After following the grape from the vineyards to the vintners, Billy visits Dorothee Zilliken and Matthias Knebel in their wine cellars. Each has a different approach and a unique insight into the winemaking process. Billy then visits world-famous German entertainer Thomas Anders for dinner before heading out into the Koblenz nightlife for a student pub crawl.

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MUNCHIES host and sommelier Billy Wagner heads down to the Moselle Valley to give us an insight into the beautiful world of riesling wines, meeting top-class vintners and a handful of colorful characters along the way.

In order to protect the riesling grape, coordinated hunts take place regularly in the region along the Moselle. In this episode, Billy takes part in one of these traditional hunts and learns what it truly means to be a hunter.

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Welcome to another Rennie Mystery Box Challenge! This video contains a paid for promotion, but that’s not the mystery ingredient!

In each Mystery Box Challenge, Rennie delivers a slightly obscure ingredient and, with your help, we conjure up an awesome recipe to celebrate the ingredient. This time… an awesome fruit that we combine with a great breakfast idea that you guys have been begging us to make. Perhaps one of the easiest recipes we’ve done… but the addition of our mystery ingredient takes it to another level… An amazing level!!. Have a watch to find out what the surprise twist is and how we get on!

Get the full recipe with step-by-step instructions here: http://sortedfood.com/chiaseedbowl
Check out more from the guys at Rennie here: http://rennie.co.uk

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here:http://bit.ly/SortedYT

In the second episode of the MUNCHIES Guide to Moselle, host Billy Wagner spends time in the vineyards with two of the most famous vintners, Ernie Loosen and Katharina Prüm,and meets Markus Molitor, a legend of his own. Billy takes part in the harvest and learns what other work is important in the life of a vintner.

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MUNCHIES host and sommelier Billy Wagner heads down to the Moselle Valley to give us an insight into the beautiful world of riesling wines.
Along the way, he meets top-class vintners and a handful of colorful characters.

In the first episode, he takes a look at the Roman roots of wine-making, pressing wine and battling with a real-life gladiator.

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This portioned pesto-based pizza is perfect for a party. We can only apologise for all of the pee’ing in this video!

Get the full recipe here: http://sortedfood.com/pullapartpizza

Also this week:
Chicken Kiev: http://bit.ly/1O76QOP
Giant Ice Cream Sandwich: http://bit.ly/1M3RvLF
Torta Romeu e Julieta: http://bit.ly/1KeclUU

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This one is epic… beware! We had a few ice cream sandwiches in the States, but we felt like we could make it bigger… one to share!
The shell is inspired by a cowboy cookie from Hood River and the ice cream triggered from our visit to San Francisco.

Get the full recipe here: http://sortedfood.com/cowboyicecreamsandwich

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 the West, funeral catering is often limited to soggy fruit plates and cold-cut sandwiches. But that’s not the case in Taiwan, where classic local delicacies like pork buns, fried chicken, and sashimi are on the menu, and the pallbearers get buzzed on rice-wine-heavy chicken soup. Held in honor of the deceased, these funeral feasts are prepared by traditional “village chefs” who specialize in ban-doh—outdoor banquets for community occasions ranging from weddings, births, and funerals to elections and festivals.

Our host Joshua Frank attends the funeral of his friend’s grandfather, who insisted before his passing that all guests at his memorial ceremony leave well-fed. Joshua travels to the tiny hamlet where village chef cuisine was born to see how the fading role of the village chef is being passed on between generations, and learns to cook an iconic ban-doh dish with a modern twist at a culinary school revitalizing the classic Taiwanese culinary tradition.

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Gregory Baumgartner—pastry chef at E.P. & L.P. in West Hollywood, CA—shows us how to make “Not Your Mama’s Chocolate Cake.” This dense, moist devil’s food cake with a buttery chocolate wafer crust and silky chocolate mousse is a chocolate lover’s dream.

Check out the recipe here: https://munchies.vice.com/en_us/article/xym9wn/not-your-mamas-chocolate-cake

link:
http://eplosangeles.com/

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