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Norwegian cod is a big deal – and not just in Norway. The famous skrei cod is salted, dried and exported around the world, where it’s a treasured ingredient. Halaigh gets to experience this wonder up-close when he travels to Henningsvær, a fishing village that is the epicentre of the skrei industry. He attends the skrei World Cup, meets the kids who make a fortune by cutting out cod’s tongues, and gets a cooking lesson from a local pro. Then Halaigh is off to meet his friend Roddie Sloan who delivers shellfish to some of the world’s most famous restaurants, including Noma in Copenhagen, where Haliagh used to work. Together they go hunting for seaweed, urchins and scallops and cook everything over open fire back at Roddie’s Arctic farm - where Halaigh gets to spend the night in a hammock.
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The “fjell” - the mountain - is an integral part of Norwegian culture. Also when it comes to food. Halaigh meets up with Randi Skaug who has scaled Mount Everest and the world’s highest peaks, and together they hike up Preikestolen, near Stavanger. Before they encounter terrifying weather that sees them clinging to the edge of the mountain, they enjoy a lunch of traditional “fjell food”, including boiled beets and more reindeer heart. The snowy landscape continues in Trondheim, where Halaigh attends the world cup ski jump competition and feasts on waffles - alongside ski jump superstars and the future king of Norway. Back in Stavanger, Halaigh gets to indulge in one of his food passions, sardines, when a local expert treats him to racks and racks of the little golden jewels.
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The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at Maaemo, the three-star Michelin restaurant where he works as a souschef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant Sabi Omakase, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart.
WATCH NEXT: Philadelphia, Pizzalyvania - an all new episode of The Pizza Show - http://bit.ly/2fIzEBd
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In the final episode of the MUNCHIES Guide to Sweden, we explore the growth and popularity of New Nordic Cuisine. Our host Ivar travels across the country to meet the chefs who are influenced by defining this new culinary tradition on their own terms.
First, Ivar visits Ekstedt in Stockholm, where owner Niklas is going back to basics and cooking all his dishes with traditional Nordic techniques. He also visits Koka in Göteborg—one of the best restaurants in the country—before finishing our trip at Bastard in Malmö, where head chef Andreas Dahlberg has his own take on the New Nordic manifesto.
Watch Part 1 - http://bit.ly/Guide-to-Sweden-P1
Watch Part 2 - http://bit.ly/Guide-to-Sweden-P2
Watch Part 3 - http://bit.ly/Guide-to-Sweden-P3
Watch Part 4 - http://bit.ly/Guide-to-Sweden-P4
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WARNING: GRAPHIC CONTENT
Host Ivar heads far north to snowy Umeå to meet Tobias, a reindeer herder and member of Sweden’s indigenous Sami population. After sacrificing a reindeer, the two head back to Tobias’ house to try some reindeer meat delicacies. Afterwards, Ivar fills up on a local northern Swedish dish, palt (potato dumplings filled with ham). Finally, he heads into the woods with award-winning bartender Emil to make delicious cocktails from foraged ingredients.
Watch Part 1 - http://bit.ly/Guide-to-Sweden-P1
Watch Part 2 - http://bit.ly/Guide-to-Sweden-P2
Watch Part 3 - http://bit.ly/Guide-to-Sweden-P3
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In this episode of the MUNCHIES Guide to Sweden, Ivar heads to Sweden’s capital, Stockholm, to learn more about the day-to-day diets of urban Swedes. He visits a food hall for a traditional Swedish lunch, then takes fika to prepare for his big night out. Finally, Ivar hits Aifur, Sweden’s only real Viking restaurant, and meets its owner and dance music legend E-Type to discover how the Vikings informed today’s Swedish cuisine.
Watch Part 1 here: http://bit.ly/Guide-to-Sweden-P1
Watch Part 2 here: http://bit.ly/Guide-to-Sweden-P2
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In this episode of MUNCHIES Guide to Sweden, Ivar’s trip to the Skåne region kicks up a few surprises. First, we learn about Spettkaka, a meringue dessert which has been given PGI (Protected Geographical Indication) status under European Union law. For lunch, Ivar stops in Malmö to find out about the huge impact of falafel on the city. And Swedes love to celebrate with food, so Ivar ends the day with a goose feast in Lund to celebrate a festival called Mårten Gås.
