1. Brooklyn Bouillon: Treating Bones Like the Gold of an Animal


    from SkeeterNYC Added

    “A small farm has to be creative in how they manage their resources.” Meet Rachael Mamane, the founder of Brooklyn Bouillon, the first sustainable and traceable small-batch artisan…

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    • Bone in Ribeye with a Deschutes Brewery Black Butte Porter Demi-Glace


      from White Knuckle Studios Added 46 0 0

      This is White Knuckle Studios' season finale of our New Media cooking show, Campfire Meals. This episode was sponsored by Whole Foods Market, Deschutes Brewery and Elk Lake Resort. We produced…

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      • Makers Mark Filet


        from Ian Clark Added 17 0 0

        One awesome chef + few attractive ingredients = some astounding results. Executive Chef Lock Vongsiuranh demonstrates how to make a simply brilliant dish. The Makers Mark Filet -- featuring Executive…

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        • CSI Recipe - Leg of Lamb and Eggplant Ragout with Demi-Glace Sauce


          from Cuisine Solutions Added 133 0 0

          Leg of Lamb and Eggplant Ragout with Demi-Glaze Sauce Prep time: 20 minutes Total time: 1 hour Serves: 6 Ingredients: Leg of Lamb, Parsley, Celery, Flour, Olive oil, Onion, Tomato paste,…

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          • Demì Glace Succhiata


            from gubert marco Added 37 0 0

            Dopo il trick di Michele assistiamo al tentativo di recupero...

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