will's chinese cuisine

so check this out it’s trevor james and today i am in chengdu, sichuan street food heaven today we are going for a full on street food tour of this city all the spots and some adventure let’s check it out sichuan is a street food heaven

you’ll find a huge variety of street food that will please your cravings i like to visit a local wet market or neighbourhood with a sense of adventure and an open mind it’s the best way to find new foods and flavours in this video i’m using some of my favourite locations along with some impromptu food that i find along the way

and if the food near the end was out of your comfort zone let me know this is part 2 you can see them hanging up in the back there roasting here we got a roast duck ok so it’s marinated with good ingredients oh it’s so steamy look at that skin

it’s so crispy the seasoning on it is so magic it’s lightly salted crispy skin juicy and heavenly next i biked to my favourite little street food neighbourhood and found a lady selling pickled vegetables soaked in chili oil and a huge selection of different preserved century eggs

drops it on the floor should i eat this should i eat that? ok, we’re going for the full experience covers it in oil am i dreaming? i got no egg yolk there it doesn’t have that stench that fermented stench to it

rollin with the yolk here here is the yolk that has a fermented slight stench to it sulphur-y and the next thing you gotta try are the hot oil wontons and dan dan noodles at the place that made me decide i was going to move to sichuan the flavour here is otherworldly this is it i got one more coming

classic sichuan snack food here i’m on the street side in chengdu i got dan dan noodles with some ground pork and some yacai mixed in there boom look at this all that chili oil on the bottom it’s creamy

this one right here is the reason why i moved here this one dish this hongyouchaoshou look at that chili oil on the bottom see that? it’s a slight coating but this one is so good because it’s a little sweet

this is a liangfen so it’s a rice starch and this is mixed with vinegar and chilies so it’s a little sour look at that i have so many dishes here huangliangfen mung bean jelly in that chili oil

everything is in chili oil here you get used to it it’s really nice and a zhengdan this over here is zhengdan like a steamed egg covered in ground pork and then they give you a free noodle broth and free poacai the first thing i’m going to start with here

is the classic dan dan noodles like this that is really good it’s like slightly earthy from that yacai preserved mustard greens spicy it’s a slight spice

it’s actually not too spicy and that pork is creamy so all of this food all of these locations are going to be put in my guide to you if you come to chengdu you gotta come to these locations this is one of them next i visited my favourite maocai joint in a backstreet that’s always packed

the concept behind maocai is simple your choice of ingredients are blanched quickly in boiling water and then served in a huge metal mixing bowl of fiery red soup with seasonings like garlic ginger black soybeans chili bean paste and lots of sichuan peppercorns the soup is the essence

and every shop has their own version it’s a must try when you’re in sichuan i’ve got the most amazing maocai here look at all those fermented black beans on top it’s in this extremely spicy oil but it’s like a fragrant and satisfying spice look at all those bean sprouts doufupi tofu skin

i got beef balls i have beef i have it all here the best thing about sichuan food theres some beef is that all the spices are slightly different this one is less invading more smooth and refreshing that is a refreshing spice

it’s smooth not powerful it’s like pleasureful next i visited another local must try a sandwich version guokui a crispy baked bread pocket stuffed with pork or beef and a spicy mix of shredded carrots cucumbers and bean sprouts you can also get the jelly noodle version

it’s like a jelly noodle sandwich crispy bread freshly baked over coals oh my that is too good to even speak the jelly noodles are cold and this bread is so fresh i mean look right here beside me it’s being made right beside me

there is not a lineup i got so lucky today this place always has a huge lineup look at that! it’s like spicy and a little sour because there is vinegar fresh chilies its a little smoky oh yeah

hit me baby so next up is a chengdu specialty i’m saving the last for the last rabbit head this is insane it’s hot get the glove on i got it backwards it’s really hot

you gotta break it that is really nasty looking ok i’m just going to go right for the cheek meat thats the soft stuff let’s try it out there’s like so much meat on there it is kind of nasty looking at it but the flavour is not bad it’s super tender

i’m not a huge fan to be honest but there it is that’s a chengdu specialty

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will lean cuisine diet work

your brain on food if you sucked all of the moistureout of your brain and broke it down to its constituentnutritional content, what would it look like? most of the weight of your dehydrated brain would come from fats, also known as lipids. in the remaining brain matter,you would find proteins and amino acids, traces of micronutrients, and glucose.

