I've always wanted to travel with the chef
and I heard my friend bought bloomers in town if anyone knows food it's
definitely over he's normally the world renowned hosted numerous cooking shows
but he's also a six-time Guinness world record holder for amazing cooking skills
one for picking up rice with chopsticks Bob loves his challenges and has even
taken on Taiwan five times
so Bob I don't know where you are but you finally met your match you versus me
but in Taiwan Jin's
Oh
one night calls there's only one place Bob could be since it's where everyone
else is too I have a sneaking suspicion that I'm
gonna find Bob at the night market
it's hard not to get distracted by all the food and I sniff my way to find my
foodie friend there's definitely something stinky in
there
all right everybody I finally found him I knew he was going to be here at the
night market I've been to Taiwan four times but I'm always working I'm almost
always here in Taipei so I thought I would just I'd come here check things
out spend a bit of time looking around town and then go out into the
countryside because I have never ever get out into the countryside well that's
where I come in because I know all the perfect places to
take you and I also know that I'm a tour guide I would be your tour guide but not
only a tour guide that's too simple I'm also gonna be your competition like
competition markets are a must-see for any visitor if me sad night market is
one of the best choices for a foodie like Bob it is literally so laughter
stall after stall of Tao is most delicious offerings and arguably some of
the best food in the world the only problem is deciding what to eat first
this is a huge fried dumpling and inside of it you have the eggs you have oysters
you have shrimp careful it's really hot and it's like
there's the juice that's gonna come out of it inside Carol Carol balls oh this
is a yo is it thank you yes and each one has a yoga and oh my gosh this always
come follow us they've got one two three four five six seven eight
is this worth the wait lines are maybe waited in saline that someone was not as
hungry as we are my fingers as well okay this is really hot
you want a perfect combination does he get so rich the pork is kind of salty
and then they get food and that tire roots are having it having Chris penis
on the outside now I fully understand whether such a big line now may not be
able to name any of the things he's eating but he isn't afraid to try
anything I throw at him chicken hearts mystery meat on a stick more meat on
sticks funny buzzy green and white fruit jelly too easy of beans perhaps it's
time to make Bob work for his
kid stuff it's time to take Bob to catch his dinner and true talent and style and
that's what brings us Bob versus Janet show an endorphin
fishing was once a southern town pastime but has now spread throughout the island
it's fun and simply delicious and then we had a little friendly throwdown but I
was playground stuff Bob this is the real deal of this
when I first heard something I thought of my previous experience in Louisiana
shrimping where I went on a shrimping boat I never imagined a warehouse with
plastic chairs and three swimming pools
kind of bounced up and down and that means it's okay just just being
attracted by your bait then you don't want to pull it up wrenches you don't
think you'll pull the baby out of its claws right out of its causing that out
of it now why am I telling you all this you're my competition I see me doing
that's right though and then just letting you do it okay so it's a matter
of company fishing cut through this babies at a time tissue what do you
think
it's not as easy as it looks okay so happy minutes so let's say ten minutes
my friend you are going down you might excel in competitive cooking but surely
you're no expert in strip fishing this your main trimming culture here is
actually surprisingly very very popular it's just really interesting
I got one
yeah currents or get it too
okay how much you know what I'm going to do with you I
am going to slather you in oil I'm going to put
lavish coals you've ever come close to and I mean a grim you until you're just
the perfect
specimen of a grilled shrimp do you know what I'm gonna do
and I'm gonna let you go
I feel like maybe I should try the
thank you I'm gonna do my victory lap
you know what it's like
so here you get you get a lot of that same experience you take the shrimp that
you've just caught and moments later you're grilling it but the beauty of it
is how convenient it is you know someone's already sent your barbecue out
for you they've given you all these ingredients you know a beautiful thing
about these shrimp is that they seasoned themselves and they put themselves to
you just leave when you're long enough they'll jump in this all they'll jump in
the pepper and they'll jump right onto the grill here we go
to drink
okay so I have to admit this looks amazing
perhaps I shouldn't be so hard on Bob if you're going to reward me with empty a
stick cookie
it's a bottle of cognac
one bean salad Shambo
you really don't need many ingredients probably I got it yeah I won't get drunk
off that it is a nice subtle flavor and
seriously I'm never eating shrimp again without Bob around two cookies but I'm
sorry I think we may have ordered a lead to be too much food fried steamed and
