- published: 28 Mar 2008
- views: 11881
- author: janet kwok
4:03
Making salted fish
making traditional salted fish at Tai O...
published: 28 Mar 2008
author: janet kwok
Making salted fish
making traditional salted fish at Tai O
- published: 28 Mar 2008
- views: 11881
- author: janet kwok
4:08
Salted Fish Cakes: 18th Century Cooking Series at Jas Townsend and Son
One of the meat items sometimes issued to the troops during the 18th century was salted fi...
published: 26 Dec 2011
author: jastownsendandson
Salted Fish Cakes: 18th Century Cooking Series at Jas Townsend and Son
One of the meat items sometimes issued to the troops during the 18th century was salted fish. Salted fish was also a very popular export from New England at the time. In this episode we cook some salted cod up into a popular period dish of Fish Cakes. See all our great 18th century stuff at jas-townsend.com
- published: 26 Dec 2011
- views: 4979
- author: jastownsendandson
9:14
The Ultimate Ackee And Saltfish Recipe
...
published: 15 Apr 2011
author: caribbeanpot
The Ultimate Ackee And Saltfish Recipe
- published: 15 Apr 2011
- views: 14515
- author: caribbeanpot
4:08
Italian Cooking: Trieste. Fish in a Salt Crust
Cooking fish in a Salt crust at Hotel Dama Bianca...
published: 03 Jun 2008
author: italiancooking
Italian Cooking: Trieste. Fish in a Salt Crust
Cooking fish in a Salt crust at Hotel Dama Bianca
- published: 03 Jun 2008
- views: 14066
- author: italiancooking
8:52
How To Prepare Salted Fish..
How to prepare salted fish, like salted cod for cooking. Saltfish as it's commonly known i...
published: 22 May 2012
author: foodfaq
How To Prepare Salted Fish..
How to prepare salted fish, like salted cod for cooking. Saltfish as it's commonly known in the Caribbean, is used in many dishes to help enhance it's flavors. Salt fish needs to be soaked in cold water, then boiled to remove most of the salt it's been cured in or it will be too salty to eat.
- published: 22 May 2012
- views: 2771
- author: foodfaq
4:55
Blusukan - Episode Salted Fish Village part 2
In the city of Surabaya, a village near the coast, which produce many fish and salty snack...
published: 16 Nov 2008
author: sangpenulis
Blusukan - Episode Salted Fish Village part 2
In the city of Surabaya, a village near the coast, which produce many fish and salty snacks from their sea sources, while local residents are still very poor understanding concerning environmental sanitation. The garbage has made the sea even as public toilets. In one of the largest sources of sustenance they also come from there.
- published: 16 Nov 2008
- views: 1564
- author: sangpenulis
7:16
Women training on fish salting and sun-drying in Sao Tome
Credit: Gabriel de Labra (Spain) Source: www.fishconsult.org This video which was donated ...
published: 18 Sep 2012
author: Hani Elmalky
Women training on fish salting and sun-drying in Sao Tome
Credit: Gabriel de Labra (Spain) Source: www.fishconsult.org This video which was donated to the site by its copyright holder was taken during a training session that was designed for women in a fishing community in Sao Tome. The video begins with fishermen and their landed fishing. The scene till the end of the video was led by women trainees and the practical training on fish processing practices. It is obvious that salting followed by sun-drying represent a practical means of fish preservation in the fishing community. The program highlighted the hygienic side of salting whereas fish washing and cleaning was emphasized and also cuts were made in fish tissue.
- published: 18 Sep 2012
- views: 177
- author: Hani Elmalky
8:41
How To Make Salt Fish Buljol.
Here's my take on making saltfish buljol as it's done in the Caribbean, especially Trinida...
published: 10 Dec 2011
author: caribbeanpot
How To Make Salt Fish Buljol.
