I made this slideshow to remind everyone of the true meaning of christmas; it’s not about presents, or even religion; its about family and friendship! MERRY CHRISTMAS!!!
Duration : 0:6:2
Dec
20
Dec
20
Derek & the Dominos Bottle of red wine
Dec
17
Heston Blumenthal/ In Search of Perfection /Basmati veloute
Serves 4
Preparation time 20 minutes
Cooking time 2 hour 30 minutes
Ingredients
* For the velouté stock base
* 50g/1¾oz butter
* 250g/8¾oz button mushrooms, cleaned and sliced
* 50g/1¾oz white wine
* 20g/¾oz Madeira wine
* 1kg/2¼lb chicken stock
* For the finished velouté stock
* 1kg/2¼lb reserved stock base (above)
* 250g/8¾oz water from cooking basmati rice
* 450g/16oz whipping cream
* 80g/2¾oz white wine
* 20g/¾oz shallots, thinly sliced
* 250g/8¾oz basmati rice
Method
1. For the velouté stock base, melt the butter in a pan wide enough to hold the mushrooms in a single layer. When the butter is foaming, add the mushrooms and cook over a medium heat until they are evenly caramelised, about 15-20 minutes.
2. Add the wine and Madeira and reduce the liquid until syrupy.
3. Add the stock and heat until simmering. Simmer for one hour.
4. Pass the stock through a sieve and discard the mushrooms. Keep refrigerated or use immediately.
5. To finish the velouté stock, place the reserved stock base, basmati water, cream, wine and shallots in a pan. Bring to a simmer over a medium heat and cook for 20 minutes.
6. While the stock is simmering, rinse the rice under running water until all the starch has washed away and the water runs clear.
7. When the stock mixture has simmered for 20 minutes, add the rice and simmer for another ten minutes.
8. Strain and keep refrigerated until ready to use.
Duration : 0:2:8
Dec
13
“Red Wine And Whiskey” is a pilot song of 1st album Katrina And The Waves (1985).
Duration : 0:3:50
Dec
12
http://SoGood.TV Heather Johnston, popular food and wine vlogger at SoGood.TV, demonstrates how to make a flavorful, rich, complex turkey chili that can be done ahead of a big game and enjoyed by a crowd. She also pairs it with two great crowd-pleasing red wines, Korus Merlot from France and The Prisoner, a Zin-based wine from Australia.
An astounding, delicious recipe and combination of wine and food for parties and superbowl events.
Duration : 0:7:19
Dec
5
Sangria + White Wine + a vodka shot
= hungry- tea & toast spilt everywhere
-photos which will never see the light of day
-pretending to be Paris & Nicole
-not being able to see
-sitting outside on the swing & Jason climbing on the table
-proceeded by barfing in a bucket & thats a night at home!
Duration : 0:8:26
Dec
3
Heston Blumenthal/In Search of Perfection/Fish stock
Serves 4
Preparation time 30 minutes
Cooking time 30 minutes
Ingredients
* For the stock
* 100g/3½oz grapeseed or groundnut oil
* 200g/7oz onion, thinly sliced
* 150g/5oz button mushrooms, cleaned, thinly sliced
* 100g/3½oz leek, white and pale green parts only, thinly sliced
* 100g/3½oz fennel, thinly sliced
* 250g/9oz carrots, thinly sliced
* 1 x 175g/6oz piece haddock tail flesh
* 1kg/2¼lb cleaned bones and head from haddock, or other white fish
* 50g/1¾oz vermouth liqueur
* 100g/3½oz dry white wine
* 4 garlic cloves
* 6 allspice berries
* 1 star anise
* 1 tbsp coriander seeds
* 2 tsp konbu (edible kelp - available from specialist Japanese stores)
* ¼ bunch fresh parsley
* For the stock fortification
* 16 whole langoustine, preferably live; or best-quality whole frozen langoustine
* 25g/1oz grapeseed or groundnut oil
* 100g/3½oz leek, thinly sliced
* 100g/3½oz carrot, thinly sliced
* 100g/3½oz onion, thinly sliced
* 25g/1oz garlic, thinly sliced
* 50g/2oz vermouth liqueur
* 100g/3½oz dry white wine
* reserved stock
Method
1. For the stock, pour the oil into a small (8 litre) pressure cooker and place over a medium heat.
2. Add the onion, mushrooms, leek, fennel and carrots and cook for 10-15 minutes, until soft, stirring occasionally. Meanwhile, place the haddock flesh in a food processor and blend to a rough paste.
3. When the vegetables are softened and translucent, but not brown, add the fish, the head and the bones.
4. Immediately add the vermouth and the white wine and bring to the boil, stirring in the garlic, allspice, star anise and coriander seeds.
5. Add enough water to make about 4kg/8lb 13oz of liquid. (The pan should be about two-thirds full.) Cover with the lid and bring up to full pressure for 30 minutes.
6. Remove from the heat and allow to depressurise before removing the lid.
7. Add the konbu and parsley and allow to infuse for 30 minutes.
8. Strain the stock into a large bowl and set aside.
9. For the sock fortification, twist the heads off the langoustine and return the tails to the fridge.
10. Cut the antennae and eyes from the heads with scissors. Discard the lungs and gills, but reserve the rest of the heads and the claws. Reserve the liver and entrails separately for finishing the stock.
11. To prepare the tails, grasp the centre flap (teslon) between your thumb and index finger, then gently twist and pull to remove the intestines. (This works only with live langoustine; if using frozen ones, simply remove the intestines with a paring knife.) Using a pair of kitchen scissors, cut along the shell lengthwise, taking care not to cut into the flesh, and separate the flesh from the shell.
12. Wrap all the tail meat in cling film and keep refrigerated until required.
13. Preheat the oven to 200C/400F/Gas 6. Combine all the shells with the heads and place in a single layer in a roasting pan. Place in the oven to dry roast, tossing them every five minutes until the moisture has evaporated and the shells have a light roasted aroma. Remove and set aside.
14. Meanwhile, pour the oil into a small pressure cooker over a medium heat. Add all the vegetables and cook for ten minutes.
15. When the vegetables are softened and translucent (but not brown) add the vermouth and white wine and bring to the boil.
16. Tip in all the roasted shells and pour in the reserved stock. Cover and bring to full pressure for 30 minutes.
17. Remove from the heat and allow to depressurise before removing the lid. Add the reserved livers and entrails and infuse for 30 minutes. Strain the fortified stock and allow to cool. The stock is now ready to use.
Duration : 0:2:48
Nov
21
The Fingerstyle arrangement of this tune can be learned from the 16 minute video at www.guitarcollege.com
Duration : 0:1:42
Nov
19
After some obnoxious chick screamed out UB40 for the 5th time,
The Beef Curtains answered back with a improvised tribute to Tim and Eric Awesome Show. Great Job Guys!
Duration : 0:0:32
Unofficial Video