Chicken Liver Adobo + Little Mukbang| Summer Vacation || Arce Amor
I finally cooked chicken liver adobo, doing little mukbang and summer vacation for my daughter. She finally finished 6grades .
????- Don't Forget to SUBSCRIBE -
????- If You'll enjoy this, please make sure to LIKE, SHARE! -
???? - Come See Me! New Video Every Week ( Sunday and Thursday )
???? - ???? Email : ayeng143(at)yahoo.com
????( For Business Inquires Only)
???? - My Social Media
Instagram
⁃
Facebook
⁃
Twitter
⁃
Blog
⁃
✔️ Disclaimer: This is NOT a Sponsored Video. Thank you so much for everything and for all that you do to support!
✔️ Music: I Do Not Own Any Music. Its Belong To The Artist. (Courtesy Of NoCopyright Sounds.)
Workout - Freedom Trail Studio | No Copyright Music YouTube - Free Audio Library
Title: How it Began
Artist: Silent Partner
Genre: Pop
Mood: Bright
Download:
Cooking breakfast with me/ filipina American vlog/ filipina married to American.
Hope all is well, mwuah!!!
Inside The Ice Cream Factory #part1| How To
Inside The Ice Cream Factory #part1| How To
Please Subscribe My Another Exciting YouTube Channel(Brain Teasers):-
To Subscribe YouTube Channel Click Here:
Please Don't Forget Like And Share.
The Manufacturing Process:-
Although ice cream is available in a variety of forms, including novelty items such as chocolate-dipped bars and sandwiches, the following description applies to ice cream that is packaged in pint and half-gallon containers.
Blending the mixture:-
1 The milk arrives at the ice cream plant in refrigerated tanker trucks from local dairy farms. The milk is then pumped into 5,000 gal (18,925 1) storage silos that are kept at 36°F (2°C). Pipes bring the milk in pre-measured amounts to 1,000 gal (3,7851) stainless steel blenders. Premeasured amounts of eggs, sugar, and additives are blended with the milk for six to eight minutes.
Pasteurizing to kill bacteria:-
2 The blended mixture is piped to the pasteurization machine, which is composed of Ice Cream of a series of thin stainless steel plates. Hot water, approximately 182°F (83°C), flows on one side of the plates. The cold milk mixture is piped through on the other side. The water warms the mixture to a temperature of 180°F (82°C), effectively killing any existing bacteria.
Homogenizing to produce a uniform texture:-
3 By the application of intensive air pressure, sometimes as much as 2,000 pounds per square inch (141 kg per sq cm), the hot mixture is forced through a small opening into the homogenizer. This breaks down the fat particles and prevents them from separating from the rest of the mixture. In the homogenizer, which is essentially a high-pressure piston pump, the mixture is further blended as it is drawn into the pump cylinder on the down stroke and then forced back out on the upstroke.
Cooling and resting to blend flavors:-
4 The mixture is piped back to the pasteurizer where cold water, approximately 34°F (1°C), flows on one side of the plates as the mixture passes on the opposite side. In this manner, the mixture is cooled to 36°F (2° C). Then the mixture is pumped to 5,000 gal (18,925 1) tanks in a room set at 36°F (2°C), where it sits for four to eight hours to allow the ingredients to blend.
Flavoring the ice cream:-
5 The ice cream is pumped to stainless steel vats, each holding up to 300 gal (1,136 1) of the mixture. Flavorings are piped into the vats and blended thoroughly.
Freezing to soft-serve consistency:-
6 Now the mixture must be frozen. It is pumped into continuous freezers that Ice Cream can freeze up to 700 gal (2,650 1) per hour. The temperature inside the freezers is kept at -40°F(-40°C), using liquid ammonia as a freezing agent. While the ice cream is in the freezer, air is injected into it. When the mixture leaves the freezer, it has the consistency of soft-serve ice cream.
