Exotic Seafood DishesHow to Cook Octopus & Scallops for Octopus Seafood Pasta

I'm going to chop some garlic, probably three
cloves. That's the fast way to peel the garlic, press on it. I'm going to put some shallots,
about one tablespoon. In the shallots and same thing with the garlic.

I'm going to drop
some scallops in there, see smoking. Same thing with shrimp, octopus and muscles. Put
on the low heat with some salt and pepper, that's about it. Put some seasoned salt, it
has already salt, pepper, all the good flavors in there.

I'm going to put some pepper and
lemon
and some rosemary, time and sage and that's it. You mix it. After five minutes I'm going
to add some white wine and I'm going to add four teaspoons of butter to have that good
creamy type of sauce and let it simmer for about ten to eleven minutes and it's going
to be cooked..

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Easy Bolognese RecipeJamie Oliver

Hello you lovely people. Jamie here. So we're gonna do an incredible classic family-friendly beautiful ragu. Perfect
as a base for loads of great dishes like spaghetti bolognaise lasagne, chilli and cannelloni.

It's
economical. Filling. Dead easy to knock up in a big
batch and store in the freezer. Plus it's a great way to sneak extra
veg into your kids at meal times.

There's loads more great recipes like
this over on Family Food Tube right now. Please go and check out our channel after this video. Right, lets get cracking. We're gonna get ourselves some Rosemary.

Two nice big sprigs. Grab the stalk and pull it off. Chop that up and then next to it I've got some lovely smoked bacon. 100 Grams.

I'm just slicing this bacon up. If you are parent of a baby that's weaning you wouldn't use the bacon because it's got salt in it. We'll put a tablespoon of extra virgin olive oil in a pan, whack it onto full-whack. Go in with the rosemary and the smokey bacon.

So that's the beginning of our story. I've got one kilo of minced beef, and one kilo of minced pork. Init goes and we'll just break that up. If budget is a real issue what you can use is half as much mince meat.

No problem at all, and maybe go in with a similar amount of lentils. And honestly sometimes if you get the method, like I'm going to teach you right, it's really hard to tell the difference. Can you see how the water is coming out of the meat. That's fine.

We'll keep stirring it for about 10 minutes until it starts to fry again. Until we get a lovely lightly golden mince meat. Listen guys can you hear that? That's a good sound! If it's sticking if it's sizzling. That means flavour.

And of course if you say that a couple of minutes later that means burnt. So don't burn it. Keep your eyes peeled. Now look, that's now browning off beautiful.

I'm going to rattle a load of my veg in here. It's easy, it's quick and it's very unformed. So we're going to use two onions, four carrots, and zip it up. Cut that up to the same size as the mine meat.

Go in with the onions. Do exactly the
same. You could add other things in. A little bit of squash, zucchini, or courgettes is really, really good.

Four sticks of celery. Lovely colours. Stir all these veggies in. Intense flavours.

It's going to be absolutely gorgeous. So look, I'm going to stir that every minute for the next 10 minutes and
then I'll add all the wet stuff. So, have a look at that. This has been cooking, come here.

This has been cooking now for about 20 minutes in total. Okay so we've really developed flavour. Go in with two heaped tablespoons of tomato puree. This is just gonna give
it a lovely depth.

And then we're gonna go in with four lovely tins of plum tomatoes. Now, another little tip. If you want the best, sweetest, most perfect tomatoes, always plums. As far as regular tomatoes are concerned anything that is not quite perfect then gets chopped or turned into passata.

Fill up your four tins that are empty with water and it'll look quite wet when you stir it in, but don't worry because that's gonna simmer now on a gentle heat for about one and a half hours/two hours
and that will reduce down. The plum tomatoes will just naturally
break up when you give it a little stir. And you're gonna create the most wonderful, beautiful robust ragu sauce. Remember we've made twice as much as we need.

That's you know, possibly another ten meals. You can bag it up in the freezer for months. Just run it under the tap and plop it out of this bag into a pan and you can reheat it in minutes. Minutes, minutes, minutes.

Brilliant little tips. Don't forget to label it. Squeeze the air out. The thinner it goes, the quicker it's gonna freeze and the quicker you can reheat it.

Okay, so we'll zip it up like that. Let it go to room temperature, and then actually put it in the freezer shelf just like that. Okay and then it'll go super hard and then you can rack it up. Almost like a library of kind of edible books.

Really good little tip. That is my classic humble family ragu. My guys love it. I hope you love it.

If you want the
recipe hit the link below. Somewhere down there there will be a recipe. Also guys we've just launched a new channel, and that's the Family Food Tube channel. Hit the link now.

Hit the link. And go subscribe if you're a parent and that channel is
all about doing recipes and talking to parents and really trying to help them make being a great parent and cooking beautiful fresh food. Easier, and better. But guys until next time.

Thank you very much. Bye! I've used this Ragu to make a dead easy lasagne over on Family Food Tube. Your family
will love it. Hit the box on the screen or follow the link in the description box
below to watch it right now..

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Classic Tomato SauceSuper-Quick Pasta Sauces

Pasta compomodori. It's basic, basic tomato sauce. The basis of lots of Italian recipes. It is classic.

We are going to show you two different directions One is gonna be arrabiata and
then the other one is tuna and capers Onions and garlic and tinned tomatoes are your base Ems, you're on the onions. I'm going to chop the garlic My trick with garlic is I put a bit of salt on it and it releases all the juices Look at all that moisture That's the salt that's released that. It makes it really easy to crush with a flat blade. A nice glug of olive oil.

Heat it up Ready? Yup We've got a lovely mix of different sized onions in there. Authentic. In theory you'd have them all diced nice and fine. Garlic wants to go in a little bit later because you don't want it to burn, the garlic
cooks much quicker than the onion's.

Ems will you open the tin of tomatoes. Make sure they're chopped Mum's shown us how to do this. It just saves you pulling them out and chopping them. There we go nice chopped tomatoes Look at that! Because there's a lot of liquid in there we also cheat with the stock.

Crumble that stock in and it will dissolve Trust me! It does the job, it really does. There's some bigger chunks of tomatoes there. Just bash it down with your spoon Put some salt and pepper in them and then pepper anchino, which is cayenne pepper. Not enough to make it spicy.

It should just give it a little heat That is a classic tomato sauce. I'm just going to have a little taste. I'll have a little taste too please. Leave it to simmer as it is, for about 15 minutes but that's pretty much the same time as your pasta's going to cook Mum would literally make this in vats Do you want to come and have a little look? This is where she stores all the essentials Italian tuna, Italian pasta.

Here we go. Come September they'll probably be 15 of these and these are brilliant because they're like little bricks, they're perfect for two people. You can pop that straight into a pan from frozen, ten minutes on the heat? Mum's going to hate the fact that we're in here. Don't tell her! Come on, take a look at our pasta store cupboard  essentials video.

Just click on the link below So we're going to split this sauce and show you arrabiata, which is spicy, a bit like a pesto, really versatile. Let's put our pasta in because that's going to take ten minutes So this pasta that we're using here is fusilli. All those little twists really mop up the sauce, and you'll have gooey tomato sauce running through that pasta. Chop up some pancetta now So that's nice and warm You don't need any oil because this pancetta will just, it's got enough fat in it If you say you're arrabiata you're cross, you're angry, they call it that because it's fiery and spicy You don't want to get rid of that fat because it's full of flavour and saltiness and it's really good Look at those bits Nice and crispy and delicious If you're going to have an arrabiatta you want it nice and hot.

Half a teaspoon of chilli flakes As you can see it's quite meaty thick sauce now. Just before I put the pasta in there I'm going to add a little bit of the pasta water. Come on Em's. I'm ready.

We want 50/50 yeah? Marry the pasta on the heat. Always This one's your spicy Arrabiata And then the other one is really simple
we loved it as kids tuna and capers My tuna's gone in Capers will give it a little bit of saltiness
and it goes really really well with the fish After our swimming lessons when we were kids, instead of going to the fish and chip shop like everyone else, we went home for a plate of pasta with tuna I want a drizzle of olive oil I'm going, I'm not waiting for you. I want parmesan on mine too. Yup, really good Chilli? Yup, it's got a hit.

It's good. Ohhh, everytime You can try some of mine.

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CAJUN CHICKEN PENNE PASTA RECIPE

Hey folks it is Barry here welcome to my virgin
kitchen it is Barry here, today I am showing you how to make a really simple penne chicken
pasta dish. It is so good and in fact a dish that I just
chucked together the other night I posted it on Instagram and people were like oh my
gosh I want to see how you made that so I. Am just going to cook along and make the dish
again. Hopefully you know when you make something
and just throw all the ingredients together it never tastes the same but I am going to
try my best, here are the ingredients, hit pause and write them down.
The first step I am doing is with these mini chicken fillets is give them a dry rub in
the Cajun seasoning all over, so there is no oil, a complete dry rub, but you can use
oil if you like to speed things up! We also have some spring onions (scallions),
pepper, and chopped tomatoes we have some cream, chardonnay, pepper and smoked salt
flakes, super good.

A chicken stock cube and some fresh penne pasta.
All good let me show you how to do it. Alright so the first step is to just get a
load of flames for my hob the first one is warming up the water for my pasta, my griddle
pan is getting nice and hot, and this pan will be perfect for our sauce thing.
The chicken get the griddle pan nice and hot, cook them for 4 minutes either side. The chicken
is nice and thin so should not take much longer than that, turn it over as I say 4 minutes
either side and then just leave it to rest. Fantastic so I am just taking that chicken
off of the heat and my water is ready now you can probably hear boston licking his bowl
he is drinking I will show you in a bit.