boiled you can order shrimp any way you like and believe you me I like them all
it's just so hard to resist all the dishes you can get from the kitchen even
if you don't catch them up yourself we ate it and catch much tonight but we
will certainly be hitting the road
you
from night market lines to shrimping lines record-holding super chef Bob
bloomer has gladly accepted every challenge I laid out for him so far time
to shake things up a little as we head down the coast to wallet so I don't
normally make it a habit of driving along the freeway and then kind of
getting on the car climbing up some rocks and then standing next to a cliff
but this is Bob's fifth time to Taiwan and he's never been to the East Coast
this is my favorite part of the island now you can see why I thought Taiwan was
just a big city no but look at this coastline it's crazy we had this whole
area as we go down U is just gonna get more and more beautiful and then the
culture is so vibrant here and you're gonna love it really there's so much
food I'm so excited okay so let's go this
seems to feel at home around every kind of cuisine but let's see how he does as
we visit an Amy's family and introduce Bob
we're heading to the Matta I'm the wetlands where this Aboriginal tribe
estates environmentally friendly by gathering resources that are close to
home and using traditional cooking
America to shame that means it is so consumer Mahalo to tell some people you
don't because I'm trying to think if we can give you a name here I think I need
a more local name than his name I want to know exactly what it means
no no you just have to go around in the hole Ami's tribe saying hi my name is
Gunnar
when we asked fossa to give me a name it was really interesting to watch him
ponder it and and then when he decided to name me after his 90 year old
grandfather who was still very strong and by the way had 10 wives I was so
honored in fact I'm so honored that I think I'm gonna adopt that name for the
rest of my visit here in Taiwan some new clothes and a new drinking ritual I
think Bob so this is what they call here
and it's the way they fish so it's layers and layers of a nice bamboo right
and then they'll have some twigs and then some leaves on top and basically
they're recreating a friendly environment for fish so this is the
exact traditional method that they've used guessing for hundreds of years
right no I see so you trap it yeah
Wow nothing some niggas swam through my tote okay nothing right toes right next
to my foot
what he doesn't know is that this time he's going to have to make his own
public where to time to blow our balls mine
the campfire but I believe we're gonna start with making the bowls first okay
because the rocks are cooking the rocks are cooking yeah are we having rocks for
lunch this is what's gonna be going inside our bowls so we actually gonna
make the bowls first or else we have nothing to put the rocks in the runs on
is what we're gonna use to cook with and it does become Oh so we're cooking with
the rock we're not actually eating the wrong gonna eat the right okay this is
what we're making it could I mean very cute
oh the balls referring to this okay this is largely feed on that leaf beetle that
me yeah I love the fact that you can take a leaf pull it off a tree and then
turn it into a functional ball with a simple skewer it just makes you realize
how we rely on modern conveniences so much that we've almost lost our ability
to create simple things that don't take very much you know the solutions to many
of our day-to-day problems are right under our nose it's gonna make me become
much more resourceful now that I've seen this all happened in front of my eyes
Bob's mind is blown but he hasn't even seen the best part of this culinary
magic yet
that's incredible you know if you told me about this I would not have believed
you I did think okay look the water's boiling
new touch this is totally genius I had no idea that the water would just bubble
up like a cauldron it was amazing in that the fish and the
entire soup cooked in less than five minutes
it's amazing it's very delicate you get a bit of the fish you get a bit of the
the greens and you definitely taste the ginger - yeah ginger is nice not
coincidentally those are the only three ingredients other than some water
sometimes you actually don't need to be too fancy just simple ingredient normal
fresh and you've got a really delicious killer it doesn't get better than this
Thank You Jen you might be a genius in a modern kitchen but it looks like she's
learned a thing or two today and now we get to feast on the fruits of our labor
we fill our bellies again before we continue south to our next destination
Bob Bluebird is taking town by storm so we continue to eat our way down
which now brings us to title where we'll be visiting the Domitian village and the
room chi tribe during the annual lupines harvest festival this festival
celebrates a successful trip and it's kind of like getting your uncle to tell
people were trying to share the holiday with their families the third sports
middle booty-shaking basically a ceremony we're giving our thanks to the
ancestors and now we have Vito enough have you ever had beetle nut here in
which they make here thanks for us to let them to let us into their village so
okay so just chew chew chew chew and don't swallow no it's just a millage you
