Market to Market (January 24, 2020)

Market to Market (January 24, 2020)

Coming up on Market to Market — The President launches trade barbs at the EU. Reactions in the global economy from last week’s trade deals. A job retraining program that focuses on economic and personal development. And commodity market analysis with Arlan Suderman, next. ♪♪ Pioneer Hi-Bred International is a proud sponsor of Market to…

How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion’s Kitchen

How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion’s Kitchen

The ultimate rice bowl in my opinion. This is crispy crumbed pork set in a beautifully soft and tender egg omelette. You guys are going to love this Japanese Katsudon. Japanese Katsudon is one of those dishes that looks like a really hard restaurant dish. But with a few of my little tips and tricks,…

Nachos (Food History Ep. 2)

Nachos were invented in Mexico, by a Mexican, but they’re not exactly Mexican food. They’re enormously successful, available in restaurants around the world, but their creator wasn’t even a chef. Confused? Me too. All the time. Let’s go back to the 1940s. Ignacio “Nacho” Anaya was working at Club Victoria in the border town of…

Arthur Avenue Italian Food Tour in the Bronx By Feast On History

Arthur Avenue Italian Food Tour in the Bronx By Feast On History

welcome to our throughout the heart of little italy in the Bronx where you’ll find the very last remaining enclave of italian food shops in New York City many of which have been in business for over a hundred years that’s me and my wife my name is Christian Galliani i’m a native New Yorker…

Keeping the Feast: Confession of Peter 2020

hello and welcome to today’s three-minute feast: the confession of St. Peter. Join me for a hundred and eighty whole seconds to celebrate and pray on this day that we set aside to remember the rock upon which Jesus built his church. One of the Scriptures for today is Matthew’s account of how Jesus challenges…

Testing North Carolina Barbecue Techniques on a Whole Lamb — Prime Time

Testing North Carolina Barbecue Techniques on a Whole Lamb — Prime Time

– It’s April in Brooklyn. – Let’s go. (rock music) – Tyson, we brought you a lamb. We’re so excited to smoke this thing because not a lot of people actually have had smoked lamb before, but it’s so freaking delicious. – We of course here smoke whole pigs so that’s kind of our schtick,…

Manoomin: Food That Grows on the Water | The Ways

There’s an old Indian saying that to live here and understand the world you’ve got to love it. Some people love money, some people love material things [speaking in Anishinaabemowin language] [speaking in Anishinaabemowin language] [high-pitched tone] I love that rice, I do. I love that rice and that lake out there. I’ve loved it…

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