【HD】How to make Katsu-don カツ丼
3 easy recipes in this video! Which one would you like to try? Ingredients for Tonkatsu : Pork loin : salt & pepper : Flour : Beaten egg : Panko (Bread crumbs) Ingredients for Katsu-don : Tonkatsu : 1 tbsp soy sauce : 1 tbsp mirin : 1/2 sake : 1 tsp sugar : 50ml dashi stock (Chicken broth instead) : 1/4 onion : 1 ~ 2 beaten egg : Mitsuba leaf Today’s customer at RUNNY’s www.youtube.com ” What’s cooking? ” Intro theme song by www.youtube.com Music by Purple Planet www.purple-planet.com TAM MUSIC FACTORY www.tam-music.com My Blog runnyrunny999.blogspot.com FaceBook www.facebook.com Google+ plus.google.com Thanks – runnyrunny999
Q&A With Marcus Samuelsson
The famed chef and cookbook author tells us about his history as a cook, his worst and best health habits, and his latest book, ‘Yes, Chef.’
Ethiopian-born chef Marcus Samuelsson grew up in Sweden, attended the Culinary Institute in Gothenburg, and then came to New York City to apprentice at the famed restaurant Aquavit. When he was only 24, The New York Times gave him a three-star review (making him the youngest chef to ever receive that designation); at just 33 he won the Best Chef: New York City award from the James Beard Foundation. Samuelsson now owns three restaurants. He also has written a number of acclaimed cookbooks, including The Soul of a New Cuisine, Aquavit and the New Scandinavian Cuisine, En Smakresa, and Street Food, and has hosted two televised cooking shows: Inner Chef and Urban Cuisine. Recently WebMD the Magazine caught up with the ever-busy Samuelsson and asked him about his latest book, his food philosophy, how he stays in shape, and his best and worst health habits.
Born in Ethiopia and raised by adoptive parents in Sweden, you arrived in this country as a restaurant apprentice, and have been one of the hottest chefs in New York City for nearly two decades. Now, at 42, you own several restaurants, including Red Rooster, the celebrated Harlem flagship eatery you opened in 2010. On top of that, your memoir, Yes, Chef, is due out this month. What inspired you to write your own story?
We Sushi Veggie Burrito
Swung by the food truck event at the Hiller Aviation Museum in San Carlos for lunch the other day. I usually only stop by after going to the gym – working out justifies the eating out, right? Of course it does.
Asked what’s vegan at the We Sushi truck, the two people at the window immediately said “veggie burrito,” assorted vegetable tempura with WE dressing wrapped in sushi rice and nori for eight bucks. It’s like a giant sushi roll in the shape and size of a burrito and sliced in half instead of a bunch of pieces.
Health Leadership Award: Cooking up Advocacy for At-Risk Youth
This week, I am grateful to have the opportunity to present the Health Leadership Award to 2011 graduate Alissa Bilfield. She is the co-founder of The Cookbook Project, a non-profit that provides underserved youth with experiential education in food culture, cooking, and sustainability. The organization is growing immensely, and is now gaining international recognition. Alissa even had the opportunity to meet with Michelle Obama’s “Let’s Move” staff in Washington, DC! Her success is an inspiration to all of us striving to create sustainable change.
Listening to Life’s Whispers