don't fall behind my back with when I first tasted the beetle that the first
thing that happened was I got all these this sort of explosion of flavors in my
mouth and then I started to feel a little bit alive it was kind of like a
shot of espresso I'm also kind of waking up yeah you're gonna watch they didn't
have to chase it down with
everybody's spaces I knew that they honestly couldn't believe that I did the
bullseye that was that was the grocery the most gratifying part at all it
wasn't like they were just happy they were shocked
for me the most striking part about this whole festival is the number of
generations that it spans they have the elders with their beautiful wind beaten
faces and the big creases in their faces when they smile but they're just so
beautiful and then it goes down several generations all the way to these little
kids who are still a bit too young to understand what's happening but are
definitely having a good time and you can see that the festival really
galvanized it's the entire community
sir smooth moves here young man will shoulder straight
here's harsh
so we said to a group a chef's kitchen thing or two about local cuisine what is
this guess it looks like the heart of any house right the moment that we open
that smoking oven and saw those amazing slabs of pork belly just hanging there
dripping glorious beads of fat it was just incredible and tasting that was
that was the best bacon I've ever had in my life this is what you normally want
right that's fat to be barbecues ooh it just envelops every bite that you take
right you lick every single finger nature just like our hunter they just
take a sword and knife they can survive whole week we're gonna make a survivor
out of Bob today competition in the work
that's whatever you harvest you have punky have millions you have corn and Y
board you're all weapons together leaves and you put in a fire
yeah
ladies and gentlemen who will be the next master of a chef looks like it will
be a tough loss for the judges will it be Bob with this decades of experience
in creating delicious cuisine or really Beach in with their decades of
experience in eating and the winner is I take this one oh the feel is more heavy
kick you know it's a delicacy it's delicate beautiful flowers so there's
the garden right whatever you need the kitchen is yours
surprise me I'm going to continue because I'm a very sore loser until miss
win besides that I have made the best Oh camera wraps all right
so these are ginger flowers yeah they almost look like orchids so this is
ginger root yeah this is great that's gonna be really young mm-hmm
sweet ginger bond this is all why vegetable the elder would go out to the
backyard and look around and whereas all I saw we're we're weeds and leaves
hanging from the trees chewing oh we can use this and we can use this and this
has great flavor and it's like a completely different palette than I'm
accustomed to so there's definitely a lot I could learn here after our last
couple experiences with Bob's fan stay cookie I'm looking forward to
seeing what he comes up with this time
be careful be careful all right we're gonna put the eggplant in right away
otherwise this image too much heat that's gonna burn
well I'm going to add a little bit of water it's it's gonna steam now
the challenge of all
we need any more greens I could just take apart so beautiful a flower
I need this leaf right in the inside the leaf that you can eat sticky rice and
pumpkin it's really nice and some of that pork that was rendered and it's
sort of all over the rice I get the oil it's like a smell of bacon in the
morning and that's what it tastes like
breezy fingers already sign of a great meal too
all we need is some there it is right right to wash down all this oily
deliciousness de lui we'll be right back
you
taipei is full of modern international cuisine choices these days but we're
heading back for some authentic traditional Taiwanese or mean that
dishes this is actually an older part of town so it's really interesting you'll
see all these old restaurants that have done nothing but the same dish for like
20-30 years like multiple generations yeah you actually watch the food be
prepared right in front of your very eyes like right on on the sidewalk
this is open kitchen tamina yeah
fencing in is actually these tip in this old picture it's it's almost like you
know when you carrying it oh gosh you're so right oh so they would walk on the
streets yeah then think yes I see Tommy that's the name of
I think this is just a little appetizer politics yep
so I would suggest starting from the soup yes so that you
can taste this stuff it's a very delicate
I actually tasted the noodle
this is just this is Christian my palate
starting you're gonna have to loosen up your pants after this true
these punches we got a little distracted by the smells in the street but our real
goal is actually what was once small and is now expanded to a four or rather a
three walled restaurant literally next door at the restaurant that I wanted to
take you to everything you'll find here is all Taiwanese dishes you get the
seafood obviously you know we love our seafood here and
bottarga the italians call for targets rest
Omega SNI 1 Jeremy OMB to
and this is this is the distraction you find out a lot of weddings what else and
I would like to try a little bit
on the sidewalk we've got all the dishes out here so you know exactly
