Hebrew National Hotdog Commercial (1991)

Television commercial for Hebrew National hotdogs, featuring Uncle Sam. (1991)

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Kosherfest 2010 -- On-site Report From Jewish Humor Central

Jewish Humor Central's Blogger-in-Chief takes you on a tour of some of the newest and most interesting products shown at the 22nd annual kosher food and foodservice trade show at the Meadowlands Exposition Center in Secaucus, New Jersey. For the full review please visit www.JewishHumorCentral.com.

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Eating Animals by Jonathan Safran Foer

Frank Gehry and Mark Bittman on Matzah Brei

Frank Gehry and Mark Bittman chat and discuss Matzah Brei at the Guggenheim Museum designed by Frank Gehry in Bilbao, Spain

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Michael Pollan: The omnivore's next dilemma

http://www.ted.com What if human consciousness isn't the end-all and be-all of Darwinism? What if we are all just pawns in corn's clever strategy game to rule the Earth? Author Michael Pollan asks us to see the world from a plant's-eye view.

TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers are invited to give the talk of their lives in 18 minutes -- including speakers such as Jill Bolte Taylor, Sir Ken Robinson, Hans Rosling, Al Gore and Arthur Benjamin. TED stands for Technology, Entertainment, and Design, and TEDTalks cover these topics as well as science, business, politics and the arts. Watch the Top 10 TEDTalks on TED.com, at
http://www.ted.com/index.php/talks/top10

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Conversation with Nigel Savage

Lillian Daniel and Daniel Pawlus in conversation with Nigel Savage about the relationship between food and faith.

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Chefs@Google: Janna Gur

Janna Gur was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of "Al Hashulchan," the leading Israeli food and wine magazine. Originally conceived as a modest trade magazine for food professionals, the magazine quickly became popular among amateur cooks and foodies. Together with its audience, "Al Hashulchan" changed, becoming the premier food and wine magazine for general public. Gur is also the author of "The Book of New Israeli Food," where she aims to reveal to the world the dramatic revival of local cuisine, as well as the beauty and uniqueness of the country and its people. She lives in Tel Aviv with her husband, two children, and two cats.

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Ruth Goes Undercover - Gourmet Magazine

Editor in chief Ruth Reichl returns to reviewing restaurants. Would you recognize her?

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Quiches, Kugels and Couscous - Jewish Cooking in France

Quiches, Kugels and Couscous is a new book by Joan Nathan, documenting her search for Jewish Cooking in France, including 200 recipes.

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How to Make Sushi

Expand the description and view the text of the steps for this how-to video.

Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category.

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You may think sushi is just raw fish, but you\'d only be half right. It\'s actually the combination of fish and rice -- and how it\'s combined is an art form in itself.

To complete this How-To you will need:

At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)

Step 1: Slice fish

With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.

Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2: Roll rice into ball

Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.

Step 3: Shape rice ball

Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.

Tip: Your rice should be about the same size as your cut piece of fish.

Step 4: Dab wasabi on fish

Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5: Press rice against fish

Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6: Squeeze together

Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7: Continue process

Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8: Garnish plate

Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

Thanks for watching How To Make Sushi! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast

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