A quick runthrough on how I do Chinese dumpling sauce. All you need is soy sauce, sesame oil, and rice wine vinegar. Plus dumplings and tasty bao. I like pork and leek. Music by Tomi Simatupang and The Debutante Hour www.last.fm www.last.fm (click Tracks on the left) www.youtube.com

Jordan Executive Chef Todd Knoll recommends four must-have kitchen gadgets. Great gift ideas and best value tools for the home cook. Kuhn Rikon Original Swiss Peeler — I’ve used many peelers over the years, and this is the best one on the market. No need to spend a fortune. Under $4 at Amazon.com. Microplane Grater/Zester — Originally used for carpentry work, the Microplane crossed over into the kitchen after a home cook discovered its remarkable ease with grating and zesting. We use it in our kitchen everyday. Under $9 at Amazon.com. Kintrex Infrared Thermometer — This laser technology comes in very handy for checking temperatures when boiling water, deep frying, baking and grilling. Currently on sale for under $50 at Amazon.com. Cadco Electric Cooktop Buffet Induction Range — With induction cooking, the cooktop does not generate heat: the friction between the iron pan and the cooktop magnet does. Cool to the touch while boiling water, it’s great for preparing sauces at precise temperatures and for operating a secondary burner while barbecuing. They’re also much safer for home cooks concerned about child safety. The Cadco model retails for around $330, but Max Burton makes a model that is currently on sale for under $70 at Amazon.com. The more expensive models tend to have better heat conductivity and consistency. Vita-Mix Vita-Prep Professional Series Blender — Splurging on a professional-quality blender is highly recommended. You don’t need a food processor if you have …

For Garlic Press check out this link.. that’s where I got it www.amazon.com about 40 button mushrooms 3 or 4 Tbsp of Olive Oil 2 cloves of garlic 1 shallot Chopped Stems 1/2 cup breadcrumbs 1/4 cup if white wine (you can use chicken stock in place of the wine) 1 tsp salt 1 tsp pepper Cook Garlic…but don’t burn it! Add Shallot saute for like 3 minutes add stems and wine cook for 5 to 6 minutes add breadcrumbs until incorporated take off heat and let cool for 20 minutes stuff mushrooms and bake at 350 degrees for 15 to 20 minutes Thanks for the Pins!! BrotherBearAZ www.youtube.com xobellalova4yaxo www.youtube.com Notebookofamermaid www.youtube.com Music by incompetech.com

Handle any emergency with Howcast’s First Aid app – howc.st Don’t pour leftover wine down the drain! Follow these steps to use up every last drop. To complete this how-to, you will need: An open bottle of wine Garlic Soy sauce Ginger An ice-cube tray Orange juice or lemonade Club soda Fruit wedges Sugar Brandy Whole cloves A cinnamon stick Orange zest A wine vacuum pump, wine-preserver spray, small bottle, or jar Step 1: Keep it in the fridge Re-cork the open bottle of wine and refrigerate it—even if it’s red. The cold temperature will slow the oxidation process that alters its taste, keeping it drinkable for the next few days. To further prevent oxidation, use a wine vacuum pump or a wine-preserver spray, or transfer leftover wine into a smaller bottle or jar before refrigerating. Step 2: Bathe in it Pour red wine in your bathwater. The polyphenols in the grapes may help jumpstart circulation, increase skin elasticity, and even boost skin-cell renewal. Step 3: Cook with it Combine red or white wine with garlic, soy sauce and ginger, and use the mix to marinate meat, chicken, or fish for 30 minutes before cooking. Or add red wine to spaghetti sauce and white wine to cream sauce. Step 4: Make wine cubes Pour the wine into your ice-cube tray and stick it in the freezer. Whenever you have a recipe that calls for wine, just drop in wine cubes instead of opening a new bottle. Rule of thumb: One cube equals about two tablespoons of liquid. Step 5: Turn it into sangria Combine a …

hilahcooking.com Pasta salad is the perfect thing to try “winging it” on in the kitchen. Like almost all salads, you can throw anything in there and it’ll be good. This is YOUR MOMENT. INGREDIENTS * 9 ounces dried, smallish pasta (tortellini, bow-tie, rotini, whatever you have) — cooked according to package and rinsed lightly with cool water * 1 cup cherry tomatoes * 1 cup diced red bell pepper (about half a large pepper) * 1 small zucchini, shredded * 4-8 green onions, roasted if possible, sliced into 1 inch pieces * Optional ingredients: canned chick peas, spinach or arugula, grated parmesan, artichoke hearts, olives DRESSING * 1 ounce red wine vinegar * 2 ounces olive oil (or whatever you have) * 2 teaspoons dijon mustard * 1/2 teaspoon salt and pepper, each * 1/2 teaspoon dried basil * 1/4 teaspoon dried oregano and crushed red pepper, each Put dressing ingredients in a jar and shake well. Set aside while you prepare other ingredients.

t and p make a christmas comeback with chums! peters gone and seen inception and father christmas has been kidnapped in his head…WHO WILL SAVE CHRISTMAS? I do not claim to own any of the music in this video, it belongs to the musicians and their respective record companies.

Lorraine Pascale BAKING MADE EASY www.lorrainepascale.com ellasbakehouse.co.uk www.amazon.co.uk The skinny tart So there’s a smidgeon of butter on (and in) the pastry, but otherwise these fruity little minxes are a rare guilt-free treat and if you get a wriggle on they can be made in under an hour. Impeccable. Equipment and preparation: You will need a 12-hole muffin tin or cupcake tin. Ingredients 80g/3oz butter, melted and cooled, plus extra for greasing 270g/10oz shop-bought filo pastry 4 tbsp apricot jam 500g/1lb 2oz low-fat (or no-fat) Greek yoghurt 2 tbsp honey 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract) small bunch black seedless grapes, halved bunch redcurrants 1 dragon fruit, peeled and cubed 2 large figs, quartered Preparation method 1. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well. 2. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces. 3. Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I …

Discover tips for adding white wine to risotto in this free gourmet cooking video. Expert: Leslie McKenna Contact: www.chefsinc.net Bio: Chef Leslie McKenna is the founder of Chefs, Inc., a state-of-the-art culinary studio with eight fully equipped kitchen workstations in Los Angeles. Filmmaker: Traci Holsey

How to properly serve Spanish chorizo a la sidra; learn more about making traditional Spanish food in this free cooking video. Expert: Rainer Wickel Bio: Rainer Wickel is a gourmet chef and restaurateur who has over 25 years experience in the culinary arts. Filmmaker: Grady Johnson

This is my first attempt at how to video regarding home brewing of any sort,I will admit I have try and speed up my demonstration a little bit as this vid up being almost 12 minutes long and I had to chop some out. I hope you enjoy this anyhow I do thank anyone for their time and also hope you have fun trying this in your home. Cheers.