the brain is, of course, more thanjust the sum of its nutritional parts, but each component does havea distinct impact on functioning, development, mood, and energy. so that post-lunch apathy, or late-night alertnessyou might be feeling, well, that could simply be the effectsof food on your brain. of the fats in your brain,the superstars are omegas 3 and 6.

these essential fatty acids, which have been linked to preventingdegenerative brain conditions, must come from our diets. so eating omega-rich foods, like nuts, seeds, and fatty fish, is crucial to the creation and maintenanceof cell membranes. and while omegas are good fatsfor your brain,

long-term consumption of other fats,like trans and saturated fats, may compromise brain health. meanwhile, proteins and amino acids, the building block nutrients of growthand development, manipulate how we feel and behave. amino acids contain the precursorsto neurotransmitters, the chemical messengers that carrysignals between neurons, affecting things like mood, sleep,

attentiveness, and weight. they're one of the reasons we might feelcalm after eating a large plate of pasta, or more alert after a protein-rich meal. the complex combinations of compounds in food can stimulate brain cells to releasemood-altering norepinephrine, dopamine, and serotonin. but getting to your brain cells is tricky,

and amino acids have to competefor limited access. a diet with a range of foods helps maintain a balanced combination of brain messengers, and keeps your mood from getting skewedin one direction or the other. like the other organs in our bodies, our brains also benefit from a steadysupply of micronutrients. antioxidants in fruits and vegetables strengthen the brain to fight offfree radicals that destroy brain cells, enabling your brain to work wellfor a longer period of time.

and without powerful micronutrients, like the vitamins b6, b12, and folic acid, our brains would be susceptible to brain disease and mental decline. trace amounts of the minerals iron, copper, zinc, and sodium

are also fundamental to brain healthand early cognitive development. in order for the brain to efficientlytransform and synthesize these valuable nutrients, it needs fuel, and lots of it. while the human brain onlymakes up about 2% of our body weight, it uses up to 20% of our energy resources. most of this energy comes from carbohydrates that our body digests into glucose,or blood sugar. the frontal lobes are so sensitiveto drops in glucose, in fact,

that a change in mental functionis one of the primary signals of nutrient deficiency. assuming that we are gettingglucose regularly, how does the specific type of carbohydrates we eat affect our brains? carbs come in three forms: starch, sugar, and fiber. while on most nutrition labels,

they are all lumped into one total carb count, the ratio of the sugar and fiber subgroupsto the whole amount affect how the body and brain respond. a high glycemic food, like white bread, causes a rapid release of glucoseinto the blood, and then comes the dip. blood sugar shoots down,and with it, our attention span and mood. on the other hand, oats, grains,and legumes have slower glucose release, enabling a steadier level of attentiveness.

for sustained brain power, opting for a varied diet of nutrient-richfoods is critical. when it comes to what you bite,chew, and swallow, your choices have a directand long-lasting effect on the most powerful organ in your body.

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will jamaican cuisine

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why lean cuisines are bad for you

this song says no matter who you areno matter where you go in your life at some point you're gonna need somebody to stand by you oh yeah, oh my darling, stand by me no matter who you are no matter where you go in your life you're gonna need somebody to stand by you no matter how much money you got or the friends you got

when the night has comeand the land is dark and that moon is the only light we'll see no, i won't be afraid, i won't shed one tear just as long as the people come and standby me darling, darling stand by meoh, oh, oh, stand by me oh stand, stand, stand by mec'mon stand by me stand by me ooh, when that sky that we look uponwell should tumble and fall oh and the mountainsthey should crumble into the sea

i won't cry, i won't cry, no i won't sheda tear just as long as you stand, stand by me so darling, darling stand by meoh stand by me please standstand by me, stand by me and darling, darling stand by me oh stand by meplease stand stand by mestand by me oh baby, baby so darling, darling, stand(hlalanami)

oh, oh, oh, stand(hlalanami) oh, stand, oh, standstand by me c'mon, stand by me stand(hlalanami) oh won't you stand?(hlalanami) oh stand(hlalanami) stand by me, c'mon stand by me and the moon is the only light we'll see i won't be afraid

