BRUSSELS SPROUT FEVER

This is a follow up to yesterday's brussels sprout post. I would have put it up yesterday, but there's no meat on Fridays in my house. If I've made a meat post on a Friday, well, my bad, it won't happen again. Anyway, interesting recipe here from Gordon Ramsay. I actually did a variation of this last week before seeing this video. I used some homemade cured sausage but no nuts. BTW... what's the deal with brussels sprouts and Christmas in the U.K.? Can anyone explain this to me?

FISHY FRIDAYS: UTLIMATE FISH 'N' CHIPS

Have I told you how much I love fish 'n' chips?! Here's an take on the dish that looks delicious. I'd advise against using beef fat to fry everything on a Friday. That's the Catholic in me talking. The rest of the week, I say it's fair game. The guys in the video make a little tartar sauce to go along with the fish, but I'm not sure I buy the line that it's the best you'll ever taste. Come on, guys, really? The best?

FISHY FRIDAYS: HESTON'S FISH 'N' CHIPS

Have you ever had fish 'n' chips? I love the meal. This is a slightly different take on it. I didn't believe what kind of alcohol they threw into the batter. I'm not a fan if you have to use canisters of compressed gases to cook food. There's no way I'm going there in my kitchen.

SPECIAL CHRISTMAS BRUSSELS SPROUTS?

Okay, the timing of this video is WAY off. Still, I love brussels sprouts. They're not everyone's favourites, and they're not really mine, but I like to learn new ways of cooking them. Let's face it, if you're just boiling them... there's something wrong with you. 

PS - Don't worry about the Christmas theme in April.

PAELLA DAY CONTINUES

I didn't set out to post a whole bunch of Paella videos, but when you're on a roll, eh?

No fancy chefs here. No celebrities. No studio lighting. No... this is the real deal.

I'm in no way dismissing what those other chefs were up to. I'm sure their paella tastes great, and I'm sure I'll never be at their level when it comes to making this dish.

Still, you gotta check this out. THIS is the real deal, folks.

MMMMMM... MORE PAELLA!

No, I haven't had my fill yet.

Basically, I like looking at a few different ways of doing things, especially when it comes to food.

So, here's another recipe. It's by celebrity chef John Torode. By the way, who is John Torode? Never heard of the guy. I'm not saying he's not famous, I've just never heard about him.

Now, that doesn't mean I'm dissing what he's doing here. No, no, no... just look at the final product.

I like the way he throws the rice in the pan first to get them coated before adding the liquid.

YUM, YUM SPANISH PAELLA

I made an earlier post about Paella. That recipe looked pretty easy, no? That's definitely something I can whip up myself. I mean, I'm familiar with most of those ingredients.

Well, I found another version online. This one is from one of Jamie Oliver's internet chefs. The thumbnail looked delicious. Seriously, have you taken a good look? How is your mouth not watering yet?

Some of the ingredients, though, I have no clue. I can take the time to Google it all, sure, but what's a "runner bean"? No idea.

I'm also not a fan of artichokes. It's not that I don't eat them, I'm just not a fan. Then again... so what?! If you don't want to put it in, don't put it in. Simple, right?

That's what I love about cooking: You can pretty much do whatever you want.

Still, check out the video. The final product looks great.

UNDERGOUND FOOD: THE ILLEGAL SMOKIES

I had no idea there was such a thing as illegal smokies.Have you heard about this? I'm always fascinated about what's happening with food and this is pretty darn interesting. Would I eat some of this stuff? Probably.

MOZZARELLA IN YOUR KITCHEN

That last video was a bit of my league, meaning there's no way I could do that in my kitchen. Here's something a little more friendly for the average eater, something you can do at home.

HOW TO MAKE MOZZARELLA

This one is from a website called All Things Cheese. In this particular video, the process doesn't seem like something you can do in your kitchen, at least on this scale. Still, this is cool, this is very cool. The sight of a GIANT mozzarella ball has me thinking about my fridge right now... and maybe a little bread... and olive oil... with some salt... and a sliced tomato... with fresh basil leaves. Man... I'm hungry.

MAKING RICOTTA OVER AN OPEN FIRE

Open fires just aren't for chestnuts. I love ricotta cheese and I love Italy, so this is a good combo coming together in this video. I love the cheese with a little honey drizzled over it, mixed with some crushed walnuts a bit of lemon juice and some lemon zest.

"PIGS" IN GERMAN STILL SOUNDS GOOD TO ME

Not exactly a "how to" or recipe here in this video. Interesting look at the booming meat industry in Germany, though. You get to see what some of these farmers are up against. The cost is sometimes so huge, you know you really have to love what you're doing if you're in the thick of it.

HOW TO MAKE PEKING DUCK

Not the best video, as far as production quality goes, but looks decent from a step-by-step standpoint. This is definitely not a dish you can whip up at the spur of the moment. Now... I'm hungry.

