Amazing Cutting Fish in Japan

Watch Amazing cutting fish skillcutting Yellowfin Tuna Fish in Japan. His technique is wonderful. Fast, clean and beautiful. Speed produces a good taste of "Sashimi","Sushi".
This video was filmed with CANON EOS 5D Mark II.
Lens:Tamron 28-75mm F2.8

Best bartender ever shows his epic skills for shaking cocktails

If this gets out, Miami bar owners will be raiding Kiev for their juggling bartenders. The art of bottle flaring was made famous by Tom Cruise (and his hair) in the 1988 film "Cocktail," but Brian Flanagan doesn't hold a candle to Alexander Shtifanov, who recently showed off his tossing, catching, rolling, balancing and mixing skills for Ukraine's Got Talent. Even airborne liquids bend to this virtuoso's will, and at one stage he juggles four bottles. It's the epitome of ordering your drink shaken, not stirred.the best man to do bartender tricks.

Thomas Keller – The S.Pellegrino Lifetime Achievement Award Winner 2012

Keller

Thomas Keller – The S.Pellegrino Lifetime Achievement Award Winner 2012

• 
  With a presence in The World’s 50 Best Restaurants since the inaugural list 10 years ago, Thomas Keller is a true colossus of the gastronomic world. His iconic restaurant, The French Laundry in Yountville, California, effectively revolutionised American cooking, combining classical French techniques with distinctive, locally sourced quality ingredients years before such an approach became de rigueur.
  For two years The French Laundry topped the list of The World’s 50 Best Restaurants (2003, 2004) and built up global notoriety for individual dishes such as Oysters & Pearls, Salmon Cornets and Coffee & Donuts that have since become famous in their own right.
  Per Se, which opened in New York in 2004, is Keller’s ‘urban interpretation’ of The French Laundry and sets equally high standards of food and service. With two three-star restaurants on opposite coasts, Keller has passed day to day cooking responsibilities over to his respective chefs de cuisine, but his philosophy, influence and sheer presence still dominates both restaurants.
  Further afield, Keller is revered across the world by chefs and diners alike for his graciousness, collaborative nature and enduring ability to inspire culinary perfection.
  William Drew, Editor of Restaurant magazine, said: “Chef Keller has long been an inspirational figure in the restaurant world – not just to the numerous chefs that have worked under him but to many others who have tasted his wonderful food or simply admired it from afar. His restaurants’ ever-presence on the World’s 50 Best list is a testament in itself to the enduring brilliance of this most respected of culinary masters.“
  Thomas Keller commented “I am extremely honoured to have been selected to receive this year’s World’s 50 Best Restaurants Lifetime Achievement Award. But what I am most ex-cited about is the opportunity to celebrate this recognition with my friends and colleagues after the event! We’ve pushed the envelope and inspired each other through the years – we are all in this together.”

World’s Best Female Chef

The Veuve Clicquot World’s Best Female Chef award celebrates the work of an exceptional female chef whose cooking excites the toughest of critics. The award is inspired by the life and achievements of Madame Clicquot, who nearly 200 years ago, set the standard for women in business. The winner reflects Madame Clicquot’s attributes of innovation, creativity and determination.

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  Elena Arzak – 2012

  Best Female Chef

  Elena is the fourth generation of the Arzak family to head up the restaurant since it opened in 1897. In the past five years, the restaurant has consistently ranked within the top 10 of The World’s 50 Best Restaurants list and was the first Basque restaurant to be awarded three Michelin stars. A highly decorated family, Elena’s father Juan Mari Arzak was honoured with the esteemed Lifetime Achievement Award at last year’s World’s 50 Best Restaurants ceremony.
  Having learnt her craft at home, Elena expanded her horizons through extensive travel. She studied in Lucerne, Switzerland before moving through the great kitchens of Europe including Maison Troisgros, Bras and Pierre Gagnaire in France, Le Gavroche in London and El Bulli in Spain before returning to the family business.
  Elena has won international respect for her constantly evolving, cutting edge, research-based approach to cooking and experimentation with flavours. Through her single-minded dedication to Arzak and its signature Basque cuisine, Elena oversees not only a thriving restaurant but by working in tandem with her famous father, Juan Mari, has ensured that it is recognised as one of the most influential restaurants in the world today.
  