Here's my take on making saltfish buljol as it's done in the Caribbean, especially Trinidad and Tobago. Salted cod is used in making salt fish buljol and it's good with ground provisions, fry bake, roti or with any flat bread. The full recipe can be found at caribbeanpot.com if you're interested in the written version of this popular recipe.
- published: 10 Dec 2011
- views: 13818
- author: caribbeanpot
1:16
Salted Fish - Drying & Processing
This is one way how Salted Fish (Hum Ee, Kiam Herh - Chinese Dialect) is being dried or pr...
published: 09 Mar 2010
author: jollyinterests
Salted Fish - Drying & Processing
This is one way how Salted Fish (Hum Ee, Kiam Herh - Chinese Dialect) is being dried or processed. Salted Fish is being used in some Chinese cooking to provide that special flavour. Yummy, yummy! The maggots help accelerate the drying process, by nibbling up the moist areas of the carcass. This was taken on a Kelong Fishing trip and stay. www.clickclick.sg
- published: 09 Mar 2010
- views: 6638
- author: jollyinterests
0:28
Salted fish - Health Facts by Prudential
Prudential Assurance Company Singapore is putting a light-hearted spin on health and accid...
published: 28 Apr 2010
author: OgilvyAsia
Salted fish - Health Facts by Prudential
Prudential Assurance Company Singapore is putting a light-hearted spin on health and accident insurance services with a Health Facts campaign created by Ogilvy & Mather Singapore.
- published: 28 Apr 2010
- views: 931
- author: OgilvyAsia
3:50
Homemade Jamaican Ackee and Salt Fish Recipe
Homemade Jamaican Ackee and Salt Fish Recipe This is a traditional Jamaican breakfast reci...
published: 01 Jun 2011
author: nappychef35
Homemade Jamaican Ackee and Salt Fish Recipe
Homemade Jamaican Ackee and Salt Fish Recipe This is a traditional Jamaican breakfast recipe that you can make in less than 15 minutes. The first time I had this recipe was actually state side. Some friends invited us to this little restaurant in Orlando that has since closed. Order Ackee and saltfish, which is never on the menu, you need to know the secret handshake or something and hope that the chefs are in the mode. While it looks like eggs, ackee is actually a delicate fruit that grows in Jamaica. If the fruit is not ripe it is actually poisonous. However, fear no, you can get it in the can. You might want to stock up, because it seems like every year the price goes up. The most I ever paid was $12.00 for a can. Its like the truffles of the islands. I prefer to serve this dish with rice and sweat potatoes. Try it... you will love it. Check out Nappychef35 for other do-it-yourself videos from Shane and more videos in the Colorful Cooking category. To complete this homemade recipe you will need. Ingredients: 12 oz Can of Ackee 1 Package of Salted Codfish (soaked in water overnight) 1 Large Tomato Diced 1 Large Onion 1 Scotch Bonnet Pepper 3 Tablespoons of Butter 1 Teaspoon of Pepper 1 Clove of Garlic (Optional) 5-10 Sprigs of Thyme Step 1: Dice your onion, tomato. Step 2: Remove the seeds from the scotch bonnet and mince. Step 3: Saute your vegetables on medium heat for 2 minutes. Step 4: Add Tomato, thyme, pepper and scotch bonnet. Saute for 3 minutes. Step 5: Boil ...
- published: 01 Jun 2011
- views: 4922
- author: nappychef35
8:04
Ackee & Salt fish: A Jamaican Delicacy
INGREDIENTS: 1/2lb Saltfish (dried, salted codfish) 12 fresh ackees or 1 (drained) can of ...
