[ MUSIC ] A Successful Mission Starts With Nutrition – presented by [email protected] Centuries ago, large, wooden ships explored the seven seas. But often a ship that began its voyage with …
[ MUSIC ] A Successful Mission Starts With Nutrition – presented by [email protected] Centuries ago, large, wooden ships explored the seven seas. But often a ship that began its voyage with …
[ MUSIC ] A Successful Mission Starts With Nutrition – presented by [email protected] Centuries ago, large, wooden ships explored the seven seas. But often a ship that began its voyage with a crew of hundreds could return with tens. The silent killer? Scurvy, a disease that occurs when there’s a lack of Vitamin C in the diet. On the other extreme, explorers of the North and South poles could fall ill by eating the liver of polar bears and seals, exposing them to toxic levels of Vitamin A. Centuries of exploration have taught us there is a vital relationship between a successful exploration mission and balanced nutrition. And nowhere is that lesson more vital than in the extreme vastness of outer space. NASA nutritionist and Manager for Nutritional Biochemistry, Scott M. Smith, Ph.D. notes, “We’re studying nutrition aboard the International Space Station (ISS) by tracking what astronauts eat and how their body mass and health change over time in microgravity. Menus that lack variety and busy schedules can impact the astronauts’ dietary intake, and insufficient intake leads to weight (mass) loss, bone and muscle loss, cardiovascular effects, and more. The foods on ISS are all “shelf stable.” There is no refrigerator or freezer for food. Right now, we’re lucky, because we are able to deliver fresh fruits and vegetables to the station. But think about the first human trip to Mars and back, which may take 30 months or more. How do we maintain optimal nutrition for our astronauts over that much time?” The challenge is clear: In space, the astronauts’ environment impacts their nutritional needs. Astronauts have higher radiation exposure, higher atmospheric levels of carbon dioxide, low humidity, and microgravity, which can all have effects on their health. Having a balanced, nutritious diet is important to help counteract spaceflight effects on the body. These can have short-term consequences, like on mood and performance, and kidney stone risk; and raises long-term concerns, such as bone and muscle loss, cardiovascular degradation, impairment of the immune function, and vision changes. Smith says, “The foods we give them will be of utmost importance for counteracting these effects, which is why we need to find ways to make the food palatable, nutritious, and safe even after it’s stored for months or years.” Keeping an eye on intake will be important, too. Currently on ISS, astronauts use an iPad app to track intake, and this gives them real-time information on their diet. The nutrition team and flight surgeons also watch this information to help provide feedback to astronauts. This attention to astronaut nutrition is also paying dividends for those on Earth. Smith notes that astronauts on board the space station have already delivered a plethora of nutritional data that can be applied to all people. He says, “We’ve gained new insights into how nutrition can have effects on all human systems including dietary effects on bone loss, which affects the elderly in particular, and how to better treat that condition and others.” “Of course”, says Smith, “a simple start for people on Earth to maintain optimal health is the same as it’s been for centuries: Keep eating your fruits and veggies.” For more science from the International Space Station, go to www.nasa.gov/iss-science. For more appetizing information about space exploration visit science.nasa.gov.
Hey guys, welcome back. It’s Heidi from fully books consulting and I have the ladies from all of an opal interiors with me again. So first can you introduce your company …
Hey guys, welcome back. It’s Heidi from fully books consulting and
I have the ladies from all of an opal interiors with me again. So first can you introduce your company and
then we will be getting into design tips for the Kitchens Ne. Yeah. Um, I’m aware that, and this is Anna and we
do professional home stager and property styling and ants and start us off with our first tip. Yeah. So when you are looking at, um, your kitchen,
I think one of the most important things to think about and what’s I think going to really
pop in pictures or your kitchen cabinets, um, nothing dates at home like all the kitchen
cabinets. So we would suggest that you either paint
them white or um, refinish the cabinets in some way if they’re a little bit dated, um,
making sure that they’re all functional, um, making sure that, you know, nothing is falling
off or is missing pieces, but people are really going to look at the kitchen, um, and kind
of determine the value of their property in one glance at a kitchen picture. Yeah, that’s a good point. We updated our cabinets in our vacation rental
from that, you know, outdated, dark, wide to a white and it needs such a difference,
especially with pictures. And as we all know, pictures are so important
in a vacation rental listing and kitchen really is one is the first rooms that the potential
gas is checking out. You know, that’s going to be a very important
room for that. You want that to pop for sure. And if it’s a small kitchen, you know, it’s
something that you can probably do yourself and yeah. Refacing the cabinets with white paint. Um, it’s something that I think you could
probably take on it. It’s a little bit larger if you want a professional,
it’s a bit of an investment, but it’s still, it’s really worth, worth every penny. Absolutely. We love the look of varying the paint color
on the island. So if you do a really light color on the cabinets
and there happens to be an island, like making that a different shade is always a good way
to go. I think it keeps it a little fresher. And the other thing, um, the only other thing
I’ll note on that is if you have a really small room, um, you know, what you can do
to open up the top is do some open shelving. Maybe not all of it, but you can do sound
like that. Some of the issues that people run into when
they’re having like they’re actually living in the house is like all the stuff that you
don’t want to show, which when you’re providing basic supplies like plates and glasses and
stuff that’s already looks really nice. That’s true. Then you’re basically, you know, you’re providing
functional things that people can find them. They don’t have to look through cabinets and,
um, the design is nice. So if you’ve got all this stuff matching,
it looks really awesome. So that’s one thing that you can also consider,
um, in kitchens, um, as you’re redecorating. That’s a really good point. Yeah, the open shelving does kind of lend
itself a little bit better for the vacation rental set up at home set up and actually
