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Showing 1,311 - 1320 of 1,781 results for chinese
I Didn't Know You Served That Here
Episode
| From:
The Grill Dads
The Grill Dads continue their road trip hunting for outrageous food in surprising places. First up is the Basque Market in Boise, Idaho, where they whip up a stunning Spanish rice seafood paella. Next, the Dads travel to Austin, Texas, to one of the most unique Chinese dumpling houses in the country, Wu Chow, where they help make Chicken Bao buns. Finally, the Dads visit Seattle, Wash., for some original paprika-spiced chicken wings that literally tower over any other chicken wing out there.
Cantonese Potstickers
Video
| 11:14
Jet Tila makes the Chinese version of pan-fried dumplings, with a crisp base and juicy center, sharing the fundamental techniques of filling, wrapping, searing, steaming, and then re-crisping. Plus, he adds a crispy skirt in the style of Japanese gyoza.
Cutthroat After-Show 111
Video
| 06:35
Alton Brown and Antonia Lofaso discuss the sabotages the competitors faced as they prepared pancakes, jambalaya, and meatloaf and mashed potatoes.
Shrimp and Vegetable Saute, Chinese Style
Recipe
| Courtesy of Michele Urvater
- Total Time:
- 45 minutes
Shrimp and Vegetable Saute, Chinese Style
Recipe
| Courtesy of Michele Urvater
- Total Time:
- 45 minutes
Cornuchopia
Episode
| From:
Chopped
The chefs are asked to create a meal with Thanksgiving in mind. But will they be counting their blessings when they open the first mystery basket and see a lowly cheese spread? Then in the Entrée Round, when the remaining chefs find a sweet scrumptious fall favorite and a bitter vegetable in the basket, they have to work hard to achieve harmonious holiday flavors. And with mushrooms and a Chinese condiment in the final basket, tradition goes out the window, but the door is open for some totally original desserts.
Cornuchopia
Episode
| From:
Chopped
The chefs are asked to create a meal with Thanksgiving in mind. But will they be counting their blessings when they open the first mystery basket and see a lowly cheese spread? Then in the entree round, when the remaining chefs find a sweet scrumptious fall favorite and a bitter vegetable in the basket, they have to work hard to achieve harmonious holiday flavors. And with mushrooms and a Chinese condiment in the final basket, tradition goes out the window, but the door is open for some totally original desserts.
Triple D Nation: Poke, Pork and Chicken Parm
Episode
| From:
Diners, Drive-Ins and Dives
Guy Fieri's checking in on some of his favorite joints servin' up a bite for any time of day. In sun-soaked Miami, Fla., a look back at Asian funk fusion and what the chef is doing to Chinese food these days. In Denver, a triple threat adding some new biscuit sandwiches and a couple new late-night Italian options. A Chicago restaurant owner reminiscing on how DDD changed his life ... and his menu. And, finally, a new take on an old staple -- fry bread -- at DDD's first (and only) Trinidadian joint.