How to make pizza from scratch

Even though it has Italian roots, pizza is an American and worldwide favorite. Making your own pizza from scratch at home is not difficult and can be done with ingredients that you probably have available or are easy to find. It takes a little time to make the perfect pizza from scratch, but the result is worth it.

Things You'll Need

• 1/2 Cup of warm water
• 2 tsps of active dry yeast
• 2 Cups of flour
• 3 tbsps. of olive oil plus extra to coat the dough
• 1 tsp. of salt
• 1 tsp. of sugar
• ½ Cup of chopped onion
• 2 tbsps. of minced garlic
• 1 Cup of chopped tomatoes
• 8 ozs. of tomato sauce
• 6 ozs. of tomato paste
• Olive oil
• Oregano, basil, Italian seasoning, crushed red pepper, salt, pepper and any other spices to taste
• Homemade pizza dough
• Homemade pizza sauce
• 1 to 2 Cups of shredded mozzarella cheese
• Pizza toppings (pepperoni, sausage, mushrooms, etc.)

Instructions

Making the Dough

• 1
  Dissolve the yeast in a small bowl with the warm water. Let the yeast sit in the bowl for about five minutes and stir to finish dissolving if it does not dissolve completely.
• 2 
• Combine the flour, olive oil, salt and sugar in a large mixing bowl.
• 3
• Add water and yeast mixture to other ingredients in the mixing bowl. Use an electric mixer or a flat spoon to mix the ingredients. Mix until the dough begins to become thick. Add water if needed, but do it sparingly.
• 4
  Knead the dough. Either use a kneading hook or other attachment with an electric mixer or place the dough on a floured work surface and knead by hand until dough is smooth and elastic.
• 5
  Coat another bowl with olive oil and place the dough into the bowl to coat it with olive oil. Cover the bowl and set aside to let the dough rise, which will take an hour or two. It should double in size. Let it set in a warm but not overly hot place.
  

  Making the Sauce

  • 6
    Sauté the onion and garlic in olive oil in a large skillet or saucepan until tender.
  • 7
    Blend in tomatoes, tomato sauce and tomato paste and simmer for 15 to 20 minutes.
  • 8
    Sprinkle in salt, pepper and other spices to add flavor. There are no strict rules about how much to use, just add enough so that it tastes good to you. This is what will cause people to compliment your culinary skills.

  
  

  • 9
    Preheat oven to 400 to 450 degrees.
  • 10
    Remove the pizza dough from the bowl and place it on a floured work surface. Roll the dough in to a ball and begin to work it into a flat circle by pressing down on the middle and working the dough outward. Keep pressing it until it is ½ inch thick or to the desired diameter.
  • 11
    Brush the dough with olive oil and spoon on your pizza sauce. Use only as much sauce as you want for the pizza and save the rest. Sprinkle the mozzarella cheese over the sauce and add your toppings. Sprinkle some more cheese on top for an extra cheesy pizza.
  • 12
    Place pizza on a lightly greased baking sheet and bake for 15 minutes or until cheese is melted and the crust is crisp and golden. Check the pizza often to make sure it doesn't overcook or burn.

  
  

 

Fruit carving technic

The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat. The accomplished homemaker welcomes her guests with fruit carefully pared, seeded, and perhaps cut into bite-size slices depending on the type. Vegetables are first delicately carved, then cooked, and finally arranged attractively to decorate the dish which they are part of. Needless to say, guests are greatly pleased to be honored with such a gracious welcome, displaying as it does the good feelings and willing hospitality of the maker.

Decorating fresh, well-formed, and colorful fruits and vegetables through artistic carving is by no means difficult; all it takes is concentration. Starting out, there is no need for special carving knives; one sharp-pointed knife is enough to carve fruits and vegetables beautifully. The knife, however, must be sharp at all times, and so you should always have a small whetstone nearby.