how we live. Yes, exactly. You’re exactly right. So then when it, it comes to kitchen design,
what else should we be thinking about as it were really focusing on making our kitchen’s
really pop in those photos. I think the next big thing is structures. Um, and hardware. So, you know, going along with cabinet thing,
um, your cabinet poles and hardware, those will be another thing that will definitely
convey to kitchen. And they’re also really inexpensive, super
easy update. Like any, anybody can just update like a poll
by, you know, I’m curious renewal and so you can swap all of them like very quickly. And I think that’s one thing to think about. Another thing. And you can go with something more trinity
can with like a, you know, a brass or gold or you know, the matte black is really popular
right now. Okay. Um, you can, you can make it a little bit
more fun. Um, the other thing is, um, we talked about
this a little bit in the wedding. The living room video is lighting is really
crucial. So one having enough lighting but also your
lighting fixtures. So if you have like a pendant, pendant lamps
over an island or if you have a shape of the year or some light like that in the kitchen,
make sure that it’s updated because it’s so inexpensive to update and it makes the biggest
impact in terms of the look of the space. And it’s unbelievable. So I mean it’s one of the, like on our home
staging businesses, one of the first things we always recommend because it makes such
an impact and, and I think people always perceive that it is going to cost more or take more
time to do and it is quick, inexpensive. Okay. It is one of them things, at least for me
that seems overwhelming. But you’re saying it’s easy. It hasn’t been. They act as if you don’t feel comfortable
doing yourself, then usually the electricians can do it very quickly and you know, have
them do a few. Yeah, a few. I mean, and I’ve switched the light. It really, you know, it’s not that crazy. You’re still here. All right. Awesome. So then or is there anything else we should
be thinking about when it comes to kitchen design? Yeah, I think you really want to mix function
and style and a kitchen. It’s a really easy way to create, you know,
a fun way to bring in local. I am so maybe having a little coffee bar,
um, you know, the special touches in the kitchen having some local coffee, um, you know, just,
just fun little kind of, um, extra bonuses in the kitchen that are functional too are
really going to go a long way. Um, one in pictures, it’s going to look to
Darlene and two, it’s going to create a customer experience. Um, that I think is, is unmatched. So really investing in um, you know, keep
bar cart or cute little coffee, no curse. Some of these others have a bowl of fruit,
stuff like that are really gonna go a long way. That is such a good point because that is
something that we are always really trying to think about as a vacation rental owners. It’s like, what can you do that nobody else
is doing that will make you stand out in the feed and amongst the crowd and something like
a bar or something. [inaudible] mask. Yeah, exactly. Living the amenities like that is going to
get noticed and it makes for a really cute photo that will be in your feed and help you
stand out. So that’s a great tip. Yeah. All right, well thank you so much ladies. It was a Dan, thanks for having us and if
you haven’t seen the other videos, I will link to those right here at checkout, the
whole series. These ladies have some great tips. We talked about design for the living room
and just why you should even care about your vacation rental design and the bedroom. So be sure to check those out as well. And I will also link to where you can find
out more about them. If you’re looking for design services, they
offer help. If you’re like me and you’re just not so good
at this stuff and that’s what these ladies are here for. So thank you so much for watching and be sure
to hit the subscribe bell and I will see you next Tuesday. Thanks. Bye.
– All right, check it out, guys! It’s Trevor James. We’re with Mr. Taster! – Hey! – Just got in to Iran, and we’re at the Grand Bazaar in Tehran– – …
– All right, check it out,
guys! It’s Trevor James. We’re with Mr. Taster! – Hey! – Just got in to Iran, and we’re at the Grand Bazaar in Tehran– – [Mr. Taster} Yeah! – [Trevor} –for a full on adventure. – [Mr. Taster] Yeah, we’re
gonna try different foods. We’re gonna have dizi.
We’re gonna have tah-chin. Lots of foods. Eat with us. Let’s go! – Let’s go check it out. (upbeat sitar) – [Trevor] This is it, part two of nine of our ultimate Iran food adventure series where we’re bringing you
to taste Iran’s best food in six iconic food cities, and today we’re going
for a full-on adventure through Tehran’s Grand Bazaar for some of the most extreme food. So make sure to click that
bell notification button, watch all the way until the end, and keep watching all the videos in our Iran food playlist. Huge thanks to Mr. Taster on Instagram and to Ali from Come2Persia.com. Oh my, look at this market! Wow. This is beautiful! Hundreds of people. And this market, this Grand
Bazaar, just stretches. These alleyways are going for kilometers. We’re going deeper and
deeper into the alleyways, and Mr. Taster is bringing us for our first Persian meal of the day. (man speaking foreign language) And we found the Persian rugs. (man speaking foreign language) Look at these! Beautiful! This is really a location I’ve
been dreaming to visit, Iran, and to see these rugs in front of your own
eyes makes a difference. Just look at this. This is the land of beautiful
Persian rugs, amazing artwork. It’s a truly amazing experience to see this with your own eyes. – $3000.
– [Trevor] $3000? – Yes.
– [Trevor] Wow. – [Mr. Taster] It’s cheap.
– [Trevor] It’s cheap. – [Mr. Taster] Compared to
what they do, yeah, it’s cheap. – Mr. Taster is bringing us
through the carpet section– – Hey hey hey hey! (laughs) – to go through–
– I can smell the dizi. – Yeah, and taste the dizi.
– Let’s go this side. – Up the stairs here.
– Yeah, upstairs. – Awesome. Oh, and there’s all of these
Persian carpets down here. – And this is where we’re
going to have the dizi. This is our seats. – On the carpet?
– Yeah. (laughs) – Really?
– (laughs) – Wow, you can smell it, the lamb. Salaam. – Salaam. (man speaking foreign language) – Good, how are you? Thank you. We got the dizi. – Hartsa there, he’s the boss. – Wow, this is the boss here. (men speaking foreign language) – Trevor, our friend. – Salaam. – Salaam, hajji. – Salaam. – Very good! – Very good! Wow, nice
to meet you. Salaam. (man speaking foreign language) – How are you? – Good, good, very good. – How are you? (man speaking foreign language) – Thank you. – Thank you in English. – Thank you very much. – Can we show the dizis? – The dizi? (man speaking foreign language) – Yeah, we see. – Oh, and these are the
dizi. So what is this? – [Mr. Taster] It is fat, and you’ve got peas in it and beans– – [Trevor] Lamb fat? – [Mr. Taster] Lamb fat, yeah.
