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Fresh, Fried And Crispy
''Fresh, Fried and Crispy'' is an American food reality television series hosted by American food critic and YouTube personality Daym Drops. It premiered on Netflix on June 9, 2021. Episodes Production ''Fresh, Fried and Crispy'' was produced by Ugly Brother Studios. The first season was filmed between July and August 2020. Filming locations included St. Louis; Savannah, Georgia; Las Vegas; Baltimore; San Diego; Denver; Birmingham, Alabama; and Cleveland Cleveland ( ), officially the City of Cleveland, is a city in the U.S. state of Ohio and the county seat of Cuyahoga County. Located in the northeastern part of the state, it is situated along the southern shore of Lake Erie, across the U.S. .... Release ''Fresh, Fried and Crispy'' premiered on Netflix on June 9, 2021. Reception Writing for the pop culture website ''Decider'', Joel Keller found the show "just too heavy on shtick to be enjoyable". M. N. Miller of ''Ready Steady Cut'' awarded the show 2.5 stars (out of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Reality Television
Food reality television is a genre of reality television programming that considers the production, consumption and/or sociocultural impact of food. Reality food television emerged as a recognisable sub-genre in the 1940s. Historically, food reality television sought to educate viewers on matters of food. Early programmes such as ''Elsie Presents'', ''The Diane Lucas Show'' and '' Cook's Night Out'' imparted 'specific, practical skills' on the viewer, and provided ad-lib commentary on matters of homemaking, home entertaining and motherhood. As the genre evolved, and the Food Network channel launched, food reality television sought also to entertain. Programmes such as ''Great Chefs'', ''Boiling Point'' and ''A Cook's Tour'' combined the factual information of their ancestors with the personal and confessional nature of unscripted television. ' Delia's "how to cook" gave way to Nigella and Jamie's "how to live" This 'factual entertainment' function has persisted and unifies food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rainbow Trout
The rainbow trout (''Oncorhynchus mykiss'') is a species of trout native to cold-water tributaries of the Pacific Ocean in Asia and North America. The steelhead (sometimes called "steelhead trout") is an anadromous (sea-run) form of the coastal rainbow trout or Columbia River redband trout that usually returns to freshwater to spawn after living two to three years in the ocean. Freshwater forms that have been introduced into the Great Lakes and migrate into tributaries to spawn are also called steelhead. Adult freshwater stream rainbow trout average between , while lake-dwelling and anadromous forms may reach . Coloration varies widely based on subspecies, forms, and habitat. Adult fish are distinguished by a broad reddish stripe along the lateral line, from gills to the tail, which is most vivid in breeding males. Wild-caught and hatchery-reared forms of the species have been transplanted and introduced for food or sport in at least 45 countries and every continent except ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken And Waffles
Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including Pennsylvania Dutch cuisine and soul food, and is served in certain specialty restaurants in the United States. Description Chicken and waffles, as a combined recipe, first appeared in the United States' colonial period in the 1600s in Pennsylvania Dutch country. The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. Although the dish originated in eastern Pennsylvania, it is generally found throughout the Northeastern United States. A version using fried chicken is associated with the American South. The soul-food version of chicken and waffles grew in popularity after the opening of the Wells Supper Club in Harlem, New York, in 1938. The waffle is served as it would be for breakfast, with condiments such as butter and syrup. This combination of foods is beloved by many people who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow By Bear
Cow by Bear is an American pop-up steakhouse founded in San Diego by an anonymous chef dressed as a Kodiak bear. History Originally based in San Diego, Cow by Bear was founded in 2011 by an anonymous chef known only as "Chef Bear", who began cooking out of their own apartment. After six years in San Diego, Chef Bear launched Cow by Bear Seattle in partnership with head chef Osa Bear. Chef Bear also commissioned Chef Aleppo Bear to operate a Cow by Bear restaurant in Savannah, Georgia. In May 2019, Chef Bear, together with Osa Bear and Lil' Osito Bear, returned to San Diego. Description According to the restaurant's official website, Chef Bear is a Kodiak bear who "was kidnapped at a young age and put into a traveling circus", during which time he "learned to both talk and walk upright", before embarking on his culinary career. However, Chef Bear does not verbally communicate with his patrons, preferring to use either body language or e-mail. The restaurant is only open from Thur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Eye Steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is called ''côte de bœuf'' (literally: "bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Aging
Beef aging (American English) or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. Dry-aged beef Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key ef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lexington Market
Lexington Market is a historic market in Downtown Baltimore, Maryland. The market is now housed in a 60,000-square-foot market shed building completed in 2022 that is home to 50 merchants and kiosks. The market has occupied many market buildings over its 200+ year history, most recently in its "East Market" building at Paca and Lexington Streets that was built following a major fire in 1949 that destroyed the shed building built in 1871. Following the completion of its new market building, the East Market building was decommissioned and slated for future development. Lexington Market is located near the Baltimore Light Rail and Baltimore Metro Subway stops of the same name. It is about six blocks from Oriole Park at Camden Yards. Lexington Market is one of the longest-running public markets in the nation, having been around since 1782. The market continues to stand in its original site. The land for this historical market was donated by General John Eager Howard, famous colon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Wings As Food
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or Pig, hogs—chicken meat (commonly called just "chicken") and chicken Chicken eggs, eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed country, developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Rings
An onion ring, also called a French fried onion ring, is a form of appetizer or side dish in British and American cuisine. They generally consist of a cross-sectional "ring" of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves. History A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter, adding Parmesan cheese, and deep frying them in lard. It suggests serving them with a sauce of melted butter and mustard. Recipes for and references to deep-fried battered onion slices or rings are found across the 20th century: one in Middletown, New York in 1910; another in a 1933 advertisement for Crisco. Various restaurants claimed to have invented onion rings, including the Kirby's Pig Stand restaurant chain, founded in Oak Cliff, Texas in the early 1920s. File:MahonysOnionRinglets.JPG, Onion ringlets File:Onionjf.JPG, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella Sticks
Mozzarella sticks are elongated pieces of battered or breaded mozzarella, usually served as hors d'oeuvre. Origins The history of frying cheese in a batter dates back to at least 1393 in Medieval France, when a recipe for fried cheese sticks appeared in ''Le Ménagier de Paris''. However, food historians believe that Medieval French fried cheeses had little in common with the preparation and development of modern mozzarella sticks. Mozzarella sticks likely have their origins in the United States during the 1970s, through a combination of two factors, as per historian Joel Jensen: "the increasing availability of mass-produced mozzarella cheese beginning in the 1960s", and the development of new efficient frying technologies to be used in fast-paced food-serving businesses (such as bowling alleys and sports bars). Preparation Mozzarella sticks are prepared by coating cheese strings in breadcrumbs or batter. They may be baked or fried in oil. Mozzarella sticks are often ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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