I. Am going to get my pasta into the bowl, so
that is fresh pasta in there, in it goes. Going to have to wash my hands now but I think
he can smell the chicken. Anyhow lets work on our pan now for the sauce.
For the sauce that pan is nice and hot about a tablespoon of oil, when I add in these ingredients
it may sizzle as it is hot, but in go the tomatoes, peppers and spring onions.
Hopefully you will agree that is looking colourful I am crumbling in a chicken stock cube now,
this is our cream in that goes, oh yeah baby, nice and soothing, a generous seasoning of
pepper, and this is some smoked salt, so good! Yes my friends this is our chardonnay oh yes,
definitely chardonnay, I am putting about 2 tablespoons in there, nice little fizz to
it, quite fruity but that alcohol content will burn off so you get that flavour in there.
Mix this right through it will foam up a bit.

The last thing is a sprinkle of fresh chopped
parsley about a tablespoon of that just going to mix it through and add more at the end
to garnish it too. But we are just going to warm this through,
keep our eye on the pasta, it probably has about another 2 minutes left, we will drain
it off and bring together. Amazing so my pasta is done I have drained
that off, our sauce is nice and done all I. Am going to do is push the sauce into our
fresh pasta.

And then you want to get your spatula in there and give it a darn good stir
around get it all nice and coated. In terms of finishing it off plonk your pasta
into a big old dish, place the Cajun chicken strips on top, give another season of black
pepper and then finish with more parsley. I hope you agree it is looking stonking, thought
I would show you how to make it and as I say in a more relaxed setting cooking along, it
tastes amazing, send me a picture if you try it, check out my last video and subscribe
if you have not already. See you next time..

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Build Your Own Pasta Dish

Hi, Im Annie, a dietetics student at Virginia
Tech. Have you ever gotten home from work, looked
in the fridge, and not known what to make for dinner? On those busy days, pasta dishes are a great
way to make quick and easy meals out of the ingredients you already have on hand. You and your family can have fun choosing
from a variety of pasta shapes, proteins, vegetables, and sauces that everyone enjoys. We are going to make a hot pasta dish out
of whole wheat rotini, red and green peppers, onions, spinach, chicken, and marinara sauce.

Any of these ingredients can be substituted
for what your family has in your kitchen. For example, frozen mixed vegetables are a
quick and easy option, and canned beans or tofu could be used for a vegetarian meal. Keeping canned and frozen versions of your
favorite vegetables is a great way to build a #BetterPantry. To make our pasta, we will saute all the vegetables,
add in cooked chicken, and then simmer everything in marinara sauce.

When cooking the noodles for tonights dinner,
you can make extra that can be kept in the fridge for tomorrow. This will give you a headstart to make a yummy
pasta salad. The pasta salad can use leftover ingredients
from other recipes. We chose to use bell peppers, onions, and
cherry tomatoes for our vegetables and beans for our protein.

Finally you can add lots of flavor with salad
dressing, such as fat free italian. In just a short amount of time, we put together
delicious dishes that do not require a lot of money or a complicated recipe. There are many ways to build your own pasta
dish. Create a new family favorite and share your
ideas today..

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Brown Butter Garlic Angel Hair Pasta

Today on The Stay At Home Chef I'm showing you how to make Brown Butter & Garlic Angel Hair Pasta This is such an easy and versatile dish it's one of those recipes you'll use again and again. You can serve it up as a plain side dish or add some chicken and veggies for a complete meal. Really, the possible combinations are endless. We're going to start by bringing some salted water to a boil.

It's important that you use salted water for this because it really affects the final product. While we are waiting for the water to boil, we'll move over to another saucepan and melt 1/2 cup unsalted butter Once the butter is melted, add in 2 garlic cloves. Give the pan a good occasional swirl and keep cooking until the butter foams. While we are waiting for the butter to foam, we can start cooking our pasta.

Cook it for the amount of time recommended on the package. Once the butter starts to foam you really need to keep an eye on it It will quickly move from yellow to tan to brown. And once it reaches brown, you'll want to remove it from the heat and pour it in to a separate container. You want that deep, rich, golden brown.

Once your pasta is cooked and drained pour that deliciously nutty brown butter sauce right over your pasta go ahead and discard the garlic cloves. Stir in 1/2 cup grated parmesan cheese and you're ready to serve. You can garnish it with some sliced chives or chopped parsley. And that's it.

I promise you are going to love this simple pasta. Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe and check out my channel where I have more than 100 restaurant quality recipes you can easily make at home. See you later!.

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Binging with Babish Pasta Aglio e Olio from Chef

  Hey baby, I hear the blues a-callin'
Tossed salad and scrambled eggs   Rude Boy   Stop your running around   It's time to straighten right out   Stop your running around   Making trouble everyday   Ah-ah Rudy, A message to you Rudy   A message to you   Rude Boy!   Growing older each day  Mmm Hey guy's what's up I'm back with a new episode And it's been kind of a long week so I wanted to make something a little quicker, a little easier this week And I've always wanted to try that Pasta Aglio e Olio from that flirtatious scene in "Chef" And look at this, it only has six ingredients - perfect. So we're going to start by bringing a large pot of heavily salted water to a boil And while that comes up to a boil, we're going to peel our garlic And this is a great little trick You take all the cloves of garlic and you put 'em in a Tupperware And give them a good shake Like just shake the hell out of it And then, when you open it up you have perfect peeled... Oh that didn't even really work.. Did it? I guess we're going to peel these by hand So get your tools ready And get to peeling.

Be sure to use your scotch as necessary Now we want to slice all the cloves of garlic very thinly And put them aside while we pick our parsley leaves off their stems. Now we want to get rid of any big, thick stems, but smaller ones are okay. Because we're going to chop this pretty fine. So we're going to chop it up very fine Before heading over to the stove and add our pasta to the boiling water and add about a half a cup of olive oil to a large saut pan Once shimmering, we're going to add the garlic And just when you start to see it turning brown, add the red pepper flake and remove it from the heat The garlic will continue to cook until a nice toasty golden brown At which point you're going to add the pasta We're going to add back some pasta water to help create more of a cohesive sauce Before mixing in the parsley A big squeeze of lemon juice And give it one last check for seasoning And hit it with any salt and pepper that it needs Give it a good stir And then plate it up just like John does with a big carving fork Make a nice little nest like that, in the centre of the bowl Now this is an example of a recipe that is greater than the sum of its parts It was absolutely fantastic If you don't believe me, let's hear what I said after my first bite "mmm...

Holy sh*t that was good" Mmm It really was that good. The only thing missing was John Favreau for me to make sexy eyes at.

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Binging with Babish Breakfast Dessert Pasta from Elf

Hey baby, I hear the blues are callin', tossed salads and scrambled eggs~ "No, no but Buddy don't, uh, you don't have to call me, okay?" "Good idea, you call me." "Okay, I'm gonna hang up now." "I painted a picture of a butterfly!" "Good." "I'm gonna hang up now." [Buddy off-screen] "I tuned the piano." "Okay, I love you. Bye." "Mhmm." [Gross spaghetti noises] [crunching noises] "Mmmmm." Hey, what's up guys. Welcome to a special gross-out holiday episode of Binging with Babish. And I think this place needs a little bit of holiday cheer.

Let's uh, ah that's good enough. So to make Buddy's dessert breakfast pasta, and that's a rare triple oxymoron by the way, boil your pasta, have a friendly Frasier debate: And you want to cook your pasta slightly underdone because we're going to finish cooking it in the sauce. This is an important tip and easy way to upgrade almost any pasta sauce- so you want to add the pasta to some bubbling sauce in a saut pan (give it a good flip). Now we're gonna finish it with a solid tablespoon of butter (this is gonna add a lot of richness and unctuousness to the sauce), and, of course, don't forget a little bit of olive oil.

Toss that in, now really try to get some air to impress any kind of Youtube audience that might be watching... And just visually, you're going to see a huge difference between pasta that was just tossed with a sauce and pasta that was finished with butter and olive oil in the pan. I mean, which one would you rather eat? I'm gonna go ahead and destroy the worse one and save the good one for later 'cause I have a feeling I'm gonna need it. And it's time to Buddy-up our pasta.

We're starting with chocolate chips, handful of M&Ms, an entire fudge Poptart, broken into pieces (make sure you use one of the hard corners for a little bit of garnish). It's oddly beautiful in a David Lynch movie kind of way. Handful of marshmallows, good glug of maple syrup, caramel sauce, and of course, chocolate sauce. And it's time to tuck in.

Now this was far and away the most disgusting thing not only have I made for this show but I ever made in my entire life. Gotta get that horrible flavor out of my mouth, stat. [Music fades out].

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Beth's Cheesy Pizza Pasta Bake RecipeENTERTAINING WITH BETH

- [Beth Le Manach] Hey guys,
today I am participating in the "New Year New You" co-lab
hosted by Kin Community. So this whole month Kin
creators have been up-loading their favorite videos that will help you get back on track for the new year. So after my video is done be
sure to click the annotation and you'll be able to watch the play-list and see all of these fantastic videos. A new video will be up-loaded daily all the way through February 3rd.

So today is my turn and
I am going to show you a fantastic recipe for anybody who's trying to cook more for their family but is dealing with picky eaters. I know the situation all too well. I live with two of them myself. So one of the things that I have noticed about my own children is that they will always eat pasta or pizza.

And I find that that's usually
a success with most children. So what I did is I called this
dish a "Pasta Pizza Bake." I mean, who could resist that, right? But then I have layered
in all kinds of vegetables and proteins to help their
little bodies stay strong and grow when they need it most. Okay. Let me show you how
to make this family classic that everybody will love.

Now, when it comes to this recipe, I do like to use the fusilli pasta. That's the pasta that looks
like a little corkscrew. Because, later we're going to be adding some vegetables to this dish and the nice thing about this pasta is all the vegetables actually cling to all the nooks and
crannies of the pasta. So when your children
are taking a big bite of their cheesy pasta,
they don't even know that they're getting the vegetables because they're just hidden in there.

Now I have found that I really like to use these gluten-free pastas
from time to time. I really love the brown rice quinoa pasta because I find that it
doesn't get very gummy and kind of fall apart on you
like some gluten-free pastas. I highly recommend it. Meanwhile we're going to
brown some sausage in a pan.

