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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,160 --> 00:00:05,960 I am Adam Richman, global food explorer. 2 00:00:06,040 --> 00:00:08,840 I've come all the way from the USA. 3 00:00:08,920 --> 00:00:09,920 Oh man. 4 00:00:10,000 --> 00:00:12,120 To taste the very best of Britain. 5 00:00:12,200 --> 00:00:13,920 Cheese, oh I love that. 6 00:00:14,000 --> 00:00:16,000 Some of the world's most famous foods, 7 00:00:16,080 --> 00:00:18,240 share their name with a place in Britain 8 00:00:18,320 --> 00:00:19,360 where they were created. 9 00:00:19,440 --> 00:00:21,760 Oh my god! That's good. 10 00:00:21,840 --> 00:00:24,720 So I am using the map as my menu. 11 00:00:25,440 --> 00:00:28,480 If I am in Eton, I have to try Eton Mess. 12 00:00:29,360 --> 00:00:32,080 Eating my way around the country, 13 00:00:32,160 --> 00:00:34,640 place by delicious place. 14 00:00:34,720 --> 00:00:37,600 Eating earl of sandwich, Sandwich in Sandwich. 15 00:00:37,680 --> 00:00:41,040 Bakewell the Bakewell in Bakewell. 16 00:00:41,120 --> 00:00:44,160 Real Aberdeen Angus in Aberdeen. 17 00:00:44,240 --> 00:00:48,120 And, I'll be exploring all the areas nearby, 18 00:00:48,200 --> 00:00:51,400 to find out what other awesome eats are on offer. 19 00:00:51,480 --> 00:00:53,640 God, this is beautiful. 20 00:00:57,840 --> 00:00:58,920 I'm here... 21 00:01:00,760 --> 00:01:01,760 ..and I am hungry 22 00:01:02,360 --> 00:01:03,360 Ooh. 23 00:01:05,440 --> 00:01:09,080 This is Adam Richman eats Britain! 24 00:01:16,400 --> 00:01:17,800 I love that before I eat, 25 00:01:17,880 --> 00:01:20,520 I get to feast on the sheer scenery of this place. 26 00:01:22,080 --> 00:01:23,360 This is beautiful. 27 00:01:24,520 --> 00:01:28,440 Today, I'm in Scotland exploring a delicious destination 28 00:01:28,520 --> 00:01:31,880 that shares its name with a beautiful breed of cattle. 29 00:01:31,960 --> 00:01:33,920 A place that meat eaters the world over 30 00:01:34,000 --> 00:01:36,160 are forever indebted to. 31 00:01:36,240 --> 00:01:40,680 Ladies and gentlemen, welcome to Aberdeen. 32 00:01:40,760 --> 00:01:44,760 Now, the world has no shortage of delicious destinations 33 00:01:44,840 --> 00:01:47,280 to satisfy your carnivorous cravings. 34 00:01:47,360 --> 00:01:51,400 Argentina. Australia. Canada. America. 35 00:01:51,480 --> 00:01:54,960 And they all have cattle that can trace their roots back here. 36 00:01:55,040 --> 00:01:59,400 But this will be my first opportunity to taste the OG. 37 00:01:59,480 --> 00:02:03,480 The undiluted, the authentic Aberdeen Angus beef. 38 00:02:03,560 --> 00:02:04,640 (COW MOOING) 39 00:02:04,720 --> 00:02:05,880 And from what I've been told, 40 00:02:05,960 --> 00:02:08,800 Vovem Restaurant right here in Aberdeen, 41 00:02:08,880 --> 00:02:12,440 respects this unbelievable bit of Scottish produce, 42 00:02:12,520 --> 00:02:16,440 by cooking it in a way that is both pure and primal, 43 00:02:16,520 --> 00:02:18,720 and flavoured with fire. 44 00:02:21,600 --> 00:02:24,880 Boasting a unique menu, using the finest premium meat. 45 00:02:24,960 --> 00:02:29,280 Vovem has become a destination for great steak in Aberdeen. 46 00:02:29,360 --> 00:02:33,520 Head chef Mark sets himself apart by using an Argentinean grill 47 00:02:33,600 --> 00:02:34,800 or Parrilla. 48 00:02:36,120 --> 00:02:40,160 He's considered an Asador or grill master, 49 00:02:40,240 --> 00:02:41,360 an honoured role 50 00:02:41,440 --> 00:02:45,320 that takes an enormous amount of technique and skill. 51 00:02:45,400 --> 00:02:47,800 What is the dish that we're going to be making today chef? 52 00:02:47,880 --> 00:02:50,800 So today I'm going to make for you, a Aberdeen Angus rib eye, 53 00:02:50,880 --> 00:02:52,760 with our bone marrow butter, 54 00:02:52,840 --> 00:02:55,360 I'm going to show you, triple cooked chips, 55 00:02:55,440 --> 00:02:56,520 and a pork belly. 