Irish Breakfast Challenge Murphy’s Randy Santel

 Hey everybody! This is Randy Santel, “Atlas” with Atlas & Zeus Promotions.  I am excited!Last night I got my first win in Ireland.  I did a 64 ounce steak in Newbridge.  TodayI’m extra excited because my mom’s side – I’m actually a Murphy, and I’m at Murphy’s Lawin Athlone, Ireland.  Taking on their breakfast challenge.  It’s Murphy’s Law Breakfast Challenge. Hundreds of people have tried this thing! It’s actually kind of healthy too believeit or not.  There are tomatoes, mushrooms, hash browns, eggs, bread, a bunch of chips,my first time trying both white and black pudding.  There are some rashes of bacon, andthen some sausage.  We got 30 minutes to do it.  If I win, I’m going to get this wholemeal free.  There’s a TON of people here, so I can lose – lot of radio stations and TV. Lets get this thing going, then I can get my shirt too! Alright lets go! [crowd: Four,[crowd] Four, three, two, one!I’m doing all the vegetables first because I won’t want to eat them when their cold. I was going to make egg sandwiches with the bread, but I think it’s going to be easier if I one-bite them all. I’m doing all the vegetables first because I won’t want to eat them when their cold. Hey Everybody! I want to thank you for watching me beat Murphy’s Law Breakfast Challenge!That was a friggin close one!Had it all in my mouth with seven seconds left!I’m here with the owner, PJ.  For winning, I got that awesome breakfast for free,which was my first Irish breakfast.  I also, and this better because my mom is a Murphy,I got this new t-shirt – “We Made It Too Handy for Randy. “Definitely going to add this to my collection. What did you think about the challenge PJ? Did you think I was going to finish?[PJ] : It was very close. [Randy] : About five minutes in I was thinking “Oh shoot!”I wanted to thank PJ for having an awesome challenge, and we worked to together to get three radio stations and two newspapers here!Definitely good for both of us!Thanks to PJ, and everyone watching this video. Until next time this is Randy SantelDominating food challenges all over the world!