this is perfect for people who can't read Chinese because normally I open the
menus all in Chinese later but this open kitchen open appetite waiting for water
essentially home-cooked meals prepared and served right on your open table now
open your mouth and thanks
Bon Appetit or here would say title I don't I don't mean start movement start
moving okay so try this is the Taiwanese caviar what do you think Asian lover
with the radish hmm it adds different textures as well yeah breaking freshness
too because this is really it's it's really dense and it's really intense to
visit mm-hmm this is sticky rice with crab
I love the family-style presentation especially when there's only two people
at the table because then you can eat as much as an entire family would eat okay
we're gonna wash it down with a very fun drink it's just a soda
that marble inside is what keeps the carbonation from leaving obviously you
take it and you marble right there it's fantastic it's genius
hmm worst of all the whole packaging amazing
and I love the fact that the pushing in I love the fact that you've got this
little marble sort of bouncing around like that it's got a bit of sweetness
and that's nice when you taste the spiciness so at all everything works
together and that's the other thing you know you go from one bite to the next to
the next and you feel like you're turning the entire country on this one
small tabletop on our glutinous I mean glorious footie adventure around Taiwan
I take Bob bloomer down to Tainan se which proudly boasts of
and which some even claim to be the food capital of Taiwan ba is about to be
informed at what could possibly be his biggest townies challenge to date he
doesn't know yet but we're heading to a temple and he's going to need to say a
prayer for what he's going to be asked to do next
party sorry
gorgeous the city is so colorful and these are that sacrifices to me these
are the offerings already right this is not a particularly large temple or a God
you know a year old is to experience what we call the fund of now like I said
this whole street is gonna be completely different scenes money it's gonna be
you're gonna feel like you're in a different place is this whether you put
the tables all the tables are the chairs you're gonna have dancers you're gonna
have tons of tables just round tables and the best part of the bundle is of
course the food that's where you come in where I come in
I want to show you the kitchen and let's see if you can prepare a dish for us if
I can prepare dish yeah are you ready you up for the challenge sounds like a
great challenge to me I love this guy Bob wants to eat and cook like a local
so that's exactly what he's going to get it makes just open kitchen with dusting
a few tables and lots of platters to fill no glorified kitchen here but first
he has to decide what to cook so I take him to a local market to find some fresh
local ingredients
okay we're getting right now your mission is 280 people 28 tables of
hungry guests tonight you need to make 28 platters so I'm
responsible for one course
famous for sugar cane oysters milk fish mangoes and pomelos is any foodies dream
every stall at the market is right culinary possibility and hominy that a
milk fish here face so if I could come up with some way to take this fish if
the land spin on it yeah this is the belly that I was Hannah and this ratio
all the collagen all the fat to stability so that's the money that's the
best part of the fish we would like to give you under free if
you'd like to try it that's nice
it seems that father's blown away despite of all this color that's
probably because of the lack of fruits and veggies in Canada Bobby I'm kidding
I'm kidding look at these mangoes Wow well smell it
you can compare your green man like a green mango SAP that is a really unusual
flavor look you know back home we have one maybe two different mango browse at
best I think this is currently in season right now this gives me I wouldn't know
that there's a perfect manga yeah okay this is this big one here boom or demon
one that's got more about honey flavor to it also beautiful all three of these
are amazing hmm so I mean this is just a sampling
you know would be really cool this is this is a very California cuisine kind
of dish so I could do melt fish okay and then create bad
of mango salsa and put it on top of big gorgeous presentation okay I would say I
need about 200 mangoes okay button open them body up 200 are you kidding me with
my mangoes square delayed it's time to get back to our temporary kitchen and
start seeing some bomb new learn magic with six Guinness World Records to his
name this feast should be a cakewalk for him it is a perfect world I'm here in
Taiwan one very large basketball they're the ones that put together this entire
banquet so normally they have to prepare all these dishes for 200 so how many
different producers are they doing tonight those are ten they're doing ten
dishes 28 is 280 platters yeah well we only have 348 I don't feel so bad myself
peeling and chopping Tomatoes can be so much work I've got my head down and I'm
slicing and dicing I look up I see this big truck arrived and it just unfolds
like this flower unfolding and it's a karaoke truck I've never seen anything
like that in my life and then all of a sudden this pen shows up there's a guy
