Without a doubt the breakfast of champions in Vietnam is a steaming bowl of pho - but there's more! From the classic broken rice to traditional Chinese rice congee, Martin joins millions of early risers in Vietnam for breakfast at the famous Ben Thanh Market and drops by a most unique noodle and tailor shop in one. Recipes: Eel Noodles, Beef Pho, Broken Rice, Duck Congee.
Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmore stew, cooked outside at the beach, of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open their second restaurant, the Boiler Room, and controversy brews over the bun for the burgers.
See how the decorative cedar brackets are fit, finished and installed as the new home construction progresses.
Poland is ready to be rediscovered as the old "east" transforms itself into the new heart of Europe. Krakow, with its bubbly Baroque and cobbled charm, is emerging as the exciting "next Prague." Nearby, a visit to Auschwitz teaches us a timeless, soul-searching lesson. Systematically destroyed during World War II, Warsaw is a lively, thriving capital once again.
Burt goes to Washington, DC to tour our nation's National Shrine, then to Tepeyac, Mexico to join 5 million pilgrims who are taking part in the Feast Day of the patron saint of the Americas. We see how a revered picture - Our Lady of Guadalupe - became a symbol of hope and freedom for native Indians of Mexico as well as the Spanish settlers. We discover the history of Tequila and join Burt as he sits down to a meal of fried ants and grasshoppers. And you thought life is tough on "Survivor".
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques-braising, searing, slow-roasting, and grilling-in four different recipes featuring bone-in cuts: sumptuous oxtail, meaty slow-roasted beef ribs, envy-inducing cowboy steak, and Korean short-rib kebabs.
We love our pets almost as much as our quilting. Pauline Salzman starts out with a postcard necklace featuring her favorite pooch. Then, Sue Bleiweiss has a pet postcard that can be personalized to your favorite breed. Last, host Pokey Bolton shares a charity project featuring pet postcards.
In episode 2, Jerry continues some underpainting of the structures of the painting, bridge support, archway, and building itself plus other miscellaneous objects before highlighting begins.
In August 2012, a group of accomplished and up-and-coming chefs representing 16 states gathered in New Orleans to compete in the ninth edition of the Great American Seafood Cook- Off. THE GREAT AMERICAN SEAFOOD COOK-OFF V features highlights from the annual event, which was co-hosted by Sig Hansen, one of the featured captains on Discovery Channel's Deadliest catch, and chef Cory Bahr, a recent winner of Food Network's Chopped. The contest gave the chefs one hour to showcase their culinary talents while preparing a dish using domestic seafood native to their home states. Then, a discriminating panel of judges made up of renowned chefs, food magazine editors and the 2011 Cook-Off winner sampled the results and crowned a winner.
Happy cows produce the best milk, and that makes the best cheese! Caprial and John visit a dairy farm where they're creating some award-winning cheeses that are ideal culinary companions. Pizza with Arugula, Raw Milk Gouda and Egg; John's New Potatoes with Fontina.
Mary Ann and good friend Pattie Bongiovanni, a visit the village of Valcasotto in Italy's Piedmont region to buy some artisanal cheese from the Beppino Occelli cheese company, before returning to the castle kitchen to make creamy rich, meat and cheese-filled Cannelloni to die for.
Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
In the 12th installment of his Emmy-winning ADVENTURES WITH PURPOSE series, renowned adventurer Richard Bangs follows the ancient trade routes from the Gotthard pass into central Switzerland, along Lake Lucerne, with a final stop at the port city of Basel. On his quest, Richard aims to uncover what turned landlocked Switzerland, the most mountainous country in Europe, into the crossroads of the continent, a hub for commerce, ideas, medicines and people.