published: 06 Dec 2010
author: Bimshirebabe
Ackee & Salt fish: A Jamaican Delicacy
INGREDIENTS: 1/2lb Saltfish (dried, salted codfish) 12 fresh ackees or 1 (drained) can of tinned ackees, 1 medium onion, 1/2 tsp black pepper, 3 tbsp of butter OR cooking oil 1/2 hot chilli pepper (ideally Scotch bonnet) 1 Sweet pepper, 1 chopped tomato, 1 sprig fresh thyme or 1 tsp dried thyme OPTIONAL INGREDIENTS:- 2 cloves garlic, 4 scallion (or spring onions) 6 slices of bacon PREPARATION Cover saltfish in cold water. Let soak overnight (minimum 8 hrs) changing the water several times (this removes most of the salt) Bring a pot of cold water to the boil and gently simmer the fish for 20mins (until fish is tender). Chop the onion, sweet pepper, chilli pepper (scotch bonnet) and tomato. Remove the fish from the water and allow to cool. Remove all of the bones and skin then flake the flesh of the fish. COOKING Melt butter or heat oil in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 mins. Add the tomatoes and flaked fish and stir fry for another 10mins Add the ackee and cook until hot throughout. Stir gently to avoid breaking up the ackee. Serve with yam, green banana, Irish potato or fired dumplings. *Recipe from www.jamaicatravelandculture.com *
- published: 06 Dec 2010
- views: 10969
- author: Bimshirebabe
Vimeo results:
3:33
America's Dead Sea
Deep in the desert of southern California sits one of the worst environmental sites in Ame...
published: 22 Mar 2011
author: Jim Lo Scalzo
America's Dead Sea
Deep in the desert of southern California sits one of the worst environmental sites in America—a former tourist destination that has turned into a toxic soup: the Salton Sea.
The sea was born by accident 100 years ago, when the Colorado River breached an irrigation canal; for the next two years the entire volume of the river flowed into the Salton Sink, one of the lowest places on Earth. The new lake became a major tourist attraction, with resort towns springing up along its shores. Yet with no outflow, and with agricultural runoff serving as its only inflow, the sea’s waters grew increasingly toxic. Farm chemicals and ever-increasing salinity caused massive fish and bird die-offs. Use of the sea for recreational activities plummeted, and by the 1980s its tourist towns were all but abandoned.
The skeletons of these structures are still there; ghost towns encrusted in salt. California officials acknowledge that if billions of dollars are not spent to save it, the sea could shrink another 60 percent in the next 20 years, exposing soil contaminated with arsenic and other cancerous chemicals to strong winds. Should that dust become airborne, it would blow across much of southern California, creating an environmental calamity.
1:14
Absolute Body Control
Epopoeia of the Food and Drink of the United States (A Dream in Hell)
1
Beautiful like a ...
published: 08 Sep 2010
author: soonaspossible
Absolute Body Control
Epopoeia of the Food and Drink of the United States (A Dream in Hell)
1
Beautiful like a baby calf is the song of chicken fried with batter,
the long red and white picnic tablecloth is finer than the finest lady’s legs, the finest thing there is to embark upon a heaping bowl of coleslaw,
shrimp from the gulf coast are delicious, gushing with wine as if feeling,
like honey mussels, in Redmond or Olympia, harvested by fishwives, in the seaweed,
and the glory of banjos in Baton Rouge, their juices course through them like
ageless autumn lemons,
like mom's fragrant pot pie, chocked full of juicy stew, widens the gullet,
and, baked, cries out blooming peach tree blossoms.
2
What would you say to some barbecue ribs, burning hot
grilled on a charcoal fire in June on the banks of a man made lake,
pines or cedar trees that sum up the dramatic atmosphere of a
damp sunset at Lake Lanier or Stone Mountain,
or to a clam chowder, whose name is inextricably related to Manhattan or
Rhode Island or New England?
No, you hunt quail and you grill it, just like you hear honky-tonk or stars and stripes
at the feet of Mount Rushmore, and fried catfish along the Chattahoochee
where it leaps into the sacred sizzling skillet, superbly fine
river fish, makes fishing boats rich while the sisters Lee,
as if in pain, sweat what's human and divine on the grand antique family fiddle.
