Gumbo
[Da Unda Dogg] Whassup boy? [Mac Dre] What's happening playa, just sitting here, you know putting together some of that ghetto gumbo, you know [Da Unda Dogg] Some motherfucking gumbo? [Mac Dre] Yeah...
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Hi, this is Dave for Expert Village. Today we're going to make what we call a stuffed Cajun swamp log. While our bell pepper is resting and steaming in the bag, we're going to show you...
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Hi! I’m Kerri Hernandez I’m here today on expertvillage.com, here at Cynergy Dance Studio where you can find us at www.cynergydance.com, I’m here to talk to you today about hair braiding different...
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bjbjBrBr Jan: All right, we're making roux. And we've got this one all the way to the start of the chocolate roux stages. Think of a really rich, thick hot chocolate. See where we are?...
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bjbjBrBr Jan: All right. I present to you the brick roux. [laughs] I've been making roux, which is equal parts fat and flour, and it's used as a flavoring and thickening agent in soups...
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bjbjBrBr A(d+ Jan: All right, here we go. Love this! This is a dark chocolate roux, exactly what it looks like. It's starting to get the color of a dark chocolate. Now, we're almost...
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CAN HEAD TO OUR WEBSITE, WPRI.COM. THIS MORNING IN THE RHODE SHOW KITCHEN, WE ARE COMING WITH FRED AND STEVE'S STEAK HOUSE, EXECUTIVE CHEF SCOTT KAISER JOINS US TO MAKE SHELLFISH AND ANDOUILLE...
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Thank you for joining us for The Tradex Foods "3-Minute Market Insight" The Monday morning “pulse report” for seafood purchasers. ------Some quick and interesting news out of North...
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Thank you for joining us for The Tradex Foods - "3-Minute Market Insight" The Monday morning “pulse report” for seafood purchasers. --------SOME FAST FACTS TO START THIS WEEKS...
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Hello and Welcome - My name is Robert Reierson - President & CEO of Tradex Foods. Thank you for joining us for the sixth edition of The Tradex Foods "3-Minute Market Insight"...
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