HOW TO DEBONE A CHICKEN IN HOW MANY SECONDS?!

Give it up for Martin Yan, but don't try this at home. He's good.

3 PIG ROAST

It's always barbecue season, but at least the weather is getting warmer where I live. Time to dust off the bbq in the garage and get the charcoal ready. Not sure I'm going to go down this road, not yet anyway, but how are you going to turn away from a video like this? Seriously, the pig is probably the tastiest animal ever invented.

A WHOLE COW PROCESSED IN HOW MANY MINUTES?!

No way! I can't believe he carved up the whole thing in under 12 minutes. I don't think he lost any fingers along the way either. If you're a carnivore, you gotta see this.

LIVING THE FARM TO TABLE LIFE

I love the idea of knowing where my food comes from, then again, who wouldn't?! I think getting in on this would make everyone's belly a lot happier. With that in mind, here's a documentary about the farm to table movement. It's called... well, Farm to Table. First of all, you'll see this isn't actually something new: It's more of a lost treasure. It's not just about the food either, it's about community. This is a long one, around 24 minutes. So get comfy. Farm to Table is directed, edited, and produced by Andrew Fumarola.

THE OLD-SCHOOL BUTCHER

Who doesn't like handling meat?! It's either in you or it ain't. Have a look at what an artisan butcher is all about.

BEEFY TREATS

How do you butcher a cow? As a lover of meat, I've always wondered. Now I know, but I'm not sure I'm ready to tackle my own cow any time soon. Some questionable language in parts, so viewer discretion.

FROM FARM TO TABLE TASTE TOUR

Chefs and foodies know you can't beat fresh ingredients. It's a philosophy that isn't just for hipsters, it just makes sense. Don't get me wrong, I'm not giving up on grocery stores... most of us can't. But if you can know exactly where your food comes from, why not? Anyway, here's an interesting concept that more and more restaurants (and stomachs) are buying into.

EATING "TRASH FISH"

There's more to the sea than salmon and cod? Get outta here! If you like trying unusual foods, you need to have a watch of this video.

FISHY FRIDAYS: STEW FOR YOU

I love a great fish stew. The recipes can seem kind of generic, but as a foodie, I think watching different versions helps you get a better understanding of what you're doing. Watching Jamie Oliver cook this up... not a bad way to learn.

DRUNKEN CHEESE

Yes, this is a thing! Can you believe it? It's something that's done with a process called barrel maturation. Who would have thought you'd find cheese in a wine barrel? Some great history here. I love videos like this, and not just because of the learning factor, but it makes me hungry.

ON THE LAMB

Another in a how-to series, I suppose. I love this sorta stuff. Butcher is a skill I envy. It's as much a science as it is an art, in my opinion... and my opinion is what counts most on this blog :)

PAELLA MADE EASY

An iconic Spanish dish made easy. I'm a fan of Food Wishes. Great bit of info in the video here too... I had no idea that saffron came from the crocus plant... I'm just not sure you want to know what part.

COOKING: THE AMALFI WAY

Hey... is that David Rocco?! I'm sure there are some Rocco haters out there, but I'm not one of them. Watch and drool.

MORE HOMEMADE PROFESSIONAL PROSCIUTTO

There's a minute worth of an opening to this video, which is dumb, but interesting tips.

HOW DO YOU COOK WITH FRESH WASABI?

I only eat this with sushi, but wow, I've been missing out. Eating like this would definitely make my belly happy. Apparently you can try it with chicken or steak. Did you know it's a member of the mustard family? I had no idea!

VISTING THE WASABI FARM

Not too many folks get a chance to see this. It's a visit to a rare Wasabi Farm. Ever wonder where that crazy food comes from? Well, for anyone who likes to know the process from farm to table, here's something for you.

DUCK BREAST WHAT NOW?

You can make duck breast prosciutto? I had no idea! This is actually a thing!!!!

HOW DO YOU SAY PROSCIUTTO IN ITALIAN?

Answer: Prosciutto in Italian. If you don't speak Italian, this video is not for you. If you love prosciutto, you'll watch it anyway.

PROSCIUTTO!!!!!

Sometimes it's good to do things yourself. Sometimes it's best to leave it to the pros. Sometimes it's just fun to watch.

FLEXING YOUR MUSSELS

I love mussels! They're a simple food to cook. The longest part of this recipe is cleaning the mussels. Perfect for a Fish Friday. Most of these mussel recipes are pretty generic. This one is about as basic as it gets. I'd like to see more variety. If you have any other ways of cooking mussel, please share... food is always better when you share.

FORAGING FOR MUSSELS

Gotta love it when you see where your food comes from.

HOW IS OLIVE OIL MADE?