56 00:02:56,600 --> 00:02:58,200 Oh what more do you need? 57 00:02:59,400 --> 00:03:02,120 Talk to me a little bit about using an Argentinean 58 00:03:02,200 --> 00:03:03,520 cooking modality in Scotland. 59 00:03:03,600 --> 00:03:06,280 So there's a few different options for Argentinean grill. 60 00:03:06,360 --> 00:03:09,760 We got this pretty much made for us, to fit this space specifically. 61 00:03:09,840 --> 00:03:12,880 So, the double beds, the flat bars, 62 00:03:12,960 --> 00:03:15,760 the wood that we use is silver birch, it's kiln dried, 63 00:03:15,840 --> 00:03:18,800 so it burns quite slow, and incredibly hot. 64 00:03:18,880 --> 00:03:21,040 Really intense heat with a little bit of smoke, 65 00:03:21,120 --> 00:03:22,880 but not too much. But you get that nice sear. 66 00:03:22,960 --> 00:03:24,640 You get the hard sear. 67 00:03:24,720 --> 00:03:28,760 But the reason I'm here, is the real Aberdeen Angus beef. 68 00:03:28,840 --> 00:03:31,560 It comes from the exceptional breed of hardy cattle, 69 00:03:31,640 --> 00:03:34,680 that originated from areas of Aberdeenshire and Angus 70 00:03:34,760 --> 00:03:36,760 in the early 19th century, 71 00:03:36,840 --> 00:03:39,120 and now so highly ranked for its quality, 72 00:03:39,200 --> 00:03:40,560 it's gone global. 73 00:03:40,640 --> 00:03:44,360 Bred around the world, and the meat is now simply known as Angus, 74 00:03:44,440 --> 00:03:48,800 securing its dominance as a superior superstar beef, 75 00:03:48,880 --> 00:03:50,520 with fat marbled throughout, 76 00:03:50,600 --> 00:03:53,240 giving it the most unbelievably juicy flavour. 77 00:03:54,720 --> 00:03:56,000 I'm super excited. 78 00:03:56,080 --> 00:03:58,400 I mean the Aberdeen Angus I'm having today 79 00:03:58,480 --> 00:04:00,000 is really the source code. 80 00:04:00,080 --> 00:04:02,040 It's about as close to the source as you can get 81 00:04:02,120 --> 00:04:04,120 short of eating it in the field. You know.. 82 00:04:04,200 --> 00:04:06,040 Yeah which is frowned upon. It is. 83 00:04:06,760 --> 00:04:10,520 But before the steak, comes the bone marrow butter, 84 00:04:10,600 --> 00:04:13,960 Mark seasons the bones lightly before laying them on the grill, 85 00:04:14,040 --> 00:04:16,760 which is burning at around 700 degrees. 86 00:04:19,120 --> 00:04:21,200 See you'll start to get that beefiness now. 87 00:04:21,280 --> 00:04:25,160 And maybe it's a primarial white chromosome thing. 88 00:04:25,240 --> 00:04:28,040 Yeah its very primitive, beef and fire and bones, 89 00:04:28,120 --> 00:04:30,200 it's about as far back as you can go. 90 00:04:30,280 --> 00:04:31,320 The way you said it, 91 00:04:31,400 --> 00:04:34,240 with the tattoo of the knife on the side of your face, 92 00:04:34,320 --> 00:04:36,600 like I felt that in my nethers. (LAUGHS) 93 00:04:36,680 --> 00:04:39,640 After searing the bones that get finished off in the oven. 94 00:04:39,720 --> 00:04:41,800 They're then chilled and scraped 95 00:04:41,880 --> 00:04:45,320 into a deliciously beefy finishing butter. 96 00:04:45,400 --> 00:04:47,320 We got our softened butter in the bowl here. 97 00:04:47,400 --> 00:04:49,040 Right. We are just going to add 98 00:04:49,120 --> 00:04:53,280 our bone marrow in. Beautiful. Oh that's cheat code. 99 00:04:53,360 --> 00:04:55,160 And now we are just going to whip. 100 00:04:55,240 --> 00:04:57,160 We are just trying to aerate the butter slightly 101 00:04:57,240 --> 00:05:00,200 just to combine all the ingredients together. 102 00:05:00,280 --> 00:05:02,040 It's to go along with, it's not to overtake. 103 00:05:02,120 --> 00:05:03,120 Amen. 104 00:05:03,200 --> 00:05:04,880 You want the beef to be the star of the show. 105 00:05:04,960 --> 00:05:06,200 Let the butter be the friend. 106 00:05:06,280 --> 00:05:09,160 Ah, yeah but seriously since I have been in Britain, 107 00:05:09,240 --> 00:05:11,560 butter has been one of my dearest friends, 108 00:05:11,640 --> 00:05:13,440 maybe too good. Can I? Please. 