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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:05,040 ADAM VOICEOVER: I'm Adam Richman, global food explorer. 2 00:00:06,160 --> 00:00:08,440 I have come all the way from the USA... 3 00:00:08,520 --> 00:00:09,560 Oh, man. 4 00:00:09,640 --> 00:00:12,040 ..to taste the very best of Britain. 5 00:00:12,120 --> 00:00:13,800 Cheese... Oh, I love that. 6 00:00:13,880 --> 00:00:15,840 Some of the world's most famous foods, 7 00:00:15,920 --> 00:00:19,000 share their name with the place in Britain where they were created. 8 00:00:19,080 --> 00:00:21,080 Oh, my god, that's good. 9 00:00:22,160 --> 00:00:25,520 So, I'm using the map as my menu... 10 00:00:25,600 --> 00:00:29,040 If I'm in Eton, I have to try Eton Mess. 11 00:00:29,120 --> 00:00:32,240 ..eating my way around the country, 12 00:00:32,320 --> 00:00:34,800 place by delicious place. 13 00:00:34,880 --> 00:00:37,600 Eating earl of a sandwich, sandwich in Sandwich. 14 00:00:37,680 --> 00:00:40,760 Bakewell the Bakewell in Bakewell. 15 00:00:40,840 --> 00:00:42,840 Real Aberdeen Angus in Aberdeen. 16 00:00:43,920 --> 00:00:48,120 And I'll be exploring all the areas nearby, 17 00:00:48,200 --> 00:00:51,760 to find out what other awesome eats are on offer. 18 00:00:51,840 --> 00:00:53,600 God, this is beautiful. 19 00:00:57,880 --> 00:00:59,000 I'm here... 20 00:01:00,520 --> 00:01:01,800 and I'm hungry. 21 00:01:01,880 --> 00:01:02,960 Whoa! 22 00:01:05,600 --> 00:01:09,040 This is Adam Richman Eats Britain! 23 00:01:14,320 --> 00:01:17,240 (CHEERFUL MUSIC) 24 00:01:17,320 --> 00:01:18,600 Right now, I'm in the North of England, 25 00:01:18,680 --> 00:01:20,120 in the county of Yorkshire, 26 00:01:20,200 --> 00:01:21,280 and it's my first visit 27 00:01:21,360 --> 00:01:23,560 and my first chance to explore a place 28 00:01:23,640 --> 00:01:25,480 that my family is connected to. 29 00:01:25,560 --> 00:01:26,800 But where do I start? 30 00:01:26,880 --> 00:01:29,520 Yorkshire tea? Yorkshire parkin. 31 00:01:29,600 --> 00:01:32,720 I am gonna go with one of the UK's top ten favourite foods, 32 00:01:32,800 --> 00:01:34,320 Yorkshire puddin'. 33 00:01:34,400 --> 00:01:37,040 Yorkshire is the biggest county in Britain, 34 00:01:37,120 --> 00:01:40,960 so, heading to its biggest city, Leeds, is a no brainer. 35 00:01:41,040 --> 00:01:43,560 And here in Kirkgate Market, 36 00:01:43,640 --> 00:01:47,800 there's a stall that's serving up mouth-watering Yorkshire puddings, 37 00:01:47,880 --> 00:01:50,520 in a deliciously different way. 38 00:01:50,600 --> 00:01:54,360 The Yorkshire puds that Mike makes at the Yorkshire Wrap company, 39 00:01:54,440 --> 00:01:57,400 look very different to the ones you would be used to seeing 40 00:01:57,480 --> 00:01:58,960 on your roast dinner. 41 00:01:59,040 --> 00:02:03,000 But I've been assured that they have the same glorious taste, 42 00:02:03,080 --> 00:02:05,200 just in a different shape. 43 00:02:05,280 --> 00:02:06,600 29. 44 00:02:06,680 --> 00:02:08,600 29 if you don't come, I'm taking it. 45 00:02:08,680 --> 00:02:09,680 (LAUGHS) 46 00:02:09,760 --> 00:02:11,440 Alright, you got lucky there, 29. 47 00:02:11,520 --> 00:02:12,520 Enjoy, boss. Thank you. 48 00:02:12,600 --> 00:02:15,040 Alright, So, first of all this is a big day for me, 49 00:02:15,120 --> 00:02:16,440 because my great granddad 50 00:02:16,520 --> 00:02:17,520 came from Leeds. 51 00:02:17,600 --> 00:02:19,240 So, to think like, that he walked 52 00:02:19,320 --> 00:02:20,320 this market stall 53 00:02:20,400 --> 00:02:22,040 is pretty amazing to me. 54 00:02:22,120 --> 00:02:25,400 But, what is it that sets the Yorkshire Wrap Company, 55 00:02:25,480 --> 00:02:26,640 Yorkshire Wrap apart? 56 00:02:26,720 --> 00:02:28,440 I've heard that yours is exceptional. 57 00:02:28,520 --> 00:02:31,800 Everything I do is homemade, on site here. 58 00:02:31,880 --> 00:02:34,080 I make all my homemade Yorkshires, 59 00:02:34,160 --> 00:02:36,600 the gravy, the meat's all cooked on site. 60 00:02:36,680 --> 00:02:39,400 OK, that sounds insanely delicious. Would you make me one? 61 00:02:39,480 --> 00:02:40,680 Slow roast beef course I can, man. 62 00:02:40,760 --> 00:02:42,960 Oh, slow roast beef, can you imagine this? 63 00:02:43,040 --> 00:02:45,200 We are gonna get slow roast beef, 64 00:02:45,280 --> 00:02:48,080 Yorkshire pudding, made in Leeds, 65 00:02:48,160 --> 00:02:49,520 where my family hails from. 66 00:02:49,600 --> 00:02:51,880 Pretty exciting, just play it cool, everyone. 