Making Of 7 Christmas Burgers Food, People, Places 2015-12-02 | We had a lot of fun shooting our Christmas Burger video. Take a look behind the scene when Helena, Anja, Robert an Jakub do their magic in the kitchen! Icons used in the logos made by Freepik from www.flaticon.com
Cabo de la Vela, Colombia - a Forgotten Fishing Village Food, People, Places 2020-06-12 | We visited the forgotten fishing village of Cabo de la Vela, Colombia, at the Northern tip of South America. Isolated by desert and rough seas, this region struggles with providing the most basic facilities, from fresh water to electricity. Everyday is a challenge. At the same time, it's a magical place of simple delights, fresh seafood, stunning landscapes, and friendly industrious people. Our friend and guide Luis describes for us the challenges and wonders of living in this remote region.
9 Things you Must Eat in Budapest, Hungary Food, People, Places 2019-07-03 | Last summer we had the chance to experience the Sziget Festival in Budapest and to combine it with the amazing food culture of the capital of Hungary! Typical of Central Europe, its staples are based on bell peppers, paprika and smoked sausage, without forgetting sour cream and cheese… From street food staples such as the fried Langosz covered with cheesy potatoes or the famous cylindrical cake, to fancy restaurants dating back to the Magyar Empire as well as amazing markets ready to enchant your palate, Budapest is definitely worth a food travel! And you are lucky, there are still spots to visit the Sziget Festival this year from the 7th to the 13th of August :)Here are our top 9 of what you should try in BudapestTarhonya : this typical egg-based pasta is fried in butter or lard before being boiled, and is usually served with meat or vegetable stews, fried sausages or in salads. Lecsó is a Hungarian speciality also found in Czech Republic, Slovak, Poland or Croatia. This vegetable stew made of hungarian wax pepper and tomatoes as well as onions, and of course paprika powder is thick, sweet, and simply a vegetarian’s dream. It can be served alone with bread, or with chicken cutlets. Goulyas is probably the national dish of Hungary. This medieval meat and vegetables stew is seasoned with paprika and other spices such as caraway seed, cayenne or bay leaves. It can be made from lamb, beef, pork or veal and can be either served as a soup or as a stew, and dressed with lemon juice, red wine or sour cream! Palinka is a traditional fruit brandy originating from the Transylvania Region and mainly made out of plums, apricots, apples, pears and cherries. Protected by a European Geographical indication, it can only be produced in Hungary and in four provinces of Austria. Kolbasz designs different kinds of sausages, that come from every region of the country with their own special recipes and tastes. Kolbasz may be boiled, dried or smoked, they can be eaten as cold cuts or served in main dishes with stews and salads. These sausages typically contain bacon, ground pork, beef, lamb, paprika (surprise!) garlic, pepper, nutmeg and a huge variety of local spices. They can also be eaten directly at butcher shops, with mustard and sauerkraut. Kürtőskalács is hollow, cylinder shaped pastry made from a sweet yeast dough roasted over charcoal. Coated with castor sugar, cinnamon or walnut, this caramelised spit cake is usually sold on festivals and outdoor events. Fröccs is a sort of Spritzer, a mixed drink made out of white wine and carbonated water, popular in Germany, Austria and Hungary. Fröccs exist in multiple variations in Hungary with different proportions of wine and water. Lepeny: is a sort of thick pancake garnished with sour cream, bacon and cheese. In the Sziget Festival it was grilled with a hot iron. Lángos : Can’t say no to fried dough! Langos is flat bread made with flour, yeast, water and salt. You’ll frequently see it topped with mashed potatoes, sour cream yogurt, grated cheese, ham or sausages, but also with sugar or jam. So, when are you going?
A Day on the Lake, Neuchâtel - Switerzland Food, People, Places 2019-04-10 | Claude Delley is fisherman on the Lake Neuchâtel like his father before him, and like his son. His life is bound to the Lake where he spends his time 7 days on 7, surrounded by birds, cats and fishes of course. We shared a morning with him and asked him about his connection to Time. Here's his story. You are in the 3 Lakes region? Don't go away without eating those fishes from the Lake: they are cooked and sold in every good restaurant surrounding the Lake Neuchâtel, Bienne or Morat. Also, Claude Delley is proposing free fishing tours on his boat to share his passion. Write him an email at cldelley@bleuwin.ch if you want to discover his universe. Hint : it's magical!Thanks again to the region Jura&Three Lakes for helping us experiencing this amazing food journey
Maria Luisa Wenger, Wild Herb Forager Food, People, Places 2019-03-20 | It’s time to discover the food that surrounds you! Follow us in this magical journey through the Swiss Jura to discover wild cooking. If you are in Switzerland, don't hesitate to reserve a day or two with Maria Luisa Wenger. She will bring you on the forgotten paths of Swiss Jura and share her knowledge about what plant is edible, which one taste like cucumber or which one will cure your anguish. And the fish cooked in white wine and stuffed with wild herbs butter is just unforgettable! You will find her here : https://www.doubsdenature.ch/index.phpThank you to Jura & 3 Lakes Region for supporting our journey and thank you Maria-Luisa for everything you shared with us!
Achocolypse Food, People, Places 2018-11-28 | DISCLAIMER: Everything in this video is made out of chocolate or other edibles!Oups, we did it again! After the Alps out of Cheese, here comes the World of Chocolate. It seems like we like to play with food... But fortunately, we ate all of this chocolate as well :) If you have any question about the Food Styling, the Photography or the Lenses used, don't hesitate to put them in the comment below! Thanks a lot to Läderach, Chocolatier Suisse laederach.com/en for its support and wonderfully delicious chocolate! If you want something special for Christmas, definitely give them a try!...
12 Top Eats in Cologne, Germany Food, People, Places 2018-11-22 | In Germany Cologne is mainly know for its beer style KÖLSCH and traditional brewhouse foods. But how about innovative restaurants that push local, German and international cuisines to the next level?When Simon was invited by Köln Tourismus (https://blog.koelntourismus.de/en/) and Johannes Arens to join Foodcamp Cologne visit the city and it’s restaurant scene, he was truly stunned about the quality and inventiveness of Cologne’s culinary culture.Go visit Cologne and try these 12 Top Eats in Cologne yourself!
The Absinthe Story: How the green fairy was hidden for 100 years Food, People, Places 2018-11-15 | Still heavily controlled all over the world, Absinthe is a drink with many myths and many secrets. But why is Absinthe so seductive? Apart from its amazing taste, some of the key answers lie in its mystery. Did Van Gogh really cut its ear after drinking too much of it? Is it that hallucinogenic to a point that it becomes dangerous? And if not, why was it constitutionally forbidden for a century in the same place where it was born - in a small region of Switzerland, in Val-de-Travers, Jura? And to pursue the investigation, what exactly makes Absinthe so special that people of this region were ready to go underground to carry on with the distillation of this mythical drink? You’ll discover it all in this video! We want to address special thanks to Nicolas Giger, the President of Association “Pays de l’Absinthe” who nowadays still leads some tours on “Road of Absinthe”, a path that travels through Switzerland and France, following the historical and mythical places of the Green Fairy. Special thanks as well to Philippe Martin, who graciously opened us the doors of its distillery and shared some of the secrets of the Absinthe making. To finish, we could’nt have done this video without the support of the region Jura & 3 Lakes, who financially and humanly supported us! Merci à vous aussi Director: Rusch MeyerAuthor: Leila BoutaamDoP. Robert StafflEditor: Dennis GnoniSubtitle Proofreading: Beulah Kirupa "
5 Ways to Meet the Absinthe Fairy Food, People, Places 2018-10-25 | Few know it but the Absinthe Fairy actually haunts the mountains between Switzerland and France. You can discover all about its story, how it's done and taste a loooot of them in Maison de l'Absinthe, where we shot this video. Thanks a lot to its director -and our cook- Yann Klauser and to the region Jura & 3 Lakes for their support and help! *************After having been prohibited for centuries Absinthe is now back on our tables and in our bars, and it's something not to miss! Its freshness, the floral and anised flavours, the slight bitterness, the beautiful and mythical way to prepare it, all of this contribute to make Absinthe one of the star products for a Cocktail Bar. But beware, because in this video you'll discover that you can also use it in cooking! What you see in this video : - Traditional way to drink a Green Absinthe (bitterer than the others) combining sugar and frozen water slowly poured- Ragpicker cocktail out of Absinthe, Saint Germain, Lemon juice and Lemonade - MABS, the signature cocktail of Maison de l'Absinthe, is composed of absinthe, apple juice, mint liquor and almond syrup- Flambeed shrimps with absinthe and dried tomatoes, on a bed of risotto- Frozen Absinthe Soufflé, a classic mixing a sabayon and whipped cream with the light flavor of Absinthe To know more about it all visit www.maison-absinthe.ch and most of all visit Val de Travers! The region where Absinthe was born, resisted during Prohibition and flourishes again today... A real discovery to be done!