109 00:05:13,520 --> 00:05:17,400 Sorry I feel like a little kid asking mum if I can lick the spoon. 110 00:05:19,840 --> 00:05:21,480 Oh man that is fantastic. 111 00:05:22,640 --> 00:05:25,040 The butter is then rolled into a cylinder, 112 00:05:25,120 --> 00:05:28,200 and then placed in the fridge to set for four hours. 113 00:05:29,640 --> 00:05:30,840 Alright, carnivores, 114 00:05:30,920 --> 00:05:33,280 this is the moment you've all been waiting for. 115 00:05:33,360 --> 00:05:37,640 Official real Aberdeen Angus in Aberdeen. 116 00:05:37,720 --> 00:05:38,800 Oh.. 117 00:05:38,880 --> 00:05:42,080 To me personally, the rib eye is the king of all cuts 118 00:05:42,160 --> 00:05:45,320 because of its mouth-watering depth of flavour. 119 00:05:45,400 --> 00:05:48,920 So this really just emphasises Aberdeen Angus. 120 00:05:49,000 --> 00:05:52,640 The marbling, the fat rippling through. 121 00:05:52,720 --> 00:05:53,920 Let's cook it up, man. 122 00:05:54,000 --> 00:05:56,320 It's medium rare is what I would normally go. 123 00:05:56,400 --> 00:05:57,640 Oh yes. 124 00:05:58,440 --> 00:06:00,480 Straight on. Chef is the toughest man alive. 125 00:06:00,560 --> 00:06:03,920 I am standing here right now I could cook an egg on my tricep 126 00:06:04,000 --> 00:06:05,000 right now. 127 00:06:05,080 --> 00:06:06,080 Wow. 128 00:06:06,720 --> 00:06:09,480 Chef Mark believes that movement on the grill 129 00:06:09,560 --> 00:06:11,280 makes for more even cooking, 130 00:06:11,360 --> 00:06:14,160 and allows him to sense when it's cooked to perfection. 131 00:06:14,240 --> 00:06:16,320 You have to connect with it. You have to feel. 132 00:06:16,400 --> 00:06:19,080 You have to touch. It will tell you what's going on. 133 00:06:19,160 --> 00:06:21,520 That's how I cook, you know. He's a steak whisperer, 134 00:06:21,600 --> 00:06:22,920 a steak seminary. Yeah. 135 00:06:23,440 --> 00:06:28,160 While my rib eye rests, the dreamy sides get plated up, 136 00:06:28,240 --> 00:06:31,200 and I'm off for my own private dining experience, 137 00:06:31,280 --> 00:06:33,400 before the restaurant is even open. 138 00:06:33,480 --> 00:06:36,720 Here you are. Oh my. Oh my God. 139 00:06:36,800 --> 00:06:38,920 Aberdeen angus rib eye with your bone marrow butter. 140 00:06:39,000 --> 00:06:41,040 Pork belly bites, 141 00:06:41,120 --> 00:06:43,880 and the triple chips. Enjoy. 142 00:06:43,960 --> 00:06:45,800 I am going to get back to the kitchen. 143 00:06:45,880 --> 00:06:47,160 How can you not enjoy. 144 00:06:48,760 --> 00:06:50,520 This is the OG. 145 00:06:50,600 --> 00:06:53,080 I'm sure this OG is G.O.O.D. 146 00:06:53,160 --> 00:06:54,240 I've got to get in there. 147 00:06:56,680 --> 00:06:58,280 Oh, look at that. 148 00:07:07,920 --> 00:07:11,080 Oh I can't even talk to you right now. 149 00:07:11,160 --> 00:07:12,800 Just forward my mail to this booth. 150 00:07:12,880 --> 00:07:14,240 I'm going to be here for a bit. 151 00:07:14,320 --> 00:07:17,040 There's a depth of the flavour. 152 00:07:17,120 --> 00:07:20,960 There's, inherent richness, and it's just... 153 00:07:21,040 --> 00:07:25,440 There's something about the carbon, the smoke, the char, the crisp. 154 00:07:25,520 --> 00:07:27,480 It's just beefier. 155 00:07:27,560 --> 00:07:30,480 And now I'm going to incorporate that marrow butter. 156 00:07:30,560 --> 00:07:32,720 And then I'm sure my head is just going to explode 157 00:07:32,800 --> 00:07:34,840 and they're going to have to clean off the cameras. 158 00:07:34,920 --> 00:07:36,960 We'll go to commercial and come back, 159 00:07:37,040 --> 00:07:38,880 and give the host a brand new head. 160 00:07:44,360 --> 00:07:46,280 Ah you're still here. 161 00:07:46,360 --> 00:07:47,360 Sorry. 162 00:07:48,360 --> 00:07:50,400 All I can say is, 163 00:07:50,480 --> 00:07:53,960 this butter literally is an amplifier. 164 00:07:54,040 --> 00:07:56,040 It's an enhancer. 