the end to the skin and there you have the skin at the bottom and all you need to do is firmly hold on to the bit where you've cut, don't move it and use the sharp knife to come all the way along the fillet like so. Then what you've got is a lovely gluing of cod which you now proportion for your fish So the bottom side which is the belly of the fillet just you have to remove all this, it's almost like a sinew but it's the actual inside of the belly which it's not very nice to eat so we'll remove that and then the bones are still in there so we just need to find where the bones are using your sharp knife to come along the centre again just cutting them bones out and then the same as we did before just cut in at the bottom, bring your knife along holding on to the skin and let the knife do the work. You've got four nice pieces out of one fillet for your fish and chips, all those trimmings that you've got left over don't throw them away stick them in the freezer when you've got enough make yourself a lovely fish pie. Okay so we've got my fish ready so the first thing you do is get your chips into the fryer because you want to get them coloured off first otherwise you're going to be struggling for room in your deep fat fryer. So the fryer is hot at 180 degrees now we'll seal them off for about four minutes so they can start to colour up before we take them out let them cool slightly while we put the So whilst the chips are cooking for four minutes we'll get on with the cod so we need to take our batter which has been resting for about ten minutes and then we'll get some flour a little bit of salt in there and a touch of pepper and then just pass your cod fillet through the flour not off any excess you don't want any layers of raw flour in there and then into the batter. Okay so the chips have been colouring off now for about four minutes so we'll take them out and let them drain. And now you put the cod in. Leave the cod in there for about two minutes and then we'll turn them over and cook it for another three or four minutes before we add the chips back in and then hopefully we'll come up with something nice and golden brown. The cod's about three or four minutes away now so I'm going to add the chips back in just to finish them off. Okay so if you haven't got a deep fat fryer you can simply just breadcrumb the fish put it through some flour, egg and breadcrumbs and then shallow fry it in a hot pan and you get roughly the same result but you know it is worth getting a deep fat fryer because fish and chips is all about the deep fat fryer. First thing you do is add a little bit of salt, drain off our peas, wedge of lemon, our cod, beautiful crispy chips, our peas and then lovely thick tartar sauce and there you have it that's my cod and chips with tartar sauce and fresh peas. ", "duration": 499.33, "segments": [[15, 23], [28, 31], [59, 79], [91, 117], [136, 140], [144, 162], [198, 225], [261, 340], [355, 358], [387, 404], [417, 434]], "seg_text": " ", "pure_cap": "peel and cut the potato. place the potatos into the water. add the egg yolks mustard and vinegar to a bowl. mix in oil with the eggs. chop the capers and pickle. mix the herbs salt and pepper into the mayonnaise. mix together the flour sugar yeast beer salt and pepper. cut the skin off the fish and then cut into pieces. fry the potatos in the fryer. coat the fish in the flour and the batter. fry the fish in the fryer"}, {"image_id": "oNgVoSBrndw.mp4", "caption": " combine chopped parsley cilantro and onion in the food processor and mix well until the ingredients are finely chopped add some cloves of garlic and overnight soaked chickpeas to food processor and blend all ingredients to form smooth paste add 1 tsp cumin 1 tsp paprika 1 tsp black pepper half tsp coriander 3/2 tsp salt to paste mix the ingredients in the bowl put some oil in a pot and heat it to 375 degrees make small falafel balls from the paste and fry the balls in the oil until cooked completely apply tahini sauce spicy sauce to pita bread and add falafel tomatoes lettuce cucumber and pickles to the pita bread", "id": 1139, "seg_prompt": "399 ; 60, 86 ; 86, 130 ; 130, 145 ; 145, 171 ; 171, 175 ; 175, 290 ; 290, 360.....................................................", "asr_text": " Hi everybody, this is Chai again. On today's special we have the very famous falafel sandwich. Falafel sandwich is one of the most known fast food sandwich in many many countries around the world. Now you can find it almost everywhere. The falafel sandwich is made out of falafel balls of course, fresh pita bread, some vegetables and some sauces. We're going to start off by making the falafel. We're going to soak a pound of garug banzo beans overnight for about 24 hours and that's the final result. That's what we'll get. We're going to need some parsley, cilantro, onion and some garlic. We're going to chop the cilantro and parsley. We're going to cut the onions to fairly small pieces. Once we're done with that we're going to put everything into a food processor. We're going to chop it for about a minute or two until it becomes finely chopped. We're going to add 7 cloves of garlic, minced garlic and the garbanzo beans and then blend everything together. It's going to take a few minutes until we get a very very thin mix of everything. It's important to have it thin otherwise it won't stick together. If your food processor is not big enough you can separate the quantities and do it in two rounds. Once we're done processing it should look like this. Now we're going to add the spices. We're going to put 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of black pepper. We're going to put half a teaspoon of coriander and we're going to put one and a half teaspoons of salt. Now we're going to mix it by hand for about three to four minutes until we're going to get a uniform falafel mix. Next thing we want to do is to put some oil in a pot and let it warm to 370 degrees. I'm using the falafel maker which is an amazing device that helps me make uniform falafel balls and it's very easy to use. Just need to press the spring, put the falafel mix into it and then release it slowly. I got my falafel maker from make falafel dot com. Once the oil is hot we're going to put the falafel balls inside. The smell is amazing. We're going to let the falafel balls fry for a minute or two before we touch them so they won't break and then we're going to see if they move freely in the oil. As you can see some of them are almost done. We're going to take out the ones that are done into a strainer. They look so delicious. All right now we have our falafel balls. Next step is to combine everything to the falafel sandwich. To make a falafel sandwich a part of the falafel balls will need of course a fresh pita bread, some shredded lettuce, some tomatoes and cucumbers, pickles, some spicy sauce and some tahini sauce which you can find the recipe for them in other videos of mine. We'll start by taking the pita bread, putting some tahini inside, some spicy sauce if you like it a little spicy. We'll start to put the falafel balls on the bottom and then some lettuce, some tomatoes and cucumbers, some pickles, maybe some more tahini, some more falafel balls. We're going to top it with pickles and a little bit of more tahini. And here you have it, a delicious healthy falafel sandwich. Falafels can be made for every event or any party as a snack food. It's very healthy because it's made out of fresh ingredients. You can find it almost everywhere and I'm sure that everyone that's going to taste these falafel balls is going to be extremely happy. I hope you enjoyed this video and see you next time. ", "duration": 399.83, "segments": [[60, 86], [86, 130], [130, 145], [145, 171], [171, 175], [175, 290], [290, 360]], "seg_text": " ", "pure_cap": "combine chopped parsley cilantro and onion in the food processor and mix well until the ingredients are finely chopped. add some cloves of garlic and overnight soaked chickpeas to food processor and blend all ingredients to form smooth paste. add 1 tsp cumin 1 tsp paprika 1 tsp black pepper half tsp coriander 3/2 tsp salt to paste. mix the ingredients in the bowl. put some oil in a pot and heat it to 375 degrees. make small falafel balls from the paste and fry the balls in the oil until cooked completely. apply tahini sauce spicy sauce to pita bread and add falafel tomatoes lettuce cucumber and pickles to the pita bread"}, {"image_id": "osJxKebjqnU.mp4", "caption": " heat oil in a deep fryer to 365 degrees f rinse fish pat dry and season with salt and pepper combine flour garlic powder paprika 2 teaspoons salt and 2 teaspoons pepper stir egg into the dry ingredients gradually mix in beer until a thin batter is formed dip fish fillets into the batter then drop one at a time into hot oil fry fish turning once until both sides are golden brown drain on paper towels and serve warm", "id": 1140, "seg_prompt": "277 ; 24, 30 ; 34, 86 ; 88, 115 ; 118, 125 ; 126, 140 ; 161, 185 ; 186, 241 ; 245, 248..................................................", "asr_text": " This great beer batter fish recipe was submitted by all recipes member Linda Olar. One member comments, I was very pleasantly surprised. The batter was crispy and light, the best I've made yet. Let's begin this recipe by filling a heavy large pot or deep fryer with vegetable oil and heating it to 365 degrees. Next, rinse eight 4-ounce cod fillets under cold running water and pat them dry. Season both sides of the fish with some salt and ground pepper. Add a cup of all-purpose flour into a large shallow bowl for dredging. Add 2 tablespoons of garlic powder, 2 tablespoons of paprika, 1 teaspoon of salt, and 2 teaspoons of ground black pepper. Stir the ingredients to mix well. Then add in a large egg and enough of a 12-fluent ounce can or bottle of beer to make a thin batter. Mix the batter. You should be able to see the fish through the batter after it has been dipped. One member suggests lightly coating the fillets with flour before dipping them into the beer mixture to help the batter adhere to the fish fillets better. So let's do that and add half a cup of flour onto another plate. Decoat the fillets in flour. Then dip the fish fillets into the batter. Then carefully lower them, one at a time, into the hot oil, rolling them away from you so there's no backsplash. Fry the fish in batches, turning them once until both sides are golden brown, which is about 2 minutes per side. Transfer the fried fish fillets to a plate lined with paper towels to drain. Some members like to use brown paper bags for this. All recipes member Maggie35 says, make sure to salt fish after removing it from the fryer. Wonderful fish and we will use this batter again and again. Serve beer batter fish right away with some tartar sauce, a squeeze of lemon and a cold ", "duration": 277.33, "segments": [[24, 30], [34, 86], [88, 115], [118, 125], [126, 140], [161, 185], [186, 241], [245, 248]], "seg_text": " ", "pure_cap": "heat oil in a deep fryer to 365 degrees f. rinse fish pat dry and season with salt and pepper. combine flour garlic powder paprika 2 teaspoons salt and 2 teaspoons pepper. stir egg into the dry ingredients. gradually mix in beer until a thin batter is formed. dip fish fillets into the batter then drop one at a time into hot oil. fry fish turning once until both sides are golden brown. drain on paper towels and serve warm"}, {"image_id": "LoeSv5enisE.mp4", "caption": " add a can of chickpeas 1 tsp minced garlic and quarter cup lemon juice to the food processor add tahini sauce olive oil yogurt and cumin seeds to the chickpeas and grind the mixture add parsley and olive oil", "id": 1141, "seg_prompt": "335 ; 52, 167 ; 195, 271 ; 308, 318......................................................................", "asr_text": " What I love is hummus and it's so interesting that it's all the trend today and when I was a kid and my mom would take hummus and use that instead of mayo on our sandwiches and we packed those in our brown bag for lunch and the other kids would ask me what I was eating because it smelled so great. I'd be real embarrassed and I'd say Lebanese mayonnaise but you know what? We have really come full circle. Hummus is probably one of the best things you can eat and it's very expensive in the delis or at the grocery. I'm going to show you how to make your own, an old family recipe that's delicious and You want to start off with a can of chickpeas, sometimes called chichi beans, garbanzo beans, full of calcium, any bean is really good, helps pull cholesterol out of your body. All I do is drain them, you don't need to rinse them. Now you can do this by hand like my mom used to do but I'm going to do it in a food processor because I like it very smooth but you can get smoother as chunky as you want. And to that you're going to add a teaspoon of minced garlic, oh that smells so good, more or less. Remember this is to your taste. Now garlic is good for your heart so I may add a little more than a teaspoon and a fourth a cup of lemon juice and you know you can freeze lemons. Let me tell you a great trick. When you buy lemons in the store and if they're ever on sale, take your lemon whole, unpeeled like this, put it in the freezer, let freeze it hard, uncovered. When it's frozen hard, you've got a frozen lemon. The great thing is, thaw it out and it will exude so much juice because the cellular structure has broken down in the freezer just like tomatoes. And also if you're going to zest that frozen lemon, zest it before of course you cut it in half and while it's still fairly frozen but that is a great way to have vitamin C all year round. Now sometimes when you buy a lemon too at the store they're hard and the old fashioned way too is you roll it, roll it, roll it on the counter with the palm of your hand to start breaking that cellular structure down. If it's still real hard sometimes that doesn't work but what you can do is poke a few holes in it like this, take it over to the microwave and microwave it just a few seconds, not long. And what happens is the heat of that microwave will again soften the outside and the inside and you'll get lots and lots of juice. So that's your lemon primer for today. So let's continue to make our hummus. You want to use about a fourth a cup of lemon juice, again more or less to taste. And now the secret ingredient or really not even a secret, the key ingredient in hummus is something called tahini. Now tahini is nothing more than sesame seed paste. When you get it home and you open it, store it in the refrigerator and it'll keep for six, seven months in there. And sesame seeds are full of calcium, really, really delicious, used a lot in Mediterranean So you want to use anywhere, all about three tablespoons or so. And I will tell you that when it's stored in the fridge, what happens is the oil of the sesame seeds rises to the top. So when you take it out of the fridge, stir it up, otherwise you're just going to get sesame seed oil. And now what we're going to do, we're going to add a couple tablespoons of olive oil. And you know olive oil is really a healthy oil. Some people don't even add the olive oil but I like the flavor of it. Now for my two secret ingredients, a little bit of yogurt, about a fourth of a cup. Use good yogurt. That gives it a little bit of a tang to my palate, it's really good. And kamoon, we call it kamoon, cumin seed, about a teaspoon, half a teaspoon, a little bit more or less to taste. Oh, I wish you were here, that smells so good. Very warming herb, again used a lot in Mediterranean cooking. And we're going to give it a grind of salt or pepper, and pepper, and with Justin here, he probably would love cayenne pepper, you could do that too. But I'm just going to show you how quick it is. Well, you know what, that is done. What I'm going to do now is I'm going to pour it in a bowl, season it with salt and pepper, and we're ready to eat. It only took a couple, not even two minutes, in the food processor. And if you notice, mine is chunky, but you can make it smooth as you want just by continuing to process it more, and some people do this in the blender as well. Now I say the only downside to hummus is the color, because it's sort of brownish. So what we're going to do is we're going to gussy it up a little bit with some fresh parsley, and sometimes, let me do this too, at home what I'll do is right before I serve it drizzle it again with some extra virgin or pure olive oil. Okay, there you go. Gussy hummus in a flash. ", "duration": 335.17, "segments": [[52, 167], [195, 271], [308, 318]], "seg_text": " ", "pure_cap": "add a can of chickpeas 1 tsp minced garlic and quarter cup lemon juice to the food processor. add tahini sauce olive oil yogurt and cumin seeds to the chickpeas and grind the mixture. add parsley and olive oil"}, {"image_id": "yDZvPCG51zw.mp4", "caption": " add cumin to a bowl crush the lavender and add it to the bowl add paprika pepper garlic salt and oil to the bowl and stir mix lamb with the mixture stick the lamb through the stick", "id": 1142, "seg_prompt": "213 ; 38, 49 ; 49, 88 ; 92, 124 ; 129, 145 ; 167, 197..............................................................", "asr_text": " Welcome to La Cucina Ana Maria. I'm Ana Maria Dufreda's owner of the Harrison House Suites Tucker House Inn and Coho Restaurant in Friday Harbor, San Juan Island. Here I am in Palindaba Lavender Fields. Palindaba is the premier manufacturer of lavender and lavender products here on San Juan Island and probably throughout the nation. Today I'm going to demonstrate how to make a traditional lamb shish kebab also infused with lavender. So I'm going to start with some oregano. You can use fresh or ground, some freshly ground cumin and some culinary lavender. If you look to my left you will see the green rose. That's the culinary lavender. It's been harvested probably about three weeks ago and then the buds are dried and I will use that as part of this marinade. Lavender is a great herb that works well with lamb. I think about using lavender any place that I would use rosemary. So I'm just going to grind this up and pulverize it. And you can see that the buds are now turning to fibers. Give it a few more turns. And we'll add a teaspoon of that. And I have some smoky paprika. We'll add that to the bowl. And a pinch of white pepper. And some garlic cloves. I've just lightly diced them and chopped them up. Good pinch of salt. And just a little bit of olive oil to hold everything together. Give it a stir. And I have some local lamb here that I've just cubed. I'm going to put this in the rub. These are great kebabs served with a little tzatziki and some grilled flatbread. I would let this sit overnight or you can just get ready to grill them. I have some lavender grill sticks. You can see they use everything of the plant. So after they harvest the buds, whatever is left, the sticks are great for kebabs. You can also use them for smoking. So I'm going to thread the lamb on here. And these will be getting ready for the grill. Sometimes the grill sticks work a little easier for something that's not so quite as fibrous as lamb. Great for chicken, perfect for scallops, shrimp. And just imparts a nice flavor. These are ready for the barbecue. I hope you enjoy your traditional lamb shish kebabs. Bon appetit. ", "duration": 213.67, "segments": [[38, 49], [49, 88], [92, 124], [129, 145], [167, 197]], "seg_text": " ", "pure_cap": "add cumin to a bowl. crush the lavender and add it to the bowl. add paprika pepper garlic salt and oil to the bowl and stir. mix lamb with the mixture. stick the lamb through the stick"}, {"image_id": "9Rrfeohr3Fk.mp4", "caption": " cut up the onion sausage pepper potato and tomato add the onion tomato vinegar water honey to the pot add pepper potato water salt and pepper to the pot cook the sausage in a pan add the sausage to the pot add the spices to the pot add flour water and butter to the pot", "id": 1143, "seg_prompt": "170 ; 2, 63 ; 63, 87 ; 87, 112 ; 116, 124 ; 125, 128 ; 134, 139 ; 146, 162......................................................", "asr_text": " Hello this is Ede from Italy and here I show you a very spicy recipe of a hot pot with sausage, potatoes and very tasty vegetables. At first I peel them all and cut them up all in big pieces except of bell pepper and tomato. Peeling and cutting the ingredients takes half of the whole boiling time. Well now I start with saut\u00e9ing the onion to get a nice brown color. Then I can deglaze with the tomato pieces and also with a bit of vinegar plus a bit of water for boiling the vegetables. Important is a bit of honey, otherwise it gets too sour. After that I add bell pepper and potatoes and the rest of water I need for the whole hot pot. Then I spice with salt and pepper and stir it. Now I can leave it with lid on. In the meantime I saut\u00e9 the sausage pieces very short to keep them moist and get them brown. Then I add the sausage pieces to the potatoes and stir again. Now it is the right time to add my prepared spices for simmering again. After the right boiling time for potatoes I thicken the sauce with a mix of cold water and flour with permanently stirring and at last I add a bit of butter. After that the dish is ready to serve. So that I wish you a happy meal. Yours Edith. ", "duration": 170.17, "segments": [[2, 63], [63, 87], [87, 112], [116, 124], [125, 128], [134, 139], [146, 162]], "seg_text": " ", "pure_cap": "cut up the onion sausage pepper potato and tomato. add the onion tomato vinegar water honey to the pot. add pepper potato water salt and pepper to the pot. cook the sausage in a pan. add the sausage to the pot. add the spices to the pot. add flour water and butter to the pot"}, {"image_id": "G1ZdFe9x-U8.mp4", "caption": " fry the beef in a pan with salt and pepper add bacon garlic and onion to the pan with beef add flour to the pan and stir pour in wine water salt and pepper add the carrot pieces to the pot stir and serve", "id": 1144, "seg_prompt": "160 ; 23, 54 ; 55, 70 ; 77, 90 ; 91, 104 ; 134, 144..............................................................", "asr_text": " Hi everyone and welcome back to my channel I feel really good to come back with more simple and yummy recipes for you guys And for today's video, we're gonna make one more French classic, Vauff Bourgignon I hope you'll enjoy this dish and don't forget to give it a try if you like And now it's time to go straight to our lovely Success add the carrot pieces and tomato paste Give the pot some really nice stirs and continue simmering until everything is beautifully cooked Serve this gorgeous and mouth-watering Vauff Bourgignon with steamed potatoes That's the traditional way, but some warm bread slice would be also a great idea Good luck with this French classic and have a joyful week everyone. I will see you in the next video. Bye ", "duration": 160.5, "segments": [[23, 54], [55, 70], [77, 90], [91, 104], [134, 144]], "seg_text": " ", "pure_cap": "fry the beef in a pan with salt and pepper. add bacon garlic and onion to the pan with beef. add flour to the pan and stir. pour in wine water salt and pepper. add the carrot pieces to the pot stir and serve"}, {"image_id": "eoQlmIcaCvE.mp4", "caption": " add sugar and yeast to a cup of warm water add flour salt baking powder yogurt and milk to a bowl add the yeast mixture to the bowl and mix knead the dough by hand until smooth place the dough in to a bowl and cover with a towel add olive oil and garlic to a hot pan add spinach and water to the pan and cover with lid cut the dough into pieces and roll into an oval add the spinach and cheese to the dough and cover with another piece of dough spread olive oil onto the dough and add the crushed garlic and sprinkle with pepper add butter to a hot pan and place the naan on it", "id": 1145, "seg_prompt": "248 ; 29, 33 ; 35, 54 ; 57, 75 ; 79, 89 ; 90, 95 ; 98, 108 ; 109, 121 ; 140, 150 ; 151, 172 ; 173, 187 ; 188, 210......................................", "asr_text": " Hi and welcome to Cooking with Karma. Now this week I'm sharing with you two really great bread recipes. Now I've started off the week with that delicious wholemeal bread. And of course if you haven't seen that video you can click right up here and watch it. Now today I'm going to show you how to make some naan bread. This is so delicious and yummy and it is a lot simpler than you think. So let's get started and I'll show you how to make it. First up into a glass filled with a small amount of warm water. We're going to add in the sugar and the yeast. While that's to one side into a bowl we're going to sift in our flour. Then add in the salt and the baking powder. The natural yogurt. And the milk. Once our yeast mixture has become nice and frothy we're going to add that in as well. And then give everything a good mix. Now you can start off with a spoon but eventually you'll need to get in there with your hands. You want to mix everything together until it forms a dough. Then onto a floured surface we're going to knead that dough. Now we're going to knead this for about five to six minutes until that dough becomes nice and smooth. Then we're going to pop our dough into a greased bowl. Cover it up with a tea towel and pop it in a warm dry spot for about an hour. Now to prepare the spinach into a pan I'm going to add a little bit of olive oil and a teaspoon of garlic. Cook for a minute or so and then turn down the heat to low. Then we're going to add in the spinach. Drizzle with a small amount of water. Give it a quick mix. Then we're going to pop the lid on and let that spinach wilt down. Then we're going to drain off any excess liquid and put it to one side to cool. Once our dough has risen to about twice its size we're going to give it another quick knead for a couple of minutes. And then we're going to chop it up into three different pieces or two if you want to make them bigger. And then we're going to roll them out into an oval shape until they're about half a centimetre thick. Then it's just a matter of assembling everything together. Add on the spinach and the cheese. Then place a second piece on top and press down the edges. For the garlic naan simply to spread on a little bit of olive oil and add on the crushed garlic. Sprinkle with some cracked pepper and then we're ready to cook them. Into a pan on medium heat we're going to add in some butter. And then we're going to cook these on either side for about four to five minutes until they're nice and golden brown. Do the same with the garlic naan. Then we're going to pop them into the oven for about seven minutes to finish that cooking process. And then they are done. So whether you stuff them with your favourite filling or you keep them nice and simple these really are delicious. Mmm yum. Now whether you serve that up with your favourite curry or your favourite condiment I do hope you give it a go because it's absolutely delicious. Thanks again for joining me and I'll see you next time on Cooking with Karma. ", "duration": 248.5, "segments": [[29, 33], [35, 54], [57, 75], [79, 89], [90, 95], [98, 108], [109, 121], [140, 150], [151, 172], [173, 187], [188, 210]], "seg_text": " ", "pure_cap": "add sugar and yeast to a cup of warm water. add flour salt baking powder yogurt and milk to a bowl. add the yeast mixture to the bowl and mix. knead the dough by hand until smooth. place the dough in to a bowl and cover with a towel. add olive oil and garlic to a hot pan. add spinach and water to the pan and cover with lid. cut the dough into pieces and roll into an oval. add the spinach and cheese to the dough and cover with another piece of dough. spread olive oil onto the dough and add the crushed garlic and sprinkle with pepper. add butter to a hot pan and place the naan on it"}, {"image_id": "pj-_TVHfrFg.mp4", "caption": " cut off top of loin and set aside cut edge off leaner side of meat cut into blocks trim edges to make even cut slices at an angle the entire length of the meat", "id": 1146, "seg_prompt": "180 ; 20, 36 ; 37, 48 ; 49, 70 ; 72, 101 ; 102, 158..............................................................", "asr_text": " Hi, it's Jon here and today I'm going to show you a simple method of cutting tuna sashimi from a trimmed loin. Firstly we're going to locate the top of the loin, which is a very thick and tough part sticking out making it easy to find. We do this because it's easier to trim them into blocks suitable for sashimi. Cut this part off as level as possible using a back and forth motion with the knife facing at a 45 clockwise degree angle. Set this piece aside. Now find the side of the loin that appears more lean. Lean meat tends to be pure of fibres in between so look out for the darker red side. This off cut can be used for tuna tata, negitoro or any kind of raw tuna dish. Next, cut about 