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15 Weirdest Food Ever Eaten

• From a brain sandwich to animals stuffed with other animals and barbequed, we count15 of the craziest things people have ever decided to eat15 - Fried Spiders, • You'll find these in Cambodia, at thePhnom Penh restaurant of Romdeng - and they're mostly tarantulas• 200 people per week willingly sit down and feast on spiders, actual full-bodied spidersthat you can't mistake for anything else • They're served with lime and a black pepperdip, although they've mostly been described as an acquired taste14 - Brain Sandwich, • These are fried calves' brains thinlysliced and placed on white bread, actually common in Missouri, USA - until the Mad-CowDisease came along • You can still find a variation in theOhio River Valley, although they're not battered and served in hamburger buns - a brainburger,you might say • You can even travel to Mexico and findbeef brains served in tacos and burritos, usually heaped on with hot sauce because apparentlythe taste of brain isn't intense enough 13 - Thousand-year-old Eggs,• These can be chicken, duck or quail eggs mixed with ashes, clay and salt for monthsuntil the egg white turns brown and the yolk turns green• Before you take your first bite, you'll notice the strong whiff of sulfur and ammoniaassaulting your nostrils, as well as blood red leakage coming out of what was once eggwhite • The taste itself has been likened to jellyand sulfur in a ball of slime, marinated in a cat's litter tray for hours12 - Yak Penis, • A Chinese delicacy, also known by itsmore fearsome name: Dragon in the Flame of Desire• You'll find this served in Beijing alongside other erotic menu items such as testicle dishesand more varieties of penis • Those who eat Yak penis claim it to helpcleanse the pores of their skin, but nobody has any idea why11 - Whale Flesh, • You serve this one with both the skinand blubber attached, so you're essentially chowing down on pieces of whale• You call this one Muktuk, prepared in whatever way you choose - salted, fried, freshor pickled, it's up to you • Fishermen eat a lot of this since it providesheaps of vitamin C to prevent scurvy, although these days people have stopped eating becauseof ocean toxins 10 - Live Octopus,• This is found in Korea, known by its local name as Sannakji, in which you cut an octopusinto small pieces • You then serve the still-squirming octopuspieces to customers, and hope they can manage to slide it down their throat• The suction cups present and interesting problem though, and it's actually led to rulingthat live octopus pieces are too much of a choking hazard9 - An Entire Camel, • There have only been a handful of reportsabout people stuffing an entire camel and cooking it like a roast chicken, but it doesappear in the Guinness Book of World Records as the largest item on any menu in the world• The way you stuff a camel is by filling it with an entire dead lamb, then that lambstuffed with 20 chickens, those chickens stuffed with eggs and finally rice• You then barbeque all of this until cooked and serve to anyone willing to eat it - anyonewilling to eat an entire farms worth of animal in one meal8 - Cobra Heart, • This isn't a common Vietnamese meal, andsome only eat it because they believe it'll give them "a part of the cobras power andenhance their strength" • A customer picks a vicious live cobra,the chef cuts off its head and rips the heart from its body, places it in a saucer and isthen swallowed whole • People who have dared eat the heart haveclaimed it was still beating as it slid down their throat7 - Tuna Eyeball, • You can eat these in China and Japan,and they're cheap too - less than a few bucks per fishy eyeball• When served in Japan, you'll get it alongside garlic and soy sauce - all fried, tastingsomewhat like a squid, all gooey and squirty • It is typically surrounded by fish fatand severed muscles, perfect food if your kid is doing bad at school and you rewardhim with this 6 - Toast Sandwich,• Have you ever been so desperate for ingredients in your sandwich that you've resorted to cookingbread and using that? • It's made up of a buttered slice of toast,salt and pepper between two slices of bread - suitable for lunch of dinner• In 2011, it received the official title "Britian's Cheapest Meal" - not difficultto believe 5 - Urine Egg,• A Chinese dish that you won't believe: these eggs are boiled in the urine of youngschoolboys and then eaten • The alternative name for it is Virginboy egg, usually found in Dongyang, China - they claim it decreases body heat, promotesblood circulation and reinvigorates your body • One doctor countered that the urine suppliedzero beneficial health properties, that it was unsanitary and disgusting - which is ablow to those who believe in the almighty healing power of body waste4 - Chicken Embryo, • Called Balut and served by street vendorsin the Philippines, Cambodia and Vietnam - they eat the almost fully developed embryo of chickenand duck still inside egg • Though it has a strange, almost ungodlyappearance, most who eat it claim it merely tastes like regular chicken• Have you ever been so desperate to eat something that you've turned to an unborncreature? 3 - Decomposed Cheese,• Known as Casu Marzu in Italy, this cheese goes beyond the typical bacteria and germsof average cheese • This is sheep milk cheese, crawling withliving fly larvae that crawl inside the cheese to lay eggs, which then hatch, crawl throughthe cheese and add disgusting flavour • You're then supposed to eat the cheesewhile the larvae are still wriggling around, or suffocate them inside a paper bag2 - Poisonous Puffer Fish, • You should already know about this one,the infamous Japanese Fugu, a fish filled with enough poison to kill a man• Only chefs with years of training for a special license are allowed to prepare thisdangerous fish, and some even leave minute traces of poison to give it a tingling taste• There have been a few documented cases of deaths over the years, but not as manyas you might think 1 - Stuffed Dormouse• These were served in Ancient Rome, somewhat of a delicacy for special occasions• They were raised in terra cotta jars build solely to house their existence, where theywould hibernate all year and kept fat • Once they reached a sufficient size, theywould be stuffed with nuts and honey and spieces and served as an appetiser.