165 00:07:56,120 --> 00:07:59,920 One thing that I really want to do, is get one bite of like steak, 166 00:08:00,000 --> 00:08:02,880 steak juice and chip all in one fork. 167 00:08:03,680 --> 00:08:04,680 Oh my god. 168 00:08:04,760 --> 00:08:06,920 Before I've even eaten it. 169 00:08:07,000 --> 00:08:09,120 I can confidently say, this next bite is going to be 170 00:08:09,200 --> 00:08:11,320 one of the best things I've ever eaten. 171 00:08:24,080 --> 00:08:28,040 Every man dines, but not every man truly lives. 172 00:08:33,840 --> 00:08:38,040 I've had an Aberdeen Angus steak in Aberdeen. 173 00:08:38,120 --> 00:08:39,640 Does it get any better? 174 00:08:41,800 --> 00:08:44,720 Now, if I've learned anything throughout my travels in Britain, 175 00:08:44,800 --> 00:08:48,000 it's that new deliciousness awaits around every corner, 176 00:08:48,080 --> 00:08:50,640 and I can't wait to explore some more. 177 00:08:50,720 --> 00:08:52,960 So let's explore some more. 178 00:08:53,040 --> 00:08:56,880 Right now, I'm driving around in the outskirts of Aberdeen, 179 00:08:56,960 --> 00:08:59,280 in search of a butcher that I've been told, 180 00:08:59,360 --> 00:09:03,360 makes some of the most amazingly and interestingly flavoured pies 181 00:09:03,440 --> 00:09:04,640 available anywhere. 182 00:09:05,360 --> 00:09:07,800 The Tilly Butcher or Liam to his friends 183 00:09:07,880 --> 00:09:10,120 describes himself as the alternative butcher, 184 00:09:10,200 --> 00:09:14,240 his speciality, making groundbreaking pie pairings. 185 00:09:14,320 --> 00:09:17,960 His crazy concoctions have taken the internet by storm, 186 00:09:18,040 --> 00:09:21,760 with people desperate to try pies like brisket-macaroni, 187 00:09:21,840 --> 00:09:25,480 Buckfast-barbecue and chilli cheese steak with onion rings. 188 00:09:25,560 --> 00:09:29,040 Liam's pie wizardry has seen him named butcher of the year, 189 00:09:29,120 --> 00:09:32,960 but his main mission is to provide quality food at affordable prices 190 00:09:33,040 --> 00:09:34,920 for the good people of Aberdeen. 191 00:09:35,000 --> 00:09:37,000 Hey what's up man. How are you sir? 192 00:09:37,080 --> 00:09:41,000 This is the most colourful butcher counter I've ever seen. 193 00:09:41,080 --> 00:09:43,320 Even the vibe of this place. 194 00:09:43,400 --> 00:09:45,160 Like you're a colourful cat. 195 00:09:45,240 --> 00:09:47,720 Then there's definitely like the rock and roll butcher 196 00:09:47,800 --> 00:09:49,720 kind of vibe. Your prepared stuff. 197 00:09:49,800 --> 00:09:52,320 The marinated stuff looks glorious. Thank you sir. 198 00:09:52,400 --> 00:09:55,560 I try and gear everything towards twenty minutes in the oven. 199 00:09:55,640 --> 00:09:58,920 If I can make it as easy as possible and have good meat, 200 00:09:59,000 --> 00:10:01,960 that's what I am here for. That's beautiful. So tell me... 201 00:10:02,040 --> 00:10:03,080 Yes. 202 00:10:03,160 --> 00:10:04,680 ..how long have you been making pies? 203 00:10:04,760 --> 00:10:05,920 About four years. 204 00:10:06,000 --> 00:10:08,560 And I sampled a lot of different pies. 205 00:10:08,640 --> 00:10:10,760 And the biggest problem was filling. 206 00:10:10,840 --> 00:10:12,680 There was never enough in a pie. 207 00:10:12,760 --> 00:10:15,960 You wanna get hernia when you pick up one of these pies. 208 00:10:16,040 --> 00:10:18,040 So, as long as it's full, that's all you want. 209 00:10:18,120 --> 00:10:19,480 As long as it's full. 210 00:10:19,560 --> 00:10:21,400 You know what, I've got so many pie questions, 211 00:10:21,480 --> 00:10:23,760 do you make the pies here? Would you like to make a pie sir? 212 00:10:23,840 --> 00:10:25,160 Can we make a pie? We can indeed. 213 00:10:25,240 --> 00:10:26,880 Alright lets go to the kitchen make a pie. 214 00:10:26,960 --> 00:10:28,160 Let's make some pies. 215 00:10:31,760 --> 00:10:35,760 We're gonna make chicken, gravy and mealy pie. 216 00:10:35,840 --> 00:10:40,480 Mealy is a traditional Scottish dish made from oats, onions, and fat, 217 00:10:40,560 --> 00:10:42,320 very similar to American stuffing. 