Gordon Ramsay travels to Texas to learn how to creative cuisine unique to the lone star state. While there he learns to make a special corn tortilla that comes out blue.
The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the first MICHELIN Guide Slovenia in June 2020, we take a closer look at Hiša Franko, two MICHELIN Stars restaurant and its emblematic chef, Ana Roš. Located in Kobarid in north-western Slovenia, Ana Roš’s restaurant was awarded two MICHELIN Stars, in june 2020.
A self-taught chef with extraordinary creativity, she demonstrates the extent of her talent with precision, meticulousness and aesthetics in a friendly atmosphere. Her husband and sommelier Valter Kramar’s wine pairings extend the invitation to travel already suggested by her fine cuisine. A tribute to nature, her unique menu gives pride of place to regional products and offers an exceptional dining experience of wonderfully balanced flavours.
4 ingredients: olive oil, one tomato, one juicy bell pepper and pecorino cheese. The tomato adds acidity, the bell pepper adds sweetness and fruitiness, the olive oil makes the sauce creamy and adds a bit of bitterness, the pecorino cheese provides salt and umami flavor.
Would you pay hundreds of dollars for the best cut of steak? What about a cup of coffee or a bottle of wine? From steak to caviar, CNBC Make It breaks down whether luxury foods are worth their high prices.
00:00 — Intro
01:01 — Wagyu Steak – This is the best Kobe steak ever imported to the United States. It costs $450 for 13 ounces and if it was sold in a restaurant it would cost $900. That’s about $90 a bite. That’s because It’s an A5 Kobe steak with a BMS of 12. In the Japanese beef rating system BMS stands for Beef Marble Score. The BMS scale ranges from 3 to 12, with 3 being a normal amount marbling, think what in the butcher shop at your high-end grocery store. The highest rating is 12. Steaks that reach that level are almost white with fat. Very, very few cuts of meat reach a BMS of 12. Over the last 10 years, just five BMS 12 beef loin sets have been imported into the U.S.
05:27 — Nobu Sushi – The omakase menu option at chef Nobu Matsuhisa’s namesake sushi restaurants runs nearly $200 per head. With locations in Beverly Hills, Aspen, and NYC, his restaurants count celebs like Justin Bieber and the Kardashian-Jenner clan. That’s expensive, but it’s by no means the most expensive sushi in the world, let alone New York. We set out to answer whether Nobu is worth the price and how does the quality of Chef Nobu’s menu compare to an average New York City sushi restaurant?
11:59 — Jeni’s Splendid Ice Cream – It seems like pricy artisanal ice cream is everywhere these days. Once limited to brands like Ben & Jerry’s and Haagen-Dazs, the premium ice cream freezer at the grocery store is crowded with ice cream that’s handmade and includes top dollar ingredients. While brands like Halo Top, Ample Hills, and Jeni’s Splendid Ice Creams are for sale in a larger number of stores, the price can result in sticker shock. A pint of Jeni’s Splendid Ice Cream retails for $12 a pint. Here’s why pints have sky-rocked in price.
17:48 — Coffee – Personal finance experts like Ramit Sethi and Suze Orman are split on whether buying coffee is a waste of money, but what about paying $100 for a cup? Elida Geisha Natural 1029 is currently the most expensive coffee in the world at $1,029 per pound. Is it worth the money?
26:12 — White Truffles – There is something undeniably intoxicating about the smell of truffles. In fact, that potent smell is a major part of why truffles are so expensive. In 2019, someone paid over $130,000 for just over two pounds of white truffles. Interestingly enough, there’s a scientific explanation behind the intense reactions to the scent.
The matsutake mushroom is a seasonal autumn delicacy that only grows in the wild, leading to harvests becoming more sporadic as time goes by.
From a dry rub starring brown sugar, guajillo chiles and smoked paprika to the low & slow mesquite smoke, Boar’s Head NEW Bold PitCraft™ Slow Smoked Turkey Breast brings the taste of real pit BBQ straight to your local deli.
Sponsored by Boar’s Head
See what’s up with wasabi (Japanese horseradish), the root with a pungent punch that plays an important role in Japanese cuisine.
Wasabi or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods.
The baguette – a mix of wheat flour, water, yeast, salt and a pinch of savoir-faire and as much a symbol of France as the Eiffel Tower – may soon join UNESCO’s listing of cultural treasures.
Nine out of ten French people love chocolate. Chocolatiers like to think that the tenth person must simply be lying. In the city of Lyon, France’s chocolate and gastronomy capital, techniques are a well-kept secret. Philippe Bernachon shows us part of the process of making chocolate from cocoa beans. At the Voisin chocolate factory, we learn about how to make old-fashioned pralines from huge slabs of chocolate. Meanwhile, Willy Ferrier tells us about his unique work as a chocolate sculptor.
What do the Germans like to eat, what do traditional German dishes look like and how can you give the classic pork schnitzel a crunchy modern twist? Join Rachel for a delicious German feast, rounded off with the classic “Kaffee und Kuchen.”
Rachel moved from the UK to Germany in 2016. As a relative newcomer she casts a fresh eye over German clichés and shares her experiences of settling into German life. Every two weeks she explores a new topic – from unusual bans to meaty cuisine or haunted castles. This week: what’s on the menu in Germany?