3
Tremendous turkeys that smell like summer, almost human, autumn shades of
walnut or chestnut, I eat them everywhere, and in D.C. I kiss them,
like the vats where barley sighs like the prettiest girl in Jersey
raising her skirt underneath the lights of the big apple, same
as the roof off of a block party with streamers and flags where we drink in red plastic cups
a substantial whiskey and beer,
or the love mattress, upon which we set sail and sighing face each other and
the night’s tremendous oceans, into whose horrible darkness,
black and tenacious flows the bloody calla lily,
or the teardrop that falls in our moths as we joyfully sing.
4
Napa Valley wine is enormous and dark in the California sunset, and when
it's in your blood, nostalgia
and the apology to heroism sing in the wheels of spurs to
the beast’s hide, dancing to the fundamental tune of backwater rapids
against the frothy red glare.
5
Nicely aged bourbon bellows in its cellars like a great sacred cow,
and St. Louis will be golden, like a rib-eye on the grill, all over
the bloodied paths towards Oklahoma, autumn's
guitar will weep like a soldier's widow,
and we'll remember everything we didn’t do and could have and
should have and wanted to, like a madman
staring down a town's abandoned well,
watching, ear shattering, the engines of youth rev down dawn's
wide gust
crumbling like memories in the abyss.
6
The saddle glows all across the Midwest, mountain range to mountain range, booming like a great combine with its 20 foot span, booming
like a cow auctioneer or a righteous pastor or tornado season,
lasso raised up against the sky
on top of a guffaw, a hyuck or a yeehaw, splashed with sun and hard work, where manure perfumes dung heaps like a domestic god, with tremendous balls like a widow.
7
A mighty log cabin with its open yard, apple trees, front porch
scented with remote antiquity,
where the bootlegger and his still would sing, drop by drop, a sense of eternity into
the water, recalling old ancestors with its tremulous pendulum,
exists, same as in Madison as in Franklin or Fairview or Springfield,
although it’s the little town of Hodgenville Kentucky that most proudly proclaims the wooden troughs or pig iron pots, wide open spaces, the Appalachians, the original wild west, civil war and emancipation, in little log cabins,
from Tennessee to Ohio, who express it proudly in tremendous language, eating ears of pigs eating ears of corn.
8
Because, if it's necessary to stuff yourself with hot dogs in a Detroit Coney before dying,
on a rainy day, blessed with a strawberry milkshake from fresh upstate dairy, and smoke, bathing in conversation, friends and the munchies, launching yourself into terrible leaps and bounds, blubbering, savoring the booming chili in spoonfuls and fries,
it's also necessary to get your meat from the Kansas City stockyards in March, when the pigs
look like televangelists and the televangelists look like swine or hippopotamus,
and wash the food down with some fiery sips from a short glass,
yes... in Dallas or Fort Worth the corn tortillas look like the local ladies: wide white waists and sleepy half moon eyes, since, ticklish and cuddly,
they turn their faces, and let themselves be kissed, unendingly on either end.
9
And the chit'lins, swimming and searing in broth and tabasco, and the cornbread that moaned in broiling bacon fat, is blessed where thunder rolls in wide whips, along the Mississippi,between one drink and the next,
but it never surpasses a gamy partridge, savored in the dry underbrush of July,
in t
4:05
Reef Aquarium in HD!
This is a short video of my 6 month old reef aquarium.
A lot of the corals, fish and rock...
published: 29 Jun 2008
author: Greg Rothschild
Reef Aquarium in HD!
This is a short video of my 6 month old reef aquarium.
A lot of the corals, fish and rock were in my old 100 gallon aquarium and were transfered to the new tank once it was cycled (once the tank was healthy enough to support life). So even though the tank has been running for 6 months it might look a little older than that.
I've had a lot of comments/questions about the cool white fish with red spots. The common name of that fish is Red Spotted Blenny (Istiblennius chrysospilos). One of these days I'll make a video with just that one fish.
