Music video of SOD Disclaimer: I do not own any of this material. Copyright held by their respective authors.

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Cast-iron provides one of the best cooking surfaces for any cooking. Learn how to season it to perfection. Good Housekeeping Videos: www.goodhousekeeping.com Good Housekeeping Magazine: www.goodhousekeeping.com Subscribe to Good Housekeeping: subscribe.hearstmags.com -

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www.maangchi.com I added captions to this video! :English and Korean Ingredients: Doljaban, garlic, green onions, soy sauce, sugar, sesame oil, sesame seeds. Directions: In a large mixing bowl, add 3 cloves of minced garlic, 3 chopped green onions, 3 tbs soy sauce, 1/3 cup water, 1 tbs sugar or honey, 3 tbs sesame oil, and mix well with a wooden spoon Measure 100 grams of doljaban from the package. Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl. Mix it well until moisture is absorbed. Sprinkle 2-3 tbs roasted sesame seeds and mix it together. Serve with rice, kimchi, soup, and a few more side dishes. You can keep it in the fridge up to 1 week.

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The flex cook show: Episode 11 I think kale is a misunderstood vegetable. It is very easy to cook, and the health benefits are indisputable. Kale's slightly bitter taste mellows when sauteed. In this dish it is seasoned with cumin, garlic, and peppers, and the nuts impart a sweet taste.

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woodlands.co.uk. How to season wood. Storing and curing wood - seasoning timber. Cabinet maker Jeff Segal shows how he'll store and cure the freshly milled plane tree, using bearers or stickers to separate the wood and allow the air to circulate.

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How to make this awesome sidedish for your lunchbox. Full recipe on my website: www.maangchi.com Ingredients: 1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (orrice syrup), sesame oil, roasted sesame seeds. Directions: 1. Cut 1 pound of dried shredded squid into bite sized pieces and set aside. 2. Make seasoning sauce by mixing ½ cup hot pepper paste, 4 cloves minced garlic, 1/3 cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) 1/3 cup, 2 tbssesame oil in a large bowl with a wooden spoon until it becomes a shiny red sauce. 3. Put the squid strips into the seasoning sauce and mix it with a spoon. 4. Transfer it in an air-tight container and keep in the refrigerator You could serve it with rice as side dish. Sprinkle some roasted sesame seeds just before serving. Let's prepare a lunchbox with the ojingeochae muchim that we learned today! Cut a sheet of kim (laver) in half with scissors and place a spoonful of rice on it. Spread thinly, then roll it. Cut into smaller pieces, and you have cigarette kimbap!

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Cast Iron Skillets are the original non-stick "Teflon" coating. An iron skillet seasoned properly will keep food from sticking, is great for browning and easy to care for. And good cast iron cookware will last a life time. Cast iron skillets have been handed down from generation to generation. Rita's favorite cast iron skillet was handed down from her mother and is at least 100 years old. This video shows you how to season cast iron skillet using a bit of vegetable oil and a few hours in a warm oven. Rita also shows you how to care for your cookware, clean your skillet and re-season it.

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www.permies.com http Jocelyn Campbell of jocelynsevents.com sends a funky cast iron skillet for a ride in a self cleaning oven. Then oils it and seasons it on the stove top. Then, eggs are fried in the skillet. Three. One right after the other. This helps with seasoning the skillet. Even though the skillet doesn't have much in the way of seasoning just yet, the eggs still slide around easily. Relevant threads at permies www.permies.com www.permies.com www.permies.com www.permies.com music by Jimmy Pardo

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Now you can cook just like a champion chuck wagon cook! Real-life cowboy Jerry Baird bottles his own blend of spices and seasonings for all to enjoy. Jerry Baird, www.jerrybairds.com (#1001, 11/4/06)

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The most detailed Cast Iron Seasoning howto video on YouTube... I even cooked some eggs at the end to "test" the non-stick capability of a freshly seasoned pan. This is also my first attempt at video editing and working under the ten minute limitation. I hope the "cuts" are not too choppy to follow. Please rate and comment!