I really, for this recipe, like
to use the chicken sausage, because I find that it's
a little bit lighter than pork-based sausages. You're going to remove the
sausage from the casings. Drizzle about a tablespoon
of olive oil in the pan. And just go ahead and cook it, cutting it up with a wooden
spoon until it's nice and browned and cooked through.

Meanwhile, you also want to add about a tablespoon of Italian seasoning. If you can find the Italian
chicken sausage, all the better, but I always find that
it does usually take a little bit more seasoning just to bring out the best flavor. Once the sausage is cooked through, we are just going to transfer it to a plate lined with paper
towel and allow it to drain. Meanwhile, we're gonna
take out a large stock pot and we're gonna add
another tablespoon of oil in the bottom of this pan.

This is where all the veggies come in. We're gonna saute up half
a cup of white onion, one carrot, and one celery stalk. Go ahead and just saute that all up until the vegetables are nice and tender. They should take anywhere
from 5-8 minutes.

At that point you can
add the tomato sauce. This is just the tomato sauce
that you can get in a can. Sometimes it's also known as tomato puree. You don't want any seasonings
or anything in the sauce.

Just plain tomato sauce will do the trick. We're also gonna add
one minced garlic clove, a teaspoon of salt, and
some freshly cracked pepper. We are just going to simmer
our sauce for about 10 minutes. Just until that acidity
in the sauce is reduced and that it mellows in flavor and the sauce ends up
being a little bit sweet.

At this point your pasta
is most likely done. You can go ahead and drain it, add it to your sauce pot,
throw back in the sausage, and give the whole thing
a big generous stir. Transfer this whole mixture
into an oven-safe casserole. Because this is going to
be served oven-to-table, I do like to choose a
casserole that is decorative and looks nice.

I recently just got this
one. It's from Revolve. It's part of the Elizabeth Karmel Everyday Essentials Collection. And she has some fantastic pieces.

So, if you have a little
bit of Christmas money and you're in the market for
a new oven-to-table casserole, I put a link in the description and you can find out where to get one. Then we're gonna top the whole thing with some low-fat, skim mozzarella cheese. Again, just to make it
a little bit healthier. Go ahead and just sprinkle it on the top.

Then we're gonna pop it in our broiler. Now the broiler setting is where you just have the heating
implement on the top. We want to just basically
brown the cheese, we don't necessarily have
to bake the whole casserole. Once the cheese is nice
and brown and bubbly, you can take it out.

Then the final step is
just to top your casserole with a little bit of
freshly chopped parsley. I love this dish because it comes together in under 30 minutes. It's loaded with vegetables,
some gluten-free pasta and of course the protein
of the chicken sausage. You'll also find, if you're
dealing with picky eaters, it resembles pizza enough,
it resembles pasta enough, that they just might dig in and try it.

Give it a go, let me know what you think, and for more quick and easy
recipes be sure to subscribe. You know it always makes me
happy when you guys subscribe! I will see you back here next week for another quick and easy weeknight meal. Alright, until then, bye!.

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5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!)Gemma's Bigger Bolder Baking

Hi Bold Bakers! When it comes to mug recipes,
I have you covered for breakfast and dessert. But now in this one video, I am going to show
you a mug recipe for every meal. From granola, to mac and cheese, to even pizza in a mug.
These recipes are real game changers. So lets get started.

Were going to kick this off with breakfast,
the most important meal of the day. And did you know you can make granola in a microwave?
It comes out crunchy and just like its baked. Let me show you how. In a microwavable
mug, add in your maple syrup, flavorless oil (I used coconut), and water.

To this add in
your oats, coconut, salt, and nuts. And then mix it all together. What I love about this
granola is that its full of natural sugars. You can add in whatever flavor you like and
also, its great for vegans.

Now that this guy is mixed, were going to pop it into
the microwave for one minute. Then you want to give it a stir, and then pop it back in
again for another thirty seconds. Youll keep on going until your granola is lovely
and golden brown and youll see it start to get crispy and dry. The timing that I give
for my mug recipes is based on my microwave, which is 1200 watts.

So make sure that you
check yours because your timing may vary. And as always, all my recipes can be found
on www.Biggerbolderbaking.Com. Once your granola is done cooking, this is what it looks like.
Its a beautiful golden brown and you can probably hear it is lovely and toasted. Even
the nuts are.

Its hard to believe you can make this in a microwave. Were going to
take our homemade granola and make it into a complete breakfast. I like to eat my granola
with some greek yogurt and some berries on top. Granola paired with yogurt and berries
is a perfect balanced breakfast and a great way to start your day.

You can even mix up
your granola the day before and then cook it off the next morning. Ok were going
to move on to our next meal. Now that were done with breakfast, were
going to move on to lunch. And you will not believe how easy it is to make mac and cheese
in a microwave.

For this recipe, you want a very large microwavable mug or even a bowl
because you dont want the water to overflow while cooking. Into your bowl, add in your
macaroni noodles. Use small noodles because they cook faster. Onto your noodles, pour
in cold water.

Now were going to microwave this until its fully cooked. It just takes
a few minutes. Youll know when your macaroni is cooked because your noodles will have plumped
up and theyll be really nice and tender. Our next step is to drain off this water and
add in the rest of our ingredients.

To make our mac and cheese sauce, were going to
add in some milk, corn starch or corn flour, lovely sharp cheddar, and of course some pepper
and salt to season. And then simply mix all these ingredients together. The reason we
add in the corn flour is because it thickens it and binds it all together. Also, if you
want to add in some vegetables or meat in, you totally can.

All we have to do now is
pop it back in the microwave for a few more seconds, let the cheese melt and create that
sauce, and we will be eating homemade mac and cheese in no time. This incredibly easy
homemade mac and cheese requires no pots and pans, just a big mug and few minutes. Your
mac and cheese does not need much dressing up. So I like to put just a little bit of
parsley on top.

I have no doubt that you can make this mac and cheese faster than you can
make it from a box. And you know what, this tastes better and its better for you. Ok
on to our next meal. Ok so weve had our lunch but its about
3 oclock in the afternoon when you start to feel that slump.

I have the perfect peanut
butter and banana muffin that has lovely all natural sugars, no flour, and its full
of good energy. In a microwavable mug, were going to mash up some fresh banana. To this,
were going to add in some peanut butter, an egg white, and some vanilla extract. And
then whisk it all together.

Dont worry, if you dont like peanut butter or are allergic,
you can use any kind of nut butter you like. So to this, Im going to add oat flour,
which is just ground up oats in a food processor. But you can always use regular flour or whole
wheat flour. Next add ground cinnamon, baking powder, and a pinch of salt.

And then mix
all of these ingredients together. In just a few minutes, our afternoon snack is ready
for the microwave. A healthy snack needs to be something you can whip up when youre
hungry. And it does not get much faster than this peanut butter and banana muffin.

This
snack does not need a lot. I like to add a little bit of fresh banana and a sprinkling
of cinnamon. This mug cake is a perfect pick me up for the afternoon or even to give you
some great energy after a workout. And it tastes great too.

Now its dinner time and were having
pizza made in a mug. Words can not describe how great this recipe is, so Im just going
to get started and you can see for yourselves. In a microwavable mug, add in your flour,
baking powder, baking soda, and a pinch of salt. And then mix them all together.

Into
our dry mix, Im going to add in milk and olive oil. And then mix all these ingredients
together. And thats our pizza base done. Super fast.

Ok now like any great pizza, next
thing were going to put on is our sauce. Gently spoon your sauce onto your pizza base.
And then just spread it around with your spoon. Now you can add on any toppings you like because
its your pizza. Im going to add on cheese, mini pepperonis, and some dried herbs.

Our
mug pizza is ready for the microwave. Now I havent steered you wrong yet, so I really
cant wait for you to see when this is done. Our microwave pizza is ready. This is the
moment I wanted you to see.

Look at that mug pizza. Doesnt it look fantastic and it
smells amazing. So you can make one of these and even eat it faster than you can get a
pizza delivered. So the next time you want a pizza, this is your guy.

This pizza is ready
to eat as is. So I guess youre wondering what this looks and tastes like because believe
me, before I made it, I was too. But check this out, it has a lovely pastry base with
all that lovely marinara sauce and cheese on top and of course the little pepperonis
make it taste really good too. It tastes just like pizza.

Its soft, its gooey, its
insane. You have to try this. Well youre probably wondering what dessert
could be for our grand finale. And it is a chocolatey, fudgiest brownie made in a microwave.
In a microwavable mug, add in your flour, brown sugar, cocoa powder, and a pinch of
salt.

And then mix all these ingredients together. To your dry ingredients, add in your flavorless
oil (I used coconut), water, vanilla extract, and chocolate chips. And then mix until you
have a batter. This brownie does not contain eggs so its a really rich, indulgent cake.
After all our lovely microwave meals, were finally ready for dessert.

No more do you
have to bake a big tray of brownies. You can whip one up just for yourself and you dont
have to share. Simply serve your warm, fudgey brownie with some vanilla ice cream and some
chocolate shavings on top. As you can see, this brownie is so rich and decadent and definitely
the perfect recipe to wrap up our microwave mug meals.

Whether you are looking for quick
meal options or even incredible desserts, these microwave mug meals have you covered.
If you havent already done so, dont forget to subscribe to my channel so you dont
miss out on any videos. Ill see you back here next Thursday for more Bigger, Bolder
Baking. Whew!!! Im full.

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3 EASY VEGAN PASTA SAUCEShot for food

[Lauren] hey everyone it's lauren from hot for food, back with a new video this week, of course! [Lauren] and i'm just boiling some pasta cos today we are going to make pasta, [lauren] and more importantly, the sauces! [Lauren] i'm gonna show you how to make 3 VEGAN PASTA SAUCES. [Lauren] they're very quick and easy. You just toss your noodles in. [Lauren] and i thought i'm still on this comfort food pasta carb-loading thing cos it's still cold here in Canada where i am, [lauren] so screw the bikini bod thing, that's all bs anyways.