2-3cm away from the side depending on how high you want your sashimi and trim blocks as straight as possible, inserting the blade into the flesh and firmly touching the chopping board. This ensures a one time clean cut. Trim as many other blocks using this same technique. Now that we have our sashimi block, trim the sides down making it more straighter and even. The width of the block can be about 3-4cm but this is purely up to personal preference. Using the block with your hands helps to achieve a more even block. If you need to, trim the top if it is too uneven. Now our block is ready to cut into the sashimi. Cut an indent at about 10 degrees and follow this line. Insert the knife slightly facing upwards and make a downward pulling slice motion through You choose how thick you want your slices. Here I am demonstrating some quite thinner slices but as I go into the meat I get slightly thicker and thicker. Now take a portion of your sashimi, spread it out and it is ready to present. Thank you for watching this video and please subscribe. If you want to see more, follow me on instagram at jon don on jon donon. ", "duration": 180.33, "segments": [[20, 36], [37, 48], [49, 70], [72, 101], [102, 158]], "seg_text": " ", "pure_cap": "cut off top of loin and set aside. cut edge off leaner side of meat. cut into blocks. trim edges to make even. cut slices at an angle the entire length of the meat"}, {"image_id": "YuY7aqO0HxU.mp4", "caption": " peel the skin of 1 daikon wash it and slice it into thin long strips peel the skin of 1 carrot wash it and slice it into thin long strips as same as daikon then cut daikon and carrot slices into thin strings put the stringed vegetables into a bowl add some white vinegar or lemon juice and mix add some bean sprouts some sugar and mix it together take bugatti bread cut in the middle and take off some inside stuff spread a little bit of butter on one side spread some mayonnaise on the other side tear some vietnamese mint and cilantro leaves and keep them aside place the meat balls pickled vegetables mint and cilantro inside the bread and close the sandwich drizzle little margie sauce or soy sauce and serve", "id": 1147, "seg_prompt": "662 ; 68, 112 ; 123, 192 ; 193, 249 ; 261, 270 ; 279, 301 ; 303, 329 ; 363, 374 ; 375, 389 ; 431, 438 ; 462, 475 ; 494, 532 ; 562, 570........................", "asr_text": " Bonjour! This is Jacqueline from FanFatal.com. Today I'd like to share with you the art of making the perfect banh mi sandwich. Banh mi are getting very popular in the U.S. and you'll find banh mi shops everywhere in the Bay Area and I've seen a lot of them in New York. And I'm going to show you how easy it is to assemble at home. So let's start. Today I'm going to make the filling with Vietnamese meatballs. It's called sumai sotka. And here it is. It's still warm. It smells very good. We'll need a baguette. I bought it. But if you want to make it at home you can fold the recipe on my cookbook. It's actually called banh mi. And here's what we're going to make today. It's the meatball filling today. We're going to need the signature element of the banh mi which is pickled daikon and carrots. So we're going to need the daikon first. Here's how it looks like. If you don't have daikon and you can use like a substitute. You could use radishes or just carrots. And we're going to peel it first. I'm going to, there you go, get a knife. There you go. Make long ribbon like slices of the radish. I think that's enough. We're going to do the same thing with carrots. Here's a carrot that I bought at marketing was so cute. It's doing the V sign. So you don't want the carrot peels to be too thin because you'll lose some of the crunchiness of the carrot. So I use a fairly thick peeler. So let's do the same with the carrots. So the daikon and the carrots are just a substitute of the French cornichon in the traditional jambon belle sandwich. And basically it's because the French pickles were so expensive that Vietnamese people try to find ingredients that were available inland and just make them taste as closely as possible as the costly French products. So it's not that complicated to just cut into strings. All you have to do is use your knife as a leverage. You point to the tip of the knife and just do that motion back and forth. And you'll have those thin strings in no time. So I'm going to get the same thing with the daikon. Let me show you the profile so you can see it better. Let me get the carrots out. Okay, I'm going to get a bowl. Put all the carrots and the daikon together. Let's move this cutting board over here. You can add a little white vinegar or lemon juice. I would usually put white onion, but this version decided not to go with the onions because I'm going to add a little bit of mint and bean sprouts instead. Let's add the sugar and mix it together. The other element of a banh mi sandwich is the butter. So try to use a quality butter. In Vietnam, the most sought out ingredient is the belle platen, which is the butter from Brittany. And actually you can find it here, but it's kind of costly. And I couldn't go that far, so I got some European Irish butter. But, you know, anything could work. It's really yellow. I just put it to a room temperature so it's easy to spread. I got a baguette. I'm going to remove some of the inside so we can put a lot of the filling inside. We're going to spread a little bit of butter. And then spread it on one side. The other side you're going to use mayonnaise. I just made it and it's still getting like a little thick, so I'm going to thin it with more lime. I want something that is very refreshing and that lime really brings that bright taste to the condiment. So let's mix that. I'm going to spread the mayo on the other side. And then we have some mint. So this is Vietnamese mint. You know, the veins are a lot deeper than the regular mint and I planted it myself. But you can find spearmint at the Asian grocery store or just use regular mint. And I'm going to use cilantro. So I'm going to tear the leaves. If you decide to cut them, it will bruise the leaves and they'll darken a lot faster. So let's do this. The pickled carrots are ready. They're going to be crunchy and very tasty. I added a little bean sprout for extra crunch. We're going to add the meatballs. Look how delicious they look. And then add the signature element with the carrots and pickled daikon. We're going to add a little bit of the mint. And close the sandwich. The last thing is to add a little drizzle of magic, which is close to soy sauce. You can find it in many Asian grocery stores. It's a little pricey. This one was $20 a bottle. But if you don't have it, you can add just regular soy sauce. But this is such an expensive product because it's imported from France. But you don't have to use magic. You can use soy sauce. It added a little saltiness to the bread. There you go. My sandwich is ready. It's so yummy. The meatball is very soft and the crunchiness from the carrot and the bean sprout. I've done more of this texture to the sandwich. So see how easy it is to assemble. I hope you like the video. If you want to see more recipes of the banh mi, you can buy my book on Amazon and on Barnes & Noble. I'll be doing a lot of book signing locally and nationwide, so I'll post it on my website. I hope you like it. If you want more of the videos, you can post some of the comments down below. You can please share, like the video, and subscribe for more tutorials. I hope to see you soon. ", "duration": 662.83, "segments": [[68, 112], [123, 192], [193, 249], [261, 270], [279, 301], [303, 329], [363, 374], [375, 389], [431, 438], [462, 475], [494, 532], [562, 570]], "seg_text": " ", "pure_cap": "peel the skin of 1 daikon wash it and slice it into thin long strips. peel the skin of 1 carrot wash it and slice it into thin long strips as same as daikon. then cut daikon and carrot slices into thin strings. put the stringed vegetables into a bowl. add some white vinegar or lemon juice and mix. add some bean sprouts some sugar and mix it together. take bugatti bread cut in the middle and take off some inside stuff. spread a little bit of butter on one side. spread some mayonnaise on the other side. tear some vietnamese mint and cilantro leaves and keep them aside. place the meat balls pickled vegetables mint and cilantro inside the bread and close the sandwich. drizzle little margie sauce or soy sauce and serve"}, {"image_id": "7zjwjGsVcLI.mp4", "caption": " cut a cabbage into pieces and wash it with cold water dissolve some salt and add the salt water to the cabbage take out the cabbage and wash the cabbage with cold water cut some slices of daikon and chop some green onions add some korean red pepper powder to a bowl sugar fish sauce and mix together add daikon cabbage green onion minced garlic and the mixture to a large bowl and mix by hand seal the mixture in a jar", "id": 1148, "seg_prompt": "456 ; 40, 84 ; 94, 119 ; 151, 164 ; 167, 195 ; 196, 214 ; 217, 259 ; 263, 300.....................................................", "asr_text": " Kimchi is a very popular dish in Korea today as a request of one of my subscribers. I would like to show you guys how to make simple kimchi. At first, we need 2 kg of napa cabbage. I'm gonna use 1.5 kg for non-vegetarian and 1.5 kg for vegetarian recipe. I'm gonna show you guys how to cut the napa cabbage. We cut a bit at the top and separate like this. Then we use the same method to separate each of the half parts. Then we remove the card and chop into pieces like this. Then we wash the cabbage with cold water. After raising the cabbage with cold water, we add 1 cup of salt, add the water, mix well to the short result, and add to the cabbage. Then mix well and chop the cabbage for about 3 hours. After 1 hour, we can see the cabbage strength as a half. Then we take out the cabbage and wash again the cabbage with cold water to reduce the shortiness. Then we need 300 grams of corn and slice like this. Then we cut the strips. Then we need about 5 stacks of spring onion, cut into 1 inch long. Now we prepare a bowl. Add a third cup of coriander pepper powder, a 4 cup fish sauce, 1 tablespoon sugar, 2 teaspoons chocolate shrimp. Mix well to everything combined. In a big container, we add like corn, cabbage, spring onion, 2 teaspoons minced ginger, minced garlic, chili mixture which we already repaired. Now wear gloves and mix everything by hands. After a while, we can see that the color turn to this red color. Looks very nice, right? After everything combined, we can try the taste to see whether it's suitable to your taste. You can add more sugar, fish sauce, or even chili. The next thing we need is a jar to contain our kimchi. You better use the glass jar and wash carefully and boil or dip in hot water to make sure that the jar is completely clean so that we can keep the kimchi for a long time. Then we cover it by the cap. Kimchi can be served after 2 days. If you want to keep kimchi for a long time, you can put it into your fridge. I'm gonna show you guys how to make vegetarian version. Here I have half of kimchi, cabbage, and 100g daikon. For stacks of chives, cut into 1 inch long and you can add minced garlic if you want to. For those who are strict vegetarian, you may skip it. This is chive. It looks similar to spring onion, but the white part is thinner and the fragrance is stronger. We add 1 tbsp coriander red pepper, 1 tsp sugar, 2 tsp drinking water, 2 tsp salt, and a pinch of mint ginger. Then we mix everything similarly to the non-vegetarian version. Now it also looks as nice as the non-vegetarian version. And similarly, we put in the jar and keep it. And this is our result. Kimchi can be served with white rice only. Also, there are many other recipes where you can use kimchi like kimchi fried rice or kimchi noodle soup. In my channel, I also introduce a recipe which we can use kimchi. That is Korean Amish too. Click on the top right side if you want to see the video. For the text version, please click on the description box. Hope you guys like my video. If you guys have any feedback or enquiry, please comment below. And subscribe both to update my new videos. Thank you for watching. ", "duration": 456.67, "segments": [[40, 84], [94, 119], [151, 164], [167, 195], [196, 214], [217, 259], [263, 300]], "seg_text": " ", "pure_cap": "cut a cabbage into pieces and wash it with cold water. dissolve some salt and add the salt water to the cabbage. take out the cabbage and wash the cabbage with cold water. cut some slices of daikon and chop some green onions. add some korean red pepper powder to a bowl sugar fish sauce and mix together. add daikon cabbage green onion minced garlic and the mixture to a large bowl and mix by hand. seal the mixture in a jar"}, {"image_id": "Qy366zq9vws.mp4", "caption": " cut chinese cabbage into 1 inch pieces and put them in a big bowl add sea salt lime and 1 tsp of caraway seeds and massage until the cabbage leaves water cut fresh dill herbs and add it to the massaged veggie and mix transfer the mixture to a clean jar and push to the down to release the air place crockery plate upside down on top press tight to hold the veggie tight and ferment for 4-5 days put a cloth on top of the jar to cover and tie a rope around tight", "id": 1149, "seg_prompt": "144 ; 22, 34 ; 36, 59 ; 61, 70 ; 71, 88 ; 89, 93 ; 114, 128..........................................................", "asr_text": " We are making a sauerkraut, it's a fermented cabbage. So we are using this, this the parm Chinese cabbage, so we will cut this one into one Then we will add sea salt, lime and one tablespoon of caraway seeds, mash it until water is coming We will cut the fresh herbs, this is dill and we will put this in a clean jar to ferment. I just push it downward to release the air. Then we will ferment this for four to five days at room temperature. This is the sauerkraut already fermented for three weeks. So after a week at the room temperature we keep inside the refrigerator to ferment it The sweeter we can get it with the fermented sauerkraut. We will put cover like this one here. So this is it, we will keep it at room temperature for a week. ", "duration": 144.5, "segments": [[22, 34], [36, 59], [61, 70], [71, 88], [89, 93], [114, 128]], "seg_text": " ", "pure_cap": "cut chinese cabbage into 1 inch pieces and put them in a big bowl. add sea salt lime and 1 tsp of caraway seeds and massage until the cabbage leaves water. cut fresh dill herbs and add it to the massaged veggie and mix. transfer the mixture to a clean jar and push to the down to release the air. place crockery plate upside down on top press tight to hold the veggie tight and ferment for 4-5 days. put a cloth on top of the jar to cover and tie a rope around tight"}, {"image_id": "a8oSlp9PCMg.mp4", "caption": " add hot sauce to a bowl heat up and stir add melted butter garlic onion powder and salt to the bowl and mix cook the chicken wings in the fryer add the wings to the sauce and mix to coat the wings", "id": 1150, "seg_prompt": "523 ; 11, 100 ; 143, 186 ; 298, 369 ; 370, 418...............................................................", "asr_text": " what's up pickle ticklers let's do some chicken wings I got some Frank's here because it is the best damn wing sauce to use buddy I got a cold I'm gonna put in here and microwave it instead of heating up a pan and shit it's about enough I'm gonna use margarine instead of real butter the Walmart butter because uh I like it better I don't know that Walmart butter don't taste like nothing to me take some of this heat it up separate if you put it in there you don't have much you got you know mixed together throw that in there and microwave it hey for you for you guys I sent that rub to this is what it looks like when it comes in a when you get a pound of it you can read up comes in this kind of baggage McCarthy spice makes it form so it ain't like he does it in this house you know they did do it legit gives you a sticker you can put on your own damn spice container so save your empty spice jars and put you know I just use one of them and put the label on it I guess it's cheaper that way too for him to ship in early that's what it comes in not that shrunk girl food saver deal that I sent you guys that was just what he does for sample we get this warmed up oh yeah when I put the mad hunky in a spice container I take the rest of it in that metal bag and I put it in one of these shrink wrap deals and I just dump it in more memory three seal it up make it last forever a pound of it lasts me fucking for a long time but you make you can put it all like potato wedges cut you up a potato and put some oil on it salt and pepper and some mad hunky and bake it off in the oven fucking killer man good stuff you guys try it if you got some of that left all right it's one that my butter warmed up margarine that probably looks about right I'm gonna hit it with some garlic some onion powder you got to have some this stuff kicks ass a lot of stuff it's good in the wing sauce a little bit of that put some salt in it stir it up real good like garlic hot sauce there you go it's gonna be good so just added a few things onion powder and the salt and garlic easy to do you like it a little higher than what Frank's gives you my brother showed me this shit this Paula Deen stuff is you just put a little bit in there it's real hot it's way hotter than Frank's but if you want it hotter throw some of that in there this bottle should last forever if you just mix a little bit in let's have us a beer I ain't been drinking as much I'm trying to lose weight so I figured I like to eat so gotta cut something out man so I figured I'd like to drink too so I cut that out but if we're gonna make chicken wings and fry them in lard oh yeah we're gonna drink some beers what is it JB says that lard have the wet lard have yet what is it what the hell do you say something lard I forget I'm gonna fry them in lard I got french fries doing lard we're gonna do it right praise the lard that's what is praise the lard I like that Corona man we said sold in six packs it's pretty good we only have it in courts around here and that's another fucking thing why can't Florida have 40 ounces around here I don't get that I need to write legislation with the legislators and see what the hell is going on I can buy two of these but I can't buy 140 how the hell does that make sense anyway all right here we go I'm doing about 13 minutes so I'm not cooking the deep breath in the lard praise the lard set the old timer look what I still got left a bunch of these well about a little over half good stuff thanks again Matt all foods kicks ass good stuff chunk of martin sauce stir them up in there get them all coated good let them sit and then we'll get the fryer throw the fries in there some seasoned fries three and a half to three minutes every day you make your fries thats good stuff Works well, you cook your fries your wings are not so blazing hot you can eat them hang on, back up I cant back my zoom out, alright you get the idea ", "duration": 523.5, "segments": [[11, 100], [143, 186], [298, 369], [370, 418]], "seg_text": " ", "pure_cap": "add hot sauce to a bowl heat up and stir. add melted butter garlic onion powder and salt to the bowl and mix. cook the chicken wings in the fryer. add the wings to the sauce and mix to coat the wings"}, {"image_id": "w0FBc7-Acs8.mp4", "caption": " add seasoning and liquid to the flour mix everything together by hand knead the dough grease the top of the dough with oil cover the bowl with a lid tear off a piece of dough and dip it in flour press down the dough and roll it out rub water on top of the tough cook the dough on top of the pan flip the pan and cook the dough over a flame", "id": 1151, "seg_prompt": "372 ; 30, 74 ; 75, 137 ; 138, 145 ; 155, 165 ; 166, 168 ; 194, 208 ; 210, 239 ; 241, 255 ; 265, 283 ; 284, 319.........................................", "asr_text": " today we are going to provide naans, yeast free and also on stuffed top so let's see the ingredients required for it so here we have about half a cup of curd we will need more curd later on baking soda, a pinch, baking powder, a pinch, some flour so let's start here I have two cups of flour so now we are going to add some salt and sugar salt as per your taste and sugar about one and a half to two teaspoons of sugar a pinch of baking soda and a pinch of baking powder after adding all of them mix them little bit so right now I am adding the baking soda so as naans are prepared with tandoor, tandoor is a clear one today we are going to prepare on the iron kasha and tawa so I have mixed them all now we are going to add some curd I have added about half a cup of curd later on I will also add little more curd mix the curd in and knead the dough we need to knead the dough like same as the pizza dough and pizzas can also be prepared with the same dough many things can be prepared from the same dough so mix well and knead the dough now it's little bit dry we will add some more flour so I am mixing so I have added some more curd to it about three tablespoons and we are going to mix this dough again we have just kneaded this really well so I will speed and I have speeded up the process so that you don't get core out of it the sign will press it little bit and it will again rise up that is the sign of gluten has been activated in this that dough I have greased the bowl first and then I have added on the dough again we are going to grease it with oil the dough we should grease it and cover it and this is for about four to eight hours so this is after eight hours this has rising level so now we are going to take a lemon size bowl out of it and roll it after we need some more water to prepare the naans add some kalonji this kalonji is really option you can also take garlic and prepare garlic naans this is kalonji so now I am going to take some flour sorry some dough I have greased little bit of my fingers so that dough doesn't stick I have to roll the dough nicely after that again wrap it with some flour and roll it naans are prepared in a off-ground shape or a triangle shape today I am going to prepare in off-ground shape so let's roll this after rolling it in an off-ground shape we are going to apply some water and stick to the cast iron cast iron only is recommended in non-stick it may not stick it may not stick to the pan and if it does not stick then naan will not prepare good so right now you can see me applying some water in it and if you want to prepare some garlic first apply garlic in it flip and add water you need to make sure that the tawa is really hot and naans are prepared in hot temperatures so I have added this in the tawa you can see they are bubbling up right now so now I am going to add some kalonji you may also add kalonji first and then flip it and then apply water but I am applying to it later on so in medium flame we are going to first flip this off and after that we are going to make in medium flame and cook it nicely and in brown spots so you can see the flame and in medium flame the naan is rising you can see how the naan was thin and right now you can see it has gone double in size so usually naans are prepared with yeast but this is without yeast recipe so naan is prepared after cooking it from down I kept it about 10 seconds on the other side means I kept the tawa 10 seconds on low flame you can see the naan after applying some butter on it so thank you for watching and do subscribe for more of cooking shooting and do check out our blog facebook.com sorry that was our facebook which facebook.com says cooking shooting and do check out our blog cookingshoot.blogspot.com and right now you are seeing the photograph of the naan which I prepared some days back and now you will see the naan which will be prepared today so thank you for watching do click the above link to subscribe thank you ", "duration": 372.67, "segments": [[30, 74], [75, 137], [138, 145], [155, 165], [166, 168], [194, 208], [210, 239], [241, 255], [265, 283], [284, 319]], "seg_text": " ", "pure_cap": "add seasoning and liquid to the flour. mix everything together by hand. knead the dough. grease the top of the dough with oil. cover the bowl with a lid. tear off a piece of dough and dip it in flour. press down the dough and roll it out. rub water on top of the tough. cook the dough on top of the pan. flip the pan and cook the dough over a flame"}, {"image_id": "zCumtEzm4TE.mp4", "caption": " peel and grate some carrots using a grater grate an onion using the smallest holes of the grater slice a kiwi to halves take out the meat and drain the juice in a large bowl mix the kiwi juice brown sugar soy sauce minced garlic and sesame oil add the onion puree ground ginger salt and pepper whisk all the ingredients together add sliced onions grated carrot sliced green onion and shitaake mushrooms mix everything well add the meat and mix again and put into fridge for 30 minutes heat some oil in a skillet and cook the mixture in it", "id": 1152, "seg_prompt": "587 ; 168, 185 ; 189, 202 ; 226, 252 ; 258, 267 ; 267, 293 ; 294, 308 ; 309, 324 ; 326, 349 ; 417, 480............................................", "asr_text": " Let's get started with cooking with Alia's international dishes! Hi, this is Alia and welcome back to Cooking with Alia International Edition! Based on many requests, today we learned to make Korean food with my friend Joyce! So happy to be here! In Korean, you can say \uc548\ub155\ud558\uc138\uc694? It's pretty wonderful. Or you can say \uc548\ub155, if you like. So, what are we cooking today? Today, we're going to make a very simple dish. You can make it a day in advance. You can make it that day. We have a really nice cut of beef here. And this is called \ubd88\uace0\uae30. \ubd88\uace0\uae30! We're making, guys. \ubd88\uace0\uae30! What does it mean? \ubd88\uace0\uae30, I guess, literally translates to \ubd88 means fire. And \uace0\uae30 is just meat. So fire meat. Yeah, it's cooked. \ubd88\uace0\uae30, people. We're going to make \ubd88\uace0\uae30. Is that easy? We're just going to dump everything together, wait, and then cook it. Oh, nice. That's all kind of recipes. And when do we eat this in Korea? Is it for lunch or dinner or occasions? It could be for occasions. But this is the kind of dish that's just great for, you know, you could eat it even for breakfast. But usually lunch, dinner, whatever. Yeah, it's like people make it at home and just eat it. Make it at home. You can go to a restaurant and have it. It's very just everywhere. It's a very popular Korean dish. Oh, I'm so excited about this. Oh, by the way, did you guys see my Korean apron? It's pretty cool, right? This was a gift? Yes. This is my first time. This is my friend, Ashi. Thank you, Ashi. I want one too. She wants one too. Okay, Ashi, next time bring another one. Okay, so let's start our blue book yet. Okay, let's get started. Okay, so here we have about a pound. This is tenderloin. You can use sirloin. Actually, you can use any kind of meat. It's so thin. You can see my face through it. Yeah, that's the point. You can use any kind of meat because it's so thin that even if it's a very tough cut, it'll still be tender because it's so thin. And if you can't get it very thin, that's okay because you just marinate it for longer. Okay, so you cut it in like thin slices, not very thin, and then you marinate it. Okay, let's start. Okay, so first we're going to prepare a few ingredients. This is just one carrot. We're going to peel it. Okay, that's easy. Okay, so we're just going to take a grater and use the big holes. Wow, nice carrots here. Next we take a small onion and we're just going to kind of make a puree. By grating it with a really small hole. So this is how it's going to look? Yes, it's like a puree of onions, basically. One more ingredient to prepare. Kiwi, yeah, guys. There's kiwi in this meat. Yes, the kiwi is actually really great for tenderizing the meat. Wow, when you told me this, I was like, really? They use kiwi to tenderize meat, so it's very soft. I think there's a little bit of sugar, a little bit of tartness. So, yeah, let's get going on the kiwi. That's awesome. Let's do the kiwi now. Okay, so we have our kiwi. We're going to slice it in half. And this is like an avocado, the way we're going to take out the meat. I'm just going to... Oh, so you remove it with a spoon? Yeah, I'm just taking the skin off. And then you have this trick, right? Yeah, we're just trying to get a little bit. We maybe need like a spoonful, two spoonfuls. Okay, so let's do the marinade. First, we have the kiwi and some brown sugar, soy sauce, garlic, minced garlic, sesame oil, and then we have some onions. Yeah, the grated onions. Yes, and then some ginger powder. Yeah, we use a lot of ginger and maraca. Yes, and Korean food as well. And