Results for: cooking in Search Results
Family Filter:
1:09
Yerawada jail authorities yesterday moved a designated TADA COURT against allowing home food to actor Sanjay Dutt citing the prison manual which does not provide for extension of such a facility. For daily dose of entertainment news log on to: *******www.lehren*** Like our Updates: *******www.facebook****/LehrenEntertainment Follow our tweets: ********twitter****/lehrentv
28 May 2013
538
Share Video

14:25
*******SupremeMasterTV**** – The Negros Museum of Bacolod, Philippines (In Tagalog). Episode: 1749, Air Date: 29 June 2011. Today’s Enlightening Entertainment will be presented in Tagalog and English, with subtitles in Arabic, Aulacese (Vietnamese), Chinese, English, French, German, Indonesian, Italian, Japanese, Korean, Malay, Mongolian, Persian, Portuguese, Russian, Spanish, Tagalog and Thai. Hallo, wise viewers. Today, we invite you to travel to Bacolod City, the capital of the Philippines’ central province of Negros Occidental. Negros Occidental is famous for its wealth of natural landscapes of white beaches, waterfalls and mountains. The people are said to be charming, hospitable, and talented, especially in cultural arts. Negros is famous for its rich variety of sugary delicacies. That’s because Negros is the Philippines’ “sugarbowl,” producing over half the country’s sugar! Our destination here in Bacolod, the City of Smiles, is the Negros Museum, which houses an impressive collection of historical and cultural artifacts. Built in 1996, the Negros Museum indeed has unique murals and exhibits to offer its visitors. The purpose of this museum is to showcase the lifestyle and the sugar industry, and also to preserve the history of this island of Negros. What is unique with this museum – because we feature the sugar industry. In the whole Philippines, this is the only museum that focuses on the history of the sugar. As well, we have a collection of toys here from 65 countries all over the world. And it is composed of almost 22,000 pieces of toys. These are the murals, and we have nine murals here in the Negros Museum, the facts, the history of Negros before the Spaniards. In April of 1565, six years before founding the Philippine capital Manila, Spanish explorer Miguel López de Legazpi unexpectedly discovered Negros Island. He met the indigenous people there who lived harmoniously. This mural here is about the Tumandok Backyard. Negros before was a tropical rainforest. It was full of trees and plants. Their houses were built tall. The reason why they built tall, number one is for the ventilation. And if they live along the river banks, when the water goes up in the middle of the night, they are safe in their house. They practice to plant roots, and root crops for their daily needs. The Negros Museum pays tribute to the different cultures that contributed to the history of the province. Here is all about the Spaniards. So the Spaniard introduced to us the religion, tradition, as well as a location. So here on the table are some of the letters and records from the Spanish priests. Also there’s the sacred heart of Jesus. By the way, on the far end, is one of the oldest churches in Negros. That small church there is the reproduction or the scale model of the Hinigaran Church, that was built in 1858. Made of limestone, bamboo and bricks. No cement during the time. Here is the contribution of the Americans to the Philippines. In Negros, they contributed the milling companies and the steam locomotive, that what you can see behind me. Steam locomotives here in Negros were made by Baldwin of Philadelphia. Here is all about the Japanese. Negros Museum commemorates also the Japanese. The story is, Americans hired these Japanese to work for the Cannon Road going to Baguio. One of the well-known Japanese engineers was assigned here in Negros, by the name of Paul Kokichi Ishiwata of Atami City. He helped to build many companies, renovation of Bacolod Cathedral, university club… Amidst a vibrant history, sugar production has thrived in this region of the Philippines for many years till today. Let’s look at the way that the early dwellers of Negros produced sugar. But first, an introduction to some of the delicious local treats made with the famous Negros sugar. Here are some of our native delicacies here in Negros. Most of our delicacies here are made out of sticky rice, coconut milk, and never forget, sugar. So here, the first, or the famous, is piayaya. This is flour with sugar inside. Next is the pinasugbo. This is a banana coated with sugar. This is a peanut brittle, so this is made out of brown sugar and these circles are peanuts. We have also the baye baye. This is a baye baye, made out of sticky rice, coconut and also sugar, so it’s very sticky. And also the nearest is the butong-butong. This is a stick made out of sugar cane. So from the sugar cane juice, they will boil for several times, the juice to make it more sticky, and dry it up and it will turn like this. And we call this butong-butong. Be sure that your teeth is strong! And lastly is ibos. Ibos is made out of sticky rice, cooked in coconut milk and ginger, and this is wrapped with coconut leaves. And they will boil this for 30 minutes and after that, that is the ibos. Behind me is the hacendero. Okay, what is an hacendero? Hacendero is a Spanish term for the owner of the farm. And this is how they looked during the Spanish period. The houses have towers