So I only bought this because I was in the middle of playing a shitty round of golf, but Caldera in a can?!? Caldera brewing is the shit and they make some killer brews but in the last year they have started canning their beer which in my humble opinion is totally fucking stupid. When I was bartending the owner came in trying to argue that the can is actually a better way of preserving beer. While that might be true, and I stress might, you are destined to go the way of screw cap wine. It may be better but the general ignoramous public does not recognize this so you are fucked in terms of sales. So fuck you and your dumbass cans Caldera; Too bad your beer is the shit. 4 out of 5. Drink it on tap and not out of a fucking can.
Related Videos :below I show related videos and not so related to this article.
Title: Climbing in the Valles Caldera '08
Climbing in the Valles Caldera, August 2008
Title: Ashland Amber Ale Review
A review of Ashland Amber, brewed by Caldera Brewing Company in Ashland, Oregon. A good session type beer that I like to keep around the house consistently because of it's nice balanced flavor. Sorry if it is a little slow and boring, but I figure I will get used to talking to a camera. Cheers!
Check out Rachael Ray's appearance on Martha Stewart's talk show on Friday, November 13. Martha took on the task of teaching Rachael (who we know is not really a fan of measuring) to bake a pie. I can't really tell if Martha is being funny or rude, but that's sort of Martha's signature, isn't it?
Related Videos :below I show related videos and not so related to this article.
Title: Bake It (Shake It Parody)
Hey guys! hope you like it. I worked on the vocals when i was home sick and bored so...singing isnt the best..but hey compared to some other parodies.. its pretty okayy. Please watch comment, rate and of course subscribe! :] Thanks For Watching
**LYRICS**
Yeah dude, my teacher wants me to bake some cookies for like a class project or something
And I need to bake it. by tomorrow.
hm? What? Oh uh, your baking? You can't bake for poop
I donno man, I've been watching some Rachel May, Boobie Flay, AND Girl Fietti I think I got the hang of it
AND even Susie Q from school has hope in me.
There's no way, I'll bet you
Benjamin? too much
Jackson? He looks stupid
Lincoln? He's dead
Obama? No I'm hungry
ONE DOLLAR!
Let's bake!
Yeah, come on
bake, bake
I need a ride can you drop me to the cook store
Im so cold so the cookies gonna be warm
And I was thinking of recipes that I could use
Tonight im making some sweets, just you watch now
Im gonna bake some cookies, should I start now.
Now if I Mix it like this, should it look like that?
Now should I stirs it like this, or should I stir it like that?
And If I bake it like this, will it come out like that?
Come on, lets bake bake, a-bake bake a-bake it
Bake bake, Bake bake, a-bake it
Bake bake, bake bake, a-bake it
Shake shake, shake shake, a-shake it
Shake shake, shake shake, a-shake it
My hands shakin but my mind is in a straight stare
I'm in the kitchen but my gloves are laying right there
And I was thinking of ways that i might screw up
Tonight im making some sweets, just you watch now
Im gonna bake some cookies, here we go now
Now if she mixes like this, should I mix it like that?
And if she stirs it like this, or should I stir It like that?
Now if she bakes like this, will it turn out like that?
Come on, i gotta bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake itI saw her bakin and I couldn't it my mind
You could tell that she could tell that I was taking my time
But I was thinking of ways to get me out of this bet
But My urges wants me to bake, so I should turn on the heat
Now I mixed like this, and it looked so good
And I stired it like this, and it felt how it should
then I baked like this, and it came out like that
Come on, bake bake, bake bake, a-baked it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
Even though i was sick i think i sounded better than how metro station REALLY sounds
http://www.youtube.com/watch?v=drZQM9HRDcQ&feature=related thats without all the editing.
Title: Spiders Scare Me to Death.
In which a spider pulls a prank on Rachael, and she bakes some blueberry turnovers for Thanksgiving.... messily.
Follow us on Twitter: http://twitter.com/schemestresses
well. here we are. it is a new year. it is the year of the ox. we have a new leader. it is a fresh clean slate for everyone. (plus it is friday, woo hoo for friday)
this friday's picture is an adorable truck i found parked behind my hotel in tokyo. it is a garbage collection truck. it is really cute. it is immaculately clean. it has that way cool broom on board. everything is so tidy in japan. it makes me wonder why our garbage collection trucks here in america, that great land of opportunity, look, well, considerably worse. shame on you filthy american garbage trucks. clean up your act. positive change can happen. right here.
(Note: Remember to enter my cookbook giveaway. The deadline is today at 4 pm PST.)