then you have some salt to taste, maybe like a pinch or two, not too much, because we have the soy sauce. The soy sauce is very salty. So just a little pinch, okay? And then the same pepper, just a little pinch. Okay, and then we are just going to whisk this together. Mmm, it smells good. Yeah, it smells great. It smells ginger-y and sweet at the same time. All of these flavors are going to go into the meat and just make it super, super flavorful. So now we add the vegetables. We have some onions, some carrots. We grate it. The green onion. Ooh, and you got like this funky mushroom. Look at this. But you can use any mushroom that you have, or if you don't have mushrooms, you just don't have to put them in. And then we're just going to mix it all together. We're going to throw in the meat as well. And look at that. And we're just going to get it all together. Moroccan-style hand mixing. Just to make sure the marinade gets all over the meat and everything's really well coated. Okay, well, that looks pretty well-mixed. Ooh, that's good. So we just marinate it in the fridge? Yes, you can do it in the fridge for like 30 minutes to a day. It's so fit that you don't have to worry about marinating it for very long. Oh, so you can do 30 minutes, or you can make it the night before, and then cook it for dinner the next day. That's a perfect, like, easy dinner. You can even freeze it and then cook it like a month later. Oh, you can freeze it too and cook it later. Now we put it in the fridge, and then we cook it later. Okay, so this is what we have here after, what's it been, like 30 minutes? We marinated it for 30 yummy. Yeah, you can see some of the sauce has started to kind of gather, and that's going to be really, really good. And the meat is like, it changed colors and it looks like it took the spices in. It ate up, drank up some of that marinade. So we cook it now in a skillet? Yep, we're just going to heat up a skillet, and it's very quick, very thinly sliced, so it's not going to take very long. This is it. Okay, so we're just heating up the skillet, throwing in some vegetable oil, and then in goes the perugogi. The skillet has to be hot, right? You want it to be fizzling. And this cooks very quickly, so you don't have to really worry about overcrowding. Move it around, everything cooks. So you can see that it's cooking really quickly and almost done. And this juice here, you don't want to drain any of that. That's like a sauce. Ooh, keep some of the juice here. You see it? And when you put that on rice, the rice soaks in those juices, and the flavor is just amazing. Yeah, this is basically ready. It's like two minutes, right? It's very, very quick, and you don't want to overcook it because then the meat's going to turn tough. Okay, so we're just going to transfer this to a serving dish. It smells amazing. It only took like two or three minutes to cook. Very fast, yeah. Okay, so in Korea, we just take a little bit of lettuce and put in some of the meat. Ooh, we have this like Korean sauce. This is gochujang, you can use samjang, gochujang, and just put a little bit, probably put too much. This is a mess. That's a big piece. You're going to have to maybe bite? Yeah, one bite. Okay, so we're... Korean women do one bite, Moroccan women do two bites in one. So two different ways. One bite and all? Okay, I'm going to do it. Are we doing this? Made a little bit of a mess. Mmm, mmm, mmm, mmm. Joyce, this is so delicious. Well, thanks for having me. It's so good. Thank you so much for coming. Yeah, I'm sure they want to ask you to come back. You're so cute. Thanks so much. How do you say bon appetit in Korean? You don't say? You just eat it? No, the person eating tells somebody else, I'm going to eat this well. Oh, I like that. Yeah, so you're going to eat this bulgogi for you people very well. Okay, bon appetit. Thank you so much. ", "duration": 587.5, "segments": [[168, 185], [189, 202], [226, 252], [258, 267], [267, 293], [294, 308], [309, 324], [326, 349], [417, 480]], "seg_text": " ", "pure_cap": "peel and grate some carrots using a grater. grate an onion using the smallest holes of the grater. slice a kiwi to halves take out the meat and drain the juice. in a large bowl mix the kiwi juice brown sugar soy sauce minced garlic and sesame oil. add the onion puree ground ginger salt and pepper. whisk all the ingredients together. add sliced onions grated carrot sliced green onion and shitaake mushrooms. mix everything well add the meat and mix again and put into fridge for 30 minutes. heat some oil in a skillet and cook the mixture in it"}, {"image_id": "cFZPX7by9N8.mp4", "caption": " slice the belly and the skin off the tuna slice the tuna on an angle slice the tuna straight down place the sushi on the rock salt place the tuna slice on the rice roll the tuna slices into a flower shape place the fish eggs in the center of the tuna flower", "id": 1153, "seg_prompt": "300 ; 33, 59 ; 67, 112 ; 112, 135 ; 152, 174 ; 188, 202 ; 220, 241 ; 257, 265......................................................", "asr_text": " All right, here we go. Everyone's been waiting for it. I'm sure you've seen this in the beginning. The Toto, the bluefin belly, right? This is the best part of the animal. And a lot of it goes to Japan, so when you get a chance to try a Toto, try it, right? You're probably going to pay $15 to $20 for two pieces of fish. That's amazing, right? The skin's still on, right? The belly's over here, right? So we're going to take both of those off here, see if we can break it down here, right? Kind of keep most of it here intact, right? It's nice, long strokes here, right? Get rid of that, right? And then right down the skin. As close to the skin as possible here, you can probably scrape a little bit off there. It doesn't have too many tendons in it. All right, take you all off right there, back clean, right? And with this, you want to cut it on a diagonal, right, with the line. So the line's here with the lines of your knife, right? This is with the grain, right? We're going to take it over. We're going to go this way against the grain, the X, right? You've got to make on the right side an X also, okay? So you know you're kind of right, right? So we'll do a little bit of nigiri here, and I'll do the rest of sashimi, just to show you the angle of the cuts with the tuna, right? Look at that. Oh, nice color. Yeah, this is like, this is true butter here. This is what you can have all day long. A lot of oil content in this, just amazing stuff, right? You're going to learn to appreciate this one. Take your time when you order this in the sushi bars. This is the filet mignon of the animal right here, right? Leave that right there. We're going to take this side. Again, like I said, straight down, right? About like a half inch cuts. Nice long strokes, right? Just all the way down. Just go all the way down. This is what you want. This is, you don't want to put any spicy on this. Very little wasabi, very little soy sauce. That is Himalayan rock salt that you can get. Put this right on top of the rock salt. I think I might have one right here. Just add this real quickly on here. Rock salt right there. You're going to take it and do like three pieces here, right on top, right? Just kind of go to England, like that. Something like that. What this does, we'll leave one right here in the middle. What it does, it pulls enough salt from it, whether it's on there for 10 seconds or for 10 minutes, and you just get the salty flavor from the rock salt. No soy sauce needed. Very intense, very good, very different. The rest we'll make a little nigiri with. We'll do a couple here with nigiri and show you what else we can do with it. It's like the first one, not too much. You really want this sashimi, but just to show you how tuna would look and how toro would look, nigiri style, sushi style, right? You've got all that oil on there, right? Two right there. Then what we can take here, a little sashimi. Everyone's probably seen this at a lot of the sushi bars. Take it and we're going to make a little flower. Hold that piece up a little bit. There's one leaf, two leaves. Just go all the way around. It looks like a little flower there, petals, especially with the color of the tuna. Put the leaves here a little bit. Clean up the board. Put some of that oil on there. If you look at that, we can put a little kuda right on the top. There you have it. Sashimi there, a little piece of nigiri, and then your rock salt. You can see the oil has just come out of that one right there, too. Toro, bluefin tuna belly. The best you can get. Try it once and see if you like it. Very intense, very good, very fresh. ", "duration": 301.0, "segments": [[33, 59], [67, 112], [112, 135], [152, 174], [188, 202], [220, 241], [257, 265]], "seg_text": " ", "pure_cap": "slice the belly and the skin off the tuna. slice the tuna on an angle. slice the tuna straight down. place the sushi on the rock salt. place the tuna slice on the rice. roll the tuna slices into a flower shape. place the fish eggs in the center of the tuna flower"}, {"image_id": "4Lv5qsc5muY.mp4", "caption": " add diced tomatoes onion parsley to a bowl add a few sprigs of mint to the salad add burghul dried mint and salt to the salad add lemon juice to the salad add olive oil to the salad add cayenne pepper to the salad add the salad to a a bowl of lettuce", "id": 1154, "seg_prompt": "364 ; 87, 164 ; 165, 168 ; 194, 228 ; 230, 237 ; 246, 264 ; 282, 298 ; 320, 335.....................................................", "asr_text": " Hi, welcome to DeeDee's Mediterranean Kitchen. Today I'm going to teach you how to make a wonderful salad called Tabuli. This is a Mediterranean salad that could be eaten in the afternoon, late afternoon for dinner as a side dish, whatever you like. It's a light salad and it's very refreshing. Now the main ingredients of this salad are parsley, tomatoes, green onions and lemon The salad is pretty easy to put together, you just got to pay attention to higher chopping it and don't hurt yourself. First we're going to begin with the tomatoes. Now I've already diced up about two tomatoes. Now this salad that I'm showing you, the ingredients serve between four, five, six people depending on how much you really like it. The servings I'm showing you are for four people, so I've already diced up two tomatoes. You can use two, two and a half, three tomatoes depending on your liking. With the parsley and the onions you can do those a day or two ahead and just keep them sealed real tight in the refrigerator and then when you're ready just chop off the tomatoes and then put the salad together. We're going to start with the tomatoes, put them in a bowl, I did it right here. Next we're going to do the onions. Again I've already chopped up, you want about five or six long green onions or shallots. Green onions have a more robust flavor so it's good for the salad since everything in the salad is pretty mild except for the lemon juice and the onions. I've already chopped some up, I'm going to show you how to chop this up. Put these onions over the other ones. Just add these onions to your tomatoes. Next and the most important ingredient of the salad is parsley. Now again depending on how many people are going to be eating this and depending on the size of the parsley because sometimes you get a little bunch, sometimes you get a big You want about four cups of parsley, you know a cup per person. Now after the coarse chop you're going to want to add this onion to the rest of the This is going to be great, there's so many flavors in this and it's such a light salad. Everybody's going to enjoy it. You want about three sprigs of fresh mint. Now you've added your fresh mint to the rest of the salad and the next thing you want to do is an ingredient that you can find at a lot of gourmet stores and a lot of the general grocery stores carry it now. It's called burguel, it's spelled B-U-R-G-U-L. Now the dry was about a fourth cup and when you rinse it and then just let it sit for about fifteen minutes it turns into about half a cup. So what you want to do is add this to the rest of your salad, again it's very healthy. Then what you're going to do is add some dried mint. Dried mint can be found in all of your seizing aisles at the grocery store. You want to add about a teaspoon of dried mint. Also again according to your liking, some people like a lot of sauce, some people don't, you want to add about half a teaspoon to a teaspoon of salt depending on you know what Now I've already squeezed about two and a half lemons, I have another half lemon here, add it to the rest of your salad. You want to use extra virgin olive oil because it has the most taste from the olives when it's first pressed. You want to add about half cup of olive oil. Now I usually eyeball it but some people like to measure exact amounts. I'm going to eyeball it to about a half cup, gives it a good taste, keeps the salad fresh and it goes well with the lemon juice. Give it a good mix, make sure all the ingredients are combined. Now another thing you can do after you've finished mixing all the ingredients together, some people like to add a little bit of kick to it. You can add about half a teaspoon to a teaspoon to as much as you like of some cayenne pepper. Now along with the dried mint you can find this in your seasoning aisle at your grocery I'm adding about half a teaspoon here and then give it a good mix. I'm going to show you how to serve it. What I have here is about a fourth of an iceberg lettuce. There's those, you don't want to use a small one because they really don't hold much. You stuff these with the tabbouleh and you can serve it, you know, if you're serving individual plates you can put this in a plate. Very healthy, the ingredients are not that expensive, you can get most of them at your local grocery store and it's a great dish to serve and impress your friends with. So try it out and have a great time and tune in again for the next dish at DD's Mediterranean Thanks for watching. I hope you enjoyed. I'm going to see you next time. ", "duration": 364.67, "segments": [[87, 164], [165, 168], [194, 228], [230, 237], [246, 264], [282, 298], [320, 335]], "seg_text": " ", "pure_cap": "add diced tomatoes onion parsley to a bowl. add a few sprigs of mint to the salad. add burghul dried mint and salt to the salad. add lemon juice to the salad. add olive oil to the salad. add cayenne pepper to the salad. add the salad to a a bowl of lettuce"}, {"image_id": "cSe-o-9G3mU.mp4", "caption": " season skirt steak with some salt pepper onion powder garlic powder chili powder and cumin chop a white onion some green onions and cilantro into small pieces cut jalapeno peppers and remove the seeds top it with some parmesan cheese chopped vegetables avocado and some hot sauce", "id": 1155, "seg_prompt": "536 ; 70, 125 ; 153, 200 ; 226, 270 ; 422, 453................................................................", "asr_text": " Hey, welcome back to another Big Meat Sunday. Thanks for sticking with me. Today we're going to do something for a great friend of mine, Linda, over at Linda's Pantry. Her YouTube channel is 255Sage. If you've not heard of this lady, go check her out. She is full of amazing recipes, and she also does a lot of food storage and canning and vacuum sealing, things like that. So if you're interested in that as well, definitely a great resource to check out. She's having a contest, and basically she's asking for one of our favorite recipes. And I struggled with this because I like food. I don't have any favorite. So basically, we're going to do some tacos today. Okay, thanks for coming back. So we've got our carne asada steak, and we've got an onion, some jalapeno peppers, green onions, and a boatload of cilantro. So we're going to get our skirt steak all seasoned up here. Skirt steak is great for this. It's got a lot of fat in it. You can see these fat layers down here. Tons of flavor in it. So we're going to throw down a little pepper, some onion powder, a little garlic powder, and then chili powder, one of my favorite items to dress this up with. And instead of salt, I use adobo seasoning. The stuff I get from my local butcher seems to be really salty. And so it's kind of got an interesting chili flavor, but it's salty too. So that really works out nicely. Some cumin, it's kind of got that Latin thing going on for you. A little bit of cumin, and just kind of rub that in. And we're going to do the same thing to the other side of this. And then we're going to get it out on the grill. So I'll grill it and bring it back in and we'll take the tacos from there. So steaks are on the grill. Also, those green onions that you saw here, those are also out on the grill. Grilled green onions on a taco is just special if you know what I'm saying. So yeah, special. I said that. So anyway, I'm going to cut up some onion. I like to have a little bit of onion and a little bit of cilantro. Nice, nice chopped cilantro, onions. So we're just going to get this onion chopped nice and small. And then for the cilantro, I just usually just try to get the main leafy part. I'm not real picky about it. Most of it I don't use. I don't mind a little bit of stems either, but I'll just crumple it up like this and try to keep it in that nice tight little wad. And then just go through it with a knife like that. And then kind of come out at a different angle. Just get those stems chopped up a little. And bada-bing, bada-bing. Done with that. And we'll get these jalapenos all cut up. Seated. Let's get these diced up. And I know Linda definitely likes her spicy stuff too. I've seen her do some cooking with it. Missed a couple. All right, so there's going to be our little pile of jalapenos. I'm going to go out and probably flip that steak over right now. Check on the onions. And when we get back, we're going to toast us up some tortillas and it's going to be real close to taco time. Stick around. Hey, all right, so we're back and we're going to take care of those tortillas now. What I typically do is not light the wrong burner on the stove. Oh, now I've got one of these childproof ovens where if you turn it on and then turn it back off, you can't turn it back on for like 10 seconds. Retarded. I don't even have kids. Turn on. Thank you. Okay, so we're going to do our tortillas. I use nice small corn tortillas. That's kind of my pleasure, if you will. Right on the burner. Just turn it down a little bit. Also, what I like to do is a little cheese going on. So let this guy go for, I don't know, until he gets a little toasty on top, but not too toasty. And you'll see why. I think that right when it starts to puff up like this, that's where I'm going to flip it. And I recommend using tongs. And this is kind of a mess on your stove as well. Especially if you drop cheese like I just did. But yeah, you do one side just a little bit just to get it heated, then you flip it over and you get it nice and toasty on the other side while the cheese is melting. And that's where it's at right there. So I did cut up my meat. It's over here kind of chilling out. Well, actually it's staying warm underneath some tinfoil. And what I'm going to do right when I get about two or three of these guys, I'll get them plated up. We'll build our tacos. All right, so we are ready to build our tacos. The purpose behind the cheese on the tortilla isn't just because it's damn good. Basically, it's like a little wetsuit for the taco. So, you know, get some meat down in there. And, you know, I like lots of hot sauce. Can't go wrong there. So typically, I put so much on that it starts leaking out and then it kind of gets it all soggy. So you got to you got to do that extra little layer. Little onion. So we got our our meat down cheese, some onion, little cilantro, and maybe a little jalapeno on there. I forgot my hot sauce. Oh, el yuca tica. Good stuff. A little bit goes a long way. Whoa, and that's plenty. That's going to be pretty hot. So let's try this one of these guys out. Oh, I forgot. Kind of have a little guacamole, right? Or avocado. Let's go everybody in. There you go. Tacos. One of my very favorite things. Wow. That hot sauce is good. So this is just a perfect lunch or dinner. Heck, I'd even eat it for breakfast. You do them any way you want. There's tons of different variations you can do with them. But most of all, they're simple and damn good too. So thanks for watching. Linda, congratulations on all your subs. 4,700 last I checked. Appreciate the opportunity to join your contest. You have a lot of great prizes. Looking forward to winning them all. Just kidding. Maybe. So that's it for talk of you guys. You know the drill. Hit the sub button if you like it. You want to see more? Looking forward to having you. Take it easy YouTube. ", "duration": 536.33, "segments": [[70, 125], [153, 200], [226, 270], [422, 453]], "seg_text": " ", "pure_cap": "season skirt steak with some salt pepper onion powder garlic powder chili powder and cumin. chop a white onion some green onions and cilantro into small pieces. cut jalapeno peppers and remove the seeds. top it with some parmesan cheese chopped vegetables avocado and some hot sauce"}, {"image_id": "Avx4fwzRYX4.mp4", "caption": " add shallots garlic cloves and macadamia nuts to a blender blend into a very fine paste add brown sugar and salt pour in a liter of water add sugar to the pot strain the contents of the pot and boil again put the prawns in add rice noodles and cooked chicken to a bowl add bean sprouts to the bowl pour the prawn soup over the ingredients in the bowl", "id": 1156, "seg_prompt": "262 ; 30, 37 ; 74, 81 ; 107, 112 ; 113, 117 ; 146, 155 ; 175, 182 ; 183, 185 ; 199, 210 ; 225, 227 ; 245, 251..........................................", "asr_text": " Hi, I'm Caroline Milliartis and I'm going to show you how to make your very own Laksa. To start with, we need to make a spice paste, so we're doing this one from scratch. Now I'm going to pop into my blender, 8 shallots, 4 cloves of garlic, a handful of macadamia Now I'm using macadamia nuts because I can't get hold of any candle nuts here, but in Malaysia they would use candle nuts and macadamia nuts are the closest thing to it. Two stalks of lemongrass with the outer shell taken off. Now I've got a piece of galangal which I've taken the skin off, that's going in. I've got about 8 big red chillies, so we need a lot of chilli in this, but it's going to go a long way. Two teaspoons of ground black pepper, two teaspoons of ground coriander, one teaspoon of turmeric and one and a half teaspoons of shrimp paste. Now let's blend this until it's a really fine paste. In a large pan I'm going to cook this spice paste in a bit of oil and we need this to cook for about 10 minutes until it's turned a nice rich and darker, deeper color and that's going to allow all the flavors to infuse well together. So give it a stir every now and then just to make sure it doesn't stick to the bottom. Now I can see the oil's coming through, the color's nice and dark and it smells amazing. I'm going to add some brown sugar and salt and now I'm going to pour in about a liter Again, we're going to leave this now to simmer for about another 15 minutes. If it boils down too much then you might want to add a bit more water just so that you've got plenty of soup to eat. I'm going to add my coconut milk in now and also give that a stir around. Now's the time that I'm going to taste for seasoning, that needs a bit more salt, definitely. Salt and I'm going to add a little touch more sugar. So just adjust those to your liking and a pinch of white pepper. That will be all the seasoning, we want it to be a bit peppery. Now I'm going to strain this because it's got a lot of the mixture left in the sauce. Some people like to keep it in, that's fine, some people like to strain it out so do whatever So I've got a large bowl here and a sieve, I'm just going to pour it all through the sieve so it catches all those little bits. Now I'm going to pour the soup back into the pan. Let's bring that back up to the boil and I'm going to add in my prawns. They only take a couple of minutes to cook so you put your prawns in right at the very end when you're ready to serve. While you're waiting for your spice paste to cook, just get together all the other ingredients Now I've got some white rice noodles, the very thin ones, often called vermicelli. So I've soaked those in some boiling water. I have some cooked chicken breast, I just simply put mine on a tray in the oven with a little bit of oil and let that cook. Once it cooled, I've just shredded it, so that's going in. I've made a plain, basic omelette and finely sliced it. I have a handful of bean sprouts and some finely chopped coriander. And I have some finely chopped coriander and you can keep the stalks on because they taste So those are the main ingredients for your laksa and the prawns are now cooked. So we've assembled all those bits into a large bowl. All you have to do now is pour the soup on top of all the ingredients. Add a good few prawns in there and serve your bowl of laksa with a wedge of lime. ", "duration": 262.83, "segments": [[30, 37], [74, 81], [107, 112], [113, 117], [146, 155], [175, 182], [183, 185], [199, 210], [225, 227], [245, 251]], "seg_text": " ", "pure_cap": "add shallots garlic cloves and macadamia nuts to a blender. blend into a very fine paste. add brown sugar and salt. pour in a liter of water. add sugar to the pot. strain the contents of the pot and boil again. put the prawns in. add rice noodles and cooked chicken to a bowl. add bean sprouts to the bowl. pour the prawn soup over the ingredients in the bowl"}, {"image_id": "nfJ8Hsh7L_c.mp4", "caption": " add the fried onions to the pot cook the lamb in the pot add beef stock tomato sauce worcestershire sauce and pepper to the pot heat the pot in the oven place the meat in the dish place the cauliflour on top sprinkle cheese and bread crumbs on top bake the dish in the oven", "id": 1157, "seg_prompt": "240 ; 38, 43 ; 52, 59 ; 86, 114 ; 114, 139 ; 145, 155 ; 175, 189 ; 190, 195 ; 197, 206..................................................", "asr_text": " Shepherd's pie, my favourite dinner, wasn't it? Every year I grew up, birthday's Christmas, don't want turkey, I want shepherd's pie. I make this about once a week, I always make it in bulk because it's really easy to make and really easy to store and great to zip out after work or after school, when you have a long day, you don't really fancy cooking. So what I'm going to do is take you over to the stove, gas on, I put a splash of olive oil in there, I've got fried onions, I use them quite a lot, they are already chopped, ready for slow cooked in olive oil, really delicious, recommended by lots of top chefs. If you look at the ingredients, it's literally onions, olive oil and that is it, so I think you feel quite justified in using them. Some people find it hard to cook and if buying a tin of onions or buying a packet of ready prepared onions is going to help you cook something home cooked, then just do it, don't feel guilty about it. It's lovely, nice organic lamb mince, and this is just going in to brown it, declump it and once it's all browned, we'll pop the stock in. Anything slow cooked, it tastes amazing. It tastes so much better because the flavours infuse and also with mints, I don't know if sometimes you get mints and it's not properly cooked, it's going to rain, it's all clumped together and it's really horrible. This way there's no danger of that because it's all just melted down and it's just delicious. So that's all nicely browned now. Say nicely, it doesn't actually look that nice, it'll look a bit nicer later. Now the liquid, I've got some beef stock here and I'm just going to pour that all in. So I've got 800g of meat here and about 800ml of stock and I'm going to just pour a bit of tomato sauce in, a splash of lean pairings, Worcestershire sauce. It brings everything to life. I'm not going to put any salt in at this stage, I might later, lots of pepper because the stock's quite salty, that's why. Into the oven here, can you open it for me? Make sure the shelves are already done. Just put it as intended, put it over the top because I haven't got a lid big enough and check it after about 3 hours. So my shepherd's pie meat sauce has been bubbling away in the oven for about 4 hours. I've just checked, it's really reduced down nicely. It looks absolutely lovely, it's ready to come out. It's about half way through, I put some thyme in to give it a bit of flavour and some more salt and pepper when I checked how it was cooking, whether it needed it. So that's just going to the bottom. Normally what I would do is have a mash on top of this and then ridge it up and grate your cheese on top, yum. But today I am going