The aquarium: 150g starphire glass tank- 60x24x24, with a 35g sump and 45g refugium underneath. Lighting: two 250w Helios 20K metal halides (Luminarc reflectors) plus two 5' T5 actinics. Flow is provided by two Rio Hyperflow returns, two Seio powerheads in the tank and a closed loop that feeds lockline all along the back of the tank. I use Ocean Pure salt.
Tech sutff: shot with a Canon XH-A1 and edited in Adobe Premiere. For many of the shots a Canon 500D and or Century Optics Achromatic Diopter was/were used too. Tripod for everything.
Thanks for watching!
47:16
Sacred Marriage 2: The Refining Fire (How to Make a Great Rub)
We are all in the gutter, but some of us look at the stars-Oscar Wilde
They dream in court...
published: 03 Nov 2009
author: Jim Tompkins
Sacred Marriage 2: The Refining Fire (How to Make a Great Rub)
We are all in the gutter, but some of us look at the stars-Oscar Wilde
They dream in courtship, but in wedlock wake…Alexander Pope
Because marriage, more than any other relationship, reflects God’s involvement with us and bears more potential to draw our hearts to heaven, it can more readily give us a taste of hell (Dan Allender & Tremper Longman III)
We all associate the image of fire with hell. And many marriages in American have gone through this fire of Hell. Whether the marriage ends or the couple stays together, marriage is seen by some as hell on earth.
The Apostle Peter was well acquainted with fire.
He denied Jesus while warming his hands over fire. Jesus questioned his love while fish were roasting over fire. In both cases he associated fire with a test. One he failed another he passed. I think that is why he wrote these verses in 1 Peter 4:12-13 (NLT):
1 Peter 4:12-13 (NLT) Dear friends, don’t be surprised at the fiery trials you are going through, as if something strange were happening to you. Instead, be very glad—for these trials make you partners with Christ in his suffering, so that you will have the wonderful joy of seeing his glory when it is revealed to all the world.
1 Peter 1:6-7 (NLT) So be truly glad. There is wonderful joy ahead, even though you have to endure many trials for a little while. These trials will show that your faith is genuine. It is being tested as fire tests and purifies gold—though your faith is far more precious than mere gold. So when your faith remains strong through many trials, it will bring you much praise and glory and honor on the day when Jesus Christ is revealed to the whole world.
Fire is certainly viewed as destructive and dangerous. Fires destroy forests, but fires also lead to renewal. Fire burns away the dross surrounding certain metals and reveals the pure gold or silver. The fires of life can destroy our marriage, or, if survived, purify our marriage. The fires of our marriage can draw our hearts to heaven or leave us with the taste of hell.
In the movie Fireproof
Captain Caleb Holt (Kirk Cameron) is a firefighter in Albany, Georgia. His seven-year marriage to Catherine is falling apart. Neither one understands the pressures the other faces, and after a heated argument in which Caleb screams in Catherine's face, she declares she wants out of the marriage, and takes off her wedding ring.
While Caleb claims to his friends and co-workers that Catherine is over-sensitive and disrespectful, Catherine simultaneously claims to her peers that Caleb is insensitive to her needs and doesn't listen to her. Further catalyzing Catherine's motivation for divorce is Caleb's addiction to Internet pornography and a large sum of money ($24,000, to be exact) he has saved up for a fishing boat he intends to buy, ignoring the fact that Catherine's disabled mother is in need of hospital equipment that she cannot afford, and which insurance refuses to cover. Caleb tells his father John about the impending divorce, and John challenges Caleb to commit to a 40-day test called, "The Love Dare." Caleb reluctantly agrees to do the test, but more for the sake of his father than his marriage. Catherine initially sees through Caleb's half-hearted attempts to win back her heart, which deepens Caleb's frustration. But with his father's encouragement, Caleb continues with The Love Dare, and eventually makes a life-changing commitment to God, unbeknownst to Catherine.