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Track 1 off the 2000 Single "Seasoning the Obese" licking my chops as the terror unfolds savor the bitter sweet flavor of death searing your flesh now your pain is ten fold soon you will be just a Memorable breathe The apple of my eye is an apple in your mouth the king and I will feast as we season the obese Tender thoughts that i once had of us holding hands now become my tender morsel dressed in pecans you are here to fill me up and satisfy my pallet there is nothing better than human with a salad The apple of my eye is an apple in your mouth the king and I will feast as we season the obese Marinate your configuration coming to a boil Skin begins to sloth as you fry in Wesson oil do you wanna fry? Licking my chops as the terror unfolds savor the bitter sweet flavor of death searing your flesh now your pain is ten fold soon you will be just a memorable breathe The apple of my eye is an apple in your mouth the king and I will feast as we season the obese The apple of my eye is an apple in your mouth the king and I will feast as we season

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Journey of "Seasoning"

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Rural rap battle with the SY6 crew. Want some more? Come and check us out at www.wellseasoned.co.uk. for loads of fun stuff on British seasonal food, our campaign "Food for the Here & Now" and a few pictures of vegetables. Follow us on Twitter @seasonalfood. Keep it rural with our pals, SY6 at www.myspace.com/braincellharmonics.

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Detailed Recipe: showmethecurry.com

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TheFrugalChef.com. A short and simple video on how to make your own taco seasoning at home. Please rate and comment! Thanks for watching!

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Simple Seasoned Chicken is a perfect recipe for first time cooks, or people who feel uncomfortable in the kitchen. With only 3 ingredients, it's so easy to make - everyone will be impressed. Serve with your choice of vegetables or salad. Try this method when making Chicken Breast Fillets or Drumsticks - tasty! ONEPOT CHEF COOKBOOK - NOW AVAILABLE: www.lulu.com ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: Chicken Thigh Fillets (Skinless and Boneless) Freshly Ground Black Pepper Freshly Ground Rock Salt Preperation Time: 2 minutes Cooking Time: 40 minutes ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin McLeod (Used with Permission) incompetech.com

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Psycho The Chef does up some more BBQ goodness with his speciality seasoned pork ribs and his patented Potato Salad and Coleslaw hybrid.

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Chef Scotty explains how to clean and season your Viking griddle for the first time. For more information on Viking products, visit www.vikingrange.com

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realtexasblog.com Putting the right tasting "rub" on your brisket make a big difference in the final taste. Every Real Texan has their own special brisket rub.

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Here's a step --by -- step guide to frying up the Thanksgiving Bird. Complements of my buddy Chief Overton. Part 1 of 2 - cleaning & seasoning the bird for its oil bath.

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How to add seasoning to an authentic Spanish chicken and rice dish; learn more about making traditional Spanish food in this free cooking video. Expert: Lizbeth Muller Bio: Liz Muller is the owner of Liz's Hair Design in Hollywood, Florida. She has been a professional Hair Designer and Color Specialist for over 23 years. Filmmaker: Paul Muller

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Chef Adam from Old Bay demonstrates how to do a good old fashioned shrimp boil. The secret? Use plenty of Old Bay, a Chesapeake Bay tradition for 70 years. Visit oldbay.com for more recipes.

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Ingredients: •30 Sheets Dried Seaweed •2 Tbsp Cooking Oil •1 tsp Sesame Oil •½ Tbsp Salt Yield: 30 Sheets Special Music "개미의 춤" by "박세준" Thank you !!!

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Jerk is a method of seasoning and grilling meat that has its origins with the Tainos and later the Jamaican Maroons. The Jerk method of cooking was primarily used in the cooking of pork, helping to preserve the meat for days while people travelled through the countryside. Jerk was applied to wild hogs found in the Blue Mountain region of Portland. The meat was cleaned and dressed with spices and seasonings found around the area, then wrapped in pimento leaves for flavour. The pig would be lowered into a pit with hot coals with additional coals added on top. The pit was covered for 6 8 hours to allow the heat to cook through the meat.

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Keith Lorren's Twice Baked Potato! Make sure to order my seasonings at www.keithlorren.com !!! Its the best!! I invented Cooking!!!! *10 large potatoes *oil for greasing potatoes *Keith's Complete seasoning (www.keithlorren.com) for seasoning out side of potato *1/2 cup melted butter *1/2 cup sour cream *8oz cream cheese *1/2 cup sharp cheddar cheese plus more for garnishing top of potato *1 lb package of smoked bacon cooked *2 tablespoons Keith's complete seasoning (www.keithlorren.com) *1 cup evaporated milk *1 tablespoon chopped chives plus more for garnishing potatoes *1 tablespoon chopped onion *1 tablespoon chopped celery *1 tablespoon chopped bell pepper *1 tablespoon chopped parsley *****Directions: 1) *Oil and season outside of potato with oil and Keith's complete seasoning. 2) *Bake at 350 for 45-60 minutes or until tender 3) Once cooled, cut top portion of potato off and scoop insides out into a large bowl. 4) Add 1/2 cup of melted butter, 1/2 cup of cheddar cheese, 8oz cream cheese, 2 tablespoons Keith's complete seasoning, 1/2 to 1 cup of evaporated milk depending on desired texture, 1 tablespoon parsley, 1 tablespoon onion, 1 tablespoon of chives, 1 tablespoon celery, 1 tablespoon bell pepper, 1/2 to one cup chopped bacon according to preference. 5) Blend all ingredients with mixer until light and fluffy. 6) Spoon ingredients into potato shells 7) Garnish with additional chopped chives, cheese and bacon 8) Bake at 350 degrees for 20- 30 minutes until cheese <b>...</b>