You can see it, this fat. – [Trevor] It’s lamb fat, tomatoes– – [Mr. Taster] Tomatoes,
peas, beans, onions, look at that. – [Trevor] Oh, and potato. – [Mr. Taster] Look at
that. That’s the lamb shank. – Thank you. Okay, taste. – Oh… Whoa… (men speaking foreign language) (group laughing) (men speaking foreign language) – More than sixty years. – More than sixty years? (man speaking foreign language) – From the first day. – From the first day, and he’s been making this for his life. – For his life, yeah. – [Trevor] That is absolutely beautiful. You can see this entire dizi scene: the lamb, and tomato, and chick pea. – Thank you. Thank you very much. (man speaking foreign language) – Oh wow. Take shoes off? – Yes. – And we can sit here? – [Trevor] So we’re gonna put this down, and the food is gonna go over top of this? – [Mr. Taster] Yeah. – Persian style. – Yeah. (laughs) – [Trevor] Oh, and here
it comes, the dizi. Wow, right on the Persian carpet. Oh, and there it is, the dizi! It really is the pure lamb fat. – [Mr. Taster] Look at that. Look at that. – [Trevor] Oh! – [Mr. Taster] You’re gonna love it. – [Trevor] Really? – [Trevor] Is that the fat? (man speaking foreign language) (laughs) – So have that. – Thank you. Thank you very much. So this is the pure lamb fat? – Yeah, it is, yeah. Have it. – The dizi. Taste it. – Taste it, okay. – He said it is very hot. – (moans appreciatively) – It is so good. – It melts in your mouth. (laughs) That is delicious. So he’s going to mash the fat. – Yeah, and put it under water. – [Trevor] This is amazing. You can really taste
the lamb and the tomato. That is the best stew right there. – [Mr. Taster] Yeah. – [Trevor] The lamb flavor, the tomato goes so well together. And the fat, it’s all about the fat. – [Mr. Taster] Yeah. – [Trevor] Yeah. – And look at that.
This is the main thing. If you’re going to have the onion, you should break it like this. – [Trevor] Just with your fist? – [Mr. Taster] Yes. – Ohhhh! – Ohhh, that’s the one. Now look at that. We believe that it’s more delicious. – It’s more delicious? – Yeah. Just do it like this. Make it ready. – [Trevor] So you let the
bread soften up in your dizi? – Yeah. So, do it like this. – [Trevor] Mix it up. – Yeah, mix it up. Once we finish, take this part of onion because it’s more delicious. – Oh, the center! – Yeah. – Okay. – One, two, three! (moans appreciatively) – Oh my god! – Wow. – Onion. – Take the onion? – Yeah. – Oh! Oh, it’s sweet. – It is. (laughs) (speaking foreign language) (laughs) – Very delicious! – [Mr. Taster] This is the main part. – [Trevor] Oh, and what’s next? – [Mr. Taster] Take the bones
off. This is the lamb shank. – [Trevor] Oh, we’re going
to mash the lamb shank! – [Mr. Taster] Yeah, and
potatoes and beans and peas. – [Trevor] A little salt. – [Mr. Taster] Some salt, yeah. Some pepper. – [Trevor] This is so beautiful. That’s gonna mash up? – [Mr. Taster] Yeah. (laughs) – [Trevor] Wow. Oh, so all that lamb meat
is going to get mashed up? – [Mr. Taster] Yeah. (laughs) – [Trevor] Wow. (speaking foreign language) – [Trevor] Lamb, potato, chickpea, fat… And he’s been making this for sixty years? – [Mr. Taster] Yes. – [Trevor] Wow. It’s getting so soft. – [Mr. Taster} Yeah. – [Trevor] It’s beautiful! So you just take the mash? – [Mr. Taster] Yes. – [Trevor] And add it to your bread. – [Mr. Taster] Yes. – [Trevor] And that’s
the lamb all ground up. – [Mr. Taster] Exactly. You can either have onions with it, or greens, or some pickles. – [Trevor] Let’s try greens. – [Mr. Taster] Yeah? – [Trevor] Can I put it
on, or do I eat it after? – [Mr. Taster] Yeah, you can do it both. – [Trevor] Oh wow! (moans appreciatively) – Oh wow. To me that’s like an
upgraded mashed potato. – Exactly. You’ve got lamb, lamb fat, tomato, and then you’ve got the
freshness from the herbs. This is a dream come true, coming to eat in Iran. (speaking foreign language) – [Trevor] Thank you! – Thank you. – [Trevor} Bye bye. – [Mr. Taster] (speaking foreign language) – [Trevor] Bye bye. Thank you. And we are going to keep moving. (laughs) Mr. Taster is bringing us for more. And next up, Mr. Taster is taking us to the busiest restaurant in Iran, serving 10,000 people per day one of the most famous
foods in the whole country, the saffron butter-infused tah-chin rice, along with the most incredibly sweet and sour cherry chicken rice. And next up Mr. Taster
is taking us for more. We’re going even deeper– – (laughs) Yeah. – [Trevor] Into these
markets, these busy markets. This bazaar is just
breathtakingly colorful. – [Mr. Taster] Yeah, it is. – [Trevor] Rich, soaked
with culture and history. – And next up is the tah-chin. – Yeah, it’s tah-chin. (crowd speaking foreign language) It’s some stews we’re
going to taste in Moslem. Moslem is one of the best
restaurants in bazaar. – In the whole bazaar? – Mr. (speaking in foreign language) He’s the owner of this restaurant. – [Trevor] Hi! – Hello. – [Trevor] Nice to meet you. Salaam. – Salaam. (speaking foreign language) – Ready? It’s the kebabs! – Oh ho ho! – Kebab station! – And the coals you can see. – Wow! You smell these
as soon as you walk in. – This is the koobideh
(speaking foreign language). – [Trevor] Koobideh lamb kebab? – [Mr. Taster] Yeah, but
it’s the larger size. – [Trevor] Larger– – [Mr. Taster] Yeah. – [Trevor] –koobideh lamb kebab. – [Mr. Taster] This is chicken kebab. – [Trevor] Chicken kebab. – [Mr. Taster] This is
(speaking foreign language). – [Trevor] Oh, chicken
kebab and then the lamb. – [Mr. Taster] Yes. – [Trevor] Lamb (speaking