to use some cauliflower cheese which is a really different way of doing it but really nice and really tasty and all the flavours work really well together and it also means you've got your vegetables in your main dish as well so you don't have to do anything else on the side. So in here I've made, if you followed last week we made cauliflower cheese, I'm literally going to just put that on top. Yum and then you're going to put crumbs and cheese on top. One of the nice things about this is because it's quite a textured top when we bake it in the oven, it's really crunchy so I think that's probably just a perfect amount. I'm going to bake it just this small dish, probably about half an hour until it's bubbling on top and heated all the way through. But yes, delicious. There we go. Oh, yum yum yum. So I don't know what we're going to name this, cauliflower, shepherd's cauliflower, shepherd's collie. Shepherd's collie? That sounds like a dog. Yeah it does. Anyway let's get some corks. Oh yeah. Oh look at this lovely juice. Really really good. It's a really unusual twist on a classic. Cauliflower cheese on a shepherd's pie bottom. Beautiful. Try it, let us know what you think. See ya. Bye bye. We're sisters and together we're crumbs. We both like cooking and we love food and chocolate and red wine. ", "duration": 240.67, "segments": [[38, 43], [52, 59], [86, 114], [114, 139], [145, 155], [175, 189], [190, 195], [197, 206]], "seg_text": " ", "pure_cap": "add the fried onions to the pot. cook the lamb in the pot. add beef stock tomato sauce worcestershire sauce and pepper to the pot. heat the pot in the oven. place the meat in the dish. place the cauliflour on top. sprinkle cheese and bread crumbs on top. bake the dish in the oven"}, {"image_id": "aMtZQgH_MRc.mp4", "caption": " place the leaves on the plate cut the salmon fillet in half slice the the salmon into small strips slice the salmon diagonally into thin pieces place wasabi on the plate", "id": 1158, "seg_prompt": "163 ; 5, 13 ; 25, 32 ; 36, 90 ; 93, 135 ; 145, 150..............................................................", "asr_text": "", "duration": 163.33, "segments": [[5, 13], [25, 32], [36, 90], [93, 135], [145, 150]], "seg_text": " ", "pure_cap": "place the leaves on the plate. cut the salmon fillet in half. slice the the salmon into small strips. slice the salmon diagonally into thin pieces. place wasabi on the plate"}, {"image_id": "720an9dDfkY.mp4", "caption": " chop cauliflower rutabaga cabbage place vegetables in pressure cooker chop onion and garlic fry onions cabbage garlic and seasoning in a pan blend the steamed cauliflower and rutabaga in a bowl season the cauliflower and rutabaga and mix together add the cabbage and onions to the bowl mix the ingredients together add turkey to the bowl and mix together serve in a dish with garnish on top", "id": 1159, "seg_prompt": "310 ; 85, 113 ; 115, 132 ; 138, 150 ; 152, 203 ; 212, 217 ; 219, 231 ; 234, 236 ; 237, 238 ; 242, 255 ; 256, 270..........................................", "asr_text": " Hey everyone, happy St. Patty's Day. Today I'm going to make an Irish dish. It's called coke cannon and even though I am part Irish, I kind of grew up with Japanese food so I don't really know anything about Irish food except that it has potatoes in it. So pretty much this is a blend of creamy mashed potatoes and you can add in cabbage or kale, bacon, ham, milk, butter, whatever you like. It's a side dish so you can serve it with sausage or corn beef or chicken or whatever so if you're interested in that just keep on watching. Okay I just found out that my dad used up the last of the potatoes so instead of potatoes I'm going to substitute in cauliflower so if you just steam the cauliflower and puree it it's going to taste exactly like potatoes and trust me it's going to be good. It's kind of like a low calorie version now. I'm also, oh also I'm going to add some rutabaga because I want to get rid of it. If you don't like rutabaga and you don't know the taste of it I think just stick with the cauliflower because it's going to taste more like mashed potatoes. So I have a head of, one head of cauliflower and I'm just going to cut into florets and I have about a quarter of a rutabaga, rutabaga I don't know, rutabaga or something. All you need to do is just cut it up into small pieces and you just want to thinly slice the camera and just kind of break up the leaves so they're all separate. I'm just going to add my vegetables into my pressure cooker. You can use a double boiler or anything to just steam the vegetables this just takes two minutes so do it on high pressure for two minutes. All you need is half an onion. So you want to just cook your onions first. So I just added some chicken stock that I made last night and this is just because I don't really like using a lot of oil so I'm just going to add some cabbage now. What would also be better if you could like maybe roast the onions and cabbage as well as the cauliflower and rutabaga would have a nicer flavor but like I said I don't really like using oils so this is probably like the most healthiest way you could do it. I'll also add in the garlic and then just add some salt and pepper. So now that my cauliflower and rutabaga are steamed I'm just going to blend it. So now I'm just going to add some chicken bouillon to give it some flavor. Now just add the cabbage and onions. Instead of bacon or ham I'm just going to add some turkey. And if you don't want to use rutabaga just pure cauliflower is fine and I find that just the cauliflower actually tastes like mashed potatoes. And that's the final dish. I added some chopped green onions and some toasted pepitas and sunflower seeds and pepitas are just the shell pumpkin seeds and I'm also serving it with grilled chicken on top of sauteed kale and that's just parmesan. Alright guys this is what it looks like. I think if you just use the cauliflower it wouldn't have such a yellow look to it. This is really good. It's really really creamy. You know I don't even think I'm going to make mashed potatoes with potatoes anymore and I think the only thing that's missing in this dish is some good old beer. So come pie guys. ", "duration": 311.17, "segments": [[85, 113], [115, 132], [138, 150], [152, 203], [212, 217], [219, 231], [234, 236], [237, 238], [242, 255], [256, 270]], "seg_text": " ", "pure_cap": "chop cauliflower rutabaga cabbage. place vegetables in pressure cooker. chop onion and garlic. fry onions cabbage garlic and seasoning in a pan. blend the steamed cauliflower and rutabaga in a bowl. season the cauliflower and rutabaga and mix together. add the cabbage and onions to the bowl. mix the ingredients together. add turkey to the bowl and mix together. serve in a dish with garnish on top"}, {"image_id": "Fr8St87Wf-k.mp4", "caption": " trim the stems off of spinach leaves peel a carrot and chop into small pieces cut a stalk of celery into small pieces chop an onion into small pieces add pancetta into a pot with hot olive oil peel a potato and chop it into small pieces remove the pancetta from the pan and place on a plate add the vegetables to the pan chop a clove of garlic into fine pieces add the potatoes and garlic to the pan add red kidney beans chopped tomatoes and chicken stock to the pan add tomato paste to the pan cover the lid of the pan and heat add salt pasta spinach and pancetta to the pan stir the contents of the soup and plate", "id": 1160, "seg_prompt": "586 ; 39, 44 ; 46, 88 ; 95, 119 ; 120, 159 ; 168, 232 ; 191, 244 ; 263, 283 ; 288, 294 ; 313, 338 ; 360, 365 ; 402, 440 ; 446, 452 ; 455, 459 ; 486, 531 ; 533, 564.............", "asr_text": " Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to show you how to make a very classic Tuscan soup recipe called minestrone. Here's what you need. Spinach, carrots, celery, potatoes, garlic, onion, fresh basil, pancetta, tomato paste, chicken broth, red kidney beans, diced tomatoes, shortcut pasta, and of course extra virgin olive oil, salt and pepper. First thing you want to do is wash your spinach and just trim any big stems. Like that one, I'll just trim it just because sometimes the ends can be a little bit too tough. Okay, now I'm going to start chopping our vegetables. I'm going to peel both carrots. It's easier to just do this over a large bowl so you don't have any peels going all over your counter. Carrots are peeled. Now I'll just kind of chop them. I find it easier to just cut them in half, just for my own safety, and cut that in half, just do a nice dice. Add that in the middle. Next is the celery. Same thing, you just want to cut it. You want everything to be about the same size so it cooks evenly. Okay, just like that. Just a little dice in the bowl. Next is your onion. Just a small onion, fine. Just peel the outer skin because it's kind of tough and dry. There we go. Like I said, you want all the vegetables to be about the same size. I just put two tablespoons of extra virgin olive oil in a big soup pot and I've let it preheat for just a couple seconds and now I'm going to add my thick cut pancetta. Let that saute and get crispy. Once it's crispy, I'm going to remove it from the pan and I'm going to put it in my chopped vegetables. Meanwhile, while the pancetta is crisping up, I'm going to peel and chop my potatoes. Depending on your size, you might need one or two. I'm just going to cut one and see how much that gives me. This is a pretty large potato. One half and I'm just going to cut this right there. And another half. I think one potato will do. It's pretty big. I'm just going to stick with one. My pancetta is nice and crispy. I'm just going to take it out. I'm going to add in my vegetables. Okay, you want to let these cook until the vegetables start to soften in about four to seven minutes. Now while the vegetables cook, I'm just going to chop up my clove of garlic, whack it with the back of your knife. It just makes it easier to get the peel off. Here we go. And just give it a little chop. Just rock your knife back and forth. Okay, that's good. I'm going to add that with the potatoes. So we can add the potatoes and the garlic with our vegetables halfway through. And it's been about three minutes since my vegetables start cooking. And as you can see that the onions are starting to get a little caramelized at the bottom. At this point I'm going to add my potatoes and my garlic. I'm going to let them cook for another three to four minutes. And you will notice that I didn't salt my vegetables. I normally salt every element of the ingredients while I'm making a recipe. But this time I didn't because I sauteed the pancetta in the oil. So the pancetta is very salty. So there's plenty of salt left in the oil to give it to get the rest of the vegetables. I have to cook for about three to four minutes. I'm going to get my stock and my tomatoes ready. It's been about seven minutes total that all the vegetables have been cooking in the olive oil. So now I'm going to just add in my 14-ounce can of red kidney beans that are rinsed and drained. I'm going to add in a 14-ounce can of chopped tomatoes. Okay. And I'm going to add in three cans of chicken stock. Okay. Now I'm going to add in about, I don't know, a big teaspoonful of tomato paste because I really like my minestrone to be very tomatoey. So I'm going to add that. Lit on for about 20 minutes. Medium heat for about 20 minutes. When it comes to a boil, you want to add in your spinach and your pasta. They're all cooked together and get really nice and thick. And then at the end, we'll season it. So it's been cooking for about 20 minutes now. It's perfect. It's just where you want it to be. Okay. And I'm going to season it. Make sure you taste before you season with salt because like I said, the pancetta is very salty. Okay. And at this point, I'm going to add my pasta. It's about a cup of shortcut pasta. Okay. And I'm going to add in a few leaves of basil. Okay. And in my pancetta. When the pasta is cooked just about a minute before it's ready, we'll add our spinach. For about eight minutes, since I put the pasta in, it's almost ready. So now I'm just going to toss in my spinach. Okay. Now this will take literally a minute to wilt down. You just want to work it in your pan. Okay. Give this about a minute or so. Once it's all wilted, you can see that the soup is nice and thick. It's not watery. The vegetables are all cooked. All you need to do is plate it. Here we go. And here you have it. And there you have it. Homemade Tuscan minestrone. It took no time to make and it's super delicious. I hope you enjoyed spending time with me. To get this recipe and other recipes, visit my website at www.laurainthekitchen.com. And I'll see you next ", "duration": 586.33, "segments": [[39, 44], [46, 88], [95, 119], [120, 159], [168, 232], [191, 244], [263, 283], [288, 294], [313, 338], [360, 365], [402, 440], [446, 452], [455, 459], [486, 531], [533, 564]], "seg_text": " ", "pure_cap": "trim the stems off of spinach leaves. peel a carrot and chop into small pieces. cut a stalk of celery into small pieces. chop an onion into small pieces. add pancetta into a pot with hot olive oil. peel a potato and chop it into small pieces. remove the pancetta from the pan and place on a plate. add the vegetables to the pan. chop a clove of garlic into fine pieces. add the potatoes and garlic to the pan. add red kidney beans chopped tomatoes and chicken stock to the pan. add tomato paste to the pan. cover the lid of the pan and heat. add salt pasta spinach and pancetta to the pan. stir the contents of the soup and plate"}, {"image_id": "qpxPlQ0IfLk.mp4", "caption": " pour some olive on the chicken breast season with black pepper and put cook on a grill cut a bread into slices and pour some olive oil on it season with salt and also cook them on the grill flip the chicken breast when the bottom side is ready add mayonnaise dijon mustard and white wine vinegar to a food processor add olive oil parmesan cheese and anchovy paste to it squeeze some lemon juice to it and add some avocado meat to it blend the ingredients in the food processor spread some olive oil on some lettuce and cook on the grill cut the chicken breast and bread to small slices and put them with the lettuce pour the sauce on them and season with some parmesan cheese", "id": 1161, "seg_prompt": "288 ; 15, 22 ; 24, 31 ; 35, 48 ; 51, 65 ; 67, 80 ; 96, 105 ; 108, 131 ; 134, 158 ; 159, 168 ; 176, 213 ; 222, 249 ; 252, 265..................................", "asr_text": " When you're thinking of your next grill dish, you're probably not thinking about grilling lettuce, but today I'm gonna show you how to do a grilled chicken salad. It's gonna be awesome. This is Next Level Grilling. Let's grill this. So real quick, let's get to the chicken. I have a boneless and skinless chicken breast. We're gonna drizzle a touch of olive oil, just over the top, not much, and we're gonna hit it with a little bit of salt and pepper. That's good looking. All right, we're gonna go down, skin side down, onto our grill pan. All right, for our croutons, I have a nice French baguette. Basically just gonna take a serrated knife and do thin, long cuts like this. Probably about an inch thick or so. Just a little touch of olive oil over the top. Oh, that's beautiful. And I also have a little bit of dehydrated thyme or dried thyme. This is really aromatic spice, and once it hits the grill and the oil's just gonna explode with aroma. It's gonna make for a really lovely crouton. And then we're gonna take these little bad boys, we're gonna go right down on the grill. A lot of people talk about one pot cooking. This is like one grill cooking. Everything's gonna take place right on our grill. Look at that. That's what I'm talking about. All you need is a nice high heat. So our chicken's facing this way. We're gonna turn it 90 degrees to face the other direction to get that beautiful cross mark. So remember if it's facing this way, give it a few minutes and then flip it this way. It's pretty easy. Almost every restaurant you go to has a Caesar salad because they're delicious. So I'm gonna show you how to make kind of my spin on the classic Caesar dressing. I'm gonna start with some mayonnaise. So I'm gonna take a little bit of mayo. Take a little bit of Dijon mustard. Okay, now a touch of white wine vinegar. We're gonna add, let's add a little touch of olive oil. Let's add some Parmesan cheese. Now this is one of those key ingredients. You gotta have Parmesan cheese in your Caesar dressing. Okay, so now this part, this is kind of like the crux of Caesar salad dressing. I mean, you can make some fakes, but if you don't have anchovy or anchovy paste, you're not really achieving the original. And so it's pretty potent, so you won't need too much. We're gonna add the juice of half of a lemon. One of the other key ingredients of the original recipe is raw egg, which I'm not a huge fan of. I mean, you can do it if you want to and just be all old school. We're gonna add some avocado for that rich, creamy texture that we want. We're gonna cut it in half long ways, just like that. We're gonna put our avocado right into our blender, and that is wicked easy. It's gonna be delicious. Let's put our lid on and give it a zap. Mm, I like it. All right, and that is all finished. All right, so I have a head of romaine lettuce. I'm just gonna cut it right down the center, just really, really beautiful. You can see all the different layers of the lettuce leaves. So we're gonna take a little bit of olive oil or a drizzle right over the top, and now use your fingers to rub the flat cut side, because that oil's gonna help us get that beautiful char from the grill. That looks excellent. And go right down on the hot part of the grill. Do the same thing with our second one. You know, I'm like every other guy. I love burgers, chicken wings, but I have a light side too. So chicken salad is fun. We just gotta grill the lettuce, and then it's cool. Check this out. Now we have this excellent, beautiful charred lettuce. This is awesome. So we're gonna put this right down on our plate. Now we're gonna take our chicken breast, excellent. Oh yeah, look at this. Just super juicy, juicy chicken. We're gonna go right over the top like this. So we just have our little baguette. Let's slice it in half once. We'll do thirds, make a little croutons out of it. How easy is that? Croutons at home, who knew? You can really smell the dried thyme leaves. So we'll take our croutons, put them right over the top, put a few of them around, and then we have our dressing. Now we're gonna go right over the top. Oh my gosh, how excited are you for this? My last little bit, I wanna garnish with a little bit of that grated Parmesan cheese. Just over the top, boom. Now that is a salad, any dude can feel proud of it all day long. Mm-hmm, that's where it's at. Gotta get one of these croutons, too. Find the recipe below, leave a comment, click the like button, and be sure to subscribe to Hungry. See you guys next time. ", "duration": 288.33, "segments": [[15, 22], [24, 31], [35, 48], [51, 65], [67, 80], [96, 105], [108, 131], [134, 158], [159, 168], [176, 213], [222, 249], [252, 265]], "seg_text": " ", "pure_cap": "pour some olive on the chicken breast. season with black pepper and put cook on a grill. cut a bread into slices and pour some olive oil on it. season with salt and also cook them on the grill. flip the chicken breast when the bottom side is ready. add mayonnaise dijon mustard and white wine vinegar to a food processor. add olive oil parmesan cheese and anchovy paste to it. squeeze some lemon juice to it and add some avocado meat to it. blend the ingredients in the food processor. spread some olive oil on some lettuce and cook on the grill. cut the chicken breast and bread to small slices and put them with the lettuce. pour the sauce on them and season with some parmesan cheese"}, {"image_id": "kSyFQ1hWBLU.mp4", "caption": " mix the meat garlic chives ginger and chili place the lemon grass in the shell place the filling in the shell place the shells in the steamer steam the shells serve the escagot on a plate with soy sauce", "id": 1162, "seg_prompt": "137 ; 57, 68 ; 70, 78 ; 80, 90 ; 92, 102 ; 102, 107 ; 111, 117..........................................................", "asr_text": " Hi, and welcome to episode number 141 with what'sforchar.com. The influence of the French occupation of Vietnam can be seen in many aspects of Vietnamese This escargot dish demonstrates the traditional manner in which snails are prepared in Vietnam. To start you will need very lean finely minced pork. Mince the snails thoroughly then chop them finely. Mince the garlic chives, the ginger, the chilli and the inner stalks of the lemongrass. Take the outer leaves of the lemongrass and shred these lengthways. In addition measure out the sesame oil. Place everything except the shredded lemongrass in a large mixing bowl. Season with salt and pepper then mix until totally combined. Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers press some of the filling into the shell until the shell is full. Repeat this until all the snails have been filled. Transfer the shells to your steamer, leaning them against one another to keep them as upright Put the lid on the steamer and steam over rapidly boiling water for 10 minutes. Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli. This recipe is available in full printable format on our website, whatsforchow.com. Thanks for joining us today, please subscribe to our channel and we'll see you again tomorrow. See you next time. ", "duration": 137.33, "segments": [[57, 68], [70, 78], [80, 90], [92, 102], [102, 107], [111, 117]], "seg_text": " ", "pure_cap": "mix the meat garlic chives ginger and chili. place the lemon grass in the shell. place the filling in the shell. place the shells in the steamer. steam the shells. serve the escagot on a plate with soy sauce"}, {"image_id": "-q9qwqV7onA.mp4", "caption": " cook water rice salt and oil in a pan combine all the vegetables add yogurt turmeric red chili powder and salt mix all the ingredients together heat some oil in a pan add cumin seeds asafetida and tomato puree add the mixed vegetables and stir mix the saffron milk with the rice layer the vegetables rice mint and garam masala add sliced almonds and melted butter", "id": 1163, "seg_prompt": "551 ; 81, 103 ; 165, 183 ; 192, 205 ; 206, 223 ; 228, 232 ; 233, 253 ; 277, 304 ; 353, 370 ; 376, 441 ; 444, 467.....................................", "asr_text": " Today I will be making vegetable biryani, rich and exotic mughlai kulab, rice layered with spicy vegetable gravy. Vegetable flour is a great dish for a formal dinner. Also can be served as main dish. Recipe will serve 4-6. This recipe is cooked in 3 steps. First we are going to make the plain rice. Then cook vegetable in gravy. And after that bake it in oven. For this recipe we need 1 cup of basmati rice which I have already washed and soaked for half an hour. 2 cups of water 1 tablespoon of oil 1 half a teaspoon of salt 2 pinch of saffron And 1 fourth cup of warm milk. Heat is on, medium high. First I am going to add the water. And then rice, salt and oil. Let this boil. After it comes to boil we will reduce the heat to slow and let it smell. It should take about 15 minutes to cook. For this recipe we need about 4 cups of mixed vegetable. Here I have 2 cups of cauliflower. 1 half a cup of chopped paneer 1 half a cup of sliced bell pepper 1 half a cup of sliced carrot 1 half a cup of sliced green beans 1 finely chopped green chilli 1 tablespoon of finely shredded ginger About 1 fourth cup of cashew nuts. 1 cup of yogurt 1.5 teaspoons of salt 1 half a teaspoon of red chilli powder 1 half a teaspoon of turmeric 2 tablespoons of oil 1 teaspoon of cumin seeds About 1 eighth teaspoon of asafoetida. And 2 cups of tomato puree. These are about 4 medium tomatoes. First I am going to marinate all the vegetables with yogurt and spices. So here I have cauliflower, paneer, bell pepper, carrots, green beans, green chilli, ginger, cashew nuts, yogurt, red chilli powder, and salt. Mix it together. Mix it well and let it sit while we are making the gravy. Heat is on, medium high. So first I am going to add the oil. And wait till oil is hot. Oil is hot. Now we are going to add the cumin seeds. It should crack right away. And after cumin seeds crack, going to add the tomato puree. This is about 4 medium tomatoes. And cover this and let it cook till it becomes half in volume. I am going to cover this so it doesn't splatter. It should take about 5 minutes. Let's check the tomatoes. They are looking ready. First time to add the vegetables. And stir it. Now we need to let it cook till they are tender. So this should take about 15-20 minutes. Let's check the vegetables. They are smelling and looking really good. And they are ready. Not very mushy, just very tender. Let's check the rice. And rice is also ready. We also need 4 tablespoons of melted butter or ghee. 2 tablespoons of sliced almonds 1 teaspoon of garam masala 2 tablespoons of finely chopped mint And about 1 4 cup of milk and 2 pinches of saffron. So first I am going to mix the saffron milk. Just fold it nicely. The saffron smells really good and very sweet. Rice with vegetables and get ready to bake. So first we are going to put half the vegetables in baking dish. This looks about half. Now we are going to put about half the rice over. And spread it evenly. We will sprinkle the garam masala and mint leaves. Again layer with the rest of the vegetables. Making sure you are spreading evenly. Layer again with rice. Rice is evenly spread. Going to spread these almonds. Make it look very rich and pour the butter. And biryani looks great. I am going to cover this and bake it for about half an hour. Hour is already preheated on 350 degrees fahrenheit. And I am going to put this on middle shelf right in the center. And this has been half an hour. So I will check the biryani. And it looks great. I can see bubbles around it. And it smells good. Biryani looks great. I have put some mint leaves to garnish. And sweet smell of saffron and mint. It is very delicious. Like I said it's a very exotic dish. Vegetable biryani looks great. And I am very sure your family and friends will enjoy this. It tastes best with mint and yogurt raita. And I will see you again with a new recipe. ", "duration": 551.83, "segments": [[81, 103], [165, 183], [192, 205], [206, 223], [228, 232], [233, 253], [277, 304], [353, 370], [376, 441], [444, 467]], "seg_text": " ", "pure_cap": "cook water rice salt and oil in a pan. combine all the vegetables. add yogurt turmeric red chili powder and salt. mix all the ingredients together. heat some oil in a pan. add cumin seeds asafetida and tomato puree. add the mixed vegetables and stir. mix the saffron milk with the rice. layer the vegetables rice mint and garam masala. add sliced almonds and melted butter"}, {"image_id": "cgtskudIpvg.mp4", "caption": " pour flour mixture milk and egg into a bowl beat the mixture together dip the hot dogs into the batter deep fry the battered hot dogs remove the corn dogs from the fryer", "id": 1164, "seg_prompt": "92 ; 12, 20 ; 22, 33 ; 34, 40 ; 41, 54 ; 56, 61..............................................................", "asr_text": "", "duration": 92.33, "segments": [[12, 20], [22, 33], [34, 40], [41, 54], [56, 61]], "seg_text": " ", "pure_cap": "pour flour mixture milk and egg into a bowl. beat the mixture together. dip the hot dogs into the batter. deep fry the battered hot dogs. remove the corn dogs from the fryer"}, {"image_id": "SlR-Yh3gebM.mp4", "caption": " add nettle tea to a blender cut up the kelp into smaller pieces add the kelp pieces to the blender add the miso garlic and ginger to the blender add the plum paste and curry powder to the blender add carrots and brasil nuts to the blender blend the ingredients in the blender add cayenne pepper to the soup", "id": 1165, "seg_prompt": "295 ; 44, 65 ; 76, 112 ; 123, 129 ; 129, 144 ; 154, 167 ; 180, 206 ; 210, 219 ; 220, 228..................................................", "asr_text": " Good afternoon everyone this is Kevin Gianni and I'm Rachel. And today is Wednesday we are in the kitchen. Yes we are. And we're going to be making a soup for you today right? Alright let's check it out. We are making a highly mineralized soup. This recipe is donated from Frank Giglio so I'm very excited. He's an awesome chef. So we're starting off with... What is that? It's a tea actually. I brewed a tea of nettle leaves. I'm going to show you these little guys. Just dried nettle leaves. I got them at the local health food shop. We didn't have any laying around. You could use fresh ones as well. You can totally use fresh ones but I don't know how well they grow here in Florida. I don't know. I haven't seen any. I haven't