67 00:02:51,960 --> 00:02:53,480 Play it cool. 68 00:02:56,800 --> 00:02:59,080 Thank you, some of my finest work. 69 00:02:59,160 --> 00:03:02,160 The wrap is filled with slow roasted beef, 70 00:03:02,240 --> 00:03:06,920 red cabbage and onions, all enrobed in rich, silky gravy. 71 00:03:07,000 --> 00:03:09,960 And these are no ordinary Yorkshire puddings. 72 00:03:10,040 --> 00:03:12,600 Right, So, these are the homemade, 73 00:03:12,680 --> 00:03:13,760 Yorkshire pudding wraps. 74 00:03:13,840 --> 00:03:14,920 I've never seen them like that, 75 00:03:15,000 --> 00:03:16,680 I usually just see a sort of cupcake shape. 76 00:03:16,760 --> 00:03:17,960 Yeah. 77 00:03:18,040 --> 00:03:19,640 Mike has been at the market 78 00:03:19,720 --> 00:03:22,080 selling his tasty Yorkshire pudding wraps 79 00:03:22,160 --> 00:03:23,560 for seven years. 80 00:03:23,640 --> 00:03:24,680 This is straight out of the oven. 81 00:03:24,760 --> 00:03:25,800 Straight out the oven. 82 00:03:25,880 --> 00:03:27,720 So, we don't use these as fresh. Oh, you don't. 83 00:03:27,800 --> 00:03:29,840 No, because they are a tiny little bit crispy. 84 00:03:29,920 --> 00:03:32,440 When the Yorkshire puddings are portioned, they're left to cool. 85 00:03:32,520 --> 00:03:33,560 And then to serve, 86 00:03:33,640 --> 00:03:35,920 the pliable puddings go back into the oven, 87 00:03:36,000 --> 00:03:37,840 which makes them easier to roll. 88 00:03:37,920 --> 00:03:38,960 May I try one while it's hot? 89 00:03:39,040 --> 00:03:41,600 Yeah, course you can. Go for it, boss. Yeah. 90 00:03:41,680 --> 00:03:43,520 This is amazing. 91 00:03:43,600 --> 00:03:46,320 Love it, the Yorkshire Pudding bookmark. 92 00:03:46,400 --> 00:03:47,720 Why would you even bother reading? 93 00:03:47,800 --> 00:03:49,680 (LAUGHS) I mean, kids still read. 94 00:03:50,720 --> 00:03:51,800 Alright. 95 00:03:55,440 --> 00:03:57,240 Dude. 96 00:03:57,320 --> 00:03:59,200 I know you use less eggs, 97 00:03:59,280 --> 00:04:00,400 it's... I don't know how you did it, 98 00:04:00,480 --> 00:04:02,280 like it's almost like a little mini quiche in here. 99 00:04:02,360 --> 00:04:03,360 Yeah yeah yeah. 100 00:04:03,440 --> 00:04:05,320 Faintly sweet, really custardy 101 00:04:05,400 --> 00:04:07,280 I don't even know we really need to fill this, 102 00:04:07,360 --> 00:04:09,120 this could just be a fun segment of me 103 00:04:09,200 --> 00:04:11,440 just eating this giant rectangle of love. 104 00:04:11,520 --> 00:04:14,920 Yorkshire puddings used to be known as dripping puddings, 105 00:04:15,000 --> 00:04:17,800 as the batter was placed under roasting meats, 106 00:04:17,880 --> 00:04:20,440 to catch the cooking juices and fats. 107 00:04:20,520 --> 00:04:23,400 In years gone by, meat was more expensive, 108 00:04:23,480 --> 00:04:26,240 so, the puddings were served first to fill you up. 109 00:04:26,320 --> 00:04:29,040 So, I will start with slow roast beef. 110 00:04:29,120 --> 00:04:30,240 So, it's roasted overnight. 111 00:04:31,280 --> 00:04:32,280 12 hours. 112 00:04:32,360 --> 00:04:34,200 It's kind of amazing, 'cause this is something 113 00:04:34,280 --> 00:04:37,720 that people are getting quickly at like a market stall 114 00:04:37,800 --> 00:04:42,120 and they don't realise how much hard work it takes. 115 00:04:42,200 --> 00:04:44,200 The raw veggies are added to the roast 116 00:04:44,280 --> 00:04:47,000 which is crispy and caramelising on the flat top, 117 00:04:47,080 --> 00:04:49,960 and then this beautiful gravy avalanche. 118 00:04:50,040 --> 00:04:51,880 Now, tell me a little bit about this gravy. 119 00:04:51,960 --> 00:04:54,200 Nice and thick, so, it's made from the stock 120 00:04:54,280 --> 00:04:55,680 that the meat is roasted in overnight. 121 00:04:55,760 --> 00:04:57,840 So, it's like a stir-fried Sunday roast. 122 00:04:57,920 --> 00:04:58,920 I love it. 123 00:04:59,000 --> 00:05:00,960 Even the technique you're using 124 00:05:01,040 --> 00:05:03,880 is so much like Mongolian barbeque which is cool. 125 00:05:03,960 --> 00:05:06,640 Like using it on the flat top, spreading it out 126 00:05:06,720 --> 00:05:08,400 Yeah. Right, let's go. 127 00:05:08,480 --> 00:05:11,480 (CHEERFUL MUSIC) 128 00:05:13,440 --> 00:05:15,040 Ooh! 129 00:05:15,120 --> 00:05:16,880 Are you hungry? I am not gonna say potted meat. 130 00:05:16,960 --> 00:05:18,360 Are you hungry? There you go. 131 00:05:18,440 --> 00:05:20,520 Looking at it, definitely. 