The movie has some various twists but the end result is Caleb and Catherine realize they need each other, and at the end they renew their vows in an outdoor ceremony, this time as a covenant with God. Their marriage is FIREPROOF.
Marriage is a Covenant
Did you see your marriage vows as a marriage Covenant? Did both you and your spouse get married knowing you were making a covenant before God! You did, whether you realized it or not.
Definition: a binding and solemn agreement to do or keep from doing a specified thing; compact
We know of Covenants from the Bible. God put a rainbow in the sky as a covenant that He would never destroy the world by rain. He made a Covenant with Abraham, He made a Covenant with David, He made a Covenant with all who by faith believe in Jesus Christ. That Covenant was sealed by the blood and body of Jesus.
When we get married, we enter into a covenant before God. In a Covenant, you make a binding agreement to stay with this woman or man until they die. In that Covenant we also promise to do so and so.
Most people believe “Well, my husband broke his promise to love me, or take care of me or so and so, so it’s OK for me to break my promise to him.” Or, well my wife is no longer the person I married, so my vow does not apply.
WE draw a line in our marriage
“I’ll keep my end of the covenant as long as you don’t cross over this line.” I’ll keep my word as long as you don’t … … … But as soon as you do, that’s it, I’m out of here!
That would be OK if marriage
Youtube results:
6:47
Salted Fish With Dal, Rice & spinach
cooking up a classic guyanese meal www.ebates.com...
published: 14 Jan 2011
author: AnndisKitchen
Salted Fish With Dal, Rice & spinach
cooking up a classic guyanese meal www.ebates.com
- published: 14 Jan 2011
- views: 3315
- author: AnndisKitchen
5:57
Caribbean Salt fish cakes & Breadfruit boats (حلال)
Ingredients 125g salt cod, or smoked fish, cooked, drained and flaked 1 large onion, finel...
published: 28 Apr 2009
author: CookingHalal
Caribbean Salt fish cakes & Breadfruit boats (حلال)
Ingredients 125g salt cod, or smoked fish, cooked, drained and flaked 1 large onion, finely chopped 1 Scotch bonnet pepper, finely chopped 1 tsp finely chopped Shallots, or spring onions 1 tsp Thyme, leaves 1 tsp marjoram, leaves 275g Flour 2 heaped tsp Baking powder 300ml Milk 100 ml water, vegetable oil, for deep fat frying Method 1. Mix the flaked salt fish with the onion, scotch bonnet pepper, shallots, herbs, flour and baking powder. 2. Pour in the milk and water and stir until you have a slack dough-like mixture, loose enough to just fall off the spoon. Add a little more water if necessary. 3. Heat the oil in a large pan for deep-frying. It should be hot enough that a cube of bread sizzles when dropped in. Dip the head of a metal tablespoon into the oil then use to scoop up spoonfuls of the salt fish mixture (the oil will stop the mixture sticking to the spoon). Drop into the hot oil and fry in batches until golden and crisp. 4. Carefully remove from the pan with a slotted spoon and drain off excess oil on kitchen paper. Serve while still hot and crisp. ----------------------------------- Breadfruit boats Ingredients 1 ripe fresh breadfruit 1 tbsp Butter 1 Shallots, finely chopped 1 tsp Thyme, leaves 1 tsp chopped marjoram 1 stick Celery, diced green peppers, deseeded and diced 2 handfuls grated Cheddar cheese Method 1. Cut the breadfruit into wedges and boil in salted water for until tender about 15 minutes. Drain. 2. Preheat the oven to 190C/gas 5. 3. Cut the ...
- published: 28 Apr 2009
- views: 17926
- author: CookingHalal
4:41
Jamaican Ackee and Salt Fish
Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish ...
published: 22 Aug 2012
author: CIANetwork
Jamaican Ackee and Salt Fish
Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish. For recipes, visit www.ciaprochef.com
- published: 22 Aug 2012
- views: 543
- author: CIANetwork