looked. You want about four cups. That's a little less, that's okay. So four cups with a tea. And then you want to add in some kelp. Kelp is really really nutritious. It's got ton of minerals. It's from the sea so it's got loads of minerals. I'm actually going to cut it up before I put it in the blender. Iodine being one of them. How long do you let it soak for? You want to let it soak until it's pretty gooey. So maybe 30 minutes. I'm just going to rough chop it. It's not going to completely blend up in the blender. Even in the Vitamix. I remember adding... Every once in a while we'll add dulse or kelp into our smoothies and they... You always get seaweed pieces. No matter what. You can in that case if you don't want the seaweed pieces, you can always get kelp in Throw that in there. Then I'm going to throw in some miso. This is just brown rice miso. Throw in a chunk of garlic. Throw in a chunk of ginger. So you're getting minerals. You're getting minerals from the seaweed. You're getting silica from the nettles. So this is really, really helpful for keeping your health, your body alkaline. What do you got here? This is the plum paste. It's a little salty and so is the miso. So you're not going to add any extra salt to this. This is Frank's curry powder. I'm going to throw that in there. If you don't have Frank's spices or don't have them available, you can just get a regular curry powder from your store or you can make your own. Get some curry leaves and blend it up with coriander and cumin and a bunch of yummy stuff. I'm going to throw in some carrots. And a little sweetness to it. And I've had Brazil mat soaking. I've actually had these soaking for about an hour or so. I'm actually going to rinse them. Before we put them in there, rinse them off and throw them in. That's going to make it a little bit creamy. So we're going to blend this. I'm going to spice it up with a little bit of cayenne. You don't have to, but it's always, I like the spice. You can also, Franky suggests to add coconut oil and you can definitely add coconut oil to it and it'll help thicken it up and kind of make it a little bit more creamy. But I had it before like this and it tastes nice like this as well, so. Now I need a bowl. So here we have a nice, mineralized miso soup. That's really good. You can garnish it with some parsley, I have some parsley over here. You can even throw on some green onions or something. Yeah, some shaved carrots. Alright, looks great. Your question of the day is this. Do you guys like curry powder? Yes or no? Do you like curry? Curry leaves, sir. Do you like it? Let's stumble up. Stepping Johnny in. Together we can change the health of the world. ", "duration": 295.33, "segments": [[44, 65], [76, 112], [123, 129], [129, 144], [154, 167], [180, 206], [210, 219], [220, 228]], "seg_text": " ", "pure_cap": "add nettle tea to a blender. cut up the kelp into smaller pieces. add the kelp pieces to the blender. add the miso garlic and ginger to the blender. add the plum paste and curry powder to the blender. add carrots and brasil nuts to the blender. blend the ingredients in the blender. add cayenne pepper to the soup"}, {"image_id": "KP-sFwyyi2k.mp4", "caption": " dry the tofu in a paper towel add oil into the wok fry the tofu in the wok add bean paste to the wok add beans chilis sauce ginger and green onions to the wok mix everything together in the wok serve the tofu on a plate", "id": 1166, "seg_prompt": "232 ; 12, 24 ; 41, 47 ; 56, 73 ; 74, 76 ; 96, 172 ; 173, 187 ; 198, 200......................................................", "asr_text": " This is how I dry the tofu. Tofu has a lot of moisture and it won't brown correctly if it's so moist. Then place another plate on top and put a big bowl of water on top of that. You can use a big frying pan if you want, or if you have a wok you can use it. The wok is very hot, I'm holding my hand over it and I can feel the heat. What you do is this, simply put some oil into the bottom of the wok. The oil is now very, very hot, so be very careful with the next step. You can see that the tofu is splattering, that's good, just give it a minute and it's going to turn golden brown. Now that the tofu has browned, I'm going to take some of this spicy bean paste, about a teaspoon full, and I'm going to put it in the tofu. The objective here is to flatten out the bean paste and get it to melt into the oil. As you can see, it's turning the oil a beautiful red shade. Now we're going to add the salted black beans, here they are. These beans are made by pressing them into salt, just add them directly into the tofu. These are dried chili flakes, and they're very spicy. Just give a little sprinkle, doesn't that look good? This is regular sake that I would drink, let's pour it in, let's add a little vinegar, very Now let's add a little soy sauce. Now we're going to put in two small dried Sichuan style chilies. You can put these in with the oil if you like, I just forgot. We'll add the ginger paste now, and let's top it off with the green onion tops, yum. You want a thick gravy with vegetables and chilies all in it, it has a fermented smell and a salty smell. You can add chili paste now if you like it, or you can add fresh chilies. It's time to turn off the heat and transfer this to a plate. Let's see what it looks like on the plate. Okay it's all done, this is my Mapo tofu. As you can see, there are still lots of whole pieces of tofu, but some have broken. From the broken one you can see that the sauce has nicely coated the outside, leaving a very There are black beans, green onions and chilies all in this tofu. It looks so good, even my dog wants some. Okay I hope you make this at home, it's very easy, authentic and delicious, enjoy it. ", "duration": 232.17, "segments": [[12, 24], [41, 47], [56, 73], [74, 76], [96, 172], [173, 187], [198, 200]], "seg_text": " ", "pure_cap": "dry the tofu in a paper towel. add oil into the wok. fry the tofu in the wok. add bean paste to the wok. add beans chilis sauce ginger and green onions to the wok. mix everything together in the wok. serve the tofu on a plate"}, {"image_id": "3XKJ07sLiPE.mp4", "caption": " add ginger garlic gloves and cardamom cinnamon stick to it add a bay leaf turmeric powder black pepper cumin seeds and some water into it cook the mixture grind a tomato grind some soaked cashew add the tomatoes and boil add the cashew cream into the mixture", "id": 1167, "seg_prompt": "211 ; 32, 50 ; 55, 79 ; 80, 84 ; 89, 97 ; 103, 122 ; 131, 144 ; 157, 167......................................................", "asr_text": " Hi, this is Bhavna Kapoor and welcome to Healthy Vegan Cooking. I am a North Indian Punjabi. And a North Indian Punjabi meal is pretty much incomplete without dal makhani. So today I am going to be making my version of vegan dal makhani. So I have already got some black curd of dal and some rajma which is bar boiled. I have taken half a cup and just a handful of rajma. Now I am going to add the masalas to it. So a little bit of ginger. Then a little bit of garlic. Then some masalas. A couple of cloves. And a badi lai chi. Cinnamon stick, a small one. And a bay leaf. A little bit of turmeric. A little bit of jeera. One black pepper also. And now I am just going to add a little bit of water to it and pressure cook it for about 20 minutes. So till the time this is cooking, I am going to get the tomato paste ready. So the puree is done and we still have a bit of time to go till the dal gets cooked. So for the cashew cream I am taking half a cup of soaked cashew. Okay, it looks like it's done. This is going to be the cream that goes into the Kali dal. I am just going to add the tomatoes. Just mix it and see, yes. The dal is absolutely and nicely boiled. And now I am just going to boil it for another 20 minutes along with the tomatoes. So I think the vegan dal makhni should be ready. Wow, I can smell the bay leaves, I can smell the badi lai chi, I can smell all the other flavors. Now all that needs to go into it is the cashew cream. Just a couple of generous spoonfuls. Just mix it. It looks exactly right now, the right color and the right texture. So now I am ready to serve it. Now for some beautification process. So my vegan dal makhni is ready. If you like this recipe, do subscribe to Fame Food. Like, comment and share. And stay healthy and stay fresh with me on Healthy Vegan Cooking. ", "duration": 211.67, "segments": [[32, 50], [55, 79], [80, 84], [89, 97], [103, 122], [131, 144], [157, 167]], "seg_text": " ", "pure_cap": "add ginger garlic gloves and cardamom cinnamon stick to it. add a bay leaf turmeric powder black pepper cumin seeds and some water into it. cook the mixture. grind a tomato. grind some soaked cashew. add the tomatoes and boil. add the cashew cream into the mixture"}, {"image_id": "NGaMA8-Qn8o.mp4", "caption": " soak the noodles in water cut the chicken into pieces mix the chicken with salt and wine mix the brown sugar soy sauce curry powder and chili sauce drain the shrimp of water pull the tails off the shrimp drain the water from the noodles mix the noodles with peanut oil cook the chicken in the wok add peaunut oil and noodles to the wok add the sauce to the wok and toss the noodles add the shrimp and vegetables to the wok add the chicken to the wok pour the sauce on the noodles", "id": 1168, "seg_prompt": "572 ; 56, 70 ; 116, 134 ; 142, 175 ; 229, 253 ; 271, 281 ; 282, 293 ; 319, 324 ; 328, 340 ; 357, 380 ; 391, 405 ; 415, 446 ; 446, 462 ; 470, 481 ; 500, 520....................", "asr_text": " Hi, my name is Leela and welcome to my kitchen. Today we are going to make a delicious Singapore noodle dish. Now there are several different versions of Singapore noodles that are out there. My dish combines shrimp, chicken, which is tossed with the noodles, the rice stick noodles, and a delicious semisweet curry sauce. So let's go ahead and get started on our Singapore noodles. Now here I have Mafun noodles, which are also called rice sticks, and what I'm going to do is place them into a bucket of warm water just to soak for about 15 minutes. So here I have them in a bucket of warm water and you just want to make sure that they're submerged under the water so that they can soften. And I'm just going to let them sit for about 15 minutes and we can go ahead and prepare our other ingredients. Now here I have my shrimp and I'm using frozen pre-cooked, they're already cleaned and deveined and they're pre-cooked shrimp. And what I'm going to do is I'm going to go ahead and just pour some cool water over them and let them sit until they're defrosted and then I am going to have to take the towels off. And here I have my two large chicken breasts, which what I'm going to do first is just remove all of the fat. So I just want to go ahead and remove all of this fat from our chicken like that. And once our fat is removed from the chicken, I'm just going to go ahead and cut it into about one inch pieces. So you want pieces just about this size. And once all your chicken is cut, you can just go ahead and place it into a container. And then you want to just sprinkle the garlic salt on just like this. And then using your hands, just mix it in to make sure that it coats each piece. And then once it's coated with the garlic salt, we can go ahead and add our shaoxing And again, use your hands to make sure that each piece is coated. And as you can see, this stir fry has just red pepper, onion, yellow pepper, and some green pepper into the mix. So I'm just going to go ahead and microwave this on high for five minutes. And once our vegetables are microwaved, we can go ahead and drain them in a colander just like that. And then we can set them aside to be used in our noodles. Now here I have all the ingredients for my sauce. And what I'm going to do is I'm just going to mix everything together. I'm going to put the brown sugar in with the soy sauce, and then the curry powder, and our hot chili sauce. And now what I want to do is I just want to stir until this forms a paste. So I can just stir and mix everything up together until it forms a nice thick paste. And once you have a paste, it should look just like this, and that is going to be the sauce for our noodles. And once our shrimp have defrosted, what we want to do is we just want to go ahead and drain them in a colander like that. And then we want to go ahead and pull off the tails. So you can just go ahead and pull the tails off just like that. So you just want the tailless shrimp that are already cooked. So go ahead and do that. Okay, and once your noodles have a kind of springy texture to them, you want to just make sure they kind of break on their own just like that, and they're kind of pliable. Then you can go ahead and drain them in the colander as well. And once you return your noodles to the bowl, you just want to toss them with a tablespoon of peanut oil just so that they don't stick together. And once our wok is hot, we can go ahead and add in our oil and let it get hot. And once our oil is hot, we can just go ahead and add our chicken. And we just want to let it cook until it is lightly browned. And once the chicken is lightly browned, you can go ahead and remove it from the wok and just place it on a plate and set it aside. And then without wiping out the wok, just go ahead and add your three tablespoons of peanut oil, and then you can go ahead and add in your noodles. And just mix them around just so that they get hot. And then we can go ahead and add in our sauce. Now this is a paste, so you just want to make sure that you scrape it all out from your container to get it in there good. And once we add in our sauce, what we want to do is just toss the noodles to mix everything up thoroughly together. You just want to toss it so that the sauce gets into all of the noodles. And once your noodles are thoroughly coated with the sauce, you can go ahead and add in your shrimp and your vegetables. And just toss everything together. Once the shrimp and vegetables are hot and mixed in with the noodles, you can go ahead and return the chicken into the wok. And then just stir to mix everything up together. And once everything is thoroughly mixed, then you can go ahead and remove the wok from the And once you remove your wok from the heat, what we're going to do is we're just going to give it a little extra boost of flavor, and we are going to add our second batch of our sauce, just drizzling it on just like that. And again, make sure, because it's pasty, you just want to get it all out of your container. And then you just want to go ahead and toss it around just like this. And again, mixing in the sauce once again to coat each piece of meat. And once the sauce is completely mixed in, then it is ready to serve. Enjoy! ", "duration": 572.83, "segments": [[56, 70], [116, 134], [142, 175], [229, 253], [271, 281], [282, 293], [319, 324], [328, 340], [357, 380], [391, 405], [415, 446], [446, 462], [470, 481], [500, 520]], "seg_text": " ", "pure_cap": "soak the noodles in water. cut the chicken into pieces. mix the chicken with salt and wine. mix the brown sugar soy sauce curry powder and chili sauce. drain the shrimp of water. pull the tails off the shrimp. drain the water from the noodles. mix the noodles with peanut oil. cook the chicken in the wok. add peaunut oil and noodles to the wok. add the sauce to the wok and toss the noodles. add the shrimp and vegetables to the wok. add the chicken to the wok. pour the sauce on the noodles"}, {"image_id": "H3cnPVPdwTY.mp4", "caption": " add soy sauce water sesame seed oil rice wine and brown sugar to a bowl and stir add 1 onion shallots 1 asian pear and mix cut the rib into three small pieces add the pieces of the bowl and mix cook the meat on the frying pan", "id": 1169, "seg_prompt": "589 ; 203, 256 ; 262, 310 ; 335, 380 ; 436, 529...............................................................", "asr_text": " What's up everybody, welcome to Make This, your online cooking show in which I show y'all how to make some food. Now today we're going to be making something called Colby Beef, aka Korean Short Rib Barbecue. You may have had this over at a Hawaiian barbecue, I guess you can say, such as an L&L, an Ono's, or any other Hawaiian restaurant out there, but today we're going to be doing my version of it, so sit back, relax, and here come the ingredients. Alright, so the very first ingredient we're going to be needing in Colby Beef is obviously the beef part. And here we have Korean style short ribs. If you can't find it in your grocery store, ask the butcher, if he's cool enough, to cut There's three bones here, and this is actually the short rib area, so it's a good cut. Next we're going to need one small onion. Right here I'm using a sweet onion, but you can also use a yellow onion, just one small We're also going to need mirin, aka a rice wine, and we have about a fourth of a cup Next we're going to have to use a sesame seed oil, thus potent. We're only using about two tablespoons right here. Next we have a cup of soy sauce. We also have half a cup of water, kind of smooth, not smooth but thin out that soy sauce. We have next a cup of firmly packed light brown sugar, or golden brown sugar, here. Now it asks for garlic, but my little twist is like using shallots. I have one large shallot here, just nicely diced up. If you can't get shallots, or if you don't want to use shallots, use about four cloves of garlic, chopped up roughly like this. And the last ingredient is something called an Asian pear. Kind of looks like an apple, but it's really a pear. Only use one. If you can't get this, I don't know really what to say to substitute, maybe, not so much of a granny smith, maybe a granny smith with a half a cup of, I don't know, I really don't know, I haven't really thought about that, but maybe use a pear, another different type of pear, but we have one cut up. So here are all the ingredients, these right here, sesame seed oil, rice wine, aka mirin, brown sugar, shallots, small onion, soy sauce, and the short ribs itself. Oh, one more thing, you always need pepper, always have this around. And this is what we're going to be using to make our kalbi beef. So I'm going to show you how to put this all together. So here are the steps to make kalbi beef. Actually, what we're going to be making right now is the marinade for it. So all we're going to do now is take all our wet ingredients and throw them into this bowl. And by wet ingredients, I mean our soy sauce, our half cup of water, I think I forgot to mention that earlier, our sesame seed oil. Next, we're going to put our mirin, our rice wine, in here, and that should be it for all the wet ingredients. Now, the next thing I'm going to add here is the brown sugar because I want to dissolve it in the liquid. Oh, nicely packed. So we're going to give this a quick stir. Alright, now we're going to start adding our other ingredients, our vegetables and So I'm going to throw the onions in there. And the shallots. Now, for the Asian pears, you can just dump them as whole. Sometimes I like to crush them if you can, if you want. Help get some of that juice out, but I'm just going to throw them in like this. Now, make this all up. All in there. Now, we're going to let this sit in here and we're going to prepare the meat. Alright, so the next part of the procedure for all this is preparing the meat. You can leave it as is and throw it in the marinade, but I like to cut them up into three equal pieces and then have them marinade. It's just personal preference. You can leave it like this. I like to make them smaller. So, how we're going to do that is we have three bones here. What we're going to do is cut in between them. Something like this. So, I'm going to be doing that to mine. Like I said, leave them as whole. So, after I cut them up, I'm just going to throw them into this marinade. We have right here. We cut out the short ribs into three equal pieces, or not equal, but three pieces. Throw them in the marinade. Now, use your best tools, your hands, and start mixing them in the marinade. Kind of submerge all the meat in there. Alright, when everything is nicely covered, we're going to let this sit here and marinade. For at least four hours. Obviously, the longer, the better. But, we're just going to let this marinade. Four hours or more. Probably overnight if you can. Our meat's been marinating for a while. There's the meat right there. It's been marinating for four hours already. Now, the way I'm going to cook it, there's a lot of ways of cooking it. You can grill it. I wanted to grill it, but where I live, it's hot. So, I said screw that. I'm going to do it in a pan. I wanted to use my cast iron and skillet pan, but I couldn't find it. So, next best thing. And, I'm going to cook about three of them. You can get the idea afterwards, but I'm going to show you what it is. And, here goes. See, our meat. Nice hot pan. And, the third one. There you go. So, what's good about this is that this is going to cook up fairly quickly. Yeah, that's it. All you have to do is keep an eye on it and maybe flip it once. So, let's get this stuff cooking. I'm going to put a little bit underneath of it. There you go. Flip it over. See, this stuff does not take that long to cook. It's practically done. So, I don't know. Maybe about two to three minutes aside. Just watch it. Have a nice crust color on it. There you go. A better deal. Nice crust color. Like I said, this stuff cooks fast. So, you can do it on a pan, on a grill outside, however you want. That's basically it, guys. So, that's how you cook it. Let's go see the end product. There it is, guys. A.K.A. Korean Short Rib Barbecue. That's what it looks like up front. Let's give it a little try. What I like about it is that there's, with the onions, you can taste a little bit of the onions, a little bit of the rice wine, but there's like, it's not overly sweet. You figure without that fruit, I guess you can say, from the sweetness from the pear and the brown sugar, it would be overly sweet, but no. It's actually a nice blend, a nice balance to it. Anyways, all I'm going to say is try this out. If you guys like what I'm doing, like it, share it, subscribe all down here, and if you don't, I don't care. So, until next time, remember, eat. ", "duration": 589.83, "segments": [[203, 256], [262, 310], [335, 380], [436, 529]], "seg_text": " ", "pure_cap": "add soy sauce water sesame seed oil rice wine and brown sugar to a bowl and stir. add 1 onion shallots 1 asian pear and mix. cut the rib into three small pieces add the pieces of the bowl and mix. cook the meat on the frying pan"}, {"image_id": "FTdfwoxgMTU.mp4", "caption": " in bowl add 6 ounces of uncooked macaroni 1 cup of mayonnaise 2 tsp of chopped carrots add 1/4 tsp of sugar 1/4 tsp of pepper 1/2 tsp of salt 1/8 tsp of hondashi combine the mixture and refrigerate it for 4 hours before serving", "id": 1170, "seg_prompt": "267 ; 24, 106 ; 135, 208 ; 209, 248......................................................................", "asr_text": " Hey kids, today we are making a macaroni salad. A couple of people have asked for a Hawaiian style macaroni salad, and there are as many ways to make a macaroni salad as there is ways to make chili, so all of it is pretty much dependent on your tastes as well as where it is that you've had your macaroni salad at, you know. Like this, I made the macaroni early this morning. Zippy's Chili, I mean Zippy's Chili. Zippy's makes theirs really al dente, so it's very snappy. If you go to somewhere like Tasty's or some kind of Korean BBQ, they totally, totally overcook theirs until it's really soggy kind of. But what that happens is it doesn't absorb the mayonnaise and stuff, so, you know, like I said, it all depends on your tastes for this. So, I'm following a recipe that I've decided that I'm going to try almost every one of the recipes in this local cookbook. And so, well, it calls for six ounces of uncooked weight elbow macaroni. I don't know what that was. I just put in what I thought that we'd eat without a whole lot of leftovers. And she has a lot of different things added in this that we prefer not to have, so I guess what I'll do is I'll type the recipe in full and then I'll just put in the stuff that I know we're going to eat. So, this is two teaspoons. That was a cup of mayonnaise and, oh crap, here it is. Best Foods. Best Foods is what it's called west, I believe, of the Mississippi. And east of the Mississippi, it's called Hellman's. This is the reason that the macaroni salad is so good, okay? It's probably nothing else. It's just the mayonnaise. Anyway, this is a fourth of a teaspoon of sugar. A fourth of a teaspoon of pepper, which I think is actually quite a lot, to tell you the truth. So, I think I'm going to go a little bit less. Oh, you know why? Because I've been using the half teaspoon, so I put way too much. Okay, half a teaspoon of salt. So, I put too much sugar. Half of a teaspoon of salt. And let's get rid of some of that. We don't need all of it. And then the last thing it asked for, it did ask for minced celery, minced onions, and since I'm making this for Scott, it's his birthday and he doesn't like that kind of crap up in it. I do, depending on how I feel. The last thing that it's asking for is one eighth teaspoon of hondashi. Hondashi is Japanese bonito fish soup base. I hope that can be seen. There we go. It's one eighth of a teaspoon, so I don't know that that will make an entire difference in the way that this ends up tasting. But I went out and got it anyway because I believe it's in a couple of other recipes that I'm going to be making from this book. Anyway, you wanted to make sure that the macaroni, you cook it until it's soft and you drain it well and you have to cool it completely. When it's not cooled completely, it'll just suck up your mayonnaise. Anyway, you combine all of this, you mix it well, and you refrigerate it for four hours before serving. If you have to add more mayonnaise before you serve it, then there you go. Hawaiian macaroni salad usually has a lot of mayonnaise, and that's what makes it taste so good, people. So there you go. Macaroni salad. Hawaiian style. Enjoy. ", "duration": 267.5, "segments": [[24, 106], [135, 208], [209, 248]], "seg_text": " ", "pure_cap": "in bowl add 6 ounces of uncooked macaroni 1 cup of mayonnaise 2 tsp of chopped carrots. add 1/4 tsp of sugar 1/4 tsp of pepper 1/2 tsp of salt 1/8 tsp of hondashi. combine the mixture and refrigerate it for 4 hours before serving"}, {"image_id": "DeP_lwBPvzw.mp4", "caption": " boil water in pot on stove boil a second pot with salt put shrimp into non salted water drain the shrimp put pork loin into salted water flip the meat put rice noodles into boiling water remove meat and put on a plate cut meat into thin slices remove shrimp skin cut shrimp in half soak rice paper in warm water and put on a cutting board add lettuce cilantro bean sprout cucumber rice noodles meat and shrimp to middle of paper roll up paper and put chives in middle", "id": 1171, "seg_prompt": "466 ; 35, 47 ; 52, 63 ; 72, 74 ; 108, 112 ; 125, 135 ; 140, 159 ; 158, 177 ; 182, 201 ; 202, 230 ; 231, 279 ; 280, 325 ; 326, 344 ; 346, 402 ; 403, 426.......................", "asr_text": " Hi, welcome to Michelle Cooking Show. Tonight I will show you how to make Vietnamese fresh spring rolls. Come in close, I will show you the recipe. You need 2 pounds of pork loin, 1 pound of shrimp, 1 pack of rice paper, 1 pack of rice stick noodles, and some veggies. Lettuce, minced cilantro, minced pork, cucumber, and chives. You need 8 cups of water to spoil the shrimp. Put on the high heat and wait until the water boils. For the meat, you use the same amount of the water and add 1 tablespoon salt in and turn on the high heat until the water boils. Now you see the water boil. You put the shrimp in and cook about 5 to 10 minutes. Leave the temperature high. It should look something like this. Now you turn off the stove and dump the shrimp in the basket. Okay, let the water boil and put the meat in. Close the lid and cook about 30 to 40 minutes. For the rice stick noodles, you use the same amount of water and turn the heat high until the water boils. After cooking 20 minutes, you turn the meat over and cook another 20 minutes. When the water boils, you put the rice stick noodles in and follow with the package direction in the package. Now the meat is done and turn off the heat and take off the meat and put on the dish. Now you cut the meat like this half way first and turn the meat over and slide to the thin light. Make sure to put it in like this way. Now the shrimp, you have to spill off the skin. After you peel off the skin and you cut the shrimp in half, you use the same amount of water and put on the dish. Now time to roll. You get one piece of rice paper. Remember to use warm water. And dip the rice paper like this and roll the rice paper and put on the cut work. You pick a little bit of lettuce and about 3 to 4 leaves of mint and a little bit of cilantro and about a little bit of minced brown. And one piece of cucumber and about a little bit of rice noodle and two pieces of mint and three or four pieces of shrimp. 