218 00:10:42,400 --> 00:10:45,080 Mealy pudding can be dated back to the medieval times, 219 00:10:45,160 --> 00:10:47,200 and it is a way to use up your offal. 220 00:10:47,280 --> 00:10:50,840 So, suet, suet is... Super hard fat. 221 00:10:50,920 --> 00:10:53,240 It's the fat, basically from the kidneys. 222 00:10:53,320 --> 00:10:54,320 Is that what it is? 223 00:10:55,480 --> 00:10:57,120 Look, fatuccini... 224 00:10:57,200 --> 00:11:01,320 the freshly minced suet is mixed with oats and onions. 225 00:11:01,400 --> 00:11:04,440 So it's mixed and this is the end product. 226 00:11:04,520 --> 00:11:06,720 Can see how the moisture from the onions 227 00:11:06,800 --> 00:11:08,360 has swelled up the oatmeal. 228 00:11:08,440 --> 00:11:12,720 So what happens after we've created this mince with now, swollen oats, 229 00:11:12,800 --> 00:11:14,560 that sounds very bad. 230 00:11:14,640 --> 00:11:17,200 'Swollen Oats' were one of my favourite bands 231 00:11:17,280 --> 00:11:20,320 from the eighties, 'Swollen Oats'? Huge fan. 232 00:11:20,840 --> 00:11:23,640 'Haggis Eater' was one of their biggest hits. 233 00:11:23,720 --> 00:11:27,040 What actually happens, is that it's then piped into a casing 234 00:11:27,120 --> 00:11:29,040 and boiled until it looks like this. 235 00:11:29,120 --> 00:11:30,360 A mealy pudding. 236 00:11:30,440 --> 00:11:32,520 And these are the same things just different sizes. 237 00:11:32,600 --> 00:11:33,600 Different sizes. 238 00:11:33,680 --> 00:11:37,800 Liam slices up the larger pudding to make the base for the pie. 239 00:11:37,880 --> 00:11:40,000 Next, chicken breast is what I use, right. 240 00:11:40,080 --> 00:11:42,240 I've bone out the chicken, I boil it. 241 00:11:42,320 --> 00:11:45,640 Do you normally use boiling chicken might take the flavour out of it 242 00:11:45,720 --> 00:11:48,200 but you put it right back into this gravy 243 00:11:48,280 --> 00:11:50,720 and then it's going to be like the perfect canvas. 244 00:11:50,800 --> 00:11:54,200 The boiled chicken is coated in the thick gravy 245 00:11:54,280 --> 00:11:56,480 to make the hero of the hour, 246 00:11:56,560 --> 00:11:58,160 the filling. 247 00:11:58,240 --> 00:12:01,080 Its taking a lot of willpower not to... 248 00:12:01,160 --> 00:12:03,040 Would you like a bite out of here? 249 00:12:03,120 --> 00:12:05,320 Hook your brother up. Hook a brother up. 250 00:12:09,760 --> 00:12:10,800 Yeah that's awesome. 251 00:12:11,680 --> 00:12:13,480 Good job brother. Thank you sir. 252 00:12:14,240 --> 00:12:15,360 Once filled, 253 00:12:15,440 --> 00:12:18,040 Liam dips the puff pastry lids in water 254 00:12:18,120 --> 00:12:20,800 to lightly attach them to the pie. 255 00:12:20,880 --> 00:12:22,880 Now, these are monstrously filled. 256 00:12:22,960 --> 00:12:25,520 So.. Is that like a Tilly Butcher thing? 257 00:12:25,600 --> 00:12:26,600 That is the thing. 258 00:12:28,280 --> 00:12:29,880 Open the door sir, thank you. 259 00:12:29,960 --> 00:12:31,640 Your room sir. Thank you. 260 00:12:31,720 --> 00:12:35,080 The pies are left to rise in the oven for twenty minutes. 261 00:12:35,160 --> 00:12:36,480 Now we wait. 262 00:12:36,560 --> 00:12:39,560 Until the filling is bubbling inside. 263 00:12:39,640 --> 00:12:40,640 Ooh. 264 00:12:42,120 --> 00:12:43,960 Right. 265 00:12:44,040 --> 00:12:45,440 We're not done yet. 266 00:12:45,520 --> 00:12:48,600 The piece de resistance is Liam's homemade glaze 267 00:12:48,680 --> 00:12:52,960 that he calls, beef bark to give that last touch of flavour. 268 00:12:53,040 --> 00:12:57,560 Is the final Tilly Butcher stamp of approval. 269 00:12:58,600 --> 00:13:01,800 Alright with the glazing, this isn't Adam Glazes Britain, 270 00:13:01,880 --> 00:13:03,160 let's eat! 271 00:13:03,240 --> 00:13:04,520 Oh I love that sound. 