(hlalanami)i won't be afraid not as long, not as long as you stand by me

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why japanese cuisine is popular

hey guys! this is my new friend anisha! she has a channel called rickshawali i will link it down below so go check her out, she's really funny and awesome!! and she's here in japan, for the first time we had lots of fun in harajuku earlier and she hasn't really tried much japanese food, right? no how long have you been here? about 9 days

9 days, okay have you seen an onigiri before? is that the rice thing? yep it's a rice ball i guess the english would be rice ball, even though it's not a ball why is it called a ball? it's not a ball, it's a rice triangle well that's interesting now, do you know how to open this?

i will just do it, i will just do it no stop it no there's a certain way to do it so if you look at the package, there's a number 1 up at the top here this? it's written in japanese how am i supposed to read that right there right there, the number 1 haha i'm like "i can't read japanese!" just ignore the letters so pull the #1 down like this

oh wow!! and make sure you do it nicely so it goes all the way to the back omg this is so cool! pull it all the way back? okay yeah you're doing good! that's so convenient! and then you've got two corners left so take the #2 on this side and just pull it off

oh god that's literally like magic niiiice that's awesome wow! and the other side okay there you go! hey that's cool! so the point of the package is so that it keeps the seaweed separate from the rice so that the seaweed doesn't get mushy

no way. so now you've got a fresh dry piece of seaweed on the rice so now you can kind of like curve it around and cover it up wow that is so smart so you can get all different kinds of fillings in onigiri this is the most typical one, it's called "tsuna mayo" tsuna mayo yeah so its tuna and mayonnaise in there!?

yeah ooo.... i've never had tuna and mayonnaise really!? because i'm hungry... we're so hungry right now very hungry, we haven't eaten the entire day since breakfast is this like the best thing you've ever had?

so good. no... well... i have to say, i'm not a seaweed person right cuz it has a little fishy taste it tastes very simple, i can't taste it if you get to the middle, there'll be more tuna it's not very flavourful yeah, that's why i like the tuna one because it's really subtle

like if you're new to onigiri, and you're kinda worried and don't want a super fishy one i'd say go for the tuna mayo it's a flavour that americans would be used to i'm from india where we have crazy spices, everything is spicy it has amazing, not amazing, but like crazy explosions of flavours so this is like really subtle to you? so this is like, whoa where is the flavour i'm half, well not half but i grew up in germany and i'm living in india now

so i have the understanding of flavours like this but from an indian point of view this is like, where is the flavour?? it has no flavour in it but it's actually nice i feel with japanese food there's a combination there's really subtle stuff like onigiri, and then sometimes you'll get really salty stuff which actually we're gonna try next so maybe you'll wanna save some of your onigiri oh is it?

you're gonna want something to eat with this i think what is that? i just read family mart all of these things i bought from family mart family mart is the name of the convenience store what... oh my goodness do you know what it is? let me put this down for a sec can you tell what it is by looking at it?

oh hell she's worried this looks like a brain of something it totally does i'm not that mean you're not giving me a brain sharla? no brain, i promise you're feeding me like a guest? it's actually fruit

it's a fruit!? can you tell what it is? there's water in it too it's pickled it's a pickled plum a pickled plum? ok you know those weird indian candies that you gave us today? they reminded me of this oh really?

i'm curious to see if you'll like the flavour i have a question, people go into the store and buy one plum? yeah and the eat it! it's common to get this, and some rice and eat it with the rice because this is really salty and really flavourful and you're gonna want something bland to go with it ok so you don't eat it alone like a snack on the road i don't, i definitely don't. i like it with rice

but i'm sure there are people that do ok all right you don't want this all over your pants you're gonna smell bad it doesn't get out of my pants? oh god do i take it with my hands? yeah why not there should be a pit in the middle it's very mushy, it's like i'm doing surgery right now

it's the heart of the patient it totally looks like a heart it looks like a heart! so do i put the entire thing in? no just take a little bit, i feel like the flavour is gonna be really strong just take a little bite out of it see what you think no? does it remind you of those candies though?