Adding fruit and sweetened chunks:-
7 If chunks of food such as strawberry or cookie pieces are to be added to the ice cream, the frozen mixture is pumped to a fruit feeder. The chunks are loaded into a hopper at the top of the feeder. Another, smaller hopper, fitted with a starwheel, is located on the front of the feeder. An auger on the bottom of the machine turns the hoppers so that the chunks drop onto the starwheel in pre-measured amounts. As the mixture passes through the feeder, the starwheel pushes the food chunks into the ice cream. The mixture then moves to a blender where the chunks are evenly distributed.
Packaging and bundling the finished product:-
8 Automatic filling machines drop preprinted pint or half-gallon-sized cardboard cartons into holders. The cartons are then filled with premeasured amounts of ice cream at the rate of 70-90 cartons per hour. The machine then places a lid on each carton and pushes it onto a conveyer belt. The cartons move along the conveyer belt where they pass under an inkjet that spray-paints an expiration date and production code onto each carton. After the imprinting, the cartons move through the bundler, a heat tunnel that covers each cup with plastic shrink wrapping.
Hardening:-
9 Before storage and shipping, the ice cream must be hardened to a temperature of -10°F (-23°C). The conveyor system moves the ice cream cartons to a tunnel set at -30°F (-34°C). Constantly turning ceiling fans create a wind chill of -60°F (-5 1°C). The cartons move slowly back and forth through the tunnel for two to three hours until the contents are rock solid. The cartons are then stored in refrigerated warehouses until they are shipped to retail outlets.
Quality Control:-
Every mixture is randomly tested during the production process. Butterfat and solid levels are tested. The bacteria levels are measured. Each mixture is also taste-tested.
Ice cream producers also carefully monitor the ingredients that they purchase from outside suppliers.
BLAG-BLAGAN #6: IBANG LAHI NAGSASALITA NG TAGALOG?! | BARCELONA TRAVEL | MONTSERRAT PART 1
‼‼ CLICK HD for the best Quality ‼‼
August 05, 2019
- Pumunta kami sa one of my dream place na gusto ko mapuntahan dito sa Barcelona, Spain. And guess what? My dream came true. Special thanks to my tita from London na nagbakasyon here kaya nakapasyal kami doon. Sobrang ganda at sobrang sarap sa feeling doon, babalikan ko siya again, maybe with my friends, my love of my life(?) yiee hahahaa, or my family again. Actually hindi namin nalibot buong place kasi kulang din sa time kasi may next destination pa kami which is soon makikita niyo din sa next vlog ko.
WAIT FOR THE PART 2!!
So if you enjoy the video, kindly like it and subscribe to my YouTube Channel!
Thank you for watching!
See you again on my next vlog!
Spread Love! Adios :)
Name: Airol Salvador
Age: 18 yrs old
Nationality: Filipina ????????
Location: Barcelona, Spain ????????
Edit: Filmora
What I used for vlogging: Samsung Galaxy A10
Email: airol.salvador@gmail.com
Pappadeaux Pasta Mardi Gras Seafood (Inspired by Bloveslife Mukbang)????
I just made my rendition of the Mardi Gras Pasta, I was inspired by Bloveslife, where she does Mukbang. A very beautiful woman and her family. Here is her link
I'm given Bloveslife the credit for her mukbangs.
I do believe that this dish is a New Orland's dish. this is a soul food dish and also a comfort dish.
Make this dish and let me know what you think. Enjoy!
DISCLAIMER: I do not own the rights or license to Dr. Sax Love (Mark Maxwell) music; He did give me his permission & authorize me to use his music.
THANK YOU DR. SAX LOVE for the wonderful and great Jazz
Business Inquiry: Please contact me; soulfooddiva@hotmail.com
Request: Email Me: soulfooddiva@hotmail.com
SHARE! SHARE! SHARE ME ON ALL OF YOUR SOCIAL MEDIA:
If you want more Saturday Meals, and watch the full duration of vid Please.
