- 58
- 522 403
Eat The World
Canada
Приєднався 6 тра 2019
What is EAT THE WORLD?
Well EAT THE WORLD is me, Chef Aleks Lazic! I'm a Cordon Bleu Paris Cooking School trained chef.
Originally from Canada, My first trip overseas was to Melbourne Australia a haven of amazing food and wine. I moved to London after that and quickly wound up catering events for the Royal Family, Emperor of Japan and others. I spent 20 years in Australia, UK, New Zealand and Fiji, and traveling the world.
In New Zealand I ran the show catering at a large high profile venue looking after world class artist. From Elton John to Green Day to Simon and Garfunkel, Sting, Metallica, the Dalai Lama. I spent 6 years running my own restaurants and Brewery. I returned home to Canada in 2018 and I feel like the adventure is just beginning.
I threw in the towel to my corporate jobs and decided to go traveling in my RV mini home, my Fleetwood Bounder, discovering beautiful food, exploring North America, and meeting new people. Well that was the plan before Covid!
Well EAT THE WORLD is me, Chef Aleks Lazic! I'm a Cordon Bleu Paris Cooking School trained chef.
Originally from Canada, My first trip overseas was to Melbourne Australia a haven of amazing food and wine. I moved to London after that and quickly wound up catering events for the Royal Family, Emperor of Japan and others. I spent 20 years in Australia, UK, New Zealand and Fiji, and traveling the world.
In New Zealand I ran the show catering at a large high profile venue looking after world class artist. From Elton John to Green Day to Simon and Garfunkel, Sting, Metallica, the Dalai Lama. I spent 6 years running my own restaurants and Brewery. I returned home to Canada in 2018 and I feel like the adventure is just beginning.
I threw in the towel to my corporate jobs and decided to go traveling in my RV mini home, my Fleetwood Bounder, discovering beautiful food, exploring North America, and meeting new people. Well that was the plan before Covid!
How to Make Amazing Blackberry Wine and Blackberry Brandy
If you are searching for how to Make Blackberry Wine and Blackberry Brandy at home, then you have come to the right place! Blackberry wine and brandy are absolutely delicious! Wild Blackberries are often overlooked, which seems crazy, because they are often so plentiful! With just a little bit of effort, you can make some great wine and brandy to last you quite a while!
This recipe is streamlined and straightforward, but with enough detail so that you can easily, take this recipe and make it easily! Trust me, these are so good, and so satisfying to make!! You will need a couple of things to get started. Blackberries of course and a few basic pieces of brewing equipment:
For 1 Gallon of wine:
1.4 Kg or 3lb of blackberries
1.4 Kg or 3lb sugar
2.84 L or 6 pints of boiling water
Steriliser
1 tsp wine yeast
1 tsp pectolase
1 tsp yeast nutrient
Equipment:
Brewing bucket (optional depending on volume that you are making)
Plastic spoon
Fine sieve
Syphon or pump syphon
Gallon Fermenter
Bubbler airlock & bung
Bottling attachment for your hose (optional)
6 bottles and caps or corks
Hydrometer (optional)
Thermometer (optional)
Full Recipe Here:
EAT THE WORLD
WWW.EATTHEWORLDMEDIA.COM
ua-cam.com/users/EatTheWorldXXfeatured
eattheworldmedia
eattheworldmedia2
Please consider becoming a Patron on my Patreon page! for a very small amount, you could help make all the difference to helping me produce my content!
www.patreon.com/EAT_THE_WORLD
This recipe is streamlined and straightforward, but with enough detail so that you can easily, take this recipe and make it easily! Trust me, these are so good, and so satisfying to make!! You will need a couple of things to get started. Blackberries of course and a few basic pieces of brewing equipment:
For 1 Gallon of wine:
1.4 Kg or 3lb of blackberries
1.4 Kg or 3lb sugar
2.84 L or 6 pints of boiling water
Steriliser
1 tsp wine yeast
1 tsp pectolase
1 tsp yeast nutrient
Equipment:
Brewing bucket (optional depending on volume that you are making)
Plastic spoon
Fine sieve
Syphon or pump syphon
Gallon Fermenter
Bubbler airlock & bung
Bottling attachment for your hose (optional)
6 bottles and caps or corks
Hydrometer (optional)
Thermometer (optional)
Full Recipe Here:
EAT THE WORLD
WWW.EATTHEWORLDMEDIA.COM
ua-cam.com/users/EatTheWorldXXfeatured
eattheworldmedia
eattheworldmedia2
Please consider becoming a Patron on my Patreon page! for a very small amount, you could help make all the difference to helping me produce my content!
www.patreon.com/EAT_THE_WORLD
Переглядів: 28 503
Відео
My Leonard Cohen Montréal Smoked Meat Recipe / Pastrami Recipe
Переглядів 11 тис.2 роки тому
Here it is, this is my authentic Montréal Smoked Meat Recipe, based on the Schwartz's Deli Recipe, or for arguments sake a really good Pastrami Recipe! While yes there are certainly differences between the 2, I find that they can be similar, either way, if you made this recipe with a pastrami cut, you would not be disappointed! Now I call this my Leonard Cohen Recipe, because I used to own a de...