132 00:05:20,600 --> 00:05:23,080 Now, it's time to add the homemade horseradish sauce. 133 00:05:23,160 --> 00:05:24,360 Homemade horseradish sauce, let's do it. 134 00:05:24,440 --> 00:05:25,480 Let's do it. 135 00:05:25,560 --> 00:05:27,520 So, what goes into... I mean, obviously, horseradish. 136 00:05:27,600 --> 00:05:31,040 Freshly grated horseradish, sour cream, cayenne pepper, 137 00:05:31,120 --> 00:05:34,840 salt and pepper, bit of lemon juice and a bit of cider vinegar. 138 00:05:34,920 --> 00:05:37,840 (CHEERFUL MUSIC) 139 00:05:37,920 --> 00:05:41,320 Right, so you can taste, then let's... 140 00:05:41,400 --> 00:05:44,080 I wanna just one second, no shame in my game. 141 00:05:48,080 --> 00:05:50,920 Can I steal this and go to that fishmonger's hall 142 00:05:51,000 --> 00:05:53,800 and have this on every shrimp till the day I die? 143 00:05:53,880 --> 00:05:57,480 This is like white cocktail sauce, this is white gold. 144 00:05:57,560 --> 00:05:58,600 OK? 145 00:05:58,680 --> 00:06:00,240 This is bloody delicious. 146 00:06:00,320 --> 00:06:01,400 Right, let's go, sir. 147 00:06:03,920 --> 00:06:05,440 And... 148 00:06:05,520 --> 00:06:06,520 there you go. 149 00:06:06,600 --> 00:06:08,520 Whoo whee, may I? 150 00:06:08,600 --> 00:06:10,120 Of course you can. 151 00:06:10,200 --> 00:06:11,200 (CHEERFUL MUSIC) 152 00:06:11,280 --> 00:06:13,800 # The man's got the power With no eggs and flour 153 00:06:13,880 --> 00:06:16,240 # When you got hunger needs And you're in Leeds 154 00:06:16,320 --> 00:06:18,360 # With the most to most With coast to coast 155 00:06:18,440 --> 00:06:20,640 # When you need that roast. 156 00:06:20,720 --> 00:06:22,760 # That's that Yorkshire Pudding wrap! # 157 00:06:22,840 --> 00:06:24,920 Alright, I am deeply grateful. 158 00:06:25,000 --> 00:06:26,240 And I hope it stands up to the test 159 00:06:26,320 --> 00:06:27,400 I'm sure it will. 160 00:06:27,480 --> 00:06:29,080 And not only am I deeply grateful, I am deeply hungry, 161 00:06:29,160 --> 00:06:30,400 let's go and have a seat. 162 00:06:30,480 --> 00:06:33,480 (CHEERFUL MUSIC) 163 00:06:34,880 --> 00:06:36,680 Alright, I don't know which end to eat this from. 164 00:06:36,760 --> 00:06:38,280 I am going to hold this in with my finger. 165 00:06:44,560 --> 00:06:45,600 Mm. 166 00:06:45,680 --> 00:06:48,560 It's delicious and its super-duper rich, 167 00:06:48,640 --> 00:06:51,240 and the meat is super tender. 168 00:06:51,320 --> 00:06:55,760 But to me, the real star of the show is the Yorkie itself, 169 00:06:55,840 --> 00:06:58,040 and that insanely good horseradish sauce. 170 00:06:58,120 --> 00:06:59,360 It's really amazing, 171 00:06:59,440 --> 00:07:04,120 I just don't know how anyone eats it in anything less than a wet suit. 172 00:07:04,200 --> 00:07:06,120 I feel like you have to like hold the plate on it, 173 00:07:06,200 --> 00:07:07,720 so, it doesn't come out the bottom. 174 00:07:11,640 --> 00:07:12,720 Mm... 175 00:07:14,120 --> 00:07:17,280 I don't know your work rate, but if you need to work late, 176 00:07:17,360 --> 00:07:20,280 whatever you needin' when it's time for your feedin' 177 00:07:20,360 --> 00:07:22,800 get your Yorkshire wrap at Kirkgate. 178 00:07:22,880 --> 00:07:25,000 And that is my Yorkshire rap. 179 00:07:27,040 --> 00:07:28,600 Maybe it's not traditional 180 00:07:28,680 --> 00:07:31,640 but I have had my Yorkshire pudding in Yorkshire. 181 00:07:31,720 --> 00:07:35,240 The county is rich with heritage and scenic beauty, 182 00:07:35,320 --> 00:07:38,280 from rolling hills, to incredible coastline 183 00:07:38,360 --> 00:07:40,160 to contemporary cities. 184 00:07:40,240 --> 00:07:43,120 And the food here, has a modern sensibility, 185 00:07:43,200 --> 00:07:45,280 but with a really respectful connection 186 00:07:45,360 --> 00:07:46,800 to Yorkshire tradition. 187 00:07:46,880 --> 00:07:48,720 There is as perfect example of this, 188 00:07:48,800 --> 00:07:52,280 on the other side of Leeds at a restaurant called The Owl. 189 00:07:52,360 --> 00:07:55,800 Chef patron Mark combines traditional game, 190 00:07:55,880 --> 00:07:59,360 and locally grown veg with a prodigious amount 191 00:07:59,440 --> 00:08:02,960 of modern culinary wizardry to create elevated plates, 192 00:08:03,040 --> 00:08:05,840 that are equal parts hearty and haute cuisine. 