Raymond focuses on bread and the miracle of yeast. His first recipe is a French classic, brioche, a buttery bread using eggs that is the easiest of bread recipes. Using this as a base, he makes a celebratory gateau a la creme brioche filled with a lemony creme fraiche. To follow, we get down to basics with a French country bread recipe essential to any baker’s repertoire, that is formed into beer-topped rolls, a basket-shaped loaf and an olive-and-tomato-topped fougasse. To finish, there’s a delicate yet spectacular dessert of apple croustade made from the thinnest pastry baked until crisp and golden. Along the way, Raymond visits one of the UK’s oldest flourmills, Shipton Mill in Gloucestershire, to experiment making bread with gluten-free flour.

Cuisinart 66-10 Chef’s Classic Nonstick Hard-Anodized 10-Piece Cookware Set You’re going to love the look and feel of this Cuisinart Chef’s Classic Nonstick Hard-Anodized 10-Piece Cookware Set. Even more to love is the results you’re going to get when you start using this cookware on your stove. The titanium reinforced nonstick cooking surface is made for healthier cooking and easy food release and easy cleaning as well as being metal utensil safe. The cast stainless steel Cool Grip stick handles are contoured for a secure grip and designed to stay cool on the stovetop, and the tight-fitting stainless steel lids will lock in the flavor of whatever it is you’re cooking. This set is perfect for your everyday cooking needs. Details: 1-1/2- and 3-quart saucepans; 3-1/2-quart saute pan; 8-quart stockpot (all with lids); 8- and 10-inch skillets Hard-anodized aluminum exterior is wear-resistant and easy to clean Sturdy 3 mm hard-anodized aluminum with durable Quantanium nonstick coating, safe for use with metal utensils Break-resistant tempered glass covers; riveted stay-cool steel handles Oven safe up to 500 degrees F; limited lifetime warranty Pro’s: Very good price Extremely durable Heats evenly Clean very easily Con’s: Frying pans heat up very quickly because they are a bit thin Material is a little thinner than some others

Okra Recipe–it’s easy peezy, man. More recipe vids on the Chef Buck playlist www.youtube.com Tomato Okra Recipe ingredients: 1 lb OKRA (whole pods) 1 medium ONION (chopped) 1 cup TOMATO PUREE (or 2 chopped tomatoes) 2 Tbsp OLIVE OIL 1 tsp MUSTARD SEEDS 1 Tbsp CORIANDER POWDER 1 tsp CHILI POWDER 1 Tbsp white wine VINEGAR SALT and PEPPER (to taste) ¼ cup WATER directions: Heat olive oil on medium heat and add onions. Cook for 1 minute and add mustard seeds. Add coriander and chili powder and continue sautéing onions for another minute. Stir in the tomato puree. Add salt. I like using puree because it’s thick and sweet and acts like a gravy. You can substitute fresh chopped tomato instead if you prefer a thinner consistency. Add fresh okra. Fresh! Buy okra that’s bright green and firm, not soft and bendy. Small okra pods are best—1″ to 2″. Okra won’t stay pretty in the fridge for too long, so use soon after buying (1-2 days). Trim the stems, but not too much—you don’t want to cut into the pod and release the watery goo. I say goo, but not in a bad way. Okra is a dry climate vegetable and stores a lot of moisture in its pod—it’s a kinda gooey moisture—that’s why cut okra is often used in soups and gumbos as a thickener. Mix the okra into the tomato gravy. Add vinegar and continue sautéing another minute. The tomato and vinegar will cut the “slickness” of the okra. Add ¼ water, cover pan and reduce heat to low. Let simmer for 5 minutes. And that’s it. Add pepper and adjust …

Spoof of Michael Jackson’s Thriller, by Lenny Henry. The good old BBC produces a vid that looks exactly the same, but for tuppence. This is David Bellamy who he impersonates at 1:50: www.youtube.com a famous wildlife TV presenter of the 1970′s and 1980′s.

A hands-on review of the all-new Samsung SERIES 9 notebook. With its aero-dynamic styling and sleek matt-finished aluminium body, the new Samsung SERIES 9 is both incredibly thin and impeccably crafted. The Intel CORE i5 and i7 Processors and SSD ensure fast boot-up and wake times, plus all the processing power you need. In addition, the SuperBright HD screen and backlit keyboard guarantee a comfortable user experience in any environment.

Pita Chips! More recipe videos on the Chef Buck playlist www.youtube.com Spicy Pita Chips ingredients: 1 pkg. PITA BREAD OLIVE OIL SALT SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like) directions: Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout. Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere’s seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try. Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out. And make some hummus, too. Bon appétit! More Buck Redbuck: www.facebook.com twitter.com chefbuck …

A look at the innovative design and construction of the all-new Samsung SERIES 9.

Bean soup, doesn’t that sound like all of your dreams are coming true? For more video recipes check out the Chef Buck playlist: www.youtube.com Ginger Lentil Soup ingredients: 1 ½ cups LENTILS 5-6 cups WATER (or ½ water ½ broth) 1 large ONION (finely chopped) 2 Tbsp fresh GINGER (finely chopped) 1 hot PEPPER (finely chopped) 2 Tbsp OLIVE OIL 1 tsp CUMIN SEEDS ½ tsp TUMERIC POWDER 1 tsp CORIANDER POWDER 1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced) SALT and BLACK PEPPER to taste CILANTRO LEAVES for garnish (coriander leaves) directions: In a large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent. Add ginger, coriander, and turmeric and continue mixing ingredients over medium heat. Add tomatoes, mix, and cook with ingredients for 2 minutes. Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference. Add water, or a combination of water/broth. Bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes. After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you …

Two of the thinnest laptops – Apple’s Macbook Air 2011 and Toshiba’s new Ultrabook are put to the test. Which ultrabook is best? We compare their exact size and weight dimensions, their processing power, screen resolution and speaker sound quality. If you’d like the full in-depth review of the Macbook Air on T3: www.t3.com To read more about the Toshiba Ultrabook: www.t3.com Follow us on Twitter: twitter.com Like us on Facebook: www.facebook.com Got an iPad? Subscribe here: itunes.apple.com Subscribe to T3′s Youtube channel here: www.youtube.com

Tetraodontidae is a family of primarily marine and estuarine fish of the Tetraodontiformes order. The family includes many familiar species which are variously called pufferfish, balloonfish, blowfish, bubblefish, globefish, swellfish, toadfish, toadies, honey toads, and sea squab.[1] They are morphologically similar to the closely related porcupinefish, which have large external spines (unlike the thinner, hidden spines of Tetraodontidae, which are only visible when the fish has puffed up). The scientific name refers to the four large teeth, fused into an upper and lower plate, which are used for crushing the shells of crustaceans and mollusks, their natural prey. Puffer fish are generally believed to be the second–most poisonous vertebrate in the world, after the Golden Poison Frog. Certain internal organs and sometimes their skin are highly toxic to most animals when eaten, but nevertheless the meat of some species is considered a delicacy in both Japan (as fugu), Korea (as bok), and China (as 河豚he2 tun2) when prepared by chefs who know what is safe to eat and in what quantity. Many chefs prepare the puffer fish by skinning them while they are still alive, a practice said to prevent the toxins from seeping into the edible portions of the fish, a claim with no real supporting evidence, especially considering this practice is cultural for certain foods (many of which have no toxin to offer an excuse) and puffer fish are eaten safely worldwide simply by killing and …