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In this episode of 'Price Points', Epicurious challenges bacon expert Eli Cairo of Olympia Provisions to guess which one of two bacons is more expensive. Eli breaks down streaky, turkey, Canadian and Euro before making his guesses! Visit Eli at https://www.olympiaprovisions.com/ Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Bacon Expert Guesses Cheap vs Expensive Bacon | Price Points | Epicurious
Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. The dairy makes the mozzarella in a variety of shapes and sizes, but its brightest star is called Zizzona, which takes its name from a word in the local dialect that means 'a mother's breast.' "The Zizzona of Battipaglia is a very big buffalo mozzarella," Production Manager Gennaro Paraggio told INSIDER. "The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother's breast because it releases milk. The name Zizzona comes from a word in our local dialect which means 'a mother's breast' that releases milk." Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations-old tradition started in 1930. Overall, the dairy makes over 9 tons of mozzarella a day, 4,000 of which are Zizzonas. "The Zizzona is made so that the dough inside is solid, strong, but it also has to have a web-like structure," said Paraggio. "This means it has to be able to hold milk inside. The same milk that is used during production. So that when you cut it open, the plate is filled with milk, and when you eat it, your mouth is filled with fresh milk as well." During our visit to the dairy, we saw how a 66-pound Zizzona is made. ------------------------------------------------------ #Mozzarella #Italy #FoodInsider INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel: http://insder.co/Food and visit us at: https://insder.co/2NCg6Sg FOOD INSIDER on Facebook: https://insder.co/2O4gt7A FOOD INSIDER on Instagram: http://insder.co/2aywJtk FOOD INSIDER on Twitter: https://insder.co/2IahHsi INSIDER on Snapchat: https://insder.co/2KJLtVo How Italy’s Biggest Mozzarella Balls Are Made
Click here to SUBSCRIBE: https://goo.gl/tlCQJZ Check out & subscribe to my NEW DAILY VLOGS: https://goo.gl/GCx1Jq I gave my pet fire ants a raw chicken head for Christmas, and the outcome was pretty intense! Watch as the Fire Nation, my massive pet ant colony of many years, devours this enormous chunk of meat, and proves to us why they are top predators in the microworld! Hope you enjoy this year-end special! Don't forget to also watch the hidden video "FULL ANT ROOM TOUR & UPDATE": https://youtu.be/XuGuhQoeRiE Special thanks to nature photographer and biologist Alex Wild for allowing his photos to be used in this video. Check out his amazing nature photography and order some prints: http://www.alexanderwild.com If you're new to the channel, catch up on your "AntsCanada Lore" with this playlist of the complete history of the ants of this channel: https://goo.gl/hVFxc2 Visit us at http://www.antscanada.com CLOSE CAPTIONING "CC" available for this video. Please feel free to contribute to translating/CCing this video into another language: http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCONd1SNf3_QqjzjCVsURNuA A brand new video is uploaded on this channel every Saturday at 8AM EST (with frequent bonus videos) so be sure to SUBSCRIBE to the channel to catch every ant video we release! Thank you for the support. Get our new AC Hybrid Nest 2.0 ant farm or 'All You Need' Hybrid 2.0 Gear Pack (complete kit): https://www.antscanada.com/product-category/hybrid-nest-series/ ▶▶▶We've got new Ant T-shirts! Check them out here: https://goo.gl/PjnB7t ▶▶▶Got a question about ants or AntsCanada? Visit our website FAQ: https://goo.gl/mJPEqn ▶▶▶Want an ant farm? Check out our ant shop. We ship worldwide: http://goo.gl/I4l7Ho ▶▶▶Need to buy an ant colony for your ant farm, or do you have ant colonies to sell/give away? Find out more about our GAN Project: http://goo.gl/jzo9Lc Join us at the new AntsCanada Ant Forum: http://forum.antscanada.com ▶AntsCanada Official Website http://www.antscanada.com ▶Like us on http://facebook.com/antscanada ▶Follow us on http://twitter.com/antscanada ▶Follow us on http://www.instagram.com/antscanada Email us at firstname.lastname@example.org for any questions or inquiries. About AntsCanada.com: We believe ants are the most amazing creatures on the planet, and every new discovery about their micro world gives us some profound insights into the world around us and ourselves. Bringing the ant farm and love of ant keeping to a whole new level, we are dedicated to show the world the joys of keeping big and healthy pet ant colonies. Shipping worldwide since 2009, we are innovators of ant keeping products for ant lovers and museums alike.
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes. Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
The Belgium cheese master Philippe Moreau demonstrates how to open a wheel
In this episode of 'Price Points', Epicurious brings back cheese expert and noted author Liz Thorpe to guess which one of two cheeses is more expensive. Liz breaks down brie cheese, cheddar cheese, gouda cheese, mozzarella cheese, and washed rind cheese. For each round of cheeses, Liz looks at, smells, and taste tests before guessing which cheese costs more. Once the prices are revealed, Thorpe explains why a specific cheese making process costs more and dives into the specifics of how to make the different cheeses.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Cheese Expert Guesses More Cheap vs Expensive Cheeses | Price Points | Epicurious