walking a ladder around as he's connecting all the piping that supports
the tent I mean you know and I looked at it again I look up and then there's 280
people sitting here I mean this thing just unfolded out of nowhere
all this fresh come in and coriander I think the biggest challenge was trying
to take the local flavors and reconfigure them and present them with a
bit of a California twist knowing all the time that not everybody was gonna
get it as evidenced by some of the tables it didn't quite get it and then
others that totally ate it all up
we're gonna beautiful skinnies
on the same time not even breaking it
is a beautiful place
I love the fact that we're celebrating a local God and what I tried to do was I
tried to take the ingredients that are special to this region handed to us by
the gods I took those ingredients reconfigure them and then offer them to
the people of Yemen and back to the gods and that that was such a pleasure was so
special for me
bawls has been actually amazing he has basically said yes to every challenge I
put in front of it including cooking a banquet for 283 80 people and it's
massive on the street banquet with music and
dancers and heat and rain by the way
after Taiwanese caviar night market delights they will fit forever as
Taiwanese home-cooked meals shrimp lambaste
don't come to fish traditional I buy it seems that all rumors still has a few
tricks of history now it's payback time I mean Janet's been such an amazing host
that I wanted to do something really special for her so I told her to invite
a few friends and bring them down here but didn't tell me anything else
this is gonna be a little bit of a hybrid between all the flavors that you
introduced me to and all the experiences that you introduced me to and I'm
creating my own meal as my thank you to you for everything that you picked up
some inspiration from our hosts around Taiwan and now I'm going to profit
deliciously
so this cocktail was inspired by the millet wine that we had the fermented
Jason with that have originals in the village yeah been planning this since
our very first night on the road Jenna and I went swimming that night and
at the end of the meals it was like all this shrimp shrapnel all these shells
that were curried in the garlic and the lemon grass and the black pepper that
they've been cooked with and Janet actually said to herself she said you
know I should save these and I said yeah bag them up and take them home and I'll
teach you how to make something with them then I thought oh Abdul troupis so
I said to her assistant to her house it was stole it from the freezer and then I
made this shrimp this I added a lot of things but all of the seasoning the
essence of the flavor just came from the ingredients that the shrimp had
originally been cooked with and then it was really fun too
to take me out the shrimp and put it in the middle of the ball on a little mound
of mashed potatoes and use those little fishing lines that I used at the night
market you know and the little kids saw so all at all between the flavors and
the bisque the presentation with the shrimp and the line and stuff and
definitely the dish I was louder so I have to let everybody know we weren't
sure pink you won
what keeping this shrimp it is a little bit of mashed potato
you have been planning this for a while you even got the looks and everything
my pasta question was inspired by three different parts of the trip first of all
there was the beetle nut leaf plate that I learned to make from the Aboriginal
tribe secondly the pasta that I used was gifted to me by the mayor of Cannon and
it's an edamame pasta lastly the mullet roe that I had tasted
in the restaurant at lunch which is just sliced and served with a radish mullet
is you know it's it's a dried fish roe yeah that's what this is and in Italy
they loved to make pasta with so this is venom that leaves from the
means of today yes what I went to visit the Aboriginal tribe and they showed me
how to make this fish soup taking hot rocks and putting it in water and what I
saw the water bubble up and boil and turn my very eyes I'm so blown away and
then you know Janet's been talking about cheese cheese cheese it's all she talks
about in the bag
this is what she scores drive around the band Janet's been telling me how much
she loves that's the one thing that I cannot get info on and so I've created
blue cheese fondue dessert course and it's being heated you can see that the
cheese is still bubbling out hold on one second because I have some things that
this is my bowl do you know the most touching thing about this is yes
delicious and I love the presentation and then the detailing behind all the
dishes you know yeah I know you've been paying attention what really really
means a lot to me is that you really listen to everything that I said about
what highlights
know where I'll take you don't party tonight
really now say Enterprise night we're gonna split your work and you're gonna
have to dance off all these
oh my god I so needed that dance-off because man we've eaten so many calories
I thought you might even absolutely pleasure to have Bob here and to show
you all my favorites around the island
every single challenge I put in front of it all right
you know I'm coming back I like it next time I come back good
challenge accepted
until done
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