Detroit Pizza Recipe Using 100% Biga Pizza Dough
Переглядів 2,6 тис.2 роки тому
Today's episode is for an amazing Detroit pizza recipe using a 100% Biga Pizza Dough! This is an amazing Detroit pizza recipe, the dough is fantastic! We are using our 100% Biga Pizza Dough Recipe that I have made before, which is linked before, but we are substituting '00' flour for bread flour, this will just make the final crust a little less tough. On top of the pizza, we are going to find ...
Thin Crust Pizza, Making The Ultimate Truffle Pizza- Bacon & Egg, Pine Nut, Black Truffle.
Переглядів 1,2 тис.2 роки тому
Today I am making the ultimate truffle pizza. Continuing in my pizza series, today I am tackling thin crust pizza. You may think to just stretch your favourite dough out thinly, but to get a really great thin crust pizza, with toppings that cook quickly, a base that is crispy and a nice soft interior, some specific and highly engineered processes need to be followed using specific ingredients. ...
Amazing Gluten Free Pizza Recipe Made with Caputo Fiorglut Flour
Переглядів 38 тис.2 роки тому
Well here is my Amazing Gluten Free Pizza Recipe using Caputo's Fiorglut flour. This was my first time baking with this flour, and I have to say I was thoroughly impressed with the results. Not only did the smell and texture really closely resemble a wheat flour dough once baked, but it tasted really good. It had all the yeasty, satisfying texture and flavour that you'd expect from a gluten bas...
Sourdough Pizza Dough Recipe, Made From Scratch!
Переглядів 8 тис.2 роки тому
Well here is my exceptional sourdough pizza dough recipe with no yeast! Sourdough baking can be challenging, but if you have a nice strong starter, I'm going to walk you through the steps of building structure to our dough to make the most delicious sourdough pizza that you have ever had. I've compiled this recipe to make sure that we have a pizza dough with a nice big puff, that is full of fla...
Pizzaghetti, Canada's Outrageous Pizza and Probably Most Shameful Food!
Переглядів 1,4 тис.2 роки тому
Today I am making this Outrageous Pizza! From the Canadian province that brought you poutine, Quebec, I take a good look at this outlandish creation and what has been described as, "Canada's most shameful food"! Is it a delicious and harshly judged pizza? Or is it outrageous, and a sinful abomination?? Well maybe we are being too harsh? Have a watch and see! I certainly had a lot of fun making ...
Montreal Pizza Recipe. Dough Made With 7up! Our 50 Year Old Recipe!
Переглядів 7 тис.2 роки тому
So here it is, my Montreal Pizza Recipe made with 7 up, that was used in our family's pizzeria. This recipe is over 50 years, and was used in several successful restaurants back in the day! So there is a lot of history here! This is as authentic as it gets. Don't let the use of 7UP in the recipe put you off. This adds lightness and crispiness to the crust, and an extra depth of flavour. Serious...
The Best New York Pizza Dough Recipe for Pizza Oven or Home Oven
Переглядів 8 тис.2 роки тому
Here it is, the best New York Pizza dough recipe for your pizza oven or home oven. When I say this is the best New York Pizza Dough Recipe, I'm not exaggerating. I've worked for years perfecting this recipe, and I know you will not be disappointed if you make this. This New York Pizza Dough Recipe gives you the best texture and flavour of any recipe I've tried, and is about the best New York Pi...
No Nonsense Poolish Pizza Dough Recipe
Переглядів 74 тис.2 роки тому
Hello beautiful people! Here is my recipe for a poolish pizza dough recipe! If you are looking to up your Napoletana pizza dough game, then make sure you watch as I share my own recipe and technique for makin this pizza dough. The results are spectacular. This recipe makes a dough with incredible flavour and wonderfully light and open structure, but crispy and crunchy when it comes out of the o...
No Nonsense Double Fermented 100% Italian Biga pizza dough!