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Croque Monsieur Recipe - Laura Vitale - Laura in the Kitchen

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share withyou one of my favorite, what I call fancy sandwiches.  It is something that I make oncein a while for my husband and I.  It is a real treat, but I love getting this every timewe go to a French cafe or a French bistro.  It is a Croque Monsieur! It is really a Frenchham and cheese sandwich.  Not to be confused with a Monte Cristo, that is a different kindof sandwich.  I often hear people confuse the two.  This is a Croque Monsieur and in a differentvideo I will show you how to make a Monte Cristo.  But the ingredients you will needare not very many - not any fancy ingredients.  I have got some Swiss here but you could usegruyere and I have got some ham, this is just deli ham and some Swiss cheese.  You will needsome Parmigianino Reggiano, nutmeg, butter, flour, milk, salt and pepper, Dijon mustardand some bread.  I am using my homemade honey wheat bread because it is hearty enough tostand up to this dish, gives it a touch of sweetness with the salty cheeses and the saltyham.  It is just a really incredible combination - it is amazing.  Traditionally use a whitebread or like a rustic French bread.  But that is what I am using.  I use different kindsof bread all the time depending on what I have on hand, what I decided to bake thatweek.  So that is what I am using.  Now I have got my oven preheated to 400F degrees.  WhatI am going to do is, I have a baking sheet that I have lined with some aluminum foiland I am going to brush a little bit of melted butter on both sides of my bread because Iam going to toast this.  I want the bread to be toasted because I feel like it holds upto the sandwich much better when it is toasted.  So I am just going to brush it on both sideswith some butter because it gives it not only great flavor but it also helps it get niceand golden brown.  Do that on both sides.  Good I used up all my butter.  I am going to putthis into the oven for about ten minutes or until it is really beautiful lovely goldenbrown and toasted.  I am most likely going to flip it half way through or just keep myeye on it and flip it if I need to just to make sure both sides are golden brown andtoasted.  In this little saucepan I have got my butter melting and I am going to add tothat my flour.  Now what we a making is a really quick béchamel, a really quick and easy creamsauce because traditionally Monte Cristo has béchamel with it.  Now don't think to yourselfI am not going to go through all that trouble for a ham and cheese sandwich.  This literallytakes minutes to do and it is a total treat, something that I would make for the weekendor something like that.  Now I just added my milk and you can see that the flour is stillin clumps but once everything heats up everything melts and it is just perfect.  It really isone of the most delicious fancy sandwiches and my husband and I absolutely love it.  Ilove this with a frisee salad with some lardons and maybe even a poached egg if I am feelingfancy.  If I am not feeling like doing a poached egg maybe I will do a Croque Madame whichis a Croque Monsieur with an egg on top.  I will show you that in a different episode,it is delicious.  I am just going to let this cook until everything thickens and I am waitingfor that flour to pretty much melt completely.  This should not take very long at all.  Thatis looking good, nice and thick.  I am going to add my grated Parmigianino, I just gratedsome Parmigianino Reggiano.  I am actually going to turn that off.  And now I am goingto add some salt and pepper and a touch of nutmeg.  Easy on the nutmeg because it cango from delicious to pumpkin pie spice.  