10 Foods You Must Try in the Swiss Mountains Food, People, Places 2018-10-11 | Between Cheeses, Dried Meats, Fresh Fishes or Wild Plants, without forgetting lots of different drinks, the beautiful landscapes of Switzerland offer a lot of palatable experiences. We have been invited by the Region Jura & Three Lakes to discover some of its best products and we totally fell for them! And not only because we had Absinthe just before :) Here are our top 10 : 1. Lake Fishes, among which trouts, pikes or perchs2. Absinthe, because in case you didn't know the Green Fairy was born in the core of Jura, between Switzerland and France. 3. Tête de Moine, the famous Rose Cheese is made in a few farms in this part of West Switzerland4. Damassine, a really flavorful (and strong) Prune Alcohol whose fruit is said to have been originally imported from Damas, Syria. In this video, we were randomly invited by really nice Swiss friends whose homemade Damassine was a hit for us! 5. Wild plants are everywhere, and especially where we don't look. I can now definitely say the best oregano ever was not grown! 6. Cheese fondue, but also raclette, mountain cheeses, croûte and a lot of other cheese speciality. Shall we remind you what Swiss is known for? 7. Rösti! Not especially a regional specialty, but this potato dish is definitely to try in the country and a must-have during the Swiss national day. 8. Toétché, a traditional cottage cheese savoury cake whose flavour and texture are really unique9. Chasselas, a wine grape typical from the region that produces a crisp and fresh white wine, that surprisingly goes really well with cheese :) 10. Saucisson de Neuchatel is a smoked and hearty sausage from the city of Neuchatel, here cooked in red wine. From the region of course. Let's add chocolate, dried meats, horse meat and a lot more cheeses, and you'll never come back from the area :) Wanna visit our places? Go to La Maison de la Tête de Moine, to savor the cheese and know more about it https://www.maisondelatetedemoine.ch/fr/maisonFor Absinthe visit La Maison de l'Absinthe https://www.maison-absinthe.ch/page.php?label=homeand the passionate producer Philippe Martin http://www.absinthe-originale.ch/homepage-absinthe-la-valote-martin/To know more about Wild Plants, meet with Maria Luisa Wenger https://www.doubsdenature.ch/To taste some Chasselas with a view on the Lake, go to Christian https://www.kelleramsee.ch/DISCLAIMER : the region Jura & Three Lakes helped us finance a part of our journey but didn't influence our content whatsoever. Thanks a lot to Carole, Silke and all the other for their wonderful organisational assistance!
Cataplana - Portuguese style of cooking Food, People, Places 2018-06-07 | The cataplana is a classic portugese cookware. The cataplana is traditionally made of copper and shaped like two clamshell and is used mainly for seafood dishes. What's so great about it? You can use it like pan to fry things, when you close the lid . Luis Ehlert from Insider Cooking Portugal (http://www.insider-cooking.com) taught us how to use it!
7 Ramadan Eats from all over the World Food, People, Places 2018-05-16 | How do Muslim people break the Ramadan fast all over the world? From Indonesia, to Syria, Gambia or Morocco, the "Iftar" (evening fast breaking dinner) Specialities are really diverse. And apart from dates and water, their traditions are actually pretty much intertwined with local foods.In this video the Iftar Specialities showcased are : - Dates- Indonesian Rendang- Syrian Makdus- Palestinian Coffee- Moroccan Tajine- Gambian Fried Plantains- Indian ByrianiThis video was shot during the 1. Ramadan Food Festival in Berlin organised by Clean Plate Society and Yaam, whose goal was to showcase the culinary diversity throughout the different Muslim countries, but also to promote a true cultural exchange to prevent prejudices and intolerance.
The Weirdest Food Ive ever Eaten Food, People, Places 2018-05-09 | What is the weirdest food you've ever eaten? Our Berlin panel tries to answer this question. What about you?Between insects, frogs or panna cotta, everyone has its own taste, disgust or habit. "Weird" also doesn't necessarily mean bad: will you find snails surprisingly tasty? Does an oyster looks repellent? Is the texture of jelly weird?Your call!
You are what You Eat - What are You? Food, People, Places 2018-05-02 | You are what you eat, they say. Coming from French Gastronome Anthelme Brillat-Savarin in 1826 or Ludwig Andreas Feuerbach in 1863, this sentence is of course not to take literally. The idea behind it is that the food that one eats has not only a dietary effect on our body and mind, but also a symbolic consequence. People eating meat generally have the impression to get more power out of the animal they eat. Eating a delicate zucchini flower, a generous cheese, or a heavy wine also give you another impression of what you are at that time. So if you had to sum up who you are by the kind of food you eat the most or the way you eat, what would you be?
3 Foods to Bring on a Lonely Island Food, People, Places 2018-04-25 | What 3 foods would you bring on a lonely island? What foods would you never get bored from, which one would feed you, which one can you eat absolutely everyday?Being a pratical food, an emotional one, a delicious or an healthy one, we asked random people in Berlin to answer this question. Here are their answers!
What would be your last supper? Food, People, Places 2018-04-18 | You can have whatever you want, with no limits of quantity, season or price: before dying, what would you like to eat? Let us know in the comments!Is there a harder question than our last taste? Our last palatable pleasure? We often talk about the last images that come to your mind when you’re about to die, your life that is rewinded, the souvenirs that suddenly emerge… What are the foods though that would have marked your life? A question that numerous death row prisoners had to answer - with of course, in this case, limitations. Countries have various traditions in this regard. A little glass of rum but no last meal was granted to the condemned in France. In Florida nowadays, the last meal must not exceed 40$. In Louisiana, it is usually lobster and the dinner can be shared with a prison guard or another prisoner. In 2011, Texan prisoner Lawrence Russell Brewer requested two chicken-fried steaks with gravy and sliced onions, a triple-patty bacon cheeseburger, a cheese omelet with ground beef, tomatoes, onions, bell peppers, jalapenos, a bowl of fried okra with ketchup, a pound of barbecue meat with half of a loaf of white bread, a portion of three fajitas, a meat-lover’s pizza, a pint of Blue Bell ice cream, a slab of peanut-butter fudge with crushed peanuts, and three root beers. He ate none of it, claiming he was not hungry. Texas abolished the last meal. But as hard as the question sounds, people usually get an idea quite quick of what they would like to have last on this earth: being a souvenir of a happy moment, the food that our parents prepared us as kids or when we were sick, they are highly emotional. More rarely comes this answer of something you’ve never tried because it was too expensive or just because you never had time in your life: who would take the risk to die after a food disappointment? What would YOU eat at your last meal? Would you have the full starter to dessert? What would you drink and would you share it?