Richard meets HFOT project manager Mike Duckett at the jobsite to understand some of the 150 requirements implemented on ADA-approved and Energy Star-rated homes. He travels to a plumbing manufacturer to see the technology behind touchless faucets and toilets. At the house, Mike shows Norm how tile contractor Steve Collette is using a beveled piece of marble to create an ADA-compliant threshold in the shower. Then they check out the technology behind the automatic door opener being used on many of the doors in the house. Cat DeWitt reveals how the hybrid styled faucet will make life more manageable for Matt and the rest of the family.
A linen press is half drawers and half wardrobe and perfect for household linens like towels and sheets. On this episode of Rough Cut Woodworking with Tommy Mac, host Tommy MacDonald finishes his stunning, cherry wood linen press by completing the upper element, the wardrobe. He'll show us how to install the shelves and hang the door on its hinges as well as how to complete the piece with a wonderful finish.
Be inspired to pay it forward! From building homes for those in need, to inspiring children to garden, in this episode P. Allen Smith spotlights several groups and organizations that are doing their part giving back to the community.
Using new innovations and traditional techniques, inventor Wyatt White presents ideas for wrapping different types of wire to create a setting for a cameo cabochon. Using both vintage and new buttons, Wyatt shows how to shape wire to make rings and earrings. Katie shows how to stitch beads onto braided leather.
Budapest, once Vienna's partner in ruling the Austro-Hungarian empire, feels like the capital of Eastern Europe. It's actually two cities- busy Pest and noble Buda-straddling the Danube and laced together by mighty bridges. Capitalism has taken hold with gusto as shopping boulevards thrive and stone Lenins and cast iron Stalins litter a theme park at the edge of town. Today Gypsy orchestras feature smoking violins, venerable mineral baths are the rage, and 19th century coffeehouses enjoy a renaissance.
Burgers. Oysters. Beer. Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and they're facing a new challenge: how to make a veggie burger stand out. Vivian chooses the beloved butterbean as the star of her new burger, but quickly learns that the bean is a straight up diva - the Aretha Franklin of the legume family - when it comes to growing conditions. After a wet spring, Warren's patch is abysmal, but with the help of onions and gouda, eggplant and garlic, Vivian's butterbean burger is the talk of opening night.
Good day mates! This episode of Simply Ming goes on the road to Sydney, Australia where we explore the wonderful flavors of Australia's spectacular Wagyu beef. One of Australia's best chefs, Chef Mark Best, joins Ming and cooks up a Seared Wagyu with Beetroot and Radicchio Kimchee. Ming then creates a magnificent Wagyu Tataki with Thai Basil Chile Pesto and Rice Noodle Stir-Fry. Australian beef, where else but in Australia - on this special episode of Simply Ming.
Crab Cakes With Avocado Sauce; Oysters Madison; Mussels Poulette; Mussels Gratinee; Clam Fritters.
It's all about fresh seafood in this episode with three of Lidia's most requested fish recipes: Clam Bruschetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weeknight meal as is Grouper with Potatoes and Peppers.
Test cook Bridget Lancaster shows host Christopher Kimball how to make Atlanta Brisket. Then, tasting expert Jack Bishop challenges Chris to a tasting of steak sauce. And finally, test cook Julia Collin Davison shows Chris how to make Roasted Salt-and-Vinegar Potatoes.
Getting the basic sauces right to transform any dish; a visit to the Anthenry Cattle Mart to learn the history of beef production in Ireland. Recipes include: Basic Roux; Chicken Blanquette; Mayonnaise/Coleslaw; Salad Vinaigrette; Courgette & Feta Pasta Salad; Tomato Sauce; and Beef Lasagne.
From cosmopolitan Geneva to the UNESCO heritage Aletsch Glacier Joseph travels through Switzerland by bus, train and lake steamer. In Geneva Joseph explores a city that has remained in the forefront of innovation and change and visits Lake Geneva's fascinating lakeside villages such as the Olympic city of Lausanne. While in the sun-rich, car-free, 7,000-foot atmosphere of Bettmeralp Joseph enjoys a typical Swiss experience that is filled with glacier treks, colorful festivals, local cuisine, the beauty of the rural countryside and warm Alpine hospitality.