Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more.

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Here’s a pass it on for ya with a little bit of a different theme. Can the 5 of ’em make a foodie dish that surpasses 5,000 likes on instagram? Let’s hope someone with plating skills goes last….

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Welcome to A Frank Experience, where Frank Pinello of ‘The Pizza Show’ explores large-scale dining experiences and delves into what exactly it takes to feed a ton of people.

In this episode, Frank celebrates Fleet Week with the Navy on the USS New York. Frank takes a chopper to the ship to see where they keep the thousands of pounds of food needed to feed the sailors and to do his best grilling catfish, slicing prime rib, manning the egg station, and cooking burgers. By the time the ship passes the Statue of Liberty and Freedom Tower on the way back to New York City, Frank has a new level of perspective.

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Ever wondered what kitchen equipment is essential for your home? Chefs Ben and James are here to recommend some of the best and tell you which options are worth your time and money!

Check out the playlist for similar videos: https://www.youtube.com/playlist?list=PLWLHJzWYH_EePoyL-No1J7hzDRjixToE_

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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

Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.

Check out the recipe here: https://www.vice.com/en_us/article/gy4qq7/char-siu-chicken-banh-mi-recipe

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José Andrés, James Beard Award-winning chef and one of the world’s 100 most influential people according to Time Magazine in 2012 and 2018, serves up gazpacho in the MUNCHIES Test Kitchen.

Not only does José outline a versatile gazpacho recipe, but he also shows us the importance of talking to your ingredients and using care as an essential ingredient in this quick and easy recipe.

Check out the recipe here: https://www.vice.com/en_us/article/j5wkp4/classic-tomato-gazpacho-recipe

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Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.

In this episode, Cara meets with chef Junior Felix from Glady’s in Brooklyn to learn how to cook his famous jerk chicken. This chicken is marinated for 24 hours before it’s grilled over oak and pimento wood and finished off in a smoker, resulting in a dish that’s truly the flavor of fire.

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Ad | This week the guys compare fish tacos! From a super speedy fish taco to a fish taco minus the fish (?!) to a proper Baja style fish taco… which version would you give a go at home?

You can find the recipes we made here…

Speedy Mackerel Tacos: https://sorted.club/recipe/speedy-mackerel-tacos/

Seaweed Aubergine Tacos: https://sorted.club/recipe/seaweed-aubergine-tacos/

Classic Baja Tacos: https://sorted.club/recipe/classic-baja-tacos/

Huge thank you to Kenwood for sponsoring this video and providing us with some of their awesome products. You can check out the products we used at https://www.kenwoodworld.com

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Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge.

Check out the recipe here: https://www.vice.com/en_us/article/qv7pmd/stir-fried-instant-ramen-noodles-with-pork-and-cabbage-recipe

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