VIDEO: We Are What We Eat – Afghanistan (via NatGeo)

Join photographer Matthieu Paley in the mountains of Afghanistan where no crops grow, the journey to get flour takes days, and goat eyes are on the menu.

Video credit: NatGeo
Image credit: Wikimedia Common

VIDEO: On Why You Should Try Turkish Coffee (via HHWT)

Have Halal, Will Travel eloquently compiles the greatness of Turkish coffee and why we should not miss the opportunity of having it while in the country.

Video credit: HHWT
Photo credit: Muratore Paulina

VIDEO: A 750 Years-Old Secret: See How Soy Sauce is Still Made Today (via NatGeo)

In the 13th century, a Japanese priest returned from a trip to China and settled in the small, coastal town of Yuasa in Japan’s Wakayama Prefecture. He brought with him several new skills that he had learned from the Chinese, including a process for making miso (a soybean paste). The liquid byproduct of this miso-making process was eventually adopted by the people of Yuasa as a condiment of its own—giving birth to what we know today as soy sauce.

See how Japanese soy sauce has been made for 750 years in this fascinating short film by Mile Nagaoka.

PS: As a result of the natural fermentation process, typical Japanese soy sauce usually has a certain amount of alcohol in it.

Video credit: NatGeo
Images credit: Epicurious

VIDEO: We Are What We Eat – Pakistan (via NatGeo)

Photographer Matthieu Paley travels to the Hunza Valley in northern Pakistan where evening meals are a celebration not to be missed, with an assortment of chai and chapatis sprinkled with apricot oil.

Video credit: NatGeo

VIDEO: How to Butcher an Entire Cow (via Bon Appetit)

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.

There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

Video credit: Bon Appetit