CulinaryRumble: Gourmet Journeys

Do Koreans know what is Halal? *social experiment

WE ATE PUNJABI FOOD!!

EXTREME 2X NUCLEAR FIRE SPICY NOODLES + TTEBOKI

For one year I grew and foraged 100% of my food. Every. Single. Bite. No grocery stores, no restaurants, not even a drink at a bar. Nature has been my garden, my pantry and my pharmacy. I lived in the city of Orlando, Florida in a 100 square foot tiny house. With no land of my own I turned front yards into gardens and shared the bounty of food with the homeowners. Over the year I grew over 100 different foods in my gardens, foraged over 200 foods from nature and I even grew and foraged my own medicine and vitamins too. This project wasn’t just about growing and foraging all of my food though. It was about empowering others to take back power from Big Ag. I built gardens 15 Gardens for the People, planted over 200 Community Fruit Trees, sent out over 5,000 seed packs to help people grow their own organic, healthy food and I taught free gardening classes to the people in my community. I’ve been exploring food for nearly a decade and I believe the globalized, industrialized food system is broken . This was a personal quest to see whether I could step away from Big Ag and grow and forage every bite of my own food. Here I am, one year later. I did it and I feel healthier and happier today than when I started. I'm here to share solutions for a more sustainable and just food system with you.

Ah, food, delicious food! Did you know what you decide to eat – especially your favorite food – says a lot about who you are? Your favorite food can reveal a lot about your personality. People also view your personality differently depending on what foods are your favorite. If you’d like to know what kind of person you are, based on what food you ultimately always tend to crave, this is for you.

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Twilight asmr The asmr bro Minee eats ASMR PHAN Suell Asmr Zach Choi

Taste of Korea 찐 JJIN is founded by Jay, Vicky and Ivy after leaving the travelling industry affected by COVID-19. As Koreans, they specialize in quality marinated BBQ meats and hand-made jjajang myeon. We take you behind the scenes of this Korean BBQ restaurant to see how their team works harmoniously together to bring you delicious, authentic Korean cuisine without having to travel there.

Enjoy the skills of a cotton candy master in Hefei, China!

It was a really fun meeting people as all three of us filled our bellies with delicious ramen and talked with everyone! It was delicious, thank you for the meal!

A LEGENDARY Steak challenge! That's a GIANT Steak! Can one person eat that much meat? This famous food challenge has been on my to do list for years! In fact, this challenge has been around for about 70 years and it very well may be the oldest restaurant food challenge in America. For this big food challenge, contestants have 60 minutes to complete a 72oz sirloin steak, fries or baked potato, vegetable side, salad (or soup), a drink, onion rings, and basically everything they could throw in there! Prize for completion is the $75 meal for free and a sweet t-shirt!

Getting paid $500 to eat spicy rice? Count me in! Today we are checking out and enjoying some famous African jollof rice. We had "seven minutes" to eat as many bowls of spicy jollof rice as we could in hopes of winning $500! The rules given to us: 1. Eat as many bowls as possible, 2. None... there were none (note, no rules were shared about liquids especially)! Seems straight forward, right? WRONG! This rice dish cooked with tomatoes, peppers, spices, is a deep, red and very flavorful, rice, originating, and very popular in Nigeria, Ghana, Cameroon, and many areas of Africa in the world! This African food eating contest took place during the Nigerian day festivities in Houston Texas. There were essentially no liquids to be found, and let’s just say there was a little bit of a trickery and odd behavior by some other contestants.. can we win the $500 cash prize by eating the spicy jollof rice? Or will this spicy food challenge and spicy eating contest burn us up! Tune in as we dive into this delicious African jollof rice (Nigerian food favorite but also Ghanaian food, Cameroonian food also) spicy food eating contest. Thanks to all those involved, it was a great event and time!