like this. The reason why they have towers so that they can look out their plantations and the workers in the fields. Most of the houses were built on the elevated area of the plantation, so that they can see 360 degrees all over their plantation, or their hacienda, as we call it here in the Philippines. Here is the Hacenderos Salon. Hacenderos Salon showcases how was the lifestyle of some of the well-to-do families here in Negros. So it showcases about their clothes, jewelries, groceries, telephone. So this is their heirlooms, of the sugar barons and baronesses of Negros. Here, this photo of this beautiful lady here, her name is Marina Montinola Silos. She is from Negros. This was taken when she was 17 years old. That blouse and that shawl that she's wearing on the photo, that is on the box. This is almost 150-year-old clothes she inherited that from her great grandmother. But her secret of her beauty, she's eating vegetables every morning. Right now, she's 93 years old and still kicking and still goes to the mall, and even in the park from time to time as her exercise, without a cane nor even the wheelchair. She walks alone, and also, that's her secret, eat vegetables. And this is her present photo. Here is the kamarin (mill). Kamarin is where they processed the sugar during the Spanish period. So behind me is the kawa. Actually this is the smallest, the #1 kawa because later on, we will see the big one and we call it the “kawa numero cinco” or the fifth kawa. By the way, why they have different sizes of kawa? Because when cooking a sugar cane juice, you need to cook it slowly, so that you can get the right cooking, or the process of muscovado (dark) sugar. All of the smoke will come out on the chimneys, and we call that the “horno económico” that you can find in some of the old plantations here in the island of Negros. Here is the big one, this is the number five kawa. So when they cook the sugarcane juice here, it’s more warmer. By the way, this was introduced to us by the Chinese. Also the sugarcane crusher was introduced to us by Chinese. And some of the memorabilias of the Chinese here, like the medicines, porcelain, and even they teach us to play mahjong. So, on the top or in the pillars are family names of Chinese. They sound like Spanish family names, but they’re originally Chinese. Here is the laboratory where they change the color of sugar. So, here are the different colors of sugar. So after the sugar cane will be squeezed, what is left is the bagaso. Bagaso is the pulp or the skin of the sugar cane. So after they squeeze, what is left is the bagasse. And the bagasse, we process this, or we use this, to fuel milling companies, steam locomotives as well. The first sugar of Negros, we call it muscovado. This is a brown sugar, dark brown. It was turning to a brown sugar, golden brown. Followed by the white sugar, and it ends up in the refined white sugar. It was turning to white, because they take out this molasses from this white sugar. The byproduct is the molasses. So behind me and also in front of me are some of the memorabilias of the milling company. We have here the multiplier and the addition machine. The old graduated cylinder, there’s also the balance scale, and some of the memorabilias in the milling companies, and also their typewriter in the year 1930s, by Burroughs Company. By the way, the muscovado sugar is considered one of the healthier, or the healthiest, sugar of all. Because this is not processed like this, the refined sugar, because it is said they put chemicals to turn white for the refined sugar. Here is the batil. Batil is a kind of boat that they used here in Negros to trade the sugar, from this island going to the Iloilo island. So when this boat left here, the island of Negros, it only carried sugar. When they sell the sugar, they’ve already money. When this boat returned back here, they already bought products from other countries, that they sell in Iloilo. In 1898, the Negros people of the Philippines led an independence movement in which no one was harmed, thanks to their clever resourcefulness and courage. Here is the Cinco de Noviembre. This is a Spanish word for November 5, 1898 revolution of Negros. Here on the box is the old Bacolod City Hall. So here, beside me is our national hero of the Philippines, Dr. José Rizal. Second, he is a museum-goer, or we call him a patron of museums. Why? Because every time he travels, wherever he goes, the first thing that he visits is a museum, so that he will know the culture, tradition, and everything about the place. Why Rizal was chosen as the hero of the Philippines? In my research and also in the books in the curatorial department, Rizal fought through books. So here, the two books that he wrote is the “Noli Me Tangere” (Don’t Touch Me) and “El Filibusterismo” (The Filibustering). Rizal fought only through pen. So it’s a peaceful revolution. Thank you, Mr. Alunan Bayot and the Negros Museum, for presenting the fascinating history of Negros Occidental and the Philippines. From the enticing sweet desserts to the rich multicultural contributions, here, there are so many things for worldwide visitors to appreciate about the gentle Philippine culture. Wondrous viewers, thank you for joining us on The World Around Us. Please stay tuned to Supreme Master Television for Words of Wisdom, after Noteworthy News. May your loving and peaceful deeds be blessed by Heaven.
14 Sep 2011
600
Share Video