[Lauren] and just eat pasta cos that's what you wanna eat for reals! [Lauren] so i'm gonna show you how to make an avocado pesto sauce, a roasted red pepper sauce and a pumpkin sage cream sauce! [Lauren] it's real fun, real quick, let's do this! [Lauren] we're making the avocado pesto in a food processor. [Lauren] so we're gonna add 2 avocados, a few cloves of garlic, [lauren] you're gonna pack fresh basil leaves into a cup like this and do 1 and a half to 2 cups. [Lauren] i'm adding chives for some extra flavour, [lauren] we're gonna do fresh lemon juice, [lauren] we're gonna add nutritional yeast, of course, for some extra cheesiness. [Lauren] add salt and pepper.

[Lauren] now you don't have to, but i'm gonna add a little bit of olive oil. [Lauren] yes, the avocado is fatty but this adds a little more richness so there we go. [Lauren] now you're just gonna process that until it's very smooth. [Lauren] so now let's make the roasted red pepper sauce! [Lauren] we're gonna start by sauting onions and garlic in some olive oil.

[Lauren] now these don't have to be uniformly cut cos we are going into a food processor or blender to finish the sauce. [Lauren] so now you're gonna add garlic and seasonings [lauren] and we're making this spicy and smoky with red chili flakes, smoked paprika, salt and pepper. [Lauren] and just cook this until the onions and garlic are softer. [Lauren] you can add a little vegetable stock just to deglaze the pan and get all the spices lifted up.

[Lauren] and we're gonna throw this in a blender with everything else. [Lauren] i'm using a jar of flame-roasted red peppers.  You can roast your own, but this is easier. [Lauren] so drain the water from the jar, and it's about 1 and a quarter cups that i have.

[Lauren] we're also gonna add nutritional yeast, [lauren] and more vegetable stock. [Lauren] and then give it a blend! [Lauren] alright, we're on to the last pasta sauce. We're doing a pumpkin sage cream sauce [lauren] so it is pumpkin puree and coconut milk, sage and some garlic, onions, nutritional yeast, all the usual suspects. [Lauren] so we're gonna start by putting olive oil in a pan.

[Lauren] then you're gonna saut your onions for a couple of minutes. [Lauren] then add some minced garlic, sage, a little bit of nutmeg and cinnamon. [Lauren] give that a stir and don't forget salt and pepper. [Lauren] we are gonna use coconut milk [lauren] that's gonna deglaze all the spices off the pan.

[Lauren] you're gonna bring the coconut milk up to a low simmer [lauren] then add pumpkin puree, nutritional yeast, lemon juice [lauren] and bring it back to a low simmer and toss your pasta in and it's done! [Lauren] look at those! So pretty and different, the 3 VEGAN PASTA SAUCES. [Lauren] ready to be devoured! Which one do i do first? [Lauren] i think you knew i was gonna go for the pumpkin. [Lauren] mm! [Lauren] i'm addicted! [Lauren] now go ahead and customise these. You can add other veggies in the mix if you want.

[Lauren] but i just wanna keep them clean and talk about the sauce. [Lauren] mm! [Lauren] the roasted red pepper is a little spicy, you can make it spicier too by adding more chili flakes. [Lauren] and it is nice to serve these immediately. Kind of make the sauce, toss the pasta and then eat.

[Lauren] but you could make these sauces ahead of time and just heat them up to go with your pasta. [Lauren] the avocado pesto will last a day or two without turning colour. [Lauren] so just give it a try. I know some people are skeptical of, basically guacamole pasta.

[Lauren] but it tastes like pesto and it makes it creamy [lauren] um, and there's no cheese, obviously. [Lauren] let me have one more bite. [Lauren]  the avocado pesto's actually good served as a cold pasta salad as well. [Lauren] warm or cold, it's fine.

[Lauren] you just don't want to heat the avocado up in a pan. [Lauren] you really just wanna take your hot pasta and toss it in the avocado pesto. [Lauren] cos then the avocado will start changing taste when you heat it too much. [Lauren] and i also sprinkled some hemp hearts on top but you could also use vegan parmesan cheese.

[Lauren] whatever you like, extra nutritional yeast. [Lauren] okay, so- or you could also use my pistachio crust duster, which is basically vegan parm. [Lauren] alright so that's it! These are very exciting dishes, i hope you like how easy they were, how simple, how delicious. [Lauren] you got everything you need to make them at home, i think! There's no strange ingredients here.

[Lauren] and we'll be back next wednesday with a brand new video as well, here on hot for food. [Lauren] we post every wednesday so subscribe, hit the notification bell button thing. [Lauren] so that you know when we're live, but usually every wednesday morning. [Lauren] i'm gonna go eat all of this! [Lauren] i'll see you guys next time.

Follow, like, subscribe. [Lauren] follow @hotforfood on instagram, twitter, all the things. [Lauren] okay, bye!.

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$8 Pasta Vs. $100 Pasta

(Exciting fast music) - Oh, what's up? Hey, Andrew! How's it going? No come on, let's go, I got
another food adventure for us. - What are we eating? - Pasta. - All right. - Yeah, that's right.
(Fun rhythmic music) This guy right here, that's my boy.

Woo hoo, let's go! - This is wet, now I'm wet. - Pasta baby. We are on our way to eat
three of the best pastas in Los Angeles at three
drastically different price points, to find out which one is the
most worth it at its price. - Worth it.

- The last stop we're going to, I don't know if you're ready for it. - I've had $300 steak, $130 pizza, I think I'm ready for pasta. I have a feeling I know what
the highest one is gonna be. - No you don't, you ain't ready.

You weren't born ready. - Is it truffle though? - Don't worry about it, man. We're on our way right
now to Pasta Sister. Can I go this way? - No!
- No, no! - Do not enter!
- Yes, I can.

Where? - Oh yeah, it's a one way,
you can go down there. - Dang it guys. - If you start seeing cars
come towards us, just stop. (Serene lighthearted music) - I'm Francesco, I'm owner of Pasta Sister with my mother, Paola.

We decided to open this
place because we thought, in Los Angeles, there
are many great places, but very little made fresh pasta, low prices, like we do. We start early in the
morning making the pasta. We make it with Italian flour, because not all the
flours make good pasta. And not all the flour makes it yellow and beautiful to stay for seven days, like our pasta does.

- You guys are not sisters, obviously. I don't see any sisters here. - Sometimes though, they
say I'm the prettiest one. (People laughing) But my mom and her sister work here.

My sister Georgia, she
works in the front with us. Today we're gonna prepare
for you the tagliatelle arriabata, our lightly spicy tomato sauce. Put olive oil, chili
flakes, some garlic oil, when the pasta is ready,
you put the tomato sauce and put the parsleys, the last ingredient. And the pasta is done.

(Exciting rhythmic music) - Cheers.
- Cheers. - Wow, this tastes like the
adult version of root beer. Are we gonna eat off the same plate? - We got a lot of pasta to eat today, let's just avoid any Lady in
the Tramp type situations. - Here.

- Great, I hated that. It's very good pasta. - That was intense. - Every noodle is just blanketed in sauce.

- I also get that sense that I'm in his mamas kitchen in Italy. I've never been to Italy before but... (Man laughing) - We are gonna prepare, also, gnocchi, with a porcini mushroom and cream sauce. We use the porcini that
we made in the morning, adding some cream.

Everything made from scratch. - [Steven] Fresh gnocchi, he
described this as pillows. - [Andrew] Everything that
has ever been described as a pillow has been great. - This is like the ultimate
pillow fight for my mouth.

Holy smother.
- That's insane. - So is gnocchi pasta? - These are easily the
best gnocchi I've ever had. Oh man, we haven't had
any of this bread yet. - Look how easy it is to
pull apart, no effort at all.

- It's like mamas best. - These are all my moms best recipes. But from our secret menu, we
have the spaghetti bottarga, with the dry fish eggs from (mumbles). - [Steven] We're gonna
definitely get that, yeah buddy.

- [Andrew] Yeah. - You know when you've been a good boy, and your mom just gives
you an extra treat. Mmm. - I mean this flavor is insane, it tastes like it's covered in cheese, that's how rich it is.

- Why is this on the secret menu though? My stomach is full but
my heart is (mumbles). - I'm not gonna say
anything, so let's just go. - Talk about them sisters
though, I mean, not in that way. (Men laughing) - It's like a neighborhood
deli that also makes the best pasta you've ever had.

- They are unapologetic
about being themselves. - And they don't even have a bathroom. Speaking of which, we gotta
get to the next place ASAP. - Pasta fact! - Pasta fact, pasta fact! (Man screaming) - According to the International
Pasta Organization, how many different shapes of pasta are produced throughout the world? - There's an International
Pasta Organization? 100.

(Man loud screaming) 600? - Whoa! Did you cheat? You cheated. - No, I didn't. - There's more than 600 kinds, yes. - Really?
- Wowza! So right now we're on
our way Osteria Mamma.

How do you say excuse me in Italian? - Scusa. - No it's not. - Yeah it is. - Really? - Scusa, scusa papa pasta.

- There you go. - Do I sound remotely, at all, correct? (Exciting fun music) - This is Osteria Mamma,
my name is Filippo Cortivo. I am the owner. We opened this restaurant,
a gift to my mother.

That's why mamma is the name. This is our home. The dough, we have flour from Italy, some very delicate double zero flour. You can't be too fast,
you can't be too slow.

- [Steven] And that's why
it has to be handmade. - [Filippo] That's why we
do everything handmade, because we like to keep
control of that process. Then we let the pasta dry for
a while, and then it's ready. - What are you gonna be serving us today? - Today, we'll try two pasta.

The first dish we're gonna prepare is the black squid ink bigoli,
with the bottarga shrimp. But first we add cherry
tomato, we shave the bottarga, and as always, white wine. - What makes really good pasta for you? - Perfect pasta for
me, is when the noodles combine with the sauce, that's the flavor you have
exposed in your mouth. - Round two, course one.

