http://www.facebook.com/pages/Dave-Canterbury-Pathfinder/142229423061
Duration : 0:19:56
Utilizing Resources Part 4 (Preserving Hides)
Fine Parsi / Persian Gourmet Food Recipe
Persians are fun loving people and the Parsi community celebrate every possible festival with equal flavor.
They eat sweets for Nowruz/Norooz and Diwali, dance for New Year and dress up for Christmas, their marriages, fashions and other celebrations are accompanied by the legendary feasts of meat, sweets and fish specialties.
Though cosmopolitan Parsis believe strongly in their religion and their children are trained to understand the scriptures.
Every child is initiated into the Zoroastrian religion at a function called the Navjot.
Persian/Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colorful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal, the sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.
Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving .
Naturally a feast of typically Parsi delicacies is also served on this occasion.
Persian wines and whiskeys;
Parsees like their whiskey and wines; It’s called the Parsee Peg for some reason. If someone asks for a Parsee Peg in India, you’ve asked for a lot of whiskey and wine – you measure out five fingers worth of whiskey in a glass.
The Persian culture invented alcohol 7500 years ago to preserve fresh fruit from the summer time, through fermentation in ceramic jars, so that they can be consumed in the winter cold winter months, and help people stay warm.
Persian and Parsees are really obsessed with foods and drinks. It’s one of the things to miss in our Pizza Express culture.
Unlike a majority of religions in India and around world, the Parsis do not have the concept of fasting.
They are known, on every possible occasion, to enjoy a hot meal of Sheesh-Kabaabs, Lamp-chubs, Dhansak, Sali Gosh, chicken farcha and the list goes on…..
http://www.anothersubcontinent.com/forums/index.php?act=Print&client=printer&f=10&t=8514
http://niyasworld.blogspot.com/2009_03_25_archive.html
http://www.indobase.com/recipes/details/parsi-fried-fish.php
http://en.wikipedia.org/wiki/Prasad
http://parsikhabar.net/muktaad/
http://parsikhabar.net/food/lagan-no-saas/
http://www.gourmetindia.com/forums.html
http://www.newdelhirestaurant.com/
http://www.newworldspices.com/
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Duration : 0:3:52
Betty’s Almond Apricot Brie with Gingersnaps Recipe
In this video, Betty demonstrates how to make her Almond Apricot Brie with Gingersnaps. This is an elegant and festive dip that you may want to use during the holiday season. It is composed of Brie cheese, topped with apricot preserves, toasted almonds, brown sugar, and honey–then baked slowly in the oven until the cheese melts. Served with gingensnaps, it’s awesome! (You can also add a little Amaretto to the apricot preserves, if you like!)
Ingredients:
15 oz. round Brie cheese
2 tablespoons apricot preserves
1 tablespoon Amaretto liquer (optinal)
3 tablespoons sliced almonds, toasted
1/2 tablespoon brown sugar
1 tablespoon honey
gingersnaps (You may substitute vanilla wafers, Ritz crackers, or other cookies/crackers.)
Remove the rind from top of 15 oz. round of Brie cheese, cutting to within 1/2-inch of outsede edges. Place cheese on a large ovenproof plate that you can use for serving. Combine 2 tablespoons apricot preserves with 1 tablespoon Amaretto liquer (if desired). Spread mixture over the top of cheese. Sprinkle 3 tablespoons toasted, sliced almonds and 1/2 tablespoon brown sugar. Drizzle with 1 tablespoon honey. Bake at 300 degrees for approximately 12 to 15 minutes, or until cheese is beginning to melt. Serve immediately with gingersnaps. Scrumptious!
Duration : 0:7:59
Beetroot and Orange Preserve
How to make Beetroot and Orange preserve a really easy to make and tasty recipe
Duration : 0:4:59
How To Make Small Batch Strawberry Jam
Marge Braker, of Preserve, demonstrates how to make fresh strawberry jam.
If you’d like the recipe to go with this video, it’s on our website, here:
http://cookingupastory.com/index.php/2007/07/19/small-batch-fresh-strawberry-jam/
Duration : 0:10:21
Roasted Rack of Lamb Recipe : Adding Jelly Mixture for Roasting Rack of Lamb
Learn from an expert chef how to add the jelly mixture to a rack of lamb recipe in this free cooking video on making your own roasted rack of lamb.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:2:44
My New Orleans: The Cookbook by John Besh
In My New Orleans, Chef John Besh tells the enduring story of preserving the regions rituals and livelihood through raising food well, cooking it with joy, and being mindful of the fragility that swirls around the city many Americans love most. It offers a unique culinary history of the city and its cooking while Chef Besh celebrates the advice that ensures success for the home cook. His recipes preserve New Orleans traditions and ingredients; Seafood gumbo, Crawfish étouffée, Jambalaya, Crab bisque, Beignets, Watermelon pickles, Fried oysters, Red beans and rice these New Orleans classics are joined by some of Chef Beshs more contemporary dishes in over 200 recipes.
http://www.andrewsmcmeel.com/products/?isbn=0740784137
Duration : 0:4:34
My New Orleans: The Cookbook by John Besh
In My New Orleans, Chef John Besh tells the enduring story of preserving the regions rituals and livelihood through raising food well, cooking it with joy, and being mindful of the fragility that swirls around the city many Americans love most. It offers a unique culinary history of the city and its cooking while Chef Besh celebrates the advice that ensures success for the home cook. His recipes preserve New Orleans traditions and ingredients; Seafood gumbo, Crawfish étouffée, Jambalaya, Crab bisque, Beignets, Watermelon pickles, Fried oysters, Red beans and rice these New Orleans classics are joined by some of Chef Beshs more contemporary dishes in over 200 recipes.
http://www.andrewsmcmeel.com/products/?isbn=0740784137
Duration : 0:4:34
Roasted Rack of Lamb Recipe : Making Jelly & Mustard Paste for Roasting Rack of Lamb
Learn how to make a jelly and mustard paste for a rack of lamb recipe with expert cooking tips in this free cooking video on making your own roasted rack of lamb.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:1:39
Roasted Rack of Lamb Recipe : Making Jelly & Mustard Paste for Roasting Rack of Lamb
Learn how to make a jelly and mustard paste for a rack of lamb recipe with expert cooking tips in this free cooking video on making your own roasted rack of lamb.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:1:39