I have been working on this video for like two years, I think about Mr. Delicious at least once a week. He sells aluminum siding, but also goes to Bora Bora with...sex workers? Maybe? He's on his second marriage. He spends too much time at a bar called The Rusty Anchor. He is both effete and signals that he is wealthy while also being working-class? He also likes to read ROMANCE NOVELS WHILE EATING RAX?! So I guess that's what in the suitcase???

Chef Tomoo Kimura, 42, opened Sushi Kimura in Singapore almost three years ago and it has since gone on to receive a coveted Michelin star in 2018. We follow Chef Kimura around for a day to show you what goes into a Michelin star sushi chef's daily routine.

Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asia's 50 Best Restaurants list. We spent a whole day inside Nouri's busy kitchen so that you can have a taste of what it's like to work in one of Singapore's best restaurants.

Hey everyone!!! I absolutely adore convenience stores in Japan - they're an amazing place to pick up cheap and super tasty food, so what better place for me to do a week long food challenge than at 7-Eleven in Tokyo! Yep, that's right, in todays video i'm eating Japanese 7-Eleven for a full week (breakfast, lunch and dinner). Every day had a different theme, and if you can't stick around for the full hour...

Muslim Asking Strangers For Food, Then Paying Their ENTIRE GROCERIES! HELP SYRIA

Cook with me Africa’s Most Popular common Traditional Village food

We’ve all been taught that vegetables are some of the BEST foods we can eat to support our health. While that is true, there are some that are much more beneficial than others. Dr. Gundry shares his 3 favorite vegetables that can help improve your health and longevity. From a lectin blocking vegetable to a type of green that can give you long-lasting energy, improve your digestion & metabolism, and keep you healthy as you age - you need to start incorporating these into your diet!

🔔 Make sure that you have the bell turned on, so you will definitely not miss any of our videos! Steak Fries.... sounds like something you wouldn't give it a try right. After watching this video you we will change your mind. Beautiful piece of sirloin steak covered with panco breadcrumbs... and the crunch was born. You will thank me later. 😁

Biscuit o chocolat A - Almond Powder：80g A - Cake flour：20g A - Pure cocoa powder：5g Egg White：125g Granulated sugar：45g [Instructions] 1. Place the cookie sheet in place 2. Mix A and sift the powder in with a whip in powder. 3. Divide the egg white with sugar several times and whip until peaks form 4. Add 2 gradually into the egg white. 5. Place on top and bake. Preheated at 190℃, bake at 180℃ for 14 minutes Coffee liquor Instant coffee 20g Hot water：150ml Granulated sugar：15g Rum：15ml Tiramisu Dough B - Mascarpone cheese：200g B - Granulated sugar：45g B - Egg yolk：40g C - Fresh cream：200ml C - Granulated sugar：45g Pure cocoa powder　Moderate amount [Instructions] 1. Softly dissolve mascarpone cheese and add granulated sugar (sorry there is no scene in the video) 2. Remove egg yolk and put it into 1 3. Whip sugar in fresh cream 4. Mix cheese (B) and fresh cream (C) 5. Cocoa powder does not get wet easily when applied from the top after freezing.