Follow Me At:
Twitter:
Instagram:
Facebook:
Website:
Check Out My Latest Video's
Pizza Dough:
Check Out My Gadgets:
Eurocast Professional Cookware:
Dough Press Set :
pastry brush;
Please Check Out & Subscribe:
Mayhembeauty:
YouTube Online Course:
Instagram:
Please Check Out & Subscribe to these channels:
Carli Wells: (Cooking With Herbs)
Check Out my YouTube Son:
HookedUpEntertainment:
Check Out Lila Arce:
Check Out:
Check Out
Want to send me mail:
1305 Krameria St, #120
Denver, Colorado 80220
Glazed Ham Sandwiches (Saturday Meal) (Legacy) ????
Glazed Ham Sandwiches, this is the best ham sandwich that I ever made. the glaze just sit it off. Enjoy!????
DISCLAIMER: I do not own the rights or license to Dr. Sax Love (Mark Maxwell) music; He did give me his permission & authorize me to use his music.
THANK YOU DR. SAX LOVE for the wonderful and great Jazz
Request: Email Me: soulfooddiva@hotmail.com
SHARE! SHARE! SHARE ME ON ALL OF YOUR SOCIAL MEDIA:
If you want more Saturday Meals, and watch the full duration of vid Please.
Follow Me At:
Twitter:
Instagram:
Facebook:
Website:
Check Out My Latest Video's
Check Out My Gadgets:
Eurocast Professional Cookware:
Please Check Out & Subscribe:
Mayhembeauty:
YouTube Online Course:
Instagram:
Please Check Out & Subscribe:
HookedUpEntertainment:
Check Out: Jocelyn Williams (Life Coach)
Check Out:Ray Mack Kitchen & Grill
Check Out Lila Arce:
Want to send me mail:
1305 Krameria St, #120
Denver, Colorado 80220
Ebong buro na may sukang pinakurat
North Carolina FOOD TOUR! Delicious Southern Dishes + Exploring Cutest Town! (Boone, NC)
We missed southern food! Today we're in Boone, NC on a mission to taste some local, mostly deep-fried goodies ????and explore this adorable town ???? Click here: and use code ENDLESS20 for 20% off your LifeProof products! Sponsored by LifeProof.
WATCH NEXT: ▶ Boarding a Brand New Cruise Ship!
★ SUPPORT THIS CHANNEL! ★
Supporters get access to never before seen vlogs, hand-written postcards and more! ►
★ $40 AIRBNB DISCOUNT! ★
We can't recommend Airbnb enough! Use this link for up to $55 off your first Airbnb booking:
★ MERCH ★
Get Your T.E.A. Merch!!
★ MUSIC ★
Access Thousands of FREE Songs for YOUR VIDEOS with Epidemic Sound!
== OUR FILMING GEAR ==
★ Camera -
★ Lens -
★ Microphone -
★ Drone -
★ GoPro Session -
★ GoPro Hero 7
★ Camera Belt Clip -
★ Large Tripod -
★ Small Tripod -
BROWSE ALL OF OUR GEAR ►
Above are affiliate links which means we receive a percentage of the revenue made from purchasing products via those links.
== Follow Us ==
❤ Twitter -
❤ Facebook -
❤ Instagram -
❤ Travel Blog -
== About Us ==
We're Eric & Allison and we're on a journey to find the most interesting places and unique foods this planet has to offer! We've traded in our steady paychecks and permanent home for a life of travel and adventure. Come along and see the world with us!
SPAIN TRAVEL DIARY (BARCELONA)
We LOVED Barcelona! Be sure to check out our Barcelona vlog if you want to know more about our trip:
---
Music by Kap Slap - Lookin Amazing (feat. Cal) -
Sexy figure ni Erich Gonzales, hinangaan | UKG
Sa beach pinili ni Erich Gonzales na mag-enjoy nitong weekend. Ibinahagi ni Erich ang retrato niya na naka-yellow bikini habang nage-enjoy sa Pearl Farm Beach Resort sa Samal Island sa Davao del Norte. Maraming kapwa niya artista ang na-seksihan sa kanya.
