Famed for its strong yet delicate aroma, Kampot pepper can range from intensely spicy to mildly sweet. Its unique flavour is thanks to a combination of factors found only in Kampot.
Sunday, January 30, 2011
The Kampot Pepper (Engl)
The Kampot Pepper, grown in Cambodia. The taste of heritage.
Famed for its strong yet delicate aroma, Kampot pepper can range from intensely spicy to mildly sweet. Its unique flavour is thanks to a combination of factors found only in Kampot.
Famed for its strong yet delicate aroma, Kampot pepper can range from intensely spicy to mildly sweet. Its unique flavour is thanks to a combination of factors found only in Kampot.
Friday, January 21, 2011
Jamie Oliver - Pukka Tukka (Engl)
1:6
Follow Jamie Oliver as he tours around Britain on his scooter with a basic survival kit of oils, pulses and spices and shows you how to knock up a good meal whether you're on a student's budget or simply trying to impress. Recipes include seared salmon with courgettes, asparagus and rocket; summer crumble; slow-roasted leg of pork with spicy scratching; sticky chocolate sponge pudding; celeriac and potato gratin; tray-baked field mushrooms with garlic, butter and thyme; apricot and pistachio tarte tatin; sea bass with fennel and olives; white risotto with lemon, thyme, sliced prosciutto, pecorino, Parmesan and crumbled goats
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Follow Jamie Oliver as he tours around Britain on his scooter with a basic survival kit of oils, pulses and spices and shows you how to knock up a good meal whether you're on a student's budget or simply trying to impress. Recipes include seared salmon with courgettes, asparagus and rocket; summer crumble; slow-roasted leg of pork with spicy scratching; sticky chocolate sponge pudding; celeriac and potato gratin; tray-baked field mushrooms with garlic, butter and thyme; apricot and pistachio tarte tatin; sea bass with fennel and olives; white risotto with lemon, thyme, sliced prosciutto, pecorino, Parmesan and crumbled goats
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Wednesday, January 19, 2011
Jamaican Jerk Marinade (Engl)
(Scotch Bonnet Peppers)
How to make a classic Jamaican jerk marinade to be used for BBQ, grilling or oven roasting chicken, pork, beef or seafood. This jerk sauce is a traditional sauce made and use in Jamaica and the rest of the Caribbean.
The Grand Canyon (USA)
The Grand Canyon offers visitors a gorgeous, unparalleled slice of geological history. Explore the many layers of the Grand Canyon and take a walk in the sky in this episode.
Monday, January 10, 2011
Rick Steves' Europe Burgundy - France (Engl)
In this show we'll appreciate superb Burgundy wine, visit a medieval hospice, build a barrel, slurp escargot, ponder medieval monasticism, drop in on a modern monastic community, and explore the Burgundian countryside.
Part 1
Part 2
Part 1
Part 2
Tuesday, January 4, 2011
Pane Carasau (Engl) (IT)
Pane Carasau (English Subtitles)
Pane carasau, or carta da musica, is a traditional flatbread from Sardinia.
It is thin and crisp, usually in the form of a dish. It is made by taking baked flat bread, then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). It is called carta da musica in Italian, meaning sheet music, in reference to its large and paper thin shape.
Pane Carasau (IT)
Il carasau o carasato è probabilmente il pane sardo più conosciuto al di fuori dell’isola. Viene chiamato anche “carta da musica” per le sembianze pergamenacee.
Pane sottile, lo si usa sbriciolato nel brodo o nel latte, condito con olio e sale oppure bagnato e farcito con pietanze di vario genere e arrotolato.
Si presenta come un disco sottile (2-3 millimetri) con diametro variabile dai 15 ai 40 centimetri.
Il pane Carasau (No Audio)
Descrizione: Il Pane Carasau fa parte dei prodotti alimentari caratteristici della Sardegna ed è una vera e propria specialità: questo particolare pane è conosciuto anche col nome di "carta da musica" per il suo spessore sottilissimo. Si ottiene da farina di grano duro, acqua, sale e lievito, viene lavorato interamente a mano e successivamente cotto nel forno a legna. Il risultato finale sarà una leggerissima sfoglia dorata croccante e saporita.
Ramps - Allium Tricoccum (Engl)
Ramps are wild baby leeks that grow only from Canada to the Carolinas. They resemble a scallion, only with broader leaves. Ramps have an robust, garlicky-onion, yet slightly sweet flavor.
This native North American plant, a wild member of the leek and onion family, has long been celebrated as a harbinger of spring in the southern Appalachian region. In more recent years, it has become a big hit at farmers markets in the brief period between winter and the first onslaught of summer crops.
