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_sal-licata-92.webp "Sal Licata: \ from pinch sal")
_what-is-a-pinch.webp "Kitchen Conservatory")
_pinch-of-salt-blog.webp "Redmond Life")
_sal-licata-would39t-trade-jalen-brunson-for-anyone.webp "Sal Licata would't trade Jalen Brunson...FOR ANYONE! from pinch sal")
_the-ultimate-salt-guide.webp "Detroit 75 Kitchen")
_a-pinch-of-truth-rethinking-salt-124-ft-robb-wolf.webp "Nick Norwitz MD PhD")
_xd83exddc1-recip-f0r-l0ve-2026-124-ep-24-full-hd-124-eng-sub-124-binge-tv-series.webp "Watch Episode 24 of \")
_spirit-airlines-no-longer-exists-crazy.webp "An | A Writer Who Likes Food")
_jack-johnson-was-kicked-out-of-kelly-slaters-band-124-pinch-my-salt-124-125.webp "STERLING SPENCER")
⏲ 1 hour 37 minutes 5 seconds 👁 15.4K
_oregon-ducks-discuss-offensive-coordinator-drew-mehringer-getting-used-to-his-new-role.webp "Oregon Ducks Offensive Coordinator Drew Mehringer discusses getting used to his new role. Mehringer talks about his new responsibilities and getting used to practices. He also talks about how he pinches himself because of the opportunity.")
_highlights-chase-meidroth39s-three-run-blast-powers-white-sox-past-royals-5-12-26.webp "Chicago White Sox")
⏲ 11 minutes 32 seconds 👁 1.7K
_state-of-the-buffalo-bills-wr-room-w92-sal-capaccio.webp "State of The Buffalo Bills WR Room W\Sal Capaccio from pinch sal")
_sahh-sal-viral-song.webp "Pls like and share my chanal")
_a-chopped-chef-grills-octopus-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "On this episode of Good Chef, Bad Kitchen, Chopped's very own Adriana Urbina makes grilled octopus in a tiny NYC apartment. She uses this half functioning kitchen to whip up this classic Venezuelan dish. Watch this week's Good Chef, Bad Kitchen to see how she does! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://adrianaurbina.com/<br/><br/>Adriana Urbina's Grilled Octopus With Guasacaca, Yuca Latkes, & Persimmons<br/><br/>For the octopus:<br/>One 2-3 kg pound double-sucker octopus<br/>Olive oil<br/>1/2 medium onion, roughly chopped<br/>2 garlic cloves, smashed<br/>2-inch piece ginger<br/>2 bay leaves or cilantro, to taste<br/>1 tablespoon peppercorns<br/>2 tablespoons apple cider vinegar<br/>Salt and pepper to taste<br/>Persimmons, for garnish<br/><br/>For the guasacaca:<br/>Peels of one small zucchini and one small cucumber<br/>2 ripe avocados, peeled and seeded<br/>1/2 medium onion, roughly chopped<br/>1/2 green pepper, seeded and roughly chopped<br/>1 garlic clove, peeled<br/>1/2 cup fresh cilantro leaves, tightly packed<br/>Juice of 2 lemons<br/><br/>For the yuca latkes:<br/>1/2 yuca root, peeled and cleaned<br/>5 basil leaves<br/>5 cilantro stems<br/>Salt, to taste<br/>2 tablespoons tapioca flour<br/>2 tablespoons water<br/><br/>For the marinade:<br/>1/2 large shallot, minced<br/>Handful of cilantro, chopped<br/>5 tablespoons octopus soup<br/>5 tablespoons lemon juice<br/>Dash of chili powder<br/>Pinch of sugar or 1/2 teaspoon of agave<br/><br/>To make the octopus:<br/>1. Clean the octopus with water. Remove the black bits from the head and the beak from the mouth. Leave the eyes, as this will keep the tentacles attached to the head. <br/>2. In a large pot, heat up some olive oil and sauté the onion, garlic, and ginger for about . 2 minutes. <br/>3. Add the cilantro, peppercorns, and apple cider vinegar. Bring up to temperature, then enough water to fill the pot more than halfway. Bring the water to a boil. <br/>4. Once boiling, carefully add the clean octopus to the pot. The water should cover the octopus but not overflow. Simmer until tender. This will take about 20 minutes per kilo.<br/>5. Check to see if a toothpick or fork slides easily into the octopus. If yes, your octopus is ready. Remove from heat, and let sit in juices for a minute or two before removing and letting it cool down.<br/><br/>To make the guasacaca:<br/>1. If you have a blender, put all ingredients in the blender and process until smooth. If not, smash up the peels, onions, pepper, garlic, and cilantro before adding in the avocado. Stir in lemon juice.<br/><br/>To make the yuca latkes:<br/>1. If you have a grater or a peeler, use that to shred the yuca root. If not, finely chop the root into tiny pieces.<br/>2. Finely chop the herbs and stir them together with the yuca.<br/>3. Mix in the tapioca flour and salt. Stir in some water until you reach the desired consistency.<br/>4. Heat up a pan with olive oil. Using your hands, carefully form a small ball and flatten on the pan with a spatula. After a minute or two, flip the latkes to brown the other side. <br/>5. Once both sides are browned, remove from the pan and place on paper towels to drain.<br/><br/>To make the marinade:<br/>1. Prep the shallots and cilantro. Sti")
