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Rick Stein's Long Weekends |
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#26 |
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Join Date: May 2005
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I've never been to Vienna - it's always been on my to do list but never got around to it. It looks tempting but I don't think it would be good for my waistline
I agree about Berlin. It really is a fantastic multicultural city but he made it look like an elitist place for hipster food snobs. |
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#27 |
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Quote:
If anyone wants to see a different take on the city Anthony Bourdain made quite a good show. You can find easily by googling or maybe even by following this link https://www.youtube.com/watch?v=MiOGa7rzCQY |
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#28 |
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Join Date: Mar 2006
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Rick Should have had a Kasekrainer Hot Dog at Bitzinger instead of Bratwurst.
The second unnamed cafe he visited was Cafe Sperl which is famous amongst other things for being a young Adolf Hitler's favourite Viennese cafe. |
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#29 |
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Join Date: Mar 2013
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Quote:
Rick Should have had a Kasekrainer Hot Dog at Bitzinger instead of Bratwurst.
The second unnamed cafe he visited was Cafe Sperl which is famous amongst other things for being a young Adolf Hitler's favourite Viennese cafe. ![]() Sperl used to be very shabby but charming but they restored it and now it seems to be more on the tourist radar. I didn't know about Hitler liking it, now I have to decide does that put me off going there again! |
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#30 |
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Quote:
There is no doubt that Stein thinks he is a gifted cook and restaraunteur, and he may well be right. However, I get a little irritated that every place or restaraunt or cook he visits is 'wonderful', 'marvellous', or 'the best in the world' etc. Does he really mean it, I wonder? Perhaps we shouldn't take him too seriously. At least the scenery is usually good.
Well he clearly is. ![]() He is being positive about his experiences, in the past he has said he has been left underwhelmed by his experience. Of all the chefs/ cooks that have programmes, Rick's is by far my favourite. |
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#31 |
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Join Date: Mar 2013
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I had a wee smile at the slip of the tongue when he said 'Venice' instead of 'Vienna'; I spent the first ten minutes thinking "where are the canals?" and "why is he drinking Austrian wine and eating hot dogs?" before my mind clicked into gear.
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#32 |
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Join Date: Mar 2006
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He did have a Kasekrainer at Bitzinger after all.
Taken from the progamme's website : http://bbc.in/1TcvbkA My favoutrite hot dog. I like it with Hot Mustard & Ketchup. Sausage has Emmental Cheese through it so it can be a bit messy. Bitzinger have a stand at the Prater Park and the one featured here is at Albertina in the City Centre. The Wurstel Stand at Hoher Markt is good also. Think the sausages are made by local meat company, Radatz and can be found in supermarkets in Austria. |
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#33 |
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The Vienna episode was definitely an improvement over Berlin. A lot more rounded with information about the history and culture. Tonight Bologna Quote:
Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner. At the market Rick finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers.
Bologna is a medieval city with a university even older than Oxford, and Rick explores the cloisters and the Whispering Walls. He even climbs Bologna's famous Asinelli Tower, despite vertigo. He also drives up into the hills to a cheese dairy, where he tastes 13-year-old parmesan. Nearby, there is lunch at a pig farm with restaurant attached. Out in the back they are making brawn, but for the crew lunch they serve huge pork steaks grilled over charcoal, with a big glass of local San Giovese wine. Delicious. |
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#34 |
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Quote:
The Vienna episode was definitely an improvement over Berlin. A lot more rounded with information about the history and culture.
Tonight Bologna |
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#35 |
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Join Date: Mar 2006
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Food looked superb but city simply doesn't have the sights tourists crave for that selfie shot.
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#36 |
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deleted duplicate
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#37 |
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Quote:
I've been to Rome and Milan before but Bologna has never been on my travel radar. Looks very interesting though. Just need to remember never to ask for a "Spag Bol" there.
It seemed like a paired down puttanesca. Another thing that some people/chefs will say is never to have pasta and a blog of sauce on top as you should have the sauce mixed into the pasta. Not exactly true as part of the tradition is for you to mix the pasta and sauce yourself with your fork & spoon. |
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#38 |
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I was looking forward to tomorrow nights episode and its not on.
but the bbc homepage advertises 10 episodes .is it back on next week ?
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#39 |
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Quote:
I was looking forward to tomorrow nights episode and its not on.
but the bbc homepage advertises 10 episodes .is it back on next week ? |
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#40 |
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Quote:
I
Another thing that some people/chefs will say is never to have pasta and a blog of sauce on top as you should have the sauce mixed into the pasta. Not exactly true as part of the tradition is for you to mix the pasta and sauce yourself with your fork & spoon.
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#41 |
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Quote:
In Italy you get a huge mountain of spaghetti with a tiny spoonful of sauce on top, all spag. no Bol.
![]() Also, in the past (maybe still is) the pasta was a course of a meal. You'd have the anti-pasti, a salad, soup, pasta, meat, desert. We went the other way in having pasta as the main meal with loads of sauce. |
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#42 |
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Later in the year (think I read Sept.)
I don't suppose rick will release an accompanying book until the last five episodes have aired.
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#43 |
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Quote:
IIRC the pasta is the main ingredient and a minimal amount of sauce to coat it. It makes it a cheap filler dish.
Also, in the past (maybe still is) the pasta was a course of a meal. You'd have the anti-pasti, a salad, soup, pasta, meat, desert. We went the other way in having pasta as the main meal with loads of sauce. |
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#44 |
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Quote:
Most Italians would hate me. I like loads of sauce abd don't really care what pasta I use
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#45 |
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Has anyone seen when the next half is going to be shown? I thought it was going to about now but can't see anything.
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#46 |
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It's back tonight!
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#47 |
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Join Date: May 2005
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Quote:
It's back tonight!
I've only been to Lisbon once and I was pretty underwhelmed with it. Maybe I should give it another chance. Copenhagen this week according to my telly guide. |
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#48 |
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Join Date: May 2010
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Some years ago there was a TV programme featuring one of the top London hotels.
It had invited the chef, and staff, at the then top restaurant in the world from Copenhagen to present it's tasting menu. One of the courses was live ants, and I still remember one of the female guests screaming, and then saying that an ant had gripped her tongue and she could not dislodge it. Some of the Nordic Cuisine featured in tonight's programme had some bizarre ingredients. Next week Rick is in Cadiz. |
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#49 |
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Join Date: May 2005
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I've only been to Copenhagen a couple of times but they were for quick work trips so I've never had chance to properly explore the city. Maybe a little too much time was spent on the "New Nordic" cuisine rather than the more traditional food and drink of Denmark.
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#50 |
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Join Date: Sep 2010
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I like Rick Stein. He has a chip shop in Cornwall, and he's done a few programmes about cooking before, so it just shows how even small chip shop owners can widen their horizons and move on. My ex-wife's aunts and uncle had a chippy.
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but the bbc homepage advertises 10 episodes .is it back on next week ?