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My first crop of mulberries, all dedicated to making this awesome jam.

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Recipe in English: http://0z.fr/JQEcS Recette en Français: http://sousou-kitchen.com/?p=4561 Arabic Blog: http://sousoubeauty.overblog.com

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我既Facebook page : http://www.facebook.com/gobbyhappylife Hope you guys enjoy this video~!!! Love you all ♥ ~! 片中提及過既餐廳： 1）全州中央會館 首爾市中區忠武路1街24-1 明洞地鐵站6號出口 2）陳玉華燉雞 東大門站(421)9號出口 出站後一直往前走，留意左手邊的巷子。會見到類似街市既地方轉左，再留意右手邊的巷子，附近會有好多燒魚鋪頭，這個巷子彎進去就對了。 3）三清洞年糕煲 安國站1號出口，出口右轉然後直行，會看到石牆路之後直行, 走一小段會看到右手邊有家商店，商店旁的超小巷子進去就會看到排隊的人潮了。 4）土俗村蔘雞湯 景福宮站2號出口沿路直行, 第2個路口左轉即見。 5）八味燒肉 地鐵新村站走7號出口, 往KEB外換銀行的方向，過馬路然後走斜坡往上行，留意右手邊。

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................ For more information and the full recipe, please click the link below; http://cookingforfriend.blogspot.com/2012/03/mushroom-sauce-for-pasta-super-fast.html.

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Where to Buy: http://marimomarshmallowstore.com/collections/all This is a fun set from Kracie. It's not too expensive and you can use it to make candy ramen. The soup is not sweet, but the noodles and gyoza are like candy. Please enjoy my video! ✿◕ ‿ ◕✿ You can eat this candy. This is soy sauce and grape taste. This set comes from food store near to my house. ❀◕ ‿ ◕❀

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Kingsleys Steak & Crabhouse

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Seafood Bar

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Musumeci Seafood

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Silver Seafood Restaurant, NSW Australia

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Spiced Squab with Heirloom Carrots and Pomegranate Jus Preparation time:45 minsCooking time:1 hour 15 minsServes:4 0 ratings 12345 Ingredients 4 squab breasts, skin on Squab Stock 2 squab carcasses 1 large carrot, chopped 1 large onion, chopped 2 celery stalks, chopped 2 cloves garlic, bruised 1 cinnamon quill 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 litre water Pomegranate Molasses 300ml pomegranate juice 2 tbs white sugar juice of half a lemon Pickled Radishes 125ml rice wine vinegar 60ml water 2 tbs caster sugar large pinch salt 4 radishes, thinly sliced Artichokes Puree 400g Jerusalem artichokes, peeled, chopped 40ml thickened cream Pomegranate Jus 1 quantity squab stock 100ml pomegranate molasses (recipe above) 1 tbs butter Heirloom Carrots 1 bunch baby heirloom carrots, peeled 2 tsp olive oil 40g butter 1 tsp cumin seeds 2 tbs honey Spice Rub ½ tsp ground cinnamon ½ tsp ground cumin ½ tsp ground coriander seeds ½ tsp tsp salt Notes Squab is a type of pigeon bred for eating. Jerusalem artichokes have a nutty flavour, look a bit like knobbly ginger and can be cooked and treated similar to a potato. They are not the same family and not to be confused with Globe artichokes. These pickled radishes would also be great served with cold meats or a cheese platter or added to a spring vegetable salad. Method To make the stock, place all ingredients in a pressure cooker. Bring to pressure and cook for 1 hour. Release pressure. Strain and discard solids. To make the molasses, stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Simmer for about 15 minutes or until reduced to 100ml and is the consistency of runny honey (watch carefully as it will burn if left too long). Set aside. To pickle radish, stir vinegar, water, sugar and salt in a small saucepan over low heat until sugar dissolves. Boil for 3 minutes. Remove from heat and cool slightly. Pour over radishes in a heatproof bowl. Refrigerate for at least 2 hours to pickle. Drain to serve. To make artichoke purée, place artichokes in a saucepan of cold, salted water. Bring to a boil. Boil until soft. Drain. Blend to form a thick purée. Pass through a drum sieve. Beat in cream with a wooden spoon. Season. To make jus, bring stock and molasses to a simmer in a medium frying pan. Simmer until thickened and reduced to about 150ml. Whisk in butter. Season. To cook carrots, place them in a saucepan of cold, salted water. Bring to a boil. Boil until almost tender. Drain. Heat oil, butter and cumin seeds in a frying pan over medium-low heat. Cook seeds for 2 minutes or until fragrant. Add carrots. Cook, turning occasionally, until tender. Add honey. Cook, tossing, until caramelised. Score the skin of the squab breasts and season well. To make spice rub, combine all ingredients in a bowl. Dip the flesh side of each breast into the spice mix to completely cover and shake off any excess. Spray both sides with olive oil. Heat a frying pan over medium-high heat. Cook squab, skin side up, for 3 minutes. Reduce the heat to medium-low. Turn squab and for a further 3 more minutes. Remove from the heat and transfer to a warm plate to rest for 5 minutes. Slice. Serve squab with artichoke purée, carrots, pickled radishes and jus. Garnish with micro herbs.

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The Grand Final of MKR is here! See what happened when our SA Mums took on the Gourmet Travellers in the ultimate showdown!

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The Grand Final of MKR is here! See what happened when our SA Mums took on the Gourmet Travellers in the ultimate showdown!

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My Kitchen Rules - Official Site

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Anthony Bourdain of No Reservations takes us on a brass-knuckled culinary tour of New York. He starts us off with amazing cured meats and cheese at Salumeria Rosi before heading to the distinguished Wakamba cocktail lounge. After a few beers to cleanse the palate, we end the night with one of the best pieces of meat we've ever had at Bourdain's old base of operations, Brasserie Les Halles. Check out more episodes of Munchies here: http://www.vice.com/munchies Subscribe for videos that are actually good: http://bit.ly/Subscribe-to-VICE Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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Gordon Ramsay visits the award winning Aaya Japanese restaurant in London's west end to try and learn to make sushi. Subscribe for weekly videos. From Cookalong Live. Subscribe Here: http://www.youtube.com/subscription_center?src_vid=frUO65rWSmU&add_user=gordonramsay&feature=iv&annotation_id=annotation_508980

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Polenta is more commonly associated with savoury dishes, but sits perfectly within this chocolate treat to overcome the problems of cooking and sticking to dietary requirements. This is gluten-free, avoids refined sugars and ticks all the organic, fair-trade and seed patent free boxes... just what our YouTube friend Tay Zonday requested! Get the Recipe http://www.sortedfood.com/chocpolenta Get ahead for next week... http://www.sortedfood.com/nextweek Follow us on Facebook http://facebook.com/sortedfood Get the recipe books at:- http://www.sortedfood.com/books

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Very traditional in its method... but with new flavours that are perfect for spring/summer. Why not buy a whole chicken and cut it up yourself to save you money too? Get the recipe here: http://sortedfood.com/chickenfricasse You can also buy our book here: http://goo.gl/IihW6 Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood https://plus.google.com/114117962058784896412

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This Crème brûlée recipe will give you everything you look for in a dessert however, we've thrown in an unusual 'passion-fruity' twist thanks to your suggestions. Get the full recipe here: http://www.sortedfood.com/passionfruitcremebrulee If you want to get involved and give us your recipe suggestions, head over to our Google+ community: http://plus.google.com/+sortedfood Make sure you're up to date on all the latest SORTED happenings: http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://sortedfood.tumblr.com

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