⏲ 6:21 ✓ 13-May-2026
_a-pro-chef-makes-mozzarella-cheese-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "This week on Good Chef, Bad Kitchen, chef Angie Rito of Don Angie in New York City tries making homemade mozzarella in a tiny apartment. She attempts to make a gourmet dish with fresh mozzarella and very few kitchen tools! Press play to see how she manages following this recipe! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://donangie.com/<br/><br/>Angie Rito's Grilled Peach Caprese Salad With Homemade Mozzarella and Amaretto<br/><br/>For the Mozzarella:<br/>1/2 gallon whole milk, not ultra-pasteurized (raw milk is ideal, if available)<br/>3/4 teaspoon citric acid<br/>1/8 teaspoon liquid rennet<br/>1/2 teaspoon kosher salt<br/><br/>1. Sterilize a medium-sized heavy-bottomed pot by boiling water in it. Discard the water, dry the pot and allow it to cool. Add rennet to 2 tablespoons of cool water in a small bowl. Set aside. In another small bowl, add citric acid to 1/2 cup cool water.<br/><br/>2. Put the citric acid mixture into the pot. Pour the milk into the pot and stir well to combine. Over a medium-low flame, heat the milk slowly to 95-100 degrees F, until visibly curdled. Remove the pot from the burner and slowly add the rennet mixture. Stir to combine thoroughly. Cover the pot with a lid and allow to sit for 5 minutes undisturbed, up to a half hour.<br/><br/>3. Once solidified, with a sharp knife cut the curds with a checkerboard pattern into small squares. Place pot back on the stove and heat to 110 degrees F, slowly stirring the curds to ensure that they heat evenly. Take pot off of the heat and continue to stir slowly for 5 minutes. Pour the mixture into a colander lined with cheese cloth, set over another container to collect the whey. Press the curd to remove excess liquid. Allow to rest for 30 minutes.<br/><br/>4. In a small pot, heat 1 1/2 cup of the reserved whey. Add 1/2 teaspoon salt. Heat to 180 degrees. Add half of the mozzarella curd to the pot and gently stir with a spoon, corralling the curds to one side of the pot. Once the mozzarella curds form a small cohesive mass, start to gently stretch with your hands, forming a ball and tucking the ends underneath repeatedly. Form a circle shape with the index finger and thumb of your less dominant hand and push the mixture through with the index finger of your dominant hand to create a smooth ball. Pinch the end of the bottom with the index finger and thumb of your dominant hand. Repeat this step with the remaining curd to form two small mozzarella balls.<br/><br/>For The Macerated Peaches<br/><br/>1 large peach<br/>2 tablespoons olive oil<br/>Squeeze of lemon juice<br/>2 teaspoons of amaretto<br/>2 sprigs basil, picked and roughly chopped<br/>½ teaspoon salt<br/><br/>1. Cut peach into 8-10 wedges. Coat with non-stick cooking spray and season with salt.<br/><br/>2. Place peach wedges on a hot cast iron grill pan and grill until dark grill marks appear.<br/><br/>3. Place the peaches in a bowl and add remaining ingredients. Toss well to coat. Allow to sit and macerate for at least ten minutes before serving.<br/><br/>To Serve<br/><br/>Mozzarella<br/>Macerated Peaches<br/>Sea Salt<br/>1 sprig basil, leaves picked<br/>Peppermill<br/>1/2 cup crumbled amaretti c")
⏲ 6:56 ✓ 13-May-2026