10:57
*******kahunasfoodandwine****/ and Twitter kahuna75 Cooking in Chaos! In this episode I make Gnocchi from left over mashed potatoes- not traditional per say but a great use of them left over tators Distributed by Tubemogul.
15 Aug 2009
443
Share Video

8:17
Want to learn how to cook in the fireplace? Watch as Eric shows you everything you need to know about fireplace cooking with a dutch oven, or at least watch and see what happens. Check out www.green-house.tv for more tips and information. Distributed by Tubemogul.
27 Aug 2008
409
Share Video

0:29
On the second day of the train trip we stopped at Cook in the middle of the Nullabor. It was very hot. The abandoned school had a board with the rules that I found very amusing.
1 Jan 2008
382
Share Video

0:59
*******www.directholidays******/viral Greasy spoon owner Bob comes back from his Direct Holiday and puts his customers off their full English. After being away on a perfect Direct Holiday, cafe owner Bob returns to the hot plate. He's desperate to hang onto the mood as long as he can. So.... he's still wearing his flippers, snorkel and mask to cook in ...... and even worse, he's completely naked under his souvenir apron. See what reaction his regular builder customers have and check out Bob's white bits. He's really got the direct effect! Uploaded for Direct Holidays.
20 Apr 2012
435
Share Video

3:24
*******pierotonin**** "CAVANDOLI!", from an idea by Hurrican Ivan in collaboration with Piero Tonin and Emanuele Fossati, is an affectionate tribute to the beloved humorist Osvaldo Cavandoli, also known as Cava, father of the world-famous cartoon character La Linea (The Line). The story is a shocking, horrific journey in the Afterlife. The Comics Committee is in crisis: cartoons are not funny anymore! What happened? What terrible spell lingers over their ink souls? And above all, who will save them from their grim fate? Puck the Dwarf, Dirty Bastard and The Cow are sent to the Comics Paradise to seek advice from cartoon legend Osvaldo Cavandoli. Will the trio be able to come back from the Other Side and revive their miserable careers with the help of a jar of jam*? "CAVANDOLI!" is a unique comic-strip story drawn by 30 of the best Italian cartoonists, all of which, in one way or the other, are connected to the Maestro. From the legendary cartoonists of Carosello** (Bruno Bozzetto, Gino Gavioli, Nedo Zanotti, Carlo "Perogatt" Peroni), to Cavandoli's closest collaborators (Lucio Tomaz, storyboard artist, and Mauro Gariglio, animator), to his friends and colleagues, all teamed up for the first time to pay homage to one of the pioneers of Italian animation. The great Brazilian poet Vinicius de Moraes also makes a special appearance. Cavandoli was a big fan of de Moraes' work and wrote many poems himself: some verses from "Allo specchio" ("At the mirror") are cited in the Comics Paradise sequence. "CAVANDOLI!" also pokes fun at Italian media, that have regrettably neglected Cava and his work over the years. But we don't need their approval, right Osvaldo? Piero Tonin (Many thanks to Stefano Baratti for helping me write this in English) *Cavandoli loved to cook in his spare time. In a little kitchen by his studio, he would prepare fruit jams and other delicatessen for his friends and visitors. The jars were labeled "Premiata Conserveria del Cava" ("Cava's Award-Winning Fruit Preserve"). You can see them in Comics Paradise sequence. **Carosello (The Carousel) was a television advertising program aired by RAI (the Italian national broadcasting company) from 1957 until 1977, with