3, depending on how much you like. And show you how to roll. Put the side first, left side in, right side in and the end pull it up. And put the chives in the middle and keep rolling up. And how it looks like. Now we try the food. For the peanut sauce click here. Thank you for watching the show. Hope you enjoy the recipe. And remember to subscribe, like and comment on the video. Bye bye. ", "duration": 467.0, "segments": [[35, 47], [52, 63], [72, 74], [108, 112], [125, 135], [140, 159], [158, 177], [182, 201], [202, 230], [231, 279], [280, 325], [326, 344], [346, 402], [403, 426]], "seg_text": " ", "pure_cap": "boil water in pot on stove. boil a second pot with salt. put shrimp into non salted water. drain the shrimp. put pork loin into salted water. flip the meat. put rice noodles into boiling water. remove meat and put on a plate. cut meat into thin slices. remove shrimp skin. cut shrimp in half. soak rice paper in warm water and put on a cutting board. add lettuce cilantro bean sprout cucumber rice noodles meat and shrimp to middle of paper. roll up paper and put chives in middle"}, {"image_id": "Qh_rtJaCpXs.mp4", "caption": " 1 clove garlic paste black pepper powder salt grated parmesan cheese 1 egg chopped parsley chopped red pepper to chicken add a pour of bread crumbs and massage using hand to bind the mixture together make small balls out of mixture and keep them aside put olive oil in a frying pan and add the ready meat balls and fry to make sauce take some olive oil in deep pan and add finely chopped onions carrots and celery and fry to this further add a can of chopped tomatoes and hot water and stir well and bring it to boil add some salt and chopped basil leaves and cook for 35 minutes now add the fried meatballs to the sauce and mix pour the meatball gravy on cooked noodles garnish with grated cheese and chopped parsley leaves and serve", "id": 1172, "seg_prompt": "240 ; 50, 83 ; 84, 96 ; 97, 109 ; 110, 121 ; 124, 137 ; 138, 151 ; 158, 169 ; 189, 193 ; 209, 218..............................................", "asr_text": " Go, Andrea, move it! Move it! I'm going to shake your body. Hi, lovely people. I am in Giamitalia. You can see we, chefs, cooks, whatever you want to call us, we really work very hard. I'm going to make a fantastic, really, really, really good chicken meatball. Yes, chicken meatball. And then we can cook with a nice bit of pasta. Everybody likes meatball, so why not to do it? A pound of minced pie of chicken, 520 grams of breast of chicken. Look at me. Se\u00f1orina. The leg, se\u00f1orina, the body, and the bubu. I love it. This is about one and a half clove of garlic, two black pepper, a little salt, a grate of very good parmesan, one egg, straight in, parsley. You can see I'm going to end full of parsley. Make sure there is enough parsley. Parsley gives a lovely flavour. Just put a little chill inside. Mix all together. And now, couple of handfuls of breadcrumbs to bind them together. Use your best hands. I mean, use your best, but use your hands. And mix it. Now, olive oil. I got to almost put my meatball. Pick him up one by one. Just put him inside. While this fly, naturally, I'm going to make the sauce. You can see the sauce is lovely, nicely. And you can see the sauce is lovely, nicely, bubbly. Just put a little bit of salt inside. You need a nice basil, chop all your knife, look nice and fine. I want to get that oil out. Let it cook for about 35 minutes, but always check that the fluid is not evaporated too much. Because the meatballs have to go inside, they need room to swim. They're going to invent the TV with the smell. I can guarantee you those. I can smell. I can smell almost everything. And this is chicken meatball with slot cooked ragu. Delicious. You should do it. You'll love it. I love you all. And bon appetito. Shall I eat? Oh, you have to try. ", "duration": 240.67, "segments": [[50, 83], [84, 96], [97, 109], [110, 121], [124, 137], [138, 151], [158, 169], [189, 193], [209, 218]], "seg_text": " ", "pure_cap": " 1 clove garlic paste black pepper powder salt grated parmesan cheese 1 egg chopped parsley chopped red pepper to chicken. add a pour of bread crumbs and massage using hand to bind the mixture together. make small balls out of mixture and keep them aside. put olive oil in a frying pan and add the ready meat balls and fry. to make sauce take some olive oil in deep pan and add finely chopped onions carrots and celery and fry. to this further add a can of chopped tomatoes and hot water and stir well and bring it to boil. add some salt and chopped basil leaves and cook for 35 minutes. now add the fried meatballs to the sauce and mix. pour the meatball gravy on cooked noodles garnish with grated cheese and chopped parsley leaves and serve"}, {"image_id": "dnrZJQmC05c.mp4", "caption": " drain water off of canned potatoes heat potatoes in pan with milk in a pan fry cabbage in bacon fat add onion to cabbage and stir add water and salt and pepper to cabbage add salt and pepper to potatoes and mash add butter to potatoes and mash add cabbage and onion mix to the potatoes add green onions spoon onto a dish and add butter and green onion", "id": 1173, "seg_prompt": "352 ; 26, 35 ; 36, 49 ; 55, 106 ; 119, 163 ; 169, 185 ; 199, 221 ; 222, 240 ; 241, 270 ; 271, 274 ; 297, 321..........................................", "asr_text": " Hi Cat's Cradle here. I wanted to make something authentic and delicious for my family for St. Patrick's Day so I decided to make cold cannon. A lot of dishes we serve for St. Patrick's Day are not authentic but this one is. I'm using potatoes that I canned about a year and a half ago and they look beautiful. I drained the potato water off for this recipe but you can bet that if we were in times of scarcity I would probably be using that potato water for something else like to make bread. So I've drained them off and I have them in a small pan with some milk to reheat and when they're nice and bubbly hot then I turned the element off under the pot. Here in another cast iron skillet I am heating up about a tablespoon of rendered bacon drippings and adding about a half of a head of sliced cabbage. My pot is really hot. I go ahead and get all of the cabbage in there and that's about what this puddle hold is about a half a head of cabbage and this was a really big head by the way. I have my fire on really high because I want to fry this really quickly. I turn it down just a little bit if I see any little scarched pieces on the cabbage because I don't really want that. I just want it to cook very quickly. The potatoes are just about hot and I want the cabbage pretty well cooked for this dish. I'm going to add some purple onion here. White is actually my choice for this dish since we're mixing it in mashed potatoes and sometimes purple onions will make a dish look muddy if you can you know if you can really see them but they they worked out okay. I just didn't want to slice into a new onion when I had this one that was half used in the freezer already. So I just keep stirring it around and what I'm looking for is for the cabbage to be very very wilted and for the purple onions to begin to get tender. I just keep stirring to make sure nothing burns or scorches on the bottom and I'm just going to wait now for the onions to soften up. I'm going to also add just a little bit of water to help it steam a little faster. When they're wilted when the greens are wilted like I want then I add some salt and some fresh cracked pepper. This is true peasant food. This is Irish peasant food but it is absolutely delicious and it's one of those things that is very authentic. A lot of things we eat for St. Patrick's Day are not authentic but this is and so I'm going to add some salt and pepper to the potatoes as well. I've changed burners brought the potatoes to the front and push the cabbage to the back because now I want to mash the potatoes and so I just use this handheld potato masher going all around getting all the lumps out. That looks really good now I'm going to add just a little bit of butter and incorporate that. These are things we really love. We love potatoes and we love cabbage and onions so they're just perfect together. In my house we call this comfort food. I'm now going to ladle the cabbage into the potatoes and we'll start stirring them together. In an Irish household that was operating under a very frugal conditions this meal this would have been eaten as a meal by itself. If the folks would have had a little bit more money you can see me I'm sprinkling in one diced green onion here into the hot mixture. If they would have a little bit more money in each serving of the coal cannon they would have placed a poached egg right on top of it but in most cases it would have been eaten just like this so now I'm going to spoon it into my serving dish look how rich and beautiful that looks and it is as good as it looks it is it's just delicious. I'm scraping out every little little last bit and now here is one more diced green onion sprinkled on top just for color and this is traditional to put a pat of butter right in the center. This is a great side dish or a meal all by itself. I really hope you'll give it a try. It's a little unusual we don't usually combine these two foods together but you really need to try it. It's a great way to use the bounty from your garden as well. I hope you like this recipe. Until next time this is Cat's Cradle. ", "duration": 352.33, "segments": [[26, 35], [36, 49], [55, 106], [119, 163], [169, 185], [199, 221], [222, 240], [241, 270], [271, 274], [297, 321]], "seg_text": " ", "pure_cap": "drain water off of canned potatoes. heat potatoes in pan with milk. in a pan fry cabbage in bacon fat. add onion to cabbage and stir. add water and salt and pepper to cabbage. add salt and pepper to potatoes and mash. add butter to potatoes and mash. add cabbage and onion mix to the potatoes. add green onions. spoon onto a dish and add butter and green onion"}, {"image_id": "_rrJbjpCOXs.mp4", "caption": " cut a fennel bulb remove the root and dice it add olive oil and the fennel to a pan crush and chop garlic and add it to the pan add whole wheat pasta diced tomatoes peas navy beans vegetable juice red pepper flakes and vegetable broth to the pan garnish with feta cheese and fennel leaves", "id": 1174, "seg_prompt": "197 ; 65, 90 ; 97, 103 ; 104, 143 ; 145, 169 ; 171, 177..............................................................", "asr_text": " Most people know that fruits and vegetables contain antioxidants, but did you know that whole grains are often an even better source of these key nutrients? And the key word is whole. Highly processed foods like most breads and crackers and cookies and pastas and pastries can lead to weight gain and inflammation. Eat whole grains instead. Whole grains can actually help you control your weight, lower blood pressure and lower your risk for diabetes and stroke. Today I'm adding whole grains to my easy and filling pasta e fagioli. It's Chef Andy approved and coming up later in the show. Today I'm making pasta e fagioli or pasta and bean soup. It's a very quick, easy one pot recipe I think you're going to love and it's so simple. Watch. This is a fennel bulb. These are fennel fronds and you can eat the whole thing. And I'm going to use the fronds for garnish and the bulb just like it was celery. In fact, it's a lot like celery except it's a little sweeter. You just take the ribs off. Those are ribs just like celery ribs. And then you divide the fennel bulb in half and take out the little bit of root that's there because that's kind of bitter and hard to digest. And then you just dice it. This is going to be the flavor in the broth that the pasta, our food is medicine ingredient, is going to absorb. So I'm just going to add this to the fennel I already chopped and we're going to go to the stove and saute this just so it softens. I'll add a little bit of olive oil and then the fennel. It's going to soften and now we'll do our garlic. Turn the head of garlic down, press with the heel of your hand. Now I'm going to release the antioxidant in the garlic clove just by smashing it. The skin comes off and allicin, the chemical that makes garlic smell like garlic and gives its antioxidant power, is released. You only need a couple cloves of garlic for this. I like to cream the garlic because you get the most flavor and the most allicin out of it which of course is the active chemical that helps reduce stiffening and hardening of the arteries. I'm just going to scoop this into the fennel which is already sauteing. We're going to add our vegetable broth and whole wheat and the pasta is going to suck up the flavor of the vegetable broth, the flavor of the fennel and the flavor of the garlic. And now we have the rest of our favorite ingredients. Diced roasted organic tomatoes, some organic frozen peas, organic navy beans, rich in protein, good vegetable juice. I like to add a few extra red pepper flakes. I already have one made though. Beautiful feta cheese right on top and the leaves of the fennel plant right on top. For the complete recipe, check out our website and remember the fountain of youth starts in the kitchen. Chantani, may you live a hundred years. For Chef MD, I'm Dr. John Lapuma. Dr. John Lapuma, professionally trained chef and internist, appears courtesy of ChefMD.com. Visit ChefMD online to learn more. ", "duration": 197.5, "segments": [[65, 90], [97, 103], [104, 143], [145, 169], [171, 177]], "seg_text": " ", "pure_cap": "cut a fennel bulb remove the root and dice it. add olive oil and the fennel to a pan. crush and chop garlic and add it to the pan. add whole wheat pasta diced tomatoes peas navy beans vegetable juice red pepper flakes and vegetable broth to the pan. garnish with feta cheese and fennel leaves"}, {"image_id": "lqDgvgDkphY.mp4", "caption": " add oil finagreek seeds bay leaves cloves and cinnamon to pot add onions to pot and stir add carrots cauliflower french beans and saute add garlic paste and saute add turmeric powder coriander powder and red chili powder and mix add chopped tomatoes and mix add the rice add water and salt and mix well cook with the lid on", "id": 1175, "seg_prompt": "276 ; 29, 46 ; 47, 75 ; 76, 107 ; 108, 126 ; 127, 156 ; 157, 180 ; 182, 191 ; 206, 226 ; 228, 238..............................................", "asr_text": "", "duration": 277.0, "segments": [[29, 46], [47, 75], [76, 107], [108, 126], [127, 156], [157, 180], [182, 191], [206, 226], [228, 238]], "seg_text": " ", "pure_cap": "add oil finagreek seeds bay leaves cloves and cinnamon to pot. add onions to pot and stir. add carrots cauliflower french beans and saute. add garlic paste and saute. add turmeric powder coriander powder and red chili powder and mix. add chopped tomatoes and mix. add the rice. add water and salt and mix well. cook with the lid on"}, {"image_id": "9r-OKNP1V60.mp4", "caption": " wash peel and slice potatoes add some chicken broth and potatoes to a pot heat the potatoes and broth to a boil drain and dry the potatoes mash the potatoes add some mashed butter chopped cream cheese and some half & half and mash the potatoes", "id": 1176, "seg_prompt": "191 ; 14, 43 ; 45, 49 ; 69, 79 ; 84, 100 ; 103, 113 ; 126, 160..........................................................", "asr_text": " Hi guys! Today on Divas N Cook I'm going to show you how to make one of my favorite kind of mashed potatoes cream cheese mashed potatoes oh my god they are so good nice and thick yet fluffy and light so let's get started okay we're gonna start by washing and scrubbing our potatoes really good I get kind of OCD with cleaning potatoes it never feel clean to me you know I'm saying I hate that feeling next we're gonna go ahead and peel them and I'm using russet potatoes because russets are the best for mashed potatoes okay forget what you heard russets are the bomb my potatoes are a big green but that's okay they were still good my book okay next we're gonna slice our potatoes lengthwise into even sized strips okay not cubes this time we're gonna use nice even sized strips like that perfect place them into a pot and then we're gonna cover them with chicken broth instead of salted water we're gonna use chicken broth it's gonna add a lot of flavor and it won't taste like chicken I promise okay don't forget you guys you can find this recipe on my blog thievitsomecook.com with a ton of other recipes so go over there and check it out and here's the broth that I use you guys it's called better than bullion I love this stuff it's like a paste and then you just add water to it love it okay we're gonna place our potatoes on the eye bring it to a boil and then we're gonna reduce the heat and simmer them for about 30 minutes until they are super super super soft just like that okay a fork or a knife should glide through like a hot comb through fresh naps okay it should be so soft and it's totally okay to overcook these potatoes you don't want to under cook them at all go ahead and drain them in a colander and then we're gonna return them back to that hot pot and then place them right back on the eye and let them steam for a bit to get rid of some of that extra water because water and mashed potatoes are not besties honey they do not get along so you don't want that in your mashed potatoes now we're going to go ahead and mash them up once mash mash each potato I can't even talk mash each potato up once and then stop you gotta know when to put that masher down I know it's fun but we want thick mashed potatoes not gluey okay and the more you work it the glueier it becomes all right so no one to stop next we're gonna add in some chopped up butter that I've chopped up nice and cute and little so that they melt really quickly and you can use a rubber spatula kind of you know toss it around a bit very gently next I'm gonna add in some chopped up cream cheese okay go ahead and throw that in there I'm gonna toss this around very gently and then we're gonna go ahead and add in enough half and half to get the texture that I like okay so go ahead and add your half and half in there and mash it up a little bit use your spatula to kind of stir it up a little bit but not too much okay not too much all right then you can add in some salt and pepper I didn't add in anything I thought it was perfectly seasoned and here is the texture that I like I don't like mashed potatoes that are like baby food I can't do that from the south we like things thick and chunky like our boot taste okay this is perfect I'm gonna add in a little bit of butter because I already have a muffin top so why not alright that's perfect and there we have it nice fluffy thick mashed potatoes stick to your ribs type mashed potatoes goes great with some gravy and in some bacon cheese whatever these are perfect and they are so flavorful I hope you guys enjoyed this recipe thank you so much for watching bye guys ", "duration": 191.5, "segments": [[14, 43], [45, 49], [69, 79], [84, 100], [103, 113], [126, 160]], "seg_text": " ", "pure_cap": "wash peel and slice potatoes. add some chicken broth and potatoes to a pot. heat the potatoes and broth to a boil. drain and dry the potatoes. mash the potatoes. add some mashed butter chopped cream cheese and some half & half and mash the potatoes"}, {"image_id": "t9ry6TkD598.mp4", "caption": " cut the salmon into slices form the rice into a ball place the rice on the fish slice flip the piece of sushi over", "id": 1177, "seg_prompt": "180 ; 8, 69 ; 83, 86 ; 86, 93 ; 93, 96..................................................................", "asr_text": " So then we're going to take it, got an ounce, an ounce cut, nigiri cut again, right? It's nice, against the grain, nice long strokes. Again, like butter. You want to like butter, definitely. And you know your product's good, shouldn't smell, right, if you get the salmon with the head on it. Look at the eyes. The eyes have got to be clear, right? That's when you know it's fresh. It's not sitting there for a while. See, there's a bone there. Well, it means it's real, right? So we're going to take it here, just cut it all the way down, right? Nice long strokes here. Let the knife do the work. All right, get some nice knives here. These are masamotos. Some nice globos out there, but find something that you like that fits comfortably in your This is nice right here, towards the belly. This is the A grade right here in the belly, right? This is what you want. You have to get to know your sushi chef. If you don't know your sushi chef, you may not even get this cut. You want this cut, definitely. It's going to give you a whole different quality here. Real tender, just amazing. A lot of oil content. I'm going to do some quick nigiri with this here. It's like the tuna roll, that tuna that we did. Just a little bit of rice, right? We're going to do the belly. So we're going to form just the ball. If I can play with the rice as long as I want here, I want to touch the fish as less as I can, right? So you don't feel bacteria. Again, traditionally a little sobi here on the bottom. Make a rectangle box. You flip it. You put it back down. Form the fish around the rice, real quick, right? Do it one more time, and you get a pair, right? So you take it, traditionally a little sobi. Make a rectangle box. You flip it. Put it back down your left hand, form the fish around the rice, and you get two, right? Take this here. Let's kind of do, we'll do a couple here, just so you can kind of get the idea here. Just put your hands just a little bit, right? Traditionally a little sobi there again. A rectangle box. You flip it. So the faster you can do this, the salmon's going to still be cold, and that's what you You want the intensity, the coolness of the fish, right? And if your rice is too hot, you've got to be careful with that too, right? If your rice is too hot, you're going to start cooking your fish there, okay? Your raw fish. So when you go eat sushi, a lot of times when you get two pieces of nigiri like this, it's like four, between four to five dollars for two pieces. So this is the fun part, the expensive part, but the real nice cuts. The New Zealand salmon right here is amazing. It's very different than the big salmon that you get out there, especially your wild cod. This is farm-raised, sustainable, and just amazing. You can tell the belly's right here, right? Just amazing fish right there. ", "duration": 180.33, "segments": [[8, 69], [83, 86], [86, 93], [93, 96]], "seg_text": " ", "pure_cap": "cut the salmon into slices. form the rice into a ball. place the rice on the fish slice. flip the piece of sushi over"}, {"image_id": "YgFwFoqglKc.mp4", "caption": " combine the chicken cornstarch sugar soy sauce grape seed oil and water and mix together add grapeseed oil to a pan and scramble an egg add oil and cook chicken in the pan add grapeseed oil cooked rice and vegetables to the wok and stir add the cooked chicken salt sugar black pepper soy sauce and fish sauce and mix all together add the eggs bean sprouts and chopped scallions toss everything well and serve", "id": 1178, "seg_prompt": "357 ; 37, 76 ; 77, 107 ; 110, 135 ; 139, 180 ; 185, 269 ; 270, 327..........................................................", "asr_text": " Today, we're going to make everybody's favorite, chicken fried rice. And the ingredient is white rice and you cook it the day before and you keep it in the refrigerator, you wet your hand and lose all the rice and you could look at my shrimp fried rice. How am I going to do that? And then the bean sprout, some chicken breast, two eggs, some scallion and some mixed vegetables. I'm going to use a frozen mixed vegetables, it's the best. And now we're going to marry the chicken first. I already cut it up, some cornstarch, a little bit of sugar. The restaurant, they probably use MSG but I don't use MSG and I just use the sugar instead. And light soy sauce, light soy sauce and I use a great oil. And I put a little bit of water and you just mix it up. And let it sit for about maybe 10 minutes. And now the wok is hot, I put a little bit of grapeseed oil and it's a cup of egg in there, just to scramble the egg. Okay now the egg is done, like I say, do not cook it too hard. And now I add a little bit more of the grapeseed oil, you could use the same wok, you don't need to wash it, and then you can put your chicken in there, put your chicken first. Now the chicken is all turned white and then you know it's done, then it's time to take And then you got, now you need to clean your wok. And now the wok is clean and now the wok is hot. And now time to put a use of grapeseed oil, put a little bit of grapeseed oil, not too much when you make fried rice, do not put too much oil, it won't taste right. So you put your rice in there, then you can put it this way, and then you can put your frozen mixed vegetables on the same time until they're frozen and they're cold, so you got to stir it, stir it, about maybe for 10 minutes, until you feel the rice is hot, now it's about 10 minutes, and then you can feel it, the rice is hot, and then put my chicken in there And then time to add sizzling. Little sea salt, a little bit of sugar, that's why I always say I never had to use the sugar instead of MSG, the outside restaurant they use MSP, black pepper, a little bit of light soy sauce, and a little bit of dark soy sauce, and another favorite ingredient is a little bit of fish sauce, fish sauce, just a little bit, do not put too much, because fish sauce is a little bit spicy, and then you've got a great flavor, you see the color is changing. Now it's time to add your egg, you can top it right there, and now your green spout, if you don't like green spout, you don't have to add the green spout. And the last one, scallion, just mix it up, and now it's ready. And now it's ready sir, and nobody should get hungry with this pile. Here you go, your chicken fried rice is ready. ", "duration": 357.83, "segments": [[37, 76], [77, 107], [110, 135], [139, 180], [185, 269], [270, 327]], "seg_text": " ", "pure_cap": "combine the chicken cornstarch sugar soy sauce grape seed oil and water and mix together. add grapeseed oil to a pan and scramble an egg. add oil and cook chicken in the pan. add grapeseed oil cooked rice and vegetables to the wok and stir. add the cooked chicken salt sugar black pepper soy sauce and fish sauce and mix all together. add the eggs bean sprouts and chopped scallions toss everything well and serve"}, {"image_id": "BYoZz07Y_CY.mp4", "caption": " wash the rice until the water is clear add a cup of water to the rice and cook on the stove mix salt sugar and rice vinegar together fold in the vinegar mixture with the rice put the rice into a container and cool chop up tofu avocado and cucumber into slices tear the nori in half and lay down rough side up spread rice and sesame seeds onto the nori and press down flip the nori over lay the fillings down evenly in a line roll with the mat and squeeze cut the sushi roll into pieces", "id": 1179, "seg_prompt": "291 ; 26, 51 ; 52, 75 ; 75, 102 ; 102, 109 ; 110, 128 ; 131, 151 ; 173, 179 ; 179, 201 ; 201, 203 ; 203, 208 ; 208, 231 ; 234, 257..................................", "asr_text": " Hi guys, today's very requested tutorial will be sushi for beginners. The rice on the outside method to be more specific. Now, this isn't a professional version, just a simple way to do it at home. To make sushi that tastes right, we need the rice to be right. I'm using this medium grain rice as it was the closest thing to sushi rice at the store near me but if you can get Japanese short grain rice, it's even better. First wash the rice. See how this package says I don't have to wash it? Well, lies. It's just not as good if you don't wash it. Just put one cup of rice in the pot and add water. The water turns milky from all the loose starches. Pour most of it away then swish it around some. Add more water and you can see it's even milkier looking. Drain that too. Repeat these steps a few times until the water is pretty much clear like this. Then drain the water as best you can. Then add one cup of water and it's time to cook the rice. You can use a rice cooker but if your rice cooker lists like I am, you can do it this way. Put the pot on the stove cover and wait for the water to boil. This took about 4 minutes for me. And you shouldn't peak like I did. But I couldn't help it. I always peak. Now turn the heat to low. Let that cook for about 25 minutes covered. In the meantime, you can prepare