So exactly is olive oil made? My Italian heritage demands I find out since this stuff is in my DNA. My wife and I stumbled upon an olive oil tasting market while we were wondering around in Florence during our honeymoon. That stuff was great... it was the fresh stuff from the season. Great memory.

MORE BOURDAIN IN ITALY

I promise, this isn't going to be a blog devoted to Anthony Bourdain. But... when I saw this video for the first time, it made me so hungry it hurt. If you watch this and don't fall in love with Italian cooking, then something is wrong with you. I apologize for the poor video quality, though.

BA-BOOM! FRITTATA, NORTH BEACH STYLES

Who doesn't like a good frittata? Seriously, tell me, who? They don't know what they're missing. They just don't know! BTW... this guy is one of my new food heroes.

HOMEMADE PIZZA

Wasn't too thrilled with this video. Not bad if you want to learn how to make pizza dough (couple of nice tips). When it comes to pizza toppings, you can figure it out yourself.

FROM MAMMA WITH LOVE

Here's one of the reasons I have a happy belly. This was part, yes, part of a Christmas lunch from a few years ago. I can't remember how far back, no, but I do know how good this was. Roast potatoes, sausage, onions, peppers, chicken, and quail... yes, quail. I did not cook this masterpiece, it was my mom. What a great Christmas gift.

PROSCIUTTO: GUIDO'S WAY

If a guy named Guido is telling you how to make prosciutto, you should probably listen.

ITALIAN COOKING IS THE BEST!

When you hear this guy talk, you know he knows about Italian food. Ba-boom, this looks great! Don't forget, let that pasta dance in the water.

TALES FROM THE RIVER COTTAGE

I won't say that I haven't thought about going down this route myself. For a food lover, it comes with an added bonus: Getting closer to your food. Farm-to-table is the mantra for most great chefs. In this video, you'll see just how literal that is... and in some cases, we're skipping the farm part and going directly to nature. Some nice inspiration for the home cooks out there.

MARTIN PICARD MEET ANTHONY BOURDAIN

This was bound to happen. Two lovers of meat, meeting on television. WARNING: If you have a problem with foie gras, this video is not for you. Also, if you don't like meat, move along.

THE PIED DU COCHON BURGER

Who is Martin Picard? Most folks probably won't know or care. If you have the Food Network, maybe you discovered him on The Wild Chef. If you still don't know who he is, watch this video and find out. Even if you're already a fan, you will see one mouth-watering burger put together here. Well worth the four minutes.

FISH FRIDAYS: BBQ STUFFED SEA BREAM

In Canada, it's never too early for barbecue season.

THE AFTER EASTER LAMB

I'm not sure what the consensus is among foodies about Jamie Oliver. Personally, I don't know too much about the guy, and maybe I have a personal reservation or two about him. I love his food, though, and that's what we're really talking about. A while back, I discovered his Food Tube channel. In my opinion, it should be a staple in the diet of foodie fans everywhere. The stuff on there is usually pretty easy to put together in your own kitchen. Plus, the channel brings together an interesting blend of chefs with different styles. Here's a good one by the master chef himself for roast leg of lamb.

CROATIAN CUISINE

As someone who married himself into Croatian cuisine, I have to say: This video is eye-opening. If you love Italian food (like I do) you're going to love the stuff Croatian meal times are made of. It's very similar but oh so different. Notice the attention paid to wine. Personally, I'm quite partial to mussels. They're darn easy to cook, and they give you a great way to incorporate wine into your cooking. Plus, if you're the one doing the cooking, the chef always gets a glass or two, right? So, behold the deliciousness of Croatian food.

THE TASTE OF ITALY: NO RESERVATIONS

Italian food is the best food in the world. There's no debate... okay, maybe there's some debate, but I'm still right. Don't believe me? One word for you: Scarpetta. Follow the "red trail" as one Anthony Bourdain might tell you. If you're a foodie like me, you'll love the entire No Reservation series. I'll be posting more of my favourites soon.

LOVE THAT NONNA COOKING

Let me let you in on a little Italian secret: The best chef in the world is a nonna! Yes, it's true. For me, they are the picture of perfect Italian cooking. Simple recipes. Recipes you run home to. Granted, there's a lady in this video who might be a little young to be a grandmother, still, there's a vigilant nonna giving careful direction through the whole process.

THE REAL SWEDISH CHEF

A few thoughts... I never believed I'd have any interest in any food from Sweden. Let's face it, if you're only exposure to Swedish Chefs comes from The Muppets or Ikea, then you're hurting. I'm not even sure how I came across this video, but it's what prompted me to start this blog. Like a lot of people out there, I love food with a passion. I also love this video. It makes me hungry. Plus, when you have a guy with a beard say, "You dig where you stand," how can't you want to board a plane to Sweden right now?! Also... it turns out the Swedes don't use Allen Keys to make everything.