– We are here at Michelin-starred Gramercy Tavern. We are visiting our old friend Paul Wetzel. Dude is super talented, and is responsible for the butchering program, whole-animal usage, and charcuterie. – The cool thing about Paul is like being in meat for over a decade, like we have been, everybody has like their guy.
-My kids, they think I’m crazy. They think, “Ma, when are you gonna stop?” No, I’m not gonna stop. I’m the oldest vender in New York City vending. There could be other people where the sons and the daughters took over. It’s just me. If I die, it dies with me. That’s how it goes,
Hospitality is the core of Afghan culture. When you go to any Afghan home, you are the king. The guest is the king. You make the rules. (Sheldon) Omer, a former US military recruiter, from Afghanistan, moved to the US, 20 years ago. He decided to open up Houston’s first Afghani restaurant, in 2012, bringing
High this is Tony from Cookingaround you know it’s really really cold outside the winter has really hit hard here in Poland raining mixed in with snow and it keeps snowing This is the time that you know one usually a lot of people catch colds and flu so I come up with my famous
Hey ! Welcome back to my Kitchen, Today we are going to do number 3 Magic Diet Soup. I already put two out now people are say ” I like your soup I really enjoy it But we need something else ” So what I will be doing here Those other two soups are low
The #1 question I think that most vegetarians get asked is “Where do you get your protein? How can you possibly survive without meat?” And if you’re a vegan, which means no dairy or eggs, the idea of living without milk, ice cream, butter and especially cheese—that just boggles most people’s minds. The biggest misconception
I don’t want to be little something. I don’t want to be little such and such and little la, la, la, la, la. Little hokey dokie or little shungy dungy. I want to be ripped. Shit, I want to be 6’2″. I want to be about 6’4″. 6’4″, 250. This burly boy right here. That’s