a little hajmola, in india we have something very famous called hajmola it's a digestive pill, you should try it (no you shouldn't try it!!) it's actually nice! it's weird... like the first bite you take is so sour and then it turns into a very interesting... like nice the aftertaste becomes very soothing, not soothing but like now i feel like eating it again

refreshing kind of? yeah! i really like it it's very strange i wanna eat it, i'm taking very little bites because it's sour i like sour things yeah if you like sour stuff you'll definitely like it i like it, i really do the first one was crazy after that it was fine, i really like it

this is one of the things that foreigners don't like like one of the japanese foods that foreigners are like, why do they eat thisss so here's the thing, i'm not really american like i know indian food so you're used to really flavourful stuff and we use a sweet and sour taste this is like a sweet and sour, so yeah i like this enjoy your rice ball

check out anisha's channel!! link below!! thanks for watching! subscribe for more!

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why italian cuisine popular

well good morning from milano, italia. we are here in italy. it is our first day, so we have gone in searchof the italian breakfast. now we weren't entirely sure what an italianbreakfast looks like so we did a bit of research and asked around and apparently it is justa coffee and anything sweet. so that could be pastries, bread with jam,cake or cookies. so we've sat down at a little cafe and we'regoing to have our first italian breakfast. so my beverage of choice today is the cappuccinobecause it is a very cold day. and why not have some frothy coffee.

it's a cold day. when is fifteen degrees considered cold? look at the way i'm dressed. i'm cold okay? ooh, that is nice. excellent cappuccino. nice and rich and frothy? mmmm. indeed.

wanna try some? so this breakfast reminds me a bit of breakfastin france and also in argentina. a sweet way to start the day and i have tosay it is a quite a huge contrast and change from what we were used to in england and irelandwhere we were having full savory breakfasts. with eggs and sausages and mushrooms. lower calories and a lot sweeter. and this pastry here i've selected, i honestlydon't really know what it is. what made me select it was that i saw walnutbits. and hey, i'm a huge fan of walnuts so i don'tknow what is inside.

it looks like it might be apple. let's find out. i thought it was going to be prunes. no, no no. that is like pecan pie. that's pecan filling inside. let's see the inside. oh wow! that is so delicious.

oh, it's like having pecan pie. pie for breakfast. he's a happy boy. and what do you have over there? well, this is the pastry i chose. it is a little twisty one with chocolate chips. that is really good. it is very buttery and flaky. and you just can't go wrong with chocolatechips this early in the morning.

i'm a fan. so we're going to be here for a week in thelombardy region and i can't wait to try as much italian food as possible. it's one of my favorite cuisines. and last but not least, price point? well, this delicious breakfast for two cameto five euros and that included two cappuccinos and two pastries. so not an expensive way to start the day. yeah, talk about value.

mmmmhhmmm. okay guys, so i'm pretty excited about today. we have left bergamo behind and we're visitinga castle outside in the countryside. it's called castello di malpaga and we aregoing to be taking a cooking class inside a castle. so i'm going to get ready to start cookingand sam is going to give you a tour of the castle so you can see what it looks like. so this is a family owned castle. it dates back to the 13th century.

let me give you a tour. the first lesson of the day was to focus ondishes that take the longest to prepare, so we got started with dessert- a delicious tiramisuwith a modern twist! like that? more aggressively. like that. so i'm taking a quick break from the kitchento tell you today's menu. we are going to be preparing beef tartareas an entree, ravioli for the main course and then tiramisu for dessert.

so it should be very tasty. let's get back to the kitchen and let's keepcooking. for our main dish we prepared ravioli, andbecause this is italy the dough had to be made from scratch. there were no shortcuts here and everyonewas put to work kneading and then rolling out the dough into thin layers. what are we doing over here? rolling some pasta. it requires a lot of muscle work.

more muscle than i have. preparing the stuffing was next. we went with a vegetarian option, which waspumpkin. smashing pumpkins. like the bad. hahahaha. so clever. once again, we took no shortcuts here. pumpkins were chopped, peeled, and then boiled,before being pressed into a paste that we

used as our filling. the last dish of the day was beef tartare. i skipped out since it's not to my taste,but i was told it was very tasty. so we have now finished preparing our threecourse meal and we're going to go have lunch inside the feast hall which has painted frescoesthat are just beautiful. so let's go in. buon appetito! how is the food so far? it is delicious because i prepared it myself.

