AD | We’re in Portland, Maine using your recommendations to find the best food in the city using #lostandhungryrules! Having eaten their body weight in Lobster Rolls, the pressure is now on for Jamie and Barry to create their own Ultimate Lobster Roll… Who will source the best ingredients? Who will come out on top? ONLY BEN CAN DECIDE!!

Thanks to Visit The USA for sponsoring this trip, you can find out more about them here: https://www.visittheusa.co.uk/

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– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

Will Horowitz of Ducks Eatery stopped by the MUNCHIES Test Kitchen to show us how to transform watermelon radishes into a vegan alternative to bresaola. After brining, smoking, and dehydrating the radishes, the result is smoky, salty, and slightly sweet flesh. Thinly sliced, it’s the perfect addition to a simple salad.

Check out the recipe for Smoked Radishes here: https://www.vice.com/en_us/article/vb95gb/watermelon-radish-prosciutto-recipe

and the recipe for Watermelon Radish “Prosciutto” and Melon Salad here: https://www.vice.com/en_us/article/vb99a8/watermelon-prosciutto-and-melon-salad-recipe

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Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden. For this baked pasta dish, she rolls up lasagna sheets, adds a lemony zucchini and squash filling, then sprinkles on mozzarella cheese. Topped with an herb and arugula salad, along with parmesan cheese, this vegetarian pasta is the perfect excuse to turn on your oven this summer.

Check out the recipe here: https://www.vice.com/en_us/article/43jbep/zucchini-and-squash-manicotti-recipe

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Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs. The chicken is hit wit a fragrant rub before being pan-fried, resulting in crispy skin with juicy, tender, and flavorful meat. Serve it alongside grilled corn and bok choy for one recipe you’ll want to make year-round.

Check out the recipe here: https://www.vice.com/en_us/article/gy4kv7/pineapple-and-kimchi-glazed-chicken-legs

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AD | We’re off to Portland, Maine – home of the most amazing lobster rolls in the world! We’re using #LostandHungryRules, which means only your recommendations can be used to find the best food available… Can the guys find all the inspiration they need ahead of the Ultimate Lobster Roll Battle in the next episode??

Thanks to Visit The USA for sponsoring this trip, you can find out more about them here: https://www.visittheusa.co.uk/

Join our food journey each week by SUBSCRIBING to the channel. Press the bell button to get notifications every time we post: https://goo.gl/pqaw14

Ready to live the ultimate food lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

Danny and Elizabeth Rossi, a father-daughter duo, run a hot dog cart outside New York City’s Metropolitan Museum of Art. As disabled veterans, they are given a special permit for their cart, yet there have been issues with non-vets getting their hands on these permits, allowing illegal businesses to flourish and causing overcrowding. In this video, Danny and Elizabeth share how they manage to survive in this oversaturated and harsh working environment.

#streetfoodicons #streetfood #munchies

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Science can help us understand flavour combos and how two food items that you wouldn’t necessarily expect, can work. Today we have 5 new pairings to try out. Are they going to actually work or not? Would you try them? Comment below!

Catch the last episode of flavour pairings here: https://youtu.be/LLgml-HdC2I

Join our food journey each week by SUBSCRIBING to the channel. Press the bell button to get notifications every time we post: https://goo.gl/pqaw14

Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

James Beard Award-winning chef José Andrés makes a Spanish style tortilla in the MUNCHIES Test Kitchen, but with a time-saving fix, by using potato chips instead of having to cook potatoes. This simple dish takes 30 minutes or less and uses only four ingredients: eggs, extra virgin olive oil, sea salt, and sweet potato chips.

Check out the recipe here: https://www.vice.com/en_us/article/gy4w7y/sweet-potato-chip-tortilla-recipe.

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Farideh makes sausage and broccoli rabe stromboli in the MUNCHIES Test Kitchen. Like a rolled up pizza, this cheesy and spicy stromboli is filled with both hot and sweet cherry peppers and loaded with mozzarella and provolone cheese. Farideh also shares a simple homemade pizza dough recipe, so you can make this dish fully from scratch at home.

Check out the recipe here: https://www.vice.com/en_us/article/kzdqpx/sausage-and-broccoli-rabe-stromboli-recipe

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