_the-dumpling-recipe-my-ex-taught-me-124-my-kitchen-sink-124-refinery29.webp "On this episode of My Kitchen Sink, we go inside the kitchen of Jess Chou were she prepares homemade dumplings. Following her mom's go-to recipe, while adding a few steps in of her own, she whips up some dumplings. Watch this episode of My Kitchen Sink to see how mom's dumplings are done! <br/><br/>#athomewithme<br/><br/>Jess's Dumpling Recipe:<br/><br/>Dumpling Dough<br/>1 cup hot water<br/>2 cups all-purpose flour<br/>Pinch of salt<br/>1 tsp sesame or vegetable oil<br/><br/>Pour flour and salt into a large bowl and form a well.<br/>Pour in ¾ cup hot water and sesame oil, and then stir together with a wooden spoon.<br/>Add more water tbsp by tbsp until the dough comes together — lumpy, but not sticky.<br/>Knead dough until you get a large mass that is smooth and pliable and not sticky at all. <br/>Wrap in plastic wrap and rest for 15 minutes (up to 3 hours) at room temp. Can be refrigerated.<br/><br/>Dumpling Filling<br/>1 pound ground pork (the fattier the better)<br/>2 tbsp soy sauce or however much you want / to taste<br/>1 tbsp sesame oil / to taste<br/>2-3 stalks green onions, diced (separate out the green stalks from the white)<br/>1 tsp ginger, grated<br/>¼ cup chicken broth<br/>1 egg<br/><br/>On a cutting board, place the ground pork and start breaking it down with a cleaver or chef’s knife. (I have the former)<br/>Drizzle on soy sauce and sesame oil and continue breaking it down until “smooth.\")
_5-days-of-meal-prep-124-try-living-with-lucie-124-refinery29.webp "On this episode of Try Living With Lucie, Lucie Fink starts 2018 off fresh with a whole new outlook on food - meal prepping! Lucie shows takes on preparing every single one of her meals for the week in this 5 day challenge with the help of meal prep guru, Alyssa Gagarin. Watch this week's episode to see this tasty challenge go down!<br/><br/>#athomewithme<br/><br/>Meal Prep Containers:<br/>Divided Keeper<br/>https://fave.co/2Vqnq3o<br/>Mr. Lid Food Storage Set<br/>https://fave.co/2Vs8li3<br/>Tellfresh Food Storage Pack<br/>https://fave.co/2Arrwj6<br/><br/>Cook Book - <br/>http://alyssagagarin.com/<br/><br/>Recipes Used:<br/>Chia Pudding<br/>Mix 2 cups of coconut milk w/ 1/2 cup of chia seeds. <br/>Add 1/2 tsp vanilla extract. <br/>Add drizzle sweetener of choice (honey, maple syrup etc). <br/>Mix, & pour into individual mason jars and refrigerate. <br/>Might want to consider doubling this for a full week's worth of breakfasts.<br/><br/>Burrito Bowl<br/>Cook Rice according to package.<br/>Cook Chicken (use cumin, paprika, garlic powder and chili powder).<br/>Black Beans (can either just drain and rinse them and add, or cook them in diced red onion with cumin, garlic, chili powder).<br/>Salsa.<br/>Guac/Avocado.<br/>Whatever Toppings you like! (Corn, Romaine, Cabbage, Jalepeno...)<br/>Assemble items into tupperware!<br/><br/>Sweet Potato Fries<br/>https://youtube.com/watch?v=4byuOh4wOPE&feature=youtu.be<br/><br/>Spiced Roasted Chickpeas:<br/>Preheat oven to 400.<br/>Drain and Rinse 2 cans of Chickpeas, Dry them (pat with towel).<br/>In a large bowl, mix chickpeas with drizzle of olive oil, 1tsp cumin, 1tsp paprika and a pinch of cayenne (if you like it spicy).<br/>Bake for 25-35 minutes, shaking them up after 15 mins.<br/><br/>Zucchini Noodles w/ Spinach Pumpkin Seed Pesto:<br/>https://youtube.com/watch?v=4byuOh4wOPE<br/><br/>Chocolate Chip Peanut Butter Bars:<br/>https://youtube.com/watch?v=4DpqARwfWBc<br/>http://alyssagagarin.com/recipes1/chocolatechippeanutbutterbars<br/><br/>ABOUT SERIES<br/>Try Living With Lucie follows our favorite R29 millennial, Lucie Fink, as she dives headfirst into social experiments — five days at a time. From a week without sugar to full-blown street performing; there is nothing she won't try! <br/><br/>ABOUT REFINERY29 <br/>Refinery29 is a modern woman's destination for how to live a stylish, well-rounded life. http://refinery29.com/<br/><br/>RELATED CONTENT<br/>2 Weeks Of Not Washing My Hair Challenge<br/>https://youtube.com/watch?v=sPHP-rEz3B0<br/>5 Days Of Only Eating Pizza <br/>https://youtube.com/watch?v=mnrQkORcivA<br/>5 Days Of Going Vegan<br/>https://youtube.com/watch?v=i6Xd-MbcWwc<br/><br/>SEE MORE REFINERY29 VIDEOS<br/>http://refinery29.com/video<br/><br/>SUBSCRIBE TO REFINERY29<br/>Subscribe to the Refinery29 channel: http://bit.ly/subscribe-to-r29<br/>For the latest trends and videos, visit: http://refinery29.com<br/>Like Refinery29 on Facebook: https://facebook.com/refinery29<br/>Follow Refinery29 on Twitter: https://twitter.com/refinery29<br/>Heart Refinery29 on Instagram: https://instagram.com/refinery29/<br/><br/>TALENT<br/>Follow Alyssa Gagarin on Instagram: https://instagram.com/alyssagagarin/<br/>Follow Lucie Fink on Instagram: https://instagram.com/luciebfink/")
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