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 chef David Shim of COTE, a Korean-American steakhouse in New York City that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.

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Ad | Every mojito needs rum, lime and mint but after that, it’s really up to you! These three variations each use different techniques and skills to create three awesome mojito recipes. The mojito slushie is perf to cool down on a hot day, if you like fruity flavours then give the blueberry mojito a go and if you’re going all out, the spiced mojito is the one for you!

You can find the recipes we made here…
Classic Mojito Slushie: https://sorted.club/recipe/speedy-blender-mojito/
Blueberry Mojito: https://sorted.club/recipe/blueberry-mojito/
Spiced Mojito: https://sorted.club/recipe/spiced-rum-mojito/

*Please drink responsibly

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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In Close to Home, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures.

As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines.

In this episode, Michelle meets with Kudret Yakup, founder and operator of Yana Kebab Express, to talk about Uyghur cuisine, the food of a Turkic ethnic group who live in East and Central Asia.

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With over half of the dishes left to complete the challenge, will Mike be able to pick up the slack? Part two of the Edinburgh Food Marathon is HERE!

In case you missed it, you can catch part one of the marathon here: http://bit.ly/YTEdinburgh1

Don’t forget, you can head this way to find out how to visit these restaurants through the Eat app: https://sorted.club/eat/

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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

Dennis Ngo from Di an Di in NYC stopped by the MUNCHIES Test Kitchen to make Banh Trang Nuong. This Vietnamese pizza isn’t your typical pie. Grilled rice paper is loaded with homemade scallion oil, egg, littleneck clams, sweet chili sauce, micro chives, and crushed peanuts to make this Vietnamese street food staple.

Check out the recipe here: https://www.vice.com/en_us/article/3k3ay3/vietnamese-clam-pizza-recipe

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In this episode of The Cooking Show, Farideh shows us how to get perfectly crisp salmon skin without overcooking the fish. Learn how to make roasted potatoes, flaky fish, and a lemon herb dressing—all in one cast iron skillet for an easy and delicious meal.

Check out the recipe here: https://munchies.vice.com/en_us/article/qvyqdx/one-skillet-crispy-skin-salmon-recipe

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Welcome to Open Fire, where we explore the various ways different cultures cook over live fire. Our host Cara Nicoletti, a fourth-generation butcher, chef and author, learns the craft, practice, and philosophy of each dish and the stories of the people cooking them.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.

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Here we go again! With 24 hours on the clock and 26.2 dishes to eat, how will Ben, Mike and Jamie cope in the first leg of the prestigious Edinburgh Food Marathon?

Head this way to find out how YOU can visit these restaurants through the Eat app: https://sorted.club/eat/

SUBSCRIBE to the channel and 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

In Close to Home, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines.

In this episode, Michelle meets with Mina Newman, executive chef of Sen Sakana in NYC, to talk about Nikkei cuisine. Nikkei refers to the culinary result of the Japanese diaspora in Latin America—specifically how Japanese migration influenced Peruvian cooking.

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