Introduction Thai Carving The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat. The accomplished homemaker welcomes her guests with fruit carefully pared, seeded, and perhaps cut into bite-size slices depending on the type. Vegetables are first delicately carved, then cooked, and finally arranged attractively to decorate the dish which they are part of. Needless to say, guests are greatly pleased to be honored with such a gracious welcome, displaying as it does the good feelings and willing hospitality of the maker. Decorating fresh, well-formed, and colorful fruits and vegetables through artistic carving is by no means difficult; all it takes is concentration. Starting out, there is no need for special carving knives; one sharp-pointed knife is enough to carve fruits and vegetables beautifully. The knife, however, must be sharp at all times, and so you should always have a small whetstone nearby. Before Carving 1. Before carving, fruits and vegetables must be washed and cleaned thoroughly. 2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables. 3. Do not carve excessively so as to avoid waste and loss of nutritional value. 4. The designs carved should be appropriate for decorating a plate of food; thus, floral patterns are suitable, while figures of animals such as rats are not. 5. Vegetables to be dipped into sauces should be cut to appropriate sizes. 6. Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are resistant to wilting, such as carrots and Chinese radishes. 7. Care must be exercised during carving so as to avoid bruising fruit and vegetables. Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve. Onions and shallots should be fresh and without wrinkles. Choose either mediumsized or small bulbs that are all of uniform size. Carrots should be straight and of medium or large-size. Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size. Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy. Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins. Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties. Choose fresh ones with no wrinkles. Pumpkins should have thick, firm flesh.Such pumpkins have a rough exterior. Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers. Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants. Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads. Lemons should be very fresh. Taro should be of medium-size. The fragrant taro (Pheuak Hawm) has fine-textured flesh. Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches. Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work. Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of thebeautifully colored flesh. Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh. Watermelon should have red flesh and green rinds with no bruises or wrinkles. Pineapple should have large eyes. The leaves should be fresh and green and there should be no shrivelling of the skin or stem. Guavas should be those that are just becoming ripe. The skin should be a fresh light green skins and there should be no bruises or scratches. Apples should be fresh with glossy, brightly colored skins and no bruises. Jujubes should have straight fruits with green skins and no bruises. Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance. Rose-apples should have clear, fresh looking skins.

Tips on selecting fruits and vegetables for carving

Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve.

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	Onions and shallots should be fresh and without wrinkles. Choose either mediumsized or small bulbs that are all of uniform size.
	Carrots should be straight and of medium or large-size.
	Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.
	Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy.
	Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins.
	Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties. Choose fresh ones with no wrinkles.
	Pumpkins should have thick, firm flesh.Such pumpkins have a rough exterior.
	Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers.
	Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants.
	Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads.
	Lemons should be very fresh.
	Taro should be of medium-size. The fragrant taro (Pheuak Hawm) has fine-textured flesh.
	Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches.
	Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work.
	Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of thebeautifully colored flesh.
	Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh.
	Watermelon should have red flesh and green rinds with no bruises or wrinkles.
	Pineapple should have large eyes. The leaves should be fresh and green and there should be no shrivelling of the skin or stem.
	Guavas should be those that are just becoming ripe. The skin should be a fresh light green skins and there should be no bruises or scratches.
	Apples should be fresh with glossy, brightly colored skins and no bruises.
	Jujubes should have straight fruits with green skins and no bruises.
	Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance.
	Rose-apples should have clear, fresh looking skins.

Specific preparations and treatments

1. Tomatoes should be soaked in a mixture of lime juice and water to prevent browning.

2. Shallots and onions should be soaked in water before being peeled and carved to reduce irritation of the eyes.

3. Taro should be washed thoroughly before being peeled. If washed after peeling, a slime is released which causes itching.

4. Carrots should not be soaked in water before carving as this will make the flesh tougher and more difficult to carve.

5. Beets should be washed in water to which a little salt has been added. This will reduce loss of color. Also, if left standing, beets will blacken, so they should be kept moist by spraying them with water regularly.

6. Potatoes should be washed with water after peeling to remove the sap and then washed again after carving. This will help prevent browning.

7. Apples should be soaked in mixture of lime juice and water before being peeled to prevent browning.

8. Cantaloupes should be washed before carving. While carving, avoid letting water come into contact with the fruit because it will lose its taste and spoil more quickly.

9. Yam bean tubers should be soaked too long after carving, will yellow.

1. After carving, fruits and vegetables should be placed in ice cold water so the petals of flower designs are firm and spread beautifully.

2. Carved fruits and vegetables should not be left in water as this will cause petals to become discolored and to spoil.

3. Each type of carved fruit should be kept separately. This will prevent loss of all your work in the event that one type spoils.

4. Store carved fruits and vegetables by putting them in containers and placing in a refrigerator, or if no refrigerator is available, by covering them with a damp piece of thin white cloth and putting them in a place protected from drafts so they do not dry and wilt.

5. After carving, pumpkin should be dipped in water and removed right away. If left in water, flower petal designs will become bruised.