Переглядів 87 тис.2 роки тому
Here it is! My amazing double fermented Italian 100% biga pizza dough recipe! In this recipe I guarantee to show you the correct steps, without all the unnecessary BS! No gimmicks, no sales pitches, no over the top dialogue! No ultimate, next level, hyperbole! This is a straightforward and honest recipe to give you one of the best puffy Nepoletana biga pizza dough batches that you have ever had...
The Best Victorian Recipe Pemeal bacon and Smoked Canadian Bacon Recipe
Переглядів 3,2 тис.2 роки тому
This is my Victorian Recipe Pemeal Bacon and Smoked Canadian Bacon Recipe. This is a must try recipe!! I made this into 3 different kinds of bacon, Firstly I made The Best Victorian recipe Pemeal Bacon, then the modern version, and finally smoked Canadian bacon! What an absolute treat! Once these amazing treats were ready, I cooked them over my camp fire next to the ocean, where I'm spending my...
Ultimate Wagyu Black Truffle Beef Wellington Recipe
Переглядів 7092 роки тому
Here is my recipe for the Ultimate Wagyu Black Truffle Beef Wellington! Beef Wellington is a classic dish that has been around for centuries! And although it has changed slightly over the years, it has remained one of the ultimate dishes that people make to celebrate with loved ones or to impress! I've taken this amazing dish and leveled it up by using Wagyu beef and black truffle! The result w...
Easy Italian Pizza Dough Recipe! Napolitana Pizza 101! Pizza in your Ooni or Gozney Roccbox.
Переглядів 13 тис.2 роки тому
Make this Easy Italian Pizza Dough Recipe for the best Napolitana Pizza in your Ooni or Gozney Roccbox! So you've bought an Ooni or other portable pizza oven, wood fired or gas? Do you want a starting place that will guide you in the right direction? Or have you tried it and had some absolute disasters or been really disappointed with the results and don't know what to do? This video is for you...
Foraging For Chanterelles: Forage and Cook Chanterelle & Moose Stew
Переглядів 1842 роки тому
Today I went Foraging for Chanterelles! Later on I cooked them up in a delicious Moose Stew! I love gathering my food from nature, and it is pretty easy to do with a couple of guidelines. This is one reason that I love traveling and cooking in my Fleetwood Bounder Motorhome. You can go to where the food is! With the autumn, depending on where you are, there are an abundance of mushrooms availab...
My First Salmon Fishing Charter: Wild Pacific Chinook Salmon
Переглядів 3112 роки тому
My First Salmon Fishing Charter: Wild Pacific Chinook Salmon
The Absolute Best Piri piri Rotisserie Chicken
Переглядів 3,5 тис.2 роки тому
The Absolute Best Piri piri Rotisserie Chicken
Simple Solar Power Installation for RV & Motorhomes
Переглядів 7582 роки тому
Simple Solar Power Installation for RV & Motorhomes
Cooking on a Himalayan Salt Block. Culinary Gimmicks Put to the Test!
Переглядів 12 тис.2 роки тому
Cooking on a Himalayan Salt Block. Culinary Gimmicks Put to the Test!
Shocking End To My Wilderness Camp Experience
Переглядів 1872 роки тому
Shocking End To My Wilderness Camp Experience
Living in the Wilderness: Part 2 Exploration Camp Construction
Переглядів 1122 роки тому
Living in the Wilderness: Part 2 Exploration Camp Construction
Last Night in Civilization For This Nomad. Heading out to the Wilderness for Adventures!
Переглядів 1493 роки тому
Last Night in Civilization For This Nomad. Heading out to the Wilderness for Adventures!
Burger Gimmicks Put to the Test. Secrets for the Best Burgers!
Переглядів 1,7 тис.3 роки тому
Burger Gimmicks Put to the Test. Secrets for the Best Burgers!
Vegan Dandelion Honey Recipe- Forage and Make Your Own
Переглядів 2 тис.3 роки тому
Vegan Dandelion Honey Recipe- Forage and Make Your Own
Argentinian Recipes. Empanada Recipe and Milenesas
Переглядів 9193 роки тому
Argentinian Recipes. Empanada Recipe and Milenesas
The Very Best Chocolate Fondant Recipe - Molten Lava Cake
Переглядів 1993 роки тому
The Very Best Chocolate Fondant Recipe - Molten Lava Cake
Fried Chicken Recipe Experiment! MSG or NO MSG- Uncle Roger and the King of Flavour
Переглядів 16 тис.3 роки тому
Fried Chicken Recipe Experiment! MSG or NO MSG- Uncle Roger and the King of Flavour
Beautiful Hot Cross Buns Recipe- This is The Best, Easiest and Only Recipe you Need!