Beauty Of Bacon - 8 Epic Bacon Creations Food, People, Places 2018-04-11 | We could have written an opera, composed a poem, we did Beauty of Bacon. Enjoyed the video? Let us know: Like, subscribe, comment! All the recipes will be posted on our blog : http://foodpeopleplaces.comRoses are red. Bacon is red. Poems are hard. Bacon. What more is there to say? Among the addictives and mouth drooling food of this world, bacon is probably on the top. And there is actually a reason for it: while cooking, it breaks into 3 major flavorful compounds that speak directly to our brain.Many countries have developped their own version of bacon: being from the back (rasher, UK style), from the belly (American Bacon, Pancetta) or even from the cheek (Italian Guanciale) the meat is generally cured and sometimes smoked. It pairs with perfection with other meats (what’s better than Bacon Burger?), but also with fish and suprisingly with sweets: it’s saltiness, crunchiness and umaminess is just irresistible. In this video we decided to show you some of the best and suprising combinations to try out, but the list is honestly endless : - Bucatini all’amatriciana is an dish from the region Lazio, around Roma, that pairs crispy guanciale with chilis and tomato sauce. The cheese is for sure a Pecorino Romano - BLT Sandwich: what’s more classic than this sandwich? Though, a good BLT is not so easy to obtain. You need high quality ripe tomatoes that taste something else than water, crunchy salad, good mayonnaise (possibly homemade) and a flat, crispy and delicious bacon. The rest is magic. - Bacon Jam: a perfect Cheese companion to have in the frige, this sweet, sour and salty jam combines bacon (we used back bacon for more pronounced smoky flavor), coffee, maple sirup, onions and onions.- Maple Bacon Popcorn: same here. Bacon is the upgraded salt, and Maple Caramel the upgraded Caramel. Add it to popcorn and you’ll never want to eat another version of it. - Bourbon Bacon Chocolate Brownie: the name only makes it dreamy. Add pieces of dark chocolate before cooking for a fudge feeling and pair with cigar and leather seat for greater decadence. - Orange Glazed Bacon Shrimps: south-americanish style, we made a glaze out of soy sauce, orange and lime juices, ginger and garlic, and marinated the shrimps in it. Then just wrap a smoky bacon piece around each shrimp, skewer them and grill them 3 minutes on each side. Glaze with marinade and serve with cilantro and tortillas! Honestly Bomb… - Bacon Crusted Salmon: another surf and turf variation, just mince raw bacon and mix it with Scandinavian crackers crumbs (for a nuttier flavor). Then season salmon, and pass it in flour, eggwash and bacon crumbs. Repeat for better coverage and fry until brown. The salmon is cooked to perfection and the bacon taste really present. Classy snack. - Bacon Salt: easy peasy and to sprinkle any f*** where to give any f*** what a f**** bacon taste! Special Thanks to “The Sausage Man never Sleeps” who does the best homemade Bacon in Berlin.
Savory Backed Apple with Swizzrocker Cheese Food, People, Places 2018-02-21 | Here is the winning recipe of our Swiss Cheese competition! German bloggers were invited to invent a recipe starring one of the 10 main Swiss Cheeses and the winner would see its recipe transformed into a Food Porn Video. Janke from http://www.jankessoulfood.com chose Swizzrocker to rock your world. In this recipe, it's paired with thyme and pork ground meat and a sweet and tangy apple. The recipe is here: http://www.jankessoulfood.com/2017/10/herzhafte-brataepfel.html Enjoy! This competition and this video was supported by Swiss Cheese Marketing.
Food People Places | Channel Trailer Food, People, Places 2017-10-04 | Hi! I’m Simon and two of my favourite things are food and travel.That’s why I started this channel: Food, People, PlacesTogether with my team, I shoot videos in our studio here in Berlin and on our travels all over the world.We love to show food from new perspectives and we make it look epic and adventurous. We want you to feel and sense the variety of food in all it’s beauty.We celebrate diversity through food. We are curious how food is prepared in different cultures and of course we enjoy sharing food with friends & strangers. So if you are as passionate about food culture as we are, follow us on our journey and subscribe to our channel! Subscribe to our Youtube Channel Follow us on Facebook facebook.com/foodpeopleplacesVisit us on our blog http://www.foodpeopleplaces.com
13 Sandwiches from all over the World - Part 2 Food, People, Places 2017-09-13 | Two years after our first “13 Sandwiches from all over the world” video, we decided to follow your critics and give you some 13 more. Like, share, support our work if you like it! Our British audience was not really satisfied with their Cucumber Sandwich, as well as our Argentinian audience despising our choice of calling the Choripan “South American”. In this new list of 13 Sandwiches you will discover more Asian sandwiches, but also South American, European, Caribbean and North American. Grab some bread and follow the flow! 1. Cemita, Mexico Sorry Mexican people, the Pápalo herb in the traditional Cemita Poblana is not to find in Germany so we had to replace it with cilantro. For the rest, this sandwich is composed of a soft sesame roll (called cemita), a spread of Pinto Beans and chorizo, a crusty chicken cutlet, a lot of avocados, Chipotle Chili, Onions and String Cheese. And of course the legendary pápalo! 2. Francesinha, Portugal Also called the Tower of Meat by ourselves. Meats are not always the same (fresh sausage, smoked linguica, beefsteak, ham, etc) but the principles remain the same: a tower of different meat cuts, topped with a lot of cheese, and soaked with a flavorful sauce based on beer and tomato (and sometimes port wine, whisky, bay leaf)... Everyone has its own secret version!3. Roti John, MalaysiaAlso typical in Singapour, the Roti John is basically an omelette sandwich with a good deal of spices. In this version we mixed together eggs, ground meat and onions. The hot dog bun is then simply pressed on the omelette, and topped with Mayonnaise and Sweet Chili Sauce. 4. Bauru, Brazil This Brazilian sandwich is a cheese-lover dream: thin slices of roastbeef are topped with thick slices of tomatoes, pickles and a lot of melted cheese. Simple and hearty. 5. Bombay Sandwich, IndiaAn Indian variation on Club sandwich that is really tasty: the mint & coriander chutney is topped with potatoes, cucumber, red onions and tomatoes, with a last pinch of Chaat Massala. Easy to do and definitely a twist worth a try.6. Doubles, Trinidad & TobagoDoubles is a common street food in Trinidad and Tobago. This sandwich is made of two flat fried curry-flavored pancake (baras), filled with curried chickpeas (channa). On top of it, for a small refreshing taste, usually come shredded cucumbers or mango. 7. Tayto Sandwich, IrelandYes you saw well, this is a simple Crisps sandwich. But not any Crisps: they have to be Tayto Cheese and Onion to be the real deal. A bit of butter, a lot of Crisps, a beer and you good to go!8. Pan Tumaca con Jamón or Pa amb tomàquet, Spain A Catalan classic that will only reveal its taste with high quality ingredients. A good olive oil, a hint of garlic, a riped tomato rubbed onto the toasted bread, and most of all a really really good Spanish Ham. Addictive!9. Yakisoba Pan, Japan Take a stir-fry noodles dish, with small pieces of pork, cabbage and carrots and flavored with an oyster-like sauce and you get “Yakisoba”. Put it in a Hot-dog bun, top with aonori (nori seaweed powder) and beni shoga (shredded pickled ginger) and you get the Yakisoba-Pan! 10. Ploughman’s sandwichTo ease things up with our English friends, we decided to take another chance on one of the national sandwiches. The Ploughman’s sandwich is part of the Ploughman’s lunch, a farmer’s lunch mainly composed or beer (Ale), bread, and cheese. This sandwich usually mature cheddar and pickled onions. The rest is up to you: cucumber, apples, tomato, ham, everything you want can pump it up. 11. Broodje Hagelslag, NeetherlandsNot easy to pronounce but easy to do and even easier to eat! A bit of butter, a lot of chocolate sprinkle: this open face sandwich will satisfy the child in you!12. Reuben, USAThe Reuben Sandwich is an American grilled sandwich, inherited from the jewish/lithuanian community. It is composed of rye bread, Russian dressing (a simple mix of ketchup and mayonnaise), pastrami or corned beef, Swiss Cheese and Sauerkraut. 13. Falafel Sandwich, LebanonIf for now it appears that the origins of falafel would be linked to Egyptian Copts, it is actually hard to say what country loves it more nowadays. We chose a Lebanese version of the Falafel sandwich, with radishes, parsley, lemon juice and of course tahini!
