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Though dim sum has its roots in ancient China, the meal has become an inextricable part of life in NYC. In order to help Sean Evans navigate the cuisine's unique customs and courtesies, Strictly Dumpling's Mike Chen decided to set up a crash-course at Nom Wah Tea Parlor, the oldest dim sum shop in Chinatown. From proper tea etiquette to strategy for attacking a plate of chicken feet, YouTube's globetrotting gourmand breaks down the dim sum dos and dont's for dumpling fanatics everywhere. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
Comedian Bert Kreischer has lived many lives, all of which involve partying and being awesome. His legendary college antics inspired the movie Van Wilder, and his standup is anchored by some of the most outrageous anecdotes you've ever heard. Watch him achieve #PeakBert as he appears on Hot Ones, a show he's been riding for since day one. Shout out to Bert, the O.G. celeb Hot Ones fan! Click here to purchase Hot Ones hot sauces: http://bit.ly/2ja8sx2 Buy the Hot Ones hot sauce here: http://firstwefeast.com/eat/2016/04/hot-ones-hot-sauce Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast https://www.reddit.com/r/hotones/ First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
Comedians Bill Burr and Tom Segura learn how to make Korean Nachos on the first episode of Bert Kreischer's cooking show, Something's Burning. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/NachosSB1 More from All Things Comedy! http://www.allthingscomedy.com/ Facebook: https://www.facebook.com/AllThingsComedy/ Twitter: https://twitter.com/allthingscomedy Instagram: https://www.instagram.com/all_things_comedy/ Follow Bert! Instagram: https://www.instagram.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer/ Twitter: https://twitter.com/bertkreischer Follow Bill! Twitter: https://twitter.com/billburr Facebook: https://www.facebook.com/billburrofficial/ http://billburr.com/ Follow Tom! Instagram: https://www.instagram.com/seguratom Twitter: https://twitter.com/tomsegura Facebook: https://www.facebook.com/Tom-Segura-88598910215/ Recipe: INGREDIENTS Wonton Chips 2 tablespoons butter, melted 1 teaspoon canola oil 25 wonton sheets, halved diagonally salt Pork Butt 1 lb. pork butt meat 3 tablespoons sugar, divided use ¼ cup fresh grapefruit juice 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon finely chopped garlic 1 teaspoon kosher salt (1/2 teaspoon if using table salt) 1 tablespoon canola oil ½ cup mild cheddar ½ cup monterey cheese 1 cup shredded purple cabbage 1 Serrano chili, sliced Sriracha Crema ½ cup sour cream 3 tablespoons Sriracha sauce INSTRUCTIONS To make wonton chips: Heat oven to 350 degrees. Line a bake sheet with foil. In a small bowl mix together butter and canola oil until well combined. Use a pastry brush and cover both sides of the wonton pieces with the butter mixture. Salt to preference. Bake for 12 - 14 minutes at 350 degrees F, rotate bake sheets half way through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside To make Pork Butt. Sprinkle 1 tablespoon of sugar on each side of beef; set aside for 10 minutes. Pour grapefruit juice over beef and massage it into the meat; set aside for 10 minutes. Slice beef as thin as possible and set aside to make marinade. In a large bowl, mix together remaining 1 tablespoon sugar, soy sauce, sesame oil and garlic. Toss sliced beef in marinade; set aside for 10 minutes. Heat a 10 inch skillet with 1 tablespoon of canola oil. Cook and stir beef in three batches (batch cooking will prevent steaming the beef). To assemble nachos: Heat oven to 425 degrees F. Cover bottom of casserole dish with wonton chips, layer with cheese and meat. Repeat once more and place assembled nachos into the oven and bake at 425 degrees F until cheese is melted. Serve with purple cabbage, sliced serrano chili and Sriracha Crema. #BillBurr #BertKreischer #SomethingsBurning #TomSegura #Nachos #YourMomsHouse #YourMomsHousePodcast #TheMondayMorningPodcast #podcast #Cooking #DIY #EAT #HowTo #Food #ATCPresents
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Comedian Bert Kreischer is one of the world's greatest partiers, and he's no stranger to an all-night bender. Dealing with the ensuing hangover? That's something he's still working on. Watch as the beloved Hot Ones alum reunites with Sean Evans at Jimmy's No. 43 in the East Village to taste-test some of the world's most sworn-by hangover foods, from the fishy rollmops of Germany, to the tripe-spiked menudo of Mexico.
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.