1. Cooking with Agnes Zee in Asia - Crazy Strange Food Show - Ningxia Night Market

    12:40

    from Starwrks Media Added

    Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odour. It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants. Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation. The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.[1] The brine fermentation can take as long as several months. Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.[2] The process only adds odour to the marinated tofu instead of letting it ferment completely. Stinky tofu can be eaten cold, steamed, stewed, or most commonly, fried and is often accompanied by chili sauce. The colour varies from the golden fried Zhejiang-style to the black typical of Hunan-style stinky tofu.[1] From a distance, the odour of stinky tofu is said to resemble that of rotten garbage or manure[citation needed] Some people have compared it to the taste of blue cheese[3] while others have compared it to rotten meat. It is said the more it smells, the 'better' its flavour.[1] History[edit] According to folk stories, stinky tofu was invented by a person named Wang Zhi He (王致和) in the Qing dynasty. However the versions of the exact story are quite varied. Soft Stinky tofu: After failing the imperial examination, Wang Zhi He stayed in Beijing and relied on selling tofu to make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the tofu into small cubes and put them into an earthen jar. After several days, he opened up the jar and found out that the tofu had turned greenish and become extremely smelly. He tasted the “stinky greenish tofu” and found that it was surprisingly delicious. So he decided to sell those “stinky greenish tofu” as a commodity in his store. Dried stinky tofu: During the Kangxi period, Wang Zhi He was a tofu seller as well as a pig feeder. One day, he was making dried tofu with an earthen jar. After he put all the seasonings in the jar, he was distracted by the pigs and forgot to close the lid, and so the white paint on the wall kept falling into the jar. A while later, after Wang Zhi He had settled down all the pigs, the dried tofu had already turned into dried stinky tofu. Around the world[edit] China[edit] Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made in Changsha and Shaoxing are made with different methods, and the resulting flavours are very different. Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in Tianjin is mostly made in the Nanjing style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on streets, typically served with a spicy or sweet sauce. It is also served as a condiment to Congee often as a part of a regular breakfast meal. In Chongqing, stinky tofu on the streets is usually fried and dipped in a mixture of, typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pots. In Anhui, the deliciousness of stinky tofu mainly depends on its spiciness. The spicier it is, the more it suits the local favour.[4] In Hong Kong, stinky tofu is a street food. It is deep fried fresh at hawkers' stalls and at dai pai dongs and sold by the bag. Hong Kong-style stinky tofu is traditionally eaten with hoisin sauce. Unlike the diversity of stinky tofu in Taiwan, in Hong Kong it is usually deep fried. Rather than eating deep fried stinky tofu with pickled vegetables, Hongkongers usually enjoy deep fried stinky tofu with sweet sauce and chili sauce. Taiwan[edit] Stinky tofu is usually served deep fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines.) Deep fried stinky tofu: Deep fried stinky tofu is a common dish in both Taiwan night markets and restaurants. Before the 90s, hawkers even wandered around the street and peddled deep-fried stinky tofu. In Taiwan, people usually eat the deep fried stinky tofu with the local sweet and sour pickled vegetable to relieve the greasiness.

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    • Foothills School Visits Create Common Good (Boise, ID) as Part of Their "Story Keepers" Project

      03:15

      from Giant Killer Advertising, LLC Added 82 0 0

      As part of their "Story Keepers" project, this video documents the field trip that Foothills Students took to Create Common Good (Boise, ID). Three students were selected to interview CCG's head Instructor, and internationally recognized Chef, Mr. Brent Southcombe; and, one of his star pupils from Tanzania, Africa, Mr. Tito Ndayishimiye. Along with successfully graduating from the culinary program at CCG followed by his earning a spot on the Kitchen Staff at a local nursing home, Tito also helped film this project, and, completed all post production editing of the film!

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      • Edmondson-Westside culinary arts students cook cottage cheese patties

        01:30

        from Baltimore City Public Schools Added

        Check out what it's like to make a vegetarian dish. In this webisode, Jamal from Edmondson-Westside makes cottage cheese patties over a mushroom cream sauce. Delicious!

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        • Kauai CC has successful recipe for culinary program

          02:20

          from University of Hawai'i System Added 817 0 0

          The Culinary Institute of the Pacific at Kauai Community College offers a two-year associate degree in applied science. Along with basic college courses, the first year of the culinary program covers topics like the fundamentals of cookery, safety and sanitation and bakery. In the second year, the subjects include continental cuisine, Asian cuisine and garde manger. Read the full story on the University of Hawaii news site at http://www.hawaii.edu/news/2013/05/21/kauai-cc-has-successful-recipe-for-culinary-program/

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          • PASSPORT CUISINE SIZZLE REEL (ENGLISH VERSION)

            01:30

            from Stacy DeVorzon Added 232 0 0

            PASSPORT CUISINE Passport Cuisine is a fresh and innovative culinary program, representing expatriates of all ages from all four corners of the world. Filmed in stunning locations throughout the south of France, the show exudes the pleasures of food and style. All guest hosts bestow their love of cuisine while they share the styles, traditions and accent of their homeland.This discovery of different cultures while sharing unique recipes in a beautiful ambiance is the heart and concept of this program. "Passport Cuisine” emphasizes cuisine that is fun, delightful, and enjoyable to make while using ingredients easily found at almost any corner store in France.Visually sensual, full of color, and tantillizing to the taste buds, the show gives the viewers a cooking experience such that they feel as if they are on a culinary journey in that country. Each show ends with the hosts and guests sharing the wonderfully prepared dishes with family and friends. Format can be adapted from 4 -26 minutes HD.

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