11 Hot Chili Recipes from All Over the World Food, People, Places 2017-07-12 | They are Red, they are Hot, They are Chili Peppers! Except they aren’t all red, they aren’t all so hot, and they come with a great variety of shape, and taste. If you like our video please please please, like and share! Find all of our recipes on our website www.foodpeopleplaces.comSome are consumed raw, some are smoked, some are dried, some have to be blended with other spices because of their strength. In this video, we show you 11 different chilis from the smoothest to the (back then) world’s strongest one, and how they are used in different cuisines of the world.- the Imam fainted, Turkey - Fish Tajine with Chermoula, Marokko- Mole Negro, Mexico- Chipotle Pastelitos, Mexico- Jalapeno Rellenos, Mexico- Aji Amarillo Ceviche, Peru- Papaya Salad, Thailand- Buffalo Wings, US- Pastels, Camerou - Naga Viper Lamm Curry, India- Trinidad Moruga Scorpion Ananas Chow, Trinidad & TobagoYou will notice that those dishes don’t come from the usual countries and Mexico is slightly over-represented. It’s quite normal, Chili peppers actually come from South and Central America, and was then brought to the rest of the world with some other culinary treasures from the New World (potatoes, tomatoes, beans, corn etc). It then got integrated into the local cuisines to various degrees: while it became an essential in African and South Asian cuisine, as well as in some parts of the mediterranean area, it was quite rejected by northern Europe and America. ERRATUM: The Naga Viper is not 380.000 strong but 1.380.000!Disclaimer: during our shooting, Trinidad Moruga Scorpion Chili Peppers was the world’s strongest. In between, three new Chili Peppers replaced him one after another: the Carolina Reaper that held the title for a while has recently been beaten by the Dragon Breath with 2.48 Millions on the Scoville Scale.
10 foods to survive Roskilde Festival Food, People, Places 2017-07-01 | We were invited to Roskilde Festival to check out the food they serve there. So Anja and Simon to the chance and went to see one of the most special music festivals out there. Roskilde was established in 1972 and has been non-profit ever since. More than 20.000 Volunteers every year make the festival possible, the food served is over 90% organic this year and the lineup is just amazing.
10 Cheeses from Switzerland to Melt For Food, People, Places 2017-03-07 | You might not believe it but "Swiss" is actually not one kind of cheese - Switzerland has more than 450 types of cheeses! We chose to feature 10 of them in easy and delicious Swiss Cheese recipes to cook for others - or yourself! All of our Swiss Cheese recipes are available on our blog www.foodpeopleplaces.com 1. The Raclette: Our personal favorite, is traditionally served in individual portions. Raclette actually comes from the word "racler" meaning "Scrape", because you scrape the melted cheese onto bread, potatoes, ham or anything you want. Beware of imitations: the Swiss Raclette Cheese is produced ONLY in a small region of Switzerland, Le Valais. French Raclette might be tasty but it is not the original! 2. Beef and Cheese Yakitori Skewers: or when Swizerland and Japan have babies! Yakitori is a Japanese way to cook skewers - traditionally charcoal grilled chicken seasoned with a unique sweet & salty sauce. In this recipe we replaced chicken with thin slices of beef, glazed them with the famous Yakitori sauce, and wrapped them around a piece of Swiss Cheese: L’Etivaz. This hard cheese, similar to Gruyère, is made purely from summer milk, which gives it some exotic fruity notes.The combination is totally irresistible!3. Vegetarian Carpaccio with Tête de Moine: Tête de moine has one of the richest flavor among all these Swiss cheeses. That’s the reason why we paired it with fresh, sweet and crunchy vegetables. Traditionally this cheese “cut” to form “rosette”, or little roses. Okay, they look more like peonies, but paired with persimmons, radishes, arugula and a hazelnut vinaigrette, creates a flavor you’ll never forgot! 4. Our take on Philly Cheesesteak Sandwich: is with 4 different maturation degrees of Appenzeller Cheese! 3 months, 5 months, 6 months or 9 months, as you like it! Better eat the whole sandwich alone if you want to taste them all. The rest of the ingredients comes from the original: beef, bell pepper, onions and a lot of Worcestersauce. 5. Emmentaler Soufflé : a French classic with a powerful wow effect. Even if Cheese Soufflé is the nightmare of every cook, it actually shouldn’t be. It is no magic, just chemistry. Follow the recipe on our blog, and be ready to plunge in a fluffy cheese cloud. …6. Sweet Potato and Cheese Croquette : a Swizzrocker Cheese for a Rock’n’roll recipe! A crusty fried ball hiding a soft sweet potato mash and a heart of elastic cheese. Easy, spicy, gooey and irresistible. 7. The original Swiss Fondue with a Mushroomy twist: who hasn’t tasted a fondue yet right? But have you tried the real one? The original Swiss version is made out of TWO cheeses : le Gruyère, nutty and deliciously salty, and le Vacherin Fribourgeois for creaminess. To add a little more umami, we decided to tuck in some seared mushrooms!8. Sbrinz Asparagus Risotto: before calling us sinners, what if I told you that Sbrinz may actually be the grand father or Parmigiano Reggiano? It might even be the oldest Cheese in Europe - but nothing is settled. This very very hard cheese can only be carved, not cut. Hint: it is the cheese we used to create the mountains at the beginning of the video.…9. Gruyere Crisps: Lace-like. They are beautiful, light, crispy, done in 3 minutes and they can change any of your dish into art. The trick: handle them when they are still warm to give them a special shape, as they will solidify in few seconds. To curve some of them, we simply put them on a rolling pin! 10. Baked Mont d’or… with bacon potatoes, because decadence never stops! Mont d'Or is definitely a cheese that deserves more recognition. Its wood box gives it a light oaky flavor, the cheese is velvety, and breaking its crust is even more satisfying than Crème Brûlée’s. As side dish, we pre-cooked small potatoes, wrapped them in bacon, and put everything in the oven. Gimme more! DISCLAIMER: we had planned to do a video about melting cheeses to warm you up during winter 2017, when the Switzerland Cheese Marketing contacted us. Their support enabled us to create an even greater video, as we usually finance all our videos by ourselves. They supported the project both materialy by providing the cheeses and some devices, as well as financially but they had no influence on the content nor on the recipes.
How to cook Spaghetti Squash, with Mushroom and Lemon Food, People, Places 2017-02-21 | Spaghetti Squash is one of the most exciting member of the squash family. Nature literally offers us a vegetarian already made pasta! But to cook Spaghetti Squash, you need to follow some basic steps. First, know that Spaghetti Squash is really hard. Hard to pierce, hard to cut : take a good knife or a bread knife and cut carefully and patiently. To cook the actual vegetable, you can follow many options : the easiest is to boil it whole for 40 minutes, before deseeding it. But you might find its taste a bit bland. We personnaly favorited the roasted version. Deseed your squash, season it with a bit of oil, salt and pepper and put it face down in the oven for 40 to 45 minutes, until you can easily pierce its skin with a fork. Take it out and just pull the spaghetti with a fork. Easy! Be creative with the toppings: traditional bolognese sauce, eggs and bacon or as we did with mushrooms and lemon, everything is possible. Easier top the spaghetti squash directly with a sauce, or sautee them shortly with your seasonings. It's delicious and not that complicated to cook a Spaghetti Squash! You have more tipps? Some good seasoning that go really well with the squash? Share it in the comments!
How to bake an easy Colorful Tomato Tart Food, People, Places 2017-02-07 | Try out this easy Colorful Tomato Tart to do something out of all these beautiful varieties of tomato.This provencal tart is totally worth a try: it enhances the taste of tomato by only roasting it lightly without adding too many ingredients. You can definitely taste the differences between the fruity Yellow Ananas Tomato, the deep Black one, the apple-like Green Zebra or the sweet cherry tomatoes. To bake this tart, all you have to do is set a pastry in the form (we like better puff pastry as it makes everything lighter, but you can also use a regular short crust pastry), makes some holes in it with a fork to prevent from puffing too much and add the old style mustard. It sounds unusual but it pairs heavenly with the tomatoes! Add some grated cheese (we went for emmental), as well as herbes de Provence. This first layer under the tomatoes will prevent the pastry to soak all the tomato juice and not get crusty. Last step: just cut all your tomatoes, place them harmoniously on top of your tart, sprinkle some salt and pepper and put in the oven for approx. 30/40 minutes at 180 Celsius...It's so simple and so delicious in summer!
