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sawan ki rut hai aaja maa_Navratri Special_Whatsapp Status Video - Duration: 0:31.
For more infomation >> sawan ki rut hai aaja maa_Navratri Special_Whatsapp Status Video - Duration: 0:31. -------------------------------------------
Front Line - Indie rock/Indie Folk single - Official Video - Duration: 4:09.
I am fighting on the front line hello the victory's not mine
I swallow blood and pride tried to take it in my stride
I woke up and tried again
keep on playing the same old game
a war not fought with words of hate
only won by tempting fate
and though I am wounded I keep on going
my hurt's my wisdom I hope it's showing
I wrap a bandage on my heart
and move on till the battle starts
so won't you join me on the front line
come and join me on the front line
join me on the front line !
won't you join me on the front line
come and join me on the front line
join me on the front line !
cause if I run away inside to try and find a place to hide I surely would avoid
the danger but miss what satisfies my hunger
cause I am the soldier of all lost causes
passion denied the rock of ages
I will not leave so I won't suffer
or I would miss the love on offer
I choose to live and keep on striving
one day I'll win or I'll die trying
living this life not just surviving
keep up the fight and keep on shining!
and won't you join me on the front line
come and join me on the front line
join me on the front line
Auld Lang Syne epic solo !!
come and join me on the front line
won't you join me on the front line
join me on the front line
come and join me on the Front Line
won't you join me on the front line
join me on the Front Line
come and join me on the Front Line
won't you join me on the Front Line
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Bolognese (ragù): Italian chefs' reactions to the most popular videos worldwide! - Duration: 13:48.
Hi, I'm Gianni D'Amato from Caffè Arti e Mestieri in Reggio Emilia.
Hi, I'm Aurora Mazzucchelli from restaurant Marconi, Sasso Marconi, Bologna.
Hi, I'm Dario Picchiotti and I work in Antica Trattoria di Sacerno, in
Bologna. G: Today, we're here to look at the most watched videos in the world about ragù
alla bolognese. What do you say? Can we start? Here we go!
D: Rosemary, better to smoke it. A: My father adds traditionally in the end a bay leaf,
but it's whole and is later removed. Other types of leaves aren't added.
D: No, not leaves.
G: Is it bacon? D: And it's smoked.
G: So, here we browned rosemary,
A: We browned rosemary and pancetta... D: He said "smoked bacon". A: Did he? Then there's also this smoked...
G: The smoked part that doesn't...
D: Not in the right time, but he dries it, so it's fine.
A: Well, he's frying it.
A: Celery, carrot and onion... Well, celery is missing and it should've been added before, letting it sweat.
It shouldn't brown, in this case. G: They must be sweated.
A: They have to sweat, releasing their... G: At least, he should've made it separately.
A: If you add it later, you should make it separately, yes.
G: 10 more minutes.
G: Did we put the wine?
A: No - G: Did we see the wine? D: He didn't add it. He didn't simmer and reduce it.
D: Perfect! Cooking time, right. Two hours, at least. Minimum, compared to the 20 minutes before...
G: I've seen... A: The final result wasn't... G: Not bad.
D: The color was right, too.
A: Did you notice the two meats, here? G: Absolutely.
A: There's beef and pork. D: If you hear the purists, the mujaheddin of tradition
it's gonna be beef brisket only. A: Here in Bologna, the traditional recipe
doesn't include pork. There's only beef brisket and
flat pancetta. As for me, with my dad at home, bolognese
we always added a part of pork loin. G: Are you ready? A: Let's go on.
A: The ingredients are all there. D: He said wine! He said wine! G: Let's go on.
G: He trained, before. D: Yes, he studied, he's good.
A: Oh, god. G: I'm nearly crying. What kind of oil is he using?
A: Seeds oil. It's transparent. G: Why?
D: With a "K" on top... He's a genius!
A: The pot is as big as the "K"! G: Looks like a tea pot. A: We suggest a bigger pot, so the meat cooks better.
G: The meat needs to be more spread, must create a crust, but
like this it's releasing a lot of water. A: The heat... G: He'll obtain a ragù that is more chewy.
G: I wonder if he washed his hands.
A: Let's stop here!
G: He added the wine, though. D: He added the wine, it's a step ahead, but he aleady won it all!
G: I'd suggest him for the next time, since he's a nice guy: use a nice extra virgin olive oil.
A: Maybe a light one. D: Extra virgin, the small pot, no to the tomato puree... A: He doesn't roast the meat well.
G: There's no crust, so in the end it will be chewy, the meat stays chewy. A: Like it's poached.