foreign language) and grilled tomato. Oh wow. – Now, let’s go inside. – Okay. The Iranian rice is so fragrant. – Yes. – You can smell it. Mr. Taster was telling us
that it’s the fluffiest and most fragrant rice in the world. – Oh! – [Chef] This is the lamb shank. – [Trevor] Lamb shank with onion. So what’s this called here? – Eh, mahicheh. – Mahicheh? – Yeah, cholo mahicheh. – And you eat this with rice? – Yes. – This is amazing to see
the action in this kitchen. – Look at that. – Oh! And here comes the tah-chin! Oh, so this looks… This is chicken stew? – [Mr. Taster] Yeah. – [Trevor] Over top of the Iranian rice. Whoa… – [Mr. Taster] That smell nice. – [Trevor] That smells nice. Oh, aubergine. – [Mr. Taster] Oh, aubergine
going on top of that. – [Trevor] Oh, and this is the tah-chin. – [Mr. Taster] Yeah, take it. – [Trevor] Oh, that’s barberry and saffron-infused rice on top, right? – [Mr. Taster] Yes, yes. – [Trevor] You can get it
with that chicken stew? – [Mr. Taster] Yeah. Look at the chicken. Look at that. – [Trevor] Wow… It looks like a curry almost. – [Mr. Taster] Yeah. – [Trevor] It smells like
an onion chicken gravy. But this was just the beginning. Seeing these stews and tah-chins was just a warm-up for going upstairs into the real massive factory
of tah-chin production. And the real magic is upstairs? – Yes. – We’re going to see how
they make the tah-chin. – Yeah, yeah, exactly. – And we’re going up. – [Woman] Salaam. – Salaam. – [Woman] Salaam. – Salaam. – [Woman] Salaam khoobi. – Thank you. Thank you. – Wow. (speaking foreign language) – Thank you. Look at this, guys. It’s so busy. Just look at this scene here. We’ve got hundreds of
people eating this tah-chin. – [Mr. Taster] Thousands! (laughs) – [Trevor] Thousands. Thousands of people. Three levels of people
eating this tah-chin. You walk in here and you
just smell the saffron. Okay, we’re going all the way up. Here we go! Up the stairs. Oh! Oh, and I love how
these kebabs are just saturated in saffron water. This is insane! It’s a tah-chin factory here. It’s so aromatic. – [Mr. Taster] So the
first step for Persian rice is just taking the water and then cook it with the steam. – [Trevor] It already
almost smells buttery. – [Mr. Taster] Yeah, exactly. – [Trevor] It smells so fragrant. – [Mr. Taster] Persian rice
is different to other rice. – [Trevor] Oh, and here it is! So this is the cooked rice. – [Mr. Taster] Yeah,
this is the cooked rice. – [Trevor] Wow! Tah-chin. – [Mr. Taster] Yeah. This is tah-chin. – [Trevor] And it’s so fluffy. Oh! This is the saffron? – [Mr. Taster] Yeah, this is the saffron. – [Trevor] Look at the color there! Saffron water. – [Mr. Taster] Yes. – [Trevor] Oh, and
they’re mixing it through. Wow… And you can smell the
butter. It’s so buttery! – [Mr. Taster] Wow… – [Trevor] Butter and saffron. This is just unreal. It’s tah-chin in the Grand Bazaar of Tehran. – [Mr. Taster] In Moslem. (laughs) – [Trevor] Look at the color! Look at the color there! – [Mr. Taster] Wow. – [Trevor] Oh! Buttery. – [Mr. Taster] Yeah.
– [Trevor] Saffron delight. – [Mr. Taster] Yeah, exactly. – [Trevor] I’ve never smelled
something that aromatic. – [Mr. Taster] (laughs) – [Trevor] Look at this! Ooo!
– [Mr. Taster] Oh my god. – [Trevor] Barberries! – [Mr. Taster] Yeah. – [Trevor] The baberries, right? – [Mr. Taster] Yeah, it is, yeah. – [Trevor] Oh, look at the color! Oh, the double layer!
– [Mr. Taster] Yeah. – [Trevor] Oh, that’s going
to be really delicious to try. With the barberries inside?
– [Mr. Taster] Yeah. (laughs) – [Trevor] It’s truly amazing– – It is, yeah. – –to see this. The
barberries in the middle? – Yeah.
– The butter? – Yeah.
– And the saffron water? – Exactly. – This whole kitchen–
– Yeah. – –smells like saffron.
– Yeah. (laughs) – And kebabs. So it’s cut into squares?
– Exactly. – And then baked?
– Yeah. – And then you eat this
with chicken curry? – With chicken, some aubergine. – Aubergine? – Yeah, that would be brilliant. – Wow. And it’s going right in the oven. How long is this going to bake for? – [Mr. Taster] Thirty-five minutes. – [Trevor] Thirty-five minutes? – [Mr. Taster] Yeah. – [Trevor] Oh, and here it comes! – [Mr. Taster] Look at that! – [Trevor] The tah-chin! – [Mr. Taster] It’s ready! Oh wow! – [Trevor] (laughs) – [Mr. Taster] Wow! – [Trevor] Wow – [Mr. Taster] Look at that! It’s boiling! – [Trevor] Oh, it’s bubbling. – [Mr. Taster] Yeah. – [Trevor] It’s sizzling. – [Mr. Taster] (laughs) – [Trevor] It’s like butter
and saffron, barberry– – [Mr. Taster] Yeah. – [Trevor] –on top of that
already extremely fragrant rice. – [Mr. Taster] Exactly. – Oh.
– Oh. – Wow.
– Wow! – It’s so nice, isn’t it? – So they’re all finished.
– Yeah. – And now we can see the plating. – Yeah, let’s go! – Okay. Oh, and here it starts. So it’s the steamed rice with the chicken, onion, saffron. – [Mr. Taster] With the chicken, yeah. – [Trevor] Oh! – [Mr. Taster] And aubergine. – [Trevor] Little bit of… – [Mr. Taster] And now the real tah-chin! – [Trevor] Oh! – [Mr. Taster] Way on top. – [Trevor] With the
barberry in the middle. – [Mr. Taster] (speaking foreign language) – [Trevor] And then here’s the real magic. That is the barberry saffron rice. And then a little bit of butter on top? That just looks amazing. Let’s go try it out.
– [Mr. Taster] Yeah! (laughs) – [Trevor] Let’s see it! Here we go. We’re going
to try the tah-chin. Right at the source. Oh!
– Wow. – Wow!
– Wow. – This is beautiful. – Yeah (laughs) – Ooooooo! – Wow. – Thank you. – Oh my god. This is kahmed,
a stew that I told you. It’s very famous in Iran. – All specialties.