How to cook Bitter Melon/Bitter Gourd with Pork Stuffing Food, People, Places 2017-01-31 | To cook Bitter Melon or Bitter Gourd, also known as Bitter Cucumber, you first need a high level of Bitterness tolerance! Here are some hacks to make it eatable for western palates... Soak it in salt for a while before cooking in order to diminish its bitterness. To reduce its strong taste, we paired it with a flavorful and slightly sweet stuffing made out of pork, mushrooms, noodles, fish sauce and coriander. Trick: once stuffed, you can close your Bitter Melon with the green of an spring onion, just blanched in water. We realized a broth out of soy sauce and vegetables, and cooked our bitter melon into it for 20 minutes or until they come back to the surface. Try it out! Once you get accustomed to its taste. it's actually quite nice!Full recipe is here http://www.foodpeopleplaces.com/?p=986
7 Boring Vegetables and their Sexy Siblings Food, People, Places 2017-01-16 | This video is part of the #KeinEinheitsbrei campaign by NAJU - the Youth Association for the Protection of Nature. Have a look at the other videos of the campaign: Manniac DAS sollen wir essen? youtube.com/watch?v=C-sKoZZU6B0&feature=youtu.beItsColeslaw: KOCHEN MIT "HÄSSLICHEM" GEMÜSE?youtu.be/Ihm2-jmL0JsSpace Radio: In Zukunft fressen wir nur noch Scheiße? youtu.be/qMPskYDj2f4On the campaign's website http://www.KeinEinheitsbrei.de you can find more info & recipes as well as what you personally can do to save biodiversity!Wanna learn more about the sexy siblings in our video? Read our blog post at http://www.foodpeopleplaces.com/7-boring-vegetables-and-their-sexy-sisters
Food Facts EP1 - CHOCOLATE Food, People, Places 2017-01-03 | Here is the first episode of our new series : Food Facts - Chocolate! If you like it please like and comment the video! And for even more Food Facts about Chocolate, read our article on the blog http://www.foodpeopleplaces.com/food-facts-chocolate ! #1 Aztec and Mayan origins of ChocolateThe ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate. While Cacao is a Maya word meaning God food, the word “chocolate” comes from the Aztec word “xocoatl". During Aztecs and Mayans times, cacao was a common offering as it was considered to be the drinks of gods: cocoa was crushed to form a paste, then mixed with blood from the person doing the offering (he pierced his tongue or ear for that purpose). #2 Chocolate as An Aristocratic BeverageAfter having been brought to Europe by Christopher Columbus, chocolate was in fact consumed as a liquid, not a solid, for 90% of its history. It was considered as a medecine, served in a really small cup with a lot of spices (such as cinnamon, chili) and water, and reserved for the rich people.#3 The magical properties of ChocolateChocolate contains a chemical called phenylethylamine that releases certain “pleasure” endorphins in the brain, similar to how people feel when they’re in love. #4 Over 600 flavor compoundsA recent analysis found that the individual aroma molecules in roasted cacao beans can smell of everything from cooked cabbage to human sweat to raw beef fat. Together, more than 600 of these flavor compounds melt together in just the right combination to yield the taste and scent of what we all call chocolate, according to Peter Schieberle, a food chemist at Munich Technical University and director of the German Research Center for Food Chemistry. That’s three times more flavor compounds than red wine…#5 Melting on your tongue Chocolate is the only edible substance that melts under 37°C, that’s why it melts in the mouth. Cocoa butter melts at just below average body temperature and therefore it is easily desolved into the skin, making it the ideal foundation in moisturising creams and other such products.#6 White chocolate isn’t chocolate In order to be classified as real chocolate, a product has to contain cocoa solids or cocoa liquor. White "chocolate" contains cocoa butter instead.#7 World Bestselling Chocolate Bar Snickers holds the top spot for the bestselling chocolate bar in the world. Made by Mars, Incorporated, Snickers has annual global sales of $2 billion. The peanut, caramel and chocolate bar was named after the Mars family’s favorite horse when it was introduced in 1942.#8 Explosive At one point the Nazis plotted to assassinate Winston Churchill with an exploding bar of chocolate.#9 And Smart! Research published last year showed a high correlation between a nation’s chocolate intake and the number of Nobel Prizes it wins.#10 Nutella Nutella was invented by an italian pastry, Pietro Ferrero, who after WWII used hazelnuts from Piemont, its region, to extend his poor stock of cocoa. To suit every national taste and habits, it differs according to the country: French one being softer and less chocolated, while German one is more compact and cocoa enriched (German bread being harder and with stronger taste).Now you can still eat it, but do you see it the same way after those Food Facts about Chocolate? You like this series? Tell us in the comments what you want to know about next!
10 Things you must Eat in Bologna [Italy] Food, People, Places 2016-12-06 | The list of things to eat in Bologna is truly endless. Because of its position in the fertile region of Emilia Romagna and its history as the oldest university in the world, Bologna’s food culture is renowned in the whole country and in the whole world!First staple of its food culture, the fresh egg pasta. From Lasagne, to Tagliatelle, but also Gramignia or Tortellini, there is a lot to taste and they’re incredibly tasty. They are sometimes dressed with meat sauce, the famous “Bolognese” called ragù, but also broth or cream. The bolognese cuisine also heavily relies on pork meat and cheeses coming from the whole region: ham (prosciutto) and Parmesan from the neighbour city of Parma, dried sausage (salumi), or the famous Mortadella, sometimes called Bologna in English. The nearby vineyards provide sparkling white wine such as Pignoletto but also sparkling red wine like the Lambrusco.During your trip in the Italian city of food called La Grassa (the fat), here are what you should not miss!#1 Tagliatelle al ragu: the original spaghetti alla bolognese are actually fresh egg pasta and not spaghetti#2 Lasagne: not only this famous pasta dish comes from Bologna, but you will also discover that the pasta is originally green thanks to spinach #3 Tortellini al brodo: one of the most iconic pasta of Bologna, those little bags are stuffed with prosciutto and cheese and served in broth#4 Gramignia alla salsiccia: those little spirals of pasta are served with a sausage based sauce and it’s just delicious#5 Mortadella: this famous and large Italian sausage, seasoned with myrtle berries and pistaccios is the specialty of Bologna#6 Cured Pork Platter: produced from all around, the region supplies Bologna with delicious prosciutto such as Parma Ham, dried salsiccia, lard and more. #7 Piadina: this flat bread comes from the Romagna region, and is generally stuffed with ham, fresh cheese, or vegetables. This is the typical sandwich of Bologna#8 Tigelle: they looks like mini pancakes but they are salty. Filled with cheese, figs, or hams, they will go along your aperitivo during the whole night. #9 Torta di riso : the most famous cake of Bologna is made out of rice, amaretto and almonds. It’s just delicious and the perfect companion to your coffee#10 Sparkling wine: it’s not to eat, but wine definitely belongs to the Bolognese food culture. Try out some of its sparkling wine such as Pignoletto and Lambrusco! Enjoy your trip and your meals! Buon appetito!
Portuguese Food : How to cook Bacalhau Confit Food, People, Places 2016-11-24 | Portuguese food is a rich and diverse cuisine : ressembling mediterranean neighbours on some points, it is particularly famous for its seafood. The country has Europe's highest fish consumption per capita and is particularly fan of the Bacalhau, a cod fish that was salted and dried to allow a yearly consumption. It is said that Portuguese have at least 365 different recipes to cook this fish, one for each day. Portuguese food also includes a wide use of spices due to its colonial past (such as chili, saffron or vanilla), as well as fresh herbs, garlic and of course homemade olive oil. For the last 20 years the quality of the wine produced in Portugal has notably improved, making it one of the best wine region of the planet. In this recipe we present you one way of cooking Bacalhau in Portugal : slowly cooked in olive oil, the fish unfolds a incredible taste and consistency. Seasoned with fresh herbs, garlic and accompanied by some Portuguese red wine such as Douro, it's a dish to die for! Thanks a lot to Insider-cooking-portugal (http://www.insider-cooking.com) for sharing with us the beauty of its Food Culture If you're interested by Portuguese food and you want to try out more at home, check the wonderful book A Cozinha Portuguesa (http://www.kunstmann.de/title-0-0/die_portugiesische_kueche-958/englisch/) gathering easy, well explained and incredibly tasty recipes from the Portuguese Food Culture. Last but not least a very special thanks also to Alexandra Klobouk (http://www.alexandraklobouk.com) who illustrated the recipe book, for initiating this whole partnership!