To watch more Umagang Kay Ganda videos click the link below:
Check out what's trending on the internet! Click the link below:
To watch more breaking news videos click the link below:
Subscribe to the ABS-CBN News channel! -
Watch the full episodes of UKG on TFC.TV
and on iWant for Philippine viewers, click:
Visit our website at
Facebook:
Twitter:
#UmagangKayGanda
#ABSCBNNews
#ABSCBNUKG
INCREDIPIZZA Gluten Free Plant Based Healthy no dairy cheese Pizza
Pizza thats gluten free,wheat free, dairy free totally raw vegan! HILARIOUS FUN RECIPE VIDEO
Markus Rothkranz has done it again- pizza that's actually GOOD for you! No bread, flour, gluten or cheese...not even cooked! This raw vegan pizza even has meat-free pepperoni that looks and tastes like the real thing! This is one of the amazing recipes from the revolutionary uncookbook Love on a Plate This entertaining funny silly goofy video is Markus playing Tony the Italian guy making the world's healthiest pizza. Yes, the healthiest pizza in the world! No cooking, no baking, no oven, just warmed in a dehydrator. From the non-dairy cheese to the gluten-free, wheat-free flour-free crust, to the raw vegan meatless imitation meat pepperoni and the homemade tomato sauce, this is the most amazing pizza ever made in the raw vegan recipe world. Watch this funny step by step recipe video on how to make this best vegan pizza ever. From the uncookbook at
Our Raw Vegan Health Cookbook:
Facebook:
Instagram:
Markus Rothkranz website:
Online Health Store:
German website:
Pairing Japanese Cuisine with Vinyl Music || Eat Seeker
At Tokyo Record Bar, music is first and foremost. In fact, the restaurant doesn’t even have a dinner menu; instead the server, who also functions as the DJ for the night, hands over a music index for guests to select tunes as they sip on sake and munch on caviar sushi. This isn’t your average seven-course izakaya tasting: this is dinner-theater at its finest. This is Ariel Arce’s tribute to the tiny record bars found all across Tokyo.
Producer
Chas Truslow
Associate Producer
Phoebe Melnick
Camera
Phoebe Melnick, Tyler Tronson
Editor
Morgan Dopp
Assistant Editor
Colin Webb
Graphics
Fredy Delgado
Line Producer
Jonathan Rinkerman
Production Coordinator
Sarah Barry
Senior Producer
Marco Shalma
Supervising Producer
Stasia Tomlinson
Head of Video
Justin Lundstrom
Production Assistant
Nakia Scott
Music
Lipstique by Trevor Bastow
0:00
Higher Rise by George Keane
0:48
Ur Skin by Vincent Henquinet
1:25
Don’t Stop Running_Underscore by Alan Oakes Jr, Christopher Fudurich
2:46
Pop Model_No Choir by David Ohana
4:21
Subscribe to Thrillist
Check out our website for more food, drink, travel, and entertainment.
Like us on Facebook
Follow us on Instagram
Sign up for our newsletter
Holiday Bundt Cake with Sparkling Cranberries
Need a last minute show stopper for a holiday get together this week? Still haven’t decided what you are going to make on Christmas day? Stop worrying! Be inspired by the creativity of the season as we did, and make this simple but elegant Cranberry Orange Bundt Cake! It comes together in three easy steps and can be started the day before assembly. Happiest of holidays and a magical New Year to you and yours! Thanks for all your support as Love at First BITE has burgeoned over the past several months.
Recipe
Sparkling Cranberries
2 cups cranberries
2 cups water
2 cups sugar
Directions
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a few minutes and then add cranberries. Be mindful of temperature, as the berries will burst if the syrup is too hot. Cover and refrigerate overnight.The next day, drain the cranberries and toss them with sugar until they are well coated. Do this in small batches, preventing the sugar from getting too damp. Place the coated cranberries on a parchment lined baking sheet to dry for a few hours.If necessary, do another toss in the sugar once cranberries have dried.
Bundt Cake
1/2 pound (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/2 cup grated orange zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup freshly squeezed orange juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Heat the oven to 350 degrees. Grease and flour two 8 ½ inch bundt pans.