272 00:13:06,760 --> 00:13:07,760 Oh, oh oh. 273 00:13:13,640 --> 00:13:15,000 Oh that smells so good. 274 00:13:15,080 --> 00:13:18,000 You can actually smell the glaze, even though you can't see it. 275 00:13:25,560 --> 00:13:27,680 Mmn mmn. 276 00:13:29,360 --> 00:13:30,520 That is excellent. 277 00:13:31,960 --> 00:13:35,120 The chicken now that its had a little bit of heat 278 00:13:35,200 --> 00:13:37,600 and that sauce and the gravy can penetrate, 279 00:13:37,680 --> 00:13:39,800 it just it just softens quite frankly, 280 00:13:39,880 --> 00:13:43,400 it's really really good. 281 00:13:43,480 --> 00:13:45,040 Mmn. 282 00:13:45,120 --> 00:13:48,000 That gravy should be a food group on to itself. 283 00:13:48,080 --> 00:13:49,440 Thank you again for these. 284 00:13:49,520 --> 00:13:51,080 I will take this whole tray, 285 00:13:51,160 --> 00:13:52,880 and I think it will fit in the mini. 286 00:13:52,960 --> 00:13:55,040 Of course we'll pack it up. Erm three fifty a pie sir. 287 00:13:55,120 --> 00:13:57,360 Let's do it. Thank you. 288 00:14:05,040 --> 00:14:06,840 My mission is to explore Britain, 289 00:14:06,920 --> 00:14:08,640 one iconic food place at a time, 290 00:14:09,200 --> 00:14:13,120 and sample as many culinary gems as I can find along the way. 291 00:14:13,200 --> 00:14:15,840 I came to Aberdeen for the Angus Steak, 292 00:14:15,920 --> 00:14:19,120 but my next stop, I'm told, is unmissable, 293 00:14:19,200 --> 00:14:22,120 as they serve up a must eat in this part of Scotland. 294 00:14:22,200 --> 00:14:26,520 It's a traditional Scottish baked food known as the buttery, 295 00:14:26,600 --> 00:14:29,960 and I can taste an authentic one here at a wonderful bakery 296 00:14:30,040 --> 00:14:32,000 known as The Bread Bakery. 297 00:14:32,080 --> 00:14:35,040 Hi there. Hi.This place is amazing. 298 00:14:35,120 --> 00:14:37,440 Now the buttery that's one of the things 299 00:14:37,520 --> 00:14:39,880 I've been told I need to try from you guys. 300 00:14:39,960 --> 00:14:40,960 Yeah. 301 00:14:41,040 --> 00:14:44,760 The bakery is a social enterprise that gives opportunities to adults 302 00:14:44,840 --> 00:14:46,160 with learning disabilities. 303 00:14:46,240 --> 00:14:47,960 Their baked goods are so popular, 304 00:14:48,040 --> 00:14:51,440 that you'll find them in cafes and restaurants across Aberdeen, 305 00:14:51,520 --> 00:14:53,920 including their renowned buttery. 306 00:14:54,000 --> 00:14:56,400 Are buttery's served cold, hot? Either or.. 307 00:14:56,480 --> 00:15:00,160 Cold, hot with butter, with jam, you can put cheese in it. 308 00:15:00,240 --> 00:15:02,040 Erm. Yes, you know what, 309 00:15:02,120 --> 00:15:05,520 make me just the buttery sampler platter please. 310 00:15:05,600 --> 00:15:07,160 We'll do that for ya. 311 00:15:07,240 --> 00:15:10,880 A buttery, is a cross between a croissant and a roll 312 00:15:10,960 --> 00:15:12,960 with layers of flaky pastry, 313 00:15:13,040 --> 00:15:16,240 and loaded with, you guessed it, butter. 314 00:15:18,240 --> 00:15:19,880 Oh thank you so much. 315 00:15:20,760 --> 00:15:22,280 Alright. 316 00:15:22,360 --> 00:15:25,440 You know one thing I love, is when you see something made well, 317 00:15:25,520 --> 00:15:27,320 you already start eating with your eyes. 318 00:15:27,400 --> 00:15:28,800 Look at that colour. 319 00:15:28,880 --> 00:15:30,960 Oh this one is toasted ooh... 320 00:15:37,120 --> 00:15:39,720 That's crazy. It's like crispy on the bottom. 321 00:15:39,800 --> 00:15:44,120 It's flaky on the top. Chewy in the centre. 322 00:15:44,200 --> 00:15:45,360 This is delicious. 323 00:15:46,480 --> 00:15:48,680 Imagine a crumpet, 324 00:15:48,760 --> 00:15:50,680 an American biscuit, 325 00:15:50,760 --> 00:15:53,520 and a croissant ran into each other so hard, 326 00:15:53,600 --> 00:15:54,840 that they flatten out. 327 00:15:54,920 --> 00:15:58,600 And all three of them got trapped in this little gorgeous, 328 00:15:58,680 --> 00:16:00,840 carbohydrate rich disc of love, 329 00:16:00,920 --> 00:16:02,160 that is so good. 330 00:16:06,960 --> 00:16:10,080 My food mission in Aberdeen isn't over yet, 331 00:16:10,160 --> 00:16:13,760 so I'm driving east to stunning Aberdeen Harbour. 