Watch Part 1 here: http://bit.ly/Guide-to-Sweden-P1
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Still jonesing for some fruits de mer, Charlet visits The Arbroath Smokie Man, aka Iain Spink, in the sleepy fishing village of Auchmithie. Here, she obviously learns how to make the famed—and insanely delicious—Abroath Smokie. Then it's onto Oban, the fishing capital of Scotland, to meet yet another passionate man of the seas, John Ogden, at his humble Green Shack seafood hut. After gorging on loads of his legendary prawn and crab sandwiches, it's time to get a handle on the growing turf war between the two local chippies—Oban Fish and Chip shop and Nories—who have been forever competing for the coveted "Best Fish and Chips in the World” title. It's a serious business.
Read Now: How to Hot-Box a Fish: http://bit.ly/1oZofgr
Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D
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Charlet drags her poor, hungover body across the choppy Atlantic seas to the Hebridean Bruichladdich whisky distillery for a few hair-of-the-dog drams. A little tipsy (again) from the tastings, Charlet cuts up the Scottish coastline to hang out with John Lamont, the king of lobsters. Heading back to John’s restaurant to cook her catch, she’s shocked to discover that him and his wife are actually steampunk superfans, replete with top-hats and monocles.
Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D
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In the Basque country, where many trace their names back to time immemorial, family is key. In Blood Lines, Irene explores how Basques pass down food traditions over generations in the region’s rural heartland. At the Urdapilleta farm, she’ll get her body clock going when she gets to cuddle baby piglets (all is forgotten when she tries the bacon). There’s also the Zapiain sidreria or cider house, with its five-hundred-year history, and the Casa Julian steakhouse. Prepare to shed a tear of joy with Irene as she chomps her way through two pounds of the biggest, baddest chuleta steak she’s ever tasted.
RECIPES:
Marinated Grilled Bacon with Apple Mash - http://bit.ly/1KJFIB9
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Charlet ends her Scottish food odyssey in Aberdeen, otherwise known as the “Oil Capital of Europe”, where a group of young rig workers take her for a big, jelly shot-based night out on the town before she heads to the Highland Games the next morning. Negotiating what is ostensibly the Scottish Olympics with a hangover is a daunting prospect, but all the haggis-throwing, Aberdeen Angus burgers, highland dancing, cullen skink and making friends with owls called Winky soon sets her right.
Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D
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Charlet gets an invite to Inshriach House, something of a hipster narnia in the middle of Cairngorms National Park, where a group of Londoners have forsaken the Big Smoke in order to live off the land and forage to their hearts’ content. Reluctantly leaving her new, wholesome group of friends, Charlet travels deeper into the Highlands for the part of the trip she’s been dreading the most—the hunting of her very first roe deer.
Read Now: The Deer Stalking Controversy Raises Important Questions for Meat Eaters - http://bit.ly/VI5lOp
Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D
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In our opening episode, Charlet meets Glasgow locals who teach her all about age-old Scottish traditions. Think haggis, neeps and tatties, scurly, square sausage and dumplings made using your granny's knickers. She decides to ditch the white cloth pomp of Glasgow’s gourmet revolution to meet the infamous self-titled “Mad Chef”, aka Danny McLaren, who has developed a name for himself through brilliant and bizarre dishes like Irn-Bru-infused pulled pork sandwiches and Buckfast ice cream. Charlet ends up with a boozy bunch of Buckfast superfans, culminating with her burying her face in a 3000 calorie Munchy Box.
Buckfast Ice Cream recipe: http://bit.ly/1BKZQzs
Irn Bru Pulled pork recipe: http://bit.ly/1zdv9yF
Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D
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In this episode of The MUNCHIES Guide to the North of England, Ben escapes the urban hum and ventures into the Lake District. Along the way, he learns how to make a Cumberland sausage and picks Damson plums destined to be infused into local gin. Horny horses interrupt a quick visit to a goose farm, but a mushroom foraging excursion affords him some peace——until he's asked to rip the head off of a pigeon, that is.
