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  • Hey! I am Hilah. So today I am going to a food bloggers potluck which is weird for a

  • couple of reasons because I don't normally go to potlucks but also I never thought that

  • I would be a blogger of any sort enough to actually get invited to a blogging thing,

  • let alone a food blogging thing, but whatever, here I am and this is my future. So, I am

  • gonna make a salad today, like a chopped, pretty salad. It will look really beautiful,

  • it's really simple, no mayonnaise, so I don't have to worry about sitting outside all day

  • and hopefully it will totally wow everybody there and they will be like, "Oh, my God!

  • New favorite food blogger ever whom you trust."

  • All right, so I am gonna use some jicama which is a tuber that is native to Mexico. It's

  • really crispy usually eaten raw kind of just refreshing and some mangoes and some radishes

  • and some beets that I have already boiled and peeled. Start with the jicama first. It's

  • got a very tough, fibrous skin. Fortunately it kind of peels off pretty easily like that.

  • So I'll cut off the ends, and then just my paring knife to kind of catch it and peel

  • it off as good as I can. So I got the skin off. Now, I am just gonna cut it into some

  • kind of shape. We'll see what I do. Start that way, whoa. Out of control. And I want

  • it to look beautiful of course, so maybe some little half moons might be nice. Beautiful!

  • Now, I will move on to my mango. Now mangoes, I am sure you've had them before, but they

  • do have a large pit in the middle. So it's usually like a third, the middle third of

  • the mango is usually pit, so just sort of estimate and cut down lengthwise and you can

  • feel it against your knife. So just sort of cut around that pit, and then I find the easiest

  • thing to do is sort of score it gently, and make sure you don't cut through and chop your

  • finger, just stopping right when you feel the peel, and then sort of pop it inside out,

  • take a smaller knife, and cut those little cubes off of there, just gliding your knife

  • right along the skin. Then you get beautiful little mango cubes.

  • When I was a kid my mom used to get mangoes sometimes, and she would cut it up for us,

  • and then my brother and I would fight over who got to suck all the rest of the fruit

  • off of the pit. Knock down, drag out fights I am talking about. So you can do that too

  • if you have little kids that won't shut the heck up and get out of your kitchen. Give

  • them a mango pit to suck on, and I could if I wanted to cut around the pit on the other

  • sides and get more out, but it's not gonna look very pretty, so I am just gonna leave

  • it like, just use my little cubes. So now I have some little radishes. I don't know.

  • I don't know how to make radish roses very good. So I am just gonna cut them in half.

  • Throw those in the bowl because I'll pory just sprinkle those around.

  • So now I have got beets, and I will have to wash my hands really carefully, right away

  • because they will stain and then you look like a mass murderer. I think I am gonna do

  • half moons again, sort of mimic the shape of the jicama, make everything pretty together.

  • Then we have that. I am just gonna use my little radish guys around. I might take some

  • of the jicama off later because it's kind of overpowering the balance of my tray. I

  • hate that. I am rooting for the underdog. C'mon beets. Okay, now I am gonna make a dressing

  • and pour it over there, and then we'll be done. Two teaspoons of oil. I am gonna use

  • safflower oil because I like the linoleic acid that it has in it. It's good for you,

  • for your skin. You could olive oil, whatevs.

  • I am gonna use two teaspoons of cider vinegar, about equal to an ounce. This is probably

  • more than two, whatever. A teaspoon of mustard, whatever kind of mustard you want. The mustard

  • farted. All right, and then probably for this amount of business, half a teaspoon of salt,

  • and one clove of garlic that's been super-duper chopped, and a quarter cup of orange juice.

  • I added a little bit of lemon to this because the oranges were really sweet. Then just put

  • a little more. Okay, now put a lid on it and shake it really hard to get everything emulsified.

  • Okay. I am gonna pour this over it and then throw some herbs on top. Let it sit for a

  • little while. I don't want everything to be like soaked which should be, just add a little

  • bit of flavor.

  • So I've got some cilantro I want to chop up and put on the jicama, and then some dill

  • on top of the beets. Maybe I will even put some mint in there. What the heck. Just rough

  • chop, just to add a little, little bit of flare, just a little bit of flare, and the

  • dill. You could just use parsley. You could use whatever. I am sure it will be fine. Okay,

  • that's probably good. All right, now I am gonna cover it with some plastic and take

  • it on over to the potluck. See you later, go subscribe to my YouTube. Sign up for our

  • secret newsletter, and we'll show you some badass stuff. It's going to be rockin'!

Hey! I am Hilah. So today I am going to a food bloggers potluck which is weird for a


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B1 中級 美國腔

自制醋汁配方--如何製作沙拉。 (Homemade Vinaigrette Recipe - How To Make A Salad)

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    nckuba 發佈於 2021 年 01 月 14 日