Cream the butter and cane sugar manually or in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. Manually, or with the mixer on medium speed, beat in the eggs, one at a time. Add orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, prepare Spiced Holiday Glaze, below.
Holiday Spice Glaze
1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
2-3 tablespoons milk
2 tsp spices, including cinnamon, ginger, nutmeg, clove and cardamon
1 teaspoon vanilla extract (optional)
Directions
Whisk all ingredients in bowl until smooth
TO ASSEMBLE CAKE: TRANSFER CAKE TO COOLING RACK. DRIZZLE ALL OF GLAZE OVER TOP. CAREFULLY TRANSFER TO PLATE OR CAKE DISPLAY AND PILE CRANBERRIES INSIDE, ON TOP AND AROUND SIDES. ENJOY THIS FESTIVE HOLIDAY TREAT!
Kara's Cupcakes
View full story at
Classic Tarte Tatin | Jamie Oliver | Jamie’s Food Escapes (2010)
As part of our 20 Years of Jamie celebrations, we’re bringing you this beautiful, rustic Tarte Tatin that Jamie made on his trip to the French Pyrenees. It’s a fantastic combination of apples, caramel, butter, and vanilla served up on some flaky puff pastry, and even a little bit of ice cream to go with - delicious!
Jamie’s Food Escapes originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Roast Leg of Lamb | The Naked Chef | Jamie Oliver |
Cowboy Chilli Con Carne | Jamie’s American Road trip | Jamie Oliver |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Bacon Wrapped Stuffing Square Appetizers | The Perfect Christmas Dinner
Bacon Wrapped Stuffing Squares are an amazing appetizer for the perfect Thanksgiving! Chef Anna Olson takes you step by step through her amazing recipe, follow along with it below!
More Thanksgiving Recipes:
Turkey, Gravy, and Stuffing:
Mashed Potatoes:
Turkey Carving:
Caramelized Onions:
Brussels Sprouts:
Cinderella Pumpkin Pie Cheesecake:
Subscribe for more video recipes:
Ingredients
1 Tbsp (15 mL) extra virgin olive oil
1 medium onion, finely diced
1 stalk celery, finely diced
1 lb (450 g) uncooked sausages (I like Bratwurst or an Italian-style sausage)
2 large eggs
1 cup (130 g) dry breadcrumbs
1/2 cup (70 g) dried cranberries
1⁄3 cup (50 g) coarsely chopped shelled pistachios
1/4 cup (60 mL) maple syrup
2 Tbsp (30 mL) chopped Italian parsley
1 1/2 tsp celery salt
12 strips bacon
Directions
1. Preheat the oven to 375°F (190°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment.
2. Heat a small sauté pan over medium heat and add the oil, followed by the onions and celery. Sauté until the onions are translucent, about 5 minutes. Remove the pan from the heat and allow the vegetables to cool.
3. Meanwhile, cut open the sausage casings (or buy sausage meat with- out the casings) and place the meat in a large mixing bowl. Discard the casings.
4. Add the eggs, breadcrumbs, cranberries, pistachios, maple syrup, parsley and celery salt and mix well to combine—your hands will make fast work of this task, but you can also use a spoon. Add the cooled onions and celery and mix in well. Spoon into the prepared pan, pressing down to level the mix.
5. Arrange the bacon slices over the sausage, covering it completely. I like to make a bacon weave to top the sausage squares
6. Bake for 30 to 35 minutes, until the bacon has browned and the meat registers 165°F (74°C) on a thermometer. Let cool in the pan on a wire rack to room temperature.
7. Chill for 2 hours (or up to 2 days) before slicing into squares (they slice much better chilled than at room temperature). Before serving, preheat the oven to 325°F (160°C). Arrange the squares on a parchment-lined baking tray, bacon side down, and warm in the oven for about 10 minutes; the bacon will crisp up. Serve hot or at room temperature.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #ThePerfectChristmasDinner #AnnasHolidayFeast
Keanu Reeves Shows Us His Most Prized Motorcycles | Collected | GQ
Keanu Reeves shows us his most prized motorcycles at his shop, Arch Motorcycle. From his green Ducati in The Matrix Reloaded to his custom built Arch motorcycles, Keanu takes us through his collection!