Recipe: Hearty Forager’s Game Pie - http://bit.ly/Foragers-Pie
Watch Part 1: http://bit.ly/Guide-North-1
Watch Part 2: http://bit.ly/Guide-North-2
Watch Part 3: http://bit.ly/Guide-North-3
Watch Part 4: http://bit.ly/Guide-North-4
Watch Part 5: http://bit.ly/Guide-North-5
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To some, it's just a bunch of chips in between two slices of bread, but to others a chip butty is an identity. Ben's gastronomic tour of the North takes him to God's Own Country—Yorkshire—where he embraces the meaning of "graft" and learns how to make a pork pie. It's hungry work, but luckily a gravy sandwich is never too far away.Watch Part 1: http://bit.ly/Guide-North-1Watch Part 2: http://bit.ly/Guide-North-2Watch Part 3: http://bit.ly/Guide-North-3Watch Part 4: http://bit.ly/Guide-North-4Watch Part 5: http://bit.ly/Guide-North-5Recipe: Nduja-Stuffed Sea Bass with Mashed Potatoes - http://bit.ly/10unnWhWatch MUNCHIES Guide to Scotland: http://bit.ly/1qICaDHCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvice
In our opening episode, Ben travels to the Northeast—the home of Dracula, fishermen, and the elusive and legendary chicken parmo. In Whitby, he joins a crew of fishermen venturing out onto the North Sea, before taking his catch of crab to the beach for a picnic. After lunch, Ben heads inland to join a pair of food bloggers—the Parmo Hunters—on a taste tour of the region's local delicacies. The night ends in a bus shelter, and Ben is left with a new appreciation for the power of food in connection to geography.Watch Part 1: http://bit.ly/Guide-North-1Watch Part 2: http://bit.ly/Guide-North-2Watch Part 3: http://bit.ly/Guide-North-3Watch Part 4: http://bit.ly/Guide-North-4Watch Part 5: http://bit.ly/Guide-North-5Watch MUNCHIES Guide to Scotland: http://bit.ly/1qICaDHCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvice
Official Video for Such A Shame by Talk Talk.
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https://www.youtube.com/playli....st?list=PLzsrwaC_NiE
Lyrics:
Such a shame to believe in escape
A life on every face
And that's a change
'Til I'm finally left with an eight
Tell me to relax, I just stare
Maybe I don't know if I should change
A feeling that we share
It's a shame
(Such a shame)
Number me with rage, it's a shame
(Such a shame)
Number me in haste (such a shame)
This eagerness to change
It's a shame
The dice decide my fate
And that's a shame
In these trembling hands
My faith tells me to react, I don't care
Maybe it's unkind that I should change
A feeling that we share
It's a shame
(Such a shame)
Number me with rage, it's a shame
(Such a shame)
Number me in haste (such a shame)
This eagerness to change
Such a shame
Tell me to relax, I just stare
Maybe I don't know if I should change
A feeling that we share
It's a shame
(Such a shame)
Number me with rage, it's a shame
(Such a shame)
Number me in haste, it's a shame
(Such a shame)
Write it across my name
(Such a shame)
Number me with rage
This eagerness to change
Such a shame
Midnight Oil – Beds Are Burning (Official Video)
Taken from the album Diesel and Dust
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Beds Are Burning - Lyrics
Out where the river broke
The blood-wood and the desert oak
Holden wrecks and boiling diesels
Steam in forty-five degrees
The time has come
To say fair's fair
To pay the rent
To pay our share
The time has come
A fact's a fact
It belongs to them
Let's give it back
How can we dance
When our earth is turning
How do we sleep
While our beds are burning
How can we dance
When our earth is turning
How do we sleep
While our beds are burning
The time has come
To say fair's fair
To pay the rent
Now to pay our share
Four wheels scare the cockatoos
From Kintore East to Yuendemu
The western desert lives and breathes
In forty-five degrees
The time has come
To say fair's fair
To pay the rent
To pay our share
The time has come
A fact's a fact
It belongs to them
Let's give it back
How can we dance
When our earth is turning
How do we sleep
While our beds are burning
How can we dance
When our earth is turning
How do we sleep
While our beds are burning
The time has come
To say fair's fair
To pay the rent now
To pay our share
The time has come
A fact's a fact
It belongs to them
We're gonna give it back
How can we dance
When our earth is turning
How do we sleep
While our beds are burning
#midnightoil #bedsareburning #dieselanddust
Official Music Video for Somebody's Watching Me performed by Rockwell, from his 1984 debut album of the same name. Somebody's Watching Me became a major commercial success internationally, topping various charts around the world, and peaking at #2 on the Billboard Hot 100.
REMASTERED IN HD!
Stream Rockwell's 'Somebody's Watching Me' Album: https://rockwell.lnk.to/SomebodysWatchingMeID
Watch more Motown official videos: https://www.youtube.com/watch?v=8DRJQLYenAA&list=PLvbHNYy-1JCDfsut9ZmTI-yGHgz0VLX94
Listen to more Halloween classics: https://www.youtube.com/watch?v=7YvAYIJSSZY&list=PLjF50Dlp9iel-1vjZKeQMfbTEt1ZLI8WT
#rockwell #somebodyswatchingme #remastered
Official music video for "Hold the Line" by Toto
Listen to Toto: https://Toto.lnk.to/listenYD
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Lyrics:
Hold the line
Love isn't always on time
Hold the line
Love isn't always on time
#toto #holdtheline #officialvideo #davidpaich #bobbykimball