Choose ramps that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up a week. Ramps can be used both raw, cooked or pickled. Trim the root ends just before cooking.
You can use ramps in any recipe that calls for garlic or scallions. The entire plant – bulb, stem and leaves – is edible.
Monday, January 3, 2011
Serious Dough (Engl)
Germany boasts what is arguably the widest range of bread on the planet, with an estimated 300 different varieties. In fact, if you ask Germans who live abroad what they miss most about home, many of them will say it is the bread. Deutsche Welle met celebrity chef Sarah Wiener and two master bakers to learn more about what makes some of Germany's breads so special.
Chef Abroad : MANSAF - The Pride Of Jordanian Cuisine (Engl)
Chef Michael Smith travels with HRH Prince Mired Al Hussein to explore hospitality deep in the desert of Jordan. From Petra to Wadi Rum, he discovers the culinary secrets of this ancient holy land.
Grenada "Spice Island" (Engl)
The southernmost windward island. A dream of fragrances and colours. Nutmeg, Rhum, Heliconia and motocross provide a potpourri of this lovely island.
Chef Abroad (Engl)
White Truffle Quest- Italy
Truffles are difficult to find and very rare and expensive as a result! Chef Michael Smith embarks on a woodsy adventure led by a truffle dog to unearth his own truffle, and follow it from the forest floor into an Italian kitchen to enjoy it as the locals do.
Blue Fin Tuna (Engl)
Deep in the Atlantic Ocean swims the most sought after prize in the sea - the Atlantic blue fin tuna. Join Chef Michael Smith as he follows the incredible journey of the prized tuna from its catch off the shores of Prince Edward Island, Canada, to exotic Japan and a Michelin-starred sushi restaurant in Tokyo.
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Moroccan Cuisine (Eng)
In a colourful and flavourful journey Chef Michael Smith visits Morocco to see and experience the tastes and smells of the traditional Moroccan cuisine first hand. Using the communal kitchen to make couscous and tagine in the same way it's been made for centuries.
New Zealand (Engl)
Chef Michael Smith believes that the harder you have to work for your food - the better it tastes. In a food adventure that takes him halfway around the globe to New Zealand, Michael gives it his all to hunt, fish, gather and muster up the best cuisine the island country has to offer.
Paella and Saffron - Spain (Engl)
On the trail of the perfect paella Chef Michael Smith is introduced to some of the best ingredients in Spain. Travelling with a local food hunter Michael visits the local producers of rice, saffron, snails and other infamous paella ingredients before settling down to enjoy the dish and a few other Spanish specialties.
Chef Abroad : MANSAF - The Pride Of Jordanian Cuisine (Engl)
Chef Michael Smith travels with HRH Prince Mired Al Hussein to explore hospitality deep in the desert of Jordan. From Petra to Wadi Rum, he discovers the culinary secrets of this ancient holy land.
Truffles are difficult to find and very rare and expensive as a result! Chef Michael Smith embarks on a woodsy adventure led by a truffle dog to unearth his own truffle, and follow it from the forest floor into an Italian kitchen to enjoy it as the locals do.
Blue Fin Tuna (Engl)
Deep in the Atlantic Ocean swims the most sought after prize in the sea - the Atlantic blue fin tuna. Join Chef Michael Smith as he follows the incredible journey of the prized tuna from its catch off the shores of Prince Edward Island, Canada, to exotic Japan and a Michelin-starred sushi restaurant in Tokyo.
º
Moroccan Cuisine (Eng)
In a colourful and flavourful journey Chef Michael Smith visits Morocco to see and experience the tastes and smells of the traditional Moroccan cuisine first hand. Using the communal kitchen to make couscous and tagine in the same way it's been made for centuries.
New Zealand (Engl)
Chef Michael Smith believes that the harder you have to work for your food - the better it tastes. In a food adventure that takes him halfway around the globe to New Zealand, Michael gives it his all to hunt, fish, gather and muster up the best cuisine the island country has to offer.
Paella and Saffron - Spain (Engl)
On the trail of the perfect paella Chef Michael Smith is introduced to some of the best ingredients in Spain. Travelling with a local food hunter Michael visits the local producers of rice, saffron, snails and other infamous paella ingredients before settling down to enjoy the dish and a few other Spanish specialties.
Chef Abroad : MANSAF - The Pride Of Jordanian Cuisine (Engl)
Chef Michael Smith travels with HRH Prince Mired Al Hussein to explore hospitality deep in the desert of Jordan. From Petra to Wadi Rum, he discovers the culinary secrets of this ancient holy land.
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