i hardly did any work actually. the truth comes out. and now that lunch is over we get to playdress-up. let me lead you around my castle. i am queen of this kingdom. once we had eaten lunch, it was finally timeto tour the castle - a very exciting prospect, especially when you're dressed in renaissancecostumes. we paraded around like kings and queens, andthen explored the former home of bartolomeo colleoni, who was captain-general of the republicof venice and earned quite the reputation

battling neighbouring city-states. we're kings and queens from around the world. and winter is coming. winter is coming. so i had a lot of fun cooking, eating andplaying king for a day in a castle but unfortunately all good things come to an end and it is timefor us to go back to milan. well good evening from milan. it is our first full day here and it is nowdinner time. so we just found a local little restaurantand we're going to be trying a traditional

dish that is very popular in this city andin the lombardy region. we are going to have risotto alla milanese. first impressions from milan so far? ah, it's been great. especially the food. and every time you go to a restaurant i'mlooking at the menu and i'm like i want this, i want this, i want this, i want this. so i have a hard time deciding and i'm noteven sure if we're going to get to cover everything before we leave.

well, tonight it is risotto. first impressions of italian food here inmilan? it's been really good. this bread i'm having right now is reallygood actually. i'm already on my forth slice. i'm a little worried because i may start toget full before the risotto actually arrives. my risotto alla milanese has arrived. and in case you're not too familiar with risottoit is basically a type of rice that is very thick, very starchy and it absorbs a lot ofliquids.

so this should be good. it almost looks a little soupy and creamy. and also my risotto alla milanese gets itscolor from saffron. so saffron is a bit of a reddish orange colorwhen it is dry but when you stick it and mix it with the rice it turns it yellow. so enough about that let's try it. surprise! mmmmm. do you like that?

oh, wow! that is so good. and it is already cheesy. i mean i know i added a lot of cheese buti think they had already melted some cheese and mixed it in. so yeah, very cheesy and very buttery. you can never get too much cheese. you're going to like this. wow.

is it heaven? seriously that is amazing. like risotto might be my new favorite italianfood. it's that good. it's so good. it is that good. and the thing i like about this one is thatit is really plain. like i've had other types of risotto and thereis a lot of things going on. there is a lot of different ingredients butthis is just really simple.

you've got your cheese, you've got your saffron. yum. right now it is six twenty in the eveningand we've basically got the restaurant to ourselves and that is because locals wouldnever go out to eat this early. this is not even close to dinnertime. i'm thinking more like eight, nine, ten maybeeven eleven. that is what time dinner is. and we can see all of the empty chairs rightbehind you. judging by your plate i'm assuming you enjoyedit?

that is an empty plate and a happy boy. and the price was also very reasonable comingin at seven euros. great value, excellent meal. so we've gone out for our first italian aperitivo. which is kind of like a pre-dinner drinkingtradition. basically, you get yourself a cocktail forabout 10 euros and that gives you access to this massive buffet of like pizzas, pastas,olives. anything you could possibly imagine. and this is what comes before dinner.

so i have to admit i was expecting very simplefood for the aperitivo. i thought maybe they would just give us someprosciutto cheese and olives. you know, pretty cheap simple food. but instead what we've found was this. so i've got lasagna, i've got ravioli. i have have stir-fried veggies. and even french fries which are not italianbut i had to grab a few anyways since they were available. so how about you?

what did you get for the aperitivo? give us a tour. well, basically i almost exactly the sameas you. the main difference being i got a huge sliceof pizza and i think i got some more cold cuts and cheese. you know what? all the pizza was gone when i went up there. i think you took the last slice. what can i say.

alright, so i'm having a bellini which ismade with peach juice and something else. but i can't tell you what that something elseis because i just don't know my cocktails very well. it's good stuff right there. sweet? ah! and it appears you've gone for something abit more tropical. yeah, how can you go wrong with a classicpiã±a colada. now this looks really thick.