Shortly after my second son was born, my parents came to visit, offering invaluable help and moral support. Most of their assistance came in the form of the usual grandparent-ly duties - playing with my eldest son, doing laundry, making meals. My dad, however, took it upon himself to become the best baby-soother in the household. He would hold my son, rocking him as he walked, and singing a little tune under his breath. Lo and behold - the babe in arms would calm instantly. When pressed, my dad admitted that his magic came in the form of a self-composed lullaby that went something like this, "Beefeater and Noilly Prat make the best martinis." Yes, my son got an early education on the finer points of gin and vermouth selection. I shouldn't have been surprised. After all, this was the same man that used to sing me to sleep with a song called "The Cannibal King" (which I sing nightly to my own children). When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband's cousin suggested we add a little of Julia Child's cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.
Preheat oven to 375 degrees F.
Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 1/4 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.
Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together 2 teaspoons all-purpose flour and 1/4 cup low-sodium chicken broth.
Stir in the flour mixture, 1 1/4 cup chicken broth, 3/4 cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
Pork Tenderloin with Pear, Shallot & Vermouth Sauce Adapted from Bon Appétit Magazine
2 tbsp olive oil, divided 2 garlic cloves, minced 1 tbsp chopped fresh thyme, plus fresh thyme sprigs for garnish 1 1 1/4-pound pork tenderloin 1 tsp kosher salt 1/2 tsp freshly ground black pepper 3 large shallots, peeled and each cut into 6 wedges 3 unpeeled small Bosc or Anjou pears, quartered, cored 2 tsp all-purpose flour 1 1/2 cups low-sodium chicken broth, divided 3/4 cup guava nectar (can substitute pear nectar) 1 tbsp dry vermouth Salt and pepper to taste
Preheat oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and 1/4 cup chicken broth.
Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
I had leftovers from that amazing chicken I roasted to I decided to utilize them in a pizza. At first I thought quiche but I didn't know how the BBQ sauce would meld with the eggs. In any case, this was quite possibly the best pizza ever made in the history of the planet. Think you can handle this? Let's begin: Make a dough. Slather with your homemade BBQ sauce (or in your case, the KC Masterpiece you bought with your food stamps). Top with grated cheddar and then your red onion, chicken, and bacon. Do not put raw meat on the pizza, dumbass. Top with more cheddar cheese. I baked this bitch at 500 deg for about 12 min and it was cooked to perfection. "That picture is all dark and shit! I can barely see the pizza." Fuck you, asshole! You will take what is given to you and you will like it! Eat it.
fresh organic yogurt, juicy sweet unblemished peaches, tart juicy firm blueberries, toasted oats, organic roasted cashews and pistachios. i love summer. so simple. so incredible. peak experiences easily attained with little or no effort. i must say i like that equation very much.
Related Videos :below I show related videos and not so related to this article.
Title: Blue Jay, Tufted Titmouse, Mourning Dove Having a Good Summer Breakfast ' ' ) - Bird Video 5
http://evansbirds.blogspot.com
Video I finally edited to clear my SD card to make more bird videos. I like the closeness I get with this setup. All I need is a remote-controlled video camera to start and stop video and to pan and zoom, so we'll have to see about that and if I can find one at a good deal. I'm getting really into my new bird hobby and having a lot of fun figuring out new methods to get better video of the birds I feed and to get different and creative food and feeders that are inexpensive. -Ev
Keywords: Tufted Titmouse Paridae Chickadee Titmice tit Blue Jay Jays Mourning Dove songbird call cute bird birds birdie little animal animals feeder birdfeeder food America Nashville nature wildlife life outdoors fly flying birdwatching bird-watching watching Canon PowerShot SD1100 IS camera
Title: Spring-Summer Baby & Kids Fashion Show: Vancouver Children's Trunk Show - Breakfast Television
Vancouver Children's Trunk Show organizer, Jennifer Neudecker, introduces BTV viewers to Spring-Summer 2009 Baby & Kids Fashions by Canadian designers - Milk Factory Designs, Po Po's Ponchos, Redfish Kids Clothing, and Westcoast Baby.
http://www.childrenstrunkshow.com, http://www.milkfactory.com, http://www.poposponchos.com, http://www.redfishkidsclothing.com, http://www.westcoastbaby.com
i have a new favorite food: farro risotto. have you tried it yet? farro is one of those foods just now entering our group consciousness, recently becoming a favorite of chefs for it's ease of use and high nutrition content when compared to other grains. it is not new to italians, who have been using it for centuries, though it fell out of favor for a while. it has been available in health food stores for quite some time but is now, happily, gaining wider popularity. you can read more about farrohere.
farro risotto, of course, is not really "risotto" but an adaptation. i am here to tell you, it is just as delicious, if not more so. farro has a wonderfully chewy texture that makes a great dish with creamy cheese and delicately crunchy vegetables as delicious counterpoints to all that comforting creaminess and chewiness. high in protein, vitamins and fibre, and completely delicious. farro, you are amazing.