332 00:16:15,680 --> 00:16:20,280 Fishing has always been a major part of culture, 333 00:16:20,360 --> 00:16:23,640 and the economy here in Aberdeen. 334 00:16:23,720 --> 00:16:28,560 And no one does seafood quite like The Silver Darling. 335 00:16:28,640 --> 00:16:30,560 Panoramic views of the harbour, 336 00:16:30,640 --> 00:16:32,320 and a delicious menu, 337 00:16:32,400 --> 00:16:35,880 reflecting the very best of Scottish seafood. 338 00:16:35,960 --> 00:16:39,200 Sous chef John is making me one of their signature dishes. 339 00:16:39,280 --> 00:16:42,000 A decadent, delicious traditional soup. 340 00:16:43,640 --> 00:16:45,080 What are we making today? 341 00:16:45,160 --> 00:16:48,560 We're gonna make The Silver Darling version of Cullen Skink. 342 00:16:49,400 --> 00:16:53,120 Cullen's skink is a creamy and hearty seafood soup. 343 00:16:53,200 --> 00:16:55,680 Cullen is the name of a Scottish fishing village, 344 00:16:55,760 --> 00:16:59,440 and historically, skink refers to scrapings of beef shin. 345 00:16:59,520 --> 00:17:03,120 Nowadays, fish is used instead, and here they're using haddock, 346 00:17:03,200 --> 00:17:04,880 fresh out of the North Sea. 347 00:17:04,960 --> 00:17:07,480 We put it on in winter, 348 00:17:07,560 --> 00:17:10,040 it's quite a little bit of our warming heavier dish. 349 00:17:10,120 --> 00:17:12,680 Traditionally, it is quite a rustic chunky soup, 350 00:17:12,760 --> 00:17:14,280 but we're going to puree it, 351 00:17:14,360 --> 00:17:17,080 and then, just leave some of the haddock flakes at the end. 352 00:17:17,160 --> 00:17:19,120 Will some of the haddock be pureed as well? 353 00:17:19,200 --> 00:17:21,440 Yeah yeah. Wow, I didn't see that coming, 354 00:17:21,520 --> 00:17:25,600 but then again, probably neither did the haddock. 355 00:17:25,680 --> 00:17:27,920 Have you never had Cullens Skink before? 356 00:17:28,000 --> 00:17:29,280 Never. No, OK. 357 00:17:29,360 --> 00:17:31,000 Never. And I am super excited. 358 00:17:32,800 --> 00:17:35,920 Chef John sweats some onions and celery 359 00:17:36,000 --> 00:17:38,400 then adds potatoes, 360 00:17:38,480 --> 00:17:40,800 and prepares to smoke the haddock. 361 00:17:43,040 --> 00:17:45,640 We put it into the, the smoker. 362 00:17:47,480 --> 00:17:50,000 Is there wood at the bottom there? There is yeah, 363 00:17:50,080 --> 00:17:52,040 so we've got apple wood chips in here. 364 00:17:52,120 --> 00:17:53,120 Oh the best. 365 00:17:53,200 --> 00:17:57,760 Apple wood chips are often used for their delicate sweet flavour. 366 00:17:57,840 --> 00:18:00,640 How long does the haddock get smoked for chef? 367 00:18:00,720 --> 00:18:04,400 Erm one on its own like that, will probably take four minutes, 368 00:18:04,480 --> 00:18:05,680 three four minutes. 369 00:18:06,360 --> 00:18:10,160 Now, I am going to put the fish stock in the pan. 370 00:18:13,880 --> 00:18:17,160 Chef John then adds milk to the mixture, 371 00:18:17,240 --> 00:18:20,080 creating the perfect level of creaminess. 372 00:18:20,160 --> 00:18:22,520 Yes a little bit of the moo juice, 373 00:18:22,600 --> 00:18:25,080 white gold baby, Wisconsin tea. 374 00:18:27,440 --> 00:18:30,640 I have worked in kitchens since I am thirteen years old chef, 375 00:18:30,720 --> 00:18:33,000 and I never once had that view. 376 00:18:33,080 --> 00:18:36,360 Huge ships go by, beautiful birds, 377 00:18:36,440 --> 00:18:40,040 there is an old kind of cannon battery across the water. 378 00:18:40,120 --> 00:18:42,720 You know it definitely beats being in a basement kitchen 379 00:18:42,800 --> 00:18:44,040 in Brooklyn. 