i'm hoping that they put a lot of coconutand not too much pineapple juice. that's a pretty decent blend. yeah. yeah, i really taste the coconut. i like it. so the savory part is over. what have we got now? well, it was time for dessert so i went backfor seconds and they had lots of different cakes.

and then this is really good. i'm not entirely sure what it is but it tastesa bit like a vanilla pudding crossed with custard. i don't know my italian desserts but i cantell you it is really good. so i'm not going to share. okay, so final thoughts on your first aperitivoexperience. how was it? well, considering we spent several nightsin milan i can't believe it took us to our final night to actually go and try it.

we should have been doing this every night. it's fantastic. you get a really nice cocktail. you get a nice spread of food and desserttoo for 10 euros. it's fantastic value. and what did you think of it? honestly, for me that was enough for dinner. it was a lot of food. i mean it is an open buffet so technicallyyou can go up as many times as you want but

you don't want to be overdoing it. kind of like vegas buffet style where you'rejust slapping the food on your plate until you've got a big mountain. that's not how it works over here. but it was really good, really tasty food. i would also recommend coming early. aperitivo is usually between six and ten pm. we showed up at like six thirty and it wasalready quite packed so come early, get a table and there will be more food optionsas well.

good morning from chiavenna. it is a bit of a rainy morning but we arestill very excited to be here and out exploring because there is a festival taking place here. today is the day of the bresaola and thatmeans that we are celebrating a deli meat. and there is lots of different stands thathave been setup across the town. so you can just wander around and sample somedeli meats. so we're going to be trying lots of food today. it's very exciting. and just to give you a bit of background information,bresaola is kind of similar to prosciutto

but it is made from beef and it has very littlefat. so that is coming up in this video. so this is a look at the map of chiavennaand it shows where are the bresaola tastings are going to be taking place. and there is fourteen different spots acrossthe town, so i think we're going to be eating quite a bit. want to try some? later. that's really good.

really tasty. we are looking for more meat. carnivores today! there is only bread available right now soeveryone is waiting patiently while they slice more bresaola. i've got some more bresaola. i think by the end of the day we're goingto be suffering from meat sweats. it's so good, i wish i knew how to describethis properly but it is just good. you need to come to italy and try it.

what else can i say. this one here appears to be a bit of a darkermeat than we've tried before. and i'm pairing it with some bread. one big bite. yeah, that's awesome. more bresaola guys. you know lunchtime is about an hour away andi feel like i'm just walking around town eating my appetizer. it's pretty nice.

first impressions so far? so what i've been noticing as we've been wanderingaround is that there is a lot of different stands open selling all kinds of differentthings. as you can see behind me there is rugs beingsold. oh, so it is not just about the food. nope. so the mood here is very happy, very jovial. there are lots of different bands playingat every square around town. i just feel bad for the puppies.

some people are walking around with theirdogs and they just look a little frightened and startled. okay, and this meat appears to be a bit lighterthan the last one i tried. again, i have the same dark bread. it is so good i can see why they have a wholefestival just based on meat. so that is a wrap for us from the festival. i don't think either of us has ever been toa festival that is centered around just one particular food item. but it was really cool, a little bit quirkyand definitely one of the more interesting

things we did while in italy. but not for vegetarians. definitely not. one of the pleasures of coming to italy isindulging in the local ice cream known as gelato. here we've each got two cones. i've got the waffle cone over here and audrey'sgoing to be trying the regular cone. we've got different flavors and we can't waitto try a taste test now. okay, so i went for a medium sized cone withtwo scoops.

the first flavor is wild berries and the secondone on top is a bit unusual. it is pear and cheese. i've never had cheese flavored ice cream beforeunless it was cheesecake. so it should be interesting. okay, wild berries are really good. one more lick. okay. so that is the pear and cheese. it has real chunks of pear so it is very fruity.

it has a nice strong flavor. and you also taste a hint of cheese. i couldn't tell you what kind of cheese itis but it is coming through. i'm very happy with the selection. now tell us about the flavors in your giantwaffle cone. yeah, so i picked two as well. this one over here is black cherry. hahaha. is that good?