– Yeah. – Look at the color here. So these are all Persian specialties? – [Mr. Taster] Yeah. – So we’ve got? – [Mr. Taster] We’ve
got chicken with cherry. – [Trevor] And it’s that
chicken gravy with the onion – [Mr. Taster] Yeah. – [Trevor] And the saffron? – [Mr. Taster] Yeah,
that’s the one exactly. – [Trevor] And then we’ve
got saffron-infused rice? – [Mr. Taster] Yeah. – [Trevor] With pistachios? – [Mr. Taster] Pistachio, yeah. – [Trevor] And then this is
the real specialty, right? – [Mr. Taster] Exactly.
This is tah-chin and on top saffron and barberries,
pistachio you can see. And some aubergine here. – [Trevor] Eggplant. I
love how in the middle there’s a layer of those barberries. – [Mr. Taster] Exactly. – [Trevor] And it just smells like butter. – [Mr. Taster] Exactly. – [Trevor] And saffron. – [Mr. Taster] This is gheymeh. Gheymeh is a kind of very
special stew, like ghormeh sabzi. – [Trevor] Okay, it’s a– – I think the two main dishes in Iran is gheymeh and ghormah sabzi. – Okay. – The main stews that we
cook every single week. – So this is a lamb stew? – Yeah. – Oh, lamb with split pea. – [Mr. Taster] Exactly. – [Trevor] Oh. – [Mr. Taster] And we’ve lentil, and we’ve got potatoes as well. – [Trevor] So lamb with lentil? – [Mr. Taster] Yeah. – [Trevor] And chips. It’s like a stew. You just
pour it over the rice. – [Mr. Taster] Yes, we
just put it here like this. Look at that. – [Trevor] Oh ho ho! – [Mr. Taster] We just put it here, and then have it like this. Oh my god. – Oh! – (laughs) – Oh wow! It’s a little sour. – Yeah, it is. It is, yeah. – It’s like a sour lamb stew. – [Mr. Taster] With the lime, you know. – Oh, so it’s a little bit of citrus. – Yes. – Now we should try this tah-chin. – Yeah. – [Trevor] So it’s all
about this chicken stew. – [Mr. Taster] So this is the chicken. You can have it either breast or leg. – [Trevor] So it’s got saffron? – [Mr. Taster] It’s got saffron, turmeric. – [Trevor] Turmeric, kind
of like Persian curry. – [Mr. Taster] Exactly. – [Trevor] A little bit. – [Mr. Taster] It’s
almost 50% of Iranian food has got turmeric. – [Trevor] So you take a little
bit of the chicken with– – [Mr. Taster] Yeah, with tah-chin. – [Trevor] –tah-chin. Oh, and
it’s like a baked rice cake. – [Mr. Taster] (laughs) Look at that. – [Trevor] Like a rice bite. – [Mr. Taster] Oh my gosh. – [Trevor] And the best part is probably the crispy outside, right? – [Mr. Taster] Exactly, yeah. – [Trevor] And I love the color on there, the barberries on top.
– [Mr. Taster] Yeah. – [Trevor] That’s just so buttery. (both moan enthusiastically) Oh! It’s crispy! – It’s mix of flavors, isn’t it? – Mmmm – You can feel the pistachio. You can feel the saffron.
– Butter – A barberry And everything mixed together is– – (moans enthusiastically) – It’s an art. – It is. – A little sour too. – Mmmm – Slightly. – Yeah, it’s because of the barberry. – The barberry. – Yeah. And you saw how they making it. It’s amazing, isn’t it? – (agrees) – [Mr. Taster] Put the
lots of rice together, and then the saffron going in there. – [Trevor] It’s a factory. – [Mr. Taster] It is a factory, yeah. Ten thousand people having
lunch here every day. – Wow. Every day. – Every single day. – Every day. (laughs) – Thank you. – It’s amazing. – It’s amazing. Very nice. – And now we’ve got chicken with cherries. – [Trevor] That looks unique. – [Mr. Taster] Yeah.
You’ve got the chicken. You’ve got the cherry.
You’ve got the rice. – [Trevor] And you can just dig in. – [Mr. Taster] Yeah, you
just put it on your rice, and then– – [Trevor] And then take
a little rice with it? – [Mr. Taster] Yes. – [Trevor] Oh, that looks delicious. Look at all the juice from the cherries. – [Mr. Taster] Yeah, put
some juice on it as well. – Let’s try it out. – One, two, three, attack! – (moans enthusiastically) – Oh ho ho ho ho! – That… That is amazing.
– It is. – That tastes like a sour
cherry pie with a chicken gravy. – Exactly. – Super unique. – For this one, the sourness
coming from barberries. This one coming from cherry. And this one coming from lemon. – [Trevor] And next up,
before going with Mr. Taster to try the most famous dish
in Iran overlooking Tehran, we’re going to find the
oldest traditional teahouse in the Grand Bazaar. And next up, Mr. Taster
is meeting back up with us in a couple of hours
for a big Persian feast, and we are going to continue
exploring the Grand Bazaar here right up ahead. We’re going to go to a
hundred-year-old plus traditional Persian teahouse, and I think we’re going to try and
find some saffron tea. And we’re just walking
thorough the spice market. You can see hundreds of
spices, fresh and dried fruits, and we are going to be
walking into this bazaar through a local hundred
plus year old teahouse, and I can’t get enough of the
beauty of this architecture. It’s a place of ancient
history, soaked with culture, and the art is beautiful. And what do you think
of Tehran so far, Tink? – I think it’s… People is really nice, and it’s really B.C., and… – How’s the food? – The food is amazing. – Amazing, right? – It’s unique. – Unique. – Yeah. – Yeah, it’s unlike anywhere in the world. And here we are, Haj Ali Darvish Tea. – Hello, hi, welcome. – Salaam. How are you? – Welcome. How are you? – Good, how are you? – Yes, I’m fine. – Wow. – Welcome to the smallest
teahouse in the world. – The smallest teahouse in the world? – Yeah, a hundred years ago. Do you want tea? – Yes, please. – Which one? – Kindness. – Kindness, yes. – Let’s try the kindness. Lemon, saffron, and mint mixed? – Lemon, saffron, mint, yeah. – Salaam. – Salaam, hajji. – Salaam khoobi. – [Trevor] Wow, look at the color there. Mint, lemon, and saffron.