Bigoli neri alla bottarga. - I do have a second stomach, I just like move it in
place when I need it. - I always have my second stomach engaged. (Light serene music)
- Cheers.

(Man groaning) - This is really special. - It is true what he said,
the noodles sucked in all the flavoring here. - This is a flavor explosion. - And then when it's in your mouth.

(Loud breath of air) - The second dish for you guys is gonna be the green spinach pappardelle
in a duck ragu sauce. It's extra virgin olive
oil, a little bit of garlic, the ground duck all ready pre-cooked, so you add a little bit of cherry tomato. - [Steven] White wine? - [Filippo] You know, we're Italian, so we like to put wine everywhere. (Men laughing) What we try to give is like
a little jump in Italy.

I told before about
explosion in your mouth, and the wine is a part of it. - It reminds me of me and Andrew, we're two very imperfect people, but together, perfect
explosion in the world. - [Andrew] Sure. - How's that wine? - Luxurious.

- Mmm, that has a deep smell. - How deep does it smell? - Kind of like your deep voice. - Let me get that pasta. - Cheers.

- Yeah. - That's a lot of flavor. - Control it to your mouth, please. - Uncontainable, you know what-- - Flavor explosion.

- No, it's not even an explosion anymore, it's like dynamite. - That is an explosion. (Loud slurping) It's the first time I've
made that sucking noise on the show today. - This pasta is not just more expensive.

- You're getting more
there, you're getting that meat sauce, you're getting
that complete fish dish. - And it's still simple. If one of us is pasta,
and one of us is sauce. Who's pasta, who's sauce? - Say who you think you are on three.

One, two, three. - [Both] Pasta. (Men laughing lightly) Do you like that? The squid ink pasta, never
had a noodle like that. It was very imperfect and craggly, but it was also a thick strand.

- I think the best dish we had so far, was the duck ragu one. - [Adam] Pasta fact, some
of the earliest recorded reports of eating noodles come from China as early as 5000 BC. Pasta fact. - All righty, the last
place, the final spot.

We're gonna get some truffle pasta. - I called it. - But this is gonna be different. They're gonna be lighting a
wheel of Parmesan on fire.

It's dinner and a show. As far as (mumbles), I
freaking love white truffle. - Do your pasta dance. Cut that out.

- Pasta. (Intense dramatic music) - What sort of noodle
are you making there? And do you make it here? (Men laughing) - So it's an Italian dish, but you're putting a French spin on it. - Excited. Ready for a show.

- Let's go. That is the white truffle,
you all ready started-- Here you go Andrew. Thank you so much Chef. But to end the day, we have the $100 flambeed white truffle pasta dish.

Are you prepared? - I've had five pastas today, I think I'm as prepared as I'll ever be. So this is the first
time that some theatrics have been added to our dining experience. Are you gonna have any wine? - I'm gonna have a taste. (Serene light music) This is splendid.

I need a moment to
prepare myself to eat it. So if you wanna take a bite first, I derive pleasure from
watching people eat. - I don't like that you're
just watching me eat. Damn it.

You better get in here. - I feel like camera guy should
have some before I should. - Are you gonna have any of
this because it's really good, and I have no self control. - Okay, I'm gonna take a bite.

- How's it going? - Mmm. - Disappointed? - Mmm. - [Andrew] No, I don't think so. - Wow, the white truffle is indescribable.

And we talked about
flavor explosions today, this is the most intense flavor explosion. - I just live life one
flavor explosion at a time. - You more so do it just
like a bunch at a time, you never stop eating. You feel like our French
(mumbles) been cemented? - I feel like my stomach
has been cemented, with about two pounds of pasta.

- Just admit it. - I admit nothing. - We just ate six different
pasta dishes in one day. You know what's coming? Which pasta was the most worth it.

I do believe that $100 pasta,
it was worth the money. You got interact with the chef. - The fact that he flambeeded... - Yeah.
(Quiet burping) - Hey, that's a $35 burp right there.

- But to me, that wasn't the
most worth it, at it's price. - Osteria Mamma, you
get the handmade pasta, married with a great sauce,
no question it's worth it. - My worth it winner today, hands down, goes to Pasta Sister.
(Bell ringing) - [Andrew] Yeah, I also pick Pasta Sister. - Yowza.

A25 for authentic Italian cuisine straight from their handmade pasta to my mouth. (Man laughing) Unbelievable. - They had the most incredible
gnocchi I've ever had. - I guess we should really
ask Bianci what he thinks, considering he is the most
Italian person in this car.

- He grew up in Ohio. - Oh, me too. Pasta lavista. - No! I love it when you call me big pasta.

(Men laughing) I just remembered that one. - [Man] Oh yes!.

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Potatoes - You Suck at Cooking (episode 74)

We'll start by washing a potato under cold tap water. Then we'll fill a pot with water. It can be cold or hot water. Turn on the stove, place the pot on the burner, then put the potato inside the pot.

Putting a lid on the pot will make the water boil more quickly. Once that's boiling, you can reduce the temperature a little bit. You'll want to let it cook for between 10 and 20 minutes, depending on how thick your potato is. You can check it every now and then with a fork.

Once it's tender all the way through, it's done. That's not quite done yet. If too much water boils off you can add more hot water. We'll just check it again here...

Seems like it still needs a few more minutes. It's been around 15 minutes now, so I'm gonna test it again. And that feels pretty tender. So I'm going to place it on a plate, and turn off the stove.

Then you can cut it open. Sprinkle on some salt, a little bit of butter, and some pepper. And that's all there is to making a potato. *Happy April Fools!*.

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Pesto - You Suck at Cooking (episode 73)

It's been called the greatest sauce to ever walk the face of the Earth by me. It's been called the Italian basil smoothie also by me. It's been called alien blood sauce by Devin. Rude, Devin! [Devin] Oh, I was-- I was just kidding--
[YSAC] Be quiet, Devin! (In Italian) You suck at cooking yeah you totally suck.

The heart and soul of pesto is basil which has a long, storied history The ancient Egyptians used basil in embalming. In Greece, basil was a symbol of mourning. In Buck Creek, Indiana people rub it on their tires for good luck. This mysterious plant begs the question: "How could a leaf be so tasty?" You couldn't possibly pack any more flavor into something so thin if you try.

Unless you made a basil-bacon sandwich which is sort of cheating, but really delicious. (Crunch) Mmm, basil. This one basil leaf I bought from the farmers' market has more flavor than this bag of assorted deciduous which I also bought from the farmers' market. Get back outside! You wouldn't think being really delicious would be a great survival strategy but Basil's like: [Basil] "I'm gonna make myself so delicious you'll cultivate the f*** out of me! (In an evil voice) and then I will be immortal FOREVER!" I realize both of those words sorta mean the same thing but y-you catch my drift.

But could it just be people who think it's that tasty? Are giraffes looking down on us, thinking: [Giraffe] "Those stupid humans eating that trash weed. Pass me some more eucalyptus, Rick" Until we stop being selfish and start teaching giraffes how to talk, we'll never know. Another interesting ingredient in pesto is pine nuts. Pine nuts obviously come from Christmas trees.

Extracting them is pretty straightforward. All you have to do is take of the shiny ornaments and smash it to get the pine nuts out. You can also get them from a pine cone if you want blander, more inferior pine nuts that are a waste of time and disrespectful to baby Jesus. But how is it that the pine needles contain so much flavor and powerful bitterness, when so many other types of needles simply taste bland and painful? Get back outside! Also, do pine trees know that cactuses exist? And if they met, would they be friends or enemies? So this recipe calls for: a half cup of olive oil, a packed half cup of Parmesan cheese, a 1/3 cup of pine nuts, a clove or two of garlic, and two cups of basil.

But how do you measure a cup of basil? That's a cup of basil. Also a cup of basil. That's a British cup of basil. It's much more accurate to go by weight, but not a lot of smartphones have scales on them yet.

So, I made this homemade balance scale. You'll know when it's exactly two cups of basil when it balances with exactly seven to ten small to medium-large sized pieces of random gravel. And we're going to add a squeeze of lemon. Now I'm not sure how many lemons were kicking around Genoa, Italy in 1576 when somebody decided to throw these ingredients together, but I can tell you from personal expericence that the squeeze of a lemon really ties the room together.

I'm throwing in everything but the cheese right now because I'm not using a food processor where I can really control how blended it gets. I'm gonna stir the cheese in afterward to retain some texture. (Sound of food blending) Another way you could create some texture is to power stone cut your nuts. (Sound of food blending) Why does pesto contain the word pest when it is not in fact a destructive insect or other animal that attacks crops, food, or livestock? The word "Pesto" actually comes from a Genoan word than means pound because you used to have pound this stuff together with a pounder.

But since we blend it now, we should probably change its name to "Blendo." Also, the term "gimme a pound" Comes from the Genoan term: "May I please borrow your pestle." If you can't get hold of any basil, pine nuts, or the other ingredients; you can make a pesto with: butter, cottage cheese, garlic-salt, pistachios, and parsley. Well this will earn you an instant lifetime ban from Italy, sometimes that's the price you have to pay to make your way in this unforgiving world.  Pesto,  you're what a mess though   Inside my chesto   Pesto   Pesto, let's make a nesto   Where we can resto   While I digesto   Pesto .

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Korean Vlog Cooking Vegan Choco Mug Cake + Favorite IG Story AppDTV #99

Hi there Qtees <3 lol wassup Qtees :) Its been a while since our last Korean-speaking Vlog And its going to be a bit awkward, but hope you enjoy! Thank you very much <3 It has also been a while since our last visit to a cafe where we drink coffee and open P. O. Box gifts that our Qtees sent to us <3 Actually Qtees have been sending us so many gifts through our P.O. Box, but we were so busy for the past couple of weeks, which delayed us from opening the gifts :( The temptation to open them ahead was REAL!! Also, by the end of this video were planning to film QQs Cooking Show so make sure to stick around with us until the end! (My Korean today is so awkward T.T) BUT! Before heading to the cafe, we have a quick question to aks you Qtees! Have you ever heard of an app called Snow? Its an app with these cute emoji stickers and we often used them on our Insta stories as well as on our DTV vlogs couple of times Yup! Im pretty sure many of you Qtees are already aware of Snow app :) Snow app is well known as a selfie app in Korea And recently they came up with new filters and stickers that you can use it for a rear camera So, well walk through 3 of the filters with you today! Let's try using them together :) First, well show you how to use the Analogue filters Analogue filter is really good for capturing vintage or melancholy images Well try it for ourselves outside.

