The Best Oysters Are Found in New Orleans — How We Eat
Ask anywhere in New Orleans and they’ll say Gulf oysters are the absolute best. This episode of How We Eat explores the complex history of this beloved bivalve, from the oyster itself to its signature preparations.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Our Video Crew: https://www.eater.com/pages/masthead-video
Видео The Best Oysters Are Found in New Orleans — How We Eat канала Eater
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Our Video Crew: https://www.eater.com/pages/masthead-video
Видео The Best Oysters Are Found in New Orleans — How We Eat канала Eater
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
How a Master Chef Runs 4 Kitchens and 12 Bars at London’s Prestigious Music Hall — Clocking InMaking Lamb Sausage Pizza #shortsHow Brown Butter Salted Caramel Doughnuts Became One of New York’s Most Popular Pastries — HandmadeHow a Gochujang Master Perfected a 100-Year-Old Recipe — The ExpertsHow Fried Gyoza is Made at a Tokyo Shop #shortsHow Taiyaki, One Of Tokyo's Favorite Street Foods, Is Made — The ExpertsHow a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking InHow a Master Italian Baker Creates The Perfect Panettone — The ExpertsHow One of New York’s Best Indian Restaurants Makes Dosas — Plateworthy with Nyesha ArringtonHow Two Brothers Mastered a Classic French Pastry: The Eclair — The ExpertsHow a Janitor Became a James Beard Award Winning Chef Through Oaxacan Cuisine — Cooking in AmericaChef Hitoshi Umamichi is One of Japan's Gyoza Masters — The ExpertsTurning a Coconut Into an Edible Work of Art #shortsHow World-Famous Cannoli Are Made in Sicily — The ExpertsHow Chef Park Kyeong-Mi Makes the Legendary Korean Dish Tteok — The ExpertsHow Pecking House's Chili Fried Chicken Became a Smash Hit in NYC — The ExpertsWhy Kwang Hee “Mama” Park is the Queen of Kimchi — The ExpertsHow Knob Creek Whiskey Takes 9 Years to Produce the Perfect Bourbon [Ad Content From Knob Creek]How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke PointHow a Master Sushi Chef Brought His Father's Octopus Recipe to NYC — OmakaseHow One of Philly's Best Pizza Spots Creates Jobs for the Formerly Incarcerated — The Experts