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Here are some differences when eating out between Asians and Westerners. ★↓FOLLOW US ON SOCIAL MEDIA!↓★ Facebook: https://www.facebook.com/doublechenshow?fref=ts Instagram: http://instagr.am/Mikexingchen http://instagr.am/Gibbiedeano Twitter: http://twitter.com/Mikexingchen http://twitter.com/DanOTGW Snapchat: Mikeychenx Snappydanno Periscope: Mikexingchen Get tickets to the best show on earth!!! https://www.shenyunperformingarts.org/
Here is what you'll need! PAN-SEARED FLAP STEAK Servings: 2-4 INGREDIENTS 1 pound flap meat ½ cup low-sodium soy sauce 2 tablespoons ground black pepper 4 large cloves garlic 3 tablespoons vegetable oil Gallon-sized plastic zipper bag Cast-iron skillet PREPARATION 1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. 2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit. 3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible. 4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat. 5. Leave bag in the refrigerator to marinate for 1-12 hours. 6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C. 7. Remove steak from marinade and thoroughly pat dry. 8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat. 9. Add oil to skillet. 10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan. 11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time. 12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest. 13. Let rest for 8-10 minutes. 14. Slice steak against the grain and serve! REVERSE-SEARED RIB EYE Servings: 2-4 INGREDIENTS 1 1.5- to 2-inch-thick rib eye steak Salt 3 tablespoons vegetable oil Optional: Pepper PREPARATION 1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap. 2. Preheat oven to 275°F/140°C. 3. Transfer steak to a wire rack on top of a baking sheet. 4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare. 5. Preheat cast-iron skillet on high heat for 10-15 minutes. 6. Add oil to skillet. 7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan. 8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed. 9. Rest the steak on a cutting board or wire rack for about couple minutes. 10. Slice steak and serve! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Lazy Breeze_Full Licensed via Warner Chappell Production Music Inc. Zoomania_fullmix Licensed via Warner Chappell Production Music Inc. Baden Mcm_Main Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/10552
Is it possible to eat your Thanksgiving dinner with chopsticks? How long will it take to finish those mashed potatoes or grab a turkey leg with a pair of them? This year our discounts come with a challenge, but we promise it will be easier than eating pumpkin pie with two tiny pieces of wood. GET BETWEEN 20~50% OFF! For 24 hours starting at: 18:00 Taiwan time (UTC + 8) 10:00 London time (UTC +0) 5:00 New York time (UTC -5) Subscribe to our YouTube page and leave a comment on our lesson 'HOW TO USE CHOPSTICKS'. Tell us why you can or cannot eat Thanksgiving dinner with them. Or tell us anything fun really. We will then contact you with your code, informing you how much discount your comment earned. CHALLENGE: BE ORIGINAL =================================== Like this video? Sign-up today to make the most of ChinesePod.com's 4,000+ lesson library! Visit https://chinesepod.com now. LIKE US: https://www.facebook.com/chinesepod TWEET US: https://twitter.com/chinesepod DOUBLE-TAP US: https://instagram.com/chinesepodtv SNAP US: https://www.snapchat.com/add/chinesepodtv READ US: https://chinesepod.com/blog LEARN WITH US: https://chinesepod.com/ (psst... use code "YOUTUBE" for 15% off a Premium Annual Account)
This Day 4 of this 4-part video Chinese food tour of Yunnan. Watch it all here: https://goo.gl/QhiJUb ►SUBSCRIBE for 2 new videos per week: http://bit.ly/MarkWiensSubscribe ►T-shirts available now: https://migrationology.com/store/ Thanks to Frank and Jerry of Zouba Tours: http://www.zoubatours.com/ for taking me around. I paid for this tour, but they did a great job and I would recommend them. Kunming, Yunnan, China - Kunming is the capital and largest city in Yunnan province China. So I was excited to explore the local market in Kunming and eat as much street food as possible! Here are all the Chinese street food dishes we ate throughout the market: Rice pudding - 5 RMB ($0.76) - This was slightly fermented, and sweet, like a rice alcohol pudding. It was pretty good, but quite sweet, so I couldn’t eat that much of it. Dumpling - 1 RMB ($0.15) - I saw these dumplings sizzling and hissing and there was no way I could walk by without trying one. Stuffed inside were leek and egg. They were a little on the oily side, but delicious. Whole duck - 20 RMB ($3.03) - Yunnan is famous for roast duck, and there’s a version that’s comparable even to Beijing style. Style I was excited to find a stall that at the market that specialize in Yunnanese roast duck. It was delicious and the owners were very friendly as well. Pickled pears - 5 RMB ($0.76) - This was an interesting snack, and supposed to be very healthy and good for digestion. Drink - 2 RMB ($0.30) - This drink was incredible sweet, but refreshing. Tofu Noodles - 5.5 RMB ($0.83) - Another extremely popular Chinese street food snack at the market was tofu noodles - I’ve had tofu and noodles, but not really mixed before. It was a little plain and starchy, but from all the sauces, it was taty. Rice balls - 5 RMB ($0.76) - We also tried sesame rice balls which were delicious. Jacuzzi braised ½ chicken - 15 RMB ($2.27) - This was one of the highlights of the market for me, mainly because the owner was so friendly and his giant jacuzzi of boiling chickens was amazing to see! The chicken was a little bony, but flavorful. Yellow soybean porridge - 3.5 RMB ($0.53) - As we were leaving the market, we stopped for one last bowl of soybean porridge to eat with youtiau, Chinese donuts. I wasn’t expecting to like it as much as I did, but it was delicious. It was very warming and hearty. Finally to complete this Chinese street food tour in Kunming, Jerry and I, along with his family ate Chinese Yunnanese bbq. It was tasty and a great way to end this amazing day of street food. Special thanks to Zouba Tours (http://www.zoubatours.com/) for arranging everything in this video. I paid for this tour, but I think they did a great job, and I thoroughly enjoyed the food and the tour. That completes Day 4 of this Chinese food tour of Yunnan. If you haven’t already, watch the full series here: https://goo.gl/QhiJUb MUSIC: Sad Life - https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2wXXT8h Microphone: http://amzn.to/2rBKD3z Gorillapod: http://amzn.to/2rBFkkI I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/
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Here are some differences between the cooking methods of the East and West.
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