How to catch giant fish and oysters to sell at the market with your children
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How to make bean-filled sticky rice cakes sold at the market – bathe the baby, gather around the baby
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How to catch giant fish in the mud during the rainy season with your children
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How to make a primitive fish trap with bamboo – Catch a lot of fish on highland waterfalls
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How to make a Fish trap in the floating season, Harvesting many types of natural Fish in the trap
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-My channel mainly talks about rural and farm life. Raising animals and making bamboo houses using many different tools such as shovels, shovels, hand saws… etc. and pythons raising many animals in many different ways. And take care of orphaned children in many difficult circumstances
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If you have been struggling to get the fish glove maybe some of these spots or some of these methods will help you out! I hope you have a great rest of your day/night!!
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Just like I made it at Le Cordon Bleu, Paris. Indulge your senses in the exquisite flavors of French cuisine with this guide to crafting the perfect Beurre Blanc sauce. In this video recipe, I’ll take you on a culinary journey through the enchanting world of buttery richness and delicate acidity.
Join me as I unravel the secrets behind this classic French sauce, renowned for its velvety texture and sophisticated taste profile. From selecting the finest ingredients to mastering the technique of emulsification, I will walk you through each stage with precision.
Prepare to be captivated as you witness the magic unfold, from gently simmering shallots, white wine vinegar and white wine to whisking in cold butter one luxurious pat at a time. With insightful tips and tricks along the way, you’ll gain the confidence to recreate this culinary masterpiece in your own kitchen with ease.
Whether you’re hosting an elegant dinner party or simply craving a taste of culinary finesse, this Beurre Blanc sauce recipe promises to elevate any fish dish to gastronomic perfection. So, grab your apron and join me on a culinary adventure that’s sure to tantalize your taste buds and impress even the most discerning palate. Bon appétit!
👉📖The Sauce and Gravy Channel “Sauces Made Simply” cookbook will be out in July – I will add a link for you to purchase it once it has been published. Thanks in advance for all of your support!
Beurre Blanc Ingredients:
1 shallot
1 tbsp or 15ml white wine vinegar
5 tbsp or 75ml white wine
1 tbsp or 30ml cream
1/2 cup or 114g butter cold
Salt and pepper to taste
Makes 1/2 cup or 125ml
Chapters
0:53 Prep work
1:25 adding the shallots to the pan
2:14 pouring in the cream
2:33 adding the butter
3:26 finished sauce
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Giada’s Cioppino is a recipe for the books!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Directions
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
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How to Make Giada’s Cioppino | Everyday Italian | Food Network
Learn how to draw a cartoon fish! This lesson is meant for younger artists.
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Survivalist Hazen Audel shows how to create a fishing line and hooks using just an agave plant.
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Survival instructor and wilderness guide Hazen Audel travels to some of the world’s most remote tribal communities to learn how they have survived for thousands of years in the planet’s toughest environments. Hazen joins tribes in the rainforests of Ecuador, the Kalahari Desert of Namibia, a remote island in the Pacific Ocean, the mountains of western Mongolia, the frozen Arctic of Canada, and in equatorial Kenya to learn firsthand the skills and traditions of these masters of survival.
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How to Make Your Own Fishing Line | Primal Survivor
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