[ Biscuit Joconde ] For one 25x25 baking dish A - Flour: 18g A - Powdered sugar: 20g A - Almond powder: 65g B - Whole egg: 80g B - Granulated sugar: 8g A - egg white: 55g Unsalted butter: 12g 1. sift together A 2. mix whole eggs and granulated sugar. Beat with a mixer until warm, about 10 minutes. 4. beat egg whites in a separate bowl. 5. lightly mix the egg whites with the egg whites without crushing the whites. 6. Add the shaken A to 5. 7. Add the melted butter and mix until smooth. 8. Spread the mixture on a baking sheet lined with cooking paper with a palette knife to a thickness of 3 mm. Bake in a preheated oven at 220°C for 10 minutes. Remove from the heat after baking. Coffee syrup (to soak into the biscuit joconde) Water: 100g Granulated sugar: 100g Instant coffee (powder): 15g Put the ingredients in a saucepan and bring to a boil, stirring constantly. 2. 2. bring to room temperature (about 195-200g) 3. soak up about 60-70ml of the mixture per biscuit. [ Coffee Buttercream ] [ Parter Bombe ]. A - Whole egg: 40g A - Egg yolks: 16g B - Water: 45g B - Granulated sugar: 115g 1. Combine A and beat with a hand mixer. Put B in a small saucepan and heat to 113℃, wiping the surface of the pan with a brush wet with water. While mixing 1 with a whipper, pour in the syrup from 2. When mixed, mix well with a hand mixer and add the butter. Coffee paste Instant coffee: 8g Water: 4ml [ Coffee butter cream ] [ Coffee butter cream Perta bombe: 110g Unsalted butter: 120g (cut it first) Coffee paste: 8-12g (to be adjusted) Measure out the par-tabomb and add the unsalted butter to the mixer. If the temperature is too low and the mixture separates, microwave it for 10 seconds or less. When the mixture is smooth, add the coffee paste, checking the color. Ganache ] Sweet chocolate 55%: 90g Milk: 60g Fresh cream (42% milk fat): 12g Unsalted butter: 20g Chop the chocolate into small pieces. Combine the milk and cream and bring to a boil. When the mixture comes to a boil, pour over the chocolate and let it emulsify. Add the butter and melt it. [ Glassage ] A - Granulated sugar: 100g A - Granulated sugar: 100g A - Cocoa powder: 40g A - Water: 60g A - Fresh cream 42%: 50g Gelatin sheet: 6g Soak the gelatin in cold water. Combine A in a small saucepan and stir over heat to dissolve. When the mixture comes to a boil, add the cream and stir, then bring to a boil again. When it comes to a boil, add the drained gelatin and mix well. Strain and finish.

[Ingredients] One 18cm tart pan. Unsalted butter : 75g [A] - Almond powder : 25g [A] - Powdered sugar : 50g [A] - Salt : 1g Whole egg : 30g Cake Flour : 125g [Instructions] 1.Sieve [A] 2.Cream butter mix with a whipper. 3.Put the A in 2-3 portions and mix. 4.Add the egg solution little by little in 3-5 times. 5.Mix with a rubber spatula, switch to a card and mix to weave. 6.Put flour alone into sieve 5 in 2-3 portions. 7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours. 8.Spread the dough (no need to knead). 9.Set in mold, and put in a refrigerator for 1 hour. 10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet). 11.Bake at 356F/160C for 35min.If not enough bake again. 12.Take the stone and aluminum foil and paint the yolk inside the tart. 13.Bake in oven at 140℃ for about 5 minutes and cool. ■Ganache [Ingredients] Milk chocolate : 180g Fresh cream (milk fat content about 45%) : 125ml Honey : 15g Rum : 10ml Unsalted butter : 20g [Instructions] 1.Chop the chocolate. 2.Put honey and rum in fresh cream and boil. 3.Emulsify chocolate. 4.Add butter when temperature drops. 5.Once the butter has melted, pour it into the tart. ■Glaçage [Ingredients] Water: 30g Whipping cream 35%: 35g Granulated sugar: 50g Cocoa powder: 20g Gelatin sheet: 3g [Instructions] 1. Soak the gelatin sheet in water 2. Measure the cocoa powder and sugar in the same bowl and whisk it. 3. Heat water and milk in a pan. 4. When 3 reaches a boil, add 2 and mix, then heat again. 5. When it’s boiled, add the gelatin sheet and melt, then strain it.

Imagine having to prepare over 17,000 meals per day to feed a bunch of hard-working starving sailors on a floating city at sea. Sounds impossible, right? Well, it's not. In fact, it is being executed right now. The United States Navy has officially taken mobile mealtime to the next level. Every day that an American nuclear-powered aircraft carrier spends at sea, it has to provide three square meals for the 5,000 hungry sailors who call the ship home. How, you ask, is this even possible? Let’s find out.