an approximate 10-minute running time. Carosello was a unique and unprecedented phenomenon, created to circumvent the strict Italian laws that made it virtually impossible to insert commercials during television programs. The show was divided in two segments: a longer comedy sketch bearing no direct reference with the advertised product, followed by a very short commercial message. Basically, the objective of the program was to provide sponsored entertainment as opposed to a hard sell. Carosello was aired at 8.50 p.m, seven days a week, and every commercial lasted 135 seconds. No commercial could be broadcast more than once, so, over the span of 20 years, more then 7,000 unique caroselli were produced (all shot in dazzling black and white, 35mm film). The shows were often shot either as animations or played by major Italian celebrities of the time including Totò, Mina, Vittorio Gassman, Virna Lisi, Ugo Tognazzi, Alberto Sordi, Raffaella Carrà, Nino Manfredi, Sandra Milo. They also often featured foreign stars such as Frank Sinatra, Brigitte Bardot, Jerry Lewis, Pelè, Jayne Mansfield, Orson Welles, Fernandel, Yul Brynner, the Kessler twins. Many caroselli were directed by celebrated film directors, often uncredited, such as Ermanno Olmi, the Taviani brothers, Richard Lester, Sergio Leone, Gene Deitch, Pier Paolo, Pasolini, Federico Fellini, Luciano Emmer (by many considered the father of Carosello). For two decades, Carosello provided a unique showcase for Italy's talented actors, film directors, scriptwriters, musicians and artists. As a matter of fact, La Linea was created by Osvaldo Cavandoli to advertise Lagostina stainless steel pots.
25 May 2012
556
Share Video

2:20
For more info visit www.newsinfusion**** Some might suggest it’s the one holiday that’s all about food. No gifts, no religious services, just family and a really big meal. Thanksgiving is the Super Bowl of family entertaining. And because you’ll have a crowd of people to feed all weekend long, you may feel captive in the kitchen. But, Sandra Lee has tips to help keep it simple and make the holiday weekend more enjoyable – even for the cook in your family. With her new book, Semi-Homemade Weeknight Wonders, the host of the highly-rated, Emmy-nominated Food Network show, “Semi-Homemade Cooking” and "Sandra's Money Saving Meals,” makes at-home entertaining easy all weekend long, with her “Round 2 Recipes.” While shopping and stocking your pantry for the holiday weekend, Sandra will provide clever ways to stretch a dollar and save time with her Round 2 Recipes – delicious ways to use select items from your main meal to prepare dishes that will satisfy guests all weekend long. Sandra’s Semi-Homemade tips for Thanksgiving entertaining and decorating are based on her trademark 70/30 Semi-Homemade® philosophy. It’s a formula by which anyone at any skill level can combine 70 percent ready-made products with 30 percent fresh ingredients, adding creative touches to make something that tastes as if it were completely made from scratch.
20 Nov 2009
386
Share Video

1:45
Feel the ride & experience the thrill of kayaking as a world class athlete, in a top global destination To watch more Nissan Sports Adventure movies, download the films as podcast or find out more about Nissan extreme athletes & events, check out: *******www.nissan-sportsadventure****
22 Jan 2009
392
Share Video

4:30
Full of flavour, this chicken recipe is cooked in one pot on the stove with minimal prep. For full recipe and more visit: www.legourmet.tv Distributed by Tubemogul.
24 Dec 2008
351
Share Video