the seasoning. Sushi really just means seasoned rice so this is a super important step. But all you need is rice vinegar, sugar or your favourite sweetener In a glass, mix one teaspoon of salt, one and a half tablespoons of sugar and two to three tablespoons of rice vinegar and stir until it's all dissolved. This ratio is just what I prefer. You might want your rice to be a bit more salty, sour or sweet so play with the proportions and find out what you like best. When the rice is done, the grains will be all puffed up and there shouldn't be any water left in the pot. Fold in the vinegar mixture gently so we don't squish the rice. Now we let it cool. The thing about rice that many people don't know is that it can go bad if it's not cooled quickly enough. That's why I put it in a container like this and spread it out so it can cool more quickly. You can even put it in a cold water or ice bath. I usually just wait until it's no longer steaming and stick it in the freezer covered while I make the fillings. Today, we're making vegan California rolls. Just replacing the crab or pollock with veggie tofu. This deep fried tofu has little bitsies of veggies in it and it's pretty tasty on its own. It's also known as cute tofu but be careful as not all brands are vegan. The rest of the ingredients are what you'll find in a regular California roll. Avocado slices, cucumber matchsticks, I also have some minced scallion greens for extra deliciousness. To roll your sushi, get a few things together. I have my bowl of cooled rice, a sushi rolling mat, the fillings, the bowl of water and a towel. To stop the rice from sticking to the mat, I wrapped it in some plastic. If you prefer not to use plastic, you can use a sheet of parchment paper as a non-stick barrier. Grab a sheet of nori and fold it across the long side. Then it will be a cinch to tear into Lay the nori with the textured side up. Wet your hands lightly and grab a handful of rice. Spread it on the nori gently. If the rice starts sticking, just wet your hands a little bit more. Just try to cover it evenly but don't lay it on too thick. Even this might be a bit too thick. And just for fun, I'm sprinkling some sesame seeds on top. Now press the rice down firmly. You can use a spatula or just your damp hands. Now flip the nori over and it's time for filling. Lay the fillings evenly. About this much. Too much and it won't roll properly. Use the mat to roll the side closest to you, over the fillings and tucking into the other side. Squeeze gently, then release and keep rolling. When it's rolled all the way, give it a firm squeeze along the length. Try to be as even as possible. Then voila, sushi roll! I find it easiest to cut the rolls after they've been rested for a couple of minutes. So just keep making rolls until you used up your ingredients. Now for the tricky part, cutting the sushi into maki pieces. The best thing to use is a very sharp knife that has been moistened a little. My knives aren't the sharpest so the best one for me is this small serrated knife. Whichever knife you use, hold the sushi firmly while cutting. Don't press down too much. Just use a back and forth motion and let the knife do the work for you. I'm cutting them not too thinly as well. Bigger pieces hold together but they should be small enough for you to eat in one bite. And that's it. Serve with soy sauce and wasabi if you like. And eat! Vegan sushi is so easy to make and it can be so healthy as well. Please check out the links in the description for more filling suggestions. Be creative and use what you have on hand. As always, thanks so much for watching this video. To find out what I'm working on during the week, please follow me on Instagram or Twitter. I'd love to connect with you there. Bye for now! ", "duration": 291.33, "segments": [[26, 51], [52, 75], [75, 102], [102, 109], [110, 128], [131, 151], [173, 179], [179, 201], [201, 203], [203, 208], [208, 231], [234, 257]], "seg_text": " ", "pure_cap": "wash the rice until the water is clear. add a cup of water to the rice and cook on the stove. mix salt sugar and rice vinegar together. fold in the vinegar mixture with the rice. put the rice into a container and cool. chop up tofu avocado and cucumber into slices. tear the nori in half and lay down rough side up. spread rice and sesame seeds onto the nori and press down. flip the nori over. lay the fillings down evenly in a line. roll with the mat and squeeze. cut the sushi roll into pieces"}, {"image_id": "NB-5FHq_vL4.mp4", "caption": " season the chicken with some seasoning salt some pepper powder garlic salt paprika powder and mix it well add the seasoning and mix the chicken take chicken wings and wrap the leg behind the drummet into one piece pour buttermilk on the chicken and mix it well to soak preheat the pan add the chicken into the bag seal it and shake to cover the flour on the chicken fry the chicken in oil", "id": 1180, "seg_prompt": "782 ; 152, 228 ; 229, 299 ; 290, 387 ; 388, 428 ; 438, 449 ; 481, 555 ; 614, 677.............................................", "asr_text": " Hey party people, it's me DeeDee. Welcome back to Cooking with DeeDee. I'm so excited. Today is a great day. We're going to make my famous fried chicken. And let me tell you, this fried chicken is very easy to make. It's so simple, however, it is so good that it's going to knock the socks off anyone you make it for. If you have a boyfriend, it's going to make it put a ring on it. Or if you make it for your family, they're going to be like, oh my gosh, this girl is just, or boy, I have to like put it out there to the boys out there who are cooking as well. It's going to knock everyone's socks off. Actually, my son made this a couple weeks ago for some friends. They went to a party and he made it and they said it was the best chicken they'd ever had. And yes, mothers, the best thing you can do for your kids is teach them how to cook, especially your boys because a lot of those girls aren't cooking these days. So anyway, I'm going to run through the ingredients. We're going to make this chicken and let's go. Okay, let's run through the very easy ingredients. You're going to need about four pounds of chicken. Today I'm using drumsticks, thighs, and wings. I have one pound of drumsticks, one pound of thighs, and about two pounds of wings. Then I will need about one and a half to two cups of buttermilk, and this is three cups of flour, and I have garlic salt, black pepper, seasoning salt, and paprika. If you miss the ingredients, which I hope you didn't, it's so easy, I'm going to show them to you now. All right, let's season the chicken. I usually start with my seasoning salt, and this is all to taste. I don't really use measurements here, so I guess just try to follow along with how much I'm putting in here. So I just put a layer of seasoning salt over the top of the chicken, and I'm going to repeat this a couple times. I'm also then going to add some pepper over the top, and since you're sticking this in oil, a lot of this kind of cooks off the chicken, so feel free to be a little heavy-handed on the seasoning. Then I have some garlic salt, and again, just a light layer, and now I'm adding some paprika. All right, now that the top layer is covered, washed hands, I'm just going to run my hands through this and try to get the seasoning on all the chicken. All right, and now we're going to add more seasoning. Just wipe off my hands here a little bit. You don't want the raw chicken on the seasoning bottles, so I'm going to repeat this time. I'm just going to start with the paprika, then the garlic salt, then the pepper, then the seasoning salt. All right, so I'm just going to run my hands through this again. Make sure the seasoning covers all the chicken, all the pieces here, and you want to make sure before you start seasoning that your chicken is washed thoroughly. I like to cut a little bit of the extra skin off and the fat. All right, so it looks like it's seasoned pretty well. The last step to this is I take the chicken wing and I make it kind of one little piece. I wrap the leg behind the back part of the drumette. That way, when you're frying it, it just stays kind of like one piece instead of like the wing and everything flying all over the place. Makes it easier to fry. All right, find all my wings in here. Now I did a little more wings than normal because my husband loves chicken wings. All right, almost finished here. Look for those wings. Oh, that one's being a little testy. All right, looks like I got all the wings and I tucked those little suckers back. All right, looks like we're good to go. All right, now that you have the seasoning on it, wipe my hands off. You want to let the seasoning sit in for about, I don't know, 10, 15 minutes prior to frying. And you also want to pour some buttermilk over the seasoned chicken. Now, the butter and the chicken, when it fries, it's going to make a big difference. It's going to be so tender and juicy. All right, so this little bugger didn't want to stay back. So again, in the seasoning with the buttermilk, you want to mix it around and make sure that every piece of chicken is soaking in that buttermilk there. All right, that looks pretty good. I'm just going to wipe my hands. And at this point, you're going to want to heat your oil. And I like to heat it to about 350, 380. And right now, I'm going to start at about 360. And I'm going to preheat the oil while all of the seasoning and the buttermilk soaks into the chicken. And we will start frying probably in about 10 minutes after the oil is warm. Okay, it's been about 10 minutes. Our oil has been heating up. And now it's time to get the chicken ready to fry. So, in a Ziploc baggie, I have some flour. What you want to do is put, I don't know, like five, six, seven, eight pieces of chicken. How many ever will fit into the bag. I'm going to do a combo of wings, legs, and thighs. Just kind of rolling the chicken around in the buttermilk here. Oh, here's a nice little leg. Me, myself, I like the thighs. My daughter likes the drumsticks. And my husband likes the wings. So that's why I choose these pieces of chicken. That one came apart, so I'm not going to use that. All right, once you have a few pieces of chicken in here, you're going to want to seal it like so. Get the air out. Then you're going to want to shake it up. Make sure the flour covers all of the chicken in your bag. If you just take it up, just go back and forth upside down. It should coat the chicken well with the flour. Now what you want to do is check and make sure that your oil is hot enough. I like the temperature to be about 360. So you know when your oil is ready if you insert the end of a wooden spoon and it starts to sizzle. Let's check it out. See if it's ready. A wooden spoon into the oil. Oh yeah, there we go. It starts to sizzle. Your oil is ready. The temperature of the oil is very important in frying chicken. It has to be hot enough, but not too hot, so that it burns the chicken. Right now we're at 360 degrees. All right, so the chicken that I put into the flour, I'm now going to transfer from my bag into the pan. Look at that sizzle right away. Be careful. You don't want to burn yourself. The secret to a great chicken is making sure that you turn it frequently. That gets the ultimate crispness and color on the chicken. You'll see this is already turning a little bit brown. Honestly, you're going to turn this chicken over probably about 20 times before you're finished with the chicken. While this is browning on this side, I'm going to go ahead and add some more chicken to my flour mixture over here. All right, it smells so good. Remember what I said, a way to a man's heart is through his stomach, and you definitely have to try this chicken. All right, so you have your pan that's prepared with paper towels. So what you want to do is shake that grease off of there and stick it on your pan to drain the excess oil. See, the wings are nice and golden brown and very crispy. Okay, so we're almost finished. I just wanted to show you what your chicken should look like as it's coming out. Let this excess oil come off. Stick it on your prepared pan nice and golden and crispy. That's what it should look like. ", "duration": 783.0, "segments": [[152, 228], [229, 299], [290, 387], [388, 428], [438, 449], [481, 555], [614, 677]], "seg_text": " ", "pure_cap": "season the chicken with some seasoning salt some pepper powder garlic salt paprika powder and mix it well. add the seasoning and mix the chicken. take chicken wings and wrap the leg behind the drummet into one piece. pour buttermilk on the chicken and mix it well to soak. preheat the pan. add the chicken into the bag seal it and shake to cover the flour on the chicken. fry the chicken in oil"}, {"image_id": "C4ROaIjK6Fs.mp4", "caption": " add oil and onion to a hot pan and stir add garlic and clams to the pan and stir add sake to the clams add sofrito to the clams and stir add pea sprouts and chicken stock to the pan and stir add chili flakes salt and pepper to the pan add the clams to a bowl of ramen noodles", "id": 1181, "seg_prompt": "241 ; 16, 39 ; 54, 80 ; 96, 101 ; 105, 137 ; 141, 160 ; 169, 187 ; 215, 234......................................................", "asr_text": " hey guys this is James with food hack TV today's hack tomato ramen we're gonna first get the pan hot we're gonna add the following ingredients we got the oil right here just a couple teaspoons of oil over the hot pan next we're gonna add the onions once we cook the onion we're gonna try to get it translucent this is gonna take a couple like about a minute we're gonna add our garlic next we're gonna add our clams cooking our clams is gonna take a couple of minutes before they fully open we're now gonna add our sake next we're gonna add our sofrito let the clams and the wine and the sofrito kind of marinate we're gonna add our pea sprout next followed by our chicken stock homemade chicken stock bring this back up to a boil and simmer for about three minutes when the ramen broth is coming to a simmer that's when you want to add some of your chili flakes what I have here is a Korean chili flakes gochugaru a tad of salt for seasoning a couple turns of pepper the amount that we're cooking today is good for at least two servings now that our ramen broth is boiling we're ready to plate up I'm now gonna turn down the heat so it just comes to a slow simmer and over here I already got some ramen that was cooked off that I'm gonna divide into the two bowls with the ramen divided I'm gonna start adding some of these components onto the bowl like our pea sprouts get some of that clam in each of the bowls then we're gonna pour in the broth here you go guys this is tomato ramen hat ", "duration": 241.67, "segments": [[16, 39], [54, 80], [96, 101], [105, 137], [141, 160], [169, 187], [215, 234]], "seg_text": " ", "pure_cap": "add oil and onion to a hot pan and stir. add garlic and clams to the pan and stir. add sake to the clams. add sofrito to the clams and stir. add pea sprouts and chicken stock to the pan and stir. add chili flakes salt and pepper to the pan. add the clams to a bowl of ramen noodles"}, {"image_id": "9y2BKvWMN9Y.mp4", "caption": " cut the cucumber into small strips cut a pepper into small pieces cut the tofu into small slices fry the tofu slices in a pan with oil pour soy sauce into the pan fry the tofu in the pan place the fried tofu and the vegetables in the buns", "id": 1182, "seg_prompt": "323 ; 53, 72 ; 80, 93 ; 106, 119 ; 126, 174 ; 179, 184 ; 185, 222 ; 239, 287......................................................", "asr_text": " Hi friends, my name is Mai. Today, we will be making delicious banh mi tofu. The ingredients you will need are banh mi or hoagie rolls, firm tofu, Asian dipping sauce, pickled carrots and daikon radish, jalapeno peppers, cucumber, cilantro and olive oil to lightly fry the tofu. If you would like this delicious sandwich recipe, please visit our website. Now we're going to slide our tofu into long by size pieces. Now we're going to lightly fry our tofu. In a medium saucepan, heat olive oil on high In the same saucepan as Asian dipping sauce, bring it to boil. In a medium saucepan, heat the tofu into long by size pieces. Now we're going to make our banh mi tofu. Pickled carrots and daikon radish, and Asian dipping sauce. And here you have delicious banh mi tofu. If you would like this delicious recipe, please visit our website. ", "duration": 323.33, "segments": [[53, 72], [80, 93], [106, 119], [126, 174], [179, 184], [185, 222], [239, 287]], "seg_text": " ", "pure_cap": "cut the cucumber into small strips. cut a pepper into small pieces. cut the tofu into small slices. fry the tofu slices in a pan with oil. pour soy sauce into the pan. fry the tofu in the pan. place the fried tofu and the vegetables in the buns"}, {"image_id": "UUlfKJ9M_pQ.mp4", "caption": " cook 6 strips of sliced bacon drain the clams and keep the liquid take the bacon out add onion and celery and cook add thyme leaves a cup of all-purpose flour add clam juice 2 potatoes and bacon add cream and the clams and cook add pepper to the soup", "id": 1183, "seg_prompt": "314 ; 15, 26 ; 28, 52 ; 74, 91 ; 112, 134 ; 159, 183 ; 205, 230 ; 232, 236......................................................", "asr_text": " First thing we're going to do is cook some bacon. I have six strips in here which I cut into pieces as you can see. I'm just going to cook this until it's all cooked. We're going to use two 10 ounce cans of clams. For this I'm using baby clams and what I did is I just, as you can see, drained them but I'm going to keep the liquid. That's 283 grams by the way. If you're using bigger clams you're going to have to chop them or you can just buy minced clams for this, you know, chopped clams. I'm also going to use clam juice for this. This is an 8 ounce bottle that's 236 milliliters. If you cannot find this you can use a cup of chicken stock. Alright, we're going to take the bacon out of the pot now that it's nice and crisp. I will keep the fat in there. I'm going to add some chopped onion to this and celery. We're going to cook this for a few minutes until the onions are softened and translucent. I'm going to be using baby potatoes for this recipe. All I did is scrub them. I will not peel them and I quartered them. You can use russet potato, peel it and just chop it into pieces. I'm going to add some thyme leaves to this. Let's call it a teaspoon. Now I'm going to add a third cup of all-purpose flour. Upper grams on the recipe for you. We're going to cook this for a couple minutes. Now we're going to add our liquid, the liquid from the cans and the clam juice. You know, the clam juice is salty and the liquid from the can also has some salt to it. So I'm not going to add any salt until the end. We'll taste it and then decide if it needs more. So I have roughly two and a half cups of liquid and I'm going to whisk it in and get rid of all the lumps that might form, you know, all the flour lumps that might form. There's no flour lumps in here. This is perfect. I'm now going to add my potatoes and most of the bacon. I'll leave some for topping. So we'll leave that for toppings. All right. We're going to let this simmer for about 15 minutes until the potatoes are tender. Don't let this start boiling crazy. Okay. Make sure it's just simmering. I want you to stir this occasionally. Okay. These potatoes are cooked. They're nice and tender. I can pierce them with a fork. That took about, I'm going to say maybe 20 minutes. I'm going to add one and a half cups of cream to this and I'm going to add the clams. So we're just going to mix all this. We're going to simply heat this through. I'm not going to let this boil. I'm going to taste for salt. For me, it's fine. I will add pepper. As you can see, I garnished this with some bacon and now we are going to eat dinner. Yeah. Ah, yes. This is one of my favorite soups. It's not health food, so I don't eat it maybe once a year, but boy is it good. This is very, very, very nice. You know, super easy to make. Elegant enough to have for when you have guests over. It's also a great little weeknight dinner. By the way, this bread is made by my friend Mercedes here and she's going to be making a video with us in a few weeks so that I can show you how to make this. We're going to make these into little rolls. Delicious. Thank you for watching this video. I appreciate it a lot. If you like it and you may like it, thank you. If you share it with your friends and you sub and you comment, thank you, thank you, thank you. I really, really appreciate it. You have no idea how much I appreciate your support a lot. Thank you. I will have this recipe on the website ready for you guys to come and print it. In the meantime, eat well without going broke. I'm going to see you guys soon. ", "duration": 314.33, "segments": [[15, 26], [28, 52], [74, 91], [112, 134], [159, 183], [205, 230], [232, 236]], "seg_text": " ", "pure_cap": "cook 6 strips of sliced bacon. drain the clams and keep the liquid. take the bacon out add onion and celery and cook. add thyme leaves a cup of all-purpose flour. add clam juice 2 potatoes and bacon. add cream and the clams and cook. add pepper to the soup"}, {"image_id": "dV8LJ5NeceI.mp4", "caption": " grate and cube potatoes put the cubed potatoes and water in a saucepan season the grated potatoes salt and place them in strainer drain the water and add milk to the potatoes press the grated potatoes add the grated potatoes to the mashed potatoes add an egg milk flour pepper and salt and whisk the mixture fold the mixture place butter and the mixture on the griddle flip the pancakes and cook the other side", "id": 1184, "seg_prompt": "402 ; 86, 91 ; 102, 124 ; 128, 137 ; 150, 168 ; 173, 184 ; 211, 217 ; 225, 269 ; 272, 296 ; 299, 337 ; 339, 340..........................................", "asr_text": " Hi y'all, I'm Tah. Hi guys, I'm Di. I'm from the North. And I'm from the South. And today in out of St. Patrick's Day we're going to show you how to make an Irish dish. And it's called boxsti. And it's very versatile. It's like a potato pancake. You can put ketchup on one or cheese or jelly or an egg. You can whatever you like. We'll be right back to show you. Okay, so we're going to show you how to make those boxstis. You will need four to five large potatoes, a half of a cup of milk, and separately a fourth of a cup of milk. You're going to need one teaspoon of salt and separately a fourth of a teaspoon of salt. One large egg, a third cup of flour, one teaspoon of pepper, and one to two tablespoons of butter or margarine. We have our oven set to 200 degrees to hold the boxstis and that's going to keep them warm. Ty's going to grate two of these potatoes and I'm going to cube two of them so we can get them boiling. And we'll be right back. Da has her potatoes cubed and she's going to put them in the saucepan. And she's going to add water to cover them, probably about an inch. And then she's going to bring them to boil. And once they've been boiling for a minute or two, I'm going to reduce the heat to a simmer for about eight to ten minutes or until they're just tender. Okay, whenever I finish grating the potatoes, I season them with a fourth of a teaspoon of salt and I place them in a strainer to remove the moisture. Okay, we're going to let our potatoes cook and we'll be right back when the potatoes are ready. Welcome back. Our potatoes are done and I drained the water off. Now I'm going to put them in this mixing bowl. I'm going to add I'm going to add a fourth of a cup of milk and I'm going to mix it until it's smooth. And while Da is mixing her potatoes up, I'm going to take mine and press them until the grated potatoes, until I remove as much moisture as possible. We'll be right back. Hey, welcome back y'all. My potatoes are moisture free and mine are mashed and I'm going to add my grated potatoes to the Here's your bowl over here. I'm going to add the egg and remaining milk. Here's the flour. Pour it in slowly and I'm going to add the pepper to it. Let's not forget the salt. Okay, I'm going to whisk this until it's smooth and I'm going to set the griddle on 350. Now I'm going to evenly incorporate the potatoes. You'll know if the griddle is hot by taking a couple of, taking water and if the water dances around on the griddle, then you know it's hot and ready. Okay, now that the griddle is ready, you can butter the griddle. This is the butter over there. Butter lightly. Drop about a fourth. Now I'm going to dial up about a fourth of a cup of dial-up. If you make one big one, put it in the middle. If you do four, put them on the side. I'm going to spread them until about a fourth of an inch thick. We're going to let these cook until the pancake bombs are golden brown and that'll be about four to five minutes. We'll be right back. Looks like I knew what I was doing here, huh? We're back. I'm going to take these off the griddle and put them on a baking sheet and place them in the oven. See how nice and brown they are? While Ty's doing that, I'm going to use up the rest of the batter and we'll be right back when we're done. Okay, we're back and we have our Irish boxy. You'll want to keep these warm. Well, yeah, that's why I kept them in the oven. They're great with just about any meal. You can use them in place of bread or potato for dinner. You can use them at breakfast, treating them as pancake with fruit topping or syrup or as a hash brown, whether sweet or savory for breakfast, lunch, or dinner. We hope that you will try these Irish treats. Ta-da! We'll see y'all next time. Bye. ", "duration": 403.17, "segments": [[86, 91], [102, 124], [128, 137], [150, 168], [173, 184], [211, 217], [225, 269], [272, 296], [299, 337], [339, 340]], "seg_text": " ", "pure_cap": "grate and cube potatoes. put the cubed potatoes and water in a saucepan. season the grated potatoes salt and place them in strainer. drain the water and add milk to the potatoes. press the grated potatoes. add the grated potatoes to the mashed potatoes. add an egg milk flour pepper and salt and whisk the mixture. fold the mixture. place butter and the mixture on the griddle. flip the pancakes and cook the other side"}, {"image_id": "w7jJ8nsbbKI.mp4", "caption": " peel and chop the potatos cook the potatos in boiling water add butter and milk to a pan drain the potatos mash the potatos pour in the butter and milk and mash add salt to the potatos", "id": 1185, "seg_prompt": "99 ; 16, 25 ; 25, 34 ; 35, 42 ; 43, 54 ; 55, 66 ; 66, 72 ; 75, 80......................................................", "asr_text": " I'm Julia Moskind. Today we're making simple mashed potatoes. Yukon gold and russets have the best consistency for making a good fluffy mash. Here we're using a mix of both. To start, peel the potatoes while you bring a large pot of salted water to a boil over When the water is boiling, add the potatoes. Let them cook for about 15 to 20 minutes. In the meantime, melt the butter and warm the milk that will be added to the potatoes You can do this in one saucepan. Now check on the potatoes. They're done cooking when easily pierced. Do not undercook them. Drain the potatoes and return them to the pot. This will help dry them out. Begin to mash the potatoes. This is a basic masher. If you like, you can use a ricer, which gives a fluffier consistency. For whipped potatoes, use a hand or stand mixer. As you mash, pour in the butter and milk mixture. When you reach the consistency you like, taste and add the salt and pepper if necessary. Mashed potatoes can take a lot of salt, so don't hold back. Make the potatoes hot until ready to serve. ", "duration": 99.5, "segments": [[16, 25], [25, 34], [35, 42], [43, 54], [55, 66], [66, 72], [75, 80]], "seg_text": " ", "pure_cap": "peel and chop the potatos. cook the potatos in boiling water. add butter and milk to a pan. drain the potatos. mash the potatos. pour in the butter and milk and mash. add salt to the potatos"}, {"image_id": "KAQ6pA9r4wk.mp4", "caption": " coat the chicken with salt pepper and hot spice fry the chicken on a pan cut the squash boil a pot of water add a chicken stock cube in grate the squash in a blender and add to the water blend red chili ginger coriander and spring onion in the blender add soy sauce peanut butter sesame oil garlic fish sauce and turmeric to the blender blend everything and add to the water add rice noodles to the pot cut two bunches of asparagus and add to the pot season the chicken with honey sesame seeds and lime juice", "id": 1186, "seg_prompt": "173 ; 22, 40 ; 43, 45 ; 49, 52 ; 53, 55 ; 56, 60 ; 63, 66 ; 71, 80 ; 81, 100 ; 101, 109 ; 111, 118 ; 120, 128 ; 133, 142..................................", "asr_text": " You're going to love this one. I've literally never met anyone that doesn't love laksa. It's