It is a pretty strong spice so you want to makesure that you go kind of light on it.  But it does, I think, add a world of a differenceto your cream sauce.  Stir that in.  It is going to be nice and thick especially now that youhave added your cheese it is really thick.  I am going to set this aside and check onmy bread, get it out and assemble and we are really close to eating actually.  My breadis nice and toasted so now we are ready pretty much to assemble.  I am going to take someDijon mustard, I love Dijon mustard, I really, really do and I especially love Dijon mustardwhen it comes to ham and cheese.  I just think it is a fantastic - it is just like a matchmade in heaven.  I have to say that Dijon mustard and coarse ground mustard are my favorite. I am going to put a good layer on one of the pieces of bread.  You can do them both if youwant, does not matter.  I am just going to do one piece of bread because I don't wantit to be too, too strong.  And then I am going to take some swiss - I do one slice - I amgoing to cut this in half like that.  Then you take your ham and do a couple of slicesof ham because these are really thin slices.  Which by the way that is how I like it.  Ifyou can chitchat with your deli person, which you should be able to, you can tell them "heylisten, cut my ham a little bit thinner. " Because I don't like it to be too thick, eventhough I am using a couple of slices, I really do feel like the flavor is better if it isthinner and just put a couple of slices on there than you originally thought you woulduse.  Hope that makes sense.  And then I am going to put the other slice of cheese onthe top and so it is two slices and two slices.  Then I go ahead and put the top on.  Now thisis a knife and fork sandwich, this is not a pick up with your hands and eat kind ofsandwich.  Now, our sauce has got really thick because it has been sitting here while thebread was toasting, but that is what it does.  Once it goes into the oven, which by the wayat this point, I have my broiler preheated.  I am going to put some of my sauce on here,it is full of Parmigianino.  Which you guys know I love! I am just going to smear thislike so and it looks weird but trust me it is heaven in your mouth.  As soon as this comesout of the oven it really is.  It gets hot and it is bubbly and it is just fabulous. Then you take one piece of cheese like so and I am going to pop this under the broiler. Don't put this directly under the broiler.  I actually put this on my lower rack so itis almost the furthest away from the broiler so that it can stay in there a little bitlonger to get everything heated up.  And then once the cheese is bubbling and it is meltedand it is golden brown, we are ready to serve.  I mean that is it! But I am telling you thisis award worthy that is how good this sandwich is.  It really isn't a sandwich because youneed a knife and fork to eat it.  I just took these out of the oven and look at that, Imean, that is just perfection.  I am going to cut into this so that you can see.  Smellsphenomenal, it is cheesy, it is just glorious.  It is very hot at this point.  But if anyonewill risk eating a hot sandwich for you guys it is this chick.  Let me get a bite of this,oh I cannot wait.  Look at the ham, look at the cheese, look at the bubbliness on top. It is perfection.  Give me a second though because this is really hot.  A bigger bitethan I thought.  That is money.  Salty, but not too salty, it is cheesy and creamy onthe top.  The bread is nice and toasted so it really holds the shape really well.  Andthat mustard, it is just amazing.  That is definitely a sandwich "sandwich" fit for company. Go to LauraintheKitchen. com to get this recipe.  I hope you have enjoyed spending time withme guys and I will see you next time.  Bye bye.

