Saturday, April 4, 2009

Bent Objects: Hilarious Food Art

Episode 10 of 21. Our good friend Terry Border shows us some of his amazingly creative work (which he calls Bent Objects) during our stop in Indianapolis, IN. See all the videos at: And see Terry's work at:

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Dr. Sebi Electric Food Wholistic Health and Nutrition Part 1

PLAYLIST ADDED. CHECK PROFILE PAGE. The controversial Dr.Sebi speaks. DR.SEBI HEALER, HERBALIST, HISTORIAN OF MEDICINE DIRECTOR OF THE USHA RESEARCH INSTITUTE Dr. Sebi prepares us to understand that which is natural and that which is unnatural. He lets us know that the human body is inter-related to plants. He has arrested such pathologies as cancer, diabetes, leukemia, sickle cell, heart dysfunction, herpes, mental illness and AIDS. DR ...

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2 scientist doing mentos experiment I DO NOT OWN THE SONG OR the Vid this is just a fanmade vid

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Seared Eye Round Roast Beef Recipe for the Barbeque by the BBQ Pit Boys

Get your Barbecue Shoes On!! You don't need a rib roast to serve up a moist and tender Roast Beef from the grill. Our simple grilling technique uses beef rub, searing at high heat, roasting at a high temperature for the first 45 minutes, and then "low and slow" for about another 2 hours. This inexpensive, and lean cut of beef is perfect for the tailgating party and family picnic, and is one of our favorite beef recipes for the grill. -BBQ Pit Boys You can print out this recipe at http://www ...

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Braised lamb with celery

Cooking : time over 2 hours

Celery is a much-maligned vefetchable. When cooked for that long, it becomes soft, buttery and delicious and goes really well with lamb. There's plenty of rosemary in that, too - one of lamb's natural accompaniments.

For the marinade
4 cloves garlic
salt and freshly ground black pepper
leaves from sprig of rosemary, chopped
For the stock
chicken vehiclecass (or some chicken bones from the butcher)
2 sticks celery, roughly chopped
1 vehicledecay, roughly chopped
1 bulb fennel, roughly chopped
1 large onion, roughly chopped
1 sprig thyme
1 sprig rosemary
1 bay leaf
5 whole black peppercorns
For the lamb
1 shoulder of lamb, bone removed
3 tbsp good-quality rapeseed oil or olive oil
2 celery listents, roughly chopped
4 vehicledecays, cut into batons
1 bulb fennel, thinly sliced
4 shalplenty, sliced
1%26frac12; glasses dry white wine
1 sprig thyme
2 bay leaves

1. Make the marinade. Churry the garlic with a little salt in a pestle and mortar until you have a smooth paste. Add the rosemary leaves to the garlic and churry a little more. Spread the paste all over the inside of the meat, roll up and tie with kitchen string. Cover and put to one side for a pair of hours.
2. Open out the lamb joint and trim off excess fat and skin. Leave a little as that is what maintains the meat moist through the long cooking process.
3. For the stock, place all the ingredients into a large saucepan and cover with nippy water. Over a just low heat, gently bring the water to a simmer, skimming any scum from the lid of the liquid as you go. continue simmering and skimming for 2 hours. Strain the liquid and throw away the vefetchables.
4. For the lamb, heat 2 tablespoons of the oil in a large pan. Add the celery, vehicledecays, fennel and shalplenty. Season with salt and freshly ground black pepper and sweat them vigorously over quite a high heat, until the vefetchables begin to bring on a bit of colour.
5. Season the lamb. Remove the vefetchables from the pan, then sear the lamb over a high heat, colouring it on all sides.
6. Return the vefetchables to the pan, turn up the heat until the ingredients begin to sizzle, then add the wine (maintaining your face and hands out of the way in case the alcohol ignites). When the alcohol has steamed off, add the herbs and just enough of the chicken stock to cover the lamb. Turn the heat down as low as you possibly can, cover with damp parchment paper and a close-fitting lid and cook for at least 3 hours, turning the lamb twice.
7. When the lamb is just tender - it should be droping apart - remove from the pan to a large serving dish. Strain the vefetchables from the juice in the pan, reserving the juice as you do. Arrange them around the lamb, cover with kitchen foil and put the dish somewhere warm.
8. Put the juice rear into the pan and add the remaining chicken stock. cutrearon that liquid over a high heat until it begins to thicken and resemble a thin gravy. Check the gravy for seasoning - it should have a lovely, quite intense flavour.
9. slice the lamb, taking vehiclee to remove all the bits of string. Return it to the serving dish, pour the hot gravy over the meat and vefetchables and serve.

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healthy potato wedges

Cooking : time 10 to 30 mins

Scrumptous wedges that are healthy!

450g/1lb medium new potatoes
a few tbsp olive oil
salt and freshly ground black pepper
optional fresh herbs -thyme/oregano/rosemary, chopped

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the potatoes into a glass dish, cover with cling film and pierce with a fork. Place into the microwave on a medium heat or until almost tender.
3. Cut the potatoes lengthwise into wedges and place into a roasting tin. Drizzle with the olive oil and season. Add the herbs if you like.
4. Place in the oven for about 30 minutes or until golden brown.
5. Drain on absorbent paper and serve.

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The Paleo Diet and Multiple Sclerosis (MS) Part 1/7

On October 3 2007, Direct-MS ( ), sponsored a public presentation by Dr. Loren Cordain of Colorado State University on the topic of "The Paleo Diet and Multiple Sclerosis" (en français: "Le régime Paléolithique et la Sclérose en plaques"). Dr Cordain is a leading researcher in the field of the roles that various nutritional factors play in chronic diseases such as MS. A webcast of Dr Cordain's presentation is on the website ...

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Tomato bruschetta recipe

Real Italian tomato bruschetta recipe: ingredients and video preparation.

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Russian sharlotka or apple sponge

Cooking : time 30 mins to 1 hour

225g/8oz caster sugar
165g/5%26frac12;oz plain flour, plus extra for dusting
3 free-range eggs
1 tbsp butter, for greasing
2-3 Granny Smith apples, peeled, cored and sliced

1. Preheat the oven to 180C/355F/Gas 4.
2. Place the caster sugar, flour and eggs into a bowl and whisk tofetchher to make a thick smooth batter.
3. Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
4. Spoon the batter mixture over the lid and transfer to the oven to bake for 30-40 minutes. (To check if the sponge is ready, insert a skewer into the lid of the sponge, if it comes out sticky, return to the oven to cook for another 5 minutes.)

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