A: Wait, that's spaghetti... G: Let's stop for a moment. I have some doubts about spaghetti.
When it's a durum wheat pasta, I'd go with a short shape.
D: No, not spaghetti. It must be tagliatella. G: Tagliatella is more than correct, but if
you don't want a tagliatella because you can't make it or don't want an egg pasta, you can use a pasta,
a maccherone, that fills with ragù.
A: So, a short pasta that at least collects ragù, what do you think?
G: Yes, as the spaghetti slips away, the ragù stays on one side and the pasta on the other.
A: Why the whisk? G: Yes, why the whisk? Well, could be useful. A: It opens the meat better.
D: The wine.
G/A/D: The salt! D: We did it! G: We finally put the wine and the salt!
A: Our smile came back.
A: Why, if that was aside... G: Let's stop for a moment here, because
the starting procedure could work, but I see that he added vegetables... A: Big, huge pieces...
D: It's probably an Anglo-Saxon thing, adding vegetables later, as both
Jamie Oliver and this guy, both Anglo-Saxons... G: I disagree, but...
D: No, absolutely.
G: Oh, the bay. He charged it well. He basically made a roast.
G: He's adding broth.
G: The guitar, nice. D: Yeah, it gave me that sensation.
G: The spaghetti. A: Well, at least it's not white.
G: Can I say something? I would taste it, anyway. Apart from the cress.
D: And parmesan, again.
G: Parmesan, but this... D: Well, the finished dish is maybe the
best we saw until now. A: Because it's thickened in
the sauté that makes it seem anything but a poached pasta, with the seasoning
on top. So it's more delicious, at least. G: After all, it appeared the tastiest recipe among...
D: It's the best-finished dish, I agree with you. A: The thing is, he works in the field. G: Can we go on?
G: Salt... D: But he salted it, you see?
G: Starts from the cold!
A: There he goes... D: He's making polpettone!
A: Is he making a meatball?
G: He's destroying... Mamma mia!
D: Water instead of oil... A: Crazy.
G: Oil...
D: This is not right.
A/G: A bell pepper?
A: Are we watching a recipe for ragù? D: I don't know...
G: One has never seen how to make a spaghetti bolognese and maybe takes this as
an example! We're on Mars, this is not possible. D: On a small Mars... A mini-Mars...
D: Oh, he added onion. G: What's that, celery? I can't see. A: It's celery.
A: Oil... An x-type. A/G: Celery, onion...
A: The poached meat... In cold water, salted afterwards... Help!
A: Why? G: I'm puzzled.
G: I'm really puzzled, here. A: Pepper, salt...
G: It's a game,but what kind of game? Bell pepper, think about it, bell pepper...
A: Please,not the bell pepper... G: What does it say, anyway? Bolognese ragù?
D: No! G: He made a mini stew, minced... D: Yes, true! He made a stew.
G: Do you think he'll add the wine? D: I think he actually drank it. G: Yes, he did... An entire bottle!
A: This looks like a honey-ish thing... G/D: It's ketchup! A: No!
G: What is this, oregano? A: Dried oregano.
A: What's that? G: I don't know.
D: Our poor ragù...
D: With the pasta he cooked before!
D: With a pizza... G: Oh, he made pizza, as well!
A: Can we say nothing at all? G: Really funny, but... D: We appreciated the concern in finding all of
the little flatware, but... G: It's absurd.
D: It can't be commented. A: It's not a ragù... D/G: It's a stew. A minced stew.
D: The work of the guy should be respected. From the hands, at least, he looks like
a guy. He sat there and made all of the effort of the
miniature. It's a nice idea, just like our friend Luis, who's nice. But the ragù
it's not done. G: No, it can't be called a ragù.
G: Say what you like, but it's not a ragù. A: Nice flatware. G: Then, we are going to
show you a scientific ragù, and we'll move to the kitchen.
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ZPU | Mañana estamos muertos (Video Poema) - Duration: 1:43.
For more infomation >> ZPU | Mañana estamos muertos (Video Poema) - Duration: 1:43. -------------------------------------------
Video: Public Defender Questions Force Used To Arrest Client - Duration: 1:25.
For more infomation >> Video: Public Defender Questions Force Used To Arrest Client - Duration: 1:25. -------------------------------------------
Best Tik Tok Collection Funny Videos - Compilation #5 - Duration: 3:04.
Best Tik Tok Collection Funny Videos - Compilation #5.
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Police Car Fire Truck Ambulance | Lego Videos for Kids | Kids Fun Time - Duration: 44:56.
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