Still haven’t subscribed to GQ on YouTube? ►►
ABOUT GQ
For more than 50 years, GQ has been the premier men’s magazine, providing definitive coverage of style, culture, politics and more. In that tradition, GQ’s video channel covers every part of a man’s life, from entertainment and sports to fashion and grooming advice. So join celebrities from 2 Chainz, Stephen Curry and Channing Tatum to Amy Schumer, Kendall Jenner and Kate Upton for a look at the best in pop culture. Welcome to the modern man’s guide to style advice, dating tips, celebrity videos, music, sports and more.
Keanu Reeves Shows Us His Most Prized Motorcycles | Collected | GQ
Hundreds of Christmas Cookies
On Saturday we met in the hall at 8:30am to begin the process of decorating sugar cookies and baking snickerdoodles, chocolate chip cookies, chocolate no bake cookies, cherry winks, and pistachio coconut cookies. Many hands make for lighter work, and I was happy many ladies arrived to help. After baking, we then needed to package the cookies to sell on Sunday at the annual Christmas Boutique the Catholic School holds.
You won't see any video of Sunday since I am feeling under the weather and did not attend. I hope you had a great weekend.
Christmas Cards will be mailed out at the end of the week next week. Make sure you're on my list by emailing me your address:
cochrangrandparents@gmail.com
Follow me on Instagram to see what I'm doing in between videos:
Thank you to the last (10) people to leave me a comment on a video. Make sure to visit their channel and support:
1. Faye Blatcher
2. Build it Fix it Do it with J Wade
3. Lucky Larry
4. Pages and Polish
5. Michael Menzies Nation
6. Becks Corner
7 Kimmy Unlimited
8. Lila Arce
9. Centsible Living With Money Mom
10. MeMe 38
Track Info:
Title: Hark the Herald Angels Sing Vocals
Artist: Jingle Punks
Genre: Holiday
Mood: Inspirational
Download:
Outrage Over Vietnamese Pho Video
People are really upset about a guy white-splaining Vietnamese Pho. Cenk Uygur, Kim Horcher, Ben Mankiewicz, and Michael Brooks, hosts of The Young Turks, break it down. Tell us what you think in the comment section below.
“A video about Vietnamese noodle soup pho has Bon Appétit in some pretty hot water.
On Wednesday afternoon, Bon Appétit posted a video featuring Tyler Akin, a chef at Philadelphia-based Vietnamese pho restaurant Stock. In the video — which Bon Appétit has since deleted because of the overwhelmingly negative reaction — Akin speaks about his philosophy on pho, which included telling those who eat pho how to eat it properly, which includes not adding Sriracha or hoisin sauce to the broth.
Commenters inundated the video with a range of criticisms — some lighthearted, some more serious.”
Read more here:
Hosts: Cenk Uygur, Kim Horcher, Ben Mankiewicz, Michael Brooks
Cast: Cenk Uygur, Kim Horcher, Ben Mankiewicz, Michael Brooks
***
The Largest Online News Show in the World. Hosted by Cenk Uygur and Ana Kasparian. LIVE STREAMING weekdays 6-8pm ET.
Young Turk (n), 1. Young progressive or insurgent member of an institution, movement, or political party. 2. Young person who rebels against authority or societal expectations. (American Heritage Dictionary)
Download audio and video of the full two hour show on-demand + the members-only post game show by becoming a member at Your membership supports the day to day operations and is vital for our continued success and growth.
Get The Young Turks Mobile App Today!
Download the iOS version here:
Download the Android version here:
Pork Carnitas Recipe - Crispy Slow-Roasted Spiced Pork Recipe
Learn how to make Pork Carnitas Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Crispy Slow-Roasted Spiced Pork Recipe!