kind of like a soup cum curry. You've got peanuts, you've got citrus and beautiful crispy chicken. Get yourself about that much greasepoint paper. Empty your chicken thighs onto the paper. Salt, pepper there, a heaped teaspoon of five spice. Just move the chicken around to coat it. Bash it up. You're penderizing and you're also making the flavours really stick to it. We're going to go into the griddle pan here. That's going to cook away and job is a good'un. Squash, take the end off. Where the fat bit ends, just go straight down. Leave the skin on. I want about a litre of boiling water into my pan here. We're going to add one chicken, organic stock cube. I've got a grater and just feed the quarters straight in. This is going to give your broth, your soup, wonderful body. One red chilli goes in. A thumb sized piece of ginger. Coriander here. These stalks are fantastic. And then spring onions, just three or four go in. And then a couple of garlic cloves, about a tablespoon of soy sauce. Some kaffir lime leaves. Getting a nice teaspoon of peanut butter. A tablespoon of sesame oil. A tablespoon of fish sauce goes in. And then last but not least, I've got some turmeric, a nice heaped teaspoon. And that's going to give it the most fantastic colour. Now I'm just going to whazz all of this up and just put that in. And it's going to be like a big bomb going off. The flavours, the brightness, the zestiness. You can serve Laksa with rice if you want, but I think it's more classic to do it with rice noodles. You can get them everywhere. So I'm just going to bung in 300 grams of that. So they're going to cook away. I've got some coconut milk. Last thing to go in. Two bunches of asparagus. Nice big chunks like that. Squeeze in the juice of one lime. Gorgeous. We're going to go for one tablespoon of honey over the meat. And we want to basically sesame coke and glaze these chicken thighs. The pan's screaming hot. So we go in with a lime juice. See how lovely it's looking? Give it a shake. Turn it over. Finish off with a last sprinkle of coriander. And if you're a chilli freak like me, let's get us some on for a little extra kick. A little plate of heaven right there. ", "duration": 173.33, "segments": [[22, 40], [43, 45], [49, 52], [53, 55], [56, 60], [63, 66], [71, 80], [81, 100], [101, 109], [111, 118], [120, 128], [133, 142]], "seg_text": " ", "pure_cap": "coat the chicken with salt pepper and hot spice. fry the chicken on a pan. cut the squash. boil a pot of water. add a chicken stock cube in. grate the squash in a blender and add to the water. blend red chili ginger coriander and spring onion in the blender. add soy sauce peanut butter sesame oil garlic fish sauce and turmeric to the blender. blend everything and add to the water. add rice noodles to the pot. cut two bunches of asparagus and add to the pot. season the chicken with honey sesame seeds and lime juice"}, {"image_id": "erExuKpqrAs.mp4", "caption": " boil a pot of water add rice vermicelli to the pot chop a few leaves of thai basil chop a few leaves of mint chop a few leaves of cilantro chop two leaves of lettuce wash an peel pieces of shrimp and cut in half dip a rice wrapper into a dish of warm water place two halves of shrimp in the center of the wrapper along with vermicelli basil mint lettuce and cilantro fold the wrapper to enclose the ingredients add fish sauce lime juice sugar chili garlic sauce and water to a bowl chop up some peanuts and add it to a bowl with hoisin sauce and stir", "id": 1187, "seg_prompt": "294 ; 31, 36 ; 37, 43 ; 51, 57 ; 58, 65 ; 66, 72 ; 73, 85 ; 86, 104 ; 108, 122 ; 129, 155 ; 158, 182 ; 209, 245 ; 247, 272..................................", "asr_text": " All recipes member Paula tells us that these Vietnamese fresh spring rolls are a refreshing change from the usual fried variety and have become a family favorite. They are great as a cool summertime appetizer and are delicious dipped in one or both of the sauces. Let's start by getting the filling ingredients ready. First bring a medium saucepan of water to a boil. Add in two ounces of rice vermicelli and cook it for one to two minutes until the vermicelli is just cooked but still firm. Drain the pasta and rinse it with cold water so the pasta doesn't stick together. Then chop enough fresh Thai basil to make one and a third generous tablespoons. And finely chop 3 tablespoons of fresh mint leaves as well as 3 tablespoons of fresh cilantro and 2 clean lettuce leaves. Now wash and peel 8 large cooked shrimp. And cut them in half. Next fill a wide high-sided plate with warm water. Dip one eight and a half inch rice wrapper into the water for about a second just to soften it. Then lay the wrapper flat on the clean surface. Place two shrimp halves in the center of the wrapper and make a row with a handful of vermicelli, some chopped basil, some mint, some cilantro, and some lettuce. Keep an eye on your quantities because you want to fill each roll with an equal amount of all ingredients. Leave about two inches on each side. Fold the uncovered part of the wrapper inward. Then tightly roll up the wrapper beginning at the end with the lettuce. In exactly the same way go ahead and fill and roll the remaining seven wrappers. Set the spring rolls aside on a serving plate while you make the two different sauces. In a small bowl combine 4 teaspoons of fish sauce with a quarter of a cup of water and 2 tablespoons of fresh lime juice. Now mince one clove of garlic and add that plus 2 tablespoons of white sugar and finally half of a teaspoon of chili garlic sauce. Whisk that together and that's the first sauce. For the second sauce finely chop one teaspoon of peanuts, put them in a bowl, then add about three tablespoons of hoisin sauce. And mix them together. Serve your spring rolls with both sauces. If you can't find Thai basil double the amount of cilantro to keep the flavor of your spring rolls bright and fresh. ", "duration": 295.0, "segments": [[31, 36], [37, 43], [51, 57], [58, 65], [66, 72], [73, 85], [86, 104], [108, 122], [129, 155], [158, 182], [209, 245], [247, 272]], "seg_text": " ", "pure_cap": "boil a pot of water. add rice vermicelli to the pot. chop a few leaves of thai basil. chop a few leaves of mint. chop a few leaves of cilantro. chop two leaves of lettuce. wash an peel pieces of shrimp and cut in half. dip a rice wrapper into a dish of warm water. place two halves of shrimp in the center of the wrapper along with vermicelli basil mint lettuce and cilantro. fold the wrapper to enclose the ingredients. add fish sauce lime juice sugar chili garlic sauce and water to a bowl. chop up some peanuts and add it to a bowl with hoisin sauce and stir"}, {"image_id": "rD33y9PjqU8.mp4", "caption": " melt 2 tbsp butter in a pan add some chopped potatoes sliced cabbage onions leeks and cook add some seasoning and cook until the potatoes are tender onions are translucent and cabbage is soft add a little bit of milk toss and cook transfer it to a serving plate garnish with minced parsley and serve", "id": 1188, "seg_prompt": "76 ; 13, 36 ; 37, 50 ; 51, 57 ; 58, 65..................................................................", "asr_text": " We're going to do a very, very traditional dish of Ireland and it's colcannon and there's as many ways as there is mothers to make colcannon. This is the way my grandmother made it for me. You start with a warm pan with butter, you add some potato, and traditionally they use kale, but I had way too much kale growing up so I'm going to use leek. We'll let that cook just a little bit. I'm going to add a wee bit of milk. A little parsley to finish. ", "duration": 76.67, "segments": [[13, 36], [37, 50], [51, 57], [58, 65]], "seg_text": " ", "pure_cap": "melt 2 tbsp butter in a pan add some chopped potatoes sliced cabbage onions leeks and cook. add some seasoning and cook until the potatoes are tender onions are translucent and cabbage is soft. add a little bit of milk toss and cook. transfer it to a serving plate garnish with minced parsley and serve"}, {"image_id": "TvKIeO1kmR4.mp4", "caption": " add active dry yeast sugar and warm water to bowl add corn oil to bowl add flour and salt to bowl and mix into a dough kneed dough for 7 minutes put dough into bowl with some olive oil cover with a towel and let sit over night add ground tomatos oreneno basil and romano cheese to a bowl place dough into pan and spread up the sides of pan place slices of provolone and mozzarella cheese on bottom of pan add sauce mixture and spread over entire pizza add pepperoni on top", "id": 1189, "seg_prompt": "393 ; 22, 42 ; 43, 51 ; 54, 100 ; 117, 140 ; 146, 178 ; 180, 208 ; 213, 266 ; 267, 313 ; 314, 357.............................................", "asr_text": " Hi, my name is Chris Gatto and I am the executive chef of Uno Chicago Grill and we are here at the Uno's Test Kitchen and today we're going to make our world famous deep dish pizza, something we invented in 1943. So the first thing we're going to do today is make our dough. What we're going to do is start with a package of active dry yeast, we're going to place that into a bowl, we're going to add some sugar and a little bit of warm water and we're going to dissolve all that together. We need to make sure that our water is between 105 and 110 degrees because if not, it will kill the yeast. Once we've got that dissolved, we're then going to take some corn oil, we're going to add that, we're going to blend that real quickly and then we're going to add our flour and Once we've got the flour and the salt in the bowl, we're then going to mix this all together until it forms a nice dough and it will come together real easy as you can see. So our dough has come together nicely but if you happen to notice that your dough is a little wet, you can add a little more flour or if it's a little dry, you can add a little bit more water. Once our dough has come together, we're then going to knead it. Now if you're using a mixer, you would mix it for approximately 4 minutes on medium speed until the dough is smooth and pliable. If you're using your hand, you want to knead it for approximately 7 to 8 minutes again until the dough is smooth and pliable. So we're almost done kneading our dough but as you can see, the proper technique is to use the palm of your hand, kind of push it out, fold it over and then roll and what we're really doing is developing the gluten here in the dough which in layman's terms just makes the dough strong. Once we're done with that, we then are going to put it in a bowl and we're going to put a little bit of olive oil in. So we've got our bowl, we put some olive oil in and we want to coat the dough with the The reason for this is so that the dough does not stick to the bowl. So once we've got our dough in, it's coated with olive oil, we then want to cover it with either a kitchen towel or a piece of plastic wrap. If we're going to let the dough sit at room temperature, it'll take approximately 2 hours for this dough to proof and be ready to use. However, you could also put it in the refrigerator overnight and use it the next day. If you do that, take it out 1 hour before you're ready to use it. So the next step for our deep dish pizza is we want to make our sauce and what we do is we take some ground tomatoes, we place them into a mixing bowl and then we're going to add a little bit of dried oregano and some dried basil and some grated romano cheese and we're just going to mix these all together to incorporate them and then we're going to set this aside. So now we're ready to make our deep dish pizza. Our dough has been proofing for 2 hours and it's approximately doubled in size and what you need is a deep dish pan or you could use a cake pan. This is 12 inches and it's about approximately 1.5 inches in height. So we want to take our dough out of the bowl and we're just going to place it into the pan and then we're going to take our hands and we're just going to work the dough into We want to evenly spread it along the bottom and into the corners and then we're going to take our fingertips and we're going to work that dough up the sides of the pan and if the dough is properly made it should work very easy. We make our dough every day fresh in all the restaurants and it is so good. We're then going to take both provolone and mozzarella cheese and we're going to lay the slices of cheese on top of the dough and obviously with all the cheese we put in here it will So first thing we have is our provolone and we take our sliced mozzarella. The beauty of this is we have the sharpness of the provolone and the mildness of the mozzarella and together they create a fantastic combination. Once we've got the cheese into the pan we then one more time want to take our fingers and really press the dough because you'll see it will start to come away from the sides. So we want to make sure that we press it in there good and tight. Now that we have our cheese in there we're going to take our tomato mixture that we made a little earlier. We're going to place that on top of the cheese and then we're going to spread it evenly over the entire pizza. Make sure we get it all covered and then once we've got that we're taking our pepperoni and we're going to evenly distribute the pepperoni over the top of the sauce. Once we've got that our pizza is ready to bake. We're going to bake this in a 475 degree oven for approximately 25 to 30 minutes. What you'll see is that the dough will get nice and golden brown and it will start to pull away from the sides when the pizza is done. So here we have our finished deep dish pizza as you can see the edges are nice and golden The dough is pulled away from the sides of the pan and because of the amount of oil in both the dough and we put in the bowl the pizza will not stick. So now you too can make our world famous deep dish uno pizza at home. ", "duration": 394.0, "segments": [[22, 42], [43, 51], [54, 100], [117, 140], [146, 178], [180, 208], [213, 266], [267, 313], [314, 357]], "seg_text": " ", "pure_cap": "add active dry yeast sugar and warm water to bowl. add corn oil to bowl. add flour and salt to bowl and mix into a dough. kneed dough for 7 minutes. put dough into bowl with some olive oil cover with a towel and let sit over night. add ground tomatos oreneno basil and romano cheese to a bowl. place dough into pan and spread up the sides of pan. place slices of provolone and mozzarella cheese on bottom of pan. add sauce mixture and spread over entire pizza add pepperoni on top"}, {"image_id": "u_EbTnpbHRk.mp4", "caption": " slice open the sausage and remove the meat from the casing combine the hamburger meat with sausage in a bowl add an egg bread crumbs onion powder garlic powder and salt and mix mix in pepper cover the bowl with plastic wrap and place in the refrigerator form the meat into balls and place in a pan cook the meatballs in the oven combine the meatballs with sauce in a pan cover the pot with a lid and simmer add tomato sauce meatballs and then parmesan cheese to the pasta", "id": 1190, "seg_prompt": "373 ; 4, 29 ; 37, 57 ; 57, 103 ; 118, 139 ; 139, 159 ; 169, 186 ; 186, 203 ; 223, 238 ; 256, 271 ; 283, 335.........................................", "asr_text": " Hey everybody, today I'm gonna show you how to make Olive Garden's meatballs with spaghetti and sauce. It's so good. Okay, anyway, the first thing you want to do is get you some Italian sausage and clean them like this. If you can't find some ground, I use the links and just take that skin off of them. Do that to all of them, the whole pound. Put them in your bowl. And then come down with a pound of hamburger meat. This is 80-20 chuck. Okay, and I'm gonna add it to my bowl of sausage here. Crinkle it all up real nicely. And when I get it all in here, I'm gonna come in with a few goodies to make it taste good. First thing we're gonna do is we're gonna put an egg in there, okay? And on top of the egg, we're gonna add one half a cup of Italian breadcrumbs. Make sure it's Italian. And then we want to add one teaspoon of onion powder, one teaspoon of garlic powder, and one half teaspoon of salt. Okay, and now we want to get in here with our fingers. I put gloves on when I do this. I want to mix it up really, really good. Okay, and when you get it mixed really, really good, I want you to kind of flatten it down where it can be covered with plastic. You know what I mean? But, oh, wait a minute. We done forgot to put in one of the most important components of this thing, all right? And what is that? You can't make meatballs without having pepper in it, you know what I mean? Anyway, so I give up on having clean hands and went on them with my fingers and just did a real quick mix. Got to make sure all that pepper is well distributed within the meat, you know what I'm saying? And I got it pretty good. So then I come out here with the plastic wrap, like I was telling you earlier, and put her on there, and we got to go in the refrigerator for at least four hours, okay? Let all these spices marinate into the meat. And when you do, it's time to make some baseballs. I mean, have you ever ate Olive Garden's meatballs and spaghetti? Oh, baby, they're good. Anyway, what you want to do is you want to get your mixture, and you want to spray a little canola oil like I did on my pan, my baking sheet here, and I'm going to make me some baseballs, okay? Not quite baseball size, but pertinent, you know what I'm saying? And we need to make eight of them. That's what my mixture made. Two pounds of meat made eight nice meatballs. And then I want you to put them babies in a 355-degree oven for an hour. After one hour, take them out, and I'm showing you here that I tested mine that they were at 160 with an internal temperature. That's right about where you need them when they come out of the oven after that one hour, if you know what I mean. And once you get them to that point and you are satisfied that your meat is done, I want you to transfer them into a nice, heavy skillet and pour in your favorite spaghetti sauce. Try not to pour it on the stove like I did, okay? And once you get her in there, I want you to take your spoon and move them around and line them up real properly in there where they'll cook evenly and maybe get a little sauce on them. You know, me and my OCD, I got to line them up perfectly, looks like, every time. And then come in with a nice lid and simmer these babies until they're nice and warm. Or you can take them like another maybe 45 minutes, if you wanted to, on a fast simmer to make sure they're nice and done, but they are. They're already done. 160 inside and they look almost simmering like that with the lid on. Oh, they're done. Believe me. Okay. Oh, baby. Will you look at those? Delicious. I guarantee you. All right. Now, here we go. It's time to show you what we got. Now, remember, I'm a heathen, okay? A good chef would have moved that piece of spaghetti that fell over on my veggies. And another good chef probably would have made that spaghetti flat where these meatballs don't want to roll all over the place, if you know what I'm saying. I'm trying to go all out for you guys, I'm telling you. You know what I mean? I'm trying to go all out for you here, but shoot. I said, heck, well, all I'm going to do is eat it and it's going to be all mixed up and get it in there anyway. So I'm going to coat her here with a little Parmigiano-Rigiano cheese. Oh, baby. If you don't like Parmigiano-Rigiano, don't add it. And then I'm going to come in here with my fork, folks. And when I made this yesterday, I was so freaking hungry. I'm not kidding you. I was starving. I forgot that I was just supposed to take a bite. And I proceeded to eat supper under the lights, if you know what I mean. Don't let nobody tell you that we don't use lights, because we do. You know what I mean? Folks, if you like spaghetti and meatballs, I know you're going to love this. Give it a try. Please rate, comment, subscribe. Have a good day. Bye. ", "duration": 373.5, "segments": [[4, 29], [37, 57], [57, 103], [118, 139], [139, 159], [169, 186], [186, 203], [223, 238], [256, 271], [283, 335]], "seg_text": " ", "pure_cap": "slice open the sausage and remove the meat from the casing. combine the hamburger meat with sausage in a bowl. add an egg bread crumbs onion powder garlic powder and salt and mix. mix in pepper. cover the bowl with plastic wrap and place in the refrigerator. form the meat into balls and place in a pan. cook the meatballs in the oven. combine the meatballs with sauce in a pan. cover the pot with a lid and simmer. add tomato sauce meatballs and then parmesan cheese to the pasta"}, {"image_id": "A68bBM_5wUY.mp4", "caption": " mix flour salt and carron seeds together mix in oil with the flour add lemon juice and water and knead to form a dough add the fennel seeds coriander seeds salt mango powder and garam masala to the potatoes mix the sugar cilantro ginger green chili and lime juice to the potatoes add cumin seeds asafoetida and green peas to the oil in pan add the potato mixture to the pan and stir roll the dough out into a thin oval cut the oval in half and seal the edges together fill the dough with the filling seal the samosa shut fry the samosa in oil", "id": 1191, "seg_prompt": "604 ; 49, 61 ; 61, 94 ; 120, 153 ; 197, 221 ; 221, 251 ; 262, 280 ; 300, 312 ; 379, 406 ; 410, 431 ; 442, 458 ; 458, 484 ; 508, 535.........................", "asr_text": " Hi, welcome to ShowMeTheCurry.com. I'm Hidl. I'm Anuja. And today we're going to be showing you how to make samosas. I think it's a very, very popular and very well-known appetizer. And it's a very simple recipe. But today we're going to be making for two of us. So we're going to be making four samosas. But the recipe that you see on our website and on the screen is meant for four people. So approximately about 12 samosas. So let's get started. Right. So to start off with, we're going to make the crust for the samosa. And for that we're going to use one and a half cups of all-purpose flour or medha. And to that we're going to add three quarters teaspoon salt and a quarter teaspoon of a join. We're going to mix this up. And we're going to mix in two tablespoons of oil. Now this is a really important part when you're making samosa crust is that you have to make sure that the oil is completely incorporated into the flour. And basically if you run it through your hands like this, then you can feel the little lumps of oil. You want to make sure all the lumps are gone and then every bit of the flour has some portion of the oil in it. And that gives you a nice pastry type crust. So while Heather is doing that, what we have done is just to give us a little head start, we have soaked in one teaspoon of each salt, which is fennel seeds, and one teaspoon of whole coriander seeds. And over here we have one and a half pounds potatoes. We boil them and peel them and we just kind of cube them so that's all prepped up and ready to go. Right. And our flour is ready now. It's completely coated with the oil. And to this we're going to add in one tablespoon of lemon juice and also a quarter cup plus two tablespoons of water. And we're going to knead this into a nice soft dough. And once that's kneaded, we're going to just take a little bit of plastic wrap and just wrap it up in that so it doesn't dry up. We're going to let our dough rest for about 20 minutes. So while we have the dough resting, because this little time we're going to start on the mixture or the filling. So over here, like we've mentioned, we had already cut up the potatoes and cube them. And what we're going to do is we're going to pre mix all the spices and everything to it and then cook it. And over here we have a little pan and it's got two tablespoons of oil already heating in it. So here's the, we've drained out the fennel seeds and the whole coriander seeds. Add it to this. Smells so good. Salt to taste. Half teaspoon of dry mango powder or anchur. Half teaspoon of garam masala. Half teaspoon of sugar, cilantro and it's about 10 sprigs. One tablespoon of minced ginger and green chilli to taste. And we're going to drizzle some lime juice to taste. And we'll mix this up really well. Okay, this is ready. And you can actually taste it and make sure everything's okay. Okay, our two tablespoons of oil are hot. You're going to add in half a teaspoon of cumin seeds. Allow them to sizzle. Looks good. And one eighth teaspoon of asafoetida. And half a cup of green peas. And your potatoes are already cooked, so we're going to let the peas cook for about two minutes just to soften them up a little bit. To be allowed them to cook for about a minute. And look, they look done. You're going to add in the potato mixture now. And mix. And now, since everything is cooked, we're just going to cook it on, keep it on the flame till everything is heated all the way through. So it's been about 20 minutes and our dough has been resting all this time. And I, like we showed you the filling, it's already done. And we've made sure it cools down to room temperature before you actually start filling it in. Right, and we're going to knead this dough one more time just to even it out. When you're making samosas or anything that you're going to fill, it's always a good idea to divide out your filling to how many ever you're making. So one doesn't get more filling than the next, and people aren't jealous. Yeah, all kinds of things like that. Yeah. So divide your dough out into how many samosas you want to make. One portion, of course, we'll make two samosas. So divide that out, divide your filling out, and then you can proceed. We also have already started heating up the oil. And it's a medium heat. And it's going to be it needs to be very well heated all the way through before we add the samosas into this oil. So I put a little bit of oil on my rolling pin and just smooth it on there. So it doesn't stick to our samosa dough. And we're going to roll this out pretty thin, because this is all purpose flour. And it tends to be a little more elastic than your normal wheat flour. So the more you stretch it out, it kind of goes back into the shape. So to make it very thin. So once you have your dough rolled out into like an oval shape, we're going to cut it down the center. And we're going to take the side and we're going to take just a little bit of plain water and lightly brush the edge with this. And we're going to overlap the other edge on top and give it a good pinch, seal it shut. And once you do that, you have a little cone that we can stuff in now. And here we have divided the mixture as well, the filling. And we're going to put it in here, like so. And try not to overstuff because you want this part to actually seal. And we're going to take our water again, a little bit of water, and put it around our edges. And then we're going to stretch this part and seal it shut. And bend it here on the sides. And you have your samosa ready to fry. And while you're rolling, the second one, sometimes, like I said, the Meddha or all-purpose flour is very elastic. And the shape that you rolled out, it reduces by quite a bit. So you may have to roll it out again just a little bit so it's not so thick. All right, the oil looks hot. And while the heat is carrying on, I'm going to go ahead and fry. Be careful. Put it in very gently. Do not splash it. Okay, they look done. We're going to pull them out to the side. Take out all the excess oil. And we're going to put it on a paper towel. All right, the samosas are done. They look fantastic. And of course, the best way to have samosas is with chutneys. So you have your diamond chutney and your mint chutney. Actually, you would catch up, you know. Samosa is so good by themselves. Absolutely. I'm going to try this. I don't know about you, but I'm ready for my samosa. Nice. Excellent. Ah, delicious. Okay. Try it. I gotta dig in. I'm gonna try it. I can have mine with chutney. So enjoy your samosas and join us again in another episode of Show me the curry dot com. My turn to get back to her. Adding a pinch of spice to your life. ", "duration": 604.17, "segments": [[49, 61], [61, 94], [120, 153], [197, 221], [221, 251], [262, 280], [300, 312], [379, 406], [410, 431], [442, 458], [458, 484], [508, 535]], "seg_text": " ", "pure_cap": "mix flour salt and carron seeds together. mix in oil with the flour. add lemon juice and water and knead to form a dough. add the fennel seeds coriander seeds salt mango powder and garam masala to the potatoes. mix the sugar cilantro ginger green chili and lime juice to the potatoes. add cumin seeds asafoetida and green peas to the oil in pan. add the potato mixture to the pan and stir. roll the dough out into a thin oval. cut the oval in half and seal the edges together. fill the dough with the filling. seal the samosa shut. fry the samosa in oil"}]} \ No newline at end of file