Have you ever fed your food to the dog under the table or gone to bed hungry because your girlfriend cannot cook. Girlfriends live under a myth that they are the best cooks in the world and if you don't appreciate this talent of theirs you are in deep trouble. Few things can be handled in a relationship but to tell your girlfriend that she cannot cook is not a safe thing to do. Never Ever appreciate your mothers cooking in front of your girlfriends as your Mom is their biggest competition. So Watch this episode of AXE Chickipedia to see what happens when you underrate your girlfriends cooking skills. Remember, she will always try and make sure you can't just have one bite, we will show you how to deal with these situations so that you can Learn More and Suffer Less! AXE Chickiquote: "The only woman that can cook is the one that's given birth to you." AXE Chickitionary: Cooking (verb) - a preparation that your girlfriend doesn't really understand but expects you to assume that she does! LIKE and SHARE this video with your friends if you relate to it and have also experienced girlfriends who don't know how to cook.. If you have anything to add our Cooking Girlfriend episode, feel free to put your comment in the "COMMENTS" section, and we will definitely get back to you! Subscribe to http://www.youtube.com/bindass now for the latest updates on Bindass AXE Chickipedia so that you can Learn More and Suffer Less! Follow us on http://www.facebook.com/bindass http://www.facebook.com/oppressedmen

Thumb

Avatar

0 repins 0 comments

Gary and George, who you may know as two of the judges from Masterchef Australia go head to head to find out how much they really know about each other. Their new cookbook 'Your Place or Mine' is available 27th September 2010 from Penguin Books Australia. For more info on this title go to penguin.com.au

Thumb

Avatar

0 repins 0 comments

Sophia Pou dancing the Samba on Australia's "Dancing With The Stars" on Series 13 Week 5. http://www.kymjohnsonsite.webs.com Follow on twitter http://www.twitter.com/KymJohnsonsite "Like" the page http://www.facebook.com/pages/Unofficial-Kym-Johnson-Community/168249579904459 Follow on Instagram http://instagram.com/kymjohnsonsite# Follow on Pinterest http://www.pinterest.com/kymjohnsonsite/

Thumb

Avatar

0 repins 0 comments

INGREDIENTS PORK ROAST 2.5kg pork forequarter, bone in 1 tbs sea salt 1 tsp Foodland olive oil 1.5tbs G-SPIT Italian Porchetta Seasoning 1 cup dry white wine 1 cup salt reduced chicken stock 2 bay leaves 4 whole garlic cloves GRAVY 1/4 cup pan juices 1/4 cup water 1 tbs plain flour VEGGIES 1/4 Qld Blue Pumpkin 5 Kestrel Potatoes Sprig of rosemary Sprig of thyme 1 brown onion 1 red onion 1 tbs Foodland Butter 1 tbs olive oil Salt Pepper METHOD Preheat oven to 230˚ Place meat skin side up on a chopping board and score the rind of the pork 1cm apart with stanley knife, being careful not to score through to the meat. Massage olive oil and salt into the meat, making sure salt is pressed into the slits of the skin. Turn meat over, and rub G-SPIT Italian Porchetta seasoning all over the meat part only. Place pork skin side up into roasting pan, and place in the oven for 20 minutes, until skin starts to brown and crackle. Take meat out of oven, and turn the temperature down to 150˚. Place stock, white wine, bay leaves and whole garlic cloves in the bottom of the pan, making sure not to wet the rind. Cover with 2 layers of alfoil (shiny side down) so that it fits snug around the edges of the pan. You want to keep all those beautiful juices from evaporating. Place roast back in the oven and roast for a further 3 hours, checking in between that there is still at least 1cm of juices left in the bottom of the pan. If it evaporates, top up with water. To make the veggies, cut pumpkin into slices, leaving the skin on. Cut potatoes into quarters and dress with the butter, garlic, onions, olive oil, salt and pepper. Place in the oven one hour before the roast is ready to come out. Be sure to move the veggies around every 15 minutes to make sure they brown evenly. Once the roast has been cooking for 3 hours or is tender enough to pull apart with a fork, take alfoil off the tray and increase temperature to 230˚, until cracklings has formed. This usually takes about 20 minutes. Take roast out of oven, and set the meat aside to rest whilst making the gravy. To make the gravy, pour the pan juices into a small saucepan, and place on the stove over a medium heat. In a separate bowl, whisk together the flour and water to create a smooth paste. Pour the flour mixture into the saucepan and stir until thickens. Dig In and enjoy with the whole family!

Thumb

Avatar

0 repins 0 comments

Brand New My Kitchen Rules Promo and Sneak Peek for 2013. This particular Sneak Peek is for New South Wales viewers, featuring the New South Wales team, tagged, 'The Spice Girls'. Captured from the 8th of December, 2012. --- --- --- --- Disclaimer: All copyright and rights are reserved for and to the Seven Network. I do not own any of the content shown in this video, nor will I ever claim so. For entertainment and educational/historical purposes only. Released under Section 103A of the Australian Copyright Act 1968. If anyone finds the content offensive, or administrators from the Seven Network would like this video removed, I will immediately oblige to do so. --- --- --- --- This video has been upscaled from SD to 1080pHD. --- --- --- ---

Thumb

Avatar

0 repins 0 comments

This is what Carly and Tresne did next... Travelling, charity and cooking are the girls 3 main passions in life! Oh and their cutiepatootie pugs and family of course! This is a video put together by Patrick O'Neil https://www.youtube.com/channel/UCVtTj1t4KNZ6sYVuQkcxDBw and is a couple of their highlights of a Thailand trip where they volunteered in Home and Life Orphanage. Feel free to donate to Home and Life: http://www.homelifethailand.com/ And if there are any Executive Producers out there who need some travel hosts- Carly and Tresne are your girls! Lol But seriously...