193 00:08:05,920 --> 00:08:09,960 Even the restaurant's aesthetic, blends this stylish, modern interior 194 00:08:10,040 --> 00:08:12,080 with the ancient canal outside. 195 00:08:12,160 --> 00:08:14,640 Chef, what is the recipe called today that we are making. 196 00:08:14,720 --> 00:08:17,720 Just gonna make a dish of Yorkshire rabbit. 197 00:08:17,800 --> 00:08:20,520 This delicious dish celebrates the flavour 198 00:08:20,600 --> 00:08:23,160 and the versatility of the whole rabbit, 199 00:08:23,240 --> 00:08:25,480 the rabbit saddle is stuffed and wrapped 200 00:08:25,560 --> 00:08:27,920 and served alongside the decadent combo 201 00:08:28,000 --> 00:08:31,000 of rabbit ham and rabbit pate on toast. 202 00:08:31,080 --> 00:08:32,720 I'm very happy about this, 203 00:08:32,800 --> 00:08:34,400 so what is the first step? 204 00:08:34,480 --> 00:08:36,920 We get some nice wild rabbit like this 205 00:08:37,000 --> 00:08:38,320 and then we are going to break it down. 206 00:08:38,400 --> 00:08:43,280 Now, the thing is, in America we don't really do rabbit. 207 00:08:43,360 --> 00:08:47,080 In Yorkshire, are people in the city into game meats? 208 00:08:47,160 --> 00:08:48,280 Sometimes, yes, 209 00:08:48,360 --> 00:08:50,120 sometimes some people are scared to jump in, 210 00:08:50,200 --> 00:08:51,200 so, you have to help them. 211 00:08:51,280 --> 00:08:52,280 Exactly. 212 00:08:52,360 --> 00:08:56,560 Yeah, 'cause to me, this is like watership down bad. 213 00:08:56,640 --> 00:08:58,920 Mark first removes the saddle of the rabbit 214 00:08:59,000 --> 00:09:00,840 to use for another part of the dish. 215 00:09:00,920 --> 00:09:03,280 Then the back legs and he debones them. 216 00:09:03,360 --> 00:09:06,440 This will be our rabbit ham that goes on our rabbit on toast. 217 00:09:06,520 --> 00:09:09,520 The meat is rolled, vacuum packed with soy sauce 218 00:09:09,600 --> 00:09:13,080 for a punch of umami and salt and then it's ready to be cooked. 219 00:09:13,160 --> 00:09:17,120 What is the ideal like doneness for rabbit? 220 00:09:17,200 --> 00:09:18,840 Its closest to medium than it is rare. 221 00:09:18,920 --> 00:09:20,920 Thank god, OK good. 222 00:09:21,000 --> 00:09:24,120 The idea of raw bunny, it's like I can feel like Gollum. 223 00:09:24,200 --> 00:09:25,360 (CHEERFUL MUSIC) 224 00:09:25,440 --> 00:09:27,880 We are gonna finish off the rabbit saddle. 225 00:09:27,960 --> 00:09:29,640 So, first thing I do is I take the York ham 226 00:09:29,720 --> 00:09:31,520 and I'm gonna blare it on. 227 00:09:31,600 --> 00:09:33,760 Is the flavour kind of like prosciutto or... 228 00:09:33,840 --> 00:09:34,880 Yeah it's definitely like that 229 00:09:34,960 --> 00:09:37,240 so, it's got that kind of aged ham kind of salty. 230 00:09:37,320 --> 00:09:38,320 Can I try some? 231 00:09:38,400 --> 00:09:41,160 That's crazy and this is a product of England? 232 00:09:41,240 --> 00:09:42,320 Yeah. 233 00:09:45,440 --> 00:09:47,240 It's wild, I have never had a ham like that. 234 00:09:47,320 --> 00:09:49,880 It's more buttery while you are actually eating it. 235 00:09:49,960 --> 00:09:51,520 And a really nice texture too. 236 00:09:51,600 --> 00:09:54,400 It's really good land up here, so all the animals are grey grazing, 237 00:09:54,480 --> 00:09:56,840 so, you're tasting Yorkshire basically, aren't you? 238 00:09:56,920 --> 00:09:58,920 I love it. Well, that's what I came to do. 239 00:09:59,000 --> 00:10:03,400 This is blended rabbit with egg whites, 240 00:10:03,480 --> 00:10:05,440 cream, and then some breadcrumbs, 241 00:10:05,520 --> 00:10:07,520 so, this acts essentially like a glue. 242 00:10:07,600 --> 00:10:08,920 So, our rabbit will stick to it. 243 00:10:09,000 --> 00:10:10,560 And then the next stage is I take my rabbit. 244 00:10:10,640 --> 00:10:11,680 OK. 245 00:10:11,760 --> 00:10:13,200 I've got the livers, and then I've got, 246 00:10:13,280 --> 00:10:16,480 er, some kidneys as well, so, we get everything, 247 00:10:16,560 --> 00:10:17,560 just gonna roll it tight. 248 00:10:17,640 --> 00:10:20,800 That's wild, and this is a profoundly high level 249 00:10:20,880 --> 00:10:22,360 of culinary skill to create this. 250 00:10:22,440 --> 00:10:23,960 So, this is a pig caul fat, 251 00:10:24,040 --> 00:10:26,240 so, it just basically it's like a safety net. 252 00:10:26,320 --> 00:10:27,440 Not for the pig. 253 00:10:27,520 --> 00:10:28,840 No, not anymore. 