a bit of brain freeze. i took too big of a bite. yeah, you can really taste the cherry. it is very strong and over here is pistachio. and pistachio is awesome. it is one of my favorite ice cream flavors. i think the only one i particularly like moreis rum and raisin but they didn't have that. so what would be the difference between gelatoand regular ice cream that we're used to in north america?

okay, so there are a few key differences. first up, gelato is churned at a slower rateso that means it gets less air and then it has a thicker, denser quality. and the second key difference is that gelatohas a lower fat content which means the flavors of the ice cream really come through. so that is why i like gelato a lot betterthan ice cream. so gelato is also served at a slightly highertemperature than ice cream meaning it melts fast and that is why we're gobbling it downreally quickly right now. mmmhhhmm.

yours is already melting. it sure is. and how about that price point for that deliciouslittle treat we enjoyed? okay, so my medium sized cone was two fiftyand sam's was three fifty. and those prices are in euros. and also a gelato is really easy to find injust about any city. just as we were walking down the street wecame across maybe like four or five different shops, so try it out the next time you'rein italy. so it is lunchtime here in milan and we figuredwhy not have pizza when in italy.

i've only had pizza once the whole time i'vebeen here and it was time to try a few others. so we've been walking around the city andwe walked by this one shop and we saw they had like these extra thick slices of pizza. it almost looked like a focaccia bread withtoppings. so we went in there and grabbed two slices. tell us what did you get for yourself? so i got the one that had salami and mozzarella. and this reminds me a lot of the pizza i hadin buenos aires in argentina. these massive thick slices that you wouldjust go into a shop and order.

and i think this is going to be delicious. ooh, time for the first bite. and i like that has already been pre-slicedinto small little pieces for us. perfect for lunch at the park. tasty? oh, yeah. gooey cheese? i don't even have anything to say. what did you get on yours?

okay, so mine has what i believe in mozzarellaand some small tomatoes and basil leaves. so it looks really good. and i was asking the guy who served our pizza,you know, what kind of pizza is it? what style is it? and he called it pizza al trancio. and i looked that up and it basically meanspizza by the piece or pizza by the slice. and as you can see it has already been pre-slicedinto little portions, so it is perfect for you know just getting it to go, having lunchat a park or eating it outdoors. yeah, we're having it in a park now as itjust starts to rain.

so time to try this. it looks wonderful. oh my goodness. wow! so the dough, i mean it is really thick butit also has a bit of a fluffy quality to it and that is like a thick layer of cheese aswell. like that is a generous amount of cheese. check this out? look at all that cheese.

it kind of reminds me of chicago deep dishstyle as well. so the only other slice of pizza we've hadin milan so far was the super super thin slice of pizza. how does this over here compare? well, you can never go wrong with pizza asfar as i'm concerned. but if i had to choose, one of the two, iwould go with the thicker pizza. i just love the thick dough and the generousamount of cheese. that is just unbelievable. and you're getting more bang for your buckso it is more food technically.

yeah, that is true. and how much did those two slices of pizzacost? okay, so that was seven euros total for thetwo slices. so about three fifty each. not bad for such a giant slice of pizza, i'dsay. good afternoon from the city of bergamo. today we took a day trip from milan, we rodethe train for less than an hour and we arrived at a completely new destination. so we've been exploring the town of bergamoand we also learned that there is a dessert

that is very popular in this city. and that is what i have right here. this right here is called polenta e osei. and polenta is made from corn. it is kind of like a finely ground corn ormaze. and it is usually served in savory disheswith like a tomato sauce or some type of other sauce. um, but it has been turned into a desserthere. so we're having sweet polenta.

and apparently the name means 'a bird' oseiis meant to be bird in the local dialect. so yeah, bird polenta. that is what we're having today. time to take a bite. bird polenta. it's supposed to be really sweet. is it? i wonder if it is just polenta on the exteriorbecause look at the inside. it almost looks a little bit like cake.

so i wonder if it is just the yellow coatingthat is the polenta. i'm not entirely sure. and is it sweet? oh, very sweet. very sugary. i mean you can see the granulated sugar onthe outside. super sweet. but yeah, it is a completely new dessert forme. want to give it a try?