Lets go! Wait for me sis! =.= There are so many Cherry blossoms blooming in Korea lately <3 aren't they beautiful? :) Lets try getting the best shot here! Can you touch that tree and look up sis? Good, good lol Wait...Thats too much man lol Can you please do it in more appealing way? NOOOOO! SIS!!!! Now, Ill try using the Analogue filter Qwon: Can you please take me from the bottom? O..Okay Qwon: Please make me look taller! O...Okay sis Qwon: Please make me look like as if Im 59 If you click that right button you'll be able to see these 4 different types of Analogue filters A1 filter looks like this Here's A2 Could you please do some 'pretty' pose sis?! This is A4 I personally like A3 the most Wow, this filter is amazing Qwon: Please take me pretty sis lol Okay man, please stay still!! Lol Qwon: Make me look tallerrrrrr!! Please stay STILLLLLLLL. I'm getting exhausted man Wow It's like an art! Since the weather is amazing these days, I think it would be perfect to use Analogue filters outdoors Because the filter corrects the image itself, it's very convenient as well The next filter that we'll be introducing is called 'Spring filter' it's a filter that makes photos look pinky and cute There are 3 different types of Spring filters Rather than taking a photo, this time, we'll bring a photo from our gallery and layer the filter on top Go to photo gallery... I'm sure our Qtees are familiar with this photo from our Instagram <3 ...Then click the filter button... It has 3 different types of Sping filters This is S1 filter S2 filter and S3 filter S1 filter has the strongest shade of pink Thus, let's go for S1 filter SAVE! Tada~ It really brightens up the image For the last sticker, we'll show you how to use it at our house Go go! So, the last one we'll be introducing is called 'Girlfriend lens sticker' Cool thing about this sticker is that when you take a photo of someone, it automatically blurs out the background Thus, it's best to use it when there are too many things going on at the background or you can use it while you are traveling and there are too many tourists behind you when taking a photo It helps to focus on the person in the photo and become less distracted by the background So, shall we try using the Girlfriend lens sticker?! Cick that smile emoji button at the left side of the screen This square box that has the word 'dslr' is the Girlfriend lens sticker The top one captures images in full color, while the bottom one caputres images only in black & white For us, we'll try using the color image Can you do some cute pose sis? One, two, three! Stay still! I think I got it Wow! I look so pretty man!! 0_0 Lmao And it really blurs out everything on the background It's definitely less distracting By the way, you can capture both photos and videos using the Girlfriend lens sticker Click the smile emoji button...

I'm going to try the black & white image One, two, three! Qjin: Sis, it's a bit difficult staying still in this pose... O..Okay! I got it! Lol So cute <3 So that was Girlfriend lens sticker :) There's a festival happening nearby; thus, there are so many people in the cafe today! So! Hope you Qtees enjoyed the Snow filters and stickers that we just showed you today! If you are interested in Snow app, please make sure to check the description box below :) By the way, Snow app are FREE, so make sure to take advantage of it! And hope you Qtees take many lovely photos during this spring and summer <3 There are so many people in this cafe today! OMG. It's been a long time since we had a coffee Let's hurry start unboxing the gifts X) They are behind you I carry such portable knife on my purse (I'm so well prepared lol) There are actually few more gifts at home that our Qtees sent to us But we'll be opening just these for today :) We had this gift for a long time It was sent to us by Qtees from Korea Her name is Erika <3 Wow! What are these?! I'll read this letter first :) Erika lives in Kyoto, Japan And she owns a selective shop where she sell jewelries that she handmade I believe this is her business card Her selective shop is called Viajero Are these all what she handmade?! 0_0 No way!!! What is it? / It's an earring! Isn't it so pretty?! I can't believe this is a handmade It's here lol Wow, mine is in gold color That color is gorgeous as well It's so pretty <3 The design is so unique There are two more earrings! That's an earring?! Yeah it is! This is a design that I've never seen in my life This is such an interesting design It's so pretty >_< This is truly one-of-a-kind earing!! You look really great with that earring / Really?! What is that?! 0_0 The bottom of the earring is slightly curved outward Thank you so much Erika <3 I'm so in love with these earrings Isn't this that KitKat that they sell mostly in Japan?! I saw many people buying this Kitkat when they visit Japan What is that sis?! This is also Kitkat What flavor is it? It's all written in Japanese.... Hmmmmmm lol What are those?! It's blush for cheeks These are our favorite colors for blushes I really like peach colored blush For me, I love lavender colored blush For those who are interested in Erika's handmade jeweleries, please check out the description box below :) This letter is also from Korea! It's from Joana who lives in Seoul For real?! OMG, we have so many Qtees in Korea <3 Do you want to use my knife sis?! Uhh...

No thank you lol Please, feel free to use my knife sis Joana is actually one of the winners from our Healing Bird giveaway event She sent us these gifts to say thank you for the giveaway Joana is from Portugal and has been living in Korea since 2012! This bracelet is for Mama QQ <3 Really?! It's such a cute bracelet Oh, and Joana handmade this bracelet For real?! Look at this one!! Mama QQ will love this :) Thank you so much Joana Did she make this one as well?! 0_0 Yup, she did! She handmade this one as well She is so talented! Is that a dolphin charm? It looks so nice on you sis! This one is a velvet chocker That one is so pretty as well! Thank you so much Joana <3 You really didn't have to :') <3 Now, I'll open this letter from Jasmine <3 Jasmine is from Australia and she is currently studing Law I guess her dream is to become a lawyer?! (That's so awesome!!!) She must be super smart! Jasmine has been watching our channel since June 2017 and she asked us one question She has been really stressed out lately due to exams and studying and she wants to know if there are any tips to relieve her stress one tip is that similar to how body builders / athletes have cheat meal once a week, once a week, Jasmine should take a day off and do whatever she wants! You can go for shopping, go for movies, go for delicious meal, or take a time off at a pretty cafe! Also, even though you didn't do well on exam, don't be too hard on yourself because that exam does not define who you are! Enjoy every single moment of your life!!! Jasmine placed these splenda inside the envelope along with the letter <3 Thank you so much Jasmine :) Hope your exam goes well! You can do it!! What are you doing sis? I'm so famished...Lol This gift was also sent from Japan! And it's from Erika again! This gift is from Erika who previously gave us her handmade jewelries!! But while the previous gift was from Korea, this gift is from Japan I guess Erika sent another gift from Japan She didn't have to...! She sent us another Kitkat and this one is matcha flavored What are these?! From what I know, I think it's a candy that looks like a white chalk Can we try one?! Sure! Let me read the letter first! I'm guessing english is Erika's second language?! Erika gave us one question, but I'm not quite sure what the question means She asked us, "How is the combination of fashion?" But unfrotunately I can't quite understand the question T.T. If you are watching this Erika, could you please kindly elaborate a bit more at the comment section below? T,T We'll be more than happy to answer your question <3 We're so sorry :( Erika sent these two gifts! It's from KBF Box ? There are more earrings!!! Those are gorgeous!! This one is amazing Do you see this sis?! It's a very 3-dimensional earring tots my style! Thank you so much Erika <3 I also love this earring that I'm doing right now :) I'm so excited to try this candy! Wow! The soda scent is very intense! It looks exactly like a white chalk! Can you bite into it? Is it sweet? / Yup! It dissolves instantly once I bite into it It's so delicious! It tastes very similar to that candy we eat during Halloween! Exactly!! Here is the photo of the candy we're talking about :) Thank you so much Erika <3 Speed up sis! Lol This gift is from California, San Gabriel What is that?! I think there's something inside as well Is it a keychain?! This is so cute >_< Oh! Here is the letter! Let me read it first :) The gift is from Xiaoyan <3 xiaoyan also said thank you to both mama & papa QQ for bringing QQ to the world >.< She said she wants to live in korea once she graduates and she asked about how to get a house and job in korea as a foreigner for houses, website like zigbang is one of the popluar websites in korea to get 1 or 2 rooms apartment well put the direct link at the description box for you :) for jobs, weve never worked at a company in korea before so not sure if we can answer this but one suggestion wed like to give you is to make sure you have both jobs and houses settled in korea before coming here :) xiaoyan gave us this to put our unicorn dandruff inside >.< She said this is a surprise gift! This is so pretty!!! Omg our qtees know so much about our taste in earrings T.T. Looks pretty sis <3 this is from hong kong! Isnt the letter pretty? Its from Nicole and this is her first time sending gifts to a youtuber >.< She was looking through online for earrings and thought about us she also got something for mama QQ!! Omg so many!!! Oh its a bracelet x) its so pretty <3 thank you so much Nicole :) is this earrings? What is this? Oh!! Its a hair pin!! Looks good on you sis >.< How does it look? It dangles~ thank you so much Nicole :) this earrings is very unique! Its a swirled shape saw this several times here in korea too! Omg Nicole gave so much to us!! T.T. This one came broke T.T.