254 00:10:28,920 --> 00:10:32,320 So, we are going to roll it tight. So, this will be a nice shape. 255 00:10:32,400 --> 00:10:33,480 When we come back, 256 00:10:33,560 --> 00:10:35,160 I am gonna lay down on this cutting board, 257 00:10:35,240 --> 00:10:37,720 and chef is gonna wrap my mid-section. 258 00:10:37,800 --> 00:10:40,760 With the hams ready to come out of the oven... 259 00:10:40,840 --> 00:10:43,320 So, this is the finished rabbit ham product. 260 00:10:43,400 --> 00:10:45,760 It actually smells really nice. 261 00:10:45,840 --> 00:10:49,280 ..the rabbit saddle is ready to go in. 262 00:10:49,360 --> 00:10:52,800 After it's cooked through, it goes into the pan to crisp up. 263 00:10:52,880 --> 00:10:54,840 I'm just gonna roll it round... 264 00:10:54,920 --> 00:10:56,400 Just look at that. 265 00:10:56,480 --> 00:10:57,600 ..to get a nice colour. 266 00:10:58,800 --> 00:10:59,880 Oh, that browns fast. 267 00:10:59,960 --> 00:11:01,480 Yeah. 268 00:11:01,560 --> 00:11:03,720 And now we are just gonna pop our butter in. 269 00:11:03,800 --> 00:11:06,160 And then our English carrots. 270 00:11:06,240 --> 00:11:08,640 So, you get nice roasted meat flavour in the carrots. 271 00:11:08,720 --> 00:11:10,640 That's the stage I want it, ready to go in the oven. 272 00:11:14,320 --> 00:11:15,360 Alright chef, 273 00:11:15,440 --> 00:11:20,480 I'm excited to try my first taste of Yorkshire rabbit. 274 00:11:20,560 --> 00:11:23,520 Look, I'm not gonna lie, I'm not a big rabbit eater. 275 00:11:23,600 --> 00:11:25,320 And I'm pretty apprehensive. 276 00:11:25,400 --> 00:11:28,320 But with skills like Mark has, I'm sure I'm in good hands. 277 00:11:28,400 --> 00:11:30,960 So, I hop right in. 278 00:11:31,040 --> 00:11:32,760 See what I did there? 279 00:11:32,840 --> 00:11:34,800 Wow, that looks beautiful, chef. 280 00:11:34,880 --> 00:11:36,600 And then we've got you sauce. 281 00:11:36,680 --> 00:11:38,680 Oh! Oh, my gosh wow! 282 00:11:38,760 --> 00:11:40,520 And then also, used the tops of the carrots 283 00:11:40,600 --> 00:11:42,040 to make a little pesto. 284 00:11:42,120 --> 00:11:44,640 And then the rabbit on toast, with some of the other livers 285 00:11:44,720 --> 00:11:46,200 and the rabbit we make a little pate. 286 00:11:46,280 --> 00:11:47,680 Thank you so much. 287 00:11:47,760 --> 00:11:48,920 Pleasure, just enjoy it. 288 00:11:49,000 --> 00:11:50,200 Alright. 289 00:11:50,280 --> 00:11:53,200 (CHEERFUL MUSIC) 290 00:11:53,280 --> 00:11:55,600 OK, wanna make sure you get a little bit of everything. 291 00:12:02,480 --> 00:12:04,440 Mm, mm! 292 00:12:04,520 --> 00:12:06,120 Oh, man that's extraordinary. 293 00:12:06,200 --> 00:12:10,040 The textures, that crispy outside, super moist, 294 00:12:10,120 --> 00:12:13,840 super soft buttery creamy interior. 295 00:12:13,920 --> 00:12:15,320 That alone is really great. 296 00:12:15,400 --> 00:12:17,440 That carrot pesto lifts the dish. 297 00:12:17,520 --> 00:12:21,040 And I also love when chefs can cook a vegetable like carrot 298 00:12:21,120 --> 00:12:22,680 and it still has a bit of bite. 299 00:12:25,160 --> 00:12:26,240 Mm. 300 00:12:28,240 --> 00:12:31,560 It feels like autumn is the best way I can describe it. 301 00:12:32,560 --> 00:12:34,480 So, we have the rabbit ham 302 00:12:34,560 --> 00:12:36,480 which I didn't think was a thing that existed. 303 00:12:43,160 --> 00:12:45,400 It's delicious that is really delicious. 304 00:12:45,480 --> 00:12:47,320 Fried toast, always good, right? 305 00:12:47,400 --> 00:12:49,840 The mousse is really really light. 306 00:12:49,920 --> 00:12:53,280 So, if you want to know who can make me enjoy eating rabbit, 307 00:12:53,360 --> 00:12:56,880 blow my mind and give me a true taste of Yorkshire? 308 00:12:56,960 --> 00:12:58,880 Who? The Owl, that's who. 309 00:13:04,160 --> 00:13:05,760 (CHEERFUL MUSIC) 310 00:13:05,840 --> 00:13:09,440 I'm travelling to places all across Britain sampling 311 00:13:09,520 --> 00:13:12,760 one legendary name sake food after another. 312 00:13:12,840 --> 00:13:14,760 I've had my Yorkshire pudding in Yorkshire, 313 00:13:14,840 --> 00:13:17,120 so now I am exploring even more 314 00:13:17,200 --> 00:13:19,160 of Kirkgate market in the heart of Leeds. 