farro risotto with zucchini, snap peas, and leek
2 cups farro
3 cups water
1 large onion, chopped
2 TBSP organic extra virgin olive oil, plus more to saute green vegetables
1 cup snap peas, de-stringed
1 zucchini, quartered lengthwise and sliced
1 leek, sliced and finely chopped
1 quart plus 2 cups organic chicken stock
1/3 cup marscapone cheese
1/4 cup parmegiano reggiano cheese, freshly grated, to serve
salt and pepper to taste
first, soak the farro in three cups of water for 15 minutes. meanwhile, chop the onion, zucchini, and leek and de-string the snap peas.
in a large open saucepan, saute the onion in the olive oil. cook over moderate heat for 4 minutes, until softened. drain the farro and add to the onions. stir and cook for 2 minutes until combined. start to add in the stock, a cup at a time, stirring until it is absorbed. i find with farro, it doesn't absorb much for 15 minutes or so, and then becomes quite "thirsty" for stock, as it does, it becomes quite creamy, then you know you are getting close. taste to test for doneness.
set a medium pan of salted boiling water on the stove. blanch the snap peas for 3 minutes until tender yet still crisp. drain and reserve. discard all but half a cup of the water. add in a tablespoon of olive oil and bring to a boil, add in the zucchini and cook for 4 minutes until softened but still bright green and not at all soggy. drain and reserve. now saute the chopped leek in a little olive oil until tender, 2 -3 minutes.
when the farro becomes creamy and tender, swirl in the 1/2 cup of mascarpone cheese, add the cooked leeks, zucchini, and snap peas. season to taste with salt and pepper and serve with the freshly grated parmigiano.
so creamy and delicious, you won't believe it. kids and adults all asked for seconds at our house.
i first tasted something like this at northern spy, a great little place in the east village, i really recommend for local sustainable deliciousness.
New Year's Eve was satisfying on so many levels. With the kids tucked safely in bed, my husband and I sat down with friends to our traditional December 31st feast. To start, these are not just any friends. These are women that I have known since I was nine years old. It is safe to say that we know most things about each other and love each other for our strengths and quirky flaws alike. Their husbands are just as incredible and the group of men have formed their own bond. The kind of bond where men feel comfortable sharing their family and personal dreams one minute, and then will playfully have each other in a headlock in the next minute. Friendship just doesn't get any better than that. To top things off, we feasted from pots of bubbling cheese fondue, fresh greens beans, and sinfully good chocolate fondue. It was a meal made and consumed in a house filled with laughter, love, and acceptance.
Related Videos :below I show related videos and not so related to this article.
Title: How-to make Deviled Eggs
How-to make Deviled Eggs. This is a simple recipe you can makes that is a great appetizer to serve to your guest.
6 hard boiled eggs 1/4 cup mayonnaise 3/4 tsp mustard 1/2 tsp lemon juice salt, pepper and paprika to taste
1. With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water.
Keep the water at a simmer. Cook the eggs for 7-9 minutes. Once they are done, run the cooked eggs under cold water.
2. Cut the eggs in half lengthwise and remove the yolks and place them in a bowl.
3. Wipe your knife with a damp towel between each cut to make a clean cut.
4. Set the whites aside on a contoured egg serving tray if you have one.
5. Mash the yolks with Hellmann's Mayonnaise, mustard, lemon juice and salt and pepper to taste.
6. Refill the whites using about a tablespoon of the yolk mixture for each egg half.
7. Finish them off by garnishing with chives and a sprinkle of paprika.
Title: paper mario the thousand year door recipes!
here it is! my first vid and is for help the guys that have this game but don't know how to finish their recipes logs and for help them with awesome recipes that will aid them in their way. ENJOY!
25,000 views reached! Cool.
----------------FAQ----------------
Where do you get a horsetail?
A= In petal meadows smash those things that have eyes until you find one that goes down when hammering him, bash him 10 times and there you go.
Q. Where do I find the golden leaf?
A= In creepe steeple, go to a hallwys that has swoopulas or that bats that suck your life, search for a hole and use the thin mario power to get in, go right to find a yellow tree, bash him with the hammer and you got it.
Also, thanks to sonicwarrior, any chain letters posted in my videos will be deleted and his user blocked.
You read correctly people. Bacorn: bacon wrapped corn. I was taunted by one of you losers after positively reviewing a chocolate beer and this psychopath suggested I wrap more shit in bacon. Not a bad idea, for a crazy. So this bacon wrapped corn goes out to you, dumbass. Let's begin:
Wrap your motherfucking corn in some motherfucking bacon. Pull it tight and make sure all the seams are on the bottom. If you do not take these steps into serious consideration your bacorn will be all sorts of fugly, like your mom.