Thumb

Avatar

0 repins 0 comments

My Kitchen Rules Series 3 Episode 3 This is my favourite episode from series 3

Thumb

Avatar

0 repins 0 comments

Welcome to Episode 8 of The Bike Lane. In this episode we have special guest Chloe McConville giving us insights from the AIS selection bootcamp, Orica-GreenEDGE's Mitch Docker answers your interview questions, My Kitchen Rules finalist Chris Cavanagh tries to better his cousin's time on the Hotlap. That plus all our regular segments this week.

Thumb

Avatar

0 repins 0 comments

Recorded off WIN Illawarra on 24th March 2004.

Thumb

Avatar

0 repins 0 comments

#MKR Father and Son team, Mick and Matt serve up your invite to be brave and shave - signup now at www.worldsgreatestshave.com

Thumb

Avatar

0 repins 0 comments

I set a recording for Ten Eyewitness News as well, but unfortunately I ran out of GBs on my USB :( Recorded off WIN Illawarra on 20th February 2014.

Thumb

Avatar

0 repins 0 comments

This new season is basically a rehash of last season, except they got to build from nothing... This show needs to be put out of it's misery. Recorded off WIN Illawarra on 21st December 2013.

Thumb

Avatar

0 repins 0 comments

Eat your heart out My Kitchen Rules, Mama Niki is back with another recipe direct from the mountains of Northern Greece! Mama Niki shares with us her method for making Stifatho, ancient in name and loved by all... Old school Greek style cooking by an old school Greek Mama. Check out previous episodes:- Gemistes - Stuffed Vegetables http://youtu.be/tvf8QXS6ito Taramosalata - Classic Greek Dip http://youtu.be/LOGGn_ehnqg Don't forget to subscribe and like if you want to see more!

Thumb

Avatar

0 repins 0 comments

Book Your Tickets Here - http://www.trybooking.com/66567 @The Astor Theatre , Tuesday 26th November General Tix $20 VIP Tix : $60 - fully catered gourmet cocktail party all enquiries, sponsorship & media to: mkkraustralia@gmail.com

Thumb

Avatar

0 repins 0 comments

My Kitchen Rules 2012: SA Nick and Rocco Promo #7 Copyright © 2012 Seven Network Australia

Thumb

Avatar

0 repins 0 comments

http://www.jeffwortman.com Not since Pro Hart splashed food on carpet has there been so much confusion between what you should eat and what you should wipe your feet on.

Thumb

Avatar

0 repins 0 comments

Channel Seven - My Kitchen Rules: 'The Gatecrashers' Sneak Peek Promo [13.02.13]

Thumb

Avatar

0 repins 0 comments

I've also got more signposts from 2004, which I'll make into a signpost montage eventually! Recorded off WIN Illawarra on Thursday 25th March 2004.

Thumb

Avatar

0 repins 0 comments

Channel Seven 2010 - My Kitchen Rules Sneak Peek Copyright © 2010 Seven Network Australia

Thumb

Avatar

0 repins 0 comments

Specials available in Foodland stores from Monday 1st July 2013 to Sunday 7th July 2013, or while stocks last. Serves 4 Preparation time: 15 Minutes Cooking time: 30 Minutes INGREDIENTS: Rump: 1.5 kg rump steak Salt Pepper Fried Capsicums and Potatoes: 6 Red Potatoes, Peeled and chopped into 5ml slices 2 Red Capsicums Chopped into long slices 1 Large Brown Onion Chopped into thin wedges 2 Cloves Garlic finely sliced 2 Tbs Foodland Olive Oil 1 tin Foodland Diced Tomatoes 1 tsp Dried oregano 1 tbs Fresh basil leaves METHOD: Heat olive oil in a heavy based fry pan. Add the onions, garlic and potatoes and cook until potatoes and onions start to brown, being sure to stir them occasionally to ensure they don't stick to the bottom of the pan. Add in the capsicums, herbs and tomatoes and season generously with salt and a little pepper. Continue to cook on low heat for approximately 30 minutes, or until the vegetables are cooked enough to become soft and resemble a relish. Rump: Remove meat from the fridge 45 minutes prior to cooking. It is crucial to bring the meat to room temperature prior to cooking so that when you place it on the hot fry pan, it doesn't tense up and release it's juices, making it tougher. Sprinkle on both sides with sea salt flakes and freshly cracked pepper and pat into the meat. Heat a heavy based non-stick griddle or fry pan on the highest heat (I usually let mine heat up for about 3 minutes prior to using it). If you are not using a non-stick pan, drizzle a little olive oil onto the meat too. Place the meat on the pan and cook for 2 minutes on each side, turning the meat every 1 minute. I do this because if you wait until the juices come to the top of the meat, you lose them when you turn meat over, makes sense right? Cook for a total of 4 minutes for medium rare. Don't cook rump more than medium as it is a lean cut it will toughen. Turn it onto it's side holding it with tongs and crisp up the fat which tastes great and has a lot of flavour. Let meat rest for 2-3 minutes. And there you have it, simple, delicious and most importantly, it's real!

Thumb

Avatar

0 repins 0 comments

Next Page