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Chef JJ the DJ brings you delicious cashew chicken, with step-by-step instructions. This, and many other cooking videos from the Video Chef are available at www.videochef.biz.
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Delicious chicken alfredo privera
The record-spinning chef teaches a classic, light Italian dish. You don't want a watery sauce. This and many other video cooking tips are available from www.videochef.biz.
JJ the cookin' DJ brings this savory poultry dish. This, and many other instructional cooking videos are available from www.videochef.biz.
The record-spinnin' Video Chef takes you through the creation of this special meat dish.
The 404 335: Where we get a wet rub from the Food Dude
It's been almost a year since our favorite chef, the Food Dude Kevin Roberts, has graced The 404. Kevin has once again brought us the magic that is Frank's Red Hot and shows us the tech behind perfectly saucing a batch of chicken wings. We chat with Kevin about some tips on eating well during these tough times and how shockingly easy it is to save money at the grocery store. Kevin also dishes out some of the dirt on his new sponsors and how his own show is in the works. The second half of the show we dedicate to some questionable applications on the App Store. Trent Reznor is calling Apple the new Wal-Mart because of its questionable censorship practices regarding a Nine Inch Nails application. Next, we laugh at the idea of Sarah Palin on Twitter and Justin explains how your high school yearbook photo tells a lot more than just what was in style at the time. We're still accepting Star Trek Photoshop submissions for a chance to see the film a day earlier with us in NYC! Send all of your creations to the404 [at] cnet [dot] com. As always, leave us a voicemail, 866-404-CNET.
Gnocchi, featuring "orange rescue"
Gnocchi, featuring "orange rescue" is one of the greatest shows from Crash Test Kitchen, a brilliant Aussie video blog about cooking.
They write: "We're Waz and Lenny, a couple of foodies with a digital video camera. No, we're not chefs, we just love to cook, eat, drink, and have a laugh! You won't find any of that "here's one we prepared earlier" stuff here - we make mistakes, sometimes in spectacular fashion, and the failures get posted along with the success stories. Call it a food video blog, a cooking video blog, cooking vlog, food vlog, reality cooking or whatever ... we're just out to have fun!"
And by the looks of it, they are having a lot of fun.
Shape your pizza thick or thin
Depending on how thick she wants the crust, Evan Kleiman, chef-owner of Anegili Caffe in Los Angeles and author of Pizzeria, uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. The entire process is difficult to explain in words, but once you see her do it in this video, and with a little practice, you'll feel like pro and want to start tossing your pizza dough in the air. Note: if your ball of dough is frozen, defrost it in the refrigerator, then put it on a wooden board and start to shape. For the complete recipe and instructions on how to make dough to use tonight, tomorrow, or next week, see the February/March 2002 issue of Fine Cooking (#49).
Tokyo's neighborhood for food lovers
If you're a chef, in the restaurant business or just love food, you'll want to see this. In western Tokyo, the Kappabashi-dori district hosts lines of stores that sell everything from the latest in cooking tools and utensils to plastic fish. CNET News.com
Fish on the grill without sticking
Steve Johnson, chef-owner of The Blue Room in Cambridge, Massachusetts, advises that a clean grill is the first step to grilling fish without having it stick. Brush on a little oil and start grilling with the skin side down. The skin adds an extra layer of protection, and it can be peeled off later if you're not interested in eating it. For more grilling tips and some recipes from Steve, check out Fine Cooking's issues June/July 1999 (#33) and June/July 2001 (#45).
