Hi, my name is Sheryl with expertvillage.com and we are talking about black bean salsa. Now the beans that I'm holding are just a raw black bean and in my hand I have just these little black...
Hi, Christi Ferretti with Expert Village. We're inside my cooler right now, a little different than your refrigerator. We can apply some of the same concepts. I think it's important...
I'm Cami and today I want to discuss our new Mirepoix Blend Our Nutristore Mirepoix is an equal parts blend of dehydrated celery, onions, and carrots it's really meant to be used as a...
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?...
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...
A COME BACK OUT AND SHE'S ONE OF OUR KITCHEN EXPERTS. GOOD MORNING HOW GO ARE YOU? >>HOST: GOOD MORNING. >>GUEST: WE DID THIS YESTERDAY WE HAD MY HAD MY...
BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay, while that...
Hi I'm Marlene Speigel Founding Team Leader of Wildtree. I'm here on behalf of Expert Village to show you how to make a great beef and barley stew. The first Ingredient of course is...
I got a present. I got a present. What the f-? What? See you've been asking for that for awhile now. Why? No, that's what I got you. I've been asking for this for awhile? Yeah....

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