Oh, and the rock sugar. – It’s crystal sugar. – [Trevor] Crystal sugar. Wow. – (speaking foreign language) – [Trevor] Thank you. Thank you, hajji. The kindness tea. – (speaking foreign language) – Wow. And that’s what it’s all about deep in the bazaar of
Tehran, the old bazaar. Having the kindness tea. Mint, lemon, saffron. And just look at this ancient architecture on the roof. Absolutely beautiful. Hundred-year-old bazaar. Let’s finish this tea, and then go meet up with Mr. Taster. And next up, after driving through Tehran and up to the hills for our final stop, Mr. Taster is taking us to try the most famous dish in
Iran, the ghormeh sabzi. And all overlooking downtown Tehran. And this whole city is so beautiful. Next up we are going back to meet up with Mr. Taster again, and just look at the color here. Tehran is so stunning, and we’re gonna have another big meal. Let’s go check it out. And we are back with Mr. Taster. – Hey! – And finishing up the day going for one of the most famous dishes in Iran. – Yeah, we call it ghormeh sabzi. You can find it at home as well. It’s really nice. – [Trevor] Wow, this is cool! – (laughs) – [Trevor] We’re on like a ski lift. – Yeah. (laughs) – [Trevor] How are you, Tink? – (laughs) – [Trevor] Having fun? – Yeah. – And here we are. We’re gonna go see the ghormeh sabzi. Salaam. – He’s the owner of this complex. – Nice to meet you. – Nice to meet you too. – Nice to meet you. – Nice businessman, very nice person. – Nice to meet you. – Thank you so much. – And good friend of mine as well. – Really happy to be here today. And here we are. This is the– – (together) Ghormeh sabzi. – [Mr. Taster] Yeah, the ghormeh sabzi has got parsley in it,
coriander, lime, onions. – [Trevor] Wow, ghormeh sabzi. This is the most famous dish of Iran, one of them. – [Mr. Taster} It is, yeah. One of them. – [Trevor] I’ve heard so much about it, and I’m looking forward
to trying the real thing. Let’s go try it out? – Let’s go. – [Trevor] And here it is.
– [Mr. Taster] (laughs) Yeah. – [Trevor] The ghormeh sabzi. – [Mr. Taster] Ghormeh sabzi, yeah. – [Trevor] The national dish of Iran. – [Mr. Taster] It is, yeah. – Oh, there it is! With saffron rice! – Yeah. – [Trevor] The ghormeh sabzi. – [Mr. Taster] Yeah, it’s beans, parsley. We’ve got black lime. – [Trevor] So it’s a little bit citrusy. – [Mr. Taster] It’s dried lemon. – [Trevor] Wow, it smells really herbal. – [Mr. Taster] We put coriander in there. – Coriander. So this is ghormeh sabzi, and you put it over your saffron rice? – Over your… Exactly. – [Trevor] So we just
scoop it onto our rice? – [Mr. Taster] Yeah. – [Trevor] The ghormeh sabzi. – [Mr. Taster] We’ve got lamb in it. – [Trevor] Oh, so there’s
lamb in here as well? – [Mr. Taster] And the key
thing about ghormeh sabzi is to have it a bit fat in it as well. – [Trevor] Oh, so this is
lamb and herb stew with beans. – [Mr. Taster] Yeah, it’s
the magic stew of Iran. And this is the salad shirazi. This is the chelow kebab
(speaking foreign language). – Chelow kebab. – Yeah, we tried it yesterday. – So chelow kebab:
ground-up lamb with pepper– – [Mr. Taster} Exactly. – [Trevor] –salt, and somagh. – [Mr. Taster] So take a bit lamb. – [Trevor] Take a little lamb and beans– – [Mr. Taster] Yes, some
beans and vegetables. – [Trevor] And rice, saffron rice. – [Mr. Taster] Yes, all together. And we take the onion. – [Trevor] Take the onion? – [Mr. Taster] Yeah, just… – Oh, take a couple layers? – Yeah. – [Trevor] And this is
for the afterbite, right? – [Mr. Taster] Yeah. (moans enthusiastically) Oh! – Yeah, go for it. (moans enthusiastically) (laughs) – Wow, that has flavor! – It’s nice, isn’t it? – [Trevor] You can taste all the herbs. That is the most herbal lamb stew. And you’re saying that
the fat is important? The lamb is juicy.
– Yeah. (laughs) – And I love the coriander.
– Yeah. – I love how the saffron is in the rice. – Yeah, it’s everywhere, isn’t it? – It’s so fragrant. Wow! Good day. – Yeah. (laughs) – [Trevor] What a beautiful scene looking out over the city. – [Mr. Taster] Yeah, look at that. – [Trevor] Beautiful. You guys can check out Mr.
Taster, @mr.taster, on Instagram. Thanks a lot.
– Thank you so much. – Pretty amazing day. – It was good day, wasn’t it? – Tehran is amazing, yeah. – It’s our last day in Tehran. We’re gonna go to Mohdanarn tomorrow. – And have an awesome time. – Yeah, let’s go. – Thanks, guys. Leave
us a comment down below. Bye bye! (laughs) (speaking foreign language)
Encounters in Wismar Welcome to Kitchen on the Run. We want to create a space where refugees and locals can get to know each other and we believe that this works …
Encounters in Wismar Welcome to Kitchen on the Run. We want to create a space where refugees and locals can get to know each other and we believe that this works very well by cooking together. Cooking together, eating together, cleaning up together – and get to know each other at the same time. With this idea, we have been traveling with a mobile kitchen through Germany since May, inviting locals and refugees into our cozy container. From Frankfurt we traveled to Lörrach and then across Germany to Wismar on the Baltic coast. Four times a week, we cook and eat with 25 people from different countries,
learning one thing above all: Encounter connects. Welcome to everyone in this kitchen of Kitchen on the Run. This kitchen is your kitchen today. Feel free to use anything. We want you to feel at home. There is a lot to do: set the table, cutting, peeling, washing dishes. So let’s start! Today we make pizza. We put onion, tomato, mushrooms, cheese. We cook rice with peas and beef. This is an Arab dish. Everyone can decide for themselves whether to teach their favorite recipe or to help with cooking and discover new dishes. Even smaller? Gambian fish soup, homemade pasta or Afghan rice – every evening brings new dishes on the table and new people together. In Wismar, our container is placed in Wendorf, a residential area away from the tourist center. Wendorf is a special part of the city, I’d say. We have our own manners. People still greet each other on the street. It was not the most tolerant quarter before, I think.