2:26
This is something you haven't seen yet! Organic mangalica (pig breed) meat slow cooked in Serbian clay cookware, on coals. Enjoy watching a traditional way of preparing this crispy skin, delicious, tender meat! Ingredients: 4 kg mangalica shoulder or leg 1 cup red wine Spice mix: 1 tbsp. sea salt 1 tbsp. mustard seeds 1 tbsp. cumin seeds
11 Aug 2016
585
Share Video

8:34
Courtesy of *******www.SimpleCookingBlog**** This is the easiest Grilled Chicken Breast you will ever fix. Your family will love it. The recipe is only two ingredients. It is cooked in a cast iron skillet but any heavy skillet will work very well. If you've not tried a cast iron skillet recently, give it another try. You can be eating this Easy Grilled Chicken Breast in less than 30 minutes.
15 Dec 2010
459
Share Video

1:22
Directed by Nora Ephron and starring Meryl Streep, Amy Adams and Stanley Tucci, the film follows Julie Powell who decides to cook her way through legendary cook Julia Child's classic cookbook, "Mastering the Art of French Cooking" in the space of a year out of her small Queens kitchen.
8 Sep 2009
456
Share Video

1:51
Etwa zwei Millionen Reservierungsanfragen pro Jahr hat das wohl berühmteste Restaurant der Welt, das EL BULLI ­ doch am 30. Juli 2011 wird es geschlossen. Verschwindende Ravioli, vakuumierte Champignons und Cocktails aus Wasser und Haselnussöl: Mit seinem einzigartigen Avantgarderestaurant hat der 3-Sterne-Koch Ferran Adrià die moderne Küche revolutioniert und sie auf eine neue Ebene der Kunst, der sinnlichen Ästhetik und nie dagewesener Geschmackserlebnisse geführt. Geöffnet ist das EL BULLI nur sechs Monate im Jahr, die übrige Zeit zieht sich Adrià und sein Team in ein hochmodernes Kochlabor zurück, um hier vollkommen neuartigen Kreationen der Molekularküche zu erschaffen. Ein ganzes Jahr begleitet die Dokumentation EL BULLI ­ COOKING IN PROGRESS den Meister und seine Helfer und zeigt alle Stufen des kreativen Schaffensprozesses: von der ersten Idee, dem Versuchen und dem Verwerfen, dem Zufall und dem Funken Genialität bis hin zur vollendeten, perfekten und einzigartigen Komposition. Faszinierend porträtiert der Film den schöpferischen Akt und führt so die Originalität, die Präzision und die Hingabe bei kreativen Prozessen vor Augen.
15 Sep 2011
444
Share Video

1:42
Auréolé de ses trois étoiles, Ferran Adrià est considéré comme le chef le plus innovant au monde. Son restaurant, "El Bulli", ferme chaque année pour six mois - le temps pour Adrià et son équipe de se retirer dans leur laboratoire de cuisine à Barcelone pour créer le menu de la saison à venir. Tout est permis... sauf se copier soi-même.
13 Oct 2011
401
Share Video

1:24
Step into luxury in this custom stone & stucco home in the Rock Creek community. Step through the hand carved oak entry doors imported from Mexico to a pallet of natural tones backdrop the ornate ceilings, rich cabinetry & stunning windows. Elegant formal dining featuring 2 built-in serving buffets, sunken wine grotto, & gourmet cooking in the spacious well appointed kitchen with granite counters & tumbled travertine with inlaid granite back splash. Spectacular views of the back yard are viewed from the kitchen & the family room with its carved limestone fireplace & built-in entertainment center including 42”plasma TV. Fabulous outdoor pavilion & kitchen area complete with stone fireplace & resort size hot tub, calming moss rock waterfall with beautiful heated saltwater pool surrounded by lush landscaping. Escape to the amenities of the master suite & luxurious bath with his/her vanity & closets, & private courtyard. Visit SuperDave**** for more information on this beautiful property. Distributed by Tubemogul.
9 Feb 2009
405
Share Video