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Tomato farming is NOT what you think it is! Meet the farmers behind your pasta sauce, who grow and harvest plum-style, processing tomatoes — the source of more vitamins than any other fruit or vegetable consumed in the US. 🍅 Thanks to Prego Farmers’ Market for sponsoring this episode: https://www.prego.com/sauces/farmers-market/ HELP US MAKE THESE VIDEOS: http://bit.ly/2qte8HK ______________________________________ FACEBOOK: https://www.facebook.com/truefoodtv INSTAGRAM: https://www.instagram.com/truefoodtv TWITTER: https://twitter.com/truefoodtv WEBSITE: http://www.truefood.tv/ ______________________________________ 📸 Our favorite new camera, Sony A7iii: http://geni.us/Uc2Eg 📸 Our favorite filmmaking gear: https://kit.com/TrueFood ______________________________________ For sponsorship, licensing, speaking and partnership inquiries: info [at] truefood [dot] tv TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us #tomato #harvest #farming #howdoesitgrow
Jamie and Gennaro show us the most delicious summer pasta recipe you'll ever taste. Fresh, zingy and full of flavour with a little grate of parmesan on top of olive oil and fresh lemon juice, you'll be singing from the rooftops like this crazy pair! This was all part of our latest live show where our gorgeous little sister Drinks Tube took us over for the night. For a plethora of options of what you can pair with this plate of perfection, make sure you check out Drinks Tube and subscribe right here: http://goo.gl/kUxpvB Just in case you missed any of the action yesterday, you can catch it all right here: http://goo.gl/uoVkIW Subscribe to Gennaro's own channel here: http://goo.gl/52DIxT More Food Tube videos | http://goo.gl/T3i6FQ Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Jamie's Recipes App | http://goo.gl/O7keA7 Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x
Alexis is challenged to make a delicious 3-course meal using only one tricky appliance. Follow Alexis on Instagram @alexisdeboschnek Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/68854
UPDATE: This is a very old video, and let's just say we hadn't gotten the hang of mixing sound at that point! So apologies ahead of time for the very loud music. It should be better if you wear headphones! You can also view an updated version of this video at https://youtu.be/e5oSUNfLb_E. Stacy Lyn Harris shares the "how to's" of picking out the perfect watermelon. She and her gardening "expert," Forrest, do "scientific" experiments to determine what are wives tales and what is reality when choosing a ripe watermelon. Don't forget to visit www.StacyLynHarris.com for the blog post!
Jamie Cooks Italy S01E02: Puglia,Jamie Cooks Italy Season 1 Ep. 2 Jamie Cooks Italy S01E02: Puglia,Jamie Cooks Italy Season 1 Ep. 2 Jamie Cooks Italy S01E02: Puglia,Jamie Cooks Italy Season 1 Ep. 2 ------------------------------- #JamieCooksItaly #Jamie #JamieOliver
Part two of my Italy adventure takes us to Naples, an Italian city that's not for the faint of heart. I get the inside track on how lemons have inspired Neapolitan food — plus a cooking masterclass from a local chef (see recipe below).
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TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us
Spaghetti al Limone Recipe
400 g linguine
150 g butter
250 g double cream (heavy cream in US)
1 small dried chili, minced
2 cloves garlic, minced
1 small bunch parsley, leaves chopped
1/2 cup of grated parmesan
1. Bring a pot of salted water to a boil (the pot should be large enough to cook the linguine).
2. Grate the zest of 1 large lemon directly into the double cream. Then fold in the fresh juice of half that lemon.
3. To a large skillet set over medium-low heat, add the butter, garlic, chili and half the parsley. Stir until the butter is melted and everything is coated with it.
4. Before the garlic starts to color, add the lemon cream and slowly stir until it’s combined with the butter.
5. Add 1/4 cup of parmesan and stir to combine. Remove the sauce from the flame and set aside. Don’t worry if it begins to separate; it will come back together when we stir it again later.
6. Add the linguine to the boiling water, and cook for 4 minutes less than the package recommends.
7 Drain the linguine, reserving a couple cups of the hot cooking water. Add the linguine to the sauce and carefully toss to the coat each strand.
8. Add a ladle-full of cooking water until it is absorbed by the pasta. Keeping adding water until the linguine is finished cooking - it should be al dente, not mushy.
9. Add the remaining parmesan and parsley. Serve immediately.