Here people sometimes would have beaten you for the fact that you heard Hip Hop. So it was rather right-winged then left-winged. I was born in Wismar. When I was around 10 we moved to Wendorf. And I wouldn’t go anywhere else in the city. Wendorf is the greenest area in my eyes, I need 5 minutes down to the water. I like living up here, close to my friends and family. I wouldn’t want to leave. I come from Syria, from the great city of Aleppo. I live in Wismar since 1 July 2016. I came by chance to Wismar because of work actually. I arrived on a sunny day, where the market was crowded and I thought: This is really a nice city – small, but nice. But meeting people on the street street is actually quite difficult. There are very few possibilities, cafes and bars. If there are cafes, they are mostly for tourists, who aren’t interested in other people. I do not think people here are coming towards you. But I also know that you have to do something for that to happen. That’s the way it is here. As I said before, we are special people, Wendorf among themselves. It can also happen that you talk to someone and he says: Dude, you better move on or something else happens to you. We make Tabouleh, which is a Syrian salad. The ingredients are fresh peppermint, parsley, tomatoes, onions, important, and I like to put cucumbers, but very little cucumbers. Many people think that the Germans are very rude or something. But I never found that, I was always welcome. This has really surprised me that the reputation of the Germans is much worse than the truth. I already knew that there were not so many people from Wendorf coming here. Personally, I found it really cool. I also wanted to make a statement that everyone sees that I have no problems with it at all. You see, now he puts tomatoes. Tomatoes, or what are these? Yes, tomatoes. That’s what we’ve eaten last time. But what’s in it? Onion was in there before, then he cooked it quite long, around 20 minutes. Then he put oil, ten minutes, and then he put these spices from his home country, I’ve already forgotten what it’s called. What is the name of it? Berbere. I’ve never eaten so well, like this one African dish that they made with the beef and the rice – that was madness! And I would never have known it anywhere else, one hundred percent Can you give me the recipe? – Yes. – Yes, great! If you meet in the kitchen, you really have more contact with the others. You have to talk to the others, you try something and ask What is it? What is this spice? How did you do this? It smells like Christmas. It smells like … Ah, do you smell the cinnamon?” Yes, a lot! Do you get the cinnamon? Yes. I actually smell it like crazy, even if you open the lid. Are you hungry? Yes! Places of encounter are rare in Wismar and the skepticism of the inhabitants makes it not always easy for us. Even more joyful are the evenings, which we experience in the container. Maybe someone who is the same age as me or the typical German 28-year-old sees this and says: He did it, I’ll also go. Just because all the others make it bad, you don’t have to make it as bad or worse. Everybody from both sides must take a step forward if you want to meet. It is not possible, if e.g. Daniel comes a step towards me and I stay here, then he does not take another step. But if I also take a step towards him, we’ll meet. Everybody there? Then we take the right hand in the middle, we turn to the right and we say: Thank you! Who we did forget? One person is missing…
HAY DAY KITCHEN HONEY APPLE CAKE PRE-HEAT OVEN TO 175°C / 345°F 2 APPLES PEEL AND CUT INTO CUBES ADD 2 TBSP SUGAR 2 TSP CINNAMON MIX AND SET ASIDE IN …
HAY DAY KITCHEN HONEY APPLE CAKE PRE-HEAT OVEN TO 175°C / 345°F 2 APPLES PEEL AND CUT INTO CUBES ADD 2 TBSP SUGAR 2 TSP CINNAMON MIX AND SET ASIDE IN A BOWL ADD 1 CUP SOFT BUTTER
1/2 CUP FLOUR 2 CUPS ICING SUGAR 1 TSP GINGER 1 TBSP CARDAMOM 2 CUPS ALMOND FLOUR COMBINE INGREDIENTS WELL WITH A MIXER 4 EGGS BEAT IN EGGS ONE BY ONE MIX UNTIL CREAMY GREASE CAKE PAN (BUNDT)
WITH MELTED BUTTER ADD 1/3 OF THE BATTER SPREAD EVENLY LAYER 1/2 APPLES ON TOP ADD 2ND LAYER OF 1/3 CAKE BATTER ADD IN THE REST OF THE APPLES ADD THE REST OF THE BATTER SPREAD EVENLY BAKE IN OVEN FOR 35-40 MINS MAKING THE HONEY GLAZE IN A PAN ADD 1/4 CUP BUTTER 1/3 CUP GOLDEN SYRUP 1/4 CUP HONEY COOK ON MEDIUM TO HIGH HEAT BRING TO A BOIL AND COOK
FOR 2 ADDITIONAL MINUTES ADD 3 TBSP CREAM AND MIX SET ASIDE TO COOL TO ROOM TEMP MAKING THE FROSTING IN A BOWL ADD 1 CUP CREAM CHEESE 1/2 CUP ICING SUGAR 1 TSP VANILLA EXTRACT 1/2 CUP CREAM MIX UNTIL SMOOTH AND CREAMY DECORATING TIME! PUT FROSTING IN A PIPING BAG AND PIPE A FROSTING BORDER
ON THE BOTTOM OF THE CAKE POUR THE HONEY GLAZE OVER THE CAKE FINISH WITH FRESH APPLE SLICES GIVE IT A TRY! SUBSCRIBE!
Are you curious about making sushi from stationery? See how our talented chefs solve this problem!
Hey everybody, hope your day is going well. My name is Chris Blackwood and today, I’ll be showing you how to cook a duck breast, which, to me, is the best-kept …
Hey everybody, hope your day is going well. My name is Chris Blackwood and today, I’ll be showing you how to cook a duck
breast, which, to me, is the best-kept culinary secret– the underground king of
meats. It’s like the steak of the poultry world. We’ll be serving it with some
delicious Yukon Gold potato gnocchi and Brussels sprouts with bacon and mustard.
Let’s get to it! The first thing I’m going to do with our
beautiful duck breast is to just score gently this fat side. Duck are
waterfowl, meaning that they need a lot of this insulation (fat) so that they don’t freeze.
