Huang’s World – Mongolia – Part 3/3

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In the final part of Huang’s World: Magnolia, Eddie eats musky sheep eyeballs, appears on Mongol television, and chats with some local fans about the country’s attempt to grow while retaining its cultural identity in the face of a new mining project in the Gobi Desert.

Part 1: http://bit.ly/HW-Mongolia-1
Part 2: http://bit.ly/HW-Mongolia-2
Part 3: http://bit.ly/HW-Mongolia-3

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Huang’s World – Mongolia – Part 2/3

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Eddie checks out some questionable meat (… pause …) at a market in Ulan Bator, then attends a massive outdoor metal festival, and learns how to make khorkhog at one of the country’s first truly modern restaurants.

Part 1: http://bit.ly/HW-Mongolia-1
Part 2: http://bit.ly/HW-Mongolia-2
Part 3: http://bit.ly/HW-Mongolia-3

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Huang’s World – Mongolia – Part 1/3

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In this episode of Huang’s World, Eddie heads to Mongolia to take part in the Naadam festival, which celebrates the “three manly sports”—archery, horse racing, and Mongolian wrestling. Then, Eddie discusses the effects of Mongolia’s recent shift to democracy with some camel herders over a cup of home-brewed camel vodka.

Part 1: http://bit.ly/HW-Mongolia-1
Part 2: http://bit.ly/HW-Mongolia-2
Part 3: http://bit.ly/HW-Mongolia-3

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How to Make Pumpkin Pizza With Thom Beers

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Recipe: Thom Beers Pumpkin Pizza – http://bit.ly/1oQ8xW7

For Thom Beers, Executive Producer of “The Great Halloween Fright Fight,” there’s nothing scarier than a bad meal. So just in time for pumpkin season, Thom whips up a pumpkin pizza topped with Italian turkey sausage, mushrooms, olives, and oodles of cheese. It’s so good, it will make you think twice about reaching for more Halloween candy.

Check out Thom Beers make Bering Sea Gold Nugget Mash: http://bit.ly/1tybQm3

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How to Make a Chocolate Chip Cheese Ball | Dessert Recipes | AllRecipes

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Get the top-rated recipe for Chocolate Chip Cheese Ball at http://allrecipes.com/Recipe/Chocolate-Chip-Cheese-Ball/Detail.aspx

See how to make a sweet twist on a classic cheese ball. Sugary cream cheese studded with chocolate chips and coated in chopped pecans make for an exciting potluck dessert.

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Flavours With Subtitles: What if ‘8 1/2’ was a 3 course meal?

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In this episode of Flavours With Subtitles, Tim Richmond—chef at Melbourne’s cinema-eatery Longplay—turns the classic 1963 film 8 ½ into three Fellini-inspired dishes. First Tim indulges the protagonist’s carnal desires with spaghetti a la puttanesca. Next up is pork (representing Guido) braised in two wines, capped with an otherworldly Moreton Bay bug. To finish, Tim whips up a sumptuous stack of meringue, filled with delicious coffee-flavoured ice cream.

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How to Make Easy Apple Crisp | Apple Recipes | AllRecipes

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Get Mary’s recipe for Easy Apple Crisp at http://allrecipes.com/Recipe/Easy-Apple-Crisp/Detail.aspx

Watch how we make one of our favorite apple desserts. This quick and easy apple crisp is topped with a crumble layer made out of a box of white cake mix, brown sugar and ground cinnamon. Enjoy this on its own, warm, cold, or better yet, served with ice cream!

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How To Make Turkish Delight Recipe – Homemade by SORTED

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The sticky, soft, chewy sweet is usually incredibly floral with the flavours of rose water or orange blossom… but our version takes a green twist with Pandan extract and elderflower.

Whether you know of it from Narnia or street markets and stalls across Europe and North Africa… when dusted in icing sugar and cornflour everybody wants a square!

Get the full recipe for turkish delight here: http://bit.ly/1ruA1uY

Other videos this week:
Salmon Pho video: http://bit.ly/1uYirBs
Fleur’s Taste Test video: http://bit.ly/1FO0AG1
Tuna Sushi Slider Burgers: http://bit.ly/1wuMvui

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How to Make Hamachi Crudo

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Full recipe: Hamachi Crudo – http://bit.ly/Hamachi-Crudo

A year ago, Top Chef: Chicago vet Andrew D’Ambrosi turned in his Le Cirque uniform to commandeer the kitchen at Bergen Hill, a seafood bar in Carroll Gardens, Brooklyn. Today, this Florida native preps a Bergen Hill mainstay—hamachi crudo with soy ponzu, avocado puree and a medley of watermelon radishes, red onions, scallions and jalapeños. Despite his more casual digs these days, D’Ambrosi’s cooking sleight of hand still includes plenty of fine-dining flourishes. Take note: veggies cut in silly shapes always taste superior.

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