380 00:18:44,920 --> 00:18:46,600 Oh, look its smouldering now. 381 00:18:46,680 --> 00:18:47,800 Yeah. 382 00:18:47,880 --> 00:18:50,040 After smoking to savoury succulents, 383 00:18:50,120 --> 00:18:52,640 we reveal the star ingredient, the haddock. 384 00:18:52,720 --> 00:18:54,120 That smells amazing! 385 00:18:55,880 --> 00:18:57,040 I don't know, man. 386 00:18:57,120 --> 00:18:59,640 From the whisky to the food, I got to say, 387 00:18:59,720 --> 00:19:02,360 you guys up here in beautiful Caledonia 388 00:19:02,440 --> 00:19:04,360 are crushing the smoking game. 389 00:19:04,440 --> 00:19:07,520 Is this edible now? Yeah absolutely, yeah. 390 00:19:07,600 --> 00:19:09,880 So let's just say I had a spoon. 391 00:19:09,960 --> 00:19:12,760 Oh my god I've got a spoon. May I? 392 00:19:14,080 --> 00:19:17,680 Dive in. Oh my gosh. 393 00:19:23,880 --> 00:19:26,320 Oh. oh my god. 394 00:19:27,160 --> 00:19:28,320 That's fantastic. 395 00:19:28,400 --> 00:19:31,440 I have to buy one of these, and I am going to smoke everything 396 00:19:31,520 --> 00:19:33,480 from waffles to pop tarts. 397 00:19:33,560 --> 00:19:34,560 OK. 398 00:19:34,640 --> 00:19:36,920 Ah go fish. 399 00:19:38,120 --> 00:19:41,920 While John adds the finished soup to the flaked haddock. 400 00:19:42,000 --> 00:19:46,240 I'm heading upstairs to soak up the stunning view. 401 00:19:46,320 --> 00:19:49,000 Aberdeen. You are a beauty. 402 00:19:52,360 --> 00:19:54,160 Oh. There you go, Cullens Skink. 403 00:19:54,240 --> 00:19:56,680 Thank you very much. You're welcome. Enjoy. 404 00:19:59,440 --> 00:20:02,280 Right, like, literally the smells right in between 405 00:20:02,360 --> 00:20:04,480 my campfire and chowder. 406 00:20:14,680 --> 00:20:15,840 Oh its so good. 407 00:20:17,000 --> 00:20:22,360 You already saw how much I loved the smoked haddock by itself. 408 00:20:22,440 --> 00:20:24,240 But how brilliant is it, 409 00:20:24,320 --> 00:20:28,200 that you layer in the fish stock that gets blitzed with the potatoes? 410 00:20:28,280 --> 00:20:30,800 So, there's another level of flavour, 411 00:20:30,880 --> 00:20:32,920 and then the chunks of fish themselves. 412 00:20:33,000 --> 00:20:35,320 When you have a kitchen that cares enough, 413 00:20:35,400 --> 00:20:37,640 to smoke the fish on site. 414 00:20:37,720 --> 00:20:39,120 You want to taste fish. 415 00:20:39,200 --> 00:20:40,200 Look at this view. 416 00:20:42,080 --> 00:20:43,120 What? 417 00:20:45,280 --> 00:20:47,040 Wow. 418 00:20:47,120 --> 00:20:50,520 As if I needed one more magical element, 419 00:20:50,600 --> 00:20:53,960 to bring this moment to life for me. 420 00:20:54,040 --> 00:20:58,160 Two dolphins are frolicking in the water. 421 00:20:58,240 --> 00:21:01,200 Just over there. There they are. 422 00:21:01,280 --> 00:21:03,160 Wow. 423 00:21:03,240 --> 00:21:04,960 You guys want some soup? 424 00:21:16,200 --> 00:21:19,760 Eating my way around Aberdeen has been an absolute feast 425 00:21:19,840 --> 00:21:21,280 for my senses. 426 00:21:21,360 --> 00:21:22,600 Oh that smells so good. 427 00:21:24,400 --> 00:21:26,080 When you see something made well, 428 00:21:26,160 --> 00:21:27,840 you already start eating with your eyes. 429 00:21:27,920 --> 00:21:29,800 A slice of natural splendour. 430 00:21:29,880 --> 00:21:30,880 Wow. 431 00:21:30,960 --> 00:21:32,480 A hearty helping of local talent. 432 00:21:32,560 --> 00:21:34,280 I can confidently say this next bite 433 00:21:34,360 --> 00:21:36,880 is going to be one of the best things I have ever eaten. 434 00:21:36,960 --> 00:21:40,680 And meals and memories that are truly unforgettable. 435 00:21:45,800 --> 00:21:48,480 Is this a cake or is it a biscuit? 436 00:21:48,560 --> 00:21:50,880 Is it actually even from the town of Jaffa? 437 00:21:56,800 --> 00:21:57,960 Like marmalade. 438 00:22:02,400 --> 00:22:07,120 Chocolate and orange is mystifying to me. 439 00:22:07,200 --> 00:22:09,280 Captioned by Ai-Media ai-media.tv34089

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