Foodcamp Sintra Food, People, Places 2016-11-08 | Portugal is one of our favorite countries: the food is delicious, people are warm and welcoming, the landscape is rough but beautiful. We were super excited when Luis from Insider Cooking Portugal (http://www.insider-cooking.com) who we get to know last year, invited us to experience the food culture of his home region Sintra. Sintra is a costal region in the south, close to Lisbon, and its mountains unfold a special micro climate. Luis showed us many traditional Portugese dishes but he cooked them with less fat and some non-traditional spices: the result was truly amazing. As we organized a Food Camp we invited Sophia Schilik from Cucina Picina (http://cucinapiccina.de/) and Ariane Bille to accompany us on the trip, in order to exchange recipes and cooking techniques.We had one of the best times ever and became truly good friends. Regina & Luis, thank you so much for making this possible, we are immensely grateful!Disclaimer: Insider cooking Portugal paid for accommodation and food, but has no influence on the content of this video.
Foodcamp Oberpfalz Food, People, Places 2016-11-01 | At Foodcamp Oberpfalz around 25 Food Bloggers, -Journalists & -Enthusiasts met to learn about and celebrate Food culture from the region Oberpfalz, in the South of Germany.We visited three Breweries, namely the Kommunenbrauhaus of the Zoigl-Braugemeinschaft at Windischeschenbach/Neuhaus, Riedenburger Brewery and Schneider Weisse. The trip covered many more exciting stops, such as Kloster Plankstetten or at a Donau fisherman.But the main events of a Foodcamp are the cooking sessions. Some participants visited the local markets and brought back a large variety of ingredients. The whole group then met in the evening to let the magic happen: groups of two or three people are formed, dishes are created spontaneously. The dishes are collectively arranged into an order and paired with local wines and beers. For me it’s a big secret how these evenings work. 25 Food Maniacs together in a kitchen feels like a total creative chaos, but in the end 10 amazing courses are brought to the world and all are truly delicious!Thanks to Torsten Goffin from Allem Anfang for gathering this amazing group of people and to Florian Bailey and his team for organizing the trip. Thanks a lot to Bayern Tourism for inviting us!If you speak german, we encourage you to read some really interesting articles by the Food Bloggers from Foodcamp Oberpfalz: Johannes Arens ethnographic studies:johannesjarens.wordpress.com/2015/11/16/ethnografische-notizen-112-foodcamp-oberpfalz-tag-2-12Oliver Wagners reports about our visit at Storstad:http://www.kochfreunde.com/2015/restaurant-storstad-regensburgAs well as Stevan Paul:http://www.highfoodality.com/essen-gehen/ein-besuch-im-restaurant-storstad-regensburgSome thoughts by Kerstin:http://www.mycookingloveaffair.de/getestet/foodcamp-regensburg-oberpfalz-fcoby-no-1/Annette Sandner give a good overview:http://www.culinarypixel.de/oberpfalz-regensburg-foodcamp/Christian Lersch und Martin Montmartre-Simpson talk about the Foodcamp in their podcast:http://kuechen-funk.de/2015/11/29/k-f-098-rueckblick-foodcamp-oberpfalz-2015/And here is Sebastian Enstes report:http://www.vordessert.com/blog/2016/1/foodcamp/oberpfalz/1
Recipe: Pink Pizza with Beetroots and Asparagus Food, People, Places 2016-10-20 | The secret of this Pink Pizza with Beetroot and Asparagus is... Beetroot! Just add some beet juice in the dough and you obtain a wonderful vivid color. You'll find the detailed recipe on our blog http://www.foodpeopleplaces.com/recipe-pink-pizza
Recipe: Bloodsausage and Pear Pizza Food, People, Places 2016-10-18 | The whole recipe of this Blood Sausage and Pear Pizza is available on the blog http://www.foodpeopleplaces.com/?p=865Not only you'll find a super easy recipe to make Pizza dough -always good to have on hand, but you will also be able to try out this tasty combination of a hearty blood sausage (almost every culture has its own) with sweet caramelized pears. Add some Smoked Mozzarella, Old Gouda or Blue Cheese as we did, some pine nuts and enjoy! I guarantee that you never tasted anything like this Blood Sausage and Pear Pizza before!
Recipe: Cauliflower Crust Pizza with Figs and Gorgonzola Food, People, Places 2016-10-13 | Ever wondered how to bake an easy Roasted Cauliflower Crust Pizza? With this recipe from http://www.fraeuleinchen.de it's super easy! We tried out this recipe with hearty toppings such as Figs, Gorgonzola and Walnuts and it's delicious! 100% glutenfree for those who can't enjoy normal pizza and a nice variation for those who want to try out something different. Check out the whole recipe in English on our blog http://www.foodpeopleplaces.com/?p=854 or in German on the original blog of Su and Rebecca http://fraeuleinchen.de/sonntagsgericht-glutenfreie-gemuese-pizza/Don't ever miss a video and subscribe to our newsletter http://eepurl.com/WmwAL !
10 Untoppable Pizza Creations Food, People, Places 2016-09-29 | 10 Untoppable Pizza Creations... or 10 hypnotizing pizzas you could never have imagined. Sign up for our newsletter: http://eepurl.com/WmwALOriginating as Naples’ street food, the pizza is one of the most customizable dishes in the world, which probably explains its spreading into every food culture. All you need is a bread dough - a good one preferably - the rest depends solely on your imagination. Veggie, meat, herbs, cheese, cream, salty, sweet or sour: anything is possible. In this video we went crazy with the recipes and present you 10 Pizzas varying in all aspects from dough to toppings. The Shrimpy Lemon PizzaThe Parma Ham, Grapes and Thyme PizzaThe Potato, Rosemary and Mascarpone PizzaThe Colorful Tomatoes PizzaThe Cauliflower, Figs and Blue Cheese PizzaThe Blood Sausage and Pears PizzaThe 3 types of Chilis and Salami PizzaThe Beetroot and Asparagus PizzaThe Mushrooms and Rosemary PizzaThe Ham and Blackberry PizzaWe will soon release 3 detailed recipe videos, so you too can try this crazy pink pizza dough or discover the subtle combinations of cauliflower and figs.What pizza corresponds the most to your inner taste? What would you put on it if you unleashed your creativity? Share your ideas in the comments!As always you can find the recipes and some additional information on the dishes in the following days on our website: http://www.foodpeopleplaces.comShoutouts to Carina & Otto for the cool title idea!
4 Courses From Portugal - Meet & Eat with Luis Ehlert Food, People, Places 2016-03-23 | English subs available!We visited Luis Ehlert in his home in the Sintra Mountains. He cooked a menu for us, which could not have been more delicious. We startet with Cheese from Seia au gratin with Olive oil and oregano, next came Venus clams „Bulhão Pato“ style, third Chili-pepper Prawns and for the grande finale Confit of Cod with chickpea purée.We'll have recipe videos of the courses online in the coming weeks. Luis cookes simple portugese dishes in an contemporary style. He uses the classical basic ingredients of portugese cuisine, but he cooks less heavy and uses spices more creatively.Check out his project http://www.insider-cooking.com and if your from Germany get the lovely book "Die Portugiesische Küche" which has the most beautiful illustratins by artist Alex Klobouk: http://www.alexandraklobouk.com/Die-portugiesische-Kuche-A-Cozinha-PortuguesaStay tuned for the recipe videos!