Переглядів 6463 роки тому
Beautiful Hot Cross Buns Recipe- This is The Best, Easiest and Only Recipe you Need!
Absolutely the best flour for GF pizza. Bought a very nice outdoor wood burning over and I am GF. Some great recipes out there on UA-cam. Try it you won’t be disappointed.
OMG where do you live!! That looks awesome! Also, thanks for the review.
tryin 2 listen 2 YOU, left b-cause of ^%$#!! music !! wtf is wrong w/u sheeples , u f-n try it dinner , parts store , turn on shite music , ... u c , WTF... SHEEPLES !!!
Looks like something in between a poolish and a biga not really a poolish not really a biga
That's a lot of sugar
Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.
Obligatory algorithm comment.
Unfortunately we don't us the metric system in the U.S..
Takes 2 seconds to covert it.
I only use olive oil because it makes it much easier to handle when kneading by hand. I do think it adds a very slight crisp to the crust that you don’t get without it too, but it’s marginal
A lot of mistakes. 1- if you use warm water in poolish it speeds up the fermentation time and then it becomes more acidic. Tap cold water is best for 24 hours period otherwise you need to shorten the time. 2- you never use hot water when preparing the pizza dough. There is no single place that does it or recommends it. Cold water freezing cold is the best for the dough. Because the cold helps the gluten structure. It is like pasta. If you put it in hot Water it softens. You never do use hot water not even warm water when preparing pizza dough. 3- high amount of yeast. The yeast amount for each kilo should be 5 gr. If you are gonna use 1 kg flour you should use 5 gr yeast in your pollish and 5 or 10 gr honey. Honey feeds the yeast. 3- never use flour when stretching the pizza dough it sticks to the flour and changes the hydration and causes burnt. Look at the pizza. You will see bunch of white dust still. It will change the taste of the dough. You should use semolina rimacinata. It is very fine version of the semolina. It does not stick to the dough and leaves the dough crunchy too.
Is there a mistake; 3 hres in the oven at 500++ ?!!!
3 mistakes here; 1- Never use flour to stretch the dough. The flour sticks to the dough changes the hydration and gets burnt with the fire. Use semolina rimacinata which does not stick to the flour and leaves the dough crunchy. 2- never add the mozaralla or any other cheese from the watery can. Even mozarella should be sit in a separate bowl to drain its water. Otherwise you will have a watery pizza which will cause water in the middle of the pizza and preventing cooking the pizza. I also recommend separating the tomato sauce’s juice. Make it more creamy. 3- I see the oven is for 12inch pizza ooni brand. I have 16 inch. You dont wanna go up to 800F in that small oven. You will burn the pizza and not allowing it to be cooked properly. You ahould cook it at 550F. If you have 16 inch oven, heat it at 600 for 15 mins then put the pizza inside since the ceramic does not heat up so quickly. The pizzas you made were good but the flour with the high temperature oven burnt it and not cooked properly.
Followed the directions, have a wet sticky dough and I'm unable to get it to shape up. I'm dying. What do I do?
Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)
I would like to know if I could use my oven too!
Bloody brilliant! I, too, grew up in Montreal, and my dad first took me to Schwartz's over 40 years ago. I love that place. If ever you're in the Montreal area, head to l'ile Perrot and go to Smoked Meat Pete's. These may be fighting words, but I have to admit, in my opinion, their smoked meat is cut above Schwartz's. Schwartz's still has better pickles, though. PLEASE, PLEASE start posting videos on UA-cam again. This channel is a gem ✌️ P.S. I made your smoked meat, and it's my all-time favorite. I think because of the actual smoking of the meat. As you no doubt know, the smoking of meat in Montreal was banned a frigging lifetime ago for some reason, I think due to being a fire hazard maybe, but all Montreal smoked meat is not actually smoked. Regardless, your recipe takes the cake. Bloody amazing
Can you freeze this type of dough..?
At what temp your ooni?
What kind of flour did you use?
Nice try. It is a good roast duck, but it is nowhere even close to a Peking Duck!
Man, ma whife has been pressuring me to use ours (gift from he brother who’s an awesome guy) and as a bbq backyard, didn’t marry until 33 guy who cooks pretty well, this made no sense. Thanks for the lifetime supply of salt idea!
My biga failed miserably!I use a poolish normally and decided to give biga a try. I followed the video and did the 48 hour fermentation. When I mixed it, it stayed super clumpy. I live in South Florida.My kitchen stays 74 degrees Fahrenheit. Could the hard water be a problem? HELP
All was good up until the part where you started to make pizza. You obviously over fermented your dough balls. You cannot argue that
Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.