and it is unique to here. we later discovered that the reason it tastedso sweet is because we had a lost in translation moment with our guide. the dessert we tried bares the exact samename as a savory polenta dish with a bird cooked inside. the dessert was given this name because fromthe exterior it looks just like polenta but when you bite in it is cake. a little confusing but nevertheless tasty. your turn to give it a try.

oh, he's making out with it. that is some kind of sweet. what do you think? some kind of sweet? it is definitely tasty. that is the kind of thing that i don't thinki could eat this whole thing. it is too sweet. it is a little overpowering isn't it? it is.

you know, i feel quite lucky to have had theopportunity to try this today because we got a recommendation from a local upon arriving. and we had no idea that this even existed. polenta as a dessert? hmmmm. who knew? and now i think you should try whatever ison top there. do you think that is marzipan? it's a kind of chocolate.

i don't know. what is he doing? yeah, i think it is. yeah? it's also really sweet. i'm getting a bit of a sugar high right now. do you think you can finish all of that? is that like a challenge? oh.

does that mean challenge accepted? okay, try and describe this dessert for someonewho has never had it before? yeah, it is quite unique. so the outer layer here, you can see it ismostly granulated sugar and polenta. that is probably the sweetest parts. and inside it is kind of like a sponge cakewith an icing filling. and upon further research it looks like we'vefound a secret chocolate layer in the middle. okay, so this is the dessert that keeps ongiving basically. yeah, basically.

so in terms of price point you can pick upthis dessert at almost any pastry shop inside the old town. it costs three euros and i found it so sweetthat you can probably split it and share it with two people.

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why indian cuisine is popular

hello friends today i am in jamnagar for tastinggujarati thali, i am at the hotel president. here we have mr. hitesh bhatt owner of thehotel celebration. he will going to tell us about the journey of hotel celebration. howthey become celebration from the chetna. we have started the hotel celebration in 2005,since 10 years we have started this hotel and we are serving guajarati thali, pure guajaratithali, in that we serve 3 (three) sabji, 1 dal, 1 kadhi guajarati kadhi, 1 farsan and1 sweet. typical dal and rice also. this is our father's business and we are doing thisfor last 50 years. known for guajarati thali, typical guajarati thali and we are servingbest guajarati thali in jamnagar. this is a complete guajarati thali which lookslike a royal treat. in this we have 3 curries

(sabji), one is authentic potato curry orpotato sabji, this is masala bhindi or you can call it masala ladyfinger, third one isval, we call it val sabji. this one is kadhi the world famous guajarati kadhi which ismade from the besan. here we have sweet dish the fruit salad. this is a very unique thingwhich you can get in only gujarat. this is known as gota or fulavda, this is made frombesan flour, inside it have green leaves like fenugreek leaves and green chilies, here wehave fulka roti, dal and puri. here are the three different chutneys one is typical guajaratistyle garlik chutney, second is date sweet chutney and third one is very popular greenchutney which is served with many kinds of indian fast foods.first a fall i am going to start with okra

or ladyfinger which is the fried curry itis one of the delicious guajarati curry made from the okra and some ground spices. it hasa unique guajarati flavor which you can get only in gujarat. when you put in mouth itfeels like chewee but ultimately it gives good taste of all the masala and it is oneof the best dish in guajarati thali. now i am going to taste kadhi which is made fromthe besan and buttermilk, it behaves a very unique taste, it has a balanced taste littlebit sweet, salty and sour. i think it is the real guajarati food which we are looking for.this is the fulka or you can call it roti. this is the thing which you heaven't seenyet this is called gota or fulavda, it is a very unique guajarati food, made from besanand some leafy vegetables and then deep fried

it, it goes good with any other chutneys orsouses that you have. it is crunchy from outside and absolutely spongy from inside and verymuch similar like khaman dhokla. it have same structure but crispy at outside. at the endof the meal gujarat’s like dal and bhat (rice) almost every time. it is typical guajaratistyle dal bhat and almost everybody in their house like to cook dal bhat for the lunch.this is a very good dish, i recommend everybody to eat this because it is light not spicyand it has a balanced taste dish sweet, sour and salty. everybody in the world can eatthis dish.

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