We’re going to render that fat out better if we score it, so here I’m just coming
through– not pressing too hard– not cutting into the flesh, or the meat. I’m just scoring that fat. We’re going to start cooking this skin-side down so that
it won’t curl on us; we’ll render that fat evenly, which is a good tip for
when you’re cooking bacon as well; if you start your bacon strips in a cold pan,
then you won’t get wavy bacon that’s unevenly cooked. The cuts you make at
this phase will be exaggerated in the final product, so it’s worth taking a little bit of extra time and making it look nice. Now, our duck breast is scored and ready for
seasoning. Since we’re going to sear the Brussels
sprouts in bacon fat and serve them with little bacon “rashers”, it’s time to cut
the bacon. A great chef once told me that it’s like cheating to add bacon to
vegetables; however, I think the bacon pairs really nicely with the pungency of
the mustard and that cabbage-y note from the Brussels. Now for the Brussels
sprouts, it’s pretty simple: all we need to do is just remove the root and cut
them in half vertically. Something that I learned from working in restaurants is that
when you’re doing prep, you want to go ahead and do the same cut over and over
again: in other words, I’m going to cut the roots from all these, and then I’m going
to cut through them vertically. The reason for that is I
don’t have to pick up and put down my knife a bunch of times. It’s just all
ready to go. It reminds me of Adam Smith’s Wealth of
Nations: talking about how in a factory setting, the more you do something on
repeat, the more ways you’ll find to be faster at it. This to me is a good
example of that. However much you want to leave on of the root is up to
you. I remember one restaurant I worked at, which was more of a diner…
they had me cutting Brussels sprouts. They said, “Chris, come on, man. We’re not going for a
James Beard award here. You can leave a little bit more that root on! But these
Brussels sprouts… after we’ve sliced them all in half, the plan
is to blanch them, shock them, squeeze them of their excess moisture, and then
sear them. Next, the gnocchi. Of course this is by no
means a traditional gnocchi: it’s a little something different. I’m using a special
Yukon Gold potato puree here, which I’ll show you how to make in another video. To
that I’m adding pastry flour and an egg yolk. Fun fact:
large eggs weigh around 50 grams– 30 grams from the white, 20 from the yolk. A
cool way to mix the gnocchi dough is to “cut in” the ingredients using a bench
scraper. In my experience, it’s crucial to avoid overmixing this. That way, we’ll end
up with a product that’s light rather than gummy. Now, any time you knead a dough
containing gluten, you’re strengthening and lengthening the gluten protein
strands. This is desirable for your crusty country bread, but we don’t want
that for our gnocchi. For that same reason, I’ve chosen pastry flour for the
recipe– it contains less gluten than all-purpose flour, which contains less
gluten than bread flour. Anyway, once the dough is incorporated, I let it rest for
a bit… Roll it into a snake, or rope, or whatever
you want to call it… and I cut it into little pillows. With all our prep done, it’s show time.
We begin by seasoning the duck breast well with salt. Then, we lay it skin-side
down in the pan and start the pan on medium-high heat. Again, the reason for
this is so that the fat renders evenly. While the breast is rendering, let’s
blanch and shock the Brussels sprouts. To “blanch” is just a fancy word for “briefly
boiling”; to “shock” is to plunge the bright green sprouts into ice water to capture
their freshness and to stop them from cooking further.
We’re also rendering our bacon. This is “Black Forest” bacon, so the sugar and
spices get a little dark. Once the fat side of the duck breast is golden, we’ll
flip it and sear the flesh side. Let’s get the edges of the breast while
we’re at it. Once the duck breast is seared all over,
it’s time to pop it in a low oven: about 300 degrees Fahrenheit or around 150 C,
so it gently comes up to its internal temperature… “edge-to-edge”, as they say. Now
I like the duck breast medium-rare– around 130 Fahrenheit or 54 C. Our next move is to caramelize the cut side of the sprouts in that rendered bacon fat. The idea is to do this quickly– that way,
our guests will enjoy the impressive contrast between the emerald green, juicy
orb and the savory complex sear. We’ll toss them with the bacon bits and whole grain
Dijon mustard before serving. Finally, the gnocchi. The plan is to
simply boil them in salted water until they float, which is a nice little way of
them telling you, “hey, I’m cooked”, then to finish them in a little glaze of heavy
cream. An emulsion of butter and water would work here too, but the cream is a
little less fussy. Then, they’ll get finished with freshly grated Parmesan on
the plate. Before we get to the tasting, we’ve got to do the plating! First, let’s
carve the duck. Just listen to how crisp that skin is! Next, the Brussels. I’m mixing the seared
sprouts with a spoon of whole-grain Dijon mustard and those reserved crispy
bacon lardons. Here I’m going down with that gorgeous fluffy Yukon Gold potato
gnocchi and topping it with Parmesan cheese. Now let’s lay down those Brussels sprouts. When I first started doing this
recipe in college, it was a real “hit”, and all my friends still request it. Tends
to “steal the show”! On with the duck: 3 thick, center-cut slabs… looking good!
Finally, a little sauce, which is a reduction of chicken stock with a splash
of soy sauce and white wine. It’s like a Western eel sauce. With all that said and
done, I’ll give you my tasting notes. Alright, so we just did a duck breast, not
a whole duck tonight, so we’re not getting the chance to use the duck
press– medieval looking thing it is! But this is
my favorite thing to eat: the duck breast seared medium rare– like a steak– Brussels
sprouts with bacon and mustard, and homemade gnocchi. It took me a while to
figure out a gnocchi I was happy with, so I hope you’ll give it a shot. And, of course, if
you’ve never had duck before, do try it. And that’s exactly what I’m gonna do right
now. (delicious food sounds) Let’s try a little bit of gnocchi. Wow! The crunch on the skin of that
duck… it’s still got some fat in there, of course. Very juicy! The gnocchi: delicious!
It’s got just the right amount of chew in it for me. Mmm. I guess all that’s left
to try is a Brussels sprout… I’m gonna get a little bit of sauce on that too. Mmm!
Well, we don’t think about it too much, but a lot of food is textures– it’s not
just taste, or flavor. And I will say that this dish is really “knocked out” on textures: I
love the contrast between the crispy Brussels sprouts and bacon, the soft
pillowy gnocchi, and of course that juicy duck breast with
the little crust on it! Anyway, thanks so much for watching… see you next time! Hey, it’s Chris here! Thanks so much for
watching the video. I hope that you enjoyed it. Definitely comment below,
subscribe to the channel, like the video… all that good stuff. And you can follow
me on instagram @chrisblackwoodtv on twitter @_chrisblackwood
(I know I wish I could have just done chrisblackwood, but hey, that’s how it
goes some times. And you can catch me live on twitch at twitch.tv/chrisblackwood ! I think that about covers everything. I’ll see you next time!