450 deg for 30 min. This ended up being one of the best breakfasts ever. I would love to try this on the grill. Eat it.
Related Videos :below I show related videos and not so related to this article.
Title: Harness Racing in New Jersey, Racing For Time (Part Three)
Part 3 of 4
Student documentary by Emily Murphy and Brandon Bacorn about the horse racing industry of New Jersey, what it's worth to the state and why we can't afford to lose it. Filmed in Spring of 2010.
See the official Standardbred Breeders and Owners Association video here:
http://www.youtube.com/watch?v=tEyOtJoV0-I
These little guys were invented in Brussels, a small country in Eastern Europe, during the Soviet takeover when food became scarce. Under commie rule there is never enough food for anyone but the elite so the locals had to resort to eating this crappy little sprout. After a few years they figured out that if you roast them they don't taste like a dirty old shoe. This preferred method of preparation is a well guarded secret so you are fucking lucky I feel like sharing it with you. Let's begin:
Chop off the bottom of your sprouts, remove the outer leaves and rinse them off. If you do not perform this necessary step, your sprouts will taste like total shit. Trust me. Next we use the age-old technique of "shake and bake." This step is particularly fun because you get to be incredibly wasteful which contributes to the rapid acceleration of this world's trip to hell in a handbasket. It is always gratifying to be a part of something larger than yourself. Get out a disposable, one-time use Ziplock bag and dump in some olive oil, kosher salt, and pepper. Shake it like an uppity hooker.
Spread your shit out on a baking sheet. Take a head of garlic and separate it into cloves but do not unpeel them. Spread them out on the baking sheet. This is where my version diverges from the commie one because garlic is illegal under commie rule. I don't know why. It probably has to do with individuals breaking away from a whole or some other metaphorical bullshit like that.
Okay now I know this looks like a total fucking mess but really this is exactly what you want your shit to look like. Cook at 400 deg for 40 min. Every 7ish minutes give the sheet a good shake so the sprouts and garlic roll around and cook evenly. They will be crispy, not mushy, and have a deep nutty character, like your mom. Eat it.
Miranda Valentine, founder/editor of the popular lifestyle blog, Everything Sounds Better in French (www.betterinfrench.com) shows us how to roast Brussels sprouts!
Check out all of Mahalo's Cooking videos here: http://www.youtube.com/view_play_list?p=7016D638D52E3652
Check out these related Mahalo pages: How to Cut a Mango: http://www.mahalo.com/how-to-cut-a-mango How to Juice a Lemon: http://www.mahalo.com/how-to-juice-a-lemon How to Make a Healthy Berry Smoothie: http://www.mahalo.com/how-to-make-a-healthy-berry-smoothie How to Grill Salmon: http://www.mahalo.com/how-to-grill-salmon How to Make Perfect Sushi Rice: http://www.mahalo.com/how-to-make-perfect-sushi-rice How to Make French Toast: http://www.mahalo.com/how-to-make-french-toast How to Make a Healthy Tropical Smoothie: http://www.mahalo.com/how-to-make-a-healthy-tropical-smoothie How to Make Sushi: http://www.mahalo.com/how-to-make-sushi How to Bake a Potato: http://www.mahalo.com/how-to-bake-a-potato How to Cook Roast Beef: http://www.mahalo.com/how-to-cook-roast-beef How to Make Yorkshire Pudding: http://www.mahalo.com/how-to-make-yorkshire-pudding How to Make Mashed Potatoes: http://www.mahalo.com/how-to-make-mashed-potatoes
Check out these Mahalo How-To Playlists: How to Use Facebook: http://www.youtube.com/view_play_list?p=5F11AB569088B2F9 How to Use Adobe Photoshop: http://www.youtube.com/view_play_list?p=F9EA3B49CE93BFEF How to Speak French: http://www.youtube.com/view_play_list?p=D2521D2616635BAF How to Speak Italian: http://www.youtube.com/view_play_list?p=887048ECD49FDF31 How to Speak Japanese: http://www.youtube.com/view_play_list?p=7B20082F3A7DA3E6 How to Speak Spanish: http://www.youtube.com/view_play_list?p=2450C6C9DCDFCBFD How to Get into Shape: http://www.youtube.com/view_play_list?p=5019D7542AFFCCDE How To Become a Pharmacist: http://www.youtube.com/view_play_list?p=E42E43E1775B1AE8 How To Become a Photographer: http://www.youtube.com/view_play_list?p=2C523C705B5D715D How To Get a Job: http://www.youtube.com/view_play_list?p=0717724A987EF8BF How To Make Cocktails: http://www.youtube.com/view_play_list?p=87EED90408981564 How To Make Coffee Drinks: http://www.youtube.com/view_play_list?p=25A4C963FB4D1658
Suscrbete va Feed (RSS)