10 Things you must eat in Portugal Food, People, Places 2016-02-04 | Anja and Simon made a 10 day trip from Porto down the atlantic coast to Sintra and finally Lisbon. We deeply fell in love with Lisbon and the whole country!The Portuguese cuisine is not very well known. Although it's rather simple and pure it's so rich of flavors! Portugal is a nation of voyagers and that's apparent in the nations cuisine both in the quality of fish dishes and the spices brought in from different countries.The 10 foods which we present in this video are a selection of the meals, we personally enjoyed most our trip. So please be aware that this is by no means is a representative selection of Portuguese cuisine, you could choose many other delicious meals from this beautiful country!Thanks to Yara, Regina and Luis Ehlert, Alex Klobouk, Andrea Rosen and all the wonderful people who helped us on our trip.Portugal, we are in love, we will come back soon!Visit our blog: http://www.foodpeopleplaces.comSign up for our newsletter: http://eepurl.com/WmwAL
Duck & Cover Burger Food, People, Places 2015-12-22 | Duck is another classic christmas dish. We have re-invented it as a burger, with a potato-knödl-bun, delicious! Check the recipe on our blog: http://www.foodpeopleplaces.com/duck-cover
Chestnut Cracker Food, People, Places 2015-12-21 | This is a very tasty veggie burger patty, not only during the festive season. Coated in nuts and fried in clarified butter it is all crunchy outside and creamy-soft inside. In combination with the fruity chutney and the orange filet it looks stunning and taste even better. The eggnog sauce might sound a bit special, but give it a try: it levels out the fruity-earthy flavours of the other ingredients.Check the recipe on our blog:http://www.foodpeopleplaces.com/chestnut-cracker
Goose Bomb Burger Food, People, Places 2015-12-17 | You like Goose for Christmas? Check out our Goose Bomb Burger which comes with a delicious "Knödl" bun! The recipe will be released on our blog http://www.foodpeopleplaces.com soon!
7 Burgers inspired by Christmas Food, People, Places 2015-12-02 | Sign up for our newsletter: http://eepurl.com/WmwALFind the burger recipes on our blog: http://www.foodpeopleplaces.com/category/burger-recipesWe always wanted to shoot a burger video. However, as we discussed possible themes for a new clip, some team members suggested we should do something related to Christmas. So here it its: our Christmas burger video. What's new is that all recipes are creative ideas of our own. The only burger that is inspired by an already existing burger is the „Shrimpy Clause“. Helena ate a delicious burger with grilled shrimps and grilled avocado in London on a street food market at a stall called „Mr. Shrimpy“. We chose this combination as it is very common to eat prawns for Christmas in Australia (and probably also in other places around the globe which have access to fresh prawns). The other 6 burgers feature christmassy ingredients and typical dishes which can be found in most countries that celebrate Christmas. Of course some of it is very German, like our two Knödel buns, but we also tried to include some traditional Christmas foods from other countries, like the Panettone which we cut into a bun for the „Fire & Ice“. It is a christmassy version of the ice cream sandwich, in this case topped with home made marzipan ice cream. One note about the process of flambéing this burger: we used rum first, but it did no burn as the alcohol level was not high enough. So we ended up using methylated spirit, so this burger could not be eaten in the end. Another true Food, People, Places story. We hope you enjoy this video as much as we did while shooting it and have a wonderful Christmas!Watch the making of: youtu.be/Gs02mUmMvIIList of burger:Oh DeerDuck & CoverGoose BombShrimpy ClauseChestnut Crackerm Santas MeltdownFire & IceTeam: Idea, Direction, Production: Rusch Meyer (http://www.ruschmeyer.org)Chef: Helena Friebel - Bam Cuisine (facebook.com/bcbreakfastclub/?fref=ts)Cinematographer: Robert Staffl (http://robert-staffl.com)Editor: Dennis Gnoni (http://vimeo.com/woodplant)a Reframe - Videos for the Web Production (http://www.reframevideos.com)InspirationMr. Shrimpy, LondonThanks toFleischerei Gottschlich, Berlin, for the good quality meatIcons used in the logos made by Freepik from www.flaticon.com
14 Ways to transform a Potato Food, People, Places 2015-11-03 | Potatoes. Are. Great. Sign up for our newsletter: http://eepurl.com/WmwALThe Potato Recipes featured in this video will be released in the coming days at http://www.foodpeopleplaces.com/category/potato-recipesThey were brought to Europe from Central and South America in 1570. As it was easy to grow, it was very cheap and became the main food of the poor. Therefore almost every country on this planet has their own traditional potato dishes. The potato leads all other vegetables in worldwide production. Thus, these tubers have a high food cultural relevance worldwide. And of course they can be prepared in a variety of ways, which made us curious. There is a general division between „mealy“ and „waxy“ potatoes. This means that the texture of the potatoes differs when cooked. Mealy potatoes are good to use for mashed potatoes, purees or gnocchi. They contain more dried starch which turns into a dry and fluffy texture when cooked. Waxy potatoes stay together when cooked and are therefore ideal for salads, rösti (hash browns) or the tornado potato. Luckily we had very good advice from our local potato market stall in Berlin, so we used 10 different types of potatoes: Blaue Annelise, Berber, Cilena, Gunda, Agria, Blauer Schwede, Moor-Leyla, Linda, Sieglinde and Rote Emma. Of course these are types cultivated and grown mostly in Germany - they might have other names or brother and sisters in your home country. The interesting thing about potatoes is, that you can actually transform them into surprisingly textures and forms. And often you only need one or two more basic ingredients to create the most tastiest dish. With our selection of recipes we tried to represent these transformations of the tuber coming out of the soil.When choosing the recipes, we discovered that the French do a lot of very tasty things with potatoes. Therefore 4 of our 14 dishes have their origins in the French cuisine (Aligot, Pommes Duchesse, Pommes Soufflée, Fries). The Potato Espuma is our bit of molecular cuisine, the principle of creating foams (with a siphon and nitrous oxide capsules) being invented by Ferran Adrià in his restaurant El Bulli in Spain. On the Asian continent potatoes are by far not so popular as they are elsewhere. Nevertheless we took one recipe into our selection that plays with the flavours of the Japanese kitchen and its tradition for noodles. We even included one dessert, the Knedel, a potato dough dumpling filled with a plum, that is prepared in Eastern Europe and the Balkan. Here is the list of all dishes featured in the video:Potato Salad Potato Skin ChipsSkordaliaHasselback PotatoAligotPotato EspumaFriesPommes SoufléeGnocciPommes DuchessePotato NoodlesRöstiKnedelTornado PotatoAs always you can find the recipes and some additional information on the dishes in the following days on our website: http://www.foodpeopleplaces.comWatch the making of: youtube.com/watch?v=YR18JGDWHYQSpecial Thanks to:Tom Elstermeyer, for the potato noodle recipegaumengold.wordpress.comSchmidt’s Kartoffeln, every Tue and Fri on Maybachufer Market in Berlin, Neukölln/KreuzbergGoldhahn und Sampson, for letting us borrow a proper Mandoline from their cooking school equipmenthttp://www.goldhahnundsampson.deTeam: Producer, Director: Rusch MeyerChefs: Leila Boutaam, Helena FriebelCinematographers: Robert Staffl & Otto StockmeierEditor: Henning MalzMotion Graphics: Jakub Jezny Music: Mussorgsky - Night on a bare MountainIcons used in the logos made by Freepik from www.flaticon.com
Trailer 14 Potatoes Food, People, Places 2015-10-30 | Get in the mood for our new video "14 ways to transform a potato" released on tuesday november 3rd. While waiting for the release you can watch the making of: youtube.com/watch?v=YR18JGDWHYQ
Making of many Potatoes Food, People, Places 2015-10-19 | What happens on a Food, People, Places shooting? Get a short glimpse at what our team does with food and cameras. This making of was shot at the shooting of our upcoming video "14 ways to transform a potato."