315 00:13:19,240 --> 00:13:21,280 (CHEERFUL MUSIC) Oh, wow. 316 00:13:21,360 --> 00:13:24,240 It's one of the largest indoor markets in Europe, 317 00:13:24,320 --> 00:13:27,560 a true foodie paradise for a gastronaut like me. 318 00:13:27,640 --> 00:13:28,840 A Yorkshire Curd tart 319 00:13:28,920 --> 00:13:31,160 I haven't heard of any of these things. 320 00:13:31,240 --> 00:13:33,040 Flake cake. Carrot cake. 321 00:13:33,120 --> 00:13:37,160 It's been a quintessential part of Leeds for over 160 years. 322 00:13:37,240 --> 00:13:40,640 That's the Marks and Spencer clock, got to take a picture of it, guys. 323 00:13:42,840 --> 00:13:46,200 Serving up everything from Crostations to cake. 324 00:13:47,480 --> 00:13:48,800 I've heard of Eccles cakes. 325 00:13:48,880 --> 00:13:51,160 And I've come here for my very first taste 326 00:13:51,240 --> 00:13:53,160 of an iconic slice of Yorkshire. 327 00:13:53,240 --> 00:13:55,280 Yorkshire parkin please. There you go. 328 00:13:55,360 --> 00:13:56,400 Thank you very much thank you. 329 00:13:56,480 --> 00:13:58,400 Thank you, cheers. 330 00:13:58,480 --> 00:14:00,920 Is this a no parking zone. 331 00:14:01,000 --> 00:14:03,640 If I eat this in here is it public parking? 332 00:14:03,720 --> 00:14:06,920 Huh? huh? Oh. 333 00:14:07,000 --> 00:14:10,400 Parkin is traditionally eaten on Guy Fawkes night, 334 00:14:10,480 --> 00:14:11,800 and in 19th century Leeds, 335 00:14:11,880 --> 00:14:15,240 the 5th of November was even known as Parkin day, 336 00:14:15,320 --> 00:14:17,920 this sumptuous squishy cake is baked 337 00:14:18,000 --> 00:14:21,080 and left for at least three days, to allow it to soften 338 00:14:21,160 --> 00:14:24,000 so, it can get its characteristic stickiness. 339 00:14:24,080 --> 00:14:26,320 I've seen a lot of things I've never seen before, 340 00:14:26,400 --> 00:14:31,000 this same place, does jacket potatoes with tuna fish, 341 00:14:31,080 --> 00:14:32,680 my brain is exploding. 342 00:14:32,760 --> 00:14:35,080 I am trying to eat this cake to keep calm. 343 00:14:35,160 --> 00:14:37,080 Parkin cake, from what I understand, 344 00:14:37,160 --> 00:14:42,720 the ingredients are flour, molasses, um, and oatmeal. 345 00:14:42,800 --> 00:14:44,960 Oh, yeah, super-duper sticky. 346 00:14:46,480 --> 00:14:48,680 Super moist, which I really like. 347 00:14:48,760 --> 00:14:51,600 (CHEERFUL MUSIC) 348 00:14:51,680 --> 00:14:52,760 Mm. 349 00:14:55,080 --> 00:14:58,520 It's a texture of a less than moist brownie 350 00:14:58,600 --> 00:15:00,840 still moist, though... 351 00:15:00,920 --> 00:15:03,400 mild gingerbread... 352 00:15:03,480 --> 00:15:05,760 with a centre like an oatmeal cookie. 353 00:15:05,840 --> 00:15:07,320 In fact, you can actually see the oats, 354 00:15:07,400 --> 00:15:09,880 and you can see that they settled at the bottom of it. 355 00:15:11,080 --> 00:15:13,920 Hey, guys, look, parallel parkin'. 356 00:15:16,440 --> 00:15:17,480 No? 357 00:15:17,560 --> 00:15:20,480 This is an argument for having a cup of tea on you at all times. 358 00:15:23,800 --> 00:15:25,600 I love a sticky toffee pudding, 359 00:15:25,680 --> 00:15:27,760 and lord knows you can see on my thumb 360 00:15:27,840 --> 00:15:30,480 that this is proper sticky. 361 00:15:30,560 --> 00:15:33,560 My rating on the parkin cake? Thumbs up. 362 00:15:33,640 --> 00:15:36,280 But what's cake without tea? 363 00:15:36,360 --> 00:15:39,000 Brits certainly love their tea, 364 00:15:39,080 --> 00:15:42,480 drinking over 165 million cups 365 00:15:42,560 --> 00:15:45,400 of it every single day, so. 366 00:15:45,480 --> 00:15:47,120 For my final bite in Leeds, 367 00:15:47,200 --> 00:15:51,480 I've decided to see how head chef Sam at the Empire Cafe 368 00:15:51,560 --> 00:15:53,880 is using the traditional Yorkshire brew, 369 00:15:53,960 --> 00:15:57,520 to create a very none traditional desert. 370 00:15:57,600 --> 00:15:59,080 What are we making today, chef? 371 00:15:59,160 --> 00:16:01,120 We are making our Yorkshire tea 372 00:16:01,200 --> 00:16:03,720 inspired desert, which is a vegan desert, 373 00:16:03,800 --> 00:16:06,680 it's a waffle that is served with a brown bread cream 374 00:16:06,760 --> 00:16:09,560 with brown bread crumbs in, um, and a Yorkshire tea foam. 375 00:16:09,640 --> 00:16:11,000 Yorkshire tea foam? 376 00:16:11,080 --> 00:16:14,640 Yeah, we kind of wanted to mix in those more traditional elements 377 00:16:14,720 --> 00:16:16,760 of Yorkshire into our deserts. 