Louie D. Garcia, from East Los, explains, first, why he added a middle name as protection. He then explains there are many ways to cook/steam tamales as there are to make them. He demonstrates how HE prefers to steam them.
Video Rating: 4 / 5

Ingredients for Oyakodon (serves 1) 50ml Dashi Soup (1/5 us cup) 1 tbsp Soy Sauce ** 1/2 tbsp Sake (I forgot to add Sake on the list of ingredients in the video) 1/2 tbsp Sugar 1/2 tbsp Mirin 1/2 Small Onion 85g Chicken Meat (3 oz) 2 Eggs 10 Japanese Wild Parsley (Mitsuba) 200g Rice (7 oz) About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org

Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri into a desired shape. Japanese rice: en.wikipedia.org 2 sheets of Toasted Nori 1 piece of Lightly-Salted Salmon 50g Sliced Beef Short Ribs (1.76 oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Ginger 1 leaf of Pickled Hiroshimana Boiled and Dried Baby Sardines Toasted White Sesame Seeds Umeboshi – Pickled Plum Okaka – Dried Bonito Flakes Moistened with Soy Sauce Canned Tuna Mayonnaise Wasabi Miso Long Green Onion Sake or Water Soy Sauce Salt Water 50ml Water (0.21 us cup) 5g Salt (0.18 oz) – Toppings – Shiso Leaf Parsley Kinome – Young Leaves of Sansho Pepper About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
Video Rating: 4 / 5

10 minute cooking school: Puerco Pibil by Roberto Rodriguez (c)2004. Filmmaker Roberto Rodriguez shows you how to cook an awesome Mexican dinner. “Not knowing how to cook is like not knowing how to fuck”. For reference, the recipe for Puerco Pibil given here is: 5T whole annato seeds 2t whole cumin seeds 1T peppercorns 8 whole allspice seeds 1/2t whole cloves Grind the above in a spice mill/coffee grinder. 2 habanero chiles, stems and seeds removed, chopped 1/2 cup orange juice 1/2 cup white vinegar 2T salt 8 cloves garlic Combine the above with the spice mix in a blender, and puree. Juice of 5 lemons splash tequila 5 pounds pork butt, cut into 2-inch cubes Combine all ingredients in a zip-top bag and mix well. Line a 9×13 pan with banana leaves; add the pork mixture; fold over the leaves to cover, then cover tightly with foil. Bake 4 hours at 325; serve over rice.

Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles. —– No one can get into elBulli, Ferran Adria’s restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the “Salvador Dali of the Kitchen,” travels, dreams, and creates at his “food laboratory” in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food. No wonder, as Corby Kummer wrote in The Atlantic, “making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie’s belt–perhaps the notch, given the international derby to get reservations.” For mortals who won’t be making the trip soon–or who didn’t hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience “the exhibition” that is dinner at elBulli–Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria. This is the first book to take a behind-the-scenes …
Video Rating: 4 / 5

Join two of the world’s best known and most loved culinary stars, Julia Child and Jacques Pépin, cooking together in Julia’s home kitchen for this popular Emmy Award-winning public television series. America’s favorite cooking duo takes you to the heart of good home cooking and shows you that while there are traditional ways of preparing a dish, nothing is written in stone. These two legendary cooks play off one another like The Odd Couple, joking, even bickering good-naturedly, over kitchen techniques, demonstrating that cooking is deeply personal and that there’s often more than one way to get great results. Their deep friendship and the high professional regard in which Julia and Jacques hold each other make the show a pleasure to watch. NOTE: AS A 10TH ANNIVERSARY OF THIS EMMY AWARD WINNING TV SERIES, JULIA & JACQUES COOKING AT HOME IS NOW AIRING ON PUBLIC TELEVISION STATIONS NATIOWIDE – PLEASE CHECK YOUR LOCAL LISTINGS OR THE STATION GUIDE: alacartetv.com

93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression. www.GreatDepressionCooking.com
Video Rating: 4 / 5

How to make Chinese stir-fry beef; learn more about making Chinese food in this free cooking video. Expert: Hiu Yau Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes. Filmmaker: Hiu Yau
Video Rating: 4 / 5

Clara’s Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased …

Vegan Black Metal Chef Episode 1 Pad Thai veganblackmetalchef.com This is a complete walkthrough on how to make the best Vegan Pad Thai Ever! I tried to only use ingredients that are easily available. Tamarind paste or soup base is the only odd one in there. It can easily be purchaced at an asian grocery store…but wal mart might even have tamarind something. Even Tamarind Nectar will probably work. Just use less or no extra water. You can also substitute some coconut milk for some of the water. There will be no “recipe” given, watch the video to see the amounts, learn the concepts, and give it a try. To me Recipes intimidate people and take away your aspect of creation. They are ok in some respects, I just don’t know many people that make things from recipes. Btw, all of the armor is rubber, not leather. I also realized that the amount of rice noodles is unclear- use approx 1/2 a pound All music and video is made by the Vegan Black Metal Chef (Brian Manowitz). Enjoy and Make this!

hris cooks for us a simple recipe to cook chicken upright in the oven, with carmelized pears.

Clara is back!!! 94 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Printable Recipe: showmethecurry.com
Video Rating: 4 / 5

Not only are tamales delicious, they were also possibly the original convenience food. Alton Brown explores the history of these tasty treats. Recipes in This Episode: Hot Tamales, Turkey Tamales
Video Rating: 5 / 5

1957 WB Speedy Gonzales cartoon, feauturing Sylvester. Directed by Friz Freleng.

Sweet Tamalitos strawberry flavored, easy fast and delish!
Video Rating: 5 / 5

Pete Howlett’s one-take instructional video on how to play this famous Robert Johnson piece in the key of C