Amazing! (I just got back from the Bay of Naples area.) Does your pizza oven use wood or gas. Who makes it?
Hello hope you’re having a good day or evening depending on where you are wanted to ask you a question if you don’t mind I can’t have yeast. Is there any way of making this without yeast? Many thanks. Toodeloo.. 🇬🇧
You lost me at 15 or 20 min of mixing. Is that a mistake? That is way too much violence for a Neapolitan dough. Be nice to your dough and it will be nice to you.
Dough is ready when it’s ready. Always treat it right. But if it’s not ready…. Don’t go ahead. Every environment, flour composition, etc is different, you absolutely can’t paint every batch with the same brush.
But sometimes 10 mins is good. Sometimes it’s not. Don’t stick your convention, stick to what is needed.
Why did this channel stop posting?
If i want to leave biga at room temp instead of fridge then how many hrs?why warm water instead of room temp water ?
😅😅😅 wohl ein bisschen viel Hefe!!! 1/10 davon wäre normal . Kein Wunder das der Teig so geht!😅😅😅
Somebody stop me, best pizza I have ever made, I wanted to eat it all, the crust oh my!
In essence, in the long term it is important to eat healthy. Meat cooked on a salt plate is definitely healthier than meat fried in oil. I think that if you made a sauce with butter, spices and garlic to spread the meat cooked on salt, it would be much tastier. Choose to eat healthy, the results are not visible now but will be seen in time. Good health!
Lots of sugar kills the good healthy properties of the dandelions.
Hmmm....you put about 20x more yeast in your poolish than most people on UA-cam...why?
Hello sir how are you
Dough balls and steamies.....two things i never saw much of after leaving montreal.
Really great instructions on home version of "almost Peking duck ". Looks super delicious and I'll give it a try when time allows. I hope you can afford to buy a new fry pan as you deserve one . Thanks from your newest subscriber.
can I use chicken & beef in place of pork as I cannot eat pork?
congrats BEST video on youtube for mtl smoked meat and yea omg fighting words for real lol brave man
So looking at the ingredients the first ingredient listed is gluten free wheat starch
Very well done! Thank you!
I tried this. I did not have a mixer-which made hard balls of dough. I ended up picking the hard balls and continued-very tasty-but way too labor intensive.
No recipe for this pizza dough.
What temperature did you bake it and for how long more or less?
So as you added all your yeast to your preferment this is not a poolish recipe . Poolish only uses 0.1% yeast so you should have used 0.65g of yeast. 650g -0.1% = 0.65g yeast. however the preferment u did make looks really good and u did a good job. keep it up
You know, I don’t think I’d use it for cooking but as a man who loves his salt think I just love to have a plate made out of it😂
I could live with that! Hmmm…. I need to figure out how to do that
Another question: Why would adding more yeast help it get puffier? After the fermentation - you have more yeast in there than when you started. I'd expect the limiting factor to be the sugars in the flour, not the yeast. Compare to making beer - when you bottle a home brew, you add sugar for carbonation, not more yeast. I have seen recipes that add malt at that stage, and that makes sense, as it gives more "food" for the yeast. Can you help me with this head-scratcher?
Video is great. The ad/commercial is too long and annoying.
Almost a 77% hydration dough. Not for the faint of heart! How did you arrive at that hydration? Have you made this dough 68-70%?
14 grams of yeast why??? it's an insane amount
4:35 wait a minute, how on earth is that 7-up? It's the color of lemonade or almost like a fruit juice? 7up is 100% clear...? Don't get me wrong, the recipe looks delicious and I like the video but it doesn't look at all like 7up, so what's up with that? I don't see any carbonation in it as you pour it in and it looks like you added lemon juice? Am I wrong? Is it a culinary secret? LoL by the way I just found this channel and it looks good I'll have to explore more
I wouldn’t get you knickers in a twist. It’s 7up, it could be what you are watching it on, or could be sloppy colour grading in the production….. probably sloppy colour grading :) nothing nefarious going on.
@@EatTheWorldXX lol It's fine I didn't think you were up to something, I appreciate the quick reply
I wonder if the 7up where I live is somehow made different, I swear it's completely clear, I'm more just curious why I'm noticing such a difference. Although I'm not that far away, I live near western PA in the states
Nah it’s the same all over :) I’m just terrible at production lol. There is always one detail I’ve overlooked. But it’s fun and I don’t have infinite time to fret and make it all perfect. Flaws are real and endearing to me….. lol I say that cause I’m riddled with the flaw disease. Hahaha!
Wait no!! I bothered watching it!!! lol I measured it in the same jug that I let the yeast bloom in. That’s why it looks cloudy. Mystery solved:)