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amaica Night Package SOLD OUT TILL FURTHER NOTICE Vauno's Jerk Chicken Seasoning Mix: 3 tbsp jerk seasoning - cool runnings 4 tbsp jerk seasoning - irie 2 1/2 tbsp garlic salt 1/2 tbsp oxtail seas - irie 1 tbsp all purpose - irie 2 tsp salt 1 tsp ground black pepper 1/2 tsp curry 1/2 tsp ground cinnamon 1/2 tsp paprika 2 tbsp white sugar if you cannot get the jerk chicken seasonings, then buy the two darkest ones you can find. Music by: Damian Marley - Welcome To Jamrock Barrington Levy - Here I Come

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Follow me @ebonydivine1 Ingredients: Chicken (legs and thighs) 8 pieces 1 large cooking onion 1/2 Large Green Pepper 1/3 Large Red Pepper 1 Tablespoon of All purpose seasoning or Seasoning salt Liberal amount of dry seasoning blend (no-salt kind) 1 teaspoon of garlic powder 1- 2 tablespoons of vegetable oil 1-2 tablespoons of Ketchup 1-2 tablespoons of BBQ sauce 1 teaspoon of soy sauce (optional) 2 Cups of Water Instuctions: 1. Clean and skin chicken. (use vinegar and water or lemon and water) 2. Combine all dry ingredients on chicken in a large bowl. (seasoning salt etc) 3. Let marinate for a couple hours or overnight (optional but a huge difference in flavor if done) 4. Heat pot with vegetable oil 5. Brown chicken pieces on both sides a few pieces at a time do not crowd the pot (medium to 6/7 heat) 6. Remove chicken from pot and drain excess oil.*do not wash pot* 7.Place chicken back in pot along with chopped onion, peppers, ketchup, BBQ Sauce, left over Marinate and water 8: Cooked cover for 20 -30 mins until gravy is reduced and chicken is cooked to your liking. 9. Serve with white rice or rice and peas. Enjoy :)

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Keith Lorren invented Macaroni and cheese. To try Keith Lorren Seasoning blends please visit www.KeithLorren.com Keith's Magnificent Macaroni and Cheese 16-ounce box elbow macaroni 1 ½ cup sharp shredded cheddar cheese 1 cup shredded Swiss cheese 1 cup shredded mozzarella cheese 14 oz cream cheese sliced small ¼ cup Velveeta cheese crumbles ½ cup butter ½ cup all purpose flour 4 cups evaporated milk 3/4-teaspoon salt 1 teaspoon Keith's Complete Seasoning 1/2-teaspoon freshly cracked black pepper 2 medium onions chopped finely in food processor 4 tablespoons chopped parsley 4 tablespoons melted butter 1 teaspoons Keith's Complete seasoning or Keith's country Vegetable Seasoning (www.KeithLorren.com) 1 chicken bouillon Parmesan cheese for sprinkling on top of casserole 1/2 cup Cheddar cheese for sprinkling on top of casserole Cook macaroni according to package directions and drain. Grease a 16 inch square baking dish. Alternate layers of the macaroni and cheeses in the dish, beginning with macaroni and ending with a cheese layer. Melt the ¼ cup of butter and stir the flour until smooth. Gradually blend in the milk. Heat mixture to a boil, stirring constantly and cook until sauce thickens. Add salt, pepper, 1 teaspoon Keith's Complete seasoning, onion, and parsley. Pour sauce over macaroni and cheese. Melt 4 tablespoons of butter. Dissolve the 1 teaspoon Keith's complete seasoning and 1 chicken bouillon cube in the melted butter and sprinkle over macaroni and cheese. Add a <b>...</b>

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The spices flavour the meat wonderfully and it will smell heavenly in your house while you are cooking this. There are "porketta" bingos here at some local bars in the Italian neighbourhood where if you win, you get a delicious porketta sandwich. Leftovers make fantastic sandwiches. 1 tbsp fennel seeds 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dried oregano 1 tbsp dill seeds 1 or 2 tsp black pepper 1 tsp lemon pepper seasoning 1 tsp kosher salt 1/4 tsp crushed red pepper flakes 1 tsp Italian seasonings Place all seasonings into plastic bag and pound until most of the seeds are crushed or use a mortar and pestle. Wash and dry roast. Insert 4-5 whole garlic cloves into the meat. Rub olive olive on roast and then rub with the seasoning mix. Bake at 325 degrees in a covered roast pan for 1- 1 1/2 hour until done (internal temp. of 160F) You can add potatoes and carrots to roasting pan and season with dried thyme. I add my veggies at beginning of cooking time and they are very cooked. If you prefer less mushy veggies, add carrots in last hour and potatoes in last 40 minutes or so. Uncover roast for last 1/2 hour to brown and crisp exterior if desired.

