The Supersizers Eat... The French Revolution
The Supersizers Eat... The French Revolution
BBC 2 Series in which restaurant critic Giles Coren and writer and comedian Sue Perkins experience the food culture of years gone by.
This time they go back to Revolutionary France in the 1780s. Donning wigs and corsets, Giles and Sue find out what King Louis 16th ate, why Marie Antoinette was so hated, and how the Revolution was instrumental in creating the first restaurant and first restaurant critic.
I do not own this video, all rights go to the BBC, 2009.
Sauerland - Delicious fillet, burger and broth from own hunted wild game | At our Neighbour's Table
The Sauerland is a sparsely populated region in the south of Westphalia, with small towns and villages, half-timbered houses and a lot of forest. The Sauerland gained sad fame when hurricane Kyrill knocked down millions of trees in 2007. The forests of the Gilsbach family from the tranquil town of Schmallenberg-Oberkirchen were also affected. Forester Elmar Gilsbach decided to replant only climate-tolerant trees that have deeper roots and can better cope with drought. Since then, the Gilsbachs have been running their own forest tree nursery.
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Like most Central European forests, the forest in the Sauerland is a cultural landscape that is cultivated by humans. This includes hunting. Corinne Gilsbach emigrated from Düsseldorf to the Sauerland not only out of love for her husband, but also because nature and hunting are close to her heart. They have passed this interest on to their children Charlotte and Constantin. Already at the age of 16, they both took their hunting licence.
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When the hunting season starts in autumn, the Gilsbachs serve a lot of venison: poached as a fillet, twisted into a burger or the bones cooked into a broth. Corinne also uses seasonal products for side dishes, such as black salsify with venison fillet or rosehip puree with Westphalian curd cheese. In addition to game dishes, traditional potato recipes such as Sauerländer Potthucke are popular. For the autumnal outdoor potato roast, Corinne meets with her huntress group. More and more women are taking the Green Baccalaureate, as the hunting licence is also called. The tubers from the fire are accompanied by a side dish with aroma from the forest - butter with Douglas fir needles.
At our Neighbour's Table - Sauerland | Season 2021 - Episode 255
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Home made prosciutto and country ham preparing to hang part w
Salzkammergut - Refining Apfelschlangl pastry with Alpine salt | At our Neighbour's Table
The Salzkammergut is the area with the most lakes in Austria. It lies on the northern edge of the Alps and extends across the provinces of Styria, Upper Austria and Salzburg. 76 drinking-water-pure mountain lakes are nestled between Alpine peaks. Hidden deep in the mountains has been a precious treasure for millions of years - the mountain core salt.
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Since time immemorial, the salt of the Alps has refined the cuisine of the Salzkammergut. Freshly caught arctic chars are marinated in it and roasted on an open fire. Roast pork cooked in a bed of salt becomes particularly spicy and tender. And with a pinch of Alpine salt and lots of icing sugar, the Apfelschlangl rivals the apple strudel.
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The Alps were formed 250 million years ago. The salt from the seas was trapped under thick layers of rock. As in the Bronze Age, the natural salt is still mainly mined by hand. It is sold untreated, neither bleached nor refined, and therefore retains its grey-pink colour.
Alexander Köberl is a miner in the Altaussee salt mine, the miners' superior and confidant. They bring the pristine salt from the depths to the light of day. Every morning at 6.00 a.m. the men enter the tunnel. The further into the mountain it goes, the colder it gets. Inside the mountain it is only 7 degrees. The tunnels used in the Altaussee mine are 46 kilometres long in total, a widely ramified labyrinth in which any outsider would get lost.
Above ground, the sun shines on Altaussee. A climatic health resort in the Styrian part of the Salzkammergut. Alexander Köberl and his wife Brigitte have just moved into their newly built house, right next to Alexander's grandmother Traudl.
For a family outing, Brigitte and Traudl bake an Apfelschlangl.
This is an Austrian classic, but not an apple strudel, where the dough is stretched out paper-thin. With the Apfelschlangl, the filling is wrapped in a slightly thicker shortcrust pastry. Brigitte has been cooking wholefoods for years and therefore uses spelt flour for baking.
In the evening, Alexander and Brigitte prepare a salt roast with mushroom sauce and potato salad. Their daughter Marlene with her husband and three grandchildren come to visit. The roast pork is cooked on a bed of salt for about three hours at a low temperature. Ideal - because once the roast is in the oven, there is enough time to prepare the rest of the dinner in peace.
Once a year, Alexander and Brigitte Köberl invite you to the so-called Lechpartie. It has taken place for hundreds of years on Lake Altaussee and Lake Grundlsee. Family and friends meet in a fishing hut directly on the lake, eat, drink and make music together. Traditionally, a fishing barge is used to sail across the lake. Lech comes from spawning. The fishermen's harvest festival is celebrated at spawning time. Freshly caught chars are marinated in Alpine salt and roasted on an open fire in the hut.
At our Neighbour's Table - Salzkammergut | Season 2020 - Episode 244
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Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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This video features the book Menu Design in America by John Mariani and Steven Heller, 2011:
Hamm & Bublé SNL sketch I referenced: