1. Sexy Sarnie

    02:08

    from Joe Mc Callion / Added

    91 Plays / / 0 Comments

    The sheer beauty of crispy bacon cooked at 120 fps on a Sony Nx Cam

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    • Texas Macaroni - myvirginkitchen

      06:35

      from Barry Lewis / Added

      4 Plays / / 0 Comments

      Barry makes a super easy macaroni dish Blog - myvirginkitchen.com Twitter - @​myvirginkitchen Facebook group - search 'myvirginkitchen'

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      • hog meat

        10:02

        from David Goodman / Added

        580 Plays / / 1 Comment

        Pigs are shot, shaved, gutted, chopped and turned into sausage. Observe the process at a small, non-commercial farm where the end product is shared among close-knit family members and the local community.

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        • Bacon-Bacon

          01:36

          from Terri / Added

          7 Plays / / 0 Comments

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          • OCI Heritage Pig Project: Episode 1

            04:20

            from Actual Industries / Added

            320 Plays / / 0 Comments

            This is the story of a project that took a group of chef instructors and aspiring chefs and restaurateurs from the kitchen to the farms raising their ingredients, asking everyone to take a closer look at where the food they served actually came from. This is the Oregon Culinary Institute’s Heritage Pig Project, as documented by Actual Industries. Building on OCI’s story, Actual invited a handful of the Portland food community’s pioneering voices to discuss their food philosophies, taste predictions, and conclusions on the comparison of pen- versus pasture-raised heritage Red Wattle pigs. This is the first in a four part series, featuring the President and lead instructors at OCI and the students involved in the Heritage Pig Project. www.actualindustries.com | www.facebook.com/pages/Oregon-Culinary-Institute/61912980699 10-047

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            • Denny: Case Study - 'Home is'

              02:02

              from DDFH&B / Added

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              • How to Make a Bacon Explosion

                23:49

                from brendan j / Added

                25 Plays / / 0 Comments

                The journey of making a bacon explosion as created by the Father and Son team of Thom and Brendan Jackson.

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                • Here comes: The Sun #3

                  00:29

                  from Jan Mensen / Added

                  211 Plays / / 0 Comments

                  Triptych on, of the sun... http://jnmnsn.blogspot.com/2011/01/here-comes-sun.html

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                  • Bearkfast

                    01:00

                    from Peter Wilson / Added

                    33 Plays / / 0 Comments

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                    • Discovering The High Life - Westport, K.C.

                      22:27

                      from Discovering The High Life / Added

                      305 Plays / / 0 Comments

                      I visit three establishments located in the historic Westport District of Kansa City, MO. I started off the day at McCoy’s Public House where I met up with Brewmaster Keith Thompson. Keith was just starting a batch of their Newcomb’s I.P.A., and showed me the process. He also gave me a lesson in hops and barley. Later that night we met with James Westphal at McCoy’s for the start of our food and beer pairing tour. We sat out on their spacious patio and paired Mom’s Mac and Cheese with the Cerveza. This dish is excellent and is topped off with bread crumbs and Wisconsin Cheddar. Next we paired the Old-Fashioned Yankee Pot-Roast with the Ancho Brown Ale. The flavor of the beef with the smoked peppery flavor of the beer paired perfectly. And for dessert we had the Chocolate Peanut Butter Ice Cream Sandwich with a Toddy. Awesome. Next we checked out The Foundry where we sampled three types of Belgian beers with their “beerbites” that included the red rockets, buffalo tots, and TNT Tuna Tacos. The third beer that we tried was the Piraat Triple IPA. It comes in a 750ml bottle and packs an Ass-Kicking 10.5% abv. It is quite hoppy and paired great with the buffalo tots. James didn’t wanna see it go to waste, and I agreed, so we polished that off before walking across the street to Beer Kitchen. The Piraat started to hit me when we arrived at Beer Kitchen, as you will see in the video. But luckily James decided to end the night with tasting of four different burgers paired with four different beers. Ultimate Veggie, Tur-Duck-En, Smokestack, and finally the American Kobe. All of the burgers and beers were excellent but we had a Marzen with their Smokehouse burger. This was a match made in Heaven. The Marzen was a smokey beer that had a bacon flavor to it and really paired great with the burger that was stuffed with smoked gouda & burnt ends. AWESOME! Next time your in KC, head to Westport. You will not be disappointed. Oh, and take a designated driver.

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