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Keith's Perfect Oxtail: Make sure to order my seasonings at www.keithlorren.com!!! Its the best!! I invented Cooking!!!! 4-5 lbs of cleaned, fat trimmed oxtail Keith's Beef/Oxtail seasoning ( To purchase seasonings/recipes: www.keithlorren.com ) 1/4 cup soy sauce 1/4 cup olive oil for pot 1 teaspoon allspice berries 1/2 cup ketchup 6 cups water 1/2 cup evaporated milk 16 oz canned butter beans (drained and rinsed) 1 red bell pepper for garnish Seasoning paste: 2 bunches fresh scallions 4-6 garlic cloves 2 inch piece of ginger 1 scotch bonnet pepper 2 tablespoons fresh thyme 2 onions Dumplings: 2 1/2 all purpose flour 1 teaspoon salt 2 teaspoons sugar 1/2 cup of water or more to form dough Directions: 1) Wash and trim excess fat of of oxtail 2) In a large bowl, Season generously with Keith's Beef & Oxtail Seasoning ( www.keithlorren.com) , and add soy sauce. allow to marinate over night or for 1 hour 3) Prepare seasoning paste by adding mentioned items in food processor. 3) In a large pot with tight fitting lid, add olive oil and brown oxtail over medium heat. ( about 7 minutes) 4) Add 90% of the seasoning paste, ketchup, and cover. allow to cook for 30 minutes or until oxtail has created its own juices. Add water and milk and simmer on medium temperature for 1.5- 2 hours or until tender. Swirl pot often to prevent sticking. 5) Create dumplings by whisking together flour, salt, sugar. gradually add water and kneed until a soft dough has formed. form dumplings and set aside <b>...</b>

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For a detailed recipe: showmethecurry.com

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www.maangchi.com Music: Jaurim's Carnival Amour Yubuchobap, made with seasoned fried tofu and rice is very popular lunch box and picnic food in Korea. You can make it very easily at home because these days ready-made kits of ingredients for yubuchobap are sold at Korean and Japanese grocery stores. You may find them in Asian grocery stores, too. Ingredients (for 2 servings): 2 cups of cooked rice (made with 1 cup of short grain rice), yubuchobap kit, cucumber, carrot, salt, yellow pickled radish, vegetable oil, and canned black olives (for spooky eyes). See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: 1. Chop cucumber and carrot into small pieces, about 1/3 cup worth. Put it into a bowl. 2. Add a pinch of salt and mix well. Squeeze out any excess water 10 minutes later. 3. In a heated pan, add a drop of vegetable oil and saute the squeezed vegetables for 20 seconds. 4. Chop yellow pickled radish into small pieces, about 2 tbs worth. 5. Make 2 cups of rice and put it into a large bowl. 6. Add the vinegar-based sauce to the warm rice. Mix it well with a wooden spoon. *tip: I suggest not pouring all the sauce from the packet into the rice. Add it little by little until you reach your preferred taste. 7. Add the prepared vegetables and chopped yellow pickled radish to the rice. Mix it well and cool it down. 8. Open the package of yubu and squeeze it slightly to drain out the extra sauce. 9. Open up each yubu to make a pouch. 10. Take <b>...</b>

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www.permies.com Sometimes you get some petrified crud on your cast iron skillet. An easy trick is to boil a bit of water and use your flat edged stainless steel spatula to gently remove the gick. Since a cast iron skillet is gonna have layers of seasoning on it, you wanna gently remove the crusty gick while leaving the seasoning layers behind. This is my griswold cast iron skillet. Probably around a hundred years old and still going strong. It has a good, glassy surface. Normally, when cooking with a cast iron skillet, the idea is to use techniques such that nothing sticks. I have another video showing that. My article on using a cast iron skillet is at http Never leave water in a cast iron skillet longer than two or three minutes or you could get rust. The best way to get water out of a cast iron skillet is to use heat. Cold water in a hot cast iron skillet could cause it to crack. I'm using organic shortening / palm oil to season this cast iron skillet. paul wheaton permaculture Music by Jimmy Pardo

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