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VID_20110212_210500.3gp

Archive for November, 2010


VID_20110212_210500.3gp

The sangria boys

Source: YouTube

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How to make Paella – Paella Recipe

www.undergroundcookeryschool.com Matt Kemp of the Underground Cookery School in London shows how to make a perfect Paella!! Well, the first thing you need is a paella that is actually what this dish is called, and a paella is, you know, in Spain, they would say you cook a big dish and everyone would know what that meant. Now, that pan was already on the hob for a moment so I just wanted to bring it out to a really high temperature so I can throw those chorizo on straight away. I’m going to throw on some diced pancetta and I’m now going to put in some diced pepper. Now, I’m going to put the onion in, quite a lot of that, and I’m going to give it a good old mix. Now already, the juices from the chorizo are adding flavour to the paella and whilst those onions are softening up, I’m going to add my paprika. In, it goes. I’m just going to turn that down a little bit because I’m worried that it’s going to be too hot and in fact, what I’ll do initially that’s just to stop anything from catching in the bottom and it’s going to add flavour. I’m going to add the garlic now. I do not like to add garlic in a dish until I absolutely have to because I don’t want it burn. I’m going to add some thyme. I’ve got some dried chillies here which are really going to set this dish on fire and now I’m going to add my rice. It’s called calasparra rice. It’s a much thinner grain than you would normally get with a just sort of regular basmati rice but it’s perfect for this. If you can’t find it

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How to Make Gazpacho Manchego.wmv

How to make gazpacho manchego.

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Top Hearty Soups for Cooler Weather

Ready for some hearty soups? Summer is quickly drawing to an end, and soon the cool winter evenings will be back. There is nothing better for a cool evening than a nice steaming pot of soup on the table with some cornbread or other bread to go along with it.

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The Essential Spanish Kitchen

From the Serrano ham to saffron, all the essential ingredients for a fully stocked Spanish Kitchen.

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“The biggest park in the world, maybe” Globalexplorer’s photos around Mexico City, Mexico

A TripAdvisor™ TripWow slideshow of a travel blog to Mexico City, Mexico by TravelPod blogger Globalexplorer titled “The biggest park in the world, maybe” Globalexplorer’s travel blog entry: “Today, I woke up late again hehehe… Got hungry and stopped by a stall for brunch. What a find! Had a gordita combinado, a fat tortilla with chicharon in the middle. This is cut in the middle like a sandwich then filled with cream, guacamole, onions, tomatoes, and lettuce. Yum! I wasn’t content and asked the kind lady to add chorizo and potatoes…heaven and then headache sums this up. All for 20 pesos or $1. Bargain! Energised, I walked a few km to Chepultepec Park. I hiked uphill to the castle which is also the National History Museum in Mexico. Afterwards, moved to the centre of town and walked to the Palacio del Bellas Artes. It really is beautiful! Back to the hostel, I saw an ancient dulceria or sweet shop…yum, yum! Tomorrow, I will go to Frida’s neighbourhood, Coyoacan.” Read and see more at: www.travelpod.com Photos from this trip: 1. “Castle grounds” 2. “Chepultepec Castle” 3. “Gordita heaven!” 4. “Palacio del Bellas Artes” 5. “The dulceria” See this TripWow and more at tripwow.tripadvisor.com

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The Best Thing I Ever Ate in the Mission: Jorge from Esperpento

By Mabel Jiménez Jorge Mancera, head chef at Esperpento, a Spanish tapas restaurant on 22nd and Valencia, talks about his favorite thing to eat in the Mission. You get one clue: It’s on 24th and York. Tell us your favorite.

Source: YouTube

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Fiesta at Rick’s: How to Make Mexican Paella for a Crowd

Bravo’s Top Chef Master Rick Bayless shows you how to prepare Mexican Paella for a crowd and then walks you through the ingredients you’ll need to do it yourself. The recipe is straight from the cookbook, “Fiesta at Rick’s” (2010, WW Norton). “Fiesta at Rick’s” offers 150 diverse preparations organized into easy-to-follow chapters. But it’s far more than a collection of recipes. With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese. For more on the cookbook: books.wwnorton.com Also, visit: rickbayless.com

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“Finally …. Barcelona & beyond” Traylertravels’s photos around Barcelona

A TripAdvisor™ TripWow slideshow of a travel blog to Barcelona, Spain and Canary Islands by TravelPod blogger Traylertravels titled “Finally …. Barcelona & beyond!” Traylertravels’s travel blog entry: “Well Hola there amigos … we finally made it! As we traveled downwards, it just got hotter & hotter (it was still over 30 degrees just before 8pm). We finally found ourselves a campsite in Barcelona (after a few small driving dramas along the way). When we thought back on it though, our first day driving in France was just as stressful … so we’re sure it will settle down! We made an early start the next day. We were still a good 30 minutes outside Barcelona, but the campground we were staying at had a special bus that took us right in to the city. We walked around for a while, then finally settled on the things we wanted to see. Our first stop was to walk down Las Ramblas – a giant pedestrian mall filled with heaps of those street performers who dress as statues & move when you give them money. Just off to the side was an awesome fresh food market, so we had a good look around. We continued on to the waterfront. Apparently they had done it up in previous years & there was quite a nice boardwalk. The definite highlights of the day were checking out the amazing architecture of Antoni Gaudi. We’d certainly never heard of him before … but his stuff is really out there! We wandered past the Casa Bastillo – which is the most dazzling of colours & all covered in mosaic

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Choripan with Chimichurri – Famous Sausage Sandwich of Argentina

Like a taco is to Mexicans or a gyro is to Greeks, the Choripan is the most recognized street food in Argentina. It's one of those ubiquitous cultural icons that unifies a country by combining all the things that they love into one little package that nourishes and comforts its people no matter what their socioeconomic status might be.

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