But it still looks good as an odd earrings this one has a sailor moon vibe <3 let me change my earrings to this one! Sorry erika T.T. Tada~ this is so pretty <3 last but not least! It says, "dont fold the envelop thank you! How cute <3 its from spain! This is from Beth who lives in Barcelona, Spain she found out about our channel while searching for places to visit in korea she is an illustrator! And since she knows that we love sailor moon, i think she drew something similar for us!! She also has her Etsy shop! Im so excited to see the drawing what? She drew these? 0.0 / Yeah she did!!! They're stickers!! Omg theyre so cute T.T. I love Mars and Qwon loves Venus im guessing thats the drawing of us? >.< Thats your pepsi top and mine is from during the Nike interview!! This is amazing Beth!!! This is Beths business card and im guessing this is how Beth looks like? >.< Well put Beths info at the descrption box so please check them out :) thank you so much Beth! Well cherish the drawing forever <3 the pacakging is so cute!! The last two packages are from companies first of all, Charles & Keith was so kind enough to send us one of ther shoes and bags love their packaging i hope it's a mule x) hurry open dude lol even a hand written letter! Thank you :) no way this is so gorgeous i've always wanted these type of mules! And they're surprisingly so light! / They are! The heel part is quite interesting. It looks super thin from the back but looks thick from the side pretty sis <3 i love the color as well that wasn't a paused footage lol now i'll open the bag it's a bucket shape such a unique shape! I love it so much! The construction is amazing here it has a large storage room with a snap closure oh~ you can enlarge the bag slightly from the side thank you so much Charles & Ketih the color coordination here though the last one is from Healing Bird and they sent us over a month ago but we weren't able to open it until now T.T.

Ohhh!! Haven't you finished using this hair mists? Yha, I did! We didn't get to receive this Grapefurit & Wild mago scented roller perfume last time Wow, the mango scent is very intense! If you are a fan of sweet scented fragrance, I highly recommend this Grapefruit & Wild mango perfume roller I always mix this cherry blossom and blueberry hair mist sprays when doing my hair in the morning But I used them all, andHealing Bird scented another bottle just in time! This is a Grapefruit & Wild mango body lotion And these are hair conditioner and shampoo with the same scent! Our hair is going to smell so sweet from now on! I'm so in love with these fragrance! Here is a quick summary about the scent Neroli & Bitter Orange has a very similar scent to those small scented dolls It's sweet and yet very cozy at the same time Grapefruit & Wild mango smells exactly like a sweet mango This Iris & While musk is one of our favorites It has a similar scent to whitemusk and can be used as a unisex fragrance roller Last but not least, Cherry blossom & Peach has a strong floral scent with a hint of sweetness This is hands down, our favorite body lotion these days We always use this Souffle Body Cream after shower It's a body 'cream,' but once you apply them on your body, it changes into an oil Thus, it's super hydrating This is also one of our favorite hair oil I always finish my hair with this oil after using the hair straightner Thank you so much Healing Bird! This area is filled with amazing scent! It smells amazing! Oops, I squeezed too much! You may stop now sis... Lol Even the design of the bottles are so unique There's a little bird sitting on the cap of the bottle By the way, International Shippings are available for Healing Birds' items So for Qtees who are interested, we'll put the link in the description box below, so make sure to check it out :) Isn't that mine, sis?! Just drink it man.. Lol So that's the end of our unboxing for today :) Next, you will be watching our 'QQ's Cooking Show' video but because it's a video that we took long time ago, we didn't speak Korean for the cooking part Therefore, for Korean Qtees, please turn on the Korean subtitle :) We'll sign off from here and hope you enjoy our cooking show! Bye Bye <3.

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I Tried Cooking A Recipe From The 1910s

- Doesn't smell horrible. Okay, there's the smell. Yup that's pungent. (Light upbeat music) Hi, I'm Alix, and I love
cooking and history.

Throughout history there have been hundreds of food trends
that have come and gone. Today, I'm gonna be trying
out one of these recipes and seeing if it's edible. Okay, Oyster and Chicken Pie. (Light upbeat music) It's very vague, very under-seasoned, seems a little random and weird.

I feel like when you see a
pie, like a chicken-pot-pie, it's really like, comforting
and warm and inviting. If I dove into this pie,
I'd be very disappointed. I guess I'm just gonna go line by line. The first thing to do
is parboil a chicken.

I have no idea how much
chicken I'm suppose to boil, but I have, I guess,
four breasts right here, so we'll go with that. It immediately turns white. I'm also gonna be hard-boiling
the eggs at the same time. Nice chicken water in here, which is pretty fowl.

(Chuckles) It looks a little like human flesh. We're off to a good start here. - [Woman] Wanna hear a fact. - Yeah sure.

(Smooth jazz music) I guess, yeah, actually
oysters are an aphrodisiac, so I guess everyone's really
horny back in the day. (Laughs) Cool down a little before I peel them, and then we're gonna cut up this partially cooked chicken. They're looking nice and white. (Upbeat psychedelic music) Over this, place, oh great,
we're at the oyster part.

So, over this chicken,
place one pint of oysters. Doesn't say to drain
them, but I'm going to, because I don't know if
I'd wanna pour, like, oyster juice all over this chicken. Product may contain shell fragments. That seems dangerous.

Ohhhh. Okay I'm just gonna air
it out for a second. I'm not even exaggerating,
that is so strong. Okay.

(Upbeat, jazzy music) Alright, next. If I can make it. Add two hard-boiled eggs,
cut into small pieces. Whoever invented this recipe was like, what else can we put on top of this.

But, at least it adds, like,
a nice pop of color, I guess. A tablespoonful of butter. Do I just put it in the middle like, or am I suppose to cut it up? Like, there's no internet in these days so you would think that they would be more detailed with the recipes. I guess I'm just gonna
just cut the tablespoon up and like put it in each third.

Some celery, chopped fine. What is, some celery? I'm guessing it's more than one stock, less than three. (Upbeat, futuristic music) We're gonna put this finely
chopped celery on top. Celery's also very bland,
it's basically water.

(Upbeat, jazzy music) Yikes, that sounds like a problem. Yeah, I can't wait to eat this now. Now, for the seasoning. They say salt and cayenne,
which is a little bizarre.

I don't wanna get too heavy handed with this cayenne right now but actually, maybe I should. I prefer my mouth be numb
when I bite into this. (Laughs) Yeah, this is actually
the most confusing part. Moisten with flour and and a gill of milk.

Still don't know what a gill of milk is. I fortunately am not from the
1910s and I have a cellphone, so I'm gonna look up
what a gill of milk is. Okay, it's a half a cup. I guess I'm just gonna go for it.

So if it's like a half cup, oop, okay. I'm assuming I have to stir it up because I feel like that
would be really bizarre. The milk at the bottom is now like the oyster chicken juice water. Put the puff paste on top.

They don't call it puff pastry,
they call it puff paste. So, I guess in the 1910s you had to make your own puff pastry, but that's like, really fuckin' hard, so I will not be doing that. (Upbeat, modern music) Maybe I'll use these scraps to make a little design on top. I feel like I should make an oyster design just so people know what
they're getting into.

My oyster kinda looks like a vagina. So, I'm gonna do an egg wash on this even though it doesn't
say that in the recipe. I want this to at least look pretty if it's not going to taste very good. Also, they didn't tell us
how hot the oven should be.

40 Minutes in a moderate oven. I'm gonna say moderate is, 350. (Upbeat, futuristic music) Alright, so, it's been 40 minutes. Was the fastest 40 minutes of my life, 'cause now I have to try this pie.

Something I've been dreading. (Upbeat, optimistic music) How bad can it be? I don't know if I can... - [Producer] Oh no. (Mumbling) - Oh man, I need someone
else to try this though because I don't know if
it's just me, and like, I don't really like oysters that much.

(Upbeat, optimistic music) - I don't think it's that
bad, I'm kind of into it. - Ooooh. - The whiff is not promising. - Yeah, I can't say
that's a pleasant smell.

- I wouldn't go out of my way to eat this, but I would stop eating it if
I was being polite to someone. - It's not totally
offensive or undelicious. Are there potatoes in here? - It tastes like, if I was a character in
Spongebob Squarepants, and I just ingested
like, all of the ocean. - I don't hate it, I'll say that.

- No, it's not, it's not good. - Like I don't understand why any of this being together was
necessary in any capacity. - It's a taste that some
people might prefer, and we don't flavor shame. If you didn't have taste
buds, you might think, hey, this is probably a pretty good pie.

- It's like the ingredients were held together by Elmer's glue. - It is a little bit hard
to eat, to be honest. (Upbeat, acoustic music).

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Game Day Artichoke Dip - You Suck at Cooking (episode 71)

Hhhhh *stretch* *crick* Mmmmm *crack* You suck at cooking, yeah you totally suck So we're gonna take some Parmesan cheese, get that grated into smithereens, and then put 1 cup of that Parmesan into a bowl *ding ding* Then, we're gonna crack open a couple of mayo pods Usually, two is enough to get a 1/2 cup Throw that in the bowl, aaand... Then a 1/2 cup of sour cream. You basically want 1 cup of Parmesan to 1 cup of wet stuff. That could be a cup of Parm, 1/2 cup mayo, 1/2 cup greek yogurt That could be 1/2 cup Parmesanio, 1/3 mayo, 1/3 sour cream, 1/3 greek yogurt Could be 1 cup Parmesanezia, 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup cream cheese If you're a maniac, it can be 1 cup Parmesanana and 1 cup mayo or it could be 1 cup Parmesan to 1/2 cup mayo and a 1/2 cup water with white food coloring in it Y O U   D E C I D E.

Then, you're gonna need a leek and because it's game day, I'm gonna chop this with my Knifesketball It's far more efficient than a conventional chopping knife because... You utilize the bounce, which basically chops it for you and this is a great example of why physics is a good thing, and not a bad thing. I'm gonna take some garlic, aaaand... Because it's game day, I'm gonna use my Shredminton Racket These things are amazing at picnics.

To combine this, I'm gonna use my official 2018 Federer Edition Grand Slamjangler They only made a hundred thousand of these. I'm gonna crack *tss* open a cold one *khh* with the boys *fffsssshhhhhhhh* and because it's game day, I'm gonna cut these up with my... Chopping knife *cutting these up with a Chopping Knife intensifies* Let's add in those artichokes, some salt, some pepper pepper pepper... And because it's game day, I'm gonna throw in a slash a Hocksauce There's a lot of other things you could add to this: basil, roasted red pepper, sun-dried tomato, jalapeo, anything you think might taste good even though you're wrong aaaand we're gonna...