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Macaron Cake Popkie Cook Cake

A macaron (/ˌmɑːkəˈroʊn/ mah-kə-ROHN; French pronunciation: ​[makaʁɔ̃]) is a French sweet meringue-based confection made with egg white or aquafaba, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.The intricate confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth.^[3] Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The macaroon is often confused with the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.^[5] In reality, the word macaroon is simply the English translation of the French word macaron, so both pronunciations are technically correct depending on personal preference and context.^[5][6] In a Slate article on the topic, Stanford Professor of Food Cultures Dan Jurafsky indicates that "macaron" (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.^[7]  Although the macaron is predominantly a French

  confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.^[8] In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.^[9] It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.

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French cuisine 2015 News Food / Cake

French cuisine consists of cooking traditions and practices from France. Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws. French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French

 cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".In France medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later changed into the modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras.The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, the salted meats of these sea mammals were eaten.
Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today. Spices were treasured and very expensive at that time – they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale. Sweet-sour flavors were commonly added to dishes with vinegars and verjus combined with sugar (for the affluent) or honey. A common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients.

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6.How to Cook Steak | Jamie Oliver

 Okay lovely FoodTubers, now it’s time to learn how to do the perfect steak everin the whole wide world.  It will change the way that you cook steak forever.  No more tough steaks!Rights these are the conventional prime cutsof steak.  The Sirloin, £32 a kilo today.  Rib Eye, that’s £32 a kilo as well. Fillet, that’s the prize jewels.  £54 a kilo.  And here rump is£25 a kilo. I have a little secret steak that I’d like to tell you about, he’s my favorite steak out of all ofthose four prime cuts.  This, my friend,is the feather blade steak.  Or the blade steak or in america you call itthe flat iron steak.  Look at the fat marbelling here . It’s absolutely delicious. If you give me the fillet I will throw it back to you, if you give me this,”Yes mother!” that is what we’re talking about.  Come and have a look at this as well. £17. 90 a kilo, for really good quality beefRight,this is the blade,so it sits about here.  Like that.  Moo!It’s these hard sinewsthat kind of make this cut a little bit unfashionable once you’ve taken it out you’re left withthe best steak ever.  Any good butcher will do this for you.  Phone them up sayI want a feather blade, they’ll do it for youWe’re going to put a little bit of oilover the steak here. I’ve got a thick bottomed pan on a very high heat.  I’m going to rub the steak all over with the oil. Heavy on the pepper,heavy on the salt. Pat it in. Salt and pepper on both sides. So we go to a pan, I’m going to put just a little bit of oil in here as well. I’m going to go in with the steakJust going to wipe my hands. Also very importantly do not take your steak from the fridge and cook it. Take the steak out of the fridge an hour before you use it, cover it, let it kind of get to room temperature.  If it’s screamingcold in the middle and screaming hot on the outside.  It’s going to toughen up and be horrible andfairly miserable. The flat iron steak really benefits from being cooked medium rareI’m going to turn it oncea minute, every minute. You want even cooking from both sides. So being equal with both sides keeps the moisture in the middlewhich means when you rest it, it then comes back out again and gives you abeautifuljuicy steak.  That’s the way do it, that’s the way all my chefs do it and that’sthe way my steak house does itThat’s the way i think you should do itThe supermarkets around the world love to sell you a portion, kind of eightounces.  I would advise going to a butchersand instead of getting a thin little centimeter steakGet a double steak.  That will serve two people. That way you could get a really dark outside and it can still be medium rare in the middleIf it’s half the size of that whatever you do to it is going to be well done. It’s almost impossible to cookto your liking.  If you love food, get a double steak. Now there’s a couple of things you can do for a beautiful natural flavor. My friend Adam Perry-Lang he used to like rubbingsteak as he turned itwith a little garlic. It’s very subtle,I actually really like that. Another thing you can do isyou can get a little butter. When you turn the steak and it’s sizzling on top, you get that butter andjust put it on just like that. And that sweetness from the butter is really beautiful and again that’s going to addto that beautiful caramelisation and my last little trick is herbs.  This is thyme, youcould use rosemary, you could use oregano.  What I do is go into this pan andjust take that fatand give it a ruddy good whipping and that will again put in beautiful flavour. I’ve cooked this now for about three minutes on each sideAs soon as that comes offwe give it another little whipof the herbsthe juices are starting to come out that’s gorgeous, that’s like a little free gravy just for you. Then let it rest for two minutes. That method of cooking a steakapplies to cooking over wood, charcoal and any of these classic prime cuts. Let’s come back to the steak over here. I’ve cooked this mediumOkay, which is the max you want to go. This is nice, my wife would love this, i would like a little bit more bloody. Look at that feather blade steak is just the bomb.  Not many people know about itSo it’s super, super coolGood quality extra virgin olive oil hereand if you shake it,it just marbles. That my friends will bethe perfect steak.  this was £17 a kilo instead of £54 a kilofor a fillet. Let’s have a little try of this steakSo good!Mmm, I prefer it to a fillet steak,anytime, I’d be happy to never,ever have it againThat! is where is thatSo there we go guys, that’s the perfect steak, that’s the feather blade steak, or the flat iron steak. Amazing, go talk to your butcher.  And don’t forget if you’re going to suscribe, please subscribe but goto manage your subscriptions and click on email alerts.  So that we can let you knowevery time we do a new video. Thank you very much guys, lots of love.  Mister Oliver. If you want to watch anymore videos on meat, DJ BBQ’s your man.  There’s not muchthat man can’t do with a bit of meat and a log.

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