10 Salads from all over the World Food, People, Places 2015-09-22 | Second stop of our food world tour, 10 Salads from All Over the World! Because sandwiches are not the only universal dish, we selected 10 of the most delicious, colorful and original salads, from almost every continent, to show you their endless variety. Check out our website to find the recipes and more background informations about every one of these recipes: http://www.foodpeopleplaces.comSalad (from latin salata that means “salt” as it was the way in the Roman Empire to conserve vegetables) is a term that covers a large amount of declinations. With raw or cooked veggies, fruits or cereals, sometimes including meat, fish, eggs or cheese, seasoned with fresh herbs or nuts and finally dressed with a creamy, acid, light, spicy sauce… Then when all the ingredients are combined BAM! - unfolds an explosion of textures, flavors, colors. There are thousands of combinations possible according to what is in your fridge and in your country - and most of them taste even better than a good old burger. In this video we let you discover 10 salads from all over the world, not necessarily the most commonly eaten, but the most interesting. We selected them to show you the diversity of one meal that, despite its enormous differences, is always designated by the only term “Salad”. - The Moroccan Orange Blossom & Carrot salad, seasoned with raisins, orange juice and pistachios.- The sweet/sour German Sausage salad, with pickles and onions.- The Finnish Rosolli salad combining potatoes, carrots and beetroots with a fluffy whipped cream, eaten alongside herring and apples for Christmas time.- The Caesar Salad, born between Mexico and the US by the hands of an Italian chef and originally composed of Roman lettuce and croûtons, and seasoned with a rich sauce based on mayonnaise, anchovies and Worcestershire sauce.- The Mexican Black Bean and Corn Salad.- The Peruvian Solterito with black Quinoa.- The Thailandese Glassnoodle Salad (or Yum Woon Sen) combining spicy, sweet and salty flavors.- The Japanese Hijiki, a cooked salad based on seaweed cooked in sake, soy sauce and kirin with tofu, lotus roots or edamame.Team: Producer, Director, Editor: Rusch MeyerChef: Leila BoutaamDoP: Robert StafflMotion Graphics: Jakub JeznyMusic: Darren Leigh Purkiss - Fresh JuiceIcons used in the logos made by Freepik from www.flaticon.com
Norden Berlin, Supper Club Food, People, Places 2015-08-27 | On the 11th of July Paul, Björn and Paul from the Norden Berlin Supper Club unveiled their refined scandinavian cuisine to some lucky guests in Cologne.This evening was part of the Summer of Supper, a young gastronomical event that takes place in Cologne since 2014. It celebrates the concept of supper club by featuring some of the most talented in Germany - they were 9 this year - and the concept is more and more popular all over the world. http://www.summerofsupper.de/ What is a supper club? Let’s quote Paul Huizing, one of the chefs from the NordenBerlin Supper Club : “Come to places you don’t know, to eat food you haven’t ordered, together with people you have never seen before”. That is basically it: people who passionately enjoy eating and cooking, amateurs or professionals who gather to organise a culinary evening reflecting their taste. 4 to 6 dishes, made out of selected products and original recipes to surprise you, and some paired drinks.The specificity of Norden Berlin: they shake up their Scandinavian roots to create original association of flavours with amazing plating. “We believe that the best way to spend time is sharing a great meal and a few glasses with family and friends. We create modern Nordic cuisine by smoking, pickling and salting outstanding produce to create surprisingly simple but delicious dishes. We love to pair your food with unusual craft beers and exciting wines from a new generation of winemakers.” On the 11th of July, you could have tasted herrings, salmon tartar, a mushroom-only starter but also the surprising “Sweasar Salad”, rocking the Caesar Salad with a Swedish touch. To get more infos about their projects and invite you to their next diner, check their website : http://nordenberlin.com To get ready for the next Summer of Supper Clubs, check their website : http://www.summerofsupper.de/The NordenBerlin crew is also very active in the foodblogging scene, check out Paul’s blog http://www.einfach-lecker-essen.com and the other Paul’s blog drunkenmonday.wordpress.com
13 Sandwiches from all over the World Food, People, Places 2015-07-29 | How many sandwiches from around the world do we actually know? Some have international reputations, like the panini or the croque monsieur. Some are definitely worth getting to know better, such as the choripán or the Gatsby. All of them have great stories to tell. Sign up for our newsletter: http://eepurl.com/WmwALTo check the recipes and revolutionarize your office lunch, go to our website www.foodpeopleplaces.com. You will also find out how those sandwiches became so famous in their countries, if the burger can be considered a sandwich and who really was this Lord Sandwich. Made with flatbread or from sliced loaves; white or whole grain; wheat, corn, or rice flour; triangular, square or round; puffy or crusty; hot or cold; filled with meat, fish or vegetables; topped with butter, mayo or other sauces… there is a sandwich for every taste. For some people, sandwiches are the basis of their daily diet. For others they are reserved for eating out during work or school, at picnics or while traveling. As international cultural exchanges gets richer, our landscape of world sandwiches expands a bit more every day. In this video you will discover a little series of 13 sandwiches from all around the world: The Chicken-Avocado-Aioli from Australia. The Gatsby Sandwich from South Africa. The Cucumber Sandwich from Great Britain. The Peanut Butter and Jelly Sandwich from North America. The Danish Smorrebrod. The Italian Panini. The French Croque Monsieur. The Turkish (or German) Döner Kebap. The Vietnamese Banh Mi Sandwich. The American Sloppy Joe. The South American Choripan. The Polish Zapiekanka. The Toast Hawai from Germany. Find all recepies on our website at http://www.foodpeopleplaces.com/category/sandwich-recipesNaturally there are a lot more sandwiches in these countries and all over the world. We like all kind of sandwiches and we would have loved to talk about the Katsu Sando from Japan, the Huco from Guatemala, the Vada Pav from India or the Mexican Cemita… But it might be for a next video!Team:Direction, Production, Cinematography, Editing: Rusch MeyerMusic : Whipsnake by Blair Booth http://www.blairbooth.co.ukChef: Helena Friebel - Bam Cuisine (facebook.com/bcbreakfastclub)Guest Chef Sloppy Joe: Omer SchachamThanks to Schillerburger, we used their amazing Burger Bun for the Sloppy Joe
Street Food Berlin: Spargel International Food, People, Places 2015-07-08 | On the 23rd of May, 2015, the street food scene in Berlin found a new playground. Organized by the Contemporary Food Lab, “Spargel International” was an international street food festival featuring asparagus. The festival drew chefs from around the world with one mission: combine Germany’s favorite vegetable with a bit of magic from their own culinary culture to cook up something delicious. The idea was so popular (no fewer than 17,000 people wanted to attend, according to Facebook!) that the first attempt was shut down by the police. It’s a fact: what Germans have for asparagus is no less than true love.Asparagus cream soup. Asparagus with hollandaise sauce. With Black Forest ham, schnitzel, smoked salmon… or just brown butter. Every year in Germany, it’s the same story. From the moment spring arrives, every restaurant eagerly transforms their offerings into an “asparagus only menu”.With “Spargel International”, CFL decided to cross both culinary borders and physical ones. This year, the population of Berlin had the opportunity to discover seven ways to cook, season and marry asparagus with ingredients from other cultures. But they also found stories from people who left their countries — sometimes willingly, like Jordi from Spain, and sometimes by fleeing from war and becoming refugees, like Abo Malek from Syria. When street food takes on politics, German asparagus can been seen as a torch of tolerance between cultures.**************Music by Akowa *************Learn more about the great projects of the Contemporary Food Lab on their website http://contemporaryfoodlab.com/. If you're interested in Food Culture, you should definitely check it out !For this video, the CFL supported us by taking a part of the budget production. They had no influence on the content of this video whatsoever. **********For more informations visit our blog http://www.foodpeopleplaces.comand our Facebook page http://facebook.com/foodpeopleplaces
Arnd Erbel, Free Baker Food, People, Places 2015-04-20 | Arnd Erbel has serious beliefs about bread. In his opinion there is only one bread recipe. Everything else is good local ingredients and craftsmanship.This approach has made Arnd one of the most reputable bakers in Germany, he is making the bread for around 20 of Germany's michelin star restaurants.Simon from FPP met Arnd on Foodcamp Franken, the foodblogger trip through the south german region. Together with the bloggers he tried to make his own bread, which wasn't as easy as it first looked.Have you made your own bread? Let us know in the comments.Music:Touurs: Enthusiastsoundcloud.com/Touurs