Pour this into a shallow baking dish that I stole from my sister without telling her but that's how you get for taking back the Vitamix Undoh's on four hundo, and we're gonna let that bake until the top starts to brown. If you don't have an undoh or you want to save money on electricity, you can just chuck it in a hot car for a few hours... And then once you eat it, you can drive yourself directly to the hospital. *S L A M* While that's baking, we're gonna get ready for the big game.

I've got my mini keg... Helmet, so I won't have to get up too often to get another drink I've got my catheter, so I won't have to get up at all... Got my game day shirt Everyone knows I'm a HUGE Glitterbacks fan If they winOH, this stuff's gonna be EVERYWHERE! I've got my let's party sign so everyone knows... It's time to party I've got my emotional guidance chart so I remember how to respond depending on how the game goes I got my lucky football for my second favorite team *Windows shutdown sound* Go on MVP *bluescreen of silence* If we win, I've got some extra beer to celebrate with If we lose, I've got...

Some extra beer to drink I got my ref insult practice station here Hey, ref! Why don't you STOP being a jack wagon, and start REFFING for once in your life! High five, high five, high five, high five Hey, ref! You couldn't ref, even if you had very, specific, reffing instructions that told you how to DO it right! High five, high five, high five, high five Now, the final step to getting ready for the big game is to make sure everyone knows who the alpha is. I do that by wearing my yellow belt, so every dude in the room knows I can take him. If you're wearing one of these, you're not gonna get challenged 99 out of a thousand times. I got my eye drops I put an entire bottle in each eye so that I will not, blink, once.

And the most important quality of the alpha is height If you're only 7' 2" like me, you're gonna need a pair of alpha pumps. This allows me to tower over everybody These things are a little tricky to walk in, so if I'm having a cocktail, I throw it in a sippy cup... Because if I spill something, that clumsiness will immediately open up a challenge to my alpha authority. *B I G   S I P P* If someone DOES decide to challenge you, put your foot down, stay calm, and reveal your "I'm the alpha" shirt underneath your game day shirt.

If the dude won't back down, slip him 20 bucks and say, "Hey man, is it cool if... I'm the alpha, just for today? I mean, like, I made all the snacks, it's my apartment, and it would... Really mean a lot, uh, to me... I-i-if you're cool with that." This works every time.

So now that we know a hundred percent who the alpha is, I'm gonna get back in the kitchen and check on that dip. *Graceful alpha walk* *reverb on* Observe how the dip is lightly golden crusted, bubbling steadily like a hot mayo and artichoke volcano. *Reverb off* You can eat this with crackers, you can eat this with tortilla chips... I'm gonna eat this with cauliflower, since I'm totally getting ripped on keto right now Just throw in a bit of a...

Game day golf ball garnish here... And let's get out there and, uh, go sports!  SPORTS!  SPORTS!  SPORTS!   Let's play sports!   BOOKS!  BOOKS!  BOOKS!   Let's read books!   Let's play sports and let's read books and   be well-rounded human beings!   SPORTS!   BOOKS!   SPORTS! .

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Fake Food (Miniature Collectables) Re-Ment 2 - Kitchen Utensils

Series#21 - Is dinner ready yet? #26 - Mom's kitchen Series#21 - Is dinner ready yet? 1. Miso soup 2. Thick omelet 3. Curry 4.

Umeshu (plum wine) 5. Fried prawn 6. Grilled fish 7. Pizza toast 11.

Rice cake wrapped with nori seaweed 8. Cabbage rolls 9. Jiaozi 10. Cleaning a kitchen Series#26 - Mom's kitchen 1.

Nikujaga (meat and potato stew) Nukazuke (a type of Japanese pickle) deep-fried pork cutlet rice bowl 3. Potato salad 4. Steamed egg custard 5. Fried rice 6.

Tomato spaghetti 7. Spinach with sesame dressing 8. Croquettes 9. Sushi 10.

Coffee break.

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Cooking with Marshmello How To Make FRIENDS Cookies (Feat. Anne-Marie)

Hello, loves! And, welcome to episode 22 of Cooking with Marshmello! Today, we'll be -- oh, Mello? Are you expecting someone today? Well, best let them know that we're about to get started.. -Phone Text Messages Fast- Well, look at that, it's your friend! And only your friend, Anne-Marie. Here to help us make some cookies based on the ''F-R-I-EN-D-S'' artwork. Let's get cooking! For our recipe, we'll need: Flour, ginger, nutmeg, baking soda, Cinnamon, salt, butter, brown sugar Some mollases, vanilla extract, and a single egg.

In a large bowl, add the flour, -Acting Strong- Cinnamon, ginger, nutmeg, salt, baking soda, butter & brown sugar. Next, using a mixer, (Marshmello ''can't use the mixer'', and wants ''help'' or really attention from Anne-Marie to help him.) Beat for fluffy constancy. (And Then Anne-Marie helps Marshmello with the mixing machine, as he wanted.) Once fluffy, add the molasses, egg & vanilla. Press the finished dough into a flat disc.

It will need to sit in the refrigerator for up to four hours! (Dramatic music plays, because you want us to be bored in 4 hours, YouTube?) Looks like you two have some time... To chill. (Then of course, Marshmello takes on a romantic movie Anne-Marie and Marshmello watches. Wonder what ''Romantic'' Marshmello will do now.) [A dramatic male talking] I love you.

You complete me. [MARSHMELLO YAWNING And tries to hold around Anne-Marie, who of course will reject, because they're just friends, for Anne-Marie Marshmello is more like a brother than a lover.] [Romantic and Dramatic Female Talking] You had me at "hello". (Is this a wedding or something or near death? [CHIME] (I think Anne-Marie is happy the dough i cooled down.) [NARRATOR] Once the dough is cooled, Use a cookie cutter to slice them into individual gingerbread men shapes.  ( Awkward Moment is coming ) Bake them on a cookie sheet for 10 minutes.

[CHIME] -Thumbs up from Marshmello, to Anne-Marie and Anne-Marie gives thumbs up too- Then once fully cooked, add pink frosting to design them as you'd like. And there you have it! A spitting image of you two. Make sure you grab a friend if you're trying this one at home! (MARSHMELLO DON'T PASS OUT NOW!).

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Cooking Steak with Molten Salt

We're gonna see if we can cook a steak with salt And I don't mean we're gonna cook a steak that has salt on it I mean we're gonna see if we can use a molten salt as the heat source To cook a steak fans of the YouTube channel backyard scientist may remember a time when he tried to cook a steak using molten Aluminum and it sort of worked But you couldn't really eat the steak because it had a lot of molten aluminum stuck to the meat Well hopefully if our salt does stick to the meat it will still be edible because it's salt So we're gonna give this a try. We're gonna take some of our salt We're gonna melt it down to a liquid in our crucible, and then we're gonna pour that onto our steak We might try pouring it onto one side and we might try pouring the salt into the pan And then putting the steak on top of some of that salt for the other side We'll see It's just kind of gonna be a little bit of an adventure So let's fire out the furnace melt some salt and see if we can cook our dinner This Coarser Salt is really good for putting on a steak when you're cooking in a normal method But of course this is gonna melt down into a liquid. I don't know if it's gonna make much difference to find out Our salt has melted down to a liquid and our stake is in the pan ready to go I've put this jacket on because there is moisture on the surface of the steak And there's a chance that it could cause the molten-salt to splatter up into the air And I don't want to get that on me There's not so much moisture that I think there's any risk of a large steam explosion But I do want to protect myself a little bit, so I've got the glasses and the long sleeves and of course the gloves That is hot all right, I'm gonna try and start pouring on one end and move down to the other end We'll see how this goes Oh that smells so good My goodness Wow that is a fantastic looking crust on there So our salt as you can see has definitely solidified It did that pretty much as soon as it hit the pan, and we probably could have avoided that by heating up the pan But I feel like that would be cheating then we'd be cooking your steak with a hot pan instead of with molten salt However even though it has solidified. It is still holding a lot of heat This kind of salt melts it just below 1500 degrees Fahrenheit Which means that even though it's cooled down to the temperature where it's solid again It's still very hot so it's cooking our steak pretty well At least on the outside.

We'll have to see how it's doing on the inside All right, here's our steak cooked on salt cooked on molten salt We've first poured molten salt on top of it mostly it just ran off the sides it landed in the pan And then we cook the steak on the mold and salt in the pan the outside has got a pretty good sear on it We've got some good dryness We've got some the Maillard effect has started giving us some nice crispy outside places But I do suspect that the inside of the steak is going to be pretty much raw Let's cut it open and find out how if I'm right? Oh Yeah, so we can see that it did get cooked for about an eighth of an inch  of the way through and then the inside Is still - oh boy, I think even calling this blue rare would be generous. It's let's see It's cool. It's not even a little bit warm so If you like your steak ultra blue rare, I mean this thing this thing is still mooing I'm pretty sure I think a good vet could bring this back. It wouldn't be too late I personally am NOT a big fan of Super rare steaks, and I know all you stake in Thuvia South they are gonna.

Be mad at me for that I'm more of a medium. Maybe medium rare kind of guy, but this is a little too much for me Ultra blue rare. I will still take a small bite of it It's the texture really that I can't handle just slimy at this point, but I'll cut a piece off mostly I just want to see if it got some good salt flavor by being cooked on salt I didn't salt the state except for cooking it on the salt so if I can taste any salt at all we know where it came from a Little there's a little bit of salt flavor to it not a lot There's a good steak Cooked properly that would be fantastic Turns out pouring molten hot minerals Salt is a mineral which means that what we made is sort of like lava Kind of so yeah pouring molten hot minerals on top of a steak is not the ideal way to cook it But I do have another thing that I want to try but first let's learn about our sponsor If you like to cook at home. Hello, fresh is a great way to do it.

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