{"id":62798,"date":"2019-03-05T14:37:15","date_gmt":"2019-03-05T13:37:15","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=62798"},"modified":"2019-03-05T14:48:54","modified_gmt":"2019-03-05T13:48:54","slug":"horecatrends-tips-for-culinary-videos-worth-watching-week-10-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/horecatrends-tips-for-culinary-videos-worth-watching-week-10-2\/","title":{"rendered":"Horecatrends | Tips for Culinary videos worth watching \u2013 week 10"},"content":{"rendered":"

YouTube has been a source of inspiration for spotting trends past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of videos which Demi Poppe <\/a>thinks are worth it to watch.<\/p>\n

This week a video about the popularity of the Brussel sprouts on the American menu\u2019s and part of the sprout are harvested in the Netherlands. Also a video about the tentacle of an octopus that is sold as a corndog. A new creation by the team of the Dominique Ansel restaurant and bakery in Los Angeles. Finally, a video about oysters, why do we eat them alive and more information.<\/p>\n

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Brussel sprouts | Popular on the menu in New York<\/strong><\/h3>\n

This Dutch video shows the method of preparation of Brussel sprouts at restaurant \u2018While We Were Young\u2019<\/a> in New York. The sprouts are prepared as crunchy deep-fried \u2018sprout\u2019-balls in combination with mustard seeds and pistachio nuts. But the Brussel Sprouts are used in many ways, for example food blogger Natalie Rizzo <\/a>even uses them in smoothies and salads. Many restaurants in New York have these Brussel sprouts on the menu. Eating vegetables in a complete new way is a worldwide trend and at this moment Brussel Sprouts are very popular in NYC and according to the owner of the restaurant this will continue for a long time. The American sprouts growers cannot handle the demand and so part of the sprouts served NYC are from the Netherlands. So they might consider naming them \u2018Dutch Sprouts\u2019;-).<\/p>\n

Duration: 02:05<\/p>\n

Channel: RTL Nieuws New York<\/p>\n

Date: 25-02-2019<\/p>\n

Corndog on a stick | With a fried tentacle of an octopus<\/strong><\/h3>\n

We at horecatrends.com have been huge fans of Dominique Ansel, check out all the articles <\/a>we wrote about his cronuts, waffogato, Milk & Cookie shots, his bakeries in New York, Tokyo, London and now in Los Angeles. \u00a0Restaurant and Bakery Dominique Ansel in Los Angeles sells a corn dog on a stick made from the tentacles of an octopus. The preparation of the octopus takes a while (about 5 hours) but according to the people in the video is this worth it. We think it would be great to serve those at food festivals!<\/p>\n

Duration: 04:26<\/p>\n

Channel: Food Insider<\/p>\n

Date: 23-02-2019<\/p>\n