378 00:16:16,840 --> 00:16:18,200 Alright, I love it. 379 00:16:18,280 --> 00:16:22,160 The cafe itself has been standing for over 100 years. 380 00:16:22,240 --> 00:16:26,640 It was given a new lease on life in 2022 when Sam took it over, 381 00:16:26,720 --> 00:16:30,240 offering everything from a breakfast bap and a cup of tea, 382 00:16:30,320 --> 00:16:32,280 to a steak tartar and a cocktail. 383 00:16:32,360 --> 00:16:37,120 The food is tasty, exciting, uses local and seasonal ingredients, 384 00:16:37,200 --> 00:16:39,960 and it's grabbing everyone's attention. 385 00:16:40,040 --> 00:16:43,320 So, first things first, we are gonna make the waffle mix. 386 00:16:43,400 --> 00:16:44,520 So, what have we got in there already? 387 00:16:44,600 --> 00:16:46,600 Some plain flour and some yeast. OK. 388 00:16:46,680 --> 00:16:49,520 I've got some black treacle in here. 389 00:16:49,600 --> 00:16:51,560 So, that's what we call molasses. Yeah. 390 00:16:51,640 --> 00:16:53,160 May I just try some? I have never had English molasses. 391 00:16:53,240 --> 00:16:54,320 Course you can. 392 00:16:57,280 --> 00:16:58,520 That's really nice. 393 00:16:58,600 --> 00:16:59,800 What are waffles like in the US? 394 00:16:59,880 --> 00:17:03,880 It varies, right, so you have some that are yeast heavy, 395 00:17:03,960 --> 00:17:08,240 really raised fluffy kind of like a judo mat. 396 00:17:08,320 --> 00:17:10,680 Generally speaking, I find the European waffles, 397 00:17:10,760 --> 00:17:13,840 like specially Belgian waffles are pretty much like 398 00:17:13,920 --> 00:17:16,480 the apex predator of the waffle kingdom. (LAUGHS) 399 00:17:16,560 --> 00:17:19,560 (CHEERFUL MUSIC) 400 00:17:20,920 --> 00:17:22,160 (SPEAKS INDISTINCTLY) 401 00:17:26,880 --> 00:17:29,440 And so that's all mixed in, it's nice and smooth now, 402 00:17:29,520 --> 00:17:31,040 so, we leave that out for about for about three hours. 403 00:17:31,120 --> 00:17:32,200 So, that's essentially like a proofing process. 404 00:17:32,280 --> 00:17:33,280 Yeah. 405 00:17:33,360 --> 00:17:37,000 And by the magic of television, the prove is in the pudding. 406 00:17:37,080 --> 00:17:38,640 That's been made yesterday. 407 00:17:38,720 --> 00:17:39,920 It's almost like beer. 408 00:17:40,000 --> 00:17:41,120 Yeah. 409 00:17:41,200 --> 00:17:44,320 So, put a little bit of mixture in there, we leave that in there. 410 00:17:44,400 --> 00:17:45,720 I give it three minutes. 411 00:17:45,800 --> 00:17:47,480 (CHEERFUL MUSIC) 412 00:17:47,560 --> 00:17:49,760 You know my great granddad, William was from Leeds born in Leeds. 413 00:17:49,840 --> 00:17:50,880 Oh, wow. 414 00:17:50,960 --> 00:17:53,400 Yeah, he was a...a tailor he made policeman uniforms. 415 00:17:53,480 --> 00:17:54,480 Right, yeah yeah. 416 00:17:54,560 --> 00:17:57,560 And realising that I have a family tie to this city, 417 00:17:57,640 --> 00:18:01,240 believes that I am experiencing at least culinarily 418 00:18:01,320 --> 00:18:03,600 has profound ties to that which he had, 419 00:18:03,680 --> 00:18:05,040 like Yorkshire Parkin cake. 420 00:18:05,120 --> 00:18:06,680 Yorkshire pudding, of course. 421 00:18:06,760 --> 00:18:09,400 Even like this tea and I think that that's kind of amazing. 422 00:18:09,480 --> 00:18:10,480 Is that almost ready? 423 00:18:10,560 --> 00:18:12,200 Almost ready just going to give it a little flick. 424 00:18:12,280 --> 00:18:15,640 We move on. And Sam starts making the phenomenal tea foam. 425 00:18:15,720 --> 00:18:17,520 It needs to taste like a sweet cup of tea 426 00:18:17,600 --> 00:18:20,000 that you'd have after a bad accident. 427 00:18:21,120 --> 00:18:23,160 So, in the UK, if you have a bad accident, 428 00:18:23,240 --> 00:18:26,880 or you have a bad time the medicine is a sweet cup of tea. 429 00:18:26,960 --> 00:18:27,960 I didn't know this. 430 00:18:28,040 --> 00:18:29,040 Yeah. (CHUCKLES) 431 00:18:29,120 --> 00:18:32,120 In America, it tends to be Xanax. (LAUGHS) 432 00:18:32,200 --> 00:18:34,040 Dairy free milk and cream 433 00:18:34,120 --> 00:18:37,000 are added to the pan to warm along with some sugar. 434 00:18:37,080 --> 00:18:39,680 And, er, isn't there supposed to be some tea? 435 00:18:39,760 --> 00:18:40,880 This is loose leaf. 436 00:18:43,320 --> 00:18:44,360 Mm, 437 00:18:44,440 --> 00:18:46,680 in America, it's like what kind of tea do you have? 438 00:18:46,760 --> 00:18:48,920 We have tea in bags. 439 00:18:49,000 --> 00:18:51,080 You want that tea or not? 440 00:18:51,160 --> 00:18:52,880 So, that's done now, we drain that off. 441 00:18:56,600 --> 00:18:57,960 That is delightful. 442 00:18:58,040 --> 00:19:00,200 That tastes like Christmas to me. Yeah. 443 00:19:00,280 --> 00:19:03,520 That is somewhere between caramel 444 00:19:03,600 --> 00:19:06,120 and gingerbread dunked in tea. 445 00:19:06,200 --> 00:19:07,240 Yeah. 446 00:19:07,320 --> 00:19:08,360 That's...that's killer. 447 00:19:08,440 --> 00:19:09,480 So, we are just gonna plate the desert. 448 00:19:09,560 --> 00:19:10,560 Plate away. 449 00:19:10,640 --> 00:19:13,880 The waffle serves as the base for the brown bread cream, 450 00:19:13,960 --> 00:19:15,800 which is made from whipped coconut cream 451 00:19:15,880 --> 00:19:17,720 and actual brown breadcrumbs. 452 00:19:17,800 --> 00:19:21,840 The tea mixture then gets poured into a syphon gun and charged. 453 00:19:21,920 --> 00:19:23,000 And this is the fun bit. 454 00:19:30,080 --> 00:19:31,720 No, it's OK I'll taste it off my coat. 455 00:19:31,800 --> 00:19:34,080 (LAUGHS) Yeah, it's gone everywhere. 456 00:19:34,160 --> 00:19:36,560 Right do want to stand back for this one? 457 00:19:36,640 --> 00:19:37,720 Oh. 458 00:19:39,000 --> 00:19:40,480 This has been Adam Richman eats Britain. 459 00:19:43,560 --> 00:19:45,480 There we go. 460 00:19:45,560 --> 00:19:46,640 Ooh! 461 00:19:47,920 --> 00:19:48,920 (CHEERFUL MUSIC) 462 00:19:49,000 --> 00:19:52,680 You know I need to stop waffling, and dive into this craziness. 463 00:19:52,760 --> 00:19:55,720 Let me get a bit of foam bit of the waffle, 464 00:19:55,800 --> 00:19:57,480 bit of that brown bread cream. 465 00:20:03,000 --> 00:20:04,520 Mm. 466 00:20:04,600 --> 00:20:05,680 Wow. 467 00:20:05,760 --> 00:20:09,880 I love the little bit of brown bread crumb on top, 468 00:20:09,960 --> 00:20:11,240 what the waffle does... 469 00:20:15,320 --> 00:20:16,920 it's like a flavour sponge, 470 00:20:17,000 --> 00:20:18,680 it's like there is no texture to the brown bread 471 00:20:18,760 --> 00:20:19,800 'cause it's cream, right? 472 00:20:19,880 --> 00:20:22,600 There is no liquid to the tea 'cause it's foam. 473 00:20:22,680 --> 00:20:25,360 That the waffle ends up being the one texture 474 00:20:25,440 --> 00:20:27,840 that all these other things can play off of. 475 00:20:27,920 --> 00:20:30,160 I mean, we're OK we have foam tea. 476 00:20:31,480 --> 00:20:34,320 You weirdos have foam shrimp and foam bananas. 477 00:20:34,400 --> 00:20:36,600 This is the least weird thing you can foam. 478 00:20:37,920 --> 00:20:40,920 (CHEERFUL MUSIC) 479 00:20:42,760 --> 00:20:47,440 Exploring Yorkshire fork first was an amazing adventure culinarily. 480 00:20:47,520 --> 00:20:52,640 I've learned that Yorkshire Parkin is delicious and profoundly sticky. 481 00:20:52,720 --> 00:20:55,560 I've learned that you get suddenly sprayed 482 00:20:55,640 --> 00:20:59,160 by an excessive amount of Yorkshire tea foam, 483 00:20:59,240 --> 00:21:01,360 you need to laugh and roll with the punches. 484 00:21:01,440 --> 00:21:03,200 And ultimately, I've realised 485 00:21:03,280 --> 00:21:06,960 that you absolutely have to push yourself out of your comfort zone 486 00:21:07,040 --> 00:21:09,800 when you're exploring, because you never know. 487 00:21:09,880 --> 00:21:12,160 That very thing that freaks you out, 488 00:21:12,240 --> 00:21:17,000 might end up being one of the best bites you've ever had. 489 00:21:17,080 --> 00:21:20,120 This is a place that connects with me personally. 490 00:21:20,200 --> 00:21:22,960 My name is Adam Richman from Brooklyn, New York. 491 00:21:23,040 --> 00:21:27,600 I'm the grandson of Gilda Davis, writer from Brooklyn, New York. 492 00:21:27,680 --> 00:21:30,440 And she's the daughter of William Davis, 493 00:21:30,520 --> 00:21:32,360 from Leeds, Yorkshire, UK. 494 00:21:34,200 --> 00:21:35,320 Salad cream. 495 00:21:35,400 --> 00:21:36,400 I'd like to try it 496 00:21:36,480 --> 00:21:38,320 with a sausage roll. 497 00:21:46,840 --> 00:21:47,840 It gets creamy, 498 00:21:47,920 --> 00:21:50,160 but then it gets sour so fast. 499 00:21:50,240 --> 00:21:52,080 (COUGHS) 500 00:21:55,040 --> 00:21:56,960 Like really strong pickle juice 501 00:21:57,040 --> 00:21:58,960 and licking a 9-volt battery. 502 00:21:59,040 --> 00:22:01,040 Captioned by AI-Media ai-media.tv38203

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